How to make pancake batter crispy

Among the daily meals, one of the most popular types of cakes is pancakes. They are delicious, soft and hard, suitable for all ages. They can be eaten with juice or with other ingredients, such as shredded potatoes, shredded radish, pickled mustard tuber, shredded kelp, or other stir-fried vegetables. Northeastern people also like to eat them with green onions. It’s mainly up to you to eat according to your own taste. This article briefly introduces how to make pancake batter crispy.

In daily life, many people especially like to eat pancakes. In fact, whether the pancakes are delicious or not has something to do with the batter. So how do you make pancake batter so it’s chewy and non-sticky? The editor will answer for you below!

We all know that fried food generally needs to be coated with a layer of paste, called batter. So how do you make the batter for frying? What types of batter are there? Next, let’s take a look at how to make the batter with the editor!

How to make pancake batter chewy and non-sticky

Ingredients: 200g flour, 700g water, 3 shallots, 3 eggs, salt to taste

process:

1. Chop the green onion and set aside.

2. Add salt to the flour, pour in one third of water first, and start stirring the batter in one direction until there is no dry flour in the batter.

3. Add water little by little in batches, stirring in one direction until all the water is added and the batter is stirred until there are no particles.

4. Add the beaten egg liquid and stir.

5. The state of the mixed batter.

6. Add chopped green onion.

7. Brush the frying pan with oil, add a little oil, scoop a spoonful of batter into the middle of the keyboard, pick up the frying pan and turn it in circles to spread the batter. Cook over medium-low heat. When one side is cooked, the edge will rise. Turn it over along the raised edge and fry the other side.

hint:

1. The batter should be neither thick nor thin. If it is too thick, the pancake will not be spread thinly and will have cracks. If it is too thin, it will not take shape.

2. If you want it to be chewier, just put an egg in it, and then you will need to add a little more water. The ratio of flour to water is roughly like this. When the final batter is scooped up with a spoon, the consistency should be able to form a line when poured down. If you are making cold noodles, it should be thicker than this.

How to make batter for frying

The batter is divided into two types: dry batter and wet batter. The former has a crispy texture after frying, while the latter has a soft texture after frying. Dry batter is made by adding starch and water to low-gluten flour, while wet batter is made by adding eggs and water to low-gluten flour. Dry paste is suitable for dishes that are fried and then further seasoned, such as stir-fried prawns, stir-fried pork tenderloin, and deep-fried eggplant boxes. Wet paste is suitable for dishes that are fried and eaten directly without further seasoning, such as cumin chicken fillets, pepper and salt pork slices, and sesame fish fillets.

Types of batter

1. Egg white paste, also called egg white paste, is made from egg white and water starch. It can also be made with eggs, flour and water. You can also add an appropriate amount of baking powder to help it rise. The egg white does not need to be beaten during the production process. Just stir it evenly into the flour and starch. It is generally suitable for soft frying, such as soft fried fish strips, soft fried mushrooms, etc.

2. Egg foam paste is also called Korean paste or snow-coated paste. Use chopsticks to beat the egg white in one direction until bubbles form and the chopsticks can stand upright in the egg white. Then add dry starch and mix into a paste. The dishes made with it have a full appearance and a soft texture on the outside and tender on the inside. It is generally used for special deep-frying, such as: Korean prawns, silver squid strips, etc. It can also be used for poultry and fruits, such as: Korean chicken legs, fried lamb tails, bananas stuffed with sand, etc. When making egg foam batter, in addition to the beating technique, you must also pay attention to adding starch, otherwise the batter will easily produce water and the dish will be difficult to make.

3. Egg yolk paste is made by mixing egg yolk, flour or starch and water. The dishes prepared are golden in color and are generally suitable for cooking methods such as deep-frying, stir-frying, etc. After deep frying, the food is crispy on the outside and fresh on the inside. You can dip it in seasoning when eating.

4. Whole egg batter is made by mixing whole eggs with flour or starch and water. It is easy to make and is suitable for frying sugar-coated dishes. The finished product is golden in color, crispy on the outside and tender on the inside.

5. Coat the ingredients with a layer of dry starch or dry flour before coating them with batter, and then coat them with a layer of batter. This method is adopted to solve the problem that some raw materials contain high water or oil content and are not easy to be coated with batter, such as: soft-fried chestnuts, candied apples, pot-sticked fish fillets, etc. This will ensure that the ingredients are evenly coated with batter and taste tender and fragrant.

6. Coat the ingredients with egg batter and breadcrumbs. First, evenly coat the ingredients with egg batter. Then, sprinkle a layer of breadcrumbs or sesame seeds, almonds, pine nuts, melon seeds, peanuts, walnuts, etc. on the surface of the batter. For example, fried pork chops, sesame fish fillets, etc. will make the fried dishes especially crispy.

7. Water-based paste is made by mixing starch and water. It is simple and convenient to make and has a wide range of applications. It is mostly used in cooking methods such as dry frying, roasting, sautéing, and stir-frying. The dishes prepared are golden in color, crispy on the outside and tender on the inside, such as: dry-fried pork tenderloin, stir-fried fish fillets, etc.

8. Baking powder paste: First add appropriate amount of baking powder to flour and starch and mix well (the ratio of flour to starch is 7:3), then add water to mix. Use cold water in summer and warm water in winter, then stir with chopsticks until small bubbles of uniform size appear. Add a few drops of wine to the paste before use to increase smoothness. It is suitable for frying sugar-coated dishes, because the dishes have a high water content. The batter shell will be relatively hard after frying with baking powder, which will not cause water overflow and affect the quality of the dishes. The appearance will be full, rich and smooth, golden in color, crispy on the outside and tender on the inside.

9. Crispy batter is made by adding 17% lard or salad oil to the batter and mixing it. It is generally suitable for deep-frying or dry-frying dishes. After cooking, the dish is crispy, fragrant and plump.

10. Korean paste, also known as egg paste, is made from egg whites. It can be used as a batter for dishes, or as the main ingredient in flavored dishes.