CN106900797A - A kind of EGG YOLK SHORTCAKE and preparation method thereof - Google Patents
A kind of EGG YOLK SHORTCAKE and preparation method thereof Download PDFInfo
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Abstract
A kind of raw material the invention discloses EGG YOLK SHORTCAKE, including following weight portion is made：1 10 parts of 10 40 parts of Strong flour, 5 25 parts of Self- raising flour, 8 20 parts of butter, 2 10 parts of white granulated sugar, 20 50 parts of butter, 45 150 parts of fillings, 0.01 0.04 parts of food additives and water.Present invention also offers a kind of preparation method of EGG YOLK SHORTCAKE, technological process is mainly：Weigh raw material-dough preparation-bag butter-pressure surface, open crisp-note filling, shaping-brush egg liquid-baking, cooling-packaging.Raw material of the invention is simple and easy to get, and the EGG YOLK SHORTCAKE for preparing contains well-bedded multilayer fillings, and exodermis is compact and crisp, and fillings is not tender sweet, crisp short cakes with sesame pure taste, fragrant and oiliness；The present invention alleviates working strength using semi-mechanization production simultaneously, improves production efficiency, makes EGG YOLK SHORTCAKE quality be easy to be consistent.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of EGG YOLK SHORTCAKE and preparation method thereof.
Background technology
EGG YOLK SHORTCAKE (also referred to as yolk crisp short cakes with sesame) is a kind of cake food suitable for people of all ages, and current EGG YOLK SHORTCAKE main component is
Flour, yolk, butter and part fillings, are kneaded into dough, then dough is flattened into after above-mentioned raw materials are matched, stirred
Piece, is then injected into fillings, places into baking box baking and obtains final product, not only nutritious, and crisp fragrant characteristic.But current is disclosed
EGG YOLK SHORTCAKE, taste is relatively simple, its surface many greases of sauce, disintegrating slag, take its it is edible when surface grease and disintegrating slag can adhere to hand
On finger, more inconvenience is eaten, it is not easy to welcome by consumer, during breaking point, fillings is easily overflowed inside EGG YOLK SHORTCAKE
Or come off, so as to produce inconvenient eating and the difficult problem of cleaning；And prior art is taken by the cake portion of supermarket or by pinpointing
Pastry paving carries out the full processing supply of material by hand, and raw material is complicated, working strength is big, efficiency is low, finished product quality is difficult to holding one
Cause.
The content of the invention
It is an object of the invention to：For above-mentioned problem, there is provided a kind of raw material is few, processing is easy, taste is abundant, food
Convenient EGG YOLK SHORTCAKE is used, it uses semi-mechanization small lot batch manufacture, reach mitigation working strength, improve efficiency, quality keeps one
The purpose of cause.
In order to realize foregoing invention purpose, the technical solution adopted by the present invention is as follows：
A kind of EGG YOLK SHORTCAKE, including the raw material of following weight portion is made：Strong flour 10-40 parts, Self- raising flour 5-25 parts, Huang
Oily 8-20 parts, white granulated sugar 2-10 parts, butter 20-50 parts, fillings 45-150 parts, food additives 0.01-0.04 parts and water 1-10
Part.
It is preferred that a kind of EGG YOLK SHORTCAKE, including the raw material of following weight portion is made：Strong flour 15-25 parts, Self- raising flour 8-
15 parts, butter 10-20 parts, white granulated sugar 2-10 parts, butter 20-50 parts, fillings 55-120 parts, food additives 0.02-0.03 parts
And water 3-8 parts.
It is preferred that the preparation method of the butter is：
(1) by weight it is 1 by butter and Self- raising flour：1-3 carries out weighing, standby；
(2) butter that will first weigh is put into dough batch stirring at low speed 10-50s, then adds the low muscle for weighing in batches
Flour, stirring at low speed 1-5min；
(3) by after Self- raising flour addition completely, high-speed stirred 2-5min shuts down, and obtains the butter.
It is preferred that the fillings includes yolk, grains of sand filling and symphoricarpus ma's skin.
It is preferred that the grains of sand filling be that red bean paste, green bean paste, sesame be husky and fruit sand in one or more.
