How to adjust the batter for pancakes?
Hello, if you want to make pancakes soft and delicious and not break when folded, you can add some compound food additives to the batter.
The recipe of soft handmade coarse cereal pancake is: 70 kg of flour, 30 kg of coarse cereal powder (or not), 0.2-2 kg of foam source, 8- 12 kg of malt syrup, 0.3-0.5 kg of salt and 70 kg of warm water. Operation technology: take 50 kg of flour and add 50 kg of boiling water to make a paste, cool it to 40℃ and add100g of yeast for fermentation 1-3 hours, and the paste will be made.
Dry-mix the remaining flour, miscellaneous grains powder and multi-source foam evenly, add the batter, then add malt syrup, salt water and the rest warm water to make the batter, and let it stand for 20-30 minutes. Heat the hoe, rub some oil, pour the batter, scrape it with bamboo dragonfly, and cook it with slow fire.
If necessary, you can also spray some pure water or moisturizing water on the pancakes that have just come out of the pot while they are hot. Finally, sealing, packaging, storing and selling.
How to mix pancake batter?
The main ingredients of pancake batter: flour and water.
Practice steps:
1. First, pour the flour into a container large enough, and stir it with chopsticks while pouring clean water. Pay attention to the weight of clear water at this time, and don't pour too much. Even if you put less flour, it's not a big problem. You can add it again. If you accidentally put too much flour and there is not enough flour, there is no way to save it.
2. Then stir the batter evenly with chopsticks until no small particles appear. The batter should be scooped up with a spoon, and it will show a continuous state when it falls down. If you are in the state of water droplets, it means that the batter is still very thick, and you should add some water and stir again.
3. The final batter is shown below.
Tip:
1. Be sure to use high-gluten flour or high-gluten flour. The higher the gluten of flour, the more gluten the pancakes will be;
2. You can add some salt appropriately, which will also make the pancakes stronger;
3. You can try to add some eggs to the batter, which will also make the pancakes stronger;
4. When stirring the batter, you must stir it in one direction, which can also make the batter stronger. Never stir it in the opposite direction for a while.
Method for preparing pancake batter
The first type: the paste of pancake fruit is not made of flour, but the pancake made of flour tastes sticky and sour.
The most formal one should be mung bean powder and shrimp skin powder. However, many pancake stalls are now blended with mung bean powder and millet flour.
In order to reduce the cost, some also mix flour and corn flour. Hehe, people are not old.
How this thing originated is really unclear. Pancakes are estimated to have originated in Shandong, and fritters should have originated in Zhejiang (fried stew).
Tianjin people combine these two things together. When I went to Hangzhou, I saw Anhui people buy an egg cake, a batter spread cake, an egg, a fried dough stick, pickles and shrimp.
There is a saying that Tianjin people are descendants of Anhui people and Su Beiren, because Tianjin Wei's soldiers came from these two places. So is this kind of omelet the predecessor of pancake fruit? It's possible.
There is a kind of pancake in Japan, which is a bit like pancake. A pancake made of batter, and then shrimp, vegetables, sauce and the like are added to one side.
I haven't eaten it. I guess it tastes good. You Jing, who often dresses as a man in Luanma 1/2, is in this business.
You Jing's father made the pancake cart as a dowry, betrothed you Jing to Luanma, and Luanma's father asked for the pancake cart instead of right Beijing. As a result, Luanma has another fiancee since then.
The second type: the raw materials such as wheat, sorghum, corn, millet and dried sweet potatoes are washed and soaked, and then ground into paste, commonly known as "pancake paste". In some places, before grinding the batter, one-third or half of the "clinker" (that is, some raw materials cooked to maturity in 1989) is added, which is commonly known as "half-baked". The batter ground after "half-baked" is easy to spread, and the pancakes spread out are also soft and delicious.
In some places, after the dried sweet potatoes are ground into noodles, they should be soaked in water to leach out the black water in the sweet potato noodles. Some of them are directly soaked in dried sweet potatoes, but this fine work is troublesome.
Dried sweet potatoes should be soaked in water for about a day, and then chopped with a knife after the water is completely dissolved. Then mix it with the soaked corn and grind it into paste on a water mill.
And this process is time-consuming and laborious. The water mill is made of round granite millstones with coarse particles, and there are two pieces stacked together.
Stripes are chiseled on both contact surfaces of the disk to increase the grinding and paste discharge ability. There are two small holes in the last grinding plate, so you can add the material mixed with water one scoop at a time.
The material can be crushed by pushing the upper grinding plate, and the pancake paste used for making pancakes flows out from the grinding gap between the upper and lower grinding plates. Cattle such as horses, cows or donkeys can be used to push the mill, which was only used by landlords before liberation, and only people pushed it in ordinary families.
A small millstone can be pushed by one person. But it takes three or four people to push a big mill.
