Liver tonifying crisp roll making method
A production method and technology of crispy rolls, which are applied in the field of liver-nourishing crispy rolls, can solve the problems of large side effects, unsightly appearance, poor taste and appearance, etc., and achieve uniform rise, crispy and sweet taste, and filling uniform effect
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Embodiment 1
[0014] A crisp roll for nourishing the liver. The crisp roll is made of the following ingredients in parts by weight: 1500 parts of flour, 200 parts of butter, 100 parts of white sugar, 200 parts of egg liquid, 300 parts of milk, 50 parts of vanillin, white wine 20 parts and 70 parts of refined salt.
Embodiment 2
[0016] A crisp roll for nourishing the liver. The crisp roll is made of the following ingredients in parts by weight: 1500 parts of flour, 200 parts of butter, 100 parts of white sugar, 200 parts of egg liquid, 300 parts of milk, 50 parts of vanillin, white wine 20 parts, 70 parts of refined salt, 20 parts of Poria cocos, 15 parts of winter melon seeds, 15 parts of Alisma, 15 parts of honeysuckle, 15 parts of desmodium, 15 parts of Eucommia, 10 parts of heterophylla, 20 parts of scrophulariaceae, 15 parts of plantain seed, 15 parts of polyporus, 15 parts of Qumai, 15 parts of Lizhu, 15 parts of Atractylodes macrocephala and 10 parts of Tongcao.
Embodiment 2
[0017] Liver nourishing crisp rolls in embodiment 2 are specifically the following steps:
[0018] 1. First take 20 parts of Poria cocos, 15 parts of winter melon seeds, 15 parts of Alisma, 15 parts of honeysuckle, 15 parts of Desmodium ulmoides, 15 parts of Eucommia ulmoides, 10 parts of heterophylla, 20 parts of scrophulariaceae, psyllium seed 15 parts, 15 parts Polyporus, 15 parts Qumai, 15 parts Atractylodes Rhizome, 15 parts Atractylodes Rhizome and 10 parts Tongcao are mixed and powdered for later use;
[0019] 2. Knead 200 parts of cream and 50 parts of vanillin evenly;
[0020] 3. Mix 1500 parts of flour, 100 parts of sugar, 70 parts of refined salt, and add 800 parts of water to make a dough and proof it for later use;
[0021] 4. Take the rested dough in step 3 and roll it into a dough, wrap the cream and vanillin in step 2 tightly, roll it into a square piece, and stack five layers;
[0022] 5. Mix and stir 200 parts of cream, 200 parts of egg liquid and 300 parts...
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