Present invention also offers a kind of preparation method of EGG YOLK SHORTCAKE, comprise the following steps：
(1) raw material is weighed：Raw material is weighed according to aforementioned proportion, it is standby；
(2) prepared by dough：Food additives are dissolved in the water, after stirring, mixed liquor is obtained；Then by mixed liquor
The 1/3-1/2 of weight, butter and white granulated sugar are put into dough batch, and Strong flour, stirring at low speed are added after stirring at low speed 1-3min
Self- raising flour is put into after 1-3min, adds remaining mixed liquor, high-speed stirred 20-30min to stop after continuing stirring at low speed 1-5min
Machine, obtains dough standby；
(3) bag butter：Above-mentioned dough is cut into fritter, musculus cutaneus is rolled into, then butter is placed in musculus cutaneus, musculus cutaneus is on four sides
Doubling, by butter bag in musculus cutaneus；
(4) pressure surface, open shortcake：The above-mentioned musculus cutaneus for being surrounded by butter is carried out into pressure surface with oodle maker, and shortcake is opened with cake machine to roll
It is standby；
(5) note filling, shaping：By fillings bag in the musculus cutaneus after shortcake is opened, and shaping obtains cake；After shortcake being opened in the cake
The weight ratio of musculus cutaneus and fillings be 1：1-3；
(6) brush egg liquid：Egg liquid is uniformly brushed in the cake face of the cake of forming with brush, after being stored at room temperature 5-12min, then
Egg liquid is uniformly brushed on the cake face of cake, it is standby；
(7) toast, cool down：The cake of swiped through egg liquid is put into the oven for baking 18-25min that temperature is 280-320 DEG C,
Crisp short cakes with sesame is obtained, then the crisp short cakes with sesame that will be baked takes out room temperature and dries in the air to 35-40 DEG C, is packed, and obtains final product the EGG YOLK SHORTCAKE finished product.
It is preferred that described include inner packing and external packing, the inner packing is：Manually EGG YOLK SHORTCAKE is tested,
Qualified EGG YOLK SHORTCAKE is positioned in the collet of holder, and covers lid, be wrapped inside dress；The external packing is：Use stamp
Machine stamps the date of manufacture on outer packaging bag, the good EGG YOLK SHORTCAKE of inner packing is fitted into outer packaging bag, and sealed with sealing machine
Mouthful, refill case storage.
It is preferred that in step (5), the note filling is to wrap fillings yolk, grains of sand filling and symphoricarpus ma skin successively from inside to outside
In musculus cutaneus after shortcake is opened.
It is preferred that the rotating speed of the stirring at low speed is 90-120r/min；The rotating speed of the high-speed stirred is：210-300r/
min。
In sum, by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
(1) EGG YOLK SHORTCAKE of the invention uses Strong flour, Self- raising flour, butter, white granulated sugar, fillings matching somebody with somebody for main component
Side, raw material is simple and easy to get, and the EGG YOLK SHORTCAKE crispy in taste for preparing is pure, fragrant and oiliness；Meanwhile, EGG YOLK SHORTCAKE of the invention contains
Well-bedded multilayer fillings, exodermis is compact and crisp, and fillings is not tender sweet, and crisp short cakes with sesame taste enriches, reasonable in design,
New style, good appearance does not have a large amount of greases and disintegrating slag is sticked on finger when edible, easily gets consumer reception.
(2) present invention alleviates working strength using semi-mechanization production, improves production efficiency；Preparation process is strict
Control mixing speed, note filling shaping weight, baking temperature time, pack pattern etc., make EGG YOLK SHORTCAKE quality be easy to be consistent, and fit
Small lot is carried out together in middle-size and small-size food enterprise produce the supply of material in time.
Specific embodiment
To make the objects, technical solutions and advantages of the present invention become more apparent, preferred embodiment is below enumerated, to this hair
Bright further description.However, it is necessary to illustrate, many details listed in specification are used for the purpose of making reader to this
The one or more aspects of invention have a thorough explanation, can also be realized even without these specific details of the invention
These aspects.
The present invention is raw materials used can be bought on the market.Wherein：
Symphoricarpus ma's skin of the invention signified, also known as snow fawns ma's skin, can be bought in market, its mainly by glutinous rice flour, corn flour,
It is prepared from after the mixing of the raw materials such as butter.
