CN105994490A

CN105994490A - Desiccated coconut puff pastries and preparation method thereof

Info

Publication number: CN105994490A
Application number: CN201610625358.2A
Authority: CN
Inventors: 周仪; 王化林; 洪仕诚; 范彬
Original assignee: Three Squirrels Co Ltd
Current assignee: Three Squirrels Co Ltd
Priority date: 2016-08-03
Filing date: 2016-08-03
Publication date: 2016-10-12

Abstract

The invention provides desiccated coconut puff pastries and a preparation method thereof. The desiccated coconut puff pastries are made from the following raw materials in parts by weight: 30-50 parts of high-gluten flour, 200-220 parts of low-gluten flour, 1-2 parts of table salt, 50-70 parts of powdered sugar, 30-50 parts of butter, 120-130 parts of water, 110-160 parts of sliced butter, 40-50 parts of desiccated coconuts, 2-10 parts of yolk liquid and 2-5 parts of almond slices. Compared with the prior art, the desiccated coconut puff pastries provided by the invention are crisp in mouth feel, and have not only the fragrance of the desiccated coconuts but also the milk fragrance of butter, the mouth feel of the puff pastries is enriched, the oil content of the desiccated coconut puff pastries is lower than GB, and the desiccated coconut puff pastries are nutritive and healthy.

Description

A kind of thousand layers of shortcake of desiccated coconut and preparation method thereof

Technical field

The invention belongs to field of food, be specifically related to a kind of thousand layers of shortcake of desiccated coconut and preparation method thereof.

Background technology

Thousand layers of shortcake, are to bakee class dessert, because of baked go out many layerings seen from trailing flank gain the name, mouthfeel is crisp crisp crisp, aromatic Sweet.

But thousand layers of crisp mouthfeel the most on the market are more single, it is impossible to meet youngster on the market and thousand layers of shortcake are enriched mouth The pursuit of sense.Further, since thousand layers of crisp processing technology are more complicated, baking temperature and formula are held inaccurate, cause on the market Thousand layers of crisp mouthfeel are slightly hard, and crispy texture can not reach requirement.

Summary of the invention

The invention provides a kind of thousand layers of shortcake of desiccated coconut, thousand layers of shortcake are combined with desiccated coconut, enrich thousand layers of crisp mouthfeel, crisp Sweet-smelling.

Present invention also offers thousand layers of crisp preparation method of a kind of desiccated coconut, by controlling baking temperature and preparation technology, make Obtain thousand layers of crisp crispy in taste of desiccated coconut.

Thousand layers of shortcake of a kind of desiccated coconut that the present invention provides, including the raw material of following weight portion:

Preferably, thousand layers of shortcake of desiccated coconut, including the raw material of following weight portion:

Thousand layers of crisp preparation method of a kind of desiccated coconut that the present invention provides, comprise the following steps:

(1) high-gluten flour of formula ratio, weak strength flour, 1-2 part Sal, Icing Sugar and water are mixed, stir smooth to dough；

(2) add the butter of formula ratio, mix with dough, continue stirring and rub to complete extension phase；

(3) dough is rolled the lamellar butter put down to can just wrap up formula ratio, after parcel butter, then rolls and put down to the biggest Little；

(4) the desiccated coconut uniform spreading of formula ratio is being rolled on flat dough cover, folding, then roll into dough cover, freezing；

(5) dough cover after freezing is cut, baking, obtain thousand layers of shortcake of desiccated coconut.

Further, in step (4), folding times is 3-4 time；Freezing refers to freezing 25-35min at-18 DEG C；

Dough cover is rolled to 4-6mm in (4) by step, more freezing.

Further, in step (5) before cutting, corner is excised；

It is the rectangle of 2.5cmX5cm that step (5) cuts skin size below.Can also be square, heart-shaped, circular or not Cutting, full wafer toasts.

Baking described in step (5) is particularly as follows: 140-165 DEG C is toasted 25-30min.Temperature could be value range？

Further, in step (5) before baking, the dough cover surface brush formula ratio egg yolk liquid after cutting, spreads formula Amount almond.

