CN103430991A - Manufacture method of novel baked wheaten cake - Google Patents
Manufacture method of novel baked wheaten cake Download PDFInfo
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- CN103430991A CN103430991A CN2013104173058A CN201310417305A CN103430991A CN 103430991 A CN103430991 A CN 103430991A CN 2013104173058 A CN2013104173058 A CN 2013104173058A CN 201310417305 A CN201310417305 A CN 201310417305A CN 103430991 A CN103430991 A CN 103430991A
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Abstract
The invention relates to traditional baking foods, and in particular relates to a manufacture method of a novel baked wheaten cake. The manufacture method comprises the following steps of: mixing flour; rolling out coatings; wrapping; coating sauce; freezing; unfreezing; baking. The manufacture method is characterized in that the traditional manufacture process is performed, and a cabinet freezer, a baking chamber or a hot-blast stove for baking and the equipment the like are utilized, so that standard flow line production is realized; the operation is performed in a form of a fast-food restaurant, thus the production place or sales place can be separated, and the convenience is provided for fast-food chain stores to process and sale within a short time, and as a result, the needs of people can be met; the manufacture method can be used for overcoming the defects of slow speed for manufacturing, long time for waiting and low efficiency of the traditional manufacture method of the novel baked wheaten cake.
Description
Technical field
The present invention relates to a kind of traditional baked goods, particularly a kind of preparation method of novel baked wheaten cake.
Background technology
Baked wheaten cake is the distinctive a kind of snack of China, and like sesame seed cake, outward appearance has circle, square, strip, according to the fillings difference, is divided into without the element of meat and burns, and the kinds such as pork, mutton, donkey meat, meet taste and the custom of different crowd.But traditional baked wheaten cake, manufacture craft efficiency is low, and environment is poor, and along with the quickening of modern's rhythm of life, particularly urban modernization, increasing people, due to the life reason, wants to have a bite and burns very inconvenient; Meanwhile, along with the impact of west fast food, also be unfavorable for the inheritance and development of traditional characteristics food, therefore be necessary traditional baked wheaten cake preparation method is adjusted and innovated.
In addition, traditional flavor is more single, and the style kind is few, is difficult to meet the needs of modern's different levels, age bracket and different taste.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, provides with one kind of multiple tastes, the convenient making, and good looking appearance, burn tradition the preparation method of inheriting innovation and development novel baked wheaten cake that can the fast food chain operation.
Novel baked wheaten cake of the present invention is realized in the following way:
Scheme one step
A) get flour, sugar, yeast, salt, water, butter, freezing flour-dough improver, milk powder, premixed powder etc. with face; In the ratio of 1000:30～160:1～15:1～18:400～700:30～180:8～60:10～100:5～180, then flour mixed with adulterants rubs up evenly, proofs standby;
B) freezing that the face of becoming reconciled is freezing, storage is used or the use of outward transport branch in order to delay;
C) thaw freezing face normal temperature or refrigeration or thaw, proof with proofing box;
D) roll skin and get single part of baked wheaten cake dough, after rubbing up, roll skin;
E) faric musculus cutaneus and the fillings of getting as required, then close up and encase along limit;
F) dough that cake of press will wrap into fillings is pressed into pie or is placed in mould presses moulding, makes the baked wheaten cake base;
G) baking is placed on the baked wheaten cake base after completing in baking box or hot-blast stove, 150 ℃～320 ℃ of temperature, and 10～28 minutes time, or be placed in chain type oven 150 ℃～550 ℃ of temperature, 3～28 minutes time, baking can be come out of the stove, and makes this baked wheaten cake.
Scheme two steps
A) get flour, sugar, yeast, salt, water, butter, freezing flour-dough improver, milk powder, premixed powder etc. with face; In the ratio of 1000:30～160:1～15:1～18:400～700:30～180:8～60:10～100:5～180, then flour mixed with adulterants rubs up evenly, proofs standby;
B) roll skin and get single part of baked wheaten cake dough, after rubbing up, roll skin;
C) faric musculus cutaneus and the fillings of getting as required, then close up and encase along limit;
D) it is freezing that freezing handle is wrapped the dough of fillings, and storage in order to delay is used or the outward transport branch is used;
E) thaw wrapping dough normal temperature or the refrigeration of fillings or thawing, proof with proofing box;
F) dough that cake of press will wrap into fillings is pressed into pie or is placed in mould presses moulding, makes the baked wheaten cake base;
G) baking is placed on the baked wheaten cake base after completing in baking box or hot-blast stove, 150 ℃～320 ℃ of temperature, and 10～28 minutes time, or be placed in chain type oven 150 ℃～550 ℃ of temperature, 3～28 minutes time, baking can be come out of the stove, and makes this baked wheaten cake.
Scheme three steps
A) get flour, sugar, yeast, salt, water, butter, freezing flour-dough improver, milk powder, premixed powder etc. with face; In the ratio of 1000:30～160:1～15:1～18:400～700:30～180:8～60:10～100:5～180, then flour mixed with adulterants rubs up evenly, proofs standby;
B) freezing that the face of becoming reconciled is freezing, storage is used or the use of outward transport branch in order to delay;
C) thaw freezing face normal temperature or refrigeration or thaw, proof with proofing box;
D) roll skin and get single part of baked wheaten cake dough, after rubbing up, roll skin;
E) faric musculus cutaneus and the fillings of getting as required, then close up and encase along limit;
F) it is freezing that freezing handle is wrapped the dough of fillings, and storage in order to delay is used or the outward transport branch is used;
G) thaw wrapping dough normal temperature or the refrigeration of fillings or thawing, proof with proofing box;
H) dough that cake of press will wrap into fillings is pressed into pie or is placed in mould presses moulding, makes the baked wheaten cake base;
I) baking is placed on the baked wheaten cake base after completing in baking box or hot-blast stove, 150 ℃～320 ℃ of temperature, and 10～28 minutes time, or be placed in chain type oven 150 ℃～550 ℃ of temperature, 3～28 minutes time, baking can be come out of the stove, and makes this baked wheaten cake.
