Crispy dough is the general name of dough used for crisp products. It is also divided into many categories, and we can divide it from many angles. According to whether the finished product is layered or not, it can be divided into layered cakes and mixed cakes. According to whether water is released during dough making, it can be divided into dry crisp and water-oil crisp. According to the shape of the finished product, it can be divided into three types: bright brittle, dark brittle and semi-bright and semi-dark brittle. According to the operation method, it can be divided into two kinds: large package crisp and small package crisp. The following mainly talks about the production methods of layered cakes and mixed cakes. Please correct me if there are any shortcomings.
First, the principle and modulation of Melaleuca Crisp.
The so-called thousand-layer cake is a crisp product made by wrapping water-oil dough with dry oil dough, rolling, filling and molding. After the finished product is mature, it presents obvious layering. The standard requirement is that the layers are like paper, the taste is crisp and the taste is changeable. For example, "Ruyi Crisp" in Beijing, "Dry Crisp" in Shandong and "Fried Sesame Cake" in Hebei are all representative works of layered crisp.
Why do you need water-oil dough as the crust and dry cakes as the filling for a good cake? This is because only dry pastry dough can be crispy, but the dough is too soft, lacks strength and toughness, and it is barely shaped, and it will break when heated and cooked. In order to ensure the crisp characteristics and complete molding, dry crisp dough should not be used as leather, but dough with certain strength and toughness should be used as leather material. Although the dough mixed with water has good skin forming effect, it affects the crispness of snacks. The best choice is to use a large oily dough made of appropriate amount of water and oil as the skin. In this way, the skin and stuffing are closely combined, and the oil cake wraps the dry oil cake. After folding the rolled dough, the water-oil cake and the dry oil cake are separated layer by layer, which are not only connected but also adhered, which not only makes the dough have good modeling and kneading characteristics, but also makes the cooked products have good bulkiness and crispness, forming a layered feeling without breaking.
Before preparing cakes, we should have a brief understanding of what dry cakes are. What is a water-oil cake? Their function in shortening and the principle of mixing shortening and dough.
(1) First of all, talk about the discussion and views on the related issues in the production of dry cakes.
Dry cakes refer to dough made entirely of oil and flour. It has great crispness, but the dough is loose, soft and slippery, lacking strength and viscosity, and cannot be made into finished products alone. Its function in thousand-layer pastry is as stuffing. Second, the finished product is crisp after cooking. Dry cakes can be crisp because they are made of only oil instead of water and flour. Oil for dry cakes is a colloidal substance with certain viscosity and surface tension. Flour is mixed with oil, so that flour particles are surrounded by oil and separated into paste. In dough, oil breaks the connection between starches and loses its viscosity. At the same time, the flour particles expand to form looseness. At the same time, protein can't absorb water and lose the swelling property of gluten, so that the dough can't form a strong gluten network. After the raw materials are molded, they are baked and heated to mature, so that the flour grains themselves expand, and when heated, they lose water and become "carbonized" and brittle, thus meeting the requirements of layer crisp. This is the principle of pastry.
After recognizing the principle of pastry, the next step is to understand the formation principle of pastry. When we mix oil with flour, the particles of flour are surrounded by oil and stick together. Because the surface tension of oil is very strong and it is not easy to melt, the combination of oil and flour is not close. However, after repeated friction, the contact surface between oil particles and flour was enlarged by friction. That is, the viscosity of the oil is fully enhanced, so that the cohesion is gradually strengthened and becomes crispy dough. The reason why dough that looks crisp can be formed is that it is bound together by the surface tension of oil.
After we fully understand the principle of pastry and dough formation, it doesn't mean that we can make good pastry. This requires the operator to know and master its modulation method. Because the method of making dough with oil and flour is different from that with water and flour, the method of making dough is different. It uses the "rub" method, which is called "rub crisp" in jargon. The so-called kneading refers to mixing the dough, kneading it into a ball on the chopping board, pushing it forward layer by layer with both hands, kneading it while pushing it, pushing it into a pile, and then rolling it into a ball to continue pushing it. The purpose of repeated rubbing is to make it more oily and sticky. Whether the dry pastry can reach the standard depends on the kneading level of the pastry chef. Generally speaking, a piece of 3 kg dry cake should be kneaded repeatedly for about 20 minutes. The standard of wiping is: the dough is transparent and lubricated. To prepare dry cakes, in addition to understanding the kneading method, we should also grasp the following key links:
(1) and pastry flour, low-gluten raw flour (also steamed flour) are used to make pastry with good results.
