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Desiccated coconut puff pastries and preparation method thereof

A technology of puff pastry and coconut paste, applied in the field of puff pastry and its preparation, can solve the problems of hard taste of puff pastry, single puff pastry taste, complicated production process of puff pastry, and achieve rich taste and oil content. Low, crispy taste

Inactive Publication Date: 2016-10-12
ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the taste of mille-feuilles on the market is relatively simple, which cannot satisfy the pursuit of rich taste of mille-feuilles by young people on the market.
In addition, because the production process of mille-feuille is relatively complicated, the baking temperature and formula are not grasped accurately, resulting in the taste of mille-feuille on the market is slightly hard, and the crispy taste cannot meet the requirements

Method used

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  • Desiccated coconut puff pastries and preparation method thereof
  • Desiccated coconut puff pastries and preparation method thereof
  • Desiccated coconut puff pastries and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A kind of coconut mille-feuille, comprising the following raw materials:

[0033]

[0034] A preparation method of coconut mille-feuille, comprising the following steps:

[0035] (1) Mix 30g of high-gluten flour, 220g of low-gluten flour, 2g of salt, 50g of powdered sugar and 120g of water, and stir until the dough is smooth;

[0036] (2) Add 30g of butter, mix it with the dough, and continue to stir and knead until it is completely expanded;

[0037] (3) Roll out the dough until it can just wrap 120g of flaky butter. After wrapping the butter, roll it out to the previous size;

[0038] (4) Spread 50g of shredded coconut evenly on the flattened dough, fold it 3-4 times, roll the dough to 5mm, and freeze for 30 minutes;

[0039] (5) Cut off the corners, cut the dough into 2.5cmX5cm rectangles, brush the surface of the dough with 4g of egg yolk liquid, sprinkle with 3g of almond slices, and bake at 165°C for 25-30min to get coconut millefeuille.

Embodiment 2

[0041] A kind of coconut mille-feuille, comprising the following raw materials:

[0042]

[0043] A preparation method of coconut mille-feuille, comprising the following steps:

[0044] (1) Mix 40g of high-gluten flour, 210g of low-gluten flour, 1.5g of salt, 60g of powdered sugar and 125g of water, and stir until the dough is smooth;

[0045] (2) Add 40g of butter, mix it with the dough, continue to stir and knead until it is completely expanded;

[0046] (3) Roll out the dough until it can just wrap 130g of flaky butter. After wrapping the butter, roll it out to the previous size;

[0047] (4) Spread 45g of shredded coconut evenly on the flattened dough, fold it 3-4 times, roll the dough to 5mm, and freeze for 30 minutes;

[0048] (5) Cut off the corners, cut the dough into 2.5cmX5cm rectangles, brush the surface of the dough with 5g of egg yolk liquid, sprinkle with 4g of almond slices, and bake at 165°C for 25-30min to get coconut millefeuille.

Embodiment 3

[0050] A kind of coconut mille-feuille, comprising the following raw materials:

[0051]

[0052] A preparation method of coconut mille-feuille, comprising the following steps:

[0053] (1) Mix 50g of high-gluten flour, 220g of low-gluten flour, 2g of salt, 70g of powdered sugar and 130g of water, and stir until the dough is smooth;

[0054] (2) Add 50g of butter, mix it with the dough, continue to stir and knead until it is completely expanded;

[0055] (3) Roll out the dough until it can just wrap 145g of flaky butter. After wrapping the butter, roll it out to the previous size;

[0056] (4) Spread 43g of shredded coconut evenly on the flattened dough, fold it 3-4 times, roll the dough to 5mm, and freeze for 30 minutes;

[0057] (5) Cut off the corners, cut the dough into 2.5cmX5cm rectangles, brush the surface of the dough with 4g of egg yolk liquid, sprinkle with 4g of almond slices, bake at 165°C for 25-30min, and get coconut millefeuille.

[0058] After the coconut...

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Abstract

The invention provides desiccated coconut puff pastries and a preparation method thereof. The desiccated coconut puff pastries are made from the following raw materials in parts by weight: 30-50 parts of high-gluten flour, 200-220 parts of low-gluten flour, 1-2 parts of table salt, 50-70 parts of powdered sugar, 30-50 parts of butter, 120-130 parts of water, 110-160 parts of sliced butter, 40-50 parts of desiccated coconuts, 2-10 parts of yolk liquid and 2-5 parts of almond slices. Compared with the prior art, the desiccated coconut puff pastries provided by the invention are crisp in mouth feel, and have not only the fragrance of the desiccated coconuts but also the milk fragrance of butter, the mouth feel of the puff pastries is enriched, the oil content of the desiccated coconut puff pastries is lower than GB, and the desiccated coconut puff pastries are nutritive and healthy.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a coconut mille-feuille cake and a preparation method thereof. Background technique [0002] Mille-feuille is a baked snack. It is named after many layers can be seen on the side after it is baked. It tastes crispy, crispy, fragrant and sweet. [0003] However, the current mille-feuilles on the market have a relatively single taste, which cannot satisfy the pursuit of rich taste of mille-feuilles by young people on the market. In addition, because the production process of mille-feuille is relatively complicated, the baking temperature and formula are not accurately grasped, resulting in the taste of mille-feuille on the market is slightly hard, and the crispy taste cannot meet the requirements. Contents of the invention [0004] The invention provides a coconut mille-feuille cake, which combines the mille-feuille cake with shredded coconut, enriches the mouthfeel of the mille-...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D8/06
CPCA21D8/06
Inventor 周仪王化林洪仕诚范彬
Owner ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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