探讨中式面点油酥类品种的制作  

Discuss the Production of Chinese Pastry Varieties

作　　者：晋路英 JIN Luying(Jincheng Technician College,Jincheng 048000,China)

机构地区：[1]晋城技师学院,山西晋城048000

出　　处：《现代食品》2023年第4期94-96,共3页Modern Food

摘　　要：中式面点油酥类产品制作工艺复杂,为保障产品的质量,我们需要选用良好的制作材料,重视每一道制作工序,以保证面点的外观与口感。对此,本文基于中式面点油酥类产品的选料、调制、包捏等环节,分析了这一类制品的制作要点,仅供参考。The production process of Chinese pastry products is complex.To ensure the quality of the products,we need to choose good production materials and pay attention to each production process to ensure the appearance and taste of the pastry.In this regard,this article analyzes the key manufacturing points of Chinese pastry products based on the material selection,pastry preparation,and kneading processes,for reference only.

关 键 词：中式 面点油酥类 选料 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]