CN110477078A - A kind of manufacture craft of soft crisp-fried cake - Google Patents
A kind of manufacture craft of soft crisp-fried cake Download PDFInfo
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- CN110477078A CN110477078A CN201910706277.9A CN201910706277A CN110477078A CN 110477078 A CN110477078 A CN 110477078A CN 201910706277 A CN201910706277 A CN 201910706277A CN 110477078 A CN110477078 A CN 110477078A
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- crisp
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C9/00—Other apparatus for handling dough or dough pieces
- A21C9/08—Depositing, arranging and conveying apparatus for handling pieces, e.g. sheets of dough
- A21C9/088—Folding or bending discrete dough pieces or dough strips
-
- 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
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
- A21D13/19—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough with fillings
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
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Abstract
The embodiment of the present disclosure is the manufacture craft about a kind of soft crisp-fried cake.The technique comprises the following steps that: making crisp face to form crisp face dough；Surface is made to form surface dough, and provocation is stand-by；Packet is crisp: the surface dough waken up being pressed into pie, crisp face dough is put into pie surface dough, shakeouts crisp face dough, pie surface dough surrounding is then turned up the crisp face of package；It opens shortcake: the crisp dough finished of packet being subjected to cyclic pressing and doubling, is then divided into multiple sub- doughs；Molding: fillings is put into out the crisp each sub- dough finished, and then package molding obtains green compact；Baking.The appearance luster for the soft crisp-fried cake that the embodiment of the present disclosure can be made by relatively simple and easily operated technique and whole mouthfeel are preferable, have the advantages that just melt in the mouth, shortcake, soft, continuous, sweet tea, it is ideal leisure health food suitable for people of all ages, it is deep to be liked by the majority of consumers.
Description
Technical field
The embodiment of the present disclosure is related to food processing technology field more particularly to a kind of manufacture craft of soft crisp-fried cake.
Background technique
Cake is one of the food that people like, wherein soft crisp-fried is on the basis of traditional short crust pastry, by formula
By a confectionary made of baking after adjustment, fillings wide variety can add miscellaneous food according to nutritional need
Raw material.Existing soft crisp-fried cake mouthfeel is poor, it is difficult to meet the eating requirements of people.
Therefore, it is necessary to improve one or more problem present in above-mentioned related art scheme.
It should be noted that This part intends to for the embodiment of the present disclosure stated in claims provide background or
Context.Description herein recognizes it is the prior art not because not being included in this section.
Summary of the invention
A kind of manufacture craft for being designed to provide soft crisp-fried cake of the embodiment of the present disclosure, and then at least to a certain degree
On overcome the problems, such as caused by the limitation and defect due to the relevant technologies one or more.
According to the embodiment of the present disclosure, a kind of manufacture craft of soft crisp-fried cake is provided, is comprised the following steps that:
Crisp face is made to form crisp face dough；
Surface is made to form surface dough, and provocation is stand-by；
Packet is crisp: the surface dough waken up being pressed into pie, crisp face dough is put into pie surface dough, shakeouts crisp face face
Then pie surface dough surrounding is turned up the crisp face of package by group；
It opens shortcake: the crisp dough finished of packet being subjected to cyclic pressing and doubling, is then divided into multiple sub- doughs；
Molding: fillings is put into out the crisp each sub- dough finished, and then package molding obtains green compact；
Baking: green compact after molding are toasted.
In one embodiment of the disclosure, when crisp wheat flour is made, flour and vegetable oil are mixed according to weight ratio for 25:8~15,
It stirs evenly, obtains crisp face；
When surface makes, maltose and water are stirred evenly, vegetable oil is then added and continues to be uniformly mixing to obtain mixed liquor,
Flour is added into mixed liquor again to stir evenly, wherein flour, vegetable oil, maltose and water weight ratio be 25:8~15:3
~8:6~12.
In one embodiment of the disclosure, in surface manufacturing process, the temperature of the mixed liquor before flour addition is 30~50
℃。
In one embodiment of the disclosure, the mass ratio of surface dough and crisp face dough is 1:0.15~0.30.
In one embodiment of the disclosure, during the packet is crisp, the surface dough waken up is pressed into round pie, the cake
The diameter of the surface of shape is 20~25cm, then rolls out at the edge of the surface of round pie in " ten " font, " ten " font outward
Length be 55~60cm, crisp face dough shakeout after diameter be 20~25cm.
