Oatcake processing technology

(1) Formulation

3 kg of oatmeal, 3 kg of wheat flour, 1.5 kg of white sugar, 1.2 kg of soybean oil, and 150 g of salt.

(two) process

Adjust the filling → prepare the pastry dough → stuffing → flattening the sugar → baking → cooling → finished product

(three) operational points

1. To adjust the filling: first mix all the oat flour, sugar, salt and 0.4 kg of soybean oil in the formula, stir, add 0.44 kg of water and mix thoroughly to make the filling.

2. Prepare the pastry dough: Weigh 1 kg of wheat flour, 0.4 kg of soybean oil, mix well and mix into a pastry.

3. Stuffing: Mix the remaining 2 kg of wheat flour and 0.4 kg of soybean oil together, and add 1 kg of warm water to stir and dough. Repeat the dough repeatedly, simmer thoroughly, let stand for a few minutes, then compress the pieces, wrap the dough in the pressed noodles and mix them evenly to make a 20-gram weight. Then put each tune into the tune. Good oatmeal stuffing, wrapped.

4. Squash, sugar: Put the oatmeal cake with the stuffing, squash, and syrup.

5. Baking: The green body of the syrup is brushed and baked in an oven. The temperature of the furnace is controlled at 160-180 ° C, and it can be baked for about 15-18 minutes.

6. Cooling: After roasting, it is naturally cooled to 37~40 °C.

(four) product features

1. Form: flat, neat, no burrs.

2. Color: yellow brown, shiny surface.

3. Organization: Loose, slightly tough.

4. Taste: soft and sweet, with the unique aroma of oatmeal.

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