CN107006562A - A kind of Crispy Durian Cake and preparation method thereof - Google Patents
A kind of Crispy Durian Cake and preparation method thereof Download PDFInfo
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- CN107006562A CN107006562A CN201710289610.1A CN201710289610A CN107006562A CN 107006562 A CN107006562 A CN 107006562A CN 201710289610 A CN201710289610 A CN 201710289610A CN 107006562 A CN107006562 A CN 107006562A
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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
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/02—Ready-for-oven doughs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
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Abstract
The invention discloses a kind of Crispy Durian Cake, the Crispy Durian Cake is made up of the raw material of following parts by weight：2~10 parts of 25~50 parts of Strong flour, 8~30 parts of Self- raising flour, 8~20 parts of butter, 3~8 parts of white granulated sugar, 15~36 parts of butter, 80~160 parts of fillings, 0.01~0.04 part of food additives and water, the fillings is by durian meat, grains of sand filling, cornstarch and symphoricarpus ma Pi Zucheng, present invention also offers a kind of preparation method of Crispy Durian Cake, technological process is mainly：Weigh raw material-fillings preparation-dough preparation-bag butter-pressure surface, open shortcake-note filling, shaping-brush egg liquid-baking, cooling-packaging.The raw material of the present invention is simple and easy to get, and the Crispy Durian Cake prepared 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 is alleviated working strength, improves production efficiency, made Crispy Durian Cake quality be easy to be consistent using semi-mechanization production simultaneously.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of Crispy Durian Cake and preparation method thereof.
Background technology
Durian nutritive value is high, and yellowish pink yellowish, sticky succulence is a kind of fruit of great economic value, nutritious,
It contains multivitamin, the laudatory title with " king of fruit ", durian attribute heat, and can invigorate blood circulation cold dispelling, alleviate dysmenorrhoea, with strong
The effects such as spleen tonifying Qi, tonifying kidney and strengthening yang, warm body, it can also improve, and belly is cold and cool, promote body temperature to rise, and is cold constitution person
Preferable tonic.However, durian, which is not as other fruit, various tastes, polytype, as the improvement of people's living standards,
The durian of single taste can not meet taste and species multiple demands of the present people to fruit.Yet with the one of durian
A little special odors by many consumers without being received, only EGG YOLK SHORTCAKE (also referred to as yolk crisp short cakes with sesame) sale in the market, not yet
The Crispy Durian Cake for occurring being made of durian is produced and sold, and EGG YOLK SHORTCAKE on the market is not only nutritious, and mouth
Taste is relatively simple, its surface many greases of sauce, disintegrating slag, and the grease and disintegrating slag on surface can be adhered on finger when taking it edible, eat compared with
For inconvenience, it is not easy to welcome by consumer, during breaking point, internal fillings is easily overflowed or come off, so as to produce food
The problem of with inconvenience and difficult cleaning；And prior art is taken by the cake portion of supermarket or carries out full hand by fixed point pastry paving
The work processing supply of material, raw material is complicated, working strength is big, efficiency is low, finished product quality is difficult to be consistent.
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, tasty, food
Convenient Crispy Durian Cake is used, it uses semi-mechanization small lot to produce, 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：
According to an aspect of the present invention there is provided a kind of Crispy Durian Cake, it is made up of the raw material of following parts by weight：Strong flour 25~
50 parts, 8~30 parts of Self- raising flour, 8~20 parts of butter, 3~8 parts of white granulated sugar, 15~36 parts of butter, 80~160 parts of fillings, food
2~10 parts of 0.01~0.04 part of additive and water, the fillings by durian meat, grains of sand filling, cornstarch and symphoricarpus ma Pi Zucheng,
The durian meat, grains of sand filling, the weight ratio of cornstarch and symphoricarpus ma's skin are：(8~12):(4~6):(1~4):(1~3).
It is preferred that, the Crispy Durian Cake is made up of the raw material of following parts by weight：40 parts of the Strong flour, Self- raising flour 16
Part, 14 parts of butter, 6 parts of white granulated sugar, 30 parts of butter, 120 parts of fillings, 0.03 part of food additives and 6 parts of water, the fillings is by pomegranate
Lotus-seed kernel, grains of sand filling, cornstarch and symphoricarpus ma Pi Zucheng, the durian meat, grains of sand filling, the weight of cornstarch and symphoricarpus ma's skin
Than for 10:5:3:2.
