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油酥类品种是中式面点中的一大种类,制作方法复杂,工艺独特,品种多样,形态美观,口感酥松,营养丰富,是餐饮宴席上常用的品种之一,深受广大消费者的喜爱。但油酥产品的制作有一定的难度,在实际操作中受原料、制作方法、油温等因素的影响,经常会出现并酥、僵硬、松散不成形、起泡、涨酥等现象,因此要从原料的选择、制品的调制、擀制、包捏、成形、成熟等各个环节认真操作,调整方法,层层把关,才能制作出优良的油酥产品。
Pastry varieties is a large variety of Chinese pasta, making complex methods, unique technology, variety, beautiful shape, taste crisp, nutritious, is one of the commonly used varieties of catering feast, by the vast number of consumers. However, the production of pastry products has a certain degree of difficulty. In practice, due to the influence of raw materials, manufacturing methods, oil temperature and other factors, crisp, stiff and loose shapes, blisters and crispings often occur. Therefore, The choice of raw materials, product modulation, rolling system, including kneading, forming, maturity and other serious aspects of operation, adjustment methods, Cengcengbaguan, in order to create a good pastry products.