How to make the thin crisp in the pancakes, add the ingredients??

Ingredients. A little big wonton wrapper.

Accessories. Cooking oil, salt and pepper.

Steps to prepare the thin crisp (pancake fruit).

If there is no crispiness in the pancakes, the texture will not be delicious! It's too troublesome to do it yourself, and you are lazy and choose a simple way to fry it!

Buy large wonton wrappers, add cooking oil to the pot and heat them, put the wonton wrappers one by one, flip them with chopsticks, and fry them until golden brown. Crispy and fragrant, not greasy. The overall taste is better when you put it in the pancake fruit"^_^"

Tips: The copycat version is thin and crispy, simple and easy to fry to. Crispy and delicious with pancake fruit.

Thin and crispy, it is best to eat freshly made and eaten in order to experience the crispy and burnt aroma!

Raw material. Flour.

g, base. grams, salt.

grams, appropriate amount of warm water 1

Melt the refined salt, alkaline noodles and warm water together, then pour in the flour and form a dough, then knead a few more times, cover with a damp cloth and let rise for a while. 2

After the dough is risen, divide it into several pieces according to personal preference, brush with a layer of peanut oil, roll out the dough into a square dough (thinner than dumpling skin), and make many small cuts on the dough with the tip of a knife. 3

Peanut oil (don't use other oil, the tension of the surface of other oils is not as good as it) is burned to eighty percent hot with a strong fire, lift the dough with both hands, first put it in the hot oil and dip it twice to facilitate the molding, and then put it in the oil, fry it until both sides are browned and take it out.

Summary. Here's how to make pancakes crispy:

1.The dough should be kneaded and moistened.

The reconciled dough should be kneaded for a long time, so that the dough will come out of the gluten, so that it is easy to roll out when rolling. The dough sheet should be rolled thin, and the water used to knead the dough can be determined according to the condition of the dough, as long as it can be formed into a dough. But it takes a little more to knead it, and it is easy to roll out the tendons when the dough is kneaded.

The dough tastes better with a little salt in it, and with baking soda, the dough is more likely to swell and crispy.

2.The fire should be even.

Fry the thin and crispy heat evenly, about 10 seconds, fry the front, and then the back. About 10 seconds in total. If the color has not been painted after 10 seconds, it is not enough firepower, and if it is pasted, it is a big fire.

Cut a knife in the middle, because the fried dough sheet will expand under the action of high temperature, you should cut the dough sheet in the middle first one or two knives, do not cut off, so that when frying, it will not expand too much.

How do you make crispy pancakes?

Here's how to make pancakes crispy:1The dough should be kneaded to moisturize and the good dough should be kneaded for a long time, so that the dough will come out of the gluten, so that it is easy to roll out when rolling.

The dough sheet should be rolled thin, and the water used to knead the dough can be determined according to the condition of the dough, as long as it can be formed into a dough. But it takes a little more to knead it, and it is easy to roll out the tendons when the dough is kneaded. The dough tastes better with a little salt in it, and with baking soda, the dough is more likely to swell and crispy.

2.The fire should be even, and the fire should be even, about 10 seconds, fry the front, and then the back. About 10 seconds in total.

If the color has not been painted after 10 seconds, it is not enough firepower, and if it is pasted, it is a big fire. Cut a knife in the middle, because the fried dough sheet will expand under the action of high temperature, you should cut the dough sheet in the middle first one or two knives, do not cut off, so that when frying, it will not expand too much.

Thank you, teacher. You're welcome.

There are many people who may prefer to eat pancakes, and when there is no shop selling pancakes nearby, you can choose to make your own pancakes. If you pancake yourself, it may not be very crispy, and that's because you don't have the know-how. If you want to fry the cake crispy, you need to pay attention to the batter, heat, seasoning ratio and other aspects.

First of all, the dough should be prepared, and the resulting batter should not be too sticky, preferably half a day before the pancakes. Use a squeegee to scrape the dough with a straining scraper. Don't grease the pancake utensils, as it's one of the reasons why most homemade pancakes aren't crispy.

The more critical step is the proportion of batter, and the batter is different for different people, which is where the gap lies when the pancakes are fried. The best ratio method is as follows: half of white flour and half of corn flour, plus one-tenth of the amount of white flour or corn flour, then add an appropriate amount of water to make it slightly thicker, scoop up the batter that is not easy to break, and use it after half a day.

