CN103315026A - Crystal sandwich cake - Google Patents
Crystal sandwich cake Download PDFInfo
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- CN103315026A CN103315026A CN2013101959637A CN201310195963A CN103315026A CN 103315026 A CN103315026 A CN 103315026A CN 2013101959637 A CN2013101959637 A CN 2013101959637A CN 201310195963 A CN201310195963 A CN 201310195963A CN 103315026 A CN103315026 A CN 103315026A
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- cladding
- fillings
- quartzy
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Abstract
The invention relates to Suzhou style puff pastries, particularly to a crystal sandwich cake. The crystal sandwich cake is composed of a wrapper material and a stuffing material. The wrapper material is formed by a water-oil wrapper and a crispy surface, wherein the water-oil wrapper comprises, by weight, 10 parts of flour, 3.5 parts of soybean salad oil, 2 parts of soft sugar, 1 part of malt syrup, 1 part of milk powder and 4 parts of warm water; and the crispy surface comprises, by weight, 10 parts of flour, 5 parts of soybean salad oil and 0.004 part of tea polyphenol. The stuffing material comprises, by weight, 16.5 parts of sugaring diced meat, 2.5 parts of sweet osmanthus sauce, 3 parts of shredded orange peel, 1.2 parts of orange cakes, 10 parts of soft sugar, 7.5 parts of diced white gourd, 9 parts of sugar natto, 5 parts of diced crystal melon, 5 parts of preserved dates, 3 parts of assorted preserved fruit, 0.75 part of almonds, 6 parts of sunflower seeds, 3 parts of peanuts and 3 parts of sesames.
Description
Technical field
The present invention relates to a kind of Soviet Union formula pastry, specifically the husky cake of a kind of quartzy folder.
Background technology
Existing Soviet Union this series products of formula pastry, there are problems in the reason because of prescription, such as 1, skin is not crisp; 2, standing time slightly long, the cortex knot tying is hardened; 3, the easy crystallization of the sucrose in the fillings is hardened, and addition is too large, and sugariness is too high; 4, ripe content in the fillings is high, and mouthfeel is not good enough; 5, fragrant degree is not high, and taste is thin; 6, materials have deviation, and mouthfeel is inharmonious.
Summary of the invention
The problems that the present invention exists in order to solve existing Soviet Union formula pastry provide a kind of quartzy folder husky cake.
The present invention is achieved by the following technical solutions: the husky cake of quartzy folder, consisted of by cladding and fillings,
(1) described cladding is made by the water outermost layer of skin and crisp face,
The water outermost layer of skin is to be made by the raw material of following weight portion, 10 parts in flour, 3.5 parts of soybean salad oils, 2 parts of soft white sugars, 1 part of malt syrup, 1 part of milk powder, 4 parts in warm water;
Crisp face is to be made by the raw material of following weight portion, 10 parts in flour, 5 parts of soybean salad oils, 0.004 part of Tea Polyphenols;
(2) described fillings is to be made by the raw material of following weight portion, 16.5 parts of sugaring meat cubelets, 2.5 parts of sweet-scented osmanthus sauces, 3 parts of tangerine peel silks, 1.2 parts of tangerine cakes, 10 parts of soft white sugars, 7.5 parts of wax gourd fourths, 9 parts of sugared nattos, 5 parts of quartzy melon fourths (wax gourd melon fourth), 5 parts in candied date, 3 parts of assorted preserved fruits, 0.75 part in almond, 6 parts of sunflower seeds, 3 parts of peanuts, 3 parts of sesames, 3 parts in roasting flour, 1.5 parts of milk powder, 2 parts of cross-linked esterification converted starches, 0.25 part of cocoa power, 0.08 part in protein hydrolysate, 2.5 parts of lards, 0.75 part of pre-gelatinization converted starch, 0.15 part of konjaku flour, 0.14 part of xanthans, 2 parts of soybean salad oils, 0.4 part of liquor;
Described fillings can be encased in the cladding by any weight ratio.
