CN113040197A - Crunchy sugar alcohol spiced salt cake and preparation method thereof - Google Patents
Crunchy sugar alcohol spiced salt cake and preparation method thereof Download PDFInfo
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- CN113040197A CN113040197A CN201911386624.0A CN201911386624A CN113040197A CN 113040197 A CN113040197 A CN 113040197A CN 201911386624 A CN201911386624 A CN 201911386624A CN 113040197 A CN113040197 A CN 113040197A
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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
- A21D13/37—Co-extruded products, i.e. products obtained by simultaneous extrusion of the dough and the filling
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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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/36—Filled wafers
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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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- 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
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
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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
- 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
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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
- 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
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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
- 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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- 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
- A21D2/34—Animal material
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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
- 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
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Abstract
The invention discloses a crunchy sugar alcohol spiced salt cake and a preparation method thereof. The crunchy sugar alcohol spiced salt cake is prepared from water wrapper, oil core, stuffing and auxiliary materials. The raw materials adopted by the invention are all natural, and do not contain any additive and preservative, and meanwhile, the adopted raw materials are cheap, so that the production cost is reduced, and the market prospect is wide; compared with the traditional cake pastry, the crunchy sugar alcohol spiced salt cake provided by the invention has better taste and mouthfeel, is crisp outside and soft inside, is proper in sweetness and saltiness, has good satiety effect, and has good consistency of product appearance, and mainly because the crunchy sugar alcohol spiced salt cake is subjected to multiple lamination, rolling and standing in the preparation process of the water-oil wrapper, the water-oil wrapper is fully fermented and becomes loose, and the wrapper can be effectively prevented from cracking and bursting stuffing under the action of auxiliary materials, so that the consistency of appearance is ensured; in addition, the auxiliary materials prepared from starch, gelatin and water are utilized to bond the water-oil wrapper and the stuffing together, so that stuffing explosion can be effectively prevented, and the stuffing is more moist, soft and smooth.
Description
Technical Field
The invention relates to the technical field of food, and particularly relates to a crunchy sugar alcohol spiced salt cake and a preparation method thereof.
Background
The special snack is a great number of special snacks, and the flaky pies are the same as the traditional food which has to be said, and the main raw materials of the flaky pies are wheat flour, white granulated sugar and lard. At present, the crispy skin pies sold in the market are generally rough in processing, poor in stuffing taste and short in quality guarantee period, and some crispy skin pies are easy to break skins, crack and expose stuffing.
Disclosure of Invention
The invention aims to provide a crunchy sugar alcohol spiced salt cake and a preparation method thereof, and aims to solve the technical problems.
In order to achieve the purpose, the technical scheme of the invention is as follows:
in a first aspect, the invention provides a crunchy sugar alcohol spiced salt cake which is prepared from water skin, an oil core, stuffing and auxiliary materials, wherein the water skin comprises the following raw materials in percentage by weight: 50-60% of high gluten flour, 7-15% of sugar, 5-12% of margarine, 12-19% of edible lard and the balance of water; the stuffing comprises the following raw materials in percentage by weight: 25-35% of white kidney beans, 20-30% of maltitol solution, 7-15% of vegetable oil, 1-5% of pepper, 5-10% of edible salt and the balance of water; the oil core comprises the following raw materials in percentage by weight: 17-25% of edible lard, 30-40% of margarine and the balance of high gluten flour.
Preferably, the sugar is selected from one or more of white granulated sugar, maltose syrup, trehalose, glucose, honey, L-arabinose, pectin sugar and xylitol.
Preferably, the vegetable oil is selected from one or more of peanut oil, corn oil, soybean oil, tea seed oil, linseed oil, rapeseed oil and castor oil.
Preferably, the auxiliary materials comprise starch, gelatin powder and water in a weight ratio of 1-2: 0.1-0.3: 5.
Further preferably, the starch is selected from any one or more of esterified starch, hydroxypropyl starch, etherified starch and oxidized hydroxypropyl starch.
