CN106035550A - Preparation method of crispy sugar cakes - Google Patents
Preparation method of crispy sugar cakes Download PDFInfo
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- CN106035550A CN106035550A CN201610647087.0A CN201610647087A CN106035550A CN 106035550 A CN106035550 A CN 106035550A CN 201610647087 A CN201610647087 A CN 201610647087A CN 106035550 A CN106035550 A CN 106035550A
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- sesame
- short cakes
- crisp short
- cakes
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Abstract
The invention discloses a preparation method of crispy sugar cakes. The preparation method of the crispy sugar cakes comprises the following steps: Step One, mixing edible oil with flour, and carrying out kneading so as to prepare oil-dough, wherein the mass ratio of the edible oil to the flour is 1: 5-6; Step Two, mixing water with flour, and carrying out kneading so as to prepare water-dough, wherein the mass ratio of the water to the flour is 1: 7-9; Step Three, taking the oil-dough and the water-dough, and carrying out kneading so as to prepare mixed dough, wherein the mass ratio of the oil-dough to the water-dough is 1: 3-4; Step Four, preparing the mixed dough into pastry, and wrapping white granulated sugar in the pastry, so that raw crispy sugar cakes are prepared; and Step Five, baking the raw crispy sugar cakes in an oven or a baking pan and carrying out continuous baking for 20-30 minutes, wherein the baking is carried out until color of one surfaces of the crispy sugar cakes is changed, the baking is continued after the crispy sugar cakes are turned over until the other surfaces of the crispy sugar cakes is changed, the crispy sugar cakes are turned over again, and the crispy sugar cakes are turned over once each 0.5 minute thereafter. The crispy sugar cakes prepared by the preparation method are free of any chemical additives, healthy, green, long in storage lives and crispy in taste.
Description
Technical field
The present invention relates to the manufacture method of a kind of sugar crisp short cakes with sesame.
Background technology
Sugar crisp short cakes with sesame is the folk snack spread far and wide, and concrete origin there is no textual criticism, and sugar crisp short cakes with sesame should originate from shortcake, after
There is pastry chef to add stuffing material in shortcake, gradually form sugar crisp short cakes with sesame.General dessert wheaten food is long during storing
Put apt to deteriorate, therefore, numerous food product all there was added food additive.
Summary of the invention
The present invention designed and developed a kind of add without any chemistry, healthy, green, resting period for a long time, the sugar of crispy in taste
The manufacture method of crisp short cakes with sesame.
The technical scheme that the present invention provides is:
A kind of manufacture method of sugar crisp short cakes with sesame, including:
Step one, being mixed by edible oil dough-making powder, and become pasta group, the mass ratio of edible oil dough-making powder is 1:5～6；
Step 2, being mixed by water dough-making powder, and become water surface group, the mass ratio of water dough-making powder is 1:7～9；
Step 3, taking pasta group and water surface group, be kneaded into mixing dough, the mass ratio of pasta group and water surface group is 1:3～4；
Step 4, mixing dough is made dough cover, in dough cover, wrap white sugar, make raw sugar crisp short cakes with sesame；
Step 5, life sugar crisp short cakes with sesame being put into baking in baking box or baking pan, cooking time continues 20～30min, first will raw sugar
The one side of crisp short cakes with sesame is baked to variable color, climbs over the another side of roasting raw sugar crisp short cakes with sesame afterwards, then bakes to variable color, then turn-over, afterwards at interval of
0.5min, turns over once face.
Preferably, in the manufacture method of described sugared crisp short cakes with sesame, in described step one, the mass ratio of edible oil dough-making powder is
1:5。
Preferably, in the manufacture method of described sugared crisp short cakes with sesame, in described step 2, the mass ratio of water dough-making powder be 1～
7。
Preferably, in the manufacture method of described sugared crisp short cakes with sesame, in described step 3, pasta group and the mass ratio of water surface group
For 1:3.
Preferably, in the manufacture method of described sugared crisp short cakes with sesame, in described step 5, cooking time continues 20min.
The manufacture method of sugar crisp short cakes with sesame of the present invention can prepare without any chemistry interpolation, healthy, green, resting period
For a long time, the sugared crisp short cakes with sesame of crispy in taste.
Detailed description of the invention
The present invention is described in further detail below, with make those skilled in the art with reference to description word can evidence
To implement.
The present invention provides the manufacture method of a kind of sugar crisp short cakes with sesame, including:
Step one, being mixed by edible oil dough-making powder, and become pasta group, the mass ratio of edible oil dough-making powder is 1:5～6.Oil
In dough, ratio and the pasta group ratio in mixing dough of edible oil influences whether the crispiness of sugar crisp short cakes with sesame.Above-mentioned two
Individual ratio is too low, can affect crispiness, and the sugar easy moisture absorption of crisp short cakes with sesame, and the resting period is short；Above-mentioned two ratio is too high, then sugar crisp short cakes with sesame
The most greasy, affect mouthfeel.
Step 2, being mixed by water dough-making powder, and become water surface group, the mass ratio of water dough-making powder is 1:7～9.
Step 3, taking pasta group and water surface group, be kneaded into mixing dough, the mass ratio of pasta group and water surface group is 1:3～4.
Step 4, mixing dough is made dough cover, in dough cover, wrap white sugar, make raw sugar crisp short cakes with sesame.
