Raw material formula
Fuqiang powder 5.2 kg
Butter 2.5 kg
2.5 kilograms of sugar
Eggs 2.3 kg
Water1.3kg
A small amount of vanilla water
Proper amount of jam
process flow
Beating → mixing → extrusion → baking.
manufacturing method
(1) Beating: put the sugar and oil into a blender and beat them evenly, then put the eggs into the foam in turn, and add 1.3kg of water.
(2) Mixing dough: put the dough on the chopping board, spread it out into a basin shape, and pour the beaten materials into the dough and stir it evenly.
(3) Extrusion: put a flower nozzle in a cloth bag and squeeze the plum blossom. Jam is small. Squeeze the jam in the middle of the top.
(4) Baking: baking at the furnace temperature of about 240℃.
quality standard
Specification: according to the block shape requirements of various varieties, the size is neat and consistent, the pattern is clear, the material is not scattered, the bottom is not concave and the flowers are not touched.
Color: According to the variety requirements, the bottom of the extruded flower should be wheat yellow, the surface should be yellowish, the bottom of the butter snack should be yellowish, and the surface should be milky white. The fire color is the same, and the bottom is not burnt.
Taste: pure, crisp and not rich.
Structure: The initial honeycomb is uniform and free of oil holes.
Hygiene: There is no sludge, impurities and paste residue at the bottom.
2. Black and white face
Two stuffed discs, half wrapped in chocolate or cocoa. Unfortunately, the shape is exquisite and the appearance is beautiful and generous.
Raw material formula
0.5 kg soft sugar
Butter 0.5 kg
0.5 kg egg
Rich and strong powder 0.75 kg
Chocolate candy 0.2 kg
0.3 kg jam
process flow
Beating → extrusion → baking → stuffing → dipping in sugar.
manufacturing method
(1) Beating: First, pour sugar and oil into the machine and stir, then add eggs one after another, then add flour and stir well.
(2) Baking: baking at a furnace temperature of about 250℃.
(3) Filling: Spread a layer of jam on the bottom of one piece of the cooled finished product, and then stick the other piece together.
(4) Dip in sugar: After the chocolate candy melts, dip half of the bonded finished product in chocolate candy.
quality standard
Specification: The blocks are neat and uniform in size.
Color: Half of the sugar on the surface is bright and the other half is light cocoa.
Taste: pure, crisp and not rich.
Second, the cake
It's a large-sized product of West Point. It has the characteristics of soft tissue, sweet taste and beautiful decoration. Its ingredients are rich in eggs and butter, so it is nutritious.
Cakes are divided into soft cakes and hard cakes.
Soft cakes are characterized by no oil, such as green cakes and flower cakes.
Hard cakes are characterized by cake ingredients containing oil and some other auxiliary materials, such as fruit cakes and sun cakes.
1. Green cake
Raw material formula
2 kg of eggs
Sugar 1 kg
Fuqiang powder 1 kg
A small amount of essence
process flow
Beating → Forming → Baking
manufacturing method
(1) Beating: First, put the eggs and sugar into a blender, stir them with a machine to make bubbles, and then add flour and stir them evenly.
(2) Forming: put them into the oiled iron mold one by one.
(3) Baking: baking at the furnace temperature of 220℃.
Matters needing attention
(1) Pay attention to hygiene, and there must be no oil impurities in the pot, so as not to make the product look bad.
(2) Eggs and sugar should be beaten at the right time. Short time will affect the specifications and quality, and too long time is easy to vent.
(3) The flour used should be sieved to prevent pimples.
(4) When kneading dough by hand, stir it from bottom to top and mix it evenly. Don't stir at will, and don't take too long.
quality standard
Specification: the edges and corners are clear and tidy, and there are small flowers on the surface (four pieces of 500g).
Color: light yellow, neither raw nor paste, consistent fire color.
Taste: pure egg fragrance, no other peculiar smell.
Tissue: The honeycomb is even, without sugar and pimples.
Hygiene: the bottom should be clean, free of sludge and egg paste residue, and free of impurities inside.
2. Flower cake
The sample is elegant, round and square. The product weight ranges from several kilograms to 250 grams and 50 grams.
Raw material formula
Blank: 20kg sugar
40 kilograms of eggs
20 kg of Fuqiang powder
Stirring oil: butter 22kg.
22 kilograms of sugar
Water 1 1 kg
Accessories: jam 1kg
50g cocoa powder
600g brandy
50 grams of vanilla powder
process flow
Blanking → baking → forming → oiling → forming.
manufacturing method
(1) Beating: Put sugar and eggs into a blender and beat them into foam, then add flour and mix well. Put about 3 kilograms of material into the iron plate and smooth it with a knife.
(2) Baking: baking at 65438 050℃.
(3) Forming: after cooling, cut into standard sizes with a knife, cut from the middle piece, and make two layers with butter in the middle.
(4) Oiling: Boil sugar and water for 4-5 minutes, and then cool slightly. When beating butter, first put the butter into a blender and stir, then add sugar water one after another, add brandy and vanilla powder and stir evenly until the color turns white and thick.
(5) Molding: Sprinkle a layer of butter on and around the molded cake blank, and squeeze various kinds on the surface. Put the molded product into a paper box and store it in the refrigerator.
quality standard
Specification: the shape should be round and the weight should be accurate.
Color: milky white.
Taste: pure, soft and sweet.
Hygiene: no impurities.
3. Fruit cake
Raw material formula
Fuqiang powder 1.5 kg
Butter 1. 1 kg
Sugar 1. 1 kg
Eggs 1. 1 kg
Vanilla powder, a little brandy
Accessories: melon strips, raisins, preserved fruits, peach kernels and orange cakes.
process flow
Beating → Forming → Baking → Packaging
manufacturing method
(1) Beating: First, put the oil and sugar into a blender and stir until they are dissolved, and then add the eggs several times continuously until they are evenly stirred into a thick shape. Then add flour and fruit and mix well.