Scheme four steps
A) get flour, sugar, yeast, salt, water, butter, freezing flour-dough improver, milk powder, premixed powder etc. with face; In the ratio of 1000:30～160:1～15:1～18:400～700:30～180:8～60:10～100:5～180, then flour mixed with adulterants rubs up evenly, proofs standby;
B) freezing that the face of becoming reconciled is freezing, storage is used or the use of outward transport branch in order to delay;
C) thaw freezing face normal temperature or refrigeration or thaw, proof with proofing box;
D) roll skin and get single part of baked wheaten cake dough, after rubbing up, roll skin;
E) internal layer brush sauce is the musculus cutaneus of rolling, and faric one side brushes tartar sauce;
F) faric musculus cutaneus and the fillings of getting as required, then close up and encase along limit;
G) dough that cake of press will wrap into fillings is pressed into pie or is placed in mould presses moulding, makes the baked wheaten cake base;
H) baking is placed on the baked wheaten cake base after completing in baking box or hot-blast stove, 150 ℃～320 ℃ of temperature, and 10～28 minutes time, or be placed in chain type oven 150 ℃～550 ℃ of temperature, 3～28 minutes time, baking can be come out of the stove, and makes this baked wheaten cake.
Scheme five steps
A) get flour, sugar, yeast, salt, water, butter, freezing flour-dough improver, milk powder, premixed powder etc. with face; In the ratio of 1000:30～160:1～15:1～18:400～700:30～180:8～60:10～100:5～180, then flour mixed with adulterants rubs up evenly, proofs standby;
B) freezing that the face of becoming reconciled is freezing, storage is used or the use of outward transport branch in order to delay;
C) thaw freezing face normal temperature or refrigeration or thaw, proof with proofing box;
D) roll skin and get single part of baked wheaten cake dough, after rubbing up, roll skin;
E) faric musculus cutaneus and the fillings of getting as required, then close up and encase along limit;
F) dough that cake of press will wrap into fillings is pressed into pie or is placed in mould presses moulding, makes the baked wheaten cake base;
G) the outer brush sauce sintering briquette of getting fire, at its top layer brush flavouring colour-regulating sauce;
H) spreading is interspersed flavoring and is spread on and burns on base, by skin, brush the sauce adhesion;
I) baking is placed on the baked wheaten cake base after completing in baking box or hot-blast stove, 150 ℃～320 ℃ of temperature, and 10～28 minutes time, or be placed in chain type oven 150 ℃～550 ℃ of temperature, 3～28 minutes time, baking can be come out of the stove, and makes this baked wheaten cake.
Scheme six steps
A) get flour, sugar, yeast, salt, water, butter, freezing flour-dough improver, milk powder, premixed powder etc. with face; In the ratio of 1000:30～160:1～15:1～18:400～700:30～180:8～60:10～100:5～180, then flour mixed with adulterants rubs up evenly, proofs standby;
B) roll skin and get single part of baked wheaten cake dough, after rubbing up, roll skin;
C) internal layer brush sauce is the musculus cutaneus of rolling, and faric one side brushes tartar sauce;
D) faric musculus cutaneus and the fillings of getting as required, then close up and encase along limit;
E) it is freezing that freezing handle is wrapped the dough of fillings, and storage in order to delay is used or the outward transport branch is used;
F) thaw wrapping dough normal temperature or the refrigeration of fillings or thawing, proof with proofing box;
G) dough that cake of press will wrap into fillings is pressed into pie or is placed in mould presses moulding, makes the baked wheaten cake base;
H) baking is placed on the baked wheaten cake base after completing in baking box or hot-blast stove, 150 ℃～320 ℃ of temperature, and 10～28 minutes time, or be placed in chain type oven 150 ℃～550 ℃ of temperature, 3～28 minutes time, baking can be come out of the stove, and makes this baked wheaten cake.
Scheme seven steps
A) get flour, sugar, yeast, salt, water, butter, freezing flour-dough improver, milk powder, premixed powder etc. with face; In the ratio of 1000:30～160:1～15:1～18:400～700:30～180:8～60:10～100:5～180, then flour mixed with adulterants rubs up evenly, proofs standby;
B) roll skin and get single part of baked wheaten cake dough, after rubbing up, roll skin;
C) faric musculus cutaneus and the fillings of getting as required, then close up and encase along limit;
D) it is freezing that freezing handle is wrapped the dough of fillings, and storage in order to delay is used or the outward transport branch is used;
E) thaw wrapping dough normal temperature or the refrigeration of fillings or thawing, proof with proofing box;
F) dough that cake of press will wrap into fillings is pressed into pie or is placed in mould presses moulding, makes the baked wheaten cake base;
G) the outer brush sauce sintering briquette of getting fire, at its top layer brush flavouring colour-regulating sauce;
H) spreading is interspersed flavoring and is spread on and burns on base, by skin, brush the sauce adhesion;
I) baking is placed on the baked wheaten cake base after completing in baking box or hot-blast stove, 150 ℃～320 ℃ of temperature, and 10～28 minutes time, or be placed in chain type oven 150 ℃～550 ℃ of temperature, 3～28 minutes time, baking can be come out of the stove, and makes this baked wheaten cake.
Scheme eight steps
A) get flour, sugar, yeast, salt, water, butter, freezing flour-dough improver, milk powder, premixed powder etc. with face; In the ratio of 1000:30～160:1～15:1～18:400～700:30～180:8～60:10～100:5～180, then flour mixed with adulterants rubs up evenly, proofs standby;
B) freezing that the face of becoming reconciled is freezing, storage is used or the use of outward transport branch in order to delay;
C) thaw freezing face normal temperature or refrigeration or thaw, proof with proofing box;
D) roll skin and get single part of baked wheaten cake dough, after rubbing up, roll skin;
E) internal layer brush sauce is the musculus cutaneus of rolling, and faric one side brushes tartar sauce;
F) faric musculus cutaneus and the fillings of getting as required, then close up and encase along limit;
G) the freezing dough of wrapping fillings is freezing, and storage in order to delay is used or the outward transport branch is used;
H) thaw dough normal temperature or the refrigeration of wrapping fillings or thaw, proof with proofing box;
I) dough that cake of press will wrap into fillings is pressed into pie or is placed in mould presses moulding, makes the baked wheaten cake base;
J) baking is placed on the baked wheaten cake base after completing in baking box or hot-blast stove, 150 ℃～320 ℃ of temperature, and 10～28 minutes time, or be placed in chain type oven 150 ℃～550 ℃ of temperature, 3～28 minutes time, baking can be come out of the stove, and makes this baked wheaten cake.
