CN110915861A - Chestnut, Chinese yam and yolk crisp cake and preparation method thereof - Google Patents
Chestnut, Chinese yam and yolk crisp cake and preparation method thereof Download PDFInfo
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- CN110915861A CN110915861A CN201911149452.5A CN201911149452A CN110915861A CN 110915861 A CN110915861 A CN 110915861A CN 201911149452 A CN201911149452 A CN 201911149452A CN 110915861 A CN110915861 A CN 110915861A
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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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
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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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
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- Life Sciences & Earth Sciences (AREA)
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Abstract
The invention provides a chestnut, Chinese yam and yolk crisp cake and a preparation method thereof. The method comprises the following steps: 5-15 parts of luodian Chinese chestnut, 5-15 parts of fingered citron Chinese yam, 15-45 parts of strong flour, 20-60 parts of weak flour, 5-15 parts of glutinous rice flour, 15-45 parts of butter, 6-18 parts of soft sugar, 10-30 parts of salted egg yolk and 9-27 parts of water. The preparation method comprises the following steps: the Chinese chestnut and Chinese yam yolk cookie is rich in taste and soft and sweet in taste, solves the problems of single taste and insufficient nutritional value of the traditional yolk cookie, has the function of warming spleen and stomach, and has a certain health care effect.
Description
Technical Field
The invention relates to the field of foods, and particularly relates to a chestnut and Chinese yam yolk crisp cake and a preparation method thereof.
Background
The yolk shortbread is taken as a traditional Chinese snack, wheat flour is taken as a main raw material, butter, yolk and other raw materials are added, and the yolk shortbread is prepared by kneading dough, wrapping the dough with crisp butter, rolling the dough to be crisp, splitting the dough into pieces, making stuffing, wrapping and forming, sweeping egg liquid and baking, wherein the crisp outer skin and the crisp inner layer are soft and glutinous, and the yolk is good for many people to enjoy, and contains a large amount of starch, vitamins, mineral substances, protein and the like, so that the inappetence can be effectively relieved.
The fingered citron yam is produced in Huanggang Hubei and is carefully cultivated according to the mutual transmission of the four ancestors of Zenzen, the common yam is in a long strip shape without branches, and the fingered citron yam is shaped like a palm. Common yam has various efficacies of strengthening spleen, tonifying lung, reinforcing kidney, replenishing vital essence and the like, and the fingered citron yam has better nutritional value than the common yam, and can treat deficiency and damage, five strains and seven injuries, remove head and face wandering wind, treat lumbago, remove dysphoria with smothery sensation and the like.
The Lutian Chinese chestnut is produced in Dabie mountain in Hubei, has higher sugar content and lower starch content, higher soluble sugar content and various amino acids than the national standard, strong glutinousness and good taste, is rich in various vitamins and trace elements, is considered to be sweet in taste and warm in nature by Chinese medical science, has the effects of nourishing the stomach and the spleen, tonifying the kidney and strengthening the muscles, and activating blood and stopping bleeding, and is a green food with high nutritional value.
The yolk shortbread sold in the market at present is monotonous and greasy in taste and is not beneficial to digestion, and in order to solve the problem, the invention develops a novel Chinese chestnut, Chinese yam and yolk shortbread by combining the advantages of the two food materials.
Disclosure of Invention
The invention aims to provide a chestnut-Chinese yam-yolk crisp which is rich in taste, crisp in outer skin, sweet and soft in inner stuffing and higher in nutritive value based on the traditional yolk crisp technology and a preparation method thereof.
In order to achieve the purpose, the invention provides the following technical scheme:
in a first aspect, the invention provides a chestnut, Chinese yam and yolk crisp cake, which is characterized in that: comprises crispy pieces, water-fried dough pieces and stuffing; the crispy sheet comprises the following raw materials in parts by weight: 20-60 parts of low-gluten flour and 10-30 parts of butter; the water-oil skin comprises the following raw materials in parts by weight: 15-45 parts of high gluten flour, 5-15 parts of butter, 2-6 parts of soft sugar and 6-18 parts of water; the stuffing comprises the following raw materials in parts by weight: 5-15 parts of fingered citron Chinese yam, 5-15 parts of luodian Chinese chestnut, 10-30 parts of salted egg yolk, 5-15 parts of glutinous rice flour, 4-12 parts of soft sugar and 3-9 parts of water.
