CN108684792A - A kind of short crust pastry and preparation method thereof - Google Patents
A kind of short crust pastry and preparation method thereof Download PDFInfo
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- CN108684792A CN108684792A CN201810669795.3A CN201810669795A CN108684792A CN 108684792 A CN108684792 A CN 108684792A CN 201810669795 A CN201810669795 A CN 201810669795A CN 108684792 A CN108684792 A CN 108684792A
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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
- A21D13/10—Multi-layered products
- A21D13/11—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure
- A21D13/14—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure with fillings
Abstract
The present invention relates to food technology field, especially a kind of short crust pastry and preparation method thereof.The cake includes musculus cutaneus, crisp skin and fillings, and the musculus cutaneus, crisp skin and fillings respectively include following raw materials:Musculus cutaneus:500-550 portions of Plain flours, 50-55 portions of soft white sugars, 50-55 parts of ripe soya-bean oil and 200-300 parts of water;Crisp skin:500-600 portions of Plain flours and 250-300 parts of raw soya-bean oil;Fillings:500-550 portions of soft white sugars, 500-550 parts of ripe fabrics, 200-250 portions of chopped spring onion, 200-250 portions of ripe sesames, 50-60 parts of sesame oil, 100-150 parts of sesame paste, 2-4 parts of pepper powders, 4-6 portions of edible salts, 200-250 parts of ripe soya-bean oil and 110-130 parts of water.The cake of the present invention has the characteristics that few sugared, few oil, does not add any additive and preservative, holding time length, mouthfeel crisp-fried, green and healthy, and production method is simple.
Description
Technical field
The present invention relates to food technology field, especially a kind of short crust pastry and preparation method thereof.
Background technology
Cake exists"Modern Chinese dictionary"In explanation be cake dessert general name.And Chinese tradition cake is a kind of old
Few all suitable food is broadly divided into the Beijing school of Beijing opera, Tianjin group, Su Pai, wide group, damp group, Ning Pai, Shanghai group, river group, Yang Pai, Yunnan group, Fujian group
Etc.;Wherein, Beijing school of Beijing opera's cake is the cake using Beijing area as representative, and with a long history, a great variety, flavour are different, and is had
Have heavy oil (general using big oil, the i.e. big oil of lard or pig), weight sugar, loose soft, the pure sweet tea of taste, it is pure salty the features such as, represent product
Kind mainly has eight, capital, cow tongue cake, red white moon cake etc..
However, with the continuous improvement of living standards, the rhythm of life and eating habit of modern have occurred prodigious
Variation, all cakes as the aforementioned with polysaccharide (weight sugar), heavy wool (heavy oil) are gradually abandoned by people, and few sugared, few oily, few
The cake of additive and preservative then gradually has been favored by people.Therefore, how improvement project is proposed to traditional Chinese cake,
It is green and healthy to cater to the taste of modern and focus on raw material, reach few sugared, few oil in itself, add any addition
Agent and preservative achieve the effect that pine is crispy and flavored in mouthfeel, have become the focal point of food service industry.
Invention content
In view of the deficiency of the prior art, it is an object of the present invention to provide a kind of short crust pastries;This hair
Another bright is designed to provide a kind of preparation method of short crust pastry.
To achieve the goals above, first technical solution that the present invention uses for:
A kind of short crust pastry, including musculus cutaneus, crisp skin and fillings, the musculus cutaneus, crisp skin and fillings respectively include following weights
Measure part raw material:
Musculus cutaneus:500-550 portions of Plain flours, 50-55 portions of soft white sugars, 50-55 parts of ripe soya-bean oil and 200-300 parts of water;
Crisp skin:500-600 portions of Plain flours and 250-300 parts of raw soya-bean oil;
Fillings:500-550 portions of soft white sugars, 500-550 parts of ripe fabrics, 200-250 portions of chopped spring onion, 200-250 portions of ripe sesames,
50-60 parts of sesame oil, 100-150 parts of sesame paste, 2-4 parts of pepper powders, 4-6 portions of edible salts, 200-250 parts of ripe soya-bean oil and 110-
130 parts of water.
