CN105248517A - Coarse food grain waffle and making method thereof - Google Patents
Coarse food grain waffle and making method thereof Download PDFInfo
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- CN105248517A CN105248517A CN201510764221.0A CN201510764221A CN105248517A CN 105248517 A CN105248517 A CN 105248517A CN 201510764221 A CN201510764221 A CN 201510764221A CN 105248517 A CN105248517 A CN 105248517A
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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
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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
- 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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- 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
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
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Abstract
The invention relates to a coarse food grain waffle, prepared by raw materials in parts by weight: 90 to 120 parts of wheat powder, 180 to 200 parts of white granulated sugar, 140 to 170 parts of egg, 25 to 35 parts of sorbitol, 10 to 12 parts of glycerinum, 8 to 10 parts of malt syrup, 1.3 to 1.7 parts of monoglyceride/diglycerol fatty acid ester, 3.6 to 4.2 parts of polyglycerol fatty acid ester, 0.5 to 0.8 part of xanthan gum, 9 to 15 parts of whole milk powder, 20 to 28 parts of soybean oil, 0.5 to 1.0 part of egg essence, 0.3 to 0.8 part of red bean essence, 45 to 65 parts of red bean, 20 to 28 parts of millet, 20 to 28 parts of yam, 1 to 2.5 parts of baking powder and 1 to 2 parts of salt, wherein the total parts by weight of the red bean, the millet and the yam cannot exceed the parts by weight of the wheat powder. Specific egg fragrance and soft mouth feeling of the waffle are kept, the coarse food grain is added into the waffle, and the waffle is balanced in nutrition and harmonious and tasteful in mouthfeel.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of coarse food grain Waffle.
Background technology
Waffle originates from Europe, fashionable in the world, is a kind of very popular leisure food.But due to Waffle mainly with refined wheat powder and egg for main material, with grease and sugar for batching, vitamin content is not high, and heat is higher, is not suitable for long-term a large amount of edible, easily causes obesity and hypovitaminosis.
Coarse food grain is the flour and rice such as the relative polished rice fine flour that we eat at ordinary times, mainly comprise cereals (corn, millet, red rice, black rice, purple rice, Chinese sorghum, barley, oat, foster wheat etc.), assorted beans (soya bean, mung bean, red bean, black soya bean, broad bean, pea etc.), and tubers (Ipomoea batatas, Chinese yam, potato etc.).Compared with coarse food grain, highed milled rice and pure white face have lost a part of nutritional labeling in grain processing process, the most serious loss surely belonging to vitamin B1 and inorganic salts.And protein content is relatively on the low side in coarse food grain, starch, cellulose, inorganic salts, and B family vitamin rich content, save the nutritional labeling do not had in many flour and rice.Coarse food grain contains abundant insoluble fibers element, be conducive to ensureing that digestive system runs well, it and Soluble Fiber collaborative work, the concentration of low density cholesterol and triglycerides in blood can be reduced, increase the time of staying of food in stomach, postpone the speed that post-prandial glucose absorbs, reduce the risk of hypertension, diabetes, obesity and cardiovascular and cerebrovascular disease.At present, increasing consumer demographics starts to advocate health diet, starts to pay attention to the impact of coarse food grain on health, adds coarse food grain at diet.
Therefore, produce the coarse food grain Waffle that a kind of mouthfeel is soft, nutrition is delicious and can better meet consumer demand.
Summary of the invention
Technical problem to be solved by this invention is for above-mentioned the problems of the prior art, provides a kind of coarse food grain Waffle and preparation method thereof, namely remains Waffle distinctive egg fragrance and soft mouthfeel, and coarse food grain is added to Waffle, balanced in nutrition, unique flavor, mouthfeel is harmonious delicious.
