Shandong Grain Pancakes: Relying on This Technique This Year
How to make Shandong Grain Pancakes
Tools: One tricycle, one pancake stove, one 0.8-inch thick steel plate with a diameter of 40-48cm, a spatula, a scraper, a bucket, a spoon, and various accessories.
Ingredients: Wheat flour, corn flour, soybean flour, and water.
Mixing the batter: 500g of wheat flour + 50g of soybean flour + 50g of corn flour. Mix well, add an appropriate amount of water and flour. The initial amount of water should not be too much, otherwise the batter will be too thin, affecting the pancake making. The viscosity of the batter can be adjusted according to the speed at which the pancakes are made. If the pancakes are made quickly, the batter can be made thicker, because the thicker batter evaporates water faster when the pancakes are cooked, making the pancakes cook faster.
Batter resting: After the batter is mixed, let it rest for 30-40 minutes, and stir it a few times during the resting process to completely dissolve any un-dissolved flour lumps.
Crisp Pancake Preparation: Order rectangular dough strips (20x10cm) from the place where dumplings are made, specifying that the dough strips should be made with less water and thin skin. This will save oil during frying. After the dough is made, heat vegetable oil and put the dough into it until golden yellow, then take it out and drain the oil.
Sweet Sauce Ingredients: (Mountain Lotus, Cardamom, Nutmeg, White Ginger, Big Fennel, Black Pepper, Lesser Fennel, Ginger, Cinnamon, Cloves, Bay Leaf) Grind into powder, plus thirteen spices red sauce, bean sauce, sesame paste, MSG, chicken powder, divided into portions.
Production method: Boil 1000g of water with 20g of seasoning powder, then add 100g of bean sauce and thirteen spices sauce until it boils, then pour the prepared powder into the pot and boil it, then add sesame paste.
Pancake making technique: If you have never made pancakes before, it is best to: 1, make thin batter, use high heat to burn the steel plate, first use the scraper to practice the hand operation on the stove surface. Use a small amount of batter, just make a portion of the pancake in the middle of the pot to practice. Make 2-3 more, then gradually increase the area of the batter made, if you can make a large and uniform pancake, finally practice making thin pancakes. Step by step, gradually progress do not rush.
When making pancakes, the angle of the scraper and the stove surface should be as small as possible, the pancake scraped will be thicker. The closer the scraper and the stove surface are, the thinner the pancake scraped will be. The heavier the hand presses the scraper when making the pancake, the thinner the pancake will be, and the lighter it presses, the thicker the pancake will be.
