Method for producing baked confectionery using multilayer pie dough

Abstract

To provide a method for producing baked confectionery with an annular ring pattern from multilayer pie dough.SOLUTION: A method for producing baked confectionery of multilayer pie dough type, comprising: forming pie dough by stretching the dough in the longitudinal direction to an average layer thickness of 0.5 mm or less; stretching the rolled pie dough in a width direction perpendicular to the longitudinal direction and expanding it to about twice its original width; applying an oil and fat layer to the surface to form 50 to 200 layers, preferably 100 to 150 layers; cutting the dough into layered cylindrical materials with a diameter of about 5 cm; pressing the disk-shaped material to cause slight sliding between the multilayer interlayers and to spread the dough in the radial direction; and attaching the dough to a mold having an uneven metal surface and baking the dough together with the mold.SELECTED DRAWING: Figure 4

Description

Technical Field

[0001] The present invention relates to a method for manufacturing baked confectionery using a multi-layered pie crust.

Background Art

[0002] Among baked confectionery with many layers of folds shaped like seashells using pie crust, there is Sfogliatella, a delicious, very hard-baked representative Italian baked confectionery, which is made by putting ricotta cheese, custard cream, almond cream, etc. into it and baking it in an oven. This confectionery is made by taking a material formed into a cylindrical shape by winding a thinly stretched pie crust about 1 mm thick dozens of times, cutting it into strips about 10 mm wide, placing this disc-shaped cut material on the palm, and pushing it in with the belly of the thumb to form a conical seashell shape, having the shapes shown in FIGS. 8(a) and (b), filling it with the contents and baking it, or filling it with the contents after baking. In addition, a method for manufacturing a pie has been proposed, which is characterized by cutting a multi-layered pie crust into cross-sectional slices, covering a shoe crust with the sliced crust, and baking it (Patent Document 1).

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Non-Patent Documents

[0004]

Non-Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] However, when using conventional pie dough, the thickness is about 1 mm, which is too large, and the mold replication performance is insufficient for manufacturing multi-layered baked confectionery using a mold. Therefore, as a result of intensive research, in order to create multi-layered baked confectionery that mimics a mold such as an oyster shell mold, first, 1) it is desirable that the thickness of the final raw pie dough be 0.5 mm or less, preferably around 0.3 mm, that is, from 0.2 mm to 0.4 mm. 2) And, not simply thinning it, but the rolled-out pie dough needs to form laminated folds like tree rings and maintain its outer shape strength. It was found that it is necessary to control the overlap of adjacent pie dough layers that form a large number of folds to laminate the final pie dough. Furthermore, 3) in order to provide the dough that forms these laminated folds, not only is the pie dough normally supplied at a thickness of 1.0 mm thinned to about 0.5 mm thick in the first stretching, but also, it is necessary to repeatedly stretch it vertically and horizontally and finally stretch it to about 0.3 mm thick to thin it. On the other hand, when the pie dough is adjusted to be as thin as possible by such repeated stretching and laminated, it was found that the deviation of the laminated layers reveals a tree ring pattern and can be baked with a crispy texture. However, when placed on a mold and baked, uneven baking is likely to occur on the front side that does not adhere to the mold compared to the back side that adheres to the mold. Also, when the thickness of the raw pie dough is around 0.3 mm, it was found that due to the presence of oil between the wound layers that form the folds, partial delamination occurs and it becomes easily crumbled.

Means for Solving the Problems

[0006] Based on the results of the above repeated experiments, the present invention has been intensively studied to prevent the collapse due to delamination while maintaining a crispy texture with wrinkles created on the surface side forming an annual ring pattern. The manufacturing method of the multi-layered pie crust confectionery is characterized by the following steps: 1) creating a thin pie crust material stretched longitudinally from the pie crust to an average layer thickness of 0.5 mm or less (first stretching), and a first step of winding it up; 2) partially unwinding the wound and expanded pie crust material, rounding the tip to form a core material, pulling it in the width direction orthogonal to the longitudinal direction and expanding it about twice, preferably 1.5 times or more and 2.5 times or less (second stretching), then applying a grease layer on its surface and winding it to form a laminated cylindrical material with a diameter of about 5 cm, preferably 4 cm or more and 8 cm or less, with 50 layers or more and 200 layers or less, preferably 100 layers or more and 150 layers or less; 3) a third stretching step of stretching the wound laminated cylindrical material in the longitudinal direction of its axis; 4) a step of making the laminated cylindrical material into a multi-layered disc-shaped material cut into rings with a thickness of 5 mm or more, preferably 10 mm or less in the longitudinal direction; 5) a fourth stretching step of pressing the multi-layered disc-shaped material from its front and back with the palm or the finger belly or a pressing member in place thereof, slightly sliding the layers of the multi-layered material and spreading it in the diameter direction to give the ring-cut material an area about twice, i.e., 1.5 times or more and 2.5 times or less, of the original; and 6) a step of attaching this to a mold having a concavo-convex metal surface and baking it together with the mold. This confectionery can have the laminated pie crust shifted to form wrinkles visible as an annual ring pattern and can have a crispy texture. In the present invention, since such a confectionery tends to undergo delamination, it is advisable to apply a solidifying agent such as chocolate that solidifies at room temperature to at least one surface of the front and back of the confectionery to prevent collapse.

