CN106135361A - The industrialized preparing process of cake class staple food - Google Patents
The industrialized preparing process of cake class staple food Download PDFInfo
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- CN106135361A CN106135361A CN201610647139.4A CN201610647139A CN106135361A CN 106135361 A CN106135361 A CN 106135361A CN 201610647139 A CN201610647139 A CN 201610647139A CN 106135361 A CN106135361 A CN 106135361A
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Abstract
The invention discloses the industrialized preparing process of a kind of cake class staple food, including: step one, edible oil dough-making powder is mixed, and become pasta group；Step 2, water dough-making powder is mixed, and become water surface group；Step 3, taking pasta group and water surface group, mixing dough is placed in vaporium 30～35min, the temperature in vaporium is 65～67 DEG C, is full of water vapour in vaporium；Step 4, mixing dough being made dough cover, wrap white sugar in dough cover, be placed in a vaporium by life sugar crisp short cakes with sesame, the temperature in vaporium is 50～60 DEG C；Step 5, by life sugar crisp short cakes with sesame put into baking in baking box or baking pan, cooking process is divided into two stages, and baking temperature is set as 240～260 DEG C by first stage, baking 15～18min, and cooking time is set as 180～200 DEG C by second stage.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 the industrialized preparing process of a kind of cake class staple food.
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 cake of crispy in taste
The industrialized preparing process of class staple food.
The technical scheme that the present invention provides is:
A kind of industrialized preparing process of cake class staple food, described cake class staple food is sugar crisp short cakes with sesame, including:
Step one, being mixed by edible oil dough-making powder, and becomes pasta group, the mass ratio of edible oil dough-making powder is 1:5～6, has
Body process is: added to flour by edible oil continuously, while add the stirring of edible oil limit, the flow velocity adding edible oil is 1cm3/ s,
Stirring 10～15min is continued after adding edible oil；
Step 2, water temperature being mixed at the water dough-making powder of 38～40 DEG C, and become water surface group, the mass ratio of water dough-making powder is 1:
7～9, detailed process is: moisture becomes 9～10 parts, adds by several times to flour, stirs the mixed of flour and water after adding water every time
Compound 5min, 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 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 every time and rub 3min when entering a pasta group, be finally kneaded into mixing dough, mixing dough is placed in vaporium 30～
35min, the temperature in vaporium is 65～67 DEG C, is full of water vapour in vaporium；
Step 4, mixing dough is made dough cover, in dough cover, wrap white sugar, make raw sugar crisp short cakes with sesame, will raw sugar crisp short cakes with sesame
Being placed in a vaporium, the temperature in vaporium is 50～60 DEG C, in vaporium be full of water vapour, standing time be 20～
30min；
Step 5, by life sugar crisp short cakes with sesame put into baking in baking box or baking pan, cooking process is divided into two stages, first stage
Baking temperature is set as 240～260 DEG C, baking 15～18min, when the moment of first stage proceeds to half, will be raw
Sugar crisp short cakes with sesame turn-over, cooking time is set as 180～200 DEG C by second stage, and baking 10～12min, at interval of 0.5min, is turned over
Once face.
Preferably, in the industrialized preparing process of described cake class staple food, in described step one, edible oil dough-making powder
Mass ratio is 1:5.
Preferably, in the industrialized preparing process of described cake class staple food, in described step 2, the quality of water dough-making powder
Ratio is 1～7.
Preferably, in the industrialized preparing process of described cake class staple food, in described step 3, pasta group and water surface group
Mass ratio be 1:3.
