CN103431016A - Auricularia polytricha nutritional flaky pastries and preparation method thereof - Google Patents
Auricularia polytricha nutritional flaky pastries and preparation method thereof Download PDFInfo
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Abstract
The invention relates to auricularia polytricha nutritional flaky pastries. The auricularia polytricha nutritional flaky pastries comprise crusts and fillings, wherein the crusts comprise water-oiled crusts and crisps, the water-oiled crusts contain high-gluten flour, auricularia polytricha powder, oil, white granulated sugar, high-activity dried yeast, composite swelling agents, eggs and water; and the crisps contain high-gluten flour and oil. The invention also discloses the preparation method of the nutritional flaky pastries. The preparation method comprises the steps of preparation of the auricularia polytricha powder, the preparation of the flaky pastry crusts, weighting of the flaky pastry filling, forming of the flaky pastries and baking of the flaky pastries. According to the preparation method, the auricularia polytricha powder is doped into the water-oiled crusts of the flaky pastry crusts, so that the prepared flaky pastries have the delicate fragrance of the auricularia polytricha, good color, luster and mouth feel and a good heath care function. Experiments prove that the auricularia polytricha nutritional flaky pastries prepared from the components by adopting the method have crisp, loose, fragrant, sweet, fine and smooth mouth feel. The variety of the flaky pastries is enriched, and a new approach is opened up for the deep processing of the auricularia polytricha.
Description
Technical field
The present invention relates to a kind of food and preparation method thereof, especially a kind of Uricularia polytricha nutrient crisp cake and preparation method thereof.
Background technology
Uricularia polytricha [Auricularia polytricha (Mont.) Sacc.], have another name called structure ear, thick auricularia auriculajudae, claim again Yellow-back fungus, white back fungus, south China area claims yellow back of the body ear, carries on the back ear in vain, belong to the Auriculariaceae Auricularia, be born in tropical and subtropical region, at warm, wet season, grow thickly in deadwood, dried-up on.Uricularia polytricha fructification colloid is sliding tough, and early stage cup-shaped, fade to the ear shape, lobate or irregularly shaped, base portion obviously has wrinkle, bronzing, Chang Weixian purple, dry after-contraction also is hyaloidin, its hymenial upper surface becomes purplish grey to black, following table mask long wool hair, and Chang Chengqing brown, shallow dark brown are to the dark grey look, for the dietotherapeutic colloid gill fungus bacterium of China's preciousness, it is the health food of generally acknowledging in the world.Modern Chinese medicine is thought, Uricularia polytricha has using tonifying Qi reinforcing lungs, blood circulation promoting and enriching function, can be used for the treatment of the diseases such as Qi and blood deficiency, cough due to deficiency of the lung, hypertension and vascular sclerosis, its contained ferment and vegetable soda can promote alimentary canal and the urinary tract glandular secretion simultaneously, and collaborative secretion catalysis calculus, gall stone, kidney stone etc. is had and significantly dissolves effect, and Uricularia polytricha strengthens the antineoplastic immunologic function of body in addition, can prevent kinds cancer.
Uricularia polytricha delicious flavour, nutritious, quality is slightly thicker than black fungus, and crude fiber content is higher, and cellulose plays good effect to digestion, absorption and the metabolism of many nutriments in human body.According to one's analysis, every 100g Uricularia polytricha dry product is containing crude protein 7-9.1g, crude fat 0.6-1.2g, carbohydrate 64.6-69.2g, heat 1230.10-1334.70 kJ (kilojoule)s, crude fibre 9.7-14.3g, ash content 2.1-4.2g, also containing carrotene 0.01mg, thiamine 0.09-0.36mg, ascorbic acid 7.04-8.35mg, and niacin 1.7-4.0mg, the Uricularia polytricha dry product contains 7 kinds of essential amino acids simultaneously.
The Uricularia polytricha product of selling on the market mainly forms such as, auricularia auriculajudae drink salted with dried fungus, auricularia auriculajudae can, auricularia auriculajudae fruit tea, auricularia auriculajudae, auricularia auriculajudae capsule occurs, although mouthfeel is good, but there are the defects such as composition is single, performance is single in most of auricularia auriculajudae product, can not meet different consumers' edible demand.
