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Fried Baked Scallion Pancake and noodles use cold water or hot water

Fried Baked Scallion Pancake recommends using hot water when mixing noodles, because of the use of hot water and noodles, cruller is soft on the outside after coming out of the pot, even after it gets cold. When you do cruller, you should use warm water and noodles, that is, about 50 degrees of water. Hot water and noodles are suitable for making steamed buns, Steamed Jiaozi, Steamed Pork Dumplings, Pan-Fried Meat Dumplings, etc., cold water and noodles are suitable for strips, dumplings, wontons and pancakes, while warm water and noodles are suitable for making all kinds of steamed cakes, Fried Baked Scallion Pancake and so on.

When making Fried Baked Scallion Pancake, hot water and noodles are recommended. Hot water and noodles can make cruller soft on the outside and soft on the inside, even after cooling. When making cruller, warm water and noodles should be used, and the temperature is about 50 degrees. Hot water and noodles are suitable for making steamed buns, Steamed Jiaozi, Steamed Pork Dumplings, Pan-Fried Meat Dumplings, etc., cold water and noodles are suitable for making noodles, dumplings, wontons and pancakes, while warm water and noodles are suitable for making all kinds of steamed cakes and Fried Baked Scallion Pancake.

In general, Fried Baked Scallion Pancake's noodles should be made with warm water, so that the flour can fully absorb water, making the dough more resilient and easier to knead into smooth and elastic dough. However, the water temperature of the dough should not be too high, usually between 40 °C and 50 °C. overheated water will make the dough sticky and difficult to operate.

In fact, Fried Baked Scallion Pancake and noodles can be made with cold or hot water, and the taste of the cake is different in these two cases. Fried Baked Scallion Pancake made of cold water and noodles is easy to get hard, especially after it is cold, while Fried Baked Scallion Pancake made by hot water ironing noodles will be relatively soft. It will be soft when it comes out of the pot, and it will be soft after it gets cold.

How to cook cruller noodles is delicious.

Cruller had better use sesame oil to mix noodles. Or lard. Mixed noodles and two kinds of mask ghee noodles and water oil noodles ghee noodles use more oil, while the oil noodles use less oil. Change both kinds of noodles into thin skin, and then put the two layers together and roll them up twice before you can make cruller. It is also important to put water in the dough when mixing. Try your best to make the dough.

First pour the flour into the basin, add 2 tablespoons of salt, then pour in the right amount of boiling water, stir constantly with chopsticks and mix to form a dough. When cooling to not hot, add a little salad oil and sugar and knead it into dough. Finally, divide the dough into small, uniform dough, roll it into thin strips, sprinkle with chopped onions, roll it up and flatten it.

Prepare a basin and mix flour, yeast, baking soda, salt and sugar well. Gradually add warm water and stir with chopsticks to form a floc, leaving a little flour for mixing. The dough should be kept soft and non-sticky. Knead the dough until smooth and ferment in a warm place. Wait for the dough to ferment to twice its size and honeycomb. Add a little oil to smooth and let stand for 10 minutes.

In the process of making fried cruller, the first ingredient you need to prepare is flour. Add 500g of ordinary flour to each of the three basins, because cruller needs three kinds of noodles: hair noodles, dead noodles and hot noodles. It is important to keep in mind that the ratio of these three kinds of flour is 1:1:1.

To be cruller, whether it is Fried Baked Scallion Pancake or hand-grabbed cakes, soy sauce cakes, etc., don't use cold water for noodles, half with cold water and the other half with boiled water. If you want to be softer, you can use boiled water and noodles altogether. It will taste very soft and won't get hard if you leave it for three days. Because boiling water has scalded the gluten of the flour, the taste will naturally become soft without the gluten. Put some pastry on when making the cake. Pastry can increase the malleability of the cake and roll it thinner.

Fried cruller noodles to be soft and delicious, the key is to choose the right flour, use warm water and noodles, and add the right amount of oil. Choose medium gluten flour, which is neither as hard as high gluten flour nor as soft as low gluten flour, which is suitable for the taste of fried cruller. When mixing noodles, use warm water instead of cold water to make the noodles softer.

How can cruller be soft with noodles?

Cruller had better use sesame oil to mix noodles. Or lard. Mixed noodles and two kinds of mask ghee noodles and water oil noodles ghee noodles use more oil, while the oil noodles use less oil. Change both kinds of noodles into thin skin, and then put the two layers together and roll them up twice before you can make cruller. It is also important to put water in the dough when mixing. Try your best to make the dough.

The first point is that half of the noodles are mixed with boiling water and noodles, which can make the cake softer and cooler, and the other half use cold water and noodles. Cold water and salt can make the cake stronger. This method of mixing noodles is also called semi-hot noodle method.

