Batter recipe for pancake pans, pancake batter recipe

Preparation of the batter of the pan.

Ingredients: 50 grams of flour, 60 grams of eggs, appropriate amount of water, appropriate amount of oil, a little salt, appropriate amount of shallots, the specific method is as follows:

1. Wash the shallots, cut them into small pieces, and set them aside for later use.

2. Pour the flour into a small basin, preferably through a sieve, to remove some magazines.

3. Break the eggs, stir well into the egg mixture, and pour the egg mixture into a small basin.

4. Stir the egg mixture and flour well. Add an appropriate amount of water in several times and stir well to form a slightly thin batter.

5. Pinch the small pieces of noodles by hand, stir well and add a little salt. Add the green onion segments and add a few drops of oil.

6. Stir in one direction to form a mixed and uniform batter.

HIGH SCORE!! Detailed recipe for multigrain pancake batter!

I've been looking for the recipe for pancakes these days, I think this recipe and production are quite detailed, I've written it down, I'm ready to give it a try, I hope it will help you, and you don't have to look for it as time-consuming and laborious as I do. Preparation tools: pancake stove, wood scraper, noodle bucket, shortbread box, spice basin, pancake stove rack, iron spoon, iron shovel, iron mold (for making shortbread), oil gratuer (cut a small piece from a towel and roll it into a small roll, used to dip oil and wipe a flat iron pan, this tool only uses a honeycomb coal stove).

Ingredients needed to make pancakes: white flour, corn flour, mung bean flour, black bean flour, soybean flour, buckwheat flour, millet flour, sorghum flour, soybean oil, baking soda, leavening flour; The above materials can be selected according to the characteristics of local food resources, 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.

Requirements for making pancakes for materials: 1. The fineness of corn flour, mung bean flour and other multigrain noodles is the same as that of white flour, because if the multigrain flour is too coarse, 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 processed 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.

To make noodles in winter, you can buy baking powder (or dry yeast) from the supermarket to ferment the noodles (the amount of baking powder should be put according to the instructions).

Puree the leeks and put them in the batter, and there is a faint leek flavor when you eat them, but you really won't feel uncomfortable after eating.

Ingredients: All-purpose flour.

200 grams, 30 grams of leek leaves, appropriate amount of water, 2 grams of salt, corn oil.

10 grams. Stir-fry the sauce and meat and vegetables to taste.

Production process: 1. First cut the washed leek leaves into large sections, put them in a food processor, add 50 grams of water, cover and beat into leek puree.

2. In a large bowl, weigh 200 grams of all-purpose flour, then add 2 grams of salt and mix well. (If you can't tell what all-purpose flour is, just buy dumpling flour or Fuqiang flour.)

Okay, too. 3 Then pour the leek puree into the flour and mix well, then add some water to make a batter.

5. Pour the mixed batter into the large bowl that comes with the pancake maker, then put the preheated machine into it and dip it, dip it in the batter, and then turn it over and put it on the table for a while to be cooked. ​

6Because it is very thin, it will be cooked in a while, and it is enough to see that the sides of the pancake are a little warped.

7. Pick up the pizza maker upside down, buckle the pizza on the board, and continue to make the next one in the same way.

8. After the pancakes are done, fry a combination of vegetables and cut some sauce pork belly for a while to eat the burrito, the pancakes are not smooth, and the cabbage on the side is on the line, so that the outside is smooth and good-looking after the rolls!

9. Now put a piece of cut sauce pork belly on the pancake, and the elbow can also be ha, I love to eat fat, so I feel that the pork belly is the most fragrant.

10. Add some stir-fried vegetables.

There are leeks, bean sprouts, vermicelli and eggs in the cabbage, which is especially suitable for rolling.

11Roll it up and start eating! It's delicious, and of course, you can add some shredded green onions.

Tips: Don't put too much oil in the batter, otherwise it can't be stained on the machine and can't be formed, if you don't like to eat leeks, you can also replace it with other vegetables, the cake made by this method is very soft, even if the elderly have bad teeth, they can bite.

Shandong pancakes and their batter method:

Ingredients: 1000 grams of cornmeal, 200 grams of white flour.

Excipients: 2 grams of yeast, appropriate amount of oil.

Specific steps: 1 Put the cornmeal and white flour together, add yeast, add warm water and stir into a paste, and after 90 minutes, the batter will rise.

2 The round one is called a basket, and in his hand is a "chizi", and while rotating the push plate of the "pan" with his hand, he uses the "chizi" to push the batter forward.

3.Draw a circle from the middle of the tweezers and slowly push it around, and soon a thin layer of batter will be evenly spread on the "tweezers".

4 In the middle, use a grate to push the dough into the batter cone.

5 The batter cooks quickly when it is hot.

6 When the time is up, you can remove it, and the finished product is as follows:

Coarse grains and fine grains, eggs, green onions, coriander, sweet noodle sauce, plus some ham and spicy lettuce, thin and crispy? You can use potato chips or nacho chips instead! Five minutes to get breakfast for the whole family. Horses live.

Put the cornmeal and white flour together, add yeast, add warm water and stir into a paste, and after 90 minutes, the batter will rise.

The recipe for sand-filled pancakes is detailed Cuisine and efficacy: delicious pastry.

