Cream and white bean paste cheese pastry and preparation method thereof
By using oil crust and oil heart to make the outer crust in the crispbread, and combining creamy white bean paste filling and cream cheese as the filling, the existing crispbread products are solved, and the rich layers and varied flavors of creamy white bean paste cheese crispy is achieved.
Patent Information
- Application Number
- CN202411772022.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-04
- Publication Date
- 2025-03-11
AI Technical Summary
The existing baking industry has simple workmanship, difficult to maintain consistent product quality, poor filling taste, and lacks characteristics.
The outer crust is made with oily skin and oily heart, combined with creamy white bean paste filling and cream cheese as the filling, and through specific raw material ratios and production steps, a rich layered and diverse flavored creamy white bean paste cheese crisp.
It achieves a sharp contrast of crispy skin and soft and moderate filling, unique taste, rich layers, and high nutritional value, simple production method and easy operation.
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of food, and in particular relates to a milk-yellow and white bean paste cheese crisp and a preparation method thereof. Background Art
[0002] Various types of pastries and shortbreads are emerging in the domestic baking industry. As people's living standards improve significantly, their lifestyles and consumption structures will also change significantly, which will bring challenges and opportunities to the further development of China's baking industry. In particular, some flavored shortbreads with local characteristics are becoming more and more popular. Shortbreads are a kind of pastry food suitable for all ages, made of flour, sugar and other raw materials, but some shortbreads sold on the market are simple in workmanship, and the quality of the products is difficult to maintain consistency, the filling tastes poor, and lacks characteristics. Summary of the invention
[0003] The purpose of the present invention is to provide a milk yellow white bean paste cheese crisp with rich fillings and various flavors and a preparation method thereof in view of the shortcomings of the prior art.
[0004] In order to achieve the above object, the present invention adopts the following technical solutions:
[0005] In a first aspect, the present invention provides a milk yellow white bean paste cheese pastry, which is made of oil skin, oil core and filling; the oil skin, by weight, comprises the following raw materials: 350-450 parts of high-gluten flour, 550-650 parts of low-gluten flour, 100-150 parts of anhydrous butter, 250-300 parts of shortening, 150-250 parts of icing sugar, 0.1-0.5 parts of preservative, 40-60 parts of apple enzyme and 300-400 parts of ice water The oil core comprises the following raw materials, by weight: 250-350 parts of ghee, 550-650 parts of low-gluten flour and 0.1-0.5 parts of preservative; the filling comprises the following raw materials, by weight: 450-550 parts of custard and white bean paste, 40-60 parts of red beans and 180-200 parts of cream cheese; the weight ratio of the oil skin, oil core and filling is 10-15:8-12:45-50.
[0006] The outer skin is made of oil skin and oil core, and the outer skin has a crisp taste after baking. The inner filling is made of white bean paste and fragrant cheese, which is soft and moderate. The outer skin and the inner filling form a sharp contrast, and the taste is unique and rich in layers.
[0007] Preferably, the oil dough comprises the following raw materials by weight: 400 parts of high-gluten flour, 600 parts of low-gluten flour, 120 parts of anhydrous butter, 280 parts of shortening, 200 parts of icing sugar, 0.3 parts of preservative, 50 parts of apple enzyme, and 350 parts of ice water. Specifically, the high-gluten flour is bread flour, and the low-gluten flour is cake flour.
[0008] Preferably, the oil core comprises the following raw materials by weight: 300 parts of shortening, 600 parts of low-gluten flour, and 0.3 parts of preservative. Specifically, the low-gluten flour is cake flour.
[0009] Preferably, the filling comprises the following raw materials by weight: 500 parts of custard and white bean paste, 50 parts of red bean grains and 188 parts of cream cheese.
[0010] Preferably, the red bean grains are sweet potatoes.
[0011] Preferably, the weight ratio of the oil skin, oil core and filling is 12:10:47.
[0012] Preferably, it also includes bright red pigment, and the weight ratio of the oil skin, oil core, filling and bright red pigment is 10-15:8-12:45-50:0.1-0.3.
[0013] Preferably, the weight ratio of the oil skin, oil core, filling and bright red pigment is 12:10:47:0.1.