In a second aspect, the present invention provides a method for preparing a crunchy sugar alcohol spiced salt cake as described in the first aspect, comprising the following steps:
(1) mixing and stirring high gluten flour, sugar, margarine, edible lard and water uniformly, kneading into a dough, dividing into a plurality of blocks by equal weight, kneading into spherical dough, covering the spherical dough with a preservative film, and standing for 10-60 min to obtain a water-skin dough;
(2) mixing edible lard, margarine and high gluten flour, stirring, kneading into dough, and dividing into several pieces by equal weight to obtain oil core;
(3) taking a piece of water skin dough and an oil core, rolling the water skin dough into an oblate dough, placing the oil core in the center of the dough, wrapping, pinching and sealing, placing the seal downwards, covering with a preservative film, standing for 5-15 min, rolling the wrapped dough into an oblate dough, turning over, rolling the dough into a long cylinder from top to bottom, placing the seal downwards, covering with the preservative film, standing for 5-15 min, rolling the dough into an elliptic dough again, rolling the dough into a long cylinder from top to bottom, placing the seal downwards, covering with the preservative film, standing for 5-15 min, and rolling into a circular water skin;
(4) respectively crushing white kidney beans and pepper into powder, mixing the powder obtained by crushing with edible salt, maltitol solution, vegetable oil and water, and uniformly stirring to obtain stuffing;
(5) uniformly coating auxiliary materials on the water and oil skin, standing for 10-30 min, putting stuffing in the center of the water and oil skin, wrapping, pinching, sealing, and molding by a mold to obtain a semi-finished product;
(6) and (3) placing the semi-finished product on a baking tray with the seal facing downwards, placing the semi-finished product on the baking tray in an oven at the temperature of 120-150 ℃ for baking for 20-30 min, taking out, cooling, packaging and warehousing.
Preferably, the weight ratio of the water skin dough to the oil core is 1-1.1: 1.
Preferably, the weight ratio of the stuffing to the water and oil wrapper is 1: 1-1.1.
Preferably, the thickness of the water-oil skin is 1-5 mm.
Preferably, the thickness of the semi-finished product is 1.5-2 cm.
Compared with the prior art, the invention has the beneficial effects that:
the raw materials adopted by the invention are all natural, no additive or preservative is contained, the edible salt and the pepper have the sterilization effect, the quality guarantee period of the spiced salt cake is greatly prolonged, and meanwhile, the adopted raw materials are low in cost, the production cost is reduced, and the market prospect is wide; compared with the traditional cake pastry, the crunchy sugar alcohol spiced salt cake provided by the invention has better taste and mouthfeel, is crisp outside and soft inside, is proper in sweetness and saltiness, has good satiety effect, and has good consistency of product appearance, and mainly because the crunchy sugar alcohol spiced salt cake is subjected to multiple lamination, rolling and standing in the preparation process of the water-oil wrapper, the water-oil wrapper is fully fermented and becomes loose, and the wrapper can be effectively prevented from cracking and bursting stuffing under the action of auxiliary materials, so that the consistency of appearance is ensured; in addition, the auxiliary materials prepared from starch, gelatin and water are utilized to bond the water-oil wrapper and the stuffing together, so that stuffing explosion can be effectively prevented, and the stuffing is more moist, soft and smooth.
Detailed Description
The following further describes the embodiments of the present invention. It should be noted that the description of the embodiments is provided to help understanding of the present invention, but the present invention is not limited thereto. In addition, the technical features involved in the embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.
