CN107455423A - A kind of manufacture craft of Gorgon fruit crisp short cakes with sesame - Google Patents
A kind of manufacture craft of Gorgon fruit crisp short cakes with sesame Download PDFInfo
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- CN107455423A CN107455423A CN201710789392.8A CN201710789392A CN107455423A CN 107455423 A CN107455423 A CN 107455423A CN 201710789392 A CN201710789392 A CN 201710789392A CN 107455423 A CN107455423 A CN 107455423A
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- skin
- water
- outermost layer
- sesame
- bean paste
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- 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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products
-
- 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
- A21D13/22—Partially or completely coated products coated before baking
-
- 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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling 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
- A21D2/36—Vegetable material
Abstract
The present invention discloses a kind of manufacture craft of Gorgon fruit crisp short cakes with sesame, belongs to food processing field, specifically includes following steps：1) making of the water outermost layer of skin；2) preparation of crisp skin；3) making of cake skin；4) sweetened bean paste stuffing is made；5) sweetened bean paste stuffing being ready for is put to the cake skin made, by guang-type moon cake it is faric in a manner of by sweetened bean paste parcel wherein, be kneaded into after smooth group to be put into mould to be pressed with hand and be molded；6) brush egg liquid；7) bake.The present invention is using gorgon euryale seed powder, weak strength flour and common flour as primary raw material, and the Gorgon fruit crisp short cakes with sesame moisture produced is smaller, and it can preserve longer time at normal temperatures；For protein content than relatively low, fat content is higher；The outward appearance and taste good of final products are can be seen that from its texture characteristic and chromatic value.
Description
Technical field
The present invention relates to a kind of manufacture craft of Gorgon fruit crisp short cakes with sesame, belong to food processing field.
Background technology
Crisp short cakes with sesame is with a long history since ancient times, and it uses water oil reservoir and short layer to form very thin pasta through the folding system of rolling
Layer and crisp surface layer are formed by stacking mutually.During baking, moisture is because by thermal evaporation, making to produce between layers between layers
Certain space, again because oil reservoir is heard without producing adhesion because ultimately forming the loose crisp layer of clear layer, mouthfeel between space
Name.
Gorgon fruit, it is the mature seed kernel of nymphaeaceae plant Gorgon euryale, originates in the ground such as Hunan, Jiangsu, Hubei, Anhui, be tonifying speen and tonifying kidney
Good merchantable brand.Gorgon fruit is the ripe Gorgon fruit benevolence of the annual aquatic herbaceous plant of Nymphaeceae.The traditional Chinese medical science thinks, its property sweet-puckery flavor and put down,
Enter kidney spleen two to pass through, there is the effect of supplementing the kidney to control the nocturnal, invigorating the spleen to arrest diarrhea.Gorgon fruit congee exists《Food mirror book on Chinese herbal medicine》、《Soup benevolence book on Chinese herbal medicine》Deng in book
It is on the books, it is to take Gorgon fruit and polished rice to add water to cook and form.
According to historical data, Gorgon fruit head is seen《Sheng Nong's herbal classic》, it is considered as the top grade promoted longevity, historical data remember that it has and remove heat
Disease, bowl spares, Qiang Zhi, strengthening the essence, make it is clear-headed and clear-sighted etc. effect；《Compendium of Materia Medica》Thinking Gorgon fruit can quench the thirst kidney-nourishing, control urinary incontinence, lose
Under essence, gonorrhoea, band.Modern study shows, containing nutrient largely beneficial to human body in Gorgon fruit, as protein, calcium, fat,
Carbohydrate, vitamin B1, B2, C etc., and easily digest.Determined according to science, per 100g Gorgon fruit calcics 37mg, protein
8.3g, μ g of selenium 6.03, fatty 0.3g, carbohydrate 79.6g, moisture 11.4g, heat 351kJ, iron 0.5mg, energy
1469kcal etc..
Gorgon fruit has long cultivation history in Suzhou Taihu Lake dense waterway net region.After the 1980s, as population is fast
Speed increase, the fast development of factory, substantial amounts of industrial wastewater and sanitary sewage are discharged into lake, make the preferential species of aquatic industrial crops
Plant area is fewer and fewer, and the Gorgon fruit yield as one of them die-offs.In terms of processing and utilization, Gorgon fruit is in the majority with dried product.Remove
It can be used as outside food or medicinal materials direct marketing, can also be processed into canned pack.In recent years, with the hair of food science and technology
Exhibition, the application of quick freezing technology are also more and more extensive so that Gorgon fruit can keep its fresh quality for a long time.
