The common practice of pancake fruit is to put alum, alkali and salt into a container, pour warm water, stir and melt the raw materials, and then add flour to make soft dough for later use. Ferment/kloc-for more than 0/0 hour, then fry at the oil temperature of 180℃ to 200℃ until the surface is golden and the volume is crisp, so it can be eaten. Noodles are ready, pancakes are spread, eggs are beaten, chopped green onion, pepper, crispy, lettuce, ham and sausage are added, and rolled up to eat. The flour of pancake fruit needs high gluten wheat flour. After mixing, spread it on the electric baking pan. It must be spread evenly without unevenness. Wait until the dough is completely solidified, then add the eggs and stir well again. Move lightly to prevent the dough below from cracking.
How to make the dough as thin as possible when making pancake fruit? If you want to make pancakes thin and not fragile, please knead them first. Use boiled water and flour when kneading the noodles, so that the pancakes will be soft and not very dry to prevent them from breaking. When making noodles, it is best not to use wheat flour, but to add some other raw materials, such as soybeans and corn flour.
The method of making pancake fruit is very simple. First, we should bake bread on the stove for a while, then put in eggs and spread them evenly. After frying, we can put many dishes in it, including lettuce, sausage, carrots and so on. You can even add some hot sauce to taste. After waking up, push the bubble away and rub it round and flat. Try to make it as thin as possible, so that it can be rolled up in many layers and tastes crisp. Evenly sprinkle with animal oil or edible oil, salt, salt and pepper powder, then sprinkle with shallots, and then sprinkle with a thin layer of powder. Roll the ring into a strip, pinch the sides and edges, and roll it into its original size. Remember to make it thinner and you can eat it.