CN106577956A - Seaweed cake and preparation method thereof - Google Patents
Seaweed cake and preparation method thereof Download PDFInfo
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- CN106577956A CN106577956A CN201611264139.2A CN201611264139A CN106577956A CN 106577956 A CN106577956 A CN 106577956A CN 201611264139 A CN201611264139 A CN 201611264139A CN 106577956 A CN106577956 A CN 106577956A
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Abstract
The invention discloses a seaweed cake and a preparation method thereof. The seaweed cake is prepared from the following components in percentage by weight: 25-35 percent of oil wrap, 18-22 percent of pastry cream and 45-55 percent of stuffing, wherein the oil wrap comprises the following components in parts by weight: 280-320 parts of flour, 80-140 parts of fine sugar, 30-60 parts of oil and 140-170 parts of water; the stuffing is prepared from the following components in parts by weight: 220-260 parts of cooked flour, 120-180 parts of powdered sugar, 10-40 parts of seaweeds, 170-270 parts of vegetable oil, 1-5 parts of edible salt, 0-50 parts of sesame and 0-50 parts of ground nuts; and the pastry cream is prepared from 280-320 parts by weight of low-gluten flour and 140-180 by weight of oil. The seaweed cake is prepared by combining seaweed and pastry preparation methods through a unique formula, and the flavor and taste of the seaweed cake can be improved.
Description
Technical field
The invention belongs to food technology field, and in particular to a kind of Nori cake and preparation method thereof.
Background technology
With the continuous improvement of people's living standard, requirement of the people to food is no longer only limitted to have enough, and increasingly
Focus on its health, nutrition, taste and food profile etc..Cake class food be consumer than a kind of preferable food, especially dry
Roasting class Nori cake scone, cuisines when becoming people's leisure pastime the features such as its health, nutrition, fragrant taste, travelling at home.
Containing 15% or so mineral in Nori, wherein have maintenance normal physiological function necessary to potassium, calcium, magnesium, phosphorus,
Ferrum, zinc, copper, manganese etc., wherein especially enriching containing selenium and iodine, these mineral can help human body to maintain the acid-base balance of body,
Be conducive to the growth promoter of child, it is also helpful to old people's slow down aging.
The content of the invention
It is contemplated that at least solving one of technical problem present in prior art.For this purpose, the present invention provides a kind of sea
Tongue cake and preparation method thereof, it is therefore an objective to make Nori cake local flavor and mouthfeel all good, by outside the Nori cake that the method for the present invention is obtained
See, it is soft suitable, it is simple to operate.
To achieve these goals, the technical scheme taken of the present invention is：
A kind of Nori cake, including each component of following percentage by weight：
Outermost layer of skin 25%-35%, short 18%-22% and stuffing material 45%-55%；
In parts by weight, the outermost layer of skin includes flour 280-320 parts, thin sugar 80-140 parts, oil 30-60 parts, water 140-170
Part；The stuffing material includes ripe powder 220-260 parts, Icing Sugar 120-180 parts, Nori 10-40 parts, vegetable oil 170-270 parts, Sal 1-
5 parts, Semen Sesami 0-50 parts and ground nut 0-50 part；The short includes weak strength flour 280-320 parts and oil 140-180 parts.
Thin sugar in the outermost layer of skin preferably selects berry sugar or continuous sugar, is more easy to melt, should not be with the larger Saccharum Sinensis Roxb. of granule；Select in stuffing material
With Icing Sugar, because anhydrous in stuffing material, it be more easy to melt and be uniformly dispersed with Icing Sugar.The available Adeps Sus domestica of oil in the outermost layer of skin and short, butter,
The oils and fatss such as vegetable oil, margarine, shortening, equivalent is replaced, but oils and fatss preferably use liquid vegetable oil in stuffing material, and temperature is relatively low
When can also keep more smooth mouthfeel, should not be with the oils and fatss of taste weight, such as Oleum sesami, Oleum Arachidis hypogaeae semen.Sal is from fine salt or salt
Powder, is more easy to melt, and effect is to adjust stuffing material local flavor.
