Preparation method of grassland style cheese pastry

Abstract

The invention discloses a preparation method of a grassland style cheese pastry. The preparation method comprises six steps of production of water and lard dough, production of pastry, production of filling, production of wrappers, production of raw cakes and baking, wherein the water and lard dough comprises raw materials in parts by weight as follows: 6-8 parts of flour, 1.5-2 parts of lard, 0.4-0.6 parts of white sugar and 3-4 parts of water; the pastry comprises raw materials in parts by weight as follows: 5-6 parts of flour and 3-4 parts of lard; the filling comprises raw materials in parts by weight as follows: 8-12 parts of cheese powder or yogurt powder, 8-10 parts of preserved platycodon grandiflorum flowers, 4-6 parts of cream, 10-20 parts of sweetened white bean paste, 4-6 partsof baking powder, 3-4 parts of lard, 3-4 parts of vegetable oil and 3-4 parts of cooked flour. The grassland style cheese pastry prepared with the method tastes crispy, soft but not loose, has mellow, sweet, fragrant and refreshing taste and has a fragrant and strong cheese flavor.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for preparing prairie cheese pasta. Background technique [0002] The Mongolian people call milk food white food, and the Mongolian language is called "Chagan Yide", which means pure and noble milk food. Free food is divided into two categories: food and beverages. Food mainly includes milk skin, cheese, butter, milk tofu, milk cake, etc.; beverages mainly include milk tea, yogurt, etc. [0003] The traditional dairy foods mentioned above are all evolved from traditional crafts. The traditional dairy food production process is to turn liquid milk into solid milk food, which is beneficial to prolong the shelf life and facilitate storage and consumption. Its disadvantage is that the product category is single, and there are relatively few products developed in combination with other food materials, which cannot meet people's needs for dairy food diversity. In or...

AI Technical Summary

Problems solved by technology

[0003] The traditional dairy foods mentioned above are all evolved from traditional crafts. The traditional dairy food production process is to turn liquid milk into solid milk food, which is beneficial to prolong the shelf life and facilitate storage and consumption. The disadvantage is that the product category is single, and there are relatively few products developed in combination with other ingredients, which cannot meet people's needs for the diversity of dairy products