CN110663741A

CN110663741A - Preparation method of pancake crisps

Info

Publication number: CN110663741A
Application number: CN201910928264.6A
Authority: CN
Inventors: 李君廷
Original assignee: Shandong Qingyi Baima Catering Management Consulting Co Ltd
Current assignee: Shandong Qingyi Baima Catering Management Consulting Co Ltd
Priority date: 2019-09-28
Filing date: 2019-09-28
Publication date: 2020-01-10

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of pancake crisps. Firstly, mixing eggs and salt, and then beating the mixture into paste by using an egg beater; then, the sugar, the salad oil and the water are boiled into sugar liquid; then mixing flour, sugar solution, gelatin, and pasty egg, adding a certain amount of water, kneading dough, adding a certain amount of yeast during kneading dough, and fermenting; after dough kneading is finished, the fresh-keeping film is covered on a warm place to ferment to about 1.2 times; after the dough fermentation is finished, flattening the dough; spreading the dough, brushing a layer of peanut oil on the surface, and cutting into a dough by using a small frying knife; heating peanut oil with strong fire to eight degrees of heat, pressing the dough into a rectangular dough sheet with one size long and six inches wide, randomly cutting a plurality of small openings on the dough sheet with a tool tip, lifting the dough sheet with two hands, dipping the dough sheet into hot oil for two times to facilitate forming, putting the dough sheet into oil, frying the dough sheet until the two sides are brown, and fishing out. The invention has no chemical additive, is more nutritious and healthy, and is suitable for large-scale popularization and use.

Description

Preparation method of pancake crisps

Technical Field

The invention belongs to the technical field of food processing, relates to pancakes, and particularly relates to a preparation method of pancake crisps.

Background

The pancake is one of the traditional staple foods in northern areas of China, the traditional pancake is prepared by fully soaking wheat in water, grinding the wheat into paste, and baking the paste on a griddle into a round shape, and the pancake is usually prepared from coarse grains in old times and is prepared into paste by mixing fine flour and water. The baked cake has less water and is dry, the shape is like cow leather, the cake can be thick or thin, the cake is convenient to stack, the taste is chewy, and the cake is hungry after eating. The pancake is chewed for a long time, so that the pancake can promote the production of body fluid, invigorate the stomach, promote appetite, promote facial nerve movement, is beneficial to keeping the health of vision, auditory and olfactory nerves, and delay aging, and is an excellent health food.

The crisp is thin and crisp as the name implies, but thin and not broken, crisp and not tough, and is fragrant, crisp and delicious. The existing crisp dough is prepared by grinding alum, refined salt, alkali flour and warm water together by a mallet, immediately pouring flour and the warm water into the mixture to be kneaded into dough, then spreading the dough, folding the dough into three folds in transverse and vertical directions, putting the dough into a basin, covering the basin with a wet cloth and softening the dough for 6 hours, brushing a layer of peanut oil on the dough into large dough blocks with the thickness of eight minutes after the dough is softened, and cutting the dough blocks into a dough by a small frying knife. Heating peanut oil with strong fire to eight degrees of heat, pressing the dough into a rectangular dough sheet with one size long and six inches wide, randomly cutting a plurality of small openings on the dough sheet with a tool tip, lifting the dough sheet with two hands, dipping the dough sheet into hot oil for two times to facilitate forming, putting the dough sheet into oil, frying the dough sheet until the two sides are brown, and fishing out.

Although alum is used as a food improver and a leavening agent, the chemical composition of alum is aluminum potassium sulfate and contains aluminum ions, so excessive intake of alum can affect the absorption of iron, calcium and other components of a human body, cause osteoporosis and anemia, and even affect the development of nerve cells.

Disclosure of Invention

Aiming at the technical problems of the thin crisp using alum, the invention provides a preparation method of the thin crisp pancake, which has the advantages of reasonable formula, simple method and convenient operation and can achieve the effect of using alum.

In order to achieve the purpose, the invention adopts the technical scheme that the invention provides a preparation method of pancake crisps, which comprises the following effective steps:

a. firstly, mixing eggs and salt, and then beating the mixture into paste by using an egg beater;

b. then, the sugar, the salad oil and the water are boiled into sugar liquid;

c. then mixing flour, sugar solution, gelatin, and pasty egg, adding a certain amount of water, kneading dough, adding a certain amount of yeast during kneading dough, and fermenting;

d. after dough kneading is finished, the fresh-keeping film is covered on a warm place to ferment to about 1.2 times;

e. after the dough fermentation is finished, flattening the dough;

f. spreading the dough, brushing a layer of peanut oil on the surface, and cutting into a dough by using a small frying knife;

g. heating peanut oil with strong fire to eight degrees of heat, pressing the dough into a rectangular dough sheet with one size long and six inches wide, randomly cutting a plurality of small openings on the dough sheet with a tool tip, lifting the dough sheet with two hands, dipping the dough sheet into hot oil for two times to facilitate forming, putting the dough sheet into oil, frying the dough sheet until the two sides are brown, and fishing out.