The content of protein is 10.5%-11.5% in the flour.It is 11% that protein content is excellent, and protein content is unsuitable
It is too high or too low, it is too high that skin can be caused really up to the mark, mouthfeel is affected, it is too low to cause out to be easily broken during shortcake, affect operation.
The flour includes high-gluten flour and weak strength flour, and the proportioning of high-gluten flour and weak strength flour is 5:1-3:1.Using this ratio
Collocation is used, and is adjustable to desirable proteins content, makes the outermost layer of skin good in taste, and will not be ruptured when shortcake is opened.
The ripe powder can adopt all kinds of grain dusts, preferably in glutinous rice flour, rice meal, Semen Tritici aestivi flour, Semen Maydis powder
Plant or various, after the processed such as Jing Guozheng, baking, dry stir-fry dry powder is obtained.It is that the Nori cake for avoiding the occurrence of final baking is produced using ripe powder
There is the not yet done phenomenon of material in product centre.
The Nori is the unqualified or ground seaweed after lamellar Nori grinds.
The surface of the Nori cake is additionally provided with egg liquid and ornament, and the ornament is Semen Sesami and/or nut, plays decoration and makees
With while make Nori cake taste more preferably.Ground nut or nut piece, the size of ground nut are preferably adopted as the nut of ornament
It is preferably controlled in below 3mm.Egg liquid egg pulp or egg yolk liquid, it is also possible to sugar liquid etc., for surface coloring.
The preparation method of the Nori cake, comprises the steps：
(1) outermost layer of skin makes, and 280-320 part flour, the thin sugar of 80-140 parts and the mixing of 140-170 parts water are rubbed to extension rank
Section, adds 30-60 part oil and rubs to pulling out film, and cold preservation is stand-by；Wherein, preservative film is preferably wrapped before cold preservation；
(2) short makes, and adds 140-180 part oil to stir in 280-320 part weak strength flours agglomerating, and cold preservation is stand-by；
(3) filling production, by the ripe powder of 220-260 parts, 120-180 part Icing Sugar, 10-40 part Noris, 170-270 part plants
Oil, 1-5 part Sal, 0-50 parts Semen Sesami and 0-50 parts ground nut mix stand-by；
(4) outermost layer of skin, short, stuffing material are divided into into respectively jizi for making dumplings；
(5) the little jizi for making dumplings of the outermost layer of skin of step (4), short, stuffing material is made into Nori cake according to the way of Chinese style short crust pastry
Semi-finished product are carried out flattening process by semi-finished product afterwards；
(6) the Nori cake after flattening is baked to into surface under the conditions of 178-182 DEG C golden yellow, is obtained final product.
Step (5) flattening also includes brush egg liquid and addition ornament after processing the step of.Nori cake Jing flattenings are processed
Afterwards thickness is preferably 1-1.5cm, and on the surface of Nori cake duck eye is uniformly stabbed, and paints egg liquid, sprinkles Semen Sesami or nut decoration.
It is first that the mixing of the ripe powder, Icing Sugar, vegetable oil, Sal, Semen Sesami and ground nut is agglomerating in step (3), add again afterwards
Enter ground seaweed or the broken mixing of Nori, it is to avoid occur being difficult pockets of phenomenon.
Step (1) and the temperature of step (2) cold preservation are 4-10 DEG C, and the time is 40-60min.With this understanding,
The outermost layer of skin and the soft durometer of short cold preservation are close to, and are not easily broken when opening shortcake, and obtained best product taste is preferable.
The outermost layer of skin, short, the jizi for making dumplings mass ratio of stuffing material segmentation are 3 in step (4):2:5.The Nori cake obtained according to this proportioning
Taste is good, and form is good, is optimum proportioning.
