Pancake
Print outA truly classic pan-fried steak with a vegetarian twist. Try this delicious recipe and see for yourself how we managed the texture and flavor combination.
Portions
Nutrition and climate performance
Portion size: 100g
Ingredients
Finished quantity
- 10,0 kg Pancake
Ingredients
- 3,0 kg Dry Simsubas
- 40 grams Garlic powder
- 120 grams Onion powder
- 120 gram Salt
- 16 grams Black pepper
- 16 grams Ginger
- 8 grams Allspice
- 16 grams Smoked paprika powder
- 70 grams Baking powder
- 550 grams Potato flour
- 550 grams Oatmeal
- 4,9 kg water
- 60 grams Chinese dark soy
- 0,8 kg Rapeseed oil
- 1,2 kg Yellow onion chopped or diced
- 80 gram Tomato paste
Instructions
Mixing:
- Mixing can be done in a Varimixer/Björn, in a cooking pot or by hand. When mixing in a cooking pot, do not forget to remove the side wing. We recommend a maximum of 20 kg of dry Simsubas per batch when mixing in a cooking pot. NOTE! When mixing with inferior stirring (saucepan or pre-mixing) make sure that the water, oil and all "wet ingredients" are mixed together a little before starting the stirring for best results.
Instruction:
- Mix the dry ingredients
- Then mix in all the other ingredients
- Start mixing at low speed and when all the liquid has entered the powder increase the speed.
- Ready after about 20 seconds in the Varmixer/Björn (when the dough has come together into a homogeneous mass) and about 1 minute in the cooking pot. Do not run for too long as the texture can become too tough.
- Shaping steaks by hand or in a mincing machine
- Quickly fry on a griddle or ipinium tray with rapeseed oil and then temper to 92 degrees at 110 degrees, 10% humidity
Tips:
- If you want more umami flavor, fry the onion in the rapeseed oil and then add the tomato paste at the last minute.