Scoop a small spoonful of the prepared batter and pour it on the pancake tool, remember not to brush the tool with oil, brush the batter thin and evenly, add an appropriate amount of egg liquid and spread evenly, wait until the edge of the pancake is slightly warped, then turn the pancake over and fry, and finally wait for the pancake to cook.

To make the pancakes crispier, fry the wet batter over high heat until it is almost dry, and then slow fry over low heat until the pancakes are ready. You can also add some salad oil to the pancake tool, it is not like other oils, it will make the fried pancakes not crispy. Instead, salad oil is used to make the fried cake crispier.

150 grams of flour, 20ml of cooking oil, 3ml of baking powder, 2ml of salt, and about 75ml of water.

Prepare a clean small bowl and put 1 4 teaspoons of table salt.

Put 1 8 teaspoons of baking soda into the table.

Then add 1 8 teaspoons of aluminum-free baking powder.

Pour in an appropriate amount of warm water.

Use chopsticks to stir the water and powder evenly to form salt soda.

150 grams of flour put in a basin.

Pour in the prepared salt soda in batches.

Use chopsticks to mix the salt, soda and flour to form a snowflake-shaped dough.

Knead the dough together by hand to form a smooth dough, cover with a damp cloth and set aside for 20 minutes.

Brush the board with a layer of cooking oil.

The dough is placed on a cutting board and pressed by hand into a round cake shape.

Use a rolling pin to roll out the round cake-shaped dough and roll it out into a rectangular sheet.

Lift the left and right sides of the rectangular dough sheet up and fold it back in the middle.

The folded dough sheet is then folded back to the middle seam to form a long folded dough sheet.

Lift the top and bottom sides of the long folded dough sheet up and back in the middle.

The folded dough sheet is then folded back to the middle seam to form a folded dough sheet in the shape of a round pier.

Brush the surface of the folded dough sheet in the shape of a round pier with cooking oil, wrap it in plastic wrap and refrigerate it for 1 night.

The next morning, take out the dough, put the dough on the mouth of the right hand, press the thumb of the left hand on the center of the dough, and press the other four fingers on the back of the dough, and follow the circular motion to make the dough rotate at the mouth of the right hand.

Smooth the edges of the dough.

Divide the dough into 2 equal parts with a knife

Take one of the equal parts, use a rolling pin to roll out and roll out thinly to form a thin large rectangular dough sheet.

Use a knife to divide the rectangular dough into 3 equal parts.

In the middle of each dough sheet, use the tip of the knife to gently make a few small cuts, taking care not to cut the edge of the dough sheet.

Put an appropriate amount of cooking oil in an iron pot and heat it until it is 8 hot.

Carry a dough sheet on top of the pan.

Dip the dough sheet in a pan of oil.

Lift the dough sheet so that it is on top of the pot.

Put the dough sheet in a pan and dip it again.

Put all the dough sheets in a pan and fry until golden brown on both sides.

You can put some baking soda, I didn't put it.

The amount of water can be adjusted appropriately.

The dough sheet should be as thin as possible, so that it is crispy when fried, and you can roll it out again after cutting it into small pieces.

It doesn't matter the shape and size, anyway, you can eat it at home, and if you put a small piece, put a few more pieces.

When frying, because of the baking powder, there will be small bags bulging.

Ingredients: 500g flour

Cornmeal 200g

100g of cereals

Sweet noodle sauce 300g

Soybean paste 100g

Chilli flakes 400g

Salt 10g, thirteen spices 10g

One dough sheeter (small).

The preparation of pancakes with crispy fruits.

Prepare a small dough sheeter, prepare 205 grams of flour, add an appropriate amount of salt, cumin, sesame seeds and an appropriate amount of water and stir well. Use a dough sheeter to press into a very thin dough.

Cut the pressed dough into 20*10cm pieces.

Cut a small hole in the middle of the dough with a knife and fry it in a pan with oil at 180 degrees.

After both sides are browned, you can remove them.

Put the fried crispy neatly in the basket, and remember not to put it on a plate. In this way, his oil will not drip down, and it will cause a thin crisp and not crispy.

Spread out the batter on a pan and beat an egg, sprinkle with sesame seeds, mustard and chives.

Spread the sweet noodle sauce and chili oil we made, add two slices of lettuce and two slices of crispy so our pancakes are ready to roll.

Cut through the layers inside the pancakes, the crunch, sauce and lettuce are very tempting.

When the whole pancake is done, it is brown and crispy. Very healthy.

How to mix the crispy skin and how to make it crispy after frying.

