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White gourd pureed shortbread and preparation method thereof

A technology of winter jelly and shortbread, applied in the field of winter jelly shortbread and its preparation, can solve the problems of lack of characteristics, poor filling taste, rough workmanship, etc., and achieve the effect of simple preparation method, convenient operation and pure taste

Inactive Publication Date: 2012-09-19
开平市三埠小麦田西饼店
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are many kinds of pasta cakes in the market, especially some flavor foods with local characteristics are more and more popular, but some shortbreads sold in the market are rough in workmanship, poor in taste and lack of characteristics.

Method used

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  • White gourd pureed shortbread and preparation method thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0020] A winter rong shortbread, which is composed of oil skin, oil pastry and winter rong filling, the dong rong filling is composed of the following components in parts by weight: 100 parts of winter melon, 15 parts of sugar, 1 part of soybean oil, 1 part of flour, and 0.02 part of salt; It consists of the following components in parts by weight: 40 parts of low-gluten flour, 60 parts of high-gluten flour, 15 parts of lard, 10 parts of granulated sugar, and 55 parts of water; the pastry is composed of the following components in parts by weight: 100 parts of low-gluten flour, lard 60 servings.

[0021] The preparation method of the above-mentioned winter jelly shortbread comprises the following steps:

[0022] 1) Make Dongrong filling: Grate winter melon, blanch, squeeze water, add sugar and stir fry, then add flour, raw oil, and salt to fry together, remove from the pan, cool down, and get Dongrong filling;

[0023] 2) Mix the raw materials of oil skin and pastry evenly an...

Embodiment 2

[0029] A shortbread with winter paste, which is composed of oil skin, pastry, and winter paste filling. The winter paste filling consists of the following components in parts by weight: 95 parts of wax gourd, 10 parts of granulated sugar, 2 parts of peanut oil, 3 parts of flour, and 0.04 part of salt; It consists of the following components in parts by weight: 50 parts of low-gluten flour, 70 parts of high-gluten flour, 25 parts of lard, 15 parts of granulated sugar, and 45 parts of water; the pastry is composed of the following components in parts by weight: 90 parts of low-gluten flour, lard 50 servings.

[0030] The preparation method of the above-mentioned winter jelly shortbread comprises the following steps:

[0031] 1) Make Dongrong filling: Grate winter melon, blanch, squeeze water, add sugar and stir fry, then add flour, raw oil, and salt to fry together, remove from the pan, cool down, and get Dongrong filling;

[0032] 2) Mix the raw materials of oil skin and pastr...

Embodiment 3

[0038] A shortbread with winter paste, which is composed of oil skin, pastry, and winter paste filling. The winter paste filling consists of the following components in parts by weight: 90 parts of wax gourd, 25 parts of granulated sugar, 3 parts of soybean oil, 2 parts of flour, and 0.03 part of salt; It consists of the following components in parts by weight: 30 parts of low-gluten flour, 50 parts of high-gluten flour, 10 parts of lard, 5 parts of granulated sugar, and 65 parts of water; the pastry is composed of the following components in parts by weight: 95 parts of low-gluten flour, lard 70 servings.

[0039] The preparation method of the above-mentioned winter jelly shortbread comprises the following steps:

[0040] 1) Make Dongrong filling: Grate winter melon, blanch, squeeze water, add sugar and stir fry, then add flour, raw oil, and salt to fry together, remove from the pan, cool down, and get Dongrong filling;

[0041] 2) Mix the raw materials of oil skin and pastr...

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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 [0001] The invention belongs to the field of food cakes, and relates to a shortbread made with winter berry and a preparation method thereof. Background technique [0002] All kinds of wheaten pastry cakes are of a great variety in the market at present, and some flavor foods with local characteristics are more and more popular, but some shortbreads sold on the market are rough in workmanship, poor in taste and lack of characteristics. Contents of the invention [0003] The object of the present invention is to provide a kind of shortbread with winter paste and a preparation method thereof. [0004] The technical scheme adopted in the present invention is: [0005] A shortbread with winter jelly, which is composed of oil skin, pastry, and winter jelly filling. The winter jelly filling is composed of the following components in parts by weight: 90-100 parts of winter melon, 10-25 parts of sugar, 1-3 parts of edible oil, and 1 part of flour ~3 parts, salt 0...

Claims

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Application Information

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IPC IPC(8): A21D13/08
Inventor 谢源康
Owner 开平市三埠小麦田西饼店
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