Gorgon fruit contains a variety of nutriments and has good healthcare function, has good development potentiality, if it is produced
Area and yield can steadily improve, and selling price can also rise year by year therewith.The sale of Gorgon fruit product at present still using raw material as
It is main, for consumers without preferable attraction, if in recent years no researcher have to Gorgon fruit deeper into research, people
May have less concern to Gorgon fruit.Because not known much have less understanding to it so that the development prospect of Gorgon fruit, which is in, slowly even to be stagnated
State.Therefore the R＆D intensity for increasing Gorgon fruit finished product seems extremely urgent, such as develops new Gorgon fruit formulation product, or release
More breakfast food, leisure food, instant food, health foods etc., these scientific and technological content and cities to improving Gorgon fruit product
Field competitiveness, and more economic benefits are createed, there is great impetus.More in depth ground with to Gorgon fruit
Study carefully, people can also become more apparent upon its hygiogenesis, and fresh-keeping therewith, process technology also can be more ripe, and deep processed product also will
Increasingly abundanter, the utilization of Gorgon fruit will bring huge economic benefit and social benefit.At present, pot foods market development
Rapidly, have the leisure food meaning of healthcare function particularly great with reference to traditional manufacturing technique exploitation Gorgon fruit class.
The content of the invention
In view of the above-mentioned problems of the prior art, the present invention provides a kind of manufacture craft of Gorgon fruit crisp short cakes with sesame, one kind is made
Nutrition, health and the new Gorgon fruit leisure food of delicious food.
To achieve these goals, the manufacture craft for a kind of Gorgon fruit crisp short cakes with sesame that the present invention uses, specifically includes following steps：
1) making of the water outermost layer of skin：Weak strength flour and common flour are weighed respectively, and both ratios are 1:1, gorgon euryale seed powder is weighed afterwards, it is fixed
Amount weighs xylitol and salt into clean beaker, the water dissolving salt and xylitol of the amount of reordering, finally weighs soybean oil, will be molten
Before salt after solution adds with xylitol water with soybean oil in load weighted flour, Bian Jiashui and oily side and face, and face rubbing
To the dough of smooth pliable, after wrapped up with preservative film and stand 30min；
2) preparation of crisp skin：Weigh with the weak strength flour of all powder class sum phase homogenous quantities in the water outermost layer of skin, weigh soybean oil
Quality is 2 times that soybean oil is used in step 1) the water outermost layer of skin, and white granulated sugar is 1.5 times of xylitol quality in the water outermost layer of skin, and water is water
In the outermost layer of skin add water 3/7, all supplementary materials are put on testing stand after weighing, be sufficiently mixed all supplementary materials and by its
It is kneaded into uniform dough, preservative film parcel stands standby after 30min；
3) making of cake skin：By the water outermost layer of skin dough after piecemeal, round bar shape is first twisted on testing stand, is seized into small one by one
Block, each fritter is then rolled into the slightly thin pie of thick middle surrounding on testing stand with rolling pin, the right hand takes short agent,
Water outermost layer of skin dough is picked up and pinches concavity by left hand, and now short is placed among spill water outermost layer of skin face, closes tight agent mouth, then be pressed into
Piece, cake skin is made；
4) sweetened bean paste stuffing is made：From the sweetened bean paste processed, it is standby that sweetened bean paste is divided into fritter one by one；
5) sweetened bean paste stuffing being ready for is put to the cake skin made, by guang-type moon cake it is faric in a manner of sweetened bean paste wrapped up it
In, it is put into after being kneaded into smooth group in mould with hand pressing shaping；
6) brush egg liquid：Crisp short cakes with sesame after will be molded is fitly put into the clean baking tray of preprepared, after all putting well,
Brush one layer of egg liquid in upper surface to each crisp short cakes with sesame；
7) bake：Baking tray is put into 210 DEG C of setting face fire temperature, fire in a stove before fuel is added temperature is to bake 20- in 170 DEG C of baking box
30min.
As an improvement, the dosage of gorgon euryale seed powder is according to gorgon euryale seed powder and weak strength flour and the ratio of common flour total amount in the step 1)
For 1:(1-9) is added, and the dosage for weighing xylitol is the 5-25% of all powder class sums, the addition of salt for all powder classes it
The 0.5-2.5% of sum, the adding proportion of water are the 35% of all powder class sums, and oily adding proportion is all powder class sums
20%.