It is preferred that, the butter is made up of butter with Self- raising flour, and the preparation method of the butter is：First, by butter
It is 1 by weight with Self- raising flour:(1~3) weighing is carried out, it is standby；Secondly, the butter weighed is put into dough batch stirring
10s~50s, then the Self- raising flour weighed is added in batches, stir 1min~5min；Finally, Self- raising flour is added complete
Enter scanning frequency stirring 2min~5min again afterwards, shut down, obtain the butter.
It is preferred that, the grains of sand filling is the red bean grains of sand, the mung bean grains of sand, the sesame grains of sand and one kind or several in the walnut grains of sand
Kind.
According to another aspect of the present invention there is provided a kind of preparation method of Crispy Durian Cake, comprise the following steps：
(1) raw material is weighed：Weighed according to aforementioned proportion：Strong flour, Self- raising flour, butter, white granulated sugar, butter, fillings,
Food additives and water, the fillings are standby by durian meat, grains of sand filling, cornstarch and symphoricarpus ma Pi Zucheng；
(2) prepared by fillings：Take fresh durian meat to be uniformly mixed with cornstarch first, place into refrigerating chamber
Taken out after row cold air drying 1h~3h, obtain the durian mixture of cold air drying；Secondly 20min~35min is placed at normal temperatures
Afterwards, small of the spherical durian mixture for the durian mixture of cold air drying being fabricated to a diameter of 24mm~32mm sizes respectively
Body；Again, grains of sand filling is squeezed on the small individual surface of spherical durian mixture and shaping is uniform, finally, then will with symphoricarpus ma skin
Grains of sand filling is fully wrapped around and shaping is uniform, and fillings needed for being made is standby；In the present invention by fresh durian meat and cornstarch
Carry out that during cold wind drying unnecessary moisture can be sloughed after mixing, durian is easier to be molded and is preserved, while can also remove
Unnecessary peculiar smell in durian, improves the palatability of durian, and remains the original nutritional ingredient of durian and mouthfeel again, makes
Nutrition is preserved to greatest extent in raw material, while more convenient make, durian is kept original in preparation process
In shape and color, preparation process, any chemical addition agent such as pigment, essence, spices, preservative is not added with, food is saved
Original quality, advantageously ensure that food security；
(3) prepared by dough：Food additives are dissolved in the water, after stirring, mixed liquor are obtained；Then by mixed liquor
Weight 1/3~1/2, butter and white granulated sugar be put into dough batch, add Strong flour, low speed after stirring at low speed 3min~5min
Self- raising flour is put into after stirring 3min~5min, remaining mixed liquor, high-speed stirring are added after continuing stirring at low speed 1min~3min
15min~25min is mixed, shuts down, obtains dough standby；
(4) bag butter：Above-mentioned dough is cut into fritter, musculus cutaneus is rolled into, then butter is placed in musculus cutaneus, musculus cutaneus four sides
Doubling, by butter bag in musculus cutaneus；
(5) pressure surface, open shortcake：The above-mentioned musculus cutaneus for being surrounded by butter is subjected to pressure surface with oodle maker, and shortcake is opened with cake machine rolling
It is standby；
In the present invention, the pressure surface is concretely comprised the following steps：First the musculus cutaneus for wrapping butter is closed up upward, pressure surface is lain in
On one side port of machine；The oodle maker of use is purchased from Beijing Fu Ruiwei baking devices Co., Ltd, model 520C；Secondly, open
Oodle maker is opened, successively with pressure 39cm → 20cm → 10cm → 5cm → 1cm pressure surfaces, is shut down；Again, by musculus cutaneus pressed through or so
By 4 equal portions doublings, 90 ° of rotations clockwise are placed after doubling, are pressed through successively with pressure 39cm → 15cm → 9cm → 3cm → 1cm,
Shut down；Finally 2 equal portions doublings will be pressed inside and outside musculus cutaneus；Then the musculus cutaneus pressed is entered and opens crisp process；
(6) faric, shaping：By fillings bag in the musculus cutaneus after opening shortcake, and shaping obtains crisp body；Opened in the crisp body after shortcake
Musculus cutaneus and fillings weight ratio be 1:2~5；The faric fillings to be prepared by step (2) carries out foreskin shaping, obtains institute
Crisp body is stated to be made up of musculus cutaneus layer and fillings layer,
(7) brush egg liquid：Egg liquid is uniformly brushed on the surface of the crisp body of forming with brush, 8min~15min is stored at room temperature
Afterwards, then by egg liquid uniformly brush on the surface of crisp body, it is standby；
(8) toast, cool down：The crisp body of swiped through egg liquid is put into the oven for baking 20min that temperature is 300 DEG C~380 DEG C
Taken out after~30min, dry in the air to 25 DEG C~30 DEG C, packed in room temperature, produce the Crispy Durian Cake finished product.
