CN114698668A - Method for making chocolate pie - Google Patents
Method for making chocolate pie Download PDFInfo
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- CN114698668A CN114698668A CN202210452536.1A CN202210452536A CN114698668A CN 114698668 A CN114698668 A CN 114698668A CN 202210452536 A CN202210452536 A CN 202210452536A CN 114698668 A CN114698668 A CN 114698668A
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- baking
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- 235000019219 chocolate Nutrition 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title claims abstract description 18
- 235000013312 flour Nutrition 0.000 claims abstract description 67
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 44
- 239000007788 liquid Substances 0.000 claims abstract description 43
- 235000012907 honey Nutrition 0.000 claims abstract description 36
- 150000003839 salts Chemical class 0.000 claims abstract description 34
- 241000209140 Triticum Species 0.000 claims abstract description 31
- 235000021307 Triticum Nutrition 0.000 claims abstract description 31
- 239000006071 cream Substances 0.000 claims abstract description 17
- 229920002261 Corn starch Polymers 0.000 claims abstract description 16
- 239000008120 corn starch Substances 0.000 claims abstract description 16
- 238000002844 melting Methods 0.000 claims abstract description 15
- 230000008018 melting Effects 0.000 claims abstract description 15
- 235000021185 dessert Nutrition 0.000 claims abstract description 14
- 235000015243 ice cream Nutrition 0.000 claims abstract description 12
- 244000026811 Brassica nipposinica Species 0.000 claims abstract description 11
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 11
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 11
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 11
- 235000015277 pork Nutrition 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 11
- 238000002360 preparation method Methods 0.000 claims abstract description 9
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 6
- 239000003651 drinking water Substances 0.000 claims abstract description 6
- 235000020188 drinking water Nutrition 0.000 claims abstract description 6
- 241000219198 Brassica Species 0.000 claims abstract description 3
- 235000003351 Brassica cretica Nutrition 0.000 claims abstract description 3
- 235000003343 Brassica rupestris Nutrition 0.000 claims abstract description 3
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims abstract description 3
- 235000010460 mustard Nutrition 0.000 claims abstract description 3
- 244000000231 Sesamum indicum Species 0.000 claims abstract 3
- 235000015108 pies Nutrition 0.000 claims description 67
- 235000014594 pastries Nutrition 0.000 claims description 62
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 53
- 238000003756 stirring Methods 0.000 claims description 34
- 235000013311 vegetables Nutrition 0.000 claims description 28
- 235000013372 meat Nutrition 0.000 claims description 25
- 230000001680 brushing effect Effects 0.000 claims description 22
- 238000001816 cooling Methods 0.000 claims description 21
- 239000003610 charcoal Substances 0.000 claims description 16
- 238000005096 rolling process Methods 0.000 claims description 15
- 238000011049 filling Methods 0.000 claims description 11
- 238000005520 cutting process Methods 0.000 claims description 10
- 235000019197 fats Nutrition 0.000 claims description 10
- 238000004806 packaging method and process Methods 0.000 claims description 10
- 238000003892 spreading Methods 0.000 claims description 9
- 230000007480 spreading Effects 0.000 claims description 9
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 8
- 235000019698 starch Nutrition 0.000 claims description 8
- 239000008107 starch Substances 0.000 claims description 8
- 238000007710 freezing Methods 0.000 claims description 6
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 241000282887 Suidae Species 0.000 claims description 5
- 239000003513 alkali Substances 0.000 claims description 5
- 235000019606 astringent taste Nutrition 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 230000008859 change Effects 0.000 claims description 5
- 230000035622 drinking Effects 0.000 claims description 5
- 238000005485 electric heating Methods 0.000 claims description 5
- 230000003203 everyday effect Effects 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000004898 kneading Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 235000019198 oils Nutrition 0.000 claims description 5
- 239000003755 preservative agent Substances 0.000 claims description 5
- 230000002335 preservative effect Effects 0.000 claims description 5
- 238000003825 pressing Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 238000007873 sieving Methods 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 229920000742 Cotton Polymers 0.000 claims description 4
- 235000005911 diet Nutrition 0.000 claims description 4
- 230000000378 dietary effect Effects 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 238000005057 refrigeration Methods 0.000 claims description 4
- 241001137251 Corvidae Species 0.000 claims description 3
- 235000014121 butter Nutrition 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 6
- 230000008569 process Effects 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 3
- 235000019643 salty taste Nutrition 0.000 abstract description 3
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 3
- 210000001779 taste bud Anatomy 0.000 abstract description 2
- 241000207961 Sesamum Species 0.000 description 8
- 235000019640 taste Nutrition 0.000 description 5
- 108010068370 Glutens Proteins 0.000 description 3
- 235000021168 barbecue Nutrition 0.000 description 3
- 235000021312 gluten Nutrition 0.000 description 3
- 230000001932 seasonal effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000006467 substitution reaction Methods 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention provides a method for making a chocolate pie, wherein the single chocolate pie comprises the following components in parts by mass: 25 g of wheat flour, 12.5 g of drinking water, 10 g of potherb mustard and pickled mustard, 6 g of pork, 2 g of rapeseed oil, 0.5 g of white granulated sugar, 2 g of edible corn starch, 1 g of black and white sesame, 2.5 g of edible salt, 0.25 g of chilli powder, 0.25 g of monosodium glutamate, 1 g of honey, 1 g of egg liquid, 10-12.5 g of dessert stuffing and 2.5 g of cream. The preparation method of the chocolate pie solves the problem that sweet fillings such as chocolate and the like are melted and overflowed in the process of baking the pie, when the pie is about to be mature or completely mature, a small hole is cut in the back of the pie, raw materials with low melting points used by the sweet fillings such as chocolate, cream or ice cream are melted and dissolved in the main pie, in addition, the salty taste of the original fillings of the pie is collided with the sweet taste of the sweet fillings, taste buds can be excited, and the delicious enjoyment is achieved.