Scheme nine steps
A) get flour, sugar, yeast, salt, water, butter, freezing flour-dough improver, milk powder, premixed powder etc. with face; In the ratio of 1000:30～160:1～15:1～18:400～700:30～180:8～60:10～100:5～180, then flour mixed with adulterants rubs up evenly, proofs standby;
B) freezing that the face of becoming reconciled is freezing, storage is used or the use of outward transport branch in order to delay;
C) thaw freezing face normal temperature or refrigeration or thaw, proof with proofing box;
D) roll skin and get single part of baked wheaten cake dough, after rubbing up, roll skin;
E) internal layer brush sauce is the musculus cutaneus of rolling, and faric one side brushes tartar sauce;
F) faric musculus cutaneus and the fillings of getting as required, then close up and encase along limit;
G) dough that cake of press will wrap into fillings is pressed into pie or is placed in mould presses moulding, makes the baked wheaten cake base;
H) the outer brush sauce sintering briquette of getting fire, at its top layer brush flavouring colour-regulating sauce;
I) spreading is interspersed flavoring and is spread on and burns on base, by skin, brush the sauce adhesion;
J) baking is placed on the baked wheaten cake base after completing in baking box or hot-blast stove, 150 ℃～320 ℃ of temperature, and 10～28 minutes time, or be placed in chain type oven 150 ℃～550 ℃ of temperature, 3～28 minutes time, baking can be come out of the stove, and makes this baked wheaten cake.
Scheme ten steps
A) get flour, sugar, yeast, salt, water, butter, freezing flour-dough improver, milk powder, premixed powder etc. with face; In the ratio of 1000:30～160:1～15:1～18:400～700:30～180:8～60:10～100:5～180, then flour mixed with adulterants rubs up evenly, proofs standby;
B) freezing that the face of becoming reconciled is freezing, storage is used or the use of outward transport branch in order to delay;
C) thaw freezing face normal temperature or refrigeration or thaw, proof with proofing box;
D) roll skin and get single part of baked wheaten cake dough, after rubbing up, roll skin;
E) faric musculus cutaneus and the fillings of getting as required, then close up and encase along limit;
F) the freezing dough of wrapping fillings is freezing, and storage in order to delay is used or the outward transport branch is used;
G) thaw dough normal temperature or the refrigeration of wrapping fillings or thaw, proof with proofing box
H) dough that cake of press will wrap into fillings is pressed into pie or is placed in mould presses moulding, makes the baked wheaten cake base;
I) the outer brush sauce sintering briquette of getting fire, at its top layer brush flavouring colour-regulating sauce;
J) spreading is interspersed flavoring and is spread on and burns on base, by skin, brush the sauce adhesion;
K) baking is placed on the baked wheaten cake base after completing in baking box or hot-blast stove, 150 ℃～320 ℃ of temperature, and 10～28 minutes time, or be placed in chain type oven 150 ℃～550 ℃ of temperature, 3～28 minutes time, baking can be come out of the stove, and makes this baked wheaten cake.
Scheme 11 steps
A) get flour, sugar, yeast, salt, water, butter, freezing flour-dough improver, milk powder, premixed powder etc. with face; In the ratio of 1000:30～160:1～15:1～18:400～700:30～180:8～60:10～100:5～180, then flour mixed with adulterants rubs up evenly, proofs standby;
B) roll skin and get single part of baked wheaten cake dough, after rubbing up, roll skin;
C) internal layer brush sauce is the musculus cutaneus of rolling, and faric one side brushes tartar sauce;
D) faric musculus cutaneus and the fillings of getting as required, then close up and encase along limit;
E) the freezing dough of wrapping fillings is freezing, and storage in order to delay is used or the outward transport branch is used;
F) thaw dough normal temperature or the refrigeration of wrapping fillings or thaw, proof with proofing box;
G) dough that cake of press will wrap into fillings is pressed into pie or is placed in mould presses moulding, makes the baked wheaten cake base;
H) the outer brush sauce sintering briquette of getting fire, at its top layer brush flavouring colour-regulating sauce;
I) spreading is interspersed flavoring and is spread on and burns on base, by skin, brush the sauce adhesion;
J) baking is placed on the baked wheaten cake base after completing in baking box or hot-blast stove, 150 ℃～320 ℃ of temperature, and 10～28 minutes time, or be placed in chain type oven 150 ℃～550 ℃ of temperature, 3～28 minutes time, baking can be come out of the stove, and makes this baked wheaten cake.
Scheme 12 steps
A) get flour, sugar, yeast, salt, water, butter, freezing flour-dough improver, milk powder, premixed powder etc. with face; In the ratio of 1000:30～160:1～15:1～18:400～700:30～180:8～60:10～100:5～180, then flour mixed with adulterants rubs up evenly, proofs standby;
B) freezing that the face of becoming reconciled is freezing, storage is used or the use of outward transport branch in order to delay;
C) thaw freezing face normal temperature or refrigeration or thaw, proof with proofing box;
D) roll skin and get single part of baked wheaten cake dough, after rubbing up, roll skin;
E) internal layer brush sauce is the musculus cutaneus of rolling, and faric one side brushes tartar sauce;
F) faric musculus cutaneus and the fillings of getting as required, then close up and encase along limit;
G) the freezing dough of wrapping fillings is freezing, and storage in order to delay is used or the outward transport branch is used;
H) thaw dough normal temperature or the refrigeration of wrapping fillings or thaw, proof with proofing box;
I) dough that cake of press will wrap into fillings is pressed into pie or is placed in mould presses moulding, makes the baked wheaten cake base;
J) the outer brush sauce sintering briquette of getting fire, at its top layer brush flavouring colour-regulating sauce;
K) spreading is interspersed flavoring and is spread on and burns on base, by skin, brush the sauce adhesion;
L) baking is placed on the baked wheaten cake base after completing in baking box or hot-blast stove, 150 ℃～320 ℃ of temperature, and 10～28 minutes time, or be placed in chain type oven 150 ℃～550 ℃ of temperature, 3～28 minutes time, baking can be come out of the stove, and makes this baked wheaten cake.
Scheme 13 steps
A) get flour, sugar, yeast, salt, water, butter, modifying agent, milk powder, premixed powder etc. with face; In the ratio of 1000:30～160:1～15:1～18:400～700:30～180:8～60:10～100:5～180, then flour mixed with adulterants rubs up evenly, proofs standby;
B) roll skin and get single part of baked wheaten cake dough, after rubbing up, roll skin;
C) faric musculus cutaneus and the fillings of getting as required, then close up and encase along limit;
D) dough that cake of press will wrap into fillings is pressed into pie or is placed in mould presses moulding, makes the baked wheaten cake base;
E) the outer brush sauce sintering briquette of getting fire, at its top layer brush flavouring colour-regulating sauce;
F) spreading is interspersed flavoring and is spread on and burns on base, by skin, brush the sauce adhesion;
G) baking is placed on the baked wheaten cake base after completing in baking box or hot-blast stove, 150 ℃～320 ℃ of temperature, and 10～28 minutes time, or be placed in chain type oven 150 ℃～550 ℃ of temperature, 3～28 minutes time, baking can be come out of the stove, and makes this baked wheaten cake.
