CN106259781A - A kind of vol-au-vent and preparation method thereof - Google Patents
A kind of vol-au-vent and preparation method thereof Download PDFInfo
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- CN106259781A CN106259781A CN201610692466.1A CN201610692466A CN106259781A CN 106259781 A CN106259781 A CN 106259781A CN 201610692466 A CN201610692466 A CN 201610692466A CN 106259781 A CN106259781 A CN 106259781A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/22—Ascorbic acid
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
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- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention relates to food technology field, be specifically related to a kind of vol-au-vent and preparation method thereof.This vol-au-vent, including cake skin and stuffing material, described cake skin is made up of following raw material by weight percentage: flour 60 66%, yeast 0.7 1.8%, sugar 3.6 7.8%, Sal 0.3 0.6%, bulking agent 0.3 0.5%, bread improver 0.1 0.3%, shortening 4.5 6.5%, surplus is water.Above-mentioned vol-au-vent, the preparation method of its cake skin includes dough making, proofs, prolongs pressure, molding.The vol-au-vent fat content of the present invention is low, mouthfeel non-greasy, and cake skin is crisp, has again good toughness simultaneously so that it is while keeping crispy texture, it is possible to keep integrity degree well, be difficult to broken skin, breach, give the game away.The preparation method of the present invention is simple and convenient, it is easy to controls, is suitable for industrialized production.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of vol-au-vent and preparation method thereof.
Background technology
Vol-au-vent is special rabbit meat, and its primary raw material is wheat flour, white sugar and Adeps Sus domestica, but the gallbladder of wherein Adeps Sus domestica
Sterin and fat content are higher, be unsuitable for fat and cardiovascular disease person is edible, do not meet the tide of modern consumer healthy diet
Stream.And current vol-au-vent, has plenty of cake skin the most crisp, although good in taste, but easily broken skin, breach, give the game away, have
Be then to be difficult to give the game away, but typically require that cake skin is thicker, the crisp degree of cake skin is also inadequate, therefore, it is impossible to meet demand well.As
What provides one both to have the most crisp degree, has again pliability well so that the crisp skin filling that pie is difficult to broken skin, gives the game away
Cake, becomes the problem needing solution at present badly.
Summary of the invention
It is an object of the invention to provide a kind of vol-au-vent, this vol-au-vent fat content is low, mouthfeel non-greasy, and cake skin
Crisp, there is again good toughness so that it is while keeping crispy texture, it is possible to keep integrity degree well, the most fragile simultaneously
Skin, breach, give the game away.
The present invention also aims to provide the preparation method of a kind of vol-au-vent, this preparation method is simple and convenient, it is easy to
Control, be suitable for industrialized production.
In order to realize object above, the present invention adopts the following technical scheme that
A kind of vol-au-vent, including cake skin and stuffing material, described cake skin is made up of following raw material by weight percentage: flour
60-66%, yeast 0.7-1.8%, sugar 3.6-7.8%, Sal 0.3-0.6%, bulking agent 0.3-0.5%, bread improver
0.1-0.3%, shortening 4.5-6.5%, surplus is water.
Optionally, described bulking agent is baking powder.
Optionally, described bread improver is compounding bread improver, and described compounding bread improver wraps by weight
Include following components: corn starch 80-100 part, a-amylase 0.1-0.3 part, vitamin C 0.5-2 part, glucose oxidase 0.3-
0.6 part, lipase 0.1-0.4 part, xylanase 0.2-0.5 part, Konjac glucomannan 0.3-0.7 part.
Optionally, described stuffing material is meat stuffing material, vegetable stuffing material or fruit stuffing material.
The preparation method of above-mentioned vol-au-vent, the preparation method of described cake skin comprises the following steps:
(1) dough making: yeast, sugar, Sal, bulking agent, bread improver and water are joined in flour, stirs,
And kneading, obtain dough；
(2) proof: step (1) gained dough is stood and proofs；
(3) pressure is prolonged: the dough after step (2) being proofed prolongs to be pressed into through for the first time to be worn, and then shortening is joined face
On band, then carry out folding, prolonging pressure, make shortening and mix homogeneously with wearing；
(4) molding: step (3) is added wearing segmentation, molding, obtain cake skin after shortening.
