CN102669237B - Fermented bean curd flaky pastry and manufacturing method thereof - Google Patents
Fermented bean curd flaky pastry and manufacturing method thereof Download PDFInfo
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- CN102669237B CN102669237B CN 201210170470 CN201210170470A CN102669237B CN 102669237 B CN102669237 B CN 102669237B CN 201210170470 CN201210170470 CN 201210170470 CN 201210170470 A CN201210170470 A CN 201210170470A CN 102669237 B CN102669237 B CN 102669237B
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Abstract
The invention discloses a fermented bean curd flaky pastry and a manufacturing method thereof. The fermented bean curd flaky pastry is composed of oil dough, pastries and fillings, wherein the oil dough is composed of weak strength flour, high gluten flour, lard oil, granulated sugar and water; the pastries are composed of weak strength flour and lard oil; and the fillings are composed of candied melon, ice meat, granulated sugar, fermented bean curds, cooked sesame seeds, shallots, lard oil, malt sugar, weak strength flour, starch, salt and water. According to the fermented bean curd flaky pastry and the manufacturing method thereof, the fermented bean curd flaky pastry is tasty, delicate, fragrant, sweet and palatable; the fermented bean curds serve as the flavor source, and fillings are mixed by adding special food materials, so that the flavor is authentic, characteristics are provided, and the flavor is memorable. The manufacturing method is simple, and the operation is convenient.
Description
Technical field
The invention belongs to food cake field, relate to a kind of fermented bean curd crisp short cakes with sesame and preparation method thereof.
Background technology
All kinds of wheaten food pastry items are various in the market, more particularly have the typical local food of local characteristic more and more to be subjected to liking of people, but some crisps short cakes with sesame of selling on the market are of rude workmanship, and the sense of filling interest is not good, lack characteristic.
Summary of the invention
The object of the present invention is to provide a kind of fermented bean curd crisp short cakes with sesame and preparation method thereof.
The invention has the beneficial effects as follows:
A kind of fermented bean curd crisp short cakes with sesame, be made up of the outermost layer of skin, short and interior filling, interior filling is made up of following parts by weight of component: 45～65 parts of candied melon, 35～55 parts of meat of ice, 45～65 parts of granulated sugar, 20～40 parts in fermented bean curd, 5～25 parts of ripe sesames, 3～5 parts of dried onions, 10～30 parts of lards, 5～25 parts of maltose, 15～35 parts of weak strength flours, 15～35 parts of starch, 1～3 part of salt, 10～30 parts in water; The outermost layer of skin is made up of following parts by weight of component: 30～50 parts of weak strength flours, 50～70 parts of high-strength flours, 10～25 parts of lards, 5～15 parts of granulated sugar, 45～65 parts in water; Short is made up of following parts by weight of component: 90～100 parts of weak strength flours, 50～70 parts of lards.
The preparation method of above-mentioned a kind of fermented bean curd crisp short cakes with sesame may further comprise the steps:
1) raw material of the outermost layer of skin, short is mixed respectively and knead;
2) outermost layer of skin and short are mixed to roll make the short skin;
3) raw material with interior filling stirs;
4) the short skin is cut apart rolled slabbing, interior filling is put into the short skin and is bundled into living pie;
5) living pie is put into the roasting training of baking box, namely got the fermented bean curd crisp short cakes with sesame.
Preferably, roasting Pei Wendu is 170～180 ℃.
Preferably, roasting training time 18～22min.
Preferably, step 2) outermost layer of skin, short are rolled by the weight ratio mixing of 2:3 and are made the short skin.
Preferably, the weight ratio of step 4) short skin and interior filling is 2:3.
The invention has the beneficial effects as follows:
Fermented bean curd crisp short cakes with sesame delicate mouthfeel of the present invention, fragrant and sweet good to eat, do the flavor source with fermented bean curd, the filling material of special food materials allotment in addition, good taste, characteristic, allow the people taste and enjoy endless aftertastes.Preparation method of the present invention is simple, and is easy to operate.
Description of drawings
Fig. 1 is the fermented bean curd crisp short cakes with sesame figure that embodiment prepares.
The specific embodiment
The present invention is further illustrated below in conjunction with tool embodiment originally, but do not limit to so.
The embodiment fermented bean curd adopts and extensively closes fermented bean curd.