Ingredients: 200g flour, warm water 130ml, salt, five-spice powder, edible oil. Add 200g flour to the basin, pour into 130ml warm water, the temperature of the water is about 60 ℃, pour water while stirring, stir into batter, first rest for 10 minutes, let the flour fully absorb water, and then knead into a smooth dough, add more water, fully absorb water and do not stick to your hands.

The noodles can be soft and soft if the ratio of noodles to boiling water is appropriate. Materials: 500 grams of flour, 250 grams of boiled water, appropriate amount of salt. First prepare 500 grams of flour in the basin. 250 grams of boiled water is mixed with the dough. You can first stir it into a floc with chopsticks instead of using your hands. Remember to wake up for 15 minutes, divide the dough into 8 small dough, knead it flat, and press it into a circle. Then roll out a round cake of about 12 centimeters with a rolling pin, as shown in the picture.

It is very important to control the water temperature. warm water and flour can better stimulate the enzyme activity in the flour and make the cake softer than cold water. The water temperature should not be too high so as not to destroy the protein structure in the flour. The addition of an appropriate amount of cooking oil can prevent the formation of gluten and increase the crispness of the cake.

How about fried cruller's noodles?

1. The dough is kneaded hard and tastes bad, so it must be very soft. Ferment the dough in a warm place to twice its size and set aside to form a honeycomb. Divide the reconciled dough into small preparations. Sprinkle a little flour on the panel and roll it round with a rolling stick. Make three cuts in the center of the pastry.

2. control the oil temperature. if the fire is too big, you can turn it down slightly. Cruller only needs to fry once, fry until golden on one side and fry the other side. The fried cruller is golden brown, tender on the outside and fragrant to the nostrils.

3. The methods of frying cruller's noodles and noodles are as follows: main ingredients: flour and eggs. Excipients: yeast, salt, warm water. What to do: beat the eggs and add a little salt. Add yeast according to the amount of flour and fully boil the yeast and salt with warm water. Pour into the flour and stir with chopsticks to make a floss. To soften the noodles, add a little oil and knead well. Cover and ferment until the dough is twice as large and there are numerous small holes on the surface.

4. Pour rapeseed oil into the pan and add the dough cake when heated to 70% heat. As the cake is soft, it can be stretched properly to promote its fluffiness and swelling, and deep-fried until both sides are golden brown. After the fried cruller is removed, drain the oil and enjoy it.

5. In order to achieve the soft and crisp effect of fried cruller noodles, the key lies in three elements: the selection of flour, the adjustment of water temperature and the use of oil. First of all, it is very important to choose the right flour. Because of its moderate protein content, medium gluten flour can not only provide the structure of the cake, but also maintain its softness. Secondly, controlling the water temperature is one of the skills of mixing noodles. Warm water and flour can better stimulate the enzyme activity in the flour than cold water, making the cake softer.

6. Pick up the cake and pull it gently to make it longer and thinner. Deep-fry the pastry in an oil pan and turn until golden brown on both sides. It would be better for two people to work together to fry cruller, one responsible for making dough cakes and the other for turning. You can put three dough cakes in the pot at a time, but pay attention to the maturity to avoid fried paste. The fried cruller is placed vertically to facilitate oil control. Cruller can be refrigerated or frozen and steamed in a steamer when eating.

How can cruller be soft with noodles?

Cruller had better use sesame oil to mix noodles. Or lard. Mixed noodles and two kinds of mask ghee noodles and water oil noodles ghee noodles use more oil, while the oil noodles use less oil. Change both kinds of noodles into thin skin, and then put the two layers together and roll them up twice before you can make cruller. It is also important to put water in the dough when mixing. Try your best to make the dough.

The first point is that half of the noodles are mixed with boiling water and noodles, which can make the cake softer and cooler, and the other half use cold water and noodles. Cold water and salt can make the cake stronger. This method of mixing noodles is also called semi-hot noodle method.

Ingredients: 200g flour, warm water 130ml, salt, five-spice powder, edible oil. Add 200g flour to the basin, pour into 130ml warm water, the temperature of the water is about 60 ℃, pour water while stirring, stir into batter, first rest for 10 minutes, let the flour fully absorb water, and then knead into a smooth dough, add more water, fully absorb water and do not stick to your hands.

The noodles can be soft and soft if the ratio of noodles to boiling water is appropriate. Materials: 500 grams of flour, 250 grams of boiled water, appropriate amount of salt. First prepare 500 grams of flour in the basin. 250 grams of boiled water is mixed with the dough. You can first stir it into a floc with chopsticks instead of using your hands. Remember to wake up for 15 minutes, divide the dough into 8 small dough, knead it flat, and press it into a circle. Then roll out a round cake of about 12 centimeters with a rolling pin, as shown in the picture.