How to make pancakes crispy: hot topics and practical tips on the Internet
Recently, "How to make pancakes crispy" has become one of the hot topics in food, especially on short video platforms and food forums, triggering widespread discussions. The following is a structured guide compiled based on the hot topics on the Internet in the past 10 days. It covers key steps, frequently asked questions and data comparisons to help you make crispy pancakes easily.
1. The core points of crispy pancakes
| key factors | Function description | Recommended plan |
|---|---|---|
| Flour selection | High-gluten flour is more likely to form a gluten network | Mix medium and high gluten flour (ratio 3:1) |
| water temperature control | Affects dough extensibility | Knead dough with warm water at 60℃ |
| Pastry making | The key to layered crispiness | Lard + pepper powder (ratio 5:1) |
| Frying temperature | Determine the final taste | Put the pot into the pot at 180℃ and fry again for 10 seconds. |
2. Comparison of popular formulas (data source: Douyin/Xiaohongshu TOP5 videos)
| Blogger name | Wake up time | Pastry recipe | Crisp rating (user vote) |
|---|---|---|---|
| @老饭 Bone | 2 hours | Lard + five spice powder | 9.2/10 |
| @foodwriter王gang | 1 hour | Vegetable oil + sesame | 8.7/10 |
| @ayuansmall kitchen | 30 minutes | butter+salt | 8.5/10 |
3. Detailed explanation step by step
1. Dough mixing skills:Add 5g salt to 500g flour, pour 300ml warm water in batches, knead until the dough is smooth, then brush with oil and seal to proof.
2. Making puff pastry:Take 100g of flour, pour in 120g of hot oil (heated until smoking), stir quickly to form a paste, cool and then add spices.
3. Folding technique:Roll the rested dough into a rectangular shape, spread the pastry evenly and fold it in threes and fours to form at least 16 layers.
4. Deep frying secrets:When the oil temperature rises to 180°C (little bubbles will appear when inserting chopsticks), lower the pancakes into the pancakes and fry over medium heat for 90 seconds on each side, then remove and drain.
4. Solutions to common problems
| Problem phenomenon | Possible reasons | Solution |
|---|---|---|
| Hard taste | Over-kneading the dough | Use folding techniques instead of kneading |
| The layering is not obvious | Insufficient amount of pastry | Spread 15g of pastry on each cake base |
| Too much oil absorption | Oil temperature is too low | Precise temperature control using a thermometer |
5. Innovation Trends (Recent Hot Topics)
1.Air fryer version:After brushing with oil, bake at 200°C for 15 minutes, reducing the heat by 30% (Xiaohongshu popular notes)
2.Health Reform:Whole wheat flour + flaxseed oil combination, Douyin-related video views exceeded 5 million
3.Styling innovation:Spiral patterns, thousand-layer circles and other shapes are among the top 3 in the weekly list of Station B’s food area
Conclusion:By mastering the scientific proportions and process details, and using popular kitchen tools, you can make crispy pancakes that are comparable to professional stores. It is recommended to collect this guide and verify it in practice. Welcome to share your experience with the finished product!
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