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Skimming is famous for being the most time-consuming and difficult work to do during the holidays.

This is because the ingredients have to be dipped in pancake powder, then dipped in egg water, and baked one by one.

People say that when you sit in front of a hot grill grilling countless pancakes, your back hurts, your arms hurt, and the smell of oil makes your head hurt.

So, I'm going to start using SBP (Standard Breading Procedure) that I learned in culinary school.

In the past, money (https://blog.naver.com/40075km/222637868391 ) I was quite satisfied while making it, so this time I expanded the scope to pumpkin pancakes, fish pancakes, and meat pancakes.

First of all, you will need two large bowls, two sieves, and several sheets of baking paper.

Pour the pancake powder into one bowl, and into the other bowl, pour the eggs that have been beaten with a whisk and strained through a sieve.

Cut the zucchini into equal thicknesses using a mandoline, pour in the pancake batter, mix thoroughly, and sieve to shake off any excess powder.

Then immediately add it to the egg, mix well, place it in a sieve to drain the excess egg water, and then place it on paper foil and you are ready.

Since it was a thin zucchini pancake, I only put it in the oven at 180 degrees for 10 minutes.

The time will vary depending on the material, thickness, oven power, and number of pancakes.

After 10 minutes, a plate of golden brown zucchini pancakes is ready.

Let it cool on a cooling rack and then place it in a container.

For fish pancakes, you need to sprinkle a little salt and remove as much moisture as possible with a paper towel.

Likewise, sprinkle it evenly with the pancake powder and then sieve it to remove any excess powder.

Add it to the egg water and filter it through a sieve and you are ready.

Place the fish pancakes on paper foil and bake in the oven at 180 degrees for 10 to 12 minutes.

When you take it out in the middle and check the core temperature with a thermometer, it should read over 70 degrees.

Once set, the pancake powder and egg water can be used continuously by changing the ingredients.

However, for hygiene reasons, it is recommended that the cooking order be vegetables-fish-meat.

The same goes for beef stew. Perhaps because the meat pancakes are wide, I spread them out on several sheets of foil.

The reason this method is good is that you can quickly prepare the ingredients by dusting them with powder and egg wash at once, and because the oven bakes them evenly, you can do other things without worrying about burning them, and you can minimize oil intake because you don't have to use cooking oil. There is an advantage to being able to do it.

You can finish preparing fish pancakes and meat pancakes in 10 minutes while grilling the first zucchini, and even finish washing the dishes while grilling the second zucchini.

After that, all you have to do is take out the well-cooked pancakes every 10 minutes.

Zucchini pancakes, fish pancakes, and beef pancakes were completed like this.

Perhaps because it is baked in the oven, it turns yellow rather than tan, like the color of a chick.

All types of pancakes dipped in pancake powder and egg mixture and baked can be mass-produced in this way.

Since oil is not used, it has less of a savory taste, but it is better to enjoy the original taste of the ingredients.

Above all, it has a tremendous effect in terms of saving time and effort.

If this method had been widely spread earlier, the holiday syndrome among mothers in our country would have been much less severe.