[0014] In a second aspect, the present invention provides a method for preparing the milk yellow and white bean paste cheese crisp as described in the first aspect, comprising the following steps: weighing the raw materials according to the above-mentioned weight parts,
[0015] (1) Preparation of oil dough: Put high-gluten flour, low-gluten flour, ghee, icing sugar, ice water and apple enzyme into a mixing bucket and mix evenly, then add anhydrous butter and continue to stir until a little gluten is formed. Then take it out, put it in a baking tray, seal it and refrigerate it for later use;
[0016] (2) Preparation of oil core: Mix ghee, low-gluten flour and preservative together and stir evenly, cover with plastic wrap and set aside;
[0017] (3) rolling the dough: wrap the corresponding weight of the dough prepared in step (1) around the dough core prepared in step (2), fold and roll it three times with a rolling pin, and use it after it relaxes for 30 minutes;
[0018] (4) Preparation of filling: Mix red bean granules into the milk yellow and white bean paste filling, knead into an outer layer, wrap cream cheese in it, knead into a ball and set aside;
[0019] (5) Baking: Continue to roll out the outer skin rolled out in step (3) with a rolling pin, wrap the filling prepared in step (4), and knead it into a ball-shaped semi-finished product. Evenly place 30-40 semi-finished products in each baking tray, cover the top of the semi-finished product with a bright red pigment, and bake it in an oven at 190-200° C. for 18-22 minutes before taking it out of the oven.
[0020] Preferably, in step (5), 35 semi-finished products are evenly placed in each baking tray, the top of the semi-finished products are covered with a bright red pigment for printing, and the semi-finished products are placed in an oven at 195° C. and baked for 20 minutes before being removed from the oven.
[0021] Compared with the prior art, the beneficial effects of the present invention are as follows: the custard white bean paste cheese crisp and the preparation method thereof provided by the present invention use high-gluten flour, low-gluten flour, anhydrous butter and apple enzyme as main ingredients to make an oil skin, use low-gluten flour and butter to make an oil core, which are coated and overlapped and then rolled into an outer skin, and are matched with an inner filling made of custard white bean paste, manna and cream cheese, the inner filling is rich in layers and has various flavors, including not only custard white bean paste and manna, but also cream cheese with rich milk flavor, the outer skin is crispy and fragrant, the crust is crispy and thin, the filling has a unique flavor, a soft texture, a good taste, and a high nutritional value, and the preparation method is simple and easy to operate. DETAILED DESCRIPTION
[0022] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.
[0023] Embodiment 1:
[0024] In an embodiment of the present invention, a milk yellow white bean paste cheese crisp comprises an oil skin, an oil core and a filling, wherein the oil skin comprises 400 parts of bread flour, 600 parts of cake flour, 120 parts of anhydrous butter, 280 parts of shortening, 200 parts of icing sugar, 0.3 parts of a preservative, 50 parts of apple enzyme and 350 parts of ice water by weight; the oil core comprises 300 parts of shortening, 600 parts of cake flour and 0.3 parts of a preservative by weight; the filling comprises 500 parts of milk yellow white bean paste, 50 parts of red beans and 188 parts of cream cheese by weight; and further comprises an appropriate amount of bright red pigment for stamping on the semi-finished product;
[0025] The above materials are taken according to the following weight proportions: the oil skin, the oil core, the filling and the bright red pigment are 12:10:47:0.1 respectively. Then, the milk yellow white bean paste cheese crisp is prepared according to the following steps.
[0026] (1) Preparation of oil dough: put bread crumbs, cake flour, shortening, icing sugar, ice water and apple enzyme into a mixing bucket and mix evenly, then add anhydrous butter and continue to stir until a little gluten is formed. Then take it out, put it in a baking tray, seal it and refrigerate it for later use;
[0027] (2) Preparation of the oil core: Mix the shortening, cake flour and preservative together and stir evenly, cover with plastic wrap and set aside;
[0028] (3) Rolling the dough: Wrap the corresponding weight of the dough prepared in step (1) around the dough core prepared in step (2), fold and roll it three times with a rolling pin, and set aside for later use after it relaxes for 30 minutes.
