156 results about "Puff pastry" patented technology

A mono-, di-, and triglyceride emulsifier is provided that is obtained by the interesterification or glycerolysis of triglycerides with glycerol. The diglyceride portion w/w is at least about 65% to about 80%, and most preferably from about 70% to about 80%. The high diglyceride emulsifier is useful in preparing a margarine from a selected quantity a non-hydrogenated vegetable oil and from an amount of saturated fat for use in puff pastry products. The puff pastry is trans fat free and a less than usual percentage of saturated fats. A preferred structured puffpastry margarine is prepared by mixing on a weight to weight basis about 14 parts of the high diglyceride emulsifier that is in predominantly stable beta crystal form, from about 14 to 27 parts of a non-hydrogenated vegetable oil, and from about 40 to about 52 parts of a saturated fat.

A making method of crispy cream custard bun belongs to the food processing technology and mainly includes firstly, making moist crust, oiled crust and crispy crust; secondly, grinding cooked salted egg yolk, adding sugar, butter and the like and mixing well to obtain stuffing; and thirdly, finishing wrapping and placing wrapped buns in an oven for baking. The making method is characterized by including making of the moist crust, the oiled crust, the crispy crust and the stuffing and includes: mixing cake flour, beaten egg, cold boiled water and granulated sugar in cotton form, and adding shortening to make dough to obtain the moist crust; mixing cake flour, butter and lard oil and rolling to obtain dough which is made into the oiled crust; rolling two pieces of the dough into sheets in equal thickness, wrapping the oiled crust with the moist crust, rolling flat and folding the dough for rolling again, and doing fold-and-roll for three times; rolling flat to obtain a thin crust, and wrapping the thin crust with plastic wrap before placing in a refrigerator for cold storage for 30 minutes; using a spoon to grind the cooked salted egg yolk, adding sugar, butter and the like into mince of the egg yolk, mixing well, and adding carrot juice to obtain the stuffing; and finishing wrapping and placing on a middle rack of an oven for baking for eating.

The present invention aims to provide a pastry moon cake and a preparation method thereof. The preparation method includes water-oiled dough production, pastry production, a pastry filling process, filling production, raw cake production and a baking process, wherein warm water is used in the production of water-oiled dough, and the temperature of the warm water is controlled at 40-80 DEG C, and green tea powder is added in the production process of fillings. Beneficial effects of the pastry moon cake: grease contents and sugar contents in moon cakes are reduced by using vegetable oil instead of traditional animal oil and using xylitol instead of sucrose in the moon cake production process, so that the pastry moon cake can inhibit the increase of blood sugar and fat accumulation in the human body, and is suitable for diabetics and the elderly to eat; and the introduction of green tea powder into the traditional five-kernel fillings makes the pastry moon cake light in taste and delicate in fragrance, healthy and nutritional.

The invention relates to a multilayer crispy mooncake and a making method thereof. The mooncake comprises a mooncake crust and stuffing, and the mooncake crust comprises a wrapper and a crispy wrapper. The wrapper comprises, by weight, 15-25 parts of flour, 5-10 parts of animal oil, 0.01-0.03 part of syrup and 5-10 parts of water. The crispy wrapper comprises, by weight, 1-3 parts of flour and 1-2 parts of animal oil. The multilayer crispy mooncake is made through the steps of wrapper making, crispy wrapper making, shortening, stuffing adding and baking, and the making method is low in cost, high in operability and suitable for popularization, and the multilayer crispy mooncake is loose in structure, fragrant, crispy, loose and soft in mouthfeel, agreeably sweet and oily but not greasy, has no additive, is green and healthy and has high economic value.

The invention discloses a puff pastry and a method for preparing the same. The puff pastry consists of oily leather, pastry and stuffing, wherein the stuffing consists of cake flour, starch, sugar, processed sesame, salad oil, pork lard, desiccated coconut, water and winter melon; the oily leather consists of the following components: low gluten flour, high gluten flour, pork lard, granulated sugar and water; and the pastry consists of the following components: low gluten flour and pork lard. The crust of the puff pastry is fragrant, crisp, light and thin, the stuffing is well tasty, fully elastic and tough, the puff pastry has a pure taste and is quite characterized, and people should want more while chewing and eating the puff pastry. The preparation method is simple and easy to implement.