1 50 grams of salad oil, 400 grams of tap water, 5 grams of salt, mix into a mixture 2 500 grams of flour add an egg, use this mixture to mix the dough, cover the mixed dough with plastic wrap and let it stand for 40 minutes 3 Cut the mixed dough into small pieces and roll it into thin slices with a rolling pin 4 Use a spatula to remove the irregular sides of the dough and turn it into a rectangle 5 Cut the pancake with a spatula, and fold the two openings in half in order to add it to ---the pancake 6 The fried crispy should be cooled before putting it away, otherwise the heat will be soft before it dissipates You can try it this way, and that's what I do to make my own pancake crisps, which is to put the pancake crisps and coriander, chives, hoisin sauce, sesame powder and roll them in the pancakes, and it's delicious. You can also add some dried radish, or capers.

Mix the dough and oil, add some salt, and fry in a pan.

Ingredients: 2500 grams of millet noodles, 250 grams of soybean noodles, 50 grams of salt, 5 grams of alkali, appropriate amount of sauce tofu marinade, chili paste, sweet noodle sauce, a little green onion and vegetable oil.

Method: (1) Mix millet noodles, soybean noodles, alkali and salt together, add 3000 grams of water to make a paste.

2) Heat the pancake, rub some oil on the tops, put a spoonful of batter in the center of the pan. Use a T-shaped bamboo basket to turn the batter flat in a circle to form a thin round cake. After cooking, use a spatula to scoop up the pan along the edge of the cake, smear the sauce, sauce tofu marinade, chili paste, sprinkle with chopped green onions, put a thin urge, and roll it up.

The practice of Shandong multigrain pancakes.

There are many kinds of raw materials used for pancakes, generally using millet, corn, sorghum, rice, etc., and several raw materials can also be mixed. The common denominator is that you must use a pancake pan, heat it over a fire, and then rub it with a layer of oil before making pancakes.

One, scrape the pancakes.

Mix the fine dough into a paste, scoop it on the pan with a spoon, spread the batter with smooth bamboo slices, scrape flat, scrape evenly, and scrape thinly. When the perimeter is automatically rolled up, it can be lifted.

Scrap pancakes are characterized by being thin, crispy, and crispy, and are best served cold.

Second, roll the pancakes.

Mix the dough into a dough, roll it on a pan, and rely on the heat of the pan to dip the dough on the top layer of the pan to become a rolling pancake.

Rolling pancakes are characterized by their softness, and it is better to bake them hot and soft when eating.

Three, spread pancakes.

Soak the raw materials until soft (if it is corn, first break the corn to the size of sorghum rice), then grind it into a paste on a mill, and then spread it. There are two kinds of pancakes: 1, sweet pancakes, which are spread immediately after grinding the paste; 2. Sour pancakes are to wait for the paste to ferment for a while, and then spread when it is slightly sour, (especially to help digestion).

Also use a spoon, scoop the paste on the pan, use a T-type rake, start from the middle, and spread outward in a circle.

Spread pancakes have the advantages of scraping pancakes and rolling pancakes, and can be eaten cold, baked, or soaked in boiling water, which is particularly delicious.

Fourth, jujube pancakes.

The jujube is boiled, peeled, pitted, and pasted into dough or paste, and then made into pancakes, which are nutritious and soft and sweet.

Five, vegetable pancakes.

Vegetable filling: leeks, eggs, and tofu are stir-fried for filling.

The pancakes of the new stall, folded in half, added to the filling, folded again (equivalent to the filling), folded in two folds, and fried in a pan with a small amount of oil, are vegetable pancakes, which have a unique flavor when eaten.

When it is baked, it takes a long time, it is very fragrant and crispy, and it can't be stacked

Ingredients: 100 grams of flour.

Excipients: 1 gram of salt, 5 grams of oil, appropriate amount of water.

Steps: Knead the flour with water, salt or sugar and make it smooth.

Roll into a thin crust. The power indicator light on the pan is on, and the rolled dough is placed.

Brush with oil and fry for a while.

Turn it over and brush it with oil to see if it's a little yellowish.

Fry until crispy.

Cool and serve. Crispy pancakes, served on the ground. With Shandong as the flourishing, the origin is very early. It is made by grinding whole grains into a batter, pouring in a hot pan, and flattening and baking them with pancake baskets. In recent years, a kind of new pancake has a crisp taste and delicious taste, thin, crispy, fragrant and crispy.