CN104186618A - Germinated brown rice pineapple cake and making method thereof - Google Patents
Germinated brown rice pineapple cake and making method thereof Download PDFInfo
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Abstract
The invention discloses a germinated brown rice pineapple cake which comprises a wrapper and stuffing. The wrapper is composed of, by mass, 30-50 parts of low-gluten flour, 5-15 parts of high-gluten flour, 20-80 parts of germinated brown rice powder, 25-55 parts of butter, 15-45 parts of powdered sugar, 0.1-1 part of salt, 20-30 parts of eggs, 1-5 parts of whole milk powder and 0.1-1 part of baking soda. The stuffing is composed of, by mass, 80-120 parts of pineapple sauce, 15-40 parts of malt syrup, 0.1-1 part of salt, 2-10 parts of powdered sugar and 15-45 parts of pineapple pulp. The invention further discloses a making method of the germinated brown rice pineapple cake. Germinated brown rice is used for making the pineapple cake, and the nutritive peculiarity of the 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 pineapple shortcake, the invention still further relates to a kind of preparation method of sprouted unpolished rice pineapple shortcake.
Background technology
Crisp looseization of crust mouthful of pineapple, interior filling is agreeably sweet, is one of famous characteristic leisure food in Taiwan.Pineapple shortcake also become Nei Diji various countries tourist to Taiwan must with local products.In recent years popular health, there is on the market adding the pineapple shortcake of the different tastes such as five cereals, pine nut, yolk, chestnut in the Taibei; Cake skin also adds the food materials such as oat, and mouthfeel is more polynary.Also useful fruit is cooked fillings, crisp such as crisp, sweet Lee of muskmelon, smoked plum is crisp etc.There are at present some to research and propose in the cladding of pineapple shortcake or fillings and add some auxiliary materials, but add auxiliary material, local flavor and the mouthfeel of pineapple shortcake can affected in varying degrees, and existing pineapple shortcake is not making a search aspect the nutritional labeling of raising auxiliary material used itself.
Summary of the invention
The object of this invention is to provide a kind of sprouted unpolished rice pineapple crisp, solved in prior art, exist problem.
The first technical scheme of the present invention is that a kind of sprouted unpolished rice pineapple is crisp, comprises cladding and fillings, wherein, described cladding consists of following component according to mass parts: 30 parts-50 parts of Self-raising flour, 5 parts-15 parts of Strong flours, 20 parts-80 parts of germination brown rice powders, butter 25-55 part, 15 parts-45 parts of Icing Sugar, 0.1 part-1 part of salt, 20 parts-30 parts, egg, 1 part-5 parts of whole milk powders, 0.1 part-1 part, sodium bicarbonate; Described fillings consists of following component according to mass parts: 80 parts-120 parts, pineapple sauce, 15 parts-40 parts of malt syrups, 0.1 part-1 part of salt, 2 parts-10 parts of Icing Sugar, 15 parts-45 parts of pineapple pulp.