Wherein, Plain flour generally refers to the flour that protein content is 9.5-12.0%, and color is creamy white, between
Between high and low powder, constitution half is loose, such as the wheat flour that China Hetao area produces, can guarantee that cake has using Plain flour
Good mouthfeel and chewiness simultaneously ensure its molding effect, avoid being easy to influence the mouthfeel of cake or because adopting due to using Strong flour
The problem of being easy that cake is made to be not easy to make molding with Self- raising flour.Raw material using ripe soya-bean oil as fillings and musculus cutaneus, can
Avoid traditional Chinese pastry because using big oil (i.e.:Lard or the big oil of pig) and it be easy to cause cake or fillings taste is crossed as oil
It is greasy, the problem of being not conducive to good health, such as using country-level Non-transgenic soybean oil, utilize color possessed by such soybean oil
The characteristics of scarlet, taste giving off a strong fragrance in pool, can guarantee the taste of cake.Traditional Chinese cake then be can avoid using soft white sugar because using white
The raw materials such as granulated sugar or Icing Sugar and cause cake to cross sweet tea, the problems such as cake quality is poor, as using meeting national standard (GB 1445-
2000) soft white sugar (stain quantity of the length more than 0.2mm is not more than 12 in its every per square meter of surface area), it is such to utilize
Soft white sugar has that sugared uniform small grains, color are pure white, quality is soft, is dissolved in free from extraneous odour after water, as clear as crystal feature is come
Promote the mouthfeel of cake.Meanwhile either musculus cutaneus, crisp skin are also or fillings, the proportional arrangement between sugar, oily knead dough may make carefully
Bacterium can not invade in cake in a short time, thus in the case where any additive or preservative need not be configured, it can be effective
Extend the resting period (can save 45 days or so such as under refrigeration) of cake.
To ensure the mouthfeel of cake, the water in the raw material of musculus cutaneus is really up to the mark or excessively soft to avoid musculus cutaneus using 20 DEG C of unboiled water,
And the water in the raw material of fillings be natural cooling after boiled water (i.e.:The boiled water cooled after water is boiled, is commonly called as cold boiled water).
To ensure the mouthfeel and texture of fillings itself, the chopped spring onion in the raw material of fillings is by the Bulbus Allii Fistulosi of chicken leg green onion after mincing
Molding, to enhance the color, smell and taste of fillings.
To enhance the crisp effect of cake, the ripe fabric in the raw material of fillings is by Plain flour through being baked slagging, nature
It is cooling and pulverize and sieve graininess obtained or slag particle shape fabric after process, so that it is entrained in fillings, to enhance cake
Mouthfeel.
Second technical solution that the present invention uses for:
A kind of preparation method of short crust pastry, includes the following steps:
S1 and surface, weigh by weight 500-550 portions of Plain flours, 50-55 portions of soft white sugars, 50-55 parts of ripe soya-bean oil and
200-300 parts of water;Soft white sugar, ripe soya-bean oil and part water are poured into after part Plain flour is looped and make Plain flour, soft white sugar,
Ripe soya-bean oil and water are fully merged to form dough, are then rubbed dough and are gradually added remaining middle muscle during rubbing
Flour and water (this process generally continues at least 10min, and in rubbing while Jia Shui), finally continue to rub and pat dough until
Send out that clear and melodious and bright sound can (this process generally continues at least 30min, to be patted in dough when patting dough
Gluten is constantly broken, bonds in the process);Wherein, the unboiled water that the water of addition is 20 DEG C, what unboiled water was added can be excessively final molding
Musculus cutaneus it is excessively soft, the excessively few of addition then can make musculus cutaneus really up to the mark, therefore, the amount of water be added to need stringent control to ensure cake most
Whole crispy texture;
S2, surface processed, dough is stood the face of waking up, and (this process generally continues at least 3h, and is preferably waken up using freshness protection package
Face, i.e.,:Dough is fitted into freshness protection package the face of waking up that stands) until dough becomes soft and can be prepared by surface;
The crisp face of S3, system, weighs 500-600 portions of Plain flours and 250-300 parts of raw soya-bean oil by weight;By Plain flour and
The raw soya-bean oil in part is stirred mixing to form dough, then rubs dough and during rubbing step by step in dough surface
Remaining raw soya-bean oil is wiped, until the smooth exquisiteness of dough surface can be prepared by crisp face;
S4, fillings processed, weigh by weight 500-550 portions of soft white sugars, 500-550 parts of ripe fabrics, 200-250 portions of chopped spring onion,
