Fried corn pancake and its manufacturing method
A corn and pancake technology, applied in the field of pancakes, can solve the problems of difficult to eat corn pancakes, unreasonable processing technology, inappropriate ingredient ratio, etc., and achieves the effects of being unbreakable, easy to carry, and good in taste.
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Embodiment 1
[0010] Embodiment 1: corn pancake, its raw material comprises corn, wheat flour, water, and the optimum weight ratio of described raw material is 50 parts of corn, 40 parts of wheat flour, 80 parts of water.
Embodiment 2
[0011] Embodiment 2: corn pancake, its raw material comprises corn, wheat flour, water, and the optimum weight ratio of described raw material is 50 parts of corn, 40 parts of wheat flour, 80 parts of water, 3 parts of soybean.
[0012] The preparation method of the burrito pancake of embodiment 1 is as follows: firstly, the corn kernels are ground into a paste with a refiner for later use, and the yeast powder is dissolved in warm water and then put into a batter made of wheat flour for fermentation. The amount of the yeast powder is Add 10-20 grams of yeast powder for every 20 kilograms of wheat flour, the fermentation temperature is 40-50 ℃, and the fermentation time is 8-20 hours, then mix the fermented wheat flour batter and corn batter evenly, and the mixed batter concentration can be obtained by adding water To adjust, put the mixed raw materials into the trough of the pancake machine, and pancakes can be made by the pancake machine.
[0013] The preparation method of t...
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