Signified food additives of the invention are the Compositional antiseptic agent of Dongguan City Xin Rongtianli Scientific and Technical Industry Co., Ltd, should
The dispensing of Compositional antiseptic agent is dehydroactic acid sodium, potassium sorbate, dextrose-delta-lactone, citric acid, microcrystalline cellulose.
Embodiment 1
A kind of EGG YOLK SHORTCAKE, including the raw material of following weight portion is made：Strong flour 20kg, Self- raising flour 12kg, butter
15kg, white granulated sugar 8kg, butter 40kg, fillings 100kg, food additives 0.02kg and water 6kg；Fillings includes yolk, red bean paste
And symphoricarpus ma's skin.
The preparation method of butter is：
(1) by weight it is 1 by butter and Self- raising flour：2 carry out weighing, that is, weigh butter 12.5kg, Self- raising flour
25kg, it is standby；
(2) butter that will first weigh is put into dough batch stirring at low speed 30s, then adds the low muscle face for weighing in batches
Powder, stirring at low speed 3min；
(3) by after Self- raising flour addition completely, high-speed stirred 3min shuts down, and obtains the butter.
Present invention also offers a kind of preparation method of EGG YOLK SHORTCAKE, comprise the following steps：
(1) raw material is weighed：Raw material is weighed according to aforementioned proportion, it is standby；
(2) prepared by dough：Food additives are dissolved in the water, after stirring, mixed liquor is obtained；Then by mixed liquor
Weight 1/2, butter and white granulated sugar be put into dough batch, Strong flour is added after stirring at low speed 2min, after stirring at low speed 2min
Self- raising flour is put into, adds remaining mixed liquor, high-speed stirred 25min to shut down after continuing stirring at low speed 3min, obtain dough standby
With；Dough now should be：Hand makes dough, and gloss moistening is tack-free, and both hands membrane, film is translucent, thin flexible, during film rupture,
Breach is not sharp；
(3) bag butter：Above-mentioned dough is cut into fritter, musculus cutaneus is rolled into, then butter is placed in musculus cutaneus, musculus cutaneus is on four sides
Doubling, by butter bag in musculus cutaneus；Width x length=30 of musculus cutaneus × 30cm, spread out butter width x length=15 in musculus cutaneus ×
15cm；
(4) pressure surface, open shortcake：The above-mentioned musculus cutaneus for being surrounded by butter is carried out into pressure surface with oodle maker, and shortcake is opened with cake machine to roll
It is standby, skin width 15cm before stretching turnup；
Pressure surface is concretely comprised the following steps：
A musculus cutaneus that () will wrap butter closes up upward, lies on one side port of oodle maker；The oodle maker of use is purchased from
Beijing Fu Ruiwei baking devices Co., Ltd, model 520C；
B () is started shooting, successively with pressure 39cm → 20cm → 10cm → 5cm pressure surfaces, shut down；
C musculus cutaneus that () will press through or so by 4 equal portions doublings, placed after doubling, and pressure 39cm is used successively by 90 ° of rotations clockwise
→ 15cm → 9cm → 3cm is pressed through, and is shut down；
D () will press 2 equal portions doublings inside and outside musculus cutaneus；Then the musculus cutaneus that will be pressed enters opens crisp operation；
(5) note filling, shaping：Fillings yolk, grains of sand filling and symphoricarpus ma skin are wrapped into the musculus cutaneus after shortcake is opened successively from inside to outside
It is interior, and shaping obtains cake；It is 1 that the musculus cutaneus after shortcake is opened in the cake with the weight ratio of fillings：2；
(6) brush egg liquid：Egg liquid is uniformly brushed in the cake face of the cake of forming with brush, after being stored at room temperature 10min, then will
Egg liquid is uniformly brushed on the cake face of cake, standby；
(7) toast, cool down：The cake of swiped through egg liquid is put into the oven for baking 20min that temperature is 300 DEG C, shortcake is obtained
Cake, then the crisp short cakes with sesame that will be baked takes out room temperature and dries in the air to 36 DEG C, is packed, and obtains final product the EGG YOLK SHORTCAKE finished product.
