Characteristics of Shandong Taian cake

Taian pancake is a traditional folk food in the north and a local specialty in Shandong Province. It originated from Mount Tai and has been enshrined in the imperial court for generations. It has a long history and its founding date is unknown. This has become a practice in the Ming Dynasty. High-quality millet, corn, walnut kernel, sesame seed and sugar are scientifically matched, without adding any pigments and additives, and are refined by traditional techniques. The pancakes made are fragrant and delicious, with strong local flavor.

Coarse grains such as corn, sorghum, millet and dried sweet potato are used as raw materials, which are crushed, soaked, ground into paste, spread on tobacco seeds, scraped and cooked. Thin texture, less moisture, storage resistance, crisp and delicious. Tai 'an handmade pancakes are mostly sour pancakes, which are as thin as paper, dry and hard to eat, and have the sound of tearing paper when torn. In order to preserve pancakes, sprinkle some water to keep them moist so as not to break them.

There are five kinds of pancakes in Taian: sweet pancakes made of unfermented ground paste; Sour pancakes made of fermented paste; The cooled pancakes are baked into crisp pancakes; Pancakes baked with onion oil or tofu, cabbage and other fillings are oil pancakes; The millet flour baked with white sugar is the crispy pancake. Shandong snack technology: baking method

Edit the production materials of this Taian pancake:

30 kilograms of corn flour.

Taian pancake introduction:

Pancake is a traditional family food for people in Tai 'an area, and it is also a famous local product. When General Feng Yuxiang came to Taishan in 1935, he gave Tai 'an pancakes as a gift to his friends. At the end of the Tang Dynasty, when the Huang Chao Uprising Army was active in Taishan area, the local people had supplied pancakes to the Uprising Army. At present, when Jia Fan's hometown in Yang Lou village in eastern Thailand demolished the ancient blank wall on 1967, he found a "separate bill" in the Wanli period of Zhang Mingchao, with the record of "a plate of cigarettes and 23 kilograms of pancakes" on it. Modern Taian pancakes are not only divided into sweet pancakes, sour pancakes and semi-fermented and semi-baked pancakes, but also a series of local brands have been added. According to Mr. Wang Hongze, the author of Taishan Cooking, there are fresh potato pancakes, sweet potato pancakes with corn flour, single burrito, single millet pancake, millet pancake with bean flour and pure sorghum pancake. According to the added auxiliary materials, there are sugar crisp pancakes, vegetable pancakes, honey pancakes, salt and pepper pancakes, sesame salt pancakes, peanut pancakes, persimmon pancakes, walnut pancakes, multi-dimensional pancakes, sesame fruit pancakes and so on. From manual family workshops to semi-mechanized workshops, Taian pancakes have formed a certain mass production capacity. Visitors to Tai 'an are lucky enough to taste Tai 'an pancakes, or there are Tai 'an pancakes on the roadside and hotel tables, and the popular food diversification is a snack between tables, which is a famous local snack.

Characteristics of Taian pancake:

Scraped thin, baked evenly, with little moisture, storage resistance, crisp and delicious, and can be eaten alone, or can be added with other vegetables to make pancakes and rolled to eat, which can be used as a staple food for the public and a fine banquet snack, and is convenient to take.