CN108812803A - A kind of thousand layers of shortcake of fig and preparation method thereof - Google Patents
A kind of thousand layers of shortcake of fig and preparation method thereof Download PDFInfo
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- CN108812803A CN108812803A CN201810926909.8A CN201810926909A CN108812803A CN 108812803 A CN108812803 A CN 108812803A CN 201810926909 A CN201810926909 A CN 201810926909A CN 108812803 A CN108812803 A CN 108812803A
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- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
- A21D13/17—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough with coatings
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of thousand layers of shortcakes of fig and preparation method thereof.A kind of thousand layers of shortcake of fig are made of mass fraction of 50% fillings and mass fraction of 50% cladding, and fillings is made of the material of following mass percent：Fig 50%~30%, preserved fig 30~20%, fig fresh fruit sauce 40%~20% and white peas or beans sand 10% is lyophilized；Wherein, freeze-drying fig is freeze-drying acquisition after the cleaning of fig fresh fruit, and fig is lyophilized through pulverizer pulverization process；Preserved fig is drying acquisition after the cleaning of fig fresh fruit；After fig fresh fruit sauce is the cleaning of fig fresh fruit, peeling, smashes as puree, be then dried to the acquisition of original weight amount 10%.Thousand layers of shortcake of fig of the invention, existing fig is fragrant and sweet, and has crisp skin mouthfeel abundant, short time baking ensure that the nutrition of fillings not by high temperature, it is agreeably sweet, it is very tasty and refreshing.
Description
Technical Field
The invention relates to the field of food factories, in particular to a fig multi-layer crisp cake and a making method thereof.
Background
Ficus carica is a flowering plant belonging to the genus Ficus of the family Moraceae, mainly growing in some tropical and temperate areas, and belonging to subtropical deciduous small trees. The fruit has thin peel and no core, soft meat quality, sweet and tasty taste and high nutritive value. Besides 18 amino acids, organic acids, special functional enzymes and vitamins, the fresh fruit contains 15% -24% of sugar, most of which are fructose and glucose that can be directly absorbed by human body, and the content of vitamin C is 2.3 times of that of orange. The fig can improve the immunity of a human body, can prevent and treat cardiovascular diseases, dysentery, ulcer, hemorrhoids, hypertension and other diseases, has higher medicinal value, and particularly has unique cancer prevention and anticancer effects due to the components of bergamot lactone, bone supplementing fat and the like contained in the fruits. The fig has the effects of moistening lung, relieving cough, reducing swelling, relieving pain, nourishing yin, tonifying yang, clearing fire, improving eyesight, stimulating appetite, promoting digestion and the like, can delay senility and prolong life, is suitable for people of all ages, and is deeply loved by people.
However, because of their tendency to rot, they often need to be processed into other foods such as jams. When the fresh fig is processed, the fresh fig is rich in milky juice, which not only causes difficulty in processing, but also influences the taste of the finished product. In addition, in the jam processing process, the jam generally needs to be boiled or smashed, so that the nutritional ingredients of the fruit can be damaged, especially the nutritional value of the jam is greatly influenced because the ingredients such as vitamin C in the fruit pulp are damaged by boiling at high temperature.
The multi-layer crisp is a baked snack, and the baked snack is famous for a plurality of layers on the back side, and has crisp and crisp mouthfeel, and strong and sweet taste.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention provides the fig multi-layer crisp and the preparation method thereof.
In order to solve the technical problems, the invention adopts the technical scheme that: a fig multi-layer crisp is prepared from 50% of stuffing and 50% of wrapper by weight, wherein,
the stuffing is prepared from the following materials in percentage by mass: 50-30% of freeze-dried fig, 30-20% of preserved fig, 40-20% of fresh fig jam and 10% of white bean paste; wherein,
the freeze-dried fig is obtained by cleaning fresh fig fruits and freeze-drying the fresh fig fruits, and the freeze-dried fig is crushed by a crusher to obtain freeze-dried fig fragments for preparing the fig stuffing;
the preserved fig is obtained by cleaning fresh fig and drying, and the preserved fig is cut up by a machine or manually to obtain preserved fig pieces with the length within 1cm for preparing the fig stuffing;
the fig fresh jam is obtained by cleaning, peeling and crushing fig fresh fruits into fruit paste, and then drying the fruit paste until the original weight is 10%.
Further, the freeze-dried fig is prepared from fresh fig fruits through freeze-drying equipment, and the drying temperature is-120 to-90 ℃.
Further, the preserved fig is prepared by cleaning fresh fig and drying, wherein the drying temperature is 90-130 ℃.
Further, the preparation method of the stuffing comprises the following steps: mixing the preserved fig and the fresh fig jam, heating at 100-120 ℃ for 20-30 min, cooling to room temperature after heating, adding the freeze-dried chopped fig and the white sweetened bean paste into the mixture, and uniformly stirring to obtain the fig jam.
Further, the container for heating the mixture of the preserved fig and the fresh fig jam is a jacketed kettle reaction kettle.