Include inner packing and external packing, the inner packing is：Manually EGG YOLK SHORTCAKE is tested, by qualified yolk
Shortcake is positioned in the collet of holder, and covers lid, is wrapped inside dress；The external packing is：With coder in outer packaging bag
On stamp the date of manufacture, the good EGG YOLK SHORTCAKE of inner packing is fitted into outer packaging bag, and with sealing machine seal, refill case storage
.
The rotating speed of the present embodiment meaning stirring at low speed is 90r/min；The rotating speed of high-speed stirred is 250r/min.The present embodiment
Water used is frozen water that temperature is 8 DEG C；Because butter can soften at 28 DEG C, carried out and face after being mixed with butter using frozen water,
The best results in low-temperature condition, if too high with the temperature in face, the quality of dough is unstable, easily causes water-oil separating,
It is difficult to obtain the tack-free dough of gloss moistening.
Embodiment 2
Other processes of the present embodiment are consistent with embodiment 1, and difference is：A kind of EGG YOLK SHORTCAKE, including it is following
The raw material of weight portion is made：Strong flour 10kg, Self- raising flour 5kg, butter 8kg, white granulated sugar 2kg, butter 20kg, fillings
45kg, food additives 0.01kg and water 1kg；Fillings includes yolk, green bean paste and symphoricarpus ma's skin.
The preparation method of butter is：
(1) by weight it is 1 by butter and Self- raising flour：1 carries out weighing, that is, weigh butter 12.5kg, Self- raising flour
12.5kg, it is standby；
(2) butter that will first weigh is put into dough batch stirring at low speed 50s, then adds the low muscle face for weighing in batches
Powder, stirring at low speed 1min；
(3) by after Self- raising flour addition completely, high-speed stirred 3min shuts down, and obtains the butter.
Embodiment 3
Other processes of the present embodiment are consistent with embodiment 1, and difference is：A kind of EGG YOLK SHORTCAKE, including it is following
The raw material of weight portion is made：Strong flour 40kg, Self- raising flour 25kg, butter 20kg, white granulated sugar 10kg, butter 50kg, fillings
150kg, food additives 0.04kg and water 10kg；Fillings includes yolk, sesame sand and symphoricarpus ma's skin.
The preparation method of butter is：
(1) by weight it is 1 by butter and Self- raising flour：3 carry out weighing, that is, weigh butter 12.5kg, Self- raising flour
37.5kg, it is standby；
(2) butter that will first weigh is put into dough batch stirring at low speed 10s, then adds the low muscle face for weighing in batches
Powder, stirring at low speed 5min；
(3) by after Self- raising flour addition completely, high-speed stirred 3min shuts down, and obtains the butter.
Embodiment 4
Other processes of the present embodiment are consistent with embodiment 1, and difference is：A kind of EGG YOLK SHORTCAKE, including it is following
The raw material of weight portion is made：Strong flour 15kg, Self- raising flour 8kg, butter 10kg, white granulated sugar 2kg, butter 20kg, fillings
55kg, food additives 0.02kg and water 3kg；Fillings includes husky yolk, sesame, fruit sand and symphoricarpus ma's skin.
Embodiment 5
Other processes of the present embodiment are consistent with embodiment 1, and difference is：A kind of EGG YOLK SHORTCAKE, including it is following
The raw material of weight portion is made：Strong flour 25kg, Self- raising flour 15kg, butter 20kg, white granulated sugar 10kg, butter 50kg, fillings
120kg, food additives 0.03kg and water 8kg；Fillings includes yolk, red bean paste, sesame sand and symphoricarpus ma's skin.
