阅读说明：本技术 一种青稞煎饼的制作方法 (method for making highland barley pancake ) 是由 旦增曲珍 于 2019-08-20 设计创作，主要内容包括：本发明涉及一种青稞煎饼的制作方法,具体包括以下步骤：1)按照质量称取原料；2)制作面糊并饧发；3)将饧发过的面糊用煎饼勺子舀到烧热的鏊子上均匀擀摊成煎饼加热,使表面呈现微黄色熟化后取下,然后将煎饼叠成长40cm宽35cm的矩形即可。本发明优点在于：青稞煎饼营养丰富,保健效果好,能增强人体免疫力,降低血糖,预防糖尿病,降低胆固醇,降血脂,预防心血管疾病,润肠通便,预防结肠癌,香脆清甜,色香味俱全,并且青稞煎饼符合藏民饮食需求。(The invention relates to a method for making highland barley battercake, which comprises the following steps: 1) weighing the raw materials according to the mass; 2) making a flour paste and leavening; 3) scooping the leavened batter onto a hot griddle by a pancake spoon, uniformly rolling and spreading the batter into pancakes, heating the pancakes to make the surface appear yellowish, curing the surface, taking the pancakes down, and folding the pancakes into rectangles with the length of 40cm and the width of 35 cm. The invention has the advantages that: the highland barley pancake is rich in nutrition and good in health care effect, can enhance human immunity, reduce blood sugar, prevent diabetes, reduce cholesterol, reduce blood fat, prevent cardiovascular diseases, relax bowels, prevent colon cancer, is crispy, fresh and sweet, has good color, flavor and taste, and meets the dietary requirements of Tibetan people.)

1. The preparation method of the highland barley pancake is characterized by comprising the following steps:

1) Weighing the following raw materials in parts by mass: 650g of purified water, 100g of highland barley powder, 200g of coarse grain powder, 200g of white flour and 15g of edible oil.

2) Making a batter: mixing purified water, semen Avenae Nudae powder, coarse grain powder and white flour uniformly, stirring into paste, and fermenting;

3) Making battercake: scooping the leavened batter onto a hot griddle by a pancake spoon, uniformly rolling and spreading the batter into pancakes, heating the pancakes to make the surface appear yellowish, curing the surface, taking the pancakes down, and folding the pancakes into rectangles with the length of 40cm and the width of 35 cm.

2. The method for making highland barley battercake according to claim 1, which is characterized in that: the coarse grain powder in the step 1) is wheat flour.

3. the method for making highland barley battercake according to claim 1, which is characterized in that: the coarse grain powder in the step 1) is corn flour.

4. The method for making highland barley battercake according to claim 1, which is characterized in that: the coarse grain powder in the step 1) is sweet potato powder.

Technical Field

The invention relates to the technical field of food, in particular to the technical field of edible pancake making.

Background

the pancake is a traditional food, is simple in preparation and convenient to store, is popular with people, and the Tibetan people for a long time use the highland barley as a staple food, is not used to the pancake made of white flour, corn flour and the like on the market, and lacks the pancake made of the highland barley as a raw material on the market. The highland barley pancake has wide market and prospect in order to cater to and improve the dietary structure and habit of Tibetan people and achieve a plurality of factors such as balanced nutrition.

disclosure of Invention

The invention aims to provide a method for making highland barley battercake to solve the problems in the background technology.

In order to solve the technical problems, the technical scheme provided by the invention is as follows: a method for making highland barley battercake specifically comprises the following steps:

1) Weighing the following raw materials in parts by mass: 650g of purified water, 100g of highland barley powder, 200g of coarse grain powder, 200g of white flour and 15g of edible oil.

2) Making a batter: mixing purified water, semen Avenae Nudae powder, coarse grain powder and white flour uniformly, stirring into paste, and fermenting;

3) Making battercake: scooping the leavened batter onto a hot griddle by a pancake spoon, uniformly rolling and spreading the batter into pancakes, heating the pancakes to make the surface appear yellowish, curing the surface, taking the pancakes down, and folding the pancakes into rectangles with the length of 40cm and the width of 35 cm.

as a preferable scheme, the coarse grain flour in the step 1) is wheat flour.

As a preferable scheme, the coarse grain powder in the step 1) is corn flour.

As a preferable scheme, the coarse grain powder in the step 1) is sweet potato powder.

The invention has the advantages that: the highland barley pancake is rich in nutrition and good in health care effect, can enhance human immunity, reduce blood sugar, prevent diabetes, reduce cholesterol, reduce blood fat, prevent cardiovascular diseases, relax bowels, prevent colon cancer, is crispy, fresh and sweet, has good color, flavor and taste, and meets the dietary requirements of Tibetan people.

Detailed Description

The invention is illustrated below by means of specific examples, without being restricted thereto.