CN115251116A - Apple, cinnamon and danish crisp and stuffing formula - Google Patents
Apple, cinnamon and danish crisp and stuffing formula Download PDFInfo
- Publication number
- CN115251116A CN115251116A CN202110480735.9A CN202110480735A CN115251116A CN 115251116 A CN115251116 A CN 115251116A CN 202110480735 A CN202110480735 A CN 202110480735A CN 115251116 A CN115251116 A CN 115251116A
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- CN
- China
- Prior art keywords
- danish
- dough
- crisp
- cinnamon
- apple
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- Pending
Links
- 235000017803 cinnamon Nutrition 0.000 title claims abstract description 44
- 241000723347 Cinnamomum Species 0.000 title 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 43
- 244000018633 Prunus armeniaca Species 0.000 claims abstract description 13
- 235000009827 Prunus armeniaca Nutrition 0.000 claims abstract description 13
- 235000014121 butter Nutrition 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 11
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 8
- 239000008103 glucose Substances 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 235000021016 apples Nutrition 0.000 claims abstract description 7
- 238000005034 decoration Methods 0.000 claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 235000013336 milk Nutrition 0.000 claims abstract description 5
- 239000008267 milk Substances 0.000 claims abstract description 5
- 210000004080 milk Anatomy 0.000 claims abstract description 5
- 238000002360 preparation method Methods 0.000 claims abstract description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 4
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 4
- 235000013601 eggs Nutrition 0.000 claims abstract description 4
- 235000013312 flour Nutrition 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 238000003892 spreading Methods 0.000 claims abstract description 4
- 230000007480 spreading Effects 0.000 claims abstract description 4
- 241000220225 Malus Species 0.000 claims description 51
- 235000014594 pastries Nutrition 0.000 claims description 10
- 235000015067 sauces Nutrition 0.000 claims description 8
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 239000011248 coating agent Substances 0.000 claims description 4
- 238000000576 coating method Methods 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 3
- 238000009472 formulation Methods 0.000 claims description 3
- 238000010030 laminating Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 230000002040 relaxant effect Effects 0.000 claims description 2
- 238000011049 filling Methods 0.000 claims 2
- 108010068370 Glutens Proteins 0.000 abstract description 3
- 235000021312 gluten Nutrition 0.000 abstract description 3
- 244000269722 Thea sinensis Species 0.000 abstract description 2
- 244000141359 Malus pumila Species 0.000 abstract 2
- 238000000034 method Methods 0.000 description 8
- 230000008569 process Effects 0.000 description 6
- 235000008429 bread Nutrition 0.000 description 5
- 230000009471 action Effects 0.000 description 3
- 235000010987 pectin Nutrition 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 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 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 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
- A21D13/31—Filled, to be filled or stuffed products filled 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
- A21D13/24—Partially or completely coated products coated after 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to the technical field of Danish crisp making, and discloses an apple cinnamon Danish crisp and a stuffing formula, which comprises the following components in parts by weight: 1. the preparation formula comprises the following steps: the dough comprises 1000 g of high gluten flour, 90 g of white sugar, 20 g of salt, 20 g of dry yeast, 550 g of milk, 60 g of eggs and 60 g of butter; 500 g of low-temperature flaky butter of the crisp crust; the stuffing comprises 15 g of cinnamon powder and 5 kg of apples; decorating, wherein the decoration comprises a plurality of grams of apricot jam and glucose paste; 2. the manufacturing steps are as follows: 2.1, uniformly mixing and stirring dough raw materials to form dough, fermenting for 15-20 minutes, then spreading a tarpaulin on the dough, putting the dough into a refrigerator to cool for 1-1.5 hours, and loosening the dough. According to the invention, the apricot jam and the glucose paste are used as decorations, so that the Danish crisp is more attractive, and a prominent point in taste is found when the Danish crisp is used for assisting tea or coffee; the stuffing is prepared in a way that the finished product has better pulp mouthfeel.