As an improvement, according to the cladding of crisp short cakes with sesame and the ratio of fillings it is 2-12 in the step 5):1, by what is be ready for
Sweetened bean paste stuffing is put to the cake skin made.
As an improvement, specifically include following steps：
1) making of the water outermost layer of skin：Weak strength flour and common flour are weighed respectively, and both ratios are 1:1, it is rear weigh weak strength flour and
3/7 gorgon euryale seed powder of common flour total amount, then weigh the xylitol of all powder class sums 15%, 1.0% food of all powder class sums
Salt adds 35% water of all powder class sums to dissolve salt and xylitol, finally weighs all powder class sums into clean beaker
20% soybean oil, before the salt after dissolving and xylitol water are added with soybean oil in load weighted flour, Bian Jiashui and
Oily side and face, and face are crumpled to the dough of smooth pliable, after with preservative film wrap up stand 30min；
2) preparation of crisp skin：Weigh with the weak strength flour of all powder class sum phase homogenous quantities in the water outermost layer of skin, weigh soybean oil
Quality is 2 times that soybean oil is used in the water outermost layer of skin, and white granulated sugar is 1.5 times of xylitol quality in the water outermost layer of skin, and water is in the water outermost layer of skin
The 3/7 of water is added, all supplementary materials are put on testing stand after weighing, and are sufficiently mixed all supplementary materials and are kneaded into
Even dough, preservative film parcel stand 30min after it is standby；
3) making of cake skin：By the water outermost layer of skin dough after piecemeal, round bar shape is first twisted on testing stand, is seized into small one by one
Block, each fritter is then rolled into the slightly thin pie of thick middle surrounding on testing stand with rolling pin, the right hand takes short agent,
Water outermost layer of skin dough is picked up and pinches concavity by left hand, and now short is placed among spill water outermost layer of skin face, closes tight agent mouth, then be pressed into
Piece, cake skin is made；
4) sweetened bean paste stuffing is made：From the sweetened bean paste processed, it is standby that sweetened bean paste is divided into fritter one by one；
5) sweetened bean paste stuffing being ready for is put to the cake skin made, by guang-type moon cake it is faric in a manner of sweetened bean paste wrapped up it
In, it is put into after being kneaded into smooth group in mould with hand pressing shaping；
6) brush egg liquid：Crisp short cakes with sesame after will be molded is fitly put into the clean baking tray of preprepared, after all putting well,
Brush one layer of egg liquid in upper surface to each crisp short cakes with sesame；
7) bake：Baking tray is put into 210 DEG C of setting face fire temperature, fire in a stove before fuel is added temperature is to bake 24min i.e. in 170 DEG C of baking box
Can.
Compared with prior art, for the present invention using gorgon euryale seed powder, weak strength flour and common flour as primary raw material, the Gorgon fruit produced is crisp
Cake moisture is smaller, and it can preserve longer time at normal temperatures；For protein content than relatively low, fat content is higher；From it
Texture characteristic and chromatic value can be seen that the outward appearance and taste good of final products.
Embodiment
To make the object, technical solutions and advantages of the present invention of greater clarity, below by embodiment, the present invention is entered
Row is further described.However, it should be understood that the specific embodiments described herein are merely illustrative of the present invention, and do not have to
In limitation the scope of the present invention.
Unless otherwise defined, all technical terms and scientific terminology used herein are led with belonging to the technology of the present invention
The implication that the technical staff in domain is generally understood that is identical, and used term is intended merely to retouch in the description of the invention herein
State the purpose of specific embodiment, it is not intended that in the limitation present invention.
