CN103349047A

CN103349047A - Fermented hard-shell crispy sesame-seed cake

Info

Publication number: CN103349047A
Application number: CN2013103376290A
Authority: CN
Inventors: 李江
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-08-06
Filing date: 2013-08-06
Publication date: 2013-10-16

Abstract

The invention discloses a fermented hard-shell crispy sesame-seed cake, wherein flour is mixed with boiling water so that the moldability and the crispy property of dough can be enhanced; and by a yeast fermentation method, many micropores can be formed in the wrapper dough, the crispy effect can be realized by using little oil and the product is endowed with the special flavor and nutrition of the fermented products. Due to addition of table salt, the flexibility and the elasticity of the wrapper dough can be enhanced and the taste of the product is enriched. All the existing pastries are broken easily and the skin is likely to fall. The fermented hard-shell crispy sesame-seed cake has the advantages that a hard shell is formed outside the cake blank by virtue of the technology of watering and adhering dough and sesame seeds after the cake blank is shaped, and therefore the integrity of the product can be kept better, and the taste of the product is enriched. Such cake has the characteristics that sesame seeds are fully attached to the outside hard shell, the crispy skin is crisp, the stuffing core is soft and glutinous, and the cake is layered well and rich in tastes. The cake is fragrant, fragile and crisp and therefore is very unique.

Description

The crisp skin sesame-send cake of fermentation duricrust

Technical field

The invention belongs to food, be specifically related to the crisp skin sesame-send cake of a kind of fermentation duricrust.

Background technology

Existing crisp skin refreshment all be cladding dough the inside be added with volume grease to reach loose effect, oil quantity is large, is unfavorable for health, and the grease amount conference drops the crisp skin of crisp skin refreshment easily, is unfavorable for that storage preserves.

Summary of the invention

The object of the invention is to propose be stained with one deck shelled sesame on one deck duricrust of a kind of outside, crisp skin is crisp, and filler is soft glutinous, and is well arranged, rich in taste, and collection is fragrant, and is crisp, and shortcake is softer than the crisp skin sesame-send cake of a cake.

The crisp skin sesame-send cake of fermentation duricrust of the present invention, its cladding, crisp face, fillings are comprised of the raw material of following weight parts respectively

Cladding: flour 10 edible oils 0.5-1 salt 0.05-0.2

Boiling water 4-5 yeast 0.05-0.2

Crisp face: gelatinized flour 3 edible oils 1-2

Fillings: available various fillingss.Owing to do not contain sugar in surface of the present invention, the crisp face, can wrap into without sucrose fillings or various fillings with health care and make health food.

Can be made by following methods:

A musculus cutaneus processed is got 10 parts in flour and is added 4-5 parts of boiling water, 0.5-1 part of edible oil, and 0.05-0.2 part of salt, rapid stirring becomes dough, is cooled to 28 to 40 degree, adds 0.05-0.2 part in yeast, ferments 2 to 4 hours, and is stand-by to the dough fermentation maturation.

The crisp face of b system is got 3 parts of gelatinized flours, and edible oil is mixed 1-2 parts, mixes thoroughly stand-by.

C prepares sweetened bean paste stuffing lotus paste kernel filling etc., and is stand-by.

1 part in the cladding dough that the crisp skin of d system is got fermenting-ripening wraps into an amount of crisp face, rolls foldingly behind the flakiness to roll the number of plies that flakiness is folded to be needed again.

E is faric, wraps into an amount of fillings and make biscuit in the crisp skin that has prepared.

The two sides watering of mahjong biscuit is stained with flour on the sticking powder of f, be placed on the dustpan that is placed with wet shelled sesame, dragging dustpan slides at wet shelled sesame by biscuit, make new sticking flour form one deck starch adhesive and cling shelled sesame, glue after the one side the biscuit turn-over, drag again dustpan to the another side of biscuit and also make new sticking flour form one deck starch adhesive and cling shelled sesame.

It is roasting that g enters bake oven, the fire in a stove before fuel is added 260-280 degree, and face fire 200-220 degree when baking to the base plate hardening, with the biscuit turn-over, so just can make the two sides smooth.Roasting be the wheat yellow to shelled sesame, crisp skin becomes fragile, and takes out when fillings is well-done.