Advantages of the Invention

[0007] According to the present invention, even when using pie dough that is normally available in the market and has an average thickness of around 1 mm, the thickness can be reduced to around 0.3 mm or less than half of the conventional thickness, preferably less than one-third of the conventional thickness, through multiple stretching steps in the longitudinal and width directions of the dough. Not only can an annual ring pattern be created by the multilayer stacking wrinkles caused by the displacement of multiple stacked pie doughs, but it is also possible to provide a novel multilayered pie dough confectionery with a crispy texture. Although some delamination occurs in the baked multilayered pie dough confectionery, by forming a solidified layer such as chocolate that solidifies at room temperature on the surface or the inner surface of the back, it is possible to prevent collapse due to delamination.

[0008] In the present invention, when using a mold made of a material with poor thermal conductivity such as an oyster shell, if a metal layer is formed by aluminum foil wrapping or spraying metal particles on the surface where the pie dough is placed, it is possible to prevent uneven baking on the back side that is difficult to bake and adheres closely to the mold, compared to the front side.

[0009] In the present invention, ordinary pie dough can be used, but the kneaded pie dough is folded into two or more layers, preferably three layers, and stretched with a noodle roller or the like in a direction perpendicular to the folding direction. This stretching operation is reversed and repeated dozens of times to give the desired viscoelasticity (around 0.3 mm from the first stretching to the fourth stretching, and the dough with a thickness of 0.2 to 0.4 mm does not cause fracture). It is preferably formed in this way.

Brief Description of the Drawings

[0010]

Figure 1

Figure 2

Figure 3

Figure 4

Figure 5A

Figure 5B

Figure 6A

Figure 6B

Figure 6C

Figure 7A

Figure 7B

Figure 8

[0011] Prepare the pie dough with the following ingredients and knead it by hand to make the pie dough. Strong flour 420 g (750 ml) Salt 6 g Lukewarm water (about 38 °C): 180 ml Lard: 90 g Unsalted butter 90 g Such a pie dough composition can be adjusted with a plus or minus 20% increase or decrease in relation to the following stretching process to adjust the desired pie dough laminate.

[0012] As shown in Fig. 1, in the first step, the kneaded pie dough (1) is folded from the left and right (2), (3), triple-folded (4), stretched in the triple-folded state (5), and the stretched material (6) is folded again from the left and right (7), (8), triple-folded, and inverted and stretched (9). Repeat this operation several dozen times to impart viscoelasticity to the dough and stretch it to about 0.5 mm. Roll this up to make a rod-shaped pie dough material.

[0013] Next, as shown in Fig. 2, the pie dough (11) stretched in the first step is wound around a rod and wound around the outer circumference of the roll 100 to 150 times (12).

[0014] In the second step, as shown in Fig. 3, the roll-wound pie dough (12) is unwound (13), the tip is rounded to make a core material (14), and the unwound pie dough is pulled in the width direction and expanded about 2 times (15), (16) (second stretching step), apply fats and oils such as lard (17), and roll this up. As a result, as shown in Fig. 4, the laminated cylindrical material (18) has an alternating lamination of a fat layer and a pie dough layer.

[0015] The wound tapi roll cylindrical material (18) has a diameter of around 7 cm, a thickness of around 0.3 mm through the grease layer, and is wound around 100 to 150 times, with an average of around 130 times. After cutting off the conical ends of this laminated cylindrical material (19), it is gripped at predetermined intervals to form the convex rib annular part (20), and it is traced and stretched in the longitudinal direction (21) so that this annular part (20) disappears, and the diameter becomes around 4.5 cm. This is cut into approximately 5 mm wide rings along the axis to be 20 g per piece (23), placed on the palm, and pressed with the thumb (24) to obtain an oval raw material with an area twice or more as large.

