Chocolate pastry rice wine and preparation method thereof
A chocolate and dark chocolate technology, applied in baking, baked goods with modified ingredients, baked goods, etc., can solve the problem of not meeting consumers' demand for product novelty, no chocolate meringue rice wine, and no rice wine. Pastry and other problems, to achieve the effect of novel product form, prevention of Alzheimer's disease, and suitable thinness
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Embodiment 1
[0048] A preparation method of chocolate meringue rice wine, comprising the following steps:
[0049] (1) Preparation of rice wine filling: select high-quality glutinous rice, soak rice, steam rice, drench rice, transfer to Saccharomyces cerevisiae, and ferment for 2 days at 27.5°C to obtain rice wine; the mass ratio of the drenched rice to Saccharomyces cerevisiae is 250:2; Stir the fermented rice wine evenly, pour it into a mold with rice paper placed in advance, and store at 2°C.
[0050] (2) Preparation of puff pastry
[0051] The puff pastry is pressed by dry oil surface and water oil surface to make a thickness of 2.5cm; the specific method of the puff pastry is: after the water oil surface is prepared, proof for a while, and set aside; Roll the water-oil noodles and dry oil noodles into skins, place the dry oil noodles on top of the water-oil noodles and roll them into skins, fold them in half and then roll them into skins, repeat 3 times, and finally roll the rolled d...
Embodiment 2
[0057] A preparation method of chocolate meringue rice wine, comprising the following steps:
[0058] (1) Preparation of rice wine filling: select high-quality glutinous rice, soak rice, steam rice, drench rice, transfer into Saccharomyces cerevisiae, and ferment for 3 days at 25°C to obtain rice wine; the mass ratio of the drenched rice to Saccharomyces cerevisiae is 200:1; Stir the fermented rice wine evenly, pour it into a mold with rice paper placed in advance, and store at 0°C.
[0059] (2) Preparation of puff pastry
[0060] The puff pastry is made of dry oil surface and water oil surface and pressed into a thickness of 2cm; the specific method of the puff pastry is: after the water oil surface is prepared, proof for a while, and set aside; the dry oil surface is rubbed and kneaded, and set aside; Roll the water-oil noodles and dry oil noodles into skins, put the dry oil noodles on top of the water-oil noodles and roll them into skins, fold them in half and then roll th...
Embodiment 3
[0066] A preparation method of chocolate meringue rice wine, comprising the following steps:
[0067] (1) Preparation of rice wine filling: select high-quality glutinous rice, soak rice, steam rice, drench rice, transfer to Saccharomyces cerevisiae, and ferment for 1 day at 30°C to obtain rice wine; the mass ratio of the drenched rice to Saccharomyces cerevisiae is 300:3; Stir the fermented rice wine evenly, pour it into a mold with rice paper placed in advance, and store at 4°C.
[0068] (2) Preparation of puff pastry
[0069] The puff pastry is made of dry oil surface and water oil surface and pressed into a thickness of 3cm; the specific method of the puff pastry is: after the water oil surface is prepared, wake up for a while, and set aside; Roll the water-oil noodles and dry oil noodles into skins, put the dry oil noodles on top of the water-oil noodles and roll them into skins, fold them in half and then roll them into skins, repeat 4 times, finally roll the rolled doug...
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