CN105685190A - Key preparation method of chrysanthemum pastries - Google Patents
Key preparation method of chrysanthemum pastries Download PDFInfo
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- CN105685190A CN105685190A CN201610259434.2A CN201610259434A CN105685190A CN 105685190 A CN105685190 A CN 105685190A CN 201610259434 A CN201610259434 A CN 201610259434A CN 105685190 A CN105685190 A CN 105685190A
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- dough
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- chrysanthemum
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to a key preparation method of chrysanthemum pastries. According to the key preparation method, a preparation process of a sandwich filling, namely a bean-paste filling, is improved in the process of preparing the chrysanthemum pastries; raw materials of water skin dough and pastry dough are subjected to fine selecting and deep processing; the overall taste is promoted by using egg yolk liquid; reasonable collocation of the pastry and food materials is achieved by improving a blending process; unique appearance is achieved by innovation; the requirements of the public for the color, the flavor, the taste, the appearance and balanced nutrition arrangement of food are met; a novel process of flaky pastries is provided. The key preparation method is simple in preparation process, wide in food material selection range, easy to control in operation condition, and suitable for batched production.
Description
Technical field
The present invention relates to characteristic cake manufacture field, the crucial way of especially a kind of dessert chrysanthemum crisp。
Background technology
Shortcake is one dessert title, and taste is fragrant and sweet good to eat, and product color is superior, and it is with flour or rice flour, sugar, oils and fats, egg, milk etc. for primary raw material, is equipped with various adjuvant, stuffing material and flavouring agent, just makes type, is processed into then through modes such as steaming, roasting, fried, stir-frys。Cake is numerous in variety, and fancy is various。Crisp manufacturing process contains the outermost layer of skin, short makes；The outermost layer of skin is rolled out, wraps into short；Little cake is made in flattening；Pancake is rolled out, oval shape of growing up, then roll；Cut from centre with cutter, erect, shrivel with the centre of the palm；Roll out at another side rolling pin, put into sandwich stuffing material, wrap shaping；Putting into baking box, baking is made。Whole process synthesis physics, biochemical change, be a considerably complicated process。
The present invention improves the processing technology of sandwich stuffing material sweetened bean paste stuffing in the process making chrysanthemum crisp, the raw material of water skin, short is carried out selected deep processing, egg yolk liquid is used to promote overall mouthfeel, cake and food materials are made to realize reasonably combined by improving allocating technology, and create unique look,, meet the popular requirement that food color, type and nutrition arrangement is balanced, it is provided that the novel process of chrysanthemum crisp and crisp short cakes with sesame class。
Summary of the invention
The invention aims to provide a kind of chrysanthemum crisp and crucial way thereof。
The present invention is achieved by the following technical programs:
A kind of crucial way of chrysanthemum crisp, it is characterised in that: raw material is made up of the component of following parts by weight: Plain flour 60-80 part, Self-raising flour 35-45 part, Adeps Sus domestica 45-65 part, berry sugar 15-20 part, water 15-30 part, sweetened bean paste stuffing 100-120 part, egg yolk liquid 20 parts；Its manufacturing process comprises the steps:
A, making water skin: Self-raising flour, Adeps Sus domestica, Saccharum Sinensis Roxb. stirring mixing are rubbed to uniformly, adding clear water, be kneaded into smooth dough, static lax 20-25 minute；
B, making short: Self-raising flour is mixed with Adeps Sus domestica, rubs to uniformly making；
C, shaping:
A. the water skin made by step A, is kneaded into cylinder, is uniformly divided into little dough；Step B short is kneaded into cylinder, is uniformly divided into 5 parts, and it is standby to rub circle；
B. the dough made by step a flattens, and wraps into a short, seals mouth；Repeat the above steps has all been wrapped to short, relaxes 30 minutes with freshness protection package good seal；
C. take out the dough of step b, roll ovalisation, dough sheet is rolled from the top down, it has all been rolled up, cover preservative film, static lax 20-25 minute；