Example 1
Preparing the following water skin raw materials in percentage by weight: 55% of high-gluten flour, 9% of white granulated sugar, 7% of margarine, 14% of edible lard and the balance of water; preparing the following oil core raw materials in percentage by weight: 20% of edible lard, 35% of margarine and the balance of high gluten flour; preparing the following stuffing raw materials in percentage by weight: 30% of white kidney beans, 25% of maltitol solution, 10% of soybean oil, 3% of pepper, 6% of edible salt and the balance of water; preparing auxiliary material raw materials: preparing esterified starch, gelatin powder and water according to the weight ratio of 1.5:0.2: 5; then the following preparation method is adopted for operation:
(1) mixing high gluten flour, sugar, margarine, edible lard and water, stirring, kneading into dough, dividing into several pieces by equal weight, kneading into spherical dough, covering the spherical dough with preservative film, and standing for 30min to obtain dough;
(2) mixing edible lard, margarine and high gluten flour, stirring, kneading into dough, and dividing into several pieces by equal weight to obtain oil core;
(3) taking a piece of water skin dough and an oil core (the weight ratio of the water skin dough to the oil core is 1:1), rolling the water skin dough into an oblate dough sheet, putting the oil core in the center of the dough sheet, wrapping, pinching and sealing, putting the seal downwards, covering a preservative film, standing for 10min, rolling the wrapped dough into an oblate dough sheet again, turning the dough sheet, rolling the dough sheet into a long cylinder from top to bottom, putting the dough sheet downwards in a sealing manner, covering the fresh-keeping film, standing for 15min, rolling the dough sheet into an elliptic dough sheet again, rolling the dough sheet into a long cylinder from top to bottom, putting the dough sheet downwards in a sealing manner, covering the fresh-keeping film, standing for 15min, and rolling into a circular water skin sheet with the thickness of 3 mm;
(4) respectively crushing white kidney beans and pepper into powder, mixing the powder obtained by crushing with edible salt, maltitol solution, vegetable oil and water, and uniformly stirring to obtain stuffing;
(5) uniformly coating auxiliary materials on the water and oil skins, wherein the weight ratio of the auxiliary materials to the water and oil skins is 1:10, standing for 20min, putting stuffing in the center of the water and oil skins according to the weight ratio of the stuffing to the water and oil skins of 1:1, wrapping, pinching, sealing, and molding by using a mold to obtain a semi-finished product with the thickness of 1.5 cm;
(6) placing the semi-finished product on a baking tray with the seal facing downwards, baking the semi-finished product on the baking tray in an oven at 135 deg.C for 22min, taking out, cooling, packaging, and warehousing.
Example 2
Preparing the following water skin raw materials in percentage by weight: 52% of high-gluten flour, 8% of white granulated sugar, 10% of margarine, 15% of edible lard and the balance of water; preparing the following oil core raw materials in percentage by weight: 22% of edible lard, 38% of margarine and the balance of high gluten flour; preparing the following stuffing raw materials in percentage by weight: 32% of white kidney beans, 27% of maltitol solution, 13% of soybean oil, 4% of pepper, 7% of edible salt and the balance of water; preparing auxiliary material raw materials: preparing esterified starch, gelatin powder and water according to the weight ratio of 1.8:0.25: 5; then the following preparation method is adopted for operation:
(1) mixing high gluten flour, sugar, margarine, edible lard and water, stirring, kneading into dough, dividing into several pieces by equal weight, kneading into spherical dough, covering the spherical dough with preservative film, and standing for 40min to obtain dough;
(2) mixing edible lard, margarine and high gluten flour, stirring, kneading into dough, and dividing into several pieces by equal weight to obtain oil core;
(3) taking a piece of water skin dough and an oil core (the weight ratio of the water skin dough to the oil core is 1:1), rolling the water skin dough into an oblate dough sheet, putting the oil core in the center of the dough sheet, wrapping, pinching and sealing, putting the seal downwards, covering a preservative film, standing for 12min, rolling the wrapped dough into an oblate dough sheet again, turning the dough sheet, rolling the dough sheet into a long cylinder from top to bottom, putting the dough sheet downwards in a sealing manner, covering the fresh-keeping film, standing for 10min, rolling the dough sheet into an elliptic dough sheet again, rolling the dough sheet into a long cylinder from top to bottom, putting the dough sheet downwards in a sealing manner, covering the fresh-keeping film, standing for 15min, and rolling into a circular water skin sheet with the thickness of 4 mm;
(4) respectively crushing white kidney beans and pepper into powder, mixing the powder obtained by crushing with edible salt, maltitol solution, vegetable oil and water, and uniformly stirring to obtain stuffing;
(5) uniformly coating auxiliary materials on the water and oil skins, wherein the weight ratio of the auxiliary materials to the water and oil skins is 1:10, standing for 25min, putting stuffing in the center of the water and oil skins according to the weight ratio of the stuffing to the water and oil skins of 1:1, wrapping, pinching, sealing, and molding by using a mold to obtain a semi-finished product with the thickness of 1.5 cm;
(6) placing the semi-finished product on a baking tray with the seal facing downwards, baking the semi-finished product on the baking tray in an oven at 150 ℃ for 20min, taking out, cooling, packaging and warehousing.
