CN111903733A - Original mango pastry and preparation method thereof - Google Patents
Original mango pastry and preparation method thereof Download PDFInfo
- Publication number
- CN111903733A CN111903733A CN202010702555.6A CN202010702555A CN111903733A CN 111903733 A CN111903733 A CN 111903733A CN 202010702555 A CN202010702555 A CN 202010702555A CN 111903733 A CN111903733 A CN 111903733A
- Authority
- CN
- China
- Prior art keywords
- dough
- mango
- ingredient
- raw materials
- stuffing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000014826 Mangifera indica Nutrition 0.000 title claims abstract description 95
- 235000004936 Bromus mango Nutrition 0.000 title claims abstract description 94
- 235000009184 Spondias indica Nutrition 0.000 title claims abstract description 94
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000014594 pastries Nutrition 0.000 title claims description 22
- 240000007228 Mangifera indica Species 0.000 title description 3
- 241001093152 Mangifera Species 0.000 claims abstract description 97
- 235000014121 butter Nutrition 0.000 claims abstract description 31
- 235000013312 flour Nutrition 0.000 claims abstract description 30
- 238000003756 stirring Methods 0.000 claims abstract description 29
- 239000000463 material Substances 0.000 claims abstract description 27
- 235000019640 taste Nutrition 0.000 claims abstract description 20
- 235000020357 syrup Nutrition 0.000 claims abstract description 15
- 239000006188 syrup Substances 0.000 claims abstract description 15
- 239000002245 particle Substances 0.000 claims abstract description 9
- 239000004615 ingredient Substances 0.000 claims description 70
- 239000002994 raw material Substances 0.000 claims description 66
- 238000001816 cooling Methods 0.000 claims description 18
- 235000013601 eggs Nutrition 0.000 claims description 18
- 238000002156 mixing Methods 0.000 claims description 18
- 238000003825 pressing Methods 0.000 claims description 18
- 238000005096 rolling process Methods 0.000 claims description 18
- 239000007788 liquid Substances 0.000 claims description 17
- 235000013339 cereals Nutrition 0.000 claims description 13
- 235000020186 condensed milk Nutrition 0.000 claims description 13
- 238000005520 cutting process Methods 0.000 claims description 12
- 235000012149 noodles Nutrition 0.000 claims description 12
- 239000011248 coating agent Substances 0.000 claims description 8
- 238000000576 coating method Methods 0.000 claims description 8
- 238000011049 filling Methods 0.000 claims description 8
- 244000060011 Cocos nucifera Species 0.000 claims description 7
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 7
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 7
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 7
- 239000003651 drinking water Substances 0.000 claims description 7
- 235000020188 drinking water Nutrition 0.000 claims description 7
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000004898 kneading Methods 0.000 claims description 6
- 108010068370 Glutens Proteins 0.000 claims description 4
- 244000000231 Sesamum indicum Species 0.000 claims description 4
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 4
- 235000021312 gluten Nutrition 0.000 claims description 4
- 235000019249 food preservative Nutrition 0.000 claims description 2
- 239000005452 food preservative Substances 0.000 claims description 2
- 235000003599 food sweetener Nutrition 0.000 claims description 2
- 239000003765 sweetening agent Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 8
- 239000012535 impurity Substances 0.000 abstract description 5
- 230000007547 defect Effects 0.000 abstract description 4
- 238000010923 batch production Methods 0.000 abstract description 3
- 235000021307 Triticum Nutrition 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 241000209140 Triticum Species 0.000 abstract 1
- 230000008520 organization Effects 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 20
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 239000004519 grease Substances 0.000 description 8
- 235000015895 biscuits Nutrition 0.000 description 7
- 235000013399 edible fruits Nutrition 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 230000004438 eyesight Effects 0.000 description 4
- 239000003925 fat Substances 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- FTLYMKDSHNWQKD-UHFFFAOYSA-N (2,4,5-trichlorophenyl)boronic acid Chemical compound OB(O)C1=CC(Cl)=C(Cl)C=C1Cl FTLYMKDSHNWQKD-UHFFFAOYSA-N 0.000 description 2
- 241000208223 Anacardiaceae Species 0.000 description 2
- 201000001320 Atherosclerosis Diseases 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 2
- 239000004288 Sodium dehydroacetate Substances 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 150000001746 carotenes Chemical class 0.000 description 2
- 235000005473 carotenes Nutrition 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 2
- 229940081974 saccharin Drugs 0.000 description 2
- 235000019204 saccharin Nutrition 0.000 description 2
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 2
- 229940085605 saccharin sodium Drugs 0.000 description 2
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 2
- 235000010234 sodium benzoate Nutrition 0.000 description 2
- 239000004299 sodium benzoate Substances 0.000 description 2
- 235000019259 sodium dehydroacetate Nutrition 0.000 description 2
- 229940079839 sodium dehydroacetate Drugs 0.000 description 2
- DSOWAKKSGYUMTF-GZOLSCHFSA-M sodium;(1e)-1-(6-methyl-2,4-dioxopyran-3-ylidene)ethanolate Chemical compound [Na+].C\C([O-])=C1/C(=O)OC(C)=CC1=O DSOWAKKSGYUMTF-GZOLSCHFSA-M 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 206010006187 Breast cancer Diseases 0.000 description 1
- 208000026310 Breast neoplasm Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 244000141359 Malus pumila Species 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- -1 and particularly Natural products 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 235000021015 bananas Nutrition 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000003780 insertion Methods 0.000 description 1
- 230000037431 insertion Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000000877 morphologic effect Effects 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Classifications
-
- 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
- A21D2/36—Vegetable material
-
- 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
- A21D13/20—Partially or completely coated products
- A21D13/22—Partially or completely coated products coated before baking
-
- 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
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
-
- 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
-
- 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
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- 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
-
- 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
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
-
- 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
- A21D2/36—Vegetable material
- A21D2/364—Nuts, e.g. cocoa
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses an original mango crisp, which takes mango puree, mango particles, wheat flour, natural butter and syrup as main components. The invention adopts semi-mechanized production, the stirring speed, the baking temperature and the baking time are strictly controlled in the preparation process, the problems and the defects of poor taste, high working strength, low efficiency, high cost and difficult quality consistency in the prior art are overcome, the original mango crisp is suitable for semi-mechanized small-batch production and timely supply of materials for small and medium-sized food enterprises, and the finished product of the original mango crisp has excellent performances in the aspects of shape, color, organization, taste, mouthfeel and impurities. The purposes of improving the taste, lightening the working strength, improving the efficiency, reducing the cost and keeping the quality consistent are achieved.
