Chinese pastry and preparation method thereof

Abstract

The invention discloses a Chinese pastry and a preparation method thereof, and belongs to the technical field of Chinese pastry products.According to the method, flour and wet gluten are mixed according to the proportion, the strength of wrappers is guaranteed, and meanwhile the technical problems that in the manufacturing process, dough sticks to rollers and is not formed, and the pastry is fragile are effectively solved. The product is cooked after being formed, the water content of the outer layer of the product is reduced, and water molecules of the inner layer are absorbed by the outer layer, so that the water content of the outer layer is increased, the soft taste of the surface of the product is reserved in the cooking process, meanwhile, the water content of the product is reduced, the quality of the product is guaranteed, and the product is not prone to decay.

Description

Technical Field

[0001] The invention belongs to the technical field of Chinese cake making, and in particular relates to a Chinese cake and a preparation method thereof. Background Art

[0002] Cake is a kind of food. It is made of flour or rice flour, sugar, oil, eggs, dairy products, etc. as the main raw materials, with various auxiliary materials, fillings and seasonings. It is first shaped and then processed by steaming, baking, frying, stir-frying, etc. There are many varieties of cakes, with more than 3,000 kinds of patterns. Moon cakes, cakes, shortbread, biscuits, etc. are all cakes.

[0003] Common quality problems in pastry production today: 1. Resurgence: Pastries with low water content, such as sweet crisps, puff pastries, dry pastries, and sugar products, will absorb moisture in the air and cause resurgence if the air humidity is high during storage. After resurgence, not only the color, aroma, and taste will be reduced, but also the original special flavor will be lost, and even soft collapse, deformation, toughness, and agglomeration will occur. 2. Shrinkage: Pastries with high water content, such as cakes and steamed pastries, will emit moisture when the humidity in the air is too low, and wrinkled skin, stiffness, and weight loss will occur, which is called shrinkage. After shrinkage, not only the appearance of the pastry changes, but also the taste is significantly reduced. 3. Oil loss: Many varieties of pastries contain oil, which is affected by the external environment and often penetrates outward, especially when in contact with oil-absorbing substances (such as oil paper packaging), the oil penetrates faster. This phenomenon is called oil loss. After the pastry loses oil, it will lose its original flavor. 4. Moldy: Pastries are foods with high nutritional value. After being infected by bacteria, mold and other microorganisms, mold and other microorganisms are very easy to grow and multiply, which is commonly seen as mold. Once pastries are moldy, their quality will inevitably deteriorate and become inedible. 5. Rancidity: Pastries are stored for too long, and the oils they contain will become rancid under the influence of factors such as sunlight, air and temperature. Fats are hydrolyzed into glycerol and fatty acids, and fatty acids are oxidized to produce aldehydes and ketones, which produce unpleasant rancid smells. Some of them are also irritating to the gastrointestinal mucosa and can cause poisoning. Summary of the invention

[0004] The first purpose of the present invention is to provide a method for preparing Chinese pastries, in which flour and wet gluten are mixed in proportion, the strength of the dough is ensured, and the technical problems of dough sticking to a roller, not forming, and the pastries being fragile during the production process are effectively avoided.

[0005] The second purpose of the present invention is to provide a method for preparing Chinese pastries, in which the product is cooked after being formed, the water content of the outer layer of the product is reduced, and the water molecules in the inner layer are absorbed by the outer layer, thereby increasing the water content of the outer layer. During the cooking process, not only the soft taste of the product skin is retained, but also the water content of the product is reduced, thereby ensuring the quality of the product and preventing it from spoiling.

[0006] The present invention is achieved through the following technical solutions:

[0007] A method for preparing Chinese cakes comprises the following steps:

[0008] S1. Select oil, sugar, egg liquid, dairy products and crushed auxiliary materials according to corresponding mass parts, put them into a blender and mix them. After mixing, obtain the filling material for later use;

[0009] S2. Select flour according to the corresponding mass fraction, knead the dough, let it rest, and set aside;

[0010] S3, preparing the rested dough into a pancake, and then making a dough skin through a mold;

[0011] S4, placing the filling prepared in S1 into the dough of S3, covering the filling with the dough, placing in a mold for shaping, cooking, cooling, and completion.

[0012] Preferably, the oil includes any one of vegetable oil, animal oil, butter and margarine.

