| 摘要 |
A pre-mix for a glutinous barley cookie and a method of making glutinous barley cookie are provided to form a maintenance layer on an external surface of glutinous barley powder, thereby increasing a retention period of the pre-mix and reducing loss of nutrients during a grinding process. Glutinous barley is pulverized at 50 to 80 mesh. Glutinous barley power 56-58 weight%, normal barley 24-29 weight%, salt 1-2 weight%, maltodextrine 12-13 weight%, and hydrous crystalline glucose 2-3 weight% are mixed. A retention layer is formed on an external surface of the generated mixture. The mixture is heated at 33 to 37‹C for 8 to 12 minutes. A formed dough is matured at 10 to 20‹C for 1 to 2 hours. The matured dough is divided. The divided dough is molded. The molded dough is burnt at 170 to 190 ‹C for 20 to 25 minutes. |