A dough and a filling for making a toaster pastry and a method for making same. A method of forming the dough for the toaster pastry, comprises forming a blend of ingredients comprising wheat flour of from about 25 to about 44% by weight of ingredients for the dough, wheat farina of from about 13 to about 35% by weight of ingredients for the dough, shortening of from about 1.5 to about 2.5% by weight of ingredients for the dough, and water of from about 25 to about 35% by weight of ingredients for the dough; adding puff pastry shortening in the form of cubes such that the amount of puff pastry shortening is in the range of from about 5 to about 15% by weight of the ingredients for the pastry; and blending the ingredients such that a heterogeneous mixture of the cubes of shortening in the remainder of the ingredients is obtained. In a preferred aspect, the method further comprises forming the dough into a layered structure, the layered structure comprising a single base sheet of the dough covered with a pastry filling, with a single top sheet of the pastry blend of the dough applied thereover.

The invention discloses a preparation and an application for trans fat-free pastry oil and belongs to the technical field of cream products. The preparation for the trans fat-free pastry oil provided by the invention comprises the following steps: taking lard oil and palm stearin as raw materials, mixing in corresponding proportion, improving the plasticity scope and crystalline characteristic of compound oil by adopting enzymic ester exchange or chemical ester exchange method, and then researching the change in oil ester crystal form caused by the addition of different emulsifiers. The pastry oil acquired according to the invention is wide in plasticity scope, has fine crystals, contains no trans fat, can be used for locally placing the application of beef tallow in high-class pastry oil, has a potential value in developing the traditional lard oil and is more suitable for industrial operation.

The invention discloses a red bean paste egg-yolk puff. According to the technical scheme, the red bean paste egg-yolk puff is characterized by comprising wrappers, crusts and stuffing; the wrappers are made of water-oiled crusts, and the water-oiled crusts are made of 995-1005 g of low-gluten flour, 148-152 g of white granulated sugar, 4-6 g of salt, 399-401 g of water and 249-251 g of fermenting butter; the crusts are made of 349-351 g of shortening and 698-702 g of low-gluten flour; the stuffing is made of 400-500 g of red bean paste and 14-16 g of salted egg yolk. The red bean paste egg-yolk puff has the advantages of crispness, rich stuffing and diversified tastes.

Interesterified or blended shortening compositions having a relatively low proportion of trans fatty acid are described. The shortening compositions are made by blending or interesterifying low-linolenic soybean oil, including from 1 to 3.5 wt. % linolenic fatty acid moieties and from 0 to 2 wt. % trans fatty acid moieties, and a highly saturated fat including from 0 to 2 wt. % of trans fatty acid moieties. The interesterified or blended shortening composition has a trans-fatty acid moiety content of from 0 to 2 wt. %. These interesterified or simple blends are low in trans fatty acid, but are otherwise similar in composition and performance to partially hydrogenated vegetable oils. Products made from the compositions include baked goods, such as short bread cookies, biscuits, pie crusts, or puff pastry shells, or an icing such as cream icing.

The invention discloses a passion fruit egg tart and a preparation method thereof, and belongs to the technical field of manufacture of desserts. The passion fruit egg tart consists of egg tart water and a puff pastry, wherein the egg tart water is prepared from the following raw materials in parts by weight: 200-250 parts of unsalted butter, 100-150 parts of milk, 60-100 parts of granulated sugar, 60-85 parts of egg yolk, 30-60 parts of low-gluten flour, 15-30 parts of butter and 30-60 parts of passion fruit juice; the puff pastry is prepared from the following raw materials in parts by weight: 250-280 parts of low-gluten flour, 30-50 parts of high-gluten flour, 200-300 parts of butter, 10-15 parts of granulated sugar, 1.5-2 parts of salt and 125-150 parts of water. The passion fruit egg tart manufactured according to the preparation method has the characteristics of being special in taste and rich in nutrition.