In a second aspect, the invention provides a method for preparing the chestnut, Chinese yam and yolk crisp cake, which is characterized by comprising the following steps: preparing the following raw materials in parts by weight: 20-60 parts of low-gluten flour, 10-30 parts of butter, 15-45 parts of high-gluten flour, 5-15 parts of butter, 2-6 parts of soft sugar, 6-18 parts of water, 5-15 parts of fingered citron yam, 5-15 parts of lutian Chinese chestnut, 10-30 parts of salted egg yolk, 5-15 parts of glutinous rice flour, 4-12 parts of soft sugar and 3-9 parts of water; the method comprises the following specific steps:
(1) preparing the water and oil skin: weighing high gluten flour, white granulated sugar, water and butter, stirring into paste, agglomerating into dough, forming water-oil skin, wrapping with preservative film, and standing for 20-30 min;
(2) making the fried crisp: placing low-gluten flour and butter in a bowl, overlapping and pressing into a cake shape, rolling into a coil, pressing into a circle, and rolling into a cake shape by using a rolling pin for later use;
(3) and (3) making inner stuffing: selecting fresh, full and undamaged fingered citron Chinese yam and Lutian Chinese chestnut, peeling and cleaning, cooking for 10-15min, taking out and mashing into paste, putting the Chinese chestnut paste, Chinese yam paste, glutinous rice flour, soft white sugar and water into a clean container, continuously stirring to obtain Chinese chestnut Chinese yam glutinous rice stuffing, and uniformly mixing; wrapping the salted egg yolk with Chinese chestnut and Chinese yam stuffing to prepare mixed stuffing;
(4) forming: wrapping the prepared fried dough sheet with fried dough, kneading and flattening for multiple times to divide the fried dough sheet into cake-shaped fried dough sheets, closing the mixed stuffing in the step (3) downwards to form a semi-finished product of the hemispherical Chinese chestnut, Chinese yam and yolk fried dough sheet, brushing a layer of egg liquid on the surface of the semi-finished product, standing for 5min, brushing a layer of egg liquid, and spreading black sesame;
(5) baking and cooling: putting the half-finished Chinese chestnut, Chinese yam and yolk shortbread into an oven, setting the temperature at 190-;
(6) after cooling, nitrogen is filled in for packaging, and the product is stored in a place dried at normal temperature.
The invention has the following advantages and beneficial effects:
compared with the prior art, the chestnut-Chinese yam-yolk crisp disclosed by the invention contains rich vitamins and trace elements, has a stomach nourishing effect, and the fingered citron-Chinese yam contains a large amount of fibers, so that the effects of losing weight and reducing fat can be achieved.
Detailed Description
The present invention is further described in detail with reference to the following specific examples.
Example 1
The preparation method of the chestnut, Chinese yam and yolk crisp comprises the following specific process steps:
(1) preparing the water and oil skin: weighing 15 parts of high gluten flour, 2 parts of soft sugar, 6 parts of water and 5 parts of butter, stirring into paste, then agglomerating into a dough to form a water-oil skin, wrapping with a preservative film, and standing for 20-30 min;
(2) making the fried crisp: placing 20 parts of low-gluten flour and 10 parts of butter into a bowl, overlapping and pressing into a cake shape, rolling into a coil, pressing into a circle, and rolling into a cake shape by using a rolling pin for later use;
(3) and (3) making inner stuffing: selecting fresh, full and undamaged fingered citron Chinese yam and Lutian Chinese chestnut, peeling and cleaning, cooking for 10-15min, taking out and mashing into paste, putting 5 parts of Chinese chestnut paste, 5 parts of Chinese yam paste, 5 parts of glutinous rice flour, 6 parts of soft sugar and 3 parts of water into a clean container, continuously stirring to obtain Chinese chestnut Chinese yam and glutinous rice stuffing, uniformly mixing, wrapping 10 parts of salted egg yolk with the Chinese chestnut Chinese yam stuffing, and preparing mixed stuffing;
(4) forming: wrapping the prepared fried dough sheet with fried dough, kneading and flattening for multiple times to obtain cake-shaped fried dough sheets, closing the mixed stuffing in step (4) downwards to form a semi-finished product of the hemispherical Chinese chestnut, Chinese yam and yolk fried dough sheet, brushing a layer of egg liquid on the surface of the semi-finished product, standing for 5min, brushing a layer of egg liquid, and spraying black sesame;
(5) baking and cooling: putting the half-finished Chinese chestnut, Chinese yam and yolk shortbread into an oven, setting the temperature at 190-;
(6) after cooling, nitrogen is filled in for packaging, and the product is stored in a place dried at normal temperature.