Example 3
Preparing the following water skin raw materials in percentage by weight: 50% of high-gluten flour, 15% of white granulated sugar, 5% of margarine, 12% of edible lard and the balance of water; preparing the following oil core raw materials in percentage by weight: 25% of edible lard, 30% of margarine and the balance of high gluten flour; preparing the following stuffing raw materials in percentage by weight: 25% of white kidney beans, 30% of maltitol solution, 7% of soybean oil, 1% of pepper, 10% of edible salt and the balance of water; preparing auxiliary material raw materials: preparing esterified starch, gelatin powder and water according to the weight ratio of 1:0.1: 5; then the following preparation method is adopted for operation:
(1) mixing high gluten flour, sugar, margarine, edible lard and water, stirring uniformly, kneading into dough, dividing into a plurality of blocks by equal weight, kneading into spherical dough, covering the spherical dough with a preservative film, and standing for 10min to obtain water skin dough;
(2) mixing edible lard, margarine and high gluten flour, stirring, kneading into dough, and dividing into several pieces by equal weight to obtain oil core;
(3) taking a piece of water skin dough and an oil core (the weight ratio of the water skin dough to the oil core is 1.1:1), rolling the water skin dough into an oblate dough sheet, putting the oil core in the center of the dough sheet, wrapping, pinching and sealing, putting the seal downwards, covering with a preservative film, standing for 5min, rolling the wrapped dough into an oblate dough sheet again, turning the dough sheet, rolling the dough sheet from top to bottom into a long cylinder, putting the seal downwards, covering with the preservative film, standing for 15min, rolling the dough sheet into an elliptic dough sheet again, rolling the dough sheet from top to bottom into a long cylinder, putting the seal downwards, covering with the preservative film, standing for 15min, and rolling into a circular water skin sheet with the thickness of 4 mm;
(4) respectively crushing white kidney beans and pepper into powder, mixing the powder obtained by crushing with edible salt, maltitol solution, vegetable oil and water, and uniformly stirring to obtain stuffing;
(5) uniformly coating auxiliary materials on the water and oil skins, wherein the weight ratio of the auxiliary materials to the water and oil skins is 1:10, standing for 10min, putting stuffing in the center of the water and oil skins according to the weight ratio of the stuffing to the water and oil skins of 1:1.1, wrapping, kneading and sealing, and forming by using a mold to obtain a semi-finished product with the thickness of 2 cm;
(6) placing the semi-finished product on a baking tray with the seal facing downwards, baking the semi-finished product on the baking tray in an oven at 120 ℃ for 30min, taking out, cooling, packaging and warehousing.
Example 4
Preparing the following water skin raw materials in percentage by weight: 60% of high-gluten flour, 7% of white granulated sugar, 12% of margarine, 19% of edible lard and the balance of water; preparing the following oil core raw materials in percentage by weight: 17% of edible lard, 40% of margarine and the balance of high gluten flour; preparing the following stuffing raw materials in percentage by weight: 35% of white kidney beans, 20% of maltitol solution, 15% of soybean oil, 5% of pepper, 5% of edible salt and the balance of water; preparing auxiliary material raw materials: preparing esterified starch, gelatin powder and water according to the weight ratio of 2:0.3: 5; then the following preparation method is adopted for operation:
(1) mixing high gluten flour, sugar, margarine, edible lard and water, stirring, kneading into dough, dividing into several pieces by equal weight, kneading into spherical dough, covering the spherical dough with preservative film, and standing for 60min to obtain dough;
(2) mixing edible lard, margarine and high gluten flour, stirring, kneading into dough, and dividing into several pieces by equal weight to obtain oil core;
(3) taking a piece of water skin dough and an oil core (the weight ratio of the water skin dough to the oil core is 1:1), rolling the water skin dough into an oblate dough sheet, putting the oil core in the center of the dough sheet, wrapping, pinching and sealing, putting the seal downwards, covering a preservative film, standing for 5min, rolling the wrapped dough into an oblate dough sheet again, turning the dough sheet, rolling the dough sheet into a long cylinder from top to bottom, putting the dough sheet downwards in a sealing manner, covering the fresh-keeping film, standing for 15min, rolling the dough sheet into an elliptic dough sheet again, rolling the dough sheet into a long cylinder from top to bottom, putting the dough sheet downwards in a sealing manner, covering the fresh-keeping film, standing for 15min, and rolling into a circular water skin sheet with the thickness of 3 mm;
(4) respectively crushing white kidney beans and pepper into powder, mixing the powder obtained by crushing with edible salt, maltitol solution, vegetable oil and water, and uniformly stirring to obtain stuffing;
(5) uniformly coating auxiliary materials on the water and oil skins, wherein the weight ratio of the auxiliary materials to the water and oil skins is 1:10, standing for 10min, putting stuffing in the center of the water and oil skins according to the weight ratio of the stuffing to the water and oil skins of 1:1, wrapping, pinching, sealing, and molding by using a mold to obtain a semi-finished product with the thickness of 1.5 cm;
(6) placing the semi-finished product on a baking tray with the seal facing downwards, baking the semi-finished product on the baking tray in an oven at 150 ℃ for 20min, taking out, cooling, packaging and warehousing.