Embodiment 6
Other processes of the present embodiment are consistent with embodiment 1, and difference is：
Present invention also offers a kind of preparation method of EGG YOLK SHORTCAKE, comprise the following steps：
(1) raw material is weighed：Raw material is weighed according to aforementioned proportion, it is standby；
(2) prepared by dough：Food additives are dissolved in the water, after stirring, mixed liquor is obtained；Then by mixed liquor
Weight 1/3, butter and white granulated sugar be put into dough batch, Strong flour is added after stirring at low speed 3min, after stirring at low speed 1min
Self- raising flour is put into, adds remaining mixed liquor, high-speed stirred 20min to shut down after continuing stirring at low speed 3min, obtain dough standby
With；Dough now should be：Hand makes dough, and gloss moistening is tack-free, and both hands membrane, film is translucent, thin flexible, during film rupture,
Breach is not sharp；
(3) bag butter：Above-mentioned dough is cut into fritter, musculus cutaneus is rolled into, then butter is placed in musculus cutaneus, musculus cutaneus is on four sides
Doubling, by butter bag in musculus cutaneus；Width x length=30 of musculus cutaneus × 30cm, spread out butter width x length=15 in musculus cutaneus ×
15cm；
(4) pressure surface, open shortcake：The above-mentioned musculus cutaneus for being surrounded by butter is carried out into pressure surface with oodle maker, and shortcake is opened with cake machine to roll
It is standby；
Pressure surface is concretely comprised the following steps：
A musculus cutaneus that () will wrap butter closes up upward, lies on one side port of oodle maker；The oodle maker of use is purchased from
Beijing Fu Ruiwei baking devices Co., Ltd, model 520C；
B () is started shooting, successively with pressure 39cm → 20cm → 10cm → 5cm pressure surfaces, shut down；
C musculus cutaneus that () will press through or so by 4 equal portions doublings, placed after doubling, and pressure 39cm is used successively by 90 ° of rotations clockwise
→ 15cm → 9cm → 3cm is pressed through, and is shut down；
D () will press 2 equal portions doublings inside and outside musculus cutaneus；Then the musculus cutaneus that will be pressed enters opens crisp operation；
(5) note filling, shaping：Fillings yolk, grains of sand filling and symphoricarpus ma skin are wrapped into the musculus cutaneus after shortcake is opened successively from inside to outside
It is interior, and shaping obtains cake；It is 1 that the musculus cutaneus after shortcake is opened in the cake with the weight ratio of fillings：1；
(6) brush egg liquid：Egg liquid is uniformly brushed in the cake face of the cake of forming with brush, after being stored at room temperature 5min, then will
Egg liquid is uniformly brushed on the cake face of cake, and a little Semen sesami nigrum is sprinkled on cake face, standby；
(7) toast, cool down：The cake of swiped through egg liquid is put into the oven for baking 25min that temperature is 280 DEG C, shortcake is obtained
Cake, then the crisp short cakes with sesame that will be baked takes out room temperature and dries in the air to 35 DEG C, is packed, and obtains final product the EGG YOLK SHORTCAKE finished product.
Include inner packing and external packing, the inner packing is：Manually EGG YOLK SHORTCAKE is tested, by qualified yolk
Shortcake is positioned in the collet of holder, and covers lid, is wrapped inside dress；The external packing is：With coder in outer packaging bag
On stamp the date of manufacture, the good EGG YOLK SHORTCAKE of inner packing is fitted into outer packaging bag, and with sealing machine seal, refill case storage
.
The rotating speed of the present embodiment meaning stirring at low speed is 120r/min；The rotating speed of high-speed stirred is 300r/min.This implementation
Water used by example is frozen water that temperature is 10 DEG C.