Optionally, the preparation method of described vol-au-vent is: is injected into by stuffing material in cake skin, is then punched into type, obtains filling
Cake green compact.
Optionally, after described stuffing material injects cake skin, before punch forming, stand 5-15min.
Optionally, also include gained pie green compact are carried out freezing.
Optionally, described cryogenic temperature is for less than-18 DEG C.
Yeast is divided into fresh yeast, dry yeast two kinds, is a kind of edible, nutritious unicellular microorganism, nutrition
On Xueing, it is called " inexhaustible nutrient source ".In addition to protein, carbohydrate, lipid, yeast is also rich in multiple
Vitamin, mineral and enzyme.Have it is demonstrated experimentally that protein contained by every 1 kilogram of dry yeast, be equivalent to 5 kilograms of rice, 2 public
Jin Semen sojae atricolor or the protein content of 2.5 kilograms of Carnis Sus domesticas.Therefore, contained in steamed bread, bread nutritional labeling than the large flat bread do not leavened dough,
Noodles to exceed 3～4 times, and protein increases nearly 2 times.Yeast has the strongest a kind of polyphenoils, can have one with the liver protecting
Fixed Detoxication.The hardening of the mineral energy defying age such as selenium in yeast, chromium, antitumor, prevention of arterial, and improve exempting from of human body
Epidemic disease power.After fermentation, in flour, a kind of phytic acid affecting the element absorption such as calcium, magnesium, ferrum can be decomposed, thus improves human body to these
The absorption of nutrient substance and utilization.
Yeast produces substantial amounts of carbon dioxide in dough fermentation, and due to the formation of gluten network tissue, and be left on
In reticular tissue, making food tissue loose porous, volume increases.Yeast also has the effect increasing gluten extension, makes fermentation time institute
The carbon dioxide produced can be retained in dough, improves the gas-holding ability of dough.
Bulking agent is to add in the bakery product based on wheat flour, and decomposes in the course of processing, produces gas
Body, the face base of making rises, and forms dense porous tissue, so that goods have bulk, a soft or crisp class material.Specifically have
Alkalescence bulking agent and duplex baking powder two class.The former is mainly sodium bicarbonate and produces carbon dioxide, and the face base of making rises.Acidic materials
Shang Kezhong and producing the basic salt formed in carbon dioxide process, and the speed that regulation of carbon dioxide produces.And starch
Having beneficially bulking agent Deng then to preserve, regulation gas produces speed, makes bubble distribution uniformly wait effect.
Bulking agent has consequence in food manufacturing, and the feature of the food such as bread, cake, steamed bread is to have sponge
Shape porous organization, therefore soft taste.For reaching this kind of purpose on making, it is necessary to make dough maintains enough gas.
In air that material is mixed into during rubbing up and material, contained humidity is heated when bakeing produced steam, and product can be made to produce
More raw spongy tissues, but the ideal effect of goods to be reached, gas flow is far from being enough, the overwhelming majority of desired gas
It is to be provided by bulking agent.Bulking agent can not only make food produce soft spongy porous organization, be allowed to mouthfeel soft good to eat,
Enlarged volume；And during when can make to chew, saliva quickly penetrates into the tissue of goods, to appear solable matter in goods, pungent taste
Feel neural, be allowed to react rapidly the local flavor of this food；After food enters stomach, various digestive enzyme can rapidly enter food tissue
In, make food can the most digested, absorb, it is to avoid nutritive loss.
Baking powder, is other acid material with soda powder, and the white powder with Semen Maydis powder as filler.Baking powder
The most soluble in water and react at contact wetting, acidity and alkaline powder, some can start to disengage carbon dioxide, simultaneously
Can discharge more gas during bakeing heating, these gases can make product reach to expand and soft effect.