Example 2
The preparation method of the chestnut, Chinese yam and yolk crisp comprises the following specific process steps:
(1) preparing the water and oil skin: weighing 30 parts of high gluten flour, 4 parts of soft sugar, 8 parts of water and 10 parts of butter, stirring into paste, then agglomerating into a dough to form a water-oil skin, wrapping with a preservative film, and standing for 20-30 min;
(2) making the fried crisp: putting 40 parts of low-gluten flour and 20 parts of butter into a bowl, overlapping and pressing into a cake shape, rolling into a coil, pressing into a circle, and rolling into a cake shape by using a rolling pin for later use;
(3) and (3) making inner stuffing: selecting fresh, full and undamaged fingered citron Chinese yam and Lutian Chinese chestnut, peeling and cleaning, cooking for 10-15min, taking out and mashing into paste, putting 10 parts of Chinese chestnut paste, 10 parts of Chinese yam paste, 10 parts of glutinous rice flour, 10 parts of soft sugar and 6 parts of water into a clean container, continuously stirring to obtain Chinese chestnut Chinese yam and glutinous rice stuffing, uniformly mixing, wrapping 20 parts of salted egg yolk with the Chinese chestnut Chinese yam stuffing, and preparing mixed stuffing;
(4) forming: wrapping the prepared fried dough sheet with fried dough, kneading and flattening for multiple times to obtain cake-shaped fried dough sheets, closing the mixed stuffing in step (4) downwards to form a semi-finished product of the hemispherical Chinese chestnut, Chinese yam and yolk fried dough sheet, brushing a layer of egg liquid on the surface of the semi-finished product, standing for 5min, brushing a layer of egg liquid, and spraying black sesame;
(5) baking and cooling: putting the half-finished Chinese chestnut, Chinese yam and yolk shortbread into an oven, setting the temperature at 190-;
(6) after cooling, nitrogen is filled in for packaging, and the product is stored in a place dried at normal temperature.
Example 3
The preparation method of the chestnut, Chinese yam and yolk crisp comprises the following specific process steps:
(1) preparing the water and oil skin: weighing 45 parts of high gluten flour, 6 parts of soft sugar, 18 parts of water and 15 parts of butter, stirring into paste, then agglomerating into a dough to form a water-oil skin, wrapping with a preservative film, and standing for 20-30 min;
(2) making the fried crisp: putting 60 parts of low-gluten flour and 30 parts of butter into a bowl, overlapping and pressing into a cake shape, rolling into a coil, pressing into a circle, and rolling into a cake shape by using a rolling pin for later use;
(3) and (3) making inner stuffing: selecting fresh, full and undamaged fingered citron Chinese yam and Lutian Chinese chestnut, peeling and cleaning, cooking for 10-15min, taking out and mashing into paste, putting 15 parts of Chinese chestnut paste, 15 parts of Chinese yam paste, 15 parts of glutinous rice flour, 12 parts of soft white sugar and 9 parts of water into a clean container, continuously stirring to obtain Chinese chestnut Chinese yam and glutinous rice stuffing, uniformly mixing, wrapping 30 parts of salted egg yolk with the Chinese chestnut Chinese yam stuffing, and preparing mixed stuffing;
(4) forming: wrapping the prepared fried dough sheet with fried dough, kneading and flattening for multiple times to obtain cake-shaped fried dough sheets, closing the mixed stuffing in step (4) downwards to form a semi-finished product of the hemispherical Chinese chestnut, Chinese yam and yolk fried dough sheet, brushing a layer of egg liquid on the surface of the semi-finished product, standing for 5min, brushing a layer of egg liquid, and spraying black sesame;
(5) baking and cooling: putting the half-finished Chinese chestnut, Chinese yam and yolk shortbread into an oven, setting the temperature at 190-;
(6) after cooling, nitrogen is filled in for packaging, and the product is stored in a place dried at normal temperature.
Sensory evaluation
The sensory evaluation of the table 1 is taken as a standard and randomly provided for 6 persons, the scheme is subjected to trial eating and scoring to obtain the sensory evaluation score of the table 2, and the chestnut, Chinese yam and yolk crisp prepared by the method is higher in sensory evaluation score and belongs to more good food.
