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Making method of crispy cream custard bun

A kind of quicksand bag, oil skin technology, applied in baking, baked goods, food science and other directions, can solve the problem of no fragrant crisp and attractive

Inactive Publication Date: 2012-10-24
诸葛洁婧
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The quicksand buns made by this method are delicious, but not crispy and attractive

Method used

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Effect test

Embodiment Construction

[0027] Utilize the preparation method of this puff pastry quicksand bag that the present invention provides to make quicksand bag, make water skin earlier, 330 grams of low flour, 2 grams of eggs, 160 grams of cold boiled water, 55 grams of fine granulated sugar are mixed into cotton shape and then add 85 grams Knead ghee until smooth and non-sticky water dough, set aside for later use; make oil skin: mix 350 grams of low flour, 260 grams of butter, and 500 grams of lard, knead until smooth and non-sticky oily dough, set aside for later use; Roll out into dough of the same thickness. Roll out the water skin and the oil skin into rectangles, wrap the oil skin with water, roll out the dough, fold the dough and roll out again, repeat this process at least three times. Roll it out into a thin skin with a thickness of 0.5. It is best to wrap it with plastic wrap when rolling it. Wrap it with plastic wrap and put it in the refrigerator for 30 minutes before it can be used. Make fill...

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Abstract

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.

Description

technical field [0001] The invention discloses a preparation method of puff pastry quicksand bag, which is an improvement on the preparation method of the existing quicksand bag, belongs to the food processing technology, and is suitable for use in families and restaurants. [0002] Background technique [0003] At present, quicksand buns have become one of the main snacks in major catering institutions. The popular method of making quicksand buns is: make the dough first, combine the noodles, make the bun skin, then squeeze the carrots into juice, steam the salted egg yolk, and use a spoon to make the buns. Crush it, add sugar, butter, chestnut powder, and milk powder to the egg yolk paste, mix thoroughly, add a little carrot juice to make fillings, wrap it well, and then steam it in a pan. The quicksand buns made by this method are delicious, but not crispy and attractive. Contents of the invention [0004] The purpose of the present invention is to overcome th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00
Inventor 诸葛洁婧
Owner 诸葛洁婧
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