How much can you add to a pound of pancake fruit batter to soak multi source c

It is divided into two parts. Pancake fruit pancake method: Use 4 parts of mung bean noodles and 1 part of millet noodles and then add a small amount of other noodles of your favorite grains, add a little noodles and water to adjust to a paste that is not thin or thick, and scoop a spoonful with a horse spoon to flow down into fine strands.

Scoop a spoonful and put it in the center of the round iron plate, expand it outward from the center with a tool, spread it into a cake, not too thin, not thick, about the thickness of two pieces of printing paper, beat one or two eggs, (green onions, sesame seeds according to preference) also spread out, see that it is almost ripe, turn it over, bake it again, put the fruit or fruit grate, brush the noodle sauce and sauce tofu (spicy according to preference), wrap it, and sell it in a bag.

Pancake fruit crispy or fruit caster method: 800 grams of flour, 50 grams of glutinous rice flour, 150 grams of potato starch, 30 grams of flour crisp (special type for fried cakes), 10-20 grams of salad oil, 10-15 grams of edible salt, 300 grams of water. Mix the starch, glutinous rice flour and flour evenly, then stir the flour, salt and salad oil into the water in turn, finally add the mixed flour and form a dough, let it rise at low temperature for 5-8 hours, roll it into a cake, roll it 2-3 times, cut it into a rectangle, and fry it in a 180-200 degree oil pan until it is crispy.

According to public information, it is not possible to accurately determine how many bubbles can be added to a pound of pancake fruit batter from the list of ingredients and production steps for the time being, but the following information can be provided:

The ingredients needed for pancake fruit batter are flour, multigrain flour, soaked multi-source, maltose syrup, salt and warm water. The production steps include taking 20-30 kilograms of flour and adding 30 kilograms of 35 degrees of warm water, 100 grams of yeast to ferment into a batter, or directly blanching it with boiling water to form a paste, mixing the remaining flour, miscellaneous grain powder, and soaking multi-source dry mixture, adding batter, and then adding maltose syrup, brine and other warm water to adjust the batter, to stir into an elastic batter, and stand for 20-30 minutes to spread the pancakes.

If necessary, you can adjust your practices according to your eating habits and body needs.

On this issue, I specifically consulted a professional, and the professional told me that the ratio of pancake fruit batter to water is 1:1:for raw by hand and 1::for cooked by hand

I'm sorry, I don't want to use a bunch of flour and a glass of water to make **, I'm afraid that you kitchen scum will go to **buy the same water cup, it will be embarrassing.

Pancake fruit, a Tianjin-style street food, is made with pancake rolls and fritters, served with noodle sauce and green onions or chopped green onions.

In some places in the north, fried dough sticks are called "fruits", and in the northeast, they are often called egg cakes. It consists of mung bean flour pancakes, eggs, and steamed buns (fried dough sticks) or crispy "steamed buns", served with noodle sauce, minced green onions, and chili sauce (optional). Tianjin fritters are similar to those in Nanjing and Shanghai, and unlike other cities in the north, they are smaller and compact, and they are made from the south.

The production of Tianjin pancakes was imported from Shandong, and after improvement, it was smaller, only the length of a fritter in diameter, made with millet or mung bean noodles, and sometimes with eggs, called egg pancake fruit.

The batter recipes for pancakes and fruits are even more varied.

There are cornmeal, soybean flour, white flour + millet flour, and black rice flour, in short, according to your own taste, you can exert your imagination and creativity, maybe the next Chinese famous snack will be born under your hands.

Cornmeal, soybean flour, millet flour should be easier to eat, black rice flour is really very little, it is said to be very delicious, I haven't eaten it yet, and I won't make it myself, because after I pour it in, it becomes a pile, and when I touch it, it becomes a ball, and it will not help your cooking life at all.

I wish you all the best.

Pancakes fruit batter in the recipe of water proportions.

Recipe for batter: The ratio of flour to water is about right. Dry it skillfully, and add more water for novices.

Shandong formula:

Noodles: The ratio of water to 1:2 is more appropriate, when adjusting the batter, it must be adjusted to a slippery one, and it is easier to spread out when spreading the cake. Raid the group.

How it is made. Ingredients: corn flour, flour, water, eggs, fritters, mustard, chopped green onion, shredded radish, oil. Chili sauce, oyster sauce, very fresh, bean paste, pan. Scraper.

