What to add to the flour to make the pancakes crispy

First, the proportion of batter should be mastered, not too thin but slightly thicker; The second miscellaneous should use a scraper to scrape the pancakes, not to make bamboo dragonflies, and the scraper is so hard;

Third, the batter needs to be awakened for 12 hours before use;

Fourth; When making grain pancakes, there is no need to brush the pancake pan with oil, so that the scraped pancakes can be thin and crispy.

Fifth, in order to increase the crispy texture of the pancake, the thinness of the inside is also very crucial;

The specific production steps will be shared below.

First, the proportion of batter.

Mung bean flour: white flour.

1 serving: corn flour.

1 serving (Sift all three types of flour before use, mung bean flour can also be used for soybean flour, corn flour can also be used for soba noodles.)

Make a variety of uniform multigrain pancakes according to your preference), add an appropriate amount of water to make a slightly thicker paste (when scooping up the batter with a spoon, the batter should not be easy to break, not too thin), put the adjusted batter in a cool place and wake up for 12 hours before use;

Second, the method of branding.

Scoop a spoonful of the awakened batter and pour it on the pancake pan (no oil is needed on the pancake), brush the batter thin and evenly with a wooden scraper, add the egg liquid and spread evenly, when the edge of the pancake leaves the pancake, gently scoop up the pancake with a spatula and turn it over, after the egg on this side is also cooked, fold up 1 or 3 places of the pancake and put the sauce, chives, vegetables, and crispy rolls, and the ordinary version of the multigrain pancake is ready.

Also add sesame seeds, peanuts, ham, etc. according to your preference, and the ones we have here also add spicy strips.

Bacon or something.

3. Fry thinly and crispy.

1. 450 grams of flour, 30 grams of glutinous rice flour, 95 grams of starch, 18 grams of flour crisp and salad oil.

10 grams, 9 grams of salt, 185 grams of water mix and knead into a smooth dough, and the surface can be brushed with a layer of salad oil (which can increase the ductility of the dough.

also make the dough skin not dry), put it in a container and cover it with plastic wrap.

Wake up for more than 30 minutes and set aside;

2. Press the awakened dough into a dough, fold it and press it into a cake repeatedly, repeat it 2-3 times, then press it into thin slices and cut it into a rectangle, burn it in an oil pan to 180-200 degrees, fry it until it is crispy, take it out and drain the oil vertically (during which the oil temperature should be maintained, which can make it crispy and not greasy).

No matter what kind of flour you don't seem to be crunchy, try adding some baking powder.

It can be very crispy when made into cereals, corn flour: bean flour: millet flour: white flour.

1:1:1:1, add a little baking powder, add water to make a more viscous paste, use a spoon to hold a spoonful, and the paste will hang on the spoon surface without being low.

The pancakes made with this batter will be crispy.

To make pancakes, pour in a spoonful of batter, spread it out with a spatula, and scrape off the rest of the batter.

The other steps are the same as making regular pancake fruits.

Difference Between Pancake Mix and Flour: Pancake Mix isCorn flour, flour isWheat flour, the composition of the two is different.

1. Different raw materials: there are many raw materials for the production of pancake powder, such as: corn, wheat, sorghum, sweet potato, etc.; Whereas, the raw material for making flour is "wheat" or "barley".

2. Different uses: pancake powder is mainly used to make pancakes; Flour can be used to make many delicacies, such as steamed buns, bread, cakes, and dried noodles.

Wait. Here, it is important to note that when making "pancakes", it is best to choose special flour for pancakes or flour for cakes.

Because the texture is more fluffy and crispy.

The three most commonly used flours and their uses:

The first type: high-gluten flour.

The protein content is between, the protein content is high, the gluten is strong, the color is darker, it is not easy to form a clump by hand, and it is easy to loosen up, which is more suitable for making bread, cakes, muffins, puff pastry, etc. Another point is that high-gluten flour is not the same as high-gluten flour, this process is different, and the workmanship of high-precision flour is more meticulous and fine.

The second type: all-purpose flour.

Between the protein content, between high-gluten flour and low-gluten flour, the color is milky white, our Chinese dim sum will generally use all-purpose flour, such as commonly eaten noodles, steamed buns, steamed buns, dumpling wrappers, etc., which is also one of the most commonly used flour varieties.

The third type: cake flour.

The protein content is between, compared with high-gluten and all-purpose flour, the color is whiter, the protein content is relatively low, the gluten is also weaker, and it is easy to form a ball, and it is generally used to make cakes, tart crusts, biscuits and other soft pastries.

There are many types of baking use.

It is better to make pancakes with high-gluten flour, and the specific method is as follows:

Ingredients: 300 grams of cake flour.

