Many friends make pancakes that are not crisp, but the teacher keeps telling you to add miscellaneous grains powder (what, mung bean powder, corn powder, soybean powder and so on) mysteriously. ) the cost is high and pancakes are not brittle and perishable. In short, if you do what they say, you will never make money.

Today, I will reveal the recipe of authentic multi-grain pancakes. If you have learned anything from this article, or this article has brought you entrepreneurial help, please say thank you at the bottom of the article and forward it, so that more entrepreneurs can make fewer detours on the road of struggle.

The batter formula of Shandong miscellaneous grains pancake (scraper shortcake)

1, 2000g white flour,1100g corn and 50g soybean. The ratio of flour to water is 1: 1.

The most important thing is to put some crispy noodles. Please remember that the key to shortbread is to put this. Master won't teach you. How much to put is explained, and then increase or decrease according to the climate!

The following is the recipe of miscellaneous grain pancake sauce.

Step 1: Sweet noodle sauce: tomato sauce: seafood sauce: peanut butter. Mix and stir at the ratio of 4: 2: 1: 1.

Step 2: Flour: water. The ratio is 1: 4. (Experiment suggests 40g flour160g water) Mix well. No acne.

Step 3: Prepare soy sauce, salt, sugar, chicken essence and sesame oil. Crispy fried, which is the key to delicious pancakes. In the past, pancakes were all fried with deep-fried dough sticks, but in Beijing, they are all crisp. With it, pancakes can be tender outside and crisp inside. Add water to flour and eggs to make dough, roll it into the thinnest piece with a rolling pin, and then cut it into four squares. Add oil to the pan and heat to fry the dough until it bubbles. Take it out.

Step 4: Turn on the big fire, pour the prepared batter into the pot, stir-fry over the big fire until the sauce is thick, and continue to stir-fry over the small fire without sticking to the pot. Pour in the right amount of soy sauce (just to match the color, I think the color is similar). The fried batter is so thick that you need to add water bit by bit, just like the consistency of sweet noodle sauce.

Step 5: Turn off the fire, pour in about 30 grams of the sauce prepared in the first step, about 20 grams of fresh soy sauce, and then add salt, chicken essence and sugar. Turn on a small fire, stir well, taste it, and add salt and sugar as appropriate.