A method for producing cake base for filling fillings and application of cake base

A technology of cake base and filling, which is applied in the field of pasta production. It can solve the problems that it is not easy to form a complete inner cavity, affect the appearance and taste of filling cakes, and uneven distribution of fillings, so as to achieve full appearance, golden appearance, and distribution. uniform effect

Inactive Publication Date: 2016-05-11
于海涛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the existing cake base is not easy to form a complete inner cavity, and the filling is unevenly distributed throughout the inside of the cake base, which affects the appearance and taste of the filled cake.
In addition, the existing filling cakes have a certain degree of randomness during rolling, resulting in irregular appearance of the filling cakes, which affects the aesthetic feeling, and the taste of the cake embryos is poor

Method used

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Embodiment Construction

[0020] Below in conjunction with embodiment describe in detail:

[0021] The present invention is a kind of cake base production method that is used for filling stuffing, and its steps are:

[0022] (1) Make pastry for later use: Weigh 10 kg of flour, 10 kg of cooking oil, 0.5 kg of salt, 0.5 kg of sugar, and heat 10 kg of cooking oil to 120 0 C is poured into 10 kg of flour, add 0.5 kg of salt and 0.5 kg of white sugar, stir quickly to get pastry;

[0023] (2) Knead the dough: Weigh 20 kg of flour, add 35 0 Mix 10kg of warm water in C and knead for 2 minutes to form a dough;

[0024] (3) Divide the dough into 90 grams of single cake embryo dough and flatten it into a flat cake, and evenly spread 10 grams of pastry on the upper surface of the rolled flat cake;

[0025] (4) Fold the dough cakes coated with pastry in step (3) front and back;

[0026] (5) Fold the dough cakes in step (4) back and forth, and then fold them left and right;

[0027] (6) Flatten the dough cake a...

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PUM

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Abstract

The invention discloses a producing method for pie crusts filled up with stuffing and application of the pie crusts. The producing method comprises the steps of manufacturing shortening, weighing flour of 10 parts by weight, edible oil of 10 parts by weight, salt of 0.5 part by weight and white sugar of 0.5 part by weight, heating the edible oil to 1200 DEG C, pouring the edible oil into the flour, adding the salt and the white sugar, quickly stirring the materials to obtain the shortening, kneading the flour, weighing flour of 20 parts by weight, adding boiled water of 10 parts by weight into the flour, evenly kneading the flour to obtain dough, pulling the dough into single pie crust paste, rolling the single pie crust paste into the pie crusts, evenly coating the shortening on the upper surface of the rolled pie crusts, folding the pie crusts coated with the shortening in a front-back mode, then folding the pie crusts in a left-right mode, rolling the pie crusts which are folded in the left-right mode in a left-right mode, and then rolling the pie crusts in a front-back mode to obtain the pie crusts filled up with stuffing. The pie crusts are used for producing pies filled up with eggs. According to the pie crusts, complete inner cavities can be formed in the pie crusts, and the stuffing can be evenly distributed in the whole pie crusts. The fried pies filled up with eggs are golden in appearance, crisp, regular in shape and attractive in appearance.

Description

technical field [0001] The invention relates to a method for producing a cake base for filling fillings and the application of the cake base, which belongs to the technical field of pasta production. Background technique [0002] Existing cake bases for filling fillings, such as egg-filled cakes, in order to make the cake bases easy to bulge after heating, the surface of the rolled dough cakes is often smeared with edible oil in advance, and then stacked and then flattened, so that When heated, the position of edible oil distributed inside the cake embryo is easy to form a cavity, that is, the drum skin. However, in the rolling of dough or noodle cake, because the edible oil has a certain fluidity under the action of external force, the distribution of edible oil inside the cake embryo is not uniform. Some places have more oil, some places have less oil, and some places have no oil. Oil, the cavity is easy to form inside the cake embryo with a lot of oil, and the cavity is ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/00A21D8/02
Inventor 于海涛
Owner 于海涛
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