Bread improver is usually the food being made up of emulsifying agent, oxidant, enzyme preparation, inorganic salt and filler etc. to be added
Agent.Conventional emulsifying agent has ionic emulsifying agent SSL, CSL, glyceryl monostearate, soybean phospholipid, CSL
(sodium), diacetyltartaric acid monoglyceride, sorbitol ester etc..Conventional oxidant has Potassium bromate., potassium iodate, vitamin C, peroxide
Change calcium, azodicarbonamide, Ammonium persulfate., chlorine dioxide, phosphate etc..Enzyme preparation for bread then has maltogenic alpha-amylase
Enzyme, fungal alpha-amylase, glucoseoxidase, fungal xylanases, lipase, fungal lipase, hemicellulase etc..Some skies
So material also has bread-improving effect, such as wild Folium et Cacumen Artemisiae Halodendri seed, active soybean flour, gluten meal etc..The most a few class materials are to increasing
Loaf volume, improve internal structure, prolonging storage period all is respectively arranged with corresponding effect.Additionally, some modifying agent also added
Inorganic salt, such as ammonium chloride, calcium sulfate, ammonium phosphate, dalcium biphosphate etc., they act primarily as the nutrient of yeast or regulate the hard of water
Degree and the effect of regulation pH value.Also some modifying agent with the addition of vitamin B1, B2, ferrum, calcium, wheat germ powder, nicotinic acid etc., they
Act primarily as fortification effect.
Bread improver, has the rheological properties improving dough, improves operating characteristics and the machining property of dough
(resistance to beat, prevent stokehold after fall down) effect, product can be made to stand upright full, moreover it is possible to improve its interior tissue well
Structure so that it is uniform, fine and smooth, mouthfeel the most more chewiness；Further, it is also possible to improve the retentiveness of product, delaying aging, prolong
The long shelf shelf-life.
The vol-au-vent that the present invention provides, uses yeast, bulking agent and three kinds of components of bread improver simultaneously, and yeast helps
In dough fermentation, and bulking agent is during dough fermentation, can discharge gas, and then makes dough more bulk, soft,
Cake skin after baking can be expanded, full, crispy in taste is soft.Meanwhile, the present invention also often adds in this vol-au-vent
For the bread improver of breadlike products, by the mutually coordinated effect of composition each in bread improver so that stirring and
Face, dough making, wrap up in oil during, can preferably extend muscle degree and the tensile property of dough so that it is pliability improve, to guarantee
The ductility that dough is good with shortening holding during making flour cake, and then make dough cover have certain pliability, no
Easily broken skin and cracking.
The vol-au-vent of the present invention, fat content is low, mouthfeel non-greasy, and cake skin is crisp, soft, fresh and tender, agreeable to the taste, simultaneously
There is again good toughness so that it is while keeping crispy texture, it is possible to keep integrity degree well, be difficult to broken skin, breach, dew
Filling.
The preparation method of the present invention is simple and convenient, it is easy to controls, is suitable for industrialized production.
The preparation method of the present invention, also has the advantage that
1, the vol-au-vent that traditional-handwork makes is combined with modern industry machinery, preparation one and traditional properties and mouth
Feel close vol-au-vent, make vol-au-vent skin filling ratio, substance, local flavor and mouthfeel standardization, meanwhile, utilize various machinery to tie mutually
Closing, replace being coated with short, volume layer, note filling molding by hand, broken vol-au-vent pure home built present situation, production efficiency is the biggest
Big raising；
2, after the cold pine of vol-au-vent that prepared by the present invention, quick-freezing green compact are made, it is not necessary to add any preservative, and shelf-life
Long；
3, the bread improver of the present invention is mainly composed of corn starch, multiple enzyme and vitamin C, Konjac glucomannan, Qi Zhongduo
Kind of enzyme material is compounding to be used, to increase cake skin volume, improve internal structure, prolonging storage period has effect well, makes cake
Skin is bulk, soft；Vitamin C (ascorbic acid) is reducing agent, in the dough of mixing, and the oxygen institute oxygen being comprised in dough
Changing, generate hydroascorbic acid, play the function of its oxidant, the oxidation of passivation protease, make gluten strengthen, dough resistance increases
By force, volume increases.Meanwhile, corn starch, as implant, dispersion buffering, character is highly stable, and hygroscopicity is little, appearance luster
Good, cake color of the leather pool can be improved well.And this bread improver adds Rhizoma amorphophalli powder, utilize gelling and the water conservation of Rhizoma amorphophalli powder
Property, the pliability of cake skin, elasticity can be increased well, make cake skin while having crispy texture, can have again certain
Toughness, and then make to wrap up after stuffing material makes pie, it is difficult to by bursting skins such as the vegetable particles in stuffing material, or is depositing transport
During will not because of the collision in transportation broken skin, breach etc..
