CN104186617A - Germinated brown rice sun cake and making method thereof - Google Patents
Germinated brown rice sun cake and making method thereof Download PDFInfo
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- CN104186617A CN104186617A CN201410445343.9A CN201410445343A CN104186617A CN 104186617 A CN104186617 A CN 104186617A CN 201410445343 A CN201410445343 A CN 201410445343A CN 104186617 A CN104186617 A CN 104186617A
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Abstract
The invention discloses a germinated brown rice sun cake which comprises a water-oil wrapper, pastry and stuffing, wherein the mass ratio of the water-oil wrapper, the pastry and the stuffing is 3: 2: 1. The water-oil wrapper is composed of, by mass, 35-45 parts of high-gluten flour, 35-45 parts of low-gluten flour, 15-25 parts of germinated brown rice powder, 25-35 parts of butter, 5-15 parts of powdered sugar, and 35-45 parts of water. The pastry is composed, by mass, 35-45 parts of low-gluten flour, 55-65 parts of germinated brown rice powder, and 45-55 parts of butter. The stuffing is composed of, by mass, 90-110 parts of low-gluten flour, 300-340 parts of powdered sugar, 60-70 parts of butter and 30-40 parts of water. The invention further discloses a making method of the germinated brown rice sun cake. Germinated brown rice is used for making the sun cake, the sun cake rich in gamma-aminobutyric and dietary fibers can be obtained, and the nutritive peculiarity of a traditional pineapple cake can be improved.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of sprouted unpolished rice sun cake, the invention still further relates to a kind of preparation method of sprouted unpolished rice sun cake.
Background technology
Sprouted unpolished rice be brown rice germination to normal bud long obtain by young shoot and the goods that form with the endosperm of chaff layer.Compared with brown rice, sprouted unpolished rice has improved palatability, and institutional framework is softened, and nutritive value significantly improves, and macromolecules starch, SNSP and protein degradation are micromolecular compound sugar, oligopeptides and free amino acid, is easier to human body and digests and assimilates.Sprouted unpolished rice has retained the important nutrient that exceedes 60% in grain, be rich in multiple essential amino acid, mineral matter, the vitamin of needed by human body, and contain a large amount of physiologically active ingredients as GABA, dietary fiber, phosphoinositide, tocotrienols etc., in food and health care, there is very important effect, have that the brain blood flow of promotion is logical, anti-epileptic, the anti-anoxic of raising body and ischemic ability, regulate immunity, improve stomach, delay senility and reduce many physiological functions such as pigment deposition, become a kind of good functional food ingredient.
Dietary fiber is described as " the seventh-largest nutrient ", has special health care and food modifying function.Research shows, dietary fiber can effectively reduce and prevent the generation of the diseases such as coronary heart disease, diabetes, hypertension, obesity, miocardial infarction, colitis, constipation, gall stone, breast cancer and prostate cancer, removes poisonous and harmful substance in enteron aisle; And there is water-retaining property, hold oiliness, improve the functions such as food color and local flavor.
At present, the exploitation of germinated brown rice product is both at home and abroad mainly reflected in popular food as sprouted unpolished rice wine, sprouted unpolished rice dip, sprouted unpolished rice cake, germinating brown rice vinegar, germination brown rice powder, sprouted unpolished rice congee, sprouted unpolished rice biscuit, sprouted unpolished rice bread, germinating unpolished rice beverage, sprouted unpolished rice sushi, sprouted unpolished rice tea, and little to the developmental research of sprouted unpolished rice characteristic leisure food.Traditional sun cake is taking flour as primary raw material, forms crust multilayer and crisp by baking after adding a large amount of greases, Icing Sugar and appropriate water modulation, soft and the not glutinous tooth of interior filling, entrance is fragrant and sweet loose, is a kind of high glucose and high fat food, and long-term edible meeting causes fat and angiocardiopathy etc.Along with the raising of people's living standard and the transformation of consumption idea, diet is more focused on nutrition, is advocated safety, health and back to nature.The cake product of high grease, high sugar can not meet diversified demand in the past, and improvement innovation has become a kind of trend.Germination brown rice powder, because having the similar processability of common flour, consumption, can be used as the substitute of flour in the making of sun cake, and the material such as GABA, phosphoinositide being wherein rich in can improve the nutritive value of product; Oiliness that what dietary fiber was higher hold can reduce human gastrointestinal tract to the digesting and assimilating of grease, and makes product more healthy.