[0029] (4) Preparation of filling: Mix red bean granules into the milk yellow and white bean paste filling, knead into an outer layer, wrap cream cheese in it, knead into a ball and set aside;
[0030] (5) Baking: Continue to roll out the outer skin rolled out in step (3) with a rolling pin, wrap the filling prepared in step (4), and knead it into a ball-shaped semi-finished product. Evenly place 35 semi-finished products in each baking tray, cover the top of the semi-finished product with a bright red pigment, and bake it in an oven at 195° C. for 20 minutes before serving.
[0031] Embodiment 2:
[0032] In an embodiment of the present invention, a milk yellow white bean paste cheese pastry comprises an oil skin, an oil core and a filling, wherein the oil skin comprises, by weight, 350 parts of bread flour, 550 parts of cake flour, 100 parts of anhydrous butter, 250 parts of shortening, 150 parts of icing sugar, 0.1 parts of a preservative, 40 parts of apple enzymes and 300 parts of ice water; the oil core comprises, by weight, 250 parts of shortening, 550 parts of cake flour and 0.1 parts of a preservative; the filling comprises, by weight, 450 parts of milk yellow white bean paste, 40 parts of red beans and 180 parts of cream cheese; and further comprises an appropriate amount of bright red pigment for stamping on the semi-finished product;
[0033] The above materials are taken according to the following weight proportions: the oil skin, the oil core, the filling and the bright red pigment are 10:8:45:0.1 respectively. Then, the milk yellow white bean paste cheese crisp is prepared according to the following steps.
[0034] (1) Preparation of oil dough: put bread crumbs, cake flour, shortening, icing sugar, ice water and apple enzyme into a mixing bucket and mix evenly, then add anhydrous butter and continue to stir until a little gluten is formed. Then take it out, put it in a baking tray, seal it and refrigerate it for later use;
[0035] (2) Preparation of the oil core: Mix the shortening, cake flour and preservative together and stir evenly, cover with plastic wrap and set aside;
[0036] (3) Rolling the dough: Wrap the corresponding weight of the dough prepared in step (1) around the dough core prepared in step (2), fold and roll it three times with a rolling pin, and set aside for later use after it relaxes for 30 minutes.
[0037] (4) Preparation of filling: Mix red bean granules into the milk yellow and white bean paste filling, knead into an outer layer, wrap cream cheese in it, knead into a ball and set aside;
[0038] (5) Baking: Continue to roll out the outer skin rolled out in step (3) with a rolling pin, wrap the filling prepared in step (4), and knead it into a ball-shaped semi-finished product. Evenly place 40 semi-finished products in each baking tray, cover the top of the semi-finished product with a bright red pigment, and bake it in an oven at 190° C. for 18 minutes before taking it out of the oven.
[0039] Embodiment 3:
[0040] In an embodiment of the present invention, a milk yellow white bean paste cheese crisp comprises an oil skin, an oil core and a filling, wherein the oil skin comprises 450 parts of bread flour, 650 parts of cake flour, 150 parts of anhydrous butter, 300 parts of shortening, 250 parts of icing sugar, 0.3 parts of a preservative, 60 parts of apple enzymes and 400 parts of ice water by weight; the oil core comprises 350 parts of shortening, 650 parts of cake flour and 0.3 parts of a preservative by weight; the filling comprises 550 parts of milk yellow white bean paste, 60 parts of red beans and 200 parts of cream cheese by weight; and further comprises an appropriate amount of bright red pigment for stamping on the semi-finished product;
[0041] The above materials are used in the following weight proportions: the oil skin, the oil core, the filling and the bright red pigment are 15:12:50:0.1 respectively. Then, the milk yellow white bean paste cheese crisp is prepared according to the following steps.
