CN101530117A

CN101530117A - Walnut cake and production method thereof

Info

Publication number: CN101530117A
Application number: CN200910030733A
Authority: CN
Inventors: 袁志英
Original assignee: SHANGZHOU XINCAN FOOD CO Ltd
Current assignee: SHANGZHOU XINCAN FOOD CO Ltd
Priority date: 2009-04-15
Filing date: 2009-04-15
Publication date: 2009-09-16

Abstract

The invention relates to a walnut cake and a production method. The walnut cake comprises the following raw materials by weight portion: 40 to 48 portions of wheat flour, 24 to 32 portions of grease, 18 to 26 portions of sweetener, 4 to 10 portions of egg, and 0.6 to 1.8 portions of raising agent. The method for producing the walnut cake comprises the following steps: firstly, inspecting, accepting and processing the raw materials, and weighing the raw materials in proportion; then mixing the raising agent and the wheat flour for standby, fully stirring the grease and the egg, and then adding the standby flour into the grease and the egg for uniform stirring; dividing the stirred dough quantitatively; rubbing the divided dough to roundness, and making a concave hole in the middle; dripping egg liquid into the middle concave hole of the walnut cake and avoiding the egg liquid overflowing; baking the walnut cake for about 15 minutes at an up temperature of 200 DEG C and a bottom temperature of 180 DEG C; finally taking the walnut cake out from an oven when the surface of a finished product is golden, the middle egg liquid is brilliant yellow, and the bottom of the finished product is pale brown; and cooling and packaging the walnut cake to obtain a product. The palace walnut cake produced by the method has fragrant and sweet taste, loose mouthfeel, attracting color and luster, and long guarantee period.

Description

A kind of peach shortcake and production method thereof

Technical field

The present invention relates to traditional cake field, particularly relate to a kind of peach shortcake and production method thereof.

Background technology

The peach shortcake is made by wheat flour, egg, plant wet goods raw material, is the traditional leisure that a kind of the old and the young all know.The dessert that is called the peach shortcake in the market equally is varied, but the crisp mouthfeel of the peach that has is stiff, no crisp-fried characteristic; Though the peach shortcake price that has is very low, do not moisten, the alkaline taste of baking powder, sodium bicarbonate is denseer, is difficult to be liked by the consumer; The crisp leavening agent commonly used of more peach is because national standard allows to add in right amount as required, and wherein aluminium, lead content all allow of no optimist.Therefore, press for the appearance of the crisp product of novel peach of the loose delicious and crisp of a kind of mouthfeel, special taste, outward appearance uniqueness, quality assurance safety.

Summary of the invention

The technical problem to be solved in the present invention provides a kind of rational formula for a product and production technology of producing the peach shortcake, utilizes the crisp pure taste of peach that formula for a product of the present invention and technology obtains, mouthfeel is loose, color and luster is tempting, outward appearance is unique, quality assurance safety.

For solving the problems of the technologies described above, peach shortcake of the present invention is to be made by the raw material of following parts by weight:

40～48 parts of wheat flours

24～32 parts of greases

18～26 parts in sweet taste material

4～10 parts in egg

0.6～1.8 part of leavening agent

Wherein, described grease is salad oil, butter or butter, and these greases can a kind of or more than one compound uses; Described sweet taste material is white granulated sugar or soft white sugar, and the two can use or mix use separately; Described leavening agent is sodium bicarbonate or baking powder, and the two can use or mix use separately.

Producing the method for above-mentioned peach shortcake is undertaken by following step:

(1) raw material is checked and accepted, handled, comprise that flour sieving, egg clean;

(2) in proportion behind the various raw materials of weighing; Leavening agent and wheat flour mixing is stand-by, again grease and egg are fully stirred, at last leavening agent and the wheat flour input of getting ready wherein stirred;

(3) dough that stirs is quantitatively cut apart;

(4) manual twisting, after the dough after cutting apart is rubbed circle with the hands, middle system one shrinkage pool;

(5) with egg liquid point in the middle shrinkage pool of peach shortcake, avoid the egg hydrorrhea to go out;

(6) getting angry 200 ℃ of temperature, 180 ℃ of following fiery temperature were toasted about 15 minutes, treated that the finished color surface is golden yellow, and center egg liquid is bright orange, comes out of the stove when the bottom is pale brown;

(7) cooling packing.

