Many people have learned to make pancakes at home, buckwheat noodles are also used to pancake material, but some people are worried about doing not good, so buckwheat pancakes good? How to make pancakes with buckwheat noodles? A look at it!

Good buckwheat pancakes

Good.

Ingredients: 3/4 cup of buckwheat flour, 1/4 cup of whole wheat flour, 1.75 cups of unsweetened soybean milk, 3 large eggs, salt 1-2g.

Method:

1, beat the eggs, and then add soybean milk.

2, buckwheat flour and whole wheat flour and salt mix well.

3, slowly pour a portion of the egg-soymilk mixture into the powder, stirring as you pour, stirring the powder into a drier batter.

4. Then continue to slowly add the rest of the liquid, stirring as you pour, until all the liquid is gone. This will result in a thin batter with no lumps.

5, heat a pan, pour a little oil, in fact, do not pour it, as long as the heat of the pan is enough, it will not paste the pan.

6, pour about 50ml of batter, shake evenly, small and medium heat grill, and so the edge of the pancake warped on the side of the pancake can be taken out directly. Fry the second pancake to start without pouring oil, directly pour the batter can be.

How to cook buckwheat noodles

1, ready to buckwheat noodles.

2, add warm water and stir into the dough flower.

3, and into a soft dough, molasses 10 minutes.

4: Knead the dough into a long strip and divide into six equal parts.

5: Roll out the dough into a cake of suitable thickness.

6, electric cake pan preheating, wipe a thin layer of oil, carefully pick up the cake, put it in, fried can be.

Cold water and noodles for soba

Cold water surface is characterized by a whiter color of the finished product, eaten crisp and sinewy, not easy to break, generally suitable for boiled and branded varieties, such as dumplings, noodles, spring rolls skin, pearl soup, pancakes and so on.

Cold water dough is the water mixed with water at a temperature of 30 degrees or less to modulate the water-conditioned dough, commonly known as cold water. Due to the use of cold water or lower temperature water and noodles, the protein in the flour can not occur thermal denaturation, thus forming more and stronger gluten. The starch does not swell and paste at low temperatures, so the dough formed is strong, tough, tensile, dull, also known as "dead noodles".