层酥制品荷花酥的制作工艺

The Production Technology of Crispy products Lotus Crispy

荷花酥是层酥制品中的明酥类点心,是高档宴席上常用的一种花式中点,制作工序极其繁琐,失误率非常高,经常会出现含油、破酥、并酥与起泡等现象。本文从原料的选择与配比、制作过程、成型技巧及成熟等方面进行研究,以使产品达到酥层清晰、花瓣均匀、造型美观且食之酥松香甜的效果。

Lotus pastry is a kind of bright pastry in layer pastry products.It is a kind of fancy midpoint commonly used in high-end banquets.The production process is extremely complicated and the error rate is very high.There are often phenomena such as oil,broken pastry,mixed pastry and foaming.In this paper,the selection and proportion of raw materials,production process,molding skills and maturity was studied,so that the product can achieve the effect of crisp layer,uniform petals,beautiful shape and crisp,fragrant and sweet food.