How to make pancake batter home remedies

1. how to make pancake batter

how to make pancake batter how to make pancake batter

Hello, to make pancakes fluffy and tasty, folded not broken, you can add some compound food additives in the batter [soak more source].

Loose handmade grain pancake recipe: 70 pounds of flour, 30 pounds of grain flour (or not add), soak more source 0.2-2 pounds, 8-12 pounds of maltose syrup, salt 0.3-0.5 pounds, 70 pounds of warm water. Operation process: take 50 pounds of flour and 50 pounds of boiling water hot paste, cool down to 40 ℃ add 100 grams of yeast fermentation 1-3 hours, that is, into the batter.

The remaining flour, mixed grain flour, soak more source of dry mix, add batter, then add maltose syrup, salt water and the rest of the warm water to mix, to be stirred into an elastic batter, rest for 20-30 minutes. Heat a violent fire, rub some oil, pour the batter, scrape the flat with a bamboo dragonfly, and cook over moderate heat.

If necessary, you can also spray the freshly cooked pancakes with pure water or moisturizing water while they are still hot. Finally sealed packaging, storage and sale.

How to make pancake batter

The main ingredients of pancake batter: flour and water.

Steps:

1. First, pour the flour into a large enough container and stir with chopsticks while pouring in the water. Keep an eye on the amount of water you're pouring in, and don't overdo it. Even if you put less, it's not a big deal, you can add it again, but if you accidentally put too much and not enough flour, you can't save it.

2, and then use chopsticks to stir the batter evenly, until no small particles appear. The batter should be spooned up and poured down in a continuous stream. If you present the state of water drops, it means that the batter is still very thick and you should add more water and stir again.

3. The final batter is shown below.

Tips:

1. Make sure to use high gluten flour or high gluten flour, the higher the gluten of the flour, the more gluten the pancake will be;

2. You can add a little bit of salt to make the pancake a little more gluten;

3. You can try to add a little bit of egg to the batter, which will make the pancake a little bit more gluten;

4. When stirring the batter, make sure to stir in one direction. When stirring the batter, make sure to stir in one direction, so that the batter will be strong, and never stir in one direction and then stir in the opposite direction.

How to make pancake batter

First: the pancake batter is not made of flour, the pancake made of flour has a sticky texture and sour taste.

The most formal should be mung bean flour with shrimp powder. However, many pancake stalls now use mung bean flour and millet flour thickening.

Some in order to reduce costs, but also mixed with flour and cornmeal. Oh, the heart is not ancient.

It's not clear how these things originated. Pancakes such things are estimated to be the origin of Shandong, the doughnut should be the origin of Zhejiang (deep-fried braised it).

Tianjin people combine these two things together. When I went to Hangzhou, I saw some Anhui people buy a kind of egg pancake, the batter spread cake, knock an egg, add a doughnut, plus pickles and small shrimp.

There is a theory that the people of Tianjin are the descendants of the people of Anhui and the people of the north of Jiangsu Province, because in those days, the soldiers of the Tianjin guards came from these two places. So is this egg cake the predecessor of the pancake fruit? It is possible.

In Japan, there is a kind of pancake, which is also a bit similar to the pancake. It's a kind of battered pancake, and then on one side you add shrimp, veggies, sauces, and so on.

I've never had them, but I think they taste good. I think it's good. The guy in Gone with the Wind 1/2, Yukkyo, who often dresses up as a man, is in the business of doing this.

Right Kyung's father took the pancake truck as dowry and promised Right Kyung to Chaos Horse, and Chaos Horse's father asked for the pancake truck, but not Right Kyung. So, Chaos Horse had another fiancée from then on.

The second: the wheat, sorghum, corn, grain, dried groundnuts and other raw materials, washing, soaking, and then ground into a paste, commonly known as "pancake batter". In some places, before grinding the batter, one-third or half of the "cooked material" (i.e., part of the raw material that is first cooked to eight or nine years of maturity) is blended in, commonly known as "half and half", and the batter is easy to spread, and the batter is easy to make after grinding "half and half. The batter is easy to spread out, and the pancakes are soft and tasty.

