There are ways to make pancakes by machine, but the taste of machine-made pancakes is not as good as that of handmade pancakes. The traditional process of making pancakes by hand is very complicated, including grinding the batter, erecting the seeds, spreading or rolling, and storing, so making pancakes by hand is often done in large quantities at one time and then stored for a long time. The following introduces the traditional pancake making process in rural areas.

Production process:

1.Add water to the powder to make it sticky.

2. put the broken eggs (for the ones that have been watered) in it.

3. Add some chopped green onion and press it into a circle.

4. put a little oil in the pot, shake the pot and let the oil be on the bottom and top of the pot.

5. Put the pressed round cake, and let 80% of the oil be put in.

6. One side is almost the same, on the other side.

7. End.

tool

Traditional handmade pancakes

The main tools for making pancakes are tobacco, grease, spoon, shovel and shovel.

Hairpin: a round plate made of pig iron, with a flat and smooth upper surface and a slightly convex center, supported by three legs under it, with different sizes and shapes. The medium-sized hairpin has a diameter of about 65 cm; Heat the tobacco under the fire and bake pancakes on it.

Oil wipe: commonly known as "oil pad, oil cloth", a square wipe sewn with cloth, or made of corn husk, impregnated with edible oil. Before spreading pancakes, wipe them with oil.

Scoop: Scoop the batter onto the nuts.

Modern machine tobacco

Bucket: It is usually made of bamboo, and it is also made of wooden boards with handles. It is held by hand to push the batter so that it can be evenly spread on the batters. "Chi Zi" or "Split Zi" is used in some places, which has the same effect as that of the reed. The process of dragging a shovel by hand to apply batter is called "spreading".

Shovel: In some places in Shandong, it is called "grab the child", which is used along the grain.

thin pancake made of flour

Pick up the pancakes spread out and take them off.

A new pancake making tool produced by Yanwen Machinery, a manufacturer in Beijing, is more suitable for pancake making and processing. This tool uses fully automatic rotation speed to produce pancakes more concisely.

Making material

Column: Pastry staple food

Practice: frying

Taste: home-cooked taste

Number of people: 2 people

Difficulty: getting started.

Cooking time: 10 minute

Main ingredients:

Wheat flour: 300g, eggs: 2.

Accessories:

Leek: 1 small handle, mung bean sprouts: 300g [3]

Seasoning:

Salad oil: appropriate amount, salt: 1 teaspoon, water: 1 cup, pepper: 1 teaspoon.

Cooking pancakes

Prepare materials.

Stir all the ingredients except leek evenly.

Cut the leek into sections, and finally add it and mix well.

Coat the hot pot with a thin layer of oil, add the batter and arrange it into a circle with a spoon.

Small and medium fire, turn over in 2 minutes.

Turn it over in 2 minutes, and both sides will be golden.

raw material

The raw materials for making pancakes can be all kinds of grains, such as wheat, corn, sorghum, millet, dried sweet potatoes, etc., or they can be mixed at the same time. Before the1980s, the pancakes in Shandong were mostly made of dried sweet potatoes and corn. Pancakes made of dried sweet potatoes and sorghum are light brown in color, pancakes made of corn flour, millet flour and millet flour are light yellow in color, and pancakes made of rice flour and wheat flour are white. Pancakes in Zibo can be divided into red and white, "red pancake" is made of sorghum and "white pancake" is made of corn.

Grinding batter

Wheat, sorghum, corn, millet, dried sweet potatoes and other raw materials are washed and soaked, and then ground into paste, commonly known as "pancake paste". In some places, before grinding the batter, one-third or half of the "clinker" (that is, some raw materials cooked to maturity in 1989) is added, which is commonly known as "half-baked". The batter ground after "half-baked" is easy to spread, and the pancakes spread out are also soft and delicious. In some places, after the dried sweet potatoes are ground into noodles, they should be soaked in water to leach out the black water in the sweet potato noodles. Traditionally, in Shandong, a stone mill is used to grind the batter, the large mill is pushed by animal power, and the small mill is pushed by human power, and the mechanical mill is widely used. Usually, the batter is ground the night before, and the next morning, we start to set up a cigarette, make a fire and spread pancakes.

Erect the hatchet

The process of erecting the tobacco can be simple but complicated. The simple erection method can directly use three bricks to support the cymbals; The complicated way is to paste a stove with hard mud and blow it with bellows. After the tobacco is erected, a fire can be made. Corn straw or wheat straw is generally used as firewood in rural areas. Making a fire and spreading pancakes are often the cooperation of two people. After the tobacco is heated, you can spread the pancakes or roll them.

Spread system

Hand-spread pancake

"Spread system" is generally used to make pancakes with good texture, such as pancakes made of wheat, millet and other raw materials. Before spreading, oil is often rubbed on the seeds, which not only removes the impurities on the seeds, but also makes the cooked pancakes easy to separate from the seeds. Spoon the batter onto the batters with a spoon, and spread the batter around the batters with a shovel, thus pushing the batter away into pancakes. Then apply it repeatedly with a shovel to make the batter evenly distributed. Pancakes can be cooked quickly, so it is necessary to grab the spread pancakes along the edge of the hazelnut with a shovel in time. The size of pancakes depends on the seeds, and the diameter is generally between half a meter and 80 cm. The amount of batter spread on the seeds determines the thickness of pancakes, and people with high level can spread out very thin pancakes. Pancakes are very technical and cooked.

Rolling

"Rolling" is generally used to make pancakes with poor texture, most of which are pancakes with dried sweet potatoes as raw materials. Roll the dough of dried sweet potato flour or corn flour along the outer ring, and bake it until it is cooked. The pancakes made by this method are loose and it is difficult to control the thickness of pancakes.