Salty fried dough twist and preparation method thereof
A production method and twisting technology, which is applied in the direction of baking, fried food, dough processing, etc., can solve problems such as difficult to meet the dietary needs of consumers, and achieve the effects of rich taste, healthy use, and improved crispness
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Embodiment 1
[0026] Embodiment 1: the making of salty twist
[0027] (1) After the mung beans are washed, add 3-6 times the amount of water, boil on high heat, turn to low heat and simmer for 3 hours, let cool and filter, the filtrate is mung bean soup; stir the eggs into egg liquid; use sugar at 88°C Dissolve in boiled water to get sugar water;
[0028] (2) Mix extra-high-gluten flour, medium-gluten flour and sesame, and store the mixed flour in a freezer at -3°C for 20 minutes;
[0029] (3) After the shortening is heated to 170°C, pour it into the mixed flour, stir and mix evenly, stir and heat at 70°C for 3 minutes, and cool to room temperature;
[0030] (4) Pour mung bean soup, egg liquid, sugar water, edible salt and vegetable oil into the mixed flour in step (3) at the same time, and stir for 4 minutes with a dough mixer;
[0031] (5) Dissolve the yeast and baking soda in water at 35°C, pour them into a dough mixer, continue to stir for 20 minutes, take them out, and obtain dough; ...
Embodiment 2
[0034] Embodiment 2: the making of salty twist
[0035] (1) After washing mung beans, add 3 times the amount of water, boil on high heat, turn to low heat and simmer for 4 hours, let cool and filter, the filtrate is mung bean soup; stir eggs into egg liquid; use 85°C boiled water for sugar Dissolve to get sugar water;
[0036] (2) Mix extra-high-gluten flour, medium-gluten flour and sesame, and store the mixed flour in a freezer at 0°C for 15 minutes;
[0037] (3) After the shortening is heated to 150-200°C, pour it into the mixed flour, stir and mix evenly, stir and heat at 80°C for 2 minutes, and cool to room temperature;
[0038] (4) Pour mung bean soup, egg liquid, sugar water, edible salt and vegetable oil into the mixed flour in step (3) at the same time, and stir for 5 minutes with a dough mixer;
[0039] (5) Dissolve the yeast and baking soda in water at 35°C, pour them into the dough mixer, continue to stir for 15 minutes, take them out, and get the dough;
[0040]...
Embodiment 3
[0042] Embodiment 3: the making of salty twist
[0043] (1) After washing mung beans, add 6 times the amount of water, boil on high heat, turn to low heat and simmer for 2 hours, let cool and filter, the filtrate is mung bean soup; stir eggs into egg liquid; use 92°C boiled water for sugar Dissolve to get sugar water;
[0044] (2) Mix extra-high-gluten flour, medium-gluten flour and sesame, and store the mixed flour in a freezer at -5°C for 30 minutes;
[0045] (3) After the shortening is heated to 150°C, pour it into the mixed flour, stir and mix evenly, stir and heat at 80°C for 2 minutes, and cool to room temperature;
[0046] (4) Pour mung bean soup, egg liquid, sugar water, edible salt and vegetable oil into the mixed flour in step (3) at the same time, and stir for 5 minutes with a dough mixer;
[0047] (5) Dissolve the yeast and baking soda in water at 35°C, pour them into the dough mixer, continue to stir for 15 minutes, take them out, and get the dough;
[0048] (6...
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