The second technical scheme of the present invention is, a kind of preparation method of sprouted unpolished rice pineapple shortcake specifically implements according to following steps:
The preparation of step 1, cladding;
Step 1.1, according to mass parts, take following component: 30 parts-50 parts of Self-raising flour, 5 parts-15 parts of Strong flours, 20 parts-80 parts of germination brown rice powders, butter 25-55 part, 15 parts-45 parts of Icing Sugar, 0.1 part-1 part of salt, 20 parts-30 parts, egg, 1 part-5 parts of whole milk powders, 0.1 part-1 part, sodium bicarbonate;
Step 1.2, raw material are processed: weak strength flour, high-strength flour that step 1.1 is weighed fully mix with germination brown rice powder, obtain mixed powder, standby;
Step 1.3, dnockout: butter takes out before dismissing from refrigerator, utilize room temperature to make it softening, adds load weighted Icing Sugar, salt in step 1.1, beat to being creamy white, when volume becomes large, the egg weighing up is divided three times and add, stir until egg mixes completely; Mixed powder is dropped into, stir, question handler is bonded to agglomerate without powder, standby;
The preparation of step 2, fillings;
Step 2.1, weighing: according to mass parts, take following component: 80 parts-120 parts, pineapple sauce, 15 parts-40 parts of malt syrups, 0.1 part-1 part of salt, 2 parts-10 parts of Icing Sugar, 15 parts-45 parts of pineapple pulp;
Step 2.2, fillings dnockout: by load weighted pineapple sauce, malt syrup, Icing Sugar, salt mixes and stir, until pineapple sauce disperses completely and mixes; The pineapple pulp weighing up is added to be stirred to mix, prepare fillings, standby;
Step 3, faric moulding;
Dough is knead, to there is no a dough of dry powder completely, dough is divided into the dough of 16g-20g portion, by fillings, divide the fillings into about 10g-14g portion, the fillings after the dough parcel after cutting apart is cut apart;
Step 4, shaping: die layout, on baking tray, is put into mould by the crisp green compact of the pineapple of wrapping, and product is pressed in mould;
Step 5, bake: baking box preheating, pineapple shortcake is together put into baking box together with mould, upper and lower fire cures, and bakes to surface golden yellow;
Step 6, the demoulding, cooling:
Baked pineapple is crisp, from baking box is pulled out, and the demoulding and back-off, surface before is cooling down, product is cooled to 30-40 ℃ and packs.
Feature of the present invention is also,
Germination brown rice powder is that sprouted unpolished rice crushed after being dried is crossed 80-160 mesh sieve and obtained.
In step 1.3, add the stirring condition after mixed powder to be: whipping temp is: 20～24 ℃; Mixing time is 7～10min.
Baking temperature in step 5 is: 160 ℃-170 ℃; The time of baking is: 15-20min.
Pineapple pulp is to remove the peel by fresh pineapple, and then the fruit fourth that is cut into 2mm*2mm*1mm is placed in dry 30min at 65 ℃ of temperature and prepares.
The invention has the beneficial effects as follows: sprouted unpolished rice pineapple shortcake is on the crisp manufacture craft of traditional pineapple basis, sprouted unpolished rice is added to a kind of cake making in batching.Utilize sprouted unpolished rice to make pineapple crisp, can improve the nutritive peculiarity of traditional pineapple shortcake.
The specific embodiment
Below in conjunction with the specific embodiment, the present invention is described in detail.
The invention provides a kind of sprouted unpolished rice pineapple crisp, comprise cladding and fillings, wherein, cladding consists of following component according to mass parts: 30 parts-50 parts of Self-raising flour, 5 parts-15 parts of Strong flours, 20 parts-80 parts of germination brown rice powders, butter 25-55 part, 15 parts-45 parts of Icing Sugar, 0.1 part-1 part of salt, 20 parts-30 parts, egg, 1 part-5 parts of whole milk powders, 0.1 part-1 part, sodium bicarbonate; Fillings consists of following component according to mass parts: 80 parts-120 parts, pineapple sauce, 15 parts-40 parts of malt syrups, 0.1 part-1 part of salt, 2 parts-10 parts of Icing Sugar, 15 parts-45 parts of pineapple pulp.
Sprouted unpolished rice is that brown rice germination to normal bud is long resulting by young shoot and the goods that form with the endosperm of chaff layer.In the present invention, germination brown rice powder is that sprouted unpolished rice crushed after being dried is crossed 80-160 mesh sieve and obtained.Sprouted unpolished rice is rich in GABA and dietary fiber.Gabanergic improves the blood circulation of brain and oxygen is supplied with, and has stable spirit, promotes long-term memory, reduces blood pressure, the calm effect such as neural.In addition, after brown rice germination, the content of lysine, isoleucine, proline and dietary fiber also all has increase; The free degree of the mineral matters such as magnesium, potassium, calcium, zinc and iron improves, and is more conducive to the absorption of human body.