The present invention utilizes the boiling water dough made with boiling water, and the plasticity of dough, crisp brittleness are strengthened.Use yeast-leavened method, can make increases many micropores in the surface, just can reach same loose effect with a small amount of grease, makes again product have the distinctive fragrance of fermented product and nutrition simultaneously.Add salt and can strengthen the toughness of cladding dough and the mouthfeel that elasticity can be enriched again product.Existing crisp skin refreshment has the shortcoming of easy broken scaling, the present invention after the biscuit moulding again the technique of the sticking shelled sesame of the sticking face of watering make the outside of biscuit form again the hard shell of one deck, not only can better keep the complete of product, and more enrich the taste of product.

The specific embodiment

Musculus cutaneus processed is got 10 parts in flour, 0.5 part of edible oil, and 0.05 part of salt adds 4.5 parts of boiling water, mixes thoroughly and rubs into dough, and to 28 to 40 degree to be cooled add 0.05 part in yeast, ferment 2 to 4 hours, and are ripe, stand-by to dough fermentation.

Make crisp face is got gelatinized flour 3, edible oil 1.3 is mixed thoroughly stand-by.

Preparation sweetened bean paste stuffing lotus paste kernel fillings etc. are stand-by.

1 part in cladding dough getting fermenting-ripening wraps into 0.3 part in crisp face, roll and foldingly behind the flakiness roll again the number of plies that flakiness is folded to be needed, wrap into fillings, make biscuit, being sprinkled water in the two sides of biscuit is stained with flour, is placed on the dustpan that spills wet shelled sesame, dragging dustpan slides at wet shelled sesame by biscuit, make new sticking flour form one deck starch adhesive and cling shelled sesame, glue after the one side the biscuit turn-over, drag again dustpan to the another side of biscuit and also make new sticking flour form one deck starch adhesive and cling shelled sesame.

It is roasting to enter bake oven, the fire in a stove before fuel is added 260 degree, and face fire 200 degree when baking to the base plate hardening, with the biscuit turn-over, so just can make the two sides smooth.Roasting be the wheat yellow to shelled sesame, crisp skin becomes fragile, and takes out when fillings is well-done.The characteristics of this cake: be stained with one deck shelled sesame on one deck duricrust of outside, crisp skin is crisp, and filler is soft glutinous, and is well arranged, rich in taste, and collection is fragrant, and crisp, shortcake is softer than a cake, is rich in characteristic.

Owing to do not contain sugar in above-mentioned surface, the crisp face, can also wrap into without sucrose fillings or various fillings with health care and make health food.

Claims

1. the crisp skin sesame-send cake of fermentation duricrust, its cladding, crisp face is comprised of the raw material of following weight parts respectively

Cladding: flour 10 edible oils 0.5-1 salt 0.05-0.2

Boiling water 4-5 yeast 0.05-0.2

Crisp face: gelatinized flour 3 edible oils 1-2

Fillings: sweetened bean paste stuffing lotus paste kernel filling etc.

Can be made by following methods:

A musculus cutaneus processed is got respectively flour by described consumption, and boiling water, edible oil, salt are mixed thoroughly and rubbed into dough, adds culture propagation to the dough fermentation maturation behind to 28 to 40 degree to be cooled, and is stand-by

The crisp face of b system is got respectively gelatinized flour by described consumption, and edible oil is mixed thoroughly, and is stand-by

C prepares sweetened bean paste stuffing lotus paste kernel filling etc., and is stand-by

The cladding dough of the crisp skin of d system after with fermenting-ripening is divided into some little sticking together, and wraps into an amount of crisp face in whenever sticking together, and rolls thinly, is folded into multilayer, rolls the thin required number of plies that is folded to again

E is faric to wrap into an amount of fillings in the crisp skin that has prepared, make one by one circular biscuit

The above-mentioned biscuit two sides watering of mahjong is stained with flour on the sticking powder of f, be placed on the dustpan that spills wet shelled sesame, drag dustpan, allow biscuit slide at wet shelled sesame, make new sticking flour form one deck starch adhesive and cling shelled sesame, glue after the one side the biscuit turn-over, drag again dustpan to the another side of biscuit and also make new sticking flour form one deck starch adhesive and cling shelled sesame

G enters the roasting fire in a stove before fuel is added 260-280 degree of bake oven, and face fire 200-220 degree are roasting during to the base plate hardening, with the biscuit turn-over, so just can make the two sides smooth, bakes to shelled sesame to be the wheat yellow, and crisp skin becomes fragile, taking-up when fillings is well-done.