There are several flavors of multigrain pancakes, what is the difference between multigrain pancakes

Multigrain pasta, pancakes, fruits.

Ingredients required: 320 grams of plain flour, 40 grams of cornmeal, 80 grams of multigrain flour, 550 grams of water.

Required side dishes: lettuce, dumpling wrapper, shallots, mustard, ham sausage, spicy strips, eggs, black sesame seeds.

Tools required: scraper, electric baking pan, pan.

Step 1 First of all, we make the batter part of the pancake fruit, mix the flour with the multigrain noodles and water, and the multigrain noodles I use here are mixed together with some grains such as black beans, sorghum, and black beans, and if not, it is best to use the same amount of mung bean noodles or soybean noodles instead.

Step 2: Stir with chopsticks first, and then stir with an egg whip for a while, the state of stirring is delicate and viscous without particles, and the batter can be set aside for 20 minutes.

Step 3 This time of noodles needs to make the pancake fruit inside the crispy, here we directly use the dumpling skin to replace it, stack the dumpling skin together, roll out the dough with the dough, try to roll it thinner, the thinner the better, so that the more crispy it will be, after rolling, you can see the fingers through the dumpling skin, but the force should be even and do not break the dumpling skin.

Step 4 heat the oil in the pot, wait until it is hot for six or seven, use clean and dry chopsticks to put it in the oil pan and there are dense small bubbles, the oil temperature is OK, the dumpling skin will float up immediately, turn it over, change it to medium and low heat and fry it until golden brown can control the oil and fish it out, so that the fried thin crispy is particularly crispy and delicious.

Step 5 preheat the electric baking pan or pan in advance, brush the oil and turn off the heat, pour in the appropriate amount of batter, use the scraper to spread it completely, the thinner the better, and then **, after seeing the bottom solidified, beat an egg, beat it with a scraper, sprinkle it with chopped green onions, black sesame seeds, fry until the egg liquid is cooked through, spread lettuce, ham, mustard, spicy strips, thin crispy, roll it up, be careful when rolling hot, I don't have a special brush sauce, friends who like it can brush the sauce.

I think there are four flavors, sweet, sour, salty and spicy.

1. The composition of the noodles is different.

In addition to flour, there are cornmeal, bean flour, etc., and the cake is made of coarse grains, which is hard and crispy, and the fruit is generally crispy and crispy.

2. The approach is different.

Pancake fruit: The pancake should be smeared with some oil first, and the batter mixed with mung beans and flour should be poured onto the pan, scraped with a bamboo dragonfly-like scraper, and evaporated into a thin cake, with a large moisture content and soft moisture.

Multigrain pancakes: Semi-liquid dough that takes a bit of effort to pull out of the bucket with a spoon, is very tough, and uses wooden planks (no bamboo dragonflies!). The bamboo dragonfly can't be scraped) scrape the dough so that the whole pan is on it, and the rest of the dough is scraped back into the bucket. Less moisture and crispy.

3. The taste is different.

The pancakes in Tianjin are relatively soft, contrasting with the crispiness of the steamed buns or fruit grates inside, which are soft on the outside and crispy on the inside. Shandong's pancakes are eaten hot, the texture is relatively crispy, and after cooling, the chewiness is very large, and there is a little bit of "tooth loss".

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.

Shandong's multigrain pancake recipe is as follows:

Ingredients: cornmeal, bean flour, mung bean flour, red bean flour, millet flour, soybean flour, soybean flour, wheat flour, appropriate amount.

Boiling water, to taste.

Salt, Sichuan pepper powder, chili powder, chicken essence, oil, to taste.

Cooked sesame seeds, to taste.

Hot water, to taste.

Method:1Make the dough from the above grains.

2.Bring boiling water to a boil to prepare the dough. Pour boiling water into a basin, add the corresponding flour and knead into a homogeneous dough.

3.While the dough is blending, sprinkle some dry flour evenly.

4.Remove the dough, break it into long strips and roll it out into a pancake.

5.Heat a pan, brush with a thin layer of oil, add the crust and fry until lightly browned on both sides.

6.Place on a plate, sprinkle with a pinch of salt, peppercorns, paprika and a few drops of oil.

7.Finally, sprinkle with cooked sesame seeds.

This is the method of multigrain pancakes in Shandong.