Description
Technical Field
The invention belongs to the technical field of chocolate pies, and particularly relates to a method for making a chocolate pie.
Background
In the baking process of flaky pastries or pies made by the prior art, because the temperature must reach 200-.
Therefore, there is a need for a method of making a chocolate pie by melting a low melting point material required for confectionery fillings such as chocolate, cream or ice cream and dissolving the same into a body pie.
Disclosure of Invention
The invention aims to provide a method for making chocolate pie, which is characterized in that in order to avoid the difficulty of making chocolate and the like overflow in the process of baking, raw materials with low melting points required by sweet fillings such as chocolate, cream or ice cream are melted and dissolved in the main body pie, and in addition, the salty taste of the original fillings of the pie collides with the sweet taste of the sweet fillings, so that the taste of buds can be better excited, the enjoyment of delicious taste is achieved, and the problems in the background art are solved.
The invention provides a method for making a chocolate pie, wherein the single chocolate pie comprises the following components in parts by mass: 25 g of wheat flour, 12.5 g of drinking water, 10 g of potherb mustard and pickled mustard, 6 g of pork, 2 g of rapeseed oil, 0.5 g of white granulated sugar, 2 g of edible corn starch, 1 g of black and white sesame, 2.5 g of edible salt, 0.25 g of chilli powder, 0.25 g of monosodium glutamate, 1 g of honey, 1 g of egg liquid, 10-12.5 g of dessert stuffing and 2.5 g of cream.
Furthermore, the dessert stuffing can be any one of chocolate, cream and ice cream.
Further, the method comprises the following specific steps:
(1) production of pie crust for Patty
A. Preparing 20 g of wheat flour, sieving the wheat flour, and pouring the wheat flour into a bowl; adding 0.2 g of edible salt into 8 g of drinking warm water, wherein the water temperature is slightly different along with the change of seasons, the temperature is 70 ℃ in summer and autumn and 90 ℃ in spring and winter, stirring until the edible salt is fully dissolved, slowly pouring the warm water into a bowl filled with flour, stirring while pouring, stirring uniformly, stirring into a cotton shape, and cooling for later use.
B. Preparing 5 g of wheat flour, 0.05 g of edible salt and 2 g of warm water at 30 ℃, if the wheat flour is prepared for the first time, adding 0.05 g of active dry yeast, adding the warm water, fermenting for 30 minutes to prepare fermented seed flour, and breaking the fermented seed flour into small floccules when the fermented seed flour is used;
then, the dough is mixed and kneaded into dough according to the proportion of A and B every day, about 7 g of dough is taken out from the dough, and in order to prevent water loss, the dough is wrapped with a preservative film and sealed, and then is kept in a refrigerator for cold storage for the next day, hereinafter called as fermentation seed flour, and is broken into small cotton-like shapes for use.
C. The rapeseed oil is heated to 220 ℃ to become mature rapeseed oil so as to remove the astringent taste of the rapeseed oil, and then the rapeseed oil is cooled for standby, which is called as cooked rapeseed oil C.
D. The two cotton-shaped small flour dough A and B are fully mixed and uniformly stirred to be kneaded into dough, a layer of boiled rapeseed oil C is brushed on the surface of the dough, a cover is covered, dough standing is carried out for 30-40 minutes, dough standing is carried out for 30 minutes in summer and autumn, dough standing is carried out for 40 minutes in winter and spring, the dough standing is elastic and in a honeycomb sponge shape, the dough standing is easy to sourness in summer and autumn, a little water-added edible alkali can be properly added, kneading is carried out repeatedly, and air in the dough is discharged until the dough is kneaded into small smooth dough.
E. Making into round cake crust
Rolling the small dough D into round-corner rectangular dough sheets, smearing a layer of cooked rapeseed oil C on the small dough D, spreading a layer of corn starch, uniformly smearing the corn starch with hands to ensure that the starch absorbs oil to form dark fried shortbread, rolling the short end of the dough from bottom to top to form cylindrical dough, flattening the cylindrical dough from top to bottom, and repeating the actions again after flattening;
after the second flattening, the dough is rolled into a round dough sheet with thick middle part and thin edge by using a rolling pin like a dumpling wrapper, and the round dough sheet is used as a cake wrapper for standby.
(2) Stuffing and honey egg liquid
Washing potherb mustard preserved vegetables with water, soaking in boiling water for 10 min, removing salt content, draining water, steaming in a steamer for 20 min to soften the preserved vegetables;
selecting 6 g of fat meat of pigs, and cutting into small diced meat with the thickness of about 0.6 CM;
selecting 12.5 g of preserved vegetable, adding 2.25 g of edible salt, 0.5 g of white granulated sugar, 0.25 g of chili powder, 0.25 g of monosodium glutamate and 6 g of diced pork fat meat, and uniformly stirring to obtain preserved vegetable meat stuffing;
1 g of honey and 1 g of egg liquid are stirred uniformly to prepare the honey egg liquid, and the color of the surface of the flaky pastry can be promoted to be golden by brushing the honey egg liquid.