[0013] Preferably, the sugar includes any one of white granulated sugar, soft white sugar, brown sugar and syrup.

[0014] Preferably, the egg liquid is egg liquid;

[0015] The dairy product is milk powder.

[0016] The above-mentioned cakes are made by beating eggs, sugar, etc. into a paste, pouring into a mold and baking or steaming. This type of cake uses more eggs than other types of cakes, so after being cooked, the texture is soft, fine, elastic, nutritious and easy to digest.

[0017] Preferably, the auxiliary materials are composed of nuts, bulking agents, flavoring agents, natural edible flavors, edible pigments and nutritional enhancers.

[0018] Preferably, the weight ratio of the raw materials in the auxiliary materials is nut: bulking agent: flavoring agent: natural edible flavor: edible coloring agent: nutritional enhancer = 5-8: 0.5-0.8: 1.3-1.8: 0.1-0.3: 0.1-0.3: 3-5.

[0019] Preferably, the leavening agent is any one of sodium bicarbonate, ammonium bicarbonate, sodium carbonate and baking powder.

[0020] Preferably, the flour is protein powder specially used for pastries;

[0021] When kneading the dough, 9.5-10% by weight of protein powder specially used for pastry and 22-25% by weight of wet gluten are mixed.

[0022] Preferably, the weight ratio of the oil, sugar, egg liquid, dairy products and crushed auxiliary materials is 30-50 ml: 75-120 ml: 25-35 ml: 50-75 ml: 80-150 g.

[0023] A Chinese cake is obtained by the preparation method.

[0024] Compared with the prior art, the present invention has at least the following technical effects:

[0025] The invention provides a method for preparing Chinese cakes. In the method, flour and wet gluten are mixed in proportion, so that the strength of the dough is ensured and the technical problems of dough sticking to a roller, not forming, and cakes being fragile in the production process are effectively avoided.

[0026] The preparation method of the Chinese pastry performs a cooking process after the product is formed, the water content of the outer layer of the product is reduced, and the water molecules of the inner layer are absorbed by the outer layer, thereby increasing the water content of the outer layer. During the cooking process, not only the soft taste of the product skin is retained, but also the water content of the product is reduced, thereby ensuring the quality of the product and preventing it from spoiling. DETAILED DESCRIPTION

[0027] The embodiments of the present invention will be described in detail below in conjunction with examples. However, those skilled in the art will understand that the following examples are only used to illustrate the present invention and should not be construed as limiting the scope of the present invention. The specific conditions not specified in the examples are carried out according to conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used without indicating the manufacturer are all conventional products that can be purchased commercially.

[0028] A technical solution of a specific implementation of the present invention is:

[0029] A method for preparing Chinese cakes comprises the following steps:

[0030] S1. Select oil, sugar, egg liquid, dairy products and crushed auxiliary materials according to corresponding mass parts, put them into a blender and mix them. After mixing, obtain the filling material for later use;

[0031] S2. Select flour according to the corresponding mass fraction, knead the dough, let it rest, and set aside;

[0032] S3, preparing the rested dough into a pancake, and then making a dough skin through a mold;

[0033] S4, placing the filling prepared in S1 into the dough of S3, covering the filling with the dough, placing in a mold for shaping, cooking, cooling, and completion.

[0034] The oil includes any one of vegetable oil, animal oil, butter and margarine.

[0035] The sugar includes any one of white granulated sugar, soft white sugar, brown sugar and syrup.

[0036] The above-mentioned white sugar needs to be dissolved in water before use, and then filtered and removed from impurities or ground into sugar powder for filtration and removal of impurities. The syrup also needs to be filtered before use.

[0037] The egg liquid is egg liquid;

[0038] The dairy product is milk powder.

[0039] The auxiliary materials are composed of nuts, bulking agents, flavoring agents, natural edible flavors, edible pigments and nutrition enhancers.

[0040] The weight ratio of each raw material in the auxiliary material is nut: bulking agent: flavoring agent: natural edible flavor: edible coloring agent: nutritional enhancer = 5-8: 0.5-0.8: 1.3-1.8: 0.1-0.3: 0.1-0.3: 3-5.

[0041] The leavening agent is any one of sodium bicarbonate, ammonium bicarbonate, sodium carbonate and baking powder.

