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寸金糖是一种饴糖特产,成品外裹芝麻,内有夹心,糖皮酥脆香甜,馅心绵软溢香一、100公斤成品配方:白饴糖40公斤,白砂糖10公斤,绵白糖20公斤,熟面粉24公斤,芝麻14公斤,桂花1.5公斤。二、工艺流程1、原料加工:熬糖浆和制馅心应同步进行。①熬糖浆。首先往锅内加适量冷水,用水量为白砂糖重量的40%左右。再放入砂糖,用小火熬半小时,并将糖内杂质滤出,然后加入白饴糖熬成膏子。膏子要粘而不硬,一般温度达140℃左右即可。②炒馅心。将面粉炒熟过罗后置于操作台上,加入绵
Inch gold candy is a specialty of caramel sugar, finished sesame wrapped in, there are sandwich, sweet and crisp crispy sugar, filling soft and overflowing incense, 100 kg finished formula: white sugar 40 kg, white sugar 10 kg, soft white sugar 20 kg, Cooked flour 24 kg, sesame 14 kg, 1.5 kg osmanthus. Second, the process 1, raw materials processing: boil syrup and filling system heart should be carried out simultaneously. ① boil syrup. First, add appropriate amount of cold water to the pot, the amount of water for the weight of about 40% of white sugar. Then add sugar, boil with a small fire for half an hour, and filter out the impurities in the sugar, then add white sugar boiled paste. Paste to stick and not hard, the general temperature of about 140 ℃ can be. ② fried stuffing heart. The flour fry over Luo placed on the console, add cotton