D. being taken a cylindrical dough again, interface upwards, is flattened a bit, is then folded to centre at two ends；Roll circular, then wrap into sweetened bean paste stuffing, gently roll circular flour cake with rolling pin, in flour cake, mark, with cutter, the petal that width is 0.8-1 centimetre；Petal is reversed 90 ° to same direction, makes sweetened bean paste stuffing expose upward；In the middle of chrysanthemum crisp, egg yolk liquid on brush, sows Semen Sesami decorated molded；
D, baking:
Baking box is preheating to 220 degrees Celsius, is arranged on baking tray by the chrysanthemum crisp all prepared, and puts into baking box middle level and toasts big 15-20 minute, to golden yellow, take out cooling and makes finished product。
Further: the water skin of step A takes Self-raising flour 60 parts, Adeps Sus domestica 24 parts, Saccharum Sinensis Roxb. 15 parts, and 15 parts of weight ratio mixing of clear water prepare。
Further: the short of step B takes 18 parts of weight ratios of Self-raising flour 35 parts and Adeps Sus domestica and mixes prepared。
Further: in step C, the dough of technology and sweetened bean paste stuffing take mass ratio 1:1 preparation。
The method have the advantages that
1, the present invention improves the processing technology of sandwich stuffing material sweetened bean paste stuffing in manufacturing process, the raw material of water skin, short is carried out selected deep processing, egg yolk liquid is used to promote overall mouthfeel, cake and food materials are made to realize reasonably combined by improving allocating technology, and create unique look,, meet the popular requirement that food color, type and nutrition arrangement is balanced, it is provided that the novel process of chrysanthemum crisp and crisp short cakes with sesame class。
2, present invention process is simple to operate, be easy to control processing conditions, accomplish scale production。
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail, but embodiments of the present invention are not limited to the scope that embodiment represents。
Embodiment 1:
1, water skin is made: rub Self-raising flour 60 grams, Adeps Sus domestica 24 grams, Saccharum Sinensis Roxb. 15 parts stirring mixing to uniformly, adding 15 parts of clear water, be kneaded into smooth dough, static lax 20-25 minute；
2, short is made: by 36 grams of Self-raising flour and 18 grams of Adeps Sus domestica mixing, rub to uniformly making；
3, shaping:
1) by water skin, it is kneaded into cylinder, is uniformly divided into little dough；Short is kneaded into cylinder, is uniformly divided into 5 parts, and it is standby to rub circle；Dough is flattened, wraps into a short, seal mouth；Repeat the above steps has all been wrapped to short, relaxes 30 minutes with freshness protection package good seal；
2) take out dough, roll ovalisation, dough sheet is rolled from the top down, it has all been rolled up, cover preservative film, static lax 20-25 minute；
3) being taken a cylindrical dough again, interface upwards, is flattened a bit, is then folded to centre at two ends；Roll circular, then wrap into 15 grams of sweetened bean paste stuffings, gently roll circular flour cake with rolling pin, in flour cake, mark, with cutter, the petal that width is 0.8-1 centimetre；Petal is reversed 90 ° to same direction, makes sweetened bean paste stuffing expose upward；In the middle of chrysanthemum crisp, egg yolk liquid on brush, sows Semen Sesami decorated molded；
4, baking:
Baking box is preheating to 220 degrees Celsius, is arranged on baking tray by the chrysanthemum crisp all prepared, and puts into baking box middle level and toasts big 15-20 minute, to golden yellow, take out cooling and makes finished product。
Embodiment 2:
1, water skin is made: rub Self-raising flour 80 grams, Adeps Sus domestica 30 grams, Saccharum Sinensis Roxb. 20 parts stirring mixing to uniformly, adding 15 parts of clear water, be kneaded into smooth dough, static lax 20-25 minute；
2, short is made: by 50 grams of Self-raising flour and 22 grams of Adeps Sus domestica mixing, rub to uniformly making；
3, shaping:
1) by water skin, it is kneaded into cylinder, is uniformly divided into little dough；Short is kneaded into cylinder, is uniformly divided into 5 parts, and it is standby to rub circle；Dough is flattened, wraps into a short, seal mouth；Repeat the above steps has all been wrapped to short, relaxes 30 minutes with freshness protection package good seal；
2) take out dough, roll ovalisation, dough sheet is rolled from the top down, it has all been rolled up, cover preservative film, static lax 20-25 minute；