Preferably, the sugar, the salt and the salad oil are mixed according to a mass ratio of 1: 1: 1 in a ratio of 1.

Preferably, the addition amount of the gelatin is 0.5 to 2.5% of the total mass.

Preferably, the flour is medium-gluten flour or low-gluten flour.

Compared with the prior art, the invention has the advantages and positive effects that,

1. the invention provides a method for preparing crisp pancake, which utilizes the matching of pasty eggs and yeast to replace the use of the traditional alum, utilizes gelatin to lock the moisture of dough, and ensures that the fried crisp pancake is more crisp.

Detailed Description

In order that the above objects, features and advantages of the present invention can be more clearly understood, the present invention will be further described with reference to the following examples. It should be noted that the embodiments and features of the embodiments of the present application may be combined with each other without conflict.

In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, however, the present invention may be practiced in other ways than those specifically described herein, and thus the present invention is not limited to the specific embodiments of the present disclosure.

Example 1 this example provides a method for preparing a pancake crisp

Firstly, 5 eggs and 50g of salt are uniformly mixed, and then the mixture is beaten into paste by an egg beater, so that the paste eggs are utilized to generate a certain puffing effect, then 50g of sugar, 50g of salad oil and 300g of water are decocted into sugar liquid, and the main purpose of decocting the sugar liquid is to enable the fried thin and crisp food to be more crisp and to keep the crisp state for a long time.

Then mixing flour, sugar solution, gelatin and pasty egg, adding a certain amount of water, kneading dough, adding a certain amount of yeast during dough kneading, fermenting, wherein the addition amount of flour is about 500g, and then adding a proper amount of water.

The gelatin is the gelatin generally used in cooking, such as the gelatin prepared from ox bone, cow hide, shark cartilage, pig bone, pig skin and the like, the gelatin mainly has the function of forming a layer of protective film on the dough to reduce the volatilization of water in the dough, the water volatilization is caused because all the dough cannot be fried in a short time when the conventional pancake is baked, so that the taste is influenced, and the volatilization of water is prevented by adding the gelatin, so that the quality of the dough is ensured to be consistent.

When the gelatin content is less than 0.5 part by mass, the dough-adhered ingredient may be deformed or dehydrated during storage or frozen during frozen storage, and the texture may be reduced after cooking in oil. On the other hand, if the content of gelatin exceeds 2.5 parts by mass, the taste of the resulting fried product becomes hard.

The yeast is used for puffing, and the dough does not need to be completely fermented, so that the dough is fermented to about 1.2 times of the original dough, and the yeast can be used for puffing without influencing the quality of the dough.

After the dough is fermented, spreading the dough with the dough, brushing a layer of peanut oil on the surface of the dough, cutting the peanut oil into a dough by a small frying knife, finally, burning the peanut oil to eight heats by a strong fire, pressing the dough into a rectangular dough sheet with one size and six inches wide, randomly cutting a plurality of small openings on the dough sheet by a knife tip, lifting the dough sheet by two hands, dipping the dough sheet into hot oil for two times to facilitate forming, putting the dough sheet into the oil, frying the dough sheet until the two sides are brown, and taking out the dough.

Example 2 this example provides a method for preparing a pancake crisp

The above description is only a preferred embodiment of the present invention, and not intended to limit the present invention in other forms, and any person skilled in the art may apply the above modifications or changes to the equivalent embodiments with equivalent changes, without departing from the technical spirit of the present invention, and any simple modification, equivalent change and change made to the above embodiments according to the technical spirit of the present invention still belong to the protection scope of the technical spirit of the present invention.

Claims

1. A method for preparing pancake crisps, which is characterized by comprising the following effective steps:

b. then, the sugar, the salad oil and the water are boiled into sugar liquid;

e. after the dough fermentation is finished, flattening the dough;

g. heating peanut oil with strong fire to eighty percent of heat, pressing the dough into a rectangular dough cover with one size long and six inches wide,

the knife tip can be used for freely making a plurality of small openings on the dough cover, the dough cover is lifted by two hands and is firstly put into hot oil to be dipped for two times,

to facilitate forming, putting into oil, frying until the two sides become brown, and taking out.

2. The method for preparing pancake crisps according to claim 1, wherein the sugar, the salt and the salad oil are mixed in a mass ratio of 1: 1: 1 in a ratio of 1.

3. A method of preparing pancake crisps according to claim 2, wherein the gelatin is added in an amount of 0.5-2.5% of the total mass.

4. A method of preparing a pancake crisp according to claim 3 wherein the flour is medium or low gluten flour.