CN1559232A

CN1559232A - Method for making crusty pan-cake with filler

Info

Publication number: CN1559232A
Application number: CNA200410007570XA
Authority: CN
Inventors: 刘忠仁
Original assignee: Individual
Current assignee: Individual
Priority date: 2004-02-27
Filing date: 2004-02-27
Publication date: 2005-01-05
Anticipated expiration: 2024-02-27
Also published as: CN1263385C

Abstract

A crusty pancake is made up through mixing wheat flour with edible salt solution to become paste, mixing flavouring, drying yeast, salt, cream, warm water and flour to obtain stuffing, dissolving salt and dry yeast in warm water and mixing with flour and hot butter to obtain dough, rolling dough block to become wrapper, brushing said paste on the one surface of wrapper, wrapping stuffing in it, rolling and baking.

Description

The preparation method of sandwich crusty pancake

Technical field

The present invention relates to make the preparation method of the method, particularly sandwich crusty pancake of bakery product by dough/pasta.

Background technology

Crusty pancake is to bake a kind of oblate flour-made food made from crusty pancake hole or electric oven.Crusty pancake is the popular staple food of a kind of tradition that each clansman's product of Xinjiang are all liked.The outward appearance light of crusty pancake, golden yellow, taste is crisp, and puts unbeaten characteristics for a long time in addition.

Crusty pancake is referred to as " cake recklessly " in the Tang Dynasty.The crusty pancake that is unearthed from the Tang Dynasty ancient tomb of Astara, Turfan, Xinjiang is learnt according to the content of its epitaph, and this crusty pancake has had nearly 1400 history apart from modern.But this has the crusty pancake of long history, there is no much variations over the past thousands of years on its taste, quality even profile.When making crusty pancake usually, earlier melt leaven or yeast with warm saline according to a certain percentage, with flour with become dough, ferment slightly, seize on demand jizi for making dumplings then, after fully kneading, to roll into the edge thick with walking mallet, intermediate thin, the big pie that diameter 15-35cm does not wait, stab the pinprick of full circle shape with specific purpose tool, again after a little onion end or sesame seed are stained with in its surface, paste in the crusty pancake hole or put into baking tray and bake at electric oven and get final product.Also have a kind of crusty pancake need not walk mallet and roll, the face agent that just will seize becomes the steamed bun shape with hand rubbing, and center top is stabbed a hole on earth, becomes the crusty pancake base of thick about 5-6cm that a diameter 10-15cm do not wait, and a little sesame seed is stained with on the surface then, bakes to get final product.

At present, at home with the overseas market on the variation of the crusty pancake kind of selling just be confined in big and little, thick and the scope that approaches, its inherent quality does not almost have any variation.Therefore, though fine the eating of crusty pancake is just the same with steamed bun, steamed twisted roll all the time, be positioned on a kind of popular staple food food.

Someone improves mouthfeel in order to improve the grade of crusty pancake, tries to rub into some raisins in the crusty pancake base, and baking becomes the raisins crusty pancake.But because of all raisins all being rubbed into dough the inside, the crusty pancake base surface of rubbing is showing the mottled raisins that are that are extruded out all the time especially.After baking, some raisins has just come off, and stays ugly one by one pitting, and the raisins of those firm dew point heads have been stuck with paste by roasting, are dark brown spot and select the surface that is covered with crusty pancake.So, not only destroyed golden yellow, bright, the crisp traditional appearance of craming food into one's mouth, and the roasting raisins of sticking with paste make us being difficult to swallowing.In addition, roasting good crusty pancake also produces the drawback of hollow and drum shell, influences the attractive in appearance of outward appearance.

Summary of the invention

The object of the present invention is to provide a kind of preparation method of sandwich crusty pancake, with the crusty pancake that method of the present invention is produced, not only can keep golden yellow, bright, the crisp outward appearance of appearance of craming food into one's mouth, and improve the quality and the local flavor of crusty pancake, increase the kind of crusty pancake, improve the class of product.

