The crispiness inside the pancake fruit has always been controversial. Some people think it is dead dough, while others say it is yeast dough. Both statements have their own truths. Today we will explore the mysteries.

The crispy dough made from fermented dough

The crispy dough made from fermented dough, as the name suggests, is made from fermented batter. The fermented batter contains yeast, which produces carbon dioxide gas, causing the batter to expand and form a fluffy and soft texture. The crispy dough is usually thicker and tougher, with a crispy texture and a light sour taste.

Making crispy dough requires a fermentation process. Usually, you need to mix flour, water, and yeast and let it sit for a period of time to allow the yeast to fully ferment. After fermentation is completed, roll out the batter thinly and put it into the oil pan for frying.

The crispiness of dead noodles

The crispiness of dead noodles is made from batter that has not been fermented. There is no yeast in the dead batter, so it will not produce gas. The texture of the batter is relatively tight and does not expand easily. The noodles are usually thin and crispy, with a crispy texture and no sour taste.

Making crispy noodles does not require a fermentation process. Just mix flour and water into a batter, then roll it out thinly and fry it in an oil pan.

The advantages and disadvantages of the two kinds of crispy noodles

The crispy noodles and the crispy noodles have their own advantages and disadvantages:

The crispy texture of the yeast noodles is fluffy and soft. Tough, but the production process is cumbersome and takes time to ferment.

The thin and crispy texture of dead noodles is crispy and delicious. The production process is simple and fast and does not require fermentation.

Pancakes commonly used in pancakes

In traditional pancakes, thin crackers from the top are usually used. The crispy texture of the noodles complements the other ingredients of the pancake and adds a rich layer of texture to the pancake.

Although the crispy dough is fluffy and soft, due to its thickness and toughness, it is not suitable for wrapping in pancakes. Therefore, it is relatively rare to use leavened dough crisps in pancakes.

Summary

The crispiness in pancake fruits can be either dead dough or leavened dough. The two crisps have different production methods and tastes, and play different roles in pancakes. The thin and crispy texture of risen noodles is fluffy and soft, while the thin and crispy texture of dead noodles is crispy and crunchy. Depending on your personal preferences and cooking habits, you can choose which type of crisp to use.