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Pumpkin crispy cakes and preparing method thereof

A pumpkin and shortbread technology, which is applied in baking, dough processing, baked food and other directions, can solve the problems of rough workmanship, poor filling taste, lack of characteristics, etc., and achieves simple production method, convenient operation and pure taste. Effect

Inactive Publication Date: 2016-05-04
刘静兰
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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 pumpkin shortcake, which is composed of oil skin, oil pastry and pumpkin filling. The pumpkin filling is composed of the following components by weight: 100 parts of pumpkin, 15 parts of granulated sugar, 1 part of soybean oil, 1 part of flour, and 0.02 part of salt; the oil skin is composed 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 pumpkin shortbread comprises the following steps:

[0021] 1) Make pumpkin filling: shred the pumpkin, blanch and squeeze the water, add sugar and stir-fry, then add flour, raw oil, and salt to fry together, remove from the pan, cool down, and get the pumpkin filling;

[0022] 2) Mix the raw materials of oil skin and pastry evenly and knead them into a ball;

[0023] 3) Mix the oil skin and the pastry in a weight ratio of 2:3 to make the pa...

Embodiment 2

[0028] A pumpkin shortbread, which is composed of oil skin, oil pastry and pumpkin filling, the pumpkin filling is composed of the following components by weight: 95 parts of pumpkin, 10 parts of sugar, 2 parts of peanut oil, 3 parts of boarding 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 pumpkin shortbread comprises the following steps:

[0030] 1) Make pumpkin filling: shred the pumpkin, blanch and squeeze the water, add sugar and stir-fry, then add flour, raw oil, and salt to fry together, remove from the pan, cool down, and get the pumpkin filling;

[0031] 2) Mix the raw materials of oil skin and pastry even...

Embodiment 3

[0037] A pumpkin shortcake, which is composed of oil skin, oil pastry and pumpkin filling. The pumpkin filling is composed of the following components in parts by weight: 90 parts of pumpkin, 25 parts of granulated sugar, 3 parts of soybean oil, 2 parts of flour, and 0.03 part of salt; the oil skin consists of the following components by weight 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 pumpkin shortbread comprises the following steps:

[0039] 1) Make pumpkin filling: shred the pumpkin, blanch and squeeze the water, add sugar and stir-fry, then add flour, raw oil, and salt to fry together, remove from the pan, cool down, and get the pumpkin filling;

[0040] 2) Mix the raw materials of oil skin an...

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PUM

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Abstract

The invention discloses pumpkin crispy cakes and a preparing method thereof. The pumpkin crispy cakes are prepared from oil skin, short and pumpkin stuffing. The pumpkin stuff is prepared from pumpkin, sugar, edible oil, non-glutinous flour and salt. The oil skin is prepared from low-gluten flour, high-gluten flour, edible oil, sugar and water. The short is prepared from low-gluten flour and edible oil. The skin of the pumpkin crispy cakes is crispy and thin, the pumpkin stuff is crystal clear and chewy, the taste is pure and distinctive, and the pumpkin crispy cakes taste crispy and delicious. The preparing method is simple, and operation is convenient.

Description

technical field [0001] The invention belongs to the field of food cakes, and relates to a pumpkin 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 kind of pumpkin shortbread and preparation method thereof. [0004] The technical scheme adopted in the present invention is: [0005] A pumpkin shortcake, which is composed of oil skin, pastry and pumpkin filling, and the pumpkin filling is composed of the following components in parts by weight: 90-100 parts of pumpkin, 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 the foll...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36
Inventor 刘静兰
Owner 刘静兰
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