Baking method of crisp pastry

A baking method and shortbread technology, applied in baking methods, baking, baked food and other directions, can solve the problems of lack of characteristics, poor filling taste, rough workmanship, etc., and achieve unique flavor, convenient operation and simple production method. Effect

Inactive Publication Date: 2019-02-01
HUNAN TIANXIADONGTING FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This will bring challenges and opportunities to the further development of China's baking industry, especially some local flavor foo

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0021] Example 1

[0022] The components of the shortbread in this embodiment are: 35 parts of flour, 15 parts of asparagus powder, 1 liter of purified water, 5 parts of brown sugar, 0.1 part of edible salt, 3 parts of palm oil, 3 parts of lard, and biscuit powder 5 parts, 10 parts white sugar, 0.4 parts aluminum-free baking powder, 5 parts salted egg yolk, 10 parts walnut kernels, 0.2 parts baking soda, 3 parts eggs;

[0023] The preparation method of the above formula is:

[0024] 1) Take the dry walnut kernels without mildew, put them in the wok and stir-fry for 10 minutes at a temperature of 80~120℃;

[0025] 2) Take the finished shortbread and grind it into 0.1~1cm crumbles, put it in a wok and stir-fry, the temperature of the slow fire is 80~120℃, and the frying time is 5~8 minutes;

[0026] 3). Grind the dried walnut kernels and crushed cakes of steps 1) and 2) into 80-90 mesh powder and sieving to form kernel cake powder, which will be used after cooling;

[0027] 4) Pour the fl...

Example Embodiment

[0035] Example 2

[0036] The components of the shortbread in this embodiment are: 38 parts of flour, 19 parts of asparagus powder, 2 liters of purified water, 7 parts of brown sugar, 0.2 parts of edible salt, 3.5 parts of palm oil, 4 parts of lard, and 8 parts of biscuit powder. Servings, 13 servings of white sugar, 0.7 servings of aluminum-free baking powder, 9 servings of salted egg yolk, 15 servings of walnut kernels, 0.4 servings of baking soda, and 5 servings of eggs.

[0037] After adopting the above scheme, this scheme uses asparagus powder, walnut kernels, and flour as the main ingredients. The biscuit powder can be conventional shortbread cookies on the market, or the shortbread made by this scheme, and then added with salted egg yolk to make a shortbread. After the pie, the taste of asparagus is retained, and the nutrient ingredients of walnut are also effectively retained. Therefore, the prepared shortbread is crisp and thin, has a unique flavor, good taste, high nutrit...

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PUM

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Abstract

The present invention provides a baking method of a crisp pastry. The crisp pastry comprises the following components in parts by mass: 38 parts of flour, 19 parts of asparagus powder, 36 parts of pure water, 7 parts of brown sugar, 4.2 parts of edible salt, 3.5 parts of palm oil, 4 parts of lard, 8 parts of flour for biscuits, 13 parts of white granulated sugar, 0.7 part of aluminum-free baking powder, 9 parts of salted egg yolk, and 15 parts of walnut kernels. The prepared crisp pastry by the scheme is fragrant, crisp, light, thin, unique in flavor, good in taste, high in nutritional value,also simple in manufacture method and convenient for operation.

Description

technical field [0001] The invention relates to the technical field of food, in particular to an asparagus-flavored shortbread baking method. Background technique [0002] The bakery market in China is vast. From 2008 to 2010, with rapid economic development and accelerated urbanization, people's living standards will be significantly improved, and lifestyles and consumption structures will also be significantly changed. This will bring challenges and opportunities to the further development of China's baking industry, especially some local flavor foods are more and more popular, but some shortbreads sold on the market are rough in workmanship and poor in taste. Lack of character. Contents of the invention [0003] The invention provides a shortbread which is crispy, light and thin, has unique flavor, good taste and high nutritional value and a baking method thereof. [0004] In order to achieve the above object, the technical solution provided by the present invention ...

Claims

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Application Information

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IPC IPC(8): A21D8/06A21D13/43A21D13/06A21D2/36A21D2/34
CPCA21D2/34A21D2/36A21D2/364A21D8/06A21D13/06A21D13/43
Inventor 黄文凯廖小龙
Owner HUNAN TIANXIADONGTING FOOD CO LTD
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