Detailed description of the invention
Embodiment 1
A kind of vol-au-vent, including cake skin and stuffing material,
Described cake skin is made up of following raw material by weight percentage: flour 60%, yeast 1.3%, white sugar 5.7%, food
Salt 0.3%, baking powder 0.5%, compounding bread improver 0.2%, shortening 6.5%, surplus is water；
Compounding bread improver used is for including following components by weight: corn starch 97.6 parts, a-amylase
0.15 part, vitamin C 0.8 part, glucose oxidase 0.45 part, lipase 0.2 part, xylanase 0.3 part, Konjac glucomannan 0.5 part；
Described stuffing material is Fructus Cumini Cymini barbecue.
The preparation method of above-mentioned vol-au-vent is specific as follows:
(1) dough-making powder, dough making: by above-mentioned percentage by weight by yeast, white sugar, Sal, baking powder, bread improver and
Water joins in flour, stirs, and kneading becomes dough；
(2) step (1) gained dough standing is proofed 12min；
(3) pressure is prolonged: the dough after step (2) being proofed prolongs to be pressed into through for the first time to be worn, and is then added by lamellar shortening
On wearing, after cake machine doubling, machine the most twice, prolong pressure 4 times, each wear through cake machine carry out 4 times fold, 16 times
Prolong pressure, make shortening oil reservoir dough-making powder belt mix homogeneously；
(4) molding: step (3) is added obtain after shortening wear segmentation, molding, obtain cake skin；
(5) parch stuffing material；
(6) stuffing material is injected in cake skin, after standing 10min, makes cake skin relax, be then punched into type, obtain pie green compact,
The purpose stood is prone to clap into pie after being to make cake skin lax, and does not shrinks after clapping into pie, does not ruptures, does not gives the game away；
(7) in temperature for less than under conditions of-18 DEG C, carry out gained pie green compact being refrigerated to its central temperature less than-
18℃。
Embodiment 2
A kind of vol-au-vent, including cake skin and stuffing material,
Described cake skin is made up of following raw material by weight percentage: flour 66%, yeast 0.7%, white sugar 3.6%, food
Salt 0.6%, baking powder 0.3%, compounding bread improver 0.1%, shortening 5.5%, surplus is water；
Compounding bread improver used is for including following components by weight: corn starch 80 parts, a-amylase 0.1
Part, vitamin C 2 parts, glucose oxidase 0.3 part, lipase 0.1 part, xylanase 0.2 part, Konjac glucomannan 0.7 part；
Described stuffing material is sarcocarp mud.
The preparation method of above-mentioned vol-au-vent is specific as follows:
(1) dough-making powder, dough making: by above-mentioned percentage by weight by yeast, white sugar, Sal, baking powder, bread improver and
Water joins in flour, stirs, and kneading becomes dough；
(2) step (1) gained dough standing is proofed 10min；
(3) pressure is prolonged: the dough after step (2) being proofed prolongs to be pressed into through for the first time to be worn, and is then added by lamellar shortening
On wearing, after cake machine doubling, machine the most twice, prolong pressure 4 times, each wear through cake machine carry out 4 times fold, 16 times
Prolong pressure, make shortening oil reservoir dough-making powder belt mix homogeneously；
(4) molding: step (3) is added obtain after shortening wear segmentation, molding, obtain cake skin；
(5) parch stuffing material；
(6) stuffing material is injected in cake skin, after standing 5min, makes cake skin relax, be then punched into type, obtain pie green compact,
The purpose stood is prone to clap into pie after being to make cake skin lax, and does not shrinks after clapping into pie, does not ruptures, does not gives the game away；
(7) in temperature for less than under conditions of-18 DEG C, carry out gained pie green compact being refrigerated to its central temperature less than-
18℃。
Embodiment 3
A kind of vol-au-vent, including cake skin and stuffing material,
Described cake skin is made up of following raw material by weight percentage: flour 63%, yeast 1.8%, white sugar 7.8%, food
Salt 0.45%, baking powder 0.4%, compounding bread improver 0.3%, shortening 4.5%, surplus is water.
Compounding bread improver used is for including following components by weight: corn starch 100 parts, a-amylase 0.3
Part, vitamin C 0.5 part, glucose oxidase 0.6 part, lipase 0.4 part, xylanase 0.5 part, Konjac glucomannan 0.3 part；
Described stuffing material is quick-fried squid.
