Preparation and recipe 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.

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.

The recipe and recipe for pancake fruit batter are as follows:

Tools Ingredients: 1 egg, 2 tablespoons of flour, 1 tablespoon of cornmeal, appropriate amount of sweet noodle sauce, appropriate amount of chopped green onion, water, non-stick pan, sweet noodle sauce, fried dough sticks, vegetables, plate.

1. Mix flour and cornmeal in a ratio of 2:1, and cornmeal can also be exchanged for other multigrain noodles.

2. Add water and mix into a thin paste.

3. Pour it into a flat-bottomed non-stick pan and flatten it into a pancake and fry over low heat.

4. After the batter is solidified, turn it over, knock in an egg, spread the egg and wipe it evenly.

5. Sprinkle chopped green onions, turn over and fry for a while after a little solidification.

6. Spread sweet noodle sauce on one side, wrap fried dough sticks, and roll some vegetables into it, and the delicious pancakes and fruits will be made into potato bushes.

The batter recipe for pancake fruit is 80 grams of mung bean noodles, 40 grams of flour, and 2 eggs. Here's how:

Accessories: 1 shallot, a little five-spice powder, appropriate amount of soy tofu, appropriate amount of sweet noodle sauce, appropriate amount of black sesame seeds.

Steps: 1. Prepare ingredients: mung bean flour, flour, fruits, eggs, five-spice powder, soy tofu, sweet noodle sauce, chives.

2. Add a little five-spice powder to the flour and mung bean flour and stir well, slowly add water and stir.

3. Stir into a thick paste.

4. Finely chop the green onion, crush the tofu in the sauce, and prepare a little black sesame seeds for later use.

5. Heat the electric baking pan slightly and pour in a spoonful of the adjusted batter.

6. Use a scraper to quickly scrape and flatten.

7. Beat in an egg after discoloration.

8. Spread out the eggs with a scraper, and sprinkle with minced green onions and black sesame seeds while the egg liquid is not solidified.

9. Turn over the pancake when the four sides are slightly upturned, and brush with sweet noodle sauce and soy tofu sauce.

10. Put on the fritters.

11. Wrap the fritters on both sides to the middle.

12. Press the middle to fold in half, and a set of pancake fruits is ready.

Ingredients: 70 grams of all-purpose flour, 110 grams of water, 2 eggs, 2 pinches of black sesame seeds, 2 lettuce leaves, 2 ham sausages, and 2 pieces of thin crispy.

1. Put flour and cold water in a bowl, beat it vigorously with chopsticks always in one direction, adjust it into a uniform flowing but dry batter, cover with plastic wrap and let it grow for more than 30 minutes.

2. Knock two eggs into a bowl and beat them, heat them in a pot over low heat, brush with a thin layer of oil, and the non-stick pan can be left unbrushed.

3. Keep the heat low, when the skin flour slurry has just changed color and solidified and does not flow, pour in half of the beaten egg liquid, and shake the pot or use a silicone knife to help it evenly cover the dough.

4. You can also knock the eggs directly into the pot and scrape them with a spatula.

5. Sprinkle a pinch of black sesame seeds before the egg liquid is about to solidify.

6. When the surface is bubbly, it means that the bottom is cooked, and it can be turned over.

7. Use a silicone knife to slide a circle from the edge of the pie crust to separate the pie crust from the bottom of the pan, and use a silicone knife to drag the center of the pie crust and turn it up.

8. Spread all kinds of sauces you like (tomato sauce, fragrant sauce, soybean sauce, spicy sauce......The tomato sauce is also delicious.

9. After turning over, it will be cooked in more than ten seconds, shovel the sauce side up into the plate, put a lettuce leaf, and put on the thin crispy broken into long strips and cut the ham sausage in half.

10. Wrap tightly from one side and place the closure face down.

11. Divide it into two halves and cut it in half. It's so ingredient, and it's so nutritious, so you can enjoy it.

Pancakes and fruit batter are made.

Material ratio: 10 catties of white flour, catties of potato flour (commonly known as sweet potato flour) 1 catty of cereals (3 to 5 kinds of cereals add a little gram of salt each, 4 catties of dough, 5 eggs, 3 teaspoons (that is, the small spoon of seasonings we use for cooking, about 5 grams) baking soda powder (according to the quality of local flour, it is better to make pancakes without smelling soda).

The order of making batter: first mix the white flour and grains, then pour the dough in, then add 3 teaspoons of baking soda powder to the water to dissolve, pour it into the flour and stir it into a paste with chopsticks to set aside (after stirring, leave it for 10 minutes and stir it again, then put it for 20-40 minutes, until you use chopsticks to pick up the batter and have a very strong feeling like a rubber band, you can use the pancake to spread pancakes).