What is the batter ratio for pancakes?

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Introduction] I like to eat pancakes and fruits.

I used to always buy outside, and every time I had to queue up, I started to do it myself, and I did it many times, and I finally accumulated some experience, and I took it out to share with you

Protagonist]: Flour|Egg.

Supporting role]: Ham|Lettuce|Thin and crispy|Mustard|Sesame|Sweet noodle sauce.

Cayenne pepper|Finely chopped shallots.

Debut]: Let's start making it!

Step 1: Wash the lettuce, drain and set aside. Mix the flour and water in proportion, add a pinch of salt, and let it simmer for at least 1 hour.

Step 2: Brush the oil in the pot, scoop a spoonful of batter, put it in the middle, spread it quickly, it must be fast! Beat in the eggs and spread again.

Step 3: After about 2 minutes, turn the pancakes over, brush with a layer of sweet noodle sauce, put lettuce, fritters, crispy, sausages, mustard, and add some coriander, shallots and chili oil according to your taste.

I didn't prepare thin crisps and fritters, so remember to add them

Step 4: Sprinkle with sesame seeds, roll up and remove from the pan.

Step 5: Cut and serve.

1. Put the mung beans and millet into a grinder and beat them into a fine powder (the ratio of mung beans and millet is 4 to 1).

Second, it is recommended to beat the powder several times, so that the powder is particularly fine, and does not need to be sifted.

3. Put the beaten mung beans and millet flour into a large bowl (you can also put it in a basin), and then put 40 grams of white noodles (if you don't like to eat white noodles, you don't need to put them), emphasizing, if the amount of rice is small, you can use half of the noodles.

4. Put in a little five-spice powder.

Thirteen spices are also OK, the purpose is to remove the beany smell).

5. Pour in water, mix mung bean flour and millet flour and white flour well (the ratio of flour and water is 1 ratio, noodles are 1, and water is.

6. Mix well with a spoon, mix into a thin batter, cover with a lid, let it stay overnight, and put flour and water to fully soak.

First, the batter of the pancake fruit needs 100 grams of flour and 180 grams of water Stir evenly clockwise without particles Second, add a little salt and chicken essence and stir well Third, when the medium temperature of the hot oil in the pan is high, pour the batter evenly, fourth, beat an egg when the batter is almost solidified, spread it evenly with a spatula, cover the batter and sprinkle an appropriate amount of salt, so that the batter of the pancake fruit is completed.

We make the ratio of pancake fruit batter locally: 1 kg of flour and 3 taels of cornmeal, add 1 kg and a half of water, add salt and stir until there is no particle of delicate batter.

The batter is divided into two kinds of low-level formula and high-level formula, all of which are configured based on 10 catties of batter, the ratio of water and noodles is 1:1, manual and machine stirring are OK, put them aside after mixing, and then whip them again for half an hour, this step is very critical, we need to keep in mind. Low level:

7 kg of flour + 3 kg of corn flour Premium: 5 kg of flour + 2 kg of soybean flour + 3 kg of very fine corn flour.

Pancake fruit crispy or fruit caster method: 800 grams of flour, 50 grams of glutinous rice flour, 150 grams of starch, 30 grams of flour, 10-20 grams of salad oil, 10-15 grams of edible salt, 300 grams of water. Mix the starch, glutinous rice flour and flour evenly, then stir the flour, salt and salad oil into the water in turn, and finally add the mixed flour and form a dough, let it rise at low temperature for 5-8 hours, roll it into a cake, roll it 2-3 times, cut it into a rectangle, and fry it in a 180-200 degree oil pan until it is crispy.

Pancake fruit is a traditional snack in the northern region, and there are various styles, such as the earliest multigrain pancakes in the northern Shandong region, which are very thinly spread and are both delicious and nutritious. Usually put cornmeal, mung bean flour and other mixtures in flour, mix the slurry with water, put a little baking powder and ferment slightly.

The most common pancake fruit on the market, its pancake flour paste in order to be delicious, usually only put flour to mix, the ratio of flour and water is about 1:3, adjust with water into a semi-fluid state, pay attention to the ginger flour is usually sieved before blending, the finer the better, and then add water, put a little salt, so that the batter can be similar to yogurt. For a more beautiful color, you can put a little fine corn flour in the flour.

The ratio of multigrain pancake flour paste is 2:2:1, and the ratio of coarse grain flour to water is about 1:3, and the flour also needs to be sifted.

Ingredients required: Ingredients: 50 grams of flour, 50 grams of millet noodles, one fried dough stick, two small village firewood eggs.

Excipients: 10 grams of chives, a piece of tofu in sauce, 10 grams of yellow sauce, 5 grams of fried black sesame seeds, 160 grams of water.

Preparation: 1. Prepare the ingredients.

2. Put the millet noodles and white noodles together, add 160 grams of water and stir into a batter.

3Finely chop the chives and crush the tofu in the sauce.

4. Heat a pan, add a few drops of oil, then scoop a spoonful of batter into it, then pick up the pan and shake it well, spreading the batter.

5When I saw that the dough was warped all around, I knocked in an egg, beat the yolk with a spoon, and spread it evenly over the dough.