Fillings can be encased in the cladding by any weight ratio among the present invention, but the weight ratio of fillings and cladding generally adopts 4.5:5.5,5:5,5.5:4.5,6:4 in this area.
The preparation of the water outermost layer of skin, crisp face and fillings adopts the conventional preparation method in this area to get final product, and is about to each raw material blending.
The preparation of described cladding adopts conventional method get final product, is about to the water outermost layer of skin and is divided into some little sticking together, and wraps into an amount of crisp face in whenever sticking together, and rolls thinly, rolls to spare and gets final product.
Further, described sugaring meat cubelets are to be pickled the forming of meat cubelets, soft white sugar and liquor of 10:20:1 by weight ratio.The sugaring meat cubelets available from market also can, or sugaring meat cubelets that adopt the present invention to make, the sugaring meat cubelets of buying on the sugaring meat cubelets that the present invention makes and the market are compared, its fragrant degree is better.
Vegetable oil has adopted soybean salad oil in the cladding of the present invention, has reduced cholesterol; Soft white sugar has increased color, smell and taste, has improved plumpness; Malt syrup has improved colourity, mouthfeel, has reduced coming off of crisp face; Milk powder has improved the nutrition mouthfeel.
Sugaring meat cubelets, sweet-scented osmanthus sauce, tangerine peel silk, these several raw materials of tangerine cake in the fillings, sweet osmanthus delicate fragrance, tangerine perfume and the fragrant perfectly combination of meat; The filling major ingredient that soft white sugar, wax gourd fourth, sugared natto, quartzy melon fourth, candied date, these several raw materials of assorted preserved fruit are fillings had both reduced sugariness, had improved again nutritive value, had formed the chief component of " crystal " in the husky cake of quartzy folder; Almond, sunflower seeds, peanut, these several raw materials of sesame have increased nutrition, have given prominence to meat flavour; Roasting flour has hypoglycemic, proposes full-bodied effect; Milk powder has increased the nutrition mouthfeel; Cocoa power, protein hydrolysate, liquor have the effect that increases flavor; Konjaku flour, xanthans have the anti-stream of water conservation jointly, have strengthened quartzy mouthfeel.
The cross-linked esterification converted starch is available from peak, Tianjin starch development corporation, Ltd., and cross-linked esterification converted starch elder generation and clear water fully stir, and allow it fully absorb moisture, and the gelatinization that absorbs water during being conducive to toast thereafter has moisturizing and increases soft effect.The amount of cross-linked esterification converted starch can not fully absorb the moisture that discharges in fillings and the cladding very little; If too many, the moisture in fillings, the cladding is limited again, and it does not stick with paste first caking, and is not all right yet.
Pre-gelatinization converted starch is available from peak, Tianjin starch development corporation, Ltd., its effect is to absorb the moisture that discharges first in filling, the skin at the baking initial stage of product to form pasty state, make the filling moisturizing of finished product, pre-gelatinization converted starch and at first emulsification of lard one mix with other raw material again, with the lubricating function of grease, prevent from during mixing filling, being clamminess with regard to suction and being unfavorable for operating, a certain amount of grease can also moisten the skin of finished product in addition, and softening filling has the effect of promotion " filling wet wire drawing ".
The husky cake of quartzy folder of the present invention is with respect to traditional Soviet Union's formula pastry, overcome the defective of high sugar, reduced heat, improved nutrition, this presss from both sides the outer crisp interior pine of husky cake, and mouthfeel is excellent, and fragrant soft shortcake is refreshing, within the shelf-life, the phenomenon that the cortex knot tying is hardened, the fillings crystallization is hardened can not occur, be fit to all kinds of crowds edible.