Chinese patent 93110962.0 applications disclose lung-heat clearing biscuit and preparation method thereof, after dry Uricularia polytricha bubble is risen, pulverize pulping on pulverizer after, with other raw material blendings, use again, can prepare lung-heat clearing biscuit by briefly explaining this raw material, do not provide concrete lung-heat clearing biscuit product preparation method, according to file, record can't realize general personnel, and the main effectiveness of this application is to remove lung's dirt simultaneously.
Chinese patent 201210290861.9 applications disclose a kind of Uricularia polytricha compound nutritional lozenge and preparation method thereof, be that to take Uricularia polytricha Ultramicro-powder, Cordyceps sinensis Ultramicro-powder, red date Ultramicro-powder, hawthorn Ultramicro-powder be the Uricularia polytricha compound nutritional lozenge that the primary raw material compressing tablet makes, disclose the preparation method of this compound nutritional lozenge simultaneously.There are bigger difference in compound nutritional lozenge in this application and the crisp short cakes with sesame in the application on composition and preparation method.
Chinese patent 02152100.X application discloses a kind of preparation method of auricularia auriculajudae oat wheaten food medicated diet product, it adopts auricularia auriculajudae slurry butt (mixture of one or more arbitrary proportions in black fungus, wrinkle auricularia auriculajudae, Uricularia polytricha, brown yellow fungus or peltate auricularia auriculajudae makes with homogenizer or fiberizer the butt that burnt pastel is amounted to) to be mixed with and to form with oatmeal, in this invention preferably technical scheme determine that auricularia auriculajudae used slurry is for the black fungus slurry, and auricularia auriculajudae is not starched to butt and specifically is implemented in the crisp short cakes with sesame making.
Summary of the invention
Purpose of the present invention is exactly, in order to address the above problem, to provide a kind of Uricularia polytricha nutrient crisp cake, and it has with rich flavor, color and luster good mouthfeel, the advantages such as health care is good, technique is simple, easy operating.
To achieve these goals, the present invention adopts following technical scheme:
A kind of Uricularia polytricha nutrient crisp cake, be comprised of cake skin and cake filling, and the cake suitcase is drawn together the water outermost layer of skin and short, comprises the component of following weight portion:
In crisp short cakes with sesame cake skin, the component of water outermost layer of skin weight portion is as follows:
In crisp short cakes with sesame cake skin, the component of short weight portion is as follows:
287-307 parts of Strong flours,
144-154 parts of greases;
The component of crisp short cakes with sesame cake filling weight portion is as follows:
1937-2074 parts, cake filling.
Described Uricularia polytricha powder is 80 purpose Uricularia polytricha meal.
The present invention is preferred, and described Uricularia polytricha nutrient crisp cake is comprised of following composition by weight:
In crisp short cakes with sesame cake skin, the component of water outermost layer of skin weight portion is as follows:
In crisp short cakes with sesame cake skin, the component of short weight portion is as follows:
293 parts of Strong flours,
147 parts of greases;
The component of crisp short cakes with sesame cake filling weight portion is as follows:
1981 parts, cake filling.
Described Uricularia polytricha powder is 80 purpose Uricularia polytricha meal.
The preparation method of above-mentioned Uricularia polytricha nutrient crisp cake, preparation process comprises the following steps:
(1) preparation of Uricularia polytricha powder
Adopt micromill that Uricularia polytricha is milled to 80 orders;
(2) making of crisp short cakes with sesame cake skin
The making of the water outermost layer of skin: by high-strength flour, Uricularia polytricha powder, grease, white granulated sugar, high activity dried yeast, duplex baking powder and egg in mixer, add water, all raw materials are fully stirred into to uniform dough, be water outermost layer of skin dough, be put on operating desk and proof 20-30min, standby;
The making of short: high-strength flour, grease, in mixer, are fully stirred into to uniform dough, be oil-mixed dough, be put on operating desk and proof 10-15min, standby;
The making of crisp short cakes with sesame cake skin: the water outermost layer of skin dough of having made is rolled into to the consistent dough sheet of thin and thick, after wrapping into short, be rolled into gently dough sheet with rolling pin, make the water outermost layer of skin fully contact and paste together with short, then repeat to fold, twice of roll operation, make the rectangle dough sheet that width is suitable, standby;
(3) crisp short cakes with sesame cake filling takes
Take the cake filling, standby;
(4) moulding of crisp short cakes with sesame
Crisp short cakes with sesame cake skin and the cake filling made are placed into to advancing the face conveyer belt and adding in the fillings bucket of crisp short cakes with sesame complete set of equipments, by equipment automatically complete roll-in cake skin, with filling, roll, cut jizi for making dumplings, compressing process, then be positioned over and brush in advance in oily baking tray;
(5) baking of crisp short cakes with sesame
Note face fire and the fire in a stove before fuel is added temperature during baking, 180-190 ℃ of face fire, 170-190 ℃ of the fires in a stove before fuel is added, time 10-20min.
