How to spread the pancakes to be thin, how to spread the pancakes thin

Tips for spreading pancakes:

1.Heat the pan, pour in an appropriate amount of cooking oil, and tilt the pan to let the oil cover the bottom of the pan; Scoop two spoonfuls of the stirred batter into the pot, be careful not to concentrate in one position when pouring, spread it out to the surroundings, and then lift the pot with both hands and turn it obliquely, so that the batter slowly flows to the surrounding area, covering the bottom of the pot, and then use a spatula to thin the uneven places;

2.When the batter solidifies in the pan, use a spatula to gently flip the pancake over on the other side, if the pancake is too large to operate, you can use chopsticks to assist it; Once one side has set, you can crack the eggs into the pan, break the eggs and spread them flat on top.

3.Fry both sides until golden brown, taking care not to burn.

How to use an electric baking pan to spread pancakes:

1.Mix the batter, flour and warm water to make a thin batter. Pour it with a spoon and pour it down.

2.Plug in the electric baking pan, preheat, brush with oil and set aside.

3.The heat of the electric baking pan should be appropriate, not big or small, the small pancakes are not delicious, and the fire will be pasty. Pour the batter into the middle of the pan with a spoon and spread it out with a wooden spatula, thin and flatten.

<>5.Turn over the eggs after they are set, spread with sweet pasta sauce, sprinkle with chopped green onions and coriander. If you like spicy food, you can spread some chili sauce.

<>6.Turn off the heat, fold slowly and remove from the pan.

Pancake spreading is the most critical step in the whole process, and it cannot be clearly expressed in writing, please see the VCD teaching CD recording. At first, I practiced the technique in order to save batter.

If you want the pancake to be thin, you need to make the batter stir thin, stir well, not have a small dough, and the fluidity should be good, and then beat the eggs and put in other flavors such as salt to fully dress evenly, thin is the key to thinness, the key to the egg is not broken, and the rest depends on your technique.

Here's how to do it: 1. Prepare the required materials.

2. Wash and cut the shallots into chopped green onions, and add the eggs to the flour.

3. Add an appropriate amount of salt, then add a little pepper, add an appropriate amount of water, and mix it into a batter.

4. Heat a frying pan, add cooking oil, and pour in the well-mixed batter.

5. Fry until one side is golden brown, then the other side on the other side, and fry until both sides are golden brown.

Summary: Pancakes are a kind of pasta made by grinding flour into a paste, and then spreading it in a pot, which can be easily made at home, heat the pan, brush in a layer of cooking oil, and then spread the adjusted batter on the pan, turn the pan to let the pancake batter flow into a circle, and turn it over after frying and continue to fry. The method of pancakes seems simple, but to spread out thin and uniform pancakes, it is still necessary to pay attention to skills, requiring the consistency of the batter to be moderate, to control the heat, and to pay attention to the technique of spreading the pancakes.

Let's take a look at how to make pancakes. First, the practice of pancakes is a homely practice.

Pancake is one of the traditional Chinese cuisine, in our country the distribution area is very wide, there are many types, the traditional pancake is the wheat after the water is fully soaked, milled into a paste, spread on the pan into a circle, and later developed to various places, but also derived from the vegetable pancake, pancake fruit empty section chain and other famous snacks. The making of pancakes is very simple, and the following is a home-cooked way to make pancakes

1. Prepare tools and ingredients: eggs, flour, chopped green onions, minced ginger, salt, frying pans, shovels, chopsticks.

2. Beat the eggs, mince the green onion and ginger, mix the flour with water to form a paste, and the number of eggs is determined according to the amount of flour paste.

3. Pour the eggs, green onions, minced ginger and a little salt into the flour batter and stir well, this is the pancake batter.

4. Heat the pan, add a little cooking oil, use a spoon to spread the flour paste on the pan in a clockwise direction, and turn the pan to let the pancake paste flow into a circle.

5. When the surface of the batter is golden brown, turn it over with a spatula and continue to fry for about two minutes.

Tips: If you want to eat pancakes for breakfast, you can roll some shredded potatoes, lettuce, shredded carrots, and shredded cucumbers, and eat them with sweet noodle sauce, chili sauce, vinegar, etc., which is both nutritious and delicious.

Second, how to spread the pancakes thin and evenly.