The preparation method of above-mentioned vol-au-vent is specific as follows:
(1) dough-making powder, dough making: by above-mentioned percentage by weight by yeast, white sugar, Sal, baking powder, bread improver and
Water joins in flour, stirs, and kneading becomes dough；
(2) step (1) gained dough standing is proofed 15min；
(3) pressure is prolonged: the dough after step (2) being proofed prolongs to be pressed into through for the first time to be worn, and is then added by lamellar shortening
On wearing, after cake machine doubling, machine the most twice, prolong pressure 4 times, each wear through cake machine carry out 4 times fold, 16 times
Prolong pressure, make shortening oil reservoir dough-making powder belt mix homogeneously；
(4) molding: step (3) is added obtain after shortening wear segmentation, molding, obtain cake skin；
(5) parch stuffing material；
(6) stuffing material is injected in cake skin, after standing 15min, makes cake skin relax, be then punched into type, obtain pie green compact,
The purpose stood is prone to clap into pie after being to make cake skin lax, and does not shrinks after clapping into pie, does not ruptures, does not gives the game away；
(7) in temperature for less than under conditions of-18 DEG C, carry out gained pie green compact being refrigerated to its central temperature less than-
18℃。
Comparative example 1
A kind of vol-au-vent, its cake skin is made up of following raw material by weight percentage: flour 60%, yeast 1.3%, white sand
Sugar 5.7%, Sal 0.3%, baking powder 0.5%, shortening 6.5%, surplus is water.
Its preparation method is with embodiment 1.
Comparative example 2
A kind of vol-au-vent, its cake skin is made up of following raw material by weight percentage: flour 60%, yeast 1.3%, white sand
Sugar 5.7%, Sal 0.3%, bread improver 0.2%, shortening 6.5%, surplus is water.
Its preparation method is with embodiment 1.
Below embodiment 1, comparative example 1 and comparative example 2 gained pie are carried out fried, and the appearance to the pie bakeed
Comparing with mouthfeel, concrete outcome see table:
| Outward appearance | Mouthfeel | |
| Embodiment 1 | Sallow, mellow and full, full, complete, without broken skin | Crisp outside tender inside, chew strength |
| Comparative example 1 | Sallow, have broken skin and breach, phenomenon of giving the game away | Crisp, without chewing strength, |
| Comparative example 2 | Sallow, mellow and full, full, complete | Good toughness, chew strength, the most crisp |
As seen from the above table, have employed the pie of formula of the present invention, cake color of the leather pool is sallow, and whole pie is mellow and full,
Completely, full, and without broken skin or opening, without giving the game away phenomenon, in mouthfeel, crisp and flexible, chews strength.And what comparative example 1 obtained
Pie, owing to it only has baking powder, and does not has bread improver, so its mouthfeel is bulk, crisp, but toughness is not enough, without chewing strength,
Meanwhile, toughness is not enough and only fragility, the most easily makes surface broken skin, breach, and then phenomenon of giving the game away occurs；Comparative example 2 obtains
Pie, owing to it contains bread improver so that it is dough cover pliability is had a surplus, but loft, brittleness are inadequate, and surface is mellow and full, complete,
Crack-free, without giving the game away phenomenon, but mouthfeel sting sense by force, the most crisp.
Pie obtained by the embodiment of the present invention 2 and 3, its appearance and mouthfeel are the most same as in Example 1.
Claims (9)
1. a vol-au-vent, it is characterised in that including cake skin and stuffing material, described cake skin is by weight percentage by following raw material system
Becoming: flour 60-66%, yeast 0.7-1.8%, sugar 3.6-7.8%, Sal 0.3-0.6%, bulking agent 0.3-0.5%, bread changes
Good dose of 0.1-0.3%, shortening 4.5-6.5%, surplus is water.
Vol-au-vent the most according to claim 1, it is characterised in that described bulking agent is baking powder.
Vol-au-vent the most according to claim 1, it is characterised in that described bread improver is compounding bread improver,
Described compounding bread improver includes following components by weight: corn starch 80-100 part, a-amylase 0.1-0.3 part,
Vitamin C 0.5-2 part, glucose oxidase 0.3-0.6 part, lipase 0.1-0.4 part, xylanase 0.2-0.5 part, Konjac glucomannan
0.3-0.7 part.
