A kind of preparation method of elastic dough face cake
The present invention relates to a kind of millet cake of the catering trade, specifically a kind of preparation method of elastic dough face cake.
At present, the face cake of the elastic dough that the Chinese people foodstuff for the people is used, with a long history, in staple food, account for very consequence.Elastic dough: refer to the made dough face of flour water mixing speech, comprise three kinds in cold water dough, warm water dough, hot water dough, with its face cake of making, cooking method is generally to poker.Numerous in variety, large flat bread, Pancake, Home Style, pancake, edible vegetable oil cake, Lotus leaf shaped pancake etc. are generally arranged.Its preparation method generally is: " following powder-water mixing-and face-knead dough-treacle face-rubbing-following agent-system skin-go up filling-the whole bag of tricks to be shaped "." millet cake manufacturing technology " the 37th page also can be summed up as three phases: in the modulation dough stage, be shaped the preparatory stage shaping stage.The present invention does not include filling face cake.On traditional method for making, several procedures before the system skin belong to the basic fundamental scope, and the shaping of the whole bag of tricks belongs to technical stronger scope.China's present elastic dough face cake, the mode of production generally is made as the master with family, dining room, dining room, grain shop, but all is to do at that time; the boiled food of selling at that time; its main cause is a manual production, although used dough mixing machine, production scale does not have substantial progress.With the preparation method of the more approaching homely dough made with boiling water cake of the present invention be: " major ingredient: flour 500 grams, auxiliary material: soya-bean oil 50 grams, refined salt 10 grams; (1) flour 200 grams are scalded with boiling water, flour 300 grams are become reconciled with warm water, treat that dough made with boiling water is slightly during cold; two agllutinations are incorporated into together, knead; (2) dough is seized into 5 jizi for making dumplings, rolled flakiness, brush oil, spread slightly and order salt, folding from both sides, treacle one is stretched 50 centimetres the bar of growing up after the meeting, gets up to telophragma from two again, pile together, by flat, rolls into the cake of 12 centimetres of diameters "." cake " the 41st page
The preparation method that the purpose of this invention is to provide a kind of elastic dough face cake, wherein make the skin method, the spirochetal preparation method of round steamed bun shape in the shaping, the storing and fresh-keeping method of biscuit all have innovation, for China people's dining table provides a kind of quick and easy, delicious new varieties.
For reaching this purpose, preparation method of the present invention is as follows: a kind of preparation method of elastic dough face cake: be made up of major ingredient flour, water and flavoring edible oil, salt etc.; Following powder, water mixing and face, knead dough and make dough; Treacle face, rubbing, agent down, system skin are made oval dough sheet with above-mentioned dough, after the adding flavoring, above-mentioned oval dough sheet are shaped; Feature of the present invention: above-mentioned oval dough sheet, finish 1 millimeter of system skin thinness step by step by oodle maker; In the shaping the above-mentioned oval dough sheet of putting flavoring well being rolled into long face tube rolls up, then, with the method for coiling, from an one termination, in coiling continuously, move on this tip position is continuous, the circumvolution of long face tube is around constantly, the ring ring is folded to be connected, and forms little, the following big round steamed bun shape conveyor screw in top, is coiled up to another termination to enter in bottom centre's nest; The biscuit of making is gone into the freezer quick-freezing fresh-keeping and is stored.
The method for making difference that the preparation method of a kind of elastic dough face cake of the present invention is more traditional particularly relatively has tangible advantage with immediate dough made with boiling water Pancake, Home Style, adopts machine to replace manual system skin, and efficient exceeds about 10 times, and thinness is secure; Round steamed bun shape conveyor screw in the shaping is different from traditional screw changes circular preparation method, structure appearance uniqueness, and manufacture craft is meticulous; It is that now to do the conventional method of cash sale unexistent that the biscuit quick-freezing fresh-keeping stores, and the consumer obtains this quick-frozen biscuit, only need iron ripely, can have delicious face cake, also for machine production on a large scale with come into the market to have created condition.
The preparation method of a kind of elastic dough face cake of the present invention is implemented by following scheme is concrete: with 500 gram refined flours, 200 grammes per square metre warm water, 45 gram peanut oil, 9 gram salt is example, following powder, mix the warm water about 50 ℃, and face, four procedures of kneading dough, on dough mixing machine, finish, approximately work about 8 minutes, make the warm water dough; Rubbing, following agent are divided into uniform trisection; The system skin is put into the oodle maker compacting with each face agent, to thin, makes 1 millimeter oval dough sheet by thick; Be shaped, add 15 gram peanut oil, 3 gram salt are rolled into the long face tube volume about 70 centimetres, then from a termination that long face tube is rolled up, coil continuously, move on this tip position is continuous, the circumvolution of long face tube encircles folded the company around constantly, form little, the following big round steamed bun shape conveyor screw in top, coiled up to another termination and enter in bottom centre's nest; Flatten then, make biscuit, the thin and thick size is similar with traditional biscuit, the food bag of packing into, and good seal is gone into the freezer quick-freezing fresh-keeping and is stored, and according to the state food health legislation, notes the shelf-life, can deposit 60 days below in general-10 ℃, can deposit below-18 ℃ 180 days.During shortening, earlier baking pan is burnt heat, directly put freezing biscuit then, after melting immediately, put oil droplet, iron ripe getting final product by conventional method.Before edible, be placed on and cover clean cloth on the flat case, it is one short, well arranged that both hands one are grabbed, vegetables pine layer by layer, and mouthfeel shortcake, soft, crisp, peculiar.