The invention discloses mung bean cake and a preparation method of the mung bean cake. The mung bean cake is prepared from the following ingredients in percentage by weight: oil skin comprises the following ingredients in percentage by weight: 40 to 50 percent of low-gluten flour, 20 to 30 percent of water, 10 to 18 percent of vegetable oil and 10 to 20 percent of lotus leaf powder; crust skin comprises the following ingredients in percentage by weight: 50 to 60 percent of low-gluten flour and 30 to 55 percent of vegetable oil; stuffing comprises the following ingredients in percentage by weight: 30 to 40 percent of mung bean, 30 to 40 percent of glucose powder, 1 to 2 percent of water and 25 to 35 percent of butter. The preparation method comprises the steps that the low-gluten flour, the water, the vegetable oil and the lotus leaf powder are taken and are uniformly stirred, the water content is controlled to be 5 to 6 percent, and the oil skin is prepared; the low-gluten flour and the vegetable oil are taken and are uniformly stirred, and the crust skin is prepared; the mung bean is taken and cleaned, the water is added, the mung bean is boiled out, is uniformly stirred and is poured into a pan, the butter and the glucose powder are added, and the mixture is boiled into the stuffing by soft fire; the oil skin and the crust skin are respectively cut into a plurality of identical small blocks, then, the crust skin is placed on the oil skin and is rolled to be longer, and next, the rolling up is carried out; each small block is taken and is flattened by pressing and is rolled into a round shape, the stuffing is taken and wrapped, and the blank is put into a baking oven for to be baked, and the mung bean cake disclosed by the invention is obtained.

The invention relates to a preparing method of a lotus paste puff pastry, mainly providing a manufacturing method of a puff pastry which has attractive color and good smell and taste and is suitable for various consumers. The lotus paste puff pastry is prepared from the following raw materials by the following procedure, wherein the raw materials comprises the following ingredients: 1. major ingredient: pastry wrapper prepared from 10kg of flour, 3.5kg of lard stearin, a proper amount of water; 2. shortening prepared from 5kg of flour, 2.5kg of lard stearin; 3. stuffing prepared from 31.5kg of semi-manufactured products; and the preparing procedure comprises the following steps: 1. stirring the materials: firstly evenly stirring the flour and water of the pastry wrapper , then adding the load stearin and evenly stirring to prepare a dough, and evenly stirring the shortening materials and kneading to make doughs; 2. blanking: wrapping the shortening into the pastry wrapper according to the proportion of 4: 6, calendaring by a small roller, rolling and then folding (three folds) to form a dough, taking 50g of lotus paste stuffing and wrapping into the pastry wrapper, sealing and flat pressing to form a cake, and pressing a lace like a lace cake if a pattern round edge is required; and 3. baking about 20 minutes in the oven at the temperature of 190 DEG C. The prepared puff pastry is full and bright in appearance, soft and free of breakage in pastry wrapper, crispy and sweet in mouthfeel and has no stuffing leaking phenomenon.

The invention discloses a production process for a family laver puff pastry, and belongs to the technical field of laver processing. Laver is a treasure in edible alga and has extremely high nutritive value and medicinal value. China is one of the largest countries of breeding the laver; and lianyungang is the largest laver breeding and rough processing base station of China, but most of laver products are sold by export, and the product forms and the marketing channels for products are simple. Since export of enterprises is reduced due to financial crisis of recent years, the overstock of the laver is high. According to the characteristics of the laver, the laver is matched with low-gluten wheat flour, corn starch, potato starch, sugar, salt, plant oil and the like to be fried or roasted and seasoned to be prepared into different flavors; and the production process is suitable for family or large-scale operation.

The invention relates to a multi-station automatic forming system device for multilayer crisp stuffed moon cakes. The multi-station automatic forming system device comprises a dough and crisp packing and discharging machine, a first-time flattening and coiling forming machine, a second-time flattening and coiling forming machine, a crisp layer leavening machine and a follow-up stuffing supplying and sealing machine, wherein a programming controller is connected with the dough and crisp packing and discharging machine, the first-time flattening and coiling forming machine, the second-time flattening and coiling forming machine, the crisp layer leavening machine and the follow-up stuffing supplying and sealing machine respectively to control the five machines. The programming controller is connected with the five machines respectively, and sends out commands to control the five machines to execute processes on line. The five machines are connected by transmission devices on the five machines, and blank or multiple layers of cake blanks are transmitted from an inlet of the multiple players of cake blank to an outlet by the transmission devices after the mechanical action is accomplished. The multi-station automatic forming system device can ensure traditional flavor and taste of the crisp dessert, and realizes the output at the speed of 40-60 desserts per minute. The multi-station automatic forming system device opens up a new technical field of producing the multilayer crisp stuffed moon cakes through mechanical automation.

The invention relates to the technical field of food, in particular to a pasty and a preparation method thereof. The pasty comprises a crust and stuffing, and the crust is prepared from, by weight, 60-66% of flour, 0.7-1.8% of yeast, 3.6-7.8% of sugar, 0.3-0.6% of edible salt, 0.3-0.5% of leavening agent, 0.1-0.3% of bread improver, 4.5-6.5% of shortening and the balance water. The preparation method of the crust of the pasty includes dough preparing, proofing, rolling and shaping. The pasty is low in oil content, not oily, crisp and tough in crust, capable of well keeping both integrity and crisp taste and less prone to crust breaking, cracking and stuffing exposure. The preparation method is simple, convenient, easy to control and suitable for industrialized production.

