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Processing method of pastry crust raw material
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A processing method and a technology for cake skins, which are applied in the field of processing raw materials of cake skins, can solve the problems of insufficient flexibility, complicated processing technology, cracking of cake skins, etc.
Inactive Publication Date: 2018-08-17
中山市日威食品有限公司
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Abstract
Description
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Problems solved by technology
The traditional cake crust has complex processing technology and the crust is not soft enough or even hard. Adding too much water will easily cause the crust to crack; adding less water will cause the crust to crack.
Method used
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Embodiment 1
[0019] Such as figure 1 As shown, the present embodiment is a preparation process of cake crust raw materials, including: preparing 20 kg of pasteurized whole egg liquid, 25 kg of low-gluten flour, and 8 kg of soft white sugar according to the weight ratio. The specific processing steps are as follows:
[0020] a. Put the whole egg liquid in an environment with a constant temperature of 26 degrees for 8 hours;
[0021] b. Sieve the whole egg liquid that has passed step a to remove impurities, pour it into a temperature-controlled mixing bucket, add soft white sugar, keep the temperature at 30 degrees, and stir at a slow speed for 3 hours;
[0022] c. Then sieve the whole egg liquid after stirring to remove impurities, put it in a container and seal it for fermentation, and let it stand for 7 days in an environment with a constant temperature of 26 degrees, and the egg sugar liquid will be honey-like.
[0023] d, take by weighing 17.5kg egg sugar liquid and 25kg sifted flour a...
Embodiment 2
[0026] Such as figure 1 As shown, the present embodiment is a preparation process of cake raw materials, including: preparing 20 kg of pasteurized whole egg liquid, 25 kg of low-gluten flour, and 8 kg of soft white sugar according to the weight ratio. The specific processing steps are as follows:
[0027] a. Put the whole egg liquid in an environment with a constant temperature of 25 degrees for 9 hours;
[0028] b. Sieve the whole egg liquid after step a to remove impurities, pour it into a temperature-controlled mixing bucket, add soft white sugar, keep the temperature at 32 degrees, and stir at a slow speed for 3.5 hours;
[0029] c. Then sieve the whole egg liquid after stirring to remove impurities, put it in a container and seal it for fermentation, and let it stand for 5 days in an environment with a constant temperature of 25 degrees, and the egg sugar liquid will be honey-like.
[0030] d, take by weighing 17.5kg egg sugar liquid and 25kg sifted flour and stir togeth...
Embodiment 3
[0033] Such as figure 1 As shown, the present embodiment is a preparation process of cake raw material, comprising:
[0034] Prepare 20kg of pasteurized whole egg liquid, 25kg of low-gluten flour, and 8kg of soft white sugar according to the weight ratio. The specific processing steps are as follows:
[0035] a. Put the whole egg liquid in an environment with a constant temperature of 28 degrees for no less than 10 hours;
[0036] b. Sieve the whole egg liquid after step a to remove impurities, pour it into a temperature-controlled mixing bucket, add soft white sugar, keep the temperature at 30 degrees, and stir at a slow speed for 2.5 hours;
[0037] c. Then sieve the whole egg liquid after stirring to remove impurities, put it in a container and seal it for fermentation, and let it stand for 6 days in an environment with a constant temperature of 28 degrees, and the egg sugar liquid will be honey-like.
[0038] d, take by weighing 17.5kg egg sugar liquid and 25kg sifted fl...
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Abstract
The invention discloses a processing method of a pastry crust raw material. The processing method of the pastry crust raw material comprises the following steps of preparing 20 kilograms of pasteurized whole egg liquid, 25 kilograms of low-gluten flour and 8 kilograms of soft white sugar, and carrying out proportioning according to parts by weight; allowing the whole egg liquid to stand at a constant temperature of 25-28 DEG C for 8 hours or above; carrying out screening so as to remove impurities, pouring the screened whole egg liquid into a temperature-controlled stirring barrel, adding thesoft white sugar, and carrying out slow-speed stirring at a constant temperature of 30-32 DEG C for 2.5-3.5 hours; containing the stirred material in a container, and performing sealed fermentation bystanding at a constant environmental temperature of 25-28 DEG C for 5 days or above until the egg-sugar liquid becomes honey-like glue; weighing 17.5 kilograms of the egg-sugar liquid, and uniformlystirring the egg-sugar liquid with 25 kilograms of the sieved flour; and then, carrying out standing for 1-1.5 hours so as to obtain the workable pastry crust. The pastry crust prepared by the technical scheme is simple in processing technology, loose and full in texture, soft in taste, and very flexible but not liable to become hard after being cooled; and thus, the pastry crust is a healthy product which meets demands of the times. Moreover, stuffing flavor and taste of pastry prepared by using the pastry crust can also be improved.
Description
technical field [0001] The invention relates to the field of food processing, in particular to a method for processing cake crust raw materials. Background technique [0002] The crust is the coat and portal of many pastries. The quality of the crust not only affects the appearance of the pastry, but also directly affects the taste and quality of the product. A crust that is too hard or too soft during processing will seriously affect the taste of pizza. . The traditional cake skin has complex processing technology and the cake skin is not soft enough or even hard. Adding too much water during dough kneading will easily cause the cake skin to break; adding less water will result in insufficient flexibility, which will easily cause the cake skin to crack. To obtain fluffy and full, soft and flexible pie crust is the direction that many manufacturers are striving for. Contents of the invention [0003] In order to obtain a cake crust that is fluffy and plump, soft in taste...
Claims
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Application Information
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