Layered crusty pancake with sandwich layer and making method

Abstract

The invention relates to the technical field of food, in particular to a layered crusty pancake with a sandwich layer and a making method. The layered crusty pancake with the sandwich layer is convenient to carry and store. Existing crusty pancakes are delicious, in order to improve the grade of the crusty pancakes and improve the taste, people try to knead some raisin, walnut kernels, almonds and the like to bake nutrient crusty pancakes, but after baking, some raisin or walnut kernels or almonds fall off, and raisin or walnut kernels or almonds which are exposed a little are burnt. Thus, traditional golden, bright and crisp appearance of crusty pancakes is damaged, the baked crusty pancakes are hollow and bulge, and appearance attractiveness is affected. The layered crusty pancake comprises an upper layer face, a lower layer face and an inner layer. The edge of the upper layer face and the edge of the lower layer face are attached, and the inner layer contains stuffing. The layered crusty pancake keeps the golden and bright surfaces of the traditional crusty pancakes, the inside of the layered crusty pancake is of a layered structure, the inner layer is provided with a jam layer, layers of the crusty pancake is crispy, nutrition value is high, and the crusty pancake does not bulge and is unshelled in the baking process.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a sandwich-layer naan which is convenient to carry and store and a production method thereof. Background technique [0002] Naan is an indispensable and main food in the daily life of the Uyghur people, and it is also one of the unique foods in the Uyghur food culture. Uighurs have eaten naan for more than 2,000 years. There are many varieties of naan, about 50 kinds. Nang uses flour as the main raw material, mostly fermented noodles, but a little salt is added instead of alkali. Most of the naans are round, and the largest one is called "Aimanke" naan, which is thin in the middle and slightly thicker at the edges. There are many patterns stamped in the center, with a diameter of 40-50 cm. This kind of big naan requires 1-2 kilograms of flour, and is called the king of naan. The smallest kind of naan is as big as the mouth of a general teacup. It is called "Tuokaxi" naan. It is ...

AI Technical Summary

Problems solved by technology

Generally, when children go to college far away from home or adults go on business trips, they carry individually packaged naan, rose sauce, and patchouli sauce with them. transportation is not convenient

However, the jams such as rose sauce and patchouli sauce should not be kneaded together with the naan base for baking, as the jams such as rose sauce and patchouli sauce will melt and fall off during baking.

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