CN110235971A - 一种寿桃及其制作工艺 - Google Patents
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
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Abstract
本发明公开了一种寿桃及其制作工艺,该寿桃包括寿桃胚体、巧克力和翻糖皮;所述寿桃胚体包括泡芙料和糖浆,其中泡芙料和糖浆的比例为2∶1;所述糖浆包括幼砂糖、麦芽糖和水,所述泡芙料包括牛奶、黄油、低筋粉、鸡蛋和水,其制作工艺包括以下步骤:制备泡芙料和糖浆:将泡芙料与糖浆混合搅拌通过模具形成寿桃的形状;再将寿桃胚体表面整平装饰,使其具有定型性能强,可长时间放置而形变量小,使得整体摆放成型后的成品可存放更长时间而保持一定形态,并且提供更好的口感及营养价值,利于老年人食用。
Description
技术领域
本发明涉及面点制作,更具体地说,它涉及一种寿桃及其制作工艺。
背景技术
现有技术中,在庆祝老人寿辰时,常制作成寿桃形状的面点,从而表达对老人的长命百岁的美好愿望。进一步的,为了表达子孙多福等寓意,寿桃状面点常制作成空心状,并在空心内放置若干小寿桃状面点,表达多子多孙、子孙多福等寓意。
但是空心寿桃状面点常因其空心体积过大在长时间放置后导致寿桃顶端向下凹陷或者变形,并且传统面食同时存在功能单一,特别是从色泽上,外形美观上,口味、口感上,产品的寓意上都存有许多不足之处。
发明内容
针对现有技术存在的不足,本发明的目的在于提供一种寿桃及其制作工艺。
为实现上述目的,本发明提供了如下技术方案:
一种寿桃,包括寿桃胚体、巧克力和翻糖皮;
所述寿桃胚体包括泡芙料、糖浆,其中泡芙料和糖浆的比例为2∶1所述糖浆包括幼砂糖、麦芽糖和水,其幼砂糖、麦芽糖和水的比例:8∶5∶2。
本发明进一步设置:所述泡芙料包括牛奶、黄油、低筋粉、鸡蛋和水;各种成分的重量比如下:牛奶25-35份:黄油25-35份,低筋粉18-25份,鸡蛋25-35份,水20-40份。
本发明还提供一种寿桃的制作工艺,包括以下步骤:
(1)制备泡芙料:将牛奶和黄油加入水中煮开沸腾,其中牛奶可以采用纯牛奶,黄油采用新西兰黄油,再将低筋粉加入其中搅拌均匀形成面糊,将面糊放入缸里搅拌,使得面糊降温到60-80度左右,慢慢加入鸡蛋搅拌均匀,其中鸡蛋最好分次加入,最后用细的圆嘴挤成条状,放入烤箱进行烘烤,出炉后用刀切段备用,其中切断长度可以根据实际情况进行设置;
(2)制备糖浆:将幼砂糖和麦芽糖加入水中,用明火加热搅拌均匀形成糖浆;
(3)制作寿桃胚体:将烤好的泡芙料放入搅拌缸与糖浆混合搅拌,搅拌完后要快速倒入模具,先将混合后泡芙料和糖浆在模具底部先压实,再放入中心缸进行填充压实,冷却以后脱模,用锯刀进行形状调整切出寿桃的形状;
(4)寿桃胚体表面整平装饰:将搅拌好的软质巧克力对寿桃胚体表面进行填补整平,再将翻糖皮盖在其表面抹平并且对边上修理平整,最后在寿桃表面进行喷色装饰。
本发明有益效果:由于寿桃胚体通过将泡芙料与糖浆混合搅拌,再通过模具形成的,最后对寿桃胚体表面整平装饰形成寿桃,使其具有定型性能强,可长时间放置而形变量小,使得整体摆放成型后的成品可存放更长时间而保持一定形态,并且提供更好的口感及营养价值,利于老年人食用;
通过软质巧克力和翻糖皮对寿桃胚体表面整平,便于人们在寿桃表面进行喷色装饰,可以在其上面增加松树、仙鹤等造型,使得更加美观,且具有松鹤延年等美好寓意。
具体实施方式
通过实施例对本发明做进一步详细说明。
一种寿桃,包括寿桃胚体、巧克力和翻糖皮;