200-250 portions of ripe sesames, 50-60 parts of sesame oil, 100-150 parts of sesame paste, 2-4 parts of pepper powders, 4-6 parts of edible salts, 200-250
The ripe soya-bean oil of part and 110-130 parts of water;Then by soft white sugar, ripe fabric, chopped spring onion, ripe sesame, sesame oil, part sesame paste, pepper powder,
Edible salt, ripe soya-bean oil and water are stirred and are sufficiently mixed, you can fillings is made;Wherein, the water of addition is after natural cooling
Boiled water;
S5, face Ji processed, roll into musculus cutaneus by manufactured surface and crisp skin are rolled into crisp face, by crisp skin at least one layer of shape
Formula is laid on musculus cutaneus and musculus cutaneus is made to coat crisp skin, the musculus cutaneus for being coated with crisp skin is then rolled slabbing to form Mian Ji sub-pieces,
Finally Mian Ji sub-pieces, which is split several pieces, can be prepared by Mian Ji;Specifically it can be used such as under type:The surface waken up is used
The face block that the tools such as hammer roll rectangularity is walked, and the surface of face block shows the design feature that middle part is high, both ends are low, will roll
Then the both ends of face block are folded up and by crisp skin package in the block of face by manufactured crisp skin tiling to the medium position of face block,
There is the face block of crisp skin to roll into smooth Chang side Xing Mian Ji package followed in turn by hammer is walked, finally uses cutter with relative to rectangle
Chang side Xing Mian Ji are cut in the surface of Mian Ji in constant slope (such as 45 degree of angles), so that it is separated into several Mian Ji single
Mian Ji monomers are then scrolled up a part by the broken side cut again and are compacted in the main body of Mian Ji monomers by body,
It can be prepared by Duo Ceng Mian Ji;
It is S6, faric, by manufactured fillings package Yu Mian Ji to obtain health product, can be advance during specific faric
Mian Ji are pressed into thick middle, the form of thin edge, to avoid the problem that giving the game away during coating fillings;
Generation product will finally be placed in the bakings tool such as oven and are at 110-170 DEG C by S7, baking molding
Environment in bake 10min and can be prepared by finished product and (when being baked using oven, need oven preheating 5- in advance
10min).Certainly, shape-designing can be carried out to health product before can toasting, such as roll and oval sheet body structure is made, then utilize such as
The tools such as toothpick abreast prick out several stomatas in health product, finally stamp mark with seal again.
Preferably, in step sl, the process at least 10min of dough, the process rubbed and pat dough are rubbed
At least 30min;In step s 2, dough is stood into the face at least 3h that wakes up.
Preferably, further include the steps that preparing ripe fabric, i.e.,:By Plain flour equably spreading on baking tray and
The thickness of flour is no more than 2cm, then with 170 DEG C will carry out baking in flour oven until flour surface is micro- yellow and slagging at
The blocking flour of slagging is then carried out natural cooling by block, and flour clinker is finally crushed simultaneously sieving for standby.
Preferably, further include the steps that preparing ripe soya-bean oil, i.e.,:Raw soya-bean oil is entered into cold pot, then big fire heats,
Raw soya-bean oil is kept stirring during heating until when emerging there is no bubble, taking-up soya-bean oil progress natural cooling can be prepared by ripe
Soya-bean oil.
Preferably, further include the steps that preparing pepper powder and ripe sesame, i.e.,:Raw sesame is put into hot pot and is not stopped
Stir-frying then takes out until sesame epidermis changes colour and sends out loud and clear and natural cooling can be prepared by ripe sesame;Pepper grain is put into
Stir-frying is carried out in hot pot until taking out simultaneously natural cooling after distributing fragrance, then can be prepared by spending in powdered by pepper grain grinding
Green pepper face.
As the above scheme is adopted, cake of the invention has few sugared, few oil, does not add any additive and anti-corrosion
Agent, holding time length, mouthfeel crisp-fried, green and healthy feature, and production method is simple.
Specific implementation mode
The embodiment of the present invention is described in detail below, but what the present invention can be defined by the claims and cover
Multitude of different ways is implemented.
Embodiment one:
A kind of short crust pastry, including musculus cutaneus, crisp skin and fillings, wherein musculus cutaneus is composed of the following components:Plain flour
500g, soft white sugar 50g, ripe soya-bean oil 50g, 20 DEG C of unboiled water 200g;Crisp skin is composed of the following components:Plain flour 500g, raw beans
Oily 250g;Fillings is composed of the following components:Soft white sugar 500g, ripe fabric 500g, by the Bulbus Allii Fistulosi part of chicken leg green onion after mincing at
The chopped spring onion 200g of type, ripe sesame 200g, sesame oil are (i.e.:Sesame oil) 50g, sesame paste 100g, pepper powder 2g, edible salt 4g, ripe beans
Boiled water 110g after oily 200g, natural cooling.