Example 5
Preparing the following water skin raw materials in percentage by weight: 55% of high-gluten flour, 9% of white granulated sugar, 7% of margarine, 14% of edible lard and the balance of water; preparing the following oil core raw materials in percentage by weight: 20% of edible lard, 35% of margarine and the balance of high gluten flour; preparing the following stuffing raw materials in percentage by weight: 30% of white kidney beans, 25% of maltitol solution, 10% of soybean oil, 3% of pepper, 6% of edible salt and the balance of water; preparing auxiliary material raw materials: preparing esterified starch, gelatin powder and water according to the weight ratio of 1.5:0.2: 5; then the following preparation method is adopted for operation:
(1) mixing high gluten flour, sugar, margarine, edible lard and water, stirring, kneading into dough, dividing into several pieces by equal weight, kneading into spherical dough, covering the spherical dough with preservative film, and standing for 30min to obtain dough;
(2) mixing edible lard, margarine and high gluten flour, stirring, kneading into dough, and dividing into several pieces by equal weight to obtain oil core;
(3) taking a piece of water skin dough and an oil core (the weight ratio of the water skin dough to the oil core is 1:1), rolling the water skin dough into an oblate dough skin, putting the oil core in the center of the dough skin, wrapping, pinching, sealing, placing the seal downwards, covering a preservative film, standing for 10min, and rolling into a circular water oil skin with the thickness of 3 mm;
(4) respectively crushing white kidney beans and pepper into powder, mixing the powder obtained by crushing with edible salt, maltitol solution, vegetable oil and water, and uniformly stirring to obtain stuffing;
(5) according to the weight ratio of the stuffing to the water-oil wrapper of 1:1, putting the stuffing in the center of the water-oil wrapper, wrapping, pinching and sealing, and molding by a mold to obtain a semi-finished product with the thickness of 1.5 cm;
(6) placing the semi-finished product on a baking tray with the seal facing downwards, baking the semi-finished product on the baking tray in an oven at 135 deg.C for 22min, taking out, cooling, packaging, and warehousing.
To further illustrate the beneficial effects of the present invention, the present invention compares the appearance and the taste of the salt and pepper cake obtained in the above examples, and the specific results are as follows:
the embodiments of the present invention have been described in detail, but the present invention is not limited to the described embodiments. It will be apparent to those skilled in the art that various changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, and the scope of protection is still within the scope of the invention.
Claims (10)
1. The crunchy sugar alcohol spiced salt cake is characterized by being prepared from a water wrapper, an oil core, stuffing and auxiliary materials, wherein the water wrapper comprises the following raw materials in percentage by weight: 50-60% of high gluten flour, 7-15% of sugar, 5-12% of margarine, 12-19% of edible lard and the balance of water; the stuffing comprises the following raw materials in percentage by weight: 25-35% of white kidney beans, 20-30% of maltitol solution, 7-15% of vegetable oil, 1-5% of pepper, 5-10% of edible salt and the balance of water; the oil core comprises the following raw materials in percentage by weight: 17-25% of edible lard, 30-40% of margarine and the balance of high gluten flour.
2. The crunchy sugar alcohol spiced salt cakes according to claim 1, wherein the sugar is selected from any one or more of white granulated sugar, maltose syrup, trehalose, glucose, honey, L-arabinose, pectin sugar and xylitol.
