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Preparation method of pastry flash puff

A lightning and puff technology, applied in dough processing, baked food, baking and other directions, can solve the problems of difficult industrial operation of the puff pastry lightning puff process, reduce production failure rate and cost loss, improve product quality, simple craftsmanship

Pending Publication Date: 2020-08-11
江苏王森教育科技集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] The invention provides a method for preparing puff pastry puffs, which is used to solve the problem that the current puff pastry puff technology is difficult to operate industrially

Method used

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  • Preparation method of pastry flash puff
  • Preparation method of pastry flash puff
  • Preparation method of pastry flash puff

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Embodiment 1 The preparation of puff pastry slurry

[0039] Each component of described puff pastry slurry weighs by following weight:

[0040]

[0041] Soften the butter to the extent that it is sunken with light pressure, add the low-gluten flour, powdered sugar, butter, and egg liquid into the mixing tank, control the stirring speed at 200-300r / min, and stir until there are no powdery particles for later use, no need to send , about 2-4min, the stirring time can be adjusted according to the amount of puff pastry.

Embodiment 2

[0042] Example 2 Preparation of Lightning Puff Batter

[0043] Weigh each component of the ready-mix powder according to the component distribution ratio in Table 1, and then mix all the components evenly:

[0044] Table 1

[0045] ingredients mass (g) wheat starch 39 Compound Modified Starch 50 gluten 4 powdered sugar 4 Baking powder 2 Salt 1

[0046] The compound modified starch is acetylated distarch phosphate pregelatinized starch or hydroxypropyl distarch phosphate pregelatinized starch, the raw material is potato starch or waxy corn starch, and the viscosity of 5% starch paste (25° C.) is 200-300BU.

[0047] Weigh premix powder, water, salad oil and egg liquid according to the following weights:

[0048]

[0049] After mixing the above components, first stir at 100-300r / min for 1min, then at 800-1000r / min for 5min, wait until uniform without particles, and then set aside for later use.

Embodiment 3

[0050] Example 3 Forming, baking and filling

[0051] First, use a mounting machine to squeeze the lightning puff batter prepared in Example 2 on the baking tray, and the length is controlled at 10-15cm, and then squeeze the pastry paste prepared in Example 1 on the lightning puff batter through the mounting machine Put it on the surface of the oven, bake at 170 ° C and 180 ° C for 25 minutes; take it out, cool it, punch holes and inject the prepared fillings.

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PUM

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of pastry flash puff. The method comprises the following steps of pastry paste preparation, flash puff paste preparation, forming and baking and stuffing filling. According to the technical scheme, by changing the composition of flash puff raw materials and cooperating with a technological method capable of achieving industrial operation, the technology is simple, the parameter controllability is high, when the method is used for mass production, the flash puff making process can be greatly simplified, the production failure rate and cost loss are lowered, and the product quality is improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing puff pastry puffs. Background technique [0002] Puff puff is a kind of food that is deeply loved by consumers. The structure of puff puff is puff pastry, puff under the puff pastry and the filling inside the puff. [0003] The hand-made process of traditional meringue puffs includes: [0004] 1) Making meringue: Cut the butter into small pieces, soften at room temperature until creamy, sift the low-gluten flour and powdered sugar together, add the sifted powder to the butter, knead the dough by hand, and roll it into a rectangular sheet, Put it in the refrigerator and freeze it for later use. The production of puff pastry needs to go through a series of operations such as mixing, kneading, rolling, freezing and cutting, which is relatively complicated; [0005] 2) Making puff batter: Put water, salt, sugar, and butter into the pot tog...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/18A21D2/26A21D13/32
CPCA21D2/186A21D2/265A21D13/32
Inventor 王晓艳
Owner 江苏王森教育科技集团有限公司