Excipients: salt, thirteen spices, shredded carrots, chopped green onions, oil.

Method Steps:

1. Prepare the flour first. I prepared 300 grams of cake flour and added 700 ml of cold water to make a batter. Be sure to stir a little longer until there are no dry flour particles.

2. After the batter is adjusted, add edible salt and thirteen spices to taste according to your taste. Stir the batter to combine.

3. Cover with plastic wrap, put it in the refrigerator for one night, and then make breakfast the next morning. Remember to make sure the batter is prepared overnight in advance and refrigerated. This is the secret of the strength of pancakes. Because the batter wakes up overnight, gluten will come out, and the gluten taste is stronger.

4. Beat 2 eggs, and use chopsticks to beat the eggs first, and then mix the batter evenly.

5. Cut some shredded carrots and chopped green onions, and fry them with a little oil in advance, so that the carrots are more nutritious and the green onions have a stronger fragrance. If it's too troublesome, you can not add it, and after the pancake stall is ready, it is the same to eat more food. Stir-fry, put in, and mix the batter evenly.

6. Take out the pan, turn on the gas stove, smear with cooking oil, turn on medium-low heat, put in the batter and shake evenly, and then you can spread it out.

7. When the pancake is spread out and shaken to get out of the bottom of the pan, at this time, you can use a shovel to turn it in a circle to make it evenly heated and prevent the bottom from burning.

8. Wait until there are yellow tiger stripes at the bottom, and turn the pancakes over.

9. With this method, the pancakes spread out have a very good taste, both soft and firm.

1. High-gluten flour or low-gluten flour for pancakes?

Use cake flour.

The high-gluten flour itself is not suitable for making pancakes, because it has high gluten and is not easy to grow, so it will not be fluffy to make pancakes.

Pancakes are made of ordinary flour, which is intermediate flour, cakes and the like, low-grade flour should be used, and bread and the like should be made with high-gluten noodles.

2. Hot or cold water for pancakes?

Use cold water on the go. Do not use boiling water.

70 kg of flour, 30 kg of cereal flour, 2 kg of flour, 80 kg of salt, and 80 kg of water.

3. Operation process: take 10-30 kg of flour and blanch it with boiling water to make a paste. Mix the remaining flour, multigrain flour, and flour crisp evenly, add batter, add water and paste, and let stand for 20-30 minutes to spread the pancakes.

4. How to make pancakes delicious?

01 Zucchini pancakes.

Ingredients: 1 zucchini, 1 egg, 50 grams of flour, a little salt, appropriate amount of pepper.

Method Steps:1Hollow out the seeded part of the zucchini, wash and slice it to a moderate thickness, stir the eggs and flour evenly and set aside.

2.Put the zucchini slices in the stirred batter, coat them in a layer of flour, and shake off the excess.

3.Put oil in a frying pan, cook until it is 70% hot, put the floured zucchini slices into the pan, and fry until golden brown on both sides.

02 Pancakes with shredded potatoes and shallots.

Ingredients: 1 egg, a little all-purpose flour, a small handful of green onions, a little salt.

Method Steps:1Peel the potatoes and rub them into shreds, wash the starch with water, and cut the green onions into cubes; Beat the eggs and add to the flour; Mix these prepared ingredients in the same container.

2.Knead the batter into a dough and roll it out into a circle with a small rolling pin.

3.When the oil is hot, put the dough in the pan and fry one side before the other side is done, until all the dough is finished.

03 Leek egg pancakes.

Ingredients: a small handful of leeks, 2 eggs, appropriate amount of flour.

Method Steps:1Take an appropriate amount of flour, crack the eggs into a flour bowl and add an appropriate amount of salt. Add an appropriate amount of water and stir into a smooth and uniform flour paste. Then add the chopped leeks and stir well, knead into a dough and cut open.

2.Use a rolling pin to roll out the dough and form a cake.

3.Spread the dough into the pan, one side is set, after the pancake and the pan are separated, quickly turn the pancake over and fry until the other side is cooked.

The steps to make pancakes from household flour are as follows:

1. Prepare 2 catties of flour, add 10 grams of salt and stir, add 4 catties of water, stir while pouring, and stir into a delicate and non-granular batter.

2. Beat 1 egg in a small bowl and stir together, then pour it into the batter and stir well, let the batter rise for 1 hour.

3. Brush the pot with a layer of oil, stir the batter, then scoop a spoonful of batter, pour it into the pot, scrape it with a scraper, or shake the pot to spread it into a dough.