A kind of manufacture craft of Gorgon fruit crisp short cakes with sesame, specifically includes following steps：
1) making of the water outermost layer of skin：Weak strength flour and common flour are weighed respectively, and both ratios are 1:1, gorgon euryale seed powder is weighed afterwards, it is fixed
Amount weighs xylitol and salt into clean beaker, the water dissolving salt and xylitol of the amount of reordering, finally weighs soybean oil, will be molten
Before salt after solution adds with xylitol water with soybean oil in load weighted flour, Bian Jiashui and oily side and face, and face rubbing
To the dough of smooth pliable, after wrapped up with preservative film and stand 30min；
2) preparation of crisp skin：Weigh with the weak strength flour of all powder class sum phase homogenous quantities in the water outermost layer of skin, weigh soybean oil
Quality is 2 times that soybean oil is used in step 1) the water outermost layer of skin, and white granulated sugar is 1.5 times of xylitol quality in the water outermost layer of skin, and water is water
In the outermost layer of skin add water 3/7, all supplementary materials are put on testing stand after weighing, be sufficiently mixed all supplementary materials and by its
It is kneaded into uniform dough, preservative film parcel stands standby after 30min；
3) making of cake skin：By the water outermost layer of skin dough after piecemeal, round bar shape is first twisted on testing stand, is seized into small one by one
Block, each fritter is then rolled into the slightly thin pie of thick middle surrounding on testing stand with rolling pin, the right hand takes short agent,
Water outermost layer of skin dough is picked up and pinches concavity by left hand, and now short is placed among spill water outermost layer of skin face, closes tight agent mouth, then be pressed into
Piece, cake skin is made；
4) sweetened bean paste stuffing is made：From the sweetened bean paste processed, it is standby that sweetened bean paste is divided into fritter one by one；
5) sweetened bean paste stuffing being ready for is put to the cake skin made, by guang-type moon cake it is faric in a manner of sweetened bean paste wrapped up it
In, it is put into after being kneaded into smooth group in mould with hand pressing shaping；
6) brush egg liquid：Crisp short cakes with sesame after will be molded is fitly put into the clean baking tray of preprepared, after all putting well,
Brush one layer of egg liquid in upper surface to each crisp short cakes with sesame；
7) bake：Baking tray is put into 210 DEG C of setting face fire temperature, fire in a stove before fuel is added temperature is to bake 20- in 170 DEG C of baking box
30min.
As an improvement, the dosage of gorgon euryale seed powder is according to gorgon euryale seed powder and weak strength flour and the ratio of common flour total amount in the step 1)
For 1:1-9 is added, and the dosage for weighing xylitol is the 5-25% of all powder class sums, and the addition of salt is all powder class sums
0.5-2.5%, the adding proportion of water is the 35% of all powder class sums, and oily adding proportion is all powder class sums
20%.
As an improvement, according to the cladding of crisp short cakes with sesame and the ratio of fillings it is 2-12 in the step 5):1, by what is be ready for
Sweetened bean paste stuffing is put to the cake skin made.
As an improvement, specifically include following steps：
1) making of the water outermost layer of skin：Weak strength flour and common flour are weighed respectively, and both ratios are 1:1, it is rear weigh weak strength flour and
3/7 gorgon euryale seed powder of common flour total amount, then weigh the xylitol of all powder class sums 15%, 1.0% food of all powder class sums
Salt adds 35% water of all powder class sums to dissolve salt and xylitol, finally weighs all powder class sums into clean beaker
20% soybean oil, before the salt after dissolving and xylitol water are added with soybean oil in load weighted flour, Bian Jiashui and
Oily side and face, and face are crumpled to the dough of smooth pliable, after with preservative film wrap up stand 30min；
2) preparation of crisp skin：Weigh with the weak strength flour of all powder class sum phase homogenous quantities in the water outermost layer of skin, weigh soybean oil
Quality is 2 times that soybean oil is used in the water outermost layer of skin, and white granulated sugar is 1.5 times of xylitol quality in the water outermost layer of skin, and water is in the water outermost layer of skin
The 3/7 of water is added, all supplementary materials are put on testing stand after weighing, and are sufficiently mixed all supplementary materials and are kneaded into
Even dough, preservative film parcel stand 30min after it is standby；
3) making of cake skin：By the water outermost layer of skin dough after piecemeal, round bar shape is first twisted on testing stand, is seized into small one by one
Block, each fritter is then rolled into the slightly thin pie of thick middle surrounding on testing stand with rolling pin, the right hand takes short agent,
Water outermost layer of skin dough is picked up and pinches concavity by left hand, and now short is placed among spill water outermost layer of skin face, closes tight agent mouth, then be pressed into
Piece, cake skin is made；
4) sweetened bean paste stuffing is made：From the sweetened bean paste processed, it is standby that sweetened bean paste is divided into fritter one by one；
5) it is 11 according to the cladding of crisp short cakes with sesame and the ratio of fillings:1, the sweetened bean paste stuffing being ready for is put to the cake skin made
On, by guang-type moon cake it is faric in a manner of by sweetened bean paste parcel wherein, be kneaded into after smooth group to be put into mould to be pressed with hand and be molded；
6) brush egg liquid：Crisp short cakes with sesame after will be molded is fitly put into the clean baking tray of preprepared, after all putting well,
Brush one layer of egg liquid in upper surface to each crisp short cakes with sesame；
7) bake：Baking tray is put into 210 DEG C of setting face fire temperature, fire in a stove before fuel is added temperature is to bake 24min i.e. in 170 DEG C of baking box
Can.