The production of pancakes is not difficult, as long as the flour is adjusted into a paste and fried in oil in a pan, but to spread the pancakes well, spread thin and even, it still requires a little technology, if you want to light up the pancakes, you need to pay attention to:

1. The consistency of the batter should be moderate, scoop it up with a spoon, pour it down, and flow down in a slow straight line. If the speed of the flow is too fast, it means that it is too thin and the pancake is not easy to form.

2. When spreading pancakes, burn the pan first, and then brush the oil after the pan is hot, so that the bottom temperature of the pan is high, and the oil is warm, and after the batter is poured in, it can not only make the bottom layer of the batter solidify quickly, but also will not be scorched because the oil temperature is too high, and play the role of non-stick pan.

3. When brushing the oil in the pot, remember to have less oil, just wipe a layer, and the batter will flow everywhere with the oil if there is more oil, and it will not hang on the bottom of the pot and will not be easy to form.

4. Use a pan to spread pancakes, with the rotation of the pot, the batter is easy to spread evenly thick, not necessarily use a non-stick pan, but if you are not proficient, it is better to use a non-stick pan.

5. When spreading pancakes, you should control the heat and leave the minimum circle of fire in the middle.

6. Friends who are not proficient can spread smaller first, and then try to spread larger after a few more times.

Method steps.

Set the batter. <>

Scrape the batter well.

Beat the eggs and shave well.

Put in the sausages. Top with other chopped green onions and greens, this place can be paired according to the taste of the locals.

Roll and spread with sauce.

Put on a thin crisp. <>

Once rolled, cut in the middle and fold in half.

Here's how to do it: 1. Prepare the required materials.

2. Wash and chop the shallots into chopped green onions, and add them to the flour with the eggs.

3. Add an appropriate amount of salt, then add a little pepper, add an appropriate amount of water, and mix it into a batter.

4. Heat a frying pan, add cooking oil, and pour in the well-mixed batter.

5. Fry until one side is golden brown, then the other side on the other side, and fry until both sides are golden brown.

Extended Materials. Precautions for spreading pancakes.

1. The pancakes are easy to break, because the proportion of batter is wrong, and the consistency of the batter should be moderate, that is, use chopsticks to pick the batter that flows down slowly. The key to this cake is that when the flour paste is just put into the pot, it must be moved quickly and spread as thinly as possible, so that the cake will be delicious. Otherwise, if the middle is too thick, it will be sandwiched, and the edges will be easy to burn.

2. Low-gluten flour is good, easy to fluffy and has a good taste, and it is best to make millet flour and buckwheat flour. It can also be mixed with corn, sorghum, grains, beans and other grains.

3. After spreading one, wait for the pot to cool slightly, then put oil and pour batter. That's why you have to turn off the heat after the previous turn. The pot is too hot, and the batter solidifies in the pan and spreads unevenly.

How to make pancakes delicious and fluffy.

One. Knead the dough with boiling water.

After kneading, roll out the batter into a thin dough sheet, evenly smear a layer of cooking oil on it, sprinkle a little salt, then roll up the dough sheet, pinch both sides of the dough roll, cut it into a well-proportioned dough, roll it into a cake and put it in the wok. The pot should be boiled first, pour a small amount of oil to make the cake fragrant, and gradually bake on both sides for 10 minutes with a simmer. When serving, tap from the vicinity to the center to make the taste more crispy and delicious.

Two. The method is clear, the surface is crunchy and the inside is soft.

1. I estimate that the proportion of wheat flour and water is about seven taels of flour and eight taels of water. After closing the noodles, cover with a wet rag or plastic bag, let it sit for 30 minutes, the longer the natural time, the better. You can also close the noodles the night before, discharge them in the refrigerator, and take them out the next morning, which will be very powerful.

The effectiveness of the noodles depends on making the batter easier to produce and process (it does not shrink when rolling), softer, and the resulting cake is firmer, softer, and more delicate and silky in taste. In addition, when the relative humidity of the air is very high in summer, there is no need to cover the batter with a wet rag or plastic bag.

2. After the batter is ready, sprinkle thin noodles on the cutting board and remove the appropriate batter. At this time, the batter is already showing a very detailed situation.

3. Slowly comb the batter into a ring, don't knead it, otherwise it will be white. Since the protein structure in wheat flour has achieved a stable situation in the whole process of scourging, if the dough is mixed again, the protein function of the batter will be destroyed, and it needs to be re-soured.

