Baking recipe Crust: 1.5kg wheat flour, 100g sugar, 200g lard. Crisp: wheat flour 3 kg, lard 1.6 kg. Filling: 1 kg of wheat flour, lard 0.7 kg, 1.5 kg of sugar, 0.3 kg of caramel, 200 grams of roses, and Taiwanese 100 grams.
Production method Production procedures as shown:
with crust material → system of oil crust → block
↓
with shortening material → system of shortening → block
system of shortening → stuffing → molding → glorification → plate → baking → finished
↑
with filling material → frying stuffing → block and group ① Pie crust modulation: the sugar, water and dough machine into the mixer. Mix the sugar and water in the mixer, add 200 grams of lard when the sugar is dissolved and mix well, and finally add the flour, mixing into a soft and hard, non-sticky skin.
② shortening: first pour the flour into the pasta machine, and then 90% of the total amount of lard added to the pasta machine, require shortening the degree of softness and skin surface suitable, such as shortening surface is too dry, the remaining 10% of lard can be added to the appropriate amount of blending, but to prevent too much rotten soft.
③ fried filling
a. First sugar and water into the pot, heat and dissolve, and then add caramel, continue to simmer until the sugar water can be pulled out of the sugar until (pay attention to the seasonal impact on the degree of sugar pulling), and then the lard and sifted flour beforehand in the sugar syrup and mix well until the viscosity of the filling is suitable and does not knots and lumps so far.
b. After the filling is fried, put it in a clean container and add rose when using.
④ Make puff pastry: Divide the oil skin and shortening into 2 equal pieces. The skin surface block with a rolling pin rolled into a rectangle, so that the two sides of the thin, thick in the middle, and then placed in the middle of the crispy block flat, stacked up on all sides of the hand flattening, and then rolled into a width of about 50 cm, about 100 cm long rectangle, cut off the two ends of the length of the length in the middle of the rolling (to prevent uneven skin at both ends), and then use a knife along the length of the middle of the cut in half, and from the cut outward rolled, so that it is the appropriate diameter of the puff pastry long round. Then cut it in half with a knife and roll it outward from the cut point to make a long round strip of pastry with a suitable diameter. The pastry is then divided into 4 strips.
⑤ Filling
a. Cut a piece of filling into 4 strips for filling.
b. Place the pastry and filling on the left and right side of the table, pinch the skin with your left hand, tie the mouth upward, press it into a flat circle, make it thin around and thick in the middle, then pinch it with your right hand and wrap it, and make sure the mouth is tightly closed.
c. Molding: press the wrapped billet into a flat circle by hand.
⑥ Place the disk: the finished product is placed in a clean baking dish, keep a certain distance between the rows, do not stick, and then covered with a "rose" red stamp.
⑦ baking: into the oven temperature of 160 ° C, the temperature of the oven for 165 ° C, out of the temperature of 185 ° C, baking 10-11 minutes. After the product is taken out of the oven, it should be cooled down for 10-12 minutes, and then it will be the finished product.
The key to the production of rose must be added before the filling, such as adding rose too early, the rose water overflow, the filling is easy to moisture and affect the quality of the filling.
Quality requirements
Specifications - 12 pieces per kilogram.
Shape - round shape, slightly convex cake surface, the bottom of the mouth in the center, do not run sugar, do not expose the filling.
Color - the surface is milky white, the bottom is golden yellow, not stained with miscellaneous colors. The name of the product is clear.
Internal organization - the layers of puff pastry are clear, the thickness of the bun is even, no partial skin, no raw material, no impurities.
Taste and texture - fluffy and soft, not cushioning teeth, the taste has a rose flavor, no odor.