Summary of the invention
The object of this invention is to provide a kind of sprouted unpolished rice sun cake, utilize sprouted unpolished rice to make sun cake, can obtain being rich in the sun cake of GABA and dietary fiber, improved the nutritive peculiarity of traditional sun cake.
Another object of the present invention is to provide a kind of preparation method of sprouted unpolished rice sun cake.
The first technical scheme of the present invention is, a kind of sprouted unpolished rice sun cake, comprises the water outermost layer of skin, short and fillings, and wherein, the water outermost layer of skin is made up of following component according to mass parts: 35 parts-45 parts of Strong flours; 35 parts-45 parts of Self-raising flour; 15 parts-25 parts of germination brown rice powders; 25 parts-35 parts, butter; 5 parts-15 parts of Icing Sugar; 35 parts-45 parts, water; Short is made up of following component according to mass parts: 35 parts-45 parts of Self-raising flour, 55 parts-65 parts of germination brown rice powders, 45 parts-55 parts, butter; Fillings is made up of following component according to mass parts: 90 parts-110 parts of Self-raising flour, 300 parts-340 parts of Icing Sugar, 60 parts-70 parts, butter, 30 parts-40 parts, water.
Feature of the present invention is also,
Germination brown rice powder is to pulverize 80 order-160 mesh sieves to be prepared from.
Icing Sugar was 120 mesh sieves.
The mass ratio of the water outermost layer of skin, short and fillings is 3:2:1.
The second technical scheme of the present invention is, a kind of preparation method of sprouted unpolished rice sun cake specifically implements according to following steps:
The making of step 1, water outermost layer of skin dough,
Step 1.1, weigh following component according to mass parts: 35 parts-45 parts of Strong flours; 35 parts-45 parts of Self-raising flour; 15 parts-25 parts of germination brown rice powders; 25 parts-35 parts, butter; 5 parts-15 parts of Icing Sugar; 35 parts-45 parts, water;
Step 1.2, the Self-raising flour that step 1.1 is weighed, Strong flour fully mix with germination brown rice powder, obtain mixed powder, for subsequent use;
Step 1.3, Icing Sugar, butter are added water and mixed, then add mixed powder, be kneaded into and there is plastic smooth dough, for subsequent use;
The making of step 2, oil-mixed dough,
Step 2.1, weigh following component according to mass parts: 35 parts-45 parts of Self-raising flour, 55 parts-65 parts of germination brown rice powders, 45 parts-55 parts, butter;
Step 2.2, load weighted Self-raising flour, germination brown rice powder and butter in step 2.1 are fully mixed, be kneaded into fine and smooth dough uniformly, for subsequent use;
Step 3, fillings are made,
Step 3.1, weigh following component according to mass parts: 90 parts-110 parts of Self-raising flour, 300 parts-340 parts of Icing Sugar, 60 parts-70 parts, butter, 30 parts-40 parts, water, wherein Icing Sugar is crossed 120 mesh sieves;
Step 3.2, add water and butter to mix thoroughly Icing Sugar, then add Self-raising flour to knead, for subsequent use;
Step 4, divide composition by the water outermost layer of skin, short, the fillings made according to 3:2:1 respectively.Get a water outermost layer of skin dough and flatten, wrap into a short, be spherical shape through repeatedly rolling with roll operation, close up and cover the lax 10min-20min of preservative film downwards, again roll into circular cake sheet of uniform size;
Step 5, the fillings weighing up is twisted into after ball, wraps in the above-mentioned cake skin of having rolled, close up and clutch down, slightly flatten, then roll into round pancake shape, make biscuit;
Step 6, disperse to put on baking tray by rolling the biscuit that makes in step 5, the baking box that is placed in preheating bakes;
Step 7, sun cake after baking are at room temperature naturally cooling, are progressively cooled to after room temperature, at once packaging until cake body.
Feature of the present invention is also,
Baking condition in step 6 for get angry 200 DEG C-220 DEG C, lower fiery 190 DEG C-210 DEG C, bake 5min-15min.
