Hand-shredded Crispy Pancakes

Overview

It’s been raining all day and the weather is quite cool. Pancake stew with meat is suitable for today’s weather. There are many types of pancakes. Let’s bake some hand-shredded crispy pancakes today. Crispy on the outside and soft on the inside. It’s delicious just thinking about it. Let’s get started~

Tags

• pasta
• cake
• edible oil
• refined salt
• warm water
• plain flour

Ingredients

Steps

1. 1 Add 250 grams of flour and 2 grams of refined salt to increase gluten, and stir evenly.

   

2. 2 Add 150 grams of warm water in batches and stir to form a large dough.

   

3. 3 Start kneading into a smooth dough.

   

4. 4 Apply a little oil on the surface, put it in a plastic bag and let it rest for more than 40 minutes.

   

5. 5 Pour 20 grams of hot oil into 20 grams of flour and stir evenly to make a puff pastry.

   

6. 6 Without kneading the rested dough, roll it into a large rectangular piece.

   

7. 7 Spread an even layer of puff pastry.

   

8. 8 Roll up from the bottom.

   

9. 9 Press lightly and cut through.

   

10. 10 Two cross sections fall together in the same direction.

    

11. 11 Hold the two sides with both hands and stretch them out, roll them up from one end to form a cake, cover them and let them rest for ten minutes.

    

12. 12 Press lightly with your hands and roll it out with a rolling pin. Roll it out gently from the middle to both sides, trying to maintain the texture.

    

13. 13 Preheat the pan, add cooking oil, add the cake base, cover with the lid, and bake for about a minute and a half.

    

14. 14 Open the lid, flip over and bake again. Repeat twice until the cake puffs up and becomes golden brown.

    

15. 15 Look, there are little thin layers in the middle.

    

16. 16 Pay attention, the outer skin is crispy.

    

17. 17 Crispy on the outside and soft on the inside.