The preparation method of above-mentioned short crust pastry includes the following steps:
S1 and surface weigh Plain flour 500g, soft white sugar 50g, ripe soya-bean oil 50g, 20 DEG C of unboiled water 200g, by part
Plain flour pours into soft white sugar, ripe soya-bean oil and part water and Plain flour, soft white sugar, ripe soya-bean oil and water is made fully to merge after looping
To form dough, then rubs dough at least 10min and is gradually added remaining Plain flour and water during rubbing,
Finally continuing to rub and pat dough at least 30min and sending out clear and melodious and bright sound when until patting dough (can be made with this
Gluten fracture in dough);Wherein, ripe soya-bean oil is previously prepared, i.e.,:Raw soya-bean oil is entered into cold pot, then big fire heats, in heating
Raw soya-bean oil is kept stirring in the process until when emerging there is no bubble, is taken out soya-bean oil progress natural cooling and be can be prepared by ripe soya-bean oil;
Dough is fitted into freshness protection package and stands the face 3h that wakes up until dough becomes soft and can be prepared by surface by S2, surface processed;
The crisp face of S3, system weighs Plain flour 500g, raw soya-bean oil 250g;The raw soya-bean oil of Plain flour and part is stirred
Then mixing rubs dough and wipes remaining raw soya-bean oil in dough surface step by step during rubbing to form dough,
Until the smooth exquisiteness of dough surface can be prepared by crisp face;
S4, fillings processed, weigh soft white sugar 500g, ripe fabric 500g, by the Bulbus Allii Fistulosi part of chicken leg green onion through mincing aftershaping
Chopped spring onion 200g, ripe sesame 200g, sesame oil are (i.e.:Sesame oil) 50g, sesame paste 100g, pepper powder 2g, edible salt 4g, ripe soya-bean oil
Boiled water 110g after 200g, natural cooling;Then by soft white sugar, ripe fabric, chopped spring onion, ripe sesame, sesame oil, sesame paste, Chinese prickly ash
Face, edible salt, ripe soya-bean oil and boiled water are stirred and are sufficiently mixed, you can fillings is made;Wherein, ripe fabric is previously prepared, i.e.,:
By Plain flour, equably spreading is on baking tray and the thickness of flour is no more than 2cm, then will be carried out with 170 DEG C in flour oven
Baking is until the micro- yellow and slagging in flour surface is blocking, then by the blocking flour progress natural cooling of slagging, finally by flour slag
Block crushes and sieving for standby;Pepper powder and ripe sesame also want previously prepared, i.e.,:Raw sesame is put into hot pot and does not stop to turn over
It fries, until sesame epidermis changes colour and sends out loud and clear, then takes out and natural cooling can be prepared by ripe sesame;Pepper grain is put into heat
Stir-frying is carried out in pot until taking out simultaneously natural cooling after distributing fragrance, and pepper grain grinding then be can be prepared by into Chinese prickly ash in powdered
Face;
S5, manufactured surface is rolled into musculus cutaneus and crisp skin is rolled into crisp face (ratio of surface and crisp skin can be by 3:1 matches
Set), crisp skin is laid in the form of at least one layer of on musculus cutaneus and musculus cutaneus is made to coat crisp skin, then will be coated with the musculus cutaneus of crisp skin
Slabbing is rolled to form Mian Ji sub-pieces, it is last Mian Ji sub-pieces is split several pieces to can be prepared by Mian Ji;
It is S6, faric, by manufactured fillings package Yu Mian Ji to obtain health product;Shape-designing can be carried out to health product, such as
It rolls and oval sheet body structure is made, then abreast prick out several stomatas in health product using tools such as toothpicks, finally
Again mark is stamped with seal;
Generation product will be finally placed in the oven of preheating 5-10min in advance and in 110-170 DEG C of temperature by S7, baking molding
10min, which is baked, in degree range can be prepared by finished product.
