Preparation method of filled baked wheaten cake

A technology of vegetable oil and dough, applied in baking, baked food, food science, etc., can solve problems such as cracked dough, not in line with modern people's life concept, greasy, etc., and achieve the effect of crispy taste

Inactive Publication Date: 2018-02-09
WEIHAI GUANBIAO INFORMATION TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existence of excess oil, the fire gives people a greasy feeling, which does not conform to the modern life philoso...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1, the first step, prepare dough, flour 400g, yeast 2g, vegetable oil 10g, egg 1. Dissolve yeast in water, add flour, vegetable oil, and eggs and knead until a uniform, soft dough is formed. Cover with plastic wrap and let it ferment in a warm place until it doubles in size;

[0020] The second step is to prepare the stuffing; 300g of pork stuffing (3 fat and 7 thin), 1 stalk of celery, 2 tablespoons of light soy sauce, 1 teaspoon of salt, black pepper, scallion oil, a little minced ginger, a little pepper water, and 1 teaspoon of sesame oil. Mix well and set aside.

[0021] The third step, according to the preference, prepare the dough into a suitable size of dough, and then use a rolling pin to prepare the dough with thin surroundings and thick middle;

[0022] The fourth step is to wrap the stuffing with the mouth facing down and press flat.

[0023] The fifth step, after preparing the amount of a pot, it can be properly fermented for 10 minutes accordi...

Embodiment 2

[0026] Embodiment 2, the first step, prepare the dough, flour 400g, yeast 2g, vegetable oil 30g, egg 1. Dissolve yeast in water, add flour, vegetable oil, and eggs and knead until a uniform, soft dough is formed. Cover with plastic wrap and let it ferment in a warm place until it doubles in size;

[0027] The second step is to prepare the stuffing: 300g tofu, 1 stalk of celery, 2 tablespoons of light soy sauce, 1 teaspoon of salt, ground black pepper, scallion oil, a little minced ginger, a little pepper water, and 1 teaspoon of sesame oil. Mix well and set aside.

[0028] The third step, according to the preference, prepare the dough into a suitable size of dough, and then use a rolling pin to prepare the dough with thin surroundings and thick middle;

[0029] The fourth step is to wrap the stuffing with the mouth facing down and press flat.

[0030] The fifth step, after preparing the amount of a pot, it can be properly fermented for 10 minutes according to the degree of ...

Embodiment 3

[0033] Embodiment 3, the first step, prepare dough, flour 400g, yeast 2g, vegetable oil 20g, egg 1. Dissolve yeast in water, add flour, vegetable oil, and eggs and knead until a uniform, soft dough is formed. Cover with plastic wrap and let it ferment in a warm place until it doubles in size;

[0034] The second step is to prepare the stuffing; 300g of meat stuffing, 80g of cabbage, 2 tablespoons of light soy sauce, 1 teaspoon of salt, black pepper, scallion oil, a little minced ginger, a little pepper water, and 1 teaspoon of sesame oil. Mix well and set aside.

[0035] The third step, according to the preference, prepare the dough into a suitable size of dough, and then use a rolling pin to prepare the dough with thin surroundings and thick middle;

[0036] The fourth step is to wrap the stuffing with the mouth facing down and press flat.

[0037] The fifth step, after preparing the amount of a pot, it can be properly fermented for 10 minutes according to the degree of th...

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PUM

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Abstract

The invention relates to a preparation method of a filled baked wheaten cake and belongs to the technical field of food. The technical scheme is as follows: step one, 2 g of yeast is dissolved in water, the obtained solution is uniformly mixed with 400 g of flour, 10-30 g of vegetable oil and 60-70 g of eggs, the obtained mixture is mixed with water, and then kneading is carried out to form uniform and soft dough, and the dough is covered with a preservative film and fermented to be 2 times the size of the dough in a warm place; step two, filling is prepared; step 3, dough pieces in proper size are prepared from the fermented dough according to the preference, and wrappers which are thin on the periphery and thick in the middle are prepared with a rolling pin; step four, the wrappers are filled with the filling with closing openings facing downwards and then flattened by pressing; step 5, after a pot of cakes are prepared, the cakes can be properly rested for 10 min according to the degree of dough, oil is placed in an electric baking pan, the cakes are put and coated with oil, the electric baking pan is covered for baking, and turning can be conducted several times during baking;and step 6, the baked cakes are placed in a charcoal fire grill to be baked over charcoal fire until no oil layers exist on the surfaces. The purpose is achieved with the technical scheme.

Description

[0001] The invention relates to a preparation method of stuffing fire, which belongs to the technical field of food. Background technique: [0002] Huoshao is a favorite food of northerners. There are various kinds of Huoshao, such as plain noodle Huoshao, stuffed Huoshao and so on. The roasted meat tastes crispy, the meat is fat but not greasy, and the aftertaste is mellow, suitable for all ages. There are cabbage meat, celery meat, green pepper potatoes, eggplant, spinach, tofu and other kinds of fire fillings to meet the different taste needs of diners. [0003] With the development of electrical appliances, [0004] In the process of baking with an electric baking pan, an excessive amount of oil is usually added to increase the speed of baking. At the same time, the fast speed can preserve the moisture of the stuffing, and it tastes burnt on the outside and tender on the inside. The existence of excess oil makes people feel greasy when burned, which does not conform to t...

Claims

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Application Information

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IPC IPC(8): A21D13/31A21D13/38
Inventor 孙爱梅
Owner WEIHAI GUANBIAO INFORMATION TECH
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