What degree of water is used for making pancakes and noodles? What degree of water is used for making pancakes and noodles?

As we all know, pancakes are a common way to eat pasta. There are many ways to make them, and they have rich flavors. They are fragrant and crispy, and are very popular among people. Many people eat pancakes at home. So what kind of water is better for making pancakes and flour? Let's take a closer look!

How much water is suitable for making pancakes and noodles

For pancakes, use warm water at 20℃ to 30℃

The most reasonable water temperature is between 20℃ and 30℃, which can fully blend the flour and water. The kneaded dough is very smooth and elastic. The dough is twice as big as normal dough and very full. The pancakes are golden and chewy in the mouth.

Pancakes, dough below 20℃

To make pancakes, it is okay to knead the dough if the temperature is below 20℃ in spring and summer, and the dough can rise. But if it is in autumn and winter, the dough will easily become dead and will not rise, let alone make pancakes. The pancakes will be as hard as stones.

Pancakes, dough above 30℃

If the water temperature is too high, the yeast or old dough will be easily scalded. Even if the dough is mixed, it cannot be fully fermented. In the end, the dough will be the same size and it will be impossible to make pancakes. Even if the pancakes are made, they will be dead.

Summarize:

When making pancakes, the water temperature for kneading the dough should be controlled at 20℃ to 30℃. This is a reasonable water temperature value. The dough that comes out is the best and the pancakes that are made are the most delicious.

What kind of water is best for making pancakes and noodles?

When we eat out, we are often attracted by the taste of various kinds of pancakes in the restaurant. Some pancakes are crispy, some are soft, and the secret to making them delicious lies in the kneading of the dough. Different water used in the kneading of the dough and different ingredients added can produce pancakes with different flavors.

1. Boiling water and dough

Knead the flour with boiling water. This is commonly known as "boiling the dough". Add boiling water to the flour and stir together, then add cold water and knead it into hot dough. The dough is basically cooked.

①Boiling water and dough + lard: The pastry dough has a beautiful appearance and is crispy and layered.

After the dough is boiled, add cooked lard and knead it into dough. After it rests for a while, bake pancakes. The oil is more viscous and has better oiliness.

For example, hand-torn pancakes, white gluten pancakes, and thin spring pancakes are all made using this dough kneading method.

2. Warm water and dough

Use 40-50 degree warm water, add it to the flour and mix them together to make a soft noodle product.

Such as, sesame sugar cakes, homemade cakes, scallion pancakes, and pies.

① Add yeast to warm water and knead the dough: such as Huangqiao sesame cake

Add yeast and warm water to 250 grams of flour and knead it into dough. Let it ferment. After fermentation, add alkaline water and knead until the dough has no sour taste. Add cooked lard or dry pastry to the remaining 250 grams of flour, then use the fermented dough to wrap the dry pastry.

② Add alkali to warm water and knead the dough: such as golden silk cake

Put the alkaline noodles in a bowl, add a little warm water, mix well, filter out impurities and make alkaline water. Put the flour in a basin, add a little refined salt, mix well with alkaline water, then use warm water to make dough, cover tightly with a wet cloth, let it rise for 30 minutes, add a little flour and knead evenly.

③ Add yeast powder and baking soda to warm water and knead the dough: such as beef stew

Add yeast powder, baking soda and warm water to the flour, knead into dough and let it rest for 30 minutes.

3. Knead the dough with water

① Add refined salt + egg liquid to clean water: such as shredded radish cakes, spinach cakes, potato cakes, winter melon cakes, etc.

Crack the eggs into a bowl, put the flour in a bowl, pour in the egg liquid, and then add appropriate amount of water to knead into dough.

② Add vegetable oil to water and knead the dough: such as homemade shortbread

Put the flour in a bowl, add water and 50 grams of vegetable oil and make a water-oil dough.

③ Add yeast powder to water + boil the dough: such as salt and pepper swirls

Add 300 grams of flour into a bowl, add yeast powder and mix well, then use clean water to knead into dough; put the remaining 200 grams of flour in another bowl, pour in boiling water and mix well to make a hot dough, mix the dough and the hot dough and knead evenly.

The amount of water used to make pancakes depends on the taste

The choice of pancakes and water depends on what kind of texture you want. For example:

1. For harder and chewier cakes, it is usually better to mix the dough with warm water, salt and flour.

2. If you want the pancake to have a crispier texture and a layered feel, you can mix water and oil together to knead the dough.

3. For softer pancakes, you can choose to use half hot dough and half warm water.

Homemade pancake recipe

Prepare the ingredients: flour, salad oil or lard, salt, and sesame oil.

Preparation method:

1. Add an appropriate amount of water to the pot, heat it until it sizzles, use warm water to mix the dough, and knead it until the dough is smooth and free of flour particles. Cover with plastic wrap and let it relax for 30 minutes. Do not knead the dough for pancakes too much. Kneading too long will form gluten and the pancakes will be hard. The dough should be smooth without any dry flour particles.

2. Put the relaxed dough on the chopping board and roll it into a thin sheet with a thickness of about 0.5 cm. Pour a proper amount of salad oil and sesame oil on the surface, sprinkle with a proper amount of salt, and cut it into strips with a width of about 1.5 cm. Put 4-5 strips together, roll them up from both ends to the middle, and roll them into two spiral-shaped thin slices in the middle. Then stack the two thin slices together and set aside for later use.

3. Preheat the electric baking pan and pour in a proper amount of salad oil. Place the dough of the hand-pulled pancake on the electric baking pan and flatten it with your hands, turning it while pressing. Be careful not to burn your hands when pressing. It is best not to roll the hand-pulled pancake, as the rolled pancake will not be well layered. Press quickly with your hands. If you press slowly, it will easily become fixed. Press to a thickness of about 0.5 cm and bake until the surface is golden brown. Take out the baked hand-pulled pancake and squeeze it from all sides to the middle with your hands.

Tips:

The hand-pulled pancake is also called the straw hat pancake. It is crispy on the outside and soft on the inside. After it is baked, you can break it up and eat it one by one. It is very delicious whether eaten directly or with vegetables or soup. When making the dough of the hand-pulled pancake, use warm water or lukewarm water. The amount of water should not be too little when kneading the dough. If there is too little water, the pancake will be very hard. The consistency of the pancake dough should be slightly thicker than jelly.