(2) Molding: 270 grams of equivalent materials are poured into an iron mold covered with paper, and nuts are sprinkled on the surface.
(3) Baking: baking at the furnace temperature of 150℃ for 40 minutes.
(4) Packaging: after being discharged from the furnace, an empty tray is buckled on the tray containing the iron molds, and then the iron molds are taken out one by one with the bottom facing upwards, and can be packaged after being cooled.
quality standard
Specification: the edges and corners are clear, the hair is full, neat and consistent, there are small flowers on the surface, and the lining paper should be straight.
Color: bottom brown, even fire color.
Taste: pure, without greasy taste and other peculiar smell.
Structure: honeycomb, uniform fruit, no oil holes.
Hygiene: There are no impurities such as sludge and shells at the bottom.
Third, crisp.
The main raw materials of this product are flour and oil. The product style is beautiful and generous. There are many kinds, such as ice crisp, milk roll crisp, small coat, powdered sugar crisp and so on.
Crispy ice
Raw material formula
Fuqiang powder 6.25 kg
5 kilograms of butter
500 grams of eggs
75g salt
3 kilograms of water
process flow
Mixing dough → blending oil → wrapping crisp → molding → baking.
manufacturing method
(1) Flour mixing: 1.25 Jin of flour is pressed to crisp, 1 Jin of flour is pressed to make skin, and 25 g of salt, 3 kg of water and 500 g of eggs are added to the skin.
(2) Blending with oil: put 1.25 kg flour into the oil, add the remaining salt and knead together.
(3) Wrapping the dough: roll the dough thinly around, put the dough on it, fold it from all sides, roll it open, fold it three times, then fold it four times, and so on (three or four refers to the layers of rolled dough). Make ice flowers and add 250 grams of auxiliary sugar.
Forming: roll the dough thin, carve it with an oval mold, put it in a dish with water cloth and soak it in water, then put it in a sugar dish, stick sugar on it, and then put it in a dish and bake it evenly.
Fourth, mix the crisp.
It's a polymorphic sample made of sugar and oil noodles and eggs. It is soft and crisp, and it tastes sweet. Other auxiliary materials can be added to the surface of the product, and various flavors can be added, which is suitable for oral cavity and stomach.
1. almond cake
Raw material formula
Fuqiang powder 6. 1 kg
2.4 kilograms of sugar
3 kilos of butter
2 kg of eggs
20g soda.
Accessories: almond and nucleolus
process flow
Mixing dough → making and molding → baking.
manufacturing method
(1) dough mixing: In mass production, dough can be mixed by machines. This paper mainly introduces the manual operation of dough mixing. First spread out the noodles, put the eggs and sugar in and mix well, then add the oil. After stirring evenly, mix the noodles and make up. Pay attention to two points in dough mixing: ① put the materials in order; (2) The dough should be stirred quickly, not too long. After a long time, it is easy to "run oil" and affect the quality.
(3) Making and molding: rolling the dough into a thickness of about 0.7 cm, carving and molding with a circular mold, and sticking half an almond on the dough.
2. Coconut rings
Its formula, technological process and manufacturing method are basically the same as almond cake. The difference is:
Roll out the dough about 0.7 cm, carve it with a big round mold, carve it with a small round mold in the middle, and stick coconut shreds on the back of the molding. Bake at 60℃.
quality standard
Specification: the size is consistent and neat.
Taste: soft, crisp and pure.
Color: brownish yellow.
Hygiene: no sludge, no impurities and no paste bottom.
Five, gas ancient class
There are many products, small in shape and soft and crisp.
1. Jiazi Gucci (Soft Gucci)
The product has a hollow surface, bulging and soft and sweet taste.
Raw material formula
500g Fuqiang powder
200 grams butter
625 grams of water
Eggs 1 kg
process flow
Beating → forming → baking → reprocessing and forming.
manufacturing method
(1) Beating: When making, first boil water and oil, then stir it below, and then remove it from the fire. There is no need to continue heating and then beat the eggs into a paste one by one.
(2) Forming: the conical cloth bag is fitted with a round mouth and extruded into small strips.
(3) Baking: the furnace temperature is about 280℃. The product is golden yellow with cracks on the surface, and its volume expands 3 times after baking.
(4) Re-processing and molding: cut a small mouth on the molded product with a knife, fill it with beaten protein, screen sugar powder on the surface, and then box it.
quality standard
Specification: uniform size, with cracks on the surface.
Color: orange, not raw, not burnt.
Taste: Soft and sweet.
Tissue: internal cavity.
Hygiene: no sludge, no filler inside.
2. Sugar has gone bad (crisp but not fresh)
The taste is crisp, and the shape is divided into bottom hat and high, but there is no gap in the middle. It is waist-shaped, round and long.
Raw material formula
500 grams of eggs
500g Fuqiang powder
500 grams of sugar
A small amount of lemon essence
process flow
Beating → Forming → Baking
manufacturing method
(1) Beating: firstly, the eggs and sugar are heated and stirred to about 40℃, and then stirred below.
(2) Forming: put a conical cloth bag with a mouth, extrude it into various shapes, and then sprinkle sugar on the surface.
(3) baking: after extrusion, the skin is fixed at normal temperature and then put into the oven. Bake with low fire, and the furnace temperature is about 100℃.
quality standard
Specification: consistent size, high height and obvious bottom cover.
Color: the surface is milky white and the bottom is golden yellow.
Taste: crisp and sweet.
Organization: internal small beehive.