How do you make pancake fruit batter? How to make pancake fruit batter?

Pancake fruit batter recipe: 1000 grams of wheat flour, 550 grams of cornmeal, 25 grams of soybean flour, and the ratio of flour to water is 1:1. Here's how:

1. Put all kinds of flour in a small basin according to the proportion required by the recipe and mix it evenly (you must mix all kinds of flour evenly before adding water, remember).

2. Prepare water according to the proportion of the recipe, slowly pour the water into the flour with a very fine stream of water, and stir it clockwise with a spoon while pouring water (don't pour water into the flour at once, otherwise it will be difficult for you to stir the small gnocchi again).

3. When the flour becomes a particularly viscous batter, pause adding water, let it stand for 20 minutes, and then continue to stir clockwise with a spoon, even stirring with pressure, and then add a small amount of water to continue stirring well.

4. Wait until the flour becomes uniform and delicate, without graininess, the scratches can disappear immediately after scratching the batter with chopsticks, and the batter can slide off the chopsticks after lifting the chopsticks, which means that the batter has been prepared.

5. Don't rush to make pancakes with the adjusted batter, cover the lid and let it stand for more than 2 to 3 hours, so that all kinds of flour can fully absorb enough water and become more delicate and uniform before use.

Pancake buns are a snack of Tianjin people. It is composed of mung bean flour pancakes, eggs, and fried dough sticks or crispy "fruit grates", with noodle sauce, minced green onions, chili sauce (optional), bean curd (optional) as condiments, the taste is salty and fragrant, today's pancake bun raw materials are not limited to mung bean noodles spread into pancakes, but also soybean noodles, black bean noodles and so on. In provinces other than Tianjin, there are many pancakes with ham, sausages, and even shredded tofu and meat floss.

The batter is the key to determining the quality of the pancake fruit. Pancake fruit batter manufacturing method.

1. Warm water to boil the alkaline noodles, add cold water, pour a small amount of flour into the basin and stir with chopsticks.

2. Stir into a paste first, stir in one direction for 10 minutes, stir the small bumps in the batter, and stir without adding a small amount of water.

3. Look at the thickness of the batter, scoop it up with a spoon and pour it into a chopstick-thin state to flow down the chain.

How to make the family version of the pancake bun:

Ingredients: soybean flour, white flour, ratio: 4:6

Seasoning: chives, sweet noodle sauce, (hot sauce, fermented bean curd can also be omitted).

Method. 1.Wash the chives and coriander, cut them into minced pieces and set aside.

2.Put the soybean flour and flour in a large bowl. After the two are well mixed, add water in batches and stir while adding water until it becomes a particle-free and uniform batter.

3.Heat the pan and pour in a little oil.

4.Use a spoon to spoon 1 4 doses of batter into the pan.

5.Immediately turn the pan by hand so that the batter is evenly spread over the pan surface.

6.When the batter is almost set, spread one or two eggs on top. Happily, the eggs appeared double yellow.

7.Use a spatula to puncture the membrane of the egg yolk so that the egg yolk and egg white are mixed evenly and spread all over the pie surface.

8.After the egg liquid is basically solidified, sprinkle with chopped green onions, coriander, and black sesame seeds evenly.

9.Turn the cake over and continue to cook for about 1 minute.

11.Gently move the pancakes around with a spatula and turn the pancakes over.

12.Brush with an appropriate amount of sweet noodle sauce (chili sauce, fermented bean curd) separately.

13.You can add vegetables or different cooked foods according to your personal preference.

14.Use a spatula to fold the pancakes into a square shape.

15.Set the shape, remove from the pan and serve on a plate.

Tips.

1.In the process of spreading, the crust must be spread over low heat, otherwise the cake will be heated unevenly and the thickness will be inconsistent.

2.Be careful when turning the pancakes, and be sure to wait until one side is slightly yellow, otherwise it will be easy to break.

3.Sauces, sweet noodle sauce, hot sauce, and tofu can be selected.

The so-called "fruit" is fried dough sticks, and Tianjin dialect calls fried dough sticks fruits. In other places, most of them are thin and crispy, and the authentic pancake fruit with fried dough sticks is only available in Tianjin. The authentic pancake fruit has to be ground into mung bean noodles as the main ingredient, and the white noodles and soybean noodles are matched in proportion.

Serve it with freshly fried fritters and beat an egg, it's amazing!

The method of mixing the surface: the ratio of surface water is left and right. Don't pour all the water in it at once, so that the water and the surface form their own space, and it will be difficult for you to stir up the gnocchi again due to the tension.

