CN102669239A - White gourd pureed shortbread and preparation method thereof - Google Patents
White gourd pureed shortbread and preparation method thereof Download PDFInfo
- Publication number
- CN102669239A CN102669239A CN2012101705886A CN201210170588A CN102669239A CN 102669239 A CN102669239 A CN 102669239A CN 2012101705886 A CN2012101705886 A CN 2012101705886A CN 201210170588 A CN201210170588 A CN 201210170588A CN 102669239 A CN102669239 A CN 102669239A
- Authority
- CN
- China
- Prior art keywords
- parts
- short
- skin
- winter rong
- filling
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Images
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a white gourd pureed shortbread and a preparation method thereof. The white gourd pureed shortbread is composed of an oily skin, pastry and white gourd pureed stuffing, wherein the white gourd pureed stuffing is composed of the following components: white gourd, sugar, edible oil, flour and salts; the oily skin is composed of the following components: weak flour, bread flour, edible oil, sugar and water; the pastry is composed of the following components: weak flour and edible oil. The shortbread skin of the white gourd pureed shortbread is crispy, light and thin; the white gourd pureed stuffing is glittering and translucent and has toughness. The white gourd pureed shortbread, disclosed by the invention has a pure taste and a unique feature and is crispy and delicious. The preparation method, disclosed by the invention, is simple and convenient to operate.
Description
Technical field
The invention belongs to food cake field, relate to a kind of winter Rong's crisp short cakes with sesame and preparation method thereof.
Background technology
All kinds of in the market wheaten food pastry items are various, more particularly have the typical local food of local characteristic more and more to receive liking of people, but some crisps short cakes with sesame of selling on the market are of rude workmanship, and the sense of filling interest is not good, lack characteristic.
Summary of the invention
The object of the present invention is to provide a kind of winter Rong's crisp short cakes with sesame and preparation method thereof.
The technical scheme that the present invention adopted is:
A kind of winter Rong's crisp short cakes with sesame is made up of the outermost layer of skin, short and winter Rong's filling, and winter Rong's filling is made up of following parts by weight of component: 90～100 parts in wax gourd, 10～25 parts of sugar, 1～3 part of edible oil, step on 1～3 part in flour, 0.02～0.04 part of salt; The outermost layer of skin is made up of following parts by weight of component: 30～50 parts of weak strength flours, 50～70 parts of high-strength flours, 10～25 parts of lards, 5～15 parts of sugar, 45～65 parts in water; Short is made up of following parts by weight of component: 90～100 parts of weak strength flours, 50～70 parts of lards.
The preparation method of above-mentioned a kind of winter Rong's crisp short cakes with sesame may further comprise the steps:
1) make winter Rong's filling: wax gourd is dug silk, blanching, water squeezing, and adding granulated sugar stir-fries, and adds successively and steps on the frying together of flour, oil generation, salt, plays pot, and cooling gets winter Rong's filling;
2) raw material of the outermost layer of skin, short is mixed respectively and knead;
3) outermost layer of skin and short are mixed to roll process the short skin;
4) the short skin is cut apart rolled slabbing, winter Rong's filling is put into the short skin be bundled into living pie;
5) put living pie into baking box roasting training, promptly get winter Rong's crisp short cakes with sesame.
Preferably, roasting Pei Wendu is 170～190 ℃.
Preferably, roasting training time 20～25min.
Preferably, before living pie is put baking box into, on living pie surface, coat egg yolk liquid.
The invention has the beneficial effects as follows:
The cake skin crisp-fried of winter Rong's crisp short cakes with sesame of the present invention is frivolous, and winter Rong's filling is glittering and translucent, has toughness, and good taste is characteristic, and is good to eat a little less than the delicious and crisp of tasting.Preparation method of the present invention is simple, and is easy to operate.
Description of drawings
Fig. 1 is winter Rong's crisp short cakes with sesame figure that embodiment prepares.
The specific embodiment
Embodiment below in conjunction with concrete is further described the present invention, but does not limit to so.
Embodiment 1
A kind of winter Rong's crisp short cakes with sesame is made up of the outermost layer of skin, short and winter Rong's filling, and winter Rong's filling is made up of following parts by weight of component: 100 parts in wax gourd, 15 parts of granulated sugar, 1 part in soya-bean oil, step on 1 part in flour, 0.02 part of salt; The outermost layer of skin is made up of following parts by weight of component: 40 parts of weak strength flours, 60 parts of high-strength flours, 15 parts of lards, 10 parts of granulated sugar, 55 parts in water; Short is made up of following parts by weight of component: 100 parts of weak strength flours, 60 parts of lards.