Preferably, in the industrialized preparing process of described cake class staple food, in described step 5, cooking time is lasting
40min。
The industrialized preparing process of cake class staple food of the present invention can prepare add without any chemistry, 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 industrialized preparing process of a kind of cake class staple food, described cake class staple food to be sugar crisp short cakes with sesame, including:
Step one, being mixed by edible oil dough-making powder, and becomes pasta group, the mass ratio of edible oil dough-making powder is 1:5～6, has
Body process is: added to flour by edible oil continuously, while add the stirring of edible oil limit, the flow velocity adding edible oil is 1cm3/ s,
Stirring 10～15min is continued after adding edible oil.Ratio and the pasta group ratio in mixing dough of edible oil in pasta group
Regular meeting has influence on the crispiness of sugar crisp short cakes with sesame.Above-mentioned two ratio is too low, can affect crispiness, and the sugar easy moisture absorption of crisp short cakes with sesame, deposit
Put the time short；Above-mentioned two ratio is too high, then sugar crisp short cakes with sesame is the most greasy, affects mouthfeel.Edible oil is difficult to mix with flour, because of
This, need to add continuously edible oil, and the stirring of interpolation limit, limit, but also need accurately to control the flow velocity of edible oil, to enter one
Step promotes edible oil to mix with flour.Being further continued for after adding edible oil stirring 10～15min, edible oil sufficiently mixes with flour
Close.The final sugared crisp short cakes with sesame prepared is the most crisp, in good taste.And by accurately controlling the parameter in processing step, can be greatly
Products taste, the unification of local flavor is ensured during batch production.
Step 2, water temperature being mixed at the water dough-making powder of 38～40 DEG C, and become water surface group, the mass ratio of water dough-making powder is 1:
7～9, detailed process is: moisture becomes 9～10 parts, adds by several times to flour, stirs the mixed of flour and water after adding water every time
Compound 5min, then stand 2min, add lower a water.Moisture becomes some parts gradually to add, and stirs 5min after adding every time, then
Stand 2min, being sufficiently mixed of water and flour can be promoted, make the gluten in flour be sufficiently formed, be so more beneficial for being formed and divide
The state that the dough cover of layer, i.e. dough cover are pasta and the water surface is stacking interval, through baking, the part palatable crisp of pasta, the water surface
Part toughness is strong, can wrap sugar filling, it is also possible to wrap the part of pasta, makes sugar crisp short cakes with sesame taste palatable crisp, but deposits
Shi Buyi falls slag and crushes.Water temperature controls at 38～40 DEG C, makes the water surface part high resilience in dough cover, and during bag sugar filling, sugar filling is not
Easily spill.
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 every time and rub 3min when entering a pasta group, be finally kneaded into mixing dough, mixing dough is placed in vaporium 30～
35min, the temperature in vaporium is 65～67 DEG C, is full of water vapour in vaporium.Pasta group and the water surface roll into a ball more difficult mix homogeneously,
Once mix inequality, then a part of pasta of sugared crisp short cakes with sesame that possible baking goes out is too much, and a part of water surface is too much, the position that pasta is too much
Fragile, sugar filling easily flows out, and easily firmly, mouthfeel is bad at the water surface too much position.Therefore, using water surface group as an entirety, will
The addition portionwise of pasta group, often adds a pasta group, is all rubbed by mixing dough uniformly, afterwards, then adds in mixing dough
Lower a pasta group.So when final mixing dough is made dough cover, pasta and the water surface in dough cover can be layered appearance, i.e.
One layer of water surface of one layer 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 properly
Toughness, can wrap sugar filling.After water surface group and the mixing of pasta group, the elasticity of mixing dough can decline, during bag sugar filling
Easily give the game away.In order to increase the elasticity of mixing dough, mixing dough is placed in vaporium and stands a period of time, make in water surface group
Gluten tissue is sufficiently formed, thus increases the elasticity of mixing dough.But time of repose is long, mixing dough absorbs too much water
Steam, is unfavorable for the most again wrapping up sugar filling, therefore, will accurately control the time stood.
Step 4, mixing dough is made dough cover, in dough cover, wrap white sugar, make raw sugar crisp short cakes with sesame, will raw sugar crisp short cakes with sesame
Being placed in a vaporium, the temperature in vaporium is 50～60 DEG C, in vaporium be full of water vapour, standing time be 20～
30min.After raw sugar crisp short cakes with sesame is made, it is possible in time life sugar crisp short cakes with sesame can not be put into baking in baking box or baking pan.If will raw sugar
Crisp short cakes with sesame hangs in atmosphere, and pasta and the water surface in dough cover can be easily separated, and this results in the sugared crisp short cakes with sesame cracky that baking goes out, sugar filling
Leakiness.Therefore, the raw sugar crisp short cakes with sesame just made being placed in vaporium preservation, the temperature in vaporium is set as 50～60 DEG C,
Controlling standing time 20～30min, under this condition, pasta and the water surface in dough cover do not separate, and pasta and the water surface keep relatively
Good bonding state, the sugared crisp short cakes with sesame contributing to making final baking go out keeps good outward appearance.
