Techniques for making crispy confectionery
Text|Du Dechun.
Crispy dough is a dough made by using cold water dough and oil dough as the surface and back of each other, and after repeated rolling and freezing processes. This kind of dough products have the characteristics of clear layers and crispy mouth.
The first section of the puff pastry principle.
Crispy dough is composed of two pieces of dough with different textures, one is a water dough made of flour, water and a small amount of oil, and the other is an oil dough made of a small amount of flour in the oil, which is rolled out alternately.
There are two main reasons for the formation of multiple layers and swelling of the crispy dough.
First, it is caused by the characteristics of wet gluten. Most of the crispy dough blanks are flour with high gluten quality, which has good extensibility and elasticity, it has the characteristics of being inflated like a balloon, which can retain air and withstand the expansion of water vapor in baking, and each layer of skin can expand with the expansion of air. The higher the baking temperature, the greater the pressure of the water vapor, and the greater the expansion force of the wet gluten, so that the layer by layer is constantly heated and expanded, until the moisture in the gluten is completely dry.
Second, because there are structures and ingredients in the crispy dough that have the ability to create layers. The so-called hierarchical structure and raw materials refer to the fact that during the operation of the crispy dough blank, the water dough and the grease are mutually represented, and are regularly isolated from each other, and when the blank is heated in the furnace, it will have a complementary effect. The water dough in the dough is heated to produce water vapor, and the pressure formed by the rolling of this water vapor causes the layers to begin to expand, that is, the water vapor pressure generated by the lower layer of the skin expands the upper layer of the skin, and then gradually expands layer by layer.
As the temperature rises and the time increases, the water in the water surface continues to evaporate and gradually forms layers of "charred" and brittle dough structure. The oil surface layer melts into the dough when heated, so that each layer of dough becomes a loose and crispy puff pastry, but due to the presence of gluten, the dough still maintains the original flaky hierarchical structure.
Section 2 Preparation of crispy snacks.
1. The raw material ratio of crispy dough is % flour. Water.
Salt. Oils in the dough.
Grease coating. Second, the process flow.
and water dough, dough, oiled dough, rolling, freezing.
Oiled noodles] butter, knead well, shape, cool.
Frozen noodles] set aside to freeze and roll.
3. The general process of making crispy snacks.
1.and water dough.
First, put the sifted flour in a blender with salt and grease and stir it slowly, then slowly add water, and then use medium speed to stir evenly to make the dough draft even.
The prepared dough is taken out, placed on a table sprinkled with a little flour, divided, rounded, and then cut a cross slit with a knife on the top of the rounded dough to a depth of half the height of the dough, and covered the dough with a damp cloth for scooping.
2.Prepare the grease dough.
Take an appropriate amount of butter and a small amount of flour and put it on the worktop, rub it, make the butter into a square, and then put it in the refrigerator to cool.
3.Oil: Roll out the prepared water dough into a square with thin sides and thick middle and put it on the dough**, and then cover the dough at the four corners of the dough on the oil part in the middle, and the thickness of the top and bottom of the dough should be consistent. After the dough is wrapped in oil, it can be folded and rolled out.
4.Rolling The dough is placed on a workbench sprinkled with a little dry flour, and the dough is rolled out from the middle part of the dough with a rolling stick, and the dough should be thick and even. When the dough is rolled out to a length and width of 3 to 2, it is stacked from both sides of the dough blank and folded into three folds, and then the rectangular dough folded into three folds is rolled horizontally and rolled out for the second time, and the method is the same as the first time.
After the rolling is completed, put it in the refrigerator to cool, and when the butter feels slightly hard when it is cooled, you can roll it out for the third and fourth times. When the dough is fully rolled out, place the dough in a tray and cover it with a damp cloth and put it in the refrigerator for later use.
5.Forming The folded and rolled crispy dough can be used to make many crispy snacks. The method is to take out the crispy dough from the refrigerator, put it on the workbench, and roll it out with a rolling rod to make a thin and uniform dough sheet, and the thickness of the dough sheet should be determined according to the needs of the variety, generally at 02~0.About 3 cm. Then the cutting is carried out, and after cutting, according to the needs of the variety, the dough is formed by wrapping, rolling, stacking, folding and other techniques.
6.Roast. When baking the crispy dough blank, use high heat to fully expand the dough blank, and after reaching the best state of expansion, change to medium heat to ensure that the product is mature and the surface is golden brown. For products with a large area of blanks, the medium-sized splitter can be inserted into the bottom of the product to check whether it is mature, and if the product can be completely held up, the bottom is brown, that is, mature.
3. Precautions.
1.The flour of the water dough should be high-gluten flour, and the flour with low gluten strength is not easy to make the dough produce gluten, and the baked products are not clear and the starting point is not large.
2.It is advisable to use grease with a higher melting point. During the folding process, the oil with a low melting point is easy to soften and easily seep out between the compartments of the dough, which will affect the puffing effect of the finished product.
3.The flour and grease should be mixed well, and there should be no butter lumps.
4. The grease should be consistent with the softness and hardness of the dough, and if the grease is too soft and hard, there will be uneven distribution of grease or oil running, which will reduce the quality of the finished product.
5.When rolling the dough blank, do not use too much force to avoid grease squeezing out.
6.When cutting the dough, a sharper knife should be used to avoid damaging the layers of the dough.
7.The dough forming action should be fast and neat, otherwise the dough will be placed on the workbench for too long, and the oil in the dough will become soft, which will make the fat seep into the dough, causing difficulty in kneading and affecting the quality of the product.
8.If the surface of the product needs to be brushed with egg wash, it should be avoided to drip the egg wash on the edge of the product to prevent the product from sticking.
9.When the shaped dough is put into the baking tray, a certain distance should be left to avoid the products sticking to each other and affecting the appearance.
10.Do not open the oven at will during the baking process of the product, so as not to lose steam and affect the expansion of the product.
11.The shaped dough should be relaxed for 20 minutes before baking to avoid shrinkage during baking. 12.According to the size and quality requirements of the product, the furnace temperature and baking time can be flexibly controlled.
Du Dechun: Chief Engineer of Bakery Process Technology.