What does pancake mean?

Question 1: What does it mean to bake pancakes on the bed? Does it often appear in novels? Tossing and turning and being unable to fall asleep is usually used when something is on your mind and you have insomnia.

Question 2: What is the code word for pancakes? The two of them are tossing and turning like pancakes. What else can it mean? Exercise in bed.

Question 3: What does pancakes mean? Tossing and turning like pancakes and unable to sleep is usually used when someone has something on their mind and has insomnia

Question 4: What does pancake mean? Pancake:

Pancakes made from thin batter, mainly composed of flour (such as wheat or buckwheat) and liquid, fermented by yeast and repeatedly baked on both sides in an iron plate

The main raw material of pancakes is flour, supplemented by eggs, sesame seeds, green peppers, green onions, etc. It is one of the traditional Han pasta that is loved by the people and can be paired with various meats, eggs, and vegetables. Eat together. The main nutrients are carbohydrates, proteins, fats, etc., which are sufficient and rich in nutrition. Commonly used flour processing methods include steaming, boiling, frying, roasting, roasting, etc. Different production methods lead to different degrees of nutrient loss. There is less loss of nutrients in pancakes.

Question 5: What is the meaning of pancake? The main raw material of pancake is flour, supplemented by eggs, sesame, green pepper, green onion, etc. It is one of the traditional pasta of Han nationality and is loved by the people. It can be Eat with a variety of meat, eggs, and vegetables. The main nutrients are carbohydrates, proteins, fats, etc., which are sufficient and rich in nutrition. Commonly used flour processing methods include steaming, boiling, frying, roasting, roasting, etc. Different production methods lead to different degrees of nutrient loss. There is less loss of nutrients in pancakes.

Question 6: What does "three flips and six turns" of pancakes mean? The "three" and "six" in "three flips and six turns" cannot be understood simply as fixed numbers, but can be understood as multiple times. When frying pancakes, fold both sides several times, and turn them once while baking so that the baked pancakes are evenly heated and the pancakes will taste good (obviously, the number of flips should be less, so that they can really be heated, and when turning Also, the frequency should be about the same, so that the color of the baked cakes will be similar).

Question 7: How to knead the dough for pancakes:

Add a little salt to cold water to make it softer. It needs to wake up for 3-4 hours. When kneading, Use chopsticks and a needle to stir until there is no dry dough. Knead it again and it's ready. I learned this while working in a restaurant. It's delicious.

How to make pancakes:

It’s crispy because there’s a lot of oil.

It’s easy to make layers. Thin the dough, brush the oil evenly, fold it layer by layer, and do it again until it’s thick. The oil will be separated in the middle and the noodles won’t stick together. , the layers will naturally form after heating. .

How to make flour softer:

1. Pour the flour on the chopping board, add a cup of boiling water (it must be boiling water, hot noodles are softer), and prepare a pair of chopsticks (For stirring flour, of course, if you think your hands are not afraid of boiling water, you don’t have to prepare it).

2. Pour water little by little and stir with chopsticks at the same time to make the flour form fluff (the water must be poured slowly and the stirring must be fast, otherwise the flour will form into large chunks and it will be overcooked) ), and at the same time, pull the flour that has formed into a floc to one side, out of the way.

3. When the flour has all formed into a fluffy shape, you can put down the chopsticks and let the flour cool down (don't let it cool completely, just cool enough that it feels warm to the touch, not hot).

4. Knead the flour into dough and knead until you feel the dough is strong enough to wake up.

5. Wake up for about 15 to 20 minutes, knead it again, and use a rolling pin to roll it into a large piece. The thinner the better.

6. Pour a little salad oil on the surface, fold the four sides of the surface towards the center, dip it in the salad oil (the purpose is actually to spread the salad oil evenly), and then sprinkle salt and pepper evenly ( Don’t sprinkle too much. If you like sweet food, you can sprinkle sugar, but it must be soft white sugar (white sugar particles are too big).

7. Roll up the dough from one side, roll it into a long strip, and cut it into several pieces with a knife (not too big, as the cake will be difficult to bake if it is too big).

8. Pinch both ends of the cut out pieces (the purpose is to prevent the salad oil rolled inside from leaking out), ball them up, and use a rolling pin to roll them into cake shapes (it is recommended not to be too thin, or bake them too thin) It will be crispy when it comes out, but not soft enough. Of course, if you like shortbread, that's another matter).

9. It’s finally ready to bake. Put more oil in the pan. When it’s 50% hot, you can put the cake in. It’s best to use medium to small heat and watch the middle of the cake swell (like blowing up a balloon). (the same), you can turn it over. When it becomes puffy, turn it over again. Flip it three times at a time, that is, sear both sides of each side. The cake will turn yellow and it is ready to be cooked.

Adding method and ingredients:

1gt; pancake ingredients: 3 cups of flour, 1/2 cup of boiling water, 2 eggs; 1 tsp each of lard and salt, 1 cup of cold water

Instructions:

1. Pour boiling water into the flour, stir gently, then add the eggs and mix evenly and carefully knead into a dough. The softness and hardness can be adjusted by water and flour. If it's too sticky, add more flour; if it's too dry, add cold water, and let it sit for about 20 minutes after mixing.