Step 5, by life sugar crisp short cakes with sesame put into baking in baking box or baking pan, cooking process is divided into two stages, first stage
Baking temperature is set as 240～260 DEG C, baking 15～18min, when the moment of first stage proceeds to half, will be raw
Sugar crisp short cakes with sesame turn-over, cooking time is set as 180～200 DEG C by second stage, and baking 10～12min, at interval of 0.5min, is turned over
Once face.First stage first carries out baking with big fire, promotes raw sugar crisp short cakes with sesame the ripest, and promotes sugar filling dissolve and infiltrate into
In dough cover, to obtain more preferable mouthfeel；And when carrying out half, stir to ensure two sides to be heated uniformly and bakes
System.Second stage, reduces temperature baking, to form the most crisp epidermis；Just stir once at interval of 0.5min, can keep away
Exempt from outer layer 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 industrialized preparing process of described cake class staple food, in described step one, edible oil dough-making powder
Mass ratio is 1:5.
Preferably, in the industrialized preparing process of described cake class staple food, in described step 2, the quality of water dough-making powder
Ratio is 1～7.
Preferably, in the industrialized preparing process of described cake class staple food, in described step 3, pasta group and water surface group
Mass ratio be 1:3.
Preferably, in the industrialized preparing process of described cake class staple food, in described step 5, cooking time is lasting
40min。
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 industrialized preparing process of a cake class staple food, it is characterised in that described cake class staple food is 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, concrete mistake
Cheng Wei: added to flour by edible oil continuously, while add the stirring of edible oil limit, the flow velocity adding edible oil is 1cm3/ s, adds
Stirring 10～15min is continued after edible oil；
Step 2, water temperature is mixed at the water dough-making powder of 38～40 DEG C, and becomes water surface group, the mass ratio of water dough-making powder be 1:7～
9, detailed process is: moisture becomes 9～10 parts, adds by several times to flour, stirs flour and the mixing of water after adding water every time
Thing 5min, 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, mixing dough is placed in vaporium 30～35min, steams
Temperature in steam chest is 65～67 DEG C, is full of water vapour in vaporium；
Step 4, mixing dough is made dough cover, in dough cover, wrap white sugar, make raw sugar crisp short cakes with sesame, sugared for life crisp short cakes with sesame is placed in
In one vaporium, the temperature in vaporium is 50～60 DEG C, is full of water vapour in vaporium, and standing time is 20～30min；
Step 5, life sugar crisp short cakes with sesame being put into baking in baking box or baking pan, cooking process is divided into two stages, and first stage will be roasting
Temperature processed is set as 240～260 DEG C, baking 15～18min, when the moment of first stage proceeds to half, by crisp for raw sugar
Cake turn-over, cooking time is set as 180～200 DEG C by second stage, and baking 10～12min, at interval of 0.5min, is turned over once
Face.
2. the industrialized preparing process of cake class staple food as claimed in claim 1, it is characterised in that in described step one, edible
The mass ratio of oil dough-making powder is 1:5.
3. the industrialized preparing process of cake class staple food as claimed in claim 1, it is characterised in that in described step 2, water and
The mass ratio of flour is 1～7.
4. the industrialized preparing process of cake class staple food as claimed in claim 1, it is characterised in that in described step 3, pasta
The mass ratio of group and water surface group is 1:3.
5. the industrialized preparing process of cake class staple food as claimed in claim 1, it is characterised in that in described step 5, baking
Time continues 40min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610647139.4A CN106135361A (en) | 2016-08-09 | 2016-08-09 | The industrialized preparing process of cake class staple food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610647139.4A CN106135361A (en) | 2016-08-09 | 2016-08-09 | The industrialized preparing process of cake class staple food |
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| Publication Number | Publication Date |
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| CN106135361A true CN106135361A (en) | 2016-11-23 |
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ID=57329376
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610647139.4A Pending CN106135361A (en) | 2016-08-09 | 2016-08-09 | The industrialized preparing process of cake class staple food |
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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 CN201610647139.4A patent/CN106135361A/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 |
|---|
| 金取英主编: "《家常白案》", 31 May 1997, 北京：新华出版社 * |
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Application publication date: 20161123 |
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