CN104336126A - 一种芒果班戟的制作方法 - Google Patents

一种芒果班戟的制作方法 Download PDF

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Publication number
CN104336126A
CN104336126A CN201310333352.4A CN201310333352A CN104336126A CN 104336126 A CN104336126 A CN 104336126A CN 201310333352 A CN201310333352 A CN 201310333352A CN 104336126 A CN104336126 A CN 104336126A
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mango
paste
milk
flour
making method
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庞结
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/34—Animal material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

本发明属于食品加工领域，具体涉及到一种芒果班戟的制作方法，通过以下步骤实现：低筋面粉加入牛奶搅拌均匀；鸡蛋加入砂糖搅拌均匀；将搅拌好的蛋液加入到面粉牛奶糊中，再加入油搅拌均匀：将所有面糊做成薄面饼：取一张面饼，在中心铺上一层奶油糊，再放一块芒果条，再铺一层奶油糊；将面饼包成四方形，本发明不仅营养丰富，而且香甜可口，热量低，有减肥的功效。

Description

一种芒果班戟的制作方法
技术领域：
本发明属于食品加工领域，具体涉及到一种芒果班戟的制作方法。
背景内容：
班戟是pancake的粤语音译，是一种用黄油在煎锅中烹制的小面包干，它有许多种不同版本的做法，一般来说班戟使用的是未经发酵的面粉制作，属于快速烘培面包，不过有些版本的做法里也采用发酵后的面粉来做，pancake是一种西方常见的美食，各地的pancake也不尽相同，总的来说就是煎的(也有烤的)黄油面糊饼，有含发酵粉的和不含发酵粉的，英式pancake是用面粉、鸡蛋、牛奶等调成稀滑的面糊，在平底锅中煎成薄面饼，再涂抹上糖浆之类当作一道甜点吃或者卷上开胃小吃当作一道主菜。
发明内容：
本发明是提供一种简单易学，深受消费者喜欢的一种芒果班戟的制作方法。
本发明是通过以下方式实现的：
1.将低筋面粉过筛后加入牛奶中，搅拌均匀至无颗粒。
2.鸡蛋加入35克的砂糖搅拌均匀至砂糖溶化。
3.将搅拌好的蛋液加入到面粉牛奶糊中，再加入油搅拌均匀，最后将面糊过筛待用。
4.将不沾平底锅烧热，转小火，不放油，将一勺(乘汤用的勺子)面糊倒入锅中，迅速转匀，一面煎好以后翻面，以此将所有面糊做成薄面饼，大约可做8个。
5.将芒果去皮，沿果核切下果肉，再纵切成长条。
6.鲜奶油加入40克砂糖用搅拌器将奶油打发(奶油呈凝固的固体状)。
7.取一张面饼，在中心铺上一层奶油糊，再放一块芒果条，再铺一层奶油糊。
8.最后将面饼包成四方形即可。
材料：芒果2个，低筋面粉80克，白砂糖75克，牛奶250克，鸡蛋2个，食用油15ml，鲜奶油300克。
本发明不仅营养丰富，而且香甜可口，热量低，有减肥的功效。
具体实施方式：
1.将低筋面粉过筛后加入牛奶中，搅拌均匀至无颗粒。
2.鸡蛋加入35克的砂糖搅拌均匀至砂糖溶化。
3.将搅拌好的蛋液加入到面粉牛奶糊中，再加入油搅拌均匀，最后将面糊过筛待用。
4.将不沾平底锅烧热，转小火，不放油，将一勺(乘汤用的勺子)面糊倒入锅中，迅速转匀，一面煎好以后翻面，以此将所有面糊做成薄面饼，大约可做8个。
5.将芒果去皮，沿果核切下果肉，再纵切成长条。
6.鲜奶油加入40克砂糖用搅拌器将奶油打发(奶油呈凝固的固体状)。
7.取一张面饼，在中心铺上一层奶油糊，再放一块芒果条，再铺一层奶油糊。
8.最后将面饼包成四方形即可。

Claims (1)

1.一种芒果班戟的制作方法，其特征在于：是通过以下步骤实现的：低筋面粉加入牛奶搅拌均匀；鸡蛋加入砂糖搅拌均匀；将搅拌好的蛋液加入到面粉牛奶糊中，再加入油搅拌均匀：将所有面糊做成薄面饼；取一张面饼，在中心铺上一层奶油糊，再放一块芒果条，再铺一层奶油糊；将面饼包成四方形。
CN201310333352.4A 2013-08-02 2013-08-02 一种芒果班戟的制作方法 Pending CN104336126A (zh)

Priority Applications (1)

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CN201310333352.4A CN104336126A (zh) 2013-08-02 2013-08-02 一种芒果班戟的制作方法

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CN201310333352.4A CN104336126A (zh) 2013-08-02 2013-08-02 一种芒果班戟的制作方法

Publications (1)

Publication Number Publication Date
CN104336126A true CN104336126A (zh) 2015-02-11

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108703187A (zh) * 2018-05-29 2018-10-26 广州市洲星食品有限公司 一种马蹄粉班戟皮及其制备方法

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2774864B1 (fr) * 1998-02-17 2000-04-14 Troisgros Michel Gateau a base de crepes et de marmelade
CN101623067A (zh) * 2009-08-01 2010-01-13 胡志伟 带面皮的果味糕点
CN103125564A (zh) * 2012-11-14 2013-06-05 汕头市甜甜乐糖果食品有限公司 一种五果饼干

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2774864B1 (fr) * 1998-02-17 2000-04-14 Troisgros Michel Gateau a base de crepes et de marmelade
CN101623067A (zh) * 2009-08-01 2010-01-13 胡志伟 带面皮的果味糕点
CN103125564A (zh) * 2012-11-14 2013-06-05 汕头市甜甜乐糖果食品有限公司 一种五果饼干

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
大菜微博: "芒果当道-【芒果班戟】", 《大菜微博的博客》 *
尾巴: "《小吃-尾巴的60道小吃日志》", 31 October 2006 *
居然: "《我家的第一次宴客菜》", 31 January 2013 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108703187A (zh) * 2018-05-29 2018-10-26 广州市洲星食品有限公司 一种马蹄粉班戟皮及其制备方法

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