The invention has the beneficial effects as follows: sprouted unpolished rice sun cake is on traditional sun cake manufacture craft basis, sprouted unpolished rice is added respectively to a kind of cake making in the water outermost layer of skin and short.Utilize sprouted unpolished rice to make sun cake, can obtain being rich in the sun cake of GABA and dietary fiber, improved the nutritive peculiarity of traditional pineapple shortcake.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention is described in detail.
The invention provides a kind of sprouted unpolished rice sun cake, comprise that mass ratio is the water outermost layer of skin, short and the fillings of 3:2:1,
Wherein, the water outermost layer of skin is made up of following component according to mass parts: 35 parts-45 parts of Strong flours; 35 parts-45 parts of Self-raising flour; 15 parts-25 parts of germination brown rice powders; 25 parts-35 parts, butter; 5 parts-15 parts of Icing Sugar; 35 parts-45 parts, water;
Short is made up of following component according to mass parts: 35 parts-45 parts of Self-raising flour, 55 parts-65 parts of germination brown rice powders, 45 parts-55 parts, butter;
Fillings is made up of following component according to mass parts: 90 parts-110 parts of Self-raising flour, 300 parts-340 parts of Icing Sugar, 60 parts-70 parts, butter, 30 parts-40 parts, water.
Wherein, germination brown rice powder is to pulverize 80 order-160 mesh sieves to be prepared from.
Sprouted unpolished rice is rich in GABA and dietary fiber, and after adding, its nutritive value improves.But along with the increase of sprouted unpolished rice addition, the comprehensive sensory evaluation scores of sun cake reduces gradually, and hardness presents increase tendency.This is mainly because the retentiveness of germination brown rice powder is larger than long patent flour, delay the absorption speed of gluten with face process, germination brown rice powder has diluted gluten content simultaneously, weaken the formation of gluten network structure, cause the rheological properties of dough that bad change occurs, formed not easy-formation in sun cake manufacture craft, chap frangible, give the game away more, the problem such as coarse mouthfeel is stiff.And when addition is larger, bad change is particularly evident.In addition, in sprouted unpolished rice, amylose content is higher, is easy to occur aging bringing back to life make products taste harder during baking after starch gelatinization.Sprouted unpolished rice contains more dietary fiber, and mouthfeel is more coarse, adds appropriate Strong flour in formula, can improve moulding and the mouthfeel of sprouted unpolished rice sun cake.
Butter has the effect of emulsification, can prevent sprouted unpolished rice sun cake water-oiled dough and oil-mixed dough hardening, improves shortcake and the mouthfeel of sprouted unpolished rice sun cake.Due to germination brown rice powder to hold oiliness higher than long patent flour, in the time that butter addition is few, water-oiled dough hardness is large, owe lubricated fine and smooth, makes products taste hardening.When butter addition increases gradually; due to the film forming of grease; around protein and flour particle, form oil film protective layer; starch water absorption and swelling is hindered; reduce the viscoplasticity of dough, made the soft plasticity of dough high, be easy to moulding; the lower hardness of dough, the product palatable crisp making.But when addition too much, dough strength a little less than, loose difficult moulding, anti-crack ability and dough viscous force are all very poor, easily break, and high grease do not meet the requirement of product nutrient health.
In dough manufacturing process, appropriate Icing Sugar, except sweet taste being provided for product and causing caramelization, the more important thing is that its anti-hydration has reduced flour water absorption rate, has regulated the swollen humidity of dough, reduce the formation of gluten, made water outermost layer of skin layer hardness suitable, more crisp.Very few when Icing Sugar, product sweet taste is too light, shade deviation, and gas porosity is low; If Icing Sugar is too much, product taste is too sweet greasy, and caramelization makes product color partially dark, and organoleptic quality reduces.This experimental side overweights exploitation low-sugar low-fat type sun cake.
Short is exactly that butter or butter and flour are mixed thoroughly to the dough that the system of wiping forms, and is one of key link of making crisp skin confectionary food.Its principle be by roll volume operation make the different short of dough property and water pasta isolated, form level clearly, make product after thermal ripening have that volume is bulk, crisp-fried is agreeable to the taste, the feature of golden yellow color.
