CN106819004A - Folded flower flapjack of one kind and preparation method thereof - Google Patents

Abstract

The invention provides folded flower flapjack of one kind and preparation method thereof, including musculus cutaneus, short and fillings；Musculus cutaneus is made up of two kinds of doughs, including 500 parts of flour by weight, 2 parts of yeast powder, without 200 parts of 2 parts of aluminium baking powder, 5 parts of dietary alkali face, 10 parts of white sugar, 200 parts of lard and water, second dough includes 300 parts of 500 parts of flour and hot water by weight to the first dough；Short includes 200 parts of flour, 200 parts of soya-bean oil, anistree 5 parts, 5 parts of fennel seeds, 5 parts of cassia bark, 5 parts of spiceleaf by weight；Fillings includes meat stuffing and Sweet-scented Osmanthus filling, meat stuffing includes 3 parts of 500 parts of pork by weight, 5 parts of Thirteen Spice, 5 parts of white pepper powder, 100 parts of egg, 5 parts of salt, 5 parts of soy sauce, 3 parts of sesame oil and cooking wine, and Sweet-scented Osmanthus filling includes 100 parts of 300 parts of flour by weight, 300 parts of sweet osmanthus syrup and fermented glutinous wine.The folded colored flapjack that the present invention is provided, nutritious, cake complexion coloured silk is ruddy, and burnt odor overflows.

Description

A kind of stacked flower scone and preparation method thereof

technical field

The invention relates to a scone, in particular to a scone with a mosaic.

Background technique

Biscuits are a traditional and popular food. There are many kinds of traditional sesame seed cakes, including plain pancakes, bagels, layer cakes, oil cakes, pancakes, etc., and stuffed meat pies, jujube cakes, vegetable cakes, bean paste cakes, egg cakes, etc. Although there are many kinds of sesame seed cakes, the existing sesame seed cakes have single taste, single nutrition and single shape. With the improvement of people's consumption habits and the improvement of material living conditions, higher requirements are put forward for traditional biscuits.

Contents of the invention

The object of the present invention is to provide a layered cake, which solves the problems of single taste, single nutrition and single shape in the prior art.

The second object of the present invention is to provide a method for making the above scones.

The technical scheme of the present invention is as follows: a kind of stacked cake, comprising dough, pastry and stuffing; 2 parts of baking powder, 5 parts of edible alkaline noodles, 10 parts of white sugar, 200 parts of lard and 200 parts of water, the second dough includes 500 parts of flour and 300 parts of water by weight; the pastry includes 200 parts of flour by weight , 200 parts of soybean oil, 5 parts of star anise, 5 parts of cumin, 5 parts of cinnamon, and 5 parts of bay leaves; 5 parts of white pepper powder, 100 parts of eggs, 5 parts of salt, 5 parts of soy sauce, 3 parts of sesame oil and 3 parts of cooking wine. The sweet-scented osmanthus filling includes 300 parts of flour, 300 parts of osmanthus syrup and 100 parts of glutinous rice juice by weight.

Preferably, the above-mentioned flour is high-gluten flour.

Preferably, the aforementioned pork is pork belly.

Preferably, the above-mentioned lard is refined lard.

The preparation method of the above-mentioned stacked flower scones comprises the following steps:

Step 1, take two equal parts of flour, add one part of flour to the container, 500 parts of flour by weight, 2 parts of baking powder, 2 parts of aluminum-free baking powder, 5 parts of edible alkaline noodles, 10 parts of sugar, lard 200 parts and 200 parts of water, add baking powder, aluminum-free baking powder, edible alkaline flour, sugar, lard and water, and stir to form the first dough; add another part of flour to the container, 500 parts of flour by weight 1. Heat the water at a ratio of 300 parts of water, and stir to form the second dough; knead the first dough and the second dough together, and proof;

Step 2: According to the ratio of 500 parts of pork, 5 parts of thirteen spices, 5 parts of white pepper, 100 parts of eggs, 5 parts of salt, 5 parts of soy sauce, 3 parts of sesame oil and 3 parts of cooking wine, chop the pork into stuffing Add thirteen spices, white pepper powder, eggs, salt, soy sauce, sesame oil and cooking wine, stir evenly, and make meat filling;

Step 3, according to the proportion by weight of 300 parts of flour, 300 parts of sweet-scented osmanthus syrup and 100 parts of fermented glutinous rice juice, mix the sweet-scented osmanthus syrup, flour and fermented glutinous rice juice evenly to make sweet-scented osmanthus filling;

Step 4, according to the proportion by weight of 200 parts of flour, 200 parts of soybean oil, 5 parts of star anise, 5 parts of cumin, 5 parts of cinnamon, and 5 parts of bay leaf, first add soybean oil in the frying pan, then add star anise, cumin, Cinnamon bark and bay leaves, after frying the fragrance, remove the star anise, cumin, cinnamon bark and bay leaves, pour the heated soybean oil into the flour, stir well, and make a pastry.

