CN102919308A - Novel baked wheaten cake and preparation method thereof - Google Patents
Novel baked wheaten cake and preparation method thereof Download PDFInfo
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- CN102919308A CN102919308A CN2012105034236A CN201210503423A CN102919308A CN 102919308 A CN102919308 A CN 102919308A CN 2012105034236 A CN2012105034236 A CN 2012105034236A CN 201210503423 A CN201210503423 A CN 201210503423A CN 102919308 A CN102919308 A CN 102919308A
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Abstract
The invention relates to traditional baking food, and in particular relates to a novel baked wheaten cake which comprises a wrapper and fillings. The novel baked wheaten cake is characterized by coating butter fragrant sauce on the upper surface layer of the wrapper; spilling a cheese layer on the butter fragrant sauce; pricking air ventilation holes on the upper surface of the wrapper layer; extruding egg salad sauce on the cheese layer; and coating the butter fragrant sauce or pizza sauce on the inner surface of the wrapper layer. The preparation method of the novel baked wheaten cake comprises the steps of kneading dough, rolling the skin, filling, coating the source, pricking, spraying material, baking and the like. Compared with the traditional baked wheaten cake, the novel baked wheaten cake provided by the invention is unique in taste, is rich in nutrition, can be produced in a standard flow line, runs in a snack mode, and is suitable for requirements of the modern people.
Description
Technical field
The present invention relates to a kind of traditional baked goods, particularly a kind of novel baked wheaten cake and preparation method thereof.
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, and is different according to fillings, is divided into without the element of meat burning, and the kinds such as pork, mutton, donkey meat satisfy 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 a bite and burns very inconvenient owing to the life reason; Therefore meanwhile, along with the impact of west fast food, also be unfavorable for the inheritance and development of traditional characteristics food, be necessary traditional baked wheaten cake preparation method is adjusted and innovated.
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 fillings, 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 the 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 comprised 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 then flour mixed with adulterants rubs up evenly, proofs for subsequent use;
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 fillings in musculus cutaneus and fillings 1:0.3～1.5 ratios, then closing up along the limit 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;
Then e, bundle hole use fork evenly to prick to organize 1～3 millimeter air-vents at baked wheaten cake base upper epidermis more;
F, spill the baked wheaten cake base that material will be finished the e step, spill again one deck cheese;
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, sell for the ease of adapting to the fast food batch production or being used for minute delivering to chain store's rapid processing, can be refrigerated burning the base semi-finished product, then wait to delay when using, 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 then flour mixed with adulterants rubs up evenly, proofs for subsequent use;
B, roll single part of skin crawl and burn dough, roll 3～8 millimeters of skin thicknesses after rubbing up a little;
C, faricly get fillings in musculus cutaneus and fillings 1:0.3～1.5 ratios, then closing up along the limit 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;
Then f, bundle hole use fork evenly to prick to organize 1～3 millimeter air-vents at baked wheaten cake base upper epidermis more;
G, spill the baked wheaten cake base that material will be finished the d step, spill again one deck cheese;
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 at cheese's layer that one deck is covered with or the Egg salad sauce of interval strip; Another kind is at the 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, the 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 Novel fire sintering structure schematic diagram of the present invention.
Fig. 3 is that Novel fire of the present invention is fired and made the method flow schematic diagram.
Wherein, number in the figure 1 is fillings, 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 the 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 fillings 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 comprised 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 then flour mixed with adulterants rubs up evenly, proofs for subsequent use;
B, roll single part of skin crawl and burn dough, roll 3～8 millimeters of skin thicknesses after rubbing up a little;
C, faricly get fillings in musculus cutaneus and fillings 1:0.3～1.5 ratios, then closing up along the limit 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;
Then e, bundle hole use fork evenly to prick to organize 1～3 millimeter air-vents at baked wheaten cake base upper epidermis more;
F, spill the baked wheaten cake base that material will be finished the d step, spill again one deck cheese;
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, substantially identical 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, substantially identical with embodiment one, something in common repeats no more, and different places are: described musculus cutaneus 2 inner surfaces scribble the 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 (9)
1. a novel baked wheaten cake comprises musculus cutaneus and fillings, 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 the 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.
