How to make pancake fruit crispy delicious, how to make pancake fruit crispy

How to make the crispy pancake in the fruit.

Ingredients: 500 grams of flour, alum, alkali, refined salt, 10-12 grams, 370 grams of warm water.

Production method: 1. Put alum, alkali and refined salt in a utensil, pour warm water and stir and melt the raw materials, add flour to make a softer dough for later use.

2. Then, pound the dough with both hands for 5 minutes every 20 minutes, a total of 4 5 times, so that the surface of the dough is smooth and soft, and then it can be placed for fermentation, and the dough is placed on a panel brushed with oil, brushed with oil, and covered with plastic sheeting.

3. Ferment for about 10 hours or more, and then fry it with an oil temperature of 180 200 until the surface is golden brown, the volume is expanded, and it is crispy.

Characteristics: The surface is golden, and the body is large and loose.

Precautions: 1. In addition to neutralizing with alkali in the dough, alum also plays a role in making the product brittle, if there is too much alum, the product is hard, brittle and astringent. Therefore, in general, the amount of alkali in the dough of fried dough exceeds that of alum.

2. The alkali in the dough changes according to the change of the season, in winter, the alkali should be reduced accordingly, and in summer, it should be flexibly mastered according to the local situation.

3. Alum soda dough is generally pounded and dough because it is not easy to knead. Therefore, it is necessary to pound several times to make the alum alkali in the dough even, generally speaking, the dough will become very gent after a few pounds, and it should be left for a period of time before pounding. That's why it's time to take a break after a few clicks.

4. The dough should be added with water according to the draught of the flour, and the general requirement is that the dough should be softer.

5. The dough fermentation time should be long enough, because the reaction speed of alum alkali is slow, and there must be a corresponding time.

Ingredients: 50 grams of soybean flour, mung bean flour, and flour (after mixing, mix into a paste with 3-5 tablespoons) a little green onion and coriander.

Black sesame seeds a little.

A little sweet noodle sauce and soy tofu (add a little water).

Wonton wrappers 4-6 slices.

Method 50 grams of soybean flour, mung bean flour and flour, mix thoroughly, put the mixed flour in the lunch box for later use, put 3-5 tablespoons into a bowl, add water to make a batter.

I use an electric pancake pan, brush the pan surface with a layer of oil, when putting the batter, the pot noodles should not be too hot, otherwise it will not be spread out, the pot noodles are too hot, the batter will be cooked immediately, and it will become lumpy immediately, and it will not be able to be pushed away, and when the batter is put in, the pot noodles should not be too hot.

After adding the eggs, spread out the eggs and add some green onions, coriander and sesame seeds.

Bake for a while and turn the pancakes over, at this time you have to turn off the power of the electric pan, and then use the residual heat of the pan noodles to bake the pancakes, and when you finish making this pancake, the pan noodles will not be so hot, and immediately make the second pancake, there is no problem, or you have to wait for the pan to cool down before you can make the second one.

Turn it over and touch it with sweet noodle sauce and soy tofu.

Depending on your preference, you can add vegetable leaves, thin crisps.

It's good to roll it up again.

The thin crisp is made as follows:

1. Longevity Thin Crisp (Sichuan):

1. Put the salt, alkali and alum together and mash it, put it in a basin and add 500 grams of warm water, stir and dissolve, pour in 1 kg of flour and warm water (cold water in summer) and form a dough, put it on the panel and press it flat, and then fold the dough horizontally and firmly.

Then put it back in the basin, cover it with warm cloth for 6 hours (in winter, it should be placed in a warm place), then put it on the board, knead it into a large 3 cm thick dough block, brush the dough with peanut oil, and cut it into 100 dough agents.

2. Pour the peanut oil into the pot and burn until it smokes, press the dough one by one to roll out the dough (the thinner the better), and then use both hands to pull the long 33 cm and wide rectangular thin dough, and draw some small cracks on the dough at will.

Second, the coconut is thin and crispy:

1. Mix the desiccated coconut and sugar with the eggs, then spread the heart-shaped mold. Fill in the mixed grated coconut, if you can't fill it, you can stick it to the egg white.

2. Demolding and baking - 180 degrees for about 15 minutes.

3. Sesame seeds are thin and crispy:

1. Stir-fry the white sesame seeds in a dry pan over low heat to bring out the fragrance and let it cool. 2. Add sugar to the egg whites and beat them with a whisk until they are foamy.

3. Put low flour, white sesame seeds, and salad oil together in the egg whites, and mix well with a rubber knife to make the batter.

4. Grease the baking tray first, then scoop the batter onto the baking tray with a spoon, and spread the batter into thin round flakes with the back of the spoon or with water in your hands.

5. Put it in a preheated oven at 150 degrees, put it in the middle layer for 5 minutes, and then move to the upper layer and bake until golden brown.