3) being taken a cylindrical dough again, interface upwards, is flattened a bit, is then folded to centre at two ends；Roll circular, then wrap into 20 grams of sweetened bean paste stuffings, gently roll circular flour cake with rolling pin, in flour cake, mark, with cutter, the petal that width is 0.8-1 centimetre；Petal is reversed 90 ° to same direction, makes sweetened bean paste stuffing expose upward；In the middle of chrysanthemum crisp, egg yolk liquid on brush, sows Semen Sesami decorated molded；
4, baking:
Baking box is preheating to 220 degrees Celsius, is arranged on baking tray by the chrysanthemum crisp all prepared, and puts into baking box middle level and toasts big 15-20 minute, to golden yellow, take out cooling and makes finished product。
Embodiment 3
1, water skin is made: rub Self-raising flour 40 grams, Adeps Sus domestica 2 grams, Saccharum Sinensis Roxb. 12 parts stirring mixing to uniformly, adding 12 parts of clear water, be kneaded into smooth dough, static lax 20-25 minute；
2, short is made: by 30 grams of Self-raising flour and 15 grams of Adeps Sus domestica mixing, rub to uniformly making；
3, shaping:
1) by water skin, it is kneaded into cylinder, is uniformly divided into little dough；Short is kneaded into cylinder, is uniformly divided into 5 parts, and it is standby to rub circle；Dough is flattened, wraps into a short, seal mouth；Repeat the above steps has all been wrapped to short, relaxes 30 minutes with freshness protection package good seal；
2) take out dough, roll ovalisation, dough sheet is rolled from the top down, it has all been rolled up, cover preservative film, static lax 20-25 minute；
3) being taken a cylindrical dough again, interface upwards, is flattened a bit, is then folded to centre at two ends；Roll circular, then wrap into 10 grams of sweetened bean paste stuffings, gently roll circular flour cake with rolling pin, in flour cake, mark, with cutter, the petal that width is 0.8-1 centimetre；Petal is reversed 90 ° to same direction, makes sweetened bean paste stuffing expose upward；In the middle of chrysanthemum crisp, egg yolk liquid on brush, sows Semen Sesami decorated molded；
4, baking:
Baking box is preheating to 220 degrees Celsius, is arranged on baking tray by the chrysanthemum crisp all prepared, and puts into baking box middle level and toasts big 15-20 minute, to golden yellow, take out cooling and makes finished product。
Gained characteristic one chrysanthemum crisp A of the present invention carries out mouth feel score experiment, do not carry out speciality Semen Vignae Cylindricae sand technique chrysanthemum crisp B, do not make the outermost layer of skin, the chrysanthemum crisp C of short technique, the chrysanthemum crisp D that do not add cranberry contrast, a kind of chrysanthemum crisp A good looking appearance prepared by the present embodiment, there is bean paste mouthfeel and the cranberry of fresh perfume (or spice), the Flos Chrysanthemi distinctness taste of strong sweet-smelling, and organic collocation of all kinds of food materials makes finished product have abundant nutrient substance。Through 60 people, a kind of chrysanthemum crisp A, chrysanthemum crisp B, chrysanthemum crisp C, chrysanthemum crisp D are carried out sensory evaluation, 45 people are had to represent the taste preferring a kind of chrysanthemum crisp A compared with chrysanthemum crisp B, chrysanthemum crisp C, chrysanthemum crisp D, 6 people are had to represent the taste preferring chrysanthemum crisp B compared with a kind of chrysanthemum crisp A, all the other 9 people evaluate the taste of a kind of chrysanthemum crisp A not as chrysanthemum crisp B, chrysanthemum crisp C, chrysanthemum crisp D, visible, the present invention has salient feature and unique local flavor, is subject to liking of most of tester。
Above content is in conjunction with concrete preferred implementation further description made for the present invention, it is impossible to assert that specific embodiment of the invention is confined to these explanations。For general technical staff of the technical field of the invention, without departing from the inventive concept of the premise, it is also possible to make some simple deduction or replace, protection scope of the present invention all should be considered as belonging to。
Claims (4)
1. the crucial way of a chrysanthemum crisp, it is characterised in that: raw material is made up of the component of following parts by weight: Plain flour 60-80 part, Self-raising flour 35-45 part, Adeps Sus domestica 45-65 part, berry sugar 15-20 part, water 15-30 part, sweetened bean paste stuffing 100-120 part, egg yolk liquid 20 parts；Its manufacturing process comprises the steps:
