CN104095015A - Apple-vinegar pancake and making method thereof - Google Patents
Apple-vinegar pancake and making method thereof Download PDFInfo
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- CN104095015A CN104095015A CN201410370108.XA CN201410370108A CN104095015A CN 104095015 A CN104095015 A CN 104095015A CN 201410370108 A CN201410370108 A CN 201410370108A CN 104095015 A CN104095015 A CN 104095015A
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Abstract
The invention relates to apple-vinegar pancake. The apple-vinegar pancake is made of, by weight, 200-350 parts of glutinous rice flour, 70-100 parts of apple vinegar, 100-170 parts of warm water, 10-20 parts of honey, 20-40 parts of sugar, 3-5 parts of salt, 3-6 parts of baking soda and 7-15 parts of edible oil. The apple-vinegar pancake is mixed, kneaded, fermented and fried. The apple vinegar is added into ingredients and contains various mineral substances, amino acid, pectin and the like, so that the apple-vinegar pancake is rich in nutrients, and is good in flavor and taste with the honey.
Description
[technical field]
The present invention relates to the preparation method of food, espespecially a kind of apple vinegar thin pancake and preparation method thereof.
[technical field]
Thin pancake is a kind of traditional food for many years, is loved by the people.But traditional thin pancake ubiquity nutrition is poor, taste, the poor problem of mouthfeel, need further improvement.
[summary of the invention]
The object of the present invention is to provide a kind of preparation method of apple vinegar thin pancake, add apple vinegar, apple vinegar contains several mineral materials, amino acid, pectin etc., can softening blood vessel, health care, and collocation honey taste, mouthfeel are good.
A kind of apple vinegar thin pancake of the present invention and preparation method thereof adopts following technical scheme:
A kind of apple vinegar thin pancake of the present invention, is made up of the raw material of following weight portion: 200～350 parts of glutinous rice flours, 150～200 parts, flour, 70～100 parts of apple vinegars, 100～170 parts, warm water, 10～20 parts of honey, 20～40 parts of sugar, 3～5 parts of salt, 3～6 parts, sodium bicarbonate, 7～15 parts of edible oils.
A preparation method for apple vinegar thin pancake, concrete steps are as follows:
Step 1: get following raw materials in part by weight: 200～350 parts of glutinous rice flours, 150～200 parts, flour, 70～100 parts of apple vinegars, 100～170 parts, warm water, 10～20 parts of honey, 20～40 parts of sugar, 3～5 parts of salt, 3～6 parts, sodium bicarbonate, 7～15 parts of edible oils.
Step 2: honey, salt, sodium bicarbonate are put into warm water and dissolve, make mixed liquor;
Step 3: glutinous rice flour and flour are poured in basin and stirred, then mixed liquor is poured in basin gradually, stir into flakes, then apple vinegar is poured in basin and stirred;
Step 4: pour edible oil into, rub up into smooth dough with glutinous rice flour and flour together;
Step 5: get the little dough of 30 grams of left and right, circular with hand rubbing, hand thumb is by the middle part of facet group, and the moving little dough of left hand not stall simultaneously, make to form an alveole in the middle of facet group, get proper amount of sugar put into seal into after alveole round, then by facet group the pie green compact with the appropriate thickness of the flat one-tenth of hand;
Step 6: deep fat in pot, green compact are put into oil cauldron, and do not stop the green compact that overturn with slice, until frying becomes golden yellow, and in the middle of thin pancake, splash and drain and pull out after swollen.
The present invention is owing to adding apple vinegar, and apple vinegar contains several mineral materials, amino acid, pectin etc., makes thin pancake nutritious, and collocation honey makes thin pancake taste, mouthfeel good.
[detailed description of the invention]
Embodiment 1:
A kind of apple vinegar thin pancake of the present invention, is made up of the raw material of following weight in grams: 200 grams of glutinous rice flours, 150 grams, flour, 70 grams of apple vinegars, 100 grams, warm water, 10 grams of honey, 20 grams of sugar, 3 grams of salt, 3 grams, sodium bicarbonate, 7 grams of edible oils.
The preparation method of a kind of apple vinegar thin pancake of the present invention, is characterized in that: concrete steps are as follows:
Step 1: take off row weight in grams raw material: 200 grams of glutinous rice flours, 150 grams, flour, 70 grams of apple vinegars, 100 grams, warm water, 10 grams of honey, 20 grams of sugar, 3 grams of salt, 3 grams, sodium bicarbonate, 7 grams of edible oils.