[0042] The flour is protein powder specially used for cakes;

[0043] When kneading the dough, 9.5-10% by weight of protein powder specially used for pastry and 22-25% by weight of wet gluten are mixed.

[0044] The weight ratio of the oil, sugar, egg liquid, dairy products and crushed auxiliary materials is 30-50ml: 75-120ml: 25-35ml: 50-75ml: 80-150g.

[0045] A Chinese cake is obtained by the preparation method.

[0046] Embodiment 1:

[0047] A method for preparing Chinese cakes comprises the following steps:

[0048] S1. Select oil, sugar, egg liquid, dairy products and crushed auxiliary materials according to corresponding mass parts, put them into a blender and mix them. After mixing, obtain the filling material for later use;

[0049] S2. Select flour according to the corresponding mass fraction, knead the dough, let it rest, and set aside;

[0050] S3, preparing the rested dough into a pancake, and then making a dough skin through a mold;

[0051] S4, placing the filling prepared in S1 into the dough of S3, covering the filling with the dough, placing in a mold for shaping, cooking, cooling, and completion.

[0052] The oil is vegetable oil, specifically peanut oil.

[0053] The sugar is white granulated sugar.

[0054] The egg liquid is egg liquid;

[0055] The dairy product is milk powder.

[0056] The auxiliary materials are composed of nuts (almonds, walnut kernels and sunflower seed kernels), a bulking agent (sodium bicarbonate), a flavoring agent (fruit juice), a natural edible flavor, an edible coloring agent and a nutrition enhancer (dietary fiber).

[0057] The weight ratio of each raw material in the auxiliary material is nut: bulking agent: flavoring agent: natural edible flavor: edible coloring agent: nutritional enhancer = 5:0.8:1.3:0.1:0.1:5.

[0058] The loosening agent is sodium bicarbonate.

[0059] The flour is protein powder (soy protein powder) specially used for cakes;

[0060] When kneading the dough, 9.5% by weight of protein powder special for pastry and 25% by weight of wet gluten are mixed.

[0061] The weight ratio of the oil, sugar, egg liquid, dairy products and crushed auxiliary materials is 30ml:75ml:35ml:75ml:150g.

[0062] A Chinese cake is obtained by the preparation method.

[0063] Embodiment 2:

[0064] A method for preparing Chinese cakes comprises the following steps:

[0065] S1. Select oil, sugar, egg liquid, dairy products and crushed auxiliary materials according to corresponding mass parts, put them into a blender and mix them. After mixing, obtain the filling material for later use;

[0066] S2. Select flour according to the corresponding mass fraction, knead the dough, let it rest, and set aside;

[0067] S3, preparing the rested dough into a pancake, and then making a dough skin through a mold;

[0068] S4, placing the filling prepared in S1 into the dough of S3, covering the filling with the dough, placing in a mold for shaping, cooking, cooling, and completion.

[0069] The oil includes animal fat (sheep fat).

[0070] The sugar includes soft white sugar.

[0071] The egg liquid is egg liquid;

[0072] The dairy product is milk powder.

[0073] The auxiliary materials are composed of nuts (almonds, walnut kernels and sunflower seed kernels), a bulking agent (ammonium bicarbonate), a flavoring agent (fruit juice), a natural edible flavor, an edible coloring agent and a nutrition enhancer (dietary fiber).

[0074] The weight ratio of each raw material in the auxiliary material is nut: bulking agent: flavoring agent: natural edible flavor: edible coloring agent: nutritional enhancer = 8:0.5:1.8:0.3:0.3:5.

[0075] The flour is protein powder (soy protein powder) specially used for cakes;

[0076] When kneading the dough, 10% by weight of protein powder special for pastry and 22% by weight of wet gluten are mixed.

[0077] The weight ratio of the oil, sugar, egg liquid, dairy products and crushed auxiliary materials is 50ml:75ml:35ml:50ml:80g.

[0078] A Chinese cake is obtained by the preparation method.

[0079] Embodiment 3:

[0080] A method for preparing Chinese cakes comprises the following steps:

[0081] S1. Select oil, sugar, egg liquid, dairy products and crushed auxiliary materials according to corresponding mass parts, put them into a blender and mix them. After mixing, obtain the filling material for later use;

[0082] S2. Select flour according to the corresponding mass fraction, knead the dough, let it rest, and set aside;

[0083] S3, preparing the rested dough into a pancake, and then making a dough skin through a mold;

[0084] S4, placing the filling prepared in S1 into the dough of S3, covering the filling with the dough, placing in a mold for shaping, cooking, cooling, and completion.

