A method for preparing a cold-processed soft cookie dough

Abstract

This invention relates to the field of cold-processed pastry technology, specifically to a method for preparing cold-processed soft cookie crust. The method involves dissolving granulated sugar in water at high temperature to make a syrup; adding sugar to egg whites and whipping them, then pouring in the high-temperature syrup and continuing to whip, followed by the addition of gelatin powder; melting and mixing butter, chocolate, and cocoa powder, then mixing this mixture with the whipped product, cooling, and finally rolling out the crust. This invention completely eliminates the use of flour and starch, utilizing high-temperature syrup to sterilize and cook the egg whites, and using the aeration of the egg whites in conjunction with gelatin to build a stable framework. The resulting product can be eaten directly without baking, has a soft and delicate texture, and strong plasticity and covering properties. It is especially suitable for wrapping fillings such as bread shreds and pistachio jam to make ready-to-eat soft cookies, featuring simple procedures, low energy consumption, and excellent taste.

Description

Technical Field

[0001] This invention relates to the field of cold-processed pastry technology, specifically to a method for preparing cold-processed soft cookie crust. Background Technology

[0002] Cold-processed pastries refer to ready-to-eat products made from raw and auxiliary materials that have been cooked and sterilized, and then processed through cold processing steps such as aeration, mixing, and shaping without high-temperature baking. These products eliminate the dependence on baking equipment, can retain the original flavor and nutrients of the raw materials to the greatest extent, and have the advantages of short production cycle and low energy consumption.

[0003] In recent years, with the increasing demand from consumers for novel tastes and convenient ready-to-eat products, cold-processed pastries have gradually become an important research and development direction in the food industry. The outer skin of traditional filled pastries usually relies on flour or starch as a skeletal support material, and needs to be baked or steamed at high temperatures to gelatinize and set. This hot processing method is not only complicated, but the outer skin is also prone to losing water and hardening after cooling, affecting the softness and extensibility of the product. Once the powdered raw materials are removed, the outer skin of the pastry is difficult to obtain stable plasticity and coating performance.

[0004] Currently, there are few reports on the process of preparing ready-to-eat soft crusts using a blend of aerated protein base and chocolate. Therefore, developing a cold-processed soft crust that eliminates the need for flour and starch, sterilizes and matures egg whites through high-temperature syrup, and relies on protein aeration and gelatin gel to synergistically construct the framework, has significant application value for enriching the variety of ready-to-eat pastries and enhancing the texture and flavor of products. Summary of the Invention

[0005] The purpose of this invention is to provide a method for preparing cold-processed soft cookie crust, which aims to solve the problems of traditional filled pastry crusts relying on flour or starch, requiring high-temperature baking for shaping, resulting in a dry and hard texture, complicated procedures, and the inability to achieve ready-to-eat cold processing.

[0006] To achieve the above objectives, the present invention adopts the following technical solution: a method for preparing chocolate marshmallow skin, comprising the following steps: S1. Add granulated sugar to water, stir and heat to dissolve, and obtain a granulated sugar solution for later use; S2. Add granulated sugar to the egg whites, stir until foamy, then add the granulated sugar solution from S1, and then beat until stiff peaks form. Add gelatin powder to obtain the whipped product. S3. Melt and mix the butter, chocolate and cocoa powder, then add the whipped product from S2 and stir well. After cooling, roll out the dough to get the chocolate marshmallow dough.

[0007] Furthermore, in S1, the mass ratio of white sugar to water is 2~4:1.

[0008] Furthermore, in S1, the heating temperature is controlled at 110~120℃.

[0009] Furthermore, in S2, the mass ratio of egg white, granulated sugar, granulated sugar aqueous solution, and gelatin powder is 5~10:1:20~30:15~20, respectively.

[0010] Furthermore, in S2, the specific gravity of the whipped product is 0.15~0.20.

[0011] Furthermore, in S3, the mass ratio of butter, chocolate, cocoa powder and egg white is 1~5:15~25:1:3~8.

[0012] The chocolate marshmallow crust prepared by the above method is used as a soft cookie crust.