Description
Technical Field
The invention relates to the technical field of food processing, and particularly relates to an original mango crisp and a preparation method thereof.
Background
Mango (mangifera indica) belongs to the genus mango (meagifera) of the family Anacardiaceae (anacardiaceae), is one of tropical high-quality fruits, and is the second largest tropical fruit in the world. The mature mango is good in color, fragrance and taste, rich in mineral elements such as fat, protein, crude fiber, carbohydrate, calcium, phosphorus, iron and the like and various vitamins, and particularly, carotene in the mango pulp is up to 2.4mg/100g, which is 10 times that of bananas and 50 times that of apples. Carotene as provitamin A has important effects in promoting growth and development of human body, and protecting vision and skin. In addition, mango contains 30-126 free amino acids (including 8 amino acids essential to human body) which are the first position in tropical fruits. The useful components of mango kernel are also many, especially the fat, protein and carbohydrate content are respectively 4.2%, 2.6% and 35.9%. Therefore, the fruit pulp and the fruit nut have high nutritional ingredients and development and utilization values. The mango also has a plurality of food therapy effects, can reduce cholesterol, prevent and treat cardiovascular diseases, hypertension and atherosclerosis diseases, is beneficial to eyesight, and can moisten skin. Researchers also found that mango polyphenol has the effect of preventing breast cancer in the research on polyphenol in mango. Especially the bioactive component tannin.
The crisp cake is famous by baking special fat, and is characterized by golden yellow, clear layer, crisp but not broken, oily but not greasy, crisp and palatable. The existing crisp cake products have various types, different components and different tastes, and bring delicious enjoyment to people.
At present, the variety of flaky pastry food processed in the market is not rich enough, and particularly with the improvement of modern living standard and the continuous enhancement of health care consciousness, various food varieties can be scientifically and reasonably matched to develop various flaky pastries with certain health care function, so that the flaky pastry has unique flavor and rich nutrition and meets the requirements of healthy life of people.
The original mango pastry is a cake food, and the original mango pastry in the prior art is dry, hard and slightly sweet in taste, small in mango stuffing amount, not pure in taste, free of granular feeling and the like; in addition, because the original mango pastry must be supplied in small batches, in the prior art, the mango pastry is manually processed and supplied by a cake part of a supermarket or a fixed-point cake workshop, the manual processing has high working strength, low efficiency and high labor cost, and the quality of the product is difficult to keep consistent, so the prior art has the problems and the defects of poor taste, high working strength, low efficiency, high cost and difficult quality consistency.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provides an original mango crisp.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
an original mango crisp is prepared from the following raw materials in percentage by mass:
main materials: 55-65%, ingredient A: 15-25%, ingredient B: 8-12%, ingredient C: 5 to 10 percent;
the main material comprises the following raw materials in percentage by mass:
high gluten flour: 15-20%, low-gluten flour: 25-40%, oil: 20-30%, white granulated sugar: 5-10%, drinking water: 12 to 18 percent;
the ingredient A comprises the following raw materials in percentage by mass:
butter oil: 75-88%, 12-28% of low-gluten flour and 0-0.4% of matcha powder;
the ingredient B comprises the following raw materials in percentage by mass:
mango puree: 40-55%, 5-10% of unsalted butter, 5-10% of low-gluten flour, 1-5% of condensed milk, 12-20% of low-sugar syrup, 1-5% of butter, 0.1-1% of mango essence and 10-20% of mango grains;
the ingredient C comprises the following raw materials in percentage by mass:
75-90% of sweetened bean paste, 5-10% of desiccated coconut and 2-8% of butter.
