Formula and preparation method of honeycomb dough

Abstract

The invention relates to the technical field of dough formulas, in particular to a honeycomb dough formula and a preparation method thereof.The honeycomb dough formula comprises 312 g of Chengni, 80 g of low-gluten flour, 4 egg yolks, 120 g of butter, 30 g of corn starch, 30 g of sweet potato starch, 1 g of baking powder, 1 g of soda ash and 20 g of salad oil; according to the invention, by reasonably matching the flour starch, the low-gluten flour, the corn starch and the sweet potato starch and accurately controlling the dosage of the baking powder and the soda powder, the dough can form an obvious and uniform honeycomb structure in the baking or frying process, the appearance quality and the taste of the product are improved, and the preparation method is clear in steps, simple to operate and suitable for large-scale production. Compared with the prior art, the preparation method has the advantages that complicated equipment and superhigh technologies are not needed, common family users and food processing enterprises can easily master and implement the preparation method, popularization and application are facilitated, the raw materials used in the formula are common food raw materials, the source is wide, the cost is relatively low, and the production cost is reduced while the product quality is guaranteed.

Description

Technical Field

[0001] The invention relates to the technical field of dough formula, in particular to a formula of honeycomb dough and a preparation method thereof. Background Art

[0002] In the field of food processing, dough foods are rich and varied. Dough products with a unique honeycomb structure are popular among consumers in the market because of their crispy taste and rich layers.

[0003] However, the existing honeycomb dough has many shortcomings. On the one hand, the honeycomb structure of the honeycomb dough prepared by some formulas is not obvious and uniform, which affects the appearance and taste of the product; on the other hand, some production methods are complicated and have high operating requirements, which are not conducive to home production and industrial production, and are costly.

[0004] Therefore, in view of the unreasonable formula of the honeycomb dough and the complex and demanding production process, which results in the prepared honeycomb dough not only having an unclear and uneven honeycomb structure, affecting the appearance and taste, but also making it difficult to make at home, limited industrial production and high cost, it is of great practical significance to develop a honeycomb dough formula and preparation method that can form a clear honeycomb structure, have excellent taste, simple preparation method and reasonable cost. Summary of the invention

[0005] In order to overcome the problems of unreasonable honeycomb dough formula, complex production process and high requirements, the prepared honeycomb dough not only has unclear and uneven honeycomb structure, affecting the appearance and taste, but also cannot be industrially produced.

[0006] The technical scheme of the present invention is: a formula of honeycomb dough, comprising the following components: 312g of clarified flour, 80g of low-gluten flour, 4 egg yolks, 120g of butter, 30g of corn starch, 30g of sweet potato starch, 1g of baking powder, 1g of baking soda, and 20g of salad oil.

[0007] Preferably, the clarified flour uses high-quality clarified flour with a fineness of 100-120 mesh and a protein content of 8%-10%, which ensures the extensibility of the dough and the stability of the honeycomb structure; the wet gluten content of the low-gluten flour is between 24%-28%, which helps to reduce the gluten of the dough and make the finished product taste more crispy.

[0008] Preferably, the butter is natural animal butter with a milk fat content of not less than 82% and a rich milky flavor, which can enhance the flavor of honeycomb dough products; the egg yolk is made from fresh eggs, and the specific gravity of the egg yolk liquid is between 1.02-1.04, ensuring the stability and uniformity of the egg yolk and oil after mixing.

[0009] A method for preparing honeycomb dough, comprising the above-mentioned honeycomb dough formula, and the steps are as follows:

[0010] Step 1: Preparation

[0011] Use an electronic scale to accurately weigh 312g of wheat flour, 80g of low-gluten flour, 4 egg yolks, 120g of butter, 30g of corn starch, 30g of sweet potato starch, 1g of baking powder, 1g of baking soda, and 20g of salad oil. At the same time, prepare the production tools, including a mixing container, a mixing tool, a scraper, and a fresh-keeping bag;

[0012] Step 2: Soften the butter

[0013] Leave the butter at room temperature to soften naturally until it is easy to stir. The room temperature should be between 20℃ and 25℃.