Step 5, life sugar crisp short cakes with sesame being put into baking in baking box or baking pan, cooking time continues 20～30min, first will raw sugar
The one side of crisp short cakes with sesame is baked to variable color, climbs over the another side of roasting raw sugar crisp short cakes with sesame afterwards, then bakes to variable color, then turn-over, afterwards at interval of
0.5min, turns over once face.First one side is baked to variable color, then bake another side, then bake to variable color, the most repeatedly turn over, bake, be
Because the dough cover of the most nascent sugar crisp short cakes with sesame is raw, if stirring the most repeatedly before variable color, can affect ripe speed, prolongation
The time of baking, also can affect color and luster and the mouthfeel of final sugar crisp short cakes with sesame.After variable color, just stir once at interval of 0.5min,
Outer layer can be avoided burned, it is ensured that ripe degree is uniform, can shorten the time of baking, it helps improve mouthfeel.
The crispy in taste of the sugared crisp short cakes with sesame obtained by the present invention, the resting period is long, deposits the mouthfeel still keeping crisp in month,
It is difficult to the moisture absorption.
Preferably, in the manufacture method of described sugared crisp short cakes with sesame, in described step one, the mass ratio of edible oil dough-making powder is
1:5。
Preferably, in the manufacture method of described sugared crisp short cakes with sesame, in described step 2, the mass ratio of water dough-making powder be 1～
7。
Preferably, in the manufacture method of described sugared crisp short cakes with sesame, in described step 3, pasta group and the mass ratio of water surface group
For 1:3.
Preferably, in the manufacture method of described sugared crisp short cakes with sesame, in described step 5, cooking time continues 20min.
Although embodiment of the present invention are disclosed as above, but it is not restricted in description and embodiment listed
Using, it can be applied to various applicable the field of the invention completely, for those skilled in the art, and can be easily
Realizing other amendment, therefore under the general concept limited without departing substantially from claim and equivalency range, the present invention does not limit
In specific details.
Claims (5)
1. the manufacture method of a sugared crisp short cakes with sesame, it is characterised in that including:
Step one, being mixed by edible oil dough-making powder, and become pasta group, the mass ratio of edible oil dough-making powder is 1:5～6；
Step 2, being mixed by water dough-making powder, and become water surface group, the mass ratio of water dough-making powder is 1:7～9；
Step 3, taking pasta group and water surface group, be kneaded into mixing dough, the mass ratio of pasta group and water surface group is 1:3～4；
Step 4, mixing dough is made dough cover, in dough cover, wrap white sugar, make raw sugar crisp short cakes with sesame；
Step 5, life sugar crisp short cakes with sesame being put into baking in baking box or baking pan, cooking time continues 20～30min, first will raw sugar crisp short cakes with sesame
One side bake to variable color, climb over the another side of roasting raw sugar crisp short cakes with sesame afterwards, then bake to variable color, then turn-over, afterwards at interval of 0.5min,
Turn over once face.
2. the manufacture method of sugar crisp short cakes with sesame as claimed in claim 1, it is characterised in that in described step one, edible oil dough-making powder
Mass ratio be 1:5.
3. the manufacture method of sugar crisp short cakes with sesame as claimed in claim 1, it is characterised in that in described step 2, the matter of water dough-making powder
Amount ratio is 1～7.
4. the manufacture method of sugar crisp short cakes with sesame as claimed in claim 1, it is characterised in that in described step 3, pasta group and the water surface
The mass ratio of group is 1:3.
5. the manufacture method of sugar crisp short cakes with sesame as claimed in claim 1, it is characterised in that in described step 5, cooking time is lasting
20min。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610647087.0A CN106035550A (en) | 2016-08-09 | 2016-08-09 | Preparation method of crispy sugar cakes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610647087.0A CN106035550A (en) | 2016-08-09 | 2016-08-09 | Preparation method of crispy sugar cakes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106035550A true CN106035550A (en) | 2016-10-26 |
Family
ID=57480897
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610647087.0A Pending CN106035550A (en) | 2016-08-09 | 2016-08-09 | Preparation method of crispy sugar cakes |
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| CN (1) | CN106035550A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109221334A (en) * | 2018-11-29 | 2019-01-18 | 安徽正宇面粉有限公司 | A kind of health care eats wheat crisp short cakes with sesame and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1830268A (en) * | 2006-01-23 | 2006-09-13 | 尹成波 | Crisp cake having filling |
| CN102090437A (en) * | 2011-01-14 | 2011-06-15 | 席慧芳 | Sweet flaky pastry making method |
-
2016
- 2016-08-09 CN CN201610647087.0A patent/CN106035550A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1830268A (en) * | 2006-01-23 | 2006-09-13 | 尹成波 | Crisp cake having filling |
| CN102090437A (en) * | 2011-01-14 | 2011-06-15 | 席慧芳 | Sweet flaky pastry making method |
Non-Patent Citations (1)
| Title |
|---|
| 生活食尚编委会: "《一看就会家常主食》", 31 August 2014 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109221334A (en) * | 2018-11-29 | 2019-01-18 | 安徽正宇面粉有限公司 | A kind of health care eats wheat crisp short cakes with sesame and preparation method thereof |
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| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161026 |