High activity dried yeast in the present invention is existing product, for example: the high activity dried yeast that the Angel TH model that Angel Yeast Co.,Ltd produces is 80000193.
The Uricularia polytricha meal is to utilize pony mixer that Uricularia polytricha is worn into to particle diameter to be 80 purpose powder materials, to be a kind of raw-food material of high-quality.The present invention mixes the Uricularia polytricha powder in the water outermost layer of skin of crisp short cakes with sesame cake skin, and the crisp short cakes with sesame of development not only has Uricularia polytricha delicate fragrance, the color and luster good mouthfeel, and good health care is arranged.
Through experiment, the Uricularia polytricha nutrient crisp cake mouthfeel that adopts mentioned component and method to prepare is loose, fragrant and sweet, fine and smooth, has both enriched the crisp short cakes with sesame kind, has opened up a new way for the deep processing of Uricularia polytricha again.
The accompanying drawing explanation
The impact of the Uricularia polytricha powder that Fig. 1 is different interpolation concentration in the embodiment of the present invention 1 on the crisp short cakes with sesame quality.
The specific embodiment
Below in conjunction with accompanying drawing 1, with embodiment, the invention will be further described.
Embodiment 1:
1 materials and methods
1.1 experiment material
Uricularia polytricha powder: adopt micromill to be milled to 80 purpose Uricularia polytricha meal.
Strong flour, grease, white granulated sugar, high activity dried yeast, duplex baking powder, egg, water.
The cake filling.
1.2 test apparatus
Micromill, food blending machine, crisp short cakes with sesame are produced into complete equipment, far-infrared electric food oven, baking tray, electronic balance, graduated cylinder.
1.3 test method
1.3.1 crisp short cakes with sesame basic recipe
The basic recipe of selecting is in Table 1.
The basic recipe of table 1 crisp short cakes with sesame
1.3.2 crisp short cakes with sesame preparation technology
Fabrication processing is as follows: the baking of the moulding → crisp short cakes with sesame of the making → crisp short cakes with sesame of the making of the preparation of Uricularia polytricha powder → crisp short cakes with sesame cake skin → crisp short cakes with sesame cake filling.
1.3.3 technological operation main points
(1) preparation of Uricularia polytricha powder
Adopt micromill that Uricularia polytricha is milled to 80 orders;
(2) making of crisp short cakes with sesame cake skin
The making of the water outermost layer of skin: the weight requirement according to table 1 in mixer, adds water by high-strength flour, grease, white granulated sugar and high activity dried yeast, duplex baking powder, egg, all raw materials are fully stirred into to uniform dough, be water outermost layer of skin dough, be put on operating desk and proof 20min, standby;
The making of short: according to the weight requirement of table 1, high-strength flour, grease, in mixer, are fully stirred into to uniform dough, be oil-mixed dough, be put on operating desk and proof 10min, standby;
The making of crisp short cakes with sesame cake skin: the water outermost layer of skin dough of having made is rolled into to the consistent dough sheet of thin and thick, after wrapping into short, be rolled into gently dough sheet with rolling pin, make the water outermost layer of skin fully contact and paste together with short, then repeat to fold, twice of roll operation, make the rectangle dough sheet that width is suitable, standby;
(3) crisp short cakes with sesame cake filling takes
Weight requirement according to table 1, take the cake filling, standby;
(4) moulding of crisp short cakes with sesame
Crisp short cakes with sesame cake skin and the cake filling made are placed into to advancing the face conveyer belt and adding in the fillings bucket of crisp short cakes with sesame complete set of equipments, by equipment automatically complete roll-in cake skin, with filling, roll, cut jizi for making dumplings, compressing process, then be positioned over and brush in advance in oily baking tray;
(5) baking of crisp short cakes with sesame
Note face fire and the fire in a stove before fuel is added temperature during baking, 180 ℃ of face fire, 170 ℃ of the fires in a stove before fuel is added, time 20min.