The invention also provides a preparation method of the original mango crisp, which comprises the following steps:
(1) putting the raw materials of the main material into a dough making machine, slowly stirring for 1-5min, and rapidly stirring for 10-15min to obtain dough;
(2) putting the raw materials of the ingredient A into a dough making machine, slowly stirring for 1-2min, and then quickly stirring, wherein the total stirring time is not more than 15min, so as to obtain an oil core with the same hardness as the dough;
(3) mixing the mango puree, the condensed milk and the low-sugar syrup in the ingredient B, heating to at least 100 ℃, adding mango particles when cooling to 50 ℃, continuously cooling to 20 ℃, adding the rest raw materials in the ingredient B, and uniformly mixing to obtain a stuffing B;
(4) uniformly mixing the raw materials of the ingredient C to obtain stuffing C;
(5) rolling the dough in the step (1) into a dough sheet, placing the oil core in the step (2) in the center of the dough sheet, folding the four sides of the dough sheet towards the middle to form a dough, and wrapping the oil core;
(6) putting the dough obtained in the step (5) into a noodle press with an upward opening for noodle pressing and crisp opening, sequentially rolling the dough by using the pressure of 39cm → 20cm → 10cm → 5cm, inwards folding the two opposite ends of the dough by four equal parts for 2 times, rotating the dough for 90 degrees, and sequentially rolling the dough by using the pressure of 39cm → 15cm → 9cm → 3 cm;
(7) paving the pressed dough skin in the step (6) on a conveying belt of a dough skin forming machine with the grain downward, enabling one end of the dough skin to be adhered to the dough skin at the front section, slightly pressing the adhered part with hands, and adjusting the distance between dough pressing rollers of the dough skin forming machine to enable the thickness of the pressed dough skin to be moderate;
(8) adopting a stuffing filling machine to wrap the stuffing C with the stuffing B, and uniformly cutting the stuffing C into small stuffing D;
(9) cutting the dough sheet obtained in the step (7) into small dough sheets of 14cm by 14cm, sequentially paving a snowy beautiful skin of 9cm by 9cm and a stuffing D on each small dough sheet, kneading and forming to obtain cake blanks, and coating egg liquid on the surfaces of the cake blanks;
(10) baking at 280-300 deg.C for 12-14min, and cooling to center temperature of 38-41 deg.C to obtain fructus Mangifera Indicae crisp.
Preferably, the sweetener and the food preservative can be added in the step (1) to be stirred together with the raw materials of the main ingredients.
Preferably, after the egg liquid is coated on the surface of the cake blank, sesame seeds are spread on the top of the cake blank and then baked.
Preferably, the cake blank is coated with the egg liquid on the upper surface, then naturally dried for 2-10min, coated with a layer of egg liquid again, and then baked.
Preferably, before baking, a plurality of small holes are punched by fine needles from the side of the biscuit, the punching depth is not more than 1/2 of the maximum diameter of the biscuit, and then the biscuit is quickly fed into an oven for baking.
Preferably, the number of the small holes is at least 3, and the small holes are uniformly distributed at intervals.
Preferably, the fine needle has an outer diameter of not more than 0.2 mm.
Due to the adoption of the technical scheme, the invention has the following beneficial effects:
1. the mango juice beverage is prepared by taking mango puree, mango particles, wheat flour, natural butter and syrup as main components, and has the advantages of clear filling layer, rich nutrition, soft, tender and non-sweet filling, pure taste, proper sour and sweet taste, softness and glutinous performance, melting in the mouth and no tooth sticking; the mango puree and mango pulp have sour and sweet taste, can reduce cholesterol, prevent and treat cardiovascular diseases, hypertension and atherosclerosis diseases, are beneficial to vision, and can moisten skin. The multi-layer wrapper of the original mango pastry is compact and crispy, the pastry is rich in taste, reasonable in structural design, novel in style and attractive in appearance, a large amount of grease and broken slag are not adhered to fingers when the mango pastry is eaten, and the mango pastry is easily welcomed by consumers.
2. The invention adopts semi-mechanized production, the stirring speed, the baking temperature and the baking time are strictly controlled in the preparation process, the problems and the defects of poor mouthfeel, high working strength, low efficiency, high cost and difficult quality consistency in the prior art are overcome, the original mango crisp is suitable for small and medium-sized food enterprises to carry out semi-mechanized small-batch production and timely supply, and the finished product of the original mango crisp has excellent performances in the aspects of shape, color, texture, taste, mouthfeel and impurities through flavor evaluation tests. The purposes of improving the taste, lightening the working strength, improving the efficiency, reducing the cost and keeping the quality consistent are achieved.
3. Before the original mango pastry is baked, a plurality of small holes can be punched in the side face of a cake blank by using a fine needle, the cake blank is quickly baked, although the small holes are pressed under the dual effects of elasticity of a snowy beautiful skin and gravity of the cake blank, the material density at the small holes is small in a short period, water vapor formed in the cake blank is discharged along the direction of the small holes during baking, the water vapor is prevented from being discharged from the top, and the skin coated with egg liquid is broken to damage the shape of a finished product. And the stuffing is heated to expand along with the gradual forming and expansion of the pastry, the small holes are sealed, and the finished product has no crack and no hole on the whole pastry and has better shape in appearance.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention will be described in further detail below with reference to preferred embodiments. It should be noted, however, that the numerous details set forth in the description are merely for the purpose of providing the reader with a thorough understanding of one or more aspects of the present invention, which may be practiced without these specific details.
