JP3245847U - Sfogliatella, an oyster shell baked confectionery made with multi-layered puff pastry - Google Patents

Abstract

[Problem] To provide a baked confectionery sfoliotella having an appearance of a tree ring pattern. [Solution] A thin layer of pie dough is created by stretching the pie dough in the longitudinal direction to an average layer thickness of 0.5 mm or less, and this rolled-up pie dough material is stretched in the width direction perpendicular to the longitudinal direction to double the thickness. After expanding forward and backward, an oil layer is applied to the surface and wound in 50 to 200 layers, preferably 100 to 150 layers to form a rod-shaped cylindrical material 18, which is then cut into laminated disk-shaped materials 22 with a diameter of about 5 cm. Then, this disc-shaped material is pushed into the oyster shell, allowing it to slide slightly between the multiple laminated layers and spreading out in the diametrical direction.Then, this is pasted onto the oyster shell, and both the oyster shell and the oyster shell are baked, forming an annual ring pattern with the many laminated folds. did. [Selection diagram] Figure 4

Description

The present invention relates to sfogliatella, an oyster shell baked confectionery using multi-layered puff pastry.

A baked confectionery made of puff pastry with many layers of seashell-shaped folds, filled with ricotta cheese, custard cream, almond cream, etc., and then baked in an oven, resulting in a deliciously crispy and extremely hard baked product. Sfogliatella is a typical Italian baked confectionery (Non-Patent Document 1). This confectionery is made by rolling thinly stretched puff pastry (approximately 1mm thick) several dozen times to form a cylinder, then cutting it into rounds approximately 10mm wide.Put the disc-shaped sliced material in the palm of your hand and press it with the pad of your thumb to form a cone. It is shaped like a seashell, as shown in Figures 8(a) and (b), and is made by filling it with contents and baking it, or by filling it with contents after baking. In addition, a pie manufacturing method has been proposed in which a multilayer laminated pie dough is sliced into rings across the layers, and the sliced dough is covered with the choux pastry and baked (Patent Document 1).

Patent No. 3648888

cotta column "Sfogliatella recipe"

However, when conventional pie dough is used, it has a large thickness of around 1 mm, and even if it is laminated and sliced into rounds, the oyster shell imitation performance is insufficient to manufacture multi-layered baked goods using oyster shells. . Therefore, as a result of intensive research, in order to create a multi-layered baked confectionery that imitates oyster shells, it is desirable that 1) the thickness of the final raw puff pastry be 0.5 mm or less, preferably around 0.3 mm; 2) Instead of simply making it thinner, the puff pastry is stretched out to form layered folds like tree rings, and it is necessary to maintain its external strength, and adjacent pie dough that forms many folds It is necessary to stack the final pie dough by controlling the layer overlap. Furthermore, 3) I learned that it was necessary to repeat stretching in the vertical and horizontal directions until the final thickness was around 0.3 mm to make the film thin. On the other hand, we have found that if the pie dough is adjusted to be as thin as possible by such repeated stretching and then layered, the misalignment of the stacked layers will reveal an annual ring pattern and the pie can be baked with a crispy texture. However, when placed on oyster shells and baked, uneven baking tends to occur on the back side, which is in close contact with the oyster shell, compared to the front side, which is not in close contact with the oyster shell.Furthermore, when the thickness of the raw pie dough is around 0.3 mm, folds may occur. It has been found that because oil and fat are present between the wound layers forming the structure, the layers become partially separated and easily crumble.

This invention was developed based on the results of the above-mentioned repeated experiments, and we conducted extensive research to ensure that the folds created on the surface side form an annual ring pattern, which maintains a crispy texture while preventing collapse due to delamination. A pie dough with an average thickness of about 0.3 mm is coated with an oil layer and rolled in 50 to 200 layers, preferably 100 to 150 layers, to a thickness of about 5 mm or more, preferably about 10 mm. Push the multi-layered disk-shaped material cut into rings from the front and back using the palm or finger pads, or a pressing member in place of it, to slightly slide between the multi-layered layers and spread it in the diametrical direction, and paste this on the oyster shell, When baked together with the oyster shells, the laminated pie crusts shift and form folds that are visible as annual ring patterns, and have a crispy texture. Sfogliatella is a multi-layered baked confectionery coated with a coagulant such as chocolate that hardens.