It is preferred that, described to include inner packing and outer packing, the inner packing is：Manually Crispy Durian Cake is tested,
Qualified Crispy Durian Cake is positioned in the collet of holder, and covers lid, dress is wrapped inside；The outer packing is：Use stamp
Machine stamps the date of manufacture on outer packaging bag, and the good Crispy Durian Cake of inner packing is fitted into outer packaging bag, and is sealed with sealing machine
Mouthful, refill case storage.
It is preferred that, the rotating speed of the stirring at low speed is 100r/min~150r/min；The rotating speed of the high-speed stirred is
300r/min~380r/min.
It is preferred that, the temperature of cold air drying is 0 DEG C~6 DEG C, and wind speed is 1.5m/s~3m/s, and humidity is not more than 30%.
In summary, by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
(1) Crispy Durian Cake 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 Crispy Durian Cake crispy in taste prepared is pure, fragrant and oiliness；Meanwhile, Crispy Durian Cake of the invention contains
Well-bedded multilayer fillings, fillings is difficult leakage, and is easy to preservation and is unlikely to deteriorate, and exodermis is compact and crisp, Crispy Durian Cake
Entrance crisp-fried is tasty, tender not sweet, the nutritious, special taste of fillings, and makes simple, inexpensive, Crispy Durian Cake it is interior
External structure is reasonable in design, new style, good appearance, does not have a large amount of greases when edible and disintegrating slag is sticked on finger, easily by
Consumers welcomed.
(2) present invention is alleviated working strength, is improved production efficiency using semi-mechanization production；Preparation process is strict
Control mixing speed, faric shaping weight, baking temperature time, pack pattern etc., the profile variation of the Crispy Durian Cake after baking
It is smaller, and durian, grains of sand filling, symphoricarpus ma skin and exodermis close adhesion in fillings, fillings is not leaked outside, break timesharing not
It is easily scaling-off, shape of product is kept well, the quality of Crispy Durian Cake can be made to be easy to be consistent, and is suitable for middle-size and small-size food enterprise
Carry out small lot and produce the supply of material in time.
(3) present invention carries out cold wind dewatered drying, prevents the breeding of microorganism, advantageously ensures that food security；The opposing party
Face, makes nutrition in raw material preserve to greatest extent, while preferably maintaining the original quality of Crispy Durian Cake, on the other hand more
The just making of square Crispy Durian Cake, makes durian keep original shape and color, preparation-obtained Crispy Durian Cake filling in preparation process
Material is difficult leakage.
Embodiment
For the objects, technical solutions and advantages of the present invention are more clearly understood, preferred embodiment is enumerated below, to this hair
It is bright to be further described.However, it is necessary to which many details listed in explanation, specification are used for the purpose of making reader to this
The one or more aspects of invention have a thorough explanation, can also realize the present invention's even without these specific details
These aspects.
The present invention is raw materials used can be bought on the market.Wherein：Signified symphoricarpus ma's skin of the invention, also known as snow fawn ma
Skin, can buy in market, and it is mainly prepared from after the mixing of the raw materials such as glutinous rice flour, corn flour, 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, food additives, dextrose-delta-lactone, citric acid, microcrystalline cellulose.
Embodiment 1
A kind of Crispy Durian Cake of the embodiment, including the raw material of following parts by weight are made：Strong flour 50kg, Self- raising flour
8kg, butter 8kg, white granulated sugar 3kg, butter 15kg, fillings 80kg, food additives 0.01kg and water 2kg, the fillings is by pomegranate
Lotus-seed kernel, grains of sand filling, cornstarch and symphoricarpus ma Pi Zucheng, the durian meat, grains of sand filling, the weight of cornstarch and symphoricarpus ma's skin
Than for 8:4:1:1.
The preparation method of the butter is：First, it is 1 by weight by butter and Self- raising flour:1 carries out weighing, that is, claims
Butter 7.5kg, Self- raising flour 7.5kg are taken, it is standby, it is standby；Secondly, the butter weighed is put into dough batch stirring 30s, stirring
Speed be 120r/min, then the Self- raising flour stirring 1min that addition has been weighed in batches, the speed of stirring is 120r/min；Most
Afterwards, continue to stir 2min after Self- raising flour is added completely, the speed of stirring is 320r/min, shuts down, obtains the butter.
