| 摘要 |
A pre-mix for a glutinous barley pancake and a glutinous barley pancake making method are provided to form a retention layer on an external surface of glutinous barley powder, thereby reducing loss of nutrients during a grinding process. Glutinous barley is grinded at 50 to 80 mesh. A retention layer is formed on an external surface of a mixture. The mixture is heated at 33 to 37‹C for 8 to 12 minutes. A produced pre-mix 48-52 weight%, egg 16-17.5 weight%, starch syrup 16-17.5 weight%, and purified water 16-17 weight% are mixed. A generated dough is matured at 10 to 20‹C for 3 to 5 hours. The matured dough is divided. The divided dough is molded. The molded dough is burnt for 2 minutes and 30 seconds and flipped over and burnt for 1 minute. Bean jam is sanded in one side of the burnt dough.
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