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Method of making short breads

A production method and technology of shortbread, which is applied in the field of shortbread production, can solve the problems of poor filling taste, lack of characteristics, rough workmanship, etc., and achieve the effect of full taste elasticity, simple production method and pure taste

Inactive Publication Date: 2018-02-09
大英县东创农业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are many kinds of pasta cakes in the market, especially some flavor foods with local characteristics are more and more popular, but some shortbreads sold in the market are rough in workmanship, poor in taste and lack of characteristics.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A shortbread, which is composed of oil skin, pastry and filling, the filling is composed of the following components by weight: 12.5 parts of cake powder, 2.5 parts of starch, 30 parts of granulated sugar, 4 parts of cooked sesame, 5 parts of salad oil, 5 parts of lard 2.5 parts of shredded coconut, 25 parts of water (100°C), 80 parts of winter rong; 55 parts; the pastry consists of the following components in parts by weight: 100 parts of low-gluten flour and 60 parts of lard.

[0022] The preparation method of above-mentioned shortbread comprises the following steps:

[0023] 1) Mix the raw materials of oil skin and pastry separately and knead them into a ball;

[0024] 2) Mix the oil skin and the pastry according to the weight ratio of 2:3 to make the pastry;

[0025] 3) Stir the ingredients of the filling evenly;

[0026] 4) Divide the pastry and roll it into sheets, put the filling into the pastry and wrap it into a raw pie (the weight ratio of pastry to filling...

Embodiment 2

[0030] A shortbread, consisting of oil skin, pastry and filling, the filling is composed of the following components in parts by weight: 5 parts of cake powder, 4 parts of starch, 45 parts of granulated sugar, 3 parts of cooked sesame, 4 parts of salad oil, 6 parts of lard 4 parts of shredded coconut, 35 parts of water (100°C), 70 parts of winter rong; 45 parts; the pastry consists of the following components in parts by weight: 90 parts of low-gluten flour and 50 parts of lard.

[0031] The preparation method of above-mentioned shortbread comprises the following steps:

[0032] 1) Mix the raw materials of oil skin and pastry separately and knead them into a ball;

[0033] 2) Mix the oil skin and the pastry according to the weight ratio of 2:3 to make the pastry;

[0034] 3) Stir the ingredients of the filling evenly;

[0035] 4) Divide the pastry and roll it into sheets, put the filling into the pastry and wrap it into a raw pie (the weight ratio of pastry to filling is 2:...

Embodiment 3

[0039] A kind of shortbread, see, is made up of oil skin, pastry and inner filling, and inner filling is made up of following components by weight: 20 parts of pastry flour, 2 parts of starch, 25 parts of granulated sugar, 5 parts of cooked sesame seeds, 6 parts of salad oil, pork 4 parts of oil, 1.5 parts of desiccated coconut, 20 parts of water (100°C), 90 parts of winter rong; , 65 parts of water; the pastry consists of the following components in parts by weight: 95 parts of low-gluten flour and 70 parts of lard.

[0040] The preparation method of above-mentioned shortbread comprises the following steps:

[0041] 1) Mix the raw materials of oil skin and pastry separately and knead them into a ball;

[0042] 2) Mix the oil skin and the pastry according to the weight ratio of 2:3 to make the pastry;

[0043] 3) Stir the ingredients of the filling evenly;

[0044] 4) Divide the pastry and roll it into sheets, put the filling into the pastry and wrap it into a raw pie (the ...

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PUM

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Abstract

The invention discloses a method for making shortbread. The shortbread is composed of oil skin, shortbread and inner filling. The inner filling is composed of the following components: cake powder, starch, sugar, cooked sesame, salad oil, lard, shredded coconut, water, winter rong; the oil skin is composed of the following components in parts by weight: low-gluten flour, high-gluten flour, lard, sugar, water; and the pastry is composed of the following components in parts by weight: low-gluten flour and lard. The skin of the shortbread of the present invention is crispy and light, and the filling is full of elasticity and toughness. The taste is pure and unique, making people feel that the more they chew, the more delicious they are, and the more they eat, the more durable they are. . The preparation method of the invention is simple and the operation is convenient.

Description

technical field [0001] The invention belongs to the field of food cakes and relates to a method for making shortbread. Background technique [0002] All kinds of wheaten pastry cakes are of a great variety in the market at present, and some flavor foods with local characteristics are more and more popular, but some shortbreads sold on the market are rough in workmanship, poor in taste and lack of characteristics. Contents of the invention [0003] The object of the present invention is to provide a kind of preparation method of shortbread. [0004] The beneficial effects of the present invention are: [0005] A shortbread, which is composed of oil skin, pastry and filling, the filling is composed of the following components in parts by weight: 5-20 parts of cake powder, 2-4 parts of starch, 25-45 parts of sugar, 3-5 parts of cooked sesame, 4-6 parts of salad oil, 4-6 parts of lard, 1.5-4 parts of shredded coconut, 20-35 parts of water, 70-90 parts of winter rong; 50-70 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/31A21D13/38A21D2/34
CPCA21D13/31A21D2/34A21D13/38
Inventor 刘燕
Owner 大英县东创农业有限公司
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