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Sturgeon Pastry

Sturgeon Pastry


Ingredients                                                                %                          kg.g
Water Crust
Bread Flour                                                                50                          500
Low gluten Flour                                                       50                          500
Sugar Powder                                                           10                          100
Lard                                                                             30                          300
Water                                                                          40                           400
Bakery Shortening
Low gluten Flour                                                      50                          500
Lard                                                                           100                         1000 

Sturgeon Forcemeat
Canned Sturgeon                                                                                      500
Steamed Sticky Rice                                                                                 500
White Sugar                                                                                               100
Salt                                                                                                               10
Salad Oil                                                                                                     100
Monosodium Glutamate (MSG)                                                               3
Corn Starch                                                                                                Right amount

- Oil Crust: Mix all the materials evenly till they do not stick to the vat and then pack them with a plastic bag for refrigeration.
- Bakery Shortening: After being sieved, the Low gluten flour is mixed with lard evenly to form into slices to be refrigerated for later use.
- Making the dough flaky: wrap up the bakery shortening with oil crust, then roll the dough and make three folds twice, roll it again to be 5MM, and then roll the dough up for refrigeration.
- Dividing the dough: divide the dough into 25g per portion, roll it and wrap with 25g sturgeon forcement. After finishing the making, sweep some egg liquid on the surface and then bake the bread.
- Baking temperature: 170℃/180℃
- Baking time: 16 minutes