CN105494521A - Five-cereal thin pancakes - Google Patents
Five-cereal thin pancakes Download PDFInfo
- Publication number
- CN105494521A CN105494521A CN201410492457.9A CN201410492457A CN105494521A CN 105494521 A CN105494521 A CN 105494521A CN 201410492457 A CN201410492457 A CN 201410492457A CN 105494521 A CN105494521 A CN 105494521A
- Authority
- CN
- China
- Prior art keywords
- flour
- pancakes
- crisp
- cereal
- cereal thin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000012771 pancakes Nutrition 0.000 title abstract 8
- 235000013312 flour Nutrition 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 239000011812 mixed powder Substances 0.000 claims abstract description 5
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract description 4
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 4
- 244000068988 Glycine max Species 0.000 claims abstract description 4
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 4
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 4
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 4
- 229910000831 Steel Inorganic materials 0.000 claims abstract description 4
- 235000021307 Triticum Nutrition 0.000 claims abstract description 4
- 240000008042 Zea mays Species 0.000 claims abstract description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 4
- 235000005822 corn Nutrition 0.000 claims abstract description 4
- 239000010959 steel Substances 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 244000098338 Triticum aestivum Species 0.000 claims abstract 2
- 235000013339 cereals Nutrition 0.000 claims description 7
- 235000011837 pasties Nutrition 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 2
- 238000000034 method Methods 0.000 claims 1
- 235000001270 Allium sibiricum Nutrition 0.000 abstract description 3
- 235000013601 eggs Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000015067 sauces Nutrition 0.000 abstract 2
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 3
- 239000000853 adhesive Substances 0.000 description 3
- 230000001070 adhesive effect Effects 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021268 hot food Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to fragrant crisp five-cereal thin pancakes (Shandong five-cereal thin pancakes). The fragrant crisp five-cereal thin pancakes are characterized by being prepared from the following components in percentage by weight: 85%-90% of wheat flour, 3%-6% of corn flour, 3%-5% of sorghum flour, 1%-3% of soybean flour, and 1%-3% of buckwheat flour. The fragrant crisp five-cereal thin pancakes are prepared through the following steps of adding water to the mixed powder of the components in the proportion of the mixed powder to the water being 1.2:1, performing stirring so as to obtain paste, and pouring one spoon of the paste on a heating steel plate with a spoon; and uniformly spreading the paste with a push plate, performing baking for 1-2 minutes to obtain pancakes, and shovelling the obtained pancakes with a shovel. The fragrant crisp five-cereal thin pancakes disclosed by the invention have the advantages of being good in mouth feel, and rich in nutrition. If eggs, chives, a flour sauce, a thick chilli sauce, deep-fried twisted dough sticks or deep-fried crisp cakes are added during baking and are packaged in a clamping manner, the mouth feel is excellent.
Description
Technical field
The present invention relates to a kind of wheaten food, particularly relate to a kind of five cereal battercake.
Background technology
Improving constantly along with living standards of the people at present, people meet be only have enough wear dim, also more and more higher to the taste of taken food food, now face, stand cake is particularly liked in northern area of eating wheaten food in more existing places, usually pasty state is become with water with flour exactly, then with little flat link plate batter is spread out on iron plate stove and toasts, then starch adhesive etc. is wrapped with under scoop shovel, but because the weak mouthfeel of collapsing of pure flour stand cake is poor, and nutrition is not enough, therefore more existing northern wheaten food are along with growth in the living standard problem urgently to be resolved hurrily.
Summary of the invention
The object of the invention is to solve northern area of eating wheaten food in prior art and like the problem existing for the cake of face, stand, the five cereal battercake that a kind of mouthfeel is good nutritious is provided.The present invention designs five cereal battercake (Shandong five cereal battercake), it is characterized in that: be made up of following composition and percentage by weight, wheat flour 85%---and 90%,
Corn flour 3%---6%,
Sorghum flour 3%---5%,
Analysis for soybean powder 1%---3%,
Buckwheat 1%---3%,
Above-mentioned mixed powder is added water in the ratio of 1.2:1, stirs into pasty state, take out one spoonful with a scoop and be poured on the steel plate of heating, even with push pedal stand, toast about 12 minutes, lower with shovel shovel.Advantage of the present invention is that mouthfeel is good, nutritious, if better add egg, chive, starch adhesive, hot food and deep-fried twisted dough sticks or fried cracknel clip pack in baking after.
Below in conjunction with embodiment, the present invention is elaborated.
Detailed description of the invention
Get wheat flour 85 kilograms, corn flour 5 kilograms, sorghum flour 5%, analysis for soybean powder 3%, buckwheat 2 kilograms, mixing, more above-mentioned mixed powder is added the water of 83.33 kilograms, after stirring into pasty state, going out one spoonful 100 grams with spoon S is poured on the steel plate (about 50 cm diameter) of heating (gas burner heating), with even make thinner (about 48 cm diameter) in push pedal stand, baking about 1---2 minutes, lower with shovel shovel.Advantage of the present invention is that mouthfeel is good, nutritious, if better add egg, chive, starch adhesive, peppery slurry and deep-fried twisted dough sticks or fried cracknel clip pack in baking after.
Claims (2)
1. delicious and crisp five cereal battercake, is characterized in that: be made up of following composition and percentage by weight, wheat flour 85%-90%,
Corn flour 3%-6%,
Sorghum flour 3%-5%,
Analysis for soybean powder 1%-3%,
Buckwheat 1%-3%.
2. make the method for delicious and crisp five cereal battercake according to claim 1, it is characterized in that: above-mentioned mixed powder is added water in the ratio of 1.2:1, stirs into pasty state, taking out one spoonful with a scoop is poured on the steel plate of heating, even with push pedal stand, baking about 1---2 minutes, lower with shovel shovel.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410492457.9A CN105494521A (en) | 2014-09-24 | 2014-09-24 | Five-cereal thin pancakes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410492457.9A CN105494521A (en) | 2014-09-24 | 2014-09-24 | Five-cereal thin pancakes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105494521A true CN105494521A (en) | 2016-04-20 |
Family
ID=55703134
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410492457.9A Pending CN105494521A (en) | 2014-09-24 | 2014-09-24 | Five-cereal thin pancakes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105494521A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109527022A (en) * | 2018-07-30 | 2019-03-29 | 石家庄北容食品有限公司 | A kind of coarse cereal battercake premixed powder, coarse cereal battercake and preparation method thereof |
-
2014
- 2014-09-24 CN CN201410492457.9A patent/CN105494521A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109527022A (en) * | 2018-07-30 | 2019-03-29 | 石家庄北容食品有限公司 | A kind of coarse cereal battercake premixed powder, coarse cereal battercake and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160420 |
|
| WD01 | Invention patent application deemed withdrawn after publication |