Which type of flour is suitable for pancakes, and what is the difference between pancake flour and f

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.

The main raw material of flour pancakes is flour, and many people like to eat flour pancakes, because flour pancakes are particularly chewy to eat, and you can also add different dishes to them according to your preferences, or add some sweet sauce or hot sauce, which is okay. Let's talk about how to make flour pancakes.

The preparation of flour pancakes is as follows:

1. 200 grams of flour, add two or three eggs and an appropriate amount of water, stir in one direction, and beat into a slightly thin flour paste. Add chopped chilies, chopped green onions, chopped mustard and stir well.

2. Remove from the pot, add a small amount of oil, and heat the pot. Scoop up the stirred flour paste and pour it evenly into the pot, quickly pick up the pot and pour it in all directions, so that the flour paste forms a cake shape in the pan (a pan is more convenient.) If you are using an ordinary frying pan, you should act quickly to spread the flour batter as much as possible, otherwise the thickness will be uneven).

Fry for a few seconds, and when the bottom 3 sides of the cake are crispy and ready to be lifted, lift the cake with chopsticks and turn to the other side to fry. Fry for about seven or eight seconds on each side until golden brown, and you can get out of the pan. Then add a little more oil to make the next one.

Difference Between Pancake Flour and Flour: Pancake flour is corn flour and flour is wheat flour.

Flour is a powder made from wheat milling. According to the protein content of flour, it can be divided into high-gluten flour, all-purpose flour, low-gluten flour and gluten-free flour. Flour (wheat flour) is a staple food in much of northern China.

There are many varieties of foods made from flour, with a wide variety of flavors.

Corn flour is made by removing the bran of corn and grinding it into flour, also known as cornmeal, which contains all ingredients except corn husk: such as protein, starch, fat, vitamins, minerals, etc., similar to the flour corresponding to wheat. It is often used as a coagulant in foods such as puddings.

Off-the-shelf pudding mixes on the market contain corn flour.

Storage:

1. Well-ventilated flour has a respiration effect, so it is necessary to circulate the air so that the flour has air to use.

2. Humidity dry flour will change its own water content according to the temperature and humidity of the environment, the greater the humidity, the water content of the flour increases, and it is easy to agglomerate. The lower the humidity, the lower the moisture content of the flour. The ideal humidity is between 60%-70%.

3. The temperature of suitable storage will affect the aging time of flour, the higher the temperature, the faster the aging. But the temperature also shortens the shelf life of the flour. The ideal temperature for flour storage is 18 -24.

4. Clean environment: A clean environment can reduce the breeding of pests and microorganisms, thereby reducing the chance of flour contamination.

5. Odorless flour is a material that will absorb and store odors in the air, so there can be no odor in the surrounding environment where flour is stored.

The above content reference: Encyclopedia - flour.

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.

The difference between pancake powder and flour: different raw materials, different uses, and different appearances.

1. Different raw materials: pancake powder is made of different powders, including wheat starch, potato flour, glutinous rice flour, white sugar, etc., and the ingredients of each brand of pancake powder will be different; Whereas, flour is generally wheat flour or barley flour.

2. Different uses: pancake powder is mainly used to make pancakes; And flour can be made into many things, like buns, steamed buns, cakes, pancakes can also be made.

3. Different appearance: because pancake powder is made of different powders, pancake powder is generally yellow or gray-brown, and there are other impurities; The flour is generally made of wheat grinding, and the powder is relatively white, and it is delicate and free of impurities.

All-purpose flour. Pancakes can be made with plain all-purpose flour, and must not be made with high-bread flour.

Because the high-gluten flour is not easy to rise, the resulting pancakes are not so fluffy. Cake flour.

It's for cakes, and bread is for bread, so don't get confused. In some places, pancakes are made with multigrain noodles, such as millet noodles and mung bean noodles for old Peking pancakes. There are also various types of pure flour, such as wheat flour.

Corn flour, soybean flour, sorghum flour, sweet potato flour and many more.

Tips for making pancakes:

1.The batter should be moderately thin.

The batter is too thin for the bread to stand up; It is too thick, and the pancakes are not easy to cook and affect the taste.

2.Once the pan is hot, pour the oil.

When the pan is hot, pour in the oil, the oil temperature is not low, and then add the batter, and the batter will solidify quickly. When the oil temperature is too high, the cake is easy to paste.

3.Drain less oil.

Don't add too much oil, too much oil will make the batter run and it won't be formed.

4.Add water slowly.

While making the batter, pour in the water slowly. At the same time, do not add the flour at once, stir while adding the flour, and the batter will become lumpy.

Comparatively less.

Hello dear, the difference between pancake flour and flour: pancake flour is corn flour, flour is wheat flour, and the ingredients of the two are different. 1. Different raw materials

There are many raw materials for making 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 flour is mainly used to make pancakes; Flour can be used to make many delicacies, such as steamed buns, bread, cakes, dried noodles, etc. Here, it is important to note that:

When making "pancakes", it is best to choose special pancake flour or low-gluten flour, because the texture is more fluffy and crispy.

It can be replaced with glutinous rice flour. Here's how to make glutinous rice flour pancakes:

Ingredients: 1 persimmon.

Excipients: appropriate amount of oil, appropriate amount of glutinous rice flour.

1. Wash the ripe persimmons, peel them, and remove the stems.

2. Put the persimmons in a large bowl and mash them, or you can beat them with a food processor to make them more even.

3. Add glutinous rice flour.

4. Mix into a dough with moderate softness and hardness, the amount of glutinous rice flour, master it yourself, and the dough is not sticky.

5. Take a small piece of dough, knead it round, press it flat, and form it into a small cake.

6. Glue white sesame seeds on both sides of the cake.

7. Put a little oil in the pan and put the cake blank into the pan to fry.

8. After frying until golden brown, turn over and fry until golden brown.