Scheme 14 steps
A) get flour, sugar, yeast, salt, water, butter, modifying agent, milk powder, premixed powder etc. with face; In the ratio of 1000:30～160:1～15:1～18:400～700:30～180:8～60:10～100:5～180, then flour mixed with adulterants rubs up evenly, proofs standby;
B) roll skin and get single part of baked wheaten cake dough, after rubbing up, roll skin;
C) internal layer brush sauce is the musculus cutaneus of rolling, and faric one side brushes tartar sauce;
D) faric musculus cutaneus and the fillings of getting as required, then close up and encase along limit;
E) dough that cake of press will wrap into fillings is pressed into pie or is placed in mould presses moulding, makes the baked wheaten cake base;
F) baking is placed on the baked wheaten cake base after completing in baking box or hot-blast stove to the baked wheaten cake base after completing, 150 ℃～320 ℃ of temperature, 10～28 minutes time, perhaps be placed in chain type oven 150 ℃～550 ℃ of temperature, 3～28 minutes time, baking can be come out of the stove, and makes this baked wheaten cake.
Scheme 15 steps
A) get flour, sugar, yeast, salt, water, butter, modifying agent, milk powder, premixed powder etc. with face; In the ratio of 1000:30～160:1～15:1～18:400～700:30～180:8～60:10～100:5～180, then flour mixed with adulterants rubs up evenly, proofs standby;
B) roll skin and get single part of baked wheaten cake dough, after rubbing up, roll skin;
C) internal layer brush sauce is the musculus cutaneus of rolling, and faric one side brushes tartar sauce;
D) faric musculus cutaneus and the fillings of getting as required, then close up and encase along limit;
E) dough that cake of press will wrap into fillings is pressed into pie or is placed in mould presses moulding, makes the baked wheaten cake base;
F) the outer brush sauce sintering briquette of getting fire, at its top layer brush flavouring colour-regulating sauce;
G) spreading is interspersed flavoring and is spread on and burns on base, by skin, brush the sauce adhesion;
H) baking is placed on the baked wheaten cake base after completing in baking box or hot-blast stove, 150 ℃～320 ℃ of temperature, and 10～28 minutes time, or be placed in chain type oven 150 ℃～550 ℃ of temperature, 3～28 minutes time, baking can be come out of the stove, and makes this baked wheaten cake.
Scheme 16 steps
A) get flour, sugar, yeast, salt, water, butter, modifying agent, milk powder, premixed powder etc. with face; In the ratio of 1000:30～160:1～15:1～18:400～700:30～180:8～60:10～100:5～180, then flour mixed with adulterants rubs up evenly, proofs standby;
B) roll skin and get single part of baked wheaten cake dough, after rubbing up, roll skin;
C) faric musculus cutaneus and the fillings of getting as required, then close up and encase along limit;
D) dough that cake of press will wrap into fillings is pressed into pie or is placed in mould presses moulding, makes the baked wheaten cake base;
E) baking is placed on the baked wheaten cake base after completing in baking box or hot-blast stove to the baked wheaten cake base after completing, 150 ℃～320 ℃ of temperature, 10～28 minutes time, perhaps be placed in chain type oven 150 ℃～550 ℃ of temperature, 3～28 minutes time, baking can be come out of the stove, and makes this baked wheaten cake.
Beneficial effect
1, but novel baked wheaten cake standardized stream waterline of the present invention is produced, and the fast food mode is managed, and is more suitable for modern's demand;
2, the preparation method of novel baked wheaten cake of the present invention, in conjunction with traditional manufacturing technique, utilize reach in freezer, the equipment such as baking box or hot-blast stove baking, realized the place of production or the part separation of pin ground, is convenient to processing sell in the fast food chain operation StoreFront short time, meet people's needs, overcome traditional baked wheaten cake and made slowly, waiting time is long, and efficiency is hanged down defect.
The accompanying drawing explanation
Fig. 1 is one of this Novel fire sintering structure schematic diagram;
Fig. 2 is one of this Novel fire sintering structure schematic diagram;
Fig. 3 is one of this Novel fire sintering structure schematic diagram;
Fig. 4 is one of this Novel fire sintering structure schematic diagram;
Fig. 5 is that this Novel fire is fired and made method flow diagram.
Wherein, number in the figure 1 is musculus cutaneus, and 2 is fillings, and 3 is tartar sauce, and 4 is flavouring colour-regulating sauce, and 5 for interspersing flavoring.
The specific embodiment
embodiment mono-:referring to Fig. 4 and Fig. 5
,
A) get flour, sugar, yeast, salt, water, butter, freezing flour-dough improver, milk powder, premixed powder etc. with face; In the ratio of 1000:30～160:1～15:1～18:400～700:30～180:8～60:10～100:5～180, then flour mixed with adulterants rubs up evenly, proofs standby;
B) freezing that the face of becoming reconciled is freezing, storage is used or the use of outward transport branch in order to delay;
C) thaw freezing face normal temperature or refrigeration or thaw, proof with proofing box;
D) roll skin and get single part of baked wheaten cake dough, after rubbing up, roll skin;
E) faric musculus cutaneus and the fillings of getting as required, then close up and encase along limit;
F) dough that cake of press will wrap into fillings is pressed into pie or is placed in mould presses moulding, makes the baked wheaten cake base;
G) baking is placed on the baked wheaten cake base after completing in baking box or hot-blast stove, 150 ℃～320 ℃ of temperature, and 10～28 minutes time, or be placed in chain type oven 150 ℃～550 ℃ of temperature, 3～28 minutes time, baking can be come out of the stove, and makes this baked wheaten cake.