Along with increasing of sprouted unpolished rice powder content in short, the hardness of sun cake increases, and comprehensive sensory evaluation scores reduces gradually.When addition is in the time being less than 60%, oil-mixed dough is still easy to machine-shaping, and film forming and shortening function difference are not obvious, and sensory evaluation scores downward trend is little.But in the time that addition exceedes 60%, because dough strength reduces, the loose not easy-formation of oil-mixed dough, the isolation effect of short between cortex is not good, and shortening is not obvious, and level is unintelligible, and products taste becomes more coarse, corresponding hardness is also to increase greatlyr, and sensory evaluation scores significantly declines.On the other hand, from the function nutrition of product, the addition of germination brown rice powder is The more the better, but comprehensive sensory evaluation scores and texture characteristic, and addition can not exceed certain scope.
Along with reducing of grain graininess, the smell of germination brown rice powder, quality and mouthfeel all improve.When granularity is during at 40～80 order, powder granule is larger and inhomogeneous, and mouthfeel is very coarse, and rice bran taste is dense; When granularity is during at 80～160 order, powder granule is tiny, more even, approaches long patent flour proterties, when touching and tasting without obvious harsh feeling; When powder granularity reaches after 200 orders, germination brown rice powder organoleptic quality is good, without obvious peculiar smell, delicate mouthfeel.
Along with granularity reduces, GABA contents increased in germination brown rice powder.
Along with reducing of grinding particle size, the expansive force of germination brown rice powder increases gradually.The absorb water ability of swollen profit of the expansive force major embodiment particle of powder, closely related with water swellability and the porosity of particle, reaction powder hydratability.Meanwhile, expansive force is also the critical function characteristic of dietary fiber.Intestines and stomach imbibition in vivo after the food that expansive force is large is eaten, produces satiety, can affect body to the digesting and assimilating of other compositions, and has certain effect for prevention of obesity and the incidence of disease that reduces enteron aisle cancer.
Along with reducing of powder granularity, the retention ability of germination brown rice powder and hold oily power and all improve.The retention ability of powder and hold the constraint ability of oily power reaction particles to hydrone and grease, close with component and the Relationship Between Size of material, the quality of the product in major effect powder process after stickiness, functional characteristic and culinary art.
The important role of moisture in food processing, especially, in bakery product, the formation of the inactivation of the gelling of water and starch, yeast and enzyme, color and luster and local flavor has close contacting.What powder was higher hold oily power can adsorb grease, alleviates the infringement of high fatty foods to health, has better embodied its special physiological function.But too high retention ability and hold oily power and easily make sprouted unpolished rice and food material compete to moisture and grease, affects the Baking Effect of product.
Along with reducing of sprouted unpolished rice Powder Particle Size, the solubility of powder increases gradually.The stripping capacity of water soluble ingredient in the solubility reaction mass of powder, relevant with grinding particle size, medium, material properties.Higher solubility, is conducive to the quick release of active ingredient, accelerates the speed that human body is digested and assimilated.
Sprouted unpolished rice Powder Particle Size is less, and moisture pick-up properties is stronger.The hygroscopicity of powder refers in the larger environment of relative humidity, and moisture in powder surface absorbed air causes the phenomenon of mobility variation or caking.If condition of storage is improper, easily produce moisture absorption caking even mouldy, have a strong impact on quality and the safety of product.80～160 object germination brown rice powder mobility are better.
Consider physicochemical property, the processing characteristics of different grain size germination brown rice powder, preparation and the characteristic of sprouted unpolished rice sun cake, and actual in conjunction with producing, determine the preparation of 80～160 object germination brown rice powders for sprouted unpolished rice sun cake.