Beneficial effects of the present invention：Nori is combined making Nori with cake way by the present invention by distinctive formula
Cake, improves the local flavor and mouthfeel of Nori cake.By the content of protein in control flour in outermost layer of skin formula, it is to avoid skin occur really up to the mark
The situation of mouthfeel is affected, and is not easily broken when opening shortcake；Flour weak strength flour in short, it is to avoid muscle spends height causes mouthfeel to be sent out
Firmly.Stuffing material uses ripe powder, it is to avoid the not yet done phenomenon in final Nori cake centre.In the preparation method of Nori cake, the outermost layer of skin and oil
Shortcake makes and adopt same refrigerated condition, it is to avoid opens the phenomenon of crisp rupture, is easy to being smoothed out for whole method flow, saves
Time.
Specific embodiment
Below by the description to embodiment, the specific embodiment of the present invention is described in further detail, purpose
Be to aid in those skilled in the art has more complete, accurate and deep understanding, and helps to design of the invention, technical scheme
In its enforcement.
Embodiment 1
A kind of Nori cake, including the outermost layer of skin, short, stuffing material, in parts by weight, the outermost layer of skin include 300 parts of flour, thin 120 parts of sugar,
150 parts of 50 parts of oil and water；Stuffing material include 240 parts of ripe glutinous rice flour, 150 parts of Icing Sugar, 30 parts of Nori, 250 parts of vegetable oil, 3 parts of Sal,
30 parts of 20 parts of ripe Semen Sesami and ripe ground nut；Short includes 300 parts of weak strength flour, 150 parts of oil.
The preparation method of the Nori cake comprises the steps：
(1) outermost layer of skin makes, and 300 parts of flour, 120 parts thin sugar and 150 parts of water mixing are rubbed to extension phase, adds 50 parts
Oil is rubbed to pulling out film, wraps preservative film, the cold preservation 40min under the conditions of 4 DEG C；
(2) short makes, and adds 150 parts of oil to stir agglomerating, the cold preservation under the conditions of 4 DEG C in 300 parts of weak strength flours
40min；
(3) filling production, by 240 parts of ripe glutinous rice flours, 150 portions of Icing Sugar, 250 portions of vegetable oil, 3 portions of Sal, 20 portions of ripe Semen Sesamis
It is agglomerating with 30 parts of ripe ground nuts mixings, 30 portions of Noris are added afterwards to be mixed；
(4) outermost layer of skin, short, stuffing material are divided into respectively the little jizi for making dumplings of 9g/, 6g/ and 15g/；
(5) the little jizi for making dumplings of the outermost layer of skin of step (4), short, stuffing material is made into Nori cake according to the way of Chinese style short crust pastry
Semi-finished product, balance, then semi-finished product palm or flat board are flattened, the thickness of cake is 1.1cm；
(6) toast, baking box controls reducing internal heat temperature for 180 DEG C, Nori cake is put into into middle level and toasts baking in 22 minutes or so
It is golden yellow to surface, obtain final product.
Embodiment 2
A kind of Nori cake, including the outermost layer of skin, short, stuffing material, in parts by weight, the outermost layer of skin include 300 parts of flour, thin 120 parts of sugar,
150 parts of 50 parts of oil and water；Stuffing material include 240 parts of ripe glutinous rice flour, 150 parts of Icing Sugar, 30 parts of Nori, 250 parts of vegetable oil, 3 parts of Sal,
30 parts of 20 parts of ripe Semen Sesami and ripe ground nut；Short includes 300 parts of weak strength flour, 150 parts of oil；35 parts of the surface brush egg liquid of Nori cake,
20 parts of Semen Sesami.