[0042] (1) Preparation of oil dough: put bread crumbs, cake flour, shortening, icing sugar, ice water and apple enzyme into a mixing bucket and mix evenly, then add anhydrous butter and continue to stir until a little gluten is formed. Then take it out, put it in a baking tray, seal it and refrigerate it for later use;
[0043] (2) Preparation of the oil core: Mix the shortening, cake flour and preservative together and stir evenly, cover with plastic wrap and set aside;
[0044] (3) Rolling the dough: Wrap the corresponding weight of the dough prepared in step (1) around the dough core prepared in step (2), fold and roll it three times with a rolling pin, and set aside for later use after it relaxes for 30 minutes.
[0045] (4) Preparation of filling: Mix red bean granules into the milk yellow and white bean paste filling, knead into an outer layer, wrap cream cheese in it, knead into a ball and set aside;
[0046] (5) Baking: Continue to roll out the outer skin rolled out in step (3) with a rolling pin, wrap the filling prepared in step (4), and knead it into a ball-shaped semi-finished product. Evenly place 30 semi-finished products in each baking tray, cover the top of the semi-finished product with a bright red pigment, and bake it in an oven at 200° C. for 22 minutes before taking it out of the oven.
[0047] Embodiment 4:
[0048] In an embodiment of the present invention, a milk yellow white bean paste cheese pastry comprises an oil skin, an oil core and a filling, wherein the oil skin comprises 400 parts of bread flour, 600 parts of cake flour, 120 parts of anhydrous butter, 280 parts of shortening, 230 parts of icing sugar, 0.3 parts of a preservative, 55 parts of apple enzymes and 380 parts of ice water by weight; the oil core comprises 320 parts of shortening, 630 parts of cake flour and 0.3 parts of a preservative by weight; the filling comprises 500 parts of milk yellow white bean paste, 55 parts of red beans and 190 parts of cream cheese by weight; and further comprises an appropriate amount of bright red pigment for stamping on the semi-finished product;
[0049] The above materials are used in the following weight proportions: the oil skin, the oil core, the filling and the bright red pigment are 12:12:48:0.1 respectively. Then, the milk yellow white bean paste cheese crisp is prepared according to the following steps.
[0050] (1) Preparation of oil dough: put bread crumbs, cake flour, shortening, icing sugar, ice water and apple enzyme into a mixing bucket and mix evenly, then add anhydrous butter and continue to stir until a little gluten is formed. Then take it out, put it in a baking tray, seal it and refrigerate it for later use;
[0051] (2) Preparation of the oil core: Mix the shortening, cake flour and preservative together and stir evenly, cover with plastic wrap and set aside;
[0052] (3) Rolling the dough: Wrap the corresponding weight of the dough prepared in step (1) around the dough core prepared in step (2), fold and roll it three times with a rolling pin, and set aside for later use after it relaxes for 30 minutes.
[0053] (4) Preparation of filling: Mix red bean granules into the milk yellow and white bean paste filling, knead into an outer layer, wrap cream cheese in it, knead into a ball and set aside;
[0054] (5) Baking: Continue to roll out the outer skin rolled out in step (3) with a rolling pin, wrap the filling prepared in step (4), and knead it into a ball-shaped semi-finished product. Evenly place 36 semi-finished products in each baking tray, cover the top of the semi-finished product with a bright red pigment, and bake it in an oven at 195° C. for 20 minutes before serving.
[0055] Finished custard and white bean paste cheese crisps were prepared according to the above embodiments for tasting and evaluation. The custard and white bean paste cheese crisps obtained in Examples 1-4 were well-formed, complete in appearance and not easy to loosen, with uniform thickness of the outer skin and distinct layers of the inner filling. In terms of color, the outer skin was golden and shiny after baking, and had a mellow baking aroma. In terms of taste, the outer skin was crispy, the cheese used for the inner filling was smooth and delicious, with a rich milky aroma, the white bean paste was silky and delicate, sweet and dense, the mannatto particles were distinct and had a unique taste. The overall taste was crispy, fragrant and soft, sweet but not greasy, with rich layers of taste, which was endlessly memorable.
[0056] According to the disclosure and teaching of the above description, those skilled in the art to which the present invention belongs can also change and modify the above embodiment. Therefore, the present invention is not limited to the above specific embodiment, and any obvious improvement, replacement or modification made by those skilled in the art on the basis of the present invention belongs to the protection scope of the present invention. In addition, although some specific terms are used in this specification, these terms are only for the convenience of description and do not constitute any limitation to the present invention.
