Puff pastry and method for preparing same

A technology of shortbread and pastry, which is applied in the field of 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, full taste elasticity 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

Method used

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  • Puff pastry and method for preparing same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] a shortbread, see figure 1 , consisting of oil skin, pastry and filling, the filling is composed of the following components by weight: cake flour 12.5 parts, starch 2.5 parts, sugar 30 parts, cooked sesame 4 parts, salad oil 5 parts, lard 5 parts, coconut 2.5 parts 25 parts of water (100°C), 80 parts of winter rong; It consists of the following components in parts by weight: 100 parts of low-gluten flour and 60 parts of lard.

[0025] The preparation method of above-mentioned shortbread, comprises the following steps:

[0026] 1) Mix the raw materials of oil skin and pastry separately and knead them into dough;

[0027] 2) Mix the oil skin and the pastry according to the weight ratio of 2:3 to make the pastry;

[0028] 3) Stir the ingredients of the filling evenly;

[0029] 4) Divide the pastry and roll it into sheets, put the filling into the pastry and wrap it into a raw pie (the weight ratio of pastry to filling is 2:3), close the mouth and squeeze it tightly to...

Embodiment 2

[0033] a shortbread, see figure 1 , consisting of oil skin, pastry and filling, the filling is composed of the following components by weight: cake powder 5 parts, starch 4 parts, sugar 45 parts, cooked sesame seeds 3 parts, salad oil 4 parts, lard 6 parts, coconut 4 parts 35 parts of water (100°C), 70 parts of winter rong; It consists of the following components in parts by weight: 90 parts of low-gluten flour and 50 parts of lard.

[0034] The preparation method of above-mentioned shortbread, comprises the following steps:

[0035] 1) Mix the raw materials of oil skin and pastry separately and knead them into dough;

[0036] 2) Mix the oil skin and the pastry according to the weight ratio of 2:3 to make the pastry;

[0037] 3) Stir the ingredients of the filling evenly;

[0038] 4) Divide the pastry and roll it into sheets, put the filling into the pastry and wrap it into a raw pie (the weight ratio of pastry to filling is 2:3), close the mouth and squeeze it tightly to ...

Embodiment 3

[0042] a shortbread, see figure 1 , consisting of oil skin, pastry and filling, the filling is composed of the following components by weight: 20 parts of cake powder, 2 parts of starch, 25 parts of granulated sugar, 5 parts of cooked sesame, 6 parts of salad oil, 4 parts of lard, 1.5 parts of shredded coconut 20 parts of water (100°C), 90 parts of winter rong; It consists of the following components in parts by weight: 95 parts of low-gluten flour and 70 parts of lard.

[0043] The preparation method of above-mentioned shortbread, comprises the following steps:

[0044] 1) Mix the raw materials of oil skin and pastry separately and knead them into dough;

[0045] 2) Mix the oil skin and the pastry according to the weight ratio of 2:3 to make the pastry;

[0046] 3) Stir the ingredients of the filling evenly;

[0047] 4) Divide the pastry and roll it into sheets, put the filling into the pastry and wrap it into a raw pie (the weight ratio of pastry to filling is 2:3), clos...

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Abstract

The invention discloses a puff pastry and a method for preparing the same. The puff pastry consists of oily leather, pastry and stuffing, wherein the stuffing consists of cake flour, starch, sugar, processed sesame, salad oil, pork lard, desiccated coconut, water and winter melon; the oily leather consists of the following components: low gluten flour, high gluten flour, pork lard, granulated sugar and water; and the pastry consists of the following components: low gluten flour and pork lard. The crust of the puff pastry is fragrant, crisp, light and thin, the stuffing is well tasty, fully elastic and tough, the puff pastry has a pure taste and is quite characterized, and people should want more while chewing and eating the puff pastry. The preparation method is simple and easy to implement.

Description

Technical field [0001] The present invention belongs to the field of food pastry, involving a crispy and preparation method. Background technique [0002] At present, there are many types of pasta pastry on the market, especially some flavored foods with local characteristics are becoming more and more popular, but some crispy cakes sold in the market are rough in workmanship, poor filling taste, and lack of characteristics. Invention content [0003] The purpose of the present invention is to provide a crispy and preparation method. [0004] The beneficial effect of the invention is: [0005] A kind of crisp, consisting of oil skin, pastry, and filling. The filling is composed of the following weight components: 5-20 copies of cake powder, 2 to 4 parts of starch, 25 to 45 copies of sugar, 3 to 5 cooked sesame, 3 to 5 copies, and cooked sesame, 3 to 5 copies, and cooked sesame, 3 to 5 copies, and 3 to 5 copies of cooked sesame.Salad oil 4 to 6 copies, 4 to 6 parts of lard, 1.5 t...

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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