A GLUTINOUS BARLEY BREAD SANDWICH AND THE BAKING METHOD

摘要

The present invention barley bread sandwich is 25-30% by weight, 13-18% by weight of milk, 20-25% by weight of eggs, 13-18% by weight of sugar, 0.3-0.6% by weight of sweet potato starch, 0.1-0.5 baking powder Between two two barley breads, the surface of which is 6.5 ~ 7.5cm in diameter, consisting of 1% by weight, 0.1 ~ 0.5% by weight of soda, 1 ~ 3% by weight, 0.3 ~ 0.8% by weight of salt, and 13-18% by weight of water. 3 to 5 g of adzuki bean paste, and the method of preparing the mixture is first stirred for 10 to 20 minutes with eggs, brown sugar, and water in a stirrer, and then bran barley powder, sweet potato starch, baking powder, salt, soda%, milk, The dough is produced in a stirrer in turn and then stirred for 2 to 5 minutes to make a slurry dough, and 15-20 g of slurry dough is put on the hot plate through the nozzle after putting the finished slurry into the nozzle of the hot plate. Dough supply process to blow out and 2 at 160-180 degreeC in pressurized single-sided hotplate Baking process by pressing the slurry dough spouted for 5 minutes, and cooling the barley bread of 6.5 ~ 7.5cm diameter, which is baked on one side to room temperature, apply 3 ~ 5g of red bean paste on one unheated surface of the barley bread, and then It consists of a sandwiching process that overlaps the non-heating side, and a packaging process that puts each box into a unit number after a small packaging process for packaging a sticky bread sandwich.