Study on the Technology of Auricularia auricula Puff Pastry
In this study,Auricularia auricula was used as the main raw material,low gluten flour、butter、sugar、gluti-nous rice flour and other auxiliary materials.The processing conditions of Auricularia auricula puff pastry were deter-mined by single factor experiment.The results showed that the best formula of Auricularia auricula puff pastry was the oil crust with 125 g low gluten flour、25 g butter、60 g water、15 g sugar;the pastry was 125 g low gluten flour and 80 g butter;the stuffing was 20 g glutinous rice flour、8.5 g white sesame seeds、25 g sugar、170 g crushed Auric-ularia auricula、20 g butter and 56 g water.The Auricularia auricula puff pastry was prepared at upper heat 180℃ and lower heat 190℃ with baking time 60 min.Under these conditions,the Auricularia auricula puff pastry was golden and crispy、soft and sweet、smooth surface with a strong black fungus taste.
万方数据
维普
