CN101438722A - Multi-layer steamed bread and preparation method thereof - Google Patents

Abstract

The invention discloses a multi-layer cake and a fabricating method thereof. The method takes flour, leaf lard and bean oil as the raw materials and alkali as the baking agent, wherein, the flour weighs 1000 grams to 1500 grams, the leaf lard weighs 200 grams to 270 grams, and the bean oil weighs 20 grams to 25 grams, and the method comprises the following steps: dough making, shaping, coining and steaming. The multi-layer cake has a plurality of layers and fine cake slices and is soft and oil-free; and the multi-layer cake is suitable for consumption for all age groups.

Description

A kind of multi-layer steamed bread and preparation method thereof

Technical field

The present invention relates to a kind of multi-layer steamed bread and preparation method thereof.

Background technology

Existing cake is not stratified, because of its for the flour fermentation, have toughness, be difficult for chewing and do not have the crisp mouthfeel of crisp-fried, the people who is not suitable for immature and old stratum eats.

Summary of the invention

The invention provides a kind of features good taste, have multi-layer steamed bread of traditional properties and preparation method thereof.

For solving above technical problem, a kind of multi-layer steamed bread of the present invention and preparation method thereof is a raw material with flour, leaf fat, soya-bean oil, and alkali is leavening, it is characterized in that: flour 1000-1500 gram, leaf fat 200-270 gram, soya-bean oil 20-25 gram.

The making of described multi-layer steamed bread may further comprise the steps:

1) and face: flour is poured on the chopping board, adds old fertilizer, and warm water 500 grams and become fermented dough; Treat the initiation of ferment face, add appropriate alkaline liquor, knead, slightly treacle.

2) typing: dough is rubbed into strip, and per 100 grams are seized 1 face agent, and face agent stranding is rectangular, roll into wide rectangle dough sheet with rolling pin, brush soya-bean oil again, spread dry flour slightly, stack from left to right then, and are stand-by.

3) embossing: agent two ends difference Bao Yan, roll into wide oval cake, on biscuit, be pressed into the diamond block decorative pattern with the knife back again.

4) cook: when treating on the steamer gas, biscuit is swung in the drawer, steamed about 20 minutes with very hot oven

Promptly ripe, take off, with cutter horizontal partial application in the middle of cake, cake to be knocked gently, when seeing aliquation, sign indicating number is gone in the dish.

The present invention has the following advantages: three former thousand layers of oil cake, and layer multifibres is thin, and pine is continuous oiliness; The people who is fit to each stratum edible at age.

The specific embodiment

Take by weighing flour 1000-1500 gram, leaf fat 200-270 gram, soya-bean oil 20-25 gram is poured on flour on the chopping board earlier, adds old fertilizer, and warm water 500 grams and become fermented dough; Treat the initiation of ferment face, add appropriate alkaline liquor, knead, slightly treacle; Again dough is rubbed into strip, per 100 grams are seized 1 face agent, and face agent stranding is rectangular, roll into three fens thick dough sheets, roll into wide rectangle dough sheet with rolling pin, brush soya-bean oil again, spread dry flour slightly, stack from left to right then, roll again slitting, roll the thick dough sheet of Cheng Yifen half one by one, be cut into filament, be rolled into the round oil cake of each heavy nine money; Agent two ends difference Bao Yan, roll into wide oval cake, on biscuit, be pressed into the diamond block decorative pattern with the knife back again; When treating on the steamer gas, biscuit is swung in the drawer, first layer overlay sake sheet, oil cake set and cover a sake sheet again.With very hot oven steam about 20 minutes promptly ripe, take off, with cutter horizontal partial application in the middle of the cake, cake is knocked gently, when seeing aliquation, sign indicating number is gone in the dish, behind the following cage, two one in oil cake closes, and is placed in the plate, eats with honey, pickles, bright especially perfume (or spice) has flavor.

Claims (2)

1. multi-layer steamed bread and preparation method thereof is a raw material with flour, leaf fat, soya-bean oil, and alkali is leavening, it is characterized in that: flour 1000-1500 gram, leaf fat 200-270 gram, soya-bean oil 20-25 gram.

2. a kind of multi-layer steamed bread according to claim 1 and preparation method thereof, it is characterized in that: described multi-layer steamed bread may further comprise the steps:

1) and face: flour is poured on the chopping board, adds old fertilizer, and warm water 500 grams and become fermented dough; Treat the initiation of ferment face, add appropriate alkaline liquor, knead, slightly treacle.

2) typing: dough is rubbed into strip, and per 100 grams are seized 1 face agent, and face agent stranding is rectangular, roll into wide rectangle dough sheet with rolling pin, brush soya-bean oil again, spread dry flour slightly, stack from left to right then, and are stand-by.

3) embossing: agent two ends difference Bao Yan, roll into wide oval cake, on biscuit, be pressed into the diamond block decorative pattern with the knife back again.

4) cook: when treating on the steamer gas, biscuit is swung in the drawer, with very hot oven steam about 20 minutes promptly ripe, take off, with cutter horizontal partial application in the middle of cake, cake is knocked gently, when seeing aliquation, sign indicating number is gone in the dish.