| 摘要 |
The present invention related to a cooking method of crepe, more specifically, to a cooking method of crepe using optimal natural ingredients to produce natural color and using eatable natural ingredients without extra processes such as frying or the like. To achieve the purpose, the present invention comprises: (a) a step of mixing selectively at least one of 0.5 to 50 parts by weight of cooking oil or 0.5 to 50 parts by weight of palm oil with respect to 100 parts by weight of water at a temperature of 5 to 45°C; (b) a step of putting and combining 25 to 60 parts by weight of wheat flour, 0.5 to 25 parts by weight of raw milk, and 0.5 to 25 parts by weight of egg with respect to 100 parts by weight of a liquefied mixture obtained by step (a) for 10 to 60 minutes; (c) a step of ripening the combined paste for 30 minutes to 2 hours in a storage tank at a temperature of 1 to 5°C; and (d) a step of mold-ejecting the ripened paste in step (c) by inputting into a square frame and a circular frame at a temperature of 110 to 165°C. |