A, making water skin: Self-raising flour, Adeps Sus domestica, Saccharum Sinensis Roxb. stirring mixing are rubbed to uniformly, adding clear water, be kneaded into smooth dough, static lax 20-25 minute；
B, making short: Self-raising flour is mixed with Adeps Sus domestica, rubs to uniformly making；
C, shaping:
A. the water skin made by step A, is kneaded into cylinder, is uniformly divided into little dough；Step B short is kneaded into cylinder, is uniformly divided into 5 parts, and it is standby to rub circle；
B. the dough made by step a flattens, and wraps into a short, seals mouth；Repeat the above steps has all been wrapped to short, relaxes 30 minutes with freshness protection package good seal；
C. take out the dough of step b, roll ovalisation, dough sheet is rolled from the top down, it has all been rolled up, cover preservative film, static lax 20-25 minute；
D. being taken a cylindrical dough again, interface upwards, is flattened a bit, is then folded to centre at two ends；Roll circular, then wrap into sweetened bean paste stuffing, gently roll circular flour cake with rolling pin, in flour cake, mark, with cutter, the petal that width is 0.8-1 centimetre；Petal is reversed 90 ° to same direction, makes sweetened bean paste stuffing expose upward；In the middle of chrysanthemum crisp, egg yolk liquid on brush, sows Semen Sesami decorated molded；
D, baking:
Baking box is preheating to 220 degrees Celsius, is arranged on baking tray by the chrysanthemum crisp all prepared, and puts into baking box middle level and toasts big 15-20 minute, to golden yellow, take out cooling and makes finished product。
2. the crucial way of a kind of chrysanthemum crisp according to claim 1, it is characterised in that: the water skin of step A takes Self-raising flour 60 parts, Adeps Sus domestica 24 parts, Saccharum Sinensis Roxb. 15 parts, and 15 parts of weight ratio mixing of clear water prepare。
3. the crucial way of a kind of chrysanthemum crisp according to claim 1, it is characterised in that: the short of step B takes 18 parts of weight ratios of Self-raising flour 35 parts and Adeps Sus domestica and mixes prepared。
4. the crucial way of a kind of chrysanthemum crisp according to claim 1, it is characterised in that: in step C, the dough of technology and sweetened bean paste stuffing take mass ratio 1:1 preparation。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610259434.2A CN105685190A (en) | 2016-04-25 | 2016-04-25 | Key preparation method of chrysanthemum pastries |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610259434.2A CN105685190A (en) | 2016-04-25 | 2016-04-25 | Key preparation method of chrysanthemum pastries |
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| Publication Number | Publication Date |
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| CN105685190A true CN105685190A (en) | 2016-06-22 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610259434.2A Pending CN105685190A (en) | 2016-04-25 | 2016-04-25 | Key preparation method of chrysanthemum pastries |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107668137A (en) * | 2017-09-28 | 2018-02-09 | 福建省兴辉食品有限公司 | Lotus seeds shortcake and its processing technology |
| CN107811017A (en) * | 2017-11-23 | 2018-03-20 | 咀香园健康食品（中山）有限公司 | A kind of yak meat matsutake folds shortcake and preparation method thereof |
| CN108283207A (en) * | 2018-04-26 | 2018-07-17 | 徐二辉 | A kind of preparation method of pie |
| CN109892367A (en) * | 2019-04-28 | 2019-06-18 | 河南脾胃派医药科技有限公司 | A kind of interior golden pastry cake and preparation method thereof |
| CN109924239A (en) * | 2019-04-28 | 2019-06-25 | 河南脾胃派医药科技有限公司 | It is a kind of to join cake and preparation method thereof always |
-
2016
- 2016-04-25 CN CN201610259434.2A patent/CN105685190A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107668137A (en) * | 2017-09-28 | 2018-02-09 | 福建省兴辉食品有限公司 | Lotus seeds shortcake and its processing technology |
| CN107811017A (en) * | 2017-11-23 | 2018-03-20 | 咀香园健康食品（中山）有限公司 | A kind of yak meat matsutake folds shortcake and preparation method thereof |
| CN108283207A (en) * | 2018-04-26 | 2018-07-17 | 徐二辉 | A kind of preparation method of pie |
| CN109892367A (en) * | 2019-04-28 | 2019-06-18 | 河南脾胃派医药科技有限公司 | A kind of interior golden pastry cake and preparation method thereof |
| CN109924239A (en) * | 2019-04-28 | 2019-06-25 | 河南脾胃派医药科技有限公司 | It is a kind of to join cake and preparation method thereof always |
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Application publication date: 20160622 |