This embodiment offers a kind of preparation method of Crispy Durian Cake, comprise the following steps：
(1) raw material is weighed：Weigh Strong flour 50kg, Self- raising flour 8kg, butter 8kg, white granulated sugar by weight respectively
3kg, butter 15kg, fillings 80kg, food additives 0.01kg and water 2kg, the fillings are formed sediment by durian meat, grains of sand filling, corn
Powder and symphoricarpus ma Pi Zucheng, the durian meat, grains of sand filling, the weight ratio of cornstarch and symphoricarpus ma's skin are 8:4:1:1, it is standby；
(2) prepared by fillings：Take fresh durian meat to be uniformly mixed with cornstarch first, place into refrigerating chamber
Taken out after row cold air drying 1h, obtain the durian mixture of cold air drying；Secondly place at normal temperatures after 20min, by cold air drying
Dry durian mixture is fabricated to the spherical small individual of durian mixture of a diameter of 24mm sizes respectively；Again, in spherical durian
The thick grains of sand fillings of 2mm are squeezed on the small individual surface of mixture and shaping is uniform, finally, then with the symphoricarpus ma skin after 2mm by the grains of sand
Filling is fully wrapped around and shaping is uniform, and fillings needed for being made is standby；In this embodiment, the temperature of cold air drying is 0 DEG C, wind speed
For 1.5m/s, humidity is 30%；
(3) prepared by dough：Food additives are dissolved in the water, after stirring, mixed liquor are obtained；Then by mixed liquor
Weight 1/2, butter and white granulated sugar be put into dough batch, added after stirring at low speed 3min after Strong flour, stirring at low speed 3min
Self- raising flour is put into, continues to add remaining mixed liquor after stirring at low speed 1min, high-speed stirred 25min shuts down, obtains 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, when film ruptures,
Breach is not sharp；
(4) bag butter：Above-mentioned dough is cut into fritter, musculus cutaneus is rolled into, then butter is placed in musculus cutaneus, musculus cutaneus four sides
Doubling, by butter bag in musculus cutaneus；Width x length=25 of musculus cutaneus × 25cm, spread out butter width x length=15 in musculus cutaneus ×
15cm；
(5) pressure surface, open shortcake：The above-mentioned musculus cutaneus for being surrounded by butter is subjected to pressure surface with oodle maker, and shortcake is opened with cake machine rolling
It is standby, skin width 15cm before stretching turnup；
(6) faric, shaping：By fillings bag in the musculus cutaneus after opening shortcake, and shaping obtains crisp body；Opened in the crisp body after shortcake
Musculus cutaneus and fillings weight ratio be 1:2；
(7) brush egg liquid：Egg liquid is uniformly brushed on the surface of the crisp body of forming with brush, is stored at room temperature after 8min, then will
Egg liquid is uniformly brushed on the surface of crisp body, standby；
(8) toast, cool down：The crisp body of swiped through egg liquid is put into the oven for baking 20min that temperature is 300 DEG C, it is rear to take out,
Dry in the air to 25 DEG C, packed in room temperature, produce the Crispy Durian Cake finished product.
The packaging of the embodiment includes inner packing and outer packing, and the inner packing is：Manually Crispy Durian Cake is tested, will
Qualified Crispy Durian Cake is positioned in the collet of holder, and covers lid, and dress is wrapped inside；The outer packing is：Use coder
The date of manufacture is stamped on outer packaging bag, the good Crispy Durian Cake of inner packing is fitted into outer packaging bag, and is sealed with sealing machine,
Refill case storage；The rotating speed of the present embodiment meaning stirring at low speed is 100r/min；The rotating speed of high-speed stirred is 300r/min.
Water used in the present embodiment is the frozen water that temperature is 10 DEG C；Because butter can soften at 28 DEG C, after being mixed using frozen water with butter
Carry out and face, 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 gloss and moisten tack-free dough.
Embodiment 2
A kind of Crispy Durian Cake of the embodiment, including the raw material of following parts by weight are made：Strong flour 25kg, Self- raising flour
30kg, butter 20kg, white granulated sugar 8kg, butter 36kg, fillings 160kg, food additives 0.04kg and water 10kg；The fillings
By durian meat, grains of sand filling, cornstarch and symphoricarpus ma Pi Zucheng, the durian meat, grains of sand filling, cornstarch and symphoricarpus ma's skin
Weight ratio is：12:6:4:3.
The preparation method of the butter is：First, it is 1 by weight by butter and Self- raising flour:3 carry out weighing, that is, claim
Butter 9kg, Self- raising flour 27kg are taken, it is standby, it is standby；Secondly, the butter weighed is put into dough batch stirring 50s, stirring
Speed is 120r/min, then the Self- raising flour stirring 5min that addition has been weighed in batches, and the speed of stirring is 100r/min；Most
Afterwards, continue to stir 5min after Self- raising flour is added completely, the speed of stirring is shut down for 300r/min, obtains the butter.