(2) The effect of animal oil shortening is better than that of vegetable oil. This is because animal fat is flaky and film-like in dough, with large lubrication area and more air, so it is more brittle.
(3) Making dry cakes requires cold oil. If you use hot oil, the dough won't stick together. The finished product is easy to shell and fry.
(4) Accurately master the formula. Generally speaking, 500 grams of flour and 200 grams of oil are suitable.
(5) The hardness of the prepared dry crisp dough is consistent with that of the water-oil dough.
(6) Pay attention to the proper proportion of water-oil crisp and dry oil crisp. Generally, dry oil cake is 40%, and water oil cake is 60%.
(2) Exploration and opinions on the problems related to the production of water-oil dough.
Water-oil dough is a kind of dough made of proper amount of water, oil and flour. It not only has the strength, toughness and gas-holding ability of water-mixed dough, but also has the smoothness, softness and crispness of crisp dough. It is between the two, forming a surface with special properties. Its function is to separate and depend on each other from the dry noodles, and play the role of layered noodles. Therefore, the pastry dough has the conditions of forming and kneading, and the dry pastry is wrapped layer by layer, thus solving the problem that the dry pastry is scattered after being cooked. The finished product can not only be completely molded, but also be bulky and crisp, achieving the characteristics of layered and crisp finished products.
The method of making water-oil crisp dough is the same as that of ordinary dough. Protein in flour combines with water to form gluten, which makes dough elastic and tough, while oil limits the formation of gluten. In the dough, oil is distributed around the flour particles in the form of oil film, which limits the water absorption of protein and prevents the formation of gluten omentum. Even if some gluten fragments (small parts) are formed in the process of dough mixing, they can't stick to each other due to the isolation effect of oil, and there will be no phenomenon of water-mixed dough forming a net, thus reducing the elasticity of dough and enhancing its plasticity and ductility. The characteristics of water-oil crisp dough determine that it can only be used as the crust in layered cakes. In order to make pastry with layers of pastry successfully, the production of water-oil pastry must reach the standard. The key to making water-oil dough is to grasp the following links:
(1) The proportion of water, oil and flour must be correctly grasped. General requirements: 500 g flour mixed with 200 g water and 100 g oil.
(2) Flour should be mixed with oil and water at the same time. If the dough is mixed separately, it will bring inconvenience to the uniformity of dough.
(3) The dough should be kneaded repeatedly. The standard of thorough kneading is that the dough is smooth and tough. Otherwise, the finished product is prone to cracks.
(4) The water temperature should be 30℃-40℃, which is lower in summer and higher in winter.
(3) The principle and examples of stratification.
The characteristics of oil-water dough and dry pastry dough determine their functions in layered pastry dough. Water-oil crisp dough has certain strength and ductility, and can be rolled, formed and wrapped, which is suitable for leather. Dry pastry dough is loose and has no strength, so it can't be made into leather. However, as a crisp heart capsule in oil-water dough, it can also be successfully wrapped. After the water-oil crisp dough wraps the dry crisp dough, it is rolled, rolled and laminated for many times to make a layered crisp dough. Because the dry pastry and the oil-water pastry are separated by layers, the oil-water skin and the dry pastry are also separated by layers after heating by using the isolation effect of oil, forming a unique taste of the pastry with perfect shape and crispness.
For example: peony crisp
Ingredients: Fuqiang powder, 500g of Wuren stuffing, 250g of cooked lard, and a little edible red pigment.
Production process: 1. After weighing, divide Fuqiang powder into two parts. Take a portion of flour (250 g) and add 175 g cooked lard, and knead it evenly on the dough table to make crisp dough. Add 75 grams of cooked lard, 85 grams of water and hydrated oil dough to another portion of flour and knead the dough until it doesn't stick to your hands. Then cover the blended leather with a clean wet cloth for later use.
