Question 2: pancake fruit inside that fragrant and crispy that fruit how to do called thin crisp. It is a very thin pancake. Too much trouble, or buy and eat it. Thin crisp is that thin and crispy, but thin and not broken, crisp and not burgundy, crispy and delicious. Crispness in the pancake fruit, and the texture of the soft pancakes complement each other, very tasty. It can also be crumbled and put in porridge, smooth and thick porridge with crispy crisps, delicious and fresh flavor. They can also be crumbled and put into fillings such as meat or vegetable fillings. Ingredients: 150g flour, 1/4 tsp salt, 1/8 tsp baking soda, 1/8 tsp non-aluminum baking powder, warm water, cooking oil. To make salt and soda: 1. Prepare a small, clean bowl and add 1/4 teaspoon of salt. 2. Add 1/8 teaspoon of baking soda (also known as lye). 3. Next, add 1/8 teaspoon of aluminum-free baking powder. 4. Pour in an appropriate amount of warm water. 5. Use chopsticks to mix the water with the powder to form salt soda. Mixing and Folding the Dough 1. Put 150g of flour in a mixing bowl. 2. Pour in the salt soda in small portions. 3. Use chopsticks to mix the baking soda with the flour to form a snowflake-like dough. 4. Knead the flakes together with your hands to form a smooth dough, cover with a damp cloth and set aside for 20 minutes. 5: Brush the board with cooking oil. 6: Place the dough on the board and press it with your hands to form a cake. 7: Using a rolling pin, roll out the dough into a rectangular shape. 8. With your hands, lift the left and right sides of the rectangle up and fold it back to the center. 9.Fold back the sheet to the center seam to form a long folded sheet. 10. Using your hands, lift the top and bottom sides of the rectangular folded sheet upward and fold it back to the center. 11. Fold the folded sheet back to the center seam to form a mound-shaped folded pasta sheet. 12. Brush the tops of the folded mounds with cooking oil, wrap with plastic wrap and refrigerate for 1 night. The next morning, take the dough out of the oven, place the dough in the palm of your right hand, press the thumb of your left hand into the center of the dough, and press the rest of your fingers into the back of the dough, and rotate the dough around the palm of your right hand in a circular motion. 2. Make the edges of the dough smooth. 3. Using a knife, divide the dough into 2 equal portions. 4. Take one of the equal portions and roll it out with a rolling pin to form a large, thin rectangle. 5. Using a knife, divide the rectangle into 3 equal pieces. 6. In the center of each piece, gently make a few small cuts with the tip of a knife, being careful not to cut into the edges of the pieces. Frying Crackers 1. Heat a moderate amount of cooking oil in an iron skillet over high heat until it reaches 80%. 2. Hold a sheet of dough with your hand on top of the frying pan. 3. Dip the noodle sheet in the frying pan. 4. Lift up the pasta sheet so that it is on top of the pan. 5. Dip the pasta sheet in the frying pan again. 6. Put all the pasta slices into the frying pan and fry them until they are browned on both sides.
Question 3: How to make thin crisps in pancake fruits Homemade pancake fruits
Main Ingredients 150 grams of flour
Supplementary Ingredients 1 egg 2 tablespoons of cornstarch 2 tablespoons of mung bean flour 2 tablespoons of lettuce 2 slices
Seasoning peanut oil in moderation Salt 3 grams of sweet pasta sauce 1 tsp Chili powder 1 tsp Water in moderation
Homemade Pancake Fruit Practice
1. Mixed fruit material: 100 grams of flour, 3 grams of salt, 1 egg, 25 grams of water, a few drops of peanut oil
2. Live into a uniformly smooth dough, covered with plastic wrap molasses for 5 to 10 minutes
3. Mixed batter material: 2 tablespoons of the remaining flour, 2 tablespoons of cornstarch, 2 tablespoons of mung bean flour, 7 or 8 tablespoons of cold water
4. The dough should be rolled out with a rolling pin until it is very thin, almost to the extent of a piece of printer paper, and you can use a proper amount of dry powder to prevent it from sticking to the surface
6. Use a sharp knife to cut the dough into rectangles of an appropriate size, the size of which should be determined by the size of the pan in your home, and put it in the center of the pan, to the extent of being able to be wrapped in the crust
7. start the frying pan, hot pan into the cool oil, high heat to 6% heat, turn to medium heat, piece by piece into the crust, to be one side of the frying to golden brown when the flip, frying until both sides of the golden crisp
8. fish out the fruit, on kitchen paper to absorb excess fat, standby
9. pan on the fire, medium-low heat, feel the bottom of the pan is slightly warmed up, with a small brush to brush an even layer of grease
10.
14. Arrange the fruit and lettuce
15. Add the favorite spices
16. Roll it up and take it out of the pan
I hope my answer is helpful to you
Question 4: How to make thin crisps in pancake cones How to make pancake cones and thin crisps
(six servings)
Ingredients:
A: Pancakes
18 tbsp plain white flour
1 tbsp black sesame powder
2 tbsp corn flour
3 tbsp bean flour
480-520 ml fresh water
B: Pancakes
200g flour
0.5 tsp baking powder
100 ml fresh water
C: Others
(six servings)
C: Other
Scallions moderate
Eggs 6
Seasoning:
B: Crackers
Oil 2 tsp
Salt a little
C: Other
Pasta Sauce moderate
Chili Sauce moderate
Oil a little
Directions:
1. And into a smooth dough, covered with plastic wrap, rest for 30 minutes.
2. During the waiting time, process the pancake portion. In a container, pour in Ingredient A, add the water in several batches, make a liquid batter and let it rest for 15 minutes.
3. After the pancake dough has rested, roll it out into a thin sheet, the thinner the better, and make a few cuts on the surface with a knife.
