Honey-flavored fried dough twist and making method thereof

A production method and honey technology are applied in the directions of baking, fried food, dough processing, etc., which can solve the problems of difficult to meet the practical needs of complex nutritional ingredients, single twist taste and nutritional ingredients, etc., and achieve rich colors and relieve tooth decay. , the effect of improving flavor

CN107980865AInactive Publication Date: 2018-05-04重庆市磁器口陈麻花食品有限公司
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
Publication Date
2018-05-04
Estimated Expiration
Not applicable · inactive patent
Patent Text Reader

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a honey-flavored fried dough twist and a making method thereof. The honey-flavored fried dough twist comprises, by weight, 15-25 parts of high gluten flour, 5-10 parts of all-purpose flour, 1-5 parts of honey, 0.5-1.5 parts of red jujube powder, 0.5-3 parts of barbary wolfberry fruit powder, 1-3 parts of shortening, 2-4 parts of eggs, 4-6 parts of vegetable oil, 1-4 parts of white sugar, 0-0.5 part of sesame, 0.01-0.1 part of yeast and 0-0.05 part of baking soda. The prepared honey-flavored fried doughtwist is healthy to eat and has the functions of replenishing blood and nourishing qi.
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Description

technical field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a honey-flavored fried dough twist and a preparation method thereof. Background technique

[0002] Mahua is a traditional fried snack of the Han nationality, which has the characteristics of dry, crisp, crisp and fragrant. Due to its small size, easy to carry, convenient to eat, and easy to digest, it has become a popular snack food for consumers in their work and life. At present, most of the varieties of twists on the market are original twists, sweet twists, etc. The raw materials for making twists are mostly flour and starch, supplemented by condiments such as salt, and the prepared twists have a single taste and nutritional components. However, with the acceleration of people's life rhythm and the increasing pressure of work and study, the number of sub-healthy people in the society continues to rise. The role of traditional twists in wrapping the stomac...

Examples

Embodiment 1

[0027] Embodiment 1: the making of honey flavor twist

[0028] (1) Stir extra-high-gluten flour, medium-gluten flour, and sesame seeds evenly to obtain mixed flour;

[0029] (2) Jujube powder and wolfberry powder were leached with hot water at 90°C for 1 hour, filtered to obtain a filtrate; half of the mixed flour was added to the filtrate, and stirred evenly to obtain material A;

[0030] (3) Stir the eggs to obtain egg liquid; pour hot shortening at 160°C into the other half of the mixed flour, then add egg liquid and stir evenly to obtain material B;

[0031] (4) mixing material A and material B to obtain a mixed material;

[0032] (5) Dissolve white sugar and honey in boiled water at 85°C to obtain sugar water; dissolve and activate yeast and baking soda in water at 35°C; pour all of them into the mixture with vegetable oil, use a dough mixer to stir evenly, take it out, and obtain dough;

[0033] (6) Proof the dough for 15 minutes for the first time, then transfer it to...

Embodiment 2

[0036] Embodiment 2: the making of honey flavor twist

[0037] (1) Stir extra-high-gluten flour, medium-gluten flour, and sesame seeds evenly to obtain mixed flour;

[0038] (2) Jujube powder and wolfberry powder were leached with hot water at 95°C for 1.5 hours, filtered to obtain a filtrate; half of the mixed flour was added to the filtrate, and stirred evenly to obtain material A;

[0039] (3) Stir the eggs to obtain egg liquid; pour hot shortening at 165°C into the other half of the mixed flour, then add egg liquid and stir evenly to obtain material B;

[0040] (4) mixing material A and material B to obtain a mixed material;

[0041] (5) Dissolve white sugar and honey in boiled water at 85°C to obtain sugar water; dissolve and activate yeast and baking soda in water at 35°C; pour all of them into the mixture with vegetable oil, use a dough mixer to stir evenly, take it out, and obtain dough;

[0042] (6) Proof the dough for 15 minutes for the first time, then transfer it...

Embodiment 3

[0045] Embodiment 3: the making of honey twist

[0046] (1) Stir extra-high-gluten flour, medium-gluten flour, and sesame seeds evenly to obtain mixed flour;

[0047] (2) Jujube powder and wolfberry powder were leached with hot water at 85°C for 2 hours, filtered to obtain a filtrate; half of the mixed flour was added to the filtrate, and stirred evenly to obtain material A;

[0048] (3) Stir the eggs to obtain egg liquid; pour hot shortening at 155°C into the other half of the mixed flour, then add egg liquid and stir evenly to obtain material B;

[0049] (4) mixing material A and material B to obtain a mixed material;

[0050] (5) Dissolve white sugar and honey in boiled water at 90°C to obtain sugar water; dissolve and activate yeast and baking soda in water at 35°C; pour all of them into the mixture with vegetable oil, stir evenly with a dough mixer, take it out, and obtain dough;

[0051] (6) Proof the dough for 10 minutes for the first time, then transfer to the dough ...