[0014] Step 3: Mix the fat and egg yolk

[0015] Put the softened butter into a mixing container, add 20g of salad oil, stir thoroughly with a stirring tool, then add 4 egg yolks, and continue stirring until the egg yolks and oil are completely blended to form a uniform mixture;

[0016] Step 4: Mix the powder ingredients

[0017] Use a sieve to sift 312g of wheat flour, 80g of low-gluten flour, 30g of corn starch, 30g of sweet potato starch, 1g of baking powder and 1g of baking soda into another container, making sure that all the powder ingredients are fully mixed and there are no lumps;

[0018] Step 5: Make the dough

[0019] Pour the sifted flour ingredients into the mixture of oil and egg yolk, and use a spatula or mixing tool to mix all the ingredients into dough;

[0020] Step 6: Let the dough rest

[0021] Put the mixed dough into a fresh-keeping bag, seal it and put it in the refrigerator for 1-2 hours to allow the moisture in the dough to fully blend with various ingredients and enhance the toughness and ductility of the dough;

[0022] Step 7: Segmentation and Forming

[0023] After the dough has risen, use a knife to divide the dough into pieces of appropriate size as needed to make honeycomb dough products of various shapes;

[0024] Step 8: Bake or fry

[0025] 1) For the honeycomb dough product prepared by baking, place it on a baking tray and put it into a preheated oven. According to the power and performance of the oven, set a suitable temperature and time until the surface of the product appears golden yellow and the honeycomb structure is fully formed;

[0026] 2) For the honeycomb dough products made by frying, pour oil into a pan, heat it to 160-180°C, put the product into the pan, fry until the surface is golden and crispy, and remove it from the pan to drain the oil;

[0027] Step 9: Finished Product Inspection

[0028] The appearance and taste of the prepared honeycomb dough products are inspected to check whether the honeycomb structure is obvious and uniform, and whether the taste is crispy and layered; based on the inspection results, the parameters in the production process are appropriately adjusted and optimized.

[0029] Preferably, the stirring tool in step three is an electric egg beater, the stirring speed is set to a low gear, stirring for 2-3 minutes, after the butter and salad oil are initially mixed, adjust to a medium speed and stir for 1-2 minutes, after adding the egg yolk, continue to stir at a medium speed for 2-3 minutes to ensure that the mixing is more sufficient and uniform.

[0030] Preferably, the sieving process in step 4 is performed 2-3 times, and after each sieving, the agglomerated raw materials that have not passed through the sieve are crushed and sifted again to ensure the uniformity of mixing of the flour raw materials and avoid agglomeration that affects the quality of the dough.

[0031] Preferably, when using a scraper to stir the dough in step five, stir from the outside to the inside, and the number of stirring times is between 30-50 times to avoid over-stirring; when using a stirring tool, the stirring time is between 1-2 minutes.

[0032] Preferably, the refrigeration temperature of the refrigerator in step six is ​​between 4°C and 6°C. When the dough becomes dry and cracked during refrigeration, a small amount of water mist is sprayed in the fresh-keeping bag to maintain the moisture of the dough and promote the fusion of water and ingredients.

[0033] Preferably, the various shapes of the honeycomb dough products in step seven include round, square and flower shapes.

[0034] Preferably, during the baking process of step eight, the oven is preheated for 10-15 minutes in advance. If the oven power is 1500W-2000W, the temperature is set to 180℃-200℃, and the baking time is 12-18 minutes; if the oven power is 1000W-1500W, the temperature is set to 160℃-180℃, and the baking time is 15-20 minutes. At the same time, a plate of water is placed in the oven to increase the humidity in the oven, so that the surface of the product is more crispy and the color is uniform.

[0035] The beneficial effects of the present invention are as follows: the dough formula reasonably matches wheat flour, low-gluten flour, corn starch and sweet potato starch, and accurately controls the amount of baking powder and baking soda, so that the dough can form an obvious and uniform honeycomb structure during baking or frying, thereby improving the appearance quality and taste of the product;

[0036] The addition of butter and egg yolk adds a rich flavor to the dough and makes it crispy; the use of salad oil increases the softness and extensibility of the dough, making the final product more flavorful.

