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The basic process of horseshoe puff pastry production Original recipe | Du Dechun horseshoe puff pastry production process I, treatment of raw and auxiliary materials (1) flour and water quality (2) egg butter sugar (3) yeast salt old noodle lactic acid

author:Dr. Du Dechun, a doctor of baking technology

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.

Overseas:

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The basic process of horseshoe puff pastry production Original recipe | Du Dechun horseshoe puff pastry production process I, treatment of raw and auxiliary materials (1) flour and water quality (2) egg butter sugar (3) yeast salt old noodle lactic acid
The basic process of horseshoe puff pastry production Original recipe | Du Dechun horseshoe puff pastry production process I, treatment of raw and auxiliary materials (1) flour and water quality (2) egg butter sugar (3) yeast salt old noodle lactic acid
The basic process of horseshoe puff pastry production Original recipe | Du Dechun horseshoe puff pastry production process I, treatment of raw and auxiliary materials (1) flour and water quality (2) egg butter sugar (3) yeast salt old noodle lactic acid

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