2. Roll the dough into a long strip, grease the entire strip, and divide it evenly into 10 equal parts. Apply oil and stretch the dough. Overlap the dough into a spiral shape. Flatten it again and spread it out into a 0.5 cm thick round cake. Heat the pan until it is cooked. Place the dough in a dry pan and bake it over low heat for about 10 minutes. Take it out when eating. Then from the periphery to the middle, press and loosen it with palms together up and down to form crispy and delicious pancakes.

2gt; Add ingredients

There are many methods, and there are many on the Internet. I will talk less about some first.

Add less onions, salt, and oil. Make scallion pancakes,

wrap in shredded radish, make radish pancakes,

wrap in sugar or bean paste or meat filling, make sugar pancakes, bean paste pancakes, meat pancakes,

Add more water, eggs, and salt to make a thin batter, and make egg pancakes.

Make the batter thicker, add spicy cabbage, leeks, hot sauce, sugar, and salt to make Korean spicy cabbage pancakes. ,

Same as above, without adding spicy cabbage or squid, make seafood pancakes.

Another kind of shredded radish pancake, add ham, shrimp skin, and flour to the shredded radish and fry it into pancakes

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How to make pancakes and techniques:

Grind the flour, add a little salt, use warm water to make a neutral dough, knead it into a smooth dough, let it stand for serving, add 2 dough ingredients Use the scooping method to roll out the dough into thin slices and put it into the oil dough (soybean oil plus flour). After folding, stretch it into a long strip. Start from one end and flatten it to the other end to make a pancake mat. Start from the beginning. Start rolling, roll it into a straw hat shape, flatten it and roll it into a round shape, put it in the pan and bake it until cooked

When kneading the dough, add some eggs and a little cooking oil to make it taste better

2: First of all, the noodles should be good, which mainly means that the gluten should be higher. The better the gluten, the chewier the cake will be. Secondly, there should be some tools, which mainly means having a pan, preferably with a short rim. Otherwise, it will be difficult to put it up; the most important thing is to mix the dough: kneading the dough...gt; gt;

Question 8: How to mix the dough for pancakes? 1. Warm water kneading method

It is the main method of making homemade pancakes, scallion pancakes, pies and other pancakes. Warm water kneading means mixing flour with 40-50 degree warm water to make a soft dough. Pasta products. Kneading the dough with warm water can change the properties of the dough. Because the starch and gluten protein in the flour meet the warm water of 40 to 50 degrees, the starch will begin to gelatinize, thereby destroying the gluten in the flour and weakening the elasticity. . Therefore, the two proteins become soft and gluten-free when heated, making it easy to bake and roll out cakes without elasticity. Mature cakes are soft and fragrant, with distinct layers, charred on the outside and tender on the inside.

2. Boiling water kneading method

Also known as hot noodles. Hot noodle products are soft, chewy and non-sticky to the teeth.

Mainly used for making pancakes and gluten cakes. To knead noodles with boiling water, mix flour and boiling water together and stir, then add 50 to 100 grams of cold water and knead into hot noodles. This is because the boiling water mixes the noodles and heats the starch in the flour. It turns into a paste, and the protein solidifies when heated, reaching half-cooked. Can be used to make steamed dumplings, pot stickers, pancakes, cat ears, etc.

3. Hot and cold mixed noodle method

4. Oil noodle method

Suitable for making shortbread. Oil noodle refers to using flour and oil. Mix together and knead into a fine oily dough. Oil dough is called puff pastry. It generally cannot be used alone, but is used as "water and oil dough". For pastry noodles, it is best to use grease refined from pig suet. It is better to choose grease refined from boss oil. Because suet is more viscous and has good oiliness, the finished product made with it has a beautiful appearance, is crispy and has distinct layers.

5. Preparation of the oil surface The oil surface has the characteristics of crisping and layering

Mix the appropriate amount of oil, water and flour. Generally, 500 grams of flour, 200 grams of water, and 100 grams of oil are added. When kneading dough, mix oil and water and then pour them into the flour together. If you add oil first and then add water, or add water first and then add oil, it will not be easy to mix well. When kneading the dough, knead and knead it repeatedly to prevent the dough from cracking.

6. Preparation of dry oil noodles. The function of dry oil noodles is to shorten the dough.

Use oil to knead the noodles completely, without adding water. Generally, 500 grams of flour are mixed with 250 grams of oil. The method of kneading this kind of dough is to pour oil into flour and roll it on the cutting board to form a ball.

7. Preparation of egg and noodles

Egg and noodles are prepared by mixing eggs, oil, sugar, water and flour. When making pure egg noodles, 300 grams of egg liquid is usually added to 500 grams of flour. When kneading dough, add eggs, mix eggs, and knead to make the flour and egg liquid condense into dough, and then knead again. Oil, eggs and noodles, the percentage of oil and egg liquid is 20% oil and 80% egg liquid. Sometimes a little water can be added. If you need to add sugar, mix it with egg liquid and oil and stir. Knead the oil, eggs and dough repeatedly until the dough is smooth and does not stick to your hands. Water egg dough is prepared with egg liquid, water and flour. Generally, 150 grams of egg liquid and 150 grams of water are added to the flour for 500 yuan. If adding sugar, reduce the amount of water.

Question 9: What does flipping pancakes mean in Chinese slang? In a book called The Beauty of Programming, there is a question about flipping pancakes. You can find out by searching on Baidu