I. Recipe (unit: kg)
Flour 100, shortening 25, powdered sugar 35, caramel 4, salt 3, whole milk powder 6, eggs 4, Tianbo E500018 nutritional freshness enhancer 0.1, Tianbo E30038B chicken flavor 3, chicken oil (shepherd's fat) 5, sodium bicarbonate 0.3, ammonium bicarbonate 0.1, lecithin 0.5.
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Second, the operating process
1. Cookie dough due to the large amount of grease, flouring with very little water, so generally also add a very small amount of syrup, but to add powdered sugar-based. The requirement to use solid fats and oils also requires that the dough temperature be maintained at 19-24 degrees to ensure that the fats and oils in the dough are solidified. To achieve such a low dough temperature is not an easy task in summer production, and cooling measures should be taken for the raw and auxiliary materials used. The order of ingredients in the mixing process of cookie products is similar to that of shortbread cookies, and the mixing time is also similar. Although the use of cooling measures and the use of a large number of oil and sugar and other auxiliary materials, but the operation of the powder will not make the gluten swelling and moistening degree of low, this is because it is less use of syrup, added water, although the material is equipped with some of the powdered sugar can be melted after the material, but ultimately not as high as the syrup concentration can still be made to make the gluten protein quickly absorb water swelling and moistening, and thus also ensure that the gluten to obtain a certain degree of swelling and moistening. If the temperature of the dough is appropriate, the cookie is not likely to form the gluten of the excessive swelling, so the dough of the powder operation is still to follow the principle of controlling the limited swelling.
2. Molding. This dough in order to try to avoid it in the summer operation in the process of temperature rise, at the same time because of the viscosity of the dough is not too big, generally do not need to rest and pressure, flour mixing can be directly into the molding. Cookies can be produced by roller printing molding, squeezing painting molding, extrusion molding and wire cutting molding and other processing techniques, generally do not use the stamping molding process. The choice of molding methods is not only for the needs of different varieties, but also for the use of molding processes that do not produce heads as much as possible, in order to prevent the heads from returning to be mixed into the fresh dough, resulting in higher dough temperatures. Roll cutting molding in the production process in the head generation, so in the workshop does not have air conditioning, cookie dough in the summer is best not to use this molding method.
3. Baking. From the cookie recipe, due to the sugar, oil quantity, it is reasonable to apply high temperature short baking process, in general, its center layer in about 3 minutes that can rise to 100 to 110 degrees. However, the block shape of this cookie is 50%-100% thicker than the general shortbread cookies, which makes it in the same surface area, the moisture content of the embryo is higher than the shortbread cookies, so it can not be used in a high-speed baking method. Baking time at 250 degrees is about 5 to 6 minutes.
4. Cooling. When the room temperature is 25 degrees and the relative temperature is 85%, the cooling time from the oven until the moisture reaches the lowest value is about 6 minutes, and the relative stabilization time of moisture is 6 to 10 minutes, so it is better to choose the packaging of cookies to be carried out in the stabilization stage.
Corn soda cookie production technology
1. raw material recipe
40 kg of corn flour, 60 kg of white flour, 1 kg of baking soda, 2 kg of dry yeast, salt 7.5 kg, 14 kg of vegetable oil.
2. Main equipment
Oven, mixer and pasta press, etc.
3. Process
Corn flour, white flour, yeast, water → 1st mixing → 1st fermentation → 2nd mixing → 2nd fermentation → pressing, wrapping shortening → forming → baking → cooling → finishing → packaging → finished product
The raw materials added in the 2nd mixing are: corn flour, flour, water, baking soda, oil and salt.
4. Operation points
(1) The 1st mixing and fermentation. Mix cornstarch and white flour in the ratio of 4:6, sieve and set aside. Take 50% of the total fermentation amount of mixed flour into the mixer, add yeast and water, mix for 4 minutes, placed in the temperature of 28 ℃, relative air humidity of 75% to 80% of the environment in the fermentation of 6 hours.
(2) 2nd mixing and fermentation. Add the remaining mixing powder to the 1st fermented dough, add fat, refined salt and water and other auxiliary ingredients, and finally add baking soda, mix in a mixer for 4 minutes, and put it in an environment with the temperature of 28℃ and the relative humidity of the air of 75%~80% to ferment for 3 hours.
(3) Pressing and wrapping shortening. Mix grease, corn flour and refined salt to make shortening and set aside. Put the fermented dough into the press first 7 times, folded 4 times, wrapped in shortening, then pressed 6 times, folded 4 times. Press the dough until it is pure and smooth; and make the dough form several even layers of shortening.
(4) molding and baking. Press the dough into a 2-mm-thick block, then cut into long, evenly sized strips and place on a baking sheet. Punch pinholes evenly distributed on the dough sheet and put it in the oven to bake. At the beginning of baking, set the bottom fire to 250°C and the top fire to 220°C; at the middle stage, raise the top fire to 250°C and gradually lower the bottom fire to 220°C; at the final stage, lower both the bottom and top fires to 200°C. Bake for about 10 minutes; until the cookies are golden brown.
(5) Cooling and packaging. After the baked cookies are completely cooled, pack them.
5. Notes
(1) Yeast amount. During the dough fermentation process, increasing the amount of yeast can promote the speed of dough fermentation. However, if the amount of yeast used is too large, and the nutrition available in the dough is insufficient, the growth of the yeast is inhibited, which affects the rise of the dough, thus affecting the fluffiness of the soda cookies.
(2) The amount of baking soda. If too much baking soda is added, it will make the cookies more alkaline and affect the taste; the alkali will react with the pigment in the flour and make the cookies yellowish in internal color.
(3) Baking temperature. Baking soda cookies, the first stage should make the oven's bottom fire exuberant, the surface fire temperature is correspondingly low. This can make the beginning of the biscuit surface as soft as possible, to prevent the rapid formation of a hard shell, conducive to the biscuit volume expansion and carbon dioxide gas dissipation. Strengthen the bottom fire, the heat is quickly transferred to the center layer, prompting the biscuit billet due to the fermentation of carbon dioxide expansion, can be in a short period of time biscuit billet expansion up.
If the oven temperature is too low, even if the good fermentation of the biscuit will turn into a stiff piece; in a reasonable baking treatment, although the fermentation of the dough is not very good can also get a good product. In the middle stage of baking, although the water continues to evaporate, it is important to fix the volume that has been expanded to the maximum and to obtain excellent baking elasticity. Therefore, this time requires the surface fire gradually increased while the bottom surface fire gradually decreased. This stage of the temperature is not high enough, the surface can not be solidified and shaped, swelling up the cookie cookie collapsed again to increase the density of cookies, the final product will not be fluffy. The final stage, that is, the cookie coloring stage of the furnace temperature is usually lower than the previous stages to prevent the cookie color is too dark.
(4) the amount of salt. Salt has the characteristics of gluten to enhance its elasticity and toughness, can make the dough resistance to increase the expansion of the dough to enhance the air retention; salt is also an activator of the amylase enzyme in the flour, can increase the rate of conversion of starch to supply the yeast with sufficient sugar. The most notable feature of salt is that it has the effect of inhibiting stray bacteria. Although yeast is much more salt-tolerant than other pathogenic bacteria, too high a salt content will also inhibit its activity and weaken fermentation. For this reason, usually 30% of the total amount of salt used in the recipe is added in the 2nd mixing, and the remaining 70% of the salt is mixed in the shortening to prevent excessive amount of yeast.