(3) Making first-level stuffed cake blank
And (3) wrapping the 35 g of round wrapper with 22 g of preserved vegetable meat stuffing, uniformly folding and pinching the periphery, removing 1-2 g of the part with the tip pinched from the upper opening, putting the closed end downwards on a chopping board, pressing the closed end into a round cake of about 9CM by a palm, brushing honey and egg liquid on the surface, scattering 1 g of black and white sesame, and putting the round cake into a baking tray to obtain a cake blank.
(4) Baking to obtain crisp cake
The charcoal-fired special oven for the Jinhua flaky pastry is adopted, charcoal is baked in the flaky pastry oven, when the temperature of the oven wall is 85 ℃, a cake blank is slightly pressed and pasted on the middle section of the oven wall by four fingers, a circle of the cake blank is completely pasted on the periphery of the oven wall, the temperature is raised to 200 ℃ by adding the charcoal for baking for 10 minutes at constant temperature, then the temperature is slightly reduced to 180 ℃, the constant-temperature baking is continued for 5 minutes, at the moment, the pie is 9-9.5 minutes cooked, the color of the surface of the flaky pastry is golden, the inside of the flaky pastry is crisp, dregs are removed, the flaky pastry is formed, all the flaky pastry is taken off, the air cooling is carried out to 30 ℃, and the hand can sense the temperature without scalding.
(5) Filling the inner stuffing of the dessert to make a second-level stuffed cake blank
Taking more than one pie, and cutting a small hole on the back of the pie;
heating 10-12.5 g of dessert stuffing with low melting point and 2.5 g of cream in water for melting, stirring uniformly to form viscous liquid, filling into pie, and shaking uniformly front, back, left and right;
sealing the small hole cut on the back with a thin semi-cooked surface, brushing a layer of honey egg liquid on the back, and placing a baking tray with the back facing upwards to form a second-stage stuffed cake blank.
(6) Finally baking the finished crisp cake for a short time
Setting the upper temperature of the electric oven to 220 ℃, keeping the lower electric heating tube in a closed state, putting the pie and the baking tray into the electric oven, baking for about three minutes to enable the stuffing to be melted again and dissolved in the main pie, baking until the cover is mature and the surface is golden yellow, taking out the baking tray pie, and cooling to normal temperature.
(7) Packaging, preserving and mailing
And (3) cooling the chocolate flaky pastries, wherein each flaky pastries are packaged in vacuum and can be stored and mailed at normal temperature, and cold storage in summer and autumn is recommended to be mailed in a cold chain.
Secondly, cooling the butter flaky pastries, and then packaging each flaky pastry in vacuum, refrigerating and storing the flaky pastry, and recommending cold chain mailing if mailing is needed.
And thirdly, cooling the ice cream flaky pastry to 18 ℃ below zero by using a quick-freezing refrigerator, and preserving the ice cream flaky pastry in a vacuum freezing way, wherein cold chain mailing is needed if mailing is needed.
Compared with the prior invention, the invention has the beneficial effects that: the preparation method of the chocolate pie solves the problem that chocolate and the like are melted and overflowed in the pie baking process, when the pie is about to be ripe or is completely ripe, a small hole is cut in the back of the pie, raw materials with low melting points required by dessert fillings such as chocolate, cream or ice cream are melted and dissolved into the pie of a main body, in addition, due salty taste in the original pie fillings collides with sweet taste of the dessert fillings, taste buds can be excited, and delicious enjoyment is achieved.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. It is to be understood that the embodiments described are only a few embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The present invention will be described in detail with reference to examples below:
example 1
A method for making a chocolate pie comprises the following components by mass:
25 g of wheat flour, 12.5 g of drinking water, 10 g of potherb mustard and pickled vegetable, 6 g of pork, 2 g of rapeseed oil, 0.5 g of white granulated sugar, 2 g of edible corn starch, 1 g of black and white sesame, 2.5 g of edible salt, 0.25 g of chilli powder, 0.25 g of monosodium glutamate, 1 g of honey, 1 g of egg liquid, 12.5 g of chocolate and 2.5 g of cream;
the preparation method of the chocolate pie comprises the following steps:
(1) preparation of pie crust
A. Preparing 20 g of wheat flour, sieving the wheat flour, and pouring the wheat flour into a bowl; adding 0.2 g of edible salt into 8 g of drinking warm water, wherein the water temperature is slightly different along with the seasonal change, the water temperature is 70 ℃ in summer and autumn and 90 ℃ in spring and winter, stirring until the edible salt is fully dissolved, slowly pouring the warm water into a bowl filled with flour while stirring, adding the salt into the flour to increase the gluten property of the flour, uniformly stirring, stirring into cotton flocculence, and cooling for later use.
B. Preparing 5 g of wheat flour, 0.05 g of edible salt and 2 g of warm water at 30 ℃, if the wheat flour is prepared for the first time, adding 0.05 g of active dry yeast, adding the warm water, fermenting for 30 minutes to prepare fermented seed flour, and breaking the fermented seed flour into small floccules when the fermented seed flour is used;
then, the dough is mixed and kneaded into dough according to the proportion of A and B every day, about 7 g of dough is taken out of the dough, and in order to prevent water loss, the dough is wrapped with a preservative film and sealed, and then is kept in a refrigerator for refrigeration for use in the next day, hereinafter called as fermentation seed flour, and is broken into small flocculent shapes for use.
C. The rapeseed oil is heated to 220 ℃ to become mature rapeseed oil so as to remove the astringent taste of the rapeseed oil, and then the rapeseed oil is cooled for standby, which is called as cooked rapeseed oil C.
