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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 foods are more and more popular, but some shortbreads sold on the market are rough in workmanship and poor in taste. lack of character

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The mass parts of each component of the crisp cake described 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, biscuit powder 5 parts, white sugar 10 parts, aluminum-free baking powder 0.4 parts, salted egg yolk 5 parts, walnut kernel 10 parts, baking soda 0.2 parts, eggs 3 parts;

[0023] The preparation method of above-mentioned formula is:

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

[0025] 2) Take the finished shortbread and grind it into 0.1~1cm broken cakes, put it into a frying pan and stir-fry with a slow fire, the temperature of the slow fire is 80~120°C, and the frying time is 5~8 minutes;

[0026] 3) Grind the dried walnut kernels and crushed cakes in steps 1) and 2) into 80-90 mesh powder and sieve to form kernel cake po...

Embodiment 2

[0036] The mass parts of each component of shortbread described 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 part of edible salt, 3.5 parts of palm oil, 4 parts of lard, 8 parts of biscuit powder 13 parts of white sugar, 0.7 parts of aluminum-free baking powder, 9 parts of salted egg yolk, 15 parts of walnut kernels, 0.4 parts of baking soda, and 5 parts of eggs.

[0037] After adopting the above scheme, this scheme uses asparagus powder, walnut kernels, and flour as the main ingredients. The biscuit flour can be conventional shortbread on the market, or the shortbread made by this scheme, and then add salted egg yolk to make shortbread. After the cake is made, the taste of asparagus is retained, and the nutritional content of walnuts is also effectively preserved, so the finished shortbread is crispy and light, unique in flavor, good in taste, high in nutritional value, simple in production met...

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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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