Embodiment 7
Other processes of the present embodiment are consistent with embodiment 1, and difference is：
Present invention also offers a kind of preparation method of EGG YOLK SHORTCAKE, comprise the following steps：
(1) raw material is weighed：Raw material is weighed according to aforementioned proportion, it is standby；
(2) prepared by dough：Food additives are dissolved in the water, after stirring, mixed liquor is obtained；Then by mixed liquor
Weight 1/3, butter and white granulated sugar be put into dough batch, Strong flour is added after stirring at low speed 1min, after stirring at low speed 3min
Self- raising flour is put into, adds remaining mixed liquor, high-speed stirred 30min to shut down after continuing stirring at low speed 1min, obtain dough standby
With；Dough now should be：Hand makes dough, and gloss moistening is tack-free, and both hands membrane, film is translucent, thin flexible, during film rupture,
Breach is not sharp；
(3) bag butter：Above-mentioned dough is cut into fritter, musculus cutaneus is rolled into, then butter is placed in musculus cutaneus, musculus cutaneus is on four sides
Doubling, by butter bag in musculus cutaneus；Width x length=30 of musculus cutaneus × 30cm, spread out butter width x length=15 in musculus cutaneus ×
15cm；
(4) pressure surface, open shortcake：The above-mentioned musculus cutaneus for being surrounded by butter is carried out into pressure surface with oodle maker, and shortcake is opened with cake machine to roll
It is standby；
Pressure surface is concretely comprised the following steps：
A musculus cutaneus that () will wrap butter closes up upward, lies on one side port of oodle maker；The oodle maker of use is purchased from
Beijing Fu Ruiwei baking devices Co., Ltd, model 520C；
B () is started shooting, successively with pressure 39cm → 20cm → 10cm → 5cm pressure surfaces, shut down；
C musculus cutaneus that () will press through or so by 4 equal portions doublings, placed after doubling, and pressure 39cm is used successively by 90 ° of rotations clockwise
→ 15cm → 9cm → 3cm is pressed through, and is shut down；
D () will press 2 equal portions doublings inside and outside musculus cutaneus；Then the musculus cutaneus that will be pressed enters opens crisp operation；
(5) note filling, shaping：Fillings yolk, grains of sand filling and symphoricarpus ma skin are wrapped into the musculus cutaneus after shortcake is opened successively from inside to outside
It is interior, and shaping obtains cake；It is 1 that the musculus cutaneus after shortcake is opened in the cake with the weight ratio of fillings：3；
(6) brush egg liquid：Egg liquid is uniformly brushed in the cake face of the cake of forming with brush, after being stored at room temperature 12min, then will
Egg liquid is uniformly brushed on the cake face of cake, and a little Semen sesami nigrum is sprinkled on cake face, standby；
(7) toast, cool down：The cake of swiped through egg liquid is put into the oven for baking 18min that temperature is 320 DEG C, shortcake is obtained
Cake, then the crisp short cakes with sesame that will be baked takes out room temperature and dries in the air to 40 DEG C, is packed, and obtains final product the EGG YOLK SHORTCAKE finished product.
Include inner packing and external packing, the inner packing is：Manually EGG YOLK SHORTCAKE is tested, by qualified yolk
Shortcake is positioned in the collet of holder, and covers lid, is wrapped inside dress；The external packing is：With coder in outer packaging bag
On stamp the date of manufacture, the good EGG YOLK SHORTCAKE of inner packing is fitted into outer packaging bag, and with sealing machine seal, refill case storage
.
The rotating speed of the present embodiment meaning stirring at low speed is 120r/min；The rotating speed of high-speed stirred is 300r/min.
EGG YOLK SHORTCAKE obtained in the present embodiment, exodermis is compact and crisp, and fillings is not tender sweet, is not had when edible a large amount of
Grease and disintegrating slag are sticked on finger；And the yolk crisp short cakes with sesame bought on the market point partly or when edible has a large amount of greases and disintegrating slag is viscous
It is attached, eat very inconvenient.
By EGG YOLK SHORTCAKE obtained in embodiment of the present invention 1-7, sample 1-7 is classified as successively, and carries out Quality Detection respectively, as a result
As shown in table 1.
As seen from the above table, EGG YOLK SHORTCAKE of the invention contains well-bedded multilayer fillings, and exodermis is compact and crisp, fillings
Tender not sweet, crisp short cakes with sesame taste enriches, and new style, EGG YOLK SHORTCAKE quality is easy to be consistent, with good market prospects.
The above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, under the premise without departing from the principles of the invention, some improvements and modifications can also be made, these improvements and modifications also should
It is considered as protection scope of the present invention.
Claims (9)
1. a kind of EGG YOLK SHORTCAKE, it is characterised in that：Raw material including following weight portion is made：Strong flour 10-40 parts, Self- raising flour
5-25 parts, butter 8-20 parts, white granulated sugar 2-10 parts, butter 20-50 parts, fillings 45-150 parts, food additives 0.01-0.04 parts
And water 1-10 parts.