Example 1
An original mango crisp is prepared from the following raw materials in percentage by mass:
main materials: 55%, ingredient A: 25%, ingredient B: 12%, ingredient C: 10 percent;
the main material comprises the following raw materials in percentage by mass:
15% of high-gluten flour, 40% of low-gluten flour, 20% of grease, 10% of white granulated sugar and 15% of drinking water;
the ingredient A comprises the following raw materials in percentage by mass:
75% of butter and 25% of low-gluten flour;
the ingredient B comprises the following raw materials in percentage by mass:
mango puree 40%, unsalted butter 5%, low-gluten flour 10%, condensed milk 5%, low-sugar syrup 14%, butter 5%, mango essence 1% and mango particles 20%;
the ingredient C comprises the following raw materials in percentage by mass:
82% of sweetened bean paste, 10% of desiccated coconut and 8% of butter.
The preparation method of the original mango pastry comprises the following steps:
(1) putting the raw materials of the main material into a dough making machine, stirring for 1min at the rotating speed of 100rpm, and then stirring for 15min at the rotating speed of 300rpm to obtain dough;
(2) putting the raw materials of the ingredient A into a dough making machine, stirring at the rotating speed of 100rpm for 1min, then stirring at the rotating speed of 250rpm for 14min to obtain an oil core with the hardness consistent with the hardness of the dough;
(3) mixing the mango puree, the condensed milk and the low-sugar syrup in the ingredient B, heating to 100 ℃, adding mango particles when cooling to 50 ℃, continuously cooling to 20 ℃, adding the rest raw materials in the ingredient B, and uniformly mixing to obtain a stuffing B;
(4) uniformly mixing the raw materials of the ingredient C to obtain stuffing C;
(5) rolling the dough in the step (1) into a dough sheet, placing the oil core in the step (2) in the center of the dough sheet, folding the four sides of the dough sheet towards the middle to form a dough, and wrapping the oil core;
(6) putting the dough obtained in the step (5) into a noodle press with an upward opening for noodle pressing and crisp opening, sequentially rolling the dough by using the pressure of 39cm → 20cm → 10cm → 5cm, inwards folding the two opposite ends of the dough by four equal parts for 2 times, rotating the dough for 90 degrees, and sequentially rolling the dough by using the pressure of 39cm → 15cm → 9cm → 3 cm;
(7) paving the pressed dough skin in the step (6) on a conveying belt of a dough skin forming machine with the grain downward, enabling one end of the dough skin to be adhered to the dough skin at the front section, slightly pressing the adhered part with hands, and adjusting the distance between dough pressing rollers of the dough skin forming machine to enable the thickness of the pressed dough skin to be moderate;
(8) adopting a stuffing filling machine to wrap the stuffing C with the stuffing B, and uniformly cutting the stuffing C into small stuffing D;
(9) cutting the dough sheet obtained in the step (7) into small dough sheets of 14cm by 14cm, sequentially paving a snowy beautiful skin of 9cm by 9cm and a stuffing D on each small dough sheet, kneading and forming to obtain cake blanks, and coating egg liquid on the surfaces of the cake blanks;
(10) baking at 300 deg.C for 12min, and cooling to 38 deg.C to obtain mango cake.
Example 2
An original mango crisp is prepared from the following raw materials in percentage by mass:
main materials: 65%, ingredient A: 15%, ingredient B: 11%, ingredient C: 9 percent;
the main material comprises the following raw materials in percentage by mass:
20% of high-gluten flour, 33% of low-gluten flour, 30% of grease, 5% of white granulated sugar and 12% of drinking water;
the ingredient A comprises the following raw materials in percentage by mass:
butter 80%, low-gluten flour 19.6%, and green tea powder 0.4%;
the ingredient B comprises the following raw materials in percentage by mass:
55% of mango puree, 10% of unsalted butter, 5% of low-gluten flour, 1% of condensed milk, 17.9% of low-sugar syrup, 1% of butter, 0.1% of mango essence and 10% of mango grains;
the ingredient C comprises the following raw materials in percentage by mass:
90% of sweetened bean paste, 5% of desiccated coconut and 5% of butter.
The preparation method of the original mango pastry comprises the following steps:
(1) putting the raw materials of the main material into a dough making machine, stirring for 2min at the rotating speed of 120rpm, and then stirring for 12min at the rotating speed of 280rpm to obtain dough;
(2) putting the raw materials of the ingredient A into a dough making machine, stirring for 2min at the rotating speed of 100rpm, then stirring for 13min at the rotating speed of 300rpm to obtain an oil core with the hardness consistent with the hardness of the dough;
(3) mixing the mango puree, the condensed milk and the low-sugar syrup in the ingredient B, heating to 100 ℃, adding mango particles when cooling to 50 ℃, continuously cooling to 20 ℃, adding the rest raw materials in the ingredient B, and uniformly mixing to obtain a stuffing B;
(4) uniformly mixing the raw material of the ingredient C and salt accounting for 0.8 percent of the total mass of the raw material of the ingredient C to obtain stuffing C;
(5) rolling the dough in the step (1) into a dough sheet, placing the oil core in the step (2) in the center of the dough sheet, folding the four sides of the dough sheet towards the middle to form a dough, and wrapping the oil core;
(6) putting the dough obtained in the step (5) into a noodle press with an upward opening for noodle pressing and crisp opening, sequentially rolling the dough by using the pressure of 39cm → 20cm → 10cm → 5cm, inwards folding the two opposite ends of the dough by four equal parts for 2 times, rotating the dough for 90 degrees, and sequentially rolling the dough by using the pressure of 39cm → 15cm → 9cm → 3 cm;
(7) paving the pressed dough skin in the step (6) on a conveying belt of a dough skin forming machine with the grain downward, enabling one end of the dough skin to be adhered to the dough skin at the front section, slightly pressing the adhered part with hands, and adjusting the distance between dough pressing rollers of the dough skin forming machine to enable the thickness of the pressed dough skin to be moderate;
(8) adopting a stuffing filling machine to wrap the stuffing C with the stuffing B, and uniformly cutting the stuffing C into small stuffing D;
(9) cutting the dough sheet obtained in the step (7) into small dough sheets of 14cm by 14cm, sequentially paving a snowy beautiful skin of 9cm by 9cm and a stuffing D on each small dough sheet, kneading and forming to obtain cake blanks, and coating egg liquid on the surfaces of the cake blanks;
(10) baking at 300 deg.C and 280 deg.C for 12min, and cooling to center temperature of 41 deg.C to obtain fructus Mangifera Indicae crisp.