Add the concentration single factor experiment 1.3.4 different
In order to inquire into the different impacts of the Uricularia polytricha powder of concentration on the crisp short cakes with sesame quality of adding, 80 purpose Uricularia polytricha powder are carried out to the gradient test of addition, under same process conditions, guarantee ceteris paribus, change the addition of Uricularia polytricha powder, addition accounts for respectively 0%, 1%, 2%, 3%, 5%, 7% of Strong flour content in the crisp short cakes with sesame cake severe edema due to hypofunction of the spleen outermost layer of skin, to selecting the optimum addition scope of Uricularia polytricha powder.
1.3.5 orthogonal test
Color, shape that the auxiliary material white granulated sugar improves goods on the one hand, regulate the dough soft durometer on the other hand; The auxiliary material grease can improve goods nutrition, improves quality and local flavor; The auxiliary material duplex baking powder can improve dough property, changes product property; Therefore this test be take Uricularia polytricha powder, grease, white granulated sugar and duplex baking powder as 4 factor items, take addition as the level item, carries out 4 factor 3 horizontal quadrature tests.
2 results and analysis
Add concentration single factor experiment result and analysis 2.1 different
Table 2 Uricularia polytricha powder addition affects the crisp short cakes with sesame quality
By weight: 490 parts of Strong flours, 10 parts, Uricularia polytricha powder, 50 parts of greases, 50 parts of white granulated sugars, 0.6 part of high activity dried yeast, 0.8 part of duplex baking powder, 50 parts, egg, 280 parts, water.
By single factor experiment, find, the addition of Uricularia polytricha powder has a certain impact to the crisp short cakes with sesame quality.Along with the increase of Uricularia polytricha powder addition, the mouldability of crisp short cakes with sesame changes to some extent on the one hand.In making crisp short cakes with sesame water outermost layer of skin process, when Uricularia polytricha powder addition, 2% the time, the performance of water outermost layer of skin dough approaches with the dough performance of not adding the Uricularia polytricha powder, and moulding is easy; When Uricularia polytricha powder addition surpasses 2%, water outermost layer of skin dough is compared performance with the dough that does not add the Uricularia polytricha powder and is descended to some extent, moulding is not easy, crisp short cakes with sesame cake suitcase filling difficulty, finished product occurs giving the game away or slag-off phenomenon, tracing it to its cause is mainly that the Uricularia polytricha powder added has played diluting effect to crisp short cakes with sesame cake surface group, has affected the extensibility of dough.On the other hand, along with the increase of Uricularia polytricha powder addition, a series of variations have occurred in the baking properties of crisp short cakes with sesame.When addition reaches 2%, the crisp short cakes with sesame profile is full, surfacing, and clear layer, have Uricularia polytricha delicate fragrance, delicate mouthfeel; When addition is 3%, although crisp short cakes with sesame finished product chromatography is clear, there is Uricularia polytricha delicate fragrance, existing a little slight crack in the surface of product and mouthfeel show slightly coarse; When addition is greater than 3%, every organoleptic indicator obviously descends, finished product lacks unity and coherence clear, and the many places slight crack appears in surface, and mouthfeel is obviously coarse, sensory evaluation scores descends, reason may be due to the Uricularia polytricha powder without plasticity and extensibility, it is added and rear gluten has been played to diluting effect, thereby weakened dough strength, cause water outermost layer of skin dough to be pressed into dough sheet folding process Fracture more, time moulding of cake cortex is more difficult.
Therefore, from adding the Uricularia polytricha powder, the synthetical comparison and assessment of crisp short cakes with sesame quality is considered, the addition of more suitable Uricularia polytricha powder is 2%.
2.2 orthogonal experiments and analysis
According to the single factor experiment result, choosing Uricularia polytricha powder, grease, white granulated sugar and duplex baking powder is four factors of orthogonal test, and respectively chooses three levels, as shown in table 4, the design orthogonal test, and result of the test is in Table 5.
