CN104247746A - Preparation method of crisp crust moon cake and cake crust - Google Patents
Preparation method of crisp crust moon cake and cake crust Download PDFInfo
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- CN104247746A CN104247746A CN201410539061.5A CN201410539061A CN104247746A CN 104247746 A CN104247746 A CN 104247746A CN 201410539061 A CN201410539061 A CN 201410539061A CN 104247746 A CN104247746 A CN 104247746A
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Abstract
The invention discloses a preparation method of a crisp crust moon cake. The preparation method is characterized by comprising the following steps: 1, preparing crusts, namely melting 16 parts by weight of malt syrup by 28 parts by weight of warm water with the temperature of about 70 DEG C, adding 40 parts by weight of non transgenic corn oil, uniformly stirring, adding 100 parts by weight of high gluten flour, fully stirring in a dough kneading machine, slicing the dough, and taking out for later use; 2, preparing crisps, namely uniformly stirring bun flour and non transgenic corn germ oil in a horizontal dough kneading machine, wherein the weight ratio of the bun flour to the non transgenic corn germ oil is 1 to 0.5; 3, preparing the cake, namely dividing the crusts prepared in the step 1 and the crisps prepared in the step 2 into small parts, coating each part of the crust with the crisp according to a weight ratio of the crusts to the crisps of 2 to 1, feeding to a crisp crust machine for uniformly distributing the crisps on the crusts to prepare cake crust, filling the cake rust with different stuffing according to a weight ratio of the cake crust to the stuffing of about 1 to 1.2, and baking until the cake is golden yellow.
Description
Technical field
The present invention relates to a kind of cake skin preparation method of sensory quality, belong to food processing field.
Background technology
Along with the raising of living standards of the people, the public requires more and more higher to the quality of food and mouthfeel.Moon cake as the traditional food of China, kind and taste varied, but traditional moon cake cake skin is usually comparatively hard, especially long-time store after, cake skin becomes drier and hard, extremely affects eating mouth feel.
In recent years, sensory quality (pastry) is more and more subject to liking of consumers in general, and its filling skin ratio is moderate, sugariness is moderate, skin is crisp fragrant and sweet, especially crisp skin just melt in the mouth, softly easily to sting, liking especially deeply by old man and child.
The crucial making at crisp skin of manufacture craft of sensory quality, optimization process is done in order to make the gluten quality in flour, a lot of new technology has been there is in prior art, such as publication number is that the Chinese patent application of CN102177944A discloses a kind of method, raw cake cladding and fillings made carries out freezing, under being placed in the low temperature of-40 to-48 degrees Celsius, continues 15-30 minute, then cure, so that obtained softer crisp skin.
But above-mentioned technique needs extra freezing equipment, and work consuming consuming time, production cost is sharply increased.Therefore in food processing field, need a kind of method using traditional handicraft to carry out processing crisp skin badly, make crisp skin mouthfeel good, processing technology is simple, with low cost.
Summary of the invention
Main purpose of the present invention is, provides a kind of technique is simple, be easy to operation pastry cake skin and pastry preparation method, makes with low cost, the pastry attractive color of making, soft good to eat.Technical scheme is as follows:
Step one, and skin step: melted by 16 weight portion malt syrups with 28 weight portion warm water of 70 degrees centigrade, then add 40 weight portion non-transgenic corn oil and stir, add 100 weight portion Strong flours again, put into dough mixing machine fully to stir, dough is got film, take out stand-by;
Step 2, does crisp step: steamed bun powder and non-trans genie corn germ bud oil are put into horizontal dough mixer and stirs, the part by weight of steamed bun powder and non-trans genie corn germ bud oil is 1: 0.5;
Step 3, cake step processed: the shortcake made in the skin made in step one and step 2 is all divided into aliquot, by crisp on every a suitcase, skin and crisp part by weight are 2: 1, then send out crisp machine to carry out out shortcake, shortcake is evenly distributed in surface, make cake skin, wrap different fillingss, the part by weight of cake skin and fillings is about 1: 1.2, cure, bake to golden yellow.
Preferably, in step one, all right salt adding 1 weight portion, reduces the sugariness of fillings.
Preferably, muscle degree content >=30% of described Strong flour, described malt syrup sugar content is about 22 degree.
Preferably, the raw material in described step one puts into dough mixing machine when stirring, and first uses rotary-die type at a slow speed, to make Strong flour fully and to incorporate in water, syrup, oil fast; By the time Strong flour all incorporates, when not having dry flour, dough mixing machine is adjusted to quick rotary-die type, and the time of quick rotary-die type is about 20 minutes; And then enter rotary-die type at a slow speed, oppositely turn 5 minutes.
Preferably, when described step 3 kind is cured, as used revolving burner or continuous tunnel furnace, the time of baking is 25 minutes to 30 minutes, and the temperature of baking is 170-180 degree Celsius; As used open hearth, the temperature of baking for getting angry 180 degree, lower fiery 140 degree, baking time 28 minutes.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described, but not as a limitation of the invention.
