阅读说明：本技术 一种油酥烧饼制作工艺 (Making process of fried flour cake ) 是由 胡耀兵 于 2021-02-03 设计创作，主要内容包括：本发明公开了一种油酥烧饼制作工艺,进行面粉加工,在面粉加工前,首先进行面粉的检验,将检验合格的面粉进行油酥饼的制作,进行和面,在进行和面时,首先进行和面工具检查,检查合格后进行和面,在进行和面时,面和水的比例为20:11,酵母在进行放置时,每一斤面粉放置0.3克酵母,在洗干净的和面机中加入干净的水和酵母,水和酵母顺时针搅拌至充分溶解,然后加入面粉进行搅拌,和面机在进行和面时,进行正反转交替进行,和面结束后进行醒面。本发明现有的油酥饼在进行制作时,工艺规范,加工流程清洗,在进行制作时,严格控制好温度用料,加工出来的油酥饼口感更好,可以更好的满足人们食用。(The invention discloses a making process of fried flour cakes, which comprises the steps of processing flour, firstly, checking the flour before processing the flour, making the flour which is qualified after the checking, kneading the flour, firstly, checking a kneading tool when kneading the flour, kneading the flour after the checking is qualified, wherein the proportion of the flour to water is 20:11 when kneading the flour, placing 0.3 g of yeast in each kilogram of flour when placing the yeast, adding clean water and yeast into a clean kneading machine, stirring the water and the yeast clockwise until the water and the yeast are fully dissolved, then adding the flour for stirring, alternately performing forward and reverse rotation when the kneading machine performs kneading, and standing the flour after the kneading is finished. The conventional flaky pastry is standard in process and clean in processing flow, materials are used at a well controlled temperature during the process of making, and the processed flaky pastry has a better taste and can better meet the requirements of people for eating.)

1. The making process of the fried flour cake is characterized by comprising the following steps:

the method comprises the following steps: performing flour processing, wherein before the flour processing, firstly, flour inspection is performed, and flour qualified through inspection is subjected to the preparation of the flaky pastry;

step two: performing dough kneading, wherein during dough kneading, firstly, a dough kneading tool is checked, and dough kneading is performed after the dough kneading tool is qualified;

step three: when kneading dough, the ratio of dough to water is 20:11, when yeast is placed, 0.3 g of yeast is placed in each kilogram of flour, clean water and yeast are added into a cleaned dough kneading machine, the water and the yeast are stirred clockwise until the yeast are fully dissolved, then the flour is added for stirring, and when the dough kneading machine is in operation, forward and backward rotation are alternately carried out;

step four: after the dough making is finished, performing dough standing, wherein the dough standing is performed for 8-12 minutes in winter, 3-7 minutes in summer and 5-9 minutes in spring and autumn;

step five: kneading dough after standing up, wherein the surface layer of the dough needs to be smooth and glossy, kneading dough and a pulling agent after kneading dough, rolling wrapper, wherein two ends of the wrapper are in an elliptical tip state, 10 g of stuffing is added and uniformly spread, the wrapper is rolled up from the other end to one direction, the length of the formed state is 6 cm, the height of the formed state is 4 cm, the formed state is orderly placed on an operation table, the rolled dough is rolled by a rolling pin, the size width of the rolled dough is 13 cm, the length of the rolled dough is 21 cm, maltose is uniformly coated on the rolled dough by a brush, the rolled dough is respectively and sequentially placed on a cake baking tray, sesame salad oil is used for uniformly brushing each dough, the prepared semi-finished product is placed on a cake baking frame, the temperature of the baking oven is adjusted before the cake is placed, the temperature is 350 ℃, the cake baking pan is placed in a cake baking box, the baking time is 4 minutes, and then the direction in the baking cake tray is subjected to intermodulation, baking for 15-30 seconds, and finally discharging.

2. The process for making the crisp fried cake according to claim 1, wherein when flour is inspected, whether the production date and the label of the outer package of the flour meet the requirements or not is checked, if the label of the outer package of the flour does not meet the requirements, the flour is unqualified, the flour is required to be not yellow or black in appearance, the flour feels smooth when being pinched by hands, and the phenomenon of caking and wetting is avoided.

