Preparation method of pancake fruit batter, preparation method of pancake fruit batter

Pancake fruit batter recipe: 1000 grams of wheat flour, 550 grams of cornmeal, 25 grams of soybean flour, and the ratio of flour to water is 1:1. Here's how:

1. Put all kinds of flour in a small basin according to the proportion required by the recipe and mix it evenly (you must mix all kinds of flour evenly before adding water, remember).

2. Prepare water according to the proportion of the recipe, slowly pour the water into the flour with a very fine stream of water, and stir it clockwise with a spoon while pouring water (don't pour water into the flour at once, otherwise it will be difficult for you to stir the small gnocchi again).

3. When the flour becomes a particularly viscous batter, pause adding water, let it stand for 20 minutes, and then continue to stir clockwise with a spoon, even stirring with pressure, and then add a small amount of water to continue stirring well.

4. Wait until the flour becomes uniform and delicate, without graininess, the scratches can disappear immediately after scratching the batter with chopsticks, and the batter can slide off the chopsticks after lifting the chopsticks, which means that the batter has been prepared.

5. Don't rush to make pancakes with the adjusted batter, cover the lid and let it stand for more than 2 to 3 hours, so that all kinds of flour can fully absorb enough water and become more delicate and uniform before use.

1. Plain flour pancake fruit.

1. Batter recipe: 250 grams of noodles + 430 grams of water.

2. Description: Our recipe takes 500 grams (1 catty) of flour as an example, puts 860 grams of water, and converts it into proportions.

The words are 1:. Ordinary pancake fruit, that is, the batter is all flour, there is no other raw material, such pancake fruit has a low cost, but the taste is average, and it is used more in small and medium-sized cities, and it is now used in large cities.

Whole grains are popular in all areas.

The kind tastes good, but the cost is high because other grains need to be put in the batter.

2. Mung bean millet pancake fruit.

1. Batter formula: 250 grams of noodles + 60 grams of mung bean noodles + 25 grams of millet noodles + 450 grams of water.

2. Description: Our recipe takes 500 grams (1 catty) of flour as an example, and 120 grams of mung bean flour should be placed, 50

Gram of millet flour, 900 grams of water, converted to 1:::

3. Purple (black) rice pancake fruit.

1. Batter formula: 250 grams of noodles + 50 grams of purple rice noodles + 570 grams of water.

2. Description: The formula takes 500 grams (1 catty) of flour as an example, and 100 grams of purple rice noodles should be placed

The batter of the pancake fruit is prepared as follows:

1. Put flour and cold water in a bowl.

Beat vigorously with chopsticks in one direction to create a smooth, dry batter.

3.Cover with plastic wrap and let for at least 30 minutes.

The origin of the pancake fruit:

Pancake steamed buns are a famous snack in Tianjin. The people of Tianjin and Hebei regard it as an early day. It consists of mung bean flour pancakes, eggs, and steamed buns or crispy "steamed buns", served with noodle sauce, minced green onions, and chili sauce as condiments.

On July 27, 2021, the Tianjin Municipal Bureau of Human Resources and Social Security organized the Pancake Steamed Bun Branch of Tianjin Catering Industry Association to formulate the Tianjin Pancake Steamed Bun Production Special Vocational Ability Professional Standard.

When it comes to pancake buns, we can't fail to mention Shandong's pancakes, and it is Shandong's pancakes that have a delicious snack with strong Tianjin characteristics - pancake buns. Pancake buns have been around in Tianjin for more than 100 years. At first, it was just a large pancake roll with a fritter and green onions.

The pancakes are made with mung bean flour as the main ingredient and are made into a paste. Spread into pancakes, shaped like lotus leaves, thin and soft as paper, and then roll on crispy mallet dumplings (fritters) or steamed dumplings, smear with sauce, bean curd, sprinkle with chopped green onions, fold from the middle and serve, and then spread eggs on the pancakes. Shanxi also has pancake buns made from flour, and the method is the same.

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Hello dear to the world! I am Tongtong, a little expert in life in Lijian, and I am happy to answer for you! <>

Tongtong inquired for you to find out that the preparation method of the batter of the pancake fruit is: the flour in the pancake fruit batter needs 100g, 180g of water, and the following is the method of batter: 1. Add flour and water, stir clockwise evenly without lumps.

2. Add a pinch of salt and chicken essence.

3. Stir the flour, water, salt and chicken essence well.

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 closed and 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. Basal fissure.

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