CN203087400U - Novel baked wheaten cake - Google Patents
Novel baked wheaten cake Download PDFInfo
- Publication number
- CN203087400U CN203087400U CN 201220649444 CN201220649444U CN203087400U CN 203087400 U CN203087400 U CN 203087400U CN 201220649444 CN201220649444 CN 201220649444 CN 201220649444 U CN201220649444 U CN 201220649444U CN 203087400 U CN203087400 U CN 203087400U
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- baked wheaten
- wheaten cake
- sauce
- layer
- butter
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Abstract
The utility model relates to a traditional baking food, in particular to a novel baked wheaten cake. The novel baked wheaten cake comprises a wrapper and stuffing, wherein the upper surface layer of the wrapper is coated with butter fragrant sauce; a cheese layer is arranged on the butter fragrant sauce; the upper surface of a wrapper layer is pricked with air holes; egg salad dressing is extruded on the cheese layer; and the butter fragrant sauce or pizza sauce is coated on the inner surface of the wrapper layer. The preparation method for the novel baked wheaten cake disclosed by the utility model comprises the following steps of kneading dough, rolling wrappers, wrapping stuffing, coating sauce, pricking holes, spreading materials, and baking. Compared with the traditional baked wheaten cake, the novel baked wheaten cake disclosed by the utility model has the advantages of peculiar taste and abundant nutrition, can be subjected to standardized assembly line production, is managed in a fast-food mode and is more suitable for the requirement of modernists.
Description
Technical field
The present invention relates to a kind of traditional baked goods, particularly a kind of novel baked wheaten cake.
Background technology
Baked wheaten cake is the distinctive a kind of snack of China, and like sesame seed cake, outward appearance has circle, square, strip, according to filling material difference, is divided into the element baked wheaten cake of no meat, and kinds such as pork, mutton, donkey meat satisfy the taste and the custom of different crowd.But traditional baked wheaten cake, manufacture craft efficient is low, and environment is relatively poor, and along with the quickening of modern's rhythm of life, particularly urban modernization, increasing people wants to have and burns very inconvenience flatly owing to the life reason; Therefore meanwhile,, also be unfavorable for the inheritance and development of traditional characteristics food, be necessary traditional baked wheaten cake preparation method is adjusted and innovated along with the impact of west fast food.
In addition, traditional flavor is more single, and the style kind is few, is difficult to satisfy the needs of modern's different levels, age bracket and different taste.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, provides with one kind of multiple tastes, the convenient making, and good looking appearance is burnt tradition and inherited innovation and development and novel baked wheaten cake that can the fast food chain operation and preparation method thereof.
Novel baked wheaten cake of the present invention is realized in the following way:
A kind of novel baked wheaten cake comprises musculus cutaneus and filling material, and the musculus cutaneus upper epidermis scribbles the fragrant sauce of butter, has spilt cheese's layer on the fragrant sauce layer of butter, and musculus cutaneus layer upper surface pricked air-vent.
Squeeze on described cheese's layer Egg salad sauce is arranged.
Described musculus cutaneus layer inner surface scribbles fragrant sauce of butter or Pizza sauce.
Described cheese's layer is the lira cheese of horse Soviet Union.
The fragrant sauce of described butter is made up of the raw material of following weight portion, butter 15～45, and the cheese 15～45, yolk 15～45, garlic face powder 0～10, edible oil surplus.
The preparation method of novel baked wheaten cake of the present invention: may further comprise the steps
A and face are got flour, water, the fragrant sauce of butter, salt, sugar in 10:5.5～7.0: 0.3～1.3: 0.01～0.08: 0.01～0.15 ratio, and flour mixed with adulterants rubs up evenly then, proofs standby;
B, roll skin and get single part and burn dough, roll 3～8 millimeters of skin thicknesses after rubbing up a little;
C, faricly get the filling material in musculus cutaneus and filling material 1:0.3～1.5 ratios, closing up along the limit then encases, and is placed on and is pressed into pie in the mould, makes the baked wheaten cake base;
D, be coated with sauce and coat 1～3 millimeter the fragrant sauce of butter at the musculus cutaneus layer upper surface of burning base;
E, bundle hole use fork evenly to prick to organize 1～3 millimeter air-vents at baked wheaten cake base upper epidermis then;
F, spill the baked wheaten cake base that material will be finished the e step, spill one deck cheese again;
G, baking are placed on the baked wheaten cake base that spills after material is finished in baking box or the hot-blast stove, 190 °～270 ° of furnace temperature, and stoving time 12～25 minutes can be come out of the stove, and makes this novel baked wheaten cake.