The invention discloses a Chinese chestnut pastry and a manufacturing method thereof. Chinese chestnut pastry stuffing of the Chinese chestnut pastry is made of chestnut kernels roasted with sugar, sliced chestnut kernels, white kidney bean paste, malt syrup, white granulated sugar, peanut oil, sucrose fatty acid ester, monostearin, sodium dehydroacetate, vanilla extract and gardenia yellow. Chinese chestnut pastry skin of the Chinese chestnut pastry is made of self-raising flour, plain flour, Chinese chestnut flour, butter, white granulated sugar, dehydrated butter, egg yolk, milk powder and salt. Not only is the Chinese chestnut pastry attractive in color, crisp in taste, sweet, delicious and agreeable in sweetness, but also the fragrance of Chinese chestnut is given to the product by adding the Chinese chestnut powder, the nutrition is richer, and the Chinese chestnut pastry is suitable for all ages and better meets people's requirements for nutritional healthy foods.

The invention discloses a dried orange peel pastry or a crispy and a method for manufacturing the pastry or the crispy. The dried orange peel pastry or the crispy consists of a puff pastry and a filling material, wherein the filling material comprises dried orange peel. The method for manufacturing the pastry or the crispy adds a proper amount of dried orange peel into the pastry or the crispy, makes full use of the flavour of the dried orange peel to mix the flavours of other materials mutually so as to form unique local flavour, and plays roles in enhancing aroma, odorizing, increasing freshness, releasing greasiness and promoting the production of body fluid. The prepared dried orange peel pastry or crispy not only keeps original local flavour and mouthfeel characteristics of the variety, but also has faint, mellow, crispy and delicious mouthfeel, promotes the tongue to produce the body fluid, has no greasy feeling, cannot cause excessive internal heat even if people eat too much, has rich nutrition, and is suitable to be produced and sold all the year round.

The invention discloses a fully automatic flaky pastry machine. The fully automatic flaky pastry machine comprises a flaky pastry shaping device and a baking device, wherein the flaky pastry shaping device comprises a pastry shaping assembly, a pastry folding assembly and a folded pastry rolling and pressing assembly; when the pastry folding assembly is in a first state, the pastry shaped by the pastry shaping assembly is carried; when the pastry folding assembly is in a second state, the pastry folding assembly folds the pastry; the folded pastry rolling and pressing assembly rolls and presses the folded pastry formed by being folded by the pastry folding assembly; the baking device comprises a baking tray delivery mechanism, a pushing mechanism and a baking oven; the baking device has atray loading station; the baking tray delivery mechanism is used for supplying baking trays to the tray loading station one by one; the pushing mechanism moves between the tray loading station and aninlet and outlet opening of the baking oven or moves between the inlet and outlet opening of the baking oven and an outlet opening of the baking device. The fully automatic flaky pastry machine can achieve the goal of folding the pastry, automatically delivering baking trays, automatically pushing the baking trays into the baking oven or automatically pulling out the baking trays in the baking oven.

A dried confectionery meringue formed from a meringue mixture having a pre-drying moisture level of between about 18% and about 30%, said mixture including a protein foaming agent, sucrose and at least one monosaccharide.

The invention discloses a making method of puff pastry sesame seed cakes. The making method comprises the thirteen steps of making fillings, performing dough mixing for the first time, performing dough recovery, performing dough mixing for the second time, performing the process of making crusts through coating oil-mixed dough with water-oiled dough, performing shortening, wrapping the fillings, performing rolling, performing splitting, brushing a baking pan with oil, performing brushing with syrup, performing roasting for the first time and performing roasting for the second time. Through the thirteen steps in the making method disclosed by the invention, the bottlenecks that conventional sesame seed cakes are difficult to store, and the fermentation process is greatly influenced by weather are broken through by the produced sesame seed cakes; besides, the products made through the steps are different from conventional circular sesame seed cakes in appearance and are rectangular; openings are formed in two sides of each sesame seed cake; and the puff pastry sesame seed cakes are thin in crusts, golden in color, loose and layered, crisp like scales, free from greasy taste, short in roasting time, crisp in mouth feel, good in storage stability, golden in color, loose and layered, and crisp like scales, and are deeply loved by vast consumers.