According to the present invention, even when using pie dough that is normally available in the market and has an average thickness of around 1 mm, the thickness can be reduced to around 0.3 mm by multiple stretching processes in the longitudinal and width directions of the dough, which is about 2 minutes from the conventional method. A multi-layer pie with a thickness of one or less, preferably one-third or less, that not only creates an annual ring pattern but also creates a crispy texture due to the multi-layer folds created by the misalignment of a large number of stacked pie doughs. The dough becomes baked goods. Baked multi-layered puff pastry baked confectionery may experience some delamination, but by forming a coagulated layer of chocolate or the like that solidifies at room temperature on the front or back surface, collapse due to delamination can be prevented.

In this invention, if the formwork is made of a material with poor thermal conductivity such as oyster shells, a metal layer can be formed on the surface on which the pie dough is placed by wrapping it with aluminum foil or spraying metal particles. There is no uneven cooking even on the back side of the oyster shell, which is difficult to grill.

In the present invention, a normal pie dough can be used, but the stretching operation is reversed using a noodle roller or the like and repeated several dozen times to obtain the desired viscoelasticity (from the first stretching to the fourth stretching). It is preferable that the material be formed to have a thickness of around 3 mm (to the extent that it does not cause breakage even when the fabric is 0.2 to 0.4 mm thick).

Fold the kneaded pie dough (1) from the left and right sides ((2), (3)), fold it three times (4), stretch it three times (5), and fold this stretched material (6) from the left and right sides. Fold it three times ((7), (8)), invert it and stretch it (9). This operation is repeated several dozen times to stretch and stretch the film to around 0.5 mm (10), which shows the first step. A state (12) is shown in which the puff pastry (11) stretched in the first step is wound around a bar and wound around the outer circumference of the roll 100 to 150 times. Unroll the rolled pie dough (12) (13), round the tip and use it as a core material (14), while pulling the rolled pie dough in the width direction to expand it to around twice the size (15), (16) ) (Second Stretching Step) This shows the step of applying oil such as lard (17) and winding it up. The rolled cylindrical material (18) has a diameter of about 7 cm, a thickness of 0.35 mm including an oil layer, and is wound around 130 times.The conical end is cut off (19), and the material is gripped at predetermined intervals in the longitudinal direction. Trace the annular part (20) of the convex strip and stretch it in the longitudinal direction (21) (third stretching step) to a diameter of 4.5 cm, and cut it into rings about 5 mm wide along the axis, each weighing 20 g (23). , Place this on your palm and press it with your thumb (24) to obtain an oval raw material with an area more than twice as large (fourth stretching step). The process of obtaining an oyster shell (26) by wrapping the periphery of the oyster shell surface with three layers of aluminum foil is shown. Oyster shell This is a photo of an oyster shell. This shows the steps of spraying a release agent on the surface of the oyster shell (27), placing the raw material on the oyster shell, pressing it (28), and then baking it in an oven (29). This is a photo of raw material being placed on an oyster shell. This is a photo of the firing process. Peel the baked confectionery from the baking material (30) (31), coat the front side with egg white for glazing, apply a coagulant such as melted chocolate on the back side, and add a tree ring pattern to prevent delamination. The process of filling in the area and sprinkling powdered sugar on the surface after cooling is shown. It is also a schematic diagram showing the annual ring pattern of the many laminated folds on the front side of the baked confectionery. This is a photograph of the application of coagulant to the inside. Actual photos of Fufoliatella; (a) shows the whole thing and (b) shows it folded in half.

Prepare pie dough using the following recipe and knead it by hand.
Strong flour 420g (750ml)
6g salt
Lukewarm water (about 38℃): 180ml
Lard: 90g
90g unsalted butter
The pie dough composition can be adjusted by +/-20% in relation to the following stretching process to adjust the desired pie dough laminate.

As shown in Figure 1, in the first step, the kneaded pie dough (1) is folded from left and right (2), (3), folded three times (4), and then stretched in three layers (5 ), this stretched material (6) is again folded from left and right (7), (8) into three folds, which is then reversed and stretched (9). This operation is repeated several dozen times to impart viscoelasticity to the dough, and the dough is stretched and stretched to about 0.5 mm. This is rolled up and made into a stick-shaped pie dough material.

Next, as shown in FIG. 2, the puff pastry (11) stretched in the first step is wound around a bar, and wound around the outer circumference of the roll 100 to 150 times (12).

