Preparation method of buttered crispy fried dough twists

A cream, anhydrous ghee technology, applied in baking, baked goods, food science and other directions, can solve problems such as unfavorable chewing, single twist taste, no crispy taste, etc., and achieve the effect of easy preservation, good taste and crisp skin.

Active Publication Date: 2013-06-12
神池县东海食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Whether it is salty or sweet twist, after frying out of the pan, it is not crispy on the outside and not soft on the inside. After the twist is cooled, the inside and outside are hard, which is not conducive to chewing, and there is no crispy taste. The existing twist tastes Relatively simple

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A method for preparing butter crisp twist, comprising the following steps:

[0015] (1) Fully stir 6.5Kg of anhydrous ghee, 13Kg of dry flour, and 8Kg of maltose until crispy and soft, and get the sandwich material;

[0016] (2) Add water and yeast to the flour to ferment to obtain dough;

[0017] (3) Mix 20Kg of leavened dough, 50Kg of dry flour, 10Kg of soft white sugar, 5Kg of eggs, 5Kg of cooked sesame oil, 0.4Kg of baking powder, 0.5Kg of alkali, 0.4Kg of edible salt, and 13Kg of warm water to obtain dough;

[0018] (4) Wrap the dough in the center and process it into twists;

[0019] (5) Fry the processed twisted twists in an oil pan at 170°C.

Embodiment 2

[0021] A method for preparing butter crisp twist, comprising the following steps:

[0022] (1) Fully stir 6.5Kg of anhydrous ghee, 13Kg of dry flour, and 8Kg of maltose until crispy and soft, and get the sandwich material;

[0023] (2) Add water and yeast to the flour to ferment to obtain dough;

[0024] (3) Mix 20Kg of leavened dough, 50Kg of dry flour, 10Kg of soft white sugar, 5Kg of eggs, 5Kg of cooked sesame oil, 0.4Kg of baking powder, 0.5Kg of alkali, 0.4Kg of edible salt, and 13Kg of warm water to obtain dough;

[0025] (4) Wrap the dough in the center and process it into twists;

[0026] (5) Fry the processed twisted twist in an oil pan at 180°C.

Embodiment 3

[0028] A method for preparing butter crisp twist, comprising the following steps:

[0029] (1) Fully stir 6.5Kg of anhydrous ghee, 13Kg of dry flour, and 8Kg of maltose until crispy and soft, and get the sandwich material;

[0030] (2) Add water and yeast to the flour to ferment to obtain dough;

[0031] (3) Mix 20Kg of leavened dough, 50Kg of dry flour, 10Kg of soft white sugar, 5Kg of eggs, 5Kg of cooked sesame oil, 0.4Kg of baking powder, 0.5Kg of alkali, 0.4Kg of edible salt, and 13Kg of warm water to obtain dough;

[0032] (4) Wrap the dough with the sandwich material and process it into twists;

[0033] (5) Fry the processed twisted twist in an oil pan at 185°C.

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PUM

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Abstract

The invention discloses a preparation method of buttered crispy fried dough twists and relates to a preparation method of deep-fried dough twists. The preparation method of buttered fried dough twists comprises the following steps: (1) thoroughly mixing and stirring 6.5 Kg of anhydrous shortenings, 13 Kg of flour and 8 Kg of cerealose until being crispy and soft, to obtain a stuffing; (2) mixing flour, water and yeast, and leavening to obtain leaven flour; (3) thoroughly mixing 50 Kg of leaven flour, 50 Kg of flour, 10 Kg of soft white sugar, 5 Kg of eggs, 5 Kg of cooked sesame oil, 0.4 Kg ofbaking powder, 0.5 Kg of dietary alkali, 0.4 Kg of table salt and 13 Kg of warm water, to obtain dough; (4) wrapping the stuffing with the dough, and processing into dough twists; and (5) deep-fryingthe dough twists in 170 DEG C to 185 DEG C oil in a cooking pot. Compared with the prior art, the dough is made from leaven flour and hot sesame oil, the method is simple, and the twist foods are crispy and palatable, are available in different types, and are easy to be preserved.

Description

technical field [0001] The invention relates to a method for preparing fried doughnuts, in particular to a method for preparing fried doughnuts. Background technique [0002] Twisted twist is a kind of flavor food among the people of our country, is widely liked by the people. Traditional twists have two flavors: sweet and salty. Sweet twists are made from flour, brown sugar and alkali, and salty twists are made from flour, salt and alkali. [0003] Whether it is salty or sweet twist, after frying out of the pan, it is not crispy on the outside and not soft on the inside. After the twist is cooled, the inside and outside are hard, which is not conducive to chewing, and there is no crispy taste. relatively simple. Contents of the invention [0004] The purpose of the present invention is to provide a method for preparing butter crisp twist. [0005] The present invention is achieved through the following technical solutions: [0006] A method for preparing butter crisp ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/08
Inventor 董凤娇董海
Owner 神池县东海食品有限责任公司
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