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How to make Binzhou pot cake taste better?

Fermentation control: the dough needs to be fermented properly to increase the fluffiness of the cake. Fermentation time should not be too long, otherwise the dough will become sour due to the excessive action of yeast, affecting the taste. At the same time, the temperature and humidity of the fermentation environment should also be suitable to ensure that the dough can be fermented evenly.

Pay attention to the selection of materials: flour is the basis for making pot cakes. High-quality wheat flour should be selected to ensure the delicate taste of the cakes. At the same time, according to personal taste, you can add some corn flour or mung bean powder to increase the aroma and nutrition of the cake.

First of all, the production of Binzhou pot cake needs to prepare the following materials: flour, water, salt, chopped onions, eggs, oil and so on. Among them, the flour should choose high-quality wheat flour to ensure the taste and quality of the pot cake. Noodles: pour the flour into a basin, add the right amount of water and salt, stir well and knead into a dough.

Classic Binzhou pot cake: flour: choose high-quality wheat flour, add the right amount of water and form the dough, wake up for a period of time, roll the dough into a very thin crust. Eggs: beat the eggs in a pan, cover the rolled dough over the eggs, fry slowly over low heat until the eggs are set, and the dough is golden and crisp.

Slice: cut the rolled pot cake into slices of appropriate thickness to make it easier to eat and taste. Out of the pot: put the chopped pot cakes on a plate and serve. Although the production method of Binzhou pot cake seems simple, it still needs to master certain skills in order to make it delicious.

Do you have any simple recommendations for Binzhou pot cakes?

1. Pancakes: pour a little cooking oil into the pan, heat up and put in the pan cakes. Fry over medium heat until one side is golden and crisp, then turn over, and the other side can be fried until golden. Out of the pan: the pan cakes fried on both sides are gently taken out with a shovel and placed on oil-absorbing paper to remove excess oil.

2. Meat pancake: dough crust: also roll into thin slices and fry until half-cooked. Minced meat: evenly sprinkle a layer of minced meat on the dough, then cover with a thin layer of egg liquid, and continue to fry until golden on both sides. Vegetables: fresh vegetables such as lettuce and cucumber strips can be added to increase taste and nutrition.

3. Put the wrapped pot cakes into the pan and fry them over low heat. Turn one side until golden brown, and the other side until golden brown. After frying both sides, you can cover and simmer for a while to let the inside of the pot cake be thoroughly cooked. Take the pan out of the pan: take out the fried pan cake carefully with a shovel and put it on oil-absorbing paper to remove excess oil.

4. Slice: cut the rolled pot cake into slices of appropriate thickness, so that it is easier to eat and taste. Out of the pot: put the chopped pot cakes on a plate and serve. Although the production method of Binzhou pot cake seems simple, it still needs to master certain skills in order to make it delicious.

5. First of all, the production of Binzhou pot cake needs to prepare the following materials: flour, water, salt, chopped onions, eggs, oil and so on. Among them, the flour should choose high-quality wheat flour to ensure the taste and quality of the pot cake. Noodles: pour the flour into a basin, add the right amount of water and salt, stir well and knead into a dough.

How do you make the crust of pot cakes?

1. Seasoning: sprinkle chopped onions, sesame seeds and other auxiliary ingredients on the baked dough to increase taste and nutrition. Then roll it up from one end and roll it into a cylinder. Slice: cut the rolled pot cake into slices of appropriate thickness to make it easier to eat and taste. Out of the pot: put the chopped pot cakes on a plate and serve.

2. First of all, the production of Binzhou pot cake needs to prepare the following materials: flour, water, salt, chopped onions, eggs, oil and so on. Among them, the flour should choose high-quality wheat flour to ensure the taste and quality of the pot cake. Noodles: pour the flour into a basin, add the right amount of water and salt, stir well and knead into a dough.

3. Crust making: when making the crust, we should pay attention to the uniform thickness, the edge should be slightly thinner than the middle, so that it is not easy to break the crust when wrapping, and at the same time, it can ensure the uniform heating when baking. Baking heat: the heat should be controlled when frying pan cakes, first fry both sides of the cake over medium heat until light yellow, and then slowly fry over low heat.

4. The practice of pot cakes 1. Add water to the flour and form a soft dough, make two small cakes, brush the oil, put the oily side together, roll into pancakes about 30 centimeters in diameter, bake and set aside. 2. Fry the tofu, put in the chopped pork head, add the egg liquid, stir-fry with salt, sprinkle with minced coriander to form the stuffing.