Preparation method of potato cake
A production method and potato technology, which is applied in dough processing, baking, baked food, etc., can solve the problems that potatoes are not easy to store, and achieve the effect of enhancing human immunity and strong fragrance
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[0012] Example 1 :
[0013] A method for making potato biscuits, the specific operation steps are:
[0014] (1) Dough preparation: Put the bulking agent sodium bicarbonate and ammonium bicarbonate into the dough mixer, add cold water to dissolve them, and then add soft white sugar, soybean oil, egg liquid and rose essence in sequence, and stir thoroughly. Put the pre-mixed potato flour, potato starch and high-gluten flour into the kneading machine, mix well, and the temperature of dough preparation should be 40℃;
[0015] (2) Forming: After the dough is prepared, it is sent to the roll forming machine and rolled to form, and then it can be baked;
[0016] (3) Baking: using high-temperature short-time process, the pre-baking temperature is 280℃, so that the biscuits expand and shape quickly; the latter temperature is 120℃, which is the stage of dehydration and coloring, and the baking time is 25mim;
[0017] (4) Cooling and packaging: After baking, the biscuits are cooled by natural coolin
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[0018] Example 2 :
[0019] A method for making potato biscuits, the specific operation steps are:
[0020] (1) Dough preparation: Put the bulking agent sodium bicarbonate and ammonium bicarbonate into the dough mixer, add cold water to dissolve them, and then add glucose, vegetable oil, egg liquid and lemon flavor in sequence. Put the evenly mixed whole potato flour, potato starch, buckwheat flour, and whole milk powder into the kneading machine and mix well. The temperature of dough preparation is 28℃;
[0021] (2) Forming: After the dough is prepared, it is sent to the roll forming machine and rolled to form, and then it can be baked;
[0022] (3) Baking: using high-temperature and short-time process, the pre-baking temperature is 220℃, so that the biscuits expand and shape quickly; the latter temperature is 160℃, which is the stage of dehydration and coloring, and the baking time is 30mim;
[0023] (4) Cooling and packaging: After baking, the biscuits are cooled by natural cooling for
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