Embodiment 1
A kind of manufacture craft of Gorgon fruit crisp short cakes with sesame, specifically includes following steps：
1) making of the water outermost layer of skin：Weak strength flour and common flour are weighed respectively, and both ratios are 1:1, it is rear weigh weak strength flour and
1/9 gorgon euryale seed powder of common flour total amount, then weigh the xylitol of all powder class sums 5%, 0.5% salt of all powder class sums
Into clean beaker, add 35% water of all powder class sums to dissolve salt and xylitol, finally weigh all powder class sums
20% soybean oil, before the salt after dissolving and xylitol water are added with soybean oil in load weighted flour, Bian Jiashui and oil
Side and face, and face are crumpled to the dough of smooth pliable, after with preservative film wrap up stand 30min；
2) preparation of crisp skin：Weigh with the weak strength flour of all powder class sum phase homogenous quantities in the water outermost layer of skin, weigh soybean oil
Quality is 2 times that soybean oil is used in the water outermost layer of skin, and white granulated sugar is 1.5 times of xylitol quality in the water outermost layer of skin, and water is in the water outermost layer of skin
The 3/7 of water is added, all supplementary materials are put on testing stand after weighing, and are sufficiently mixed all supplementary materials and are kneaded into
Even dough, preservative film parcel stand 30min after it is standby；
3) making of cake skin：By the water outermost layer of skin dough after piecemeal, round bar shape is first twisted on testing stand, is seized into small one by one
Block, each fritter is then rolled into the slightly thin pie of thick middle surrounding on testing stand with rolling pin, the right hand takes short agent,
Water outermost layer of skin dough is picked up and pinches concavity by left hand, and now short is placed among spill water outermost layer of skin face, closes tight agent mouth, then be pressed into
Piece, cake skin is made；
4) sweetened bean paste stuffing is made：From the sweetened bean paste processed, it is standby that sweetened bean paste is divided into fritter one by one；
5) it is 2 according to the cladding of crisp short cakes with sesame and the ratio of fillings:1, the sweetened bean paste stuffing being ready for is put to the cake skin made,
By guang-type moon cake it is faric in a manner of by sweetened bean paste parcel wherein, be kneaded into after smooth group to be put into mould to be pressed with hand and be molded；
6) brush egg liquid：Crisp short cakes with sesame after will be molded is fitly put into the clean baking tray of preprepared, after all putting well,
Brush one layer of egg liquid in upper surface to each crisp short cakes with sesame；
7) bake：Baking tray is put into 210 DEG C of setting face fire temperature, fire in a stove before fuel is added temperature is to bake 20min i.e. in 170 DEG C of baking box
Can.
