CN109805062A - A kind of production technology of pre fermentation Denmark shortcake frozen dough - Google Patents
A kind of production technology of pre fermentation Denmark shortcake frozen dough Download PDFInfo
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Abstract
The invention discloses a kind of production technologies of pre fermentation Denmark shortcake frozen dough, are related to food processing technology field.The present invention can still guarantee that rising for freezing flour-dough is had an effect and bulkiness after thawing, improve product quality, reduce production cost by rationally controlling the technological parameter of product, pre fermentation Denmark shortcake frozen dough；The present invention improves the plasticity and ductility of dough, crispy in taste, section stomata are uniform after baking for pre fermentation Denmark shortcake frozen dough by controlling pre-fermented provocation parameter.
Description
Technical field
The present invention relates to food processing technology fields, and more specifically, it relates to a kind of pre fermentation Denmark shortcake frozen dough
Production technology.
Background technique
Since dough is convenient for preservation and transport in a cold or frozen state, manufacturer can freeze standard system by the production of specification
One guarantees the quality of baked product, then is distributed to each chain shops respectively by refrigerator car, can both reduce overlapping investment and people in this way
The waste of power resource, bakery can need reasonable arrangement baking time and quantity, effectively control inventory according to sale again, reduce damage
Consumption, and allow client's moment can taste it is fresh come out of the stove, reeky bread.
A kind of pineapple class ox horn freezing flour-dough is disclosed in the Chinese invention patent of Publication No. CN105994478A, by
Ox horn dough and pineapple peel composition, wherein ox horn dough is by Strong flour, water, white granulated sugar, yeast, milk powder, cream, edible salt group
At based on its parts by weight: 50-60 parts of Strong flour, 25-35 parts of water, 4-5 parts of white granulated sugar, 1-3 parts of yeast, 1-3 parts of milk powder,
1-3 parts of cream, 0.5-2 parts of edible salt；Pineapple peel is by Self- raising flour, and cream, white granulated sugar, egg forms, based on its parts by weight:
35-45 parts of Self- raising flour, 20-30 parts of cream, 18-26 parts of white granulated sugar, 8-12 parts of egg.
Freezing flour-dough in above-mentioned patent needs teacher of the baking to thaw and can just bake after fermenting in transport to shops,
Processing is inconvenient, and wastes time, and the freezing flour-dough after pre fermentation is easy to be influenced by factors such as transport temperatures, leads to mouth
Feel bad.
Summary of the invention
In view of the deficiencies of the prior art, the present invention intends to provide a kind of pre fermentation Denmark shortcake frozen dough
Production technology has the advantages that crispy in taste, section bubble are uniform.
To achieve the above object, the present invention provides the following technical scheme that
A kind of production technology of pre fermentation Denmark shortcake frozen dough, comprising the following steps:
Softened water is added into stirring container for step 1, sequentially adds edible salt, white granulated sugar, egg pulp, after mixing evenly,
Bread flour, yeast, the first butter are added, mixture is obtained；
Step 2 stirs the mixture for into bulk, obtains dough；
Dough is split by step 3, and is pressed into dough sheet；
Dough sheet is sent into freezer and is stood by step 4, and when dough sheet central temperature is 0-15 DEG C, dough sheet is moved to outside freezer
Calendering is stand-by；
The second butter after thawing is added into stirring container, stirs evenly, obtains oil clot for step 5；
Step 6 by oil clot segmentation, is pressed into oil sheet, stands, for use；
Oil sheet is lain in dough sheet center by step 7, and dough sheet is folded into three layers, and oil sheet is fully wrapped around, and is rotated by 90 °, after
It is continuous to wrap up the face pressure of oil sheet into the first thin slice；
Step 8 by the first sheet fold at three layers, and is rotated by 90 °, and it is thin to be pressed into identical with the first lamina dimensions second
Piece；
Step 9 by the second sheet fold at three layers, and is rotated by 90 °, and is pressed into the identical third thin slice of the first lamina dimensions；
Step 10 send third thin slice to standing in freezer, is thawed relaxation using being drawn off within first 8 hours being sent into freezer,
For use；
Third thin slice after defrosting is sent into molding machine and is formed, obtains face embryo by step 11；
Step 12 water, diced apple, white granulated sugar, custard powder, raisins, beautiful cassia lignea flour and egg is added in stirring container, mixing
Uniformly, fillings is obtained；
Fillings is filled in the center of face embryo, obtains shaping block by step 13；
Shaping block is sent into fermentation room and carries out provocation by step 14, and provocation room temperature is controlled at 28~35 DEG C, and humid control is 75
~90%；
Step 15, the shaping block feeding instant freezer progress after the completion of provocation is quick-frozen, and quick freezing temperature is -30 DEG C hereinafter, making into
At extremely -18 DEG C of type embryonic center temperature, packaging obtains pre fermentation Denmark shortcake frozen dough.
