Vanilla pumpkin baked steamed twisted roll

A technology of flower rolls and pumpkins, which is applied in the field of vanilla pumpkin roasted flower rolls and its production. It can solve the problems of single taste of flower rolls, burnt outside and inner growth of flower rolls, and not rich and mellow enough, so as to reduce the loss of nutrients and rich taste, crispy taste, rich taste effect

Inactive Publication Date: 2019-01-04
宁夏明天实业有限公司民族饭庄分公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional flower rolls are mostly salty, such as salt and pepper, scallion oil, and sesame paste, and their production methods are mostly simple steaming; even roasted flower rolls, baked in the oven for a long time, can easily cause the outer burnt and inner growth of the flower rolls At the same time, the ingredients used to make the noodle cakes of Hanamaki are relatively simple, which makes the taste of Hanamaki monotonous and not rich enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A herb-baked pumpkin roll with flatbread and puff pastry.

[0035] Among them, the dough cake includes 420 grams of flour, 5 grams of yeast, 5 grams of baking powder, 30 grams of sugar, 200 grams of cooked pumpkin puree, 150 grams of milk, 5 grams of bread improver, 30 grams of condensed milk, 50 grams of eggs, and 2 grams of vanilla powder The shortbread comprises 200 grams of cornmeal, 100 grams of flour, 150 grams of sugar, and 400 grams of salad oil; the bread improver comprises 18% of emulsifiers, 5% of inorganic salts, 3% of oxidizing agents, 2% of enzyme preparations, and the balance is Starch, inorganic salts including calcium sulfate, calcium dihydrogen phosphate, enzyme preparations including fungal amylase, lipase, glucose oxidase, hemicellulase and maltose amylase.

[0036] The preparation method of the vanilla pumpkin roasted flower roll comprises the following steps;

[0037] (1) taking the raw material of pastry and blending to obtain pastry;

[0038] (...

Embodiment 2

[0042] On the basis of Example 1, the roasted herb pumpkin rolls also include hot sauce.

[0043] Specifically, the hot sauce includes 100 grams of salad oil, 20 grams of chopped green onion, 30 grams of onion, 3 grams of ginger, 200 grams of tomato, 5 grams of crushed millet pepper, 50 grams of dried chili, 10 grams of tomato sauce, 30 grams of spicy sauce, and 50 grams of red oil. 30 grams of scallion oil, 5 grams of light soy sauce, 3 grams of dark soy sauce, 2 grams of pepper, 3 grams of chicken essence, and 2 grams of salt.

[0044] The preparation method of this vanilla pumpkin roasted flower roll, after the step (4) of embodiment 1, also includes the following steps:

[0045] (5) After heating the salad oil in the hot sauce raw material, add chopped green onion, onion, ginger, tomato, millet pepper and fry until fragrant, then add dried chili, tomato sauce, and spicy sauce and stir well, then pour in the remaining hot sauce raw materials for seasoning Finally, boil it ...

Embodiment 3

[0048] A herb-baked squash roll with flatbread, puff pastry and salsa.

[0049] Among them, the dough cake includes 450 grams of flour, 6 grams of yeast, 7 grams of baking powder, 30 grams of sugar, 220 grams of cooked pumpkin puree, 180 grams of milk, 6 grams of bread improver, 25 grams of condensed milk, 55 grams of eggs, and 2 grams of vanilla powder The pastry comprises 220 grams of cornmeal, 80 grams of flour, 160 grams of sugar, and 380 grams of salad oil; the bread improver comprises 20% of emulsifiers, 3% of inorganic salts, 2% of oxidizing agents, 2% of enzyme preparations, and the balance is Starch; wherein, inorganic salts include calcium stearoyl lactylate, sodium bicarbonate, enzyme preparations include fungal amylase, lipase, glucose oxidase, hemicellulase and maltose amylase; hot sauce includes 120 grams of salad oil, 25 grams of chopped green onion , 30 grams of onion, 3 grams of ginger, 220 grams of tomato, 3 grams of crushed millet pepper, 45 grams of dried c...

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PUM

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Abstract

The invention belongs to the food processing technology field and relates to a vanilla pumpkin baked steamed twisted roll and manufacturing method. The vanilla pumpkin baked steamed twisted roll comprises a tortilla and a pastry. The tortilla comprises 380-450 parts of a flour, 3-7 parts of a yeast, 3-7 parts of a baking powder, 25-35 parts of sugar, 180-250 parts of cooked pumpkin puree, 120-180parts of milk, 3-7 parts of a bread improver, 25-35 parts of condensed milk, 45-55 parts of an egg and 1-4 parts of a vanilla powder. The pastry comprises 180-220 parts of a corn flour, 80-120 parts of a flour, 120-180 parts of sugar and 350-450 parts of salad oil. In the invention, the steamed twisted roll has a rich mouthfeel and a high nutritional value, possesses a golden color and crisp skin,is soft, sweet and delicious, and has a strong pumpkin taste and a light vanilla flavor.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a roasted vanilla pumpkin roll and a preparation method thereof. Background technique [0002] Hanamaki is a traditional Chinese noodle dish that often appears on dining tables in restaurants and families, and becomes a popular daily staple food along with steamed buns, steamed buns, noodles, and rice. Traditional flower rolls are mostly salty, such as salt and pepper, scallion oil, and sesame paste, and their production methods are mostly simple steaming; even roasted flower rolls, baked in the oven for a long time, can easily cause the outer burnt and inner growth of the flower rolls At the same time, the ingredients used to make the noodle cakes of Hanamaki are relatively simple, which makes the taste of Hanamaki monotonous and not rich enough. As people's dietary needs become more diversified, various types of Hanamaki with different tastes, different textures, and dif...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/40A21D2/36A21D2/34A21D10/00A23L27/60
CPCA21D2/34A21D2/36A21D10/002A23L27/60A21D13/40
Inventor 王立楠喇瑞荣马金霞
Owner 宁夏明天实业有限公司民族饭庄分公司
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