Production method of pastry

Abstract

The present invention discloses a pastry production method, and relates to the technical field of pastry production, and the pastry production method comprises the following steps: step 1: water-oil crust preparation: medium strength flour (160 g) and low strength flour (40 g) are mixed, softened butter (30 g), salt (3 g), an emulsifier, a preservative, berry sugar (15 g) and ice water (60 g) are added, the mixture is kneaded into smooth dough, and the smooth dough is sealed, refrigerated and relaxed for 30 min; (2) preparation of sweet and salty stuffing: the sweet stuffing is prepared by frying red bean paste until the water content is less than or equal to 15%, the sweet stuffing is prepared by frying red bean paste until the water content is less than or equal to 15%, and the sweet stuffing is prepared by kneading low-gluten flour (100g) and refrigerated butter (70g) into a dough, controlling the temperature to be less than or equal to 12 DEG C to avoid grease melting, adding 0.5% of potato starch to reduce the crisp breaking risk and adding 0.5% of an alpha-amylase modifier to shorten the dough relaxation time to be 10 minutes. The production method of the crust pastry has unique advantages in texture, efficiency, flavor diversity and cultural value through scientific proportioning, flexible process and temperature control technology, can meet traditional manual refining requirements, and can adapt to modern food industrial production.

Description

Technical Field

[0001] The invention relates to the technical field of cake production, and in particular to a method for producing shortcrust cakes. Background Art

[0002] The recipes of shortcrust pastries contain a high amount of sugar. Taking traditional shortcrust pastries as an example, their recipes usually contain a lot of sugar. For example, the recipe of the oily crust includes 230 grams of medium-gluten flour, 85 grams of corn oil, 30 grams of white sugar and 115 grams of boiling water, and the recipe of the shortcrust includes 120 grams of medium-gluten flour, 60 grams of low-gluten flour and 90 grams of corn oil. The sugar in these recipes mainly comes from white sugar, with a total amount of 125 grams.

[0003] In order to achieve a crispy texture, a large amount of sugar and fat are usually used. The puff pastry in these pastries usually uses a large amount of shortening or lard, which contains trans fatty acids, which are not only difficult to digest, but may also cause chronic inflammation and affect intestinal health. Summary of the invention

[0004] The object of the present invention is to provide a method for producing puff pastry to solve the above-mentioned defects caused by the prior art.

[0005] Step 1: Preparation of water-oil dough: Mix medium-gluten flour (160g) and low-gluten flour (40g), add softened butter (30g), salt (3g), emulsifier, preservative, fine sugar (15g) and ice water (60g), knead until smooth dough, seal and refrigerate for 30 minutes;

[0006] Preparation of shortbread: Knead low-gluten flour (100g) and refrigerated butter (70g) into a dough, control the temperature ≤12℃ to avoid melting of the oil, add 0.5% potato starch to reduce the risk of shortbread breaking, add 0.5% α-amylase improver, and shorten the dough relaxation time to 10 minutes.

[0007] Step 2: Preparation of sweet and salty fillings: Sweet filling: Red bean paste needs to be fried until the water content is ≤15%, and corn starch (5%) needs to be added to the apple filling to thicken and set. The recommended weight of each red bean paste / apple filling is 20-25g, and the sugar content is controlled at 12%-15%; Salty filling: Salted egg yolk fusion: Each filling contains a whole salted egg yolk (about 15g) + red bean paste / oolong tea filling (10g), with a total weight of 25g

[0008] Step 3: Shape and wrap: Divide the puff pastry into 6cm diameter round pieces, wrap the filling (20g / piece) and close the top to form a pentagon or circle. Complex shapes require cutting and folding. The depth of the cut should be 2 / 3 of the thickness of the puff pastry. Using ice water to knead the dough can delay the formation of gluten and improve its elasticity.

[0009] Step 4: Tunnel baking: Bake the green body obtained in the above step three. In the initial stage, quickly set the shape at 230°C for 3 minutes; in the middle stage, promote layering at 180°C for 8 minutes; in the final stage, dehydrate and make it crispy at 150°C for 4 minutes. The spraying system maintains the humidity in the furnace at 45% ± 5 to prevent cracking.

[0010] The anti-cracking in the above step four: Brush the pure egg yolk liquid (not the whole egg liquid) on the surface before entering the furnace. (The egg yolk liquid automatic brush, combined with the sesame spreading machine (density 15 - 20 grains / cm 2 ) can enhance the luster and reduce cracking.

[0011] Preferably, in the above step five: Transfer it to the air-cooling tunnel (wind speed 2m / s, temperature 18°C) within 30 seconds after taking out of the furnace, and cool it down to 40°C within 5 minutes, and use the deoxidizer + nitrogen mixed package.