The raw material wanted required for the present invention: Strong flour (muscle degree content >=30%), steamed bun powder (long patent flour), non-trans genie corn germ bud oil, malt syrup (about 22 degree), water.
The equipment wanted required for the present invention: vertical mixer or horizontal mixer, drives crisp machine, crisp short cakes with sesame machine, revolving burner or continuous tunnel furnace or open hearth.
Make crisp skin, first will make " skin " and " shortcake ", skin is by Strong flour (muscle degree content 30%), and non-trans genie corn germ bud is oily, malt syrup (about 22 degree), and water makes; Crisp by steamed bun powder (long patent flour), non-trans genie corn germ bud oil makes.
And skin:
Proportion scale, for 100 jin of Strong flours: 28 jin, warm water, malt syrup 16 jin, non-trans genie corn germ bud oil 40 jin.All right salt adding 1 jin, reduces the sugariness of fillings.
With the warm water of 70 degrees centigrade, malt syrup is melted, then add non-transgenic corn oil and stir, then add Strong flour, put into dough mixing machine and stir to certain muscle degree, dough is got film.After film got by dough, take out stand-by.
The temperature of warm water can adjust along with variation of ambient temperature, and the object using warm water melts malt syrup better.
The object using malt syrup is divide to cake sugar sweet on the one hand, brings sweet taste; Be after adding malt syrup on the other hand, can paint more fast in the baking process below, make cake skin pleasing appearance.
Put into dough mixing machine when stirring, first use rotary-die type at a slow speed, to make Strong flour fully and to incorporate in water, syrup, oil fast; By the time Strong flour all incorporates, when not having dry flour, dough mixing machine is adjusted to quick rotary-die type, the time of quick rotary-die type, for the present embodiment 100 jin of Strong flours, turns about 20 minutes fast; And then enter rotary-die type at a slow speed, oppositely turn 5 minutes.The time of implementation of the quick rotary-die type of above-mentioned dough mixing machine, at a slow speed rotary-die type, those skilled in the art can finely tune according to the dough mixing machine of different model and kind.The above-mentioned time of implementation of dough mixing machine will ensure just to get film, if stirring extent is inadequate, then the muscle degree of flour is inadequate, and the crisp bark effect made is bad; If excessive whipping, the cake skin made can break again, and effect is not good yet.
Do shortcake:
Steamed bun powder and non-trans genie corn germ bud oil stir at horizontal dough mixer.The ratio of steamed bun powder and non-trans genie corn germ bud oil is 1: 0.5.
Cake processed:
Skin and shortcake are all divided into aliquot, and by crisp on the suitcase of every portion, skin is 2: 1 with crisp part by weight, then send out crisp machine to carry out out shortcake, requires that shortcake is evenly distributed in surface, can not break shortcake or dew shortcake, make cake skin.Open the cake micromicro after shortcake to send crisp short cakes with sesame machine, wrap different fillingss, the part by weight of cake skin and fillings is about 1: 1.2, cures.Use revolving burner or continuous tunnel furnace, the time of baking is: 25 minutes to 30 minutes.The temperature of baking is: 170-180 degree Celsius.Use the time of open hearth baking: get angry 180 degree, lower fiery 140 degree, baking time 28 minutes.Bake to golden yellow.
The crisp cortex of the pastry that this patent method makes is secondary more, just melt in the mouth, and the color of crisp skin is golden yellow, and people's appetite is increased.
Below through the specific embodiment and the embodiment to invention has been detailed description, for a person skilled in the art, without departing from the principles of the present invention, also can make some distortion and improvement, these also should be considered as protection scope of the present invention.
Claims (5)
1. a preparation method for sensory quality, is characterized in that:
Step one, and skin step: melted by 16 weight portion malt syrups with 28 weight portion warm water of 70 degrees centigrade, then add 40 weight portion non-transgenic corn oil and stir, add 100 weight portion Strong flours again, put into dough mixing machine fully to stir, dough is got film, take out stand-by;
Step 2, does crisp step: steamed bun powder and non-trans genie corn germ bud oil are put into horizontal dough mixer and stirs, the part by weight of steamed bun powder and non-trans genie corn germ bud oil is 1: 0.5;
Step 3, cake step processed: the shortcake made in the skin made in step one and step 2 is all divided into aliquot, by crisp on every a suitcase, skin and crisp part by weight are 2: 1, then send out crisp machine to carry out out shortcake, shortcake is evenly distributed in surface, make cake skin, wrap different fillingss, the part by weight of cake skin and fillings is about 1: 1.2, cure, bake to golden yellow.
2. the preparation method of sensory quality as claimed in claim 1, is characterized in that:
In step one, all right salt adding 1 weight portion, reduces the sugariness of fillings.
