摘要
火腿萝卜丝酥饼制作工艺的最佳配比方案为:干油酥的最佳重量比为(面:油)2:1、水油面的最佳重量比为(面:水:油)4:2:1、水油面与干油酥最佳重量比为5:5、皮馅最佳重量比为6:4;最佳成熟工艺为100℃下锅,中火加热至130℃时改成小火加热,逐渐升温至162℃,炸制时间为4min。
In terms of weight, the best proportions of making ham -radish pastries are： 50% of dry pastries made of flour powder and fat with the ratio of 2 ： 1 ; 50% of flour mixture made of flour powder, water and fat with the ratio of 4：2：1. The ratio between crust and fillings is 6：4. The cooking processes are as follows： start frying with the oil tempreture of 100℃, fry with medium heat to 130℃, shift to gentle heat to 162℃ and continue frying for 4rain.
出处
《扬州大学烹饪学报》
2012年第2期30-33,共4页
Cuisine Journal of Yangzhou University
关键词
烹饪工艺
点心制作
油酥制品
cooking technology
snack production
pastry products