The present invention also provides a kind of preparation method of sprouted unpolished rice sun cake,
The making of step 1, water outermost layer of skin dough,
Step 1.1, weigh following component according to mass parts: 35 parts-45 parts of Strong flours; 35 parts-45 parts of Self-raising flour; 15 parts-25 parts of germination brown rice powders; 25 parts-35 parts, butter; 5 parts-15 parts of Icing Sugar; 35 parts-45 parts, water;
Step 1.2, the weak strength flour that step 1.1 is weighed, high-strength flour fully mix with germination brown rice powder, obtain mixed powder, for subsequent use;
Step 1.3, Icing Sugar, butter are added water and mixed, then add mixed powder, be kneaded into and there is plastic smooth dough, for subsequent use;
The making of step 2, oil-mixed dough,
Step 2.1, weigh following component according to mass parts: 35 parts-45 parts of Self-raising flour, 55 parts-65 parts of germination brown rice powders, 45 parts-55 parts, butter;
Step 2.2, load weighted Self-raising flour, germination brown rice powder and butter in step 2.1 are fully mixed, be kneaded into fine and smooth dough uniformly, for subsequent use;
Step 3, fillings are made,
Step 3.1, weigh following component according to mass parts: 90 parts-110 parts of Self-raising flour, 300 parts-340 parts of Icing Sugar, 60 parts-70 parts, butter, 30 parts-40 parts, water, wherein Icing Sugar is crossed 120 mesh sieves;
Step 3.2, add water and grease to mix thoroughly Icing Sugar, then add Self-raising flour to knead, for subsequent use;
Step 4, divide composition by the water outermost layer of skin, short, the fillings made according to 3:2:1 respectively.Get a water outermost layer of skin dough and flatten, wrap into a short, be spherical shape through repeatedly rolling with roll operation, close up and cover the lax 10min-20min of preservative film downwards, again roll into circular cake sheet of uniform size;
Step 5, the fillings weighing up is twisted into after ball, wraps in the above-mentioned cake skin of having rolled, close up and clutch down, slightly flatten, then roll into round pancake shape, make biscuit;
Step 6, disperse to put on baking tray by rolling the biscuit that makes in step 5, be placed in the baking box of preheating, keep suitable baking condition (get angry 200 DEG C-220 DEG C, lower fiery 190 DEG C-210 DEG C, bake 5min-15min).Because roasting the temperature inside the box is with the different difference to some extent in position, should note during this time observing sun cake change color, come out of the stove in good time;
Step 7, sun cake after baking are at room temperature naturally cooling, are progressively cooled to after room temperature until cake body, choose except burned, irregular product packaging at once, prevent that the cake body moisture absorption from easing back, and loses crisp mouthfeel.
For baking series products, color and luster is that consumer accepts one of key factor of this product, and surface color is crossed white or overfocus and all can not be accepted by consumer, and suitable baking temperature and time are the direct factors of product color quality.In the time that furnace temperature is low, epidermis is oversize drying time, and green compact moisture evaporation too much, has increased baking losses, and simultaneously due to temperature deficiency, epidermis caramelization is weak and color is turned white, and goods inside is not yet done, inferior quality; In the time that furnace temperature is too high, green compact surface forms rapidly duricrust due to starch gelatinization and protein denaturation, and internal moisture cannot be evaporated, and product occurs in serious outer paste hard, and even charing, is not accepted by people.Bake the time in short-term, cake color of the leather pool is excessively white, and the maturity of product is undesirable, half-cooked and starch taste is heavier; The time that bakes, when long, it is serious that upper and lower surface is charred phenomenon, and color and luster is darker, and moisture loss too much causes cake skin stiff, the obvious variation of level and shortcake.
Embodiment 1
A preparation method for sprouted unpolished rice sun cake, comprises the following steps: the making of water outermost layer of skin dough, weighs following component according to mass parts: 40 parts of Strong flours; 41 parts of Self-raising flour; 19 parts of germination brown rice powders; 30 parts, butter; 10 parts of Icing Sugar; 40 parts, water; The weak strength flour of weighing, high-strength flour are fully mixed with germination brown rice powder, obtain mixed powder, for subsequent use; Icing Sugar, butter are added water and mixed, then add mixed powder, rub 18min, be kneaded into and there is plastic smooth dough, for subsequent use; The making of oil-mixed dough, weighs following component according to mass parts: 40 parts of Self-raising flour, 60 parts of germination brown rice powders, 50 parts, butter; By load weighted Self-raising flour, germination brown rice powder and softening after butter, fully mix, be kneaded into fine and smooth dough uniformly with hand, place for subsequent use; Fillings is made, and weighs following component according to mass parts: 100 parts of Self-raising flour, 320 parts of Icing Sugar, 8 parts, butter, 32 parts, water, and wherein Icing Sugar is crossed 120 mesh sieves; Add water and grease to mix thoroughly Icing Sugar, then add Self-raising flour to knead, for subsequent use; Divide composition by the water outermost layer of skin, short, the fillings made according to 3:2:1 respectively.Get a water outermost layer of skin dough and flatten, wrap into a short, be spherical shape through repeatedly rolling with roll operation, close up and cover the lax 15min of preservative film downwards, again roll into circular cake sheet of uniform size; The fillings weighing up is twisted into after ball, wrap in the above-mentioned cake skin of having rolled, closing in is clutched down, slightly flatten, roll into round pancake shape, make biscuit, disperse to put on baking tray by rolling the biscuit making, be placed in the baking box of preheating, keep suitable baking condition (get angry 210 DEG C, lower fiery 200 DEG C, bake 10min).Because roasting the temperature inside the box is with the different difference to some extent in position, should note during this time observing sun cake change color, come out of the stove in good time; Sun cake after baking is at room temperature naturally cooling, is progressively cooled to after room temperature, at once packaging until cake body.
