CN107232271A - A kind of puff pastry and preparation method thereof - Google Patents
A kind of puff pastry and preparation method thereof Download PDFInfo
- Publication number
- CN107232271A CN107232271A CN201710653178.XA CN201710653178A CN107232271A CN 107232271 A CN107232271 A CN 107232271A CN 201710653178 A CN201710653178 A CN 201710653178A CN 107232271 A CN107232271 A CN 107232271A
- Authority
- CN
- China
- Prior art keywords
- preparation
- baking
- coating
- dispensing
- powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
- A21D13/17—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough with coatings
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention belongs to method for making food technical field, more particularly, to a kind of puff pastry and preparation method thereof.This method comprises the following steps：Dispensing and face shortening open crisp shaping baking coating baking sterilization packaging；The crisp short cakes with sesame raw material that the dispensing is obtained is made up of the material of following weight：Flour 100, white sugar 3.2 4.5, water 43 52, face powder 14, egg 16 23, kudzuvine root starch 10 15, powder of edible fungus 8 10, vitamin E 13, phosphatidase 0 .5 3, potassium sorbate 13, methyl glycol fatty acid ester 15, bata-carotene 0.5 3, salt 8 10, butter 50 56；The step of coating is applying liquid cheese.Cheese layer can become hard at normal temperatures after packaging, and the pinecone product now profile below 45 DEG C all without changing, and still possesses the distinctive local flavor of cheese.
Description
Technical field
The invention belongs to method for making food technical field, more particularly, to a kind of puff pastry and preparation method thereof.
Background technology
Puff pastry matter is crisp, savory, is a kind of very tasty snacks snack, it is mainly by flour, white sugar and egg
It is made, its manufacture craft includes：Shortcake-shaping-baking-coating-precooling-sterilization-packaging is opened in dispensing-and face-shortening-,
The puff pastry ectonexine made by above-mentioned technique is crisp consistent, and crisp short cakes with sesame finished appearance is attractive in appearance, but traditional handicraft pair
It is chocolate in the selection of crisp short cakes with sesame coating, the need for chocolate can in most cases meet product, but works as environment temperature
When degree is increased to more than 35 DEG C, chocolate coating begins to different degrees of softening occur, and chocolate coating will be stained with packaging
On bag, the selection so for packaging bag will propose higher requirement.Its reason is analyzed, main is exactly chocolate melting in itself
Point is relatively low, when temperature is higher, it is impossible to keep the state of solid, the final surface softening for causing product, the aesthetic feeling of outward appearance also by
To destruction.
The content of the invention
The purpose of the present invention is exactly to provide a kind of delicious in order to solve above-mentioned deficiency, at a certain temperature (＜ 45
DEG C) product design is attractive in appearance consistent, profile qualification rate is high, and product ectonexine is crisp consistent, and level is strong, convenient encapsulation, thick flavor, mouth
Feel, non-greasy, unique flavor, puff pastry being of high nutritive value and preparation method thereof.
To achieve these goals, the present invention provides a kind of preparation method of puff pastry, and this method comprises the following steps：
Shortcake-shaping-baking-coating-baking-sterilization-packaging is opened in dispensing-and face-shortening-；
The crisp short cakes with sesame raw material that the dispensing is obtained is made up of the material of following weight：Flour 100, white sugar 3.2-4.5,
Water 43-52, face powder 1-4, egg 16-23, kudzuvine root starch 10-15, powder of edible fungus 8-10, vitamin E 1-3, phosphatidase 0 .5-3, sorbic acid
Potassium 1-3, methyl glycol fatty acid ester 1-5, beta carotene 0.5-3, salt 8-10, butter 50-56；
The step of coating is applying liquid cheese.
In accordance with the present invention it is preferred that, the crisp short cakes with sesame raw material that the dispensing is obtained is made up of the material of following weight：Face
Powder 100, white sugar 3.6-4.0, water 44-46, face powder 1.5-3, egg 18-20, kudzuvine root starch 11-13, powder of edible fungus 8.5-9.5, dimension life
Plain E 1.5-2.5, phosphatidase 0 .8-1.5, potassium sorbate 1.5-2.5, methyl glycol fatty acid ester 2-4, beta carotene 0.8-1.2, food
Salt 8.5-9.5, butter 52-54.
According to the present invention, normally, this method includes uniformly mixing each component in crisp short cakes with sesame raw material.
In the present invention, the dispensing-and face-shortening-open each in shortcake-shaping-baking-coating-baking-sterilization-packaging
Step operation can use the common process condition of this area.
For example, the step of described and face may include：The material of above-mentioned weight proportion is homogenously mixed together, by and face
Machine and face are uniform to bulk.