For germination brown rice powder, 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 for prevention of obesity and the incidence of disease that reduces enteron aisle cancer, has certain effect.
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.Powder is higher holds oily power and can adsorb grease, alleviates the infringement of high fatty foods to health, has better embodied its special physiological function.Yet 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 pineapple shortcake, and actual in conjunction with producing, determine that 80～160 object germination brown rice powders are for the preparation of sprouted unpolished rice pineapple shortcake.
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.
Sprouted unpolished rice pineapple shortcake is on the crisp manufacture craft of traditional pineapple basis, sprouted unpolished rice is added to a kind of cake that adds a certain proportion of fresh pineapple pulp in (flour being about in former batching is replaced with a certain proportion of germination brown rice powder), fillings in batching and make.Utilize sprouted unpolished rice to make pineapple crisp, can access that to be rich in the pineapple of GABA crisp, and dietary fiber content improves, can improve the nutritive peculiarity of traditional pineapple shortcake.
Sprouted unpolished rice can produce the rice fragrance than the purer perfume (or spice) of flour fragrance in baking process, but be glutenin and gliadin owing to containing water-fast gluten protein hardly in germination brown rice powder, so increase along with addition, the dough being modulated into germination brown rice powder in water imbibition, tackness, aging, palatability, hold the aspects such as gas and change, formed technologic not easy-formation, the problem such as bulk and frangible; Germination brown rice powder is because containing more dietary fiber, and mouthfeel is more coarse, in the crisp formula of pineapple, has added appropriate Strong flour, can make sprouted unpolished rice pineapple shortcake be improved aspect moulding and mouthfeel.Sprouted unpolished rice is rich in GABA and dietary fiber, and after adding, its nutritive value improves.
Butter has the effect of emulsification, to making oil and aqueous fusion close in the crisp making of sprouted unpolished rice pineapple, can alleviate the problem that (elimination) easily brought back to life and brought because of germination brown rice powder, prevent dough hardening, inhibition dough hardens and is aging, and the shortcake of pineapple shortcake and mouthfeel are had some improvement.When butter addition is lower, dough comparatively disperses to be difficult for agglomerating, has increased the difficulty of the crisp moulding of pineapple, and the crisp mouthfeel of the pineapple of producing is harder, coarse owes lubricated and fine and smooth; Butter adds too much, oil film is isolated mutually, make gluten particulate be difficult for bonded to each other and form gluten network, the stickiness of dough and elasticity reduce, the loose difficult moulding of dough, plays a degree less, and the anti-crack ability of pineapple shortcake and dough viscous force are all very poor, easily break, make the faric moulding of pineapple shortcake become difficulty.
The effect of sugar in pineapple shortcake, except guaranteeing enough sugarinesses, participating in Maillard reaction, is more that caramelization occurs, and forms the crisp intrinsic color of pineapple.Can there is anti-hydration in what is more important sugar, reduce flour water absorption rate when the crisp dough modulation of pineapple, and the development of restriction gluten, to reduce the elasticity of dough, increases plasticity, guarantees the gas porosity of product.If Icing Sugar addition is few, sweet taste is too light, and Maillard reaction is not enough, shade deviation, and the crisp gas porosity of pineapple is low, and mouthfeel is poor; It is excessive to add, and taste is too sweet greasy, and color and luster is partially dark.
When pineapple pulp addition is less than 35%, the lighter and mouthfeel deviation of pineapple fragrance; When pineapple pulp addition is greater than 35%, because making fillings, moisture contained in fresh pineapple organizes deliquescing, and the difficulty when causing the crisp fillings mouthfeel variation of pineapple and making the crisp faric moulding of pineapple strengthens.