In one embodiment of the disclosure, in forming process, the weight ratio of sub- dough and fillings is 1:0.8~1.3.
In one embodiment of the disclosure, face fire temperature is 108~250 DEG C when baking, and fire in a stove before fuel is added temperature is 140~180 DEG C, is dried
The roasting time is 25~30min.
In one embodiment of the disclosure, during opening in shortcake, the crisp dough finished of packet is closed up and is placed on cake machine downwards
It on conveyer belt, is suppressed by the first stage, pressed dough is then subjected to the first fold, carries out second stage again later
Compacting, carries out second fold for dough, carries out phase III compacting again later.
In one embodiment of the disclosure, first stage compacting roll into a ball below with a thickness of 0.3~1cm, after second stage is suppressed
Dough with a thickness of 0.8~1.2cm, phase III compacting roll into a ball below with a thickness of 1~2cm.
In one embodiment of the disclosure, the first fold is to fold dough according to one third or half,
Second fold is to fold dough according to half.
The technical scheme provided by this disclosed embodiment can include the following benefits:
In embodiment of the disclosure, the soft crisp-fried cake made by relatively simple and easily operated technique it is outer
It sees color and whole mouthfeel is preferable, have the advantages that just melt in the mouth, shortcake, soft, continuous, sweet tea, be that ideal leisure suitable for people of all ages is strong
Health food, it is deep to be liked by the majority of consumers.
Detailed description of the invention
The drawings herein are incorporated into the specification and forms part of this specification, and shows the implementation for meeting the disclosure
Example, and together with specification for explaining the principles of this disclosure.It should be evident that the accompanying drawings in the following description is only the disclosure
Some embodiments for those of ordinary skill in the art without creative efforts, can also basis
These attached drawings obtain other attached drawings.
Fig. 1 shows in the disclosure exemplary embodiment schematic shapes of " ten " font dough；
Fig. 2 shows open during shortcake dough in disclosure exemplary embodiment to illustrate by the one third doubling mode of length
Figure；
Fig. 3 is shown shortcake is opened in disclosure exemplary embodiment during dough illustrate by the half doubling mode of width
Figure.
Specific embodiment
Example embodiment is described more fully with reference to the drawings.However, example embodiment can be with a variety of shapes
Formula is implemented, and is not understood as limited to example set forth herein；On the contrary, thesing embodiments are provided so that the disclosure will more
Fully and completely, and by the design of example embodiment comprehensively it is communicated to those skilled in the art.Described feature, knot
Structure or characteristic can be incorporated in any suitable manner in one or more embodiments.
In addition, attached drawing is only the schematic illustrations of the embodiment of the present disclosure, it is not necessarily drawn to scale.It is identical in figure
Appended drawing reference indicates same or similar part, thus will omit repetition thereof.Some boxes shown in the drawings
Figure is functional entity, not necessarily must be corresponding with physically or logically independent entity.