In some places, dried groundnuts are soaked in water after being ground into noodles to soak out the black water in the groundnuts. In some places, the groundnut noodles are soaked in water to remove the black water from the groundnut noodles.

After soaking in water for a day or so, when the water is completely melted, it is chopped with a knife. It is then mixed with the soaked corn and ground into a paste on a water mill.

And this process is very time-consuming and laborious. The water mill is made of a coarse, round granite disk with two pieces stacked on top of each other.

Both contact surfaces of the disk are chiseled with stripes to increase the ability to grind and remove paste. The upper disk has two small holes cut into it to add the material mixed with water by spoonfuls.

Pushing the upper plate crushes the material, and what comes out of the grinding slits in the upper and lower plates is the pancake batter used to make pancakes. You can use horses, cows or donkeys to push the mill, but that was the only way for landlords to use it before the liberation, and ordinary people only had people to push it.

A small mill can be pushed by one person. But the big one needs three or four people to push it.

Nowadays, machine grinding is common. Generally, the batter is ground on the first night and the griddle, fire and pancakes are made early the next morning.

The third: there are eggs, gorgonzola, flour, and then add some salt, scallions, and five flavors of seasoning Specific ingredients how much, I'm not very clear, is that the white batter slightly looks yellow, and scooped up smooth, not too sticky, it's good, try it, it's very tasty.

How to adjust the batter for pancakes

Ingredients:

White flour, corn flour, mung bean flour, black bean flour, soybean flour, buckwheat flour, millet flour, sorghum flour, soybean oil, baking soda, hair flour; the above materials according to the characteristics of the local food resources to choose 3-5 can be, if in the spirit of the sincere faith for the consumers to serve wholeheartedly, then put a few kinds of miscellaneous food! ; even if you do not put the miscellaneous grain pancakes can also be spread, just often eat pancakes may be able to eat out of the people.

Making pancakes on the material requirements:

1, the fine degree of corn flour, mung bean flour and other miscellaneous grain flour requirements and the fine degree of white flour, because of the miscellaneous grain flour if it is too rough affects the taste (this is based on local tastes, if the customer likes to eat the rough feeling on the rough processing of grains,).

2, before and pancake batter to be used in advance 2 pounds of white flour plus 1.2 - 2 pounds of water and white batter placed in a warm place to make hairy noodles to be used. In winter, you can buy baking powder (or dry yeast) from the supermarket to make flour fermentation (baking powder in accordance with the amount of its instructions to put)

Batter production

Proportion of materials: 10 pounds of white flour, 0.16 pounds of taro flour (commonly known as sweet potato flour), 1 pound of grains (3 to 5 kinds of grains, each with a little bit), 10 grams of salt, 4 pounds of wheat flour, 5 eggs, 3 small spoons (that is, we cook with a small spoon of seasoning, about 5 grams of salt), 4 pounds of flour, 5 eggs, 3 small spoons (that is, we cook with a small spoon of seasoning, about 5 pounds of flour). seasoning spoon, about 5 grams) baking soda (according to the local quality of flour, to make pancakes can not smell the soda flavor is good).

The order of making the batter: first mix the white flour and grains, and then pour the flour, and then add 3 small spoons of baking soda into the water to dissolve the flour with chopsticks and stir into a paste can be used (stirred after 10 minutes to stir again, and then left for 20 - 40 minutes, until the chopsticks picked up the batter has a very strong feeling like gluten, you can be on the pan to spread the pancakes). The first thing you need to do is to make sure that you have the right ingredients for your pancake.

In summer, the batter is put more than 3 hours easy to ferment, do business with a little baking soda, see the surface of the hair up to add a little baking soda stirred before using. The purpose of adding eggs and yam starch is to be better spread (just for the sake of good spread, you can leave it out). In winter, you can buy baking powder (or dry yeast) from the supermarket to make the noodles ferment (baking powder according to its instructions to put).