[0012] Preferably, the requirements in the above step five are: the residual oxygen content ≤ 0.5%, and the shelf life at room temperature is extended to 30 days.

[0013] Preferably, in the above step one: The preservative is potassium sorbate: a new preservative replacing the traditional sodium dehydroacetate, with the maximum addition amount ≤ 1.0g / kg.

[0014] Preferably, in the above step one: The emulsifiers are propylene glycol fatty acid ester and xylitan monostearate respectively.

[0015] Preferably, the maximum addition amount of the propylene glycol fatty acid ester ≤ 3.0g / kg, and the allowable addition amount of the xylitan monostearate ≤ 3.0g / kg.

[0016] Preferably, the puff pastry needs to be made by a puff pastry machine to achieve precise layer folding, and the mainstream models support thickness adjustment from 0 to 30mm.

[0017] Preferably, in the above step four: Bake it in a food tunnel furnace; it is recommended to use the specifications of 4.5 - 10 trays, and it supports three-stage temperature control (230°C → 180°C → 150°C).

[0018] Preferably, in the above step four: Bake it in a food tunnel furnace; it is recommended to use the specifications of 4.5 - 10 trays, and it supports three-stage temperature control (230°C → 180°C → 150°C).

[0019] Compared with the prior art, the present invention has the following advantages:

[0020] 1. The production method of flaky pastries forms unique advantages in texture, efficiency, flavor diversity, and cultural value through scientific proportioning, flexible processes, and temperature control technologies. It can not only meet the refined requirements of traditional handicrafts but also adapt to modern food industrial production. Low-temperature slow baking at 160°C (for 30 minutes) replaces high-temperature quick baking, reducing Maillard reaction products and the risk of acrylamide. The secondary fermentation process combined with a water / egg spraying system enhances the puffiness and color uniformity of the flaky crust.

[0021] 2. Partially replace granulated sugar with maltose / crystal sugar. The sweetness of maltose is about 50% of that of sucrose, and it has strong viscosity, making it suitable for reducing the amount of granulated sugar and enhancing the cohesiveness in red bean paste. Crystal sugar melts slowly and has a mild sweet taste, allowing for precise sugar control when cooking red beans. Sugar substitute and fat technology (xylitol, modified starch) replaces the traditional high-sugar and high-fat formula, with the sugar addition reduced by more than 40% and the fat substitution rate reaching 30%, meeting the needs of people with high blood pressure, high blood sugar, and high blood lipid. Enzyme preparations (pentosanase) and emulsifiers (sucrose esters) are used to improve the texture, achieving a crispy texture for the sugar-free and oil-free formula.

[0022] 3. It is possible to reduce sugar content by 30% - 50% while maintaining the stable structure of the filling, and the flavor levels are more abundant. Through the folding process of wrapping the oil crust with the water crust, hundreds of thin oil layers are formed. When baking, the oil melts to form air chambers, giving the pastry a crispy texture of "melting in the mouth". During the dough relaxation stage, refrigeration or standing at room temperature (recommended at 20°C for 20 minutes) can repair the gluten and prevent the crust from breaking during rolling. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 It is a schematic diagram of the overall preparation stage process of the present invention.

[0024] Figure 2 It is a schematic diagram of the overall process of making the flaky crust of the present invention.

[0025] Figure 3 It is a schematic diagram of the inner forming process in the present invention.

[0026] Figure 4 It is a schematic diagram of the baking stage process in the present invention.

[0027] Figure 5 It is a schematic diagram of the completion stage process in the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0028] To make the technical means, creative features, achieved purposes, and functions of the present invention easy to understand, the present invention will be further described below in conjunction with specific embodiments.

[0029] As Figures 1 to 5 shown, the present invention will be further described below in conjunction with the drawings and specific embodiments:

[0030] Embodiment 1: Dough preparation: Preparation of water-oil dough: Add corn oil (50g), white sugar (20g), and warm water (60g) to medium-gluten flour (160g), mix and knead until smooth, cover with plastic wrap and relax for 20 minutes; some recipes require adding butter (30g) and kneading into the flour, then slowly add ice water (120ml) and salt (5g) to form a dough, and cut with a cross knife to accelerate cooling.

[0031] Preparation of Shortening: Mix low-gluten flour (80g) and lard (40g) or butter (170g) and knead evenly, avoiding excessive stirring which may cause oil precipitation.

[0032] Mix sugar and salt in a ratio of 3:0.5 (e.g. 150g sugar + 25g salt) to make the salty and sweet taste more harmonious. Tips for adding flavor: add red beans, kidney beans, Shacha Wang, pepper or Sichuan pepper powder (a small amount) to enhance the flavor without stealing the main flavor. Bonding: add egg white or cooked flour, knead until it can be kneaded into a ball without falling apart (add flour if it is too wet, add egg white if it is too dry).

