CN1045338A - A kind of preparation method of snack pastry - Google Patents

A kind of preparation method of snack pastry Download PDF

Info

Publication number
CN1045338A
CN1045338A CN90102371A CN90102371A CN1045338A CN 1045338 A CN1045338 A CN 1045338A CN 90102371 A CN90102371 A CN 90102371A CN 90102371 A CN90102371 A CN 90102371A CN 1045338 A CN1045338 A CN 1045338A
Authority
CN
China
Prior art keywords
flour
egg
dough
preparation
pancake
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN90102371A
Other languages
Chinese (zh)
Inventor
张秉尧
Original Assignee
张秉尧
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 张秉尧 filed Critical 张秉尧
Priority to CN90102371A priority Critical patent/CN1045338A/en
Publication of CN1045338A publication Critical patent/CN1045338A/en
Pending legal-status Critical Current

Links

Abstract

A kind of method of making pastries of toasting, the preparation method of snack pastry particularly, be mixed and made into mobile dough by flour, egg, leavening, put into the frying pan of containing vegetable oil, sprinkle sesame, heat, the frying baking, after making the rectangle pancake, be involved in appetizing foods such as ham, romaine lettuce, sweet fermented flour sauce again and make.Finished product is soft good to eat, and is nutritious, and has the characteristics of Chinese and western dish concurrently.The present invention, manufacture method is simple, and process time is short, can produce series of products by stepping.

Description

A kind of preparation method of snack pastry
The present invention relates to a kind of preparation method of toasting the method, particularly a kind of snack pastry of making pastries.
Existing fast food, domestic have sesame seed cake, deep-fried twisted dough sticks, thin pancake, pancake, steamed stuffed bun or the like, of a great variety, and hamburger, the grand cake of Italian skin, Mexican pancake etc. are abroad then arranged, of all kinds; All these food, the production that has still needs the long period, as steamed stuffed bun, sesame seed cake etc.; Making in the street corner of having peddled, and be very unhygienic; What have then is mixed with animal fat, or price is more expensive, is not suitable for Chinese taste; Aspect nutrition, what have is also relatively more dull, as deep-fried twisted dough sticks etc.
Purpose of the present invention is the preparation method that a kind of snack pastry will be provided, and not only preparation method is simple for it, produce rapidly, and product is nutritious, and taste is tasty and refreshing, and price is cheap, and useful health can be taken like a shot by the personage of China and foreign countries.
The object of the present invention is achieved like this: by raw material such as flour, egg, leavening with become dough, this dough is after baking, roll up with appetizing food again and make, specific operation process is as follows: add water with yeast and hops earlier and make zymotic fluid, as leavening, again egg is broken into pasty state, with zymotic fluid, add in the flour, stir, be mixed into mobile dough; Mobile dough put into fill vegetable oil and be placed on rectangle frying pan on the low baking temperature, the unnecessary face in surface is removed strickling, sprinkle sesame, the furnace temperature that raises then, the frying baking is carried out simultaneously in baker, heat up after two minutes, surface elevation also is golden yellow, at this moment, brushes fried sugar, the rectangularity pancake takes the dish out of the pot; With the rectangle pancake, be involved in various appetizing foods, snack pastry.
In raw material, the weight ratio of used vegetable oil and flour is 1: (4-8), the every approximately 100-200g flour of egg consumption mixes one in egg; Used appetizing food has ham, romaine lettuce, onion, tomato, sweet fermented flour sauce etc., and used raw material and appetizing food all can change flexibly according to different taste, form different class, diversified series of products.
Embodiments of the invention are as follows:
Get 1 in 0.5% zymotic fluid 25ml, egg, flour 100g mixes in accordance with regulations, makes dough, putting into the frying pan of the dark 0.5cm of the wide 20cm of long 25cm that fills the 20g vegetable oil wipes off, sprinkle sesame, after heating, about two minutes, the dough protuberance, it is golden yellow that the surface is, the rectangle pancake of 25X20X0.7cm, take the dish out of the pot, be involved in appetizing food, snack pastry.
The present invention has the following advantages:
1, the snack pastry that the present invention produced has the advantages that Chinese and Western food combines, because it had both resembled bread , resemble again sesame seed cake, both resembled friedly, resemble again baking, also accompany simultaneously the appetizing foods such as ham, romaine lettuce, sweet fermented flour sauce, thus delicious tasty and refreshing, be luxury food. Nutritious, be happy to be accepted by the personage of China and foreign countries, as being equipped with again barley sugar congee or milk, make the composition meal, the reception guests more can change the custom of eating and drinking extravagantly, and social benefit is good.
2, operation is simple, and is with short production cycle, and cost is low, indoor batch production, and no animal tallow, sanitation and hygiene, suitable for all ages, and can produce the taste difference, and the series of products that class is different, applied widely, good development prospect.