embodiment bis-:referring to Fig. 1 and Fig. 5,
A) get flour, sugar, yeast, salt, water, butter, freezing flour-dough improver, milk powder, premixed powder etc. with face; In the ratio of 1000:30～160:1～15:1～18:400～700:30～180:8～60:10～100:5～180, then flour mixed with adulterants rubs up evenly, proofs standby;
B) freezing that the face of becoming reconciled is freezing, storage is used or the use of outward transport branch in order to delay;
C) thaw freezing face normal temperature or refrigeration or thaw, proof with proofing box;
D) roll skin and get single part of baked wheaten cake dough, after rubbing up, roll skin;
E) internal layer brush sauce is the musculus cutaneus of rolling, and faric one side brushes tartar sauce;
F) faric musculus cutaneus and the fillings of getting as required, then close up and encase along limit;
G) it is freezing that freezing handle is wrapped the dough of fillings, and storage in order to delay is used or the outward transport branch is used;
H) thaw wrapping dough normal temperature or the refrigeration of fillings or thawing, proof with proofing box;
I) dough that cake of press will wrap into fillings is pressed into pie or is placed in mould presses moulding, makes the baked wheaten cake base;
J) baking is placed on the baked wheaten cake base after completing in baking box or hot-blast stove, 150 ℃～320 ℃ of temperature, and 10～28 minutes time, or be placed in chain type oven 150 ℃～550 ℃ of temperature, 3～28 minutes time, baking can be come out of the stove, and makes this baked wheaten cake.。
embodiment tri-:referring to Fig. 2 and Fig. 5,
A) get flour, sugar, yeast, salt, water, butter, freezing flour-dough improver, milk powder, premixed powder etc. with face; In the ratio of 1000:30～160:1～15:1～18:400～700:30～180:8～60:10～100:5～180, then flour mixed with adulterants rubs up evenly, proofs standby;
B) freezing that the face of becoming reconciled is freezing, storage is used or the use of outward transport branch in order to delay;
C) thaw freezing face normal temperature or refrigeration or thaw, proof with proofing box;
D) roll skin and get single part of baked wheaten cake dough, after rubbing up, roll skin;
E) faric musculus cutaneus and the fillings of getting as required, then close up and encase along limit;
F) dough that cake of press will wrap into fillings is pressed into pie or is placed in mould presses moulding, makes the baked wheaten cake base;
G) the outer brush sauce sintering briquette of getting fire, at its top layer brush flavouring colour-regulating sauce;
H) spreading is interspersed flavoring and is spread on and burns on base, by skin, brush the sauce adhesion;
I) baking is placed on the baked wheaten cake base after completing in baking box or hot-blast stove, 150 ℃～320 ℃ of temperature, and 10～28 minutes time, or be placed in chain type oven 150 ℃～550 ℃ of temperature, 3～28 minutes time, baking can be come out of the stove, and makes this baked wheaten cake.
embodiment tetra-:referring to Fig. 3 and Fig. 5
A) get flour, sugar, yeast, salt, water, butter, modifying agent, milk powder, premixed powder etc. with face; In the ratio of 1000:30～160:1～15:1～18:400～700:30～180:8～60:10～100:5～180, then flour mixed with adulterants rubs up evenly, proofs standby;
B) roll skin and get single part of baked wheaten cake dough, after rubbing up, roll skin;
C) internal layer brush sauce is the musculus cutaneus of rolling, and faric one side brushes tartar sauce;
D) faric musculus cutaneus and the fillings of getting as required, then close up and encase along limit;
E) dough that cake of press will wrap into fillings is pressed into pie or is placed in mould presses moulding, makes the baked wheaten cake base;
F) the outer brush sauce sintering briquette of getting fire, at its top layer brush flavouring colour-regulating sauce;
G) spreading is interspersed flavoring and is spread on and burns on base, by skin, brush the sauce adhesion;
H) baking is placed on the baked wheaten cake base after completing in baking box or hot-blast stove, 150 ℃～320 ℃ of temperature, and 10～28 minutes time, or be placed in chain type oven 150 ℃～550 ℃ of temperature, 3～28 minutes time, baking can be come out of the stove, and makes this baked wheaten cake.
According to the present invention, the preparation method of specification record is given an example no longer one by one, but is not limited to above embodiment.
Claims (16)
1. the preparation method of a novel baked wheaten cake, is characterized in that: comprise the following steps
A) get flour, sugar, yeast, salt, water, butter, freezing flour-dough improver, milk powder, premixed powder etc. with face; In the ratio of 1000:30～160:1～15:1～18:400～700:30～180:8～60:10～100:5～180, then flour mixed with adulterants rubs up evenly, proofs standby;
B) freezing that the face of becoming reconciled is freezing, storage is used or the use of outward transport branch in order to delay;
C) thaw freezing face normal temperature or refrigeration or thaw, proof with proofing box;
D) roll skin and get single part of baked wheaten cake dough, after rubbing up, roll skin;
E) faric musculus cutaneus and the fillings of getting as required, then close up and encase along limit;
F) dough that cake of press will wrap into fillings is pressed into pie or is placed in mould presses moulding, makes the baked wheaten cake base;
G) baking is placed on the baked wheaten cake base after completing in baking box or hot-blast stove, 150 ℃～320 ℃ of temperature, and 10～28 minutes time, or be placed in chain type oven 150 ℃～550 ℃ of temperature, 3～28 minutes time, baking can be come out of the stove, and makes this baked wheaten cake.
2. the preparation method of a novel baked wheaten cake, is characterized in that: comprise the following steps
A) get flour, sugar, yeast, salt, water, butter, freezing flour-dough improver, milk powder, premixed powder etc. with face; In the ratio of 1000:30～160:1～15:1～18:400～700:30～180:8～60:10～100:5～180, then flour mixed with adulterants rubs up evenly, proofs standby;
B) roll skin and get single part of baked wheaten cake dough, after rubbing up, roll skin;
C) faric musculus cutaneus and the fillings of getting as required, then close up and encase along limit;
D) it is freezing that freezing handle is wrapped the dough of fillings, and storage in order to delay is used or the outward transport branch is used;
E) thaw wrapping dough normal temperature or the refrigeration of fillings or thawing, proof with proofing box;
F) dough that cake of press will wrap into fillings is pressed into pie or is placed in mould presses moulding, makes the baked wheaten cake base;
G) baking is placed on the baked wheaten cake base after completing in baking box or hot-blast stove, 150 ℃～320 ℃ of temperature, and 10～28 minutes time, or be placed in chain type oven 150 ℃～550 ℃ of temperature, 3～28 minutes time, baking can be come out of the stove, and makes this baked wheaten cake.
3. the preparation method of a novel baked wheaten cake, is characterized in that: comprise the following steps
A) get flour, sugar, yeast, salt, water, butter, freezing flour-dough improver, milk powder, premixed powder etc. with face; In the ratio of 1000:30～160:1～15:1～18:400～700:30～180:8～60:10～100:5～180, then flour mixed with adulterants rubs up evenly, proofs standby;
B) freezing that the face of becoming reconciled is freezing, storage is used or the use of outward transport branch in order to delay;
C) thaw freezing face normal temperature or refrigeration or thaw, proof with proofing box;
D) roll skin and get single part of baked wheaten cake dough, after rubbing up, roll skin;
E) faric musculus cutaneus and the fillings of getting as required, then close up and encase along limit;
F) it is freezing that freezing handle is wrapped the dough of fillings, and storage in order to delay is used or the outward transport branch is used;
G) thaw wrapping dough normal temperature or the refrigeration of fillings or thawing, proof with proofing box;
H) dough that cake of press will wrap into fillings is pressed into pie or is placed in mould presses moulding, makes the baked wheaten cake base;
I) baking is placed on the baked wheaten cake base after completing in baking box or hot-blast stove, 150 ℃～320 ℃ of temperature, and 10～28 minutes time, or be placed in chain type oven 150 ℃～550 ℃ of temperature, 3～28 minutes time, baking can be come out of the stove, and makes this baked wheaten cake.