In the second step, as shown in Fig. 3, the rolled pie dough (12) is unrolled (13), the tip is rounded and used as a core material (14), while the rolled pie dough is pulled in the width direction. The film is then expanded to about twice its original size (15), (16) (second stretching step), coated with oil such as lard (17), and rolled up. As a result, the laminated cylindrical material (18) is made up of alternating layers of oil and fat layers and puff pastry layers, as shown in FIG.

The tappi-wound cylindrical material (18) has a diameter of about 7 cm, a thickness of 0.30 to 0.35 mm with an oil layer interposed therebetween, and is wound more than 100 times and less than 150 times, and about 130 times on average. After cutting off the conical end (19) of this laminated cylindrical material (19), grip it at predetermined intervals to form a convex annular part (20), and trace it so that the annular part (20) disappears. Stretch it in the longitudinal direction (21) and make it around 4.5 cm in diameter. Slice this into rounds about 5 mm wide along the axis, weighing 20 g each (23), place it on your palm, and press it with your thumb (24) to obtain an oval raw material with an area more than twice the area.

On the other hand, as shown in FIG. 5A, the surface of the oyster shell is wrapped with three layers of aluminum foil (25) to obtain an oyster shell (26). FIG. 5B shows the actual product. An aluminum foil layer is formed on the front side of the oyster shell.

The laminated pie dough rolled out into an oval shape is placed on an oyster shell, pressed (28), and then baked in an oven. FIG. 6B shows the state in which the pastry raw material is placed on the oyster shell, and FIG. 6C shows the state in which the pastry raw material is placed on the oyster shell and is being baked.

As shown in Figure 7A, when the baked confectionery is peeled off from the baking material (30), an annual ring pattern is created (31). Therefore, if necessary, coat the front side with egg white for shine and coat the back side with a coagulating agent such as melted chocolate as shown in Figure 7B (32) to prevent delamination. The process of filling in the annual ring pattern and sprinkling powdered sugar on the surface after cooling (33) is shown.

As is clear from the above explanation, in the present invention, the oyster shell pattern was created using pie dough that was thinned to an average thickness of around 0.3 mm and rolled 100 to 150 times. It is thinned to a thickness of 0.5 mm or less in one stretching, is wound up, and 2) when rewinding, it is approximately doubled in the width direction perpendicular to the direction stretched in the first stretching, that is, 1.5 times or more. Stretch it by 2.5 times or less (second stretching), apply oil and roll it up, and create a laminated cylindrical material by winding it in 50 to 200 layers, preferably 100 to 150 times, and 3) further this. It is preferable to stretch it in the axial longitudinal direction (for example, a third stretch to stretch a diameter of 7 cm to 4.5 mm) to a final average thickness of 0.3 mm. Using this material, cut it into rounds with a width of 5 to 10 mm in the longitudinal direction. 4) Place it on your palm, push it in with the pad of your thumb, and spread it out more than twice (fourth stretching), which will cause the gap between adjacent layers. When this is placed on an oyster shell and baked, the adjacent 0.3 mm thick winding layers are pushed apart slightly from each other to form folds, creating a tree ring pattern. It is possible to bake baked goods that are precisely reproduced.

・ Triple folded puff pastry (12) Multi-layer rolled puff pastry (22) Sliced laminated puff pastry (24) Final stretched puff pastry (26) Oyster shell (31) Baked confectionery

Claims (3)

Pie dough is stretched to an average thickness of around 0.3 mm, the surface of which is coated with an oil layer and wound into 100 to 150 layers, and the rod-shaped material is cut into rings with a thickness of 5 mm or more to form a multi-layered disk shape. The material is pushed in parallel to the multi-layered material so that it slides slightly between the layers and is spread out in the diametrical direction so that the area of the sliced material is about twice the original size. Sfogliatella, an oyster shell-like baked confectionery in which an annual ring pattern is formed by a large number of laminated folds, is characterized by being coated with a coagulating agent such as chocolate that solidifies at room temperature on at least one of the front and back sides after baking. Sfogliatella, an oyster shell-patterned baked confectionery according to claim 1, wherein the multi-layered disk-shaped material is stretched a plurality of times in the longitudinal direction and the width direction to have an average thickness of about 0.3 mm per layer. The oyster shell patterned baked confectionery sfoliotella according to claim 1, wherein the oyster shell is formed by wrapping aluminum foil on the surface on which the pie dough is placed to form a metal layer.

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