[0013] Next, mix the toasted bread shreds and pistachio paste together and stir well. Shape the mixture into small balls, then wrap the soft cookie dough around the filling balls and coat the outside of the soft cookie dough with cocoa powder.

[0014] Furthermore, the mass ratio of bread shreds to pistachio paste is 1 to 3:1.

[0015] Furthermore, the mass ratio of filling to soft cookie crust is 1:1 to 2.

[0016] The beneficial effects of this invention are: 1. This invention completely eliminates the traditional pastry crust's reliance on flour and starch. It uses high-temperature syrup to sterilize and cook egg whites, and constructs a framework through protein aeration and gelatin gel. The entire preparation process does not require baking, truly achieving cold processing and ready-to-eat, greatly simplifying the production process and reducing energy consumption.

[0017] 2. By controlling the specific gravity of the whipped product and the specific ratio of each ingredient, the present invention produces chocolate marshmallow crusts that are soft, have excellent extensibility, strong plasticity and covering properties, can easily wrap various fillings and are not easy to break, and have a soft and delicate taste, solving the problems of traditional cookie crusts hardening after cooling and poor covering properties.

[0018] 3. This invention perfectly blends chocolate, cocoa powder, and aerated protein base, giving it a rich chocolate flavor and a chewy texture. It can be used as a soft cookie crust to directly wrap fillings such as bread shreds and pistachio jam. The flavors are highly integrated, and it can be eaten after being coated with cocoa powder. It is convenient to produce and has both good appearance and taste. It has great promotion and application value. Attached Figure Description

[0019] Figure 1 This is a flowchart of the preparation process of the present invention; Figure 2 This is a flowchart of the process for preparing soft cookies using chocolate marshmallow crust according to the present invention. Detailed Implementation

[0020] The technical solution of the present invention will now be clearly and completely described with reference to the accompanying drawings in the embodiments of the present invention.

[0021] This invention abandons the traditional hot processing path of pastry crust relying on flour / starch gelatinization to build the framework, and instead adopts a cold processing synergistic mechanism of "high-temperature syrup sterilization and maturation - protein aeration to build the framework - gelatin gel setting".

[0022] First, mix granulated sugar and water in a mass ratio of 2 to 4:1, and heat to 110 to 120°C to boil, thus obtaining a high-temperature concentrated syrup. The syrup at this temperature has a good sterilization effect, providing a safety guarantee for subsequent direct contact with raw egg whites. At the same time, the high-concentration syrup has a strong moisture absorption and retention capacity, which is the key to keeping the finished product soft and not hard for a long time.

[0023] Secondly, the egg whites are pre-whipped with a small amount of granulated sugar to introduce initial bubbles. Then, while continuing to whip, high-temperature syrup is poured in to sterilize and cook the egg whites with high temperature, transforming them from raw to a safe, ready-to-eat state. At the same time, the heat of the syrup accelerates protein denaturation and unfolding, and under the action of whipping shear force, it quickly reorganizes into a dense bubble network, stably encapsulating a large amount of air and forming a fluffy protein matrix with a specific gravity of only 0.15~0.20. Gelatin powder is then added, using its gelling properties to provide a supporting framework for the bubble network, preventing bubbles from escaping and the structure from collapsing.

[0024] Finally, melt and mix the butter, chocolate, and cocoa powder together, and then fold them into the whipped product at a suitable temperature. The fat and chocolate solids are evenly distributed in the gaps between the protein gel network, which softens the structure and improves the extensibility, while giving the product a rich chocolate flavor. After the mixture cools, the gelatin gel solidifies and sets, and the protein bubble network and chocolate fat interlock, ultimately forming a soft product that can be rolled into a crust.

[0025] Example 1 S1. High-temperature syrup preparation Put 165g of white sugar and 50g of water into a pot, stir and heat to 118℃. After the white sugar is completely dissolved, you will get a high-temperature syrup. Keep it warm for later use.