The preparation method of above-mentioned winter Rong's crisp short cakes with sesame may further comprise the steps:
1) make winter Rong's filling: wax gourd is dug silk, blanching, water squeezing, and adding granulated sugar stir-fries, and adds successively and steps on the frying together of flour, oil generation, salt, plays pot, and cooling gets winter Rong's filling;
2) raw material of the outermost layer of skin, short is mixed respectively and knead;
3) outermost layer of skin and short are mixed to roll by the weight ratio of 2:3 process the short skin;
4) the short skin is cut apart rolled slabbing, winter Rong's filling is put into the short skin be bundled into living pie (weight ratio of short skin and winter Rong's filling is 2:3), closing up must living pie after clutching, and is arranged in the closing in of living pie in the baking tray down;
5) on living pie surface, brush egg yolk liquid, and sprinkle sesame, on living pie surface, make a call to 4 holes;
6) put living pie into baking box, 170～190 ℃ of roasting training 23min promptly get winter Rong's crisp short cakes with sesame.
Embodiment 2
A kind of winter Rong's crisp short cakes with sesame is made up of the outermost layer of skin, short and winter Rong's filling, and winter Rong's filling is made up of following parts by weight of component: 95 parts in wax gourd, 10 parts of granulated sugar, 2 parts of peanut oil, step on 3 parts in flour, 0.04 part of salt; The outermost layer of skin is made up of following parts by weight of component: 50 parts of weak strength flours, 70 parts of high-strength flours, 25 parts of lards, 15 parts of granulated sugar, 45 parts in water; Short is made up of following parts by weight of component: 90 parts of weak strength flours, 50 parts of lards.
The preparation method of above-mentioned winter Rong's crisp short cakes with sesame may further comprise the steps:
1) make winter Rong's filling: wax gourd is dug silk, blanching, water squeezing, and adding granulated sugar stir-fries, and adds successively and steps on the frying together of flour, oil generation, salt, plays pot, and cooling gets winter Rong's filling;
2) raw material of the outermost layer of skin, short is mixed respectively and knead;
3) outermost layer of skin and short are mixed to roll by the weight ratio of 2:3 process the short skin;
4) the short skin is cut apart rolled slabbing, winter Rong's filling is put into the short skin be bundled into living pie (weight ratio of short skin and winter Rong's filling is 2:3), closing up must living pie after clutching, and is arranged in the closing in of living pie in the baking tray down;
5) on living pie surface, brush egg yolk liquid, and sprinkle sesame, on living pie surface, make a call to 4 holes;
6) put living pie into baking box, 170～190 ℃ of roasting training 25min promptly get winter Rong's crisp short cakes with sesame.
Embodiment 3
A kind of winter Rong's crisp short cakes with sesame is made up of the outermost layer of skin, short and winter Rong's filling, and winter Rong's filling is made up of following parts by weight of component: 90 parts in wax gourd, 25 parts of granulated sugar, 3 parts in soya-bean oil, step on 2 parts in flour, 0.03 part of salt; The outermost layer of skin is made up of following parts by weight of component: 30 parts of weak strength flours, 50 parts of high-strength flours, 10 parts of lards, 5 parts of granulated sugar, 65 parts in water; Short is made up of following parts by weight of component: 95 parts of weak strength flours, 70 parts of lards.
The preparation method of above-mentioned winter Rong's crisp short cakes with sesame may further comprise the steps:
1) make winter Rong's filling: wax gourd is dug silk, blanching, water squeezing, and adding granulated sugar stir-fries, and adds successively and steps on the frying together of flour, oil generation, salt, plays pot, and cooling gets winter Rong's filling;
2) raw material of the outermost layer of skin, short is mixed respectively and knead;
3) outermost layer of skin and short are mixed to roll by the weight ratio of 2:3 process the short skin;
4) the short skin is cut apart rolled slabbing, winter Rong's filling is put into the short skin be bundled into living pie (weight ratio of short skin and winter Rong's filling is 2:3), closing up must living pie after clutching, and is arranged in the closing in of living pie in the baking tray down;
5) on living pie surface, brush egg yolk liquid, and sprinkle sesame, on living pie surface, make a call to 4 holes;
6) put living pie into baking box, 170～190 ℃ of roasting training 20min promptly get winter Rong's crisp short cakes with sesame.
