CN106070441A - For the method making sugar crisp short cakes with sesame - Google Patents
For the method making sugar crisp short cakes with sesame Download PDFInfo
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- CN106070441A CN106070441A CN201610646962.3A CN201610646962A CN106070441A CN 106070441 A CN106070441 A CN 106070441A CN 201610646962 A CN201610646962 A CN 201610646962A CN 106070441 A CN106070441 A CN 106070441A
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Abstract
The invention discloses a kind of method for making sugar crisp short cakes with sesame, including: step one, edible oil dough-making powder is mixed, and become pasta group；Step 2, being mixed by water dough-making powder, and becomes water surface group, detailed process is: moisture becomes 9～10 parts, adds by several times to flour, stirs flour and the mixture 5min of water every time, then stand 2min after adding water, adds lower portion water；Step 3, take pasta group and water surface group, pasta group and the water surface group mass ratio be 1:3～4, pasta group is divided into 5～7 parts, first take in a pasta group and upstream face group, after kneading, then take a pasta group, gradually rub into every part of pasta group, and rub 3min with when entering a pasta group every time；Step 4, mixing dough is made dough cover, in dough cover, wrap white sugar；Step 5, by life sugar crisp short cakes with sesame put into baking in baking box or baking pan.The present invention can prepare without any chemistry interpolation, healthy, green, the resting period is long, the sugared crisp short cakes with sesame of crispy in taste.
Description
Technical field
The present invention relates to a kind of method for making 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 use of crispy in taste
In the method making sugar crisp short cakes with sesame.
The technical scheme that the present invention provides is:
A kind of method for making 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, and detailed process is:
Moisture is become 9～10 parts, adds by several times to flour, stir flour and the mixture 5min of water after adding water every time, then stand
2min, adds lower a water；
Step 3, take pasta group and water surface group, pasta group and the water surface group mass ratio be 1:3～4, pasta group is divided into 5
～7 parts, first take in a pasta group and upstream face group, after kneading, then take a pasta group, gradually rub into every part of pasta group,
And rub 3min with when entering a pasta group every time, finally it is kneaded into mixing dough；
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 described method for making sugar crisp short cakes with sesame, in described step one, the quality of edible oil dough-making powder
Ratio is 1:5.
Preferably, in the described method for making sugar crisp short cakes with sesame, in described step 2, the mass ratio of water dough-making powder is
1～7.
Preferably, in the described method for making sugar crisp short cakes with sesame, in described step 3, pasta group and the matter of water surface group
Amount ratio is 1:3.
Preferably, in the described method for making sugar crisp short cakes with sesame, in described step 5, cooking time continues 20min.
Method for making sugar crisp short cakes with sesame of the present invention can prepare without any chemistry interpolation, health, green, deposit
Of long duration, 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 a kind of method for making 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, and detailed process is:
Moisture is become 9～10 parts, adds by several times to flour, stir flour and the mixture 5min of water after adding water every time, then stand
2min, adds lower a water.Moisture becomes some parts gradually to add, and stirs 5min every time, then stands 2min, can promote after adding
Make being sufficiently mixed of water and flour, make the gluten in flour be sufficiently formed, be so more beneficial for being formed the dough cover of layering, i.e. dough cover
For the state that pasta and the water surface are stacking interval, through baking, the part palatable crisp of pasta, the part toughness of the water surface is strong, permissible
Wrap sugar filling, it is also possible to wrap the part of pasta, make sugar crisp short cakes with sesame taste palatable crisp, but be difficult to slag when depositing and crush.
Step 3, take pasta group and water surface group, pasta group and the water surface group mass ratio be 1:3～4, pasta group is divided into 5
～7 parts, first take in a pasta group and upstream face group, after kneading, then take a pasta group, gradually rub into every part of pasta group,
And rub 3min with when entering a pasta group every time, finally it is kneaded into mixing dough.Pasta group and the water surface roll into a ball more difficult mix homogeneously, once
Mixing inequality, then may a part of pasta of sugared crisp short cakes with sesame that goes out of baking too much, a part of water surface is too much, and the too much position of pasta is easy
Broken, sugar filling easily flows out, and easily firmly, mouthfeel is bad at the water surface too much position.Therefore, roll into a ball as an entirety using the water surface, by oil
Dough addition portionwise, often adds a pasta group, is all rubbed by mixing dough uniformly, afterwards, then in mixing dough under addition
A pasta group.So when final mixing dough is made dough cover, pasta in dough cover and the water surface can be layered appearance, and i.e. one
Layer one layer of water surface of pasta, it is ensured that each position of sugared crisp short cakes with sesame that baking goes out is crisp, but each position has again suitably
Toughness, can wrap sugar filling.
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 described method for making sugar crisp short cakes with sesame, in described step one, the quality of edible oil dough-making powder
Ratio is 1:5.
Preferably, in the described method for making sugar crisp short cakes with sesame, in described step 2, the mass ratio of water dough-making powder is
1～7.
Preferably, in the described method for making sugar crisp short cakes with sesame, in described step 3, pasta group and the matter of water surface group
Amount ratio is 1:3.
Preferably, in the described method for making sugar 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 method being used for making sugar 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, and detailed process is: by water
It is divided into 9～10 parts, adds by several times to flour, stir flour and the mixture 5min of water after adding water every time, then stand 2min,
Add lower a water；
Step 3, take pasta group and water surface group, pasta group and the water surface group mass ratio be 1:3～4, pasta group is divided into 5～7
Part, first take in a pasta group and upstream face group, after kneading, then take a pasta group, gradually rub into every part of pasta group, and often
Secondary and rub 3min when entering a pasta group, finally it is kneaded into mixing dough；
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 method for making sugar crisp short cakes with sesame as claimed in claim 1, it is characterised in that in described step one, edible oil and
The mass ratio of flour is 1:5.
3. the method for making sugar crisp short cakes with sesame as claimed in claim 1, it is characterised in that in described step 2, water dough-making powder
Mass ratio be 1～7.
4. the method for making sugar crisp short cakes with sesame as claimed in claim 1, it is characterised in that in described step 3, pasta group and
The mass ratio of water surface group is 1:3.
5. the method for making sugar crisp short cakes with sesame as claimed in claim 1, it is characterised in that in described step 5, cooking time
Continue 20min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610646962.3A CN106070441A (en) | 2016-08-09 | 2016-08-09 | For the method making sugar crisp short cakes with sesame |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610646962.3A CN106070441A (en) | 2016-08-09 | 2016-08-09 | For the method making sugar crisp short cakes with sesame |
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| Publication Number | Publication Date |
|---|---|
| CN106070441A true CN106070441A (en) | 2016-11-09 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610646962.3A Pending CN106070441A (en) | 2016-08-09 | 2016-08-09 | For the method making sugar crisp short cakes with sesame |
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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 CN201610646962.3A patent/CN106070441A/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 |
|---|
| 金取英: "《家常白案》", 30 June 1997 * |
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Application publication date: 20161109 |
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| RJ01 | Rejection of invention patent application after publication |