CN106172612A - The processing technology of staple food - Google Patents
The processing technology of staple food Download PDFInfo
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- CN106172612A CN106172612A CN201610647157.2A CN201610647157A CN106172612A CN 106172612 A CN106172612 A CN 106172612A CN 201610647157 A CN201610647157 A CN 201610647157A CN 106172612 A CN106172612 A CN 106172612A
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- dough
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- edible oil
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Abstract
The invention discloses the processing technology of a kind of staple food, including: step one, mixed by edible oil dough-making powder, and becomes pasta group, detailed process is: added to flour by edible oil continuously, stirs while add edible oil limit；Step 2, being mixed by water dough-making powder, and become water surface group, detailed process is: moisture becomes 9～10 parts；When adding water for the last time, also adding white sugar in water, white sugar is 1:20 with the mass ratio of flour；Step 3, take pasta group and water surface group；Step 4, mixing dough being made dough cover, the mass ratio wrapping white sugar and butter, butter and dough cover in dough cover is 1:10, is placed in a vaporium by life sugar crisp short cakes with sesame, and the temperature in vaporium is 50～60 DEG C, and standing time is 20～30min；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 the processing technology of a kind of 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 master of crispy in taste
The processing technology of food.
The technical scheme that the present invention provides is:
A kind of processing technology of staple food, described 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, 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；When adding water for the last time, also adding white sugar in water, white sugar is 1:20 with the mass ratio of flour；
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 the mass ratio of white sugar and butter, butter and dough cover
For 1:10, making raw sugar crisp short cakes with sesame, be placed in a vaporium by life sugar crisp short cakes with sesame, the temperature in vaporium is 50～60 DEG C, vaporium
In be full of water vapour, 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 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 processing technology of described staple food, in described step one, the mass ratio of edible oil dough-making powder is 1:
5。
Preferably, in the processing technology of described staple food, in described step 2, the mass ratio of water dough-making powder is 1～7.
Preferably, in the processing technology of described staple food, in described step 3, the mass ratio of pasta group and water surface group is
1:3。
Preferably, in the processing technology of described staple food, in described step 5, cooking time continues 20min.
The processing technology of staple food 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 processing technology of a kind of staple food, described 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, 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；When adding water for the last time, also adding white sugar in water, white sugar is 1:20 with the mass ratio of flour.
Moisture becomes some parts gradually to add, and stirs 5min, then stand 2min after each addition, and water can be promoted to mix with the abundant of flour
Closing, make the gluten in flour be sufficiently formed, be so more beneficial for being formed the dough cover of layering, i.e. dough cover is pasta and the water surface is stacking
The state at interval, through baking, the part palatable crisp of pasta, the part toughness of the water surface is strong, can wrap sugar filling, it is also possible to wrap up in
Live the part of pasta, make sugar crisp short cakes with sesame taste palatable crisp, but be difficult to slag when depositing and crush.In order to improve the dough cover of sugar crisp short cakes with sesame
Mouthfeel, when adding water the most the last time, in water add white sugar.The addition of white sugar is unsuitable too much, is otherwise easily caused
Sweet, affect mouthfeel.
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 the mass ratio of white sugar and butter, butter and dough cover
For 1:10, making raw sugar crisp short cakes with sesame, be placed in a vaporium by life sugar crisp short cakes with sesame, the temperature in vaporium is 50～60 DEG C, vaporium
In be full of water vapour, standing time is 20～30min.After raw sugar crisp short cakes with sesame is made, it is possible to can not in time life sugar crisp short cakes with sesame be put into
Baking in baking box or baking pan.If hanging in atmosphere by life sugar crisp short cakes with sesame, pasta and the water surface in dough cover can be easily separated, and this just leads
Cause 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 is placed in vaporium preservation, steams
Temperature in steam chest is set as 50～60 DEG C, controls standing time 20～30min, under this condition, the pasta in dough cover and
The water surface does not separates, and pasta and the water surface keep preferable bonding state, and the sugared crisp short cakes with sesame contributing to making final baking go out keeps good
Outward appearance.In cooking process, white sugar and butter fusing, butter can penetrate into dough cover from the inner side of dough cover, so that face
Skin is better to eat.
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 processing technology of described staple food, in described step one, the mass ratio of edible oil dough-making powder is 1:
5。
Preferably, in the processing technology of described staple food, in described step 2, the mass ratio of water dough-making powder is 1～7.
Preferably, in the processing technology of described staple food, in described step 3, the mass ratio of pasta group and water surface group is
1:3。
Preferably, in the processing technology of described staple food, 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 processing technology of a staple food, it is characterised in that described 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, 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；When adding water for the last time, also adding white sugar in water, white sugar is 1:20 with the mass ratio of flour；
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 being made dough cover, the mass ratio wrapping white sugar and butter, butter and dough cover in dough cover is 1:
10, to make raw sugar crisp short cakes with sesame, life sugar crisp short cakes with sesame is placed in a vaporium, the temperature in vaporium is 50～60 DEG C, fills in vaporium
Full water steam, 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 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 processing technology of staple food as claimed in claim 1, it is characterised in that in described step one, edible oil dough-making powder
Mass ratio is 1:5.
3. the processing technology of staple food as claimed in claim 1, it is characterised in that in described step 2, the quality of water dough-making powder
Ratio is 1～7.
4. the processing technology of staple food as claimed in claim 1, it is characterised in that in described step 3, pasta group and water surface group
Mass ratio be 1:3.
5. the processing technology of staple food 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 |
|---|---|---|---|
| CN201610647157.2A CN106172612A (en) | 2016-08-09 | 2016-08-09 | The processing technology of staple food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610647157.2A CN106172612A (en) | 2016-08-09 | 2016-08-09 | The processing technology of staple food |
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| Publication Number | Publication Date |
|---|---|
| CN106172612A true CN106172612A (en) | 2016-12-07 |
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ID=57514576
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610647157.2A Pending CN106172612A (en) | 2016-08-09 | 2016-08-09 | The processing technology of staple food |
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| CN (1) | CN106172612A (en) |
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 CN201610647157.2A patent/CN106172612A/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: "《家庭白案》", 30 June 1997 * |
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Application publication date: 20161207 |
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| RJ01 | Rejection of invention patent application after publication |