Pastry and preparation method thereof

A technology for shortbread and dough, applied in the field of shortbread and its preparation, can solve the problems that the surface of the shortbread is prone to greasiness, the selection of baking temperature, poor palatability, etc., so as to improve the water repellency, avoid the greasy feeling, and improve the taste. Effect

Inactive Publication Date: 2017-02-15
河南创悦实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional shortbread is prepared from flour, eggs, vegetable oil and seasonings. For example, Chinese patent CN1049700.62A discloses a recipe for shortbread and its preparation method. The method of baking, and the appropriate baking temperature was not selected according to the thickness of the

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The crisp cake in this example is mainly made of the following raw materials in parts by weight: 95 parts of flour, 8 parts of eggs, 36 parts of water, 0.35 parts of salt, 95 parts of lard, 1.8 parts of thirteen spices, 1.8 parts of five-spice powder, and 1.8 parts of chicken essence part, 0.1 part of sesame oil.

[0028] A method for preparing shortbread, comprising the following steps:

[0029] 1) Raw material pretreatment:

[0030] A: Prepare the dough: prepare the dough with flour, eggs, water and salt, and let it rest for 25 minutes;

[0031] B: Preparation of seasoning: Take pork suet and break it into a puree, add thirteen spices, five-spice powder, chicken essence and sesame oil, mix well, and get the seasoning;

[0032] 2) Take the dough prepared in step A and divide it into small pieces of dough with uniform size, press each small piece of dough repeatedly 11 times with a roller press, and then press each small piece of dough into a thin slice with a thickne...

Embodiment 2

[0037] The shortbread of this embodiment is mainly made of the following raw materials in parts by weight: 100 parts of powdery materials, 10 parts of eggs, 40 parts of water, 0.4 parts of salt, 0.15 parts of collagen, 0.15 parts of xanthan gum, 100 parts of pork suet, 2 parts of thirteen spices, 2 parts of five-spice powder, 2 parts of chicken essence, and 0.15 parts of sesame oil.

[0038] The powdery material is composed of the following raw materials in parts by weight: 40 parts of high-gluten flour, 20 parts of medium-gluten flour, 32 parts of low-gluten flour, 5 parts of rice flour, 1.5 parts of soybean flour, and 1.5 parts of millet flour.

[0039] A method for preparing shortbread, comprising the following steps:

[0040] 1) Raw material pretreatment:

[0041] A: Dough preparation: mix powdered materials, eggs, water, salt, collagen and xanthan gum to prepare dough, and let it rest for 30 minutes;

[0042] B: Preparation of seasoning: Take pork suet and break it into...

Embodiment 3

[0048] The shortbread of this embodiment is mainly made of the following raw materials in parts by weight: 105 parts of powdery materials, 12 parts of eggs, 42 parts of water, 0.5 parts of salt, 0.2 parts of collagen, 0.2 parts of xanthan gum, 105 parts of lard, 2.2 parts of thirteen spices, 2.2 parts of five-spice powder, 2.2 parts of chicken essence, and 0.2 parts of sesame oil.

[0049] The powdery material is composed of the following raw materials in parts by weight: 50 parts of high-gluten flour, 15 parts of medium-gluten flour, 30 parts of low-gluten flour, 6 parts of rice flour, 2 parts of soybean flour, and 2 parts of millet flour.

[0050] A method for preparing shortbread, comprising the following steps:

[0051] 1) Raw material pretreatment:

[0052] A: Dough preparation: mix powdered materials, eggs, water, salt, collagen and xanthan gum to prepare dough, and let it rest for 30 minutes;

[0053] B: Preparation of seasoning: Take pork suet and break it into a pur...

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Abstract

The invention relates to the field of food processing technology, and particularly discloses a pastry and a preparation method thereof. The preparation method comprises the following steps: after proofing prepared dough, extending and pressing repeatedly; coating pig oil and other seasonings; re-proofing; preparing a cake base of 0.4-0.6cm; setting the upper portion temperature of an oven to 265-275 DEG C, and the lower portion temperature of the oven to 285-295 DEG C, and baking for 3-5min. Through proofing, extending and pressing, and selecting baking temperature and time, the prepared flaky pastry is crisp and chewy, not hard and not greasy, and can maintain a crisp taste for a long time. At the same time, by adjusting the raw material formula for the preparation of the flaky pastry, the holding time of the crisp taste of the product can be further prolonged.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a shortbread and a preparation method thereof. Background technique [0002] With the continuous improvement of people's living standards, people have higher requirements for food, not only requiring food to be safe and reliable, but also requiring food to be complete in color, aroma, and taste, and to be nutritious. With the acceleration of people's life rhythm, everyone wants to have such a kind of food, which can be stored for a long time without any additives, and during the storage period, its taste, flavor and nutritional content are almost the same as those just made. , and it can be eaten without any treatment. [0003] Traditional shortbread is prepared from flour, eggs, vegetable oil and seasonings. For example, Chinese patent CN1049700.62A discloses a recipe for shortbread and its preparation method. The method of baking, and the appropriate baking temperatur...

Claims

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Application Information

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IPC IPC(8): A21D13/80A21D2/36A21D2/34
CPCA21D2/36A21D2/34
Inventor 吴留杰
Owner 河南创悦实业有限公司
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