Wherein, the egg liquid described in the step (5) is the mixed liquor of shell egg yellow liquor and salad oil, and the volume ratio of the two is 1:1, and stirs, and the egg yolk liquid of making filters the back with mesh screen and uses.

The present invention's used sweet taste material on raw material is selected is white granulated sugar or soft white sugar, and the two can use or mix use separately; The fragrant and sweet taste of product both was provided, had guaranteed also that the color and luster of product was tempting.In addition, the present invention selects the high-quality additive according to GB2760 " food additives use sanitary standard ", selects no aluminium baking powder such as baking powder, guarantees product safety, long shelf-life.

In technical process, because stirring order, stirring extent directly influence the sense organ and the taste of product, and technology of the present invention is to mix leavening agent and wheat flour stand-by earlier, again grease and egg are fully stirred, at last leavening agent and the wheat flour input of getting ready wherein stirred, guarantee that the crisp taste of peach is fragrant and sweet, the correct input of leavening agent guarantees that the crisp mouthfeel of peach is loose.In addition, twist moulding by hand, guarantee the outward appearance uniqueness.

In sum, after the employing technical solution of the present invention, the crisp taste of the peach that obtains is fragrant and sweet, mouthfeel is loose, color and luster is tempting, outward appearance is unique, long shelf-life.

Description of drawings

Fig. 1 is the technological process of production figure of peach shortcake of the present invention.

The specific embodiment

The present invention is further detailed explanation below in conjunction with drawings and Examples.

Embodiment 1

Each proportion of raw materials is:

Wheat flour 40Kg

Grease 32Kg

Sweet taste material 20Kg

Egg 7Kg

Leavening agent 1Kg

After at first raw material being checked and accepted, handled, weighing is standby in proportion; Then that leavening agent and wheat flour mixing is stand-by, after grease and egg fully stir, leavening agent and the wheat flour input of getting ready wherein stirred; Then the dough that stirs is quantitatively cut apart; After dough after cutting apart is rubbed circle with the hands, middle system one shrinkage pool; In the middle shrinkage pool of peach shortcake, avoid the egg hydrorrhea to go out egg liquid point; Getting angry 200 ℃ of temperature at last, during 180 ℃ of following fiery temperature, toasting about 15 minutes; Treat that the finished color surface is golden yellow, center egg liquid is bright orange, comes out of the stove when the bottom is pale brown; Cooling packing promptly gets product.

Embodiment 2

Each proportion of raw materials is:

Wheat flour 48Kg

Grease 24Kg

Sweet taste material 18Kg

Egg 8.2Kg

Leavening agent 1.8Kg

Press the above-mentioned raw materials proportioning, other steps are with embodiment 1.

Embodiment 3

Each proportion of raw materials is:

Wheat flour 42Kg

Grease 28Kg

Sweet taste material 19.4Kg

Egg 10Kg

Leavening agent 0.6Kg

Embodiment 4

Each proportion of raw materials is:

Wheat flour 44Kg

Grease 25Kg

Sweet taste material 26Kg

Egg 4Kg

Leavening agent 1Kg

Claims

1, a kind of peach shortcake is characterized in that this peach shortcake is to be made by the raw material of following parts by weight:

40～48 parts of wheat flours

24～32 parts of greases

18～26 parts in sweet taste material

4～10 parts in egg

0.6～1.8 part of leavening agent

2, a kind of peach shortcake according to claim 1 is characterized in that described grease is salad oil, butter or butter, and these greases can a kind of or more than one compound uses.

3, a kind of peach shortcake according to claim 1 is characterized in that described sweet taste material is white granulated sugar or soft white sugar, and the two can use or mix use separately.

4, a kind of peach shortcake according to claim 1 is characterized in that described leavening agent is sodium bicarbonate or baking powder, and the two can use or mix use separately.

5, the production method of a kind of peach shortcake according to claim 1 is characterized in that this method undertaken by following step:

(3) dough that stirs is quantitatively cut apart;

(6) getting angry 200 ℃ of temperature, during 180 ℃ of following fiery temperature, toasting about 15 minutes, treating that the finished color surface is golden yellow, center egg liquid is bright orange, comes out of the stove when the bottom is pale brown;

(7) cooling packing.

6, the production method of a kind of peach shortcake according to claim 2, it is characterized in that: the egg liquid described in the step (5) is the mixed liquor of shell egg yellow liquor and salad oil, the volume ratio of the two is 1:1, and stirs, and the egg yolk liquid of making filters the back with mesh screen and uses.