The materials required for making pancakes with miscellaneous grains: white flour, corn flour, mung bean flour, black bean flour, soybean flour, buckwheat flour, millet flour and sorghum flour. The requirements for the materials required for making pancakes:

1. The requirements for the fineness of miscellaneous grains such as corn flour and mung bean flour. Because if the coarse grain flour is rough.

2. Before making pancake batter, use 5 cups of white flour and 3 cups of water in advance to make white batter for later use.

3. order of making batter: first, mix the white flour and miscellaneous grains evenly, then pour them into flour and stir them into paste with chopsticks for use.

first, mix the flour and eggs, then slowly add water, and stir well with an egg beater. The consistency of batter should be similar to that of thick cream. The batter that is evenly stirred can be used. If it is left standing for one or two hours, the effect will be better. 2. Pour the evenly stirred batter into a special batter tray. When the indicator light is turned on, the baking pan starts to heat, and the indicator light changes from green to red after preheating for about 2 minutes, so that baking can begin. 3. Turn the pancake stall upside down, dip it into the batter obliquely, and then lay it flat in the batter to make it stick to the baking tray. The bonding time should not be too long, about 3 seconds. Remove the pancake pan from the batter and turn it over. After about 15 seconds, the surface of the pancake changes color and the edge is yellowish, and the pancake is ready. Use a wooden spatula to loosen the edge and pour the cake into the plate. 4. Different baking time can be used according to different ingredients or preferences. 5. When the final batter is too shallow, the pan surface will touch the bottom of the pan, and the remaining batter can be poured onto the baking pan.

The real recipe of Shandong miscellaneous grains pancakes

The difficulty in spreading pancakes is how to deal with the problem of sticking to the pan. -batter formula. -Sweet noodle sauce. -Hot sauce practice. -Shortbread practice. -Pancake spreading technique.

the bigger difficulty is the comprehensive application of the above problems, so as to make pancakes with good taste.

it is not only difficult to spread pancakes, but also difficult to spread pancakes after a period of time. That is, the cake can't stick to the pot, and just after the front is spread out, the edge of the cake tilts up on its own. The contact between the cake skin and the hazelnut is not good, the heat can't be transmitted quickly through the cake skin, and the water can't evaporate. The cake is white and can't be baked brown. In addition, some places on the surface of the pot are not sticky, and the non-sticky part forms a big bubble, and the cake is blown so that it can't stick to the pot, so the bubble is white and baked yellow. In fact, for many people, a huge sticky pot problem-that is, an "acid-base problem"! ! The secret recipe to deal with sticking pot-just heat the pot surface (seeds) and wipe it with a rag dipped in alkaline water. Simple, right? The secret recipe for handling non-stick pan-just heat the pan surface (tobacco seeds) and wipe the pan surface with a rag dipped in vinegar. Is it simpler? There are still many details that are so simple. The pancake spreading technology is composed of more than N tips, so I won't go over them one by one. Here, I would like to thank the boss who specializes in pancake stoves for miscellaneous grains in Shanghai and Shandong. The method is simple, but it is super practical.

Dashen Food News, according to the online report of China Food, nowadays, more and more people in big cities are beginning to like Shandong miscellaneous grains pancakes, but the food on the stand early can hardly meet everyone's needs in taste and hygiene. If you can make pancakes yourself, you can not only enjoy clean and hygienic delicious food, but also experience the fun of DIY food. Most of the pancake stoves that can be bought now are commercial, which are relatively large and bulky. There are also many stresses on the selection of pancake stoves, especially those that can accurately control the fire temperature.

the most common way to make delicious pancakes is the coal stove in my hometown and the gas pancake stove that is now doing business on the street. Let's start with the coal stove. The "poison" of the coal stove is the biggest advantage. When spreading the cake, the moisture in the cake is quickly evaporated-very fast; Just because it is fast, it is not suitable for beginners to operate; Moreover, the dirty, chaotic and poor coal stove and the poor control of fire temperature are fatal defects, and of course it is not environmentally friendly and wastes a lot of energy. Even though there are many shortcomings, the older generation still miss the coal stove pancakes. They think that pancakes made from coal stoves are more delicious than those made from gas stoves, and previous generations still thought that pancakes made from firewood were more delicious than those made from coal.