Table 4 Uricularia polytricha nutrient crisp cake orthogonal test factor level
Table 5 Uricularia polytricha nutrient crisp cake orthogonal experiments and range analysis
From table 4, table 5, each factor is sequentially B on the primary and secondary of crisp short cakes with sesame quality impact>C>A>D, its optimum formula is A
2b
2c
3d
3, Uricularia polytricha powder addition is 10 parts; 50 parts of greases; 50 parts of white granulated sugars; 0.8 part of duplex baking powder.
2.3 product sensory index
Profile: profile is full, and shape is neat, the thin and thick uniformity.
Color and luster: the epidermis color and luster is normal, even.
Interior tissue: epidermis has obvious level, the interior tissue uniformity.
Smell and flavour: loose fragrant and sweet, there is Uricularia polytricha delicate fragrance, good taste, free from extraneous odour.
Mouthfeel: delicate mouthfeel.
3 conclusions
By analyzing the result of orthogonal test, the best proportioning that has obtained preparing the Uricularia polytricha nutrient crisp cake is:
In crisp short cakes with sesame cake skin, the component of water outermost layer of skin weight portion is as follows:
In crisp short cakes with sesame cake skin, the component of short weight portion is as follows:
293 parts of Strong flours,
147 parts of greases;
The component of crisp short cakes with sesame cake filling weight portion is as follows:
1981 parts, cake filling.
The Uricularia polytricha nutrient crisp cake mouthfeel of development is loose, fragrant and sweet, fine and smooth, has both enriched the crisp short cakes with sesame kind, has opened up a new way for the deep processing of Uricularia polytricha again.
Embodiment 2: a kind of Uricularia polytricha nutrient crisp cake, by cake skin and cake filling, formed, and the cake suitcase is drawn together the water outermost layer of skin and short, comprises the component of following weight portion:
In crisp short cakes with sesame cake skin, the component of water outermost layer of skin weight portion is as follows:
In crisp short cakes with sesame cake skin, the component of short weight portion is as follows:
307 parts of Strong flours,
154 parts of greases;
The component of crisp short cakes with sesame cake filling weight portion is as follows:
2074 parts, cake filling.
Described Uricularia polytricha powder is 80 purpose Uricularia polytricha meal.
A kind of preparation method of Uricularia polytricha nutrient crisp cake, preparation process comprises the following steps:
(1) preparation of Uricularia polytricha powder
Adopt micromill that Uricularia polytricha is milled to 80 orders;
(2) making of crisp short cakes with sesame cake skin
The making of the water outermost layer of skin: according to the weight requirement of the present embodiment, by high-strength flour, grease, white granulated sugar and high activity dried yeast, duplex baking powder, egg in mixer, add water, all raw materials are fully stirred into to uniform dough, be water outermost layer of skin dough, be put on operating desk and proof 30min, standby;
The making of short: according to the weight requirement of the present embodiment, high-strength flour, grease, in mixer, are fully stirred into to uniform dough, be oil-mixed dough, be put on operating desk and proof 15min, standby;
The making of crisp short cakes with sesame cake skin: the water outermost layer of skin dough of having made is rolled into to the consistent dough sheet of thin and thick, after wrapping into short, be rolled into gently dough sheet with rolling pin, make the water outermost layer of skin fully contact and paste together with short, then repeat to fold, twice of roll operation, make the rectangle dough sheet that width is suitable, standby;
(3) crisp short cakes with sesame cake filling takes
Weight requirement according to the present embodiment, take the cake filling, standby;
(4) moulding of crisp short cakes with sesame
Crisp short cakes with sesame cake skin and the cake filling made are placed into to advancing the face conveyer belt and adding in the fillings bucket of crisp short cakes with sesame complete set of equipments, by equipment automatically complete roll-in cake skin, with filling, roll, cut jizi for making dumplings, compressing process, then be positioned over and brush in advance in oily baking tray;
(5) baking of crisp short cakes with sesame
Note face fire and the fire in a stove before fuel is added temperature during baking, 190 ℃ of face fire, 170 ℃ of the fires in a stove before fuel is added, time 10min.