[0037] The preparation method of the present invention has clear steps and is simple to operate, does not require complex equipment and advanced technology, and can be easily mastered and implemented by ordinary household users and food processing companies, which is conducive to promotion and application;

[0038] The raw materials used in the formula are all common food raw materials with a wide range of sources and relatively low costs. While ensuring product quality, it reduces production costs and improves the market competitiveness of products. DETAILED DESCRIPTION

[0039] Example 1

[0040] The present invention will be further described below in conjunction with the embodiments.

[0041] The invention provides an embodiment: a formula of honeycomb dough, comprising the following components: 312g of wheat flour, 80g of low-gluten flour, 4 egg yolks, 120g of butter, 30g of corn starch, 30g of sweet potato starch, 1g of baking powder, 1g of soda powder, and 20g of salad oil. The wheat flour is high-quality wheat flour with a fineness of 100-120 meshes, and the protein content is between 8% and 10%, so as to ensure the extensibility of the dough and the stability of the honeycomb structure; the wet gluten content of the low-gluten flour is between 24% and 28%, so as to help reduce the gluten property of the dough and make the finished product more crispy; the butter is natural animal butter, and the milk fat content is not less than 82%, so as to have a strong milky flavor and enhance the flavor of the honeycomb dough product; the egg yolk is the yolk of a fresh egg, and the specific gravity of the egg yolk liquid is between 1.02 and 1.04, so as to ensure the stability and uniformity of the egg yolk after mixing with the oil.

[0042] A method for preparing honeycomb dough, comprising the above-mentioned honeycomb dough formula, and the steps are as follows:

[0043] Step 1: Preparation

[0044] Use an electronic scale to accurately weigh 312g of wheat flour, 80g of low-gluten flour, 4 egg yolks, 120g of butter, 30g of corn starch, 30g of sweet potato starch, 1g of baking powder, 1g of baking soda, and 20g of salad oil. At the same time, prepare the production tools, including a mixing container, a mixing tool, a scraper, and a fresh-keeping bag;

[0045] Step 2: Soften the butter

[0046] Leave the butter at room temperature to soften naturally until it is easy to stir. The room temperature should be between 20℃ and 25℃.

[0047] Step 3: Mix the fat and egg yolk

[0048] Put the softened butter into a mixing container, add 20g of salad oil, stir well with a stirring tool, then add 4 egg yolks, and continue stirring until the egg yolks and the oil are completely blended to form a uniform mixture. The stirring tool is an electric egg beater, and the stirring speed is set to a low gear. Stir for 2-3 minutes. After the butter and salad oil are initially mixed, adjust to a medium speed and stir for 1-2 minutes. After adding the egg yolks, continue stirring at a medium speed for 2-3 minutes to ensure that the mixture is more sufficient and uniform.

[0049] Step 4: Mix the powder ingredients

[0050] Use a sieve to sift 312g of wheat flour, 80g of low-gluten flour, 30g of corn starch, 30g of sweet potato starch, 1g of baking powder and 1g of baking soda into another container to ensure that all kinds of powder materials are fully mixed and there is no lumps. The sieving process is performed 2-3 times. After each sieving, the lumps that have not passed through the sieve are crushed and sieved again to ensure the uniformity of the mixing of the powder materials and avoid lumps that affect the quality of the dough.

[0051] Step 5: Make the dough

[0052] Pour the sifted flour ingredients into the mixture of oil and egg yolk, use a spatula or stirring tool to stir all the ingredients into dough. When using a spatula to stir the dough, stir from the outside to the inside, stirring times between 30-50 times, avoid over-stirring;

[0053] Step 6: Let the dough rest

[0054] Put the mixed dough into a fresh-keeping bag, seal it and put it in the refrigerator for 1-2 hours to allow the moisture in the dough to fully blend with various ingredients and enhance the toughness and ductility of the dough. The refrigerator temperature should be between 4℃ and 6℃. If the dough becomes dry and cracked during the refrigeration process, spray a small amount of water mist in the fresh-keeping bag to maintain the moisture of the dough and promote the fusion of moisture and ingredients.