Further, the leather is prepared from the following raw materials in parts by mass: 10 parts of wheat flour, 2-3 parts of soybean oil, 2-3 parts of water, 1-2 parts of soft sugar, 1-2 parts of ghee, 0.1-0.05 part of milk powder and 0.01 part of dehydroacetic acid.
A method for making fig multi-layer crisp comprises the following steps:
fully mixing wheat flour, soybean oil, water, soft white sugar, milk powder and dehydroacetic acid in a formula ratio in a stirrer until dough is smooth, and flattening to obtain a cake crust;
step two, coating butter on the upper surface of the cake crust prepared in the step one, inwards folding, and flattening again to obtain a crust;
step three, fully mixing the stuffing with the formula amount in a stirrer, uniformly and flatly paving the mixture on the wrappers obtained in the step two, folding the mixture, and pressing the wrappers again;
step four, repeating the step two for 4-6 times, and freezing;
and step five, cutting the frozen dough sheet obtained in the step four into blocks, and baking to obtain a finished product.
Further, in the fifth step, the baking temperature is 230-240 ℃, and the baking time is 20-25 min.
Further, in the fifth step, before baking, the surface of the sliced dough cover is brushed with a formula amount of egg yolk liquid.
The fig stuffing is prepared by mixing freeze-dried fig fragments, fig preserved fruit fragments and fresh fruit jam, so that the sweetness and the taste of fig can be ensured, and the freeze-dried fig fragments added finally can ensure that the nutritional ingredients in fig are not damaged by high temperature to the maximum extent. The multi-layer fig crisp prepared by the stuffing has the advantages of fragrant and sweet fig and rich mouthfeel of crisp skin, and the stuffing is baked for a short time to ensure that the nutrition of the stuffing is not damaged by high temperature, is sweet but not greasy, and is very tasty and refreshing.
Detailed Description
The present invention will be described in further detail with reference to specific embodiments.
[ example 1 ]
The embodiment comprises a fig puff pastry which is made of stuffing and wrapper. Wherein,
the stuffing is prepared from the following materials in percentage by mass: 5kg of freeze-dried fig, 2kg of preserved fig, 2kg of fresh fig jam and 1kg of white bean paste; wherein,
freeze-drying the fig pieces, namely preparing fresh fig fruits by freeze-drying equipment, wherein the drying temperature is-120 to-90 ℃; and (4) crushing the freeze-dried fig by using a crusher to obtain the freeze-dried fig crushed pieces.
The preserved fig is prepared by cleaning fresh fig and drying, wherein the drying temperature is 90-130 ℃; the preserved fig is cut up by machine or manpower to obtain the preserved fig with the length within 1 cm.
The fig fresh jam is obtained by cleaning, peeling and crushing fig fresh fruits into fruit paste, and then frying the fruit paste to 10% of the original weight.
Mixing the preserved fig and the fresh fig jam, heating the mixture in a jacketed kettle at 100-120 ℃ for 20-30 min, cooling the mixture to room temperature after heating, adding the freeze-dried fig into the mixture, and uniformly stirring the mixture to obtain the fig jam.
The leather material is prepared from the following raw materials in parts by mass: 5.5kg of wheat flour, 1.1kg of soybean oil, 1.1kg of water, 1.1kg of soft sugar, 1.1kg of ghee, 55g of milk powder and 5g of dehydroacetic acid.
The preparation method comprises the following steps:
fully mixing wheat flour, soybean oil, water, soft white sugar, milk powder and dehydroacetic acid in a formula ratio in a stirrer until dough is smooth, and flattening to obtain a cake crust;
step two, coating butter on the upper surface of the cake crust prepared in the step one, inwards folding, and flattening again to obtain a crust;
step three, fully mixing the stuffing with the formula amount in a stirrer, uniformly and flatly paving the mixture on the wrappers obtained in the step two, folding the mixture, and pressing the wrappers again;
step four, repeating the step two for 4 times, and freezing;
and step five, cutting the frozen dough cover obtained in the step four into blocks, brushing a formula amount of egg yolk liquid on the surface of the dough cover, and baking to obtain a finished product. Wherein the baking temperature is 230 ℃ and the baking time is 25 min.
[ example 2 ]
The embodiment comprises a fig flaky pastry which is made of stuffing wrapper. Wherein,
the stuffing is prepared from the following materials in percentage by mass: 4kg of freeze-dried fig, 3kg of preserved fig, 2kg of fresh fig jam and 1kg of white bean paste;
the leather material is prepared from the following raw materials in parts by mass: 5.5kg of wheat flour, 1.6kg of soybean oil, 1.6kg of water, 0.5kg of soft sugar, 0.5kg of ghee, 55g of milk powder and 5g of dehydroacetic acid.
The preparation method is basically the same as that of the embodiment 1, wherein the baking temperature is 240 ℃, and the baking time is 20 min.