How to make pancake batter

The main ingredients of pancake batter: flour and water.

Steps: 1. First, pour the flour into a large enough container and stir with chopsticks while pouring in the water. Keep an eye on the amount of water you're pouring in, and don't overdo it.

Even if you put less, it's not a big problem, you can add it again, but if you put too much by accident, and not enough flour, you can't save it. 2, and then use chopsticks to stir the batter well, until it does not appear small particles.

The batter should be scooped up with a spoon and poured down in a continuous stream. If you get a drippy consistency, the batter is still very thick and you should add more water and mix again.

3, the final batter as shown in the picture below. Tips: Be sure to use high gluten or high gluten flour, the higher the gluten of the flour, the more gluten the pancakes; you can add a little salt, which will also make the pancakes more gluten; you can try to add a little bit of egg in the batter, which will also make the pancakes more gluten; in the stirring of the batter be sure to stir in a direction, which will also make the batter on the strength, can not be a while along the stirring a while against the stirring.

How to make pancake batter

Hello, fluffy stone ground grains pancake recipe: 70 pounds of wheat, 30 pounds of grains, soak more than source 0.2-2 pounds, maltose syrup 8-12 pounds, 0.3-0.5 pounds of salt, 300 grams of yeast, 70-80 pounds of water.

Operation process: soak wheat, mixed grains for 30-50 minutes, fish out the stone mill with 60 pounds of water to grind into batter. Take 50% of the batter with 10-20 pounds of boiling water blanching paste, the remaining 50% of the batter stirring to add maltose syrup, yeast, soak more source, edible salt solution, etc., waiting for the blanching paste cooled down to 35 ℃, will be two kinds of batter blended together, stirred after grinding again with a stone mill, and then fermented 2-5 hours that is the pancake batter.

Then, put the batter into the pancake machine (disc machine, roller machine) to make pancakes, if necessary, you can also just out of the pan of pancakes while hot spray some pure water.

How to make pancakes with grains and cereals

There is a crucial step before making pancakes, which is to make the batter.

Let's see how to make the batter for pancakes.

We use flour and water as the main ingredients for the batter, as follows:

1. First, pour the flour into a large enough container, and stir with chopsticks while pouring in the water.

2. Keep an eye on the amount of water and don't overdo it.

3. Even if you put less, it's not a big problem, you can add it again, but if you accidentally put too much and not enough flour, you can't save it.

4. Then use chopsticks to stir the batter well, until no small particles appear.

5. The batter should be scooped up with a spoon and poured down in a continuous stream.

6. If you present the state of water drops, it means that the batter is still very thick, you should add more water and stir again.

Extended information:

Mixed grain pancakes is a snack form of pancakes, traditional Chinese snacks. The main features are fragrant, full crisp inside and outside, and flavorful. More and more people are beginning to pay attention to dietary health, mixed grain pancakes for more and more people favored.

Shandong mixed grain pancakes are very thin, made of grains and cereals as raw materials. Strengthen the spleen and stomach to promote digestion, rich in protein, starch, crude fiber, etc., is a kind of health food, taste sweet, spicy, salty. It can be served cold, baked or soaked in boiling water.

Preparation of raw materials

50 grams of whole wheat flour, 50 grams of flour, 50 grams of cornmeal, 230 grams of water.

Ingredients: 50 grams of green onions, 100 grams of leeks, 3 eggs, 2 ham sausages. Hemp leaves, lettuce, squash.

Seasonings: a little salt, a little sweet flour sauce, a little oil.

Tips

1, the cake should be spread a little thin, so that it is delicious.

2, just use the usual spatula is not enough, to use the kind of a little like a triangle of wooden spatula, hand-held, about 10 centimeters.

3, sweet pasta sauce is the key, starch. Can not be less.

4, if you like spicy can add some chili sauce. Dashi, starch.

