How to mix the dough for baked spring cakes: hot topics and practical tips on the Internet
Recently, the discussion on traditional pasta making has been very hot on the Internet, especially the topic of "baked spring pancakes", which has become the focus of food lovers. The following is an integration of hot topics and spring cake making techniques in the past 10 days, presented to you using structured data.
1. Top 5 hot topics on the Internet (last 10 days)
| Ranking | Topic keywords | Search volume (10,000) | Related content |
|---|---|---|---|
| 1 | Spring cake and dough ratio | 48.5 | The golden ratio of flour and water |
| 2 | Hot noodles vs cold noodles | 32.7 | Comparison of different dough kneading methods |
| 3 | Tips for making spring cakes without breaking the skin | 28.9 | Wake-up time and malleability |
| 4 | Hot Search List of Spring Pancake Side Dishes | 25.3 | Shredded pork with Beijing sauce and stir-fried vegetables |
| 5 | Improved low-calorie spring cakes | 18.6 | Whole wheat/multigrain version |
2. Core data of baked spring cakes and noodles
| Material | Standard dosage | Temperature requirements | function |
|---|---|---|---|
| all-purpose flour | 500g | normal temperature | Basic strength |
| Hot water (80℃) | 280-300ml | 80±5℃ | Soften gluten |
| salt | 3 grams | -- | Increase resilience |
| edible oil | 15ml | -- | Anti-stick and aromatic |
3. Step-by-step interview guide
Step 1: Mix dry ingredients
Pour 500 grams of flour and 3 grams of salt into a mixing bowl and mix thoroughly. It is recommended to sift to remove lumps and make the flour fluffier.
Step 2: Control water temperature
Use a thermometer to make sure the water temperature is between 75-85°C and pour in the flour in portions. Hot water can destroy some of the gluten and make spring cakes softer.
Step 3: Kneading technique
First use chopsticks to stir into a fluffy shape. When the temperature drops to the point where your hands can touch it, knead it into a smooth dough with your hands. Key point: Use the "overlapping method" rather than rubbing to avoid tendons.
Step 4: The key to waking up
Cover the dough with a damp cloth. The relationship between proofing time and room temperature:
| Room temperature (℃) | Minimum waking time | Recommended waking time |
|---|---|---|
| 15-20 | 40 minutes | 60 minutes |
| 20-25 | 30 minutes | 45 minutes |
| 25 and above | 20 minutes | 30 minutes |
4. Solutions to common problems
| Problem phenomenon | Possible reasons | Solution |
|---|---|---|
| Pie crust breaks easily | Insufficient moisture/insufficient proofing | Increase water volume by 5% + prolong proofing |
| Hard taste | Water temperature is too low/kneading the dough too much | Ensure water temperature is 80°C + reduce kneading |
| The layering is not obvious | Insufficient grease when rolling | Brush each layer with oil + control thickness ≤ 2mm |
5. Innovation Trends
According to the latest experimental data from food bloggers, three improvement directions have received high attention:
1.Fruit and vegetable juice and noodles: Use spinach juice (green), carrot juice (orange) to increase nutrition and visual effects
2.Fermented version of spring cake: Add 1% yeast and ferment for 30 minutes to obtain a fluffy texture.
3.Cryopreservation method: The green body is brushed with oil and then frozen. It can be stored for 7 days and can be baked as needed.
Master these core data and techniques, and you'll be able to make perfect spring pancakes that are as thin as a wafer and soft and chewy! It is recommended to save the table data in this article for easy reference at any time.
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