[0026] S2, Protein Aeration and Skeleton Construction Add 50g of egg whites and 8g of granulated sugar to a mixing bowl and beat at medium speed until foamy and white. Then slowly pour in all the high-temperature syrup prepared in S1 (temperature about 118℃) along the side of the bowl and beat at high speed continuously.

[0027] During the whipping process, the high-temperature syrup sterilizes and cooks the egg whites, while the egg whites rapidly aerate and expand. When the mixture is smooth and shiny with a specific gravity of about 0.18, add 150g of gelatin paste and mix evenly at low speed to obtain the whipped product.

[0028] S3, Chocolate Fusion and Shaping Melt 30g butter, 200g Chocolat 64% dark chocolate, and 10g cocoa powder in a double boiler and stir until smooth. When the temperature drops to 45-50℃, pour it into the whipped product of S2 and fold until completely smooth to form a chocolate marshmallow syrup.

[0029] Pour the batter into a mold or spread it on a baking tray. After cooling at room temperature or refrigerating to set, take it out and roll it out into a uniform sheet about 3mm thick to obtain the chocolate marshmallow sheet.

[0030] S4. Preparation of soft cookie products Mix the baked bread shreds and pistachio paste in a weight ratio of 2:1. Weigh out 20g of filling and form it into a small ball. Take 30g of the marshmallow skin prepared in step S3, wrap it around the filling ball, pinch the opening tightly, roll it into a ball, and finally coat the surface evenly with 0.5g of cocoa powder to obtain the ready-to-eat soft cookie product.

[0031] The chocolate marshmallow crust prepared in this embodiment is soft and elastic, with good extensibility and plasticity. It does not break or stick when wrapping the filling. The finished soft cookie crust is chewy and has a rich chocolate flavor. The pistachio breadcrumb filling inside is layered and has a light and soft overall texture. It can be eaten directly without baking.

[0032] This invention is not limited to the preferred embodiments described above. Anyone can derive other products in various forms under the guidance of this invention. However, regardless of any changes made in their shape or structure, any technical solution that is the same as or similar to this invention falls within the protection scope of this invention.

Claims

1. A method for preparing chocolate marshmallow skin, characterized in that, Includes the following steps: S1. Add granulated sugar to water, stir and heat to dissolve, and obtain a granulated sugar solution for later use; S2. Add granulated sugar to the egg whites, stir until foamy, then add the granulated sugar solution from S1, and then beat until stiff peaks form. Add gelatin powder to obtain the whipped product. S3. Melt and mix the butter, chocolate and cocoa powder, then add the whipped product from S2 and stir well. After cooling, roll out the dough to get the chocolate marshmallow dough.

2. The method for preparing a chocolate marshmallow coating according to claim 1, characterized in that: In S1, the mass ratio of white sugar to water is 2~4:

1.

3. The method for preparing a chocolate marshmallow coating according to claim 1, characterized in that: In S1, the heating temperature is controlled at 110~120℃.

4. The method for preparing a chocolate marshmallow coating according to claim 1, characterized in that: In S2, the mass ratio of egg white, granulated sugar, granulated sugar aqueous solution, and gelatin powder is 5~10:1:20~30:15~20, respectively.

5. The method for preparing a chocolate marshmallow coating according to claim 3, characterized in that: In S2, the specific gravity of the whipped product is 0.15~0.

20.

6. The method for preparing a chocolate marshmallow coating according to claim 1, characterized in that: In S3, the mass ratio of butter, chocolate, cocoa powder and egg white is 1~5:15~25:1:3~8.

7. The use of the chocolate marshmallow crust prepared by the method according to any one of claims 1-6 as a soft cookie crust.

8. The application according to claim 7, characterized in that: Mix the toasted bread shreds and pistachio paste together and stir well. Shape the mixture into small balls, then wrap the filling balls in soft cookie dough and coat the dough with cocoa powder.

9. The application according to claim 8, characterized in that: The mass ratio of bread shreds to pistachio butter is 1~3:

1.

10. The application according to claim 8, characterized in that: The ratio of filling to soft cookie crust is 1:1 to 2.

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