Further preferably, the temperature of the softened water in the step 1 is 0-15 DEG C.
Further preferably, the step 2 specifically includes: mixture is stirred 3- under the speed of 50-60r/min
4min, then 7-8min is stirred under the speed of 100-120r/min, bulk is stirred into, dough, the control of dough central temperature are obtained
At 10-20 DEG C.
Further preferably, in the step 4 temperature of freezer at -18 DEG C hereinafter, time of repose be 10-20min.
Further preferably, the central temperature of butter is 8-20 DEG C in the step 5, the center temperature of oil sheet in step 6
Degree is 8-12 DEG C.
Further preferably, the time stood in the step 10 is more than or equal to 5h.
Further preferably, the temperature after thawing in the step 10 is -2~5 DEG C.
Further preferably, the raw material of the pre fermentation Denmark shortcake frozen dough and its weight percent are as follows:
White granulated sugar 4.9-5%；
Edible salt 0.4-0.5%；
Egg pulp 1.2-1.3%；
Yeast 2.4-2.5%；
Bread flour 40-41%；
First butter 1.8-2%；
Second butter 29-30%；
Water complements to 100%.
Further preferably, the raw material and its weight percent of the fillings are as follows:
Diced apple 41-43%；
White granulated sugar 4-4.5%；
Custard powder 4-4.5%；
Raisins 3-3.5%；
Beautiful cassia lignea flour 0.2-0.6%；
Egg 4-4.5%；
Surplus is water.
In conclusion compared with prior art, the invention has the following advantages:
(1) present invention passes through the technological parameter for rationally controlling product, and pre fermentation Denmark shortcake frozen dough still can after thawing
Guarantee that rising for frozen dough is had an effect and bulkiness, improves product quality, reduces production cost；
(2) present invention improves the plasticity and ductility of dough, if temperature mistake by controlling pre-fermented provocation parameter
Height is easy to cause the rapid provocation of dough, and cavity is excessive, and mouthfeel is bad, and shape collapses；If temperature is too low, proofing period is caused
Long, mouthfeel is turned sour；
(3) crispy in taste, section bubble are uniform after baking for the pre fermentation Denmark shortcake frozen dough in the present invention.
Specific embodiment
Below with reference to embodiment, the present invention will be described in detail.
A kind of embodiment 1: production technology of pre fermentation Denmark shortcake frozen dough, comprising the following steps:
The softened water that temperature is 0 DEG C is added into blender, sequentially adds edible salt, white granulated sugar, egg pulp, stirs for step 1
After mixing uniformly, bread flour, yeast are added, bread flour is sieved through 20 mesh vibration screens, and bread flour central temperature is not less than 0
DEG C, obtain mixture；
Mixture is stirred under the speed of 50r/min 3min, then stirs 7min under the speed of 100r/min by step 2, is stirred
Bulk is mixed, dough is obtained, dough central temperature is controlled at 10 ± 1 DEG C；
Dough is split by step 3, and every piece of weight is 8kg, and is rolled into the dough sheet of 60cm*60cm；
Dough sheet feeding temperature is stood 10min in -18 DEG C of freezers below by step 4, when dough sheet central temperature is 0-15
DEG C when, dough sheet is moved to outside freezer roll it is stand-by；
Step 5 in advance thaws stand-by butter from freezer taking-up, and the central temperature of the butter after defrosting is 8 ± 1 DEG C,
The butter after thawing is added into blender, 5min is stirred under the speed of 50r/min, then stir under the speed of 100r/min
1min obtains oil clot；
Step 6, divides, is pressed into the oil sheet of 60cm*60cm by oil clot, and the weight of every piece of oil clot is 2.5kg, the center of oil sheet
Temperature is 8 ± 1 DEG C, and the oil sheet pressed is put on handcart, is stood, for use；
Oil sheet is lain in dough sheet center by step 7, and dough sheet is folded into three layers, and oil sheet is fully wrapped around, and is rotated by 90 °, after
It is continuous to wrap up the face pressure of oil sheet into the first thin slice of 140cm long；
Step 8 having a size of 60*60cm, and is rotated by 90 ° by the first sheet fold at three layers, is pressed into and the first thin slice ruler
Very little identical second thin slice；
Step 9 having a size of 60*60cm, and is rotated by 90 ° by the second sheet fold at three layers, is pressed into the first lamina dimensions
Identical third thin slice is folded into 3 layers, size 60*60cm, thickness in monolayer 10.0cm；
