Potato cakes are a food that many people like to eat, but many people encounter many problems during the production process. So what materials are potato cakes made of? Are hash browns made with flour? Let’s take a look! What materials are used to make potato cakes?

All-purpose flour is generally used to make potato cakes. Most of the flour sold in grain stores is all-purpose flour.

The following is the classification of flour. You can choose flour according to your needs.

1. Extra high gluten flour: water content 14, crude protein 13.5 or more, usually used to make gluten. Fritters.

2. High-gluten flour: moisture content 14, crude protein 11.5 or more, mostly used to make bread, noodles, etc. The average protein content of high-gluten flour is 13.5, and usually those with a protein content above 11.5 can be called high-gluten flour. With high protein content, there is more gluten, so it is also strong in gluten.

3 , All-purpose flour: moisture content 13.8, crude protein 8.5 or more, generally used in steamed buns, steamed buns, dumplings, pancakes and other Chinese pasta, Chinese snacks, etc. Generally, there is no specific labeling of flour in recipes, it’s just this.

In addition, all-purpose flour is often used to make grease cakes in Western pastries. The structure of grease cakes is looser than sponge cakes. Using all-purpose flour can further strengthen the structure of the cake, making it tighter and less sticky. loose.

4. Low-gluten flour: Moisture content 13.8, crude protein 8.5 or less, usually used for cakes, biscuits, pastry snacks, puff pastry snacks, etc. When making sponge cakes, low-gluten flour is used. Because low-gluten flour has no gluten, the cake made is particularly soft, enlarged in volume, and has a smooth surface. Nutritional value of potato cakes

1. Potatoes contain high protein, rich dietary fiber and vitamins, and rich mineral elements. Potatoes have high nutritional value, so they can often be used not only as a dish but also as a staple food. Therefore, the nutritional value of potato cakes made from potatoes is also very high.

2. It can provide heat to the human body. Each 100 grams of potato pancakes contains approximately 126.92 calories, including energy provided by protein, carbohydrates, cholesterol, fat, and dietary fiber. So potato cakes can provide calories to the human body.

3. The vegetables and meat in the supplementary materials also provide certain nutrients. Vegetables provide various vitamins and can also eliminate the greasiness of potato cakes.

Generally speaking, potato pancakes contain more nutrients from plants and vegetables. How to make potato cakes

1. Wash the potatoes and steam them in a drawer pot. It is best to heat them in a pressure cooker, which is very convenient. However, it is recommended that those who have never used a pressure cooker should not take the risk.

2. Beat the eggs evenly, add milk, or not. Because Chinese people generally don’t like the taste of milk, so there is no need to add milk. Add a small amount of refined salt, pepper, sugar, chicken essence, minced green onion, minced ham, and seaweed, but do not add fruits or vegetables that are too watery, otherwise you will need to add more noodles, which will affect the taste. Similarly, ham mint can also be replaced with sausage mint. If you are a vegetarian, you can add a variety of vegetables or fruits as you like. Made into ingredients.

3. Remove the skins of the steamed potatoes and smash the steamed potatoes.

4. Add appropriate amount of flour to the prepared ingredients. It is worth noting that you must add it little by little and do not overdo it, otherwise it will be too muddy and will not form a ball. And stir vigorously.

5. Put the potato cake prototype that has been shaped with flour into a pan and fry slowly. Remember to use low heat, otherwise the color of the potato cake will be affected. If the novice is not very good at shaping, you can make small balls and press them into cakes with a spatula.

6. Pass the above steps. Cute, delicious and delicate potato pancakes are ready.

Pay attention when operating: If there is a lot of moisture, you can use chopsticks to poke a small hole in the cake. When frying, add more oil appropriately, and use oil-absorbing paper or facial tissue after taking it out of the pan. Soak up the oil.