The difference between a pancake scraper and a rake, how to use a pancake fruit rake

1. The materials used are different.

Pancake scraper: The scraper is made of thick wooden boards.

Pancake rake: The rake is made of thin wooden boards.

2. The handles are different.

Pancake spatula: No handles.

Pancake rake: There is a handle, use a chopstick as a handle.

<>3. The number of holes is different.

Pancake scraper: There is no hole in the middle of the plate of the scraper.

Pancake rake: The rake has a hole in the middle of the board.

4. The width is different.

Pancake scraper: The plate width of the scraper is wider than that of a rake.

Pancake rake: The width of the board of the rake is narrower than that of the scraper.

5. The order of use is different.

Pancake scraper: After the rake spreads the batter, use the scraper to smooth out the excess batter evenly.

Pancake rake: Once the batter is placed, flatten it with a rake.

1. First of all, there is a sequence in use, after the batter is put on, first flatten it with a rake, and then use a scraper to evenly scrape the excess noodles. 2. The rake is made of thin wooden boards, and a chopstick is used as a handle; The scraper is a thick wooden plank and is wider than a rake.

Pancakes, one of the traditional Chinese foods, are made from flour and corn flour mixed into a paste-like mixed noodle stall. It is mostly made of coarse grains, but also made of fine noodles. After baking into a cake, the moisture is less and drier, the shape is like cowhide, it can be thick or thin, it is easy to stack, the taste is chewy, and it is resistant to hunger after eating.

Generally square, loose and porous. After folding, it is rectangular, coarse grain, and resistant to hunger.

Pancakes are the staple food of the Han nationality, with Jiangsu and Shandong as the flourishing, especially in Ganyu County and Donghai County of Lianyungang, pancakes are the staple food, and the origin is very early. It is made by grinding whole grains into a batter, pouring it into a hot pan, and then flattening it with a pancake basket. In terms of raw materials, pancakes include wheat pancakes, corn pancakes, rice flour pancakes, bean flour pancakes, sorghum flour pancakes, and sweet potato flour pancakes.

-= The technique should be light and even. If you push too hard, the pancake will turn into slag.

1. Usage: Grab the rake handle and draw a circle in the same direction from the inside out.

Here's how to do it: Scoop a spoonful of batter and place it in the middle of the pancake pan and scrape it down from the center of the batter with a pancake fruit rake, and then start spreading it out from the outside to the inside (draw a circle) in the same direction, spreading evenly (be fast).

2. Introduction to pancake fruit:

Pancake steamed buns are a famous snack in Tianjin. Tianjin people regard it as breakfast, and the Northeast region also calls it egg scramble. 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).

3. Pancake fruit making process:

1) Pour a tablespoon of batter onto a round, heated iron plate.

2) Use a small T-shaped spatula to spread the batter evenly into a circle.

3) Take one egg, knock it on the iron plate and break it, and pour the egg yolk and egg white inside over the dough cake.

4) Spread the eggs well with a small T-shaped spatula.

5) Ask the customer if they want chopped green onions, if so, take 3 grams of chopped green onions and sprinkle them evenly on the dough.

6) Turn the dough over with a spatula.

7) Use a small brush to spread the sweet noodle sauce.

8) Ask the customer if they want hot sauce and add it as appropriate.

9) Depending on the customer's requirements, take 2 slices of fruit or 2 fritters, cut or fold them, and put them on the dough cake**.

10) Fold the dough around it, wrap it and put it in a plastic bag.

4. Pancake fruit**:

Are you talking about the one used for the circle?

Material. Flour, salt, chopped chives, water.

Method. 1.Flour with salt and water and stir into a batter, the thickness can be mastered by yourself, the thick point is thicker, and the thin point is thinner. I like to add it to the batter.

Top with some shallots.

Ah or celery or something like that looks good and delicious (we usually put pepper leaves in our hometown). Of course, it's okay not to put vegetables, anyway, there are still cabbages in the pancakes.

2.Brush a thin layer of oil in the pan, scoop the batter into the pot with a spoon, and scrape the batter into a circle with a scraper, trying to be as uniform as possible (I want to save trouble, directly use the back of the spoon to scoop the batter, which is also more convenient).

3.You can turn it over when you see that the batter on the surface has changed color, and then fry it for about a minute after turning it.

Take a three-millimeter-thick wooden board of ten centimeters (two centimeters to three centimeters wide to shape), and a wooden stick in the middle can be made into a T-shape.