Folded third thin slice is sent to standing 5h or more in freezer, was drawn off being sent into using first 8 hours cold by step 10
Zang Ku thaws relaxation to -2 ± 1 DEG C, and refrigerated storage temperature is 5 DEG C, for use；
Third thin slice after defrosting is sent into molding machine and is formed, obtains face embryo by step 11；
Step 12 water, diced apple, white granulated sugar, custard powder, raisins, beautiful cassia lignea flour and egg is added in stirring container, mixing
Uniformly, fillings is obtained；
Fillings is filled in the center of face embryo, obtains shaping block by step 13；
Shaping block is sent into fermentation room and carries out provocation by step 14, and provocation room temperature is controlled at 28 ± 2 DEG C, and humid control is 75
± 3%, surface Smooth and moist is answered after provocation, presses lightly on face embryo surface with finger, and feel is flexible, will be slow recovery at pressing
But it cannot restore completely, hoc mesh structure is fine and smooth, soft, tack-free；
Step 15, the shaping block feeding instant freezer progress after the completion of provocation is quick-frozen, and quick freezing temperature is -30 DEG C hereinafter, quick-frozen
Time is less than or equal to 40min, and when making extremely -18 DEG C of shaping block central temperature, packaging obtains pre fermentation Denmark shortcake frozen dough.
The raw material and its weight percent of pre fermentation Denmark shortcake frozen dough are as follows:
White granulated sugar 4.91%；
Edible salt 0.41%；
Egg pulp 1.22%；
Yeast 2.44%；
Bread flour 40.93%；
First butter 1.83%；
Second butter 29.32%；
Water 18.94%.
The raw material and its weight percent of fillings are as follows:
Diced apple 42.25%；
White granulated sugar 4.02%；
Custard powder 4.02%；
Raisins 3.02%；
Beautiful cassia lignea flour 0.4%；
Egg 4.02%；
Water 42.25%.
Embodiment 2: a kind of production technology of pre fermentation Denmark shortcake frozen dough, difference from example 1 is that, packet
Include following steps:
The softened water that temperature is 10 DEG C is added into blender, sequentially adds edible salt, white granulated sugar, egg pulp, stirs for step 1
After mixing uniformly, bread flour, yeast are added, bread flour is sieved through 20 mesh vibration screens, and bread flour central temperature is not less than 0
DEG C, obtain mixture；
Mixture is stirred under the speed of 55r/min 3.5min, then stirred under the speed of 110r/min by step 2
7.5min stirs into bulk, obtains dough, and dough central temperature is controlled at 15 ± 1 DEG C；
Dough is split by step 3, and every piece of weight is 8kg, and is rolled into the dough sheet of 60cm*60cm；
Dough sheet feeding temperature is stood 15min in -18 DEG C of freezers below by step 4, when dough sheet central temperature is 10 ± 1
DEG C when, dough sheet is moved to outside freezer roll it is stand-by；
Step 5 in advance thaws stand-by butter from freezer taking-up, and the central temperature of the butter after defrosting is 15 ± 1
DEG C, the butter after thawing is added into blender, 5min is stirred under the speed of 50r/min, then under the speed of 100r/min
1min is stirred, oil clot is obtained；
Step 6, divides, is pressed into the oil sheet of 60cm*60cm by oil clot, and the weight of every piece of oil clot is 2.5kg, the center of oil sheet
Temperature is 10 ± 1 DEG C, and the oil sheet pressed is put on handcart, is stood, for use；
Oil sheet is lain in dough sheet center by step 7, and dough sheet is folded into three layers, and oil sheet is fully wrapped around, and is rotated by 90 °, after
It is continuous to wrap up the face pressure of oil sheet into the first thin slice of 140cm long；
Step 8 having a size of 60*60cm, and is rotated by 90 ° by the first sheet fold at three layers, is pressed into and the first thin slice ruler
Very little identical second thin slice；
Step 9 having a size of 60*60cm, and is rotated by 90 ° by the second sheet fold at three layers, is pressed into the first lamina dimensions
Identical third thin slice is folded into 3 layers, size 60*60cm, thickness in monolayer 10.0cm；
Folded third thin slice is sent to standing 5h or more in freezer, was drawn off being sent into using first 8 hours cold by step 10
Zang Ku thaws relaxation to 2 ± 1 DEG C, and refrigerated storage temperature is 5 DEG C, for use；
Third thin slice after defrosting is sent into molding machine and is formed, obtains face embryo by step 11；
Step 12 water, diced apple, white granulated sugar, custard powder, raisins, beautiful cassia lignea flour and egg is added in stirring container, mixing
