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Puff pastry with cookie crumbles and preparation method of puff pastry

A technology of mille-feuille and biscuits, which is applied in the field of biscuit crushed mille-feuille and its preparation, can solve the problems of hard taste of mille-feuille, single taste of mille-feuille, complicated production process of mille-feuille, and achieve crisp and rich taste Taste and effect of low fat content

Inactive Publication Date: 2016-10-12
ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the taste of mille-feuilles on the market is relatively simple, which cannot satisfy the pursuit of rich taste of mille-feuilles by young people on the market.
In addition, because the production process of mille-feuille is relatively complicated, the baking temperature and formula are not grasped accurately, resulting in the taste of mille-feuille on the market is slightly hard, and the crispy taste cannot meet the requirements

Method used

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  • Puff pastry with cookie crumbles and preparation method of puff pastry
  • Puff pastry with cookie crumbles and preparation method of puff pastry
  • Puff pastry with cookie crumbles and preparation method of puff pastry

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A biscuit mille crepe, comprising the following raw materials:

[0033]

[0034] A preparation method of biscuits and puff pastry, comprising the following steps:

[0035] (1) Mix 30g of high-gluten flour, 220g of low-gluten flour, 2g of salt, 50g of icing sugar and 120g of water, and stir until the dough is smooth;

[0036] (2) Add 30g of butter, mix with the dough, continue to stir and knead to the fully expanded stage;

[0037] (3) Roll out the dough until it can just wrap 120g of flaky butter. After wrapping the butter, roll it out to the previous size;

[0038] (4) Spread 100g of biscuits evenly on the flattened dough, fold it 3-4 times, roll the dough to 5mm, and freeze for 30 minutes;

[0039] (5) Cut off the corners, cut the dough into 2.5cm X 5cm rectangles, brush the surface of the dough with 4g of egg wash, sprinkle with 3g of almond slices, bake at 165°C for 25-30min, and get the biscuits and puff pastry.

Embodiment 2

[0041] A biscuit mille crepe, comprising the following raw materials:

[0042]

[0043] A preparation method of biscuits and puff pastry, comprising the following steps:

[0044] (1) Mix 40g of high-gluten flour, 210g of low-gluten flour, 1.5g of salt, 60g of icing sugar and 125g of water, and stir until the dough is smooth;

[0045] (2) Add 40g of butter, mix with the dough, continue to stir and knead to the fully expanded stage;

[0046] (3) Roll out the dough until it can just wrap 130g of flaky butter. After wrapping the butter, roll it out to the previous size;

[0047] (4) Spread 90g of crushed biscuits evenly on the flattened dough, fold it 3-4 times, roll the dough to 5mm, and freeze for 30 minutes;

[0048] (5) Cut off the corners, cut the dough into 2.5cm X 5cm rectangles, brush the surface of the dough with 5g of egg wash, sprinkle with 4g of almond slices, bake at 165°C for 25-30min, to obtain the biscuits. Example 3

Embodiment 3

[0049] A biscuit mille crepe, comprising the following raw materials:

[0050]

[0051] A preparation method of biscuits and puff pastry, comprising the following steps:

[0052] (1) Mix 50g of high-gluten flour, 220g of low-gluten flour, 2g of salt, 70g of icing sugar and 130g of water, and stir until the dough is smooth;

[0053] (2) Add 50g of butter, mix with the dough, continue to stir and knead to the fully expanded stage;

[0054] (3) Roll out the dough until it can just wrap 145g of flaky butter. After wrapping the butter, roll it out to the previous size;

[0055] (4) Spread 86g of crushed biscuits evenly on the flattened dough, fold it 3-4 times, roll the dough to 5mm, and freeze for 30 minutes;

[0056] (5) Cut off the corners, cut the dough into 2.5cm X 5cm rectangles, brush the surface of the dough with 4g of egg wash, sprinkle with 4g of almond flakes, bake at 165°C for 25-30min, and get the biscuits.

[0057] 98% of consumers are willing to repurchase the ...

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Abstract

The invention provides a puff pastry with cookie crumbles and a preparation method of the puff pastry. The puff pastry is prepared from the following raw materials in parts by weight: 30 to 50 parts of high gluten flour, 200 to 220 parts of low gluten flour, 1 to 2 parts of salt, 50 to 70 parts of powdered sugar, 30 to 50 parts of butter, 120 to 130 parts of water, 110 to 160 parts of flaky butter, 80 to 100 parts of cookie crumbles, 2 to 10 parts of an egg yolk liquid, and 2 to 5 parts of almond slices. Compared with the prior art, the puff pastry provided by the invention is crisp in taste, and has not only the fragrance of the cookie crumbles, but also the milk flavor of butter. The taste of the puff pastry is enriched, moreover the grease content is lower than the national standard, and the puff pastry is nutritious and healthy.

Description

technical field [0001] The invention belongs to the field of food, in particular to a biscuits and a preparation method thereof. Background technique [0002] Melaleuca Crisp is a baked snack. It is named after many layers can be seen on the side after it is baked. The taste is crispy, crispy, fragrant and sweet. [0003] However, the taste of the puff pastry currently on the market is relatively simple, which cannot meet the pursuit of the rich taste of puff pastry by young people on the market. In addition, due to the complicated production process of the puff pastry and the inaccurate control of the baking temperature and recipe, the puff pastry on the market has a slightly hard taste, and the crisp taste cannot meet the requirements. SUMMARY OF THE INVENTION [0004] The present invention provides a biscuits with a brisket, which combines the biscuits with the biscuits, enriches the taste of the biscuits, and is crisp and mellow. [0005] The present invention also p...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/34A21D2/36A21D6/00
CPCA21D2/34A21D2/36A21D6/008
Inventor 周仪张谐天魏本强王化林
Owner ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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