Now mechanical grinding is widely used. Usually, the batter is ground the night before, and the next morning, we start to set up a cigarette, make a fire and spread pancakes.
The third kind: there is egg starch flour with some salt, chopped green onion and five seasonings. I'm not sure about the specific ingredients, but the white batter looks a little yellow and smooth when scooped up. Just don't be too sticky. Try it. It's delicious.
How to mix the batter of pancakes?
Materials:
White flour, corn flour, mung bean flour, black bean flour, soybean flour, buckwheat flour, millet flour, sorghum flour, soybean oil, baking soda flour and fermented flour; 3-5 kinds of the above materials can be selected according to the characteristics of local food resources. If you are sincere in serving consumers wholeheartedly, put more miscellaneous grains; Even if you don't put the miscellaneous grains pancakes, you can stand them, but people who often eat pancakes may be able to eat them.
Material requirements for making pancakes:
1, the fineness of coarse cereal flour such as corn flour and mung bean flour is the same as that of white flour, because coarse cereal flour will affect the taste (this depends on the local taste. If customers like to eat coarse cereal, put it in).
2. Before mixing with pancake batter, put 2 kg of white flour and1.2-2 kg of water into the white batter in a warm place to make dough for later use. In winter, you can buy baking powder (or dry yeast) from the supermarket to ferment the noodles (the baking powder is put according to the dosage in the instructions)
Batter making
Material ratio: 10 kg of white flour, 0. 16 kg of sweet potato powder (commonly known as sweet potato powder) 1 kg of miscellaneous grains (3 to 5 kinds of miscellaneous grains are added with a little each), 10 g of salt, 4 kg of dough, 5 eggs, 3 teaspoons (that is, the seasoning we use for cooking)
The order of making batter: first, mix the white flour and miscellaneous grains evenly, then pour in the dough, then add 3 teaspoons of baking soda powder into the water to dissolve, then pour it into the flour and stir it with chopsticks until it is ready for use (after stirring, leave it for 10 minute, then stir it again, and then leave it for 20-40 minutes, until the batter is stirred up with chopsticks and it feels like a rubber band, then you can spread pancakes on the pan).
In summer, the batter is easy to ferment if it is put for more than 3 hours. When doing business, bring some baking soda. When you see the dough rise, add a little baking soda and mix well before using it. The purpose of adding eggs and sweet potato starch is to spread it better (just to spread it well, you can leave it). In winter, you can buy baking powder (or dry yeast) from the supermarket to ferment the noodles (the baking powder is put according to the dosage in its instructions).
How to mix pancake batter?
The main ingredients of pancake batter: flour and water.
Steps: 1. First, pour flour into a container large enough, and stir with chopsticks while pouring clean water. Pay attention to the weight of clear water at this time, and don't pour too much.
Even if you put less flour, it's not a big problem. You can add it again. If you accidentally put too much flour and there is not enough flour, there is no way to save it. 2. Then stir the batter evenly with chopsticks until no small particles appear.
The batter should be scooped up with a spoon, and it will show a continuous state when it falls down. If you are in the state of water droplets, it means that the batter is still very thick, and you should add some water and stir again.
3. The final batter is shown below. Tip: Be sure to use high-gluten flour or high-gluten flour. The higher the gluten of flour, the stronger the pancakes will be. You can add some salt appropriately, which will also make the pancakes more gluten-free; You can try adding some eggs to the batter, which will also make the pancakes stronger; When you stir the batter, you must stir it in one direction, which can also make the batter stronger. Never stir it in the opposite direction for a while.
How to mix the batter for pancakes?
Hello, the recipe of soft stone-ground multi-grain pancake: 70 kg of wheat, 30 kg of miscellaneous grains, 0.2-2 kg of multi-source foam, 8- 12 kg of malt syrup, 0.3-0.5 kg of salt, 300 g of yeast and 70-80 kg of water.
Operation technology: soak wheat and miscellaneous grains for 30-50 minutes, take them out and grind them into batter with a stone mill and 60 kg of water. Add10-20kg of boiling water to 50% of the batter, stir the remaining 50% batter, add malt syrup, yeast, foam source, edible salt solution, etc., wait until the scalded batter is cooled to 35℃, mix the two kinds of batter together, mix them evenly, grind them again with a stone mill, and then ferment for 2-5 hours to obtain pancake batter.
Then, put the batter into jinao (disc machine, drum machine) to make pancakes, and if necessary, spray some pure water on the pancakes that have just come out of the pan while they are hot.
How to make pancakes with whole grains How to adjust the batter of pancakes?
There is a key step before pancakes, and that is to make batter.
Let's see how to make pancake batter.
