Formula and making process of short cake

Abstract

The invention discloses a formula and a making process of a short cake. The short cake comprises the following materials in percentage by weight: 45-55 percent of fine flour, 16-20 percent of white sugar, 15-20 percent of vegetable oil, 8-13 percent of shortening, 0.3-0.4 percent of sodium bicarbonate, 0.8-1 percent of ammonium hydrogen carbonate, 3-6 percent of dried egg yolk, 2-5 percent of syrup, 6-9 percent of fresh egg, 12-18 percent of water and 0.3-0.5 percent of salt. The making process comprises the following steps of: firstly, putting other materials except the fresh egg into a mixer to mix for 2-3 minutes; secondly, making dough for 2 minutes; thirdly, putting the dough into an oven and roasting the dough for 20 minutes at the temperature of 150 DEG C; fourthly, after cake is tapped off, brushing a layer of dried egg yoke on the surface of the cake and roasting the cake for 5 minutes again; and fifthly, packing after cooling. The invention adopts the vegetable oil to replace the traditional lard, adopts the dried egg yoke to replace starch to be coated on the surface of the cake, adopts the temperature which is 10 DEG C lower than the temperature of the traditional method to roast, shortens roasting time by about 25 percent and relatively saves energy by about 20 percent. Being roasted at lower temperature for a shorter time, the short cake is more crispy and delicious, has better color, fragrance and taste, does not stick teeth and is more popular to consumers compared with the traditional short cake.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a walnut shortbread and a production process thereof. Background technique [0002] Walnut shortbread is widely loved by people for its sweetness, crispness and other characteristics. At present, the raw materials of walnut shortbread are usually flour, powdered sugar, baking soda powder, baking powder, salt, white oil, butter, animal oil, eggs, Water, etc., the production method is to mix and knead the raw materials first, then shape them, put them in the furnace to bake, take them out and organize them, and finally pack the finished product. The disadvantages of the traditional formula and process for making walnut shortbread are: first, animal oil, such as lard, is used in the formula. As we all know, animal oil is not conducive to health; second, because there is lard in the formula, Sometimes there is starch. In order to ensure that all the ingredients are fully cooked, the re...

AI Technical Summary

Problems solved by technology

The disadvantages of the traditional formula and process for making walnut shortbread are: first, animal oil, such as lard, is used in the formula. As we all know, animal oil is not conducive to health; second, because there is lard in the formula, Sometimes there is starch. In order to ensure that all the ingredients are fully cooked, the required baking temperature is at least 160°C and the baking time is at least 25 minutes. , ...