What are the preparation methods for spreading pancake batter?

OnePancake fruitThe practice of batter

1. Production of ordinary batter:

White flour: 250 grams, soybean flour: 125 grams, salt: 5 grams, alkali: 1 gram, water: 700 grams.

2. The production of millet batter:

White flour: 250 grams, millet flour 100 grams, soybean flour: 25 grams, salt: 5 grams, alkali: 1 gram, water: 700 grams.

3. The production of mung bean batter:

White flour: 250 grams, mung bean flour 100 grams, soybean flour: 25 grams, salt: 3 grams, alkali: 1 gram, water: 700 grams.

4. The production of purple rice batter:

White flour: 250 grams, black rice noodles 25 grams, soybean noodles: 25 grams, salt: 3 grams, alkali: 1 gram, water: 700 grams.

5. Making buckwheat batter:

White flour: 250 grams, soba noodles 25 grams, soybean noodles: 25 grams, salt: 3 grams, alkali: 1 gram, water: 700 grams.

Note: Moisture content of flour in various places.

It's normal to increase or decrease the amount of water you use a little bit.

Stir well and leave for more than 20 minutes.

Don't rush to expand the area when spreading pancakes, spread out the middle first, and then on the outside of the stall. The mung bean noodles, millet noodles, and purple rice noodles mentioned in the above paste are the kind of ground flour that we sell in the places where we sell grain and oil, and the same white noodles we usually use to make dumplings, which should be bought wherever there is flour sold locally.

It is more convenient to use such flour, it is more cost-effective and time-saving than using a refiner, and the effect is the same.

It is best to leave the batter for 20 minutes before spreading the pancakes to allow the flour and water to fully combine. In particular, you should pay attention when flouring more than two.

Second, the recipe of sweet noodle sauce

6 grams of star anise, angelica.

5 grams, 10 grams of Sichuan pepper, 15 grams of ginger slices, add 350 grams of water to boil and cool and filter for later use.

Add thirteen incense with the above cooled water.

15 grams, chicken essence.

20 grams, monosodium glutamate.

20 grams, 15 grams of edible salt, 15 grams of secret spice powder (see below for the recipe of spice powder), stir well and set aside.

Pour Haitian Classic Oyster Sauce and Haitian Classic Hoisin Sauce into a container, and then pour the spice water mixed in the first and second steps into the container and stir well.

Third, the practice of chili sauce:

Ingredients: 500 grams of red fresh chili, 100 grams of garlic, 60 grams of salt, 60 grams of noodle sauce, 60 grams of white vinegar, sugar.

60 grams, 10 grams of monosodium glutamate, 20 grams of chicken essence, peanut oil.

35 grams. Crush the chili pepper and garlic, boil the peanut oil and let it cool, then put the chili pepper and seasoning separately and stir well.

If you don't want to make chili sauce, you can also buy Tianjin garlic hot sauce instead. There are many kinds of chili sauces in the market, which can be selected according to the taste of each region.

Add flour and a little mung bean flour to a bowl, stir well, then add salt, five-spice powder, fennel powder, pepper, and stir to taste. Then add eggs and water and stir into a batter, stir into a thicker batter, otherwise it won't hang.

My hometown is Shandong, and almost every household can make pancakes, and there are many ways to make batter: 1Wheat pancakes, prepare wheat flour, eggs, water, follow the water and dough 5:

Stir well in the ratio of 1; 2.Multigrain pancakes: wheat flour, corn flour, eggs, etc., water and flour 5:

Stir well in the ratio of 1;

The preparation method of Shandong multigrain pancake batter is as follows: add mung bean flour or other multigrain noodles with an appropriate amount of water and bake them on an iron plate; The preparation method of the batter of the home-cooked small pancakes is as follows: eggs, flour, shredded carrots, water; Or flour, ham, and water.

60 grams of flour, 20 grams of corn starch, a little salt, water to look at and add until your fingers can drip it, and then add an egg.

High-gluten flour, soybean flour, multigrain powder, sesame powder, peanut flour add water, stir well, add chicken essence, edible alkali, fluffy ash, thirteen spices, salt, sugar, mix well and wake up for a few minutes.

You can put in some white flour first, then a small amount of starch, then some crystals and stir, or you can put in a few eggs. Then stir into a batter.

Be sure to choose high-gluten flour, soybean flour, peanut flour, and multigrain flour mixed in an even dose, and the amount of water is a little less, followed by choosing sugar, salt, alkali, chicken essence, monosodium glutamate and other seasonings according to the taste.

"The recipe for pancake batter preparation: 500 grams of flour, 1200 ml of water, stir into a batter, and then let it stand for more than 5 hours, after 5 hours, the batter will be part of the water, and then we pour out the water, and then add an egg to the batter, and then add 100 ml of water and stir well to ensure that there are no particles in the batter. Then heat the pan, pour in a spoonful of batter, then shake the pan so that the batter is evenly distributed, and then heat over low heat until the edge of the pancake is warped, indicating that the pancake is ready, at this time you can lift the pancake from the edge.

Mix the flour with a little mung bean flour, add a little salt, sour powder, pepper to taste, and then beat in an egg and stir into a paste, the pancakes will be very crispy and delicious in this ratio.

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).

In summer, the batter is easy to ferment after more than 3 hours, bring a little baking soda when doing business, and add a little baking soda to stir well when you see the noodles rise. The purpose of adding eggs and potato starch is to make it easier to spread (just for a good spread, you can leave it out). To make dough in winter, you can go to the supermarket to buy baking powder (or dry yeast) to ferment the dough (the amount of baking powder should be put according to the instructions).