In order to solve the problems of the technologies described above, the technical solution used in the present invention is as follows:
A kind of coarse food grain Waffle, it is with wheat flour, egg, red bean powder, millet powder, yam flour is primary raw material, add white granulated sugar, D-sorbite, glycerine, malt syrup, single, diglycerine fatty acid ester, polyglyceryl fatty acid ester, xanthans, whole-fat milk powder, soybean oil, egg essence, red bean flavor deployment forms, its raw materials by weight portion is counted: wheat flour 90 ~ 120 parts, white granulated sugar 180 ~ 200 parts, 140 ~ 170 parts, egg, D-sorbite 25 ~ 35 parts, glycerine 10 ~ 12 parts, malt syrup 8 ~ 10 parts, single, diglycerine fatty acid ester 1.3 ~ 1.7 parts, polyglyceryl fatty acid ester 3.6 ~ 4.2 parts, xanthans 0.5 ~ 0.8 part, whole-fat milk powder 9 ~ 15 parts, soybean oil 20 ~ 28 parts, egg essence 0.5 ~ 1.0 part, 0.3 ~ 0.8 part, red bean essence, 45 ~ 65 parts, red bean, millet 20 ~ 28 parts, Chinese yam 20 ~ 28 parts, baking powder 1 ~ 2.5 part, salt 1 ~ 2 part, and red bean, total deal number sum of millet and Chinese yam can not exceed the deal number of wheat flour.
By such scheme, described red bean, millet and Chinese yam are Powdered, and particle diameter is no more than 100 orders.
The preparation method of above-mentioned coarse food grain Waffle, comprises the steps:
(1) raw material prepares: count by weight, take wheat flour 90 ~ 120 parts, white granulated sugar 180 ~ 200 parts, 140 ~ 170 parts, egg, D-sorbite 25 ~ 35 parts, glycerine 10 ~ 12 parts, malt syrup 8 ~ 10 parts, single, diglycerine fatty acid ester 1.3 ~ 1.7 parts, polyglyceryl fatty acid ester 3.6 ~ 4.2 parts, xanthans 0.5 ~ 0.8 part, whole-fat milk powder 9 ~ 15 parts, soybean oil 20 ~ 28 parts, egg essence 0.5 ~ 1.0 part, 0.3 ~ 0.8 part, red bean essence, red bean powder 45 ~ 65 parts, millet powder 20 ~ 28 parts, yam flour 20 ~ 28 parts, baking powder 1 ~ 2.5 part, salt 1 ~ 2 part, and red bean, total deal number sum of millet and Chinese yam can not exceed the deal number of wheat flour, for subsequent use,
(2) by red bean powder, millet powder, yam flour, list, diglycerine fatty acid ester, polyglyceryl fatty acid ester, whole-fat milk powder, baking powder, wheat flour and xanthans mix, and obtain preliminary mixture A;
(3) D-sorbite, glycerine, egg essence, red bean essence and malt syrup are mixed, obtain preliminary mixture B; Egg is shelled, takes out egg liquid and break up, stir, filter, obtain egg liquid for subsequent use; By preliminary mixture B and egg liquid for subsequent use mixing, then add white granulated sugar and salt, be uniformly mixed, obtain mixed C for subsequent use;
(4) soybean oil is added in preliminary mixture C, stir, then add preliminary mixture A and stir, obtain batter;
(5) step (4) gained batter is poured in Waffle mould, put into baking oven and toast, be baked to and present golden yellow and can take out, namely obtain coarse food grain Waffle.
By such scheme, the requirement of filtering in described step (3) is not more than 100 orders.
By such scheme, stir as first low rate mixing in described step (3), then rapid stirring and then low rate mixing three phases.Wherein, the described low rate mixing time is 1-2min, and speed is 100r/min-200r/min, and the described rapid stirring time is 4-5min, and speed is 500r/min-600r/min.In this step, low rate mixing first forms thick foam, and foam is comparatively large, i.e. moist foaming, more slowly mentions high-speed stirred, forms fine and smooth foam, effectively prevent and beats at a high speed at the very start, and the egg white icing volume caused is large not and because foam is excessive and unstable.
By such scheme, in described step (4), when soybean oil being added preliminary mixture C, described stirring is 500r/min-600r/min rapid stirring 3-4min; When adding preliminary mixture A, described stirring is 100r/min-200r/min low rate mixing 3-4min.In this step, due to adding of soybean oil, froth breaking effect to a certain extent can be played, therefore, answer rapid stirring to complete; And adding of mixture A, make mixture integrality thicker, unsuitable rapid stirring, rapid stirring easily makes wheat flour excessively form gluten, thus affects the bulk of Waffle.In the present invention, this step is particularly important, but mixture A finally adds, because wheat flour excessive agitation easily forms gluten, wheat flour can not be made not play gluten completely, wheat flour finally mixes with liquid, is to be dropped to a certain degree to play gluten, and the mixing of therefore this final step is a committed step.
