From the perspective of raw materials, pancakes include wheat pancakes, burritos, rice pancakes, bean pancakes, sorghum pancakes and sweet potato pancakes.
There are many ways to make pancakes by machine, but the pancakes made by machine are not as delicious as those made by hand. The traditional process of making pancakes by hand is very complicated, including grinding batter, erecting 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 technology in rural areas.
Production process:
1. Add water to the powder to make it sticky.
2. put the broken eggs (eggs that have been watered) in.
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 at the bottom and top of the pot.
5. Add the pressed round cake and add 80% oil.
6. One side is almost the same, the other side.
7. End.
make tools
Traditional handmade pancakes are mainly made with hammers, oil brushes, spoons, shovels and shovels.
Hairpin: a round plate made of pig iron, with a flat and smooth upper surface and a slightly convex center, supported by three legs below, with different sizes and shapes. The diameter of the medium-sized hairpin is about 65 cm; Heat tobacco under fire and bake pancakes on it.
Oil wipe: commonly known as "oil pad, oil cloth", square wipe sewn with cloth, or made of corn husk, impregnated with edible oil. Wipe the pancakes with oil before spreading them.
Spoon: Scoop the batter onto the nuts.
Bucket: usually made of bamboo, but also made of wooden boards with handles. Hold it in your hand and push the batter so that it can be evenly spread on the batter. In some places, "ruler" or "crack" is used, which has the same function as reed. The process of dragging a shovel by hand to spread batter is called "spreading".
Shovel: Some places in Shandong are called "grab the child", which is used along the grain.
Pick up the spread pancakes and take them off.
A new pancake making tool produced by Beijing manufacturer Yan Wen Machinery Company is more suitable for pancake making and processing. This tool uses automatic rotation speed to make pancakes more succinctly.
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:
300 grams of wheat flour, 2 eggs.
Accessories:
Leek: 1 small handful, mung bean sprouts: 300g [4]
Seasoning: [5]
Salad oil: appropriate amount, salt: 1 teaspoon, water: 1 cup, pepper: 1 teaspoon.
Make pancakes
Prepare materials.
Stir all the ingredients except leek evenly.
Cut the leek into sections, and finally add it and mix well.
Spread a thin layer of oil on the hot pot, add the batter, and round the batter with a spoon.
Medium and small fire, 2 minutes to turn over.
Turn over in 2 minutes, and both sides are golden.
raw material
The raw materials for making pancakes can be various grains, such as wheat, corn, sorghum, millet, dried sweet potatoes and so on. 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, pancakes made of corn flour, millet flour and millet flour are light yellow, and pancakes made of rice flour and wheat flour are white. Pancakes in Zibo can be divided into red pancakes and white pancakes. "Red pancakes" are made of sorghum and "white pancakes" are made of corn.
Grinding batter
Raw materials such as wheat, sorghum, corn, millet and dried sweet potatoes 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 in 1989) will be added, commonly known as "half cooked". The batter ground after "half-baked" is easy to spread out, and the pancakes spread out are soft and delicious. In some places, after the dried sweet potatoes are ground into flour, they should be soaked in clear water to leach the black water from the sweet potato flour. Traditionally, in Shandong, the batter is ground with a stone mill, the large mill is driven by animal power, and the small mill is driven by human power, so the mechanical mill is widely used. Usually, the batter was ground the night before, and the next morning, we started to light cigarettes, make a fire and spread pancakes.
shake hands and make it up
The process of erecting tobacco may be simple but complicated. The simple erection method can directly support the cymbals with three bricks; The complicated method is to paste a stove with hard mud and blow it with bellows. When the tobacco is erected, a fire can be made. In rural areas, corn stalks or wheat stalks are generally used as firewood. Making a fire and spreading pancakes are often the cooperation of two people. After the tobacco is heated, you can spread or roll the pancakes.
Communication system
Hand-spread pancake "spread" is generally used to make pancakes with good texture, such as pancakes with wheat and millet as raw materials. Before spreading, oil is often rubbed on the seeds, which can not only remove impurities from the seeds, but also make the cooked pancakes easy to separate from the seeds. Scoop the batter onto the batter with a spoon and spread it around with a shovel, so that the batter can be pushed into pancakes. Then spread it repeatedly with a shovel to make the batter evenly distributed. Pancakes can be cooked quickly, so it is necessary to catch scattered pancakes along the edge of hazelnuts 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 applied to seeds determines the thickness of pancakes, and people with high level can spread out thin pancakes. Pancakes are highly technical and cooked.
rotate
"Rolling" is generally used to make pancakes with poor texture, mostly with dried sweet potatoes as raw materials. Roll out the sweet potato flour or corn flour dough along the outer ring and bake until cooked. The pancakes made by this method are loose, and it is difficult to control the thickness of the pancakes.