Short crust pastries and making method thereof

• Main Authors: MA LI, DONG GUOFEI
• Format: Patent
• Language: Chinese; English
• Published: 23.10.2018
• Subjects: BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; HUMAN NECESSITIES; PRESERVATION THEREOF; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

The invention relates to the technical field of foods, in particular to short crust pastries and a making method thereof. The pastries comprise pastry coatings, crust coatings and fillers, wherein thepastry coatings comprise the following raw materials in parts by weight: 500-550 parts of medium-gluten flour, 50-55 parts of soft white sugar, 50-55 parts of cooked soybean oil and 200-300 parts ofwater; the crust coatings comprise the following raw materials in parts by weight: 500-600 parts of medium-gluten flour and 250-300 parts of raw soybean oil; and the fillers comprise the following rawmaterials in parts by weight: 500-550 parts of soft white sugar, 500-550 parts of cooked dough, 200-250 parts of chopped green onions, 200-250 parts of fried sesame seeds, 50-60 parts of sesame oil,100-150 parts of sesame seed paste, 2-4 parts of Chinese prickly ash powder, 4-6 parts of edible salt, 200-250 parts of cooked soybean oil and 110-130 parts of water. The pastries have the characteristics of being low in sugar,