[0016] On the other hand, as shown in Fig. 5A, the mold is wrapped around the surface periphery of the oyster shell with three layers of aluminum foil (25) to obtain the oyster shell mold (26). Fig. 5B shows the actual object. An aluminum foil layer is formed on the front side of the oyster shell.

[0017] The laminated pie dough expanded into the above oval shape is placed on the mold and pressed (28), and then baked in an oven. Fig. 6B shows the state of placing the pie dough raw material on the mold, and Fig. 6C shows the state of placing the pie dough raw material on the mold and baking.

[0018] As shown in Fig. 7A, when the baked confectionery is peeled off from the baked material (30), an annual ring pattern is created (31). Therefore, if necessary, egg white is applied by brushing on the front side, and on the back side, as shown in Fig. 7B, a coagulant such as melted chocolate is applied (32), the annual ring pattern is painted over to prevent delamination, and powdered sugar is sprinkled on the surface after cooling (33) shows the process.

[0019] As is clear from the above description, 1) the pie dough is thinned to a thickness of 0.5 mm or less by the first stretching, and this is wound up. 2) When rewinding, it is stretched about 2 times, i.e., 1.5 times or more and 2.5 times or less, in the width direction orthogonal to the direction stretched by the first stretching (second stretching), grease is applied and wound up to create a laminated cylindrical material wound 50 layers or more and 200 layers or less, preferably 100 times or more and 150 times. 3) This is further stretched in the axial longitudinal direction (for example, the third stretching of stretching a diameter of 7 cm to 4.5 mm) to finally have an average thickness of about 0.3 mm, and this is cut into strips with a width of about 5 to 10 mm in the longitudinal direction. 4) This is placed on the palm and pushed in with the pulp of the thumb while spreading it more than 2 times (fourth stretching), so it is suitable for creating an annual ring pattern by baking due to the shift between adjacent layers. When this is placed on a mold and baked, the adjacent wound layers with a thickness of about 0.3 mm spread out while slightly shifting from each other to form folds, and a baked confectionery with an annual ring pattern precisely reproduced can be baked. In the present invention, a multi-layered pie dough with an average thickness of about 0.3 mm is formed by stretching the pie dough many times in the vertical and horizontal directions, causing a shift between the laminated layers, and thereby forming an annual ring pattern by baking. A person skilled in the art can form a wrinkled annual ring pattern on the surface of the baked confectionery without departing from the gist of the present invention.

Explanation of Signs

[0020] · Triple-folded pie dough (12) Multi-layered wound pie dough (22) Cut laminated pie dough (24) Final stretched pie dough (26) Mold (31) Baked confectionery

Claims

1. 1) A first step of creating a thin layer material of pie dough that is stretched longitudinally from pie dough to an average layer thickness of 0.5 mm or less (first stretching) and winding it up; 2) After unwinding the wound pie dough, pulling it in the width direction perpendicular to the longitudinal direction and expanding it about twice (second stretching), applying a grease layer to its surface, and winding it up to form a laminated cylindrical material with a diameter of around 5 cm in 50 to 200 layers, preferably 100 to 150 layers; a second step; 3) A step of forming a multi-layered disk-shaped material by cutting the laminated cylindrical material into pieces about 5 mm in the longitudinal direction; and 4) A fourth stretching step of pushing the multi-layered disk-shaped material parallel to the multi-layers to slightly slide the layers and expanding it in the diameter direction to give the cut material an area about twice the original; 5) A method for manufacturing a multi-layered pie dough confectionery, which comprises a step of attaching this to a mold having a concavo-convex metal surface and baking this together with the mold.

2. The method according to claim 1, including a third stretching step of stretching the laminated cylindrical material formed by winding in the longitudinal direction of its axis.

3. The method according to claim 1, wherein a solidifying agent such as chocolate that solidifies at room temperature is applied to at least one of the front and back surfaces of the confectionery to prevent disintegration.

4. The method according to claim 2, wherein in the third stretching step, the laminated cylindrical material is grasped by hand at intervals in the longitudinal direction to reduce the diameter, and then the whole is stretched in the longitudinal direction to stretch it so as to eliminate the convex strip rings formed between the grasping intervals.

5. The method according to claim 1, wherein the mold is made of an oyster shell and a metal layer is formed by winding an aluminum foil on the surface on which the pie dough is placed.

6. Before the first stretching step, the kneaded and spread pie dough is folded into two or more layers in the longitudinal direction and stretched with a noodle roller in a direction perpendicular to the folding direction, and this stretching operation is repeated dozens of times to give the pie dough with a thickness of around 0.3 mm viscoelasticity that does not cause breakage. The method according to claim 1.

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