How to make multigrain pancakes, how to make multigrain pancakes?

Multigrain pancake fruit making tutorial.

The practice of Shandong multigrain pancakes.

Ingredients: white flour, cornmeal, (the variety of grains is transferred with their own preferences, there are no special requirements for this) yellow sauce, chili oil, garlic hot sauce, shallots, coriander, egg seasoning; Salt.

Step 1: To make the batter, first put the ratio of white flour and cornmeal to one to too fine and set aside, beat the eggs in a bowl with chopsticks, then pour the two mixtures of flour into the basin and stir well, then slowly add cold water to make the batter until scooped up with a spoon can easily flow down.

Step 2: Fry thin crispy, this is the key to the deliciousness of pancakes, the previous pancakes were rolled fritters, but in Beijing they are rolled crispy, pancakes can be tender on the outside and crispy on the inside, with flour and eggs add water and form a dough.

Roll out the thinnest slices with a rolling pin, then cut them into square pieces with a knife, add oil to the pan and heat the dough sheets until they are bubbly and remove them.

Step 3: Heat the pan and brush the oil, quickly pour in the batter and scrape the batter with a scraper After the surface is set, knock an egg on the surface, sprinkle chopped shallots and coriander, quickly turn over and brush with garlic spicy sauce, cooked yellow sauce, chili oil, and finally add a thin crisp and roll it up.

How to make multigrain pancake sauce.

2 tablespoons of sesame paste, 3 tablespoons of soybean paste, 2 tablespoons of hoisin sauce, 3 tablespoons of oil.

2 tablespoons of bean paste. Thirteen spices to suit an appropriate amount (can be increased or decreased according to local taste). 1 tablespoon of keel incense. Flour to taste. Dark soy sauce, monosodium glutamate, chicken essence, a little sugar.

Add the flour and water to thicken and set aside, reduce the oil in the pot, add the bean paste and heat until the red oil comes out. Add 800 grams of water to boil, put the above ingredients into the pot and boil over low heat, add the prepared flour water, and boil again, (note to keep stirring, otherwise the bottom will be burned.) Cook until thick, turn off the heat.

Scrape the pancakes. Mix the fine dough into a paste, scoop it on the pan with a spoon, spread the batter with smooth wood chips, scrape flat, scrape evenly, and thinly. When the perimeter is automatically rolled up, it can be lifted.

Scrap pancakes are characterized by being thin, crispy, and crispy, and are best served cold.

Spread pancakes. Master Ho's multigrain pancakes.

Master Ho's multigrain pancakes.

Mix the dough into a dough, roll it on a pan, and rely on the heat of the pan to dip the dough on the top layer of the pan to become a rolling pancake.

Rolling pancakes are characterized by their softness, and it is better to bake them hot and soft when eating.

Zhengzhou Master He's multigrain pancakes.

Zhengzhou Master He multigrain pancakes (3 photos).

Soak the raw materials until soft (if it is corn, first break the corn to the size of sorghum rice), then grind it into a paste on a mill, and then spread it.

Two ways to spread pancakes:

1. Sweet pancakes are spread immediately after grinding the paste; 2. Sour pancakes should wait for the paste to ferment for a while, and then spread it when it is a little sour (especially to help digestion). Also use a spoon, scoop the paste on the pan, use a T-type rake, start from the middle, and spread outward in a circle.

Spread pancakes have the advantages of scraping pancakes and rolling pancakes, and can be eaten cold, baked, or soaked in boiling water, which is particularly delicious.

Date pancakes. The jujube is boiled, peeled, pitted, and pasted into dough or paste, and then made into pancakes, which are nutritious and soft and sweet.

Vegetable pancakes. Vegetable filling: leeks, eggs, and tofu are stir-fried for filling.

The pancakes of the new stall, folded in half, added to the filling, folded again (equivalent to the filling), folded in two folds, and fried in a pan with a small amount of oil, are vegetable pancakes, which have a unique flavor when eaten.

Method. Crafting raw materials.

50 grams of whole wheat flour, 50 grams of flour, 50 grams of cornmeal, 230 grams of water. [1]

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

Seasoning: a pinch of salt, a pinch of sweet paste, a pinch of oil.

Roasting process. 1. Prepare all the ingredients and sprinkle some salt on them.

Multigrain pancakes. Multigrain pancakes (2 photos).

2. Prepare minced green onions, minced leeks, and minced ham sausages.

3. Stir the noodles with water to form a paste. [2]

4. Brush a little oil in the pan and spread it into thin cakes.

5. Pour an egg on top and flatten it.

6. Sprinkle minced leeks, green onions, and ham, and top with shortbread.

7. Brush the surrounding area with sweet noodle sauce.

8. Wrap it in heat.

Tips: 1. The cake should be spread a little thinner, so that it is delicious.