[0085] The oil includes vegetable oil (soybean oil).

[0086] The sugar includes brown sugar.

[0087] The egg liquid is egg liquid;

[0088] The dairy product is milk powder.

[0089] The auxiliary materials are composed of nuts (almonds, walnuts and white sesame), a loosening agent (sodium carbonate), a flavoring agent (jam), a natural edible flavor, an edible coloring agent and a nutrition enhancer (lecithin).

[0090] The weight ratio of each raw material in the auxiliary material is nut: bulking agent: flavoring agent: natural edible flavor: edible coloring agent: nutritional enhancer = 5:0.5:1.3:0.3:0.3:5.

[0091] The flour is a special protein powder for cakes (wheat protein powder);

[0092] When kneading the dough, 9.5% by weight of protein powder special for pastry and 22% by weight of wet gluten are mixed.

[0093] The weight ratio of the oil, sugar, egg liquid, dairy products and crushed auxiliary materials is 30ml:120ml:35ml:75ml:150g.

[0094] A Chinese cake is obtained by the preparation method.

[0095] Embodiment 4:

[0096] A method for preparing Chinese cakes comprises the following steps:

[0097] S1. Select oil, sugar, egg liquid, dairy products and crushed auxiliary materials according to corresponding mass parts, put them into a blender and mix them. After mixing, obtain the filling material for later use;

[0098] S2. Select flour according to the corresponding mass fraction, knead the dough, let it rest, and set aside;

[0099] S3, preparing the rested dough into a pancake, and then making a dough skin through a mold;

[0100] S4, placing the filling prepared in S1 into the dough of S3, covering the filling with the dough, placing in a mold for shaping, cooking, cooling, and completion.

[0101] The oil includes butter.

[0102] The sugar includes syrup.

[0103] The egg liquid is egg liquid;

[0104] The dairy product is milk powder.

[0105] The auxiliary materials are composed of nuts (almonds, olive kernels, sesame kernels), a loosening agent (baking powder), a flavoring agent (jam), a natural edible flavor, an edible coloring agent and a nutrition enhancer (lecithin).

[0106] The weight ratio of each raw material in the auxiliary material is nut: bulking agent: flavoring agent: natural edible flavor: edible coloring agent: nutritional enhancer = 8:0.8:1.8:0.1:0.1:3.

[0107] The flour is a special protein powder for cakes (wheat protein powder);

[0108] When kneading the dough, 10% by weight of protein powder special for pastry and 25% by weight of wet gluten are mixed.

[0109] The weight ratio of the oil, sugar, egg liquid, dairy products and crushed auxiliary materials is 50ml:75ml:25ml:50ml:150g.

[0110] A Chinese cake is obtained by the preparation method.

[0111] Embodiment 5:

[0112] A method for preparing Chinese cakes comprises the following steps:

[0113] S1. Select oil, sugar, egg liquid, dairy products and crushed auxiliary materials according to corresponding mass parts, put them into a blender and mix them. After mixing, obtain the filling material for later use;

[0114] S2. Select flour according to the corresponding mass fraction, knead the dough, let it rest, and set aside;

[0115] S3, preparing the rested dough into a pancake, and then making a dough skin through a mold;

[0116] S4, placing the filling prepared in S1 into the dough of S3, covering the filling with the dough, placing in a mold for shaping, cooking, cooling, and completion.

[0117] Such oils include margarine.

[0118] The sugar includes syrup.

[0119] The egg liquid is egg liquid;

[0120] The dairy product is milk powder.

[0121] The auxiliary materials are composed of nuts (almonds, olive kernels, sesame kernels), a loosening agent (baking powder), a flavoring agent (jam), a natural edible flavor, an edible coloring agent and a nutrition enhancer (lecithin).

[0122] The weight ratio of each raw material in the auxiliary material is nut: bulking agent: flavoring agent: natural edible flavor: edible coloring agent: nutritional enhancer = 8:0.8:1.3:0.1:0.1:3.

[0123] The flour is protein powder for cakes (baking protein powder);

[0124] When kneading the dough, 10% by weight of protein powder special for pastry and 25% by weight of wet gluten are mixed.

