CN107996658A

CN107996658A - Ferment duricrust crisp skin sesame-send cake

Info

Publication number: CN107996658A
Application number: CN201610928661.XA
Authority: CN
Inventors: 邢亚明
Original assignee: Hubei Hongya Food Co Ltd
Current assignee: Hubei Hongya Food Co Ltd
Priority date: 2016-10-31
Filing date: 2016-10-31
Publication date: 2018-05-08

Abstract

The invention discloses one kind to utilize boiling water dough made with boiling water, makes plasticity, the crisp brittleness enhancing of dough.It with yeast-leavened method, can make to increase many micropores in surface, with a small amount of grease with regard to same loose effect can be reached, while make product that there is the distinctive fragrance of fermented product and nutrition again.The toughness and elasticity and the mouthfeel that can enrich product of cladding dough can be strengthened by adding salt.The shortcomings that existing crisp skin refreshment is easily broken scaling, the technique that shelled sesame is glued in viscous face of the invention of sprinkling water again after biscuit shaping makes to re-form one layer of hard shell outside biscuit, it not only can preferably keep the complete of product, but also the more rich taste of product.The characteristics of this cake, be stained with one layer of shelled sesame on the duricrust of one layer of outside, and crisp skin is crisp, and filler is soft glutinous, well arranged, rich in taste, and collection is fragrant, crisp, crisp, is softer than a cake.It is rich in characteristic.

Description

Ferment duricrust crisp skin sesame-send cake

Technical field

The invention belongs to food, and in particular to one kind fermentation duricrust crisp skin sesame-send cake.

Background technology

Existing crisp skin refreshment is all to reach loose effect, oil quantity inside cladding dough added with the grease of volume Greatly, it is unfavorable for health, and grease amount conference makes crisp skin refreshment crisp skin easily drop, and is unfavorable for storage and preserves.

The content of the invention

It is an object of the invention to propose to be stained with one layer of shelled sesame on one layer of duricrust outside one kind, crisp skin is crisp, and filler is soft Glutinous, well arranged, rich in taste, collection is fragrant, crisp, crisp, is softer than the crisp skin sesame-send cake of a cake.

The fermentation duricrust crisp skin sesame-send cake of the present invention, its cladding, crisp face, fillings are made of the raw material of following weight parts respectively

Cladding：0.05-0.2 boiling water of flour 10 edible oil, 0.5-1 salt, 4-5 yeast 0.05-0.2

Crisp face：3 edible oil 1-2 of gelatinized flour

Fillings：Various fillingss can be used.Due to, all without sugar, can be wrapped into the surface of the present invention, crisp face no sucrose fillings or The various fillingss with healthcare function make health food.

It can be made by following methods：

A musculus cutaneus takes 10 parts of 4-5 parts of boiling water of addition of flour, 0.5-1 part of edible oil, salt 0.05-0.2 Part, dough is quickly stirred into, is cooled to 28 to 40 degree, adds 0.05-0.2 part of yeast, when fermentation 2 to 4 is small, It is stand-by to dough fermentation maturation.

B shortcakes face takes 3 parts of gelatinized flour, and edible oil mixes 1-2 parts, mixes thoroughly stand-by.

C prepares sweetened bean paste stuffing lotus paste kernel filling etc., stand-by.

D crisp skins take 1 part of the cladding dough of fermenting-ripening to wrap into appropriate crisp face, roll fold after flakiness roll into again it is thin Piece is folded to the number of plies of needs.

E is faric, suitable fillings is wrapped into the crisp skin prepared biscuit is made.

The two sides watering that f glues mahjong biscuit on powder is stained with flour, is placed on and is placed with the dustpan of wet shelled sesame, dragging is winnowed with a dustpan Dustpan is slided by biscuit on wet shelled sesame, the flour that newly glues is formed an aspect and is starched and cling shelled sesame, is glued cake after one side Base turn-over, then drag the another side of dustpan to biscuit and also make the flour that newly glues form an aspect to starch and cling shelled sesame.

G enters baking oven and bakes, the fire in a stove before fuel is added 260-280 spend, face fire 200-220 spend, bake to bottom plate be hardened when, biscuit is turned over Face, can thus make two sides smooth.It is in wheat yellow to bake to shelled sesame, and crisp skin becomes fragile, taken out when fillings is well-done.