Step 2: honey, salt, sodium bicarbonate are put into warm water and dissolve, make mixed liquor;
Step 3: glutinous rice flour and flour are poured in basin and stirred, then mixed liquor is poured in basin gradually, stir into flakes, then apple vinegar is poured in basin and stirred;
Step 4: pour edible oil into, rub up into smooth dough with glutinous rice flour and flour together, leave standstill 5 minutes;
Step 5: get the little dough of 30 grams of left and right, circular with hand rubbing, hand thumb is by the middle part of facet group, and the moving little dough of left hand not stall simultaneously, make to form an alveole in the middle of facet group, get proper amount of sugar put into seal into after alveole round, then by facet group the pie green compact with the appropriate thickness of the flat one-tenth of hand;
Step 6: deep fat in pot, oil temperature is controlled at 150～180 degree, and green compact are put into oil cauldron, and does not stop the green compact that overturn with slice, until frying becomes golden yellow, and splashes in the middle of thin pancake and drains and pull out after swollen.
Embodiment 2:
A kind of apple vinegar thin pancake of the present invention, is made up of the raw material of following weight in grams: 280 grams of glutinous rice flours, 180 grams, flour, 85 grams of apple vinegars, 145 grams, warm water, 15 grams of honey, 30 grams of sugar, 4 grams of salt, 4.5 grams, sodium bicarbonate, 11 grams of edible oils.
The preparation method of a kind of apple vinegar thin pancake of the present invention, is characterized in that: concrete steps are as follows:
Step 1: take off row weight in grams raw material: 280 grams of glutinous rice flours, 180 grams, flour, 85 grams of apple vinegars, 145 grams, warm water, 15 grams of honey, 30 grams of sugar, 4 grams of salt, 4.5 grams, sodium bicarbonate, 11 grams of edible oils.
Step 2: honey, salt, sodium bicarbonate are put into warm water and dissolve, make mixed liquor;
Step 3: glutinous rice flour and flour are poured in basin and stirred, then mixed liquor is poured in basin gradually, stir into flakes, then apple vinegar is poured in basin and stirred;
Step 4: pour edible oil into, rub up into smooth dough with glutinous rice flour and flour together, leave standstill 8 minutes;
Step 5: get the little dough of 30 grams of left and right, circular with hand rubbing, hand thumb is by the middle part of facet group, and the moving little dough of left hand not stall simultaneously, make to form an alveole in the middle of facet group, get proper amount of sugar put into seal into after alveole round, then by facet group the pie green compact with the appropriate thickness of the flat one-tenth of hand;
Step 6: deep fat in pot, oil temperature is controlled at 150～180 degree, and green compact are put into oil cauldron, and does not stop the green compact that overturn with slice, until frying becomes golden yellow, and splashes in the middle of thin pancake and drains and pull out after swollen.
Embodiment 3:
A kind of apple vinegar thin pancake of the present invention, is made up of the raw material of following weight in grams: 350 grams of glutinous rice flours, 200 grams, flour, 100 grams of apple vinegars, 170 grams, warm water, 20 grams of honey, 40 grams of sugar, 5 grams of salt, 6 grams, sodium bicarbonate, 15 grams of edible oils.
The preparation method of a kind of apple vinegar thin pancake of the present invention, is characterized in that: concrete steps are as follows:
Step 1: take off row weight in grams raw material: 350 grams of glutinous rice flours, 200 grams, flour, 100 grams of apple vinegars, 170 grams, warm water, 20 grams of honey, 40 grams of sugar, 5 grams of salt, 6 grams, sodium bicarbonate, 15 grams of edible oils.
Step 2: honey, salt, sodium bicarbonate are put into warm water and dissolve, make mixed liquor;
Step 3: glutinous rice flour and flour are poured in basin and stirred, then mixed liquor is poured in basin gradually, stir into flakes, then apple vinegar is poured in basin and stirred;
Step 4: pour edible oil into, rub up into smooth dough with glutinous rice flour and flour together, leave standstill 10 minutes;
Step 5: get the little dough of 30 grams of left and right, circular with hand rubbing, hand thumb is by the middle part of facet group, and the moving little dough of left hand not stall simultaneously, make to form an alveole in the middle of facet group, get proper amount of sugar put into seal into after alveole round, then by facet group the pie green compact with the appropriate thickness of the flat one-tenth of hand;
Step 6: deep fat in pot, oil temperature is controlled at 150～180 degree, and green compact are put into oil cauldron, and does not stop the green compact that overturn with slice, until frying becomes golden yellow, and splashes in the middle of thin pancake and drains and pull out after swollen.
Embodiment 4: the proportioning of preferred apple vinegar thin pancake is: 275 grams of glutinous rice flours, 175 grams, flour, 85 grams of apple vinegars, 140 grams, warm water, 15 grams of honey, 30 grams of sugar, 4 grams of salt, 4 grams, sodium bicarbonate, 9 grams of edible oils.Preparation method is as first three embodiment.