1) Weigh the noodles and water first, pour all the noodles together and stir well.

2) Pour water into the dough with a thin stream, stir the dough and water with a spoon as you pour, and stop adding water when it is particularly viscous.

Twenty minutes.

3) After the dumpling, continue to stir clockwise in one direction, even stirring with pressure, you can't see the gnocchi, and then add water and stir well, stir and stir add some water, stir and stir and add some water, stir and stir until the water is added.

First of all, it is best to use all-purpose flour, so that the pancakes are not easy to break, and then sieve the flour first, which can prevent the flour from pimpling; Next, pour flour, salt, eggs and a little cold water into the basin and stir together, and finally form a batter, and let it stand for about 5 minutes after the batter is mixed, so that the pancakes can be more delicate.

1. Add flour and water, stir clockwise evenly without lumps.

2. Add a pinch of salt and chicken essence.

3. Stir the flour, water, salt and chicken essence well.

4. Heat the oil in a frying pan and pour in the batter evenly when the medium temperature is high.

5. When the batter is almost solidified from the outside to the inside, beat an egg, poke it with a spatula, evenly cover the batter, and sprinkle an appropriate amount of salt, so that the batter of the pancake fruit is completed.

Generally, buckwheat flour is added, and then wheat flour and flour are stirred evenly and some of your favorite ingredients are added, and they are flattened in a pot, which is very crispy and delicious.

The pancakes are made with mung bean flour as the main ingredient and are made into a paste. Spread into pancakes, shaped like lotus leaves, thin and soft as paper, and then roll on crispy mallet dumplings (fritters) or steamed dumplings, smear with sauce, bean curd, sprinkle with chopped green onions, fold from the middle and serve, and then spread eggs on the pancakes.

How to make the home version.

The pancake bun has the original meat aroma of mung bean noodles, and then spread out with eggs, rolled fritters or thin crispy fried steamed buns, plus strong smelly ingredients, chopped green onions, noodle sauce, soy tofu sauce, and spicy sauce.

Method. 1 Finely chop the chives and place the mung bean flour in a large bowl.

2Add 180g of water and stir while adding water until it becomes a particle-free and uniform batter.

3. Heat the pot, pour in a little oil, and wipe the oil evenly with kitchen paper.

4 Use a spoon to scoop 1 4 amounts of batter into the pan.

5Spread out the batter so that the batter is evenly spread all over the pot noodles.

6Crack in one to two eggs.

7. Use a spatula to puncture the membrane of the egg yolk so that the egg yolk and egg white are mixed evenly and spread all over the pie surface.

8When the egg liquid has not yet set, add chopped green onions, and sprinkle sesame seeds according to the needs of guests.

9. Turn the cake over and continue to cook for about 1 minute.

11The bread that had been spread out was still placed on the pan (iron plate).

12Brush with sweet noodle sauce and chili sauce respectively.

13Put in the fritters, and be careful to tear the two fritters by hand before putting the fritters.

14Roll the pancakes with a tool, sprinkle with shallots as needed, and spread sweet paste, fermented bean curd and chili paste again.

Pour an appropriate amount of water into the flour, stir it into a slightly thick paste, and then let it rise for half an hour, the pancake fruit batter is ready, and then fry it in a pan, add your favorite side dishes, and the following is the method:

Ingredients: 2 eggs, 150 grams of all-purpose flour.

Excipients: 1 fried dough stick, appropriate amount of tomato paste, appropriate amount of chopped green onion, appropriate amount of black sesame seeds, appropriate amount of water, appropriate amount of sweet and spicy sauce.

Production steps: 1. Add water to the flour, it is recommended to mix while pouring, so that it is easier to control.

<>3. Let stand for half an hour to wake up.

4. Heat the pan, pour in the batter and scrape it into a uniform pancake with a spatula, if not, you can also use a spatula.

5. Break the eggs and pour them on, and scrape them open.

6. Wait for the eggs to curdle and sprinkle with chopped green onions and sesame seeds.

7. Brush with tomato sweet and spicy sauce.

8. Place the fritters on top of the cake.

9. Roll up the omelet with chopsticks.

10. The finished product is ready to eat.

Notes:2. Proofing the batter after it is done can make the finished product softer.

Fry the dough in the pan, mix the eggs, flour, cornmeal into a batter, and wrap the pan with ham and lettuce.

The recipe for pancake fruit No more going out to buy breakfast.

How should pancake fruit be cooked? Come and get it

How do you make batter omelets? Crack an egg into the machine, add the chives, minced bacon, cheese and shrimp, then pour in some batter and fry on both sides.