[0033] Wrapping technique: Roll the pastry into a round piece and wrap the filling inside. Seal the top with the thumb's mouth together, or cut the edges and pinch them into a flower shape (such as a pentagon). Some pastries need to be decorated with egg wash, sesame seeds or powdered sugar.

[0034] Preheat the temperature of the oven to 180℃ in advance, and line the baking tray with greaseproof paper to prevent sticking; bake for 25-30 minutes until the puff pastry is golden and has distinct layers.

[0035] In this embodiment: when making homemade red bean paste, the amount of sugar is reduced to less than 50% of the traditional formula. For example: only 300g of sugar is added to 600g of red beans (the traditional formula requires 500-600g); only 30g of sugar + 80g of maltose are used in 300g of red bean paste, and the sweetness depends on the original taste of the ingredients. Key point: By extending the frying time, the filling can be made more cohesive and the looseness after reducing the sugar content can be compensated.

[0036] Cooling and storage: Let the cake cool to room temperature after taking it out of the oven and store it in a sealed container to prevent it from getting wet. If you want to store it in the freezer, you need to bake it again for 5 minutes to restore its crispy texture.

[0037] Embodiment 2:

[0038] Step 1: Dough making: Prepare the water-oil dough. Add 160g of medium-gluten flour to corn oil (50g), maltose (20g), and warm water (60g), mix and knead until smooth, cover with plastic wrap and relax for 20 minutes; some recipes require adding butter (30g) and kneading it into the flour, then slowly add ice water (120ml) and salt (5g) to form a dough, and cut with a cross knife to accelerate cooling.

[0039] Step 2: Preparation of shortcrust pastry: Mix low-gluten flour (80g) with honey, lard (40g) or butter (170g) and knead evenly, avoiding excessive stirring to cause oil precipitation. Honey is used instead of sugar in the shortcrust pastry (such as 30g honey instead of 40g white sugar), which is mildly sweet and healthy.

[0040] Step 3: Use sugar substitutes such as xylitol and erythritol to directly replace granulated sugar (in a 1:1 ratio), which is suitable for people with sugar control. For the completely sugar-free version: Make the mochi layer with tapioca starch + glutinous rice flour, and pair it with original flavor red bean paste or minced meat floss to completely avoid sugar.

[0041] Step 4, Tunnel baking: Bake the green dough obtained in Step 3 through a food tunnel oven. The baking temperature is 220°C for the upper fire and 170°C for the lower fire, and the baking time is 15 minutes.

[0042] Step 5, Finished product packaging: Package the flaky pastry obtained in Step 4 with nitrogen filling.

[0043] Example 3:

[0044] Step 1: Dough making: For the water and oil skin, add medium gluten flour (160 g), corn oil (50 g), maltose (20 g), and warm water (60 g) and knead until smooth. Cover with plastic wrap and let it rest for 20 minutes. For some formulas, add butter (30 g) and knead it into the flour, then slowly add ice water (120 ml) and salt (5 g) to form the dough, and cut a cross to accelerate cooling.

[0045] Step 2: Soak red beans in advance for 24 hours to fully release their natural sweetness. Use a pressure cooker or rice cooker to simmer for a long time until the beans are soft and sandy, reducing the sugar addition by 17. Stratified flavoring strategy: Add sugar in portions. First, add maltose or sugar substitute to stir-fry the filling base, and finally add a small amount of sugar to adjust the sweetness. Sprinkle a small amount of powdered sugar / honey when brushing the egg liquid on the surface, only retaining the surface sweetness and reducing the overall sugar intake.

[0046] Step 3: Wrap the butter slices. Roll the water and oil skin into a dough sheet, wrap the butter slices (170 g / 200 g in total), and ensure that the seal is tight without leakage of the crispy layer. Roll it into a rectangle and fold it into three folds (similar to folding a quilt), refrigerate and let it rest for 30 minutes, repeat this step 3 times to form layers. After finally rolling it into a thin dough sheet, brush it with clear water, roll it tightly horizontally into a cylinder, refrigerate and shape it, then cut it into slices for standby.

[0047] Step 4, Tunnel baking: Bake the green dough obtained in Step 3 through a food tunnel oven. Control the baking temperature to preheat the oven to 180 - 200°C. Brush the surface of the flaky crust with egg liquid (or clear water) and then put it into the oven, bake for 20 - 25 minutes until the surface is golden and the layers expand clearly.