4. After the edge of the baked cake is warped, turn the cake over, and the cake can be cooked out of the pot.

Food, as the name suggests, is delicious food, the expensive ones are delicacies from the mountains and the sea, and the cheap ones are street food. In fact, there is no distinction between high and low, as long as it is what you like, you can call it food. The following is my collection of how to make pancakes with flour for you is delicious, for reference only, you are welcome to read it.

Materials:

Buckwheat flour and flour in a 1:1 ratio, eggs, flavored tempeh, minced meat, green peppers, soy sauce, salt.

Method

1) Buckwheat flour and flour are mixed with water at a ratio of 1:1 to make a thin paste, which is slightly thinner than the batter of fried coupling boxes and eggplant boxes.

2) Pour an appropriate amount of batter on the electric frying pan and use a wooden spatula to evenly form a thin layer of round cakes.

3) When the pancakes are set, spread a layer of egg wash on top, about the size of one egg.

4) When the egg liquid will solidify, turn it over, and the filling can be spread as you like, this time you just simply spread a layer of flavored tempeh fried minced meat and fried green chili peppers according to your preference, which is spicy and spicy and appetizing.

Tips

Buckwheat, also known as black wheat, sweet wheat, flower wheat, flower buckwheat, three-edged buckwheat, etc. According to analysis, buckwheat contains more protein than rice and flour, and is also high in lysine, which is essential for the human body. Buckwheat contains fat, of which monounsaturated fatty acids (oleic acid) are accounted for, linoleic acid accounts for and is higher in vitamin E, according to research, monounsaturated fatty acids have the effect of lowering blood cholesterol, triglycerides and LDL cholesterol.

Buckwheat also contains other nutrients, such as dietary fiber, vitamins, potassium 401mg, magnesium 258mg, iron, etc., which are all good for health. Modern medical research has shown that buckwheat contains substances such as rutin, which has pharmacological effects, and rutin has the effects of lowering lipids, softening blood vessels, and increasing the elasticity of blood vessels. Therefore, in our daily diet, buckwheat is often paired with an appropriate amount of buckwheat to prevent hypertension, hyperlipidemia, atherosclerosis, coronary heart disease and other diseases.

According to the medicine of the motherland, buckwheat is sweet in taste, cool, appetizing and widening the intestines, and dissipates qi. According to the record of "Seeking Truth in Materia Medica", "buckwheat can reduce qi and widen the intestines, eliminate accumulation and remove filth, and it is suitable for all symptoms such as leucorrhea, white turbidity, diarrhea, acne, ulcers, soup and fire burns, and dampness and heat."

Materials:

Ingredients: cornmeal, pancakes, egg minced pork, and shrimp.

Excipients: salt, pepper, monosodium glutamate, chopped green onion.

Method

Three fresh stuffed cornmeal pancake box method:

1. Clean and chop the leeks, fry and chop the eggs, chop the pork filling, and wash the shrimp.

2. After adjusting the pork filling, add chopped leeks, minced eggs, and fresh shrimp, stir and stir with pepper, salt, monosodium glutamate, and chopped green onions.

3. Spread the pancakes on the panel, put the adjusted three fresh fillings, and wrap them well.

4. Heat a frying pan and add peanut oil, then put it into the wrapped three-fresh cornmeal pancake box, and cook over low heat.

There are many people who may prefer to eat pancakes, and when there is no shop selling pancakes nearby, you can choose to make your own pancakes. If you pancake yourself, it may not be very crispy, and that's because you don't have the know-how. If you want to fry the cake crispy, you need to pay attention to the batter, heat, seasoning ratio and other aspects.

First of all, the dough should be prepared, and the resulting batter should not be too sticky, preferably half a day before the pancakes. Use a squeegee to scrape the dough with a straining scraper. Don't grease the pancake utensils, as it's one of the reasons why most homemade pancakes aren't crispy.

The next step in comparing the key to the group is the proportion of batter, and the batter is different for different people, which is where the gap lies when the pancakes are fried. The best ratio method is as follows: half of white flour and half of corn flour, plus one-tenth of the amount of white flour or corn flour, then add an appropriate amount of water to make it slightly thicker, scoop up the batter that is not easy to break, and use it after half a day.

Scoop a small spoonful of the prepared orange batter and pour it on the pancake tool, remember not to brush the oil on the tool, brush the batter thin and evenly, add an appropriate amount of egg liquid and spread evenly, wait until the edge of the pancake is slightly warped for a long time, then turn the pancake over and fry, and finally wait for the pancake to be cooked.

To make the pancakes crispier, you can fry the wet batter over high heat until it is almost dry, and then slow fry it over low heat until the pancake is ready. You can also add some salad oil to the pancake tool, it is not like other oils, it will make the fried pancakes not crispy. Instead, salad oil is used to make the fried cake crispier.