Example 3
An original mango crisp is prepared from the following raw materials in percentage by mass:
main materials: 65%, ingredient A: 15%, ingredient B: 11%, ingredient C: 9 percent;
the main material comprises the following raw materials in percentage by mass:
16.9% of high gluten flour, 33.9% of low gluten flour, 25.4% of grease, 8.5% of white granulated sugar and 15.3% of drinking water;
the ingredient A comprises the following raw materials in percentage by mass:
83% of butter, 16.6% of low-gluten flour and 0.4% of matcha powder;
the ingredient B comprises the following raw materials in percentage by mass:
47.6% of mango puree, 7.3% of unsalted butter, 7.3% of low-gluten flour, 2.9% of condensed milk, 16.3% of low-sugar syrup, 3.7% of butter, 0.5% of mango essence and 14.4% of mango grains;
the ingredient C comprises the following raw materials in percentage by mass:
86.6 percent of sweetened bean paste, 8.8 percent of desiccated coconut and 4.6 percent of butter.
The preparation method of the original mango pastry comprises the following steps:
(1) putting the raw materials of the main material, saccharin and sodium dehydroacetate into a dough making machine, stirring at the rotating speed of 150rpm for 1.5min, and then stirring at the rotating speed of 320rpm for 15min to obtain dough; the dosage of saccharin accounts for 0.5 percent of the total mass of the main materials, and the dosage of sodium dehydroacetate accounts for 0.05 percent of the total mass of the main materials;
(2) putting the raw materials of the ingredient A into a dough making machine, stirring at a rotating speed of 125rpm for 1.5min, then stirring at a rotating speed of 350rpm for 13.5min to obtain an oil core with the hardness consistent with the hardness of the dough;
(3) mixing the mango puree, the condensed milk and the low-sugar syrup in the ingredient B, heating to 100 ℃, adding mango particles when cooling to 50 ℃, continuously cooling to 20 ℃, adding the rest raw materials in the ingredient B, and uniformly mixing to obtain a stuffing B;
(4) uniformly mixing the raw material of the ingredient C and salt accounting for 0.5 percent of the total mass of the raw material of the ingredient C to obtain stuffing C;
(5) rolling the dough in the step (1) into a dough sheet, placing the oil core in the step (2) in the center of the dough sheet, folding the four sides of the dough sheet towards the middle to form a dough, and wrapping the oil core;
(6) putting the dough obtained in the step (5) into a noodle press with an upward opening for noodle pressing and crisp opening, sequentially rolling the dough by using the pressure of 39cm → 20cm → 10cm → 5cm, inwards folding the two opposite ends of the dough by four equal parts for 2 times, rotating the dough for 90 degrees, and sequentially rolling the dough by using the pressure of 39cm → 15cm → 9cm → 3 cm;
(7) paving the pressed dough skin in the step (6) on a conveying belt of a dough skin forming machine with the grain downward, enabling one end of the dough skin to be adhered to the dough skin at the front section, slightly pressing the adhered part with hands, and adjusting the distance between dough pressing rollers of the dough skin forming machine to enable the thickness of the pressed dough skin to be moderate;
(8) adopting a stuffing filling machine to wrap the stuffing C with the stuffing B, and uniformly cutting the stuffing C into small stuffing D;
(9) cutting the dough sheet obtained in the step (7) into small dough sheets of 14cm by 14cm, sequentially paving a snowy beautiful skin of 9cm by 9cm and a stuffing D on each small dough sheet, kneading and forming to obtain a cake blank, coating a layer of egg liquid on the surface of the cake blank, spraying sesame on the top of the cake blank after the egg liquid is air-dried, and preparing for baking;
(10) baking at 290 deg.C and 280 deg.C for 14min, and cooling to 39 deg.C to obtain fructus Mangifera Indicae crisp.
