How to set up a pancake and fruit pastry?

1. Pour a tablespoon of batter onto a round heated iron plate.

2. Use a small T-shaped spatula to spread the batter evenly into a circle.

3. Take an egg, knock it against the iron plate and break it, and pour the egg yolk and egg white inside on the basically formed dough cake.

4. Use a small T-shaped spatula to coat the eggs evenly.

5. Ask the customer if they want chopped green onions, if they want, take three grams of chopped green onions and sprinkle them evenly on the dough.

6. Turn the dough over with a spatula.

7. Use a small brush to spread the sweet noodle sauce.

8. Ask the customer if they want hot sauce and add it appropriately.

9. Depending on the customer's requirements, take two slices of fruit or two fritters, cut or fold them, and put them in the dough cake**.

10. Fold the dough around it, wrap it and put it in a plastic bag.

Haha, you have to go to the roadside stall to observe and observe first, make a few more to eat, and then you can master it. But what you said is fragile, I don't understand, isn't it sticky enough?

I haven't seen oil on a pan, but I need to get a tarpaulin, and after making one, wipe the pan noodles so that it won't stick to the pan when making the next cake. Don't add any ingredients to the batter, focus on the raw materials of the batter, you can try different combinations, it is not delicious to use flour alone, it is best to wash it with wheat, a little miserable soybeans, sorghum and the like, and then make it into a paste, and then this paste, scoop a spoonful, put it on the pot noodles wiped with an oilcloth, spread it into a pancake, and scrape the more paste into the bucket.

For more information below, bonus points!

1. Ingredients: mung bean noodles, wheat flour, chives, appropriate amount of oil, 2 eggs.

2. Finely chop the chives and put the mung bean noodles and wheat flour in a large bowl. After mixing the two well, add 180 grams of water in batches, stirring while adding water, and Shishishi serves until it becomes a particle-free and uniform batter.

3. Heat the pot, pour in a little oil, and wipe the oil evenly with kitchen paper.

4. Use a spoon to scoop 1 4 amounts of batter into the pot.

5. Immediately rotate the pot body by hand to evenly spread the batter all over the pot surface.

6. Punch in one or two chickens to search for noisy eggs.

7. Use a spatula to puncture the membrane of the egg yolk so that the egg yolk and egg white are mixed evenly and spread all over the cake surface.

8. When the egg liquid has not yet solidified, add chopped green onions.

9. Turn the cake over and continue to cook for about 1 minute.

11. The spread cake is still placed on the pot (iron plate).

12. Brush with sweet noodle sauce and chili sauce respectively.

13. Put in the fritters, and pay attention to tear the two fritters by hand before putting the fritters.

14. Roll the pancakes with a tool, sprinkle the raw onions according to the needs of the guests, spread the sweet noodle sauce and chili sauce again, and sprinkle a little sesame seeds.

16. Set and remove from the pot.

Look at the wheat flour used for the fruit here; Put wheat flour in the container, then pour in an appropriate amount of salt, stir well, add an appropriate amount of water to make a batter without particles, and then wait for bubbles to appear on the surface of the batter.

High-gluten wheat flour is used; First add an appropriate amount of salt to the noodles, then add water and stir into a batter, and then put it in an electric baking pan to bake.

The flour used for his pancakes was high-gluten flour; Put the flour in a basin, pour in the right amount of salt, add the right amount of water and stir well, then make the pancake crust.

1. First of all, we prepare the flour, respectively, millet flour, white flour and mung bean flour, and then fully mix the flour, stir while adding water, be sure to stir the state of the ball thick, and then pick it with chopsticks until it can be easily hung on the chopsticks on a layer of simmering.

2. Secondly, clean the prepared side dishes, chop the shallots, chop the coriander, and add some sugar to the prepared sweet noodle sauce, which can increase the sweetness. Next, prepare a frying pan and start the heating operation, the temperature of the pan should not be too hot, and then dig a spoonful of batter and pour it on the top of the pan to quickly scrape, so that the batter is evenly spread.

3. In addition, the heating fire should not be too large, and it can be done over medium-low heat until the surface of the dough begins to solidify, and then beat an egg and scrape it with a spatula to spread evenly. When the eggs are slightly solidified, spread a layer of prepared sweet noodle sauce, and then sprinkle the minced green onions, coriander and small pickles, and those who like spicy food can also put some chili peppers in and heat for about 10 seconds.

4. Finally, put the prepared fruit or thin crisp, and then put a few lettuce leaves to roll up the pancakes, and you can eat them directly.

Method steps.

Set the batter. <>

Scrape the batter well.

Beat the eggs and shave well.

Put in the sausages. Top with other chopped green onions and greens, this place can be paired according to the taste of the locals.

Roll and spread with sauce.

Put on a thin crisp. <>

Once rolled, cut in the middle and fold in half.

Here's how to do it: 1. Prepare the required materials.

2. Wash and chop the shallots into chopped green onions, and add them to the flour with the eggs.

3. Add an appropriate amount of salt, then add a little pepper, add an appropriate amount of water, and mix it into a batter.

4. Heat a frying pan, add cooking oil, and pour in the well-mixed batter.

5. Fry until one side is golden brown, then the other side on the other side, and fry until both sides are golden brown.

Extended Materials. Precautions for spreading pancakes.

1. The pancakes are easy to break, because the proportion of batter is wrong, and the consistency of the batter should be moderate, that is, use chopsticks to pick the batter that flows down slowly. The key to this cake is that when the flour paste is just put into the pot, it must be moved quickly and spread as thinly as possible, so that the cake will be delicious. Otherwise, if the middle is too thick, it will be sandwiched, and the edges will be easy to burn.

2. Low-gluten flour is good, easy to fluffy and has a good taste, and it is best to make millet flour and buckwheat flour. It can also be mixed with corn, sorghum, grains, beans and other grains.

3. After spreading one, wait for the pot to cool slightly, then put oil and pour batter. That's why you have to turn off the heat after the previous turn. The pot is too hot, and the batter solidifies in the pan and spreads unevenly.