CN104041558A - Baking method for mustard biscuits - Google Patents

Abstract

The invention belongs to the technical field of food processing, in particular to a baking method for mustard biscuits processed by mixing, rolling, forming, baking and cooling biscuit raw materials. The biscuit raw materials comprise, by weight, 55-65% of wheatmeal, 8% of white granulated sugar, 3% of cream, 10-15% of shortening, 5-18% of egg, 1% of salt and 2-3% of water, and further comprise 2% of mustard sauce and 5-7% of honey. According to the biscuit processing method, baking is carried out at two stages, firstly, primary baking is carried out, after biscuits are half finished, the biscuits are taken out of an oven, the mustard sauce and the honey are added in the biscuits to be baked, the biscuit forming effect is ensured, secondary baking is carried out, the mustard is prevented from being volatilized at the high temperature through the honey layer and the specially set baking temperature and time, the certain piquancy taste of mustard is kept, the honey layer is baked into a slightly brown state, the taste is sweet and then pungent, the biscuits are not greatly pungent and do not stimulate the nose, and the flavor is very special.

Description

A kind of baking method of mustard biscuit

Technical field

The invention belongs to food processing technology field, especially a kind of baking method of mustard biscuit.

Background technology

Mustard is a kind of special taste but has the food of good nutritive value, and because taste rushes, general people are more difficult accepts as bread and cheese.But mustard pungent is strong, can saliva stimulating and the secretion of gastric juice, can whet the appetite.Mustard has very high function of detoxification, can separate the poison of fish crab.Rhodanate composition in mustard can prevent decayed tooth, and pre-anti-cancer, anti-hemostatic tube grumeleuse, treatment asthma etc. are also had to certain effect.Mustard prevents the effects such as hyperlipemia, hypertension, heart disease, reduction blood viscosity in addition.Mustard oil also has beautifying face and moistering lotion effect.

Main pungency component in mustard is mustard oil, but mustard oil high temperature is volatile, therefore, in baking biscuit, forms mustard taste as wanted, passing is all to adopt to spread the modes such as mustard meal and carry out, and is difficult to accomplish the even taste of each biscuit just in time when suitability for industrialized production.

Summary of the invention

The present invention aims to provide the mustard biscuit preparation method of a kind of preparation method uniqueness, features good taste.

The baking method of mustard biscuit of the present invention, by biscuit raw material, through adjusting powder, rolling, moulding, baking, cooling making, described biscuit raw material is grouped into by the one-tenth of following percentage by weight: wheat flour 55 ~ 65%, white granulated sugar 8%, cream 3%, shortening 10 ~ 15%, egg 5 ~ 18%, salt 1%, water 2 ~ 3%, wherein also comprises wasabi 2%, honey 5 ~ 7%, described baking procedure is for being specially:

Step 1, biscuit dough is inserted in baking box, get angry 195 DEG C, lower fiery 210 DEG C of bakings, after 5 minutes, are taken out baking box;

After the even painting wasabi in step 2, biscuit dough end face middle part, biscuit dough end face is brushed honey, and described honey covers to overlay on completely and on wasabi, forms honey layer;

Step 3, biscuit dough is put back in baking box, got angry 145 DEG C, lower fiery 180 DEG C of bakings 2 minutes, toast complete.

Biscuit preparation method of the present invention, was divided into for 2 stages by baking and carries out, and first carried out preliminary baking, become after semi-finished product, biscuit is taken out to baking box, add wasabi and honey, carry out baking, when guaranteeing biscuit molding effect, secondary baking utilizes honey layer and special baking temperature, the time arranging again, reduce mustard vaporization at high temperature, kept the certain pungent mouthfeel of mustard, honey layer baking simultaneously becomes slightly sallow state, and taste is first sweet rear peppery, pungent is not more rushed nose, and local flavor is very unique.

Detailed description of the invention

Below in conjunction with specific embodiment, method of the present invention is described.

The baking method of mustard biscuit of the present invention, by biscuit raw material, through adjusting powder, rolling, moulding, baking, cooling making.

Biscuit raw material in the present embodiment is specifically grouped into by the one-tenth of following percentage by weight: wheat flour 600g, and white granulated sugar 90g, cream 30g, shortening 120g, egg 60g, salt 10g, water 30g, wherein also comprises wasabi 20g, honey 50g.

Procedure of processing is as follows:

1, the white granulated sugar 90g 30g that adds water, to dissolving completely, obtains syrup for subsequent use.

2, cream 30g, shortening 120g, mix after heating and melting, cooling after, obtain miscella for subsequent use.

3,, by egg 60g, salt 10g and syrup mix, and stir, and obtain egg liquid.

4, by wheat flour 600g, and egg liquid, miscella mix and blend, be adjusted to dough.

5, under dough room temperature, leave standstill 10 ~ 15 minutes, question handler is tack-free, kneading is flexible, after slightly flexible and ductility, and dough modulation is complete.

6, dough enters production line rolling, moulding, and frustillatum is put into baking tray.

7, described baking procedure is for being specially:

Step 1, biscuit dough is inserted in baking box, get angry 195 DEG C, lower fiery 210 DEG C of bakings, after 5 minutes, are taken out baking box.Step 1 has tentatively been cured, and reduces biscuit water content, and now biscuit is slightly soft, completely firmly not crisp.

After the even painting wasabi in step 2, biscuit dough end face middle part, biscuit dough end face is brushed honey, and described honey covers to overlay on completely and on wasabi, forms honey layer.

Step 3, biscuit dough is put back in baking box, got angry 145 DEG C, lower fiery 180 DEG C of bakings 2 minutes, toast completely, and now biscuit water content is in 3% left and right, and shortcakeization is effective.

8, toast complete, naturally cooling under room temperature, cured.

Adopt above-mentioned two-step method to cure, can suitably keep wasabi peculiar flavour, and temperature is suitable, in honey, the Maillard reaction of sugar is lucky, and color is slightly sallow, and taste, visual effect are all very outstanding.

Table 1 is 2 stages Baking Effect contrast under different temperatures:

Therefore, select and get angry 145 DEG C for 2 stages especially, lower fiery 180 DEG C of bakings 2 minutes, now Baking Effect the best.

Claims (1)

1. a baking method for mustard biscuit, by biscuit raw material, through adjusting powder, rolling, moulding, baking, cooling making, it is characterized in that: described biscuit raw material is grouped into by the one-tenth of following percentage by weight: wheat flour 55 ~ 65%, white granulated sugar 8%, cream 3%, shortening 10 ~ 15%, egg 5 ~ 18%, salt 1%, water 2 ~ 3%, wherein also comprises wasabi 2%, honey 5 ~ 7%, described baking procedure is for being specially:

Step 1, biscuit dough is inserted in baking box, get angry 195 DEG C, lower fiery 210 DEG C of bakings, after 5 minutes, are taken out baking box;

After the even painting wasabi in step 2, biscuit dough end face middle part, biscuit dough end face is brushed honey, and described honey covers to overlay on completely and on wasabi, forms honey layer;

Step 3, biscuit dough is put back in baking box, got angry 145 DEG C, lower fiery 180 DEG C of bakings 2 minutes, toast complete.