JPH0670672A - Production of pie dough - Google Patents

Abstract

PURPOSE:To produce pie dough suitable for cold storage. CONSTITUTION:Pie dough is produced by a process for blending wheat flour as a main component, a water-soluble protein material having coagulation action by heat treatment and kneading the blend with water to form detrempe, a process for mutually piling the prepared detrempe and fats and oils such as butter and a process for baking a laminate of detrempe and fats and oils to melt the fats and oils and forming a layer of protein material around each detrempe by coagulating action. Consequently, the water-soluble protein material added to the main component is coagulated around each detrempe by heat at a baking stage of the laminate of detrempe and fats and oils and each detrempe is hardly made damp to give pie dough maintaining essential texture for a long period of time and suitable for cold storage.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a pastry dough, and more particularly to a method for producing a pastry dough which is hard to get wet and suitable for long-term storage.

[0002]

[Prior Art] Generally, pie dough is the bottom of pie pastry or the pastry dough filled with various kinds of medium and baked (apple pie, meat pie, cherry pie, etc.), or baked confectionery that eats the dough itself such as leaf pie. There is a millefeuille that is made by sanding fresh cream and custard cream.

[0003] In the dough of a folded pie, detrempe, which is a mixture of flour and water, and fats and oils such as butter are alternately layered, and the fats and oils are melted by the heat of baking to form a layer of detramp. Floated away from each other,
It is literally a stack of flakes. That is, the folded pie, when baked, is a stack of layers of thin dough.

A folding pie is also called a French pie, technically called a part fyute or a futage. Technically, it is difficult to fold it by folding it so that the oil and fat such as butter sandwiched between the detramps does not come out. By doing so, I put it in the refrigerator many times and work while solidifying oils and fats such as butter.

The dough of such a folded pie is flour,
It is manufactured by mixing water, fats and oils such as butter, salt, etc., but sometimes a small amount of milk is put in water to add flavor and the like. Such formulations are very common for folded pies.

The method for producing the dough for the folded pie will be described in detail below.

First, 88% to 87% of the fats and oils such as butter in the mixture are kneaded, and the butter is kneaded with both hands on a marble (work table) lightly dusted with a hand to make a smooth and uniform solidification. Wrap it in a vinyl sheet, press it by hand to flatten it to the same size as the detramp, then spread it flat on a 1 cm thick square with a rolling pin and chill it in the refrigerator and place it.

Next, a playing card is made.

First, flour is sieved twice on marble.

The wheat flour used here is often used as a mixture of strong flour and weak flour. The characteristics of each of the two are that the soft flour does not float well, the strong flour has a firm mouthfeel and elasticity, and if it is not well grounded, it will be poor in elongation and contraction and workability will be poor, and after deformation it will be greatly deformed. However, soft flour has the opposite tendency, and if strong flour and soft flour are mixed, some of the drawbacks of both are eliminated and workability is improved.

Next, salt is added and mixed. (The addition of salt exerts a force on the gluten of the flour and exerts a good elongation effect. Even if salted butter is used, this effect does not occur, and the salt must be added directly to the flour. ).

Next, the flour is gently stirred by hand to make a depression. This hollow is called Fontaine (fountain, meaning concave). Butter in cold water formulation or 12% to 13% butter in fats and oils is diced into the hollow, and these are thoroughly kneaded by hand.

Next, mix the flour little by little from the inside. (The reason for kneading a small amount of butter into the flour is to combine it with the gluten in the flour to weaken the gluten's power. This butter helps the dough to spread. Better, less shrinkage). I'll put them together lightly so that I don't mix them up too much. If you knead it harder than necessary, it will become hard like leather and become elastic, making it difficult to wrap the butter later.

By such an operation, flour and water are lightly mixed with each other, and the detramp is completed.

This detramp is put together in a ball, a deep cross cut is made on the surface with a knife that can be cut well, the four cut ends are opened by hand so that they are separated by a half, and a flat wide cross is made. Wrap up.

Next, the detramp is placed on the marble powdered with hand flour, and the powdered hand flour is added to the dust with a cotton swab. First, lightly stretch the whole, and after all the four ends are finished, put the butter that has been let rest in the refrigerator and hardened in the middle. Stack the ends of the playing cards on this butter. On this occasion,
Align the seams properly.

If necessary, the seams are lightly pinched with fingers. It is desirable that the hardness of detrump is the same as that of butter, and if the hardness of both is significantly different, not only will it be difficult to extend the work later, but it will also affect the finished state. No

Next, the dough with the detramp and butter combined is rolled up with a rolling pin and folded. That is, lightly dust the hand powder on the marble again, put the dough on it, and rub the hand powder on the dough and press the cotton stick lightly in the vertical and horizontal directions so that the detramp and butter of the dough fit well.

Next, the dough is turned over and pressed in the same manner. This is followed by a long, narrow rectangle so that all parts of the dough have the same thickness. At this point, be careful not to put too much force on it and force it to leak butter or damage the dough.