D. Fully mixing and stirring the two cotton-shaped small flour dough A and B uniformly, kneading into dough, brushing a layer of boiled rapeseed oil C on the surface of the dough, covering the dough with a cover, standing for 30-40 minutes,
the dough leavening method comprises the following steps of leavening the dough for 30 minutes in summer and autumn, leavening the dough for 40 minutes in winter and spring, wherein the leavened dough has elasticity and is in a honeycomb sponge shape, even if the leavening is good, the dough is easy to be sour in summer and autumn, a little water-added dietary alkali can be properly added, the dough is repeatedly kneaded for many times, and the air in the dough is discharged until the dough is kneaded into small smooth dough.
E. Making into round cake crust
Rolling the small dough D into round-corner rectangular dough sheets, smearing a layer of cooked rapeseed oil C on the small dough D, spreading a layer of corn starch, uniformly smearing the corn starch with hands to ensure that the starch absorbs oil to form dark fried shortbread, rolling the short end of the dough from bottom to top to form cylindrical dough, flattening the cylindrical dough from top to bottom, and repeating the actions again after flattening;
after the second flattening, the dough is rolled into a round dough sheet with thick middle part and thin edge by using a rolling pin like a dumpling wrapper, and the round dough sheet is used as a cake wrapper for standby.
(2) Stuffing and honey egg liquid
Washing potherb mustard preserved vegetables with water, soaking in boiling water for 10 min, removing salt content, draining water, steaming in a steamer for 20 min to soften the preserved vegetables;
selecting 6 g of fat meat of pigs, and cutting into small diced meat with the thickness of about 0.6 CM;
selecting 12.5 g of preserved vegetable, adding 2.25 g of edible salt, 0.5 g of white granulated sugar, 0.25 g of chili powder, 0.25 g of monosodium glutamate and 6 g of diced pork fat meat, and uniformly stirring to obtain preserved vegetable meat stuffing;
1 g of honey and 1 g of egg liquid are stirred uniformly to prepare the honey egg liquid, and the color of the surface of the flaky pastry can be promoted to be golden by brushing the honey egg liquid.
(3) Making first-level stuffed cake blank
And (3) wrapping the 35 g of round wrapper with 22 g of preserved vegetable meat stuffing, uniformly gathering and pinching the periphery, removing 1-2 g of the part with the tip pinched from the upper opening, putting the pinched part on a chopping board with the closed opening facing downwards, pressing the kneaded part into a round cake of about 9CM with a palm, brushing honey and egg liquid on the surface, spreading 1 g of black and white sesame, and putting the round cake into a baking tray to obtain a cake blank.
(4) Baking to obtain crisp cake
The charcoal fire oven special for the Jinhua flaky pastry is adopted, the flaky pastry baked by charcoal fire is pure in taste and is uniformly heated, dark crisps are formed by brushing rapeseed oil and starch in the oven when the pastry is made, so that the baked flaky pastry is crisp and delicious, the weight of the Jinhua flaky pastry is obtained, charcoal is baked in the pastry oven, when the oven wall temperature is 85 ℃, the cake blank is slightly pressed and pasted on the middle section of the oven wall by four fingers, the cake blank is completely pasted on the periphery of the oven wall in a circle, the barbecue charcoal is added to raise the temperature to 200 ℃, the constant temperature baking is carried out for 10 minutes, then the temperature is slightly reduced to 180 ℃, the constant temperature baking is continued for 5 minutes, at the moment, the pie is cooked for 9-9.5 minutes, the surface of the flaky pastry is golden yellow, the inside of the cake is crisp, the residue is removed, the flaky pastry is formed, all the flaky pastry is taken off, and is cooled to 30 ℃ optimally, and the hand temperature is sensed without being scalded.
(5) Filling the inner stuffing of the dessert to make a second-level stuffed cake blank
Taking more than one pie, and cutting a small hole on the back of the pie;
heating 10 g of chocolate with low melting point and 2.5 g of cream in water for melting, stirring uniformly to form viscous liquid, filling the viscous liquid into pie, and shaking uniformly front, back, left and right;
sealing the small hole cut on the back with a thin semi-cooked surface, brushing a layer of honey egg liquid on the back, and placing a baking tray with the back facing upwards to form a second-stage stuffed cake blank.
(6) Finally baking the finished crisp cake for a short time
Setting the upper temperature of the electric oven to 220 ℃, keeping the lower electric heating tube in a closed state, putting the pie and the baking tray into the electric oven, baking for about three minutes to enable the stuffing to be melted again and dissolved in the main pie, baking until the cover is mature and the surface is golden yellow, taking out the baking tray pie, and cooling to normal temperature.
(7) Packaging, preserving and mailing
And (3) cooling the chocolate flaky pastries, and packaging each flaky pastries in vacuum, wherein each flaky pastries can be stored at normal temperature and mailed, and is stored in a cold storage mode in summer and autumn, and cold chain mailing is recommended.