Embodiment 1
A kind of fermented bean curd crisp short cakes with sesame is made up of the outermost layer of skin, short and interior filling, and the outermost layer of skin is made up of following parts by weight of component: 40 parts of weak strength flours, 60 parts of high-strength flours, 15 parts of lards, 10 parts of granulated sugar, 55 parts in water; Short is made up of following parts by weight of component: 100 parts of weak strength flours, 60 parts of lards; Interior filling is made up of following parts by weight of component: 54 parts of candied melon, 45 parts of meat of ice, 54 parts of granulated sugar, 25 parts in fermented bean curd, 12 parts of ripe sesames, 4 parts of dried onions, 18 parts of lards, 12 parts of maltose, 25 parts of weak strength flours, 25 parts of starch, 1.5 parts of salt, 18 parts in water; Described weight portion unit unanimity.
The preparation method of above-mentioned fermented bean curd crisp short cakes with sesame may further comprise the steps:
1) raw material of the outermost layer of skin, short is mixed respectively and knead;
2) outermost layer of skin and short are mixed to roll by the weight ratio of 2:3 make the short skin;
3) raw material with interior filling stirs;
4) the short skin is cut apart rolled slabbing, interior filling is put into the short skin, closing up must living pie (weight ratio of short skin and winter Rong's filling is 2:3) after clutching, and is arranged in the closing in of living pie in the baking tray down;
5) with after the dissolving of edible haematochrome water, intersperse on living pie surface and decorate, and make a call to 4 holes on living pie surface;
6) living pie is put into the roasting training of 170～180 ℃ of baking boxs 20min, the fermented bean curd crisp short cakes with sesame.
Embodiment 2
A kind of fermented bean curd crisp short cakes with sesame is made up of the outermost layer of skin, short and interior filling, and the outermost layer of skin is made up of following parts by weight of component: 30 parts of weak strength flours, 70 parts of high-strength flours, 10 parts of lards, 5 parts of granulated sugar, 45 parts in water; Short is made up of following parts by weight of component: 90 parts of weak strength flours, 70 parts of lards; Interior filling is made up of following parts by weight of component: 65 parts of candied melon, ice 35 parts of meat, 65 parts of granulated sugar, extensively close 20 parts in fermented bean curd, 5 parts of ripe sesames, 5 parts of dried onions, 10 parts of lards, 25 parts of maltose, 35 parts of weak strength flours, 15 parts of starch, 3 parts of salt, 10 parts in water; Described weight portion unit unanimity.
The preparation method of above-mentioned fermented bean curd crisp short cakes with sesame may further comprise the steps:
1) raw material of the outermost layer of skin, short is mixed respectively and knead;
2) outermost layer of skin and short are mixed to roll by the weight ratio of 2:3 make the short skin;
3) raw material with interior filling stirs;
4) the short skin is cut apart rolled slabbing, interior filling is put into the short skin, closing up must living pie (weight ratio of short skin and winter Rong's filling is 2:3) after clutching, and is arranged in the closing in of living pie in the baking tray down;
5) with after the dissolving of edible haematochrome water, intersperse on living pie surface and decorate, and make a call to 4 holes on living pie surface;
6) living pie is put into the roasting training of 170～180 ℃ of baking boxs 18min, the fermented bean curd crisp short cakes with sesame.
Embodiment 3
A kind of fermented bean curd crisp short cakes with sesame is made up of the outermost layer of skin, short and interior filling, and the outermost layer of skin is made up of following parts by weight of component: 50 parts of weak strength flours, 50 parts of high-strength flours, 25 parts of lards, 15 parts of granulated sugar, 65 parts in water; Short is made up of following parts by weight of component: 95 parts of weak strength flours, 50 parts of lards; Interior filling is made up of following parts by weight of component: 45 parts of candied melon, ice 55 parts of meat, 45 parts of granulated sugar, extensively close 40 parts in fermented bean curd, 25 parts of ripe sesames, 3 parts of dried onions, 30 parts of lards, 5 parts of maltose, 15 parts of weak strength flours, 35 parts of starch, 1 part of salt, 10～30 parts in water; Described weight portion unit unanimity.
The preparation method of above-mentioned fermented bean curd crisp short cakes with sesame may further comprise the steps:
1) raw material of the outermost layer of skin, short is mixed respectively and knead;
2) outermost layer of skin and short are mixed to roll by the weight ratio of 2:3 make the short skin;
3) raw material with interior filling stirs;
4) the short skin is cut apart rolled slabbing, interior filling is put into the short skin, closing up must living pie (weight ratio of short skin and winter Rong's filling is 2:3) after clutching, and is arranged in the closing in of living pie in the baking tray down;
5) with after the dissolving of edible haematochrome water, intersperse on living pie surface and decorate, and make a call to 4 holes on living pie surface;
6) living pie is put into the roasting training of 170～180 ℃ of baking boxs 22min, the fermented bean curd crisp short cakes with sesame.