Description
Technical Field
The invention belongs to the technical field of Danish crisp making, and particularly relates to an apple cinnamon Danish crisp and a stuffing formula.
Background
Danish bread is also called shortening bread, more precisely a dessert. The main raw materials of the crisp crust are butter and milk, and the difficulty lies in the preparation of the crisp crust. Because low-temperature flaky butter is needed for repeatedly pressing noodles and crisping, and domestic small-sized bread workshops do not have crisping technology and equipment, danish shortbread products in the market mostly come from large-scale internal and external food processing factories and rely on imports.
The apple cinnamon danish pastries on the market at present have the following defects:
1. apple jam or freeze-dried crushed fruits are mostly used as stuffing, so that the pulp taste is poor;
2. the surface of the Danish crisp is coated with a layer of pectin after being baked, the aim is to make the finished product look good, and the aim is to protect the crisp skin on the surface from being easily taken and damaged in appearance, but the color of the pectin is different from that of the baked finished product, so that the selling phase of the Danish crisp is influenced;
3. the wrapper of the apple cinnamon danish crisp on the market is basically prepared by a large foreign processing factory, so that the taste is uniform and has no salience.
Therefore, it is necessary to design apple cinnamon danish pastries and stuffing formulations to solve this problem.
Disclosure of Invention
The invention aims to: in order to solve the problems in the background art, the invention provides apple cinnamon danish pastries and a stuffing formula.
In order to achieve the purpose, the invention provides the following technical scheme: the apple cinnamon danish crisp and stuffing formula comprises the following components:
(1) And the preparation formula is as follows:
the dough comprises 1000 g of high gluten flour, 90 g of white sugar, 20 g of salt, 20 g of dry yeast, 550 g of milk, 60 g of eggs and 60 g of butter;
500 g of low-temperature flaky butter of the crisp crust;
the stuffing comprises 15 g of cinnamon powder and 5 kg of apples;
decorating, wherein the decoration comprises a plurality of grams of apricot jam and glucose paste;
(2) And the manufacturing step is as follows:
2.1, uniformly mixing and stirring dough raw materials to form dough, fermenting for 15-20 minutes, then spreading oilcloth on the dough, putting the dough into a refrigerator to cool for 1-1.5 hours, and relaxing the dough;
2.2, taking the dough out of the refrigerator and pressing the dough into rectangular wrappers, sandwiching low-temperature flaky butter with half of the length of the dough between the wrappers, repeatedly laminating the wrappers into nine layers by using a crisper, and putting the wrappers into the refrigerator for eight hours for later use;
2.3, adding sugar into apples, decocting, smashing into apple jam with fruit blocks, adding cinnamon powder, and stirring and mixing;
2.4, placing the stuffing mixed with the apple jam and the cinnamon powder in the center of the wrapper, folding the wrapper into a triangle, and cutting two small openings on the wrapper by using a knife;
2.5, putting the prepared apple cinnamon danish cake into an oven to bake for 18 minutes at 180 ℃;
and 2.6, taking the apple cinnamon danish pastries out of the oven, coating apricot sauce on the surfaces of the apple cinnamon danish pastries, and coating glucose paste after the apricot sauce evaporates on the surfaces of the apple cinnamon danish pastries and forms a thin layer.
Further, the apple cinnamon danish crisp is placed into a proofing box for proofing for 20-25 minutes before being placed into an oven.
Further, when the apple cinnamon danish crisp is placed in an oven, the oven is set to be baked by an upper fire and a lower fire simultaneously.
Compared with the prior art, the invention has the beneficial effects that:
1. according to the invention, the apricot jam and the glucose syrup are used as decorations, so that the color of the decoration is similar to that of a baked finished product, the contrast with the original main body of the product in color is avoided, the sweetness can be increased, the Danish crisp is more attractive, and a prominent point in the taste can be found when the Danish crisp is used for assisting tea or coffee.
2. According to the invention, the apple is added with sugar and decocted, and the cinnamon powder is added and stirred for mixing, so that the finished product has better pulp mouthfeel, and a customer can really meet the requirements on mouthfeel, rather than replacing apple pulp with a substitute.