Example 2
A method for making a chocolate pie comprises the following components by mass:
25 g of wheat flour, 12.5 g of drinking water, 10 g of potherb mustard and pickled vegetable, 6 g of pork, 2 g of rapeseed oil, 0.5 g of white granulated sugar, 2 g of edible corn starch, 1 g of black and white sesame, 2.5 g of edible salt, 0.25 g of chilli powder, 0.25 g of monosodium glutamate, 1 g of honey, 1 g of egg liquid and 12.5 g of cream;
the preparation method of the chocolate pie comprises the following steps:
(1) preparation of pie crust
A. Preparing 20 g of wheat flour, sieving the wheat flour, and pouring the wheat flour into a bowl; adding 0.2 g of edible salt into 8 g of drinking warm water, wherein the water temperature is slightly different along with the change of seasons, the water temperature is 70 ℃ in summer and autumn and 90 ℃ in spring and winter, stirring until the edible salt is fully dissolved, slowly pouring the warm water into a bowl filled with flour, stirring while inverting, adding the salt into the flour to increase the gluten property of the flour, uniformly stirring, stirring into cotton-like shape, and cooling for later use.
B. Preparing 5 g of wheat flour, 0.05 g of edible salt and 2 g of warm water at 30 ℃, if the wheat flour is prepared for the first time, adding 0.05 g of active dry yeast, adding the warm water, fermenting for 30 minutes to prepare fermented seed flour, and breaking the fermented seed flour into small floccules when the fermented seed flour is used;
then, the dough is mixed and kneaded into dough according to the proportion of A and B every day, about 7 g of dough is taken out of the dough, and in order to prevent water loss, the dough is wrapped with a preservative film and sealed, and then is kept in a refrigerator for refrigeration for use in the next day, hereinafter called as fermentation seed flour, and is broken into small flocculent shapes for use.
C. The rapeseed oil is heated to 220 ℃ to become mature rapeseed oil so as to remove the astringent taste of the rapeseed oil, and then the rapeseed oil is cooled for standby, which is called as cooked rapeseed oil C.
D. Fully mixing and stirring the cotton-shaped and flocculent small flour dough A and B uniformly, kneading into dough, brushing a layer of cooked rapeseed oil C on the surface of the dough, covering the dough, standing for 30-40 minutes,
the dough leavening method comprises the following steps of leavening the dough for 30 minutes in summer and autumn, leavening the dough for 40 minutes in winter and spring, wherein the leavened dough has elasticity and is in a honeycomb sponge shape, even if the leavening is good, the dough is easy to be sour in summer and autumn, a little water-added dietary alkali can be properly added, the dough is repeatedly kneaded for many times, and the air in the dough is discharged until the dough is kneaded into small smooth dough.
E. Making into round cake crust
Rolling the small dough D into round-corner rectangular dough sheets, smearing a layer of cooked rapeseed oil C on the small dough D, spreading a layer of corn starch, uniformly smearing the corn starch with hands to ensure that the starch absorbs oil to form dark fried shortbread, rolling the short end of the dough from bottom to top to form cylindrical dough, flattening the cylindrical dough from top to bottom, and repeating the actions again after flattening;
after the second flattening, the dough is rolled into a round dough sheet with thick middle part and thin edge by using a rolling pin like a dumpling wrapper, and the round dough sheet is used as a cake wrapper for standby.
(2) Stuffing and honey egg liquid
Washing potherb mustard preserved vegetables with water, soaking in boiling water for 10 min, removing salt content, draining water, steaming in a steamer for 20 min to soften the preserved vegetables;
selecting 6 g of fat meat of pigs, and cutting into small diced meat with the thickness of about 0.6 CM;
selecting 12.5 g of preserved vegetable, adding 2.25 g of edible salt, 0.5 g of white granulated sugar, 0.25 g of chili powder, 0.25 g of monosodium glutamate and 6 g of diced pork fat meat, and uniformly stirring to obtain preserved vegetable meat stuffing;
1 g of honey and 1 g of egg liquid are stirred uniformly to prepare the honey egg liquid, and the color of the surface of the flaky pastry can be promoted to be golden by brushing the honey egg liquid.
(3) Making first-level stuffed cake blank
And (3) wrapping the 35 g of round wrapper with 22 g of preserved vegetable meat stuffing, uniformly gathering and pinching the periphery, removing 1-2 g of the part with the tip pinched from the upper opening, putting the pinched part on a chopping board with the closed opening facing downwards, pressing the kneaded part into a round cake of about 9CM with a palm, brushing honey and egg liquid on the surface, spreading 1 g of black and white sesame, and putting the round cake into a baking tray to obtain a cake blank.
(4) Baking to obtain crisp cake
The charcoal fire oven special for the Jinhua flaky pastry is adopted, the flaky pastry baked by charcoal fire is pure in taste and is uniformly heated, dark crisps are formed by brushing rapeseed oil and starch in the oven when the pastry is made, so that the baked flaky pastry is crisp and delicious, the weight of the Jinhua flaky pastry is obtained, charcoal is baked in the pastry oven, when the oven wall temperature is 85 ℃, the cake blank is slightly pressed and pasted on the middle section of the oven wall by four fingers, the cake blank is completely pasted on the periphery of the oven wall in a circle, the barbecue charcoal is added to raise the temperature to 200 ℃, the constant temperature baking is carried out for 10 minutes, then the temperature is slightly reduced to 180 ℃, the constant temperature baking is continued for 5 minutes, at the moment, the pie is cooked for 9-9.5 minutes, the surface of the flaky pastry is golden yellow, the inside of the cake is crisp, the residue is removed, the flaky pastry is formed, all the flaky pastry is taken off, and is cooled to 30 ℃ optimally, and the hand temperature is sensed without being scalded.