Embodiment 2
A kind of manufacture craft of Gorgon fruit crisp short cakes with sesame, specifically includes following steps：
1) making of the water outermost layer of skin：Weak strength flour and common flour are weighed respectively, and both ratios are 1:1, it is rear weigh weak strength flour and
3/7 gorgon euryale seed powder of common flour total amount, then weigh the xylitol of all powder class sums 15%, 1.0% food of all powder class sums
Salt adds 35% water of all powder class sums to dissolve salt and xylitol, finally weighs all powder class sums into clean beaker
20% soybean oil, before the salt after dissolving and xylitol water are added with soybean oil in load weighted flour, Bian Jiashui and
Oily side and face, and face are crumpled to the dough of smooth pliable, after with preservative film wrap up stand 30min；
2) preparation of crisp skin：Weigh with the weak strength flour of all powder class sum phase homogenous quantities in the water outermost layer of skin, weigh soybean oil
Quality is 2 times that soybean oil is used in the water outermost layer of skin, and white granulated sugar is 1.5 times of xylitol quality in the water outermost layer of skin, and water is in the water outermost layer of skin
The 3/7 of water is added, all supplementary materials are put on testing stand after weighing, and are sufficiently mixed all supplementary materials and are kneaded into
Even dough, preservative film parcel stand 30min after it is standby；
3) making of cake skin：By the water outermost layer of skin dough after piecemeal, round bar shape is first twisted on testing stand, is seized into small one by one
Block, each fritter is then rolled into the slightly thin pie of thick middle surrounding on testing stand with rolling pin, the right hand takes short agent,
Water outermost layer of skin dough is picked up and pinches concavity by left hand, and now short is placed among spill water outermost layer of skin face, closes tight agent mouth, then be pressed into
Piece, cake skin is made；
4) sweetened bean paste stuffing is made：From the sweetened bean paste processed, it is standby that sweetened bean paste is divided into fritter one by one；
5) it is 3 according to the cladding of crisp short cakes with sesame and the ratio of fillings:1, the sweetened bean paste stuffing being ready for is put to the cake skin made,
By guang-type moon cake it is faric in a manner of by sweetened bean paste parcel wherein, be kneaded into after smooth group to be put into mould to be pressed with hand and be molded；
6) brush egg liquid：Crisp short cakes with sesame after will be molded is fitly put into the clean baking tray of preprepared, after all putting well,
Brush one layer of egg liquid in upper surface to each crisp short cakes with sesame；
7) bake：Baking tray is put into 210 DEG C of setting face fire temperature, fire in a stove before fuel is added temperature is to bake 24min i.e. in 170 DEG C of baking box
Can.
Embodiment 3
A kind of manufacture craft of Gorgon fruit crisp short cakes with sesame, specifically includes following steps：
1) making of the water outermost layer of skin：Weak strength flour and common flour are weighed respectively, and both ratios are 1:1, it is rear to weigh and weak strength flour
With the gorgon euryale seed powder of the total amount phase homogenous quantities of common flour, then the xylitols of all powder class sums 25%, all powder class sums are weighed
2.5% salt adds 35% water of all powder class sums to dissolve salt and xylitol, finally weighs all powder into clean beaker
20% soybean oil of class sum, before the salt after dissolving and xylitol water are added with soybean oil in load weighted flour, side
Jia Shui and oily side and face, and face are crumpled to the dough of smooth pliable, after with preservative film wrap up stand 30min；
2) preparation of crisp skin：Weigh with the weak strength flour of all powder class sum phase homogenous quantities in the water outermost layer of skin, weigh soybean oil
Quality is 2 times that soybean oil is used in the water outermost layer of skin, and white granulated sugar is 1.5 times of xylitol quality in the water outermost layer of skin, and water is in the water outermost layer of skin
The 3/7 of water is added, all supplementary materials are put on testing stand after weighing, and are sufficiently mixed all supplementary materials and are kneaded into
Even dough, preservative film parcel stand 30min after it is standby；
3) making of cake skin：By the water outermost layer of skin dough after piecemeal, round bar shape is first twisted on testing stand, is seized into small one by one
Block, each fritter is then rolled into the slightly thin pie of thick middle surrounding on testing stand with rolling pin, the right hand takes short agent,
Water outermost layer of skin dough is picked up and pinches concavity by left hand, and now short is placed among spill water outermost layer of skin face, closes tight agent mouth, then be pressed into
Piece, cake skin is made；
4) sweetened bean paste stuffing is made：From the sweetened bean paste processed, it is standby that sweetened bean paste is divided into fritter one by one；
5) it is 4 according to the cladding of crisp short cakes with sesame and the ratio of fillings:1, the sweetened bean paste stuffing being ready for is put to the cake skin made,
By guang-type moon cake it is faric in a manner of by sweetened bean paste parcel wherein, be kneaded into after smooth group to be put into mould to be pressed with hand and be molded；
6) brush egg liquid：Crisp short cakes with sesame after will be molded is fitly put into the clean baking tray of preprepared, after all putting well,
Brush one layer of egg liquid in upper surface to each crisp short cakes with sesame；
7) bake：Baking tray is put into 210 DEG C of setting face fire temperature, fire in a stove before fuel is added temperature is to bake 30min i.e. in 170 DEG C of baking box
Can.
The sensory evaluation of the obtained Gorgon fruit crisp short cakes with sesame of the present invention：
Gorgon fruit crisp short cakes with sesame to be evaluated according to detailed rules and regulations shown in table 1, specific evaluation result is as shown in table 2, and to each embodiment
Gorgon fruit crisp short cakes with sesame is made and carries out product Physico-chemical tests, as shown in table 3.
