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Fermented hard-shell crispy sesame-seed cake

A technology of sesame cakes and hard shells, which is applied in the field of fermented hard-shell pastry sesame cakes, which can solve the problems of unfavorable storage and preservation, large amount of fat, and unhealthy health, and achieve the effects of enriching taste, enhancing toughness and elasticity, and enhancing crispness

Inactive Publication Date: 2013-10-16
李江
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Existing pastries add a lot of fat to the leather dough to achieve a crispy effect. The amount of fat is large, which is not good for health, and the large amount of fat will make the pastry skin easy to fall off, which is not conducive to storage.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] Take 10 parts of flour, 0.5 parts of edible oil, 0.05 parts of table salt, add 4.5 parts of boiling water, mix well and knead into a dough. After cooling to 28 to 40 degrees, add 0.05 parts of yeast and ferment for 2 to 4 hours until the dough is mature ,stand-by.

[0019] Making Crispy Noodles Take 3 cooked flour and 1.3 cooking oil, mix well and set aside.

[0020] Prepare red bean paste filling, lotus paste filling and nut filling and wait for use.

[0021] Take 1 part of the fermented leather dough and wrap it into 0.3 parts of crisp noodles, roll it into thin slices, fold it, roll it into thin slices and fold it to the required number of layers, wrap it with fillings, make a cake base, sprinkle water on both sides of the cake base Flour, put on the dustpan sprinkled with wet sesame seeds, drag the dustpan to let the cake base slide on the wet sesame seeds, so that the newly sticky flour forms a layer of paste and sticks to the sesame seeds, after sticking one sid...

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PUM

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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

technical field [0001] The invention belongs to food, and in particular relates to a fermented hard-shell puff pastry sesame cake. Background technique [0002] Existing pastries all add a large amount of oil to the leather dough to achieve a crisp effect. The large amount of oil is not conducive to health, and the large amount of oil will make the pastry skin of the pastry easy to fall, which is not conducive to storage and preservation. Contents of the invention [0003] The purpose of the present invention is to provide a layer of sesame seeds on the outer hard shell, the puff pastry is crispy, the filling core is soft and glutinous, with distinct layers, rich taste, fragrant, crisp, crisp, and softer than a cake of puff pastry. Sesame cakes. [0004] In the fermented hard-shell pastry sesame cake of the present invention, its skin material, crisp noodles and fillings are respectively composed of the following raw materials in parts by weight [0005] Leather: Flou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D8/04A21D2/02A21D15/08
Inventor 李江
Owner 李江
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