Claims (2)

1, a kind of preparation method of toasting the method, particularly snack pastry of making pastries, by raw material such as flour, egg, leavening with becomes dough, this dough is rolled up with appetizing food after toasting again, and it is characterized in that:
(1), the leavening that uses is zymotic fluid, this zymotic fluid adds water with yeast and hops and makes;
(2), the egg of use, break into pasty state in advance, with zymotic fluid, add in the flour, stir, be mixed into mobile dough;
(3), mobile dough put into fill vegetable oil and be placed on rectangle frying pan on the low baking temperature, the surface is wipeed off, sprinkle sesame, increase the fire temperature then, fry baking, when treating surface elevation and being golden yellow, brush fried sugar, the rectangularity pancake takes the dish out of the pot;
(4), with the rectangle pancake of making, be involved in various appetizing foods, snack pastry;
(5), in the raw material that used, the weight ratio of vegetable oil and flour is 1: (4-8);
(6), the consumption of egg, be about per 100 to 200 gram flour and mix one in egg.
2, preparation method according to claim 1 is characterized in that described appetizing food, and ham, romaine lettuce, onion, tomato, sweet fermented flour sauce etc. are arranged, can be according to different taste, and different class form the series of products of multiple style.
CN90102371A 1990-04-29 1990-04-29 A kind of preparation method of snack pastry Pending CN1045338A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN90102371A CN1045338A (en) 1990-04-29 1990-04-29 A kind of preparation method of snack pastry

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN90102371A CN1045338A (en) 1990-04-29 1990-04-29 A kind of preparation method of snack pastry

Publications (1)

Publication Number Publication Date
CN1045338A true CN1045338A (en) 1990-09-19

Family

ID=4877494

Family Applications (1)

Application Number Title Priority Date Filing Date
CN90102371A Pending CN1045338A (en) 1990-04-29 1990-04-29 A kind of preparation method of snack pastry

Country Status (1)

Country Link
CN (1) CN1045338A (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101513203B (en) * 2008-12-28 2011-06-01 李新民 High-protein flavored and roasted twisted cruller
CN104026588A (en) * 2014-07-07 2014-09-10 史占彪 Method for making nutrition breakfast for children
CN105875759A (en) * 2014-12-19 2016-08-24 遵义市谢老五食品厂 Chive-flavor pastries and preparation method thereof
CN105875731A (en) * 2014-10-09 2016-08-24 遵义市谢老五食品厂 Scallion egg cake and method for making same
CN106306780A (en) * 2015-06-15 2017-01-11 俞成莲 Onion shrimp cake and making method thereof

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101513203B (en) * 2008-12-28 2011-06-01 李新民 High-protein flavored and roasted twisted cruller
CN104026588A (en) * 2014-07-07 2014-09-10 史占彪 Method for making nutrition breakfast for children
CN105875731A (en) * 2014-10-09 2016-08-24 遵义市谢老五食品厂 Scallion egg cake and method for making same
CN105875759A (en) * 2014-12-19 2016-08-24 遵义市谢老五食品厂 Chive-flavor pastries and preparation method thereof
CN106306780A (en) * 2015-06-15 2017-01-11 俞成莲 Onion shrimp cake and making method thereof

Similar Documents

Publication Publication Date Title
US20050037122A1 (en) Rice flour cakes and process for producing the same
CN102078014A (en) Pan-fried steamed dumpling and steamed dumpling
CN105053129A (en) Crisp biscuit
CN104336147A (en) Zhuang nationality shortcake making method
CN107711993A (en) A kind of highland barley grains pie and preparation method thereof
KR101047330B1 (en) How to cook steamed rice
CN1934999A (en) Tofukasu series food and its production method
CN105613666A (en) Key preparation method of mochi sandwich matcha whole-wheat cheese bread
KR101063169B1 (en) Method of manufacturing vegetable fried rice steamed bread
CN1045338A (en) A kind of preparation method of snack pastry
CN102870851A (en) Method for making mellow-taste Chaoshan-style mooncakes
CN102228068B (en) Health-care konjac green onion pancake and preparation method thereof
US20060029708A1 (en) Rice flour confection product and method of producing the same
CN101461492A (en) Local flavor rice crust and making method
KR20040015325A (en) method for making food using a ramie
CN104757055A (en) Cakes made from roses, corncobs and rice flour and used for nourishing yin and making method of cakes
CN101401629A (en) Nourishing steamed bread, steamed stuffed bun, steamed roll, fried (baked) cake, pastry and biscuit
CN101697766A (en) Soybean milk chocolate cookie
CN1217154A (en) Instant rice and flour and production process therefor
CN106819004A (en) Folded flower flapjack of one kind and preparation method thereof
CN113080230A (en) Dried meat floss and preparation method thereof
JP2004041014A (en) Fermented bread containing white rice bran and method for producing the same
CN1184904C (en) Production method of refined round food
KR20040009504A (en) The method for manufacturing hamburger bun composed of mainly rice and burly and hamburger bun made by the method
CN1044431C (en) Method for making round flat cakes by mixing dough with water

Legal Events

Date Code Title Description
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
C06 Publication
PB01 Publication
C01 Deemed withdrawal of patent application (patent law 1993)
WD01 Invention patent application deemed withdrawn after publication