4. Frying pan in the heat of the appropriate amount of oil (outside of the portion), the slight smoke into the dough sheet deep-fried until golden brown, and then removed, thin crisp is ready.
5. If you don't have a pancake spreading tool at home, you can insert a toothpick in the middle of the disposable chopsticks, a simple pancake pusher is ready.
6. When the pan is slightly hot, turn the heat down, thinly brush a little oil, pour in the right amount of batter, and use the pusher to flatten and spread thin.
7. When most of the batter has solidified, knock in an egg and spread it with a pusher, sprinkle with chopped scallions.
8. Once the egg mixture has set, flip to the other side, add two slices of freshly fried pancake and turn off the heat. Fold the two sides of the pancake to the center, brush with the sauce and chili sauce, folded up and finished.
Question 5: how to make pancake fruit inside the thin crisp, pancake fruit, is a Tianjin flavor street food, now popular in many places. With pancakes rolled fritters, serving can also be added to the noodle sauce and scallions or green onions. Some places in the north call the fritters "fruit", Tianjin fritters similar to Nanjing, Shanghai fritters, and other cities in the north of the different, smaller and more compact, from the south of the introduction of the production method. Tianjin pancake production is introduced from Shandong, improved and smaller, the diameter of only a doughnut length, with millet or mung bean flour production, sometimes with spread eggs, called egg pancake fruit. Most of Beijing uses pancakes with egg rolls and thin crisps plus black sesame seeds, coriander, sweet or spicy noodle sauce. You can even mix frozen minced beef into the freshly made hot pancakes for a great flavor. Pancake fruit as breakfast is more convenient, hot, in recent years began to popularize the northern cities, Beijing is from the 1980s only began to introduce from Tianjin.
Question 6: Tianjin pancake fruit inside the sandwich of thin crisp is how to make The "thin crisp" you say is called "grates" . (also written as "grate").
Grates is a traditional snack in Tianjin. Deep-fried noodle food. It is as thin as paper, golden in color and crispy in taste.
Preparation ingredients:
Flour 200g
Water 100ml
Salt 1/4 spoon
Baking powder 1/8 spoon
Steps:
1. Flour, salt, baking powder, water and kneaded into a smooth dough, wake up for about 20 minutes.
2. Roll out the dough into a thin sheet, I use a pasta machine to press out.
3. Cut, cut 2 to 3 times on the sheet
4. Heat the oil to a light smoking state, into the pasta sheet, fry until browned.
5. Then you can clip into the pancake fruit!
Introduction: grates are Tianjin people breakfast in the regulars, both Tianjin pancakes excellent partner, but also can be pancake thin layer of children clamped, of course, can also be eaten alone, melt in the mouth, young and old savory. More elaborate and rolled in the smooth and delicate bean skin in the eating method, outside the soft inside crispy, the two between the lips and teeth lingering, the aroma into one, lingering on the tip of the tongue. (ps: because of this way of eating the bean skin to use fresh soybean milk workshop fresh soybean milk surface congealed into a layer of skin, the production is very small, so even if it is the authentic Tianjin people taste this delicious is also need to be lucky Oh ~)
Question 7: pancake thin crisp production method? The best way to make pancakes is to eat them now, so that you can enjoy the crispy flavor!
Ingredients: 150 grams of flour, 1.5 grams of lye and 3 grams of salt, the right amount of warm water 1 will be salt, lye and warm water together with the melting, and then poured into the flour and dough, and then kneaded a few times covered with a damp cloth to wake up for a period of time. 2 After the dough woke up, divided into a number of pieces of dough according to personal preference, brushed with a layer of peanut oil, will be rolled out to a square crust (thinner than the skin of the dumplings), and the point of a knife in the crust of the arbitrarily many small openings. 3 peanut oil (do not use a small piece of peanut oil), and then rolled into a square crust. The first thing you need to do is to make sure that you have the right amount of oil on your hands. 3 Peanut oil (don't use any other oil, the tension on the surface of the other oils is not as good as it is) is heated to 80% with a high flame, and then you can lift your hands up to the surface of the dough and dip them in the hot oil twice to facilitate molding and then put them into the oil to deep-fry them until they are burnt brown on both sides and then fish them out.
Question 8: How do you fry the pancakes in the pancake fruit? I saw them is to use the doughnut surface fried just that rolled thin and then stretched vigorously thin on both sides can see the people and then put the pan fried on it
Question 9: pancakes thin crisp how to do Pancake fruit practice video Ingredients: 150 grams of flour, cooking oil 20 ml, baking powder 3 ml, 2 ml of salt, about 75 ml of water.
Operation:
1, 2, baking powder, salt to the flour.
3, water poured in.
4, a little stirring.
5, pour in cooking oil.
6, 7, 8, knead well.
9, 10, kneaded dough covered with saran wrap, wake up for about half an hour.
11, 12, the dough continued to knead for a while.
13, roll into a large sheet, as thin as possible.
14, 15, cut small pieces, each piece can also use a rolling pin to continue to roll down, and then thinner, the surface of a few random cuts.
16, put a moderate amount of oil in the pan.
17, the pasta into the pan fried crispy can be.
18, fried thin crisp.
Question 10: how to make white crisps in the pancake fruit (remember the white crisps) Hello, the synthesis of your situation, is in pregnancy, consumed pancakes inside the crisps, generally does not affect the mother and fetus. As long as the food is not spoiled, not moldy, and the pregnant woman is not allergic to consume, it will not affect the development of the fetus. During pregnancy, it is necessary to comprehensively supplement nutrition, on-time maternity checkups, appropriate activities, and in the middle of pregnancy, you can do fetal detector tests.