The object of the present invention is achieved like this: a kind of preparation method of sandwich crusty pancake, comprise with warm saline melting dry ferment, with flour with become dough, make the crusty pancake base, go into stove and bake, this sandwich crusty pancake is prepared by the step of following order:

1, do sticking batter, get 8-12 weight portion flour, 0.2-0.4 weight portion salt, 15-20 weight portion cold water, salt is water-soluble, and pour in the flour, fully stir into batter, left standstill 8-10 minute;

2, do the face filling, get 80-120 weight portion flour, 30-60 weight portion flavoring, 0.15-0.3 weight portion dry ferment, 40-50 weight portion warm water, 0.2-0.4 weight portion salt, 4-6 weight portion cream, flavoring is mixed thoroughly with flour earlier, again water, dry ferment, cream are added and mix thoroughly in the flour of flavoring, knead and make the face filling, it is stand-by that the face filling is seized into jizi for making dumplings;

3, do musculus cutaneus, get 80-120 weight portion flour, 40-50 weight portion warm water, 0.2-0.4 weight portion salt, 0.15-0.3 weight portion dry ferment, 4-6 weight portion cream, the warm water that will dissolve in salt and dry ferment is poured in the flour, the limit bevelling is kneaded dough, the cream of hot melt is poured in the dough again and knead, it is stand-by that dough is seized into jizi for making dumplings;

4, cooing the crusty pancake base bakes, the musculus cutaneus jizi for making dumplings is rolled into the musculus cutaneus of thin edge, thick middle, dip in sticking batter with brush and brush the skin of having one's face covered with, getting a stuffing wraps in the musculus cutaneus, Bao Yan bakes through going into stove after making the crusty pancake base, and the baking temperature of crusty pancake base is 160 ℃-180 ℃, the time of baking is 20-22 minute, gets product.

Flavoring is that raisins or fruit garden or "Hami" melon are done or walnut kernel or Ba Danmu or cooked meat cubelets.The temperature of warm water is 25-35 ℃.

The present invention is that the face filling that will be made by flavoring wraps in a flesh side face of brushing after the batter, and with the gimmick of pinching steamed stuffed bun it is packed tightly.In the process of bag, the very thin batter that dips in of that layer that face filling and musculus cutaneus are brushed on musculus cutaneus is bonded to an integral body firmly.Thereby, both having reached in the process of baking crusty pancake and can not produce hollow, not rouse the specification requirement of shell, solved successfully again that flavoring does not expose in the process of baking, can not occur that flavoring comes off or burnt problem of sticking with paste.With the crusty pancake that method of the present invention is made, not only can keep golden yellow, bright, the crisp outward appearance of appearance of craming food into one's mouth, and improve the quality and the local flavor of craming food into one's mouth.The crusty pancake good looking appearance of producing, local flavor is all good, has increased the kind of crusty pancake, has also improved the class of product.

The specific embodiment

Embodiment 1

A kind of preparation method of sandwich crusty pancake, wherein flavoring is raisins, its preparation method is as follows:

1, do sticking batter, get flour 100g, 3g salt is dissolved in the 150g cold water, pour into slowly in the flour, fully stir into batter, left standstill 10 minutes, stand-by when a direction is lashed to complete evenly gelatinization with stripping again;

2, do the face filling, get flour 1kg, raisins 0.5kg, dry ferment 2g, warm water 450g, warm water temperature is 25-35 ℃, salt 3g and cream 50g, raisins are cleaned and to be plucked behind the carpopodium one to cut open be two, it is fully fused that dry ferment and salt are put into warm water, elder generation's trickle on raisins, it is mixed wet, be sprinkled in the flour and fully mix thoroughly mixing wet raisins then, more remaining water is poured in the flour slowly, the limit bevelling is rubbed, the cream of heat fused poured in the flour knead, being modulated into stuffings, to seize into jizi for making dumplings stand-by;

3, do musculus cutaneus, get flour 1kg, 3g salt, 2g dry ferment are dissolved in the 450g warm water, pour into slowly then in the flour, the limit bevelling is kneaded dough, and the 50g cream of heat fused is poured in the dough knead, and it is stand-by that dough is seized into jizi for making dumplings;

4, cook the crusty pancake base, bake, the musculus cutaneus jizi for making dumplings is rolled into the musculus cutaneus of thin edge, thick middle, dip in a little sticking batter with flat brush and brush the skin of having one's face covered with, get a stuffing and wrap in the musculus cutaneus, tighten up jizi for making dumplings and be the steamed bun shape, and compress into from top to bottom into a up big and down small round hole from steamed bun shape musculus cutaneus top with short rolling pin head, promptly make the sandwich crusty pancake base of raisins, the crusty pancake base is placed in the baking tray of smearing oil, brush the egg yolk liquid after the dilution, put into baking oven, bake with 180 ℃ temperature and got product in 20 minutes.