In the present invention, control gluten flour and the ratio of Self-raising flour so that thousand layers of crisp crispy in taste of desiccated coconut, the most fragile Split.High muscle, the different proportion of Self-raising flour so that the difference of gluten content, directly influence product and open shortcake, if gluten is very little, Can cause being easily broken when folding, gluten is too many, and products taste can be made again partially hard, and shortcake degree is the best.The present invention by Self-raising flour and The ratio of gluten flour controls at 200-220:30-50, it is thus achieved that product on the basis of being not easily broken, have crispy texture.

Owing to national standard having strict demand (≤34%) for fat content, again because this product belongs to high oil cake Point, desiccated coconut fat content is higher in addition, and dough, shortening and three aspects of desiccated coconut affect fat content, dough oil simultaneously Fat content is too low, and dough ductility can be caused not enough, is difficult to extension during folding, is also one of factor of causing dough cover to rupture；Rise Butter consumption can make shortening poor effect, desiccated coconut addition cross conference to make fat content exceed standard, also can affect when layering not Shortening, consumption is too small can make again product special flavour not enough, and feature is the most prominent.The present invention controls butter, desiccated coconut and lamellar butter and uses Amount ratio so that product meet that fat content does not exceeds standard, the most broken when operate, shortening is effective and desiccated coconut local flavor is enough will Ask.

When desiccated coconut wraps into dough cover, it is contemplated that the factors such as the local flavor of finished product, water content, oil content and ease-to-operate are carried out Determine.Oil bag be mix with desiccated coconut with shortening in advance after wrap into the form of short again, although this kind of method is in dough cover breakage And have some superiority on shortening, but requirement can not be reached on the greasy feeling of finished product and fat content；Wet bag is similar with oil bag, is Wrapping into after mixing with water and desiccated coconut, but the method can cause finished product shortening poor effect, moisture raises, and local flavor reduction etc. is no Good factor, is less useful for preserving, therefore can not reach requirement；Final products select dry bag, it is simply that directly when folding step, Desiccated coconut being directly the most uniformly laid on dough cover surface, then carries out folding operation, this kind of method reaches requirement when shortening, And present at local flavor, the aspect such as moisture and fat content can reach requirement.

The present invention is according to formula for a product, the Self-raising flour of addition, the proportioning of gluten flour, the usage amount of butter and addition The feature of desiccated coconut, the baking temperature of deisgn product and time, the baking temperature of the present invention is 165 DEG C of baking 25-30min；Temperature Too high, baking time is the most a length of causes product the most crisp frangible, and desiccated coconut overbaking, taste can not meet requirement；During baking Between short, the low meeting of temperature cause product too hard, the most crisp, fragrance does not reaches requirement yet.

Brush egg yolk liquid before baking, not only making product is coke yellow, and enriches the mouthfeel of product；The Semen Armeniacae Amarum added Sheet enriches nutrition and the mouthfeel of product.

The shape of product is set to the rectangle of 2.5cmX5cm by the present invention, mainly easy to use from consumer, be packaged into The consideration such as basis, product appearance determines.

Through detection, the moisture of this product is about 3%, and water activity is 0.445, and water content is low, is unlikely to deteriorate.

Compared with prior art, thousand layers of crisp crispy in taste of desiccated coconut that the present invention provides, the fragrance of existing desiccated coconut, there is again butter Milk fragrance.Enriching thousand layers of crisp mouthfeel, and fat content is less than national standard, nutrition is the most healthy.

Detailed description of the invention

Embodiment 1

A kind of thousand layers of shortcake of desiccated coconut, the raw material including following:

Thousand layers of crisp preparation method of a kind of desiccated coconut, comprise the following steps:

(1) high-gluten flour 30g, weak strength flour 220g, Sal 2g, Icing Sugar 50g and water 120g are mixed, stir smooth to dough；

(2) add butter 30g, mix with dough, continue stirring and rub to complete extension phase；

(3) dough is rolled put down to can just wrap up 120g lamellar butter, after parcel butter, then roll and put down to size before；

(4) desiccated coconut 50g uniform spreading is being rolled on flat dough cover, after folding 3-4 time, dough cover is being rolled to 5mm, freezing 30min；

(5) being excised corner, dough cover is cut the rectangle of 2.5cmX5cm, dough cover surface brush egg yolk liquid 4g, is sprinkled almond 3g, 165 DEG C of baking 25-30min, obtain thousand layers of shortcake of desiccated coconut.