Step 5, roll the dough in step 1 into a dough, flatten the pastry in step 4 on the dough, and roll the dough into a noodle dragon;

Step 6, make the noodle dragon into two kinds of noodle preparations with equal quantities of 100g and 50g;

Step 7, roll 100g of dough into a 15cm long and 4cm wide dough piece, take 40g of the meat stuffing made in step 2 and spread it evenly on the dough piece, and roll it into a strip along the width direction;

Step 8, roll 50g of dough into a dough cake with a diameter of 5cm, add the sweet-scented osmanthus filling made in step 3, and wrap it into a bun;

Step 9, placing the mouth of the bun-shaped base in step 8 downward, and coiling the strip-shaped base made in step 7 around the bun-shaped base to form a cake base with an integrated structure;

Step 10, use a knife to make patterns along the edge of the bun shape, so that the meat filling inside is faintly visible, send it to the oven for the first baking, take it out when the surface of the cake turns yellow, and brush the surface of the cake with maltose, sweet-scented osmanthus syrup and water The weight ratio of maltose, sweet-scented osmanthus syrup and water in the mixed liquid is 2:1:5, and then sesame seeds are pasted on the mixed liquid, and then sent to an oven for baking until it is cooked.

Preferably, in the above step 1, the proofing temperature is 20-40° C., and the proofing time is 40-120 minutes.

Preferably, the temperature of the hot water in the above step 1 is 90°C.

Preferably, in step 10 above, the initial baking temperature is 200° C., the baking time is 3-5 minutes, and the baking time is 3-5 minutes.

The present invention has following beneficial effects:

1. The stacked flower scones provided by the present invention contain a variety of ingredients and condiments, adopt a unique ratio, use a unique dough formula, layered pastry and unique fillings, rely on an oven to bake and shape, rich in nutrition, and the cake surface The color is ruddy and the aroma is overflowing.

2. The method for making the stacked flower scones provided by the present invention, the scones produced are ruddy in color, clear in layers, crispy on the outside and tender on the inside, and full of burnt aroma, which enriches the varieties of the existing scones and overcomes the shortcomings of the prior art. The problems of single taste, single nutrition, and single shape meet people's higher expectations for scones.

detailed description

Example

A stacked flower scone, including dough, pastry and stuffing; the dough is made of two kinds of dough, the first dough includes 500g of flour, 2g of baking powder, 2g of aluminum-free baking powder, 5g of edible alkaline flour, 10g of sugar, pork 200g of oil and 200g of water, the second dough includes 500g of flour and 300g of water by weight; the pastry includes 200g of flour by weight, 200g of soybean oil, 5g of star anise, 5g of cumin, 5g of cinnamon, and 5g of bay leaves; the filling includes Meat filling and sweet-scented osmanthus sugar filling, the meat filling includes 500g of pork by weight, 5g of thirteen spices, 5g of white pepper powder, 2 eggs (about 100g), 5 parts of salt, 5 parts of soy sauce, 3 parts of sesame oil and 3 points of cooking wine , osmanthus sugar filling includes 300g of flour, 300g of osmanthus syrup and 100 parts of fermented glutinous rice juice.

In order to improve the taste, the flour is high-gluten flour.

For nutritional balance, the pork is pork belly.

In order to improve product quality, lard is refined lard.

The production method of refined lard: take high-quality fat pork or pig suet, add a little water in the pot, (the weight ratio of high-quality fat pork or pig suet to water is 1000:50), put the fat pork or pig suet into Boil in a pot without constant stirring. When the non-oily impurities turn dark red and all the lard is boiled out, remove the non-oily impurities to obtain refined lard.

The method for making the mosaic scone provided by this embodiment comprises the following steps:

Step 1, take 1 kg of high-gluten wheat standard flour, divide it into 2 parts, put them into their respective containers, add 2 grams of baking powder, 2 grams of aluminum-free baking powder, 5 grams of edible alkaline noodles, 10 grams of white sugar, 200 grams of refined lard, and 200 grams of water are evenly formed into dough; slowly add 300 grams of 90°C hot water to the second portion of flour and stir to form a soup dough. Knead the two parts of the reconciled dough evenly to proof, proof for 1 hour at 20°C--30°C in summer, 40 minutes above 30°C; proof for 1.5 hours at around 10°C in winter- 2 hours.

