CN111011446A - 一种香酥油糕的制作方法 - Google Patents
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Abstract
本发明公开了一种香酥油糕的制作方法,包括如下步骤:(1)、皮面制作:1.1、皮面配方:小麦粉8份,糕粉2份,食用植物油0.2份,绵白糖0.15份,沸水5.5份,老酵种面0.1份;1.2、将小麦粉、糕粉、食用植物油、绵白糖、放入容器中搅拌均匀待用,把水倒入锅中加热到沸,然后将前述混合物慢慢倒入沸水中边倒边搅动,使面粉充分糊化,直至倒完面粉,持续搅动,锅底结痂焦化,离锅;把面糊搅匀分块,等面糊温度到30℃以下后,将碾碎过筛的老酵种面掺入面团中揉均、揉光,30℃以下静置发酵8~12h;等面团发喧,有香气散出时,将面团揪成30~35g的面剂待用。该香酥油糕符合消费者丰富的口味需求,利用市场推广。
Description
技术领域
本发明属于传统油炸食品领域,特别涉及糕点小吃,具体为一种香酥油糕的制作方法。
背景技术
油糕是中国北方地区的一种特色的传统小吃,广泛分布于山西、陕西关中地区、河北、北京、内蒙古等地区。油糕一年四季都有,是使用油炸的一种糕点,呈椭圆形状,馅一般是红糖或者白糖,油糕吃起来既甜又软绵,油糕色泽金黄,细腻柔软,经久而不变色不变质,属纯天然绿色食品。
但是传统制作的油糕容易出现以下缺点:
1、成品皮不酥不脆,或者是脆而不彻底,存在外脆里软、口感不爽的问题。
2、单从油糕皮来说,口味不正。
3、整体口感平淡,风味不突出。主要是油糕的馅料配比简单,没有后味,味道立体感不强,使香脆的油糕有虎头蛇尾的感觉。
发明内容
本发明目的是制作出一种新式的香酥油糕,丰富传统油糕风味,优化口感。
本发明是采用如下技术方案实现的:
一种香酥油糕的制作方法,包括如下步骤:
(1)、皮面制作
1.1、皮面配方:小麦粉8份,糕粉2份,食用植物油0.2份,绵白糖0.15份,沸水5.5份,老酵种面0.1份。
1.2、将小麦粉、糕粉、食用植物油、绵白糖、放入容器中搅拌均匀待用,把水倒入锅中加热到沸,然后将前述混合物慢慢倒入沸水中边倒边搅动,使面粉充分糊化,直至倒完面粉,持续搅动,锅底结痂焦化,离锅;把面糊搅匀分块,等面糊温度到30℃以下后,将碾碎过筛的老酵种面掺入面团中揉均、揉光,30℃以下静置发酵8~12小时;等面团发喧,有香气散出时,将面团揪成30~35g的面剂待用。
(2)、馅料制作
2.1、馅料配方:绵白糖10份,红糖1.5份,芝麻1.5份,花生1.3份,糖玫瑰0.9份,粉碎的橘丁0.2份,白酒0.1份,低聚果糖0.1份,食用植物油0.15份,乳粉0.1份,可可粉0.02份,麦芽糊精0.15份,交联酯化变性淀粉0.15份。
2.2、将芝麻和花生分别炒香后粉碎至0.3~0.4mm的颗粒待用;然后将所有原料混合拌匀。
2.3、包制:将面剂压成0.5~1cm薄片,将8~10g的馅料包入,封口后按扁待用。
3、油炸
油炸锅倒入色拉油,加热到145~170℃,下锅炸制,等成品气泡平缓、色泽焦黄后即出锅。
本发明方法中,面粉用低筋粉即可,一般吸收40%的水分就可和成面团。油糕和面用水达到55%就是要高温糊化多吸水,以达到糯软目的。但是倘若面粉完全糊化吸收100%的水也可以,本方案采用55%的水就是让部分淀粉糊化,高温让部分蛋白质变性,失去弹性,然后部分没有吸水糊化的干面粉在后续揉面工艺中吸收糊化面粉中的水分,使面团硬化,恢复成可塑性强的软糯特性面团。传统工艺不加老酵种面,用空气中的天然野生酵母菌发酵,这种方法发酵时间长,同时各种如乳酸菌、醋酸菌等杂菌也能也可乘机发酵,掌握不好会使味道走样。本发明方法改良配方加入老酵种面就是要加强酵母菌群的优势,缩短面团成熟时间。加入少量的绵白糖是给酵母菌提供营养加快发酵。适当加点食用植物油也是为后续起酥成型提供帮助。加入糕粉是增加口感的弹性。
对中式糕点来说,馅料的风味决定产品的风味,传统做法非常简单,就是红白糖配点籽仁,味道平淡,产品大为失色。首先,油糕作为一个油炸中式糕点,口味必须重、冲,才能使产品饱满、圆满,馅料中加入各种香型原料非常必要。玫瑰是天然的香料,符合油糕的风味,也是本次改良的重点原料,用量也比较大,达到6%左右,即可美味,又可抗氧化、美容、保健。橘丁是促进并协调玫瑰香味发挥作用,增加风味的厚度强度,还可健脾理气。乳粉、可可粉、白酒也是强化风味、美化口感,乳粉在理论上与橘香型符合,步调一致。低聚果糖是一种益生元,有很好的促进肠道益生菌繁殖的作用,它与食用植物油属于调质作用,避免馅料过于干燥,也是一种干湿平衡。麦芽糊精、交联酯化变性淀粉防止流浆,增加馅料的质感。
