Raw material formula: Fuqiang powder 5.2kg butter 2.5kg sugar 2.5kg eggs 2.3kg water1.3kg vanilla water and a little jam.

The technological process is beating → kneading → extrusion → baking.

How to make it (1) Beat: put sugar and oil into a blender and beat them evenly, then put the eggs into the foam in turn, and add 1.3 kg 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 standards and specifications: 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. The two round blocks of the black and white face are blocked, and half of them are covered with chocolate candy or cocoa candy. Unfortunately, the shape is exquisite and the appearance is beautiful and generous.

Raw material formula sugar 0.5 kg butter 0.5 kg egg 0.5 kg rich powder 0.75 kg chocolate sugar 0.2 kg jam 0.3 kg.

The technological process is beating → extrusion → baking → stuffing → dipping sugar.

Production method (1) Beating: First, pour sugar and oil into the machine and stir, then add eggs one after another, then add noodles and stir evenly.

(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 standards and specifications: block shape is neat and the size is consistent.

Color: Half of the sugar on the surface is bright and the other half is light cocoa.

Taste: pure, crisp and not rich.

2. Cake is 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 egg sugar 1 kg rich powder 1 kg essence.

The technological process is beating → forming → baking.

Production method (1) Beating: First, put the eggs and sugar in a blender, stir with a machine to make bubbles, and then add the flour and stir evenly.

(2) Forming: put them into the oiled iron mold one by one.

(3) Baking: baking at the furnace temperature of 220℃.

Precautions (1) Pay attention to hygiene, and there should be no grease impurities in the pot, so as not to make the product inconspicuous.

(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 standards and specifications: 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 samples are beautiful and generous, including round and square. The product weight ranges from several kilograms to 250 grams and 50 grams.

The raw material formula is blank: 20 kg of sugar, 40 kg of eggs and 20 kg of rich powder.

Stir oil: butter 22kg sugar 22kg water 1 1kg.

Accessories: jam 1 kg cocoa powder 50 g brandy 600 g vanilla powder 50 g.

The technological process includes blank making → baking → forming → oiling → forming.

Production method (1) Beating: put sugar and eggs into a blender and beat them into bubbles, then add flour and mix them evenly. Put about 3 kilograms of materials into an iron plate and smooth them 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 standards and specifications: 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

Ingredients: Fuqiang powder 1.5kg butter 1. 1kg sugar 1. 1kg egg 1. 1kg vanilla powder and a little brandy.

Accessories: melon strips, raisins, preserved fruits, peach kernels and orange cakes.

Process flow: beating → forming → baking → packaging.

Production method (1) Beating: First, put the oil and sugar into a blender and stir until they are melted, then add the eggs in turn for several times until they are evenly stirred into a thick shape. Then add flour and fruit and mix well.

(2) Molding: 270g of the same amount of material is 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 standards and specifications: clear edges and corners, full hair, neat and consistent, with small flowers on the surface, and straight lining paper.

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.

3. The main raw materials of pastry products 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 butter 5 kg eggs 500 g salt 75 g water 3 kg.

Technological process → kneading dough → blending oil → wrapping crisp → molding → baking.

(1) Method of making dough: 1 .25kg of dough is pressed with oil to make crisp,1kg of dough is pressed with oil to make skin, and 25 g of salt, 3 kg of water and 500 g of eggs are added into 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.

4. Mixed crisp is a polymorphic sample made of sugar and oil noodles and eggs, which is soft and crisp and 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 sugar 2.4 kg butter 3 kg eggs 2 kg soda 20 g

Accessories: almond and nucleolus

Technological process → dough mixing → molding → baking.

Method of making (1) dough mixing: dough mixing can be done by machine in mass production. 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 standards and specifications: consistent in size and neat.

Taste: soft, crisp and pure.

Color: brownish yellow.

Hygiene: no sludge, no impurities and no paste bottom.

Five, ancient products are mostly small and soft.

1. Jiazi Gucci (soft and Gucci) products are superficial and weak, swell and swell, and taste soft and sweet.

Raw material formula Fuqiang powder 500g butter 200g water 625g egg 1kg.

The technological process is: beating → molding → baking → reprocessing and molding.

Method of making (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 the eggs are put into 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 specifications: uniform size, surface cracks.

Color: orange, not raw, not burnt.

Taste: Soft and sweet.

Tissue: internal cavity.

Hygiene: no sludge, no filler inside.

2. Sugar has ancient fragrance (crisp and ancient fragrance), and its shape is divided into bottom cap and high, but there is no gap in the middle, and its shape is waist-shaped, round and long.

Raw material formula: 500 grams of eggs, 500 grams of Fugui powder, 500 grams of sugar and a small amount of lemon essence.

The technological process is beating → forming → baking.

(1) Preparation method of seasoning: firstly, heat and stir the eggs and sugar to about 40℃, and then stir them 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 specifications: uniform size, high height and clear bottom cover.

Color: the surface is milky white and the bottom is golden yellow.

Taste: crisp and sweet.

Organization: internal small beehive.