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Moulded Jingjiangqi pastries

A Jingjiang navel and molding technology, which is applied in the direction of baking, dough processing, baked food, etc., can solve the problems of single ingredients, single cooking methods, single storage and transportation, etc., and achieve various cooking methods and a wide range of applicable food materials Effect

Inactive Publication Date: 2017-07-07
宋培荣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Jingjiang navel tastes sweet and soft, but it is suitable for single ingredients, single cooking methods, single storage and transportation, and needs to adapt to the development of the times

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] In the first step, 5kg of flour, 1kg of vegetable oil, 0.5kg of sugar, 1.5kg of fermented flour, 0.5kg of sodium carbonate, and 0.5kg of sugar hanging flowers are conventionally kneaded, fermented, and mixed with alkali. When fermenting, the temperature must be properly controlled. Overheating will destroy the gluten quality, and the fermentation power will be too large, which will make the finished product lose its softness. If it is too cold, the fermentation time will be long, the fermentation power will be insufficient, and the finished product will not be full. Alkali mixing, the dosage of lye depends on the fermentation degree of the dough and the temperature.

[0009] The second step is to put the oiled flour into the mold for making Jingjiang umbilicus for molding.

[0010] The third step is to put it in the oven or put it in the oven for regular cooking. After a short period of time, it is ready to be cooked, and it can be eaten after being shoveled off, and it...

Embodiment 2

[0012] The first step is 500g of fresh eggs, 500g of sugar, 350g of flour, a little baking powder and a little sugar. Break the eggs into the egg beater, add sugar, and beat vigorously in one direction with the egg beater for 20 minutes, until the egg paste swells and the color becomes milky, then add flour, sugar osmanthus, baking powder, and stir uniform.

[0013] The second step is to put the beaten egg paste into the mold for making Jingjiang umbilicus for molding.

[0014] The third step is to put it into a steamer or an oven or an oven for regular cooking. After a short period of time, it will be cooked immediately. After shoveling it, it can be eaten, and it will be made into a molded Jingjiang navel.

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PUM

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Abstract

The invention relates to a making method of moulded Jingjiangqi pastries, and discloses the moulded Jingjiangqi pastries namely Jingjiangqi pastries which are originally and manually made by a mould. The making method comprises the following steps of putting raw materials for making the moulded Jingjiangq pastries in the mould for making the Jingjiangq pastries in the mould for moulding. The moulded Jingjiangqi pastries can be made form various food materials by various cooking methods and various storage methods, can be made with fillings or without fillings, and can be subjected to vacuum packing or not subjected to vacuum packing, so that the applicable food materials suitable for the Jingjiangqi pastries are extensive, the applicable cooking methods are diversified, the applicable storage and transportation manners are diversified, and the moulded Jingjiangqi pastries become a good dainty product.

Description

technical field [0001] The present invention relates to food, especially pasta. Background technique [0002] Jingjiang navel is also called "King Kong navel" and "Tiger's paw". Umbilicus, a total of six corners, full rounded corners, the same size. The production of Jingjiang umbilicus includes fermentation, alkali mixing, molding, baking and other links; forming refers to kneading the oiled grain powder into small balls, which are in the shape of a bun head, with the center of the circle as the intersection point and cut three times at a distance of 120° to make a spherical shape. Divide the dough into hexagons, each corner is 60° apart, and then lightly touch the center of the circle with your left finger to make it protrude. The depth of the knife should be appropriate. Generally, it is better to cut the dough at 2 / 3 of the height. Jingjiang navel tastes sweet and soft, but it is suitable for a single food material, a single cooking method, and a single storage and tra...

Claims

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Application Information

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IPC IPC(8): A21D13/80A21D2/36
CPCA21D13/00A21D2/36
Inventor 宋培荣
Owner 宋培荣
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