This embodiment offers a kind of preparation method of Crispy Durian Cake, comprise the following steps：
(1) raw material is weighed：Weigh Strong flour 25kg, Self- raising flour 30kg, butter 20kg, white granulated sugar respectively by weight
8kg, butter 36kg, fillings 160kg, food additives 0.04kg and water 10kg；The fillings is by durian meat, grains of sand filling, corn
Starch and symphoricarpus ma Pi Zucheng, the durian meat, grains of sand filling, the weight ratio of cornstarch and symphoricarpus ma's skin are：12:6:4:3；
(2) prepared by fillings：Take fresh durian meat to be uniformly mixed with cornstarch first, place into refrigerating chamber
Taken out after row cold air drying 3h, obtain the durian mixture of cold air drying；Secondly after placing at normal temperatures in 35min, by cold wind
Dry durian mixture is fabricated to the spherical small individual of durian mixture of a diameter of 32mm sizes respectively；Again, in spherical pomegranate
The thick grains of sand fillings of 5mm are squeezed on the small individual surface of lotus mixture and shaping is uniform, finally, then with symphoricarpus ma skin thick 4mm by sand
Grain filling is fully wrapped around and shaping is uniform, and fillings needed for being made is standby；In this embodiment, the temperature of cold air drying is 6 DEG C, wind
Speed is 3.0m/s, and humidity is 20%；
(3) prepared by dough：Food additives are dissolved in the water, after stirring, mixed liquor are obtained；Then by mixed liquor
Weight 1/3, butter and white granulated sugar be put into dough batch, added after stirring at low speed 5min after Strong flour, stirring at low speed 5min
Self- raising flour is put into, continues to add remaining mixed liquor after stirring at low speed 3min, high-speed stirred 15min shuts down, obtains 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, when film ruptures,
Breach is not sharp；
(4) bag butter：Above-mentioned dough is cut into fritter, musculus cutaneus is rolled into, then butter is placed in musculus cutaneus, musculus cutaneus four sides
Doubling, by butter bag in musculus cutaneus；Width x length=25 of musculus cutaneus × 25cm, spread out butter width x length=15 in musculus cutaneus ×
15cm；
(5) pressure surface, open shortcake：The above-mentioned musculus cutaneus for being surrounded by butter is subjected to pressure surface with oodle maker, and shortcake is opened with cake machine rolling
It is standby, skin width 15cm before stretching turnup；
(6) faric, shaping：By fillings bag in the musculus cutaneus after opening shortcake, and shaping obtains crisp body；Opened in the crisp body after shortcake
Musculus cutaneus and fillings weight ratio be 1:5；
(7) brush egg liquid：Egg liquid is uniformly brushed on the surface of the crisp body of forming with brush, is stored at room temperature after 15min, then will
Egg liquid is uniformly brushed on the surface of crisp body, standby；
(8) toast, cool down：The crisp body of swiped through egg liquid is put into the oven for baking 20min that temperature is 380 DEG C, it is rear to take out,
Dry in the air to 30 DEG C, packed in room temperature, produce the Crispy Durian Cake finished product.
The packaging of the embodiment includes inner packing and outer packing, and the inner packing is：Manually Crispy Durian Cake is tested, will
Qualified Crispy Durian Cake is positioned in the collet of holder, and covers lid, and dress is wrapped inside；The outer packing is：Use coder
The date of manufacture is stamped on outer packaging bag, the good Crispy Durian Cake of inner packing is fitted into outer packaging bag, and is sealed with sealing machine,
Refill case storage；The rotating speed of the present embodiment meaning stirring at low speed is 150r/min；The rotating speed of high-speed stirred is 380r/min.
Water used in the present embodiment is the frozen water that temperature is 6 DEG C；Because butter can soften at 28 DEG C, mix laggard with butter using frozen water
Row and face, the best results in low-temperature condition, if too high with the temperature in face, the quality of dough is unstable, easily causes oil
Water is separated, it is difficult to is obtained gloss and is moistened tack-free dough.
Embodiment 3
A kind of Crispy Durian Cake that the embodiment is provided, including the raw material of following parts by weight are made：Strong flour 40kg, low muscle face
Powder 20kg, butter 10kg, white granulated sugar 5kg, butter 30kg, fillings 150kg, food additives 0.03kg and water 8kg；The fillings
By durian meat, grains of sand filling, cornstarch and symphoricarpus ma Pi Zucheng, the durian meat, grains of sand filling, cornstarch and symphoricarpus ma's skin
Weight ratio is：10:5:3:2.
