Brothers and sisters, are you in the Western pastry industry?

Western pastries, referred to as Western pastries, are a type of pastries introduced from abroad. The main raw materials for making Western pastries are flour, sugar, butter, milk, vanilla powder, coconut shreds, etc. Due to the high fat and protein content of Western pastries, their sweet but not greasy taste, and their beautiful styles, sales have increased year by year in recent years. Western-style pastries are mainly divided into five categories: snacks, cakes, puff pastry, mixed puff pastry and gastronomic pastry.

1. Snacks are small-shaped snacks made with butter or white oil, sugar, eggs, rich powder as the main ingredients and some other auxiliary ingredients (such as fruit ingredients, spices, cocoa, etc.) , various styles of Western-style pastries with crispy and sweet taste. Such as wax ears, sand biscuits, plum cakes, squeeze flowers and so on.

1. Butter and jam snacks

Ingredients: 5.2kg rich powder, 2.5kg butter, 2.5kg sugar, 2.5kg eggs, 2.3kg water, 1.3kg vanilla water, a small amount of jam

Technological process: Beating→Kneading→Extruding→Baking

Production method (1) Beating: Beat the sugar and oil in a mixer, then add the eggs one after another after foaming, Add 1.3 kg of water.

(2) Knead the noodles: Spread the noodles on the table into a basin shape, pour the beaten ingredients into the noodles and mix evenly.

(3) Extrusion: Use a cloth bag to fill the mouth with flowers, and squeeze plum blossoms and other shapes. Squeeze jam dots onto the center of the top.

(4) Baking: Bake at an oven temperature of about 240°C.

Quality Standard Specifications: According to the block shape requirements of each variety, the size should be uniform and consistent, with clear patterns and no spreading, no concave bottom, and no stained edges.

Color: According to the variety requirements, the bottom of the squeeze flower should be wheat yellow and the surface should be slightly yellow. The bottom of the butter snack should be slightly yellow and the surface should be milky white. The fire color is consistent and not burnt at the bottom or at the edges.

Taste: pure, crispy and not spicy.

Organization: The starting honeycomb is uniform and has no oil holes.

Hygiene: no sludge, no impurities, no residue at the bottom.

2. Black and white face: Two round slices are filled with fillings, and half of the surface is covered with chocolate candy or cocoa candy. The shape is not clever and exquisite, but the appearance is beautiful and generous.

Ingredients: 0.5 kg of soft sugar, 0.5 kg of butter, 0.5 kg of eggs, 0.5 kg of Fuqiang powder, 0.75 kg of chocolate candy, 0.2 kg of jam, 0.3 kg.

Processing process: mixing → extrusion → baking → stuffing →Dip sugar

Preparation method (1) Mixing ingredients: First pour the sugar and oil into the machine and stir, then add the eggs one after another, beat them, add the noodles and mix well.

(2) Baking: Bake at an oven temperature of about 250℃.

(3) Filling: Spread a layer of jam on the bottom of one piece of the cooled product, and then dip the other piece in it.

(4) Dip sugar: After melting the chocolate sugar, dip half of the bonded finished product into chocolate sugar.

Quality Standard Specifications: Neat block shape and consistent size.

Color: Half of the surface is shiny with sugar, and half is light cocoa color.

Taste: pure, light and crispy.

2. Cakes are the larger-shaped products among Western pastries. It has the characteristics of soft texture, sweet and delicious taste, and beautiful decoration. Its ingredients are high in eggs and butter, making it rich in nutrients.

Cakes are divided into soft cakes and hard cakes.

The characteristic of soft cakes is that there is no oil in the cake ingredients, such as green cake and flower cake.

The characteristic of hard cake is that the cake ingredients contain oil and some other accessories, such as fruit cake and sun cake.

1. Green cake raw material formula: eggs, 2 kg of granulated sugar, 1 kg of Fuqiang powder, 1 kg of essence, a small amount of flavor

Processing process: mixing → shaping → baking

Production method (1) Beating ingredients: First put the eggs and sugar into a mixer, stir and foam with the machine, then add the noodles and mix well.

(2) Forming: Put the amount into the iron mold that has been wiped with oil.

(3) Baking: Bake at an oven temperature of 220°C.