Claims
1. A milk yellow white bean paste cheese crisp, characterized by: Made of oil skin, oil core and filling; The oil dough comprises the following raw materials by weight: 350-450 parts of high-gluten flour, 550-650 parts of low-gluten flour, 100-150 parts of anhydrous butter, 250-300 parts of shortening, 150-250 parts of icing sugar, 0.1-0.5 parts of preservative, 40-60 parts of apple enzyme and 300-400 parts of ice water; The oil core comprises the following raw materials by weight: 250-350 parts of ghee, 550-650 parts of low-gluten flour and 0.1-0.5 parts of preservative; The filling comprises the following ingredients by weight: 450-550 parts of milk yellow and white bean paste filling, 40-60 parts of red beans and 180-200 parts of cream cheese; The weight ratio of the oil skin, oil core and filling is 10-15:8-12:45-50.
2. The milk yellow and white bean paste cheese puff according to claim 1, characterized in that: The oil dough comprises the following raw materials by weight: 400 parts of high-gluten flour, 600 parts of low-gluten flour, 120 parts of anhydrous butter, 280 parts of shortening, 200 parts of icing sugar, 0.3 parts of preservative, 50 parts of apple enzyme, and 350 parts of ice water.
3. The milk yellow and white bean paste cheese crisp according to claim 2, characterized in that: The oil core comprises the following raw materials by weight: 300 parts of ghee, 600 parts of low-gluten flour, and 0.3 parts of preservative.
4. The creamy white bean paste cheese puff according to claim 3, characterized in that: The filling comprises the following raw materials by weight: 500 parts of milk yellow and white bean paste filling, 50 parts of red bean grains and 188 parts of cream cheese.
5. The creamy white bean paste cheese puff according to claim 4, characterized in that: The red bean grains are sweet potatoes.
6. The creamy white bean paste cheese puff according to claim 1, characterized in that: The weight ratio of the oil skin, oil core and filling is 12:10:
47.
7. The creamy white bean paste cheese puff according to claim 1, characterized in that: It also includes a bright red pigment, and the weight ratio of the oil skin, the oil core, the filling and the bright red pigment is 10-15:8-12:45-50:0.1-0.
3.
8. The creamy white bean paste cheese puff according to claim 7, characterized in that: The weight ratio of the oil skin, oil core, filling and bright red pigment is 12:10:47:0.
1.
9. A method for preparing milk yellow and white bean paste cheese crisps as claimed in any one of claims 1 to 8, characterized in that: The method comprises the following steps: weighing the raw materials according to the above-mentioned weight parts, (1) Preparation of oil dough: Put high-gluten flour, low-gluten flour, ghee, icing sugar, ice water and apple enzyme into a mixing bucket and mix evenly, then add anhydrous butter and continue to stir until a little gluten is formed. Then take it out, put it in a baking tray, seal it and refrigerate it for later use; (2) Preparation of oil core: Mix ghee, low-gluten flour and preservative together, stir evenly, cover with plastic wrap and set aside; (3) rolling the dough: wrap the corresponding weight of the dough prepared in step (1) around the dough core prepared in step (2), fold and roll it three times with a rolling pin, and use it after it relaxes for 30 minutes; (4) Preparation of filling: Mix red bean granules into the milk yellow and white bean paste filling, knead into an outer layer, wrap cream cheese in it, knead into a ball and set aside; (5) Baking: Continue to roll out the outer skin rolled out in step (3) with a rolling pin, wrap the filling prepared in step (4), and knead it into a ball-shaped semi-finished product. Evenly place 30-40 semi-finished products in each baking tray, cover the top of the semi-finished product with a bright red pigment, and bake it in an oven at 190-200° C. for 18-22 minutes before taking it out of the oven.
10. The method for preparing mochi cake according to claim 9, characterized in that: In step (5), 35 semi-finished products are evenly placed in each baking tray, and the top of the semi-finished products is covered with a bright red pigment for printing, and then placed in an oven at 195° C. and baked for 20 minutes before being removed from the oven.