Embodiment 1
The manufacture craft that a kind of soft crisp-fried cake is provided firstly in this example embodiment, comprises the following steps that:
Crisp face is made to form crisp face dough: parts by weights also known as takes 25 parts of flour, 10 parts of vegetable oil, by flour and plant
Oil stirs evenly, neither too hard, nor too soft；
Surface is made to form surface dough, and provocation is stand-by: parts by weights also known as take 25 parts of flour, 10 parts of vegetable oil,
5 parts of maltose, 10 parts of water, successively quantitatively put into maltose, water in blender, after mixing, continue to put into vegetable oil, after
The continuous mixed liquor stirred and evenly mixed in emulsion form, the temperature for controlling mixed liquor are controlled at 40 DEG C, and mixed liquor is then poured into dough mixing machine
In, addition flour stirring is agglomerating, and provocation 9min is stand-by；
Packet is crisp: referring to FIG. 1, the surface dough waken up is pressed into the uniform round pie of thickness, diameter 25cm, and shape, greatly
It is small to be also not necessarily limited to this.Then the surrounding of round pie dough is rolled out in " ten " font, sees peripheral graphics shape, " ten " word in Fig. 1
The length of type dough is 60cm.Then the ratio for being 1:0.2 according to the mass ratio of surface dough and crisp face dough crisp face dough
It is put on pie surface dough, shakeouts crisp face dough, the diameter spread out is 25cm, sees circle internal in Fig. 1；Finally pie
Surface dough surrounding turns up the crisp face of package；
It opens shortcake: the crisp dough finished of packet is put on the conveyer belt of cake machine, by first stage compacting (repeatedly compacting)
Afterwards with a thickness of 0.8cm, it is also not necessarily limited to this, it is desirable that thin and thick is uniform, and surface is not rupturable；By dough according to length one third into
Row doubling, is also not necessarily limited to this, as shown in Fig. 2, left figure is the shape that doubling front is rolled into a ball in Fig. 2, right figure is three points according to length
One of dough after doubling shape.Then it is also not necessarily limited to after progress second stage compacting (repeatedly compacting) with a thickness of 1cm
This.Later by dough according to width half carry out doubling, as shown in figure 3, in Fig. 3 left figure be doubling before dough shape
Shape, right figure are that the shape of the dough after doubling is carried out according to the half of width；Dough is subjected to phase III pressure later
With a thickness of 1cm after system (repeatedly compacting), it is also not necessarily limited to this, it is desirable that surface is smooth, and thin and thick is uniform, is then divided into multiple sub- doughs；
Molding: fillings is put into out the crisp each sub- dough finished according to musculus cutaneus weight ratio for the ratio of 1:1, is then wrapped up
Molding obtains green compact；
Baking: green compact after molding are subjected to dazzling, brush oil, being then placed in oven in face fire temperature is 220 DEG C, fire in a stove before fuel is added temperature
Degree is 150 DEG C, baking time 30min.Fire temperature in face therein refers to that the roasting plants such as oven are on food to be roasted
The heating temperature of the heating panel of side, fire in a stove before fuel is added temperature are then the heating temperatures of the heating panel below food to be roasted.
Embodiment 2
The manufacture craft that a kind of soft crisp-fried cake is provided firstly in this example embodiment, comprises the following steps that:
Crisp face is made to form crisp face dough: parts by weights also known as takes 25 parts of flour, 12 parts of vegetable oil, by flour and plant
Oil stirs evenly, neither too hard, nor too soft；
Surface is made to form surface dough, and provocation is stand-by: parts by weights also known as take 25 parts of flour, 12 parts of vegetable oil,
7 parts of maltose, 8 parts of water, successively quantitatively put into maltose, water in blender, after mixing, continue to put into vegetable oil, after
The continuous mixed liquor stirred and evenly mixed in emulsion form, the temperature for controlling mixed liquor are controlled at 50 DEG C, and mixed liquor is then poured into dough mixing machine
In, addition flour stirring is agglomerating, and provocation 8min is stand-by；
Packet is crisp: the surface dough waken up being pressed into the uniform round pie of thickness, diameter 20cm, shape, size are also not necessarily limited to
This.Then the surrounding of round pie dough is rolled out in " ten " font, the length of " ten " font dough is 55cm.Then crisp face face
Group is put on pie surface dough according to the ratio that the mass ratio of surface dough and crisp face dough is 1:0.15, shakeouts crisp face face
Group, the diameter spread out are 20cm；Pie surface dough surrounding is finally turned up the crisp face of package；
It opens shortcake: the crisp dough finished of packet is put on the conveyer belt of cake machine, by first stage compacting (repeatedly compacting)
Afterwards with a thickness of 0.8cm, it is also not necessarily limited to this, it is desirable that thin and thick is uniform, and surface is not rupturable；By dough according to length one third into
Then row doubling is also not necessarily limited to this, by dough according to width with a thickness of 0.8cm after progress second stage compacting (repeatedly compacting)
Half carry out doubling；It with a thickness of 1.5cm, will be also not necessarily limited to after dough progress phase III compacting (repeatedly compacting) later
This, it is desirable that surface is smooth, and thin and thick is uniform, is then divided into multiple sub- doughs；
Molding: fillings is put into out the crisp each sub- dough finished according to musculus cutaneus weight ratio for the ratio of 1:1, is then wrapped up
Molding obtains green compact；
Baking: green compact after molding are subjected to dazzling, brush oil, being then placed in oven in face fire temperature is 200 DEG C, fire in a stove before fuel is added temperature
Degree is 160 DEG C, baking time 25min.