3. The invention is different from the wrappers produced in batches in foreign traditional factories in the process of making the wrappers, combines equipment of small-sized bread workshops, adjusts the process and the formula ratio, is less complicated and rigorous in the same industry, and improves the taste of the final Denmark shortbread and is different from other Denmark shortbread in the market.
Detailed Description
The following will clearly and completely describe in conjunction with the technical solutions in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the 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 apple cinnamon danish crisp and stuffing formula provided by the specific embodiment comprises the following components:
1. the preparation formula comprises the following steps:
dough raw materials, wherein the dough raw materials comprise 1000 g of high gluten flour, 90 g of white sugar, 20 g of salt, 20 g of dry yeast, 550 g of milk, 60 g of eggs and 60 g of butter;
500 g of low-temperature flaky butter of the crisp crust;
the stuffing comprises 15 g of cinnamon powder and 5 kg of apples;
decorating, wherein the decoration comprises a plurality of grams of apricot jam and glucose paste;
2. the manufacturing steps are as follows:
2.1, uniformly mixing and stirring dough raw materials to form dough, fermenting for 15-20 minutes, then spreading oilcloth on the dough, putting the dough into a refrigerator, cooling for 1-1.5 hours, and loosening the dough;
2.2, taking the dough out of the refrigerator to press the dough into rectangular wrappers, clamping the low-temperature flaky butter with half of the length of the dough into the wrappers, repeatedly laminating the wrappers into nine layers by using a crisper, and putting the wrappers into the refrigerator for standby for eight hours, wherein compared with the wrapper manufacturing of a foreign traditional factory, the wrapper manufacturing mode is combined with equipment of a small-sized bread workshop and is adjusted in the aspects of process and formula ratio, and the wrapper manufacturing mode is less tedious and rigorous in the same industry, so that the taste of the final Danish pastry is improved;
2.3, adding sugar into apples, decocting, smashing into apple jam with fruit blocks, adding cinnamon powder, stirring and mixing, so that compared with the existing apple jam or freeze-dried fruit pieces, the apple jam has better pulp taste, and customers can really meet the taste, instead of using substitutes to replace apple pulp;
2.4, placing the stuffing mixed with the apple jam and the cinnamon powder in the center of the wrapper, folding the wrapper into a triangle, wherein no like product in the market can be referred to and compared so as to improve the uniqueness of the product, then cutting two small openings on the wrapper by using a knife, wherein one is that the apple jam is steamed in the baking process, and the other is that the apple jam blooms on the wrapper with a layer and looks three-dimensional and good;
2.5, putting the prepared apple cinnamon danish cake into an oven to bake for 18 minutes at 180 ℃;
2.6, the apple cinnamon danish cake is taken out of the oven, apricot sauce is coated on the surface of the apple cinnamon danish cake, the taste of the apricot sauce is sour and sweet, the cooked sauce is golden yellow and is similar to the color of a baked finished product, and the apricot sauce does not generate contrast with the original main body of the product in color.
Before the apple cinnamon danish crisp is placed in an oven, the apple cinnamon danish crisp is placed in a proofing box for proofing for 20-25 minutes, so that the mouth feel of the apple cinnamon danish crisp is softer and finer.