2. It is not enough to use the usual spatula, but to use a wooden shovel that is a little like a triangle, and it is about 10 cm in hand.

3. Sweet noodle sauce is the key, starch. No less.

The legendary fried He Taiji.

It is an honor and a responsibility to answer this question, I am a native of Linyi, Shandong, and I can say that I eat pancakes from snacks to big ones, pancakes are one of the prestigious local specialties in Shandong, and they are the traditional home-cooked staple food in Shandong. The pancakes derived from pancakes, pancake fruits are well-known snacks that are popular all over the country and are famous all over the world.

The main feature of multigrain pancakes is that they are crispy and delicious inside and out. Multigrain pancakes are very thin, like paper, mainly made of cereals as raw materials, more and more people are beginning to pay attention to a healthy diet, and multigrain pancakes are favored by more and more people. Its nutrition should not be underestimated, it strengthens the spleen and stomach and promotes digestion, is rich in protein, starch, crude fiber, etc., and is a healthy food.

In the past, pancakes were made from coarse grains, but now we eat with fine noodles. There is a common and special tool for making pancakes - the "pan", see the picture below.

Many people don't know what a pancake is, which is what the pancake spreads on it, a big black discus. The most important thing in making multigrain pancakes is how to spread the pancakes, which includes, the temperature of the pan, whether it is evenly heated, how to scrape the batter flat, whether it is scraped thin and even, it is not delicious to scrape thick, it is easy to break if scraped thickly, and the viscosity of the batter should not be too thin or too thick. Let's take pancake fruit as an example:

A simple way to make multigrain pancakes (pancake fruit).

Batter: 50 grams of whole wheat flour, 50 grams of flour, 50 grams of cornmeal, 250 grams of water, stir constantly with a spoon (there are many kinds of batter to make, and the ingredients are also different, this ratio is just an example).

Ingredients: minced green onion, lettuce, mustard, 1 egg, 1 ham, salt, sweet paste, chili sauce or spicy strips, oil, shortbread or fritters.

First of all, heat the pan evenly, rub a little oil, scoop a spoonful of the live batter, then beat the egg and flatten it, smear the sweet noodle sauce, sprinkle in the green onion foam, chili sauce, put the ham, shortbread, wait for the surrounding rollup, peel it off.

To put it simply, the method of multigrain pancakes is easy to learn and operate, mainly the preparation of batter and the skills of spreading pancakes.

First of all, prepare the grains, then add water to make a batter, put it in a pot and bake it until golden brown on both sides, very crispy and delicious, plus some of your favorite side dishes.

Batter: Find a larger container, all-purpose flour, cornmeal, mung bean flour. Soybean noodles.

Add water to the flour and stir until there are no granules, and let stand for 20 minutes.

For fruits, take two pieces of dumpling skin, dip the bottom of the dumpling skin with some water, then put the two pieces together and compact, and roll them out with a rolling pin when pressing, to roll them out to the thinnest.

Add an appropriate amount of oil to the pan and fry the dumpling wrappers until golden brown. Remove and set aside.

Pour the bean paste into the pot and stir-fry the red oil, then add the white sugar and sweet noodle sauce to continue stir-frying.

Preheat the pan in advance, turn off the heat, pour in the batter that has been set, and spread it out slowly.

Spread out the batter and add the eggs, then sprinkle with coriander, shallots, mustards, sausages, and finally crunchy fruits.

After the ingredients are placed, fold the pancake in half and smear it on top, which is super good, and you can eat it after folding a piece of lettuce.

I often see people selling multigrain pancakes on the roadside, and there are people in a circle, and business is good. Sometimes I want to buy one and try it, but I still don't think it's clean, so I'd better make it myself.

Material. Ingredients: 50g whole wheat flour, 50g flour, 50g cornmeal, 100g leeks, 3 eggs, 2 ham sausages;

Excipients: 230g water, 50g green onion, a little salt, a little sweet paste, a little oil. Multigrain pancakes.

All ingredients are ready, sprinkle a little salt on top.

Prepare minced green onions, minced leeks, and minced ham sausages.

Stir the noodles with water to form a paste.

Brush the pan with a little oil and spread out into pancakes.

Pour one egg on top and flatten.

Sprinkle with minced leeks, shallots, and ham, and top with shortbread.

Brush all sides with sweet noodle sauce.

Wrap in heat.

Tips: Blizzard has something to say.