How to spread the pancake batter: beat the eggs into the flour, put the chopped green onion and salt into it, add a small amount of water many times until the batter becomes flowing, and the specific ingredients are as follows

Ingredients: 500 grams of flour, 2 eggs, appropriate amount of chopped green onions.

Excipients: 1 teaspoon of salt, appropriate amount of vegetable oil.

How to make home-cooked pancakes:

1. Prepare the ingredients.

2. Crack the eggs into the flour and add the chopped green onion and salt.

3. Add a small amount of water many times until the batter becomes flowing, and there must be no pimples.

4. Brush the pan with oil Spread the oil evenly on the bottom of the pan.

5. Spread the batter evenly on the bottom of the pot Note: The whole production process should be on low heat.

6. Fry the first side until it is slightly yellow, and then lift it, and fry the second side and the last two sides are golden.

7. Finished cakes.

The raw materials for making pancakes are generally millet, corn, sorghum, rice flour, etc., and several raw materials can also be mixed. There are also various practices.

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.

How to adjust the batter of the spread cake and how to mix the batter!

How to mix the pancake batter, the top-secret recipe for the pancake sauce.

Ingredients: 100g white noodles, 100g lettuce, 10g yellow sauce.

Excipients: appropriate amount of oil, appropriate amount of salt.

The practice of spreading pancakes.

1. Prepare the flour.

2. Add water and mix into a thin batter.

3. Wash the lettuce and set aside.

4. Prepare the spatula and soak in the water.

5. Add water to the yellow sauce and set aside.

6. After heating the electric baking pan to 200 degrees, put in a spoonful of batter and spread it out with a hanger.

7. Beat an egg on top of the batter.

8. Spread it out with a spatula.

9. Turn over one side and continue to burn.

10. Quickly brush with sauce.

11. Yard a slice of lettuce.

12. Fold it and wrap the lettuce.

13. Okay.

How to mix the pancake batter, the top-secret recipe for the pancake sauce.

Hello, I am glad to answer for you, the batter preparation steps for making pancakes are as follows: 1. Take an appropriate amount of flour or corn flour and put it in a container, add a teaspoon of salt, an egg, and an appropriate amount of water to prepare the batter. 2. Add water while stirring with chopsticks, so that the flour and water are completely fused into a paste, be careful not to be too thick or too thin, the thick cake is not thin, and it will be difficult to turn over if it is thin.

Scoop up the batter and flow down into a thread. 3. If you want to make the pancakes taste better, you can add an appropriate amount of chopped green onions to the prepared batter, and if you like green vegetables, you can also add green vegetables to feel more appetizing. 4. In this way, the perfect pancake batter has been successfully prepared, take an appropriate amount of batter and put it into a pan with good oil, and fry it until it is slightly yellow on both sides.

Hope mine is helpful to you oh thank you.

When spreading pancakes, you should master the ratio of batter and water, under normal circumstances, you can prepare one part of noodles, prepare 1:3 parts of water, under normal circumstances, you can prepare 1 catty of 2 taels of noodles, prepare about four taels of cornmeal, and then prepare about one or two mung bean noodles, about one or two soybean noodles, and about one or two buckwheat noodles.

The recipe of the batter: the ratio of flour to water is about 1:1:3. Dry it skillfully, and add more water for novices. 1 kg of white flour 2 taels, 4 taels of cornmeal, 1 tael of soybean flour, 1 tael of mung bean flour, 1 tael of buckwheat noodles. The last two can not be put away.

The method of mixing noodles: the ratio of surface water is about 1:1:3, do not pour all the water into it at once, so that the water and the surface form their own space, and it is difficult for you to stir up the small gnocchi due to the tension.

First weigh the noodles and water, first pour all kinds of noodles together and stir well, pour the water into the noodles with a thin stream, stir the noodles and water with a spoon while pouring, stop adding water when stirring to a particularly viscous appearance, put the mung beans and millet into a grinder to beat into a fine powder, put the beaten mung bean and millet flour into a large bowl, put a little five-spice powder, pour in water, mix the mung bean flour and millet flour and white flour thoroughly, mix it with a spoon to stir well, mix it into a thin batter, cover it with a lid, and let it stay overnight.

Ingredients: 100g white noodles, 100g lettuce, 10g yellow sauce.

Excipients: appropriate amount of oil, appropriate amount of salt.

The practice of spreading pancakes.

1. Prepare the flour.

2. Add water and mix into a thin batter.

3. Wash the lettuce and set aside.

4. Prepare the spatula and soak in the water.

5. Add water to the yellow sauce and set aside.

6. After heating the electric baking pan to 200 degrees, put in a spoonful of batter and spread it out with a hanger.

7. Beat an egg on top of the batter.

8. Spread it out with a spatula.

9. Turn over one side and continue to burn.

10. Quickly brush with sauce.

11. Yard a slice of lettuce.

12. Fold it and wrap the lettuce.

13. Okay.

Hello, I am happy to serve you and give you the following answers: How to spread pancake batter: 1

Mix the flour, sugar, salt and eggs and stir well, add an appropriate amount of milk to the orange balls, stir well to make it a thick paste; 2.Pour the stirred batter into the oil pan, heat over medium heat, and wait for small bubbles to appear on the surface of the batter; 3.Pour the batter into the mold, smooth the batter evenly with a spoon, put it in an oil pan, and fry over medium heat until golden brown on both sides; 4.

Remove the pancakes, put them on a plate, sprinkle with powdered sugar, and enjoy. The key to mixing the pancake batter is to stir evenly, wipe the stool as evenly as possible, pay attention to control the heat when frying, and don't fry too burnt, otherwise it will affect the taste. In addition, you can add different seasonings, such as sesame seeds, chopped green onions, etc., according to your personal taste, to make the pancakes more delicious.