The performance rating result of the present embodiment 1 product is as follows:
1) sensory evaluation
Product design is neat, and bottom is smooth, without going mouldy, without distortion; Surface color is even; Without irregular macroscopic-void, sugar-free grain, without powder agglomates; Cake skin depth is thin, and evenly skin filling ratio is suitable, and fillings is evenly distributed; Flavour is pure, free from extraneous odour; Without visible impurity.
2) physical and chemical index
Table 1 physical and chemical index
3) microbiological indicator
Table 2 microbiological indicator
Table 1 and table 2 result show, sprouted unpolished rice sun cake physical and chemical index meets the requirement of GB/T20977-2007, and microbiological indicator meets the requirement of GB7099-2003.Edible safety health.
4) GABA content
In the sprouted unpolished rice sun cake of producing according to above parameter, GABA content is 20.24mg/100g, and more traditional sun cake has improved 20.47%, has embodied the nutrient health characteristic of product.
Embodiment 2
A preparation method for sprouted unpolished rice sun cake, comprises the following steps: the making of water outermost layer of skin dough, weighs following component according to mass parts: 35 parts of Strong flours; 45 parts of Self-raising flour; 15 parts of germination brown rice powders; 35 parts, butter; 5 parts of Icing Sugar; 45 parts, water; The weak strength flour of weighing, high-strength flour are fully mixed with germination brown rice powder, obtain mixed powder, for subsequent use; Icing Sugar, butter are added water after mixing and add mixed powder, rub 15min, be kneaded into and there is plastic smooth dough, for subsequent use; The making of oil-mixed dough, weighs following component according to mass parts: 35 parts of Self-raising flour, 65 parts of germination brown rice powders, 45 parts, butter; Load weighted Self-raising flour, germination brown rice powder and butter are fully mixed, be kneaded into fine and smooth dough uniformly, for subsequent use; Fillings is made, and weighs following component according to mass parts: 110 parts of Self-raising flour, 300 parts of Icing Sugar, 70 parts, butter, 30 parts, water, and wherein Icing Sugar is crossed 120 mesh sieves; Add water and grease to mix thoroughly Icing Sugar, then add Self-raising flour to knead, for subsequent use; Divide composition by the water outermost layer of skin, short, the fillings made according to 3:2:1 respectively.Get a water outermost layer of skin dough and flatten, wrap into a short, be spherical shape through repeatedly rolling with roll operation, close up and cover the lax 10min of preservative film downwards, again roll into circular cake sheet of uniform size; The fillings weighing up is twisted into after ball, wrap in the above-mentioned cake skin of having rolled, closing in is clutched down, slightly flatten, roll into round pancake shape, make biscuit, disperse to put on baking tray by rolling the biscuit making, be placed in the baking box of preheating, keep suitable baking condition (get angry 200 DEG C, lower fiery 210 DEG C, bake 5min).Because roasting the temperature inside the box is with the different difference to some extent in position, should note during this time observing sun cake change color, come out of the stove in good time; Sun cake after baking is at room temperature naturally cooling, is progressively cooled to after room temperature, at once packaging until cake body.