In addition, produce in batches or be used for branchs and deliver to chain store's rapid processing and sell for the ease of adapting to fast food, can be refrigerated burning the base semi-finished product, when waiting to delay use then, will burn the base semi-finished product and thaw and make baking, its main operational steps is as follows:
A and face are got flour, water, the fragrant sauce of butter, salt, sugar in 10:5.5～7.0: 0.3～1.3: 0.01～0.08: 0.01～0.15 ratio, and flour mixed with adulterants rubs up evenly then, proofs standby;
B, roll skin and grasp single part and burn dough, roll 3～8 millimeters of skin thicknesses after rubbing up a little;
C, faricly get the filling material in musculus cutaneus and filling material 1:0.3～1.5 ratios, closing up along the limit then encases, and is placed on and is pressed into pie in the mould, makes the baked wheaten cake base;
D, finishing the baked wheaten cake base of making after the c step, put into reach in freezer, freezing preservation is used or is convenient to be transported to other local uses in order to delaying, the time spent will be burnt base and be thawed;
E, be coated with sauce and coat 1～3 millimeter the fragrant sauce of butter at the musculus cutaneus layer upper surface of burning base;
F, bundle hole use fork evenly to prick to organize 1～3 millimeter air-vents at baked wheaten cake base upper epidermis then;
G, spill the baked wheaten cake base that material will be finished the d step, spill one deck cheese again;
H, baking are placed on the baked wheaten cake base that spills after material is finished in baking box or the hot-blast stove, 190 °～270 ° of furnace temperature, and stoving time 12～25 minutes can be come out of the stove, and makes this novel baked wheaten cake.
Be to increase the diversity of taste, can be on the basis of above-mentioned preparation method, adjusting wherein a kind of is to squeeze on cheese's layer that one deck is covered with or the Egg salad sauce of strip at interval; Another kind is at fragrant sauce of musculus cutaneus layer inner surface brush one deck butter or Pizza sauce before faric.
Beneficial effect
1, novel baked wheaten cake of the present invention is burnt with tradition and is compared, and special taste is nutritious, but the production of standardized stream waterline, and the fast food mode is managed, and is more suitable for modern's demand;
2, the preparation method of novel baked wheaten cake of the present invention, in conjunction with traditional manufacturing technique, utilize reach in freezer, equipment such as baking box or hot-blast stove baking have been realized the place of production or the part separation of pin ground, are convenient to processing sell in the fast food chain operation StoreFront short time, satisfy people's needs, overcome traditional baked wheaten cake and made slowly, waiting time is long, and efficient is hanged down defective.
Description of drawings
Fig. 1 is that tradition is burnt structural representation.
Fig. 2 is the novel baked wheaten cake structural representation of the present invention.
Fig. 3 is the novel baked wheaten cake preparation method of a present invention schematic flow sheet.
Wherein, number in the figure 1 is the filling material, and 2 is musculus cutaneus, and 3 is the fragrant sauce of butter, and 4 is cheese's layer, and 5 is Egg salad sauce, and 6 is air-vent, and 7 is fragrant sauce of internal layer butter or Pizza sauce.
The specific embodiment
Embodiment one:Referring to Fig. 1 and Fig. 3
,A kind of novel baked wheaten cake comprises musculus cutaneus 2 and filling material 1, and the musculus cutaneus upper epidermis scribbles the fragrant sauce 3 of butter, has spilt cheese's layer 4 on the fragrant sauce layer of butter, and musculus cutaneus layer upper surface pricked air-vent 6.
Squeeze on described cheese's layer 4 Egg salad sauce 6 is arranged.
The fragrant sauce 3 of described butter is made up of the raw material of following weight portion, butter 15～45, and the cheese 15～45, yolk 15～45, garlic face powder 0～10, edible oil surplus.