The sensory evaluation scores detailed rules and regulations of the crisp short cakes with sesame of table 1
The evaluation result of the various embodiments of the present invention Gorgon fruit crisp short cakes with sesame of table 2
The product Physico-chemical tests result of table 3
Gorgon fruit crisp short cakes with sesame is also without country or professional standard at present, with reference to other class moon cakes in " GBT 19855-2015 moon cakes "
Physical and chemical index, it can be seen that the present invention is using gorgon euryale seed powder, weak strength flour and common flour as primary raw material, the Gorgon fruit crisp short cakes with sesame water produced
Point content, fat content, sugared content, fillings content reach requirement.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
Any modification, equivalent substitution or improvement made within refreshing and principle etc., should be included in the scope of the protection.
Claims (4)
1. a kind of manufacture craft of Gorgon fruit crisp short cakes with sesame, it is characterised in that specifically include following steps：
1) making of the water outermost layer of skin：Weak strength flour and common flour are weighed respectively, and both ratios are 1:1, gorgon euryale seed powder, quantitative claim are weighed afterwards
Xylitol and salt are measured into clean beaker, the water dissolving salt and xylitol of the amount of reordering, soybean oil is finally weighed, after dissolving
Salt and xylitol water added with soybean oil before in load weighted flour, Bian Jiashui and oily side and face, and face are crumpled to light
Sliding soft dough, after wrapped up with preservative film and stand 30min；
2) preparation of crisp skin：Weigh the quality with the weak strength flour of all powder class sum phase homogenous quantities, weighing soybean oil in the water outermost layer of skin
It is 2 times that soybean oil is used in step 1) the water outermost layer of skin, white granulated sugar is 1.5 times of xylitol quality in the water outermost layer of skin, and water is the water outermost layer of skin
The 3/7 of middle addition water, all supplementary materials are put on testing stand after weighing, and are sufficiently mixed all supplementary materials and are kneaded into
Uniform dough, preservative film parcel stand 30min after it is standby；
3) making of cake skin：By the water outermost layer of skin dough after piecemeal, round bar shape is first twisted on testing stand, seizes into fritter one by one,
Then each fritter is rolled into the slightly thin pie of thick middle surrounding on testing stand with rolling pin, the right hand takes short agent, left
Water outermost layer of skin dough is picked up and pinches concavity by hand, and now short is placed among spill water outermost layer of skin face, closes tight agent mouth, then be pressed into
Piece, cake skin is made；
4) sweetened bean paste stuffing is made：From the sweetened bean paste processed, it is standby that sweetened bean paste is divided into fritter one by one；
5) sweetened bean paste stuffing being ready for is put to the cake skin made, by guang-type moon cake it is faric in a manner of by sweetened bean paste parcel wherein,
It is put into after being kneaded into smooth group in mould with hand pressing shaping；
6) brush egg liquid：Crisp short cakes with sesame after will be molded is fitly put into the clean baking tray of preprepared, after all putting well, to every
Brush one layer of egg liquid in the upper surface of individual crisp short cakes with sesame；
7) bake：Baking tray is put into 210 DEG C of setting face fire temperature, fire in a stove before fuel is added temperature is to bake 20-30min i.e. in 170 DEG C of baking box
Can.
A kind of 2. manufacture craft of Gorgon fruit crisp short cakes with sesame according to claim 1, it is characterised in that gorgon euryale seed powder in the step 1)
Dosage according to the ratio of gorgon euryale seed powder and weak strength flour and common flour total amount be 1:(1-9) is added, and the dosage for weighing xylitol is institute
There is the 5-25% of powder class sum, the addition of salt is the 0.5-2.5% of all powder class sums, and the adding proportion of water is all powder
The 35% of class sum, oily adding proportion are the 20% of all powder class sums.
3. the manufacture craft of a kind of Gorgon fruit crisp short cakes with sesame according to claim 2, it is characterised in that according to shortcake in the step 5)
The cladding of cake and the ratio of fillings are 2-12:1, the sweetened bean paste stuffing being ready for is put to the cake skin made.