[0048] Special process: Traditional flaky crust baked cakes use a special copper pot and slow bake over charcoal fire until it becomes honeycombed, then sandwich the filling and fold it in half to shape. The mille-feuille crust needs to expand rapidly at high temperature to avoid the melting and seeping out of the oil.

[0049] Step 5, finished product packaging: The shortcrust pastry obtained in the above Step 4 is packaged with nitrogen. Although the present invention has been specifically shown and described in conjunction with preferred embodiments, those skilled in the art should understand that various changes can be made to the present invention in terms of form and details without departing from the spirit and scope of the present invention defined by the appended claims, and all such changes are within the protection scope of the present invention.

[0050] Therefore, the above-disclosed embodiments are illustrative in all aspects and not exclusive. All changes within the scope of the present invention or within the scope equivalent to the present invention are encompassed by the present invention.

Claims

1. A method for producing flaky pastries, characterized in that: Including Step 1: Preparation of water-oil skin: Mix medium gluten flour (160 g) and low gluten flour (40 g), add softened butter (30 g), salt (3 g), emulsifier, preservative, caster sugar (15 g) and ice water (60 g), knead into a smooth dough, then seal and refrigerate for 30 minutes to relax; Preparation of oil pastry: Knead low gluten flour (100 g) and refrigerated butter (70 g) into a dough. Control the temperature ≤ 12 °C to avoid melting of the oil. Adding 0.5% potato starch can reduce the risk of broken pastries. Add 0.5% α-amylase improver to shorten the dough relaxation time to 10 minutes. Step 2: Preparation of sweet and salty fillings: Sweet filling: Red bean paste needs to be fried until the water content ≤ 15%. Apple filling needs to add corn starch (5%) for thickening and shaping. The recommended single-grain weight of red bean paste / apple filling is 20 - 25 g, and the sugar content is controlled at 12% - 15%; Salty filling: Fusion of salted egg yolks: Each filling contains a whole salted egg yolk (about 15 g) + red bean paste / oolong tea filling (10 g), with a total weight of 25 g; Step 3: Shaping and wrapping: Divide the pastry into round pieces with a diameter of 6 cm, wrap the filling (20 g / each), then close the mouth and pinch into a pentagon or a circle. For complex patterns, it needs to be trimmed and folded. The incision depth is 2 / 3 of the pastry thickness. Using ice water for kneading the dough can delay gluten formation and improve extensibility; Step 4: Tunnel baking: Bake the green products obtained in the above step 3. In the initial stage, bake at 230 °C for 3 minutes for rapid shaping; in the middle stage, bake at 180 °C for 8 minutes to promote layering; In the final stage, bake at 150 °C for 4 minutes for dehydration and crispness enhancement. The spraying system maintains the humidity in the furnace at 45% ± 5 to prevent cracking. The anti-cracking in Step 4: Before entering the furnace, brush the surface with pure egg yolk liquid (not whole egg liquid). (An egg yolk liquid automatic brush, combined with a sesame sprinkler (density 15 - 20 grains / cm 2 ) can enhance the gloss and reduce cracking.

2. The production method of the flaky pastry according to claim 1, characterized in that: Step 5: Transfer to an air-cooling tunnel (wind speed 2 m / s, temperature 18 °C) within 30 seconds after taking out of the oven, cool down to 40 °C within 5 minutes, and package with a deoxidizer + nitrogen mixture.

3. The production method of the flaky pastry according to claim 2, characterized in that: Requirements in step 5: The residual oxygen content ≤ 0.5%, and the shelf life at room temperature is extended to 30 days.

4. The production method of the flaky pastry according to claim 1, characterized in that: In step 1: The preservative is potassium sorbate: A new preservative replacing traditional sodium dehydroacetate, with a maximum addition amount ≤ 1.0 g / kg.

5. The production method of the flaky pastry according to claim 1, characterized in that: In step 1: The emulsifiers are propylene glycol fatty acid ester and xylitan monostearate respectively.

6. The production method of the flaky pastry according to claim 5, characterized in that: The maximum addition amount of propylene glycol fatty acid ester ≤ 3.0 g / kg, and the allowable addition amount of xylitan monostearate ≤ 3.0 g / kg.

7. The production method of the flaky pastry according to claim 1, characterized in that: In step 1: For mixing the water-oil skin and the oil pastry, a commercial model with a power ≥ 750 W needs to be selected.

8. The production method of the flaky pastry according to claim 1, characterized in that: In step 3: The pastry needs to be made by a pastry machine to achieve precise layering and folding. The mainstream models support thickness adjustment from 0 to 30 mm.

9. The production method of the flaky pastry according to claim 1, characterized in that: In step 4: Bake through a food tunnel oven; A specification of 4.5 - 10 trays is recommended, and it supports three-stage temperature control (230 °C → 180 °C → 150 °C).

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