VI, rolling hammer
preferably stainless steel
seven, and the pasta machine
25kg-50kg egg-beating type
Hand cake production process and specifications
Input table:
Flour 500g
Special powder **g (JYY)
The best way to make a hand cake is to use it. Special flour **g (JY flour)
Warm water **g (40 degrees Celsius)
Sesame seeds **g
Scallion **g
Mixed oil (JY oil) **g (lard Salad oil **:**)
Making of Dough:
One: Making of dough
1、Manually mixing the flour
Mixing the flour with special ingredients and then mixing well. Mix with the special ingredients and then add water, mixed with oil, and until the surface is smooth without sticking to the hands.
2. Machine Mixing
Put the flour and special ingredients into the mixer, mix slowly for 3 minutes, add warm water and oil and mix quickly for 20 minutes.
2. Wake up the dough
Place the dough in a container and leave it for 45 minutes (the dough is soft). Do not knead the dough after waking up, after waking up and then kneading is the same as not waking up, take 125 grams directly on the panel and press it down with your hands.
Three: Roll out the dough
Divide the dough into 100-125 grams, knead until smooth, coat with oil mixture, and place on the work surface covered with plastic wrap. Mix oil on the surface of the glass panel (about 10g for each cake), place the dough on the panel, press the dough into a cake with your hands, and use a rolling hammer to roll out the cake from the center to all sides until transparent.
Four: Make the dough
Apply **g of mixed oil to the rolled out patties, sprinkle with green onion and sesame seeds. Both sides to the center folded into three layers, hand grasping both sides of the long strip, to one end as the center, evenly coiled into a ball can be. Tie the mouth with a plastic bag to encapsulate.
● Refrigerate
Refrigerate at -18 degrees Celsius and freeze for 24 hours
● Defrost
Thaw at room temperature 2 hours before baking
If you don't have time to defrost the dough, seal it and thaw it in lukewarm water
● Pressing the Biscuits
Press the defrosted dough in a press to form the biscuits
● Baking Cake
1, grill temperature ** degrees above, not more than ** degrees, put the cake, start grill cake, half a minute to turn over once, with a cake spatula will be flattened, press the cake, large, thin and thick evenly.
2, steak until golden brown, with pie clamps and pie spatula will be spreading the cake.
3, sprinkle out of the oven
Note:
1, thawed more than 6 hours of unused dough, such as sour, prohibited.
2, the oil mixture should be kept in liquid state, if solidified need to be heated to melt.
3. The dough should be used within 2 hours after mixing (according to the temperature) to prevent the dough from becoming sour.
Core Accessories (JY Powder Recipe)
Salt **g
Monosodium Glutamate **g
Sugar **g
Twisted Flour **g
Custard Powder **g
Bread Powder **g
Complex Phosphates **g
Vanillin **g
The above Ingredients add up = small package **g/bag
Make 10 pounds of pasta, always remember! It is best to ration one small package by one small package, rationing more uneven mixing affects the quality of the cake.