The preparation method of the butter is：First, it is 1 by weight by butter and Self- raising flour:2 carry out weighing, that is, claim
Butter 10kg, Self- raising flour 20kg are taken, it is standby, it is standby；Secondly, the butter weighed is put into dough batch stirring 40s, stirring
Speed is 150r/min, then the Self- raising flour stirring 3min that addition has been weighed in batches, and the speed of stirring is 150r/min；Most
Afterwards, continue to stir 3min after Self- raising flour is added completely, the speed of stirring is 380r/min, shuts down, obtains the butter.
This embodiment offers a kind of preparation method of Crispy Durian Cake, comprise the following steps：
(1) raw material is weighed：Weighed according to aforementioned proportion：Strong flour 40kg, Self- raising flour 20kg, butter 10kg, white sand
Sugared 5kg, butter 30kg, fillings 150kg, food additives 0.03kg and water 8kg；The fillings is by durian meat, grains of sand filling, corn
Starch and symphoricarpus ma Pi Zucheng, the durian meat, grains of sand filling, the weight ratio of cornstarch and symphoricarpus ma's skin are：10:5:3:2；
(2) prepared by fillings：Take fresh durian meat to be uniformly mixed with cornstarch first, place into refrigerating chamber
Taken out after row cold air drying 2.5h, obtain the durian mixture of cold air drying；Secondly place at normal temperatures after 30min, by cold wind
Dry durian mixture is fabricated to the spherical small individual of durian mixture of a diameter of 28mm sizes respectively；Again, in spherical pomegranate
The thick grains of sand fillings of 3mm are squeezed on the small individual surface of lotus mixture and shaping is uniform, finally, then with the symphoricarpus ma skin after 3mm by sand
Grain filling is fully wrapped around and shaping is uniform, and fillings needed for being made is standby；
(3) prepared by dough：Food additives are dissolved in the water, after stirring, mixed liquor are obtained；Then by mixed liquor
Weight 2/5, butter and white granulated sugar be put into dough batch, added after stirring at low speed 4min after Strong flour, stirring at low speed 4min
Self- raising flour is put into, continues to add remaining mixed liquor after stirring at low speed 2min, high-speed stirred 20min shuts down, obtains dough standby
With；
(4) bag butter：Above-mentioned dough is cut into fritter, musculus cutaneus is rolled into, then butter is placed in musculus cutaneus, musculus cutaneus four sides
Doubling, by butter bag in musculus cutaneus；Width x length=25 of musculus cutaneus × 25cm, spread out butter width x length=15 in musculus cutaneus ×
15cm；
(5) pressure surface, open shortcake：The above-mentioned musculus cutaneus for being surrounded by butter is subjected to pressure surface with oodle maker, and shortcake is opened with cake machine rolling
It is standby；Stretch skin width 15cm before turnup.
(6) faric, shaping：By fillings bag in the musculus cutaneus after opening shortcake, and shaping obtains crisp body；Opened in the crisp body after shortcake
Musculus cutaneus and fillings weight ratio be 1:3；
(7) brush egg liquid：Egg liquid is uniformly brushed on the surface of the crisp body of forming with brush, is stored at room temperature after 12min, then will
Egg liquid is uniformly brushed on the surface of crisp body, standby；
(8) toast, cool down：Taken out after the crisp body of swiped through egg liquid is put into the oven for baking 25min that temperature is 350 DEG C,
Dry in the air to 25 DEG C~30 DEG C, packed in room temperature, produce the Crispy Durian Cake finished product.
The packaging of the embodiment includes inner packing and outer packing, and the inner packing is：Manually Crispy Durian Cake is tested, will
Qualified Crispy Durian Cake is positioned in the collet of holder, and covers lid, and dress is wrapped inside；The outer packing is：Use coder
The date of manufacture is stamped on outer packaging bag, the good Crispy Durian Cake of inner packing is fitted into outer packaging bag, and is sealed with sealing machine,
Refill case storage.
The rotating speed of the present embodiment meaning stirring at low speed is 130r/min；The rotating speed of high-speed stirred is 360r/min.This implementation
Water used in example is the frozen water that temperature is 8 DEG C；Because butter can soften at 28 DEG C, after being mixed using frozen water with butter carry out and
Face, the best results in low-temperature condition, if too high with the temperature in face, the quality of dough is unstable, easily causes profit point
From, it is difficult to obtain gloss and moisten tack-free dough；The exodermis of the preparation-obtained Crispy Durian Cake of the present invention is compact and crisp, filling
Material is not tender sweet, does not have a large amount of greases when edible and disintegrating slag is sticked on finger；And the durian crisp short cakes with sesame point bought on the market
A large amount of greases and disintegrating slag adhesion are had when half or edible, are eaten very inconvenient.