[0055] Step 7: Segmentation and Forming

[0056] After the dough is proofed, cut the dough into appropriate-sized portions using a knife as needed to make honeycomb dough products in various shapes, including round, square and flower shapes.

[0057] Step 8: Bake or fry

[0058] 1) For the honeycomb dough product prepared by baking, place it on a baking tray and put it into a preheated oven. According to the power and performance of the oven, set the appropriate temperature and time until the surface of the product appears golden yellow and the honeycomb structure is fully formed. The oven is preheated for 10-15 minutes in advance. The oven power is 1500W-2000W, the temperature is set to 180℃-200℃, and the baking time is 12-18 minutes. At the same time, a plate of water is placed in the oven to increase the humidity in the oven, so that the surface of the product is more crispy and the color is uniform;

[0059] 2) For the honeycomb dough products made by frying, pour oil into a pan, heat it to 160-180°C, put the product into the pan, fry until the surface is golden and crispy, and remove it from the pan to drain the oil;

[0060] Step 9: Finished Product Inspection

[0061] The appearance and taste of the prepared honeycomb dough products are inspected to check whether the honeycomb structure is obvious and uniform, and whether the taste is crispy and layered; based on the inspection results, the parameters in the production process are appropriately adjusted and optimized.

[0062] Example 2

[0063] The present invention will be further described below in conjunction with the embodiments.

[0064] The invention provides an embodiment: a formula of honeycomb dough, comprising the following components: 312g of wheat flour, 80g of low-gluten flour, 4 egg yolks, 120g of butter, 30g of corn starch, 30g of sweet potato starch, 1g of baking powder, 1g of soda powder, and 20g of salad oil. The wheat flour is high-quality wheat flour with a fineness of 100-120 meshes, and the protein content is between 8% and 10%, so as to ensure the extensibility of the dough and the stability of the honeycomb structure; the wet gluten content of the low-gluten flour is between 24% and 28%, so as to help reduce the gluten property of the dough and make the finished product more crispy; the butter is natural animal butter, and the milk fat content is not less than 82%, so as to have a strong milky flavor and enhance the flavor of the honeycomb dough product; the egg yolk is the yolk of a fresh egg, and the specific gravity of the egg yolk liquid is between 1.02 and 1.04, so as to ensure the stability and uniformity of the egg yolk after mixing with the oil.

[0065] A method for preparing honeycomb dough, comprising the above-mentioned honeycomb dough formula, and the steps are as follows:

[0066] Step 1: Preparation

[0067] Use an electronic scale to accurately weigh 312g of wheat flour, 80g of low-gluten flour, 4 egg yolks, 120g of butter, 30g of corn starch, 30g of sweet potato starch, 1g of baking powder, 1g of baking soda, and 20g of salad oil. At the same time, prepare the production tools, including a mixing container, a mixing tool, a scraper, and a fresh-keeping bag;

[0068] Step 2: Soften the butter

[0069] Leave the butter at room temperature to soften naturally until it is easy to stir. The room temperature should be between 20℃ and 25℃.

[0070] Step 3: Mix the fat and egg yolk

[0071] Put the softened butter into a mixing container, add 20g of salad oil, stir well with a stirring tool, then add 4 egg yolks, and continue stirring until the egg yolks and the oil are completely blended to form a uniform mixture. The stirring tool is an electric egg beater, and the stirring speed is set to a low gear. Stir for 2-3 minutes. After the butter and salad oil are initially mixed, adjust to a medium speed and stir for 1-2 minutes. After adding the egg yolks, continue stirring at a medium speed for 2-3 minutes to ensure that the mixture is more sufficient and uniform.

[0072] Step 4: Mix the powder ingredients

[0073] Use a sieve to sift 312g of wheat flour, 80g of low-gluten flour, 30g of corn starch, 30g of sweet potato starch, 1g of baking powder and 1g of baking soda into another container to ensure that all kinds of powder materials are fully mixed and there is no lumps. The sieving process is performed 2-3 times. After each sieving, the lumps that have not passed through the sieve are crushed and sieved again to ensure the uniformity of the mixing of the powder materials and avoid lumps that affect the quality of the dough.