Usually compared with refined flour and rice, the nutritional value of cereals is superior, the content of vitamin BL in cereals is higher, it can increase appetite, promote digestion, maintain the normal function of the nervous system, cereals are very rich in trace elements, such as potassium, calcium, iron, magnesium, zinc, selenium, etc., containing rich vitamin E, folic acid, bioflavonoids and other elements, the following is an introduction to the practice of a multigrain pancake:

1.First of all, we prepare 300 grams of cornmeal, blanch the dough with freshly boiled hot water, the scalded cornmeal is softer and sweeter, stir while pouring, stir until there is no dry flour, prepare 4 grams of yeast to melt with warm water, add 100 grams of flour to the cornmeal, pour in the melted yeast and continue to mix the dough with warm water, stir the flour into a thick yogurt batter, cover it with a plate, and put it in a warm place to seal and ferment for 1 hour.

2.Prepare a few garlic sprouts, cut off the stems, chop the leaves, and dice a slice of red pepper for later use.

After a few hours, the batter has swelled to twice the size, and the inside is honeycomb eye, use a spoon to gently stir to expel the air inside, stir until the batter is very delicate, and then ready to bake.

4.Preheat the electric baking pan, brush with a layer of vegetable oil, pour in an appropriate amount of batter when the oil temperature is 5 hot, gently turn the pot to spread the batter evenly, spread it into a round tortilla, sprinkle with garlic sprouts and red pepper grains, cover the pot, and simmer for 2 minutes to make the inside of the cake fully cooked.

After a few minutes, the tortilla has been set, the edge is slightly discolored, and you can turn it over after rolling it slightly, turn it over and bake it for about 30 seconds, and the surface can be baked until it is slightly charred.

Pancakes are mostly made of whole grains, and eating pancakes often can promote gastrointestinal peristalsis and be beneficial to gastrointestinal health; Secondly, pancakes are chewy, often eating pancakes is good for tooth health, pancakes can be made with wheat, beans, sorghum, corn and other grains, containing various nutrients of the grains themselves, easy to eat, is the basic food for the human body to replenish energy, and then involved in a variety of vegetables, eggs, meat and other ingredients, rich in nutrition, deeply loved by people.

Of course, it is nutritious, and eating more will only be good for the body, and there is no harm at all.

Shandong multigrain pancakes are different from pancakes with fruit noodles and sauces.

Pancake fruit: The pancake should be smeared with some oil first, and the batter mixed with mung beans and flour should be poured onto the pan, scraped with a bamboo dragonfly-like scraper, and evaporated into a thin cake, with a large moisture content and soft moisture. Multigrain pancakes, semi-liquid dough, it takes a lot of effort to pull them out of the bucket with a spoon, and it is very tough, use a wooden plank, scrape the dough to make the whole pan on it, and scrape the rest of the dough back into the bucket. Less moisture and crispy.

Pancake steamed buns are a famous snack in Tianjin. The people of Tianjin and Hebei regard it as an early day. It consists of mung bean flour pancakes, eggs, and steamed buns or crispy steamed buns, served with noodle sauce, minced green onions, and chili sauce.

Multigrain pancake is a type of pancake in the form of a snack, a traditional Chinese snack. The main characteristics are fragrant, crisp inside and out, and delicious.

Types of multigrain pancakes

1. 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.

2. Spread 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.

3. Jujube 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.

3. Vegetable pancakes.

The pancakes of the new stall, folded in half, added to the filling, then folded over, then folded twice, and fried in a pan with a small amount of oil, are vegetable pancakes, which have a unique flavor to eat.

1. Cereal pancakes are rich in dietary fiber, which can prevent excessive caloric intake and obesity, make people feel full, prevent excessive caloric intake, and help prevent obesity.

2. Grain pancakes are low in sugar, which can lower blood sugar and prevent diabetes. Dietary fiber can reduce the body's need for insulin, regulate blood sugar, help control diabetes, and prevent the occurrence and development of complications.

3. Eating high-fiber foods can reduce the absorption of fat during digestion, which can not only control weight, but also make energy abundant, so as to achieve the purpose of fitness.

1. 20g of mung bean noodles, 20g of noodles, 20g of white noodles, 100g of water, 20g of eggs.

2. Mix mung bean noodles, noodles and white noodles, mix them with an appropriate amount of water to form a thin batter, and beat the eggs for later use.

3. Heat the wok, put in a little oil, turn the pot to spread the oil evenly on the bottom of the pot as evenly as possible, pour in an appropriate amount of batter, and quickly turn the pot to make the batter evenly spread on the bottom of the pot.

4. Pour in the beaten eggs, because it is a wok, the answer is in the middle, so the egg liquid can not be poured too much, and the middle is squeezed.

5. Sprinkle with a little black sesame seeds, wait for the egg liquid to dry slowly, and slowly warp the sides of the dough to turn over.

6. After turning over the pancakes, it is obvious that the lack of the wok, and the front of the cake is bulging uneven, so the surrounding area will also look uneven after turning over.

7. Spread the hot sauce evenly with a brush and put the slices of ham and cucumber. Roll it up slowly from one end and you're good to go.