Reference:

Mixed Grain Pancakes - 360 Wikipedia

How to adjust the batter to make pancakes

The way to make pancakes, but there are a few points of attention must be paid to the matter: the first thing is that there must be a scraper to introduce the thin noodles into the pan The first is that there must be a scraper to introduce the thin noodles into the pan, and to 'quickly' scrape the surface thin, not without the right tool, if the scraper is not thin, the pancake will be large and thick, even if you wait for the pan to cook the pancake, the pancake is not molded, easy to crumble, and can not be followed up with the use of the pancake. Scrape into really thin pancakes, is no need to turn, a few dozen seconds to get a sheet, uncovered can be spread down a sheet; also, the pan is best flat or slightly convex in the center.

The raw materials used to make pancakes, generally millet, corn, sorghum, rice flour, etc., can also be a mixture of several ingredients. The practice is also diverse.

One, scraping pancakes.

The fine face into a paste, scooped with a spoon on the griddle, with a smooth bamboo sheet to spread the batter, scraping, scraping evenly, scraping thin. When the periphery rolls up automatically, uncover it.

Scraping pancakes are characterized by thin, crispy, crunchy, cold food is best.

Second, rolling pancakes.

The face and into a dough, rolling on the griddle, relying on the heat of the griddle to dip the dough on the griddle layer, become a rolling pancake.

Rolling pancakes are characterized by softness, and it is better to serve them hot and soft.

Third, spread pancakes.

The ingredients will be softened (if corn, to first break the corn has sorghum rice large), and then ground into a paste on the mill, and then spread. There are two kinds of pancakes: 1, sweet pancakes, is ground paste immediately after the stall; 2, sour pancakes, is to wait for the paste fermentation for a while, a little sour taste before stalling, (especially to help digestion). Also with a spoon, the paste scooped on the griddle, with a T rake, starting from the center, turn the circle of the spread outward scraping.

The spread of pancakes both scraping pancakes and rolling the advantages of pancakes, can be eaten cold, can be grilled, can also be soaked in boiling water, especially delicious.

Fourth, date pancakes.

Cooked jujube, peeled, cored, and such as dough or paste, and then make pancakes, nutritious, soft and sweet taste.

Fifth, vegetable pancakes.

Vegetable filling: leeks, eggs, tofu *** stir-fried for filling.

Newly spread pancakes, folded in half with filling, and then folded over (equivalent to filling), and then folded two folds, fried in a pan with a small amount of oil, it is a dish pancake, eating a different flavor

Shandong people called "spread pancakes". The tool is also unique, almost every family must have. First of all, a griddle, in fact, for the cast iron made of round iron plate, flat and smooth on top, below the three corners can be used as a support, but also in the griddle and the ground between the space left to add firewood to the fire. Then there is a rake, which is a wooden board with a handle pressed vertically so that it can be dragged by hand, or "spread".

When the griddle is hot, you can put a spoonful of pancake batter on the griddle and run the rake along the griddle. Since the griddle is hot, the pancake batter is quickly solidified in a layer wherever it goes, which is called a pancake. What doesn't solidify is carried forward by the rake, and the process is repeated until the entire griddle is full. The length of the rake is exactly equal to the radius of the griddle, so the rake around the field for a week,

How to adjust the pancake batter will be crispy

Ingredients: millet flour 2500 grams, 250 grams of soybean noodles, 50 grams of salt, 5 grams of alkali, soy sauce tofu marinade, chili paste, sweet noodle paste, appropriate amount, green onion, a little bit of vegetable oil.

Practice:

(1) millet flour, soybean flour, alkali, salt mixed together, add 3000 grams of water to make a paste.

(2) the pancake pan is hot, the tip of the rub some oil, hold a spoonful of batter put in the center of the pan. With a d-shaped bamboo basket, the batter flat turn a circle, that is, into a thin pancake. Cooked with a spatula along the edge of the cake shoveled up out of the pan, smeared with sauce, soy sauce tofu marinade, chili paste, sprinkled with chopped green onions, put a thin catalyst, rolled up can be.

