What can I put in a multigrain pancake dough to increase its crispiness?

Put in the multigrain pancakesCorn flourAnd wheat flour is to increase its crispness, mix the flour into a paste, not too thick, stir well.

Regarding the production of cereals, all kinds of flour are sifted before use, according to your own preference to make a variety of uniform multigrain pancakes, add an appropriate amount of water to make a slightly thicker, when using chopsticks to pick up the batter can not fall off the chopsticks, and not too thin, too thin if the taste is not good. <>

The second step is to carry out the step of baking pancakes, scoop up a spoonful of uniform batter and pour it on the pan of the pancakes, brush the batter thin and uniform with a high-temperature scraper, and when the edge of the pancake leaves the bottom of the pan, turn it over with a scraper, and then burn the other side for a while. You can try the texture yourself, and if you are not satisfied, even adjust it. <>

The third step is the fruit wrapped in the pancakes. Mix the ingredients with a layer of oil to increase the spreadability of the dough.

At the same time, the dough can also be crusted, and then the lid is put on to let rise for about half an hour, only then can it be fried to produce crispy pancake fruit.

After frying until golden brown, you can take it out, and then drain the oil on a sieve, so that we have the pancakes and pancake fruit. <>

Spicy strips, grilled sausages, lettuce, fritters, sesame seeds, peanuts and other small snacks. There are also some issues that need to be paid attention to here, the first problem is the proportion of batter, and the second precaution is not to spread it too hard, otherwise it will not become a pie. The third problem is that the scraper should be made of high temperature resistance, especially the plastic one should not be used.

In fact, for most people, as long as the batter is a little thinner, you can pop up crispy pancakes, but the focus is on the taste, healthy food is more important than anything else, and it is not as good as making it yourself when you buy it at the stall early, after all, some people have reported that the oil in the small food stall is not good oil, and eating it may not cause any harm to the body. In general, it is still safe to do it yourself.

Put the eggs. Here's how to make the batter: To make the batter, mix the flour with the multigrain flour and add the old noodles and an egg. With the addition of eggs, it will be more fragrant and the crust will be crispier. After spreading the batter, turn to medium heat to speed up the evaporation of water, so that the crust will be crispy.

The addition of eggs and yeast to the multigrain pancake dough can increase its crispiness and make it more crispy and refreshing.

Pancakes can go down with some oil, so fry them. It is more brittle and has a yellow appearance. It's very tasty, and it's a relatively good substance.

You can add some thinning and seaweed to the multigrain pancake to increase its crispiness, because seaweed and thinning are both crunchy.

Summary. Hello, dear, I'm glad to answer your questions as follows; How to make multigrain pancakes crispy but not crumbled is as follows; 1.The proportion of batter should be well controlled, not too thin but slightly thicker; 2.

Miscellaneous should use a scraper to scrape pancakes, instead of making bamboo dragonflies, scraping the board is so hard; 3.The mixed batter needs to be awakened for 12 hours before use; 4.When making grain pancakes, there is no need to brush oil on the pancake pancake, so that the scraped pancake can be thin and crispy, fifth, in order to increase the crispy taste of the pancake, the thinness inside is also very critical;

How to make multigrain pancakes crispy but not broken.

Hello, dear, I'm glad to answer your questions as follows; How to make multigrain pancakes crispy but not crumbled is as follows; 1.The proportion of batter should be well controlled, not too thin but slightly thicker; 2.Miscellaneous should use a scraper to scrape pancakes, instead of making bamboo dragonflies, scraping the board is so hard; 3.

The mixed batter needs to be awakened for 12 hours before use; 4.When making grain pancakes, there is no need to brush oil on the pancake pancake, so that the scraped pancake can be thin and crispy, fifth, in order to increase the crispy taste of the pancake, the thinness inside is also very critical;

The specific steps are as follows; 1. Proportion of batter mung bean flour: 1 part of white flour: 1 part of corn flour (use all three kinds of flour after sifting, mung bean flour can also be used soybean flour, corn flour can also be used buckwheat flour, and 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 will be awakened batter scoop a spoonful on the pancake pan (no need to brush oil on the pancake), use a wooden scraper to brush the batter thin and even, add egg liquid and spread evenly, when the edge of the pancake leaves the pancake, use a spatula to gently shovel the pancake and turn it over, after the egg on this side is also cooked, fold up the 1 3 places of the pancake and put the sauce, chives, vegetables, and crispy rolls, and the ordinary version of the multigrain pancake is ready.

3. Fry thin and crispy 1, mix 450 grams of flour, 30 grams of glutinous rice flour, 95 grams of starch, 18 grams of flour, 10 grams of salad oil, 9 grams of salt, and 185 grams of water to 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 and also make the dough skin not dry), put it in a container and cover it with plastic wrap for more than 30 minutes for later use; 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).

Dear, I hope this answer will be helpful to you! Wishing you a happy and happy day! <>

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1. What to put in the multigrain pancake batter to make it crispy Ingredients: 30 grams of corn flour, 10 grams of soybean flour, 20 grams of flour.

1 egg, 140 grams of water, 5 grams of vegetable oil, and 1 gram of salt;

2. Pour three kinds of flour into the container, add another egg, add water and salt, mix evenly, and then sift it, the batter will be more delicate;

3. Heat the pan, pour in an appropriate amount of batter, form a circle, when the edge of the round cake is burnt, then start to uncover the cake, along the upturned edge, and then lift it. Eat it hot and crispy and delicious, and when it cools, the cake will become soft.

4. Tips: If you want to fry the dough thinly, the batter must be thinner. If the batter is too thick, the dough will be thicker. If you want the batter to be more delicate, it must be sifted. Or sift the flour in advance.

A small amount of cornstarch or potato flour can be added to the flour. Gluten flour: Gluten is the protein in wheat flour that increases the toughness and elasticity of pancakes, which in turn increases the crispiness of the rolls.

But be careful to control the amount of gluten flour, too much can make the pancakes too hard and chewy. Baking soda: Baking soda can cause an alkaline reaction on the dough, creating bubbles, which can increase the softness of the pancake and the fluffiness of the stockings, which in turn will increase the crispiness.

Alcohol: Adding a suitable amount of alcohol to the flour can increase the crispness and texture of the pancakes. However, it is important to control the amount of alcohol, as too much will affect the taste.

It should be noted that the above ingredients should be added in moderation, too much or too little will affect the taste and quality of the pancakes. It is best to gradually adjust the amount of addition during the trial process to achieve the best results.

Hello dear, the result of your query is, what to put in the multigrain pancake noodles to increase its crispness. Multigrain pancakes can be topped with a variety of multigrains, such as oats, tortilla chips, beans, etc., to increase the crispiness. In addition, it is recommended to coat these ingredients with starch or flour mixed with water before mixing them together, which will also make the pancakes more crispy.

Finally, when putting the pancakes in the oil pan to fry, keep the heat moderate, and then turn them repeatedly to give full play to the crispiness of the pancakes with the jujube spine.