Notes (1) Pay attention to hygiene. There should be no oil impurities in the pot, so as not to cause the product to become dull.

(2) Beat eggs and sugar at the right time. A short time will affect the specifications and quality, and a too long time will easily lead to leakage.

(3) The flour used must be sieved to prevent the appearance of dough lumps.

(4) When mixing noodles with hands, stir from bottom to top until evenly mixed. Do not stir randomly and the time should not be too long.

Quality Standard Specifications: Clear and neat edges and corners, small flowers on the surface (four pieces, 500 grams).

Color: light yellow, neither raw nor mushy, with consistent fire color.

Taste: pure egg flavor, no other odor.

Tissue: Uniform honeycomb, no sugar or lumps.

Hygiene: The bottom should be clean, free of sludge and egg residue, and free of impurities inside.

2. Flower cake samples are beautiful and elegant, including round and square. Product weights range from a few kilograms to 250 and 50 grams.

Raw material formula: 20 kg of sugar, 40 kg of eggs, 20 kg of Fuqiang powder

Oil: 22 kg of butter, 22 kg of sugar, 11 kg of water

Accessories: Jam 1 kilogram of cocoa powder, 50 grams of brandy, 600 grams of vanilla powder, 50 grams

Process flow: Preparing → Baking → Shaping → Oiling → Shaping

Production method (1) Preparation: Put the sugar and eggs into a mixer and beat until foamy, then add the noodles and mix well. Put about 3 kilograms of the material into an iron plate and smooth it out with a knife.

(2) Baking: Bake at 150℃ oven temperature.

(3) Shaping: After cooling out of the oven, use a knife to cut into standard sizes, cut the slices from the middle into double layers, and sandwich butter in the middle.

(4) Oiling: Boil sugar and water for 4 to 5 minutes, then cool until slightly thick. When beating butter, first put the butter into a mixer and stir, then gradually add sugar water, brandy and vanilla powder, stir evenly until the color turns white and becomes thick.

(5) Forming: Sprinkle a layer of butter on and around the formed cake base, and you can squeeze various kinds of butter on the surface. Put the formed products into paper boxes and store them in the refrigerator.

Quality Standards Specifications: The shape must be round and the weight must be accurate.

Color: milky white.

Taste: pure, soft and sweet.

Hygiene: no impurities.

3. Fruit cake

Ingredients: 1.5 kg of rich powder, 1.1 kg of sugar, 1.1 kg of eggs, 1.1 kg of vanilla powder, a little brandy

Accessories: melon strips , raisins, preserved fruits, peach kernels, orange cakes

Processing process Mixing→forming→baking→packing

Preparation method (1) Mixing: first put the oil and sugar After stirring and melting in the blender, add the eggs one after another and in batches until the mixture is evenly mixed and becomes thick. Then add noodles and fruit ingredients and mix well.

(2) Forming: Pour 270 grams of the same amount of ingredients into an iron mold covered with paper, and sprinkle nuts on the surface.

(3) Bake: Bake at 150℃ for 40 minutes.

(4) Packing: After coming out of the oven, place an empty plate on top of a plate full of iron molds, then turn the iron molds upside down, take them out one by one, and pack them into boxes after cooling. .

Quality Standards Specifications: Clear edges and corners, plump hair, neat and uniform, small blooms on the surface, and the backing paper should be straight.

Color: Brownish yellow on the bottom, uniform fire color.

Taste: pure, no greasy smell and other odors.

Tissue: honeycomb, uniform fruit material, no oil holes.

Hygienic: No sludge, fruit shells or other impurities on the bottom.

3. The main raw materials of puff pastry products are flour and oil. The product style is beautiful and elegant. There are many types, such as ice flower cakes, milk roll Ruyi cakes, small buns, sugar powder flower cakes, etc.

Binghua Crisp

Raw material formula: 6.25 kg of Fuqiang powder, 5 kg of butter, 500 g of eggs, 75 g of salt, 3 kg of water

Processing process: kneading noodles → kneading oil → wrapping Crisp → Shape → Bake

Preparation method (1) Kneading dough: Extract 1.25 kg of flour to make a crisp, then extract 1 kg from oil and put it into the dough to make a skin, put it into the skin 25g salt, 3kg water, 500g eggs.