Embodiment two:
A kind of short crust pastry, including musculus cutaneus, crisp skin and fillings, wherein musculus cutaneus is composed of the following components:Plain flour
550g, soft white sugar 55g, ripe soya-bean oil 55g, 20 DEG C of unboiled water 300g;Crisp skin is composed of the following components:Plain flour 600g, raw beans
Oily 300g;Fillings is composed of the following components:Soft white sugar 550g, ripe fabric 550g, by the Bulbus Allii Fistulosi part of chicken leg green onion after mincing at
The chopped spring onion 250g of type, ripe sesame 250g, sesame oil are (i.e.:Sesame oil) 60g, sesame paste 150g, pepper powder 4g, edible salt 6g, ripe beans
Boiled water 130g after oily 250g, natural cooling.
The method that embodiment one can be used in the preparation method of above-mentioned short crust pastry:
Embodiment three:
A kind of short crust pastry, including musculus cutaneus, crisp skin and fillings, wherein musculus cutaneus is composed of the following components:Plain flour
525g, soft white sugar 53g, ripe soya-bean oil 53g, 20 DEG C of unboiled water 250g;Crisp skin is composed of the following components:Plain flour 550g, raw beans
Oily 275g;Fillings is composed of the following components:Soft white sugar 525g, ripe fabric 525g, by the Bulbus Allii Fistulosi part of chicken leg green onion after mincing at
The chopped spring onion 225g of type, ripe sesame 225g, sesame oil are (i.e.:Sesame oil) 55g, sesame paste 125g, pepper powder 3g, edible salt 5g, ripe beans
Boiled water 120g after oily 225g, natural cooling.
The method that embodiment one can be used in the preparation method of above-mentioned short crust pastry:
Short crust pastry based on the above embodiments one to three, has the characteristics that:1, surface is neither too hard, nor too soft, after baking
It is fragrant and sweet crisp;Crisp face can reach i.e. not mixed shortcake, will not be too hard, and it is how crisp that layer is reached after baking.2, fillings be added to sesame oil and
Ripe soya-bean oil, mouthfeel more crisp-fried but non-greasy are suitble to popular taste, sutable for men, women, and children.3, good appearance, not cracky.4, nothing
By be surface or crisp face also or fillings, sugar, oil, face ratio the bacterium short time can be made to be not easy to invade;Therefore, it is not letting alone
It in the case of what additive and preservative, can effectively extend the holding time of cake, can save 30 days under normal circumstances;If into
Row refrigeration then can save 45 days.
To absolutely prove the difference of the short crust pastry of the embodiment of the present invention and traditional cake, the embodiment of the present invention is embodied
Feature of the cake after improvement and experiment, additionally provides following two comparative examples, i.e.,:Comparative example one (see the table below
One), comparative example two (see the table below two).
The foregoing is merely the preferred embodiment of the present invention, are not intended to limit the scope of the invention, every utilization
Equivalent structure or equivalent flow shift made by present specification is applied directly or indirectly in other relevant technologies
Field is included within the scope of the present invention.
Claims (9)
1. a kind of short crust pastry, including musculus cutaneus, crisp skin and fillings, it is characterised in that:The musculus cutaneus, crisp skin and fillings respectively include
Following raw materials:
Musculus cutaneus:500-550 portions of Plain flours, 50-55 portions of soft white sugars, 50-55 parts of ripe soya-bean oil and 200-300 parts of water;
Crisp skin:500-600 portions of Plain flours and 250-300 parts of raw soya-bean oil;
Fillings:500-550 portions of soft white sugars, 500-550 parts of ripe fabrics, 200-250 portions of chopped spring onion, 200-250 parts of ripe sesames, 50-60
Part sesame oil, 100-150 parts of sesame paste, 2-4 parts of pepper powders, 4-6 portions of edible salts, 200-250 parts of ripe soya-bean oil and 110-130 parts
Water.
2. a kind of short crust pastry as described in claim 1, it is characterised in that:The life that water in the raw material of the musculus cutaneus is 20 DEG C
Water, the water in the raw material of the fillings are the boiled water after natural cooling.
3. a kind of short crust pastry as described in claim 1, it is characterised in that:Chopped spring onion in the raw material of the fillings is by chicken leg green onion
Bulbus Allii Fistulosi through mincing aftershaping.
4. a kind of short crust pastry as described in claim 1, it is characterised in that:Ripe fabric in the raw material of the fillings is in
Gluten flour is through baking slagging, natural cooling and pulverizes and sieves graininess obtained or slag particle shape fabric after process.
