Raw material formula:
Steamed wheat flour 25 kg peanut oil 6 kg sesame oil 5 kg white sugar 1 1 kg sodium bicarbonate 400 g maltose 1 kg ammonium bicarbonate.
Production method:
1. Making sweet and crisp dough: sift the white sugar, maltose, sodium bicarbonate and ammonium bicarbonate, put them into a dough mixer, add a little water and stir them evenly in a blender, then add oil, and finally add flour and stir them fully for about 15 minutes. If the temperature is high, the stirring time can be appropriately reduced, but it must be thoroughly stirred. Make sweet and crisp dough for later use.
2. Blanking and molding: put the stirred sweet crisp dough into a peach crisp machine for several times, then roll it by the peach crisp machine, punch it, demould it, put it into a tray, and send it into a furnace. This coherent action forms a peach crisp blank.
3. Baking: send the baking tray filled with green peach crisp into the oven at the oven temperature of 180 ~ 200℃ for 8 minutes. When baking, the oven temperature should not be too high, otherwise the peach cake will appear "edge stacking" and "edge burning" and the fermentation degree is not enough, which will lead to the phenomenon of skin clamping. When the temperature is too low, the surface pattern of peach crisp is unclear, the color is dark and the finished product is stiff.
4. Cooling and packing: After the baked peach crisp is naturally cooled or air-cooled, it should be packed neatly and sealed in time to prevent moisture.
Quality standard:
Shape: thin and round, the size is consistent, the surface pattern naturally cracks, showing pomegranate rice shape.
Color: golden yellow.
Structure: The profile has micropores, the density is appropriate, and there are no hard blocks, sugar-free blocks, dough blocks, oil stains and impurities.
Taste: sweet and delicious, crisp and easy to make, without peculiar smell. -