(2) Mix with oil: Put 1.25kg of noodles into the oil, add the remaining salt, rub them together and rub them evenly.

(3) Pastry bag: roll out the dough around the dough, put the dough on top, fold the dough from all four sides and roll it out, first fold it in three, then roll it out and fold it After four, just repeat it one more time (three and four refer to the number of layers of folded noodles). To make ice flowers, add 250 grams of granulated sugar.

Shaping: Roll out the dough thinly, use an oval mold to shape it, put it into a plate with water cloth and soak it with water, then put it into a sugar plate, stick sugar on one side, and then put it evenly on the plate Inside, bake.

4. Mixed crisps are multi-shaped samples made by mixing sugar, oil, noodles and eggs. They are soft and crispy and have a sweet taste. Other auxiliary ingredients can be added to the surface of the product to add various flavors to suit the taste.

1. Almond biscuits

Raw material formula: 6.1 kilograms of rich powder, 2.4 kilograms of sugar, 3 kilograms of butter, 2 kilograms of soda, 20 grams

Accessories: almonds, kernels< /p>

Technological process: kneading → making and shaping → baking

Production method (1) kneading: In mass production, machines can be used to knead the dough. Here we mainly introduce the manual operation of kneading the dough. First spread out the noodles, add the eggs and sugar and mix well, then add oil, mix well and then knead the noodles until well combined. Pay attention to two points when kneading the noodles: ① Put the ingredients in order; ② Knead the noodles quickly and not for too long. Over time, the noodles are prone to "oil leakage", which affects the quality.

(3) Make and shape: Roll out the dough to about 0.7 cm thick, carve it into shape with a round mold, and stick half of the almonds on the dough.

2. Coconut rings

The formula, process and production method are basically the same as macaroons. The difference is:

Roll out the dough about 0.7 cm, use a large round mold to carve it, and use a small round mold to carve the middle. After shaping, stick coconut shreds on the surface. Bake at 60°C.

Quality standards Specifications: consistent size and neat.

Taste: soft, crispy and pure.

Color: brown.

Hygiene: no sludge, no impurities, no paste.

5. Qigu type There are many products in small shapes, including soft and soft.

1. Jiazi Qigu (soft Qigu) product is solid on the outside and empty on the inside, swollen and bulging, and tastes soft and sweet.

Raw material formula Fuqiang powder 500g butter 200g water 625g eggs 1kg

Processing process: mixing→forming→baking→reprocessing and shaping

Production Method (1) Mixing ingredients: During production, first boil the water and oil, then stir, then separate from the fire. There is no need to continue to heat, and you can add eggs one after another to form a paste.

(2) Forming: Use a conical bag with a round mouth to extrude small strips.

(3) Baking: Use an oven temperature of about 280°C. The product is golden yellow with cracks on the surface and expands three times in volume after baking.

(4) Reprocessing and shaping: Use a knife to cut a small slit on the formed product, fill it with beaten egg whites, sift powdered sugar on the surface, and then pack it into boxes.

Quality standards Specifications: uniform size, with cracks on the surface.

Color: orange, not raw or mushy.

Taste: Soft and sweet.

Organization: Empty inside.

Hygiene: no sludge, no internal content.

2. Sugar Qigu (Gensu Xingqigu) has a crispy taste, and its shape can be divided into bottom hat and tall, but there is no gap in the middle. The shape can be waist-shaped, round, long strip, etc.

Ingredients: 500 grams of eggs, 500 grams of Fuqiang powder, 500 grams of sugar, 500 grams of lemon essence, a small amount of lemon essence

Processing process: Beating → Shaping → Baking

Production method (1) Beating: First heat the eggs and sugar and stir until it reaches about 40°C, then stir below.

(2) Shaping: Use a cone-shaped bag with a mouth to squeeze out various shapes, and then sprinkle sugar on the surface.

(3) Baking: After squeezing, set the skin at room temperature and then put it in the oven. Bake over low heat, the oven temperature is about 100℃.

Quality Standard Specifications: Uniform size, high ridges, and clear bottom cap.

Color: Milky white on the surface and golden yellow on the bottom.

Taste: crispy and sweet.

Organization: Small honeycomb inside.

Reference materials: /cmyes/chuangyejishu/2006-1/22/2230459451386.htm