Dried meat floss cake and making method

Abstract

The invention discloses a dried meat floss cake and a making method. The dried meat floss cake contains a wrapper material, and filling. Relative to 100 parts of the wrapper material by weight, and content of the filling is 225-325 parts by weight. The wrapper material contains powders, butter, vegetable oil, invert syrup, salt, and d-sorbitol solution. The powders contain plain flour. With total weight of the wrapper material as reference, content of the powders is 50-60% by weight, content of the butter is 15-30% by weight, content of the vegetable oil is 2-3% by weight, content of the invert syrup is 5-25% by weight, content of the salt is 1-5% by weight, and content of the d-sorbitol solution is 10-20% by weight. The filling contains green bean paste, dried meat floss, butter, sugar, and salt. With total weight of the filling as reference, content of the green bean paste 45-65% by weight, content of the dried meat floss is 15-35% by weight, content of the butter is 10-20% by weight, content of the sugar is 8-25% by weight, and content of the salt is 1-5% by weight. Crisp degree and smooth degree of cake crust are improved.

Description

technical field [0001] The invention relates to the field of production and preparation of meat floss, in particular to a meat floss and a preparation method thereof. Background technique [0002] As a snack with better taste in daily life, meat muffins can not only be eaten in leisure time, but also can be used as a satiety food when hungry, especially when traveling and camping, etc., they are often very popular among people. However, often because the skin of the meat muffin needs to be added with a more oily meringue, the skin of the meat muffin often falls off, the filling is separated, and the skin bursts during the baking process, so that the skin often needs to be made. It is thicker, and then affects the eating mouthfeel of the meat muffin that makes. And simply cancel meringue, then often cake skin is not crisp enough, and elasticity is relatively poor, and then also can have influence on the mouthfeel of the meat floss cake that makes. [0003] Therefore, it is ...

AI Technical Summary

Problems solved by technology

[0004] In view of the above-mentioned prior art, the purpose of the present invention is to overcome the fact that in the prior art, it is often necessary to add puff pastry with more oil in the cake skin of the meat floss cake, so that the cake skin often falls off and the skin filling often occurs during the baking process of the meat floss cake. Separation and cracking of the pie skin, so that the pie skin often needs to be made thicker, which in turn affects the edible taste of the prepared meat muffins. If the meringue is simply canceled, the pie skin is often not crispy enough, and the elasticity is poor, which will also affect the taste of the meat muffins. Affect the mouthfeel of the made meat floss cakes, so as to provide a method that can improve the plasticity and elasticity of the cake skin, and make the meat floss cake skin smooth, glossy, transparent and soft, and at the same time make the cake The skin is not easy to fall off and burst, which greatly reduces the possibility of separation of the skin and stuffing, further increases the amount of meat muffin filling, and improves the taste of the meat muffin and its preparation method