該產品采用精制面粉和剝皮芝麻醬、上等精煉油、優質白砂糖等精細材料,科學配方,人工包心成型,具有呈圓形,乳白色,無斑點,酥皮層次均勻,螺紡卷曲清晰,形似龍眼、入口化渣、甜淡適中,油而不膩等特點,是老年體弱、幼兒生長、探視病人、饋贈親友、老幼皆宜的營養佳品。
質量標準規格:圓形,起螺紋(wen)酥層,眼孔居中,每個50克。
色澤(ze):白色或微黃色。
組織:酥皮層次分明,皮心均勻(yun),無雜質。
口(kou)味:油潤酥(su)脆(cui),具(ju)有豆沙、玫瑰(gui)香味,無(wu)異(yi)味。
口(kou)感(gan):細膩,酥滑。入(ru)口(kou)即化(hua)。
龍(long)眼酥(su)在油炸制品中口味和形制都有特色,與(yu)海(hai)參(can)酥(su)齊名。
原料配方 皮料:精粉11公斤(jin) 豬脂(zhi)2.2公斤(jin)>
酥料:精粉6公斤 豬脂(zhi)3公斤
心料:川白糖(tang)(tang)4.5公(gong)(gong)(gong)(gong)(gong)斤(jin) 熟面粉2.25公(gong)(gong)(gong)(gong)(gong)斤(jin) 桃仁1公(gong)(gong)(gong)(gong)(gong)斤(jin) 瓜(gua)片1.5公(gong)(gong)(gong)(gong)(gong)斤(jin) 玫瑰1.5公(gong)(gong)(gong)(gong)(gong)斤(jin) 豬脂1公(gong)(gong)(gong)(gong)(gong)斤(jin) 熟菜油1公(gong)(gong)(gong)(gong)(gong)斤(jin) 飴糖(tang)(tang)0.25公(gong)(gong)(gong)(gong)(gong)斤(jin) 提沙8公(gong)(gong)(gong)(gong)(gong)斤(jin)
炸(zha)油:豬脂6公斤
工藝流程 同海參酥
制作方法(fa)
1.調制面團:同海(hai)參酥。
2.制(zhi)夾心(xin):用提沙(sha)8克,逐個包入玫(mei)瑰(gui)心(xin)13克,使之成(cheng)為(wei)“羅漢(han)心(xin)”。
3.制皮(pi):先將皮(pi)料加少(shao)量(liang)冷水進(jin)行揉制,按每個成(cheng)品50克(ke)計算(suan),雙頭皮(pi)重(zhong)36克(ke),逐個包入(ru)油酥18克(ke),搟成(cheng)38厘(li)米長、5.5厘(li)米寬的(de)片塊(kuai),卷成(cheng)筒,用刀橫切成(cheng)等量(liang)兩(liang)節(jie),每節(jie)27克(ke)。
4.包(bao)心:將切開的酥皮以剖面貼(tie)在(zai)案板上。用(yong)手(shou)掌壓成酥皮坯(pi),隨(sui)即包(bao)入夾(jia)心,順勢在(zai)案上拍(pai)壓成直(zhi)徑5.8厘米的生坯(pi)。
5.油炸(zha):將生坯均勻擺(bai)入炸(zha)網,放(fang)入油鍋(guo)(油溫155~160℃)炸(zha)制。待坯完(wan)全(quan)橫(heng)起酥層,色(se)澤(ze)微帶黃色(se)時即起鍋(guo)濾油,是為成品。