The preparation method of novel baked wheaten cake of the present invention: may further comprise the steps
A and face are got flour, water, the fragrant sauce of butter, salt, sugar in 10:5.5～7.0: 0.3～1.3: 0.01～0.08: 0.01～0.15 ratio, and flour mixed with adulterants rubs up evenly then, proofs standby;
B, roll skin and grasp single part and burn dough, roll 3～8 millimeters of skin thicknesses after rubbing up a little;
C, faricly get the filling material in musculus cutaneus and filling material 1:0.3～1.5 ratios, closing up along the limit then encases, and is placed on and is pressed into pie in the mould, makes the baked wheaten cake base;
D, be coated with sauce and coat 1～3 millimeter the fragrant sauce of butter at the musculus cutaneus layer upper surface of burning base;
E, bundle hole use fork evenly to prick to organize 1～3 millimeter air-vents at baked wheaten cake base upper epidermis then;
F, spill the baked wheaten cake base that material will be finished the d step, spill one deck cheese again;
G, squeeze baked wheaten cake base upper strata that sauce spills the cheese and also squeeze one deck Egg salad sauce is arranged;
H, baking are placed on the baked wheaten cake base that spills after material is finished in baking box or the hot-blast stove, 190 °～270 ° of furnace temperature, and stoving time 12～25 minutes can be come out of the stove, and makes this novel baked wheaten cake.
Embodiment two:Referring to Fig. 1 and Fig. 3, identical substantially with embodiment one, something in common repeats no more, different places are: finishing the baked wheaten cake base of making after the c step, can put into reach in freezer, freezing preservation, in order to delaying or being convenient to be transported to other local uses, the time spent will be burnt base and be thawed.
Embodiment three:Referring to Fig. 1 and Fig. 3, identical substantially with embodiment one, something in common repeats no more, and different places are: described musculus cutaneus 2 inner surfaces scribble fragrant sauce of butter or Pizza sauce 7.
The preparation method of specification record is given an example no longer one by one according to the present invention, but is not limited to above embodiment.
Claims (4)
1. a novel baked wheaten cake comprises musculus cutaneus and filling material, it is characterized in that: the musculus cutaneus upper epidermis scribbles the fragrant sauce of butter, has spilt cheese's layer on the fragrant sauce layer of butter, and musculus cutaneus layer upper surface pricked air-vent.
2. novel baked wheaten cake according to claim 1 is characterized in that: squeezing on described cheese's layer has Egg salad sauce.
3. novel baked wheaten cake according to claim 1 is characterized in that: described musculus cutaneus layer inner surface scribbles fragrant sauce of butter or Pizza sauce.
4. novel baked wheaten cake according to claim 1 is characterized in that: described cheese's layer is the lira cheese of horse Soviet Union.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201220649444 CN203087400U (en) | 2012-12-01 | 2012-12-01 | Novel baked wheaten cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201220649444 CN203087400U (en) | 2012-12-01 | 2012-12-01 | Novel baked wheaten cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN203087400U true CN203087400U (en) | 2013-07-31 |
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ID=48838863
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201220649444 Expired - Fee Related CN203087400U (en) | 2012-12-01 | 2012-12-01 | Novel baked wheaten cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN203087400U (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919308A (en) * | 2012-12-01 | 2013-02-13 | 刘洋 | Novel baked wheaten cake and preparation method thereof |
| CN104206477A (en) * | 2014-07-28 | 2014-12-17 | 上海凌贵商贸有限公司 | Rice pizza and preparation method thereof |
| CN107156246A (en) * | 2017-06-12 | 2017-09-15 | 惠民县魏集四合院食品有限公司 | A kind of donkey meat moon cake and preparation method thereof |
-
2012
- 2012-12-01 CN CN 201220649444 patent/CN203087400U/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919308A (en) * | 2012-12-01 | 2013-02-13 | 刘洋 | Novel baked wheaten cake and preparation method thereof |
| CN104206477A (en) * | 2014-07-28 | 2014-12-17 | 上海凌贵商贸有限公司 | Rice pizza and preparation method thereof |
| CN107156246A (en) * | 2017-06-12 | 2017-09-15 | 惠民县魏集四合院食品有限公司 | A kind of donkey meat moon cake and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20130731 Termination date: 20151201 |
|
| EXPY | Termination of patent right or utility model |