CN106172611A - For making the industrialized preparing process of wheaten food - Google Patents
For making the industrialized preparing process of wheaten food Download PDFInfo
- Publication number
- CN106172611A CN106172611A CN201610647097.4A CN201610647097A CN106172611A CN 106172611 A CN106172611 A CN 106172611A CN 201610647097 A CN201610647097 A CN 201610647097A CN 106172611 A CN106172611 A CN 106172611A
- Authority
- CN
- China
- Prior art keywords
- baking
- dough
- sesame
- group
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention discloses a kind of industrialized preparing process for making wheaten 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, take pasta group and water surface group；Step 4, mixing dough is made dough cover, in dough cover, wrap sugar filling；Step 5, on the surface brush of raw sugar crisp short cakes with sesame, temperature is the edible oil of 70～80 DEG C, life sugar crisp short cakes with sesame is put into baking in baking box or baking pan, cooking process is divided into two stages, baking temperature is set as 240～260 DEG C by first stage, baking 15～18min, cooking time is set as 180～200 DEG C by second stage；Step 6, the sugared crisp short cakes with sesame that step 5 baking is gone out dry in the air cool after, place into baking 2～3min in baking box or baking pan, baking temperature is 100 DEG C.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 industrialized preparing process for making wheaten 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 use of crispy in taste
In the industrialized preparing process making wheaten food.
The technical scheme that the present invention provides is:
A kind of industrialized preparing process for making wheaten food, described wheaten 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 sugar filling, make raw sugar crisp short cakes with sesame, sugared for life crisp short cakes with sesame is put
In a vaporium, the temperature in vaporium is 50～60 DEG C, is full of water vapour in vaporium, and standing time is 20～30min；
Wherein, the preparation process of sugar filling is: after taking flour and white sugar mixing, parch 5min, flour and white sugar at 80～82 DEG C
Mass ratio be 1:2；
Step 5, on the surface brush of raw sugar crisp short cakes with sesame, temperature is the edible oil of 70～80 DEG C, and sugared for life crisp short cakes with sesame is put into baking box
Or baking in 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, when the moment of first stage proceeds to half, by sugared for life crisp short cakes with sesame turn-over, cooking time is set by second stage
It is set to 180～200 DEG C, baking 10～12min, at interval of 0.5min, turn over once face；
Step 6, the sugared crisp short cakes with sesame that step 5 baking is gone out dry in the air cool after, place into baking 2～3min in baking box or baking pan,
Baking temperature is 100 DEG C.
Preferably, in the described industrialized preparing process for making wheaten food, in described step one, edible oil dough-making powder
The mass ratio of powder is 1:5.
Preferably, in the described industrialized preparing process for making wheaten food, in described step 2, water dough-making powder
Mass ratio is 1～7.
Preferably, in the described industrialized preparing process for making wheaten food, in described step 3, pasta group and water
The mass ratio of dough is 1:3.
Preferably, in the described industrialized preparing process for making wheaten food, in described step 5, cooking time is held
Continuous 40min.
Industrialized preparing process for making wheaten 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 a kind of industrialized preparing process for making wheaten food, and described wheaten 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.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 sugar filling, make raw sugar crisp short cakes with sesame, sugared for life crisp short cakes with sesame is put
In a vaporium, the temperature in vaporium is 50～60 DEG C, is full of water vapour in vaporium, and standing time is 20～30min；
Wherein, the preparation process of sugar filling is: after taking flour and white sugar mixing, parch 5min, flour and white sugar at 80～82 DEG C
Mass ratio be 1:2.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.As
Sugared for life crisp short cakes with sesame is hung in atmosphere by fruit, and pasta and the water surface in dough cover can be easily separated, and it is easy that this results in the sugared crisp short cakes with sesame that baking goes out
Breakage, 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, pasta and water
Face keeps preferable bonding state, and the sugared crisp short cakes with sesame contributing to making final baking go out keeps good outward appearance.In order to avoid sugar filling exists
Cooking process dissolves outflow, flour and white sugar can be mixed, and parch at a certain temperature, white sugar during parch
Part is dissolved, then dough-making powder mixes.In cooking process, sugar filling will not dissolve into liquid, i.e. will not spill；And warp
Crossing parch, the mouthfeel of sugar filling is more fragrant, oiliness.
Step 5, on the surface brush of raw sugar crisp short cakes with sesame, temperature is the edible oil of 70～80 DEG C, and sugared for life crisp short cakes with sesame is put into baking box
Or baking in 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, when the moment of first stage proceeds to half, by sugared for life crisp short cakes with sesame turn-over, cooking time is set by second stage
It is set to 180～200 DEG C, baking 10～12min, at interval of 0.5min, turn over once face.First stage is first baked with big fire
System, promotes raw sugar crisp short cakes with sesame the ripest, and promotes sugar filling dissolve and infiltrate in dough cover, to obtain more preferable mouthfeel；And
When carrying out half, stir to ensure two sides is heated and baking uniformly.Second stage, reduces temperature baking, with shape
Become the most crisp epidermis；Just stir once at interval of 0.5min, outer layer can be avoided burned, it is ensured that ripe degree is uniform, can
To shorten the time of baking, it helps improve mouthfeel.In order to promote that cooking process is formed crisp skin, also at the table of raw sugar crisp short cakes with sesame
There is on the brush of face the edible oil of uniform temperature.
Step 6, the sugared crisp short cakes with sesame that step 5 baking is gone out dry in the air cool after, place into baking 2～3min in baking box or baking pan,
Baking temperature is 100 DEG C.The sugared crisp short cakes with sesame that baking becomes in step 5 is the most edible, but in order to remove further in sugar crisp short cakes with sesame
Moisture, extend its time deposited, after being cooled, place into baking a few minutes in baking box or baking pan.The sugar so made
Crisp short cakes with sesame is resistance to be put, and is difficult to the moisture absorption, can keep the crispy texture of long period.