Claims (7)
1. winter Rong's crisp short cakes with sesame is made up of the outermost layer of skin, short and winter Rong's filling, and winter Rong's filling is made up of following parts by weight of component: 90～100 parts in wax gourd, 10～25 parts of sugar, 1～3 part of edible oil, step on 1～3 part in flour, 0.02～0.04 part of salt; The outermost layer of skin is made up of following parts by weight of component: 30～50 parts of weak strength flours, 50～70 parts of high-strength flours, 10～25 parts of lards, 5～15 parts of sugar, 45～65 parts in water; Short is made up of following parts by weight of component: 90～100 parts of weak strength flours, 50～70 parts of lards.
2. the preparation method of the described a kind of winter Rong's crisp short cakes with sesame of claim 1 may further comprise the steps:
1) make winter Rong's filling: with wax gourd plane silk, blanching, water squeezing, add granulated sugar then and stir-fry, add successively and step on the frying together of flour, oil generation, salt, play pot, cooling gets winter Rong's filling;
2) raw material of the outermost layer of skin, short is mixed respectively and knead;
3) outermost layer of skin and short are mixed to roll process the short skin;
4) the short skin is cut apart rolled slabbing, winter Rong's filling is put into the short skin be bundled into living pie;
5) put living pie into baking box roasting training, promptly get winter Rong's crisp short cakes with sesame.
3. the preparation method of a kind of winter Rong's crisp short cakes with sesame according to claim 2 is characterized in that: 170～190 ℃ of roasting Pei Wendu.
4. the preparation method of a kind of winter Rong's crisp short cakes with sesame according to claim 2 is characterized in that: roasting training time 20～25min.
5. the preparation method of a kind of crisp short cakes with sesame according to claim 2 is characterized in that: step 2) outermost layer of skin, short mix to roll by the weight ratio of 2:3 and process the short skin.
6. the preparation method of a kind of crisp short cakes with sesame according to claim 2, it is characterized in that: the weight ratio of step 4) short skin and winter Rong's filling is 2:3.
7. the preparation method of a kind of winter Rong's crisp short cakes with sesame according to claim 2 is characterized in that: before living pie is put baking box into, on living pie surface, coat egg yolk liquid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210170588 CN102669239B (en) | 2012-05-28 | 2012-05-28 | White gourd pureed shortbread and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210170588 CN102669239B (en) | 2012-05-28 | 2012-05-28 | White gourd pureed shortbread and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102669239A true CN102669239A (en) | 2012-09-19 |
| CN102669239B CN102669239B (en) | 2013-08-28 |
Family
ID=46802331
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201210170588 Expired - Fee Related CN102669239B (en) | 2012-05-28 | 2012-05-28 | White gourd pureed shortbread and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102669239B (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461432A (en) * | 2013-07-02 | 2013-12-25 | 京山同德食品有限公司 | Tribute crisp cakes and production process thereof |
| CN104381861A (en) * | 2014-10-14 | 2015-03-04 | 福建省农业科学院农业工程技术研究所 | Method for preparing high-protein shortcakes by using pleurotus eryngii stem |
| CN104719409A (en) * | 2015-03-14 | 2015-06-24 | 陈健生 | Pericarpium citri reticulatae cake |
| CN104904806A (en) * | 2015-06-01 | 2015-09-16 | 李金新 | Mung bean puff pastry and making method thereof |
| CN105230732A (en) * | 2015-10-25 | 2016-01-13 | 贵州省生物技术研究所 | Qian-type potato mooncake and making method thereof |
| CN105248550A (en) * | 2015-11-02 | 2016-01-20 | 咀香园健康食品（中山）有限公司 | Crispy finger citron and making method thereof |
| CN108041126A (en) * | 2017-12-29 | 2018-05-18 | 佛山市顺德区喜万年食品有限公司 | A kind of crisp skin fortune cookies and preparation method thereof |
| CN110326650A (en) * | 2019-06-14 | 2019-10-15 | 顺德职业技术学院 | A kind of short and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1695462A (en) * | 2005-06-02 | 2005-11-16 | 李延兵 | Aromatic crisp pie and processing techniques |
