1. Dim sum is a kind of cake made of butter or white oil, soft sugar, eggs and rich flour as the main raw materials, supplemented by some other auxiliary materials (such as spices, cocoa, etc.). It has a small shape, many styles and a crisp and sweet taste. ). such as wax ears, sand biscuits, dumei crisp, flower squeezing and so on.
1. Butter and jam cookies
Raw material formula Fuqiang powder 5.2 kg butter 2.5 kg sugar 2.5 kg eggs 2.3 kg water +0.3 kg vanilla water a little jam.
The technological process is beating → kneading → extrusion → baking.
manufacturing method
(1) Beat: Beat sugar and oil in a blender, then beat the eggs into the foam in turn, and add1.3kg 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 mix it evenly.
(3) Extrusion: put the flower nozzle into the cloth bag and squeeze the plum blossom. Jam is small. Squeeze the jam in the center 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, and it is not scattered, concave and stained with flowers.
Color: According to the variety requirements, the bottom of the extruded flower should be wheat yellow, the surface should be light yellow, the bottom of the butter snack should be light yellow, and the surface should be milky white. The fire is the same color, and the bottom is not burnt.
Taste: pure, crisp but not greasy.
Structure: The initial honeycomb is uniform and free of oil holes.
Hygiene: There is no sludge, impurities and paste residue at the bottom.
2. Two round blocks of black and white face are stuffed, 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 → sugar soaking.
manufacturing method
(1) Beating: First, pour sugar and oil into the machine and stir, then add eggs in turn, then add flour and mix well.
(2) Baking: baking at a furnace temperature of about 250℃.
(3) Filling: Put 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 the chocolate: After the chocolate is melted, dip half of the bonded product in the chocolate.
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 but not greasy.
2. Cake is a big lump product of West Point. It has the characteristics of soft tissue, sweet taste and beautiful decoration. It is 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 in cake ingredients, 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.
manufacturing method
(1) Beating: First, put the eggs and sugar into a blender, stir them with a machine to make bubbles, and then add the flour and mix 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 should be no grease impurities in the pot, so as not to make the product look bad.
(2) Eggs and sugar should be whipped in time, short time will affect the specifications and quality, and too long time is easy to exhaust.
(3) The flour used should be sieved to prevent pimples.
(4) When the noodles are stirred by hand, they are stirred from bottom to top and evenly. Don't stir them 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 burnt, consistent fire color.
Taste: pure egg fragrance, no other peculiar smell.
Tissue: The honeycomb is even, without sugar and acne.
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, with round and square shapes. The weight of the product ranges from several kilograms to 250 grams and 50 grams.
Raw material formula blank: 20 kg of sugar, 40 kg of eggs and 20 kg of rich powder.
Mixing oil: butter 22kg sugar 22kg water 1 1 kg.
Accessories: jam 1 kg cocoa powder 50g brandy 600g vanilla powder 50g.
The technological process includes blank making → baking → forming → oiling → forming.
Method of making (1) Beating: put sugar and eggs into a blender and beat them into bubbles, then add flour and mix them evenly. Put about 3kg of materials into an iron plate and smooth them with a knife.
(2) Baking: baking at 65438 050℃.
(3) Forming: after taking out of the furnace and cooling, it is cut into standard sizes with a knife, cut from the middle piece, and smeared with butter to make two layers.
(4) Refueling: First, the sugar and water are boiled for 4-5 minutes, and then cooled slightly. When beating butter, first put the butter into a blender and stir, then add sugar water in turn, then add brandy and vanilla powder and mix well until the color turns white and thick.
(5) Molding: Sprinkle a layer of butter on and around the molded cake blank, and various kinds can be squeezed 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 1.5 kg butter 1. 1 kg sugar 1. 1 kg egg 1. 1 kg vanilla powder and a little brandy.
Accessories: melon strips, raisins, preserved fruits, peach kernels and orange cakes.
Process flow: beating → forming → baking → packaging.
Method of making (1) Beating: First, put the oil and sugar into a blender and stir until they are melted, then put the eggs in one by one, and stir 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 65438 050℃ for 40 minutes.
(4) Packaging: after being taken out of the furnace, the empty tray is buckled on the tray with the iron molds, and then the iron molds are taken out one by one with the bottom facing upwards, and can be packaged after cooling.
Quality standards and specifications: 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: The bottom surface is brownish yellow, and the fire color is even.
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.
Ice crisp biscuit
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.
manufacturing method
(1) Flour mixing: extract 1.25 kg flour to make pastry, extract 1 kg flour from oil to make pastry, and add 25 g salt, 3 kg water and 500 g eggs to the pastry.
(2) Blending with oil: put 1.25 kg flour into the oil, add the remaining salt and knead together.
(3) Wrap the pastry thinly around it, put the pastry on it, fold it from all sides and roll it out, first fold it in half, then fold it in half, and then repeat it (three or four refers to the number of layers of dough folded). Add 250 grams of auxiliary sugar to make ice flowers.
Molding: roll the dough thin, carve it with an oval mold, put it in a dish filled with water cloth and soak it in water, then put it in a sugar dish, stick sugar on one side, and then put it evenly in the dish for baking.
4. Mixed pastry is a multi-shaped sample made of sugar, oil noodles and eggs, which is soft and crisp and tastes sweet. Other auxiliary materials can be added to the surface of the product to increase various flavors, 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: almonds, nucleoli
Technological process → dough mixing → molding → baking.
manufacturing method
(1) dough mixing: In mass production, machines can be used for dough mixing. 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 refuel. After mixing evenly, mix the noodles and make them. Pay attention to two points when mixing dough: ① put the materials in order; (2) the dough should be stirred quickly, not for too long. After a long time, it is easy to "run oil" and affect the quality.
(2) 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 large round mold, carve it in the middle with a small round mold, and stick the shredded coconut on the back of the decorative strip. Bake at 60℃.
Quality standards and specifications: consistent and tidy in size.
Taste: soft, crisp and pure.
Color: brownish yellow.
Hygiene: no sludge, no impurities and no paste bottom.
5. There are many ancient products with small shapes, including soft and crisp.
1. Jiazi Gucci (soft and Gucci) products have weak surface, swelling and swelling, and the taste is soft and sweet.
Raw material formula Fuqiang powder 500 g butter 200 g water 625 g egg 1 kg.
The technological process is: beating → molding → baking → reprocessing and molding.
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: cutting a small mouth on the molded product with a knife, filling the beaten protein, sieving sugar powder on the surface, and then packaging.
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 an ancient taste (crisp and ancient taste). Its shape is divided into bottom cover and high, but there is no gap in the middle. Its shape is waist-shaped, round and long.
The raw material formula is 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.
manufacturing method
(1) Beating: First, warm the eggs and sugar to about 40℃, and then stir them below.
(2) Forming: put a conical cloth bag with a mouth and squeeze it into various shapes, and then sprinkle sugar on the surface.
(3) baking: after extrusion, the skin is fixed at normal temperature and put into the oven. Bake with low fire, and the furnace temperature is about 100℃.
Quality standard specification: uniform size, high and clear bottom cover.
Color: the surface is milky white and the bottom is golden yellow.
Taste: crisp and sweet.