What is a puff pastry cake and where is the specialty of the preserved souffl

Puff pastry cake --- is a cake product made with pure eggs!

There are two types of puff pastry cakes:

The first is an ordinary crispy cake, a cake made with sugar-based production technology. But the crispness time is short, and the taste is not very good.

The second is the crispy cake with the wrapper, which is wrapped in the outer layer of the cake with puff pastry and baked. The production process is more complicated, but the effect is ideal!

Puff pastry cake company profile.

Zhengzhou Full Mouth Crispy Cake **** is a catering management company specializing in brand management, brand management and brand planning, serving franchisees, consumers and China's catering industry.

Since its establishment, Mankouxiang company has taken quality as the foundation, management as the means, customer satisfaction as the goal, adhering to the tenet of honest service, Mankouxiang strives to strive for the greatest interests for investors, and is committed to helping investors across the country realize the dream of "starting a business and getting rich" with continuous innovation in technology and services.

Guangdong.

Guangdong has a long history of famous food. As early as the Qing Dynasty, it was widely popular, genital warts **no**, the Qing Gu Zhong "Yang Xiaolu" contained, called "top crisp, genital warts for two months**." Raw noodles, water 7 minutes, oil 3 minutes, and slightly harder, is for the outer layer.

200 grams of sugar per catty of raw noodles, genital warts** what is the performance, oil and, without water, is for the inner layer, the defense must be folded, and the layers must be multiple, and the fruit filling is medium. That is, now to make increasingly fine preserved soufflés.

Preserved egg soufflé is a kind of pastry. The main raw materials are Fuqiang powder, lard, syrup, sweeping eggs, water, liquor, black sesame, rice bran oil, etc. Preserved egg crisp, the color is golden and buttery, the face is cracked with claws, and the entrance is sweet and delicious.

Preparation of preserved soufflés

Steps:1Take 300 grams of flour, 60 grams of cooked lard, add water and water into water puff pastry;Take 200 grams of flour, add 100 grams of cooked lard, knead repeatedly and form a dry puff pastry dough for later use.

2.Peel and wash the preserved eggs, press them into limb mushrooms, add salt, minced ginger and jujube paste and stir evenly into a filling.

3.Knead the puff pastry and dry puff pastry into 30 agents respectively, wrap the puff pastry with puff pastry, flatten and roll out into long pieces, fold it four times, repeat it again, and press it into a round skin with the palm of your hand. Wrap in the filling, close the mouth to the rotten or pinch it into a preserved egg shape, and then brush it with a layer of egg wash and put it in the baking dish.

4.When the oven temperature rises to 180, bake for 10 minutes.

Summary. Dear, I'm glad to answer for you: when making shortbread, the cake oil is added to the puff pastry or the crispy heart.

Answer; When making shortbread, add puff pastry to the cake oil, 700g of flour, accessories, oil, sugar, warm water, appropriate amount, peanuts, sesame seeds, appropriate amount Step 1Peanuts are baked in an electric baking pan 2Roasted peanuts peeled 3

Roll out the peanuts with a rolling pin 4Bake black sesame seeds in an electric baking pan and set asidePut 200g of cornstarch in a pan and stir-fry for later use

One spoonful of crushed peanuts, two spoonfuls of sugar in a bowl 7Add a spoonful of fried black sesame seeds and a spoonful of fried fried noodles, mix evenly, this is the filling of shortbread cornstarch with warm water and noodles, wake up for a while, and then knead the noodles smooth Cornstarch with oil and noodles 10And good oil noodles 11

Then place the oil in the middle of the dough and flatten it 12Then fold the left side of the surface to the oil surface 13After that, fold the noodles on the right side to the left, then pinch the surrounding water and dough tightly, and wrap the oil 14

Then roll it out with a rolling pin, after which roll it up from the bottom to the top 15Cut into small pieces 16Pinch the agent flat with your hands and put in the prepared filling 17

Pinch the edges well 18Pinch the edge tightly with the hand dough 19Then press it flat with your hand and roll it out with a rolling pin into a small cake shape 20

When making shortbread, the cake oil and puff pastry are still crispy.