3. The process of claim 1, wherein the dough kneading inspection comprises: whether the graduated flask washs totally, whether flour-mixing machine inner wall and outer wall do not have debris, whether flour-mixing machine safety cock is firm, whether the debugging flour-mixing machine switch rotates normally.

4. The process of claim 1, wherein the dough is kneaded while stirring the dough at uneven dead corners, the power is turned off, the dough is moved to the middle by hand to be stirred, and then the power is turned on again to stir the dough.

5. The process for making the crisp sesame seed cake according to claim 1, wherein water with the temperature of 35-38 ℃ is used during dough kneading in winter.

6. The process of claim 1, wherein the dough weight of the pulling block is 68-72 g per dough.

Technical Field

The invention relates to the field of flaky pastry, in particular to a process for making flaky pastry sesame seed cakes.

Background

The flaky pastry is a representative of traditional snacks in Shaanxi, the delicious taste of the flaky pastry originated in Tang dynasty, is known as the first point of Xiqin, is in disorder after thousands of years and is not weak for a long time, and is always transmitted to the present.

The preparation technique of the crisp fried cake is fine, and the crisp fried cake is prepared by four procedures of making crisp, kneading dough, making cake and frying and baking.

The flaky pastry is made by thousands of layers of pancake in the Tang Dynasty and is continuously and elaborately improved by chefs. The flaky pastry is of various types and mainly comprises scallion flaky pastry, multi-layer flaky pastry, matcha flaky pastry, duck flaky pastry, fruity flaky pastry, spiced scallion flaky pastry and the like. Is characterized by clear gradation, crisp but not broken, oily but not greasy.

The existing crisp fried cake is lack of the making process and has poor taste, so the making process of the crisp fried cake is provided.

Disclosure of Invention

The invention aims to provide a process for making fried flour cake, which aims to solve the problems in the background technology.

In order to achieve the purpose, the invention provides the following technical scheme: a process for making fried flour cake comprises the following steps: performing flour processing, wherein before the flour processing, firstly, flour inspection is performed, and flour qualified through inspection is subjected to the preparation of the flaky pastry;

step two: performing dough kneading, wherein during dough kneading, firstly, a dough kneading tool is checked, and dough kneading is performed after the dough kneading tool is qualified;

step three: when kneading dough, the ratio of dough to water is 20:11, when yeast is placed, 0.3 g of yeast is placed in each kilogram of flour, clean water and yeast are added into a cleaned dough kneading machine, the water and the yeast are stirred clockwise until the yeast are fully dissolved, then the flour is added for stirring, and when the dough kneading machine is in operation, forward and backward rotation are alternately carried out;

step four: after the dough making is finished, performing dough standing, wherein the dough standing is performed for 8-12 minutes in winter, 3-7 minutes in summer and 5-9 minutes in spring and autumn;

step five: kneading dough after standing up, wherein the surface layer of the dough needs to be smooth and glossy, kneading dough and a pulling agent after kneading dough, rolling wrapper, wherein two ends of the wrapper are in an elliptical tip state, 10 g of stuffing is added and uniformly spread, the wrapper is rolled up from the other end to one direction, the length of the formed state is 6 cm, the height of the formed state is 4 cm, the formed state is orderly placed on an operation table, the rolled dough is rolled by a rolling pin, the size width of the rolled dough is 13 cm, the length of the rolled dough is 21 cm, maltose is uniformly coated on the rolled dough by a brush, the rolled dough is respectively and sequentially placed on a cake baking tray, sesame salad oil is used for uniformly brushing each dough, the prepared semi-finished product is placed on a cake baking frame, the temperature of the baking oven is adjusted before the cake is placed, the temperature is 350 ℃, the cake baking pan is placed in a cake baking box, the baking time is 4 minutes, and then the direction in the baking cake tray is subjected to intermodulation, baking for 15-30 seconds, and finally discharging.

Preferably, when flour is inspected, whether the production date and the outer package label of the flour meet requirements or not is checked, if the production date and the outer package label do not meet the requirements, the flour is unqualified, the flour does not yellow or black in color on appearance, and the flour is smooth when being pinched by hands and does not cake or damp.