Embodiment 3
The manufacture craft that a kind of soft crisp-fried cake is provided firstly in this example embodiment, comprises the following steps that:
Crisp face is made to form crisp face dough: parts by weights also known as takes 25 parts of flour, 10 parts of vegetable oil, by flour and plant
Oil stirs evenly, neither too hard, nor too soft；
Surface is made to form surface dough, and provocation is stand-by: parts by weights also known as take 25 parts of flour, 10 parts of vegetable oil,
7 parts of maltose, 12 parts of water, successively quantitatively put into maltose, water in blender, after mixing, continue to put into vegetable oil, after
The continuous mixed liquor stirred and evenly mixed in emulsion form, the temperature for controlling mixed liquor are controlled at 50 DEG C, and mixed liquor is then poured into dough mixing machine
In, addition flour stirring is agglomerating, and provocation 10min is stand-by；
Packet is crisp: the surface dough waken up being pressed into the uniform round pie of thickness, diameter 25cm, shape, size are also not necessarily limited to
This.Then the surrounding of round pie dough is rolled out in " ten " font, the length of " ten " font dough is 60cm.Then crisp face face
Group is put on pie surface dough according to the ratio that the mass ratio of surface dough and crisp face dough is 1:0.30, shakeouts crisp face face
Group, the diameter spread out are 25cm；Pie surface dough surrounding is finally turned up the crisp face of package；
It opens shortcake: the crisp dough finished of packet is put on the conveyer belt of cake machine, by first stage compacting (repeatedly compacting)
Afterwards with a thickness of 1cm, it is also not necessarily limited to this, it is desirable that thin and thick is uniform, and surface is not rupturable；Dough is carried out according to the one third of length
Then doubling is also not necessarily limited to this, by dough according to the two of width with a thickness of 1cm after progress second stage compacting (repeatedly compacting)
/ mono- carries out doubling；Later after dough progress phase III compacting (repeatedly compacting) with a thickness of 1cm, it will be also not necessarily limited to this,
Ask surface smooth, thin and thick is uniform, is then divided into multiple sub- doughs；
Molding: fillings is put into out the crisp each sub- dough finished according to musculus cutaneus weight ratio for the ratio of 1:1, is then wrapped up
Molding obtains green compact；
Baking: green compact after molding are subjected to dazzling, brush oil, being then placed in oven in face fire temperature is 220 DEG C, fire in a stove before fuel is added temperature
Degree is 160 DEG C, baking time 28min.
In addition, the embryonic type for the soft crisp-fried cake made through the foregoing embodiment is generally diameter 5.3-5.5cm × height
23-2.6cm is also not necessarily limited to this.
The soft crisp-fried sensory evaluation of embodiment 4
By above-described embodiment 1-3 soft crisp-fried made and the commercially available soft crisp-fried of certain brand (control group) in fragrance, appearance
Color, whole mouthfeel are evaluated, each assessment item chooses 10 have enrich the professionals of subjective appreciation experience into
Row evaluation, each score for evaluating project are 0-5 points, and evaluation result is as shown in table 1.
The soft crisp-fried sensory evaluation of table 1
| Assessment item | Embodiment 1 | Embodiment 2 | Embodiment 3 | Control group |
| Fragrance/point | 48 | 45 | 46 | 40 |
| Appearance luster/point | 48 | 46 | 46 | 39 |
| Whole mouthfeel/point | 47 | 45 | 44 | 35 |
As it can be seen from table 1 the soft crisp-fried cake that 1-3 makes through the foregoing embodiment fragrance, appearance luster and
Control group is above in whole mouthfeel, fragrance, appearance luster and whole mouthfeel are good, have just melt in the mouth, shortcake, soft, continuous, sweet tea
The advantages of, it is ideal leisure health food suitable for people of all ages, it is deep to be liked by the majority of consumers.
The test of the soft crisp-fried oil content of embodiment 5
The ripe crisp skin of embodiment 1-3 and the ripe crisp skin of control group for weighing identical weight, are respectively put into the identical food-grade of specification
In filter paper, to stand 6 hours after identical gimmick package, then each filter paper is measured by the area percentage of oil saturated in crisp skin, surveyed
Test result is as shown in table 2:
The test of the soft crisp-fried oil content of table 2
It as can be seen from Table 2, will be well below control by the oil content of the embodiment 1-3 soft crisp-fried cake made
Group, and not excessive additive.Under the premise of not influencing cake crisp skin mouthfeel, reduce oily in entire cake crisp skin contain
Amount, so that cake crisp skin is more healthy.