4. Gently roll out the batter into a ring shape with a rolling pin, brush with a layer of oil, sprinkle with appropriate salt, and sprinkle a little wheat flour (can not be omitted, make sure that the pancakes crack). Naturally, salt can also be immediately and into the noodles, there is not much difference and influence, depending on my habits!

5. Cut a knife.

6. Roll aside. The sides of the roll do not have to be too wide, otherwise there will be very few layers of pancakes.

7. Brush a little oil on the small piece of batter that rolls over, and then roll it up according to the direction of your roll.

8. Pinch the socket tightly.

9. Stand up the batter and flatten. Remember, it's up!

10. Roll it out slowly with a rolling pin, and you can't use all your strength or spike to be ruthless, otherwise the batter will all stick together and it will be difficult to layer. When you are halfway through, turn the batter over and roll it out, not only on one side, otherwise it will not be significant.

11. After the stir-fry pot is boiled, brush with a layer of oil, put the raw embryo of the pancakes in, and brand them in Chinese. It must be noted that you should not apply simmering or slight heat, otherwise it will be too long to spread the pancakes, and the lack of moisture will be more serious, and the batter will be soft, and the cake will become hard. Brush with oil before turning over until both sides are a golden hue.

After the pancake is removed, lift the cake and drop it twice on the cutting board, which is more beneficial to the layer.

Pancake batter 1 ingredients required for recipe:

White flour, corn flour, mung bean flour, black bean flour, soybean flour, buckwheat flour, millet flour, sorghum flour, soybean oil, baking soda, dough; The above materials can be selected according to the characteristics of local food resources 3 5 kinds, if in line with the sincere belief of serving consumers wholeheartedly, then put a few more kinds of grains; Even if you don't put multigrain pancakes, you can spread them, but those who eat pancakes regularly may be able to eat them.

Material requirements for making pancakes:

1. The fineness of corn flour, mung bean flour and other grains is required to be the same as that of white flour, because if the grain flour is too rough, it will affect the taste (this is determined according to the taste of the place, if the customer likes to eat rough feelings, put rough grains).

2. Before making pancake batter, use 2 catties of white flour plus catties of water and white batter in a warm place to make noodles for later use. In winter, you can go to the supermarket to buy baking powder (or dry yeast) to ferment the noodles (the amount of baking powder according to its instructions).

1. Batter making.

Material ratio: 10 catties of white flour, catties of potato flour (commonly known as sweet potato flour) 1 catty of cereals (3 to 5 kinds of cereals add a little gram of salt each, 4 catties of dough, 5 eggs and oranges to sell, 3 teaspoons (that is, the small spoon of seasoning we use for cooking, about 5 grams) baking soda powder (according to the quality of local flour, it is better to make pancakes without smelling soda).

The order of making batter: first mix the white flour and grains, then pour the dough in, then add 3 teaspoons of baking soda powder to the water to dissolve, pour it into the flour and stir it into a paste with chopsticks to set aside (after stirring, leave it for 10 minutes and stir it again, then put it for 20-40 minutes, until you use chopsticks to pick up the batter and have a very strong feeling like a rubber band, you can use the pancake to spread pancakes). In summer, the batter is easy to ferment after more than 3 hours, bring a little baking soda when doing business, and add a little baking soda to stir well when you see the noodles rise.

The purpose of adding eggs and potato starch is to make it easier to spread (just for a good spread, you can leave it out). In winter, you can go to the supermarket to buy baking powder (or dry yeast) to ferment the noodles (the amount of baking powder is put according to the amount of the manual).

2. Shortbread making.

2 catties of white flour, catties of salad oil, catties of water, half a spoon of salt (that is, a small spoon of seasoning we use for cooking), and an egg; Every 2 catties of noodles can fry 60 shortbreads. Production order: Add a pound of salad oil and half a spoon of salt to the water to melt, pour the mixed water into the white noodles and leave it for 30 to 50 minutes to set aside.

Ingredients: 80g flour, 30g soybean flour, 30g mung bean flour Auxiliary materials: appropriate amount of oil, appropriate amount of sauce, appropriate amount of coriander, appropriate amount of sesame seeds.

1. Mix the three sides, mix as well as possible, and leave for 30 minutes.

2. Prepare the machine.

3. When the machine is hot, put a large spoonful of batter.

4. Smooth out the batter.

5. Wait a little longer and beat another egg on it.

6. Wipe the eggs well.

7. Wait a little and add coriander and sesame seeds.

8. Turn over. <>

9. Spread the miso on top.

10. Finished product.