The present invention also provides a kind of preparation method of sprouted unpolished rice pineapple shortcake, specifically according to following steps, implements:
The preparation of step 1, cladding
Step 1.1, according to mass parts, take following component: 30 parts-50 parts of Self-raising flour, 5 parts-15 parts of Strong flours, 80～160-80 parts of 20 parts of object germination brown rice powders, butter 25-55 part, 15 parts-45 parts of Icing Sugar, 0.1 part-1 part of salt, 20 parts-30 parts, egg, 1 part-5 parts of whole milk powders, 0.1 part-1 part, sodium bicarbonate; Above-mentioned each component all should meet corresponding product quality standard.
Step 1.2, raw material are processed: weak strength flour, high-strength flour that step 1.1 is weighed fully mix with germination brown rice powder, obtain mixed powder, standby, prevent from adjusting caking or inhomogeneous in powder process;
Step 1.3, dnockout: butter takes out before dismissing from refrigerator, utilize room temperature to make it softening, adds the Icing Sugar, the salt that in step 1.2, weigh to beat to milky, and it is large that volume becomes; The egg weighing up is divided three times and add, stir until egg mixes completely; Mixed powder is dropped into, at the temperature of 20～24 ℃, stir 7～10min, stir, question handler is bonded to agglomerate without powder, in order to avoid destroy shortcake structure, and standby;
The preparation of step 2, fillings
Step 2.1, weighing: according to mass parts, take following component: 80 parts-120 parts, pineapple sauce, 15 parts-40 parts of malt syrups, 0.1 part-1 part of salt, 2 parts-10 parts of Icing Sugar, 15 parts-45 parts of pineapple pulp; Wherein, pineapple pulp is to remove the peel by fresh pineapple, and then the fruit fourth that is cut into 2mm*2mm*1mm is placed in dry 30min at 65 ℃ of temperature and prepares.
Step 2.2, fillings dnockout: by load weighted pineapple sauce, malt syrup, Icing Sugar, salt mixes and stir, can not be firmly excessive, until pineapple sauce disperses completely and mixes; The pineapple pulp weighing up is added to be stirred to and mix.
Step 3, faric moulding:
With hand, dough is knead, to there is no a dough of dry powder completely, dough is divided into the dough of 16g-20g portion, fillings is divided into the fillings of 10g-14g portion.Dough after cutting apart is kneaded into ball, by after flat, put the fillings after cutting apart, make a semicircle, be placed on below musculus cutaneus, musculus cutaneus edge is upwards held up, crisp skin is slowly upwards extended crisp skin in fillings top seal, check that epidermis has or not the place of giving the game away, crisp skin is around pushed through to cover exposed fillings gently;
Step 4, shaping: die layout, on baking tray, is put into mould by the crisp green compact of the pineapple of wrapping, and with hand, product is pressed in mould, and four angles of mould will be filled up, must not be exposed, and surface must obtain smooth, smooth.
Step 5, bake:
Baking box is preheated to 160 ℃-170 ℃, and pineapple shortcake is together put into baking box together with mould, and upper and lower fire cures 15-20min, bakes to surface golden yellow;
Step 6, the demoulding, cooling:
By baked product from baking oven is pulled out, the demoulding and back-off, surface before is cooling down, when product is cooled to 30-40 ℃, can pack.
Embodiment 1
A kind of sprouted unpolished rice pineapple is crisp, adopt following method to prepare, specifically according to following steps, implement: according to mass parts, take following component: Self-raising flour 41g, Strong flour 10g, 120 object germination brown rice powder 49g, butter 44g, Icing Sugar 24g, salt 0.5g, egg 30g, whole milk powder 4g, sodium bicarbonate 0.4g; The weak strength flour, the high-strength flour that weigh fully mix with germination brown rice powder, obtain mixed powder, standby; Butter takes out before dismissing from refrigerator, utilizes room temperature to make it softening, adds load weighted Icing Sugar, salt to beat to being creamy white, and when volume becomes large, the egg weighing up is divided three times and add, and stirs until egg mixes completely; Mixed powder is dropped into, under the condition of 20 ℃, stir 10min, stir, question handler is bonded to agglomerate without powder, standby; According to mass parts, take following component: pineapple sauce 100g, malt syrup 25g, salt 0.4g, Icing Sugar 5g, pineapple pulp 35g; By load weighted pineapple sauce, malt syrup, Icing Sugar, salt mixes and stir, until pineapple sauce disperses completely and mixes; The pineapple pulp weighing up is added to be stirred to mix, prepare fillings, standby; Dough is knead, to there is no a dough of dry powder completely, dough is divided into the dough of 18g portion, by fillings, divide the fillings into about 12g portion, the fillings after the dough parcel after cutting apart is cut apart; Die layout, on baking tray, is put into mould by the crisp green compact of the pineapple of wrapping, and product is pressed in mould; Baking box is preheated to 165 ℃, and pineapple shortcake is together put into baking box together with mould, and upper and lower fire cures 18min, bakes to surface golden yellow; By baked product from baking oven is pulled out, the demoulding and back-off, surface before is cooling down, when product is cooled to 35 ℃, can pack.