By such scheme, described baking temperature is 180 ~ 230 DEG C, and baking time is 3 ~ 5 minutes.
Compared with prior art, the invention has the beneficial effects as follows:
First, the well-designed formula of coarse food grain Waffle of the present invention and corresponding technique, namely remain Waffle distinctive egg fragrance and soft mouthfeel, turn increase red bean, Chinese yam, these coarse food grains of millet, red bean paste is glutinous, the rough sticky and smooth harmony that ensure that in the overall mouthfeel of Waffle of Chinese yam of millet, do not lose exquisiteness, especially make Waffle have strong red bean fragrance, combine with the distinctive egg fragrance of Waffle, enjoy endless aftertastes, unique flavor, mouthfeel is harmonious delicious.
Second, coarse food grain Waffle of the present invention effectively can supplement the vitamin of needed by human, mineral matter and dietary fiber, and nutrition is more balanced, and reduces the heat of Waffle, meeting the low caloric diet custom carried out now, is a kind of convenient instant healthy food.
3rd, coarse food grain Waffle preparation method of the present invention does not need heavy-duty machines, only needs pulverizer and mixer, easy and simple to handle, is easy to large-scale production.
Detailed description of the invention
In order to understand the present invention better, illustrate content of the present invention further below in conjunction with embodiment, but the present invention is not only confined to the following examples.
In following embodiment, described red bean powder, millet powder and yam flour cross 100 order screenings after being pulverizer pulverizing; The condition of baking box preheating is: adjusted by baking box and get angry 200 ~ 230 DEG C, lower fiery 180 ~ 220 DEG C, preheating 5 ~ 10 minutes.
embodiment 1
A kind of coarse food grain Waffle, its raw materials by weight portion is counted: wheat flour 90 parts, white granulated sugar 180 parts, 170 parts, egg, D-sorbite 30 parts, glycerine 11 parts, malt syrup 10 parts, list, diglycerine fatty acid ester 1.5 parts, polyglyceryl fatty acid ester 3.6 parts, xanthans 0.7 part, whole-fat milk powder 13 parts, soybean oil 20 parts, egg essence 0.8 part, 0.5 part, red bean essence, red bean powder 45 parts, millet powder 20 parts, yam flour 20 parts, baking powder 1 part, salt 1.8 parts.
The preparation method of above-mentioned coarse food grain Waffle, comprises the steps:
(1) raw material prepares: count by weight, take wheat flour 90 parts, white granulated sugar 180 parts, 170 parts, egg, D-sorbite 30 parts, glycerine 11 parts, malt syrup 10 parts, list, diglycerine fatty acid ester 1.5 parts, polyglyceryl fatty acid ester 3.6 parts, xanthans 0.7 part, whole-fat milk powder 13 parts, soybean oil 20 parts, egg essence 0.8 part, 0.5 part, red bean essence, red bean powder 45 parts, millet powder 20 parts, yam flour 20 parts, baking powder 1 part, salt 1.8 parts, for subsequent use;
(2) by red bean powder, millet powder, yam flour, list, diglycerine fatty acid ester, polyglyceryl fatty acid ester, whole milk powder, baking powder, wheat flour and xanthans are poured in container, mix, for subsequent use;
(3) pour in container by D-sorbite, glycerine, egg essence, red bean essence and malt syrup, mixing is all, for subsequent use;
(4) broken by egg, after stirring, filter for subsequent use, filter cloth is 100 orders;
(5) mixture of step (3) and (4) gained is added in agitated kettle, and add white sugar powder and salt, first low rate mixing 1-2min, then rapid stirring 4-5min, then low rate mixing 1min-2min; Wherein, being 500r/min-600r/min fast, is at a slow speed 100r/min-200r/min;
(6) being added by soybean oil in step (5) gained mixture, rapid stirring 3-4min, wherein, is 500r/min-600r/min fast;
(7) added in step (6) gained mixture by step (2) gained mixture, low rate mixing 3-4min, obtains batter, wherein, is at a slow speed 100r/min-200r/min;
(8) poured in Waffle mould by the batter in step (7), put into baking oven and toast, be baked to and present golden yellow and can take out, wherein, baking temperature gets angry 200 DEG C, lower fiery 180 DEG C, toasts 5 minutes, namely obtains coarse food grain Waffle.
