How to make multi-grain pancakes crispy? Tips for making multi-grain pancakes crispy

When you are at home on weekends, you may want to get up early and make a rich breakfast for your family, mainly multi-grain pancakes! But many newcomers do not make multi-grain pancakes crispy. What is the reason? What are the techniques to make multi-grain pancakes crispy? Please continue to open the Encyclopedia Knowledge Network and read on!

Contents of this article

1. How to make crispy multi-grain pancakes

2. Tips for making crispy multi-grain pancakes

3. Why do multi-grain pancakes always stick to the pan?

How to make crispy multigrain pancakes

Baking ingredients: 50 grams of whole wheat flour, 50 grams of flour, 50 grams of cornmeal, and 230 grams of water.

Ingredients: 50 grams of green onions, 100 grams of leeks, 3 eggs, and 2 sausages.

Seasoning: a little salt, a little sweet bean sauce, a little oil.

Baking process:

1. Prepare all the ingredients and sprinkle some salt on them.

2. Prepare and chop the green onion, leek and ham.

3. Mix the noodles with water into a paste.

4. Brush a little oil in the pan and spread it into a thin pancake.

5. Pour an egg on top and spread it flat.

6. Sprinkle chopped chives, green onions, and ham, and place crackers on top.

7. Brush sweet bean sauce all around.

8. Wrap while hot.

Tips for making crispy multigrain pancakes

1. Knead the dough until it is moist

Knead the dough for a while longer to allow it to develop gluten, so that it is easier to roll out into a thin layer.

2. Roll the dough thinly

Everyone knows that crispy sheets are famous for their thinness. So you must try to roll the crispy sheets as thin as possible so that they will be easy to fry.

3. The firepower should be even

The fire should be even when frying the crispy food. How do you know if you fry it too hard or too soft? Generally, it takes about 10 seconds to fry the crispy food in the picture. Fry the front side once, then fry the back side. It takes about 10 seconds in total. If the color is not colored after 10 seconds, it means the fire is not strong enough. If it is burnt, it means the fire is too strong.

4. Cut in the middle

Fried dough will expand under high temperature, so you should cut the dough one or two times in the middle without cutting it off. This way, it will not expand too much when frying.

Why do multi-grain pancakes always stick to the pan?

Their pans have been used for making pancakes all the time, and have been conditioned by oil. Your pan is new, so it will stick. Non-stick pan. Another way is to heat the pan first, then apply a thin layer of oil, wait for the oil to be absorbed by the pan, then pour in a little more oil, and then pour the dough. The pans used to make pancakes outside are also brushed with oil, but they are not brushed one by one, so you can't see them adding oil.