The Product Quality Evaluation of embodiment 1 is as follows:
1) sensory evaluation: finished product profile is complete, without broken, does not have sclerderm, without giving the game away, without depression; Upper and lower surface is golden yellow or pale brown, and edge is darker, and color and luster is substantially even, without overfocus, crosses white phenomenon; Mouthfeel is loose, salubrious, and exquisiteness has strong pineapple fragrance, and free from extraneous odour, does not stick to one's teeth; Skin filling thickness is even, cellular, and hole is fine and closely woven evenly.
2) physical and chemical index: meet the requirement of GB/T 20977-2007.
Table 1 physical and chemical index
3) microbiological indicator: meet the requirement of GB7099-2003.
Table 2 microbiological indicator
Above result shows, the sprouted unpolished rice pineapple shortcake that this embodiment produces, and its physical and chemical index all meets the requirement of GB/T 20977-2007, and microbiological indicator meets the requirement of GB7099-2003.
4) GABA content: more traditional pineapple is crisp improves approximately 28%.
In the pineapple shortcake that this embodiment produces, GABA content is 19.34mg/100g, and more traditional pineapple shortcake has improved 28.93%.
Embodiment 2
A kind of sprouted unpolished rice pineapple is crisp, adopt following method to prepare, specifically according to following steps, implement: according to mass parts, take following component: Self-raising flour 30g, Strong flour 15g, 80 object germination brown rice powder 20g, butter 55g, Icing Sugar 15g, salt 1g, egg 20g, whole milk powder 5g, sodium bicarbonate 0.1g; The weak strength flour, the high-strength flour that weigh fully mix with germination brown rice powder, obtain mixed powder, standby; Butter takes out before dismissing from refrigerator, utilizes room temperature to make it softening, adds load weighted Icing Sugar, salt to beat to being creamy white, when volume becomes large; The egg weighing up is divided three times and add, stir until egg mixes completely; Mixed powder is dropped into, under the condition of 20 ℃, stir 10min, stir, question handler is bonded to agglomerate without powder, standby; According to mass parts, take following component: pineapple sauce 80g, malt syrup 40g, salt 0.1g, Icing Sugar 10g, pineapple pulp 15g; By load weighted pineapple sauce, malt syrup, Icing Sugar, salt mixes and stir, until pineapple sauce disperses completely and mixes; The pineapple pulp weighing up is added to be stirred to mix, prepare fillings, standby; Dough is knead, to there is no a dough of dry powder completely, dough is divided into the dough of 16g portion, by fillings, divide the fillings into about 10g portion, the fillings after the dough parcel after cutting apart is cut apart; Die layout, on baking tray, is put into mould by the crisp green compact of the pineapple of wrapping, and product is pressed in mould; Baking box is preheated to 160 ℃, and pineapple shortcake is together put into baking box together with mould, and upper and lower fire cures 15min, bakes to surface golden yellow; By baked product from baking oven is pulled out, the demoulding and back-off, surface before is cooling down, when product is cooled to 30 ℃, can pack.