Crisp short cakes with sesame profile according to the present embodiment development is full, surfacing, and clear layer, have Uricularia polytricha delicate fragrance, delicate mouthfeel, fragrant and sweet.
Embodiment 3: a kind of Uricularia polytricha nutrient crisp cake, by cake skin and cake filling, formed, and the cake suitcase is drawn together the water outermost layer of skin and short, comprises the component of following weight portion:
In crisp short cakes with sesame cake skin, the component of water outermost layer of skin weight portion is as follows:
In crisp short cakes with sesame cake skin, the component of short weight portion is as follows:
287 parts of Strong flours,
144 parts of greases;
The component of crisp short cakes with sesame cake filling weight portion is as follows:
1937 parts, cake filling
Described Uricularia polytricha powder is 80 purpose Uricularia polytricha meal.
A kind of preparation method of Uricularia polytricha nutrient crisp cake, preparation process comprises the following steps:
(1) preparation of Uricularia polytricha powder
Adopt micromill that Uricularia polytricha is milled to 80 orders;
(2) making of crisp short cakes with sesame cake skin:
The making of the water outermost layer of skin: according to the weight requirement of the present embodiment, by high-strength flour, grease, white granulated sugar and high activity dried yeast, duplex baking powder, egg in mixer, add water, all raw materials are fully stirred into to uniform dough, be water outermost layer of skin dough, be put on operating desk and proof 25min, standby;
The making of short: according to the weight requirement of the present embodiment, high-strength flour, grease, in mixer, are fully stirred into to uniform dough, be oil-mixed dough, be put on operating desk and proof 13min, standby;
The making of crisp short cakes with sesame cake skin: the water outermost layer of skin dough of having made is rolled into to the consistent dough sheet of thin and thick, after wrapping into short, be rolled into gently dough sheet with rolling pin, make the water outermost layer of skin fully contact and paste together with short, then repeat to fold, twice of roll operation, make the rectangle dough sheet that width is suitable, standby;
(3) crisp short cakes with sesame cake filling takes
Weight requirement according to the present embodiment, take the cake filling, standby;
(4) moulding of crisp short cakes with sesame
Crisp short cakes with sesame cake skin and the cake filling made are placed into to advancing the face conveyer belt and adding in the fillings bucket of crisp short cakes with sesame complete set of equipments, by equipment automatically complete roll-in cake skin, with filling, roll, cut jizi for making dumplings, compressing process, then be positioned over and brush in advance in oily baking tray;
(5) baking of crisp short cakes with sesame
Note face fire and the fire in a stove before fuel is added temperature during baking, 185 ℃ of face fire, 180 ℃ of the fires in a stove before fuel is added, time 15min.
The crisp short cakes with sesame flat appearance of developing according to the present embodiment, full, clear layer, have Uricularia polytricha delicate fragrance, delicate mouthfeel, crisp sweet.
Claims (5)
1. a Uricularia polytricha nutrient crisp cake, is characterized in that, cake skin and cake filling, consists of, and the cake suitcase is drawn together the water outermost layer of skin and short, it is characterized in that, comprises the component of following weight portion:
In crisp short cakes with sesame cake skin, the component of water outermost layer of skin weight portion is as follows
In crisp short cakes with sesame cake skin, the component of short weight portion is as follows
287-307 parts of Strong flours,
144-154 parts of greases;
The component of crisp short cakes with sesame cake filling weight portion is as follows
1937-2074 parts, cake filling.
2. Uricularia polytricha nutrient crisp cake according to claim 1, it is characterized in that: described Uricularia polytricha powder is 80 purpose Uricularia polytricha meal.
3. a Uricularia polytricha nutrient crisp cake, is characterized in that, comprises cake skin and cake filling, and the cake skin comprises the water outermost layer of skin and short, comprises the component of following weight portion:
In crisp short cakes with sesame cake skin, the component of water outermost layer of skin weight portion is as follows
In crisp short cakes with sesame cake skin, the component of short weight portion is as follows
4. Uricularia polytricha nutrient crisp cake according to claim 3, it is characterized in that: described Uricularia polytricha powder is 80 purpose Uricularia polytricha meal.
