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 good flavor, beautiful appearance and crisp appearance

Inactive Publication Date: 2005-01-05
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 hol

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0014] Example 1

[0015] A preparation method of sandwich naan, wherein the seasoning is raisins, and the preparation method is as follows:

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

[0017] 2. Make noodle fillings, take 1kg flour, 0.5kg raisins, 2g dry yeast, 450g warm water, warm water temperature 25-35℃, salt 3g and butter 50g, dry the grapes and remove the stalks and cut them into two. Put the yeast and salt into warm water to fully dissolve, pour water on the raisins and mix them wet, then sprinkle the wet raisins into the flour and mix well, then slowly pour the remaining water into the flour, while pouring While kneading, pour the heated and melted butter into the flour and knead it evenly, make it into a dough dough, pull it into an agent for la...

Example Embodiment

[0021] Example 2

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

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

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

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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 preparing baked foods from raw dough, in particular to a method for preparing sandwich naan. Background technique [0002] Naan is a kind of oblate pasta food baked in naan pit or electric oven. Naan is a traditional popular staple food loved by all ethnic groups in Xinjiang. The appearance of the naan is bright, golden, crisp in taste, and it is unbeatable for a long time. [0003] Naan was called "Hubing" in Tang Dynasty. According to the content of the epitaph, the naan unearthed from the ancient tomb of the Tang Dynasty in Astana, Turpan, Xinjiang, 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 over thousands of years. Usually when making naan, first use warm salt water to dissolve the flour fertilizer or yeast according to a certain proportion, mix the flour into a dough, ferment it slightly, and then pull it into an agent a...

Claims

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Application Information

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IPC IPC(8): A21D8/02A21D8/04A21D13/08
Inventor 刘忠仁
Owner 刘忠仁
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