4. the preparation method of a novel baked wheaten cake, is characterized in that: comprise the following steps
A) get flour, sugar, yeast, salt, water, butter, freezing flour-dough improver, milk powder, premixed powder etc. with face; In the ratio of 1000:30～160:1～15:1～18:400～700:30～180:8～60:10～100:5～180, then flour mixed with adulterants rubs up evenly, proofs standby;
B) freezing that the face of becoming reconciled is freezing, storage is used or the use of outward transport branch in order to delay;
C) thaw freezing face normal temperature or refrigeration or thaw, proof with proofing box;
D) roll skin and get single part of baked wheaten cake dough, after rubbing up, roll skin;
E) internal layer brush sauce is the musculus cutaneus of rolling, and faric one side brushes tartar sauce;
F) faric musculus cutaneus and the fillings of getting as required, then close up and encase along limit;
G) dough that cake of press will wrap into fillings is pressed into pie or is placed in mould presses moulding, makes the baked wheaten cake base;
H) baking is placed on the baked wheaten cake base after completing in baking box or hot-blast stove, 150 ℃～320 ℃ of temperature, and 10～28 minutes time, or be placed in chain type oven 150 ℃～550 ℃ of temperature, 3～28 minutes time, baking can be come out of the stove, and makes this baked wheaten cake.
5. the preparation method of a novel baked wheaten cake, is characterized in that: comprise the following steps
A) get flour, sugar, yeast, salt, water, butter, freezing flour-dough improver, milk powder, premixed powder etc. with face; In the ratio of 1000:30～160:1～15:1～18:400～700:30～180:8～60:10～100:5～180, then flour mixed with adulterants rubs up evenly, proofs standby;
B) freezing that the face of becoming reconciled is freezing, storage is used or the use of outward transport branch in order to delay;
C) thaw freezing face normal temperature or refrigeration or thaw, proof with proofing box;
D) roll skin and get single part of baked wheaten cake dough, after rubbing up, roll skin;
E) faric musculus cutaneus and the fillings of getting as required, then close up and encase along limit;
F) dough that cake of press will wrap into fillings is pressed into pie or is placed in mould presses moulding, makes the baked wheaten cake base;
G) the outer brush sauce sintering briquette of getting fire, at its top layer brush flavouring colour-regulating sauce;
H) spreading is interspersed flavoring and is spread on and burns on base, by skin, brush the sauce adhesion;
I) baking is placed on the baked wheaten cake base after completing in baking box or hot-blast stove, 150 ℃～320 ℃ of temperature, and 10～28 minutes time, or be placed in chain type oven 150 ℃～550 ℃ of temperature, 3～28 minutes time, baking can be come out of the stove, and makes this baked wheaten cake.
6. the preparation method of a novel baked wheaten cake, is characterized in that: comprise the following steps
A) get flour, sugar, yeast, salt, water, butter, freezing flour-dough improver, milk powder, premixed powder etc. with face; In the ratio of 1000:30～160:1～15:1～18:400～700:30～180:8～60:10～100:5～180, then flour mixed with adulterants rubs up evenly, proofs standby;
B) roll skin and get single part of baked wheaten cake dough, after rubbing up, roll skin;
C) internal layer brush sauce is the musculus cutaneus of rolling, and faric one side brushes tartar sauce;
D) faric musculus cutaneus and the fillings of getting as required, then close up and encase along limit;
E) it is freezing that freezing handle is wrapped the dough of fillings, and storage in order to delay is used or the outward transport branch is used;
F) thaw wrapping dough normal temperature or the refrigeration of fillings or thawing, proof with proofing box;
G) dough that cake of press will wrap into fillings is pressed into pie or is placed in mould presses moulding, makes the baked wheaten cake base;
H) baking is placed on the baked wheaten cake base after completing in baking box or hot-blast stove, 150 ℃～320 ℃ of temperature, and 10～28 minutes time, or be placed in chain type oven 150 ℃～550 ℃ of temperature, 3～28 minutes time, baking can be come out of the stove, and makes this baked wheaten cake.
7. the preparation method of a novel baked wheaten cake, is characterized in that: comprise the following steps
A) get flour, sugar, yeast, salt, water, butter, freezing flour-dough improver, milk powder, premixed powder etc. with face; In the ratio of 1000:30～160:1～15:1～18:400～700:30～180:8～60:10～100:5～180, then flour mixed with adulterants rubs up evenly, proofs standby;
B) roll skin and get single part of baked wheaten cake dough, after rubbing up, roll skin;
C) faric musculus cutaneus and the fillings of getting as required, then close up and encase along limit;
D) it is freezing that freezing handle is wrapped the dough of fillings, and storage in order to delay is used or the outward transport branch is used;
E) thaw wrapping dough normal temperature or the refrigeration of fillings or thawing, proof with proofing box;
F) dough that cake of press will wrap into fillings is pressed into pie or is placed in mould presses moulding, makes the baked wheaten cake base;
G) the outer brush sauce sintering briquette of getting fire, at its top layer brush flavouring colour-regulating sauce;
H) spreading is interspersed flavoring and is spread on and burns on base, by skin, brush the sauce adhesion;
I) baking is placed on the baked wheaten cake base after completing in baking box or hot-blast stove, 150 ℃～320 ℃ of temperature, and 10～28 minutes time, or be placed in chain type oven 150 ℃～550 ℃ of temperature, 3～28 minutes time, baking can be come out of the stove, and makes this baked wheaten cake.