| CN101461409A (en) * | 2007-12-21 | 2009-06-24 | 天津太平洋制药有限公司 | Sugar-free wife cookies and method for producing the same |
| CN102342315A (en) * | 2011-09-29 | 2012-02-08 | 上海元祖梦果子有限公司 | Chitosan high-calcium egg yolk crisp food |
-
2012
- 2012-05-28 CN CN 201210170588 patent/CN102669239B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1695462A (en) * | 2005-06-02 | 2005-11-16 | 李延兵 | Aromatic crisp pie and processing techniques |
| CN101461409A (en) * | 2007-12-21 | 2009-06-24 | 天津太平洋制药有限公司 | Sugar-free wife cookies and method for producing the same |
| CN102342315A (en) * | 2011-09-29 | 2012-02-08 | 上海元祖梦果子有限公司 | Chitosan high-calcium egg yolk crisp food |
Non-Patent Citations (3)
| Title |
|---|
| 吴孟等: "《中国糕点》", 30 April 1989, article "冬蓉酥", pages: 487-488 * |
| 张文玉: "《蔬菜糕点小食品制品774例》", 30 April 2003, article "冬茸馅", pages: 232 * |
| 魏琴: "《非学不可的人气中式点心》", 31 October 2007, article "老婆饼", pages: 22 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461432A (en) * | 2013-07-02 | 2013-12-25 | 京山同德食品有限公司 | Tribute crisp cakes and production process thereof |
| CN104381861A (en) * | 2014-10-14 | 2015-03-04 | 福建省农业科学院农业工程技术研究所 | Method for preparing high-protein shortcakes by using pleurotus eryngii stem |
| CN104719409A (en) * | 2015-03-14 | 2015-06-24 | 陈健生 | Pericarpium citri reticulatae cake |
| CN104904806A (en) * | 2015-06-01 | 2015-09-16 | 李金新 | Mung bean puff pastry and making method thereof |
| CN105230732A (en) * | 2015-10-25 | 2016-01-13 | 贵州省生物技术研究所 | Qian-type potato mooncake and making method thereof |
| CN105248550A (en) * | 2015-11-02 | 2016-01-20 | 咀香园健康食品（中山）有限公司 | Crispy finger citron and making method thereof |
| CN108041126A (en) * | 2017-12-29 | 2018-05-18 | 佛山市顺德区喜万年食品有限公司 | A kind of crisp skin fortune cookies and preparation method thereof |
| CN110326650A (en) * | 2019-06-14 | 2019-10-15 | 顺德职业技术学院 | A kind of short and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102669239B (en) | 2013-08-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102669239B (en) | White gourd pureed shortbread and preparation method thereof | |
| CN102669240B (en) | Puff pastry and method for preparing same | |
| CN101965855B (en) | Crisp-baked cake | |
| KR101775309B1 (en) | Hamburger manufacturing method | |
| CN102669237B (en) | Fermented bean curd flaky pastry and manufacturing method thereof | |
| CN104904806A (en) | Mung bean puff pastry and making method thereof | |
| KR20140135075A (en) | Overcooked rice snack and its nanufacturing method | |
| CN105532828A (en) | Pumpkin crispy cakes and preparing method thereof | |
| CN102919308A (en) | Novel baked wheaten cake and preparation method thereof | |
| CN112823633A (en) | Day lily crisp cake and preparation method thereof | |
| CN104322621A (en) | Cumin crispy baked wheat cake and making method thereof | |
| CN103734220A (en) | Yellow sesame seed cake making method | |
| CN104012625A (en) | Making method for iced meat and date cakes | |
| CN102870852B (en) | Method for making new flavoured fermented bean curd cakes | |
| CN102813216A (en) | Manufacturing method for crispy meat and crispy meat prepared by same | |
| CN104170935A (en) | Blood sugar reduction Chinese yam flaky pastry and preparation method thereof | |
| US20140161942A1 (en) | Fried food product on a stick | |
| KR20030078980A (en) | Cheese fried rice pizza and the producing method of thereof | |
| CN107668144A (en) | A kind of preparation method of crisp short cakes with sesame | |
| CN104054771B (en) | A kind of preparation method of nutrition delicious cake | |
| CN105432724A (en) | Vegetable cakes and making method thereof | |
| CN104430713A (en) | Chestnut mushroom baked wheat cakes and processing method thereof | |
| CN115226748A (en) | Durian and cheese baked roll cake | |
| KR20120013541A (en) | Bibimbop Pizza | |
| CN103875759A (en) | Bread with spleen invigorating, Qi tonifying and cancer fighting functions and method for making bread with spleen invigorating, Qi tonifying and cancer fighting functions |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| 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: 20130828 Termination date: 20150528 |
|
| EXPY | Termination of patent right or utility model |