1. butter, jam snack
Raw material formula rich powder 5.2 kg butter 2.5 kg sugar 2.5 kg eggs 2.3 kg water 1.3 kg vanilla water a small amount of jam
Process beating material → and flour → extrusion → baking
Production method (1) beating material: the sugar and oil in a mixer to beat, and then put the eggs one after the other. Then put the eggs into the mixer one after another and add 1.3 kilograms of water.
(2)Mixing: Spread the noodles on the case and shape it into a basin, pour the beaten ingredients into the noodles and mix well.
(3) squeeze: use a cloth bag with a flower mouth, squeeze the plum blossom and other shapes. Squeeze the jam dots in the center of the noodle as much as you can.
(4) baking: baked with the oven temperature of about 240 ℃.
Quality standards specifications: according to the varieties of block shape requires a neat and consistent size, clear pattern is not spread, not concave bottom, not stained.
Color: according to the requirements of the varieties, squeeze the bottom of the flower should be wheat-yellow, the face is slightly yellow, the bottom of the butter dots should be slightly yellow, the face should be creamy white. The fire color is consistent, not paste the bottom of the paste edge.
Taste: pure, fluffy, not burgundy.
Organization: the rise of the honeycomb uniform no oil holes.
Hygiene: no oil sludge, no impurities, no residue at the bottom.
2. black and white face two round pieces with filling, half of the face sticky chocolate sugar or cocoa rich sugar. The shape is not clever and delicate, and the appearance is beautiful and generous.
Raw material recipe 0.5 kg of sugar 0.5 kg of butter 0.5 kg of eggs 0.5 kg of rich powder 0.75 kg of chocolate sugar 0.2 kg of jam 0.3 kg
Technology process beating material → extrusion → baking → filling → dipping sugar
Production method (1) beating material: first of all, the sugar and oil poured into the machine for mixing, and then one after the other into the egg, after foaming, plus the noodles. mix well.
(2)Baking: Bake at about 250℃ oven temperature.
(3)Filling: Spread a layer of jam on the bottom of one piece of the cooled product, and then dip the other piece into it.
(4)Dipping: After melting the chocolate candy, dip the glued half of the finished product into the chocolate candy.
Quality standard Specifications: neatly shaped pieces of consistent size.
Color: half of the sugar on the surface is shiny and half is light cocoa color.
Flavor: pure, fluffy and not burgundy.
Second, the cake is a larger category of pastry products. It has a soft organization, sweet and tasty, beautifully decorated and so on. In its ingredients in the egg, butter content is high, thus rich in nutrients.
The cake category is divided into soft cake, hard cake two kinds.
Soft cake is characterized by no oil in the cake ingredients, such as green cake, flower cake.
Hard cake is characterized by oil and some other accessories in the cake ingredients, such as fruit cake, sun cake.
1. green cake raw material recipe egg 2 kg sugar 1 kg rich powder 1 kg flavor a small amount
process beating → molding → baking
production method (1) beating material: the first egg and sugar into the mixer, with the machine mixing foam, add the noodles and mix well.
(2)Molding: Put the dough into an oil-polished iron mold one by one.
(3)Baking: Bake at 220℃.
Precautions (1) Pay attention to hygiene, there should be no oil impurities in the pot, so as not to make the product have a failure to discover the phenomenon.
(2) beat eggs and sugar to the right time, short time affects the quality of specifications, too long easy to vent.
(3) The flour used should be sifted to prevent lumps.
(4)When mixing the noodles by hand, mix from the bottom upward, mix well, not stirring, the time should not be too long.
Quality standards Specifications: corners are clear and neat, the surface has a small bloom (four pieces of 500 grams).
Color: light yellow, not raw and not paste, fire color consistent.
Taste: pure egg flavor, no other odor.
Organization: uniform honeycomb, no sugar, lumps.
Hygiene: the bottom should be clean, no sludge and paste egg paste residue, no internal impurities.
2. Flower Cake The samples are beautiful and generous, round and square. Product weight ranging from several kilograms down to 250 grams and 50 grams.
Raw material recipe Blanks: sugar 20 kg Eggs 40 kg Rich powder 20 kg
Churning: butter 22 kg Granulated sugar 22 kg Water 11 kg
Accessories: jam 1 kg Cocoa powder 50 grams Brandy 600 grams Vanilla powder 50 grams
Technical process Blanking → baking → making → oiling → molding
Production method (1) baking: put sugar and eggs into the mixer to foam, and then add flour and mix well, about 3 kilograms of material into the iron plate with a knife to smooth.
(2)Baking: Bake at 150℃.
(3) molding: cooled from the oven, cut with a knife into a standard size, from the center of the slice, into a double layer, sandwiched in the middle of the butter.
(4) beating oil: first boil sugar and water for 4 to 5 minutes, slightly thickened and cooled. When you beat the butter, first put the butter into the mixer and mix, then put the sugar and water one after another, add brandy and vanilla powder, stir well, the color becomes white and thick can be.
(5) molding: the molded cake billet, face and around a layer of butter sprinkled, the face can be squeezed a variety of. Put the molded product into a paper box and store it in the refrigerator.
Quality standards Specifications: the shape should be round and the portion should be accurate.
Color: Milky white.
Flavor: pure, fluffy and sweet.
Hygiene: no impurities.
3. Fruit Cake
Raw Material Recipe: 1.5kg of rich powder 1.1kg of butter 1.1kg of sugar 1.1kg of egg 1.1kg of vanilla powder, a little brandy
Accessories: Melon strips, raisins, preserved fruits, peach kernel, orange cake
Process Beating→Molding→Baking→Boxing
Production Methods (1) Beating: First, put oil and sugar into the mixer and dissolve them. First, put the oil and sugar into the mixer and stir to dissolve, then put the eggs one after another until the mixing becomes thick. Then add noodles and fruit ingredients and mix well.