本发明方法通过多层次对味道加强改造,传统特产油糕脆酥带柔,甜香深远,入口难忘,回味无穷。过氧化物含量也大大降低,是美味而又健康的风味小吃。
本发明设计合理,具有很好的实际应用价值,符合消费者丰富的口味需求,利用市场推广。
具体实施方式
下面对本发明的具体实施例进行详细说明。
一种香酥油糕的制作方法,包括如下步骤:
1、皮面制作
1.1、皮面配方:小麦粉8份,糕粉2份,食用植物油0.2份,绵白糖0.15份,沸水(100℃)5.5份,老酵种面0.1份;
其中,老酵种面:每天发过的面剩下一点,明天揉进新的面再发,周而复始,那个剩下的发过的面就是老酵种面,老酵面是干燥的,不容易发酸,是发好的面保留下来作酵母菌种用。
1.2、将小麦粉、糕粉、食用植物油、绵白糖、放入容器中搅拌均匀待用;把水倒入锅中加热到沸,然后将前述的面粉混合物慢慢倒入沸水中边倒边搅动,使面粉充分糊化,直至倒完面粉。期间锅不离火,持续搅动,锅底结痂焦化,香气溢出方可离锅。把面糊搅匀分块,等面糊凉到30℃以下(优选20~30℃),将碾碎过筛的老酵种面掺入面团中揉均、揉光,低温(30℃以下)静置发酵8~12小时。一方面可以适当蒸发水分使面团硬化,便于后续操作,另一方面在揉搓中加入混物空气中野生酵母自然发酵增加风味,丰富口感。静置发酵过程中要注意把温度控制在30℃以下,以防乳酸菌、醋酸菌、酪酸菌等杂菌繁殖产生不良气味。等面团发喧,有香气散出时,待用。将面团揪成30~35克的面剂待用。
2、馅料制作
2.1、馅料配方:绵白糖10份,红糖1.5份,芝麻1.5份,花生1.3份,糖玫瑰0.9份,橘丁(粉碎)0.2份,白酒(35~55度的汾酒)0.1份,低聚果糖0.1份,食用植物油0.15份,乳粉0.1份,可可粉0.02份,麦芽糊精0.15份,交联酯化变性淀粉0.15份。
2.2、馅料:将芝麻和花生分别炒香后粉碎至0.3~0.4mm的颗粒待用。所有粉料搅匀,所有水剂先混合均匀,后倒入粉料中拌匀,干湿适用。
2.3、包制:用手掌把面剂压成0.5~1cm的薄片,用小勺将8~10克的馅料包入,掐封口头按扁待用。
3、油炸
用可以回收油渣废料的新式油炸锅倒入色拉油,加热到145~170℃之间,下锅炸制,等成品气泡平缓,色泽焦黄,层次分明时就可以出锅了。若油温太高,馅料融化不彻底,饼皮也不会分层脆化。
要求成品面皮焦脆,层次分明,油糖浸润,馅料液化,咀嚼感强,脆香爽口,沁人心脾。
本方法所述的香酥油糕炸制,使用新式具有回收油渣废料的炸锅,避免油渣废料在锅底长时间高温下产生很多有害过氧化物,产品的健康安全风险大大降低。 另外本品生坯可经充氮包装、冷链储存运输,做长线产品规划,克服只能现做现卖的缺陷,为投资者做强、做大提供了有利条件。
最后应说明的是,以上实施例仅用以说明本发明的技术方案而非限制,尽管参照本发明实施例进行了详细说明,本领域的普通技术人员应当理解,对本发明的技术方案进行修改或者等同替换,都不脱离本发明的技术方案的精神和范围,其均应涵盖本发明的权利要求保护范围中。
Claims (1)
1.一种香酥油糕的制作方法,其特征在于:包括如下步骤:
(1)、皮面制作
1.1、皮面配方:小麦粉8份,糕粉2份,食用植物油0.2份,绵白糖0.15份,沸水5.5份,老酵种面0.1份;
1.2、将小麦粉、糕粉、食用植物油、绵白糖、放入容器中搅拌均匀待用,把水倒入锅中加热到沸,然后将前述混合物慢慢倒入沸水中边倒边搅动,使面粉充分糊化,直至倒完面粉,持续搅动,锅底结痂焦化,离锅;把面糊搅匀分块,等面糊温度到30℃以下后,将碾碎过筛的老酵种面掺入面团中揉均、揉光,30℃以下静置发酵8~12h;等面团发喧,有香气散出时,将面团揪成30~35g的面剂待用;
(2)、馅料制作
2.1、馅料配方:绵白糖10份,红糖1.5份,芝麻1.5份,花生1.3份,糖玫瑰0.9份,粉碎的橘丁0.2份,白酒0.1份,低聚果糖0.1份,食用植物油0.15份,乳粉0.1份,可可粉0.02份,麦芽糊精0.15份,交联酯化变性淀粉0.15份;
2.2、将芝麻和花生分别炒香后粉碎至0.3~0.4mm的颗粒待用;然后将所有原料混合拌匀;
2.3、包制:将面剂压成0.5~1cm薄片,将8~10g的馅料包入,封口后按扁待用;
3、油炸
油炸锅倒入色拉油,加热到145~170℃,下锅炸制,等成品气泡平缓、色泽焦黄后即出锅。
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