What kind of flour is better to use to make pancakes, and what kind of flour is pancake powder?

Different varieties of pancakes are made, and the flour used is also different, and if you make corn pancakes, they will appear crispy. Pure white flour.

The pancakes made are very capricious, but the teeth are not good, and they can't tear like a noodle base with you.

The same. Most pancakes are actually multigrain pancakes, and the pancakes made from wheat flour are crispy, delicious, and nutritious.

It is better to use corn flour or rice flour to make pancakes.

Because there are corn pancakes and rice pancakes, both of which are relatively delicious to make, and such multigrain pancakes are also very good.

Pancakes can be made with cake flour.

Ingredients: 150 grams of flour.

3 eggs. 200 grams of milk.

Salt 2 grams. 2 chives.

Production Steps:1Pour the flour into a bowl, add the eggs and salt and stir to combine.

2.Add the milk, continue stirring until the batter is particle-free, and let sit for 15 minutes.

3.Chop the chives into finely chopped shallots, add to the batter and stir well.

4.When the pan is hot, pour in an appropriate amount of batter, spread it out quickly, turn over after the batter is solidified, and fry until golden brown on both sides.

It is important to note that the batter ratio and texture of pancakes will vary depending on a variety of factors such as the type of flour, the proportion of liquid added, and the timing of the pancakes.

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.

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.

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.

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.

Pancakes are a popular Chinese pastry whose main ingredient is flour. So, what kind of flour do you use to make pancakes?

In general, there are two types of flour used to make pancakes: plain flour and rice flour. Plain flour is made from wheat, which has a certain elasticity and stickiness, making it more convenient to use to make pancakes.

Rice noodles, on the other hand, are made from ground rice, which has a delicate taste and makes crispy pancakes.

The choice of flour depends on your taste preferences and production habits. In general, pancakes made with plain flour are softer and have a tougher texture, while pancakes made with rice flour are crispier and have a more refreshing texture. So, if you like soft pancakes, you can choose plain flour; If you like crispy pancakes, you can choose rice noodles.

Of course, in addition to plain flour and rice flour, there are other types of flour that can be used to make pancakes. For example, soba noodles, cornmeal, tofu dregs, etc., they can all make pancakes with different textures and flavors.

In short, the choice of flour to make pancakes depends on your taste preferences and production habits. No matter what kind of flour you choose, as long as you make it in the right proportions and methods, you can make delicious and delicious pancakes.