In sum, the present invention is owing to adding apple vinegar, and apple vinegar contains several mineral materials, amino acid, pectin etc., makes thin pancake nutritious, and collocation honey makes thin pancake taste, mouthfeel good.
Claims (5)
1. an apple vinegar thin pancake, is characterized in that being made up of the raw material of following weight portion: 200～350 parts of glutinous rice flours, 150～200 parts, flour, 70～100 parts of apple vinegars, 100～170 parts, warm water, 10～20 parts of honey, 20～40 parts of sugar, 3～5 parts of salt, 3～6 parts, sodium bicarbonate, 7～15 parts of edible oils.
2. apple vinegar thin pancake according to claim 1, is characterized in that the proportion optimization of described raw material is: 275 parts of glutinous rice flours, 175 parts, flour, 85 parts of apple vinegars, 140 parts, warm water, 15 parts of honey, 30 parts of sugar, 4 parts of salt, 4 parts, sodium bicarbonate, 9 parts of edible oils.
3. a preparation method for apple vinegar thin pancake, is characterized in that: concrete steps are as follows:
Step 1: get following raw materials in part by weight: 200～350 parts of glutinous rice flours, 150～200 parts, flour, 70～100 parts of apple vinegars, 100～170 parts, warm water, 10～20 parts of honey, 20～40 parts of sugar, 3～5 parts of salt, 3～6 parts, sodium bicarbonate, 7～15 parts of edible oils.
Step 2: honey, salt, sodium bicarbonate are put into warm water and dissolve, make mixed liquor;
Step 3: glutinous rice flour and flour are poured in basin and stirred, then mixed liquor is poured in basin gradually, stir into flakes, then apple vinegar is poured in basin and stirred;
Step 4: pour edible oil into, rub up into smooth dough with glutinous rice flour and flour together;
Step 5: get the little dough of 30 grams of left and right, circular with hand rubbing, hand thumb is by the middle part of facet group, and the moving little dough of left hand not stall simultaneously, make to form an alveole in the middle of facet group, get proper amount of sugar put into seal into after alveole round, then by facet group the pie green compact with the appropriate thickness of the flat one-tenth of hand;
Step 6: deep fat in pot, green compact are put into oil cauldron, and do not stop the green compact that overturn with slice, until frying becomes golden yellow, and in the middle of thin pancake, splash and drain and pull out after swollen.
4. the preparation method of a kind of apple vinegar thin pancake as claimed in claim 1, is characterized in that: in step 4, dough is left standstill to 5～10 minutes.
5. the preparation method of a kind of apple vinegar thin pancake as claimed in claim 1, is characterized in that: in step 6, oil temperature is controlled at 150～180 degree.
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| CN201410370108.XA CN104095015A (en) | 2014-07-30 | 2014-07-30 | Apple-vinegar pancake and making method thereof |
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| CN201410370108.XA CN104095015A (en) | 2014-07-30 | 2014-07-30 | Apple-vinegar pancake and making method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105557883A (en) * | 2014-10-29 | 2016-05-11 | 黄武 | Tamarindus indica cake and production method thereof |
Citations (4)
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|---|---|---|---|---|
| CN102125221A (en) * | 2010-12-22 | 2011-07-20 | 郑州思念食品有限公司 | Formula of pancake and preparation process of pancake |
| CN103371204A (en) * | 2012-04-13 | 2013-10-30 | 启东钛力眼镜制品有限公司 | Method for making fungus pancakes |
| CN103749609A (en) * | 2013-12-16 | 2014-04-30 | 马鞍山市安康菌业有限公司 | Leisure black fungus-rice pancake |
| CN103783118A (en) * | 2014-02-12 | 2014-05-14 | 俞华 | Whole-grain pancakes and manufacturing method thereof |
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2014
- 2014-07-30 CN CN201410370108.XA patent/CN104095015A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102125221A (en) * | 2010-12-22 | 2011-07-20 | 郑州思念食品有限公司 | Formula of pancake and preparation process of pancake |
| CN103371204A (en) * | 2012-04-13 | 2013-10-30 | 启东钛力眼镜制品有限公司 | Method for making fungus pancakes |
| CN103749609A (en) * | 2013-12-16 | 2014-04-30 | 马鞍山市安康菌业有限公司 | Leisure black fungus-rice pancake |
| CN103783118A (en) * | 2014-02-12 | 2014-05-14 | 俞华 | Whole-grain pancakes and manufacturing method thereof |
Non-Patent Citations (1)
| Title |
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| 孟其等: "《家常微波炉菜谱》", 31 October 1997, 气象出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105557883A (en) * | 2014-10-29 | 2016-05-11 | 黄武 | Tamarindus indica cake and production method thereof |
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Application publication date: 20141015 |