embodiment 2
A kind of coarse food grain Waffle, its raw materials by weight portion is counted: wheat flour 120 parts, white granulated sugar 200 parts, 140 parts, egg, D-sorbite 35 parts, glycerine 10 parts, malt syrup 8 parts, list, diglycerine fatty acid ester 1.7 parts, polyglyceryl fatty acid ester 4.2 parts, xanthans 0.8 part, whole-fat milk powder 9 parts, soybean oil 28 parts, egg essence 1.0 parts, 0.8 part, red bean essence, red bean powder 65 parts, millet powder 20 parts, yam flour 22 parts, baking powder 2.5 parts, salt 2 parts.
The preparation method of above-mentioned coarse food grain Waffle, comprises the steps:
(2) raw material prepares: count by weight, take wheat flour 120 parts, white granulated sugar 200 parts, 140 parts, egg, D-sorbite 35 parts, glycerine 10 parts, malt syrup 8 parts, list, diglycerine fatty acid ester 1.7 parts, polyglyceryl fatty acid ester 4.2 parts, xanthans 0.8 part, whole-fat milk powder 9 parts, soybean oil 28 parts, egg essence 1.0 parts, 0.8 part, red bean essence, red bean powder 65 parts, millet powder 20 parts, yam flour 22 parts, baking powder 2.5 parts, salt 2 parts, for subsequent use;
(2) by red bean powder, millet powder, yam flour, list, diglycerine fatty acid ester, polyglyceryl fatty acid ester, whole milk powder, baking powder, wheat flour and xanthans are poured in container, mix, for subsequent use;
(3) pour in container by D-sorbite, glycerine, egg essence, red bean essence and malt syrup, mixing is all, for subsequent use;
(4) broken by egg, after stirring, filter for subsequent use, filter cloth is 100 orders;
(5) step (3) and (4) gained mixture are all added in agitated kettle, and add white sugar powder and salt, first low rate mixing 1-2min, then rapid stirring 4-5min, then low rate mixing 1min-2min; Wherein, being 500r/min-600r/min fast, is at a slow speed 100r/min-200r/min;
(6) being added by soybean oil in step (5) gained mixture, rapid stirring 3-4min, wherein, is 500r/min-600r/min fast;
(7) added in step (6) gained mixture by step (2) gained mixture, low rate mixing 3-4min, obtains batter, wherein, is at a slow speed 100r/min-200r/min;
(8) poured in Waffle mould by the batter in step (7), put into baking oven and toast, be baked to and present golden yellow and can take out, wherein, baking temperature gets angry 230 DEG C, lower fiery 220 DEG C, toasts 3 minutes, namely obtains coarse food grain Waffle.
embodiment 3
A kind of coarse food grain Waffle, its raw materials by weight portion is counted: wheat flour 100 parts, white granulated sugar 190 parts, 160 parts, egg, D-sorbite 25 parts, glycerine 12 parts, malt syrup 9 parts, list, diglycerine fatty acid ester 1.3 parts, polyglyceryl fatty acid ester 4.0 parts, xanthans 0.5 part, whole-fat milk powder 12 parts, soybean oil 25 parts, egg essence 0.5 part, 0.3 part, red bean essence, red bean powder 50 parts, millet powder 25 parts, yam flour 20 parts, baking powder 2 parts, salt 1.5 parts.