It is to be appreciated that term " center ", " longitudinal direction ", " transverse direction ", " length ", " width ", " thickness in foregoing description
Degree ", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom" "inner", "outside", " clockwise ",
The orientation or positional relationship of instructions such as " counterclockwise " is to be based on the orientation or positional relationship shown in the drawings, and is merely for convenience of describing
The embodiment of the present disclosure and simplify description, rather than the device or element of indication or suggestion meaning must have a particular orientation, with
Specific orientation construction and operation, therefore should not be understood as the limitation to the embodiment of the present disclosure.
In addition, term " first ", " second " are used for descriptive purposes only and cannot be understood as indicating or suggesting relative importance
Or implicitly indicate the quantity of indicated technical characteristic.Define " first " as a result, the feature of " second " can be expressed or
Implicitly include one or more of the features.In the description of the embodiment of the present disclosure, the meaning of " plurality " is two or two
More than a, unless otherwise specifically defined.
In the embodiments of the present disclosure unless specifically defined or limited otherwise, term " installation ", " connected ", " connection ",
Terms such as " fixations " shall be understood in a broad sense, for example, it may be being fixedly connected, may be a detachable connection, or integral；It can be with
It is mechanical connection, is also possible to be electrically connected；It can be directly connected, two can also be can be indirectly connected through an intermediary
The interaction relationship of connection or two elements inside a element.For the ordinary skill in the art, Ke Yigen
The concrete meaning of above-mentioned term in the disclosure is understood according to concrete condition.
In the embodiments of the present disclosure unless specifically defined or limited otherwise, fisrt feature second feature "upper" or
"lower" may include that the first and second features directly contact, also may include the first and second features be not direct contact but
Pass through the other characterisation contact between them.Moreover, fisrt feature includes above the second feature " above ", " above " and " above "
Fisrt feature is right above second feature and oblique upper, or is merely representative of first feature horizontal height higher than second feature.First
Feature is directly below and diagonally below the second feature including fisrt feature under the second feature " below ", " below " and " below ", or only
Only indicate that first feature horizontal height is less than second feature.
In the description of this specification, reference term " one embodiment ", " some embodiments ", " example ", " specifically show
The description of example " or " some examples " etc. means specific features, structure, material or spy described in conjunction with this embodiment or example
Point is contained at least one embodiment or example of the disclosure.In the present specification, schematic expression of the above terms are not
It must be directed to identical embodiment or example.Moreover, particular features, structures, materials, or characteristics described can be in office
What can be combined in any suitable manner in one or more embodiment or examples.In addition, those skilled in the art can say this
Different embodiments or examples described in bright book are engaged and are combined.
Those skilled in the art after considering the specification and implementing the invention disclosed here, will readily occur to its of the disclosure
Its embodiment.This application is intended to cover any variations, uses, or adaptations of the disclosure, these modifications, purposes or
Person's adaptive change follows the general principles of this disclosure and including the undocumented common knowledge in the art of the disclosure
Or conventional techniques.The description and examples are only to be considered as illustrative, and the true scope and spirit of the disclosure are by appended
Claim is pointed out.
Claims (10)
1. a kind of manufacture craft of soft crisp-fried cake, which is characterized in that comprise the following steps that:
Crisp face is made to form crisp face dough；
Surface is made to form surface dough, and provocation is stand-by；
Packet is crisp: the surface dough waken up being pressed into pie, crisp face dough is put into pie surface dough, shakeouts crisp face dough, so
Pie surface dough surrounding is turned up the crisp face of package afterwards；
It opens shortcake: the crisp dough finished of packet being subjected to cyclic pressing and doubling, is then divided into multiple sub- doughs；
Molding: fillings is put into out the crisp each sub- dough finished, and then package molding obtains green compact；
Baking: green compact after molding are toasted.