6. Take out and scoop up the flakes while they are hot, and they will be crispy after cooling.

Fourth, the windmill is thin and brittle:

1. Chop the pork, add salt, chicken powder, sesame oil and mix well, then put an appropriate amount of cornstarch, and stir in the same direction with chopsticks until the gum is raised (the pork should be a little fat, so that the meat filling is delicious).

2. Peel and chop the horseshoe.

3. Wash the leeks and cut them into small pieces, and mix well with a little salt.

4. Pour the chopped water chestnut and leek into the pork filling and mix well.

5. Spread out a spring roll wrapper, spread the filling evenly on the spring roll wrapper, coat the edge of the wrapper with egg wash, and cover it with another spring roll wrapper.

6. Use a fork to prick holes in the spring roll skin (so as not to swell when frying).

7. Fry in a non-stick pan until golden brown on both sides, then use oil paper to absorb the excess oil.

Hello dear, nice to you. To make crispy and delicious pancake fruit, there are a few tips:1

Dough Fermentation: Prepare a batter that suits your taste, cover it with a wet towel and let it stand for about 10 minutes (fermentation time varies depending on temperature and humidity), and wait for the dough to grow larger before cooking. 2.

Hot pan with cold oil: When the baking tray is heated to the appropriate temperature, put in the oil film (rapeseed oil, soybean oil, etc.), and pour in the paste after the oil tendons are scattered. Be sure to wait until the baking tray is fully heated and the oil is very hot before pouring the batter, so that the pancakes will form a golden brown and crispy crust when they are added to the pan, and the inside will still be soft.

3.Sufficient ingredients: increase the content of starch and flour, and control the amount of water, which can make the pancake fruit more crunchy; Auxiliary ingredients such as bean sprouts, shallots, minced meat, etc., can also increase the taste and appearance.

4.Frying frequency: Add a new layer of paste each time, and after it has dried slightly, turn it over and continue to heat.

Pile it up layer by layer, and every time you turn it over to the bottom of the pancake fruit, if you only see obvious grease adhesion to the bottom of the pan, you need to use kitchen paper to absorb the excess oil in time. Thank you for your patience, if my answer is helpful to you, please give a thumbs up (rate in the lower left corner), look forward to your like, and finally wish you a happy life, family happiness, good health, and all the best!

Hello dear, happy to answer your <>

To make crispy pancake fruit, you need to pay attention to the following points:1Kaijan making of dough:

When making pancake dough, choose high-gluten flour to increase the toughness of the dough, and then control the amount of drinking water and do not add too much water to avoid the dough from being too soft. The finished dough should be cut into small pieces while hot and baked in the oven until crispy. 2.

Preparation of sauce: When preparing the sauce for pancake fruits, you can use ingredients such as chopped green onions and dried tofu to add layers to the texture, and then add different seasonings according to personal taste. 3.

Cooking skills: Use a frying pan, spread small pieces of dough on the bottom of the pan, add eggs, dried tofu, chopped green onions, chili peppers and other ingredients, and fry gently, paying attention to controlling the heat to avoid boiling paste or overcooking. 4.

Stir-fry after cooking: Add the finger change and stir-fry before the dough is fully cooked, but when continuing to stir-fry, you should add a little oil and push the dough to the side of the pan to grasp the ripeness of the cooked noodles and the doneness of the ingredients. In short, to prepare crispy and beautiful pancakes, you need to pay attention to the preparation of the dough, the preparation of the sauce and the cooking skills.

These techniques take a certain amount of time and experience to master. It is recommended to try a lot, keep improving, and hone your own unique taste.

1. How to make pancake fruit thin:

1) Mix the flour into a batter at a ratio of 1:1 and put it in the refrigerator overnight, if you want to eat it immediately, you need to eat it for 40 minutes.

2) Heat a pancake pan over the heat and smear a thin layer of oil, pour in a spoonful of batter, and use the soup spoon that comes with the rice cooker.

3) Use bamboo dragonflies to quickly spread the batter with the center as the axis, at this time there may be places that are not spread, it doesn't matter, don't make up.

4) Knock an egg and scrape the egg with a bamboo dragonfly, the place where the batter was not pushed just now is the key, sprinkle with chopped chives when the egg is almost set, and use a spatula to scoop up the bottom of the pancake and turn it over.

5) Smear the sauce with sweet noodle sauce and fermented bean curd, if you like spicy, you can add some spicy sauce, if you don't like these two things, you can also put the dried radish or mustard chopped and then spread the hemp leaves, and shovel the quilt up and down from it, wrap the hemp leaves in half, and a delicious pancake fruit is ready.

2. Pancake fruit belongs to the ** specialty:

Pancake fruit is a specialty of Tianjin. Pancake fruit (pancake fruit) generally refers to pancake steamed bun Pancake steamed bun is a famous snack in Tianjin. The people of Tianjin and Hebei regard it as an early day.