The specific embodiment
Every part of embodiment 1(is 1kg)
The husky cake of quartzy folder is made of cladding and fillings,
(1) described cladding is made by the water outermost layer of skin and crisp face,
The water outermost layer of skin is to be made by the raw material of following weight portion, flour 10 kg, soybean salad oil 3.5 kg, soft white sugar 2 kg, malt syrup 1 kg, milk powder 1 kg, warm water 4 kg;
Crisp face is to be made by the raw material of following weight portion, flour 10 kg, soybean salad oil 5 kg, Tea Polyphenols 0.004 kg;
Cladding processed: the water outermost layer of skin is divided into some little sticking together, and the 50g that whenever sticks together wraps into the crisp face of 37.5g in whenever sticking together, and rolls thinly, rolls even getting final product;
(2) described fillings is to be made by the raw material of following weight portion, sugaring meat cubelets 16.5 kg, sweet-scented osmanthus sauce 2.5 kg, tangerine peel silk 3 kg, tangerine cake 1.2 kg, soft white sugar 10 kg, wax gourd fourth 7.5 kg, sugared natto 9 kg, quartzy melon fourth 5 kg, candied date 5 kg, assorted preserved fruit 3 kg, almond 0.75 kg, sunflower seeds 6 kg, peanut 3 kg, sesame 3 kg, roasting flour 3 kg, milk powder 1.5 kg, cross-linked esterification converted starch 2 kg, cocoa power 0.25 kg, protein hydrolysate 0.08 kg, lard 2.5 kg, pre-gelatinization converted starch 0.75 kg, konjaku flour 0.15 kg, xanthans 0.14 kg, soybean salad oil 2 kg, liquor 0.4 kg;
Faric: described fillings can be encased to by the weight ratio of 4.5:5.5 in the cladding;
Baking: place under the 200-300 ℃ of environment baking 10-15min.
Every part of embodiment 2(is 2kg)
The husky cake of quartzy folder is made of cladding and fillings,
(1) described cladding is made by the water outermost layer of skin and crisp face,
The water outermost layer of skin is to be made by the raw material of following weight portion, flour 20 kg, soybean salad oil 7kg, soft white sugar 4kg, malt syrup 2kg, milk powder 2kg, warm water 8kg;
Crisp face is to be made by the raw material of following weight portion, flour 20kg, soybean salad oil 10kg, Tea Polyphenols 0.008kg;
Cladding processed: the water outermost layer of skin is divided into some little sticking together, and the 50g that whenever sticks together wraps into the crisp face of 37.5g in whenever sticking together, and rolls thinly, rolls even getting final product;
(2) described fillings is to be made by the raw material of following weight portion, sugaring meat cubelets 33kg, sweet-scented osmanthus sauce 5kg, tangerine peel silk 6kg, tangerine cake 2.4kg, soft white sugar 20kg, wax gourd fourth 15kg, sugared natto 18kg, quartzy melon fourth 10kg, candied date 10kg, assorted preserved fruit 6kg, almond 1.5kg, sunflower seeds 12kg, peanut 6kg, sesame 6kg, roasting flour 6kg, milk powder 3kg, cross-linked esterification converted starch 4kg, cocoa power 0.5kg, protein hydrolysate 0.16kg, lard 5kg, pre-gelatinization converted starch 1.5kg, konjaku flour 0.3kg, xanthans 0.28kg, soybean salad oil 4kg, 0.8 part of liquor;
Faric: described fillings can be encased to by the weight ratio of 5.5:4.5 in the cladding;
Baking: place under the 200-300 ℃ of environment baking 10-15min.
Described sugaring meat cubelets are to be pickled the forming of meat cubelets, soft white sugar and liquor of 10:20:1 by weight ratio.