Uniformly, fillings is obtained；
Fillings is filled in the center of face embryo, obtains shaping block by step 13；
Shaping block is sent into fermentation room and carries out provocation by step 14, and provocation room temperature is controlled at 31 ± 2 DEG C, and humid control is 80
± 3%, surface Smooth and moist is answered after provocation, presses lightly on face embryo surface with finger, and feel is flexible, will be slow recovery at pressing
But it cannot restore completely, hoc mesh structure is fine and smooth, soft, tack-free；
Step 15, the shaping block feeding instant freezer progress after the completion of provocation is quick-frozen, and quick freezing temperature is -30 DEG C hereinafter, quick-frozen
Time is less than or equal to 40min, and when making extremely -18 DEG C of shaping block central temperature, packaging obtains pre fermentation Denmark shortcake frozen dough.
Embodiment 3: a kind of production technology of pre fermentation Denmark shortcake frozen dough, difference from example 1 is that, packet
Include following steps:
The softened water that temperature is 15 DEG C is added into blender, sequentially adds edible salt, white granulated sugar, egg pulp, stirs for step 1
After mixing uniformly, bread flour, yeast are added, bread flour is sieved through 20 mesh vibration screens, and bread flour central temperature is not less than 0
DEG C, obtain mixture；
Mixture is stirred under the speed of 60r/min 4min, then stirs 8min under the speed of 120r/min by step 2, is stirred
Bulk is mixed, dough is obtained, dough central temperature is controlled at 20 ± 2 DEG C；
Dough is split by step 3, and every piece of weight is 8kg, and is rolled into the dough sheet of 60cm*60cm；
Dough sheet feeding temperature is stood 20min in -18 DEG C of freezers below by step 4, when dough sheet central temperature is 0-15
DEG C when, dough sheet is moved to outside freezer roll it is stand-by；
Step 5 in advance thaws stand-by butter from freezer taking-up, and the central temperature of the butter after defrosting is 20 ± 1
DEG C, the butter after thawing is added into blender, 5min is stirred under the speed of 50r/min, then under the speed of 100r/min
1min is stirred, oil clot is obtained；
Step 6, divides, is pressed into the oil sheet of 60cm*60cm by oil clot, and the weight of every piece of oil clot is 2.5kg, the center of oil sheet
Temperature is 12 ± 1 DEG C, and the oil sheet pressed is put on handcart, is stood, for use；
Oil sheet is lain in dough sheet center by step 7, and dough sheet is folded into three layers, and oil sheet is fully wrapped around, and is rotated by 90 °, after
It is continuous to wrap up the face pressure of oil sheet into the first thin slice of 140cm long；
Step 8 having a size of 60*60cm, and is rotated by 90 ° by the first sheet fold at three layers, is pressed into and the first thin slice ruler
Very little identical second thin slice；
Step 9 having a size of 60*60cm, and is rotated by 90 ° by the second sheet fold at three layers, is pressed into the first lamina dimensions
Identical third thin slice is folded into 3 layers, size 60*60cm, thickness in monolayer 10.0cm；
Folded third thin slice is sent to standing 5h or more in freezer, was drawn off being sent into using first 8 hours cold by step 10
Zang Ku thaws relaxation to 5 ± 1 DEG C, and refrigerated storage temperature is 5 DEG C, for use；
Third thin slice after defrosting is sent into molding machine and is formed, obtains face embryo by step 11；
Step 12 water, diced apple, white granulated sugar, custard powder, raisins, beautiful cassia lignea flour and egg is added in stirring container, mixing
Uniformly, fillings is obtained；
Fillings is filled in the center of face embryo, obtains shaping block by step 13；
Shaping block is sent into fermentation room and carries out provocation by step 14, and provocation room temperature is controlled at 35 ± 2 DEG C, and humid control is 90
± 3%, surface Smooth and moist is answered after provocation, presses lightly on surface with finger, feel is flexible, will be slow at pressing recovery but not
It can restore completely, hoc mesh structure is fine and smooth, soft, tack-free；
Step 15, the shaping block feeding instant freezer progress after the completion of provocation is quick-frozen, and quick freezing temperature is -30 DEG C hereinafter, quick-frozen
Time is less than or equal to 40min, and when making extremely -18 DEG C of shaping block central temperature, packaging obtains pre fermentation Denmark shortcake frozen dough.