(5) Filling the inner stuffing of the dessert to make a second-level stuffing cake blank
Taking more than one pie, and cutting a small hole on the back of the pie;
heating 12.5 g of cream with low melting point in water for melting, stirring uniformly to form viscous liquid, filling the viscous liquid into pie, and shaking uniformly front, back, left and right;
sealing the small hole cut on the back with a thin semi-cooked surface, brushing a layer of honey egg liquid on the back, and placing a baking tray with the back facing upwards to form a second-stage stuffed cake blank.
(6) Finally baking the finished crisp cake for a short time
Setting the upper temperature of the electric oven to 220 ℃, keeping the lower electric heating tube in a closed state, putting the pie and the baking tray into the electric oven, baking for about three minutes to enable the stuffing to be melted again and dissolved in the main pie, baking until the cover is mature and the surface is golden yellow, taking out the baking tray pie, and cooling to normal temperature.
(7) Packaging, preserving and mailing
And cooling the butter flaky pastry, and then packaging each flaky pastry in vacuum, and refrigerating and storing the flaky pastry, wherein cold chain mailing is recommended if mailing is needed.
Example 3
A method for making a chocolate pie comprises the following components by mass:
25 g of wheat flour, 12.5 g of drinking water, 10 g of pickled vegetable potherb mustard, 6 g of pork, 2 g of rapeseed oil, 0.5 g of white granulated sugar, 2 g of edible corn starch, 1 g of black and white sesame, 2.5 g of edible salt, 0.25 g of chilli powder, 0.25 g of monosodium glutamate, 1 g of honey, 1 g of egg liquid, 10 g of ice cream and 2.5 g of cream;
the preparation method of the chocolate pie comprises the following steps:
(1) preparation of pie crust
A. Preparing 20 g of wheat flour, sieving the wheat flour, and pouring the wheat flour into a bowl; adding 0.2 g of edible salt into 8 g of drinking warm water, wherein the water temperature is slightly different along with the seasonal change, the water temperature is 70 ℃ in summer and autumn and 90 ℃ in spring and winter, stirring until the edible salt is fully dissolved, slowly pouring the warm water into a bowl filled with flour while stirring, adding the salt into the flour to increase the gluten property of the flour, uniformly stirring, stirring into cotton flocculence, and cooling for later use.
B. Preparing 5 g of wheat flour, 0.05 g of edible salt and 2 g of warm water at 30 ℃, if the wheat flour is prepared for the first time, adding 0.05 g of active dry yeast, adding the warm water, fermenting for 30 minutes to prepare fermented seed flour, and breaking the fermented seed flour into small floccules when the fermented seed flour is used;
then, the dough is mixed and kneaded into dough according to the proportion of A and B every day, about 7 g of dough is taken out of the dough, and in order to prevent water loss, the dough is wrapped with a preservative film and sealed, and then is kept in a refrigerator for refrigeration for use in the next day, hereinafter called as fermentation seed flour, and is broken into small flocculent shapes for use.
C. The rapeseed oil is heated to 220 ℃ to become mature rapeseed oil so as to remove the astringent taste of the rapeseed oil, and then the rapeseed oil is cooled for standby, which is called as cooked rapeseed oil C.
D. Fully mixing and stirring the two cotton-shaped small flour dough A and B uniformly, kneading into dough, brushing a layer of boiled rapeseed oil C on the surface of the dough, covering the dough with a cover, standing for 30-40 minutes,
the dough leavening method comprises the following steps of leavening the dough for 30 minutes in summer and autumn, leavening the dough for 40 minutes in winter and spring, wherein the leavened dough has elasticity and is in a honeycomb sponge shape, even if the leavening is good, the dough is easy to be sour in summer and autumn, a little water-added dietary alkali can be properly added, the dough is repeatedly kneaded for many times, and the air in the dough is discharged until the dough is kneaded into small smooth dough.
E. Making into round cake crust
Rolling the small dough D into round-corner rectangular dough sheets, smearing a layer of cooked rapeseed oil C on the small dough D, spreading a layer of corn starch, uniformly smearing the corn starch with hands to ensure that the starch absorbs oil to form dark fried shortbread, rolling the short end of the dough from bottom to top to form cylindrical dough, flattening the cylindrical dough from top to bottom, and repeating the actions again after flattening;
after the second flattening, the dough is rolled into a round dough sheet with thick middle part and thin edge by using a rolling pin like a dumpling wrapper, and the round dough sheet is used as a cake wrapper for standby.
(2) Stuffing and honey egg liquid
Washing potherb mustard preserved vegetables with water, soaking in boiling water for 10 min, removing salt content, draining water, steaming in a steamer for 20 min to soften the preserved vegetables;
selecting 6 g of fat meat of pigs, and cutting into small diced meat with the thickness of about 0.6 CM;
selecting 12.5 g of preserved vegetable, adding 2.25 g of edible salt, 0.5 g of white granulated sugar, 0.25 g of chili powder, 0.25 g of monosodium glutamate and 6 g of diced pork fat meat, and uniformly stirring to obtain preserved vegetable meat stuffing;
1 g of honey and 1 g of egg liquid are stirred uniformly to prepare the honey egg liquid, and the color of the surface of the flaky pastry can be promoted to be golden by brushing the honey egg liquid.
(3) Making first-level stuffing cake blank
And (3) wrapping the 35 g of round wrapper with 22 g of preserved vegetable meat stuffing, uniformly gathering and pinching the periphery, removing 1-2 g of the part with the tip pinched from the upper opening, putting the pinched part on a chopping board with the closed opening facing downwards, pressing the kneaded part into a round cake of about 9CM with a palm, brushing honey and egg liquid on the surface, spreading 1 g of black and white sesame, and putting the round cake into a baking tray to obtain a cake blank.
