Research on the production process of ginkgo pastry
This study explored the processing technology of ginkgo pastry by using low and medium gluten flour,ginkgo powder,soft white sugar,and lard as the main raw materials.Using sensory quality as the evaluation index,single factor experiments and orthogonal experiments were conducted.The optimal processing technology for obtaining ginkgo pastry is as follows:wa-ter oil skin(144 g medium gluten flour,67 g lard,36 g cotton sugar,84 g water,7.4 g ginkgo powder);pastry(120 g low gluten flour,60 g lard,2.4 g ginkgo powder);filling(120 g red bean soup,180 g gingko powder).Ginkgo powder and other raw materials were mixed,kneaded,rolled,filled,and brushed with egg liquid,and finally the product were baked at 190 ℃/185 ℃(top/bottom)and 30 minutes after finishing and shaping.The finished product of ginkgo pastry made by this process had a crispy and fragrant skin,soft and sticky filling,clear organizational structure,a rich flavor of ginkgo,and.the highest sensory score.It also had the health benefits of ginkgo and conformed to the national standards for pastry product.
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