We use flour and clear water as the main materials of the batter, as follows:
1. First, pour the flour into a container large enough, and stir it with chopsticks while pouring clean water.
2. Pay attention to the weight of clear water at this time, and don't pour too much.
3. Even if you put less flour, it is not a big problem. You can add it again. If you accidentally put too much flour, there is no way to save it.
4. Then stir the batter evenly with chopsticks until no small particles appear.
5. The batter should be scooped up with a spoon, showing a continuous state when it falls down.
6. If you are in the state of water droplets, it means that the batter is still very thick, and you should add some water and stir again.
Extended data:
Miscellaneous grains pancake is a kind of snack, a traditional Chinese snack. The main features are fragrant, crisp inside and outside, and delicious. More and more people begin to pay attention to healthy diet, and miscellaneous grain pancakes are favored by more and more people.
Shandong coarse cereals pancake is very thin, made of coarse cereals. Strengthening the spleen and nourishing the stomach promotes digestion, and is rich in protein, starch, crude fiber, etc. It is a healthy food with sweet, spicy and salty taste. It can be eaten cold, baked or boiled.
Raw materials for production
50g of whole wheat flour, 50g of flour, 50g of corn flour and 230g of water.
Ingredients: 50g of onion, 0g of leek100g, 3 eggs and 2 sausages. Hemp leaves, lettuce, mustard tuber.
Seasoning: a little salt, a little sweet noodle sauce and a little oil.
Tips
1, the cake should be spread thin, so it is delicious.
2. It is not enough to use the usual spatula. You should use a wooden spatula that is a bit like a triangle, and it is about 10 cm in hand.
3, sweet noodle sauce is the key, starch. Not less.
4. If you like spicy food, you can add some Chili sauce. Staranise, starch.
References:
Miscellaneous grains pancake -360 encyclopedia
How to mix the batter for pancakes?
There are several things that must be paid attention to in the method of making pancakes: first, there must be a scraper, and the thin noodles should be scraped' quickly' when they are introduced into the pot. Without proper tools, if they are not scraped thin, the cakes will be large and thick, and even if they are cooked in the pot, they will not be shaped, fragile and cannot be used later. Scrape into a really thin pancake, you don't need to turn it over. You can get one in a few tens of seconds, and you can spread the next one when you peel it off. Also, the pot is preferably flat or slightly convex in the middle.
The raw materials for making pancakes are generally millet, corn, sorghum, rice flour, etc., and several raw materials can also be mixed. There are also various practices.
First, scrape pancakes.
Mix the fine flour into paste, spoon it on the tobacco, spread the batter with smooth bamboo pieces, scrape it flat, scrape it evenly and scrape it thin. When the periphery rolls up automatically, just lift it up.
The characteristics of scraping pancakes are thin, crisp and crisp, and cold food is the best.
Two, roll pancakes.
The dough is rolled on the griddle, and the dough is stained on the griddle by the heat of the griddle, which becomes a rolled pancake.
The characteristics of rolling pancakes are soft, and it is better to bake them hot and soft when eating.
Third, spread pancakes.
Soak the raw materials until they are soft (if it is corn, you should first break the corn as big as sorghum rice), then grind it into paste on the mill and spread it. There are two kinds: 1, sweet pancakes, which are spread immediately after grinding and pasting; 2, sour pancakes, it is necessary to wait for the paste to ferment for a while, and then spread it when it is slightly sour, (especially helpful for digestion). Also use a spoon to scoop the paste on the tobacco, and use a T-shaped rake to start from the middle and spread it out in circles.
Spreading pancakes has the advantages of scraping pancakes and rolling pancakes. It can be eaten cold, baked or boiled, which is especially delicious.
Fourth, jujube pancakes.
Cooking jujube, peeling, coring, mixing with dough or paste, and making pancakes are nutritious and soft and sweet.
Five, vegetable pancakes.
Vegetable stuffing: stir-fried leeks, eggs and tofu for stuffing.
Fold the newly spread pancake in half, add stuffing in half, then fold it back (equivalent to stuffing), and then fold it twice. After frying it in a small amount of oil in a pan, it is a vegetable pancake, which has a unique flavor.
Shandong people call it "spreading pancakes". Tools are also unique and almost necessary for every family. First of all, it is a hammer, which is actually a round iron plate made of cast iron. The top is flat and smooth, and there are three corners under it to support it. You can also leave a space between the hammer and the ground to add wood for the fire. Then there is a rake, a wooden board with a handle vertically pressed on it, which can be dragged by hand, that is, a "stall".
When the tobacco is hot, you can put a spoonful of pancake paste on the tobacco with a spoon and spread it around the tobacco with a rake. Because the tobacco is hot, the pancake paste is quickly solidified wherever it goes, which is called pancake. Those that are not solidified are carried forward by the rake, and this process is repeated until the whole tobacco is spread out. The length of the rake is just equal to the radius of the tobacco, so the rake goes around the field once.