Embodiment 3
A kind of sprouted unpolished rice pineapple is crisp, adopt following method to prepare, specifically according to following steps, implement: according to mass parts, take following component: Self-raising flour 50g, Strong flour 5g, 160 object germination brown rice powder 80g, butter 25g, Icing Sugar 45g, salt 0.1g, egg 30g, whole milk powder 1g, sodium bicarbonate 1g; The weak strength flour, the high-strength flour that weigh fully mix with germination brown rice powder, obtain mixed powder, standby; Butter takes out before dismissing from refrigerator, utilizes room temperature to make it softening, adds load weighted Icing Sugar, salt to beat to being creamy white, when volume becomes large; The egg weighing up is divided three times and add, stir until egg mixes completely; Mixed powder is dropped into, under the condition of 24 ℃, stir 7min, stir, question handler is bonded to agglomerate without powder, standby; According to mass parts, take following component: pineapple sauce 120g, malt syrup 15g, salt 1g, Icing Sugar 2g, pineapple pulp 45g; By load weighted pineapple sauce, malt syrup, Icing Sugar, salt mixes and stir, until pineapple sauce disperses completely and mixes; The pineapple pulp weighing up is added to be stirred to mix, prepare fillings, standby; Dough is knead, to there is no a dough of dry powder completely, dough is divided into the dough of 20g portion, by fillings, divide the fillings into about 14g portion, the fillings after the dough parcel after cutting apart is cut apart; Die layout, on baking tray, is put into mould by the crisp green compact of the pineapple of wrapping, and product is pressed in mould; Baking box is preheated to 170 ℃, and pineapple shortcake is together put into baking box together with mould, and upper and lower fire cures 20min, bakes to surface golden yellow; By baked product from baking oven is pulled out, the demoulding and back-off, surface before is cooling down, when product is cooled to 40 ℃, can pack.
Claims (7)
1. a sprouted unpolished rice pineapple is crisp, it is characterized in that, comprises cladding and fillings, wherein, described cladding consists of following component according to mass parts: 30 parts-50 parts of Self-raising flour, 5 parts-15 parts of Strong flours, 20 parts-80 parts of germination brown rice powders, butter 25-55 part, 15 parts-45 parts of Icing Sugar, 0.1 part-1 part of salt, 20 parts-30 parts, egg, 1 part-5 parts of whole milk powders, 0.1 part-1 part, sodium bicarbonate; Described fillings consists of following component according to mass parts: 80 parts-120 parts, pineapple sauce, 15 parts-40 parts of malt syrups, 0.1 part-1 part of salt, 2 parts-10 parts of Icing Sugar, 15 parts-45 parts of pineapple pulp.
2. sprouted unpolished rice pineapple according to claim 1 is crisp, it is characterized in that, described germination brown rice powder is that sprouted unpolished rice crushed after being dried is crossed 80-160 mesh sieve and obtained.