[0074] Step 5: Make the dough

[0075] Pour the sifted flour ingredients into the mixture of oil and egg yolk, use a spatula or a mixing tool to mix all the ingredients into a dough. When using a mixing tool, the mixing time is between 1-2 minutes;

[0076] Step 6: Let the dough rest

[0077] Put the mixed dough into a fresh-keeping bag, seal it and put it in the refrigerator for 1-2 hours to allow the moisture in the dough to fully blend with various ingredients and enhance the toughness and ductility of the dough. The refrigerator temperature should be between 4℃ and 6℃. If the dough becomes dry and cracked during the refrigeration process, spray a small amount of water mist in the fresh-keeping bag to maintain the moisture of the dough and promote the fusion of moisture and ingredients.

[0078] Step 7: Segmentation and Forming

[0079] After the dough is proofed, cut the dough into appropriate-sized portions using a knife as needed to make honeycomb dough products in various shapes, including round, square and flower shapes.

[0080] Step 8: Bake or fry

[0081] 1) For the honeycomb dough product prepared by baking, place it on a baking tray and put it into a preheated oven. According to the power and performance of the oven, set the appropriate temperature and time until the surface of the product is golden yellow and the honeycomb structure is fully formed. The oven is preheated for 10-15 minutes in advance; the oven power is 1000W-1500W, the temperature is set to 160℃-180℃, and the baking time is 15-20 minutes. At the same time, place a plate of water in the oven to increase the humidity in the oven, so that the surface of the product is more crispy and the color is uniform;

[0082] 2) For the honeycomb dough products made by frying, pour oil into a pan, heat it to 160-180°C, put the product into the pan, fry until the surface is golden and crispy, and remove it from the pan to drain the oil;

[0083] Step 9: Finished Product Inspection

[0084] The appearance and taste of the prepared honeycomb dough products are inspected to check whether the honeycomb structure is obvious and uniform, and whether the taste is crispy and layered; based on the inspection results, the parameters in the production process are appropriately adjusted and optimized.

[0085] Experimental example

[0086] The honeycomb dough prepared by Example 1 and Example 2 and the honeycomb dough prepared by the traditional wheat flour + baking powder method were set as one group, a total of three groups, each group of experiments were repeated 3-5 times, and the following is the experimental data:

[0087] 1) Using image analysis software, ImageJ, the hole area of ​​the cross section after baking was counted by 10 experts.

[0088] Industry judges scored the uniformity in a blind evaluation:

[0089]

[0090] 2) The hardness and brittleness were measured using a texture analyzer and scored by 10 professional sensory evaluation judges. The results are as follows:

[0091]

[0092] 3) The volume of green and finished products was measured by the water displacement method. The results are as follows:

[0093]

[0094] 4) The flavor profile method was combined with an electronic nose for testing, and the test results are as follows:

[0095]

Claims

1. A recipe for honeycomb dough, characterized in that: It includes the following components: 312g of wheat flour, 80g of low-gluten flour, 4 egg yolks, 120g of butter, 30g of corn starch, 30g of sweet potato starch, 1g of baking powder, 1g of baking soda, and 20g of salad oil.

2. The recipe of the honeycomb dough according to claim 1, characterized in that: The flour used is high-quality flour with a fineness of 100-120 mesh and a protein content of 8%-10%, which ensures the extensibility of the dough and the stability of the honeycomb structure; the wet gluten content of low-gluten flour is between 24%-28%, which helps to reduce the gluten of the dough and make the finished product taste more crispy.

3. The recipe of the honeycomb dough according to claim 1, characterized in that: The butter is natural animal butter with a milk fat content of not less than 82% and a rich milky aroma, which can enhance the flavor of honeycomb dough products. The egg yolk is made from fresh eggs, and the specific gravity of the egg yolk liquid is between 1.02-1.04, ensuring the stability and uniformity of the egg yolk after mixing with the oil.

