Shandong coarse cereals pancake(shan dong za liang jian bing )

Shandong coarse cereals pancake

Introduction:

"I like to eat coarse cereals pancakes. I've seen them!! Want to make pancakes with the same crispy crust as those sold outside? Here's the recipe ~ ~ hot, crispy and crispy pancakes! The photos taken this time are very ugly. My relatives will have a look. Who can't wait to urge me to serve pancakes? The pancakes are well received. I want to share them with you! I've searched several food websites, but I can't find this kind of ultra-thin pancake skin scraping out, so this should be the original launch, and my family can also make super delicious coarse grain pancakes! ~O(∩_ ∩)O~”

Production steps:

Step 1: mix 20g flour with yeast and a small amount of water to make a dough and wake up;

Step 2: after the dough is twice as big, add all kinds of weighed flour;

Step 3: add 1 teaspoon of sweet potato starch;

Step 4: add appropriate amount of water and stir into a thick paste, as shown in the figure;

Step 5: after stirring, place it for 10 minutes, then stir it, and then place it for 20-40 minutes until the batter feels like a rubber band;

Step 6: scoop a spoonful of batter on the preheated electric cake pan and scrape it off with a scraper;

Step 7: scrape out the extra batter, set it a little bit, beat an egg on it, and disperse it as well;

Step 8: Sprinkle with side dishes and mustard tubers;

Step 9: the egg liquid is basically solidified, the four sides of the pancake are also tilted, fold up at 1 / 3 of the pancake, and brush with appropriate amount of sauce;

Step 10: put on the thin, fold up, take the scraper to press a knife in the middle;

Step 11: press the place in the middle and fold it up to open the plate! In fact, it's more practical to grasp it directly~

Materials required:

Medium gluten flour: 105g

Soybean powder: 20g

Buckwheat flour: 15g

Crisp: Four

Dry yeast: 0.3g

Sweet potato starch: 1tsp

Water: moderate

Soy sauce: right amount

Mustard tuber: right amount

Dried vegetables and meat stuffing: appropriate amount

Note: 1. The mixing of batter is very important. The type and proportion of coarse cereals can be adjusted according to the taste. However, the proportion of coarse cereals should not be too high. There are only two kinds of coarse cereals in my family. You can also use mung bean powder, sorghum powder, millet powder, corn powder and other coarse cereals, which will be more nutritious. 2. Preheat the pan, otherwise the batter will not be easy to spread and the temperature will be higher, So don't scald your hands. The scraper should not use materials that are not resistant to high temperature. 3. The ingredients on pancakes depend on your own taste and the stock around you. I like the taste of pickled mustard and sour beans. On that day, there were just a lot of steamed stuffed buns filled with dried Chinese toon meat. You can cut some small sausages or something. You can also sprinkle Chinese cabbage and chives to make them fragrant The ingredients should be easy to cook and sprinkle a little, throwing too much would be a bit overwhelming; 4. If it's not crispy, it can be replaced by other crispy things. It's hard to find. There must be potato chips at home, and the sauce depends on personal taste. That day, we used Haitian soybean sauce. In fact, it's the most important thing for our family to like it.

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Shan Dong Za Liang Jian Bing