The author has also made a survey and compared with the reality. In fact, the taste of pancakes has not changed, but the people who eat pancakes have "changed". In the past, they lived in poverty, but now they are rich. Even if eggs are added to pancakes, crispy cakes, sweet noodle sauce, hot sauce, shallots, parsley, and ham sausage are added, they all feel tasteless. In the end, people's tastes have become melodramatic.

besides the coal stove, the most commonly used pancake spreading stove is the gas pancake stove. Because of my working relationship, I have personally used many pancake stoves, both professional and ordinary. So what is the difference between professional gas pancake stoves and ordinary coal stoves? Some people say that professional gas pancake stoves cost hundreds of thousands of dollars, and ordinary coal stoves are made by hand or buy multi-eye honeycomb coal stoves, which is around 1 yuan, and then cutting a round steel plate (rice nuts) to make a pot in the steel market will not exceed 2 yuan. Are the two just several times or even ten times the price difference? I won't introduce too many professional skills to you. Looking at this problem from a user's point of view, the author thinks that professional pancake stoves are more sophisticated in furnace structure and temperature control ability, and many ordinary coal stoves have no method to regulate the temperature

var script = document. createelement ('script'); script.src = '/resource/baichuan/ns.js'; document.body.appendChild(script);

void function(e,t){for(var n=t.getElementsByTagName("img"),a=+new Date,i=[],o=function(){this.removeEventListener& & this.removeEventListener("load",o,! 1),i.push({img:this,time:+new Date})},s=; s< n.length; s++)! function(){var e=n[s]; e.addEventListener? ! e.complete& & e.addEventListener("load",o,! 1):e.attachEvent& & e.attachEvent("onreadystatechange",function(){"complete"==e.readyState& & o.call(e,o)})}(); alog("speed.set",{fsItems:i,fs:a})}(window,document);

(when the temperature is too high, you can only pour some water on the cooking surface to cool it down), the heat loss is very large, and the energy is wasted seriously. At the same time, the temperature of the furnace cavity is very high (it is good in winter, which can be used as a stove to keep warm), and it is very painful for people to stand by the stove (especially in summer). The difference can only be realized after use. Many coal stoves use broken wood to start fires, and the smoke causes the surrounding environment to be very poor. If you only cook pancakes once in a while and light the stove once, you can bear it. If you do this every day, your neighbors will be angry.

Of course, the production process and technical application of the product can also reflect the professionalism of the product. Below, the author introduces the gourmet cuisine of the professional pancake stove with a professional gas pancake stove equipped in Shanghai Xiaokang kitchen. The legendary recipe of Shandong miscellaneous grains pancake is actually not a secret recipe. With regard to the recipe, the author has come to the following conclusions through various understandings and practical operations:

The recipe of miscellaneous grains pancakes has undergone many revisions after entering the city, and many versions have appeared. (The biggest revision is the pancakes made by Anhui people, and they basically don't add miscellaneous grains to the batter.) However, it is always the same, mainly wheat flour and miscellaneous grains, which are blended in proportion. The proportion of miscellaneous grains recipe is difficult in many people's eyes; In fact, the most appropriate proportion is that there is no proportion. Why do you say this is because the appropriate proportion is actually determined according to the proficiency of the cake spread. If you are not skilled, you should add less miscellaneous grains and dilute the batter, because if you add more miscellaneous grains, the cake will not spread well, and the spread will be bumpy and unsightly; At the same time, the batter is so thick that it is difficult for beginners to scrape it off. But in the end, people who are interested in doing the pancake business of miscellaneous grains in Shandong have to spread pancakes with thick batter. Since they go out to do business, they must have become skilled. The more miscellaneous grains are added, the crisper the cake is, and the easier it is to bake brown; Moreover, the speed of water evaporation is faster when there are more miscellaneous grains, and the speed of spreading cakes is correspondingly faster; Therefore, thick batter is suitable for skilled masters to spread pancakes.

In fact, the core technology of the recipe of miscellaneous grains pancakes is how to deal with the problem of sticking to the pan. How to make the pancakes not stick to the pan, how to shovel them well or how to lift them off the pan has made it difficult for many people to continue, which has become a hurdle that is difficult to cross. I have also studied many versions of miscellaneous grain pancakes, but in the end, only one company in Shanghai-Shandong miscellaneous grain pancake stove (technology) monopoly-explained the formula content in detail and in place, which was a bit professional. There is an explanation from the reasons for sticking the pan, as well as the treatment methods and principles-in fact, it is an "acid-base problem"! ! After reading it, I suddenly realized that it was just a common sense of life, as if I had studied chemistry in junior high school, and the so-called secret recipe of Shandong miscellaneous grains pancakes was unveiled. Many people spend a lot of money for this little common sense of life. There are many so-called authentic Shandong miscellaneous grains pancake technology on Taobao, but most of them are the same version-copying the technical content of the pancake stove that specializes in selling pancakes in Shanghai. If the copying is good and the copying is professional, most of them will start to fool people. For other recipe contents, please go to Baidu to search for "pancake technical training materials". A PPT file uploaded by professionals is easy to understand and worth learning.