When the apple cinnamon danish cake is placed into the oven, the oven is set to be baked by upper fire and lower fire simultaneously, so that the apple cinnamon danish cake is heated uniformly, and the design is more reasonable.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (3)
1. Apple cinnamon danish crisp and stuffing formula are characterized by comprising the following components:
(1) And the preparation formula is as follows:
the dough comprises 1000 g of strong flour, 90 g of white sugar, 20 g of salt, 20 g of dry yeast, 550 g of milk, 60 g of eggs and 60 g of butter;
500 g of low-temperature flaky butter of the crisp crust;
the stuffing comprises 15 g of cinnamon powder and 5 kg of apples;
decorating, wherein the decoration comprises a plurality of grams of apricot jam and glucose paste;
(2) And the manufacturing step is as follows:
2.1, uniformly mixing and stirring dough raw materials to form dough, fermenting for 15-20 minutes, then spreading oilcloth on the dough, putting the dough into a refrigerator to cool for 1-1.5 hours, and relaxing the dough;
2.2, taking the dough out of the refrigerator, pressing the dough into rectangular wrappers, clamping the low-temperature flaky butter with half of the length of the dough into the wrappers, repeatedly laminating the wrappers into nine layers by using a crisper, and putting the wrappers into the refrigerator for eight hours for later use;
2.3, adding sugar into apples, decocting, smashing into apple jam with fruit blocks, adding cinnamon powder, and stirring and mixing;
2.4, placing the stuffing mixed with the apple jam and the cinnamon powder in the center of the wrapper, folding the wrapper into a triangle, and cutting two small openings on the wrapper by using a knife;
2.5, putting the prepared apple cinnamon danish cake into an oven to bake for 18 minutes at 180 ℃;
and 2.6, taking the apple cinnamon danish pastries out of the oven, coating apricot sauce on the surfaces of the apple cinnamon danish pastries, and coating glucose paste after the apricot sauce evaporates on the surfaces of the apple cinnamon danish pastries and forms a thin layer.
2. The apple cinnamon danish crisp and filling formulation according to claim 1, wherein the apple cinnamon danish crisp is placed in a proofing box for 20-25 minutes before being placed in an oven.
3. The apple cinnamon danish crisp and filling formulation according to claim 1, wherein the apple cinnamon danish crisp is placed in an oven set to bake simultaneously with a slow fire and a slow fire.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110480735.9A CN115251116A (en) | 2021-04-30 | 2021-04-30 | Apple, cinnamon and danish crisp and stuffing formula |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110480735.9A CN115251116A (en) | 2021-04-30 | 2021-04-30 | Apple, cinnamon and danish crisp and stuffing formula |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115251116A true CN115251116A (en) | 2022-11-01 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110480735.9A Pending CN115251116A (en) | 2021-04-30 | 2021-04-30 | Apple, cinnamon and danish crisp and stuffing formula |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115251116A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461596A (en) * | 2010-11-12 | 2012-05-23 | 宋欣华 | Method for making Danish pastry |
| JP2017112979A (en) * | 2015-12-26 | 2017-06-29 | テーブルマーク株式会社 | Danish pastry and production method thereof |
| CN107114445A (en) * | 2017-03-22 | 2017-09-01 | 北京燕山小丽都蛋糕研究发展中心 | A kind of Denmark's bread and preparation method thereof |
| CN108013102A (en) * | 2017-12-26 | 2018-05-11 | 威海职业学院 | A kind of apple pie shortcake dessert and preparation method thereof |
| CN109805062A (en) * | 2019-02-21 | 2019-05-28 | 北京瑞家食品有限公司 | A kind of production technology of pre fermentation Denmark shortcake frozen dough |
-
2021
- 2021-04-30 CN CN202110480735.9A patent/CN115251116A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461596A (en) * | 2010-11-12 | 2012-05-23 | 宋欣华 | Method for making Danish pastry |
| JP2017112979A (en) * | 2015-12-26 | 2017-06-29 | テーブルマーク株式会社 | Danish pastry and production method thereof |
| CN107114445A (en) * | 2017-03-22 | 2017-09-01 | 北京燕山小丽都蛋糕研究发展中心 | A kind of Denmark's bread and preparation method thereof |
| CN108013102A (en) * | 2017-12-26 | 2018-05-11 | 威海职业学院 | A kind of apple pie shortcake dessert and preparation method thereof |
| CN109805062A (en) * | 2019-02-21 | 2019-05-28 | 北京瑞家食品有限公司 | A kind of production technology of pre fermentation Denmark shortcake frozen dough |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20221101 |
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| RJ01 | Rejection of invention patent application after publication |