5. a method for preparing the described Uricularia polytricha nutrient crisp cake of claim 1 or 3, is characterized in that, preparation process comprises the following steps:
(1) preparation of Uricularia polytricha powder
Adopt micromill that Uricularia polytricha is milled to 80 orders;
(2) making of crisp short cakes with sesame cake skin
The making of the water outermost layer of skin: according to the weight requirement of claim 1 or 3, by high-strength flour, grease, white granulated sugar and high activity dried yeast, duplex baking powder, egg in mixer, add water, all raw materials are fully stirred into to uniform dough, be water outermost layer of skin dough, be put on operating desk and proof 20-30min, standby;
The making of short: according to the weight requirement of claim 1 or 3, high-strength flour, grease, in mixer, are fully stirred into to uniform dough, be oil-mixed dough, be put on operating desk and proof 10-15min, standby;
The making of crisp short cakes with sesame cake skin: the water outermost layer of skin dough of having made is rolled into to the consistent dough sheet of thin and thick, after wrapping into short, be rolled into gently dough sheet with walking the Chui rolling pin, make the water outermost layer of skin fully contact and paste together with short, then repeat to fold, twice of roll operation, make the rectangle dough sheet that width is suitable, standby;
(3) crisp short cakes with sesame cake filling takes
Weight requirement according to claim 1 or 3, take the cake filling, standby;
(4) moulding of crisp short cakes with sesame
Crisp short cakes with sesame cake skin and the cake filling made are placed into to advancing the face conveyer belt and adding in the fillings bucket of crisp short cakes with sesame complete set of equipments, by equipment automatically complete roll-in cake skin, with filling, roll, cut jizi for making dumplings, compressing process, then be positioned over and brush in advance in oily baking tray;
(5) baking of crisp short cakes with sesame
Note face fire and the fire in a stove before fuel is added temperature during baking, 180-190 ℃ of face fire, 170-190 ℃ of the fires in a stove before fuel is added, time 10-20min.
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| CN105230704A (en) * | 2015-10-21 | 2016-01-13 | 陈涛 | Preparation method for sesame steamed bun made by hericium erinaceus |
| CN105494536A (en) * | 2015-12-23 | 2016-04-20 | 安徽师范大学 | Low-sugar mulberry and red date flaky pastry and preparation method thereof |
| CN107549256A (en) * | 2017-11-03 | 2018-01-09 | 池州市天方富硒生物科技有限公司 | A kind of preparation method of yolk crisp short cakes with sesame |
| CN109221334A (en) * | 2018-11-29 | 2019-01-18 | 安徽正宇面粉有限公司 | A kind of health care eats wheat crisp short cakes with sesame and preparation method thereof |
| CN111194762A (en) * | 2020-01-10 | 2020-05-26 | 中国计量大学 | Seabuckthorn and agaric crisp cake and making method thereof |
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| CN101695352A (en) * | 2009-10-31 | 2010-04-21 | 沙永庆 | Making method of large flaky pastry |
| CN103053644A (en) * | 2011-10-18 | 2013-04-24 | 巩华 | Manufacture method of fresh-meat pastry moon cake |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
| CN105230704A (en) * | 2015-10-21 | 2016-01-13 | 陈涛 | Preparation method for sesame steamed bun made by hericium erinaceus |
| CN105494536A (en) * | 2015-12-23 | 2016-04-20 | 安徽师范大学 | Low-sugar mulberry and red date flaky pastry and preparation method thereof |
| CN107549256A (en) * | 2017-11-03 | 2018-01-09 | 池州市天方富硒生物科技有限公司 | A kind of preparation method of yolk crisp short cakes with sesame |
| CN109221334A (en) * | 2018-11-29 | 2019-01-18 | 安徽正宇面粉有限公司 | A kind of health care eats wheat crisp short cakes with sesame and preparation method thereof |
| JP2020124178A (en) * | 2019-02-06 | 2020-08-20 | 農業生産法人グレイスファーム株式会社 | Multifunctional powder material derived from natural products |
| JP7097578B2 (en) | 2019-02-06 | 2022-07-08 | 農業生産法人グレイスファーム株式会社 | Multifunctional powder derived from natural products |
| CN111194762A (en) * | 2020-01-10 | 2020-05-26 | 中国计量大学 | Seabuckthorn and agaric crisp cake and making method thereof |
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