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Crispy pancake

A technology of crispy and pancakes, applied in baking methods, baking, baked food, etc., can solve the problems of easy breakage, hard taste, and disapproval by consumers, and achieve the effect of ensuring crispy taste and not easy to break

Inactive Publication Date: 2017-02-22
李自卫
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When selling, they are weighed in bulk or put into a large bag with a fixed weight. There are many problems in the market sales of existing products, especially the problem of brokenness. Because this type of cake requires a crisp taste, it is extremely difficult in the process of transportation and sales. It is easy to break, and once broken, it is difficult to sell; in order to solve this problem, many manufacturers have carried out research on ingredients and processes. The degree of crispness will make the taste hard, which is not recognized by consumers
Therefore, existing manufacturers have no good way to make this type of cake; these factors have also limited the mouthfeel and local flavor of producing product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A crispy pancake, the raw materials are composed of the following parts by weight: raw sesame 0.2, flour 65, salt 0.2, white sugar 0.8, edible oil 5.5, edible essence 0.05, baking soda 0.3, water 14, in the ingredients container, first add edible Oil, edible essence, raw sesame, then add water and white sugar and stir, after the white sugar dissolves, add baking soda powder, continue stirring, add salt at the same time, wait for the salt to dissolve, then add flour, stir well; mix the mixed raw materials Put it into the mold, clean off the excess sesame seeds on the surface, and then send it to the baking oven for baking. The baking adopts variable temperature baking. The initial temperature is set at 158°C, and the baking time is 4-6 minutes, and then the temperature is raised to 165°C, and baked The time is 3-5 minutes, then the temperature is lowered to 120°C, and the baking time is 10-15 minutes, then the temperature is lowered to 70°C, and the baking time is 7-10 mi...

Embodiment 2

[0014] A crispy pancake, the raw material is composed of the following parts by weight: 0.4 raw sesame, 70 flour, 0.5 salt, 1.2 white sugar, 5.5 edible oil, 0.05 edible flavor, 0.3 baking soda, and 14 water. Oil, edible essence, raw sesame, then add water and white sugar and stir, after the white sugar dissolves, add baking soda powder, continue stirring, add salt at the same time, wait for the salt to dissolve, then add flour, stir well; mix the mixed raw materials Put it into the mold, clean off the excess sesame seeds on the surface, and then send it to the baking oven for baking. The baking adopts variable temperature baking. The initial temperature is set at 158°C, and the baking time is 4-6 minutes, and then the temperature is raised to 165°C, and baked The time is 3-5 minutes, then the temperature is lowered to 120°C, and the baking time is 10-15 minutes, then the temperature is lowered to 70°C, and the baking time is 7-10 minutes; storage.

Embodiment 3

[0016] A kind of crispy pancake, the raw material is composed of the following parts by weight: raw sesame 0.3, flour 67, salt 0.35, white sugar 1, edible oil 5.6, food essence 0.06, baking soda powder 0.33, water 15, in the ingredients container, first add food Oil, edible essence, raw sesame, then add water and white sugar and stir, after the white sugar dissolves, add baking soda powder, continue stirring, add salt at the same time, wait for the salt to dissolve, then add flour, stir well; mix the mixed raw materials Put it into the mold, clean off the excess sesame seeds on the surface, and then send it to the baking oven for baking. The baking adopts variable temperature baking. The initial temperature is set at 158°C, and the baking time is 4-6 minutes, and then the temperature is raised to 165°C, and baked The time is 3-5 minutes, then the temperature is lowered to 120°C, and the baking time is 10-15 minutes, then the temperature is lowered to 70°C, and the baking time i...

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PUM

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Abstract

The invention discloses a crispy pancake. Raw materials include sesames, flour, table salt, white granulated sugar, edible oil, edible essences, sodium bicarbonate and water. The edible oil, edible essences and sesame are added into an auxiliary container first, then the water and white granulated sugar are added to be stirred, after the white granulated sugar is dissolved, sodium bicarbonate continues to be stirred, the salt is added at the same time, and after the salt is dissolved, the flour is added to be evenly stirred; the stirred mixed raw materials are added into a mold, residual sesames on surface are cleared away, then the mold is sent into an oven to be baked in a variable-temperature mode, and after baking ends, the mold is rapidly cooled, and then the crispy cake is taken out, instantly packaged, weighed and checked and then put in storage. Through the combination of the auxiliaries, by controlling the addition sequence in the process, by means of a variable-temperature baking method, the flavor can be sufficiently presented, the crispy taste can be ensured, the prepared crispy cake is not prone to cracking, the defects of the product of the type are thoroughly overcome, and the product is accepted by masses of consumers in sales.

Description

technical field [0001] The invention relates to a baked food, in particular to a crisp pancake. Background technique [0002] Crisp cake food is a kind of cake food with a single shape that is round, oval or similar to oval. The existing food of this type is generally packaged in small bags, with 2 to 5 pieces in each bag, depending on the thickness of the cake. Determine how much to put in. When selling, they are weighed in bulk or put into a large bag with a fixed weight. There are many problems in the market sales of existing products, especially the problem of brokenness. Because this type of cake requires a crisp taste, it is extremely difficult in the process of transportation and sales. It is easy to break, and once broken, it is difficult to sell; in order to solve this problem, many manufacturers have carried out research on ingredients and processes. The degree of crispness will harden the taste, which is not recognized by consumers. Therefore, existing manufact...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/40A21D8/06
CPCA21D8/06
Inventor 李自卫
Owner 李自卫
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