Frozen oil-fried cake and making process thereof

Abstract

The invention discloses a frozen oil-fried cake and a making process thereof. The frozen oil-fried cake comprises glutinous rice flour, half-dried yeast, water, a small red bean stuffing, rapeseed oil, sesame oil, ginger, edible salt and white granulated sugar, wherein the weight percentages of the components are as follows: 40-55% of the glutinous rice flour, 10-17% of the water, 10-19% of the small red bean stuffing, 2-5% of the sesame oil, 5-10% of the rapeseed oil, 1-3% of the half-dried yeast, 1-2% of the ginger, 0.5-2% of the edible salt and 2-3% of the white granulated sugar. The frozenoil-fried cake made by using the technology process disclosed by the invention has colors, stuffing flavor and taste compared favorably with those of fresh oil-fried cakes, original flavor of instantmade oil-fried cakes can be maintained to the maximum extent, and the problems that the labor cost in the catering industry is high, the working intensity is large, the quality of products is hard tocontrol, and the like, can be solved; meanwhile, concentrated production can be achieved, oil-fried cakes can be made according to demands and can be frozen and stored, the working time is flexible,the labor can be saved, and the cost can be reduced; and the frozen oil-fried cake is good in appearance consistence, attractive in appearance and good in product competiveness.

Description

technical field [0001] The invention relates to a pastry and its production process, in particular to a frozen fried cake and its production process. Background technique [0002] Fried cake is a traditional specialty cake in Northeast China, Taiyuan, Datong, Zhangjiakou, Hebei and Fengzhen, Inner Mongolia. Fried cakes are more particular. Fried cakes have three characteristics: small size, thin skin, and many patterns. The patterns are divided into three types: bean filling, sugar filling, and vegetable filling. There are four kinds of bean fillings: red beans, cowpeas, lentils, and kidney beans; there are two kinds of sugar fillings, brown sugar and white sugar, and green red silk, roses, walnut kernels, preserved fruits, etc.; vegetable fillings include mung bean sprouts and potatoes (commonly known as yam in this area). , Carrot stuffing, there are ground vegetables, dried tofu, potato stuffing, potatoes, bitter herbs, leek stuffing, potatoes, celery stuffing, etc. No ...

AI Technical Summary

Problems solved by technology

[0003] At present, the existing fried cake catering industry has high labor costs, high labor intensity, and difficult control of product quality, and different pastry chefs in different stores such as franchised stores have different craftsmanship and different tastes. Semi-finished cakes, and the existing fried cakes are not uniform in shape, too greasy, not beautiful enough, not attractive enough to consumers, low added value, and weak competitiveness