How to adjust the pancake batter to be crisp
Ingredients: 2500 grams of millet flour, 250 grams of yellow bean, 50 grams of salt, 5 grams of alkali, appropriate amounts of bean curd sauce, pepper paste and sweet noodle sauce, and a little chopped green onion and vegetable oil.
Practice:
(1) Mix the millet flour, yellow bean, alkali and salt together, and add 3000g of water to make a paste.
(2) Heat the pancake pan, rub some oil on the tip, and put a spoonful of batter in the center of the pan. Use a T-shaped bamboo basket to turn the batter flat and round, and then make a thin round cake. When cooked, shovel the pan along the edge of the cake with a shovel, wipe the sauce, soy bean curd and pepper paste on it, sprinkle with chopped green onion, put a thin reminder and roll it up.
The practice of coarse cereal pancakes in Shandong Province
There are many kinds of raw materials for pancakes, such as millet, corn, sorghum, rice, etc., and several kinds of raw materials can be mixed. * * * The same thing is that you must use pancakes, heat them with fire, then rub a layer of oil, and then make pancakes.
First, scrape pancakes.
Mix the fine flour into paste, spoon it on the tobacco, spread the batter with smooth bamboo pieces, scrape it flat, scrape it evenly and scrape it thin. When the periphery rolls up automatically, just lift it up.
The characteristics of scraping pancakes are thin, crisp and crisp, and cold food is the best.
Two, roll pancakes.
The dough is rolled on the griddle, and the dough is stained on the griddle by the heat of the griddle, which becomes a rolled pancake.
The characteristics of rolling pancakes are soft, and it is better to bake them hot and soft when eating.
Third, spread pancakes.
Soak the raw materials until they are soft (if it is corn, you should first break the corn as big as sorghum rice), then grind it into paste on the mill and spread it. There are two kinds: 1, sweet pancakes, which are spread immediately after grinding and pasting; 2, sour pancakes, it is necessary to wait for the paste to ferment for a while, and then spread it when it is slightly sour, (especially helpful for digestion). Also use a spoon to scoop the paste on the tobacco, and use a T-shaped rake to start from the middle and spread it out in circles.
Spreading pancakes has the advantages of scraping pancakes and rolling pancakes. It can be eaten cold, baked or boiled, which is especially delicious.
Fourth, jujube pancakes.
Boil the jujube, peel it, remove the core, mix it with dough or paste, and then make pancakes, which are nutritious and soft and sweet.
Five, vegetable pancakes.
Vegetable stuffing: stir-fried leeks, eggs and tofu for stuffing.
Fold the newly spread pancake in half, add stuffing in half, then fold it back (equivalent to stuffing), and then fold it twice. After frying it in a small amount of oil in a pan, it is a vegetable pancake, which has a unique flavor.
The secret of pancake fruit batter, how to adjust the batter
Gluten powder, mung bean powder, soybean powder, spiced powder (ratio1:1:1:0.1) in the pancake gizzard, and a proper amount of sheep bone soup to form a thin slurry.
The most important thing is mung bean powder, which is specially sold in the market. Now mung beans are ground into powder. Put some white flour in the mung bean powder, or not, just use mung bean powder and mix well.
Making process 1. Pour a tablespoon of batter on a round heating iron plate. Just use a pan at home, and it is best to use a non-stick frying pan. First, put some oil on the non-stick frying pan, heat it and drain it evenly.
Spread the mung bean paste. 2. Spread the batter evenly into a circle with a small T-shaped shovel.
The pot with improved technology can fool mung beans into prototype, and the thinner the better. 3. Take an egg, knock it against the iron plate and break it, and pour the yolk and egg white inside on the basic shaped bread.
Eggs can be 1-2, not too many eggs. Someone also sprinkled some sesame seeds on it.
Sprinkle chopped green onion on the egg, turn the dough over when it is almost cooked, put the fried dough sticks or crisps on it, wrap it with the dough, spread the sweet noodle sauce and hot sauce, and fold it. Some people put a lot of spices, such as cumin, coriander and pickles.
In fact, authentic pancake fruit must not be seasoned too much, and the taste will become mixed. Just sweet noodle sauce, hot sauce, fried chili pepper and chopped green onion.
The secret of making pancake fruit is pure mung bean flour, which has high useful cost. There are few mung bean noodles selling pancake fruit outside, so exchange white flour with other noodles. In fact, the pancake fruit in the old society was spread with white pulp ground after mung beans were shelled.
More importantly, technology, the thinner the better! Some of the products sold outside are very thick, sticky and have no appetite. The best noodle sauce is "Tianjin Sweet Noodle Sauce", and the spicy sauce should be moderately spicy, with some fried peppers.
Don't put onions if you don't like them. Fried dough sticks and crisps are best hot and fresh.