Crisp cake having filling

A technology of shortbread and dry pastry, which is applied in the food field, can solve the problems of easy filling, discounted taste, short storage period, etc., and achieve the effect of easy storage, delicious taste and clear layers

Inactive Publication Date: 2006-09-13
尹成波
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, soft skin cakes are easy to put fillings, but the storage period is short, which does not meet the tastes of young people. For example, soft skin moon cakes have a relatively short shelf life due to their strong pertinence (usually only around the Mid-Autumn Festival) and high water content. ;The texture of the pastry cake is relatively crisp, so it is not easy to put fillings, and it cannot satisfy people's preference for flavored snacks, especially children, such as pastry fire, which is generally only used as a staple food on the dinner table; there are also filled shortcakes, such as pastry moon cakes, The skin is thick, the flour content is high, and the taste is greatly reduced. It is not suitable for the elderly.

Method used

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Examples

Experimental program
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Embodiment Construction

[0015] The technical scheme of the present invention will be further described below by taking the production of bean paste stuffed shortbread as an example.

[0016] 1. Production of water-oil noodles: Weigh 1300g of flour, 200g of soybean oil, and 650g of water, mix and knead into soft noodles.

[0017] 2. Production of dry pastry: Weigh 680g of flour and 400g of soybean oil, mix and knead well.

[0018] 3. Weigh 920g of dry pastry, wrap the dry pastry in the prepared water and oil noodles and knead evenly, and then divide it into 123 doughs (about 25g each).

[0019] 4. Filling: Press each dough into a wrapper, wrap it with bean paste stuffing, twist it into a spiral shape, and then flatten it to become a semi-finished product.

[0020] 5. Put the formed semi-finished product on the baking tray and bake for 10 minutes. The temperature is controlled at 250°C.

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PUM

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Abstract

A stuffed short cake is prepared through proportionally mixing wheat flour, plant oil and water, kneading to obtain dough A, proportionally mixing wheat flour with plant oil, kneading to obtain dough B, overlaying dough A and B, rolling, cutting to become small blocks, stuffing, flattening and roasting at 250 deg.C.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to shortbread. Background technique [0002] Flour, as the staple food of northerners, has been made into various snacks, and cake is one of them. At present, there are many kinds of cakes in the market, including those with soft skin, those with meringue, those with filling and those without filling, etc. Among them, soft skin cakes are easy to put fillings, but the storage period is short, which does not meet the tastes of young people. For example, soft skin moon cakes have a relatively short shelf life due to their strong pertinence (usually only around the Mid-Autumn Festival) and high water content. ;The texture of the pastry cake is relatively crisp, so it is not easy to put fillings, and it cannot satisfy people's preference for snacks, especially children, such as pastry fire, which is generally only used as a staple food on the dinner table; there are also filled shortcake...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08
Inventor 尹成波
Owner 尹成波
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