Example 4
An original mango crisp is prepared from the following raw materials in percentage by mass:
main materials: 62%, ingredient A: 18%, ingredient B: 10%, ingredient C: 10 percent;
the main material comprises the following raw materials in percentage by mass:
18% of high-gluten flour, 36% of low-gluten flour, 22% of grease, 10% of white granulated sugar and 14% of drinking water;
the ingredient A comprises the following raw materials in percentage by mass:
butter 82%, low-gluten flour 17.8% and matcha powder 0.2%;
the ingredient B comprises the following raw materials in percentage by mass:
55% of mango puree, 5% of unsalted butter, 5% of low-gluten flour, 3.5% of condensed milk, 12% of low-sugar syrup, 3.7% of butter, 0.8% of mango essence and 15% of mango grains;
the ingredient C comprises the following raw materials in percentage by mass:
85% of sweetened bean paste, 8% of desiccated coconut and 7% of butter.
The preparation method of the original mango pastry comprises the following steps:
(1) putting the raw materials of the main material, the saccharin sodium and the sodium benzoate into a dough making machine, stirring for 2min at the rotating speed of 115rpm, and then stirring for 12min at the rotating speed of 300rpm to obtain dough; the dosage of the saccharin sodium is 0.3 percent of the total mass of the main materials, and the dosage of the sodium benzoate is 0.02 percent of the total mass of the main materials;
(2) putting the raw materials of the ingredient A into a dough making machine, stirring at the rotating speed of 120rpm for 1min, then stirring at 320rpm for 14min to obtain an oil core with the hardness consistent with the hardness of the dough;
(3) mixing the mango puree, the condensed milk and the low-sugar syrup in the ingredient B, heating to 100 ℃, adding mango particles when cooling to 50 ℃, continuously cooling to 20 ℃, adding the rest raw materials in the ingredient B, and uniformly mixing to obtain a stuffing B;
(4) uniformly mixing the raw material of the ingredient C and salt accounting for 0.4 percent of the total mass of the raw material of the ingredient C to obtain stuffing C;
(5) rolling the dough in the step (1) into a dough sheet, placing the oil core in the step (2) in the center of the dough sheet, folding the four sides of the dough sheet towards the middle to form a dough, and wrapping the oil core;
(6) putting the dough obtained in the step (5) into a noodle press with an upward opening for noodle pressing and crisp opening, sequentially rolling the dough by using the pressure of 39cm → 20cm → 10cm → 5cm, inwards folding the two opposite ends of the dough by four equal parts for 2 times, rotating the dough for 90 degrees, and sequentially rolling the dough by using the pressure of 39cm → 15cm → 9cm → 3 cm;
(7) paving the pressed dough skin in the step (6) on a conveying belt of a dough skin forming machine with the grain downward, enabling one end of the dough skin to be adhered to the dough skin at the front section, slightly pressing the adhered part with hands, and adjusting the distance between dough pressing rollers of the dough skin forming machine to enable the thickness of the pressed dough skin to be moderate;
(8) adopting a stuffing filling machine to wrap the stuffing C with the stuffing B, and uniformly cutting the stuffing C into small stuffing D;
(9) cutting the dough sheet obtained in the step (7) into small dough sheets of 14cm by 14cm, sequentially paving a snowy beautiful dough sheet of 9cm by 9cm and stuffing D on each small dough sheet, kneading and forming to obtain a cake blank, coating a layer of egg liquid on the surface of the cake blank, coating a second layer of egg liquid after the egg liquid is air-dried, then spraying sesame on the top of the cake blank, and preparing for baking;
(10) baking at 295 deg.C and 282 deg.C for 13min, and cooling to 40 deg.C to obtain fructus Mangifera Indicae crisp.
Example 5
An original mango crisp is prepared from the following raw materials in percentage by mass:
main materials: 64%, ingredient A: 22%, ingredient B: 8%, ingredient C: 6 percent;
the main material comprises the following raw materials in percentage by mass:
16% of high-gluten flour, 38% of low-gluten flour, 24% of grease, 7% of white granulated sugar and 15% of drinking water;
the ingredient A comprises the following raw materials in percentage by mass:
butter 86%, low-gluten flour 13.7% and matcha powder 0.3%;
the ingredient B comprises the following raw materials in percentage by mass:
48% of mango puree, 6% of unsalted butter, 7% of low-gluten flour, 2.5% of condensed milk, 17.2% of low-sugar syrup, 4.3% of butter, 1% of mango essence and 14% of mango grains;
the ingredient C comprises the following raw materials in percentage by mass:
84% of sweetened bean paste, 8% of desiccated coconut and 5% of butter.
The preparation method of the original mango pastry is different from that of the embodiment 4 in that before the biscuit is baked, fine needles with the outer diameter of 0.2mm are uniformly inserted into 4 small holes at intervals from the side face of the biscuit, the insertion depth is 1/3 which is the maximum diameter of the biscuit, and then the biscuit is quickly fed into an oven to be baked. Firstly, coating grease on the surface of the fine needle, then wiping off redundant grease by using oil absorption paper, and then penetrating into a cake blank.
The fats and oils described in examples 1 to 5 were all butter oils. The egg liquid is obtained by stirring egg yolk of egg, and sieving.
The raw materials listed in the invention, the values of the upper limit and the lower limit and the interval of the raw materials, and the values of the upper limit and the lower limit and the interval of the process parameters can all realize the invention, and the examples are not listed.