Embodiment 4: a kind of production technology of pre fermentation Denmark shortcake frozen dough, difference from example 1 is that, in advance
The raw material and its weight percent of fermentation Denmark's shortcake frozen dough are as follows:
White granulated sugar 4.9%；
Edible salt 0.4%；
Egg pulp 1.2%；
Yeast 2.4%；
Bread flour 40%；
First butter 1.8%；
Second butter 29%；
Water complements to 100%；
The raw material and its weight percent of fillings are as follows:
Diced apple 41%；
White granulated sugar 4%；
Custard powder 4%；
Raisins 3%；
Beautiful cassia lignea flour 0.2%；
Egg 4%；
Water 43.8%.
Embodiment 5: a kind of production technology of pre fermentation Denmark shortcake frozen dough, difference from example 1 is that, in advance
The raw material and its weight percent of fermentation Denmark's shortcake frozen dough are as follows:
White granulated sugar 5%；
Edible salt 0.5%；
Egg pulp 1.3%；
Yeast 2.5%；
Bread flour 41%；
First butter 2%；
Second butter 30%；
Water complements to 100%；
The raw material and its weight percent of fillings are as follows:
Diced apple 43%；
White granulated sugar 4.5%；
Custard powder 4.5%；
Raisins 4%；
Beautiful cassia lignea flour 0.6%；
Egg 4.5%；
Water 38.9%.
Comparative example 1: using commercially available common unfermentable Denmark's shortcake frozen dough.
Comparative example 2: a kind of production technology of pre fermentation Denmark shortcake frozen dough, difference from example 1 is that, step
The temperature of softened water in rapid one is 20 DEG C.
Comparative example 3: a kind of production technology of pre fermentation Denmark shortcake frozen dough, difference from example 1 is that, step
The control of dough central temperature is at 5 DEG C in rapid two.
Comparative example 4: a kind of production technology of pre fermentation Denmark shortcake frozen dough, difference from example 1 is that, step
In rapid four, when dough sheet central temperature is 18 DEG C, dough sheet is moved to outside freezer and is rolled for use.
Comparative example 5: a kind of production technology of pre fermentation Denmark shortcake frozen dough, difference from example 1 is that, step
In rapid ten, it was drawn off being sent into freezer defrosting relaxation to 6 DEG C using first 8 hours, refrigerated storage temperature is 6 DEG C.
Comparative example 6: a kind of production technology of pre fermentation Denmark shortcake frozen dough, difference from example 1 is that, step
The control of provocation room temperature is at 26 DEG C in rapid 12, and humid control is 70%.
Comparative example 7: a kind of production technology of pre fermentation Denmark shortcake frozen dough, difference from example 1 is that, step
The control of provocation room temperature is at 36 DEG C in rapid 12, and humid control is 91%.
Comparative example 8: a kind of production technology of pre fermentation Denmark shortcake frozen dough, difference from example 1 is that, in advance
The raw material and its weight percent of fermentation Denmark's shortcake frozen dough are as follows:
White granulated sugar 6%；
Edible salt 0.7%；
Egg pulp 1.0%；
Yeast 2.2%；
Bread flour 42%；
First butter 1.5%；
Second butter 25%；
Water complements to 100%.