Step 2. Take 500 grams of premium streaky pork, add 5 grams of thirteen spices, 5 grams of white pepper, 2 eggs, salt, soy sauce, sesame oil and appropriate amount of cooking wine, stir to make meat stuffing.

Step 3. Mix 300 grams of sweet-scented osmanthus syrup, 300 grams of flour and 100 parts of glutinous rice juice to make sweet-scented osmanthus filling.

Step 4. Take 200 grams of standard wheat flour, add 200 grams of soybean oil to the frying pan, then add 5 grams each of star anise, cumin, cinnamon, and bay leaves. Gram flour, stir well to make pastry.

Step 5. Use a large rolling pin to roll out the proofed dough in step 1 to a thickness of 0.4 mm, then evenly spread the pastry on the dough, start rolling the noodles from one end, and leave 20cm long at the end of the rolling Stop rolling, and use a ruler and a knife to cut the unrolled dough into 0.4cm long strips. The purpose is to form a circle of regular patterns and patterns on the surface after the dough is rolled, and then continue to roll until the end. Roll into a long stick-shaped face dragon.

Step 6. Twist the long stick-shaped noodle dragon rolled in step 5 in the opposite direction from both ends to form a twist, and then pull it into two kinds of noodles in order, one kind of noodle 100 grams , 50 grams of another kind of noodle, the quantity of two kinds of noodle is equal.

Step 7. Roll out 100 grams of dough in step 6 into strips with a width of 4 cm and a length of 15 cm. Spread 40 grams of meat stuffing in step 2 evenly on top, and then roll them into strips with a length of 15 cm. The filling is required to be tightly rolled , must not reveal stuffing.

Step 8. Roll out 50 grams of dough in step 6 into a cake shape with a diameter of 5 cm, add 20 grams of sweet-scented osmanthus sugar filling, and then wrap it into a bun-shaped blank. The filling should be tightly packed without revealing the filling.

Step 9. Place the bun-shaped blank in step 8 downwards, then wrap the strip-shaped blank in step 7 around the bun-shaped blank to form a cake with an integrated structure, and process the interface and edges to make it smooth and beautiful .

Step 10. Use a knife to draw a linear opening on the edge of the bun parison in step 9 to make a pattern so that the meat stuffing wrapped inside is faintly visible, then put the biscuit into the oven for baking, and adjust the temperature of the oven to 200°C. Bake for 3-5 minutes, take it out when the surface of the cake base changes slightly, and brush the mixture on the outer circle of the cake base 2cm and the surface of the osmanthus sugar filling in the middle. The mixture includes 2 parts of maltose by weight, 1 part of osmanthus syrup, water 5 servings. Then paste enough peeled sesame seeds on the surface of the cake base brushed with the mixed liquid, and continue to bake in the oven for 3-5 minutes. When the meat filling and sesame seeds are roasted and fragrant, the baking is complete.

The stacked baked cake provided by the present invention utilizes a unique dough formula, layered pastry and unique fillings, and is baked and molded by an oven. The cake surface is ruddy in color and full of burnt aroma.

The scones produced by the invention are a staple food of scones with layering, crisping, overlapping shapes and two flavors. The invention adopts unique dough formula and layered pastry technology, so that the scones have unique taste and ruddy color. The scones made by the present invention have fragrant and tangy meat fillings and a long sweet fragrance. The surface is coated with a mixture of maltose and sweet-scented osmanthus syrup, and then glued with sesame seeds. Intense, sweet and lingering. And the pattern of cake surface is added, which is beautiful and generous, improves the viewing experience, and enriches the high-end series of baked staple food family products.

The present invention starts with improving the taste, style and taste, and provides a new-type formula dough proofing technology, a baking technology in which pork belly stuffing is added with thirteen kinds of spices to prepare meat stuffing and wrapped into sesame cakes; the new formula dough is added with appropriate amount of oil, alkali and flour , Properly proofed, so that the layers of the dough after baking are clear, crispy and palatable; the style of the scones is novel, the pattern is entwined, and it looks generous and beautiful. The preparation method is simple and convenient to implement.