Evaluation test of original mango crisp flavor
100 volunteers were selected to perform flavor evaluation tests on the original mango cakes obtained in examples 1-5 of the present invention, and then scored by percent, wherein the higher the score, the better the flavor of the original mango cake of the group. The scoring content is as follows:
form (20 points): the shape is neat, the bottom is neat, no mildew or deformation exists, and the variety has the required morphological characteristics;
color (20 points): the surface color is uniform, and the color has the color characteristics of the variety;
tissue (25 points): the product has no irregular large cavities, sugar grains and powder blocks, and has the tissue characteristics of the product;
taste and mouthfeel (25 min): the taste is pure, no peculiar smell exists, and the product has the original flavor and taste characteristics of the product;
impurities (10 min): there is no foreign body visible with normal vision.
The scores are detailed in table 1.
| Evaluating content | Example 1 | Example 2 | Example 3 | Example 4 | Example 5 |
| Form of the composition | 18.7 | 18.4 | 18.8 | 18.5 | 18.5 |
| Color and luster | 18.3 | 18.5 | 18.5 | 18.6 | 18.6 |
| Tissue of | 22.3 | 23.7 | 23.4 | 23.2 | 23.5 |
| Taste and mouthfeel | 23.0 | 23.4 | 23.2 | 23.4 | 23.1 |
| Impurities | 10.0 | 10.0 | 10.0 | 10.0 | 10.0 |
| Total score | 92.3 | 94.0 | 93.9 | 93.7 | 93.7 |
TABLE 1 evaluation score of primary taste mango crisp flavor
As can be seen from table 1, the finished product of the original mango crisp of the present invention has excellent performance in terms of form, color, texture, taste, mouthfeel and impurities, and the average score of flavor evaluation is 93.52, which shows that the original mango crisp of the present invention has superior mouthfeel, appearance and mouthfeel quality and stable quality, and is suitable for batch production in small and medium-sized food enterprises.
Claims (8)
1. The original mango pastry is characterized by being prepared from the following raw materials in percentage by mass:
main materials: 55-65%, ingredient A: 15-25%, ingredient B: 8-12%, ingredient C: 5 to 10 percent;
the main material comprises the following raw materials in percentage by mass:
high gluten flour: 15-20%, low-gluten flour: 25-40%, oil: 20-30%, white granulated sugar: 5-10%, drinking water: 12 to 18 percent;
the ingredient A comprises the following raw materials in percentage by mass:
butter oil: 75-88%, 12-28% of low-gluten flour and 0-0.4% of matcha powder;
the ingredient B comprises the following raw materials in percentage by mass:
mango puree: 40-55%, 5-10% of unsalted butter, 5-10% of low-gluten flour, 1-5% of condensed milk, 12-20% of low-sugar syrup, 1-5% of butter, 0.1-1% of mango essence and 10-20% of mango grains;
the ingredient C comprises the following raw materials in percentage by mass:
75-90% of sweetened bean paste, 5-10% of desiccated coconut and 2-8% of butter.
2. The original mango crisp according to claim 1, wherein the preparation method comprises the following steps:
(1) putting the raw materials of the main material into a dough making machine, slowly stirring for 1-5min, and rapidly stirring for 10-15min to obtain dough;
(2) putting the raw materials of the ingredient A into a dough making machine, slowly stirring for 1-2min, and then quickly stirring, wherein the total stirring time is not more than 15min, so as to obtain an oil core with the same hardness as the dough;
(3) mixing the mango puree, the condensed milk and the low-sugar syrup in the ingredient B, heating to at least 100 ℃, adding mango particles when cooling to 50 ℃, continuously cooling to 20 ℃, adding the rest raw materials in the ingredient B, and uniformly mixing to obtain a stuffing B;
(4) uniformly mixing the raw materials of the ingredient C to obtain stuffing C;
(5) rolling the dough in the step (1) into a dough sheet, placing the oil core in the step (2) in the center of the dough sheet, folding the four sides of the dough sheet towards the middle to form a dough, and wrapping the oil core;
(6) putting the dough obtained in the step (5) into a noodle press with an upward opening for noodle pressing and crisp opening, sequentially rolling the dough by using the pressure of 39cm → 20cm → 10cm → 5cm, inwards folding the two opposite ends of the dough by four equal parts for 2 times, rotating the dough for 90 degrees, and sequentially rolling the dough by using the pressure of 39cm → 15cm → 9cm → 3 cm;
(7) paving the pressed dough skin in the step (6) on a conveying belt of a dough skin forming machine with the grain downward, enabling one end of the dough skin to be adhered to the dough skin at the front section, slightly pressing the adhered part with hands, and adjusting the distance between dough pressing rollers of the dough skin forming machine to enable the thickness of the pressed dough skin to be moderate;
(8) adopting a stuffing filling machine to wrap the stuffing C with the stuffing B, and uniformly cutting the stuffing C into small stuffing D;
(9) cutting the dough sheet obtained in the step (7) into small dough sheets of 14cm by 14cm, sequentially paving a snowy beautiful skin of 9cm by 9cm and a stuffing D on each small dough sheet, kneading and forming to obtain cake blanks, and coating egg liquid on the surfaces of the cake blanks;
(10) baking at 280-300 deg.C for 12-14min, and cooling to center temperature of 38-41 deg.C to obtain fructus Mangifera Indicae crisp.