TABLE 1 sensory evaluation criteria
Table 2 sensory evaluation scores for example 1, example 2 and Experimental example 3
Claims (2)
1. The Chinese chestnut, Chinese yam and yolk crisp cake is characterized in that: comprises crispy pieces, water-fried dough pieces and stuffing; the crispy sheet comprises the following raw materials in parts by weight: 20-60 parts of low-gluten flour and 10-30 parts of butter; the water-oil skin comprises the following raw materials in parts by weight: 15-45 parts of high gluten flour, 5-15 parts of butter, 2-6 parts of soft sugar and 6-18 parts of water; the stuffing comprises the following raw materials in parts by weight: 5-15 parts of fingered citron Chinese yam, 5-15 parts of luodian Chinese chestnut, 10-30 parts of salted egg yolk, 5-15 parts of glutinous rice flour, 4-12 parts of soft sugar and 3-9 parts of water.
2. A method for preparing the chestnut, yam and yolk shortbread as claimed in claim 1, which is characterized by comprising the following steps: preparing the following raw materials in parts by weight: 20-60 parts of low-gluten flour, 10-30 parts of butter, 15-45 parts of high-gluten flour, 5-15 parts of butter, 2-6 parts of soft sugar, 6-18 parts of water, 5-15 parts of fingered citron yam, 5-15 parts of lutian Chinese chestnut, 10-30 parts of salted egg yolk, 5-15 parts of glutinous rice flour, 4-12 parts of soft sugar and 3-9 parts of water; the method comprises the following specific steps:
(1) preparing the water and oil skin: weighing high gluten flour, white granulated sugar, water and butter, stirring into paste, agglomerating into dough, forming water-oil skin, wrapping with preservative film, and standing for 20-30 min;
(2) making the fried crisp: placing low-gluten flour and butter in a bowl, overlapping and pressing into a cake shape, rolling into a coil, pressing into a circle, and rolling into a cake shape by using a rolling pin for later use;
(3) and (3) making inner stuffing: selecting fresh, full and undamaged fingered citron Chinese yam and Lutian Chinese chestnut, peeling and cleaning, cooking for 10-15min, taking out and mashing into paste, putting the Chinese chestnut paste, Chinese yam paste, glutinous rice flour, soft white sugar and water into a clean container, continuously stirring to obtain Chinese chestnut Chinese yam glutinous rice stuffing, and uniformly mixing; wrapping the salted egg yolk with Chinese chestnut and Chinese yam stuffing to prepare mixed stuffing;
(4) forming: wrapping the prepared fried dough sheet with fried dough, kneading and flattening for multiple times to divide the fried dough sheet into cake-shaped fried dough sheets, closing the mixed stuffing in the step (3) downwards to form a semi-finished product of the hemispherical Chinese chestnut, Chinese yam and yolk fried dough sheet, brushing a layer of egg liquid on the surface of the semi-finished product, standing for 5min, brushing a layer of egg liquid, and spreading black sesame;
(5) baking and cooling: putting the half-finished Chinese chestnut, Chinese yam and yolk shortbread into an oven, setting the temperature at 190-;
(6) after cooling, nitrogen is filled in for packaging, and the product is stored in a place dried at normal temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911149452.5A CN110915861A (en) | 2019-11-21 | 2019-11-21 | Chestnut, Chinese yam and yolk crisp cake and preparation method thereof |
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| CN201911149452.5A CN110915861A (en) | 2019-11-21 | 2019-11-21 | Chestnut, Chinese yam and yolk crisp cake and preparation method thereof |
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| CN110915861A true CN110915861A (en) | 2020-03-27 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113229310A (en) * | 2021-06-03 | 2021-08-10 | 瑞昌市溢香农产品有限公司 | Yam and yolk crisp cake and preparation method thereof |
| CN113273679A (en) * | 2021-06-03 | 2021-08-20 | 瑞昌市溢香农产品有限公司 | Processing method of yam stuffing |
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| CN105594816A (en) * | 2016-02-15 | 2016-05-25 | 山东师范大学 | Three-color stuffing flavored crisp and preparation method thereof |
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2019
- 2019-11-21 CN CN201911149452.5A patent/CN110915861A/en active Pending
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| CN102960405A (en) * | 2012-12-04 | 2013-03-13 | 石家庄市米莎贝尔饮食食品有限公司 | Chestnut cookies and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113229310A (en) * | 2021-06-03 | 2021-08-10 | 瑞昌市溢香农产品有限公司 | Yam and yolk crisp cake and preparation method thereof |
| CN113273679A (en) * | 2021-06-03 | 2021-08-20 | 瑞昌市溢香农产品有限公司 | Processing method of yam stuffing |
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