1. The cake should be spread a little thinner, so that it is delicious.

2. It is not enough to use the usual spatula, but to use the kind of shovel that is a little like a triangle, and the hand is about 10 cm. I said it in my pie post.

3. Sweet noodle sauce is the key and cannot be missing.

4, shortbread, I said yesterday the method, everyone take a look, this is also the key, the outside is soft and the inside is crispy.

If you want to be thin, double the proportion of water.

Therefore, when choosing a school, you still have to consider many aspects - teaching strength, type of professor, entrepreneurial guidance guarantee, etc., such as the snack training types of our hospital, flavor snacks, special pasta, breakfast customization, etc. Also, choose the type of snack training to learn according to the regional characteristics, so it depends on whether the school has this kind of regional snack training. Our institute includes training programs for these special regional snacks, which can basically be learned.

Moreover, there is also employment guidance, you can go to the school's employment guidance center to consult about entrepreneurship after you have completed the training content, and the teacher will definitely know everything.

If you really want to learn a good skill, it is better to choose a well-known school with strong school running strength.

If you want to learn about multigrain pancakes, you can go to a cooking school, which offers training courses in this area.

For those of us who are familiar with multigrain pancakes, this is actually a very simple question.

It's thin, but it's not rotten.

There are several conditions that must be met to make such multigrain pancakes.

First, thin. Thin requires the batter to be thin and easy to scrape, most places teach multigrain pancakes to teach a very thick and thick batter, thick batter is actually as long as the scraping posture is correct, the technique is skilled, and you can also make very thin pancakes, but novices can't do it, novices want to make very thin crispy pancakes. You have to use a thin batter, and the thin batter is actually easy to make, on the basis of the thick batter, add water to dilute it.

Second, it doesn't rot.

Many novices scrape pancakes and are easy to rot.

There are several reasons for this.

1. The posture of shoveling the cake is wrong. Shoveling with an oblique knife, instead of a straight knife, will break all the bread with a straight blade, and the skill of shoveling the bread is very important.

2. The noodles must be well laid and awakened.

In winter, we generally make the batter, make it that night, use it the next morning, get up in the morning in summer, and when we get up to set up a stall, the noodles will wake up.

The specific processing formula of soft multigrain pancakes: 70 kg of flour, 30 kg of multigrain powder, 2 kg of soaked multi-source, 8 kg of syrup, 70 kg of salt and 70 kg of warm water. Operation process:

Take 20-30 kilograms of flour and add 30 kilograms of 35 degrees of warm water and 100 grams of yeast to ferment into a batter, or you can directly use boiling water to make a paste. Mix the remaining flour, multigrain flour, and soaked multi-source dry mix evenly, add batter, then add syrup, brine and the rest of the warm water to adjust the batter, stir it into an elastic batter, and let it stand for 20-30 minutes to spread the pancakes. You can also add the bubble source to the flour blanched with boiling water.

Answer recipe: 500 grams of all-purpose flour, 25 grams of cornmeal, 25 grams of buckwheat noodles, 50 grams of soybean noodles, 900 grams of water, 1 gram of edible alkali, appropriate amount of chopped green onions, appropriate amount of dried radish, appropriate amount of lettuce, appropriate amount of sweet noodle sauce, appropriate amount of shortbread.

8. Put on the shortbread and fold the shortbread in half from the middle of the knife. Roll it up and cut it in the middle with a shovel without cutting it off, and it's done.

Ingredients: 100g wheat flour, 50g cornmeal, 50g mung bean flour;

Accessories: Appropriate amount of mustard, appropriate amount of eggs, appropriate amount of lettuce, appropriate amount of minced green onion, appropriate amount of sweet noodle sauce and multigrain pancakes.

1 raw material. 2Mix flour, cornmeal, mung bean flour and add an appropriate amount of water to make a thicker batter.

3. Use 100 grams of flour, 40 grams of water, 5 grams of oil, 1 gram of salt and make a hard dough to make a thin crisp.

4Roll out the dough first, and make it very thin.

5. Cut into a rectangle and cut a knife in the middle.

6. Fry in a frying pan over low heat.

7. Fry until golden brown and crispy, remove and set aside.

8Spread the sweet noodle sauce with a little warm water, cut the minced mustard and green onion.

9After the electric baking pan is hot, scoop in the batter and scrape it with the back of a spoon to form a thin cake.

10. When the pancakes are ripe, beat in the eggs and spread them out.

11After the egg liquid is solidified, spread the sweet noodle sauce, add the minced green onion, minced mustard, lettuce, and crispy.

12 rolls, cut open and serve hot.

13 finished products.

Mix the grains into the batter and add to the pot.