By the final obtained Crispy Durian Cakes of 1-3 of the embodiment of the present invention, sample 1-3 is classified as successively, and carries out Quality Detection respectively,
As a result it is as shown in table 1.
| Product | Sample 1 | Sample 2 | Sample 3 |
| Crisp short cakes with sesame net content (g) | 56.0 | 57.0 | 55.6 |
| Crisp skin thickness (mm) | 3 | 5 | 4 |
| Crisp skin weight (g) | 19 | 18.5 | 19.6 |
| Symphoricarpus ma skin thickness (mm) | 1.8 | 3.4 | 2.7 |
| Symphoricarpus ma's tare weight amount (g) | 7.5 | 9.4 | 8.3 |
| Sand grains filling thickness (mm) | 3 | 3 | 3 |
| Durian filling diameter (mm) | 22 | 28 | 25 |
| Yolk filling weight (g) | 10 | 9.8 | 11.2 |
As seen from the above table, Crispy Durian Cake of the invention contains well-bedded multilayer fillings, and exodermis is compact and crisp, fillings
In symphoricarpus ma skin exodermis, durian, grains of sand filling are closely sticky in together, after high-temperature baking, fillings is unlikely to deform
With can leak outside, preparation-obtained Crispy Durian Cake break timesharing will not it is scaling-off, hand will not be adhered on finger, fillings is tender sweetless
Greasy, prepared durian crisp short cakes with sesame taste enriches, and new style, Crispy Durian Cake quality is easy to be consistent, before good market
Scape.
Described 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 (8)
1. a kind of Crispy Durian Cake, it is characterised in that：The Crispy Durian Cake is made up of the raw material of following parts by weight：Strong flour 25~50
Part, 8~30 parts of Self- raising flour, 8~20 parts of butter, 3~8 parts of white granulated sugar, 15~36 parts of butter, 80~160 parts of fillings, food additive
Plus 2~10 parts of 0.01~0.04 part of agent and water, the fillings is by durian meat, grains of sand filling, cornstarch and symphoricarpus ma Pi Zucheng, institute
The weight ratio for stating durian meat, grains of sand filling, cornstarch and symphoricarpus ma's skin is：(8~12):(4~6):(1~4):(1~3).
2. a kind of Crispy Durian Cake according to claim 1, it is characterised in that：The Crispy Durian Cake by following parts by weight raw material system
Into：40 parts of the Strong flour, 16 parts of Self- raising flour, 14 parts of butter, 6 parts of white granulated sugar, 30 parts of butter, 120 parts of fillings, food additive
Plus 6 parts of 0.03 part of agent and water, the fillings by durian meat, grains of sand filling, cornstarch and symphoricarpus ma Pi Zucheng, the durian meat,
The weight ratio of grains of sand filling, cornstarch and symphoricarpus ma's skin is 10:5:3:2.
3. a kind of Crispy Durian Cake according to claim 1 or 2, it is characterised in that：The butter is by butter and Self- raising flour group
Into the preparation method of the butter is：First, it is 1 by weight by butter and Self- raising flour:(1~3) weighing is carried out, it is standby；
Secondly, the butter weighed is put into dough batch stirring 10s~50s, then adds the Self- raising flour weighed, stirring in batches
1min~5min；Finally, enter scanning frequency stirring 2min~5min after Self- raising flour is added completely again, shut down, obtain the shortcake
Oil.
4. a kind of Crispy Durian Cake according to claim 4, it is characterised in that：The grains of sand filling be the red bean grains of sand, the mung bean grains of sand,
One or more in the sesame grains of sand and the walnut grains of sand.