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 industrialized preparing process for making wheaten food, in described step one, edible oil dough-making powder
The mass ratio of powder is 1:5.
Preferably, in the described industrialized preparing process for making wheaten food, in described step 2, water dough-making powder
Mass ratio is 1～7.
Preferably, in the described industrialized preparing process for making wheaten food, in described step 3, pasta group and water
The mass ratio of dough is 1:3.
Preferably, in the described industrialized preparing process for making wheaten food, in described step 5, cooking time is held
Continuous 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 being used for making wheaten food, it is characterised in that described wheaten 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 sugar filling, make raw sugar crisp short cakes with sesame, sugared for life crisp short cakes with sesame is placed in one
In vaporium, the temperature in vaporium is 50～60 DEG C, is full of water vapour in vaporium, and standing time is 20～30min；Its
In, the preparation process of sugar filling is: after taking flour and white sugar mixing, parch 5min, flour and white sugar at 80～82 DEG C
Mass ratio is 1:2；
Step 5, on the surface brush of raw sugar crisp short cakes with sesame, temperature is the edible oil of 70～80 DEG C, and sugared for life crisp short cakes with sesame is put into baking box or cake
Baking in pan, cooking process is divided into two stages, and baking temperature is set as 240～260 DEG C by first stage, baking 15～
18min, when the moment of first stage proceeds to half, by sugared for life crisp short cakes with sesame turn-over, cooking time is set by second stage
It is 180～200 DEG C, baking 10～12min, at interval of 0.5min, turn over once face；
Step 6, the sugared crisp short cakes with sesame that step 5 baking is gone out dry in the air cool after, place into baking 2～3min in baking box or baking pan, baking
Temperature is 100 DEG C.
2. the industrialized preparing process for making wheaten food as claimed in claim 1, it is characterised in that in described step one,
The mass ratio of edible oil dough-making powder is 1:5.
3. the industrialized preparing process for making wheaten food as claimed in claim 1, it is characterised in that in described step 2,
The mass ratio of water dough-making powder is 1～7.
4. the industrialized preparing process for making wheaten food as claimed in claim 1, it is characterised in that in described step 3,
The mass ratio of pasta group and water surface group is 1:3.
5. the industrialized preparing process for making wheaten food as claimed in claim 1, it is characterised in that in described step 5,
Cooking time continues 40min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610647097.4A CN106172611A (en) | 2016-08-09 | 2016-08-09 | For making the industrialized preparing process of wheaten food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610647097.4A CN106172611A (en) | 2016-08-09 | 2016-08-09 | For making the industrialized preparing process of wheaten food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106172611A true CN106172611A (en) | 2016-12-07 |
Family
ID=57513885
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610647097.4A Pending CN106172611A (en) | 2016-08-09 | 2016-08-09 | For making the industrialized preparing process of wheaten food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106172611A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104979003A (en) * | 2015-07-10 | 2015-10-14 | 北京兆易创新科技股份有限公司 | Latch enabling signal processing apparatus in data storage type flash memory |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102090437A (en) * | 2011-01-14 | 2011-06-15 | 席慧芳 | Sweet flaky pastry making method |
-
2016
- 2016-08-09 CN CN201610647097.4A patent/CN106172611A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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》", 31 May 1997, 新华出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104979003A (en) * | 2015-07-10 | 2015-10-14 | 北京兆易创新科技股份有限公司 | Latch enabling signal processing apparatus in data storage type flash memory |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR102047941B1 (en) | A manufacturing process of rising frozen-pizza dough | |
| CN106615503A (en) | Puffed chocolate products and preparation method thereof | |
| AU2020374460A1 (en) | Method for manufacturing pregelatinized cereal flour | |
| JP6864306B2 (en) | Red bean paste bread | |
| JP6503377B2 (en) | Method of manufacturing filled sponge type bakery products which can be stored at room temperature | |
| JP2011217618A (en) | Method for producing food dough for bread-like heated food and bread-like heated food | |
| KR101930636B1 (en) | Frozen dumplings eatable instantly without cooking | |
| KR101771099B1 (en) | The Corn bread and the manufacturing method thereof | |
| CN106172611A (en) | For making the industrialized preparing process of wheaten food | |
| KR101771097B1 (en) | The Vegetable Korokke and the manufacturing method thereof | |
| KR101420382B1 (en) | Manufacturing method of non-glutinous rice dumpling | |
| JP2020065509A (en) | Mold-baked confectionary mix flour | |
| KR102584329B1 (en) | Manufacturing method for tighten cookie-waffle and tighten cookie kkook-waffle thereof | |
| CN106259610A (en) | The standardized production technique of staple food | |
| CN106135361A (en) | The industrialized preparing process of cake class staple food | |
| KR101327558B1 (en) | A baked type frozen chicken nugget and manufacturing method of the same using the oven heating system. | |
| CN106070440A (en) | Method for processed sugar crisp short cakes with sesame | |
| CN106035548A (en) | Batch production technology of cake-type staple foods | |
| JP2005323535A (en) | Dough for cream puff shell and method for producing cream puff confectionery | |
| CN106035550A (en) | Preparation method of crispy sugar cakes | |
| CN106172612A (en) | The processing technology of staple food | |
| JP7319796B2 (en) | Baked confectionery manufacturing method, baked confectionery dough, and baked confectionery | |
| KR20140094222A (en) | Pancake and the manufacturing method thereof | |
| KR102505366B1 (en) | Method for making of bread contained cup | |
| KR102633855B1 (en) | Pound cake manufacturing method and pound cake prepared therefrom |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161207 |
|
| RJ01 | Rejection of invention patent application after publication |