Shandong mixed grain pancake practice

Pancakes with a variety of raw materials, usually millet, corn, sorghum, rice, etc., can also be a mixture of several ingredients. *** The same thing is that you must use a pancake griddle, add fire to heat, and then rub a layer of oil, and then make pancakes.

One, scraping pancakes.

The fine face is mixed into a paste, scooped on the griddle with a spoon, and the batter is spread out with a smooth bamboo slice, scraped flat, scraped evenly, scraped thin. When the periphery rolls up automatically, uncover it.

Scraping pancakes are characterized by thin, crispy, crunchy, cold food is best.

Second, rolling pancakes.

The face and into a dough, rolling on the griddle, relying on the heat of the griddle to dip the dough on the griddle layer, become a rolling pancake.

Rolling pancakes are characterized by softness, and it is better to serve them hot and soft.

Third, spread pancakes.

The ingredients will be softened (if corn, to first break the corn has sorghum rice large), and then ground into a paste on the mill, and then spread. There are two kinds of pancakes: 1, sweet pancakes, is ground paste immediately after the stall; 2, sour pancakes, is to wait for the paste fermentation for a while, a little sour taste before stalling, (especially to help digestion). Also with a spoon, the paste scooped on the griddle, with a T rake, starting from the center, turn the circle of the spread outward scraping.

The spread of pancakes both scraping pancakes and rolling the advantages of pancakes, can be eaten cold, can be grilled, can also be soaked in boiling water, especially delicious.

Fourth, date pancakes.

Cooked jujube, peeled, cored, and such as dough or paste, and then make pancakes, nutritious, soft and sweet taste.

Fifth, vegetable pancakes.

Vegetable filling: leeks, eggs, tofu *** stir-fried for filling.

Newly spread pancakes, folded in half with filling, then folded over (equivalent to sandwich filling), then folded two folds, fried in a pan with a small amount of oil, it is a vegetable pancake, eaten with a different flavor

Pancake fruit batter secret, how to adjust the batter

Pancake 馃馃馃zi Chinese gluten flour, mung bean flour, soybean flour, five-spice powder (ratio 1:1:1:0.1) and an appropriate amount of goat Bone broth and make a thinner batter.

The main thing is mung bean powder, the market has a special sale, now the mung bean grinding into powder. In the mung bean flour put some white flour can be, do not put also can be, single mung bean flour do, put the water to mix well.

Preparation 1. Pour a large spoonful of batter on a round heated iron plate. At home with a pan on the line, non-stick frying pan is best, first put some oil in the non-stick frying pan, heating, and then walk through the uniform.

Spread the mung bean paste. 2. Use a small T-shaped spatula to spread the batter evenly in a round shape.

Technically turn the pan to get the original shape of the mung bean paste, the thinner the better. 3. Take an egg, crack it against the iron plate, and pour the yolk and egg white on the basic shape of the pancake.

Eggs can be 1-2, not too many eggs. Some people also sprinkle some sesame seeds on top.

Sprinkle chopped green onions on the eggs, turn the pastry over when it is almost cooked, put fritters or thin crisps on it, wrap it with the pastry, smear it with sweet noodle sauce, hot sauce, and fold it. Some people put a lot of seasoning, cumin, coriander, pickles and so on.

In fact, the authentic pancake fruit can not be too much seasoning, the flavor will become mixed. As long as the sweet noodle sauce, hot sauce, fried chili seeds, chopped green onions can be.

The trick to making pancake fruit is pure green bean flour, useful high cost, outside the sale of pancake fruit green bean flour put less, take white flour and other noodles. In fact, the pancake fruit in the old society, is to use mung beans shelled and ground white pulp spread into.

More important is the technology, the thinner the better! Outside the sale of some extra thick, sticky, no appetite. The best noodle sauce is "Tianjin Sweet Noodle Sauce", spicy sauce should be moderately spicy, with a little fried chili.

Don't put green onions if you don't like green onions. The fritters and crisps should be hot and fresh.