There are three folds and four folds for folding the cloth. Mark the dough into a long and narrow rectangle and divide the dough into three equal parts, and stack both ends in order on the central part. This is called tri-fold.

Similarly, the cloth is marked with a quarter mark, and the both ends ¼ are overlapped with the inner ¼ part, and further folded in two and overlapped. This is called four-fold.

Whether it is folded in three or folded in four, it is necessary to let the dough rest in the refrigerator for about 30 minutes once folded. The next time you fold it, roll it in the direction 9
Change 0 degrees. Repeat this work 4 or 5 times, and after folding, let it rest once in the refrigerator.

[0023] The dough of the folded pie that has been sufficiently rested is cut into 6 equal parts, one of which is spread out into a rectangle having a thickness of about 2 mm and cut, and cut according to the iron plate. Also, make a hole on the surface with a fork. Then bake at high temperature,
When the shape is complete, lower the temperature, bake dry, and bake crisply.

It is important for the dough itself after baking to have a crispy feel. Taking Millefeuille as an example, it is crispy between the time it is freshly made and about half a day later. The reason is that the pie dough itself absorbs water such as fresh cream, which makes it unpleasant and crispy.

[0025] In addition, it is preferable that the millefeuille is a mixture of fresh cream and the like, and the texture of the pie dough. However, since it gets damp, the texture becomes worse. Since the sales efficiency is poor even at Western confectionery stores,
I make a little before the store opens. If it still remains until the evening, it gives the customer who bought it the idea that Millefeuille is something like this.

[0026]

As described above, the pie dough obtained by the conventional manufacturing method is easily moistened, and
When it is thawed, it becomes watery and loses its original texture, which is not suitable for frozen storage.

[0027] Therefore, an object of the present invention is to provide a method for producing a pie dough which is hard to be moistened and which can maintain the original texture for a long period of time and can obtain a pie dough suitable for frozen storage. It is a thing.

[0028]

Means for Solving the Problems The method for producing a pastry dough according to the present invention comprises a wheat flour as a main component, a water-soluble protein material having a coagulation action by heat treatment is added to the main component, and the mixture is kneaded with water. And a step of alternately stacking the obtained detramp and fats and oils such as butter, and baking the laminated body of detramp and fats to dissolve the fats and oils and to form a layer of a protein material by a coagulation action around each detramp. And a step of forming.

[0029]

According to the above-described method for producing a pie dough, the water-soluble protein material added to the main component at the stage of producing detramp,
At the firing stage of the laminated body of detramp and fats and oils, heat is applied to solidify around each detramp to form a layer of protein material. Therefore, each detramp is hard to be moistened, and the original texture can be maintained for a long period of time. It is possible to obtain a puff pastry suitable for storage.

[0030]

EXAMPLES Examples of the present invention will be described in detail below.

First, a method of manufacturing 3 kg of pie dough for plain keep dry pie will be described.

Prepare the following ingredients as materials Camellia (strong flour) 790 g Violet (soft flour) 395 g unsalted margarine or unsalted butter (for kneading) 158 g water 268 cc salt 19 g milk 316 cc egg white (water-soluble protein material) 213 cc oil and fat: Unsalted margarine or unsalted butter for folding 710g Violet (soft flour) 79g

Incidentally, 79 g of violet (soft flour) is for improving the elongation of unsalted margarine or unsalted butter at the time of folding and need not always be used.

First, 710 g of unsalted margarine or unsalted butter, which is an oil and fat for folding, is kneaded and kneaded with both hands on a marble (work table) lightly dusted with a hand to make a smooth and uniform solid. Wrap it in a vinyl sheet, press it flat with your hand, and fit it to the same size as the detramp described later.
Place it flat in a cm-thick square with a rolling pin, chill it in the refrigerator, and place it in place.

Next, a playing card is prepared.

First, wheat flour on the marble, ie, camellia (strong flour) 790 g, violet (soft flour) 395
Sift g twice.

The wheat flour used here is often used as a mixture of strong flour and weak flour. The characteristics of each of the two are that the soft flour does not float well, the strong flour has a firm mouthfeel and elasticity, and if it is not well grounded, it will be poor in elongation and contraction and workability will be poor, and after deformation it will be greatly deformed. However, soft flour has the opposite tendency, and if strong flour and soft flour are mixed, the defects of both are eliminated and workability is improved.

Next, add 19 g of salt and mix. (The addition of salt exerts a force on the gluten of the powder and exerts a good elongation effect. Even if salted butter is used, this effect does not occur, and if the salt is not added directly to the powder. Not).

Next, camellia 790 g and violet 3
95g of water 268cc, milk 316cc, egg white 213c
Add c and stir lightly by hand to make a dimple. This hollow is called Fontaine (fountain, meaning concave).
158 g of unsalted margarine or unsalted butter in cold water is diced into the hollow, and these are thoroughly kneaded by hand.

Next, camellia 790 g, violet 3
Mix 95g little by little from the inside.