The step of shortening, includes：By butter be heated to it is consistent with dough temperature after, then butter are wrapped in above-mentioned logical
Cross in the dough that dough mixing machine and face are formed.The addition of the butter can be determined as needed.
The step for opening shortcake includes：By the dough after above-mentioned carry out shortening process by repeatedly ironed and folding, formed
The bar pie of multilayer.
The step of shaping, includes：The material of above-mentioned bar pie is cut into a section shape.
Baking for the first time is high-temperature baking, for example：It is 138-142 DEG C that the material being shaped to after section shape first is placed in into temperature
After being toasted 9-11 minutes in baking box, roasting the temperature inside the box is risen to 148-152 DEG C using 1 minute, then baking 9-11 minutes, then
Roasting the temperature inside the box is risen to 158-162 DEG C in 1 minute by recycling, and it is that extensible baking box completes baking then to toast 25-30 minutes.
Preferably, the step of coating includes：Liquid cheese high-speed discrete is first allowed to uniform, then is equably coated onto baking
Pinecone embryo surface after roasting.
Preferably, the condition of second of baking includes：Temperature is 70-80 DEG C, and the time is 10-30min.
Preferably, the method for the sterilization is ultraviolet-sterilization.For example：By the crisp short cakes with sesame after coating at low ambient temperatures, utilize
Ultraviolet lamp carries out sterilization processing.Such as 15-16 DEG C of the low temperature.
Finally, product is packed, cheese layer can become hard at normal temperatures after packaging, and pinecone product now is 45
Profile below DEG C still possesses the distinctive local flavor of cheese all without changing.
The present invention also provides the puff pastry as made from above-mentioned preparation method.
The beneficial effect that can reach of the present invention is：Dispensing is more reasonable, and taste is tastier, adds kudzuvine root starch and edible mushroom
After powder, local flavor is unique, adds each layer of dough during butter cause shortening and open shortcake and is heated evenly, is obtaining complete
After pinecone embryo, discrete good cheese is coated onto pinecone embryo surface, then pinecone embryo is toasted, epidermis is obtained hard and outer
Complete pinecone product is seen, the qualification rate of product design is effectively increased, again without by hand picking qualified products, also dropping
The low production cost of product.Obtained product design is attractive in appearance consistent, and ectonexine is crisp consistent, and level is strong, thick flavor, mouthfeel
It is good, non-greasy so that food is more flavoured, diversified, nutrient laden and Leisure orchards.
Other features and advantages of the present invention will be described in detail in subsequent embodiment part.
Embodiment
The preferred embodiment of the present invention is described in more detail below.Although the following describing being preferable to carry out for the present invention
Mode, however, it is to be appreciated that may be realized in various forms the present invention without that should be limited by embodiments set forth herein.
Embodiment 1：
A kind of preparation method of puff pastry, its manufacture craft is as follows：
1) dispensing：It is made up of the material of following weight proportion：Flour double centner, 3.2 kilograms of white sugar, 43 kilograms of water, face powder
1 kilogram, 16 kilograms of egg, 10 kilograms of kudzuvine root starch, 8 kilograms of powder of edible fungus, 1 kilogram of vitamin E, phosphatidase 1 kilogram, potassium sorbate 1,000
Gram, 1 kilogram of methyl glycol fatty acid ester, 1 kilogram of beta carotene, 50 kilograms of 8 kilograms of salt and butter；
And face 2)：The material of above-mentioned weight proportion is homogenously mixed together, it is uniform to bulk by dough mixing machine and face；
3) shortening：By weight for 50 kilograms of butter be heated to it is consistent with dough temperature after, then butter are wrapped in above-mentioned
In the dough formed by dough mixing machine and face；
4) shortcake is opened：By the dough after above-mentioned carry out shortening process by repeatedly ironed and folding, the bar that the number of plies is 8 layers is formed
Pie；
5) it is molded：The material of above-mentioned bar pie is cut into a section shape；
6) toast：First the material being shaped to after section shape is placed in after being toasted 11 minutes in the baking box that temperature is 138 DEG C, utilized
Roasting the temperature inside the box was risen to 148 DEG C in 1 minute, then toast 11 minutes, then recycle and roasting the temperature inside the box was risen to 158 in 1 minute
DEG C, then toast 30 minutes i.e. extensible baking boxs and complete baking；
7) coating：Crisp short cakes with sesame surface after baking is wrapped into one layer of liquid cheese；
8) toast：The pinecone for coating liquid cheese is placed at 75 DEG C and toasts 15min；
9) sterilize：By the crisp short cakes with sesame after coating under the low temperature environment of 15-16 degree, sterilization processing is carried out using ultraviolet lamp；
10) pack.