Comparative example 9: a kind of production technology of pre fermentation Denmark shortcake frozen dough, difference from example 1 is that, filling
The raw material and its weight percent of material are as follows:
Diced apple 35%；
White granulated sugar 5%；
Custard powder 3.5%；
Raisins 2.5%；
Beautiful cassia lignea flour 0.1%；
Egg 3.5%；
Surplus is water.
Test method: the pre fermentation Denmark shortcake quick-frozen that will be obtained in embodiment 1-5 and comparative example 1-9 is tested in sensory evaluation
Group, which is placed in 10 DEG C of refrigerator, thaws, so that dough thaws uniformly, oven is sent into after taking-up and is baked, obtained Denmark's shortcake, successively compile
Number be test specimen 1-5 and control sample 1-9；
Healthy population case 140 for randomly selecting 18-35 years old of areal are used as volunteer, are divided into 14 groups, reference
Standards of grading in table 2 carry out subjective appreciation in subjective appreciation room, and test specimen 1-5 and control sample 1-9 are placed in ceramic whiteware
In disk, with form, color is visually inspected, is then cut with table knife by quartering, observes tissue, impurity, taste flavour and mouthfeel,
Evaluation is made, every group of maximum 5 values and the smallest 5 values are given up, it is remaining to take its average value.
Test result: the appraisal result of test specimen 1-5 and control sample 1-9 are as shown in table 2.As shown in Table 2, test sample
The total score of product 1-5 is much higher than control sample 1-9, illustrates that the present invention passes through the technological parameter of rationally control product, pre fermentation Denmark
Crisp frozen dough can still guarantee that rising for frozen dough is had an effect and bulkiness after thawing, improve product quality；The present invention is logical
It crosses and controls pre-fermented provocation parameter, improve the plasticity and ductility of dough, pre fermentation Denmark shortcake frozen dough is toasting
Crispy in taste, section bubble are uniform afterwards.
The sensory evaluation criteria of 1 Denmark of table shortcake
The appraisal result of table 2 test specimen 1-5 and control sample 1-9
| Sample number into spectrum | Color | Appearance | Profile status | Flavor | Mouthfeel | Total score |
| Test specimen 1 | 9 | 18 | 29 | 9 | 29 | 94 |
| Test specimen 2 | 8 | 19 | 28 | 8 | 29 | 92 |
| Test specimen 3 | 8 | 19 | 28 | 8 | 28 | 91 |
| Test specimen 4 | 9 | 18 | 29 | 8 | 29 | 93 |
| Test specimen 5 | 9 | 18 | 28 | 9 | 28 | 92 |
| Control sample 1 | 8 | 14 | 22 | 7 | 21 | 72 |
| Control sample 2 | 8 | 15 | 22 | 8 | 23 | 76 |
| Control sample 3 | 7 | 15 | 21 | 7 | 22 | 72 |
| Control sample 4 | 8 | 14 | 20 | 7 | 23 | 72 |
| Control sample 5 | 8 | 14 | 21 | 7 | 21 | 71 |
| Control sample 6 | 7 | 14 | 19 | 7 | 22 | 69 |
| Control sample 7 | 7 | 14 | 18 | 8 | 21 | 68 |
| Control sample 8 | 8 | 15 | 19 | 9 | 22 | 73 |
| Control sample 9 | 9 | 17 | 25 | 8 | 21 | 80 |
The above is only a preferred embodiment of the present invention, protection scope of the present invention is not limited merely to above-described embodiment,
All technical solutions belonged under thinking of the present invention all belong to the scope of protection of the present invention.It should be pointed out that for the art
For those of ordinary skill, several improvements and modifications without departing from the principles of the present invention, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
Claims (9)
1. a kind of production technology of pre fermentation Denmark shortcake frozen dough, which comprises the following steps:
Softened water is added into stirring container for step 1, sequentially adds edible salt, white granulated sugar, egg pulp, after mixing evenly,
Bread flour, yeast, the first butter are added, mixture is obtained；
Step 2 stirs the mixture for into bulk, obtains dough；
Dough is split by step 3, and is pressed into dough sheet；
Dough sheet is sent into freezer and is stood by step 4, and when dough sheet central temperature is 0-15 DEG C, dough sheet is moved to outside freezer
Calendering is stand-by；
The second butter after thawing is added into stirring container, stirs evenly, obtains oil clot for step 5；
