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Manufacturing method for flat peach cake

A production method, the technology of flat peach cake, is applied in the direction of baking, baked food, food science, etc., which can solve the problems of high production cost, cumbersome and complicated production process, time-consuming and labor-intensive, etc., and achieve the production process with fewer steps, simple production process, The effect of short sugar extraction time

Inactive Publication Date: 2015-04-01
文吉道
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, traditional crafts require more raw materials, and the production process is often tedious and complicated, time-consuming and labor-intensive, and the production cost is high; the flat peach cakes produced often have a bad taste due to the high proportion of flour

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of preparation method of flat peach cake, comprises the following steps:

[0017] Step 1. Take 5 kg of white granulated sugar and 4 kg of maltose, mix well, heat to 120°C, keep warm for 30 minutes, and boil to form a viscous syrup;

[0018] Step 2. Cool the prepared syrup at room temperature for 15 minutes to form a dough. Pull out the sugar. Pulling out the sugar is similar to the stretched noodles of dragon beard noodles. Knead the sugar ball into strips, lift the two ends with both hands, and shake it up , when it falls, stretch your hands to both sides, so that the length of the candy bar increases and the thickness decreases. Stretch it once or twice again, fold the candy bar in half, repeat the shaking and stretching two to three times, fold it in half again, repeat the above steps until The sugar is pulled into filaments, and all the syrups are pulled out within 6 minutes. The syrup is pulled into filaments, and each bundle of sugar filaments is broken int...

Embodiment 2

[0022] A kind of preparation method of flat peach cake, comprises the following steps:

[0023] Step 1. Take 4 kg of white granulated sugar and 3 kg of maltose, mix well, heat to 120°C, keep warm for 25 minutes, and boil it into a viscous syrup;

[0024] Step 2. Cool the prepared syrup at room temperature for 15 minutes to form a dough. Pull out the sugar. Pulling out the sugar is similar to the stretched noodles of dragon beard noodles. Knead the sugar ball into strips, lift the two ends with both hands, and shake it up , when it falls, stretch your hands to both sides, so that the length of the candy bar increases and the thickness decreases. Stretch it once or twice again, fold the candy bar in half, repeat the shaking and stretching two to three times, fold it in half again, repeat the above steps until The sugar is drawn into filaments, and all the syrups are pulled out within 6 minutes. The syrup is drawn into filaments, and each strand of sugar is broken into a length o...

Embodiment 3

[0028] A kind of preparation method of flat peach cake, comprises the following steps:

[0029] Step 1. Take 12 kg of white sugar and 10 kg of maltose, mix them evenly, heat to 125°C, keep it warm for 35 minutes, and boil it into a viscous syrup;

[0030] Step 2. Cool the prepared syrup at room temperature for 15 minutes to form a dough. Pull out the sugar. Pulling out the sugar is similar to the stretched noodles of dragon beard noodles. Knead the sugar ball into strips, lift the two ends with both hands, and shake it up , when it falls, stretch your hands to both sides, so that the length of the candy bar increases and the thickness decreases. Stretch it once or twice again, fold the candy bar in half, repeat the shaking and stretching two to three times, fold it in half again, repeat the above steps until The sugar is drawn into filaments, and all the syrups are pulled out within 6 minutes. The syrup is drawn into filaments, and each bundle of sugar filaments is broken to a...

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Abstract

The invention discloses a manufacturing method for a flat peach cake. The manufacturing method is characterized by comprising the following steps: firstly, decocting 4 to 6 parts of white granulated sugar and 3 to 5 parts of maltose into sticky syrup by heating; secondly, cooling the prepared syrup into a dough shape, and drawing the syrup; thirdly, frying flour, placing the flour into a low-temperature room, and cooling the fried flour to 15 to 20 DEG C; fourthly, wrapping sugar tows with the flour, twisting the sugar tows into fried dough twists, connecting the fried dough twists end to end to form a circular ring, and cooling the circular ring to the room temperature to form a finished product. Preferably, the fried flour in the third step is cooled to 17 DEG C. The flat peach cake manufactured by the method comprises the following components in parts by mass: 5 parts of the white granulated sugar, 4 parts of the maltose, and 0.5 part of flour. The flat peach cake manufactured by the method is crisp and sweet and is not greasy, few varieties of raw materials are required, and a manufacturing process comprises few steps, so that the manufacturing method is suitable for large-scale production and low in cost.

Description

technical field [0001] The invention relates to the technical field of food processing. Background technique [0002] Pantao Cake is a traditional snack in my country, which is very popular among people. However, traditional techniques require many raw materials, and the production process is often tedious and complicated, time-consuming and labor-intensive, and the production cost is high; the flat peach cakes produced often have a bad taste due to the high proportion of flour. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a method for making flat peach crisps, which requires fewer types of raw materials, fewer steps in the production process, is suitable for large-scale production, and has low cost; the prepared flat peach crisps are crispy, sweet and not greasy. [0004] In order to solve the above-mentioned technical problems, the technical solution adopted by the present invention is: a kind of preparatio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D13/40
CPCA21D13/80
Inventor 文吉道
Owner 文吉道
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