2. the manufacture craft of soft crisp-fried cake according to claim 1, which is characterized in that when crisp wheat flour is made, by flour and plant
Object oil is the mixing of 25:8~15 according to weight ratio, stirs evenly, obtains crisp face；
When surface makes, maltose and water are stirred evenly, vegetable oil is then added and continues to be uniformly mixing to obtain mixed liquor, then is past
Flour is added in mixed liquor to stir evenly, wherein flour, vegetable oil, maltose and water weight ratio be 25:8~15:3~8:6
~12.
3. the manufacture craft of soft crisp-fried cake according to claim 2, which is characterized in that in surface manufacturing process, flour adds
The temperature of mixed liquor before entering is 30~50 DEG C.
4. the manufacture craft of soft crisp-fried cake according to claim 1, which is characterized in that the matter of surface dough and crisp face dough
Amount is than being 1:0.15~0.30.
5. the manufacture craft of soft crisp-fried cake according to claim 1, which is characterized in that during the packet is crisp, will wake up
Surface dough be pressed into round pie, the diameter of the surface of the round pie is 20~25cm, then by the side of the surface of round pie
Along being rolled out outward in " ten " font, the length of " ten " font is 55~60cm, and the diameter after crisp face dough shakeouts is 20~25cm.
6. the manufacture craft of soft crisp-fried cake according to claim 1, which is characterized in that in forming process, sub- dough and filling
The weight ratio of material is 1:0.8~1.3.
7. the manufacture craft of soft crisp-fried cake according to claim 1, which is characterized in that when baking face fire temperature be 108~
250 DEG C, fire in a stove before fuel is added temperature is 140~180 DEG C, and baking time is 25~30min.
8. the manufacture craft of soft crisp-fried cake according to claim 1, which is characterized in that during opening in shortcake, packet is crisp complete
Complete dough closing in is placed on the conveyer belt of cake machine downwards, is suppressed by the first stage, is then carried out pressed dough
The first fold carries out second stage compacting again later, and dough is carried out second fold, carries out phase III pressure again later
System.
9. the manufacture craft of soft crisp-fried cake according to claim 8, which is characterized in that the first stage suppresses the thickness rolled into a ball below
Degree is 0.3~1cm, second stage compacting roll into a ball below with a thickness of 0.8~1.2cm, the phase III suppress roll into a ball below with a thickness of 1
~2cm.
10. the manufacture craft of soft crisp-fried cake according to claim 8, which is characterized in that the first fold be by dough by
It is folded according to one third or half, second fold is to fold dough according to half.
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| CN201910706277.9A CN110477078A (en) | 2019-08-01 | 2019-08-01 | A kind of manufacture craft of soft crisp-fried cake |
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| CN201910706277.9A CN110477078A (en) | 2019-08-01 | 2019-08-01 | A kind of manufacture craft of soft crisp-fried cake |
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|---|---|
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| CN104247746A (en) * | 2014-10-11 | 2014-12-31 | 石涛 | Preparation method of crisp crust moon cake and cake crust |
| CN108684792A (en) * | 2018-06-26 | 2018-10-23 | 马利 | A kind of short crust pastry and preparation method thereof |
| CN109864093A (en) * | 2019-03-28 | 2019-06-11 | 北京好仁缘食品有限公司 | A kind of EGG YOLK SHORTCAKE and preparation method thereof |
| CN109864110A (en) * | 2019-03-28 | 2019-06-11 | 北京好仁缘食品有限公司 | A kind of wife's cake and preparation method thereof |
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2019
- 2019-08-01 CN CN201910706277.9A patent/CN110477078A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104115905A (en) * | 2014-07-24 | 2014-10-29 | 运城市福同惠食品有限公司 | Method for making crisp fried cake refined refreshment |
| CN104247746A (en) * | 2014-10-11 | 2014-12-31 | 石涛 | Preparation method of crisp crust moon cake and cake crust |
| CN108684792A (en) * | 2018-06-26 | 2018-10-23 | 马利 | A kind of short crust pastry and preparation method thereof |
| CN109864093A (en) * | 2019-03-28 | 2019-06-11 | 北京好仁缘食品有限公司 | A kind of EGG YOLK SHORTCAKE and preparation method thereof |
| CN109864110A (en) * | 2019-03-28 | 2019-06-11 | 北京好仁缘食品有限公司 | A kind of wife's cake and preparation method thereof |
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