Claims (1)
1. fermented bean curd crisp short cakes with sesame, be made up of the outermost layer of skin, short and interior filling, interior filling is made up of following parts by weight of component: 45～65 parts of candied melon, 35～55 parts of meat of ice, 45～65 parts of granulated sugar, 20～40 parts in fermented bean curd, 5～25 parts of ripe sesames, 3～5 parts of dried onions, 10～30 parts of lards, 5～25 parts of maltose, 15～35 parts of weak strength flours, 15～35 parts of starch, 1～3 part of salt, 10～30 parts in water; The outermost layer of skin is made up of following parts by weight of component: 30～50 parts of weak strength flours, 50～70 parts of high-strength flours, 10～25 parts of lards, 5～15 parts of granulated sugar, 45～65 parts in water; Short is made up of following parts by weight of component: 90～100 parts of weak strength flours, 50～70 parts of lards;
The preparation method of above-mentioned fermented bean curd crisp short cakes with sesame may further comprise the steps:
1) raw material of the outermost layer of skin, short is mixed respectively and knead;
2) outermost layer of skin, short are mixed to roll by the weight ratio of 2:3 make the short skin;
3) raw material with interior filling stirs;
4) the short skin is cut apart rolled slabbing, interior filling is put into the short skin be bundled into living pie, the weight ratio of short skin and interior filling is 2:3;
5) it is roasted to put living pie into baking box, 170～180 ℃ of roasted temperature, and roasted time 18～22min namely gets the fermented bean curd crisp short cakes with sesame.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN 201210170470 CN102669237B (en) | 2012-05-28 | 2012-05-28 | Fermented bean curd flaky pastry and manufacturing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN 201210170470 CN102669237B (en) | 2012-05-28 | 2012-05-28 | Fermented bean curd flaky pastry and manufacturing method thereof |
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| Publication Number | Publication Date |
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| CN102669237A CN102669237A (en) | 2012-09-19 |
| CN102669237B true CN102669237B (en) | 2013-07-10 |
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| CN 201210170470 Expired - Fee Related CN102669237B (en) | 2012-05-28 | 2012-05-28 | Fermented bean curd flaky pastry and manufacturing method thereof |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102870852B (en) * | 2012-10-15 | 2013-11-13 | 广东真美食品集团有限公司 | Method for making new flavoured fermented bean curd cakes |
| CN103999900B (en) * | 2014-03-11 | 2016-05-25 | 温州市思味特食品有限公司 | A kind of dried vegetable cake and preparation method thereof |
| CN104012625A (en) * | 2014-06-18 | 2014-09-03 | 镇江元致亨食品有限公司 | Making method for iced meat and date cakes |
| CN106577956A (en) * | 2016-12-30 | 2017-04-26 | 三只松鼠股份有限公司 | Seaweed cake and preparation method thereof |
| CN107691582A (en) * | 2017-11-14 | 2018-02-16 | 段双燕 | A kind of fermented bean curd crisp short cakes with sesame and preparation method thereof |
| CN107691567A (en) * | 2017-11-23 | 2018-02-16 | 咀香园健康食品（中山）有限公司 | A kind of matsutake joss stick produced in Xizang pork shortcake and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1695462A (en) * | 2005-06-02 | 2005-11-16 | 李延兵 | Aromatic crisp pie and processing techniques |
| CN101461409A (en) * | 2007-12-21 | 2009-06-24 | 天津太平洋制药有限公司 | Sugar-free wife cookies and method for producing the same |
| CN102342315A (en) * | 2011-09-29 | 2012-02-08 | 上海元祖梦果子有限公司 | Chitosan high-calcium egg yolk crisp food |
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2012
- 2012-05-28 CN CN 201210170470 patent/CN102669237B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1695462A (en) * | 2005-06-02 | 2005-11-16 | 李延兵 | Aromatic crisp pie and processing techniques |
| CN101461409A (en) * | 2007-12-21 | 2009-06-24 | 天津太平洋制药有限公司 | Sugar-free wife cookies and method for producing the same |
| CN102342315A (en) * | 2011-09-29 | 2012-02-08 | 上海元祖梦果子有限公司 | Chitosan high-calcium egg yolk crisp food |
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| CN102669237A (en) | 2012-09-19 |
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