3. the preparation method of sensory quality as claimed in claim 1, is characterized in that: muscle degree content >=30% of described Strong flour, described malt syrup sugar content is about 22 degree.
4. the preparation method of the sensory quality as described in claim 1-3, is characterized in that:
Raw material in described step one puts into dough mixing machine when stirring, and first uses rotary-die type at a slow speed, to make Strong flour fully and to incorporate in water, syrup, oil fast; By the time Strong flour all incorporates, when not having dry flour, dough mixing machine is adjusted to quick rotary-die type, and the time of quick rotary-die type is about 20 minutes; And then enter rotary-die type at a slow speed, oppositely turn 5 minutes.
5. the preparation method of the sensory quality as described in claim 1-3, is characterized in that:
When described step 3 kind is cured, as used revolving burner or continuous tunnel furnace, the time of baking is 25 minutes to 30 minutes, and the temperature of baking is 170-180 degree Celsius; As used open hearth, the temperature of baking for getting angry 180 degree, lower fiery 140 degree, baking time 28 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410539061.5A CN104247746A (en) | 2014-10-11 | 2014-10-11 | Preparation method of crisp crust moon cake and cake crust |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410539061.5A CN104247746A (en) | 2014-10-11 | 2014-10-11 | Preparation method of crisp crust moon cake and cake crust |
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| CN104247746A true CN104247746A (en) | 2014-12-31 |
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| CN201410539061.5A Pending CN104247746A (en) | 2014-10-11 | 2014-10-11 | Preparation method of crisp crust moon cake and cake crust |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410112A (en) * | 2015-12-30 | 2016-03-23 | 甘肃乡草坊土特产品有限公司 | Eutrophic potato powder cake and preparation method thereof |
| CN105557936A (en) * | 2015-12-24 | 2016-05-11 | 天津市友好互联科技有限公司 | Pastry moon cake and preparation method thereof |
| CN105994549A (en) * | 2016-08-03 | 2016-10-12 | 徐州工业职业技术学院 | Nutritional and health purple perilla moon cake and production process thereof |
| CN106173854A (en) * | 2016-07-18 | 2016-12-07 | 安徽闻香清真食品有限公司 | A kind of fresh chrysanthemum cooky and preparation method thereof |
| CN110477078A (en) * | 2019-08-01 | 2019-11-22 | 陕西红星软香酥食品集团有限责任公司 | A kind of manufacture craft of soft crisp-fried cake |
| CN112021368A (en) * | 2020-09-16 | 2020-12-04 | 山西月团团食品股份有限公司 | Preparation of low-sugar tea food stuffing and preparation method of tea food |
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| CN102028010A (en) * | 2009-09-24 | 2011-04-27 | 袁起 | Fresh meat stuffed mooncake |
| CN102919332A (en) * | 2012-12-03 | 2013-02-13 | 苏州稻香村食品工业有限公司 | Suzhou-style mooncake with good cake crust sensation quality and production technology of mooncake |
| CN103093564A (en) * | 2011-11-04 | 2013-05-08 | 深圳市海威特节能科技有限公司 | Oil extraction wellhead oil intelligent anti-theft alarm device |
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2014
- 2014-10-11 CN CN201410539061.5A patent/CN104247746A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028010A (en) * | 2009-09-24 | 2011-04-27 | 袁起 | Fresh meat stuffed mooncake |
| CN103093564A (en) * | 2011-11-04 | 2013-05-08 | 深圳市海威特节能科技有限公司 | Oil extraction wellhead oil intelligent anti-theft alarm device |
| CN102919332A (en) * | 2012-12-03 | 2013-02-13 | 苏州稻香村食品工业有限公司 | Suzhou-style mooncake with good cake crust sensation quality and production technology of mooncake |
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| Title |
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| 曹惠德: "《苏式月饼的制作技术》", 《食品科学》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105557936A (en) * | 2015-12-24 | 2016-05-11 | 天津市友好互联科技有限公司 | Pastry moon cake and preparation method thereof |
| CN105410112A (en) * | 2015-12-30 | 2016-03-23 | 甘肃乡草坊土特产品有限公司 | Eutrophic potato powder cake and preparation method thereof |
| CN106173854A (en) * | 2016-07-18 | 2016-12-07 | 安徽闻香清真食品有限公司 | A kind of fresh chrysanthemum cooky and preparation method thereof |
| CN105994549A (en) * | 2016-08-03 | 2016-10-12 | 徐州工业职业技术学院 | Nutritional and health purple perilla moon cake and production process thereof |
| CN110477078A (en) * | 2019-08-01 | 2019-11-22 | 陕西红星软香酥食品集团有限责任公司 | A kind of manufacture craft of soft crisp-fried cake |
| CN112021368A (en) * | 2020-09-16 | 2020-12-04 | 山西月团团食品股份有限公司 | Preparation of low-sugar tea food stuffing and preparation method of tea food |
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Application publication date: 20141231 |