2. Sprinkle some dry noodles on the noodle table, wrap the crispy noodles with water and oil, pinch them, flatten them, roll them into thin skin, and fold them in half for 3 times; Then roll it thin and roll it into a cylinder. Then, add 50 faces.
3. Put all kinds of flour agents on the chopping board and press them into skins, then put in 10 g of five-kernel stuffing and wrap them tightly. Use serrated tweezers to clamp four layers of peony petals, and point a red dot on the flower core to make the peony flowers blank.
4. Put the peony blank into a baking tray and bake in an oven at 200℃ for about 20 minutes.
Second, the principle and production of mixed crisp dough
The so-called mixed crisp is the dough made of eggs, sugar, oil and other auxiliary materials. The characteristics of food made of mixed crisp dough are: easy to form, and the product has no layering after maturity, but the texture is crisp, such as "red plum crisp" and "kumquat crisp".
Why can snacks made of mixed dough achieve the above characteristics? This is because:
(1) Add a lot of grease to the mixed pastry. Grease is spherical or strip-shaped and exists in dough in the form of film. There is a lot of air in these spherical or strip oils, and this air is also stirred into the dough with the oil. The air in the dough will expand when the blank to be molded encounters high heat energy during heating. In addition, the amount of oil used to mix crisp dough is large, and the water absorption of dough is low. Because water is one of the conditions for the formation of dough gluten network, dough is seriously short of water and gluten yield is reduced. The lower the gluten content of dough, the more brittle the product is. At the same time, the saturation of fatty acids in oil is also related to the brittleness of finished products. The higher the saturated fat in the oil, the greater the ability to combine air and the better the crispness of the dough.
(2) Adding sugar to the mixed crisp dough played a role. One of the characteristics of sugar is its strong water absorption. Sugar can absorb moisture in dough. The more water absorbed by sugar in dough, the less network area formed by gluten, and the crisper the product.
(3) The chemical loosening agent added in the mixed dough played a role. When making mixed cakes, it is not enough to absorb water only by the air and sugar in the dough brought by oil. In order to make the product more crisp, some snacks often add baking soda to supplement gas when mixed with pastry. This is to use the role of chemical loosening agent that can produce carbon dioxide to make the product more crisp. The above three functions make the mixed crisp dough crisp.
Pasting principle of mixed crisp dough: To prepare mixed crisp dough, there must be eggs, water, oil (milk) and other materials. Egg milk in these materials contains phospholipids and is a good emulsifier. It can promote oil-water emulsification in dough. The more fully emulsified, the finer the oil particles or water particles. These tiny particles are dispersed in the dough, which greatly limits the formation of gluten network. This makes the mixed crisp dough delicate and soft. The production process of mixed crisp dough is: mixing and emulsifying sugar, oil and eggs → mixing flour and baking powder evenly → dough forming. To make a mixed crisp dough, besides knowing the formula of flour 500 g, sugar 200 g, lard 200 g, egg 200 g and baking powder 1g, we should also master the following key links:
(1) Stir the oil, sugar, eggs and other auxiliary materials evenly and mix them into powder.
(2) Mixed crisp modulation is suitable for indoor temperature of 22℃-30℃.
③ The dough preparation time should not be too long.
④ The dough should be moderate in hardness. When preparing dough, add an appropriate amount of water at a time.
For example: red plum crisp
Ingredients: flour 500 g, sugar 100 g, lard 75 g, 3 eggs, sugar 170 g, baking powder and red pigment a little, and green silk.
Production process: 1. Pour the flour on the chopping board to make a dimple. Add 225 g of sugar, lard, baking powder and warm water to the nest and knead into dough. Knead it, just for a moment.
2. Knead the baked dough into long strips, add 50 small flour agents, and shape the flour agents into cranberries. At the top, use a green and red silk as a handle, brush a layer of egg liquid outside, and then stick a layer of red vegetable powder sugar.
3. When the oven is hot, put the blank into the baking tray and bake it in the oven. Take it out after it swells and put it on the tray.