[ example 3 ]
The embodiment comprises a fig flaky pastry which is made of stuffing wrapper. Wherein,
the stuffing is prepared from the following materials in percentage by mass: 3kg of freeze-dried fig, 3kg of preserved fig, 3kg of fresh fig jam and 1kg of white bean paste;
the leather material is prepared from the following raw materials in parts by mass: 5kg of wheat flour, 1.5gk of soybean oil, 1.5gk of water, 1gk of soft sugar, 1kg of butter, 50g of milk powder and 5g of dehydroacetic acid.
The preparation method is basically the same as that of the embodiment 1, wherein the baking temperature is 240 ℃, and the baking time is 25 min.
The above embodiments are not intended to limit the present invention, and the present invention is not limited to the above examples, and those skilled in the art may make variations, modifications, additions or substitutions within the technical scope of the present invention.
Claims (9)
1. A fig multi-layer crisp is prepared from 50% of stuffing and 50% of wrapper by mass, and is characterized in that:
the stuffing is prepared from the following materials in percentage by mass: 50-30% of freeze-dried fig, 30-20% of preserved fig, 40-20% of fresh fig jam and 10% of white bean paste; wherein,
the freeze-dried fig is obtained by cleaning fresh fig fruits and freeze-drying the fresh fig fruits, and the freeze-dried fig is crushed by a crusher to obtain freeze-dried fig fragments for preparing the fig stuffing;
the preserved fig is obtained by cleaning fresh fig and drying, and the preserved fig is cut up by a machine or manually to obtain preserved fig pieces with the length within 1cm for preparing the fig stuffing;
the fig fresh jam is obtained by cleaning, peeling and crushing fig fresh fruits into fruit paste, and then drying the fruit paste until the original weight is 10%.
2. The fig puff pastry of claim 1, wherein: the freeze-dried fig is prepared from fresh fig fruits by freeze-drying equipment, and the drying temperature is-120 to-90 ℃.
3. The fig puff pastry of claim 1, wherein: the preserved fig is prepared by cleaning fresh fig and drying, wherein the drying temperature is 90-130 ℃.
4. The fig puff pastry of claim 1, wherein: the preparation method of the stuffing comprises the following steps: mixing the preserved fig and the fresh fig jam, heating at 100-120 ℃ for 20-30 min, cooling to room temperature after heating, adding the freeze-dried chopped fig and the white sweetened bean paste into the mixture, and uniformly stirring to obtain the fig jam.
5. The fig puff pastry of claim 4, wherein: the container for heating the mixture of the preserved fig and the fresh fig jam is a jacketed kettle reaction kettle.
6. The fig puff pastry of claim 1, wherein: the leather is prepared from the following raw materials in parts by mass: 10 parts of wheat flour, 2-3 parts of soybean oil, 2-3 parts of water, 1-2 parts of soft sugar, 1-2 parts of ghee, 0.1-0.05 part of milk powder and 0.01 part of dehydroacetic acid.
7. The method for making fig puff pastry of claim 6, wherein the method comprises the following steps: the method comprises the following steps:
fully mixing wheat flour, soybean oil, water, soft white sugar, milk powder and dehydroacetic acid in a formula ratio in a stirrer until dough is smooth, and flattening to obtain a cake crust;
step two, coating butter on the upper surface of the cake crust prepared in the step one, inwards folding, and flattening again to obtain a crust;
step three, fully mixing the stuffing with the formula amount in a stirrer, uniformly and flatly paving the mixture on the wrappers obtained in the step two, folding the mixture, and pressing the wrappers again;
step four, repeating the step two for 4-6 times, and freezing;
and step five, cutting the frozen dough sheet obtained in the step four into blocks, and baking to obtain a finished product.
8. The method for making the fig puff pastry according to claim 7, wherein the method comprises the following steps: in the fifth step, the baking temperature is 230-240 ℃, and the baking time is 20-25 min.
9. The method for making fig puff pastry according to claim 8, wherein the method comprises the following steps: and in the fifth step, before baking, brushing a formula amount of egg yolk liquid on the surface of the cut dough sheet.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810926909.8A CN108812803A (en) | 2018-08-15 | 2018-08-15 | A kind of thousand layers of shortcake of fig and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810926909.8A CN108812803A (en) | 2018-08-15 | 2018-08-15 | A kind of thousand layers of shortcake of fig and preparation method thereof |
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| Publication Number | Publication Date |
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| CN108812803A true CN108812803A (en) | 2018-11-16 |
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| CN201810926909.8A Withdrawn CN108812803A (en) | 2018-08-15 | 2018-08-15 | A kind of thousand layers of shortcake of fig and preparation method thereof |
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| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109845975A (en) * | 2019-01-30 | 2019-06-07 | 云南云味坊食品有限公司 | A kind of smear fruit sweetened bean paste fillings and its manufacture craft |
-
2018
- 2018-08-15 CN CN201810926909.8A patent/CN108812803A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109845975A (en) * | 2019-01-30 | 2019-06-07 | 云南云味坊食品有限公司 | A kind of smear fruit sweetened bean paste fillings and its manufacture craft |
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Application publication date: 20181116 |