The basic process of horseshoe puff pastry production
Recipe for horseshoe puff pastry
Original | Du Dechun
The production process of horseshoe puff pastry
First, the treatment of raw and auxiliary materials
(1) Flour and water quality
(2) Egg lactose
(3) Yeast Salt Old Noodles Lactic Acid Bacteria Yogurt Milk Probiotics
(4) Excipients (modifiers, additives).
2. Modulation of dough
(1) Handmade and semi-handmade
(2) And dough machine Dough punching machine Dough press Molding machine
(3) Yogurt cake assembly line matching
(4) Baking temperature.
3. Fermentation of the dough
(1) Medium seed method
(2) Overnight method
(3) Three-time method
(4) Refrigeration overnight method.
Fourth, shaping and forming
(1) Handmade small bun puff pastry Large bun puff pastry
(2) Mold
(3) Styling
(4) Decoration.
5. Baking the cake
Sixth, the cooling and packaging of the cake
7. Aging and prevention of cake
8. Corruption and prevention of cakes
Nine, the cake to moisturize and preserve freshness
10. The flavor and taste of the cake
11. Emulsification and water retention of the cake
12. The organizational structure of the cake
13. The shape of the cake
14, the appearance and color of the cake
15. The aroma of the cake
16, the delicacy of the cake, whiteness
17. The chewiness of the cake, the sense of taste
18. The taste of the cake (one side of the water and soil to nourish the other side)
19. Different groups of cakes taste the taste
20. The system engineering of the cake is optimized, improved and upgraded
21. Quick-frozen dough for cakes
(1) Half-speed freeze/full-speed frozen dough
(2) Half-frozen/full-speed frozen old dough
(3) Half-speed freezing/ full-speed freezing three times method of dough
(4) Half-frozen/full-speed frozen hop wild dough
(5) Semi-frozen/full-frozen Japanese and Korean dough
(6) Semi-frozen/full-speed frozen Danish puff pastry dough
(7) Semi-frozen/full-speed frozen Japanese innovative soft dough
(8) Half-speed frozen/ full-speed frozen mash dough (multiple method)
taste
Milk
Egg
sesame oil
Mash
butter
brown sugar
Bean
Date puree
mung bean
Fruits etc.
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