3. The original mango crisp according to claim 2, wherein a sweetening agent and a food preservative can be added in the step (1) to be stirred together with the raw materials of the main material.
4. The primary mango crisp according to claim 2, wherein in the step (10), sesame is spread on the top of the cake blank after the egg liquid is coated on the surface of the cake blank, and then the cake blank is baked.
5. The original mango crisp according to claim 2, wherein in the step (10), the cake blank is coated with egg liquid, then naturally dried for 2-10min, coated with another layer of egg liquid, and then baked.
6. The Primary taste mango crisp according to claim 2, wherein in the step (10), before the cake blank is baked, a plurality of small holes are punched from the side of the cake blank by fine needles to a depth of 1/2 which is not more than the maximum diameter of the cake blank, and then the cake blank is rapidly put into an oven to be baked.
7. The original mango crisp according to claim 6, wherein the number of the small holes is at least 3, and the small holes are evenly distributed at intervals.
8. The Primary taste mango crisp according to claim 6, wherein the fine needles have an outer diameter of not more than 0.2 mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010702555.6A CN111903733A (en) | 2020-07-21 | 2020-07-21 | Original mango pastry and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010702555.6A CN111903733A (en) | 2020-07-21 | 2020-07-21 | Original mango pastry and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111903733A true CN111903733A (en) | 2020-11-10 |
Family
ID=73280096
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010702555.6A Pending CN111903733A (en) | 2020-07-21 | 2020-07-21 | Original mango pastry and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111903733A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113080229A (en) * | 2021-05-08 | 2021-07-09 | 董凡铭 | Formula and preparation process of butterfly crisp |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105248554A (en) * | 2015-11-09 | 2016-01-20 | 百色学院 | Mango purple sweet potato crisp wrapper mooncake and making method thereof |
| CN105767104A (en) * | 2016-05-23 | 2016-07-20 | 李建贤 | Preparation method of pastry purple sweet potato-mango pie |
| CN106852465A (en) * | 2015-12-07 | 2017-06-16 | 吕才娟 | A kind of mango fillings and preparation method thereof |
| CN106982894A (en) * | 2017-05-24 | 2017-07-28 | 广西朗盛食品科技有限公司 | A kind of original flavor yolk crisp short cakes with sesame and preparation method thereof |
-
2020
- 2020-07-21 CN CN202010702555.6A patent/CN111903733A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105248554A (en) * | 2015-11-09 | 2016-01-20 | 百色学院 | Mango purple sweet potato crisp wrapper mooncake and making method thereof |
| CN106852465A (en) * | 2015-12-07 | 2017-06-16 | 吕才娟 | A kind of mango fillings and preparation method thereof |
| CN105767104A (en) * | 2016-05-23 | 2016-07-20 | 李建贤 | Preparation method of pastry purple sweet potato-mango pie |
| CN106982894A (en) * | 2017-05-24 | 2017-07-28 | 广西朗盛食品科技有限公司 | A kind of original flavor yolk crisp short cakes with sesame and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113080229A (en) * | 2021-05-08 | 2021-07-09 | 董凡铭 | Formula and preparation process of butterfly crisp |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101288467A (en) | Novel mushroom biscuit | |
| KR101176372B1 (en) | Premix of Walnut Cookies Using Rice Powder and Preparation Method Thereof | |
| KR102146637B1 (en) | Cookie manufacturing method containing citron leaf powder and cookies produced by | |
| CN111903732A (en) | Original flavor cheese crisp and preparation method thereof | |
| CN102475102A (en) | Fig moon cake and preparation method thereof | |
| CN111657321A (en) | Auricularia auricula-rose cake and making method thereof | |
| WO2000049878A1 (en) | Betaine and bakery products | |
| KR20200145141A (en) | Bread manufacturing method and bread produced by the method | |
| KR20200036470A (en) | Method for producing meringue using embryo bud of rice and barley sprout | |
| CN113575855A (en) | Colorful green bean cake and preparation method thereof | |
| CN111903733A (en) | Original mango pastry and preparation method thereof | |
| KR102364270B1 (en) | Ball type baked Yukwa containing sweet persimmon | |
| CN112868706A (en) | Gastrodia elata health-care biscuit and making method thereof | |
| CN105230732A (en) | Qian-type potato mooncake and making method thereof | |
| KR102125029B1 (en) | Method of manufacturing a Beans protein and protein and pea protein | |
| CN106804670B (en) | Shaddock peel dessert stuffing and flaky pastry thereof | |
| KR101590300B1 (en) | Method of manufacturing a ginseng cracker | |
| CN113812434A (en) | Spicy biscuit and making process thereof | |
| CN106720128A (en) | A kind of mushroom crisp fritter cookies and preparation method thereof | |
| KR101765841B1 (en) | A manufacturing method for brown rice bread and brown rice bread manufactured by the same | |
| KR102116190B1 (en) | Waffle manufacturing method | |
| CN107927067A (en) | A kind of nourishing pastry and preparation method thereof | |
| CN115152816B (en) | Wafer crust with high protein content and preparation method thereof | |
| RU2791607C1 (en) | Wafer candy (options) | |
| KR20180092622A (en) | Confectionery and bread including kyoho grape in Ipjang area and process for preparation thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20201110 |