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How do you make pastry for pancakes?

1. Add the right amount of lard to the flour. The ratio of flour to oil is 1:1. Suppose the flour is 100g and lard is also 100g. It is recommended to use lard, which is more fragrant. Put the oil into the flour, add it and stir it into a dough, just let it cool.

2. Add water and yeast to the flour to form dough. Stand still for half an hour. Put oil in the basin and heat it over high fire. Pour in the flour and mix well with chopsticks to make a pastry. Roll the dough into a cake. Spread the pastry on the pastry. Roll it into a roll. Cut it into segments and oil the surface. Fold both ends inward and press them into a small cake.

3. Pastry: heat the pot with 250 grams of rapeseed oil, remove from the fire, slowly pour in 750 grams of white flour and stir well, then pour into the pot and set aside.

How is the oyster used for making cakes made?

1. Add water and yeast to the flour to form dough. Stand still for half an hour. Put oil in the basin and heat it over high fire. Pour in the flour and mix well with chopsticks to make a pastry. Roll the dough into a cake. Spread the pastry on the pastry. Roll it into a roll. Cut it into segments and oil the surface. Fold both ends inward and press them into a small cake.

2. Pastry: heat the pot with 250 grams of rapeseed oil, remove from the fire, slowly pour in 750 grams of white flour and stir well, then pour into the pot and set aside.

3. Heat and melt the butter, weigh the low-gluten flour, sugar and cornstarch, and mix with a spoonful of baking powder. Then pour the mixed flour into the butter and stir. It will be very dry after mixing, so you have to squeeze it with your hands until it is even.

How do fried pastry make it crispy and crispy?

1. The first kind: pancakes. This kind of cake is characterized by good fluidity and can be easily applied to the dough with brushes and hands. Suitable for any cake that requires a hierarchical effect, or suitable for steamed cake, which is easy to uncover after putting on the pastry. For example: egg cakes, hand cakes, spring cakes and so on.

Step 1: mix 3 grams of yeast and 1.5 grams of baking soda with warm water, pour in the flour and knead into a smooth dough. Sit in a warm place for 30 minutes. Step 2: make the flour, five-spice powder and salt in a bowl and mix well.

3, salt and pepper oil crisp, soft crisp: 20 grams of noodles, 40 grams of oil, put 2 grams of salt, 3 grams of pepper powder, can also according to personal taste into the right amount of pepper, cumin powder, cumin powder and so on.

How to make pastry at home?

1. Knead the dough. This is a technical job. You must rub it hard so that the noodles will be soft and chewy. After kneading, roll the dough into a piece, smooth it with a little salt, then sprinkle with thirteen incense and cumin powder, and add it according to your own taste. Hit the pastry. This step is critical and involves the degree of crispness at the entrance of the pancake.

2. Add 5 tablespoons of flour to the bowl. Pour about 30 grams of salad oil into the pan and bring to the boil. When the oil is hot, pour it into a flour bowl and mix it into a paste. The characteristic of this kind of pastry is that it is fluid and can be easily applied to the dough with brushes and hands.

3. Prepare flour and yeast. Stir the yeast with lukewarm water, let stand for 2 minutes, pour into the flour and form a dough, then cover and ferment for 1 hour. Fermented dough. Prepare flax oil and the right amount of flour. Pour the flour into the sesame oil to make a pastry.

4. Knead the dough repeatedly until the dough is smooth and elastic (preferably out of the film). Don't be lazy here. The smoother the dough you knead, the better the elasticity, the more labor-saving the package will be. After kneading, apply a little oil and put the plastic wrap in the basin to relax for 20 minutes. Set aside. This is the skin part. Keep making the pastry.

5. The first kind: pancakes. This kind of cake is characterized by good fluidity and can be easily applied to the dough with brushes and hands. Suitable for any cake that requires a hierarchical effect, or suitable for steamed cake, which is easy to uncover after putting on the pastry. For example: egg cakes, hand cakes, spring cakes and so on.

Crispy method

Pastry step 1 hard pastry: 100 grams of flour and 50 grams of oil. Stir well and squeeze into dough with your hands. It is mainly used for crispy cakes with distinct layers and crispy inside and outside. The oil-noodle ratio of pastry dough is 0. 5%.

Appropriate amount of white sesame seed steps: first make oil: put flour and salt into a basin, pour in boiling water, stir into flocs, add cold water and oil, knead into soft and smooth dough, cover with plastic wrap and let stand for 30 minutes. Then make pastry: pour oil into the pan, put in the flour, stir-fry over low heat, turn off the heat, cool and set aside.

Keep making the pastry. Take another bowl, cut and mix all the material B with a silicone scraper and mix evenly. Be sure to cut and mix for a while. The more evenly the salt and five-spice powder are distributed, the more delicious the finished product will be. The picture shows the mixed pastry. Cover with plastic wrap and relax for 20 minutes.

The traditional method is to pour the oil and dip well, which is only fragrant but not crisp, because the amount of cooking is relatively small, so there is no special pastry. Pour the oil into the noodles, quickly add the flour and stir well, so that it is not flowing at all, and then dip it well. After being beaten, the pastry is rolled into rolls, then divided into small pieces of moderate size, and then closed at both ends to make cakes.

Put the medium gluten noodles in a container, add yeast and salad oil, and then add the right amount of water. Knead the dough into a soft and hard dough by hand and cover with plastic wrap for 20 minutes. Add the low gluten flour to salt and lard. Stir well with chopsticks to make a crispy dough and knead well again.

The methods and steps of roast pork kebabs are in this video. Come and watch.