Embodiment 2：
A kind of preparation method of puff pastry, its manufacture craft is as follows：
1) dispensing：It is made up of the material of following weight proportion：Flour double centner, 4.5 kilograms of white sugar, 52 kilograms of water, face powder
4 kilograms, 23 kilograms of egg, 15 kilograms of kudzuvine root starch, 10 kilograms of powder of edible fungus, 3 kilograms of vitamin E, phosphatidase 3 kilogram, potassium sorbate 3
Kilogram, 3 kilograms of methyl glycol fatty acid ester, 3 kilograms of beta carotene, 56 kilograms of 10 kilograms of salt and butter；
And face 2)：The material of above-mentioned weight proportion is homogenously mixed together, it is uniform to bulk by dough mixing machine and face；
3) shortening：By weight for 56 kilograms of butter be heated to it is consistent with dough temperature after, then butter are wrapped in above-mentioned
By dough mixing machine and face into dough in；
4) shortcake is opened：By the dough after above-mentioned carry out shortening process by repeatedly ironed and folding, it is 14 layers to form the number of plies
Bar pie；
5) it is molded：The material of above-mentioned bar pie is cut into a section shape；
6) toast：First the material being shaped to after section shape is placed in after being toasted 9 minutes in the baking box that temperature is 142 DEG C, utilizes 1
Roasting the temperature inside the box is risen to 152 DEG C by minute, is then toasted 9 minutes, is then recycled and roasting the temperature inside the box was risen into 162 DEG C in 1 minute,
Then 25 minutes i.e. extensible baking boxs are toasted and complete baking；
7) coating：Crisp short cakes with sesame surface after baking is wrapped into one layer of liquid cheese；
8) toast：The pinecone for coating cheese is placed at 75 DEG C and toasts 15min；
9) sterilize：By the crisp short cakes with sesame after coating under the low temperature environment of 15-16 degree, sterilization processing is carried out using ultraviolet lamp；
10) pack.
Embodiment 3：
A kind of preparation method of puff pastry, its manufacture craft is as follows：
1) dispensing：It is made up of the material of following weight proportion：Flour double centner, 3.8 kilograms of white sugar, 45 kilograms of water, face powder
2 kilograms, 19 kilograms of egg, 12 kilograms of kudzuvine root starch, 9 kilograms of powder of edible fungus, 2 kilograms of vitamin E, phosphatidase 1 kilogram, potassium sorbate 2,000
Gram, 3 kilograms of methyl glycol fatty acid ester, 1 kilogram of beta carotene, 53 kilograms of 9 kilograms of salt and butter；
And face 2)：The material of above-mentioned weight proportion is homogenously mixed together, it is uniform to bulk by dough mixing machine and face；
3) shortening：By weight for 53 kilograms of butter be heated to it is consistent with dough temperature after, then butter are wrapped in above-mentioned
By dough mixing machine and face into dough in；
4) shortcake is opened：By the dough after above-mentioned carry out shortening process by repeatedly ironed and folding, it is 12 layers to form the number of plies
Bar pie；
5) it is molded：The material of above-mentioned bar pie is cut into a section shape；
6) toast：First the material being shaped to after section shape is placed in after being toasted 10 minutes in the baking box that temperature is 140 DEG C, utilized
Roasting the temperature inside the box was risen to 150 DEG C in 1 minute, then toast 10 minutes, then recycle and roasting the temperature inside the box was risen to 160 in 1 minute
DEG C, then toast 28 minutes i.e. extensible baking boxs and complete baking；
7) coating：Crisp short cakes with sesame surface after baking is wrapped into one layer of cheese；
8) toast：The pinecone for coating cheese is placed at 75 DEG C and toasts 15min；
9) sterilize：By the crisp short cakes with sesame after coating under the low temperature environment of 15-16 degree, sterilization processing is carried out using ultraviolet lamp；
10) pack.
Puff pastry is placed in 42 DEG C of baking ovens after being packed made from embodiment 1-3, and profile does not change, and still protects
There is the distinctive local flavor of cheese.
It is described above various embodiments of the present invention, described above is exemplary, and non-exclusive, and
It is not limited to disclosed each embodiment.In the case of without departing from the scope and spirit of illustrated each embodiment, for this skill
Many modifications and changes will be apparent from for the those of ordinary skill in art field.
Claims (7)
1. a kind of preparation method of puff pastry, it is characterised in that this method comprises the following steps：Dispensing-and face-shortening-are opened
Shortcake-shaping-baking-coating-baking-sterilization-packaging；
The crisp short cakes with sesame raw material that the dispensing is obtained is made up of the material of following weight：Flour 100, white sugar 3.2-4.5, water
43-52, face powder 1-4, egg 16-23, kudzuvine root starch 10-15, powder of edible fungus 8-10, vitamin E 1-3, phosphatidase 0 .5-3, potassium sorbate
1-3, methyl glycol fatty acid ester 1-5, beta carotene 0.5-3, salt 8-10, butter 50-56；
The step of coating is applying liquid cheese.