3. The pinitol spiced salt cake according to claim 1, wherein said vegetable oil is selected from any one or more of peanut oil, corn oil, soybean oil, tea seed oil, linseed oil, rapeseed oil, castor oil.
4. The crunchy sugar alcohol spiced salt cakes according to claim 1, wherein the auxiliary materials comprise starch, gelatin powder and water in a weight ratio of 1-2: 0.1-0.3: 5.
5. The crunchol salt-and-pepper cake as claimed in claim 4, wherein said starch is selected from any one or more of esterified starch, hydroxypropyl starch, etherified starch, oxidized hydroxypropyl starch.
6. A method for preparing a crunchy alcohol spiced salt cake as claimed in any one of claims 1 to 5, characterized by comprising the steps of:
(1) mixing and stirring high gluten flour, sugar, margarine, edible lard and water uniformly, kneading into a dough, dividing into a plurality of blocks by equal weight, kneading into spherical dough, covering the spherical dough with a preservative film, and standing for 10-60 min to obtain a water-skin dough;
(2) mixing edible lard, margarine and high gluten flour, stirring, kneading into dough, and dividing into several pieces by equal weight to obtain oil core;
(3) taking a piece of water skin dough and an oil core, rolling the water skin dough into an oblate dough, placing the oil core in the center of the dough, wrapping, pinching and sealing, placing the seal downwards, covering with a preservative film, standing for 5-15 min, rolling the wrapped dough into an oblate dough, turning over, rolling the dough into a long cylinder from top to bottom, placing the seal downwards, covering with the preservative film, standing for 5-15 min, rolling the dough into an elliptic dough again, rolling the dough into a long cylinder from top to bottom, placing the seal downwards, covering with the preservative film, standing for 5-15 min, and rolling into a circular water skin;
(4) respectively crushing white kidney beans and pepper into powder, mixing the powder obtained by crushing with edible salt, maltitol solution, vegetable oil and water, and uniformly stirring to obtain stuffing;
(5) uniformly coating auxiliary materials on the water and oil skin, standing for 10-30 min, putting stuffing in the center of the water and oil skin, wrapping, pinching, sealing, and molding by a mold to obtain a semi-finished product;
(6) and (3) placing the semi-finished product on a baking tray with the seal facing downwards, placing the semi-finished product on the baking tray in an oven at the temperature of 120-150 ℃ for baking for 20-30 min, taking out, cooling, packaging and warehousing.
7. The method for preparing the pinosyl alcohol spiced salt cake as claimed in claim 6, wherein the weight ratio of the water skin dough to the oil core is 1-1.1: 1.
8. The method for preparing the crunchy sugar alcohol spiced salt cakes according to claim 6, wherein the weight ratio of the stuffing to the water and oil wrapper is 1: 1-1.1.
9. The preparation method of the pinosyl alcohol spiced salt cake as claimed in claim 6, wherein the thickness of the water oil skin is 1-5 mm.
10. The preparation method of the pinitol spiced salt cake according to claim 6, wherein the thickness of the semi-finished product is 1.5-2 cm.
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| CN201911386624.0A CN113040197A (en) | 2019-12-29 | 2019-12-29 | Crunchy sugar alcohol spiced salt cake and preparation method thereof |
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| CN201911386624.0A CN113040197A (en) | 2019-12-29 | 2019-12-29 | Crunchy sugar alcohol spiced salt cake and preparation method thereof |
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| CN201911386624.0A Pending CN113040197A (en) | 2019-12-29 | 2019-12-29 | Crunchy sugar alcohol spiced salt cake and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104430683A (en) * | 2014-10-22 | 2015-03-25 | 安徽一闻香清真食品有限公司 | Original taste fragrant and soft crispy pastry and making method thereof |
| CN108378108A (en) * | 2018-02-11 | 2018-08-10 | 北京味多美食品有限责任公司 | A kind of shortening wife cake and its production method |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104430683A (en) * | 2014-10-22 | 2015-03-25 | 安徽一闻香清真食品有限公司 | Original taste fragrant and soft crispy pastry and making method thereof |
| CN108378108A (en) * | 2018-02-11 | 2018-08-10 | 北京味多美食品有限责任公司 | A kind of shortening wife cake and its production method |
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