Process: Ingredients for pancakes: Ingredients:

300 grams of glutinous rice flour, 100 grams of flour, 70 grams of sugar, custard powder, bean paste filling, water, salad oil. Teach you how to make sand-filled pancakes, how to make sand-filled pancakes to be delicious 1Glutinous rice flour, flour, custard flour, sugar, and water are mixed into a thin paste and fried into thin cakes.

2.Wrap in the bean paste filling, form a 12 cm long and 7 cm wide cake, and fry until golden brown on both sides.

Electric baking pan. How to make thin batter cakes:

Ingredients: 200 flour (optional), chopped shallots.

Cut a full plate, eggs Prepare 10 pcs., cooking oil.

Salt in moderation.

To the right, to the right amount of yeast.

1. Take an appropriate amount of flour and put it in a clean basin. Add cold water and stir with chopsticks until paste-like. So that the flour has no dry lumps, that is, no dry lumps.

Thin or thick here should be eaten according to personal needs, I prefer to eat a slightly thicker cake, then I need a thicker batter. Some people like super thin, that is, thinner. But don't be too thin, because the bottom of the pot may not hang out and not be shaped.

2. Add the yeast and continue to stir for about 3 minutes. with plastic wrap.

Seal. If the weather is cold, it is best to put it in a pot with warm water, or under the air conditioner. If it's summer, just keep it in a warm place. Wait for the yeast to ferment.

3. The waiting time varies according to the temperature and region. However, it usually takes about four hours for some changes. You can lift the plastic wrap or look through the plastic wrap to see some small bubbles on the surface of the batter, and the more bubbles, the better it will rise.

Generally, bubbles with an area of 70% are optimal, because too much fermentation will affect the taste.

4. Add a little salt and oil to the fermented batter and stir well. Salt is used to enhance the flavor, and oil is used to spread the cake without sticking to the pan, and it also makes the cake not dry in the mouth. Use a wooden spatula to take a shovel of batter and place it in an electric baking pan.

Wait five minutes after flattening.

5. After five minutes, you can beat an egg on the dough and flatten it. At this time, the egg is beaten because the cake is already cooked, and adding eggs will not affect the normal rise of the cake surface. Because it is a live dough with yeast, there will be some sensation of dough during the cooking process.

Live noodles will be softer and have a better taste.

6. After the eggs are beaten, you can put in the chopped green onions. Taking advantage of the fact that the eggs are not cooked and have a certain stickiness, it is best to attach the chopped green onions to the cake surface. If you like other ingredients, you can also chop them in.

7. After the egg noodles are cooked to see the color and fineness, they can be turned over. After a few minutes of waiting, a loaf is done. After that, we put it in a grocery bag and put it in the refrigerator to keep it fresh.

When serving, take it out and put it in an electric baking pan to heat it up, spread the sauce or add the ham sausage.

Or meat or lettuce. You can eat it like a scallion pancake in the supermarket.

8. Generally, according to the number of family members to determine how much to do at a time, do not be greedy, because there are no preservatives.

If you can't finish eating, it will spoil. If the picture is convenient, in fact, it is okay not to ferment, but the taste of the cake is not very good, but the speed is fast, it will be good for a while, and there is no need to wait.

1. Mix the flour and eggs first, add water slowly, stir well with a whisk, and let stand for one to two hours; Guess Hu.

2. Pour the well-mixed batter into a special batter tray. Turn on the power indicator light, the baking pan starts to heat, preheat for about 2 minutes, the indicator light turns from green to red to start baking;

3. Flip the pancake stall over, dip it into the batter at an angle, clear it and lay it flat in the batter to stick to the baking sheet. The sticking time should not be too long, about 3 seconds;

4. Remove the pancake pan from the batter and flip it over until the surface of the pan changes color and the edges are slightly yellow;

5. Loosen the edge with a wooden spatula and pour the cake into the plate.

1. Mix the flour and eggs first, add water slowly, and stir well with a whisk. The batter should have a similar consistency to heavy cream. Stir the batter well and use it well, if you let it sit for an hour or two, the effect is even better.

2. Pour the well-mixed batter into a special batter tray. Turn on the power indicator light, the baking pan starts to heat, preheat for about 2 minutes, the indicator light turns from green to red to start baking;

3. Flip the pancake stall over, dip the batter diagonally, and then lay flat in the batter to make it stick to the baking sheet. The sticking time should not be too long, about 3 seconds. Remove the pancake pan from the batter and flip it over, about 15 seconds left and right, the surface of the cake changes color, the edge is yellowish, and the cake is ready.

Use a wooden spatula to loosen the edges and pour the cake onto a plate.

4. According to different ingredients or preferences, different baking times can be used. When the batter is too shallow at the end, the pan will touch the bottom of the pan and the rest of the batter can be poured onto the pan.

Ingredients: 50 grams of flour, 60 grams of eggs, appropriate amount of water, appropriate amount of oil, a little salt, appropriate amount of shallots, the specific method is as follows:

1. Wash the shallots, cut them into small pieces, and put the hail on the side for later use.

2. Pour the flour into a small basin, preferably through a sieve, to remove some magazines.

3. Break the eggs, stir well into the egg mixture, and pour the egg mixture into a small basin.

4. Stir the egg mixture and flour well. Add an appropriate amount of water in several times and stir well to form a slightly thin batter.

5. Pinch the small pieces of noodles by hand, stir well and add a little salt. Add the green onion segments and add a few drops of oil.

6. Stir in one direction to form a mixed and uniform batter.

Silver Missing Encyclopedia - Batter.