Ingredients
Plain flour ( 100g ) | Corn starch ( 5g ) |
Edible oil ( Appropriate amount ) | Boiling water ( 40ml ) |
Warm water ( 40ml ) |
How to make transparent pancakes
1.100g flour (can bake 6 pancakes in 2 times)
2.Add 5g of corn starch and mix well
3.Half Knead the dough with 40ml of boiling water, knead half of it with 40ml of warm water, and knead until the surface is smooth.
4. Stretch the strip and divide it into 6 doses
5. Roll out the three cakes slightly and brush the surface with oil
6.Put 3 pancakes together
7.Pros and cons Roll the cake into a round shape on both sides
8. Heat the pan, add a small amount of oil and turn the pan to let Pour the oil evenly into the bottom of the pot, put the pancakes in and reduce the heat to low
9.Wait until the cake looks discolored , turn it over and cook, and when you see the puffy and layered cake is lifted, you can take it out.
10.Let it dry for one minute
11.Put the layers apart
12.Looks very transparent
13.The middle layer is the most transparent, finished picture
14. Fold and serve on a plate, and can be rolled into various dishes to eat.
15. Six Pieces
16.Rolling renderings
Tips
1.Add warm water to boiling water and bake the dough until the cake is soft but not sticky.
2.Add a small amount of corn starch to make the cake transparent and not easy to tear when separated into layers.
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