Embodiment 3
A preparation method for sprouted unpolished rice sun cake, comprises the following steps: the making of water outermost layer of skin dough, weighs following component according to mass parts: 45 parts of Strong flours; 35 parts of Self-raising flour; 25 parts of germination brown rice powders; 25 parts, butter; 15 parts of Icing Sugar; 35 parts, water; The weak strength flour of weighing, high-strength flour are fully mixed with germination brown rice powder, obtain mixed powder, for subsequent use; Icing Sugar, butter are added water after mixing and add mixed powder, rub 20min, be kneaded into and there is plastic smooth dough, for subsequent use; The making of oil-mixed dough, weighs following component according to mass parts: 45 parts of Self-raising flour, 55 parts of germination brown rice powders, 55 parts, butter; Load weighted Self-raising flour, germination brown rice powder and butter are fully mixed, be kneaded into fine and smooth dough uniformly, for subsequent use; Fillings is made, and weighs following component according to mass parts: 90 parts of Self-raising flour, 340 parts of Icing Sugar, 60 parts, butter, 40 parts, water, and wherein Icing Sugar is crossed 120 mesh sieves; Add water and grease to mix thoroughly Icing Sugar, then add Self-raising flour to knead, for subsequent use; Divide composition by the water outermost layer of skin, short, the fillings made according to 3:2:1 respectively.Get a water outermost layer of skin dough and flatten, wrap into a short, be spherical shape through repeatedly rolling with roll operation, close up and cover the lax 20min of preservative film downwards, again roll into circular cake sheet of uniform size; The fillings weighing up is twisted into after ball, wrap in the above-mentioned cake skin of having rolled, closing in is clutched down, slightly flatten, roll into round pancake shape, make biscuit, disperse to put on baking tray by rolling the biscuit making, be placed in the baking box of preheating, keep suitable baking condition (get angry 220 DEG C, lower fiery 190 DEG C, bake 15min).Because roasting the temperature inside the box is with the different difference to some extent in position, should note during this time observing sun cake change color, come out of the stove in good time; Sun cake after baking is at room temperature naturally cooling, is progressively cooled to after room temperature, at once packaging until cake body.
Claims (6)
1. a sprouted unpolished rice sun cake, is characterized in that, comprises the water outermost layer of skin, short and fillings, and wherein, the water outermost layer of skin is made up of following component according to mass parts: 35 parts-45 parts of Strong flours; 35 parts-45 parts of Self-raising flour; 15 parts-25 parts of germination brown rice powders; 25 parts-35 parts, butter; 5 parts-15 parts of Icing Sugar; 35 parts-45 parts, water; Short is made up of following component according to mass parts: 35 parts-45 parts of Self-raising flour, 55 parts-65 parts of germination brown rice powders, 45 parts-55 parts, butter; Fillings is made up of following component according to mass parts: 90 parts-110 parts of Self-raising flour, 300 parts-340 parts of Icing Sugar, 60 parts-70 parts, butter, 30 parts-40 parts, water.
2. sprouted unpolished rice sun cake according to claim 1, is characterized in that, described germination brown rice powder is to pulverize 80 order-160 mesh sieves to be prepared from.
3. sprouted unpolished rice sun cake according to claim 1, is characterized in that, described Icing Sugar was 120 mesh sieves.
4. sprouted unpolished rice sun cake according to claim 1, is characterized in that, the mass ratio of the described water outermost layer of skin, short and fillings is 3:2:1.