Preferably, the inspection work of dough kneading comprises: whether the graduated flask washs totally, whether flour-mixing machine inner wall and outer wall do not have debris, whether flour-mixing machine safety cock is firm, whether the debugging flour-mixing machine switch rotates normally.

Preferably, in the kneading process, the flour in the uneven dead angle is stirred halfway, the power supply is turned off, the flour is moved to the middle by hand to be stirred, and then the power supply is started again to stir.

Preferably, water with the temperature of 35-38 ℃ is used when kneading dough in winter.

Preferably, the dough weighs 68-72 grams each.

The invention has the technical effects and advantages that: the existing flaky pastry is standard in process and clean in processing flow, materials are used at a well controlled temperature during the process of making, and the processed flaky pastry has better taste and can better meet the requirements of people for eating.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The invention provides a process for making fried flour cake, comprising the following steps: performing flour processing, wherein before the flour processing, firstly, flour inspection is performed, and flour qualified through inspection is subjected to the preparation of the flaky pastry;

step two: performing dough kneading, wherein during dough kneading, firstly, a dough kneading tool is checked, and dough kneading is performed after the dough kneading tool is qualified;

step three: when kneading dough, the ratio of dough to water is 20:11, when yeast is placed, 0.3 g of yeast is placed in each kilogram of flour, clean water and yeast are added into a cleaned dough kneading machine, the water and the yeast are stirred clockwise until the yeast are fully dissolved, then the flour is added for stirring, and when the dough kneading machine is in operation, forward and backward rotation are alternately carried out;

step four: after the dough making is finished, performing dough standing, wherein the dough standing is performed for 8-12 minutes in winter, 3-7 minutes in summer and 5-9 minutes in spring and autumn;

step five: kneading dough after standing up, wherein the surface layer of the dough needs to be smooth and glossy, kneading dough and a pulling agent after kneading dough, rolling wrapper, wherein two ends of the wrapper are in an elliptical tip state, 10 g of stuffing is added and uniformly spread, the wrapper is rolled up from the other end to one direction, the length of the formed state is 6 cm, the height of the formed state is 4 cm, the formed state is orderly placed on an operation table, the rolled dough is rolled by a rolling pin, the size width of the rolled dough is 13 cm, the length of the rolled dough is 21 cm, maltose is uniformly coated on the rolled dough by a brush, the rolled dough is respectively and sequentially placed on a cake baking tray, sesame salad oil is used for uniformly brushing each dough, the prepared semi-finished product is placed on a cake baking frame, the temperature of the baking oven is adjusted before the cake is placed, the temperature is 350 ℃, the cake baking pan is placed in a cake baking box, the baking time is 4 minutes, and then the direction in the baking cake tray is subjected to intermodulation, baking for 15-30 seconds, and finally discharging;

when carrying out the inspection of flour, whether the date of production and the extranal packing mark of inspection flour meet the requirements, what be unqualified is unqualified flour promptly, and flour requires the colour not yellow in appearance, does not turn black, and flour is held between the fingers to have smooth and refreshing feel, and the no caking phenomenon of weing, and the inspection work of kneading dough includes: whether the measuring cup is cleaned, whether the inner wall and the outer wall of the dough kneading machine have no sundries, whether the safety plug of the dough kneading machine is firm, whether the switch of the dough kneading machine is normally rotated or not is debugged, the dough at uneven dead corners is stirred midway in the dough kneading process, the power supply is turned off, the dough is moved to the middle by hand assistance and then stirred, then the power supply is started again for stirring, water with the water temperature of 35-38 ℃ is used when the dough is kneaded in winter, and the weight of each dough is 68-72 g when the dough is pulled.

Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments or portions thereof without departing from the spirit and scope of the invention.

In the description of the present invention, unless otherwise expressly specified or limited, the terms "disposed," "mounted," "connected," and "secured" are to be construed broadly, e.g., as meaning fixedly connected, detachably connected, or integral to; can be mechanically or electrically connected; either directly or indirectly through intervening media, either internally or in any other relationship. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.

The standard parts used by the invention can be purchased from the market, and the special-shaped parts can be customized according to the description of the specification.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.