Step 6 by oil clot segmentation, is pressed into oil sheet, stands, for use；
Oil sheet is lain in dough sheet center by step 7, and dough sheet is folded into three layers, and oil sheet is fully wrapped around, and is rotated by 90 °, after
It is continuous to wrap up the face pressure of oil sheet into the first thin slice；
Step 8 by the first sheet fold at three layers, and is rotated by 90 °, and it is thin to be pressed into identical with the first lamina dimensions second
Piece；
Step 9 by the second sheet fold at three layers, and is rotated by 90 °, and is pressed into the identical third thin slice of the first lamina dimensions；
Step 10 send third thin slice to standing in freezer, is thawed relaxation using being drawn off within first 8 hours being sent into freezer,
For use；
Third thin slice after defrosting is sent into molding machine and is formed, obtains face embryo by step 11；
Step 12 water, diced apple, white granulated sugar, custard powder, raisins, beautiful cassia lignea flour and egg is added in stirring container, mixing
Uniformly, fillings is obtained；
Fillings is filled in the center of face embryo, obtains shaping block by step 13；
Shaping block is sent into fermentation room and carries out provocation by step 14, and provocation room temperature is controlled at 28 ~ 35 DEG C, and humid control is 75
~90%；
Step 15, the shaping block feeding instant freezer progress after the completion of provocation is quick-frozen, and quick freezing temperature is -30 DEG C hereinafter, making into
At extremely -18 DEG C of type embryonic center temperature, packaging obtains pre fermentation Denmark shortcake frozen dough.
2. a kind of production technology of pre fermentation Denmark shortcake frozen dough according to claim 1, which is characterized in that the step
The temperature of softened water in rapid one is 0-15 DEG C.
3. a kind of production technology of pre fermentation Denmark shortcake frozen dough according to claim 1, which is characterized in that the step
Rapid two specifically include: mixture being stirred 3-4min under the speed of 50-60r/min, then under the speed of 100-120r/min
7-8min is stirred, bulk is stirred into, obtains dough, dough central temperature is controlled at 10-20 DEG C.
4. a kind of production technology of pre fermentation Denmark shortcake frozen dough according to claim 1, which is characterized in that the step
The temperature of freezer is at -18 DEG C hereinafter, time of repose is 10-20min in rapid four.
5. a kind of production technology of pre fermentation Denmark shortcake frozen dough according to claim 1, which is characterized in that the step
The central temperature of butter is 8-20 DEG C in rapid five, and the central temperature of oil sheet is 8-12 DEG C in step 6.
6. a kind of production technology of pre fermentation Denmark shortcake frozen dough according to claim 1, which is characterized in that the step
The time stood in rapid ten is more than or equal to 5h.
7. a kind of production technology of pre fermentation Denmark shortcake frozen dough according to claim 1, which is characterized in that the step
Temperature after thawing in rapid ten is -2 ~ 5 DEG C.
8. a kind of production technology of pre fermentation Denmark shortcake frozen dough according to claim 1, which is characterized in that described pre-
The raw material and its weight percent of fermentation Denmark's shortcake frozen dough are as follows:
White granulated sugar 4.9-5%；
Edible salt 0.4-0.5%；
Egg pulp 1.2-1.3%；
Yeast 2.4-2.5%；
Bread flour 40-41%；
First butter 1.8-2%；
Second butter 29-30%；
Water complements to 100%.
9. a kind of production technology of pre fermentation Denmark shortcake frozen dough according to claim 1, which is characterized in that the filling
The raw material and its weight percent of material are as follows:
Diced apple 41-43%；
White granulated sugar 4-4.5%；
Custard powder 4-4.5%；
Raisins 3-3.5%；
Beautiful cassia lignea flour 0.2-0.6%；
Egg 4-4.5%；
Surplus is water.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115251116A (en) * | 2021-04-30 | 2022-11-01 | 北京麦客天成食品有限公司 | Apple, cinnamon and danish crisp and stuffing formula |
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| CN109805062B (en) | 2021-09-03 |
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