Pancake stove, wooden scraper, flour bucket, pancake box, seasoning basin, pancake stove rack, iron spoon, shovel, iron mold (for making pancakes), and oiler (cut a small piece from a towel, roll it into a small roll, and dip it in oil in a flat iron pan. This tool only uses honeycomb briquette stove). Materials needed to make pancakes: white flour, corn flour, mung bean powder, black bean powder, soybean powder, buckwheat powder, millet powder, sorghum powder, soybean oil, baking soda powder and baking powder; 3-5 kinds of the above materials can be selected according to the characteristics of local food resources. If you are sincerely and wholeheartedly serving consumers, put more miscellaneous grains; Even if you don't let go of the whole grain pancakes, you can stand them, but people who often eat pancakes may also be able to eat them.

Second, the material requirements for making pancakes:

1. The fineness of coarse cereals such as corn flour and mung bean flour is the same as that of white flour, because coarse cereals will affect the taste (it depends on the local taste. If customers like to eat miscellaneous grains, put them in)

2. Before mixing with pancake batter, put 2kg of white flour and1.2-2kg of water into the warm white batter to make dough. In winter, you can buy baking powder (or dry yeast) from the supermarket to ferment noodles (the baking powder is put according to the dosage in the instructions)

Third, the batter production:

1, material ratio: 10 kg of white flour, 0. 16 kg of sweet potato flour (commonly known as sweet potato flour), 1 kg of miscellaneous grains (3 to 5 kinds of miscellaneous grains are added with a little each), 10 g of salt, 4 kg of flour, 5 eggs,

2. The order of making batter: first, mix the white flour and miscellaneous grains evenly, then pour into the dough, then add 3 teaspoons of baking soda powder to dissolve in water, then pour into the flour and stir it into a paste with chopsticks. (After stirring, let it stand for 10 minute, stir it again, and then let it stand for 20-40 minutes until the batter with chopsticks feels as firm as a rubber band, and then you can spread pancakes on the pot. ). In summer, the batter is easy to ferment if it is put for more than 3 hours. When doing business, bring some baking soda. When you see the dough rise, add a little baking soda and mix well before using it. The purpose of adding eggs and sweet potato starch is to spread it out better (just to spread it out and keep it). In winter, you can buy baking powder (or dry yeast) from the supermarket to ferment noodles (the baking powder is put according to the dosage in the instructions)

Fourth, shortbread making:

2 kg of white flour, 0.3 kg of salad oil, 0.6 kg of 65438+ water, half a spoon of salt (that is, a small spoon of seasoning we use for cooking) and one egg; 60 biscuits can be fried for every 2 Jin of flour. Production sequence: add 0.3kg salad oil and half a spoonful of salt into water to melt, then pour the mixed water into white flour, stir evenly (for the hardness of flour, see the production of shortbread in VCD), and let it stand for 30-50min. (Please refer to the VCD video for the specific production process)

Five, hot sauce production:

Buy 1 kg small red pepper, slice it with a knife (or buy it already processed), put it in a pot, fry it in oil, and then add 1 carrot (squeezed into a paste by a juicer) to make the hot sauce more viscous. Hot sauce is not necessarily made in this way, because every place has different tastes and can be adapted to local conditions.

Six, the production of sweet noodle sauce:

Buy 1 bag of 500g sweet noodle sauce in the supermarket, pour 3 teaspoons of starch into 5/ 1 glass of water, stir well, and grind white sesame seeds into powder for later use. Now pour the stirred starch water into the pot and heat it slowly, then pour the thickened starch juice and white sesame powder into the sweet noodle sauce and stir it evenly for later use, and then add the right amount of sugar. If you are a customer in the north, you can add a little-thirteen incense and chicken essence to enhance the fragrance.

Seven, furnace temperature control:

Use the air inlet plug plate on the stove to control the fire. If the temperature of the iron plate is too high in the production process, you can fill the mineral water bottle with water, then make a small hole in the bottle cap and sprinkle some water on the iron plate to achieve the purpose of cooling down. This method is mainly aimed at the old mud furnace.

Eight, spread pancakes:

Pancake spreading is the most critical step in the whole procedure, which cannot be clearly expressed in words. Please see the VCD teaching CD record. At first, in order to save batter, you can pour dry flour into a flat pot and practice with a wooden scraper to make the flour spread evenly and not fall to the ground. Because everyone's habits are different (maybe left-handed), you can create your own way to spread the batter evenly. You can apply it in a circle or from left to right, from right to left and from top to bottom. The speed and skill of spreading pancakes are the key to the process of making pancakes, so we suggest that you spend 3-5 days (6 hours a day) practicing your skills and speed. If the speed is slow, the pancakes will definitely be too thick and the cost will increase. Unskilled pancakes will be thick in some places and thin and uneven in some places. It was difficult to practice at first, but pancakes were spread to earn this hard money. As long as you take the first step, everything will be so bright and there will be a "money" way!

The crispness in pancake fruit is also called fruit.

Raw materials: flour 500g, alum 12.5g, flour alkali 14.5- 15g, refined salt 10- 12g and warm water 370g.

Production method:

1. Put alum, edible alkali and refined salt into a vessel, pour warm water and stir the raw materials to melt, then add flour to make soft dough for later use.

2. Then, pound the dough with both hands every 20 minutes for 5 minutes, pound it for 4-5 times to make the dough surface smooth and soft, and then place it for fermentation. Put the dough on the oiled panel, brush it with oil and cover it with plastic sheets.

3. Ferment for about 65,438+00 hours or longer, and then fry at the oil temperature of 65,438+080℃-200℃ to make the surface golden, the volume expanded and crisp.

Features: golden surface, large and crisp body.

Precautions:

1, alum on the surface