The preparation method of the Nori cake comprises the steps：
(1) outermost layer of skin makes, and 300 parts of flour, 120 parts thin sugar and 150 parts of water mixing are rubbed to extension phase, adds 50 parts
Oil is rubbed to pulling out film, wraps preservative film, the cold preservation 50min under the conditions of 6 DEG C；
(2) short makes, and adds 150 parts of oil to stir agglomerating, the cold preservation under the conditions of 6 DEG C in 300 parts of weak strength flours
50min；
(3) filling production, by 240 parts of ripe glutinous rice flours, 150 portions of Icing Sugar, 250 portions of vegetable oil, 3 portions of Sal, 20 portions of ripe Semen Sesamis
It is agglomerating with 30 parts of ripe ground nuts mixings, 30 portions of Noris are added afterwards to be mixed；
(4) outermost layer of skin, short, stuffing material are divided into respectively the little jizi for making dumplings of 9g/, 6g/ and 15g/；
(5) the little jizi for making dumplings of the outermost layer of skin of step (4), short, stuffing material is made into Nori cake according to the way of Chinese style short crust pastry
Semi-finished product, balance, then semi-finished product palm or flat board are flattened, the thickness of cake is 1.1cm, is uniformly stabbed on the surface of cake afterwards
Duck eye, then egg liquid is painted on surface, sprinkle Semen Sesami；
(6) toast, baking box controls reducing internal heat temperature for 180 DEG C, Nori cake is put into into middle level and toasts baking in 22 minutes or so
It is golden yellow to surface, obtain final product.
Embodiment 3
A kind of Nori cake, including the outermost layer of skin, short, stuffing material, in parts by weight, the outermost layer of skin include 280 parts of flour, thin 100 parts of sugar,
140 parts of 60 parts of oil and water；Stuffing material include 250 parts of cooked maize powder, 130 parts of Icing Sugar, 25 parts of Nori, 200 parts of vegetable oil, 4 parts of Sal,
30 parts of ripe Semen Sesami；Short includes 280 parts of weak strength flour, 140 parts of oil；30 parts of the surface brush egg liquid of Nori cake, 30 parts of almond.
The preparation method of the Nori cake comprises the steps：
(1) outermost layer of skin makes, and 280 parts of flour, 100 parts thin sugar and 140 parts of water mixing are rubbed to extension phase, adds 60 parts
Oil is rubbed to pulling out film, wraps preservative film, the cold preservation 60min under the conditions of 8 DEG C；
(2) short makes, and adds 140 parts of oil to stir agglomerating, the cold preservation under the conditions of 8 DEG C in 280 parts of weak strength flours
60min；
(3) filling production, by 250 parts of cooked maize powder, 130 portions of Icing Sugar, 200 portions of vegetable oil, 4 portions of Sal, 30 portions of ripe Semen Sesamis
Mixing is agglomerating, 30 portions of Noris is added afterwards and is mixed；
(4) outermost layer of skin, short, stuffing material are divided into respectively the little jizi for making dumplings of 9g/, 6g/ and 15g/；
(5) the little jizi for making dumplings of the outermost layer of skin of step (4), short, stuffing material is made into Nori cake according to the way of Chinese style short crust pastry
Semi-finished product, balance, then semi-finished product palm or flat board are flattened, the thickness of cake is 1.3cm, is uniformly stabbed on the surface of cake afterwards
Duck eye, then egg liquid is painted on surface, sprinkle Semen Sesami；
(6) toast, baking box controls reducing internal heat temperature for 178 DEG C, Nori cake is put into into middle level and toasts baking in 25 minutes or so
It is golden yellow to surface, obtain final product.
Embodiment 4
A kind of Nori cake, including the outermost layer of skin, short, stuffing material, in parts by weight, the outermost layer of skin include 320 parts of flour, thin 140 parts of sugar,
170 parts of 60 parts of oil and water；Stuffing material include 260 parts of cooked maize powder, 180 parts of Icing Sugar, 40 parts of Nori, 270 parts of vegetable oil, 5 parts of Sal,
50 parts of ripe Semen Sesami, 10 parts of ripe ground nut；Short includes 320 parts of weak strength flour, 170 parts of oil；50 parts of the surface brush egg liquid of Nori cake, hazel
30 parts of son.
