Before a friend privately wrote a private message saying that he had not yet written a soda cookie... Suddenly too small to write so many cookies to make, I really did not write the 3+2 soda cookies I bought in high school! This endorsement of S.H.E is simply a memory of an era...
After many years, although its spokesperson has changed and changed, Xiaobian of course has more snack options... But when it comes to soda cookies, the first thought is still 3+2, and sure enough, youth, there are always, specific memories (and then talk about the next spokesperson seems to be called Flywheel Sea?). Kojiang Kobaku for half a day this treasure boy band is not known to me about the past... Today, I will introduce the whole production process of "soda biscuits", also known as "combing biscuits"
The fermented dough should be cooled
First, add water, baking powder, catalyst, ice cubes, etc. to the wheat flour and stir to form a dough. As we mentioned before, when industrially producing biscuits, the batter is cooled down to make the biscuits more crispy. If ice is added to this step, it can avoid the heat of the dough from affecting the activity of the yeast, otherwise the fermentation speed is too fast, and the dough cannot be formed.
Put the stirred dough at the right temperature and let it ferment and expand ~ Review your junior high school chemistry knowledge! The catalyst will catalyze the starch into glucose, and the yeast will decompose the glucose into carbon dioxide and water in an aerobic environment, so that the middle of the dough becomes fluffy and expanded, just like this in the picture below...
Secondary fermentation
The process of making soda biscuits and other biscuits is not the same, there are two steps of fermentation~
Now it's time to add baking soda to the dough to adjust the pH of the fermented dough to get the desired flavor and color. Baking soda neutralizes the sourness and makes the cookies slightly yellow in color. Continue to add salt, wheat flour, oil and continue to stir, let the old dough mix with the new material, bring the old to the new, and ferment for another six hours to get the dough that can be made into crispy soda biscuits
Dough is stacked
The dough shuttles between the rollers, flattening and rolling into a thick dough of about 5 cm, and then layering it up layer by layer. This is why cookies have a layered taste, and we also make layered feelings when we bake with puff pastry such as croissants, hand-grabbed cakes, and egg tarts
Let's change the angle and see it stacking and going forward
From the side, the crust has been folded repeatedly three times...
After a series of rollers, the thick multi-layered crust is gradually pressed to a thickness of about one millimeter, that is, the individual layers are thinned.
Cookie poke hole
I guess everyone, like me, was the first to notice the characteristics of soda crackers, which were neat holes in the surface... Moreover, sometimes the surface of the soda biscuits we eat still has this kind of cracking, which is actually a burst in the process of gas release when making biscuits. Therefore, it is necessary to prick some holes in advance to avoid deformation of the dough when moisture and gas are released during the baking process. In addition to soda biscuits, when making pie, you also have to prick a few holes in the surface of the pie
Using the small round nail mold raised in the following picture, don't look at the round head, enough to pierce through the skin...
Mold roller pressing
A rotating mold presses out the desired shape on the dough that is sent to the door...
This large piece of dough suddenly has a square, neat biscuit appearance...
Sprinkle with salt to taste
Before sending it to baking, sprinkle with salt grains and season it
Send it to bake
Then send it into the long oven passage and bake the dough cake up and down on a different temperature for three minutes. In this process, with high temperature conditions, baking soda will become soda ash and carbon dioxide, and carbon dioxide and water vapor can be released from the hole, which also makes the surface of the biscuit expand.
This is the contrast between the before and after baking of the biscuits, this beautiful color, fluffy shape, and it looks like the baking soda cookies we remember as children!
Whole cookies
Note that the biscuits that have just been baked are still a whole piece, and the back is divided into a separate piece
Divided into single rows
The drums are pressed so gently that they become rows.
In fact, it is to rely on an angle to break! Let the roller break along the dotted horizontal line that has been made on the cookie before, I learned to draw Gif Mizizi quickly used it... Hey hey hey.
Spread out in single rows
By adjusting the speed of the two conveyor belts, it is to make the next conveyor belt faster, so that the biscuits are separated in rows and spaced.
Divide into monolithic pieces
The correction wheel adjusts the position of the biscuit, and then aligns it longitudinally, and the roller gently presses it so that the biscuit strip is divided into single pieces.
Another neatly arranged... Stacked like a roof tile.~
Place the sandwich
The single piece of biscuits is now sent to the conveyor pipe, and it is necessary to prepare the sandwich by the machine below
The top of the biscuit is quickly squeezed with filling, the process is so fast that it is almost impossible to see what is going on... I tried very hard to see a yellow filling on the rolling drum flash by...
Extrude the ring
I took a screenshot of a still picture, and saw that here is after aligning the drum, there is indeed a sandwich filling hole.
When the drum is rolling, peanut butter or something is placed on the cookie. I suddenly understood why the sweethearts of some sandwich cookies I had eaten in the past would be a little empty... It turns out that squeezing out is a ring!
It is said that the filling here is broken again and again, and there is a wire rope to do the cutting, but because of the angle problem, I can't see the close-up...
Cover with cookies
After that, the biscuits covered with peanut butter continue to move forward, first covered with a layer of biscuits, as a half-successful teacher~
Here I found a very witty thing, pay attention to the previous cookie transmission pipeline, is it two ways?
In fact, all the way to put the filling, all the way to wait for the rear sandwich, directly covered on it! This treatment saves equipment and space, and it is really very resourceful. At this time, I remembered the "waffle cone" of McDonald's, the outer dough skin is used to the grid mold baking, the inside of the dough can not be seen anyway, there is no need to bake into a grid, it is really economical and practical ~
3 + 2
Now the sandwich biscuit made is still only two layers of biscuits and one layer of sandwiches, that is, 2+1, if you want to make three layers of cake layers of two layers of sandwich 3+2 how to do?
Two layers of creamed single-layer wafer biscuits plus an uncoated piece form a structure of "three layers of biscuits and two layers of cream".
The mechanical principle of the assembly line here is that there are multiple conveyor belts but only one outlet is set, and it is superimposed together.
And our 3 + 2, is the two layers of stuffed biscuits overlap, and then put on the top of the biscuits ~ the picture is somewhat repetitive, I will not put it, childhood memories, made!
Wait a minute! Xiaobian also has something to say...
That said, when I used to take chemistry class, that baking soda (NaHCO₃) and soda (Na₂CO₃) would always be confused... It's like tomato and potato I still can't tell which is a potato and which is a tomato... Then when I couldn't remember what soda was, I took a look at the cookie ingredient list, ok, and sure enough, it was wrong! Because soda cookies are actually baking soda, not soda! Just relying on this association, I barely supported myself to remember a memory point of the chemistry exam...
Proofreader: Cast + Jiang Xiao funeral
Screenshot: Yang Brother
Gif is excerpted from Discovery's How it's Made S12E02 and S18E05, with my own hand-drawn GIFs and 1688 merchandise drawings
Source: Fun Manufacturing
Edit: Watson
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