Is it better to make the dough for pancakes harder or softer? What are the tips for making the dough for pancakes?

As we all know, pancakes are a common type of pasta. There are many ways to make them, and each method has a different taste and texture. The most important thing about pancakes is kneading the dough, which requires certain skills. Some people make it softer, while others make it harder. So is it better to make pancakes with harder or softer dough? Let's take a closer look!

Is it better to have harder or softer pancakes?

It depends on personal taste.

First of all, we need to understand what kind of pancakes we are making. There are many kinds of pancakes. For example, there are many kinds of leavened pancakes and many kinds of hot pancakes, but each kind has its own different methods. This is from the basic classification of pancakes. Let’s talk about the water used to mix the dough for pancakes. As for the water used to mix the dough, there are some requirements. The pancakes made with dough of different water temperatures have completely different tastes.

The water used to make pancakes and the dough can be boiled water, warm water, or cold water in terms of water temperature. The pancakes made with water at a higher temperature will be slightly softer, while the pancakes made with cold water will be harder. However, the specific water temperature to be used for kneading the dough depends entirely on the form of the pancakes and personal taste preferences. For example, for the spring pancakes that we commonly use for rolled pancakes, we often choose warm water to knead the dough. The pancakes made in this way have a moderate hardness and softness, which are very suitable for rolled pancakes. In addition, for the oil pancakes that we often eat as a staple food, we need to use boiling water with cold water to make them. The pancakes made in this way have a moderate hardness and softness, and are very chewy and delicious.

Should I use cold or hot water to make pancakes?

1. Use warm water to knead the dough. Many people will choose to use cold water. The dough made with warm water will be very elastic and chewy, and the protein molecules in the dough will not be destroyed only with warm water. Warm water is 50℃ to 60℃ water. The characteristics of this kind of dough are that it has a certain toughness and viscosity, is plastic, and the finished product is not easy to lose shape. The dough is white and dark, and has a slight luster.

2. Add warm water to yeast, add sugar and mix well, add salt to flour and mix well, then slowly pour in yeast water and stir, then add warm water to knead into a smooth dough and let it rest for 20 to 30 minutes. The cakes made in this way are easy to digest, soft and chewy.

3. Use boiling water. Water at 85 to 100°C is commonly used. The dough kneaded in this way is soft and sticky, with poor toughness, strong plasticity and easy digestion. The dough is dark in color, dull, and the finished product has a sticky taste. The water used for hot water dough is high in temperature, and it is impossible to operate the dough directly with your hands. Generally, the flour is placed on a panel or in a basin, and stirred with a rolling pin while pouring water until it is thoroughly stirred. The hot water should be added in full at one time so that the flour particles absorb water evenly. After the flour is scalded, it should be spread out to emit heat, and a small amount of cold water should be sprinkled on it before kneading.

What are the techniques for making pancakes and noodles?

For those who like different tastes, you can try these three methods if you are interested:

The first method: boil the noodles with a little salt in boiling water. The characteristic is that it is very soft when eaten.

The second method: boil half with boiling water and half with cold water, add a little salt to each, it tastes good. The characteristic is soft and chewy.

The third method: Add salt to warm water and knead the dough, but it must be proofed for several hours, about 2 hours or more. This kind of cake is suitable for making thin pancakes and is elastic.

Homemade pancake recipe

Ingredients:

Flour, yeast, salt, edible alkali, rapeseed oil

Preparation method:

1. Add flour to the bowl, then add yeast, knead the dough with warm water, and add it several times.

2. Stir all the flour in the bowl into dough, and then knead the dough into dough.

3. After softening the dough, apply alkaline water on the surface of the dough to neutralize the acidity of the yeast, then put the dough into a bowl, cover it with a lid, and let it rise for about half an hour to allow the dough to fully ferment.

4. Take out the dough, cut it into dough pieces, sprinkle a little salt on the chopping board, knead it into the dough pieces, roll it into a round shape, flatten it, and put it into a preheated electric baking pan with oil on both sides for baking.