The preparation method of the Nori cake comprises the steps：
(1) outermost layer of skin makes, and 320 parts of flour, 140 parts thin sugar and 170 parts of water mixing are rubbed to extension phase, adds 60 parts
Oil is rubbed to pulling out film, wraps preservative film, the cold preservation 60min under the conditions of 8 DEG C；
(2) short makes, and adds 170 parts of oil to stir agglomerating, the cold preservation under the conditions of 8 DEG C in 320 parts of weak strength flours
60min；
(3) filling production, by 260 parts of cooked maize powder, 180 portions of Icing Sugar, 270 parts of vegetable oil, 5 portions of Sal, 50 portions of ripe Semen Sesamis,
10 parts of ripe ground nut mixings are agglomerating, 40 portions of Noris are added afterwards and is mixed；
(4) outermost layer of skin, short, stuffing material are divided into respectively the little jizi for making dumplings of 9g/, 6g/ and 15g/；
(5) the little jizi for making dumplings of the outermost layer of skin of step (4), short, stuffing material is made into Nori cake according to the way of Chinese style short crust pastry
Semi-finished product, balance, then semi-finished product palm or flat board are flattened, the thickness of cake is 1.4cm, is uniformly stabbed on the surface of cake afterwards
Duck eye, then egg liquid is painted on surface, sprinkle Semen Sesami；
(6) toast, baking box controls reducing internal heat temperature for 182 DEG C, Nori cake is put into into middle level and toasts baking in 21 minutes or so
It is golden yellow to surface, obtain final product.
Embodiment 5
The present embodiment is that flour is made using high-gluten flour and weak strength flour collocation mixing in the outermost layer of skin with the difference of embodiment 2
With, wherein 250 parts of high-gluten flour, 50 parts of weak strength flour.The preparation method of Nori cake is same as Example 2, and here no longer excessive chela is stated.
Embodiment 6
The present embodiment is that flour is made using high-gluten flour and weak strength flour collocation mixing in the outermost layer of skin with the difference of embodiment 2
With, wherein 225 parts of high-gluten flour, 75 parts of weak strength flour.The preparation method of Nori cake is same as Example 2, and here no longer excessive chela is stated.
Comparative example 1
The present embodiment is that step (1) and step (2) are not carried out at cold preservation in preparation method with the difference of embodiment 2
Reason.
Take at random and open in above-mentioned comparative example and each embodiment the semi-finished product after shortcake 20 and carry out paired observation profile, evaluate mark
Standard adopt out it is crisp rupture seriously for unqualified, level of breakage is less for good, and crack-free, outward appearance are preferably excellent, and concrete outcome is as follows
Shown in table 1.
Table 1 opens crisp rupture observation
| Excellent/ | Good/ | Unqualified/ | |
| Embodiment 1 | 17 | 2 | 1 |
| Embodiment 2 | 18 | 2 | 0 |
| Embodiment 3 | 17 | 3 | 0 |
| Embodiment 4 | 18 | 2 | 0 |
| Embodiment 5 | 19 | 1 | 0 |
| Embodiment 6 | 17 | 3 | 0 |
| Comparative example | 10 | 2 | 8 |
In addition, tasting the Nori cake that the various embodiments described above are obtained by 20 popular reviewers, standards of grading adopt mouthfeel
Good, local flavor is good for excellent, and mouthfeel is generally good, is poor without crisp sense, and concrete outcome is as shown in table 2 below.
Table 2 tastes mouthfeel evaluation
| Mouthfeel | |
| Embodiment 1 | It is excellent |
| Embodiment 2 | It is excellent |
| Embodiment 3 | It is excellent |
| Embodiment 4 | It is excellent |
| Embodiment 5 | It is excellent |
| Embodiment 6 | It is excellent |
| Comparative example | It is good |
By Tables 1 and 2 as can be seen that using the Nori cake that obtains of preparation method of the present invention have good mouthfeel and
Profile, disclosure satisfy that people require for the higher and higher standard of food, and opens crisp process and be not easily broken, Nori after being easy to
The operation of cake finished product.
The present invention is exemplarily described above.Obviously, the present invention is implemented and is not subject to the restrictions described above.
As long as employ the improvement of the various unsubstantialities that method of the present invention design and technical scheme are carried out；Or it is not improved, will
The above-mentioned design and technical scheme of the present invention directly applies to other occasions, within protection scope of the present invention.