5. the described novel baked wheaten cake of arbitrary claim in 4 according to claim 1, it is characterized in that: the fragrant sauce of described butter is comprised of the raw material of following weight portion, butter 15～45, the cheese 15～45, yolk 15～45, garlic face powder 0～10, edible oil surplus.
6. the preparation method of novel baked wheaten cake as claimed in claim 1 is characterized in that: 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 then flour mixed with adulterants rubs up evenly, proofs for subsequent use;
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 fillings in musculus cutaneus and fillings 1:0.3～1.5 ratios, then closing up along the limit 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;
Then e, bundle hole use fork evenly to prick to organize 1～3 millimeter air-vents at baked wheaten cake base upper epidermis more;
F, spill the baked wheaten cake base that material will be finished the e step, spill again one deck cheese;
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.
7. the preparation method of novel baked wheaten cake as claimed in claim 2 is characterized in that: 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 then flour mixed with adulterants rubs up evenly, proofs for subsequent use;
B, roll single part of skin crawl and burn dough, roll 3～8 millimeters of skin thicknesses after rubbing up a little;
C, faricly get fillings in musculus cutaneus and fillings 1:0.3～1.5 ratios, then closing up along the limit 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;
Then e, bundle hole use fork evenly to prick to organize 1～3 millimeter air-vents at baked wheaten cake base upper epidermis more;
F, spill the baked wheaten cake base that material will be finished the d step, spill again one deck cheese;
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.
8. the preparation method of novel baked wheaten cake as claimed in claim 3 is characterized in that: 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 then flour mixed with adulterants rubs up evenly, proofs for subsequent use;
B, roll single part of skin crawl and burn dough, roll 3～8 millimeters of skin thicknesses after rubbing up a little;
The fragrant sauce of skin brush one deck butter or Pizza sauce that c, brush sauce are being rolled with brush;
D, faricly get fillings in musculus cutaneus and fillings 1:0.3～1.5 ratios, then closing up along the limit encases, and is placed on and is pressed into pie in the mould, makes the baked wheaten cake base;
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;
Then f, bundle hole use fork evenly to prick to organize 1～3 millimeter air-vents at baked wheaten cake base upper epidermis more;
G, spill the baked wheaten cake base that material will be finished the d step, spill again the lira cheese of one deck horse Soviet Union;
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.
9. the preparation method of novel baked wheaten cake as claimed in claim 1 is characterized in that: 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 then flour mixed with adulterants rubs up evenly, proofs for subsequent use;
B, roll single part of skin crawl and burn dough, roll 3～8 millimeters of skin thicknesses after rubbing up a little;
C, faricly get fillings in musculus cutaneus and fillings 1:0.3～1.5 ratios, then closing up along the limit 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;
Then f, bundle hole use fork evenly to prick to organize 1～3 millimeter air-vents at baked wheaten cake base upper epidermis more;
G, spill the baked wheaten cake base that material will be finished the d step, spill again one deck cheese;
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.
Priority Applications (1)
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| CN2012105034236A CN102919308A (en) | 2012-12-01 | 2012-12-01 | Novel baked wheaten cake and preparation method thereof |
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| CN2012105034236A CN102919308A (en) | 2012-12-01 | 2012-12-01 | Novel baked wheaten cake and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104012603A (en) * | 2014-06-18 | 2014-09-03 | 镇江元致亨食品有限公司 | Making method for pies |
| CN104054772A (en) * | 2013-03-18 | 2014-09-24 | 上海耶里夏丽实业有限公司 | Healthy and tasty pastry and preparation method thereof |
| CN106561766A (en) * | 2016-10-27 | 2017-04-19 | 李春秋 | Preparation method of donkey burger and donkey burger prepared by using method |
| 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 |
| CN112970810A (en) * | 2021-03-20 | 2021-06-18 | 任书亮 | Preparation method of golden wire fire burn |
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| CN112970810A (en) * | 2021-03-20 | 2021-06-18 | 任书亮 | Preparation method of golden wire fire burn |
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