Its surface of the sandwich crusty pancake of the raisins of making is golden yellow, bright, crisp, the sweet acid of mouthfeel, Cheng Xiang, and local flavor is rather good.

Embodiment 2

A kind of preparation method of sandwich crusty pancake, wherein flavoring is a walnut kernel, its preparation method is as follows:

1, do sticking batter, get flour 100g, 2g salt is dissolved in the 160g cold water, pour into slowly in the flour, fully stir into batter, left standstill 8 minutes, stand-by when a direction is lashed to complete evenly gelatinization with stripping again;

2, do the face filling, get flour 1kg, walnut kernel 300g, dry ferment 3g, warm water 500g, warm water temperature is 25-30 ℃, salt 4g and cream 60g, walnut kernel is shredded, lumpiness is the soybean grain size, it is fully fused that dry ferment and salt are put into warm water, first trickle on the walnut kernel of chopping is mixed it wet, is sprinkled in the flour and fully mixes thoroughly mixing wet walnut kernel then, slowly pour into remaining water in the flour again, the limit bevelling is kneaded dough, and the cream of heat fused is poured in the flour knead, and being modulated into stuffings, to seize into jizi for making dumplings stand-by;

3, do musculus cutaneus, get flour 1kg, 3g salt, 3g dry ferment are dissolved in the 450g warm water, pour into slowly then in the flour, the limit bevelling is kneaded dough, and the 50g cream of heat fused is poured in the dough knead, and it is stand-by that dough is seized into jizi for making dumplings;

4, cook the crusty pancake base, bake, the method for cooing the crusty pancake base is identical with embodiment 1, and ready-made crusty pancake base is put into baking oven, bakes with 160 ℃ temperature and gets product in 22 minutes.

Its surface of the sandwich crusty pancake of the walnut kernel of making is golden yellow, bright, delicate fragrance is crisp, nutritious, unique flavor.

Claims

1, a kind of preparation method of sandwich crusty pancake comprises with warm saline melting dry ferment, with flour with become dough, make the crusty pancake base, go into stove and bake, it is characterized in that this sandwich crusty pancake is prepared by the step of following order:

(1) do veneer and stick with paste, get 8-12 weight portion flour, 0.2-0.4 weight portion salt, 15-20 weight portion cold water, salt is water-soluble, and pour in the flour, fully stir into batter, left standstill 8-10 minute;

(2) do the face filling, get 80-120 weight portion flour, 30-60 weight portion flavoring, 0.15-0.3 weight portion dry ferment, 40-50 weight portion warm water, 0.2-0.4 weight portion salt, 4-6 weight portion cream, flavoring is mixed thoroughly with flour earlier, again water, dry ferment, cream are added and mix thoroughly in the flour of flavoring, knead and make the face filling, it is stand-by that the face filling is seized into jizi for making dumplings;

(3) do musculus cutaneus, get 80-120 weight portion flour, 40-50 weight portion warm water, 0.2-0.4 weight portion salt, 0.15-0.3 weight portion dry ferment, 4-6 weight portion cream, the warm water that will dissolve in salt and dry ferment is poured in the flour, the limit bevelling is kneaded dough, the cream of hot melt is poured in the dough again and knead, it is stand-by that dough is seized into jizi for making dumplings;

(4) cook the crusty pancake base, bake, the musculus cutaneus jizi for making dumplings is rolled into the musculus cutaneus of thin edge, thick middle, dip in batter with brush and brush the skin of having one's face covered with, getting a stuffing wraps in the musculus cutaneus, Bao Yan bakes through going into stove after making the crusty pancake base, and the baking temperature of crusty pancake base is 160 ℃-180 ℃, the time of baking is 20-22 minute, gets product.

2, the preparation method of sandwich crusty pancake according to claim 1 is characterized in that: flavoring is that raisins or fruit garden or "Hami" melon are done or walnut kernel or Ba Danmu or cooked meat cubelets.

3, the preparation method of sandwich crusty pancake according to claim 1 is characterized in that: the temperature of warm water is 25-35 ℃.

4, the preparation method of sandwich crusty pancake according to claim 1 is characterized in that: the base of will craming food into one's mouth is placed in the baking tray of smearing oil, brushes the egg yolk liquid after the dilution, puts into baking oven and bakes.