Claims (10)
1. a kind of Nori cake, it is characterised in that including each component of following percentage by weight：
Outermost layer of skin 25%-35%, short 18%-22% and stuffing material 45%-55%；
In parts by weight, the outermost layer of skin includes flour 280-320 parts, thin sugar 80-140 parts, oil 30-60 parts, water 140-170 parts；
The stuffing material includes ripe powder 220-260 parts, Icing Sugar 120-180 parts, Nori 10-40 parts, vegetable oil 170-270 parts, Sal 1-5
Part, Semen Sesami 0-50 parts and ground nut 0-50 part；The short includes weak strength flour 280-320 parts and oil 140-180 parts.
2. Nori cake according to claim 1, it is characterised in that the content of protein is 10.5%- in the flour
11.5%.
3. Nori cake according to claim 1, it is characterised in that the flour includes high-gluten flour and weak strength flour, and high-gluten flour
It is 5 with the proportioning of weak strength flour:1-3:1.
4. Nori cake according to claim 1, it is characterised in that the ripe powder is glutinous rice flour, rice meal, Semen Tritici aestivi flour, jade
Dry powder of one or more in rice flour Jing after processed.
5. Nori cake according to claim 1, it is characterised in that the surface of the Nori cake is additionally provided with egg liquid and ornament,
The ornament is Semen Sesami and/or nut.
6. the preparation method of Nori cake according to claim 1, it is characterised in that the preparation method comprises the steps：
(1) outermost layer of skin makes, and 280-320 part flour, the thin sugar of 80-140 parts and the mixing of 140-170 parts water are rubbed to extension phase, then
30-60 part oil is added to rub to film can be pulled out, cold preservation is stand-by；
(2) short makes, and adds 140-180 part oil to stir in 280-320 part weak strength flours agglomerating, and cold preservation is stand-by；
(3) filling production, by the ripe powder of 220-260 parts, 120-180 part Icing Sugar, 10-40 part Noris, 170-270 part vegetable oil, 1-5
Part Sal, 0-50 parts Semen Sesami and 0-50 parts ground nut mix stand-by；
(4) outermost layer of skin, short, stuffing material are divided into into respectively jizi for making dumplings；
(5) according to Chinese style short crust pastry way by the outermost layer of skin of step (4), short, stuffing material little jizi for making dumplings make Nori cake half into
Semi-finished product are carried out flattening process by product afterwards；
(6) the Nori cake after flattening is baked to into surface under the conditions of 178-182 DEG C golden yellow, is obtained final product.
7. the preparation method of Nori cake according to claim 6, it is characterised in that step (5) flattening is also wrapped after processing
The step of including brush egg liquid and addition ornament.
8. the preparation method of Nori cake according to claim 6, it is characterised in that first by the ripe powder, sugar in step (3)
The mixing of powder, vegetable oil, Sal, Semen Sesami and ground nut is agglomerating, and ground seaweed mixing is added afterwards.
9. the preparation method of Nori cake according to claim 6, it is characterised in that step (1) and step (2) cold preservation
Temperature is 4-10 DEG C, and the time is 40-60min.
10. the preparation method of Nori cake according to claim 6, it is characterised in that the outermost layer of skin, short, stuffing material point in step (4)
The jizi for making dumplings mass ratio for cutting is 3:2:5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611264139.2A CN106577956A (en) | 2016-12-30 | 2016-12-30 | Seaweed cake and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611264139.2A CN106577956A (en) | 2016-12-30 | 2016-12-30 | Seaweed cake and preparation method thereof |
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| CN106577956A true CN106577956A (en) | 2017-04-26 |
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| CN201611264139.2A Pending CN106577956A (en) | 2016-12-30 | 2016-12-30 | Seaweed cake and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112823633A (en) * | 2019-11-21 | 2021-05-21 | 湖南有吉食品有限公司 | Day lily crisp cake and preparation method thereof |
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Application publication date: 20170426 |