8. the preparation method of a novel baked wheaten cake, is characterized in that: comprise the following steps
A) get flour, sugar, yeast, salt, water, butter, freezing flour-dough improver, milk powder, premixed powder etc. with face; In the ratio of 1000:30～160:1～15:1～18:400～700:30～180:8～60:10～100:5～180, then flour mixed with adulterants rubs up evenly, proofs standby;
B) freezing that the face of becoming reconciled is freezing, storage is used or the use of outward transport branch in order to delay;
C) thaw freezing face normal temperature or refrigeration or thaw, proof with proofing box;
D) roll skin and get single part of baked wheaten cake dough, after rubbing up, roll skin;
E) internal layer brush sauce is the musculus cutaneus of rolling, and faric one side brushes tartar sauce;
F) faric musculus cutaneus and the fillings of getting as required, then close up and encase along limit;
G) the freezing dough of wrapping fillings is freezing, and storage in order to delay is used or the outward transport branch is used;
H) thaw dough normal temperature or the refrigeration of wrapping fillings or thaw, proof with proofing box;
I) dough that cake of press will wrap into fillings is pressed into pie or is placed in mould presses moulding, makes the baked wheaten cake base;
J) baking is placed on the baked wheaten cake base after completing in baking box or hot-blast stove, 150 ℃～320 ℃ of temperature, and 10～28 minutes time, or be placed in chain type oven 150 ℃～550 ℃ of temperature, 3～28 minutes time, baking can be come out of the stove, and makes this baked wheaten cake.
9. the preparation method of a novel baked wheaten cake, is characterized in that: comprise the following steps
A) get flour, sugar, yeast, salt, water, butter, freezing flour-dough improver, milk powder, premixed powder etc. with face; In the ratio of 1000:30～160:1～15:1～18:400～700:30～180:8～60:10～100:5～180, then flour mixed with adulterants rubs up evenly, proofs standby;
B) freezing that the face of becoming reconciled is freezing, storage is used or the use of outward transport branch in order to delay;
C) thaw freezing face normal temperature or refrigeration or thaw, proof with proofing box;
D) roll skin and get single part of baked wheaten cake dough, after rubbing up, roll skin;
E) internal layer brush sauce is the musculus cutaneus of rolling, and faric one side brushes tartar sauce;
F) faric musculus cutaneus and the fillings of getting as required, then close up and encase along limit;
G) dough that cake of press will wrap into fillings is pressed into pie or is placed in mould presses moulding, makes the baked wheaten cake base;
H) the outer brush sauce sintering briquette of getting fire, at its top layer brush flavouring colour-regulating sauce;
I) spreading is interspersed flavoring and is spread on and burns on base, by skin, brush the sauce adhesion;
J) baking is placed on the baked wheaten cake base after completing in baking box or hot-blast stove, 150 ℃～320 ℃ of temperature, and 10～28 minutes time, or be placed in chain type oven 150 ℃～550 ℃ of temperature, 3～28 minutes time, baking can be come out of the stove, and makes this baked wheaten cake.
10. the preparation method of a novel baked wheaten cake, is characterized in that: comprise the following steps
A) get flour, sugar, yeast, salt, water, butter, freezing flour-dough improver, milk powder, premixed powder etc. with face; In the ratio of 1000:30～160:1～15:1～18:400～700:30～180:8～60:10～100:5～180, then flour mixed with adulterants rubs up evenly, proofs standby;
B) freezing that the face of becoming reconciled is freezing, storage is used or the use of outward transport branch in order to delay;
C) thaw freezing face normal temperature or refrigeration or thaw, proof with proofing box;
D) roll skin and get single part of baked wheaten cake dough, after rubbing up, roll skin;
E) faric musculus cutaneus and the fillings of getting as required, then close up and encase along limit;
F) the freezing dough of wrapping fillings is freezing, and storage in order to delay is used or the outward transport branch is used;
G) thaw dough normal temperature or the refrigeration of wrapping fillings or thaw, proof with proofing box
H) dough that cake of press will wrap into fillings is pressed into pie or is placed in mould presses moulding, makes the baked wheaten cake base;
I) the outer brush sauce sintering briquette of getting fire, at its top layer brush flavouring colour-regulating sauce;
J) spreading is interspersed flavoring and is spread on and burns on base, by skin, brush the sauce adhesion;
K) baking is placed on the baked wheaten cake base after completing in baking box or hot-blast stove, 150 ℃～320 ℃ of temperature, and 10～28 minutes time, or be placed in chain type oven 150 ℃～550 ℃ of temperature, 3～28 minutes time, baking can be come out of the stove, and makes this baked wheaten cake.
11. the preparation method of a novel baked wheaten cake is characterized in that: comprise the following steps
A) get flour, sugar, yeast, salt, water, butter, freezing flour-dough improver, milk powder, premixed powder etc. with face; In the ratio of 1000:30～160:1～15:1～18:400～700:30～180:8～60:10～100:5～180, then flour mixed with adulterants rubs up evenly, proofs standby;
B) roll skin and get single part of baked wheaten cake dough, after rubbing up, roll skin;
C) internal layer brush sauce is the musculus cutaneus of rolling, and faric one side brushes tartar sauce;
D) faric musculus cutaneus and the fillings of getting as required, then close up and encase along limit;
E) the freezing dough of wrapping fillings is freezing, and storage in order to delay is used or the outward transport branch is used;
F) thaw dough normal temperature or the refrigeration of wrapping fillings or thaw, proof with proofing box;
G) dough that cake of press will wrap into fillings is pressed into pie or is placed in mould presses moulding, makes the baked wheaten cake base;
H) the outer brush sauce sintering briquette of getting fire, at its top layer brush flavouring colour-regulating sauce;
I) spreading is interspersed flavoring and is spread on and burns on base, by skin, brush the sauce adhesion;
J) baking is placed on the baked wheaten cake base after completing in baking box or hot-blast stove, 150 ℃～320 ℃ of temperature, and 10～28 minutes time, or be placed in chain type oven 150 ℃～550 ℃ of temperature, 3～28 minutes time, baking can be come out of the stove, and makes this baked wheaten cake.
12. the preparation method of a novel baked wheaten cake is characterized in that: comprise the following steps
A) get flour, sugar, yeast, salt, water, butter, freezing flour-dough improver, milk powder, premixed powder etc. with face; In the ratio of 1000:30～160:1～15:1～18:400～700:30～180:8～60:10～100:5～180, then flour mixed with adulterants rubs up evenly, proofs standby;
B) freezing that the face of becoming reconciled is freezing, storage is used or the use of outward transport branch in order to delay;
C) thaw freezing face normal temperature or refrigeration or thaw, proof with proofing box;
D) roll skin and get single part of baked wheaten cake dough, after rubbing up, roll skin;
E) internal layer brush sauce is the musculus cutaneus of rolling, and faric one side brushes tartar sauce;
F) faric musculus cutaneus and the fillings of getting as required, then close up and encase along limit;
G) the freezing dough of wrapping fillings is freezing, and storage in order to delay is used or the outward transport branch is used;
H) thaw dough normal temperature or the refrigeration of wrapping fillings or thaw, proof with proofing box;
I) dough that cake of press will wrap into fillings is pressed into pie or is placed in mould presses moulding, makes the baked wheaten cake base;
J) the outer brush sauce sintering briquette of getting fire, at its top layer brush flavouring colour-regulating sauce;
K) spreading is interspersed flavoring and is spread on and burns on base, by skin, brush the sauce adhesion;
L) baking is placed on the baked wheaten cake base after completing in baking box or hot-blast stove, 150 ℃～320 ℃ of temperature, and 10～28 minutes time, or be placed in chain type oven 150 ℃～550 ℃ of temperature, 3～28 minutes time, baking can be come out of the stove, and makes this baked wheaten cake.