Vol-au-vent the most according to claim 1, it is characterised in that described stuffing material is meat stuffing material, vegetable stuffing material or water
Really stuffing material.
5. according to the preparation method of the arbitrary described vol-au-vent of claim 1-4, it is characterised in that the preparation side of described cake skin
Method comprises the following steps:
(1) dough making: yeast, sugar, Sal, bulking agent, bread improver and water are joined in flour, stirs, and rub
System, obtains dough；
(2) proof: step (1) gained dough is stood and proofs；
(3) pressure is prolonged: the dough after step (2) being proofed prolongs to be pressed into through for the first time to be worn, and is then joined by shortening and wears,
Carry out again folding, prolonging pressure, make shortening and mix homogeneously with wearing；
(4) molding: step (3) is added wearing segmentation, molding, obtain cake skin after shortening.
The preparation method of vol-au-vent the most according to claim 5, it is characterised in that the preparation method of described vol-au-vent
For: stuffing material is injected in cake skin, is then punched into type, obtain pie green compact.
The preparation method of vol-au-vent the most according to claim 6, it is characterised in that after described stuffing material injects cake skin, rush
Before molded, stand 5-15min.
8. according to the preparation method of the vol-au-vent described in claim 6 or 7, it is characterised in that also include gained pie raw
Base carries out freezing.
The preparation method of vol-au-vent the most according to claim 8, it is characterised in that described cryogenic temperature is for less than-18
℃。
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| CN107136547A (en) * | 2017-07-20 | 2017-09-08 | 广水市仁健食品有限公司 | A kind of preparation method of the manual bag cake in beer fermentation wheat face |
| CN108464330A (en) * | 2018-04-25 | 2018-08-31 | 苏州维邦生物科技有限公司 | A kind of shortcake compounded enzyme preparate |
| CN108522604A (en) * | 2018-07-12 | 2018-09-14 | 曾辉能 | Preserved vegetable flaky pastry and preparation method thereof |
| BE1025216B1 (en) * | 2017-10-30 | 2018-12-05 | Innesto Group BVBA | Composition for bread improver and its use in flour |
| CN109197957A (en) * | 2018-11-23 | 2019-01-15 | 普洱市民族传统医药研究所 | Poria cocos flower cake |
| CN109430705A (en) * | 2018-12-12 | 2019-03-08 | 正大食品企业（秦皇岛）有限公司 | Quick-frozen fermentation pie of one kind and preparation method thereof |
| CN112136851A (en) * | 2020-10-10 | 2020-12-29 | 郑州思念食品有限公司 | Preserved juice meat and golden silk crispy pie and making method thereof |
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| CN101940231A (en) * | 2010-06-01 | 2011-01-12 | 林万秋 | Method and equipment for processing deep-fried dough sticks |
| CN103039570A (en) * | 2012-12-27 | 2013-04-17 | 厦门市上好仁真食品工业有限公司 | Shortcrust production method |
| CN104770428A (en) * | 2015-04-13 | 2015-07-15 | 张立升 | Preparation method of bran bread |
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| CN107136547A (en) * | 2017-07-20 | 2017-09-08 | 广水市仁健食品有限公司 | A kind of preparation method of the manual bag cake in beer fermentation wheat face |
| BE1025216B1 (en) * | 2017-10-30 | 2018-12-05 | Innesto Group BVBA | Composition for bread improver and its use in flour |
| CN108464330A (en) * | 2018-04-25 | 2018-08-31 | 苏州维邦生物科技有限公司 | A kind of shortcake compounded enzyme preparate |
| CN108522604A (en) * | 2018-07-12 | 2018-09-14 | 曾辉能 | Preserved vegetable flaky pastry and preparation method thereof |
| CN109197957A (en) * | 2018-11-23 | 2019-01-15 | 普洱市民族传统医药研究所 | Poria cocos flower cake |
| CN109430705A (en) * | 2018-12-12 | 2019-03-08 | 正大食品企业（秦皇岛）有限公司 | Quick-frozen fermentation pie of one kind and preparation method thereof |
| CN112136851A (en) * | 2020-10-10 | 2020-12-29 | 郑州思念食品有限公司 | Preserved juice meat and golden silk crispy pie and making method thereof |
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