[0125] The weight ratio of the oil, sugar, egg liquid, dairy products and crushed auxiliary materials is 50ml:120ml:35ml:75ml:150g.

[0126] A Chinese cake is obtained by the preparation method.

[0127] Embodiment 6:

[0128] A method for preparing Chinese cakes comprises the following steps:

[0129] S1. Select oil, sugar, egg liquid, dairy products and crushed auxiliary materials according to corresponding mass parts, put them into a blender and mix them. After mixing, obtain the filling material for later use;

[0130] S2. Select flour according to the corresponding mass fraction, knead the dough, let it rest, and set aside;

[0131] S3, preparing the rested dough into a pancake, and then making a dough skin through a mold;

[0132] S4, placing the filling prepared in S1 into the dough of S3, covering the filling with the dough, placing in a mold for shaping, cooking, cooling, and completion.

[0133] Such oils include margarine.

[0134] The sugar includes syrup.

[0135] The egg liquid is egg liquid;

[0136] The dairy product is milk powder.

[0137] The auxiliary materials are composed of nuts (almonds, olive kernels, sesame kernels), a loosening agent (baking powder), a flavoring agent (jam), a natural edible flavor, an edible coloring agent and a nutrition enhancer (lecithin).

[0138] The weight ratio of each raw material in the auxiliary material is nut: bulking agent: flavoring agent: natural edible flavor: edible coloring agent: nutritional enhancer = 8:0.8:1.3:0.1:0.1:3.

[0139] The flour is protein powder for cakes (baking protein powder);

[0140] When kneading the dough, 10% by weight of protein powder special for pastry and 25% by weight of wet gluten are mixed.

[0141] The weight ratio of the oil, sugar, egg liquid, dairy products and crushed auxiliary materials is 50ml:120ml:35ml:75ml:150g.

[0142] A Chinese cake is obtained by the preparation method.

[0143] Finally, it should be noted that the above description is only a preferred embodiment of the present invention and is not intended to limit the protection scope of the present invention. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for preparing Chinese cakes, characterized in that: The steps include: S1. Select oil, sugar, egg liquid, dairy products and crushed auxiliary materials according to corresponding mass parts, put them into a blender and mix them. After mixing, obtain the filling material for later use; S2. Select flour according to the corresponding mass fraction, knead the dough, let it rest, and set aside; S3, preparing the rested dough into a pancake, and then making a dough skin through a mold; S4, placing the filling prepared in S1 into the dough of S3, covering the filling with the dough, placing in a mold for shaping, cooking, cooling, and completion.

2. The method for preparing Chinese pastry according to claim 1, characterized in that: The oil includes any one of vegetable oil, animal oil, butter and margarine.

3. The method for preparing Chinese cakes according to claim 1, characterized in that: The sugar includes any one of white granulated sugar, soft white sugar, brown sugar and syrup.

4. The method for preparing Chinese cakes according to claim 1, characterized in that: The egg liquid is egg liquid; The dairy product is milk powder.

5. The method for preparing Chinese cakes according to claim 1, characterized in that: The auxiliary materials are composed of nuts, bulking agents, flavoring agents, natural edible flavors, edible pigments and nutritional enhancers.

6. The method for preparing Chinese pastry according to claim 5, characterized in that: The weight ratio of each raw material in the auxiliary material is nut: bulking agent: flavoring agent: natural edible flavor: edible coloring agent: nutritional enhancer = 5-8: 0.5-0.8: 1.3-1.8: 0.1-0.3: 0.1-0.3: 3-5.

7. The method for preparing Chinese pastry according to claim 6, characterized in that: The leavening agent is any one of sodium bicarbonate, ammonium bicarbonate, sodium carbonate and baking powder.

8. The method for preparing Chinese pastry according to claim 1, characterized in that: The flour is protein powder specially used for cakes; When kneading the dough, 9.5-10% by weight of protein powder specially used for pastry and 22-25% by weight of wet gluten are mixed.

9. The method for preparing Chinese cakes according to claim 1, characterized in that: The weight ratio of the oil, sugar, egg liquid, dairy products and crushed auxiliary materials is 30-50ml: 75-120ml: 25-35ml: 50-75ml: 80-150g.

10. A Chinese pastry, characterized in that: The invention is obtained by the preparation method according to any one of claims 1 to 9.