5. a kind of preparation method of short crust pastry, it is characterised in that:Include the following steps:
S1 and surface weigh 500-550 portions of Plain flours, 50-55 portions of soft white sugars, 50-55 parts of ripe soya-bean oil and 200- by weight
300 parts of water;Soft white sugar, ripe soya-bean oil and part water are poured into after part Plain flour is looped and make Plain flour, soft white sugar, ripe beans
Oil and water are fully merged to form dough, are then rubbed dough and are gradually added remaining Plain flour during rubbing
And water, finally continue to rub and pat dough to send out clear and melodious and bright sound when until patting dough;Wherein, addition
The unboiled water that water is 20 DEG C;
Dough is stood the face of waking up until dough becomes soft and can be prepared by surface by S2, surface processed;
The crisp face of S3, system, weighs 500-600 portions of Plain flours and 250-300 parts of raw soya-bean oil by weight;By Plain flour and part
Raw soya-bean oil is stirred mixing to form dough, then rubs dough and is wiped step by step in dough surface during rubbing
Remaining raw soya-bean oil, until the smooth exquisiteness of dough surface can be prepared by crisp face;
S4, fillings processed weigh 500-550 portions of soft white sugars, 500-550 parts of ripe fabrics, 200-250 parts of chopped spring onion, 200- by weight
250 portions of ripe sesames, 50-60 parts of sesame oil, 100-150 parts of sesame paste, 2-4 parts of pepper powders, 4-6 portions of edible salts, 200-250 parts it is ripe
Soya-bean oil and 110-130 parts of water;Then by soft white sugar, ripe fabric, chopped spring onion, ripe sesame, sesame oil, part sesame paste, pepper powder, edible
Salt, ripe soya-bean oil and water are stirred and are sufficiently mixed, you can fillings is made;Wherein, the water of addition is the boiled water after natural cooling;
S5, face Ji processed, roll into musculus cutaneus by manufactured surface and crisp skin are rolled into crisp face, and crisp skin is spread in the form of at least one layer of
It is located on musculus cutaneus and musculus cutaneus is made to coat crisp skin, the musculus cutaneus for being coated with crisp skin is then rolled into slabbing to form Mian Ji sub-pieces, finally
Mian Ji sub-pieces is split several pieces and can be prepared by Mian Ji;
It is S6, faric, by manufactured fillings package Yu Mian Ji to obtain health product;
Generation product finally will be placed in baking 10min in 110-170 DEG C of environment and can be prepared by finished product by S7, baking molding.
6. a kind of preparation method of short crust pastry as claimed in claim 5, it is characterised in that:In step sl, dough is rubbed
Process at least 10min, rub and pat the process at least 30min of dough;In step s 2, dough is stood into the face of waking up at least
3h。
7. a kind of preparation method of short crust pastry as claimed in claim 5, it is characterised in that:It further include the step for preparing ripe fabric
Suddenly, by Plain flour equably spreading on baking tray and the thickness of flour be no more than 2cm, then by flour oven with 170 DEG C
Baking is carried out until the micro- yellow and slagging in flour surface is blocking, then by the blocking flour progress natural cooling of slagging, finally by face
Granulated slag block crushes and sieving for standby.
8. a kind of preparation method of short crust pastry as claimed in claim 5, it is characterised in that:It further include the step for preparing ripe soya-bean oil
Suddenly, raw soya-bean oil is entered into cold pot, then big fire heats, and raw soya-bean oil is kept stirring during heating until there is no bubbles to emerge
When, it takes out soya-bean oil progress natural cooling and can be prepared by ripe soya-bean oil.
9. a kind of preparation method of short crust pastry as claimed in claim 5, it is characterised in that:Further include preparing pepper powder and ripe
Raw sesame is put into hot pot and does not stop to stir-fry by the step of sesame, until sesame epidermis change colour and send out it is loud and clear, then take out and oneself
So cooling can be prepared by ripe sesame;Pepper grain is put into hot pot and carries out stir-frying taking-up and natural cooling after distributing fragrance,
Then pepper grain grinding be can be prepared by into pepper powder in powdered.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110477078A (en) * | 2019-08-01 | 2019-11-22 | 陕西红星软香酥食品集团有限责任公司 | A kind of manufacture craft of soft crisp-fried cake |
| CN111418636A (en) * | 2020-04-28 | 2020-07-17 | 陈思远 | Cylinder furnace cake formula and using method thereof |
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