2. EGG YOLK SHORTCAKE according to claim 1, it is characterised in that：Raw material including following weight portion is made：Strong flour
15-25 parts, Self- raising flour 8-15 parts, butter 10-20 parts, white granulated sugar 2-10 parts, butter 20-50 parts, fillings 55-120 parts, food
Additive 0.02-0.03 parts and water 3-8 parts.
3. EGG YOLK SHORTCAKE according to claim 1, it is characterised in that：The preparation method of the butter is：
(1) by weight it is 1 by butter and Self- raising flour：1-3 carries out weighing, standby；
(2) butter that will first weigh is put into dough batch stirring at low speed 10-50s, then adds the Self- raising flour for weighing in batches,
Stirring at low speed 1-5min；
(3) by after Self- raising flour addition completely, high-speed stirred 2-5min shuts down, and obtains the butter.
4. EGG YOLK SHORTCAKE according to claim 1, it is characterised in that：The fillings includes yolk, grains of sand filling and symphoricarpus ma's skin.
5. EGG YOLK SHORTCAKE according to claim 4, it is characterised in that：The grains of sand filling be red bean paste, green bean paste, sesame it is husky and
Fruit sand in one or more.
6. the preparation method of the EGG YOLK SHORTCAKE according to any one of claim 1 to 5, it is characterised in that：Comprise the following steps：
(1) raw material is weighed：Raw material is weighed according to aforementioned proportion, it is standby；
(2) prepared by dough：Food additives are dissolved in the water, after stirring, mixed liquor is obtained；Then by mixed liquor weight
1/3-1/2, butter and white granulated sugar be put into dough batch, Strong flour, stirring at low speed 1- are added after stirring at low speed 1-3min
Self- raising flour is put into after 3min, adds remaining mixed liquor, high-speed stirred 20-30min to stop after continuing stirring at low speed 1-5min
Machine, obtains dough standby；
(3) bag butter：Above-mentioned dough is cut into fritter, musculus cutaneus is rolled into, then butter is placed in musculus cutaneus, musculus cutaneus four is faced
Folding, by butter bag in musculus cutaneus；
(4) pressure surface, open shortcake：The above-mentioned musculus cutaneus for being surrounded by butter is carried out into pressure surface with oodle maker, and crisp rolled for future use is opened with cake machine；
(5) note filling, shaping：By fillings bag in the musculus cutaneus after shortcake is opened, and shaping obtains cake；The face after shortcake is opened in the cake
Skin is 1 with the weight ratio of fillings：1-3；
(6) brush egg liquid：Egg liquid is uniformly brushed in the cake face of the cake of forming with brush, after being stored at room temperature 5-12min, then by egg
Liquid is uniformly brushed on the cake face of cake, standby；
(7) toast, cool down：The cake of swiped through egg liquid is put into the oven for baking 18-25min that temperature is 280-320 DEG C, is obtained
Crisp short cakes with sesame, then the crisp short cakes with sesame that will be baked takes out room temperature and dries in the air to 35-40 DEG C, is packed, and obtains final product the EGG YOLK SHORTCAKE finished product.
7. the preparation method of EGG YOLK SHORTCAKE according to claim 6, it is characterised in that：It is described to include inner packing and outsourcing
Fill, the inner packing is：Manually EGG YOLK SHORTCAKE is tested, qualified EGG YOLK SHORTCAKE is positioned in the collet of holder, and covered
Upper lid, is wrapped inside dress；The external packing is：The date of manufacture is stamped on outer packaging bag with coder, by inner packing
Good EGG YOLK SHORTCAKE is fitted into outer packaging bag, and is sealed with sealing machine, refills case storage.
8. the preparation method of EGG YOLK SHORTCAKE according to claim 6, it is characterised in that：In step (5), the note filling is by filling
Material yolk, grains of sand filling and symphoricarpus ma skin are wrapped in the musculus cutaneus after shortcake is opened successively from inside to outside.
9. the preparation method of EGG YOLK SHORTCAKE according to claim 6, it is characterised in that：The rotating speed of the stirring at low speed is 90-
120r/min；The rotating speed of the high-speed stirred is：210-300r/min.
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| CN115918703A (en) * | 2022-09-29 | 2023-04-07 | 海南品香园食品有限公司 | Golden coconut cake |
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