(2) Molding: pour 270 grams of the same amount of material into a paper-lined iron mold, and sprinkle the nuts on top.
(3) baking: bake at 150 ℃ for 40 minutes.
(4) box: out of the oven, will be an empty plate buckle in the iron mold filled with plate above, and then inverted iron mold bottom up, and then one by one to take out, after cooling can be boxed.
Quality standards Specifications: clear corners, full of hair, neat and consistent, with a small bloom on the surface, the lining paper should be positive.
Color: brownish-yellow on the bottom, even and consistent fire color.
Taste: pure, no greasy taste and other odors.
Organization: honeycomb, uniform fruit material, no oil holes.
Hygiene: no oily sludge on the bottom, no fruit shells and other impurities.
Three, shortening class The main raw materials of the product are flour and oil. The product style is beautiful and generous. There are many types, such as ice puffs, milk rolls, such as crispy, small bags of Zao Zao, sugar powder flower crisp and so on.
Ice Crisp
Raw Material Recipe 6.25 kg of rich powder 5 kg of butter Eggs 500 grams of salt 75 grams of water 3 kg
Technical Process and flour → and oil → package crisp → type → baking
Production Methods (1) and the surface: 1.25 kilograms of flour extracted out of the combined crisp, and then 1 kg of oil to put 1 kg of the skin surface can be made in the skin, skin 25 grams of salt, 3 kg of water, 500 grams of salt, 3 kg of water, 500 grams of salt, 3 kg of water. grams of salt, 3 kilograms of water, 500 grams of eggs.
(2) and oil: 1.25 kilograms of flour into the oil and then add the rest of the salt, together with the rubbing, rubbing can be.
(3) package crispy: roll around the and good noodles thin, put and good crisp on top, by four sides folded up the crisp package tightly rolled out, first folded three, and then rolled and folded four, and then repeated once can (three or four refers to the number of layers of folded up noodles). To make the ice flower add 250 grams of sugar as a supplement.
Molding: roll out the dough thin, carved with an oval mold, put it into a dish with a cloth of water and dip it in water, then put it into a dish of granulated sugar, one side of the sticky sugar, and then evenly arranged into the dish, baking.
Four, mixed pastry is a mixture of sugar and oil noodles, eggs made of multi-shaped samples, soft and crispy, sweet taste. The surface of the product can be added to other accessories to add a variety of flavors, suitable for the mouth.
1. almond cake
Raw material formula rich flour 6.1 kg sugar 2.4 kg butter 3 kg eggs 2 kg soda 20 grams
Auxiliary: almonds, kernels
Processing and flour → production molding → baking
Production methods (1) and flour: in mass production can be made with a machine and the flour, and the main introduction to the use of hand-operated and flour. Here, we mainly introduce the manual operation of dough making. First of all, spread the noodles, put the eggs and sugar into the mix and then add oil, mix well and then and noodles, and can be good. In the pasta and pay attention to two points: ① put the material in order; ② and the pasta should be fast, not too long, long time the pasta is easy to "go oil" phenomenon, affecting the quality.
(3) production molding: roll out about 0.7 cm thick, carved with a round mold molding, half of the almonds glued to the surface.
2. Coconut rings
The recipe, process and production methods are basically the same as almond cake. The difference is:
Roll out the dough about 0.7 cm, carved with a large circle mold, carved with a small circle mold in the middle, after molding on the surface of the sticky coconut shreds. Bake at 60℃.
Quality standard Specifications: consistent size, neat.
Flavor: soft, fluffy, pure.
Color: brownish yellow.
Hygiene: no sludge, no impurities, no paste bottom.
Fifth, the gas ancient category Many products, small shape, there are two kinds of soft and burgundy crisp.
1. A son of qigu (soft qigu) product table solid inside the virtual, swelling drum, taste soft and sweet.
Raw material recipe 500 grams of rich powder 200 grams of butter 625 grams of water 1 kilograms of eggs
Processing process Beating → molding → baking → reprocessing molding
Production method (1) Beating: the production of the first water and oil boiled, and then stirred underneath, and then with the fire separated from the fire, do not need to continue to increase the temperature, and successively put the egg into a paste can be.
(2) molding: with a conical cloth bag with a round nozzle extrusion of small long strips.
(3) baking: with an oven temperature of about 280 ℃. The product is golden yellow with cracks on the surface, and the volume expands 3 times after baking.
(4) re-processing molding: the molded product with a knife to cut a small opening in the top, squeezed full of beaten egg white, the surface of the sifted powdered sugar, it can be boxed.
Quality standards Specifications: uniform size, surface with cracks.
Color: orange, not raw, not paste.
Flavor: soft and sweet.
Organization: internal hollow.
Hygiene: no sludge, no internal congestion.
2. Granulated sugar qigu (Burgundy crispy qigu) Crispy taste, shape with a bottom cap, ridge high, but there is no gap in the middle, shape of the waist, round, long and so on.
Raw material recipe 500 grams of eggs 500 grams of rich powder 500 grams of sugar 500 grams of lemon flavoring
Process beating → molding → baking
Method of production (1) beating: the first egg and sugar warm mixing to reach 40 ℃ or so, and then the following mixing.
(2)Molding: Squeeze various shapes with a conical cloth bag with a mouth, and then sprinkle the surface with granulated sugar.
(3) baking: after squeezing at room temperature to set the skin, and then into the oven. Bake with a slight fire, the oven temperature of about 100 ℃.
Quality standards Specifications: uniform size, ridge high, bottom cap distinct.
Color: creamy white surface, golden yellow bottom.
Flavor: crispy and sweet.
Organization: small honeycomb inside.