4. A method for preparing honeycomb dough, characterized in that The method comprises the following steps: Step 1: Preparation Use an electronic scale to accurately weigh 312g of wheat flour, 80g of low-gluten flour, 4 egg yolks, 120g of butter, 30g of corn starch, 30g of sweet potato starch, 1g of baking powder, 1g of baking soda, and 20g of salad oil. At the same time, prepare the production tools, including a mixing container, a mixing tool, a scraper, and a fresh-keeping bag; Step 2: Soften the butter Leave the butter at room temperature to soften naturally until it is easy to stir. The room temperature should be between 20℃ and 25℃. Step 3: Mix the fat and egg yolk Put the softened butter into a mixing container, add 20g of salad oil, stir thoroughly with a stirring tool, then add 4 egg yolks, and continue stirring until the egg yolks and oil are completely blended to form a uniform mixture; Step 4: Mix the powder ingredients Use a sieve to sift 312g of wheat flour, 80g of low-gluten flour, 30g of corn starch, 30g of sweet potato starch, 1g of baking powder and 1g of baking soda into another container, making sure that all the powder ingredients are fully mixed and there are no lumps; Step 5: Make the dough Pour the sifted flour ingredients into the mixture of oil and egg yolk, and use a spatula or mixing tool to mix all the ingredients into dough; Step 6: Let the dough rest Put the mixed dough into a fresh-keeping bag, seal it and put it in the refrigerator for 1-2 hours to allow the moisture in the dough to fully blend with various ingredients and enhance the toughness and ductility of the dough; Step 7: Segmentation and Forming After the dough has risen, use a knife to divide the dough into pieces of appropriate size as needed to make honeycomb dough products of various shapes; Step 8: Bake or fry 1) For the honeycomb dough product prepared by baking, place it on a baking tray and put it into a preheated oven. According to the power and performance of the oven, set a suitable temperature and time until the surface of the product appears golden yellow and the honeycomb structure is fully formed; 2) For the honeycomb dough products made by deep frying, pour oil into a pan, heat it to 160-180°C, put the product into the pan, fry until the surface is golden and crispy, and remove from the pan to drain the oil; Step 9: Finished Product Inspection Inspect the appearance and taste of the prepared honeycomb dough products to check whether the honeycomb structure is obvious and uniform, and whether the taste is crispy and layered; According to the inspection results, the parameters in the production process are appropriately adjusted and optimized.

5. The method for preparing honeycomb dough according to claim 4, characterized in that: In step three, the stirring tool is an electric egg beater. The stirring speed is set to low speed and stirred for 2-3 minutes. After the butter and salad oil are initially mixed, adjust to medium speed and stir for 1-2 minutes. After adding the egg yolk, continue to stir at medium speed for 2-3 minutes to ensure that the mixing is more sufficient and uniform.

6. The method for preparing honeycomb dough according to claim 4, characterized in that: The sieving process in step 4 is performed 2-3 times. After each sieving, the agglomerated raw materials that have not passed through the sieve are crushed and sifted again to ensure the uniformity of the mixing of the flour raw materials and avoid agglomeration that affects the quality of the dough.

7. The method for preparing honeycomb dough according to claim 4, characterized in that: When using a scraper to stir the dough in step five, stir from the outside to the inside, and stir 30-50 times to avoid over-stirring; when using a stirring tool, the stirring time should be between 1-2 minutes.

8. The method for preparing honeycomb dough according to claim 4, characterized in that: In step six, the refrigeration temperature of the refrigerator is between 4°C and 6°C. When the dough becomes dry and cracked during the refrigeration process, spray a small amount of water mist in the fresh-keeping bag to maintain the moisture of the dough and promote the fusion of water and ingredients.

9. The method for preparing honeycomb dough according to claim 4, characterized in that: The various shapes of honeycomb dough products in step seven include round, square and flower shapes.

10. The method for preparing honeycomb dough according to claim 4, characterized in that: During the baking process of step eight, preheat the oven for 10-15 minutes in advance. If the oven power is 1500W-2000W, the temperature is set to 180℃-200℃, and the baking time is 12-18 minutes; if the oven power is 1000W-1500W, the temperature is set to 160℃-180℃, and the baking time is 15-20 minutes. At the same time, place a plate of water in the oven to increase the humidity in the oven, so that the surface of the product is more crispy and the color is uniform.

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