Method for making crusty pan-cake with filler

A production method and filling technology, which can be used in pre-baked dough processing, baking, baked food, etc., can solve the problems affecting the appearance and appearance, and achieve the effect of excellent flavor, golden appearance, and improved quality and flavor

Inactive Publication Date: 2006-07-12
刘忠仁
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, the baked naan also has the disadvantages of hollow and drum shell, which affects the appearance of the naan.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A kind of preparation method of sandwich naan, wherein seasoning is raisin, and its preparation method is as follows:

[0016] 1. To make a sticky batter, take 100g of flour, put 3g of salt into 150g of cold water, slowly pour it into the flour, stir well to form a batter, let it stand for 10 minutes, and then whip it in one direction with a pump until it is completely uniform and gelatinized. use;

[0017] 2. To make the dough filling, take 1kg of flour, 0.5kg of raisins, 2g of dry yeast, 450g of warm water, the temperature of the warm water is 25-35°C, 3g of salt and 50g of butter. Wash the raisins and remove the stalks and cut them into two pieces. Put the yeast and salt into warm water to fully dissolve, first pour water on the raisins, mix them wet, then sprinkle the wet raisins into the flour and mix well, then slowly pour the remaining water into the flour, pouring While kneading, pour the heated and melted butter into the flour and knead evenly, and make dough ...

Embodiment 2

[0022] A kind of preparation method of sandwich naan, wherein seasoning is walnut kernel, and its preparation method is as follows:

[0023] 1. To make a sticky batter, take 100g of flour, put 2g of salt into 160g of cold water, slowly pour it into the flour, stir well to form a batter, let it stand for 8 minutes, and then whip it in one direction with a pump until it is completely uniform and gelatinized. use;

[0024] 2. To make the noodle filling, take 1kg of flour, 300g of walnut kernels, 3g of dry yeast, 500g of warm water, the temperature of warm water is 25-30°C, 4g of salt and 60g of butter, chop the walnut kernels to the size of soybean grains, and dry Put the yeast and salt into the warm water to fully dissolve, first pour water on the chopped walnuts, mix it wet, then sprinkle the wet walnuts into the flour and mix well, then pour the remaining water slowly In the flour, knead the dough while pouring it, pour the heated and melted butter into the flour and knead it...

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PUM

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Abstract

A crusty pancake is made up through mixing wheat flour with edible salt solution to become paste, mixing flavouring, drying yeast, salt, cream, warm water and flour to obtain stuffing, dissolving salt and dry yeast in warm water and mixing with flour and hot butter to obtain dough, rolling dough block to become wrapper, brushing said paste on the one surface of wrapper, wrapping stuffing in it, rolling and baking.

Description

technical field [0001] The invention relates to a method for making baked food from dough, especially a method for making sandwich naan. Background technique [0002] Naan is a kind of oblate noodle food baked in a naan pit or electric oven. Nang is a traditional staple food loved by people of all ethnic groups in Xinjiang. The appearance of the naan is bright, golden, and crispy, and it has the characteristics of being undefeated for a long time. [0003] Naan, called "Hubing" in the Tang Dynasty. According to the content of the epitaph of the Nang unearthed from the Tang Dynasty tomb in Astana, Turpan, Xinjiang, this Nang has a history of nearly 1,400 years. However, this naan with a long history has not changed much in its taste, quality and even appearance for thousands of years. Usually, when making naan, first use warm salt water to melt the fat or yeast in a certain proportion, knead the flour into dough, ferment it for a while, and then knead it into a dough as n...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/08A21D8/04A21D8/02
Inventor 刘忠仁
Owner 刘忠仁
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