The method of making pancake fruit batter the formula of ordinary batter: mix 250 grams of white flour, 125 grams of soybean flour, 5 grams of salt, 1 gram of alkali and 700 grams of water. Preparation of millet batter: combined with 250 grams of white flour, 100 grams of millet flour, 5 grams of salt, 1 grams of alkali and 700 grams of water. Preparation of mung bean batter: use 250 grams of white flour, 100 grams of mung bean noodles, 25 grams of soybean noodles, 3 grams of salt, 1 grams of alkali and 700 grams of water.
White noodles: 250 grams, mung bean noodles 100 grams, soybean noodles: 25 grams, salt: 3 grams, alkali: 1 grams, water: 700 grams. The production of purple rice paste: 250 grams of white flour, 25 grams of black rice flour, 25 grams of soybean flour, 3 grams of salt, 1 gram of alkali and 700 grams of water. Production of buckwheat batter: 250g white flour, 25g soba noodles, 25g soybean noodle, 3g salt, 1g alkali, 700g water.
Whole grains, eggs, chopped cilantro, sweet noodle sauce, and some ham, spicy gluten, lettuce, thin and crispy? You can use potato chips or cornflakes instead! Take five minutes to finish the family breakfast.
Don't squash the bubbles: don't squash the bubbles on the pancakes before turning. These bubbles are the key to the fluffy pancakes, and they help keep the pancakes tall and fluffy. Flip tip: when small bubbles begin to appear on the surface of the pancake and the edges look dry, it can be turned over. Don't turn over prematurely, or the pancakes may not expand completely. After turning, you can turn down the firepower slightly so that the pancakes are thoroughly cooked without scorching.
Control the heat: when making pancakes, the heat should be moderate, not too big. Too much heat will quickly harden the surface of the pancake, affecting the softness of the interior. You can first preheat the pan over medium heat, and then fry it slowly over low heat, so that the pancakes are heated evenly and fully cooked inside and outside. Turning skill: when making pancakes, you need to turn over so that both sides can be heated evenly. When turning gently, avoid pressing the flat dough hard and destroying its soft structure.
The amount and temperature of water: the amount of water added to the noodles will affect the hardness of the dough and then the softness of the pancakes. The temperature of the water is also important. Warm water can promote the fermentation of the dough and make the pancakes softer. Fermentation time and conditions: the dough needs appropriate fermentation time to form a good structure and taste. If the fermentation time is too short, the pancakes may be hard and not fluffy enough; if the fermentation time is too long, it may lead to the overexpansion of the dough and affect the taste.
Wake up: place the batter for a period of time and let the flour fully absorb water and expand, so that the pancakes are softer. Generally speaking, the wake-up time is about 30 minutes. Heating: heat the pan before spreading the pancakes to make the bottom temperature uniform. You can use a pan or a pancake bell. Pay attention to the heat when heating. If the fire is too big, it is easy to scorch. If the fire is too small, the pancakes spread out are easy to paste.
Choose the right flour: the taste and texture of the pancakes depend largely on the flour used. Medium gluten flour is usually recommended because it not only provides enough toughness but also keeps the pancakes soft. High-gluten flour can make pancakes harder, while low-gluten flour may make pancakes too soft. Dough preparation: mix flour, water, salt and other seasonings together to make a uniform batter. The consistency of the batter will affect the taste of the pancakes.
1. One, scrape pancakes. Turn the fine flour into a paste, scoop it on the steak with a spoon, spread the batter with smooth bamboo slices, scrape it flat, scrape it evenly, and scrape thin. When the perimeter is rolled up automatically, just lift it up. Scraped pancakes are characterized by thin, crisp and crisp, and cold food is the best. Two, roll the pancakes. Mix the dough into dough, roll on the dough, and rely on the heat of the dough to stick the dough on the dough to make rolling pancakes.
2. Take a ham sausage and cut it into even cubes. Add 3 eggs to the bowl, add chopped onions, ham sausage, rice and salt, and stir well. Put cooking oil in the pot, heat the oil and pour in the stirred rice. Flatten the rice and fry over low heat until golden on both sides. Put it on a plate, sprinkle with ketchup and fry the rice cake.
3. Fried Scallion Pancake material: flour, water, chopped onions, salt, oil step: pour the flour into a bowl, add salt and the right amount of water, knead into dough. Knead the dough into strips, cut it into small pieces and roll it into thin slices. Sprinkle the slices with chopped onions and roll them into rolls. Roll the rolled dough into thin slices again. Cool the oil in a hot pan, put the pancakes in the pan and fry until golden on both sides.
4. Make homemade pancakes-200 grams of flour, add two or three eggs and the right amount of water, stir in one direction and beat into a slightly thin flour paste. Add chopped chili peppers, chopped onions, chopped mustard and stir well. Heat the pot by adding a small amount of oil. Scoop up the stirred flour paste and pour it evenly in the pan, quickly pick up the pan and pour it in all directions to make the flour paste in the pan to form a cake (the pan is more convenient.
1. Flatten: flatten the rolled dough with the palm of your hand to make it flat in the shape of a round cake. Pay attention to moderate strength, so as not to break the skin. Fried: put the flattened cake in a preheated pan and bake slowly over low heat. Fry until one side is golden, turn over and continue to fry the other side. Pan-fry both sides until golden brown and serve. Out of the pan: take out the fried Jiaohe pancakes and put them on a plate for the best taste while they are hot.
2. Flour: choose medium gluten flour to make pancakes that are both tough and not too hard. Water: use warm water and noodles to help form gluten and make pancakes more flexible. Eggs: fresh eggs will make the pancakes stronger. Chopped onions: fresh chopped onions can increase the aroma of pancakes. Salt: the right amount of salt can improve the taste of pancakes. Pepper: add according to your own taste and add flavor.
3. Soldering: heat the pan to medium heat and apply a thin layer of cooking oil. After the oil is hot, put the dough into the pan and cook slowly over low heat. Fry until one side is golden and crisp, turn over and continue to fry the other side until both sides are golden and crisp. Out of the pan: after the Jiaohe pancake is fried on both sides, it can be put out of the pan. Cut it into pieces of palatable size, place it on a plate, and serve.
4. Next is the process of making Jiaohe pancakes. First of all, mung bean noodles, millet flour, corn flour and other raw materials are mixed together according to a certain proportion, add the right amount of water, stir evenly, make it into a paste. Then, pour the batter into a hot pot and spread it out with a shovel to form a pancake. In the process of spreading the cake, we should pay attention to the control of the heat to ensure the uniformity of the ripeness of the pancake.