Making method of puff pastry sesame seed cakes

Abstract

The invention discloses a making method of puff pastry sesame seed cakes. The making method comprises the thirteen steps of making fillings, performing dough mixing for the first time, performing dough recovery, performing dough mixing for the second time, performing the process of making crusts through coating oil-mixed dough with water-oiled dough, performing shortening, wrapping the fillings, performing rolling, performing splitting, brushing a baking pan with oil, performing brushing with syrup, performing roasting for the first time and performing roasting for the second time. Through the thirteen steps in the making method disclosed by the invention, the bottlenecks that conventional sesame seed cakes are difficult to store, and the fermentation process is greatly influenced by weather are broken through by the produced sesame seed cakes; besides, the products made through the steps are different from conventional circular sesame seed cakes in appearance and are rectangular; openings are formed in two sides of each sesame seed cake; and the puff pastry sesame seed cakes are thin in crusts, golden in color, loose and layered, crisp like scales, free from greasy taste, short in roasting time, crisp in mouth feel, good in storage stability, golden in color, loose and layered, and crisp like scales, and are deeply loved by vast consumers.

Description

technical field [0001] The invention relates to the field of food preparation methods, in particular to a preparation method of a thousand-layer crispy sesame seed cake. Background technique [0002] Seed cake is a traditional delicacy in our country. There are different flavors of sesame seed cakes in various places. As a daily snack, sesame seed cakes are loved by all kinds of people for their crispy, delicious and suitable taste, and their edible range is wide. They can be used as daily food Snacks can also be used as a satiety at the same time, thus making their consumption in daily life larger. [0003] However, in the prior art, traditional biscuits are mostly made by yeast fermentation, and the flour must go through two steps of hot noodles and cold noodles to obtain the effect of crisping. In the process of eating, people often consider the taste of food, and sesame seed cakes are no exception; most of the existing sesame seed cakes are fermented by yeast, and the t...

AI Technical Summary

Problems solved by technology

[0003] However, in the prior art, traditional biscuits are mostly fermented by yeast, and the flour must go through two steps of hot noodles and cold noodles to obtain the effect of crisping

In the process of eating, people often consider the taste of food, and sesame seed cakes are no exception; most of the existing sesame seed cakes are fermented by yeast, the temperature and degree of fermentation are difficult to control, and the taste of the finished product is relatively stiff, and it is not resistant to storage. And the filling changes less, mostly composed of prunes, vegetables and meat