Why are the egg pancakes so hard? Why are the egg pancakes so hard?

As we all know, egg pancakes are a popular snack food. There are many ways to make them, and they have rich flavors. They taste very good and are loved by people. Many people make egg pancakes at home. Some people make egg pancakes that are a bit hard. So what is the reason for the hard egg pancakes? Let's take a closer look!

Why is the egg pancake so hard?

1. Too much flour

Too much flour will make the pancake hard, so we need to pay attention to the ratio of eggs, flour and water when making pancakes. In my personal experience, the ratio is: 2 eggs, 50 grams of flour, 150 grams of water. We should pay attention to the specific ratio, which is also related to the flour you use. High-gluten flour and low-gluten flour are also different, so when making it, we need to see whether the prepared batter can flow smoothly from the spoon when scooped up with a spoon.

2. Frying for too long

When frying omelets, please note that if the omelets are fried for too long, the water will evaporate and the omelets will become hard. So the correct way to make them is: put the egg batter into the frying pan, turn it over and fry it for about 10 seconds. I usually use an electric baking pan: put the egg batter in and the light will automatically turn off and wait for about 5 seconds before it is cooked! And the omelets will taste worse if they are fried for too long! When frying, you can see the batter forming!

3. The flour is not thoroughly mixed

When we make the batter for egg pancakes, if the flour is not thoroughly mixed, it will be granular and the egg pancakes will be hard. The correct method is: Be sure to break the eggs in advance. If the eggs are not thoroughly broken up, the flour will easily form lumps and it will be difficult to break them up when stirred. When I made egg pancakes myself before, the eggs were not thoroughly broken up, which wrapped the flour and made them granular and hard.

Tips for making egg pancakes

1. Remove tendons

The flour in the core of the wheat is one of the factors that make the pancake hard, so when making pancakes, there is a saying of scalding the dough. Scalding the dough is to make the dough just right. This rule is ignored when making wet egg pancakes.

2. Retain water

The moisture of the dough is very important. Whether it is hot noodles or wet egg pancakes, the right amount of moisture is crucial. The dough should be left to rest after kneading to allow the moisture to fully blend into all places.

3. Temperature control

The temperature must be moderate when making pancakes. If it is too high, the pancakes will become mushy. If it is too low, the pancakes will evaporate moisture for a long time and become undercooked and hard. In addition, the pancake-making vessel must be able to effectively lock in moisture to achieve a steaming effect.

4. Suitable oil

Oil will produce a frying effect, so the combination of oil and water is critical.

How to make egg pancakes

Prepare ingredients: 2 eggs, 50 grams of flour, 150 grams of water

Seasoning: 3g salt, 1g MSG, 1g chicken powder

Preparation method:

1. Remove the yellow leaves and roots of the leek, wash it clean, drain the water and cut it into small pieces with a knife for later use; beat the eggs in a bowl, add the leek, season with salt, beat with chopsticks, and stir the eggs thoroughly (the eggs must be broken, otherwise adding flour will easily make the flour granular)

2. Then add 150 grams of prepared water, and then pour in the flour. Use chopsticks to stir evenly. (Note: When stirring the flour, we must add water first, then flour, so that the flour will not be stirred into lumps)

3. After the pan is heated, add oil. When the oil temperature is high enough to feel the temperature when you put your hand on it, put in a spoonful of batter and turn the pan or spread it flat with a spoon. (Note: put the batter in after the pan is heated so that it is not easy to stick to the pan)

4. After frying one side until it is shaped, put some black sesame seeds on the top and turn it over to make sure both sides are shaped. Then the egg pancake is ready to be served. (The egg pancake can be turned over after it is shaped. At this time, the pancake is not easy to fall apart. If it is turned over too early, it will break easily.)

Egg pancake making skills

1. Make sure to use a low heat;

2. After mixing the dough with boiling water into a thin paste, be sure to let it cool before beating the eggs;

3. After mixing with the eggs, you also need to add a spoonful of olive oil to the batter, so that the dough will not easily dry out. And because there are salt and eggs in it, the spread omelet will be very elastic.