Embodiment 2

(1) high-gluten flour 40g, weak strength flour 210g, Sal 1.5g, Icing Sugar 60g and water 125g being mixed, stirring is to dough light Sliding；

(2) add butter 40g, mix with dough, continue stirring and rub to complete extension phase；

(3) dough is rolled put down to can just wrap up 130g lamellar butter, after parcel butter, then roll and put down to size before；

(4) desiccated coconut 45g uniform spreading is being rolled on flat dough cover, after folding 3-4 time, dough cover is being rolled to 5mm, freezing 30min；

(5) being excised corner, dough cover is cut the rectangle of 2.5cmX5cm, dough cover surface brush egg yolk liquid 5g, is sprinkled almond 4g, 165 DEG C of baking 25-30min, obtain thousand layers of shortcake of desiccated coconut.

Embodiment 3

(1) high-gluten flour 50g, weak strength flour 220g, Sal 2g, Icing Sugar 70g and water 130g are mixed, stir smooth to dough；

(2) add butter 50g, mix with dough, continue stirring and rub to complete extension phase；

(3) dough is rolled put down to can just wrap up 145g lamellar butter, after parcel butter, then roll and put down to size before；

(4) desiccated coconut 43g uniform spreading is being rolled on flat dough cover, after folding 3-4 time, dough cover is being rolled to 5mm, freezing 30min；

(5) being excised corner, dough cover is cut the rectangle of 2.5cmX5cm, dough cover surface brush egg yolk liquid 4g, is sprinkled almond 4g, 165 DEG C of baking 25-30min, obtain thousand layers of shortcake of desiccated coconut.

Thousand layers of shortcake of the desiccated coconut that this enforcement 1-3 prepares are after consumer tastes, and the consumer of 98% is ready to buy back.

Claims

1. thousand layers of shortcake of a desiccated coconut, it is characterised in that thousand layers of shortcake of described desiccated coconut include the raw material of following weight portion:

Thousand layers of shortcake of desiccated coconut the most according to claim 1, it is characterised in that thousand layers of shortcake of described desiccated coconut, including following weight portion Raw material:

3. thousand layers of crisp preparation method of the desiccated coconut described in a claim 1 or 2, it is characterised in that described preparation method includes Following steps:

(3) dough is rolled the lamellar butter put down to can just wrap up formula ratio, after parcel butter, then rolls and put down to size before；

Thousand layers of crisp preparation method of desiccated coconut the most according to claim 3, it is characterised in that in step (4), folding times is 3-4 time.

5. according to thousand layers of crisp preparation method of the desiccated coconut described in claim 3 or 4, it is characterised in that in step (4), freezing refers to Freezing 25-35min at-18 DEG C.

6. according to thousand layers of crisp preparation method of the desiccated coconut described in claim 3 or 4, it is characterised in that dough cover is rolled in (4) by step To 4-6mm more freezing.

7. according to thousand layers of crisp preparation method of the desiccated coconut described in claim 3 or 4, it is characterised in that toast described in step (5) Particularly as follows: 140-165 DEG C of baking 25-30min.

8. according to thousand layers of crisp preparation method of the desiccated coconut described in claim 3 or 7, it is characterised in that in baking in step (5) Before, the dough cover surface brush formula ratio egg yolk liquid after cutting, spreads formula ratio almond.

9. according to thousand layers of crisp preparation method of the desiccated coconut described in claim 3 or 7, it is characterised in that step is cutting it in (5) Before, corner is excised.

10. according to thousand layers of crisp preparation method of the desiccated coconut described in claim 3 or 7, it is characterised in that after step (5) is cut Dough cover size is the rectangle of 2.5cm X 5cm.