(4) Baking to obtain crisp cake
The charcoal fire oven special for the Jinhua flaky pastry is adopted, the flaky pastry baked by charcoal fire is pure in taste and is uniformly heated, dark crisps are formed by brushing rapeseed oil and starch in the oven when the pastry is made, so that the baked flaky pastry is crisp and delicious, the weight of the Jinhua flaky pastry is obtained, charcoal is baked in the pastry oven, when the oven wall temperature is 85 ℃, the cake blank is slightly pressed and pasted on the middle section of the oven wall by four fingers, the cake blank is completely pasted on the periphery of the oven wall in a circle, the barbecue charcoal is added to raise the temperature to 200 ℃, the constant temperature baking is carried out for 10 minutes, then the temperature is slightly reduced to 180 ℃, the constant temperature baking is continued for 5 minutes, at the moment, the pie is cooked for 9-9.5 minutes, the surface of the flaky pastry is golden yellow, the inside of the cake is crisp, the residue is removed, the flaky pastry is formed, all the flaky pastry is taken off, and is cooled to 30 ℃ optimally, and the hand temperature is sensed without being scalded.
(5) Filling the inner stuffing of the dessert to make a second-level stuffing cake blank
Taking more than one pie, and cutting a small hole on the back of the pie;
heating 12.5 g of ice cream and 2.5 g of cream with low melting point in water for melting, stirring uniformly to form viscous liquid, filling into pie, and shaking uniformly;
sealing the small hole cut on the back with a thin semi-cooked surface, brushing a layer of honey egg liquid on the back, and placing a baking tray with the back facing upwards to form a second-stage stuffed cake blank.
(6) Finally baking the finished crisp cake for a short time
Setting the upper temperature of the electric oven to 220 ℃, keeping the lower electric heating tube in a closed state, putting the pie and the baking tray into the electric oven, baking for about three minutes to enable the stuffing to be melted again and dissolved in the main pie, baking until the cover is mature and the surface is golden yellow, taking out the baking tray pie, and cooling to normal temperature.
(7) Packaging, storing and mailing
Filling the ice cream, cooling to 18 ℃ below zero by using a quick-freezing refrigerator, and performing vacuum freezing storage, wherein cold chain mailing is required if mailing is required.
In addition: in practice, the operation is performed by enlarging the scale factor to 100 or 200, roughly according to the above formula.
The above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the present invention.
Claims (3)
1. A method of making a chocolate pie, wherein the individual chocolate pies comprise the following components by mass: 25 g of wheat flour, 12.5 g of drinking water, 10 g of potherb mustard and pickled mustard, 6 g of pork, 2 g of rapeseed oil, 0.5 g of white granulated sugar, 2 g of edible corn starch, 1 g of black and white sesame, 2.5 g of edible salt, 0.25 g of chilli powder, 0.25 g of monosodium glutamate, 1 g of honey, 1 g of egg liquid, 10-12.5 g of dessert stuffing and 2.5 g of cream.
2. A method of making a chocolate pie according to claim 1, wherein: the dessert stuffing is any one of chocolate, cream and ice cream.
3. A method of making a chocolate pie according to claims 1-2, characterized in that the specific steps are as follows:
(1) preparation of pie crust
A. Preparing 20 g of wheat flour, sieving the wheat flour, and pouring the wheat flour into a bowl; adding 0.2 g of edible salt into 8 g of drinking warm water, wherein the water temperature is slightly different along with the change of seasons, the temperature is 70 ℃ in summer and autumn and 90 ℃ in spring and winter, stirring until the edible salt is fully dissolved, slowly pouring the warm water into a bowl filled with flour, stirring while pouring, stirring uniformly, stirring into a cotton shape, and cooling for later use.
B. Preparing 5 g of wheat flour, 0.05 g of edible salt and 2 g of warm water at 30 ℃, if the wheat flour is prepared for the first time, adding 0.05 g of active dry yeast, adding the warm water, fermenting for 30 minutes to prepare fermented seed flour, and breaking the fermented seed flour into small floccules when the fermented seed flour is used;
then, the dough is mixed and kneaded into dough according to the proportion of A and B every day, about 7 g of dough is taken out of the dough, and in order to prevent water loss, the dough is wrapped with a preservative film and sealed, and then is kept in a refrigerator for refrigeration for use in the next day, hereinafter called as fermentation seed flour, and is broken into small flocculent shapes for use.
C. The rapeseed oil is heated to 220 ℃ to become mature rapeseed oil so as to remove the astringent taste of the rapeseed oil, and then the rapeseed oil is cooled for standby, which is called as cooked rapeseed oil C.
D. Fully mixing and stirring the two cotton-shaped small flour dough A and B uniformly, kneading into dough, brushing a layer of boiled rapeseed oil C on the surface of the dough, covering the dough with a cover, standing for 30-40 minutes,
the dough leavening method comprises the following steps of leavening the dough for 30 minutes in summer and autumn, leavening the dough for 40 minutes in winter and spring, wherein the leavened dough has elasticity and is in a honeycomb sponge shape, even if the leavening is good, the dough is easy to be sour in summer and autumn, a little water-added dietary alkali can be properly added, the dough is repeatedly kneaded for many times, and the air in the dough is discharged until the dough is kneaded into small smooth dough.