The preparation method of above-mentioned coarse food grain Waffle, comprises the steps:
(3) raw material prepares: count by weight, take wheat flour 100 parts, white granulated sugar 190 parts, 160 parts, egg, D-sorbite 25 parts, glycerine 12 parts, malt syrup 9 parts, list, diglycerine fatty acid ester 1.3 parts, polyglyceryl fatty acid ester 4.0 parts, xanthans 0.5 part, whole-fat milk powder 12 parts, soybean oil 25 parts, egg essence 0.5 part, 0.3 part, red bean essence, red bean powder 50 parts, millet powder 25 parts, yam flour 20 parts, baking powder 2 parts, salt 1.5 parts, for subsequent use;
(2) by red bean powder, millet powder, yam flour, list, diglycerine fatty acid ester, polyglyceryl fatty acid ester, whole milk powder, baking powder, wheat flour and xanthans are poured in container, mix, for subsequent use;
(3) pour in container by D-sorbite, glycerine, egg essence, red bean essence and malt syrup, mixing is all, for subsequent use;
(4) broken by egg, after stirring, filter for subsequent use, filter cloth is 100 orders;
(5) mixture in step (3) and (4) is added in agitated kettle, and add white sugar powder and salt, first low rate mixing 1-2min, then rapid stirring 4-5min, then low rate mixing 1min-2min; Wherein, being 500r/min-600r/min fast, is at a slow speed 100r/min-200r/min;
(6) being added by soybean oil in the mixture in step (5), rapid stirring 3-4min, wherein, is 500r/min-600r/min fast;
(7) add in the mixture of step (6) by the mixture in step (2), low rate mixing 3-4min, obtains batter, wherein, is at a slow speed 100r/min-200r/min;
(8) poured in Waffle mould by the batter in step (7), put into baking oven and toast, be baked to and present golden yellow and can take out, wherein, baking temperature gets angry 220 DEG C, lower fiery 200 DEG C, toasts 4 minutes, namely obtains coarse food grain Waffle.
The above is only the preferred embodiment of the present invention, it should be pointed out that for the person of ordinary skill of the art, and without departing from the concept of the premise of the invention, can also make some improvement and conversion, these all belong to protection scope of the present invention.
Claims (7)
1. a coarse food grain Waffle, is characterized in that it is with wheat flour, egg, red bean powder, millet powder, yam flour is primary raw material, adds white granulated sugar, D-sorbite, glycerine, malt syrup, single, diglycerine fatty acid ester, polyglyceryl fatty acid ester, xanthans, whole-fat milk powder, soybean oil, egg essence, red bean flavor deployment forms, and its raw materials by weight portion is counted: wheat flour 90 ~ 120 parts, white granulated sugar 180 ~ 200 parts, 140 ~ 170 parts, egg, D-sorbite 25 ~ 35 parts, glycerine 10 ~ 12 parts, malt syrup 8 ~ 10 parts, single, diglycerine fatty acid ester 1.3 ~ 1.7 parts, polyglyceryl fatty acid ester 3.6 ~ 4.2 parts, xanthans 0.5 ~ 0.8 part, whole-fat milk powder 9 ~ 15 parts, soybean oil 20 ~ 28 parts, egg essence 0.5 ~ 1.0 part, 0.3 ~ 0.8 part, red bean essence, 45 ~ 65 parts, red bean, millet 20 ~ 28 parts, Chinese yam 20 ~ 28 parts, baking powder 1 ~ 2.5 part, salt 1 ~ 2 part, and red bean, total deal number sum of millet and Chinese yam can not exceed the deal number of wheat flour.
2. a kind of coarse food grain Waffle according to claim 1, it is characterized in that described red bean, millet and Chinese yam are Powdered, particle diameter is no more than 100 orders.
