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Fluffy and crisp puff shell and making method thereof

A puff and crisp technology, which is applied in the field of puff shell preparation, can solve the problems of poor fluffiness and brittleness of puff shells, and achieve the effects of delaying moisture absorption, prolonging brittleness and straightening appearance.

Inactive Publication Date: 2019-06-28
倍养健康科技(上海)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to provide a fluffy and crispy puff shell and its preparation method, which solves the technical problems of poor puffiness and poor crispness of the puff shell in the prior art

Method used

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  • Fluffy and crisp puff shell and making method thereof
  • Fluffy and crisp puff shell and making method thereof
  • Fluffy and crisp puff shell and making method thereof

Examples

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preparation example Construction

[0038] A preparation method for fluffy and crispy puff shells, comprising the following steps:

[0039] Melting fat: Put water, fat, salt, and isomaltulose into a container and heat until the fat is completely melted to form a mixture of oil and water, then stop heating;

[0040] Hot noodles: Pour flour into the oil-water mixture and stir it, heat it again for hot noodles, and form the flour into a hot dough;

[0041] Stir the batter: cool the hot dough, then add eggs to the cooled dough, and mix the eggs and dough thoroughly to form puff batter;

[0042] Extrusion molding: put the puff batter into the piping bag, extrude the puff batter through the piping bag, and form the batter body on the baking tray;

[0043] Baking: put the batter body into an oven, the oven baking temperature is 160-220°C, and the baking time is 20-35min.

[0044] During the preparation of puff shells, the process conditions will also affect the fluffy and crisp properties of puff shells. In the prep...

Embodiment 11

[0056] A kind of fluffy, crispy puff shell, puff shell comprises following raw material components and parts by weight,

[0057]

[0058] A preparation method for fluffy and crispy puff shells, comprising the following steps:

[0059] Fat melting: Add water, vegetable butter, salt, and isomaltulose into the stainless steel basin according to the above weight ratio, then place the steel basin on the induction cooker and heat until the fat is completely melted to form an oil-water mixture, then stop heating;

[0060] Hot noodles: Pour low-gluten flour into the oil-water mixture and stir evenly with a wooden spoon, then heat again for hot noodles. The heating time is 4 minutes, and the flour will form a hot dough;

[0061] Stir the batter: cool the scalded dough to 60°C, then add eggs to the cooled dough. Eggs are added several times, so that the eggs and dough are fully mixed to form a puff batter; adding eggs in stages can effectively ensure that the eggs and other material...

Embodiment 12

[0064] Embodiment 12: Different from Embodiment 11, low-gluten flour is replaced by medium-gluten flour in Embodiment 12, and the others are the same as Embodiment 11.

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Abstract

The invention discloses a fluffy and crisp puff shell. The puff shell comprises, by weight, 100 parts of flour, 40-80 parts of fat, 115-180 parts of eggs, 0.5-3.5 parts of salt, 10-50 parts of isomaltulose and 92-160 parts of water. By reasonably adjusting the raw material proportion of the puff shell, the made puff shell is fluffy and crisp. The invention further discloses a making method of thepuff shell. By reasonably controlling technology parameters in the process of making the puff shell, the puff shell which is tall and straight in appearance and crisp in taste can be obtained.

Description

technical field [0001] The invention belongs to the technical field of preparation of puff shells, in particular to a fluffy and crispy puff shell and a preparation method thereof. Background technique [0002] Puffs are a Western-style dessert invented by French chefs. The fluffy dough is wrapped with cream, chocolate and even ice cream. It tastes hot on the outside and cold on the inside, crispy on the outside and smooth on the inside. And it symbolizes auspicious gestures, and it also appears as a dessert in some important events. Puffs are a type of pastry made with flour, oil, and eggs as the main raw materials, heated to make a paste, squeezed, baked into a hollow billet, and filled with fillings and decorated after cooling. The difference between puffs and other baked goods is that during the baking process, the dough will expand, and holes will appear inside, forming a firm and full appearance. [0003] Puff shells and puff fillings are the key factors that determi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D13/32A21D2/18
Inventor 娄景松
Owner 倍养健康科技(上海)有限公司
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