Steps. 1. Shred the carrots, cut the fritters into small pieces, chop the chives, mix the bean paste + Wei Ji Xian + oyster sauce + chili sauce into the sauce, and mix the noodles and water into a thin form according to the ratio of 2:1;

Step 2: Brush a layer of oil in the pot, dig a spoonful of batter, and spread it evenly with a spatula;

Steps. 3. When the batter is about to be set, or if you don't knock an egg on it, scrape it with a spatula, when the egg is about to be set. Sprinkle with chopped green onions;

Steps. 4. Turn over, brush the sauce like homemade, put in mustard, fritters and other ingredients, roll it up and put it on a plate;

Steps. 5. Cut off the pancakes and serve.

<> beginners are recommended to use a ratio of 1:, and veteran hands can use a ratio of 1:.

The specific method of pancake fruit touching round booze:

Prepare pancake pans with a rake, a shovel, and a brush.

Weigh 160 grams of mung beans and 40 grams of millet, and put them into a grinder to beat into a fine powder (the ratio is 4 than Xiaoxiang 1).

Put the beaten mung beans and millet flour in a large bowl, then add 40 grams of white flour and a little five-spice powder.

Add an appropriate proportion of water to mix the mung bean flour and millet flour and white flour thoroughly.

Stir well with a spoon to form a thin batter. Close the lid and let it sit overnight. Then add a variety of sauces: chili paste, chili oil, chopped green onion, minced coriander, sweet noodle sauce, tofu and other appropriate amounts.

Rub a little oil on top of the pan, turn on medium heat, and when the temperature is up, use a spoon to put the batter on the iron plate of the rubber. Spread the batter quickly and evenly.

Beat the eggs and turn them over when they have just set. Sprinkle with chopped green onions and brush with sauce.

Roll up the cake and the pancake fruit is ready!

The flour in the pancake fruit batter needs 100g and 180g of water, and the following is how to make the batter:

1. Add flour and water, stir clockwise without lumps, as shown in the figure below.

2. Add a pinch of salt and chicken bouillon, as shown in the picture below.

3. Stir the flour, water, salt and chicken essence well, as shown in the figure below.

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.

Summary. The amount of batter in the pancake has a lot to do with the size of the pan, if the pan is too small and can only fry one batter at a time, then how much batter to go with depends on the size and thickness of each pancake fruit. If the pan is large and you can fry multiple pancakes at the same time, you need to adjust the ingredients according to the size of the pan to add the amount of batter.

In general, a standard pancake fruit pan has a diameter of 16-18cm and can fry up to 2-3 pancake fruits at the same time. The batter required for each pancake is about 50-70g, so 45 pancakes need about 1200-2100g of batter. However, this data is for reference only, and the specific recipe needs to be adjusted according to the actual needs of each store, such as taste, consistency, etc.

The amount of batter in the pancake has a lot to do with the size of the pan, if the pan is too small and can only fry one batter at a time, then how much batter to go with depends on the size and thickness of each pancake fruit. If the pan is large and you can fry multiple pancakes at the same time, you need to adjust the ingredients according to the size of the pan to add the amount of batter. In general, a standard pancake fruit pan has a diameter of 16-18cm and can fry up to 2-3 pancake fruits at the same time.

Each pancake requires about 50-70g of batter, so 45 pancakes need about 1200-2100g of batter. However, this data is for reference only, and the specific recipe needs to be adjusted according to the actual needs of each Qigudong store, such as the taste and consistency.

Can you add, I don't quite understand it.

The amount of batter of the pancake fruit has a lot to do with the size of the pan, if the pot is too dry and small, and only one batter can be cooked at a time, then the amount of batter should be calculated according to the size and thickness of each pancake fruit. If the pot is large and you can fry multiple pancakes at the same time, how much batter to go with requires you to adjust the ingredients appropriately according to the size of the pot. In general, a standard pancake fruit pan has a diameter of 16-18cm and can fry up to 2-3 pancake fruits at the same time.

The batter required for each pancake is about 50-70g, so 45 pancake fruits need about 1200-2100g of batter. However, this data is for reference only, and the specific recipe needs to be adjusted according to the actual needs of each store, such as taste, consistency, etc.