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Mung bean puff pastry and making method thereof

A technique for mung bean shortcake and mung bean, which is applied in the directions of baking, dough processing, baked food, etc., can solve the problems of rough workmanship, lack of characteristics, poor filling and taste, and achieves a simple production method, fragrant and soft taste, Easy-to-use effects

Inactive Publication Date: 2015-09-16
李金新
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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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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A mung bean shortbread, which is composed of oil skin, pastry and mung bean filling, the mung bean filling is composed of the following components in parts by weight: 100 parts of mung beans, 15 parts of granulated sugar, 1 part of soybean oil, 1 part of flour, and 0.02 parts of salt; the oil skin consists of the following components by weight Component composition: 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;

[0020] The preparation method of above-mentioned mung bean shortbread comprises the following steps:

[0021] 1) Make mung bean stuffing: After soaking mung beans for 12-15 hours, put them in a pressure cooker and add water, 1 cm to 2 cm higher than the surface of mung beans. After cooking for 20 minutes, stew for 10 minutes; take out mung beans, add sugar and mix well. Then add the pre-fried flour and mix well to get the mung bean filling, keep it refrigerated for later use; ...

Embodiment 2

[0028] A mung bean shortbread, which is composed of oil skin, pastry and mung bean filling, the mung bean filling is composed of the following components in parts by weight: 95 parts of mung beans, 10 parts of granulated sugar, 2 parts of peanut oil, 3 parts of flour, and 0.04 part of salt; the oil skin consists of the following components by weight Component composition: 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 consists of the following components in parts by weight: 90 parts of low-gluten flour and 50 parts of lard.

[0029] The preparation method of above-mentioned mung bean shortbread comprises the following steps:

[0030] 1) Make mung bean stuffing: After soaking mung beans for 12-15 hours, put them in a pressure cooker and add water, 1 cm to 2 cm higher than the surface of mung beans. After cooking for 20 minutes, stew for 10 minutes; take out mung beans, add sugar and m...

Embodiment 3

[0037] A kind of mung bean shortbread, is made up of oil skin, pastry and mung bean stuffing, and mung bean stuffing is made up of following components by weight: mung bean 90 parts, granulated sugar 25 parts, soybean oil 3 parts, boarding flour 2 parts, salt 0.03 part; Component composition: 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 and 70 parts of lard.

[0038] The preparation method of above-mentioned mung bean shortbread comprises the following steps:

[0039] 1) Make mung bean stuffing: After soaking mung beans for 12-15 hours, put them in a pressure cooker and add water, 1 cm to 2 cm higher than the surface of mung beans. After cooking for 20 minutes, stew for 10 minutes; take out mung beans, add sugar and mix well. Then add the pre-fried flour and mix well to get the mung bean fillin...

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PUM

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Abstract

The invention discloses a mung bean puff pastry and a making method thereof. The mung bean puff pastry consists of oily crust, crisp and mung bean stuffing, wherein the mung bean stuffing consists of the following components of mung beans, sugar, edible oil, non-glutinous flour and salt; the oily crust consists of the components of weak strength flour, high gluten flour, edible oil, sugar and water; the crisp consists of the components of weak strength flour and edible oil. The crust of the mung bean puff pastry is crispy and light, the mung bean stuffing tastes soft, and melts in the mouth. The mung bean puff pastry has toughness, is pure in taste, is distinctive, and tastes crispy and delicious. The making method is simple, and is convenient to operate.

Description

technical field [0001] The invention belongs to the field of food cakes, and relates to a mung bean shortbread 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 mung bean shortbread and a preparation method thereof. [0004] The technical scheme adopted in the present invention is: [0005] A mung bean shortbread, which is composed of oil skin, pastry and mung bean filling, and the mung bean filling is composed of the following components in parts by weight: 90-100 parts of mung bean, 10-25 parts of sugar, 1-3 parts of edible oil, and 1-3 parts of flour , 0.02-0.04 parts of salt; the oil skin is composed of t...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
Inventor 李金新
Owner 李金新
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