6Sprinkle evenly with chopped chives and black sesame seeds.

7. Turn the dough over and spread the sauce, tofu and yellow sauce.

8Put a fritter on it.

9. Roll it up and eat!

Tips: 1. Stir the batter until there are no flour particles inside.

2. Be sure to heat it over low heat, don't be confused.

3. Be careful not to break the skin when turning it over.

Scoop a spoonful of the prepared pancake paste into the pancake pan, spread it thin, spread evenly, beat an egg after solidifying, sprinkle with black sesame seeds, turn over and continue to fry, wrap it in a thin crisp, fritters, lettuce, brush with the prepared sauce, you can also put ham sausage, chicken fillet, tenderloin, etc., the favorite is to put the mixed spicy dried radish inside, which is very appetizing to eat.

You need 30 grams of cornmeal, 10 grams of bean flour, 15 grams of white flour, one gram of salt, and then an appropriate amount of water. Mix all the dry powder and stir it evenly before adding water, the water must be added slowly to avoid adding too much, and then it is roughly adjusted to a little thicker, and it is not easy to drop down the spoon.

First prepare the buckwheat flour, then add some water, stir well, add some chopped green onions, then put it in the pan and bypass it until crispy on both sides.

The ratio of pancake fruit batter should be 7 for flour and 3 for multigrain flour, so that the flour is easier to mix and the dough is easier to form.

Mix flour and corn flour together, add an appropriate amount of salt, you can also add an appropriate amount of rice flour, mung bean flour, five-spice powder, etc., and mix all the dry flour evenly and add an appropriate amount of water, the ratio of mixed dry flour and water is 1:1 and stir to make a paste.

Pancake fruit is a northern snack, with a crispy texture, rich sauce and simple method, which can be made in a few minutes, which is very suitable for breakfast. My family often cooks and eats in the morning, and then pairs it with a bowl of soy milk or tofu brain, which is hot, warm the stomach and heart. When it comes to eating breakfast, it's really hard to reconcile, some people like to eat bread and drink milk, some people like to eat tofu brain fritters, I like pancakes and fruits the most, I can't swallow other breakfast without a bowl of thin, only I can eat pancakes and fruits I can not drink thin, eat a set of pancakes and fruits and be full.

Pancake fruit is really the first choice for breakfast, no matter spring, summer, autumn or winter, pancake fruit stand is always the most queued. You are like the pancake sister who was on the hot search a while ago, saying "My monthly income of 30,000 yuan will give you an egg". Not to mention people's income and expenditure, it is the basic food for the human body to replenish energy, and then according to personal preferences, it is involved in various vegetables, eggs, meat and other ingredients, which are rich in nutrition and deeply loved by people.

Pancake buns, a traditional snack, have been transformed into a breakfast comparable to a Western-style burger.

Don't add water at one time, stir the noodles while pouring water with fine water, stir until it is very viscous and stop adding water, and after half an hour, continue to stir clockwise in one direction until you can't see the gnocchi. Continue to stir while adding water until the water is finished. Mix the starch, glutinous rice flour and flour evenly, then stir the flour, salt and salad oil into the water in turn, finally add the mixed flour and form a dough, let it rise at low temperature for 5-8 hours, roll it into a cake, roll it 2-3 times, cut it into a rectangle, and fry it in a 180-200 degree oil pan until it is crispy.

I'll be verbose here, the mung bean stew I mentioned above is actually the same as the pancake batter is the first step to soak mung beans, but the stew is more delicate to the mung beans. Fold it up, in the cold winter, steaming hot, take a big bite, first the tender dough, then the thin crispy elastic teeth, and then the salty freshness of the sauce and the aftertaste of green onion and coriander.

The batter ratio of pancake fruit is: 250 grams of flour and 430 grams of water in the batter formula, converted into proportions, it is 1 ratio, and the pancake fruit is all flour in the batter, and there are no other raw materials.

The ratio of water to dough is 6:4, and the batter can be made into pancake fruit.

Pancake steamed bun is composed of mung bean flour pancakes, eggs, and fried dough sticks or crispy "fruit grates", with noodle sauce, minced green onions, chili sauce (optional), bean curd (optional) as condiments, the taste is salty and fragrant, today's pancake steamed bun raw materials are not limited to mung bean noodles spread into thin cakes, but also soybean noodles, black bean noodles and so on. In provinces other than Tianjin, there are many pancakes with ham, sausages, and even shredded tofu and meat floss.

How to make the family version of pancake buns: Ingredients: soybean noodles, white flour, ratio: 4:6, seasoning: chives, sweet noodle sauce, (spicy sauce and fermented bean curd can also be omitted).

Summary. Hello dear, the preparation method of pancake fruit batter: ferment the batter with flour, multigrain flour plus yeast and warm water.

Pancake fruit batter should be put in a little salt and cooking oil, master the stirring skills will have a strong dough, that is, pour in one-third of the water, stir in one direction, and so repeatedly stir until the batter is uniform and there are no particles. Pay attention to the ratio of water to flour, and the batter that comes out should not be too thin or too thick.