5. a kind of preparation method of Crispy Durian Cake, it is characterised in that：Comprise the following steps：
(1) raw material is weighed：Proportionally weigh following raw material：Strong flour, Self- raising flour, butter, white granulated sugar, butter, fillings,
Food additives and water, the fillings are standby by durian meat, grains of sand filling, cornstarch and symphoricarpus ma Pi Zucheng；
(2) prepared by fillings：Take fresh durian meat to be uniformly mixed with cornstarch first, place into progress in refrigerating chamber cold
Air-dry and taken out after dry 1h~3h, obtain the durian mixture of cold air drying；Secondly place at normal temperatures after 20min~35min, will
The durian mixture of cold air drying is fabricated to the spherical small individual of durian mixture of a diameter of 24mm~32mm sizes respectively；Again
Secondary, it is uniform to squeeze into grains of sand filling and shaping on the small individual surface of spherical durian mixture, finally, then with symphoricarpus ma skin by grains of sand filling
Fully wrapped around and shaping is uniform, fillings needed for being made, standby；
(3) prepared by dough：Food additives are dissolved in the water, after stirring, mixed liquor are obtained；Then by mixed liquor weight
1/3~1/2, butter and white granulated sugar be put into dough batch, add Strong flour, stirring at low speed after stirring at low speed 3min~5min
Self- raising flour is put into after 3min~5min, remaining mixed liquor, high-speed stirred are added after continuing stirring at low speed 1min~3min
15min~25min, shuts down, obtains dough standby；
(4) 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；
(5) pressure surface, open shortcake：The above-mentioned musculus cutaneus for being surrounded by butter is subjected to pressure surface with oodle maker, and opens with cake machine crisp rolled for future use；
(6) faric, shaping：By fillings bag in the musculus cutaneus after opening shortcake, and shaping obtains crisp body；The face after shortcake is opened in the crisp body
The weight ratio of skin and fillings is 1:2~5；
(7) brush egg liquid：Egg liquid is uniformly brushed on the surface of the crisp body of forming with brush, is stored at room temperature after 8min~15min, then
Egg liquid is uniformly brushed on the surface of crisp body, it is standby；
(8) toast, cool down：By the crisp body of swiped through egg liquid be put into temperature be 300 DEG C~350 DEG C oven for baking 20min~
Taken out after 30min, dry in the air to 25 DEG C~30 DEG C, packed in room temperature, produce the Crispy Durian Cake finished product.
6. a kind of preparation method of Crispy Durian Cake according to claim 5, it is characterised in that：It is described include inner packing and
Outer packing, the inner packing is：Manually Crispy Durian Cake is tested, qualified Crispy Durian Cake is positioned in the collet of holder,
And lid is covered, dress is wrapped inside；The outer packing is：The date of manufacture is stamped on outer packaging bag with coder, will be interior
Packaged Crispy Durian Cake is fitted into outer packaging bag, and is sealed with sealing machine, refills case storage.
7. a kind of preparation method of Crispy Durian Cake according to claim 5, it is characterised in that：It is described low in the step (3)
The rotating speed of speed stirring is 100r/min~150r/min；The rotating speed of the high-speed stirred is 300r/min~380r/min.
8. a kind of preparation method of Crispy Durian Cake according to claim 5, it is characterised in that：In the step (2), cold air drying
Dry temperature is 0 DEG C~6 DEG C, and wind speed is 1.5m/s~3m/s, and humidity is not more than 30%.
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Cited By (5)
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| CN107581227A (en) * | 2017-10-16 | 2018-01-16 | 海南春光食品有限公司 | A kind of Crispy Durian Cake volume and preparation method thereof |
| CN108419815A (en) * | 2018-02-28 | 2018-08-21 | 扬州大学 | A kind of processing method of soya bean particle making side shortcake |
| CN108617730A (en) * | 2018-01-08 | 2018-10-09 | 合肥美其食食品科技有限公司 | A kind of production method of walnut shortbread |
| CN108850090A (en) * | 2018-09-05 | 2018-11-23 | 宁夏林业研究院股份有限公司 | A kind of fructus lycii Crispy Durian Cake |
| CN110810474A (en) * | 2019-11-28 | 2020-02-21 | 广州奥昆食品有限公司 | Preparation method of industrial frozen durian crisps |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107581227A (en) * | 2017-10-16 | 2018-01-16 | 海南春光食品有限公司 | A kind of Crispy Durian Cake volume and preparation method thereof |
| CN108617730A (en) * | 2018-01-08 | 2018-10-09 | 合肥美其食食品科技有限公司 | A kind of production method of walnut shortbread |
| CN108419815A (en) * | 2018-02-28 | 2018-08-21 | 扬州大学 | A kind of processing method of soya bean particle making side shortcake |
| CN108850090A (en) * | 2018-09-05 | 2018-11-23 | 宁夏林业研究院股份有限公司 | A kind of fructus lycii Crispy Durian Cake |
| CN110810474A (en) * | 2019-11-28 | 2020-02-21 | 广州奥昆食品有限公司 | Preparation method of industrial frozen durian crisps |
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Application publication date: 20170804 |