Dear, I'm glad to answer for you: when making shortbread, the cake oil is added to the puff pastry or the crispy answer; When making shortbread, add puff pastry to the cake oil, ingredients: flour 700g, accessories, oil, oil, sugar, warm water, appropriate amount, peanuts, appropriate amount, sesame seeds, appropriate amount Step 1Flower belt terrestrial rice baked in an electric baking pan 2

Roasted peanuts peeled 3Roll out the peanuts with a rolling pin 4Bake black sesame seeds in an electric baking pan and set aside

Put 200g of cornstarch in a pan and stir-fry for later useOne spoonful of crushed peanuts, two spoonfuls of sugar in a bowl 7Add a spoonful of fried black sesame seeds and a spoonful of fried fried noodles, mix evenly, this is the filling of shortbread cornstarch with warm water and noodles, wake up for a while, and then knead the noodles smooth Cornstarch with oil and noodles 10

And good oil stall residue surface 11Then place the oil in the middle of the dough and flatten it 12Then fold the left side of the surface to the oil surface 13

After that, fold the noodles on the right side to the left, then pinch the surrounding water and dough tightly, and wrap the oil 14Then roll it out with a rolling pin, after which roll it up from the bottom to the top 15Cut into small pieces 16

Pinch the agent flat with your hands and put in the prepared filling 17Pinch the edges well 18Pinch the edge tightly with the hand dough 19

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Hello, <>

When making shortbread, the cake oil is added to the puff pastry. The remaining leftovers 1You can use the Butter Pound Clear Mold to sell the cake and make a second finished cake.

Premise: The leftovers should be clean and not too clutteredBake dry to make biscuits and peach crisps, and colleagues can appropriately increase the use of biscuit cookies and other colleagues. 3. To make Chinese dim sum shortbread, some fillings can be appropriately adjusted and used.

The flavor is very clear 4Fish farming, pig farming, when the feed egg white egg yolk is used without playing, it can be sealed and refrigerated, and it can be used to make bakery products next time, and make noodles. Beat cakes, etc.

How to apply, as a baker, you must be flexible and skilled to grasp the characteristics of ingredients and the role in the recipe.

Ingredients (12 pieces): Baking recipes.

Oily skin: 100 grams of all-purpose flour, 10 grams of sugar, 45 grams of water, 25 grams of salad oil.

Puff pastry: 90 grams of cake flour and 40 grams of salad oil.

Filling: 60 grams of minced coconut, 30 grams of sugar, 10 grams of milk powder, 25 grams of butter, 25 grams of whole egg liquid, 20 grams of dried blueberries (cut into small cubes).

Surface decoration: appropriate amount of egg yolk liquid.

Method: 1 Make the filling: melt the butter, add sugar and mix well, add egg mixture, milk powder, desiccated coconut and dried blueberries, stir well, divide into equal 12 parts and knead rounds, and set aside.

2 Mix the ingredients of the oily skin part evenly and knead until the surface of the dough is smooth, cover with plastic wrap and relax for 30 minutes. The ingredients of the puff pastry are also mixed well.

3 After the oily dough and puff pastry dough are relaxed, divide them into 12 equal portions and round them.

4 Take a portion of oily dough and flatten it with the palm of your hand, wrap it in the puff pastry dough, and pinch it tightly. Finish each dough as such.

5 Roll out the wrapped puff pastry dough with a rolling pin in long strips, roll it up and let it rest for 15 minutes.

6 Flatten the fluffy puff pastry rolls with the palm of your hand, roll them out with a rolling pin, then roll them up and relax for 15 minutes.

7 Take a puff pastry roll, press it down with your fingers in the middle, push the ends into a cylindrical shape in the middle, and flatten it with the palms of your hands.

8 Roll out the dough with a rolling pin and make it thick in the middle and thin around the sides, wrap a portion of the coconut filling, pinch it tightly and form a ball, close it downward, and place it in a baking dish. Finish the rest of the dough in this way.

9. Brush the surface with egg yolk liquid, after the egg yolk liquid is slightly dry, use a knife to make a cross on the surface, cut to the filling, and the opening can be slightly larger.

10 Preheat the oven to 200 degrees, bake on the middle heat for 10 minutes, then turn to 180 degrees and continue to bake for 8-10 minutes. Bake until the surface level is in full bloom and the color is golden brown.

1.Remove the puff pastry from the refrigerator and thaw it.

2.Remove the compartment paper and cut it in four.

3.Top with the black sesame filling.

4.Roll it up.

5.Then flatten it and cut it into small grids with a knife.

6.Flip it over to shape a petal.

7.Some can be molded out of fancy styles.

8.Others are also pressed with sesame filling, put in a mold, and poured out into a fancy shape. (Actually, this method is a mistake, because it is puff pastry, and the pattern is all gone after baking).

9.Set the oven to 180 degrees Celsius, preheat for 10 minutes, and then put the snacks on the tray and bake for 20 minutes.