Here, unsalted margarine or unsalted butter 1
The reason why 58 g is kneaded into Camellia and Violet is to bind the gluten in these and weaken the power of gluten. The force of this unsalted margarine or unsalted butter improves the spread of the dough and reduces shrinkage.

At this stage, they are lightly put together so as not to knead too much. If the kneading is performed more strongly than necessary, it becomes hard like a skin and has elasticity, which makes it difficult to wrap the salt-free margarine or the lead-free butter for folding.

With such work, 790 g of camellia,
A mixture of 395 g of violet as a main component and 213 cc of egg white as a water-soluble protein material and lightly mixed with each other, the detramp is completed.

This detramp is put into a ball, a deep cut is made on the surface with a knife that can be cut well, the four cut ends are opened by hand so that they are separated by half, and a flat wide cross is made. Wrap 710 g of unsalted margarine or unsalted butter for folding.

If necessary, lightly pinch the joint with fingers. It is desirable that 710 g of detramp and unsalted margarine for folding or unsalted butter have the same hardness,
If the hardness of the two is significantly different, not only will it be difficult to extend the work later, but it will also affect the finished product, so the refrigerator should be rested for 30 minutes to 1 hour.

Next, the rested pie dough is rolled out with a rolling pin and folded. That is, lightly dust the hand powder on the marble again, put the pie dough on it, and rub the hand powder on the pie dough so that the oil and fat are well mixed with each other. .

Next, the dough is turned over and pressed in the same manner. This is followed by a long, narrow rectangle so that all parts of the dough have the same thickness. At this point, if you apply force with more force than necessary, oil and fat will leak and the pie crust will be damaged, so be careful.

There are three folds and four folds for folding the puff pastry. These are similar to the conventional case.

In either three-fold or four-fold manner, it is necessary to rest the pie dough in the refrigerator for about 30 minutes once folded. The next time you fold it, change the curling direction by 90 degrees. Repeat this work 4 or 5 times, and after folding, let it rest once in the refrigerator.

The pie dough of the folded pie that has been sufficiently rested is cut into 6 equal parts, one of which is spread into a rectangle having a thickness of about 2 mm and stretched, and cut according to the iron plate. Also, make a hole on the surface with a fork. Next, bake at a high temperature, and when the shape is complete, lower the temperature to dry and bake, then bake crisply.

It is important for the pie dough itself after baking to have a crisp and crisp feel, but according to the method of this example, egg white is solidified around each layer of detramp in the above-mentioned baking step. However, it is possible to form a film around each of the detramps one by one, which makes it difficult to get wet.

When the amount of egg white, which is a water-soluble protein material, is adjusted, the period during which it becomes difficult to get wet changes, but from the beginning, it will be about 2 days in consideration of the texture and texture per day.

As described above, according to the method of this embodiment, a film of a water-soluble protein material is formed around each of the detramps to make it difficult to get wet, and as a result, it is hard to get wet and the original texture is reduced. Can be maintained for a long time, and a pie dough suitable for frozen storage can be obtained.

Next, a method of manufacturing 3 kg of pie dough for chocolate keep dry pie will be described.

First, prepare the following materials as materials: Camellia (strong flour) 675 g Violet (soft flour) 425 g Unsalted margarine or unsalted butter (for kneading) 202.5 g Water 433 cc Salt 24 g Egg white (water-soluble protein material) 135 cc Cocoa powder 169g Sweet chocolate 27g Chocolate flavor 12g Yellowness (egg yolk) 148.5g Oil and fat: Unsalted margarine or unsalted butter for folding 607.5g Violet (soft flour) 67.5g

The yellowish (egg yolk) of 148.5 g is added to soften the fat in the yellowish taste by making it difficult for the detramp to grow because of the mixture of ingredients such as cocoa powder that hardens the pie dough. .

Using these materials, 3 kg of pie dough for chocolate keep dry pie was obtained in the same manner as in the case of the plain keep dry pie described above.

In this case as well, a film of a water-soluble protein material is formed around each of the detramps to make it difficult to get wet, and as a result, it is difficult to get wet and the original texture is maintained for a long period of time. It is possible to obtain a puff pastry suitable for frozen storage.

The present invention is not limited to the above-mentioned embodiments, but various modifications can be made within the scope of the invention.

[0060]

EFFECTS OF THE INVENTION According to the method of the present invention described in detail above, since a film of a water-soluble protein material is formed around each detramp to make it difficult to get wet, the original texture can be maintained for a long time. It is possible to obtain a pie dough that can be maintained for a long time and that is suitable for frozen storage.

Claims (1)

[Claims] 1. A step of obtaining wheat flour as a main component, and adding a water-soluble protein material having a coagulating action to the main component by heat treatment and kneading with water to obtain detramp, and the obtained detramp and butter and other fats and oils. And a step of alternately stacking, and a step of baking a laminated body of detramp and fats and oils to dissolve the fats and oils and to form a layer of protein material by a coagulation action around each detramp, Production method.