13. the preparation method of a novel baked wheaten cake is characterized in that: comprise the following steps
A) get flour, sugar, yeast, salt, water, butter, modifying agent, milk powder, premixed powder etc. with face; In the ratio of 1000:30～160:1～15:1～18:400～700:30～180:8～60:10～100:5～180, then flour mixed with adulterants rubs up evenly, proofs standby;
B) roll skin and get single part of baked wheaten cake dough, after rubbing up, roll skin;
C) faric musculus cutaneus and the fillings of getting as required, then close up and encase along limit;
D) dough that cake of press will wrap into fillings is pressed into pie or is placed in mould presses moulding, makes the baked wheaten cake base;
E) the outer brush sauce sintering briquette of getting fire, at its top layer brush flavouring colour-regulating sauce;
F) spreading is interspersed flavoring and is spread on and burns on base, by skin, brush the sauce adhesion;
G) baking is placed on the baked wheaten cake base after completing in baking box or hot-blast stove, 150 ℃～320 ℃ of temperature, and 10～28 minutes time, or be placed in chain type oven 150 ℃～550 ℃ of temperature, 3～28 minutes time, baking can be come out of the stove, and makes this baked wheaten cake.
14. the preparation method of a novel baked wheaten cake is characterized in that: comprise the following steps
A) get flour, sugar, yeast, salt, water, butter, modifying agent, milk powder, premixed powder etc. with face; In the ratio of 1000:30～160:1～15:1～18:400～700:30～180:8～60:10～100:5～180, then flour mixed with adulterants rubs up evenly, proofs standby;
B) roll skin and get single part of baked wheaten cake dough, after rubbing up, roll skin;
C) internal layer brush sauce is the musculus cutaneus of rolling, and faric one side brushes tartar sauce;
D) faric musculus cutaneus and the fillings of getting as required, then close up and encase along limit;
E) dough that cake of press will wrap into fillings is pressed into pie or is placed in mould presses moulding, makes the baked wheaten cake base;
F) baking is placed on the baked wheaten cake base after completing in baking box or hot-blast stove to the baked wheaten cake base after completing, 150 ℃～320 ℃ of temperature, 10～28 minutes time, perhaps be placed in chain type oven 150 ℃～550 ℃ of temperature, 3～28 minutes time, baking can be come out of the stove, and makes this baked wheaten cake.
15. the preparation method of a novel baked wheaten cake is characterized in that: comprise the following steps
A) get flour, sugar, yeast, salt, water, butter, modifying agent, milk powder, premixed powder etc. with face; In the ratio of 1000:30～160:1～15:1～18:400～700:30～180:8～60:10～100:5～180, then flour mixed with adulterants rubs up evenly, proofs standby;
B) roll skin and get single part of baked wheaten cake dough, after rubbing up, roll skin;
C) internal layer brush sauce is the musculus cutaneus of rolling, and faric one side brushes tartar sauce;
D) faric musculus cutaneus and the fillings of getting as required, then close up and encase along limit;
E) dough that cake of press will wrap into fillings is pressed into pie or is placed in mould presses moulding, makes the baked wheaten cake base;
F) the outer brush sauce sintering briquette of getting fire, at its top layer brush flavouring colour-regulating sauce;
G) spreading is interspersed flavoring and is spread on and burns on base, by skin, brush the sauce adhesion;
H) baking is placed on the baked wheaten cake base after completing in baking box or hot-blast stove, 150 ℃～320 ℃ of temperature, and 10～28 minutes time, or be placed in chain type oven 150 ℃～550 ℃ of temperature, 3～28 minutes time, baking can be come out of the stove, and makes this baked wheaten cake.
16. the preparation method of a novel baked wheaten cake is characterized in that: comprise the following steps
A) get flour, sugar, yeast, salt, water, butter, modifying agent, milk powder, premixed powder etc. with face; In the ratio of 1000:30～160:1～15:1～18:400～700:30～180:8～60:10～100:5～180, then flour mixed with adulterants rubs up evenly, proofs standby;
B) roll skin and get single part of baked wheaten cake dough, after rubbing up, roll skin;
C) faric musculus cutaneus and the fillings of getting as required, then close up and encase along limit;
D) dough that cake of press will wrap into fillings is pressed into pie or is placed in mould presses moulding, makes the baked wheaten cake base;
E) baking is placed on the baked wheaten cake base after completing in baking box or hot-blast stove to the baked wheaten cake base after completing, 150 ℃～320 ℃ of temperature, 10～28 minutes time, perhaps be placed in chain type oven 150 ℃～550 ℃ of temperature, 3～28 minutes time, baking can be come out of the stove, and makes this baked wheaten cake.
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|---|---|---|---|
| CN2013104173058A CN103430991A (en) | 2013-09-13 | 2013-09-13 | Manufacture method of novel baked wheaten cake |
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|---|---|---|---|
| CN2013104173058A CN103430991A (en) | 2013-09-13 | 2013-09-13 | Manufacture method of novel baked wheaten cake |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106561766A (en) * | 2016-10-27 | 2017-04-19 | 李春秋 | Preparation method of donkey burger and donkey burger prepared by using method |
| CN110521745A (en) * | 2019-09-24 | 2019-12-03 | 潘一飞 | A kind of production method of the life biscuit of quick-frozen real face thin skin pie |
| US11178519B2 (en) | 2015-06-25 | 2021-11-16 | Kakao Corp. | Message service provision method for providing message service via open chat room corresponding to link information, and message server and terminal for executing same |
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2013
- 2013-09-13 CN CN2013104173058A patent/CN103430991A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US11178519B2 (en) | 2015-06-25 | 2021-11-16 | Kakao Corp. | Message service provision method for providing message service via open chat room corresponding to link information, and message server and terminal for executing same |
| CN106561766A (en) * | 2016-10-27 | 2017-04-19 | 李春秋 | Preparation method of donkey burger and donkey burger prepared by using method |
| CN110521745A (en) * | 2019-09-24 | 2019-12-03 | 潘一飞 | A kind of production method of the life biscuit of quick-frozen real face thin skin pie |
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| WD01 | Invention patent application deemed withdrawn after publication |