Claims (8)

1. A stacked flower scone is characterized in that: from the outside to the inside, it is successively dough, pastry and stuffing; the dough is made of two kinds of dough, and the first dough includes 500 parts of flour by weight, baking powder 2 parts, 2 parts of aluminum-free baking powder, 5 parts of edible alkaline noodles, 10 parts of white sugar, 200 parts of lard and 200 parts of water, the second dough includes 500 parts of flour and 300 parts of water by weight; 200 parts of flour, 200 parts of soybean oil, 5 parts of star anise, 5 parts of cumin, 5 parts of cinnamon and 5 parts of fragrant leaves; 5 parts, 5 parts of white pepper, 100 parts of eggs, 5 parts of salt, 5 parts of soy sauce, 3 parts of sesame oil and 3 parts of cooking wine, osmanthus sugar filling includes 300 parts of flour by weight, 300 parts of osmanthus syrup and 100 parts of fermented glutinous rice juice . 2. The stacked flower scone according to claim 1, characterized in that: the flour is high-gluten flour. 3. The stacked flower scone according to claim 1, characterized in that: said pork is pork belly. 4. The mosaic scone according to claim 1, characterized in that: said lard is refined lard. 5. The preparation method of the stacked flower scones as claimed in claim 1, characterized in that: comprising the steps of: Step 1, take two equal parts of flour, add one part of flour to the container, 500 parts of flour by weight, 2 parts of baking powder, 2 parts of aluminum-free baking powder, 5 parts of edible alkaline noodles, 10 parts of sugar, lard 200 parts and 200 parts of water, add baking powder, aluminum-free baking powder, edible alkaline flour, sugar, lard and water, and stir to form the first dough; add another part of flour to the container, 500 parts of flour by weight 1. Heat the water at a ratio of 300 parts of water, and stir to form the second dough; knead the first dough and the second dough together, and proof; Step 2: According to the ratio of 500 parts of pork, 5 parts of thirteen spices, 5 parts of white pepper, 100 parts of eggs, 5 parts of salt, 5 parts of soy sauce, 3 parts of sesame oil and 3 parts of cooking wine, chop the pork into stuffing Add thirteen spices, white pepper powder, eggs, salt, soy sauce, sesame oil and cooking wine, stir evenly, and make meat filling; Step 3, according to the proportion by weight of 300 parts of flour, 300 parts of sweet-scented osmanthus syrup and 100 parts of fermented glutinous rice juice, mix the sweet-scented osmanthus syrup, flour and fermented glutinous rice juice evenly to make sweet-scented osmanthus filling; Step 4, according to the proportion by weight of 200 parts of flour, 200 parts of soybean oil, 5 parts of star anise, 5 parts of cumin, 5 parts of cinnamon, and 5 parts of bay leaf, first add soybean oil in the frying pan, then add star anise, cumin, Cinnamon bark and bay leaves, after frying the fragrance, remove the star anise, cumin, cinnamon bark and bay leaves, pour the hot soybean oil into the flour, stir well, and make a pastry; Step 5, roll the dough in step 1 into a dough, flatten the pastry in step 4 on the dough, and roll the dough into a noodle dragon; Step 6, make the noodle dragon into two kinds of noodle preparations with equal quantities of 100g and 50g; Step 7, roll 100g of dough into a 15cm long and 4cm wide dough piece, take 40g of the meat stuffing made in step 2 and spread it evenly on the dough piece, and roll it into a strip along the width direction; Step 8, roll 50g of dough into a dough cake with a diameter of 5cm, add the sweet-scented osmanthus filling made in step 3, and wrap it into a bun; Step 9, placing the mouth of the bun-shaped base in step 8 downward, and coiling the strip-shaped base made in step 7 around the bun-shaped base to form a cake base with an integrated structure; Step 10, use a knife to make patterns on the edge of the bun shape, so that the meat filling inside is visible, send it to the oven for the first baking, take it out when the surface of the cake turns yellow, and brush the surface of the cake with maltose, sweet-scented osmanthus syrup and water The weight ratio of the mixture, maltose, sweet-scented osmanthus syrup and water is 2:1:5, and then paste sesame seeds on the mixture, and then send it to an oven for baking until it is cooked. 6 . The method for making a mosaic scone according to claim 5 , wherein in step 1, the proofing temperature is 20-40° C., and the proofing time is 40-120 minutes. 7. The method for making mosaic scones according to claim 5, characterized in that: the temperature of the hot water in the step 1 is 90°C. 8. The method of making the mosaic scones according to claim 5, characterized in that: in the step 10, the temperature of the initial baking is 200°C, the baking time is 3-5 minutes, and then sent to the oven for baking The baking temperature is 200°C, and the baking time is 3-5 minutes.