2. preparation method according to claim 1, wherein, the crisp short cakes with sesame raw material that the dispensing is obtained is by following weight
Material composition：Flour 100, white sugar 3.6-4.0, water 44-46, face powder 1.5-3, egg 18-20, kudzuvine root starch 11-13, powder of edible fungus
8.5-9.5, vitamin E 1.5-2.5, phosphatidase 0 .8-1.5, potassium sorbate 1.5-2.5, methyl glycol fatty acid ester 2-4, β-carrot
Plain 0.8-1.2, salt 8.5-9.5, butter 52-54.
3. preparation method according to claim 1 or 2, wherein, this method includes each component in crisp short cakes with sesame raw material is uniform
Mixing.
4. preparation method according to claim 1 or 2, wherein, include the step of the coating：By liquid cheese at a high speed first
It is discrete to be allowed to uniform, then equably it is coated onto the pinecone embryo surface after baking.
5. preparation method according to claim 1 or 2, wherein, the condition of second of baking includes：Temperature is 70-
80 DEG C, the time is 10-30min.
6. preparation method according to claim 1 or 2, wherein, the method for the sterilization is ultraviolet-sterilization.
7. the puff pastry as made from the preparation method described in any one in claim 1-6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710653178.XA CN107232271A (en) | 2017-08-02 | 2017-08-02 | A kind of puff pastry and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710653178.XA CN107232271A (en) | 2017-08-02 | 2017-08-02 | A kind of puff pastry and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107232271A true CN107232271A (en) | 2017-10-10 |
Family
ID=59989640
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710653178.XA Pending CN107232271A (en) | 2017-08-02 | 2017-08-02 | A kind of puff pastry and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107232271A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107660581A (en) * | 2017-11-17 | 2018-02-06 | 武汉轻工大学 | A kind of puff pastry and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404559A (en) * | 2013-01-06 | 2013-11-27 | 湖北钟祥金源食品有限公司 | Method for manufacturing puff pastry |
-
2017
- 2017-08-02 CN CN201710653178.XA patent/CN107232271A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404559A (en) * | 2013-01-06 | 2013-11-27 | 湖北钟祥金源食品有限公司 | Method for manufacturing puff pastry |
Non-Patent Citations (1)
| Title |
|---|
| 洛朗•杜尚纳 等: "《法国蓝带甜品宝典》", 30 June 2014 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107660581A (en) * | 2017-11-17 | 2018-02-06 | 武汉轻工大学 | A kind of puff pastry and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102550972B (en) | Preparation method of double-tube puffed food | |
| JPH02215338A (en) | Storage stabilized cookie dough possible to roast with microwave | |
| EP1528862B1 (en) | Method of making a shelf stable edible snack having an outer dough layer | |
| CN103518801B (en) | Crispy highland-barley biscuits and manufacturing method thereof | |
| KR102356615B1 (en) | Apple bread manufacturing method and apple bread prepared thereby | |
| CN109090185A (en) | A kind of quinoa soda cracker and preparation method thereof | |
| CN111034764A (en) | Coarse grain salted egg yolk crisp and preparation method thereof | |
| CN105613666A (en) | Key preparation method of mochi sandwich matcha whole-wheat cheese bread | |
| CN107232271A (en) | A kind of puff pastry and preparation method thereof | |
| CN103404559B (en) | Method for manufacturing puff pastry | |
| CN107319432B (en) | Making method of baked potato bubbles | |
| CN105341101A (en) | Brittle biscuits made by osmanthus and brown sugar and preparation method thereof | |
| KR101963498B1 (en) | Method for preparation of functional steamed bread having pistachios, sweet potato and cheese | |
| KR101685762B1 (en) | Manufacturing method of onion bread and onion bread manufactured thereof | |
| CN101077085B (en) | Bread loading with ice-cream | |
| CN107660581A (en) | A kind of puff pastry and preparation method thereof | |
| KR20150061509A (en) | Method for manufacturing steamed bread with kimchi rice | |
| KR20140142438A (en) | Method for manufacturing rice pizza | |
| Maga | Cereal-based snack foods | |
| JP2004016174A (en) | Processed food like roasted sweet potato and method for producing the same | |
| CN109349397A (en) | A kind of preparation method of crisp sweets | |
| Fuentes et al. | Production of Wheat-Based Snacks | |
| CN107410979A (en) | A kind of preparation method of the expanded double-deck bread of sweet potato | |
| Fuentes et al. | 10 ProductionBased of Wheat | |
| KR100497679B1 (en) | A glutinous barley bread sandwich and the baking method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171010 |
|
| RJ01 | Rejection of invention patent application after publication |