Thin pancake and its preparing method
A technology for pancakes and raw materials, applied in the field of pancakes and their preparation, can solve the problems of inability to satisfy consumers, have an impact on health, general taste and taste, etc., and achieve the effects of excellent taste, high nutritional value and good taste.
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Embodiment 1
[0024] Millet 88kg Soybean 11kg Wheat 4kg Cumin 0.2kg
[0025] Aniseed 0.04kg Chinese prickly ash 0.05kg Coriander seeds 0.2kg Fragrant leaves 0.05kg
[0026] Refined salt 0.3kg water 205kg
[0027] And the preparation method is as follows
[0028] (1) Take each raw material according to the formula quantity, soak millet, soybean and wheat at room temperature with clear water for 5 hours to make them swell and brittle, take them out and put them in a container for subsequent use;
[0029] (2) Put the fennel, aniseed, and Chinese prickly ash into a pot and dry fry until slightly yellow, then grind it into a fine powder for later use; grind the coriander seeds and fry them in 150°C edible oil for 2 minutes, filter after cooling, and collect Filter the residue for later use; soak the fragrant leaves in water for 1.5 hours, fry them in cooking oil at 130°C for 1.5 minutes, take them out and cool them, and grind them into fine powder for later use; refined salt for later use;
...
Embodiment 2
[0032] Millet 88kg soybean 4kg wheat 3kg mung bean 14kg
[0033] Cumin 0.3kg Aniseed 0.06kg Zanthoxylum bungeanum 0.04 Coriander seeds 0.2kg
[0034] Fragrant leaves 0.3kg pepper 0.1kg cloves 0.004 tangerine peel 0.13kg
[0035] Refined salt 0.35kg water 260kg
[0036] Its preparation method is as follows
[0037] (1) Weigh each raw material according to the formula quantity, wash the millet, soybean, wheat, and mung bean with clean water at room temperature and soak for 4.5 hours to make them swell and brittle, remove them and put them in a container in standby;
[0038] (2); Put the fennel, aniseed, and Chinese prickly ash into the pot and dry fry until slightly yellow, then grind it into fine powder for later use, grind the coriander seeds and powder, fry them in edible oil at 100°C for 2.5 minutes, cool and filter , collect the filter residue for later use; soak the fragrant leaves in water for 1.5 hours, fry them in cooking oil at 100°C for 2 minutes, take them out an...
Embodiment 3
[0041] Millet 65kg soybean 5kg wheat 5kg mung bean 30kg
[0042] Cumin 0.2kg Aniseed 0.06kg Zanthoxylum bungeanum 0.05kg Coriander seeds 0.1kg
[0043] Cinnamon 0.09kg Grass Fruit 0.07kg Fragrant Leaf 0.15kg Kaempferia 0.05kg
[0044] Refined salt 0.3kg water 210kg
[0045] Its preparation method is as follows
[0046] (1) Take each raw material according to the formula quantity, soak millet, soybean, wheat, and mung bean at room temperature with clear water for 5.5 hours to make it swell and brittle, and put it in a container for subsequent use;
[0047] (2) Put the fennel, aniseed, and Chinese prickly ash into the pot and dry fry until it is slightly yellow, then grind it into fine powder for later use. After grinding the coriander seeds, grass fruit, and powder, fry it in 180°C edible oil for 1.5 minutes, and cool down After filtering, collect the filter residue for later use; soak the bay leaves and cinnamon in water for 1.2 hours, fry them in oil at 150°C for 1 minute,...
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