The present invention utilizes boiling water dough made with boiling water, makes plasticity, the crisp brittleness enhancing of dough.With yeast-leavened method, skin can be made Increase many micropores in face, with a small amount of grease with regard to same loose effect can be reached, while make product that there is fermented product again Distinctive fragrance and nutrition.The toughness and elasticity and the mouthfeel that can enrich product of cladding dough can be strengthened by adding salt. The shortcomings that some crisp skin refreshments are easily broken scaling, technique that shelled sesame is glued in viscous face of the invention of sprinkling water again after biscuit shaping Make to re-form one layer of hard shell outside biscuit, not only can preferably keep the complete of product, but also more rich production The taste of product.

Embodiment

Musculus cutaneus processed takes 10 parts of flour, and 0.5 part of edible oil, 0.05 part of salt, adds 4.5 parts of boiling water, mix thoroughly Be kneaded into dough, be cooled to 28 to 40 degree, add 0.05 part of yeast, fermentation 2 to 4 it is small when, to dough fermentation into It is ripe, it is stand-by.

It is stand-by that the crisp face of system takes gelatinized flour 3, edible oil 1.3 to mix thoroughly.

It is stand-by to prepare sweetened bean paste stuffing lotus paste kernel filling etc..

Take 1 part of the cladding dough of fermenting-ripening to wrap into crisp 0.3 part of face, roll to fold after flakiness and roll flakiness folding again To the number of plies of needs, fillings is wrapped into, biscuit is made, the two sides watering of biscuit is stained with flour, is placed on and spills winnowing with a dustpan for wet shelled sesame On dustpan, dragging dustpan is slided by biscuit on wet shelled sesame, and the flour for making newly to glue forms an aspect and starches and cling shelled sesame, is glued By biscuit turn-over after good one side, then drag the another side of dustpan to biscuit and also make the flour that newly glues form an aspect to starch and cling Shelled sesame.

Enter baking oven to bake, 260 degree of the fire in a stove before fuel is added, face fire 200 degree, bake to bottom plate be hardened when, biscuit turn-over can thus make Two sides is smooth.It is in wheat yellow to bake to shelled sesame, and crisp skin becomes fragile, taken out when fillings is well-done.The characteristics of this cake：One layer of outside is hard One layer of shelled sesame is stained with shell, crisp skin is crisp, and filler is soft glutinous, well arranged, rich in taste, and collection is fragrant, crisp, crisp, is softer than a cake, It is rich in characteristic.

Since no sucrose fillings all without sugar, can also be wrapped into above-mentioned surface, crisp face or various there is healthcare function Fillings make health food.

Claims

1. ferment duricrust crisp skin sesame-send cake, its cladding, crisp face is made of the raw material of following weight parts respectively

Crisp face：3 edible oil 1-2 of gelatinized flour

Fillings：Sweetened bean paste stuffing lotus paste kernel filling etc.

It can be made by following methods：

A musculus cutaneus takes flour respectively by the dosage, and boiling water, edible oil, salt, which is mixed thoroughly, is kneaded into dough, it is to be cooled to 28 to Yeast is added after 40 degree to ferment to dough fermentation maturation, it is stand-by

B shortcakes face takes gelatinized flour respectively by the dosage, and edible oil is mixed thoroughly, stand-by

C prepares sweetened bean paste stuffing lotus paste kernel filling etc., stand-by

D crisp skins by the cladding dough after fermenting-ripening be divided into it is some it is small stick together, appropriate crisp face is wrapped into often sticking together, rolls thin, is folded Into multilayer, then roll and thin be folded to the required number of plies

E is faric to wrap into appropriate fillings in the crisp skin prepared, and circular biscuit one by one is made

F glues the above-mentioned biscuit two sides watering of mahjong on powder and is stained with flour, is placed on the dustpan for spilling wet shelled sesame, dragging is winnowed with a dustpan Dustpan, allows biscuit to be slided on wet shelled sesame, the flour that newly glues is formed an aspect and starches and cling shelled sesame, glues cake after one side Base turn-over, then drag the another side of dustpan to biscuit and also make the flour that newly glues form an aspect to starch and cling shelled sesame

G enters baking oven and bakes the degree of the fire in a stove before fuel is added 260-280, and face fire 200-220 is spent, bake to bottom plate be hardened when, by biscuit turn-over, so Just two sides can be made smooth, it is in wheat yellow to bake to shelled sesame, and crisp skin becomes fragile, taken out when fillings is well-done.