Hello dear, the preparation method of pancake fruit batter: ferment the batter with flour, multigrain flour plus yeast and warm water. Pancake fruit batter should be put in a little salt and cooking oil, master the stirring skills will have a strong dough, that is, pour in one-third of the water, stir in one direction, and so repeatedly stir until the batter is uniform and there are no particles.

Pay attention to the ratio of water to flour, and the batter that comes out should not be too thin or too thick.

The simplest batter is with 50 grams of flour, 160 grams of water, or 50 grams of millet noodles, the consistency of the batter is very important, I personally feel that the amount given by the formula is easier to grasp, too thick will not be easy to thin, too thin pancakes are not strong enough. In addition, grasp the heat, it is best to turn off the fire when spreading the batter, and then turn on the medium heat after the batter is spread, the batter is spread unevenly, and it doesn't matter if there is a gap in the middle, the egg will make up for it after it is spread. Another way is to add corn flour on the basis of flour and water, add water and stir well, which is to match some If you don't like to eat pure white noodles, you can add some cornmeal to synthesize.

Add the right amount of water to the right amount of flour and stir together. If there is too little water, the batter will not be lifted, and it will be more difficult to spread the cake, and too much water will make the batter thinner, and the cake will not have essence. Therefore, in moderation.

There are also some ground paste methods that add flour, mung bean flour, and soybean flour and pour them into a basin in a ratio of 2:2:1.

Add a pinch of salt and water, stir well and mix into a slightly thicker batter. Add a pinch of salt to the batter and the pancakes will be well formed.

Summary. Recipe 1: 1000 grams of wheat flour, 550 grams of cornmeal, 25 grams of soybean flour, and the ratio of flour to water is 1:1.

Formula 2: 300 grams of wheat flour, 100 grams of cornmeal, 25 grams of mung bean flour, 25 grams of buckwheat flour (optional), 25 grams of soybean flour, and the ratio of flour to water. Formula 3, 100 grams of wheat flour, 100 grams of mung bean flour, 100 grams of soybean flour, 100 grams of buckwheat flour, 100 grams of cornmeal, the ratio of flour to water. Recipe 4: 20 grams of wheat flour, 80 grams of mung bean flour, 150 grams of water.

Formula 5, 40 grams of wheat flour, 25 grams of mung bean flour, 15 grams of millet flour, 15 grams of cornmeal, 5 grams of soybean flour, the ratio of flour to water is this formula I recommend). Formula 6, 4 catties of wheat flour, half a catty of soybean flour, half a catty of other miscellaneous grains (the proportion of other miscellaneous grains is 5 parts of cornmeal: 2 parts of mung bean flour:

1 part of sorghum flour: 1 part of millet flour: 1 part of rice flour), the ratio of flour to water is.

Formula 7, wheat flour 1 kg 2 taels, cornmeal 4 taels, soybean flour 1 tael, mung bean flour 1 tael, buckwheat flour 1 tael, the ratio of flour to water is. Recipe 8, wheat flour, 10 parts of millet flour, 3 parts of mung bean flour, the ratio of flour to water. Formula 9, 60 grams of wheat flour, 40 grams of cornmeal, and the ratio of flour to water.

Formula 10, 30 grams of wheat flour, 50 grams of millet flour, 20 grams of mung bean flour, the ratio of flour to water is.

Recipe 1: 1000 grams of wheat flour, 550 grams of cornmeal, 25 grams of soybean flour, and the ratio of flour to water is 1:1. Formula 2: 300 grams of wheat flour, 100 grams of cornmeal, 25 grams of mung bean flour, 25 grams of buckwheat flour (optional), 25 grams of soybean flour, and the ratio of flour to water.

Formula 3, 100 grams of wheat flour, 100 grams of mung bean flour, 100 grams of soybean flour, 100 grams of buckwheat flour, 100 grams of cornmeal, the ratio of flour to water. Recipe 4: 20 grams of wheat flour, 80 grams of mung bean flour, 150 grams of water. Formula 5, 40 grams of wheat flour, 25 grams of mung bean flour source back jujube, 15 grams of millet flour, 15 grams of cornmeal, 5 grams of soybean flour, the ratio of flour to water is this formula I recommend).

Formula 6, 4 catties of wheat flour, half a catty of soybean flour, half a catty of other miscellaneous grains (the proportion of other miscellaneous grains is 5 parts of cornmeal: 2 parts of mung bean flour: 1 part of sorghum flour:

1 part of millet noodles: 1 part of rice noodles is the same as the world), and the ratio of noodles to water is. Formula 7, wheat flour 1 kg 2 taels, cornmeal 4 taels, soybean flour 1 tael, mung bean flour 1 tael, buckwheat flour 1 tael, the ratio of flour to water is.

Recipe 8, wheat flour, 10 parts of millet flour, 3 parts of mung bean flour, the ratio of flour to water. Formula 9, 60 grams of wheat flour, 40 grams of cornmeal, and the ratio of flour to water. With hail 10, 30 grams of wheat flour, 50 grams of millet flour, 20 grams of mung bean flour, the ratio of flour to water is.

Can you tell us more about that?

There are 10 recipes in total, depending on what ingredients you have around you.