4. the manufacture craft of a kind of Gorgon fruit crisp short cakes with sesame according to claim 1, it is characterised in that specifically include following steps：
1) making of the water outermost layer of skin：Weak strength flour and common flour are weighed respectively, and both ratios are 1:1, the rear weak strength flour and common of weighing
3/7 gorgon euryale seed powder of powder total amount, then weigh the xylitol of all powder class sums 15%, all powder class sums 1.0% salt extremely
In clean beaker, add 35% water of all powder class sums to dissolve salt and xylitol, finally weigh all powder class sums
20% soybean oil, before the salt after dissolving and xylitol water are added with soybean oil in load weighted flour, Bian Jiashui and oil
Side and face, and face are crumpled to the dough of smooth pliable, after with preservative film wrap up stand 30min；
2) preparation of crisp skin：Weigh the quality with the weak strength flour of all powder class sum phase homogenous quantities, weighing soybean oil in the water outermost layer of skin
It is 2 times that soybean oil is used in the water outermost layer of skin, white granulated sugar is 1.5 times of xylitol quality in the water outermost layer of skin, and water is to be added in the water outermost layer of skin
The 3/7 of water, all supplementary materials are put on testing stand after weighing, and are sufficiently mixed all supplementary materials and are kneaded into uniform
Dough, preservative film parcel stand 30min after it is standby；
3) making of cake skin：By the water outermost layer of skin dough after piecemeal, round bar shape is first twisted on testing stand, seizes into fritter one by one,
Then each fritter is rolled into the slightly thin pie of thick middle surrounding on testing stand with rolling pin, the right hand takes short agent, left
Water outermost layer of skin dough is picked up and pinches concavity by hand, and now short is placed among spill water outermost layer of skin face, closes tight agent mouth, then be pressed into
Piece, cake skin is made；
4) sweetened bean paste stuffing is made：From the sweetened bean paste processed, it is standby that sweetened bean paste is divided into fritter one by one；
5) it is 11 according to the cladding of crisp short cakes with sesame and the ratio of fillings:1, the sweetened bean paste stuffing being ready for is put to the cake skin made, with
The faric mode of guang-type moon cake wraps up sweetened bean paste wherein, is put into after being kneaded into smooth group in mould with hand pressing shaping；
6) brush egg liquid：Crisp short cakes with sesame after will be molded is fitly put into the clean baking tray of preprepared, after all putting well, to every
Brush one layer of egg liquid in the upper surface of individual crisp short cakes with sesame；
7) bake：Baking tray is put into 210 DEG C of setting face fire temperature, fire in a stove before fuel is added temperature is to bake 24min in 170 DEG C of baking box.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109303094A (en) * | 2018-11-26 | 2019-02-05 | 徐州工程学院 | The preparation method of Chinese ixeris herb mung bean shortcake |
| CN114431268A (en) * | 2020-10-19 | 2022-05-06 | 湖北工业大学 | Preparation method of spleen-tonifying and beauty-maintaining flaky pastry |
| CN115444015A (en) * | 2021-05-21 | 2022-12-09 | 湖北工业大学 | Coix seed and lotus seed flaky pastry and preparation method thereof |
| CN115444016A (en) * | 2021-05-21 | 2022-12-09 | 湖北工业大学 | Spleen-tonifying digestion-promoting flaky pastry and preparation method thereof |
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| CN104304381A (en) * | 2014-09-19 | 2015-01-28 | 刘晴 | Cake crush and poria cocos cracker containing same |
| CN105557936A (en) * | 2015-12-24 | 2016-05-11 | 天津市友好互联科技有限公司 | Pastry moon cake and preparation method thereof |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104304381A (en) * | 2014-09-19 | 2015-01-28 | 刘晴 | Cake crush and poria cocos cracker containing same |
| CN105557936A (en) * | 2015-12-24 | 2016-05-11 | 天津市友好互联科技有限公司 | Pastry moon cake and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109303094A (en) * | 2018-11-26 | 2019-02-05 | 徐州工程学院 | The preparation method of Chinese ixeris herb mung bean shortcake |
| CN114431268A (en) * | 2020-10-19 | 2022-05-06 | 湖北工业大学 | Preparation method of spleen-tonifying and beauty-maintaining flaky pastry |
| CN115444015A (en) * | 2021-05-21 | 2022-12-09 | 湖北工业大学 | Coix seed and lotus seed flaky pastry and preparation method thereof |
| CN115444016A (en) * | 2021-05-21 | 2022-12-09 | 湖北工业大学 | Spleen-tonifying digestion-promoting flaky pastry and preparation method thereof |
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Application publication date: 20171212 |