Fermented hard-crust flaky sesame seed cakes

A sesame cake and hard shell technology, applied in baking, baked goods, food science and other directions, can solve problems such as unfavorable storage and preservation, large amount of oil, unfavorable health, etc., and achieve rich taste, enhanced crispness, enhanced toughness and elasticity. Effect

Inactive Publication Date: 2018-05-08
HUBEI HONGYA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Existing pastries add a lot of fat to the leather dough to achieve a crispy effect. The large amount of fat is not good for

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] Take 10 parts of flour, 0.5 parts of edible oil, 0.05 parts of table salt, add 4.5 parts of boiling water, mix well and knead into a dough. After cooling to 28 to 40 degrees, add 0.05 parts of yeast and ferment for 2 to 4 hours until the dough is mature ,stand-by.

[0018] Making Crispy Noodles Take cooked flour 3, cooking oil 1.3 and mix well for later use.

[0019] Prepare red bean paste filling, lotus paste filling and nut filling and wait for use.

[0020] Take 1 portion of fermented leather dough and wrap it into 0.3 portion of crisp noodles, roll it into thin slices, fold it, roll it into thin slices, fold it to the required number of layers, wrap it with fillings, make a cake base, and sprinkle water on both sides of the cake base Flour, put on the dustpan sprinkled with wet sesame seeds, drag the dustpan to let the cake base slide on the wet sesame seeds, so that the newly sticky flour forms a layer of paste and sticks to the sesame seeds, after sticking one si...

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PUM

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Abstract

The invention discloses fermented hard-crust flaky sesame seed cakes prepared by the following steps of making dough by utilizing boiling water so that the prepared dough has enhanced plasticity and crispiness; performing yeast fermentation so as to increase micropores in the dough for preparing the crust, and thus, the same crisping effect can be achieved by using fewer oil, and the products haveunique aroma and nutrients of fermented products; and then, adding edible salt so as to increase tenacity and elasticity of the dough for preparing the crust, as well as enriching taste of the products. The existing flaky pastries all have the disadvantages of easy breaking and scraping. As for the fermented hard-crust flaky sesame seed cakes, a process of sticking sesame seed kernels after wateris sprinkled onto shaped cake bases is adopted so that hard crust is formed outside the cake bases; and thus, wholeness of the products can be better preserved while taste of the products is enriched. The fermented hard-crust flaky sesame seed cakes have the characteristics that the whole outside of the crust is covered with a layer of sesame kernels so that the cakes have crispy crust, as well as soft and glutinous stuffing; and thus, the fermented hard-crust flaky sesame seed cakes have gradient taste, and rich taste. Delicious, crispy, flaky and soft tastes are integrated in the fermentedhard-crust flaky sesame seed cakes. And thus, the fermented hard-crust flaky sesame seed cakes are very distinctive.

Description

technical field [0001] The invention belongs to food, and in particular relates to a fermented hard-shell puff pastry sesame cake. Background technique [0002] Existing pastries all add a large amount of oil to the leather dough to achieve a crisp effect. The large amount of oil is not conducive to health, and the large amount of oil will make the pastry skin of the pastry easy to fall, which is not conducive to storage and preservation. Contents of the invention [0003] The purpose of the present invention is to provide a layer of sesame seeds on the outer hard shell, the puff pastry is crispy, the filling core is soft and glutinous, with distinct layers, rich taste, fragrant, crisp, crisp, and softer than a cake of puff pastry. Sesame cakes. [0004] In the fermented hard-shell pastry sesame cake of the present invention, its skin material, crisp noodles and fillings are respectively composed of the following raw materials in parts by weight [0005] Leather: Flour 1...

Claims

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Application Information

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IPC IPC(8): A21D13/31A21D13/22
Inventor 邢亚明
Owner HUBEI HONGYA FOOD CO LTD
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