Claims (2)
1. the husky cake of quartzy folder is made of cladding and fillings, it is characterized in that,
(1) described cladding is made by the water outermost layer of skin and crisp face,
The water outermost layer of skin is to be made by the raw material of following weight portion, 10 parts in flour, 3.5 parts of soybean salad oils, 2 parts of soft white sugars, 1 part of malt syrup, 1 part of milk powder, 4 parts in warm water;
Crisp face is to be made by the raw material of following weight portion, 10 parts in flour, 5 parts of soybean salad oils, 0.004 part of Tea Polyphenols;
(2) described fillings is to be made by the raw material of following weight portion, 16.5 parts of sugaring meat cubelets, 2.5 parts of sweet-scented osmanthus sauces, 3 parts of tangerine peel silks, 1.2 parts of tangerine cakes, 10 parts of soft white sugars, 7.5 parts of wax gourd fourths, 9 parts of sugared nattos, 5 parts of quartzy melon fourths, 5 parts in candied date, 3 parts of assorted preserved fruits, 0.75 part in almond, 6 parts of sunflower seeds, 3 parts of peanuts, 3 parts of sesames, 3 parts in roasting flour, 1.5 parts of milk powder, 2 parts of cross-linked esterification converted starches, 0.25 part of cocoa power, 0.08 part in protein hydrolysate, 2.5 parts of lards, 0.75 part of pre-gelatinization converted starch, 0.15 part of konjaku flour, 0.14 part of xanthans, 2 parts of soybean salad oils, 0.4 part of liquor;
Described fillings can be encased in the cladding by any weight ratio.
2. the husky cake of quartzy folder according to claim 1 is characterized in that, described sugaring meat cubelets are to be pickled the forming of meat cubelets, soft white sugar and liquor of 10:20:1 by weight ratio.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310195963.7A CN103315026B (en) | 2013-05-24 | 2013-05-24 | Crystal sandwich cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310195963.7A CN103315026B (en) | 2013-05-24 | 2013-05-24 | Crystal sandwich cake |
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| Publication Number | Publication Date |
|---|---|
| CN103315026A true CN103315026A (en) | 2013-09-25 |
| CN103315026B CN103315026B (en) | 2014-12-10 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310195963.7A Expired - Fee Related CN103315026B (en) | 2013-05-24 | 2013-05-24 | Crystal sandwich cake |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104115905A (en) * | 2014-07-24 | 2014-10-29 | 运城市福同惠食品有限公司 | Method for making crisp fried cake refined refreshment |
| CN110200040A (en) * | 2019-05-09 | 2019-09-06 | 方正剑 | A kind of pictograph melon seeds are crisp and its cooking method |
Citations (3)
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|---|---|---|---|---|
| CN1775085A (en) * | 2004-11-15 | 2006-05-24 | 程长青 | Series convenient composite taste powder condiment for steamed bun and dumpling stuffing, and its making and using method |
| CN101731303A (en) * | 2009-12-22 | 2010-06-16 | 常州市恒久餐饮服务有限公司 | Nutritive Suzhou style mooncake and preparation method thereof |
| CN102524335A (en) * | 2011-12-29 | 2012-07-04 | 刘启堂 | Method of making hollow cake |
-
2013
- 2013-05-24 CN CN201310195963.7A patent/CN103315026B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1775085A (en) * | 2004-11-15 | 2006-05-24 | 程长青 | Series convenient composite taste powder condiment for steamed bun and dumpling stuffing, and its making and using method |
| CN101731303A (en) * | 2009-12-22 | 2010-06-16 | 常州市恒久餐饮服务有限公司 | Nutritive Suzhou style mooncake and preparation method thereof |
| CN102524335A (en) * | 2011-12-29 | 2012-07-04 | 刘启堂 | Method of making hollow cake |
Non-Patent Citations (4)
| Title |
|---|
| 《食品工业》 20061220 李雪莲等 "保健素食低糖月饼的制作" 1－2 , 第6期 * |
| 朱蓓薇等: "《食品加工实用技术与配方》", 31 January 1998, article ""苏式月饼"", pages: 211-216 * |
| 李雪莲等: ""保健素食低糖月饼的制作"", 《食品工业》, no. 6, 20 December 2006 (2006-12-20) * |
| 肖志刚: "《糕点馅料配方与工艺》", 31 May 2009, article ""月饼馅料配方及工艺实例"" * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104115905A (en) * | 2014-07-24 | 2014-10-29 | 运城市福同惠食品有限公司 | Method for making crisp fried cake refined refreshment |
| CN110200040A (en) * | 2019-05-09 | 2019-09-06 | 方正剑 | A kind of pictograph melon seeds are crisp and its cooking method |
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| Publication number | Publication date |
|---|---|
| CN103315026B (en) | 2014-12-10 |
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Granted publication date: 20141210 |