所述寿桃胚体包括泡芙料和糖浆,其中泡芙料和糖浆的比例为2∶1,其中泡芙料和糖浆比例过高,使得泡芙料多,在混合过程容易导致结快影响寿桃胚体成型,如果泡芙料和糖浆比例过低,使得糖浆多,导致寿桃口感就会变差。
所述泡芙料包括牛奶、黄油、低筋粉、鸡蛋和水;各种成分的重量比如下:牛奶25-35份:黄油25-35份,低筋粉18-25份,鸡蛋25-35份,水20-40份。
所述糖浆包括幼砂糖、麦芽糖和水,其幼砂糖、麦芽糖和水的比例:8∶5∶2,如果幼砂糖过多,会导致砂糖结晶,影响到糖浆的粘稠度,水在其中做一个调合剂,因此三者比例恰当才会使整体糖浆的粘稠度更好。
该寿桃的制作工艺包括以下步骤:
(1)制备泡芙料:将牛奶和黄油加入水中煮开沸腾,再将低筋粉加入搅拌均匀形成面糊,将面糊放入缸里搅拌,使得面糊降温到60-80度左右,慢慢加入鸡蛋搅拌均匀,如果面糊温度过高,其中鸡蛋会因为温度过高变熟,容易产生颗粒,如果温度过低,则整体的膨胀力不够,不容易发酵;搅拌均匀后用细的圆嘴挤成条状,放入烤箱进行烘烤,出炉后用刀切段备用;
(2)制备糖浆:将幼砂糖和麦芽糖加入水中,用明火加热搅拌均匀形成糖浆;
(3)制作寿桃胚体:将烤好的泡芙料放入搅拌缸与糖浆混合搅拌,搅拌完后要快速倒入模具,避免泡芙料和糖浆结块,先将混合后泡芙料和糖浆在模具底部先压实,再放入中心缸进行填充压实,冷却以后脱模,用锯刀进行形状调整切出寿桃的形状;
(4)寿桃胚体表面整平装饰:将搅拌好的软质巧克力对寿桃胚体表面进行填补整平,再将翻糖皮盖在其表面抹平并且对边上修理平整,通过软质巧克力和翻糖皮对寿桃胚体表面整平,便于人们在寿桃表面进行喷色装饰,可以在其上面增加松树、仙鹤等造型,使得更加美观,且具有松鹤延年等美好寓意。
由于寿桃胚体通过将泡芙料与糖浆混合搅拌,再通过模具形成的,最后对寿桃胚体表面整平装饰形成寿桃,使其具有定型性能强,可长时间放置而形变量小,使得整体摆放成型后的成品可存放更长时间而保持一定形态,并且提供更好的口感及营养价值,利于老年人食用。
以上所述仅是本发明的优选实施方式,本发明的保护范围并不仅局限于上述实施例,凡属于本发明思路下的技术方案均属于本发明的保护范围。应当指出,对于本技术领域的普通技术人员来说,在不脱离本发明原理前提下的若干改进和润饰,这些改进和润饰也应视为本发明的保护范围。
Claims (3)
1.一种寿桃,其特征是:包括寿桃胚体、巧克力和翻糖皮;
所述寿桃胚体包括泡芙料和糖浆,其中泡芙料和糖浆的比例为2∶1;所述糖浆包括幼砂糖、麦芽糖和水,其幼砂糖、麦芽糖和水的比例:8∶5∶2。
2.根据权利要求1所述的一种寿桃,其特征是:所述泡芙料包括牛奶、黄油、低筋粉、鸡蛋和水;各种成分的重量比如下:牛奶25-35份:黄油25-35份,低筋粉18-25份,鸡蛋25-35份,水20-40份。
3.根据权利要求1-2任一项所述的一种寿桃的制作工艺,其特征是:包括以下步骤:
(1)制备泡芙料:将牛奶和黄油加入水中煮开沸腾,再将低筋粉加入搅拌均匀形成面糊,将面糊放入缸里搅拌,使得面糊降温到60-80度左右,慢慢加入鸡蛋搅拌均匀,最后用细的圆嘴挤成条状,放入烤箱进行烘烤,出炉后用刀切段备用;
(2)制备糖浆:将幼砂糖和麦芽糖加入水中,用明火加热搅拌均匀形成糖浆;
(3)制作寿桃胚体:将烤好的泡芙料放入搅拌缸与糖浆混合搅拌,搅拌完后要快速倒入模具,先将混合后泡芙料和糖浆在模具底部先压实,再放入中心缸进行填充压实,冷却以后脱模,用锯刀进行形状调整切出寿桃的形状;
(4)寿桃胚体表面整平装饰:将搅拌好的软质巧克力对寿桃胚体表面进行填补整平,再将翻糖皮盖在其表面抹平并且对边上修理平整,最后在寿桃表面进行喷色装饰。
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