E. Making into round cake crust
Rolling the small dough D into round-corner rectangular dough sheets, smearing a layer of cooked rapeseed oil C on the small dough D, spreading a layer of corn starch, uniformly smearing the corn starch with hands to ensure that the starch absorbs oil to form dark fried shortbread, rolling the short end of the dough from bottom to top to form cylindrical dough, flattening the cylindrical dough from top to bottom, and repeating the actions again after flattening;
after the second flattening, the dough is rolled into a round dough sheet with thick middle and thin edge by using a rolling pin like a dumpling wrapper, and the round dough sheet is used as a cake wrapper for later use.
(2) Stuffing and honey egg liquid
Washing potherb mustard preserved vegetables with water, soaking in boiling water for 10 min, removing salt content, draining water, steaming in a steamer for 20 min to soften the preserved vegetables;
selecting 6 g of fat meat of pigs, and cutting into small diced meat with the thickness of about 0.6 CM;
selecting 12.5 g of preserved vegetable, adding 2.25 g of edible salt, 0.5 g of white granulated sugar, 0.25 g of chili powder, 0.25 g of monosodium glutamate and 6 g of diced pork fat meat, and uniformly stirring to obtain preserved vegetable meat stuffing;
1 g of honey and 1 g of egg liquid are stirred uniformly to prepare the honey egg liquid, and the color of the surface of the flaky pastry can be promoted to be golden by brushing the honey egg liquid.
(3) Making first-level stuffed cake blank
And (3) wrapping the 35 g of round wrapper with 22 g of preserved vegetable meat stuffing, uniformly gathering and pinching the periphery, removing 1-2 g of the part with the tip pinched from the upper opening, putting the pinched part on a chopping board with the closed opening facing downwards, pressing the kneaded part into a round cake of about 9CM with a palm, brushing honey and egg liquid on the surface, spreading 1 g of black and white sesame, and putting the round cake into a baking tray to obtain a cake blank.
(4) Baking to obtain crisp cake
The charcoal-fired special oven for the Jinhua flaky pastry is adopted, charcoal is baked in the flaky pastry oven, when the temperature of the oven wall is 85 ℃, a cake blank is slightly pressed and pasted on the middle section of the oven wall by four fingers, a circle of the cake blank is completely pasted on the periphery of the oven wall, the temperature is raised to 200 ℃ by adding the charcoal for baking for 10 minutes at constant temperature, then the temperature is slightly reduced to 180 ℃, the constant-temperature baking is continued for 5 minutes, at the moment, the pie is 9-9.5 minutes cooked, the color of the surface of the flaky pastry is golden, the inside of the flaky pastry is crisp, dregs are removed, the flaky pastry is formed, all the flaky pastry is taken off, the air cooling is carried out to 30 ℃, and the hand can sense the temperature without scalding.
(5) Filling the inner stuffing of the dessert to make a second-level stuffed cake blank
Taking more than one pie, and cutting a small hole on the back of the pie;
heating 10-12.5 g of dessert stuffing with low melting point and 2.5 g of cream in water for melting, stirring uniformly to form viscous liquid, filling into pie, and shaking uniformly front, back, left and right;
sealing the small hole cut on the back with a thin semi-cooked surface, brushing a layer of honey egg liquid on the back, and placing a baking tray with the back facing upwards to form a second-stage stuffed cake blank.
(6) Finally baking the finished crisp cake for a short time
Setting the upper temperature of the electric oven to 220 ℃, keeping the lower electric heating tube in a closed state, putting the pie and the baking tray into the electric oven, baking for about three minutes to enable the stuffing to be melted again and dissolved in the main pie, baking until the cover is mature and the surface is golden yellow, taking out the baking tray pie, and cooling to normal temperature.
(7) Packaging, preserving and mailing
And (3) cooling the chocolate short cakes, and then packaging each short cake in vacuum, wherein the short cakes can be stored and mailed at normal temperature, and the short cakes are stored in a refrigerated manner in summer and autumn, and are recommended to be mailed in a cold chain manner.
Secondly, cooling the butter flaky pastries, and then packaging each flaky pastry in vacuum, refrigerating and storing the flaky pastry, and recommending cold chain mailing if mailing is needed.
And thirdly, cooling the ice cream flaky pastry to 18 ℃ below zero by using a quick-freezing refrigerator, and performing vacuum freezing storage, wherein cold chain mailing is required if mailing is required.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2049860U (en) * | 1989-06-15 | 1989-12-27 | 陈再安 | Fully-automatic baking filling pastry forming manufacture machine |
| JPH10150910A (en) * | 1996-07-30 | 1998-06-09 | Fuji Oil Co Ltd | Manufacture of pie and pie |
| US20150351434A1 (en) * | 2014-06-09 | 2015-12-10 | Frito-Lay North America, Inc. | Stuffed Fries |
| CN107950618A (en) * | 2017-11-27 | 2018-04-24 | 安徽乐锦记食品有限公司 | A kind of Mount Huang sesame seed cake processing method |
-
2022
- 2022-04-27 CN CN202210452536.1A patent/CN114698668A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2049860U (en) * | 1989-06-15 | 1989-12-27 | 陈再安 | Fully-automatic baking filling pastry forming manufacture machine |
| JPH10150910A (en) * | 1996-07-30 | 1998-06-09 | Fuji Oil Co Ltd | Manufacture of pie and pie |
| US20150351434A1 (en) * | 2014-06-09 | 2015-12-10 | Frito-Lay North America, Inc. | Stuffed Fries |
| CN107950618A (en) * | 2017-11-27 | 2018-04-24 | 安徽乐锦记食品有限公司 | A kind of Mount Huang sesame seed cake processing method |
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