Phoenix roll and preparation method thereof
A phoenix roll and phoenix technology, applied in baking, dough processing, baked food, etc., can solve the problem of raw materials or single taste, achieve rich layering, low energy consumption, and prolong storage time
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[0034] A second aspect of the present invention provides a method for preparing phoenix rolls, comprising at least the following steps:
[0035] (1) Weigh the eggs and white sugar according to the corresponding parts by weight, mix the egg liquid and white sugar, and then stir and beat for 10-15 minutes to obtain slurry A;
[0036] (2) Add palm oil, maltitol liquid, crystallized trehalose and sieved pastry flour in the slurry A prepared in step (1), stir evenly, and the stirring time is 5-10min, mix the mixture Slurry B was obtained after cooling at room temperature for 5 minutes;
[0037] (3) Put slurry B in an egg roll machine for pre-shaping, and then bake the pre-shaped egg rolls for 15-25 seconds.
[0038] Further, the raw materials added in step (2) also include fruit grains, vegetable grains and nut grains. The nuts are selected from walnuts and pine nuts, and the walnuts and pine nuts are peeled, dried and pulverized into 1-3mm particles to obtain the nuts.
[0039]...
Embodiment 1
[0052] A phoenix roll, in parts by weight, comprises the following components:
[0053] 80 parts pastry flour;
[0054] 80 eggs;
[0055] 50 parts white sugar;
[0056] 60 parts of palm oil;
[0057] 10 parts of maltitol liquid;
[0058] 15 parts of crystalline trehalose.
[0059] The preparation method of the phoenix roll comprises the following steps:
[0060] (1) Weigh the eggs and white sugar according to the corresponding parts by weight, mix the egg liquid and white sugar, and then stir and beat for 10 minutes to obtain slurry A;
[0061] (2) Add palm oil, maltitol liquid, crystallized trehalose and sieved pastry flour in the slurry A prepared in step (1), stir evenly, and the stirring time is 6min, and the mixture is heated at room temperature Slurry B was obtained after cooling down for 5 minutes;
[0062] (3) Put slurry B in an egg roll machine for pre-forming, and then bake the pre-formed egg rolls for 15 seconds.
Embodiment 2
[0064] A phoenix roll, in parts by weight, comprises the following components:
[0065] 90 parts pastry flour;
[0066] 80 eggs;
[0067] 55 parts of white sugar;
[0068] 62 parts of palm oil;
[0069] 15 parts of maltitol liquid;
[0070] 15 parts of crystalline trehalose.
[0071] The preparation method of the phoenix roll comprises the following steps:
[0072] (1) Weigh the eggs and white sugar according to the corresponding parts by weight, mix the egg liquid and white sugar, and then stir and beat for 12 minutes to obtain slurry A;
[0073] (2) Add palm oil, maltitol liquid, crystallized trehalose and sieved pastry flour in the slurry A prepared in step (1), stir evenly, the stirring time is 8min, and mix the mixture at normal temperature Slurry B was obtained after cooling down for 5 minutes;
[0074] (3) Put slurry B in an egg roll machine for pre-shaping, and then bake the pre-shaped egg rolls for 20 seconds.
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