3. the preparation method of coarse food grain Waffle according to claim 1, is characterized in that it comprises the steps:
(1) raw material prepares: count by weight, take wheat flour 90 ~ 120 parts, white granulated sugar 180 ~ 200 parts, 140 ~ 170 parts, egg, D-sorbite 25 ~ 35 parts, glycerine 10 ~ 12 parts, malt syrup 8 ~ 10 parts, single, diglycerine fatty acid ester 1.3 ~ 1.7 parts, polyglyceryl fatty acid ester 3.6 ~ 4.2 parts, xanthans 0.5 ~ 0.8 part, whole-fat milk powder 9 ~ 15 parts, soybean oil 20 ~ 28 parts, egg essence 0.5 ~ 1.0 part, 0.3 ~ 0.8 part, red bean essence, red bean powder 45 ~ 65 parts, millet powder 20 ~ 28 parts, yam flour 20 ~ 28 parts, baking powder 1 ~ 2.5 part, salt 1 ~ 2 part, and red bean, total deal number sum of millet and Chinese yam can not exceed the deal number of wheat flour, for subsequent use,
(2) by red bean powder, millet powder, yam flour, list, diglycerine fatty acid ester, polyglyceryl fatty acid ester, whole-fat milk powder, baking powder, wheat flour and xanthans mix, and obtain preliminary mixture A;
(3) D-sorbite, glycerine, egg essence, red bean essence and malt syrup are mixed, obtain preliminary mixture B; Egg is shelled, takes out egg liquid and break up, stir, filter, obtain egg liquid for subsequent use; By preliminary mixture B and egg liquid for subsequent use mixing, then add white granulated sugar and salt, be uniformly mixed, obtain mixed C for subsequent use;
(4) soybean oil is added in preliminary mixture C, stir, then add preliminary mixture A and stir, obtain batter;
(5) step (4) gained batter is poured in Waffle mould, put into baking oven and toast, be baked to and present golden yellow and can take out, namely obtain coarse food grain Waffle.
4. the preparation method of coarse food grain Waffle according to claim 3, is characterized in that the requirement of filtering in described step (3) is not more than 100 orders.
5. the preparation method of coarse food grain Waffle according to claim 3, it is characterized in that stirring in described step (3) for first low rate mixing, rapid stirring and then low rate mixing three phases again, wherein, the described low rate mixing time is 1-2min, speed is 100r/min-200r/min, and the described rapid stirring time is 4-5min, and speed is 500r/min-600r/min.
6. the preparation method of coarse food grain Waffle according to claim 3, is characterized in that in described step (4), and when soybean oil being added preliminary mixture C, described stirring is that 500r/min-600r/min stirs 3-4min; When adding preliminary mixture A, described stirring is that 100r/min-200r/min stirs 3-4min.
7. the preparation method of coarse food grain Waffle according to claim 3, it is characterized in that described baking temperature is 180 ~ 230 DEG C, baking time is 3 ~ 5 minutes.
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| CN105831200A (en) * | 2016-06-20 | 2016-08-10 | 柳州市美食联盟协会 | Durian waffle |
| CN105831201A (en) * | 2016-06-20 | 2016-08-10 | 柳州市美食联盟协会 | Yellow peach waffle |
| CN105851181A (en) * | 2016-06-20 | 2016-08-17 | 柳州市美食联盟协会 | Banana waffle |
| CN105851133A (en) * | 2016-06-20 | 2016-08-17 | 柳州市美食联盟协会 | Pitaya waffle |
| CN105851182A (en) * | 2016-06-20 | 2016-08-17 | 柳州市美食联盟协会 | Mango waffle |
| CN112772696A (en) * | 2021-01-28 | 2021-05-11 | 好运来(福建)食品有限公司 | Preparation method of soft waffles |
| CN115281231A (en) * | 2022-08-17 | 2022-11-04 | 大连工业大学 | Millet waffle with improved batter emulsification property and preparation method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831200A (en) * | 2016-06-20 | 2016-08-10 | 柳州市美食联盟协会 | Durian waffle |
| CN105831201A (en) * | 2016-06-20 | 2016-08-10 | 柳州市美食联盟协会 | Yellow peach waffle |
| CN105851181A (en) * | 2016-06-20 | 2016-08-17 | 柳州市美食联盟协会 | Banana waffle |
| CN105851133A (en) * | 2016-06-20 | 2016-08-17 | 柳州市美食联盟协会 | Pitaya waffle |
| CN105851182A (en) * | 2016-06-20 | 2016-08-17 | 柳州市美食联盟协会 | Mango waffle |
| CN112772696A (en) * | 2021-01-28 | 2021-05-11 | 好运来(福建)食品有限公司 | Preparation method of soft waffles |
| CN112772696B (en) * | 2021-01-28 | 2023-10-31 | 好运来(福建)食品有限公司 | Preparation method of soft wafer |
| CN115281231A (en) * | 2022-08-17 | 2022-11-04 | 大连工业大学 | Millet waffle with improved batter emulsification property and preparation method thereof |
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