5. a preparation method for sprouted unpolished rice sun cake, is characterized in that, specifically implements according to following steps:
The making of step 1, water outermost layer of skin dough,
Step 1.1, weigh following component according to mass parts: 35 parts-45 parts of Strong flours; 35 parts-45 parts of Self-raising flour; 15 parts-25 parts of germination brown rice powders; 25 parts-35 parts, butter; 5 parts-15 parts of Icing Sugar; 35 parts-45 parts, water;
Step 1.2, the Self-raising flour that step 1.1 is weighed, Strong flour fully mix with germination brown rice powder, obtain mixed powder, for subsequent use;
Step 1.3, Icing Sugar, butter are added water after mixing and add mixed powder, be kneaded into and there is plastic smooth dough, for subsequent use;
The making of step 2, oil-mixed dough,
Step 2.1, weigh following component according to mass parts: 35 parts-45 parts of Self-raising flour, 55 parts-65 parts of germination brown rice powders, 45 parts-55 parts, butter;
Step 2.2, load weighted Self-raising flour, germination brown rice powder and butter in step 2.1 are fully mixed, be kneaded into fine and smooth dough uniformly with hand, for subsequent use;
Step 3, fillings are made,
Step 3.1, weigh following component according to mass parts: 90 parts-110 parts of Self-raising flour, 300 parts-340 parts of Icing Sugar, 60 parts-70 parts, butter, 30 parts-40 parts, water, wherein Icing Sugar is crossed 120 mesh sieves;
Step 3.2, add water and grease to mix thoroughly Icing Sugar, then add Self-raising flour to knead, for subsequent use;
Step 4, divide composition by the water outermost layer of skin, short, the fillings made according to 3:2:1 respectively, getting a water outermost layer of skin dough flattens, wrap into a short, be spherical shape through repeatedly rolling with roll operation, close up and cover the lax 10min-20min of preservative film downwards, again roll into circular cake sheet of uniform size;
Step 5, the fillings weighing up is twisted into after ball, wraps in the above-mentioned cake skin of having rolled, close up and clutch down, slightly flatten, then roll into round pancake shape, make biscuit;
Step 6, disperse to put on baking tray by rolling the biscuit that makes in step 5, the baking box that is placed in preheating bakes;
Step 7, sun cake after baking are at room temperature naturally cooling, are progressively cooled to after room temperature, at once packaging until cake body.
6. the preparation method of sprouted unpolished rice sun cake according to claim 5, is characterized in that, the baking condition in described step 6 for get angry 200 DEG C-220 DEG C, lower fiery 190 DEG C-210 DEG C, bake 5min-15min.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104814096A (en) * | 2015-05-13 | 2015-08-05 | 浙江奥奇食品有限公司 | Flaxseed biscuit and preparation method thereof |
| CN105076301A (en) * | 2015-08-17 | 2015-11-25 | 朱广双 | Manufacturing method for chestnut paste healthcare cake |
| CN105494536A (en) * | 2015-12-23 | 2016-04-20 | 安徽师范大学 | Low-sugar mulberry and red date flaky pastry and preparation method thereof |
| CN105613683A (en) * | 2016-03-29 | 2016-06-01 | 闽南师范大学 | Germinated brown rice and kelp salty cracker and making method thereof |
| CN105685185A (en) * | 2016-03-29 | 2016-06-22 | 闽南师范大学 | Germinated brown rice-kelp low-sugar biscuits and preparation method thereof |
| CN106666410A (en) * | 2017-01-03 | 2017-05-17 | 四川省农业科学院农产品加工研究所 | Germinated brown rice nutrition bar and preparation method thereof |
| CN107027846A (en) * | 2017-05-03 | 2017-08-11 | 安徽倮倮米业有限公司 | A kind of abundant brown rice cake of taste |
| CN108283207A (en) * | 2018-04-26 | 2018-07-17 | 徐二辉 | A kind of preparation method of pie |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104814096A (en) * | 2015-05-13 | 2015-08-05 | 浙江奥奇食品有限公司 | Flaxseed biscuit and preparation method thereof |
| CN105076301A (en) * | 2015-08-17 | 2015-11-25 | 朱广双 | Manufacturing method for chestnut paste healthcare cake |
| CN105494536A (en) * | 2015-12-23 | 2016-04-20 | 安徽师范大学 | Low-sugar mulberry and red date flaky pastry and preparation method thereof |
| CN105613683A (en) * | 2016-03-29 | 2016-06-01 | 闽南师范大学 | Germinated brown rice and kelp salty cracker and making method thereof |
| CN105685185A (en) * | 2016-03-29 | 2016-06-22 | 闽南师范大学 | Germinated brown rice-kelp low-sugar biscuits and preparation method thereof |
| CN106666410A (en) * | 2017-01-03 | 2017-05-17 | 四川省农业科学院农产品加工研究所 | Germinated brown rice nutrition bar and preparation method thereof |
| CN107027846A (en) * | 2017-05-03 | 2017-08-11 | 安徽倮倮米业有限公司 | A kind of abundant brown rice cake of taste |
| CN108283207A (en) * | 2018-04-26 | 2018-07-17 | 徐二辉 | A kind of preparation method of pie |
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