3. a preparation method for sprouted unpolished rice pineapple shortcake, is characterized in that, specifically according to following steps, implements:
The preparation of step 1, cladding;
Step 1.1, according to mass parts, take following component: 30 parts-50 parts of Self-raising flour, 5 parts-15 parts of Strong flours, 20 parts-80 parts of germination brown rice powders, butter 25-55 part, 15 parts-45 parts of Icing Sugar, 0.1 part-1 part of salt, 20 parts-30 parts, egg, 1 part-5 parts of whole milk powders, 0.1 part-1 part, sodium bicarbonate;
Step 1.2, raw material are processed: weak strength flour, high-strength flour that step 1.1 is weighed fully mix with germination brown rice powder, obtain mixed powder, standby;
Step 1.3, dnockout: butter takes out before dismissing from refrigerator, utilize room temperature to make it softening, adds load weighted Icing Sugar, salt in step 1.1, beat to being creamy white, when volume becomes large, the egg weighing up is divided three times and add, stir until egg mixes completely; Mixed powder is dropped into, stir, question handler is bonded to agglomerate without powder, standby;
The preparation of step 2, fillings;
Step 2.1, weighing: according to mass parts, take following component: 80 parts-120 parts, pineapple sauce, 15 parts-40 parts of malt syrups, 0.1 part-1 part of salt, 2 parts-10 parts of Icing Sugar, 15 parts-45 parts of pineapple pulp;
Step 2.2, fillings dnockout: by load weighted pineapple sauce, malt syrup, Icing Sugar, salt mixes and stir, until pineapple sauce disperses completely and mixes; The pineapple pulp weighing up is added to be stirred to mix, prepare fillings, standby;
Step 3, faric moulding;
Dough is knead, to there is no a dough of dry powder completely, dough is divided into the dough of 16g-20g portion, by fillings, divide the fillings into about 10g-14g portion, the fillings after the dough parcel after cutting apart is cut apart;
Step 4, shaping: die layout, on baking tray, is put into mould by the crisp green compact of the pineapple of wrapping, and product is pressed in mould;
Step 5, bake: baking box preheating, pineapple shortcake is together put into baking box together with mould, upper and lower fire cures, and bakes to surface golden yellow;
Step 6, the demoulding, cooling:
Baked pineapple is crisp, from baking box is pulled out, and the demoulding and back-off, surface before is cooling down, product is cooled to 30-40 ℃ and packs.
4. the preparation method of sprouted unpolished rice pineapple shortcake according to claim 3, is characterized in that, described germination brown rice powder is that sprouted unpolished rice crushed after being dried is crossed 80-160 mesh sieve and obtained.
5. the preparation method of sprouted unpolished rice pineapple shortcake according to claim 3, is characterized in that, adds the stirring condition after mixed powder to be: whipping temp is: 20～24 ℃ in described step 1.3; Mixing time is 7～10min.
6. the preparation method of sprouted unpolished rice pineapple shortcake according to claim 3, is characterized in that, the baking temperature in described step 5 is: 160 ℃-170 ℃; The time of baking is: 15-20min.
7. the preparation method of sprouted unpolished rice pineapple shortcake according to claim 3, is characterized in that, described pineapple pulp is to remove the peel by fresh pineapple, and then the fruit fourth that is cut into 2mm*2mm*1mm is placed in dry 30min at 65 ℃ of temperature and prepares.
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| CN104604982A (en) * | 2015-01-08 | 2015-05-13 | 梁德亭 | Lentinus edodes walnut cake and preparing 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 |
| CN107136157A (en) * | 2017-06-06 | 2017-09-08 | 钦州市浦北广发食品有限公司 | A kind of pineapple local flavor moon cake and preparation method thereof |
| CN108013102A (en) * | 2017-12-26 | 2018-05-11 | 威海职业学院 | A kind of apple pie shortcake dessert and preparation method thereof |
| CN112868722A (en) * | 2021-01-27 | 2021-06-01 | 烟台瑞华食品有限公司 | Pineapple crisp stuffing and preparation method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104604981A (en) * | 2015-01-08 | 2015-05-13 | 梁德亭 | Red date walnut cake and preparation method thereof |
| CN104604983A (en) * | 2015-01-08 | 2015-05-13 | 梁德亭 | Walnut cakes and making method thereof |
| CN104604982A (en) * | 2015-01-08 | 2015-05-13 | 梁德亭 | Lentinus edodes walnut cake and preparing 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 |
| CN107136157A (en) * | 2017-06-06 | 2017-09-08 | 钦州市浦北广发食品有限公司 | A kind of pineapple local flavor moon cake and preparation method thereof |
| CN108013102A (en) * | 2017-12-26 | 2018-05-11 | 威海职业学院 | A kind of apple pie shortcake dessert and preparation method thereof |
| CN112868722A (en) * | 2021-01-27 | 2021-06-01 | 烟台瑞华食品有限公司 | Pineapple crisp stuffing and preparation method thereof |
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Application publication date: 20141210 |