| 摘要 |
Provided is a method for manufacturing pastry with a cuttlefish taste using cuttlefish powder in no need of any artificial pigments or food preservatives to improve tastes and quality. A method for manufacturing pastry with a cuttlefish taste comprises the following steps of: making an initial dough by agitating 33.9wt% of sugar, 11.8wt% of millet jelly, 0.4wt% of bamboo salt, 0.1wt% of sodium hydrogen carbonate, and 5.9wt% of purified water(S110); mixing 47wt% of flour and 0.9wt% of cuttlefish powder to make a mixture(S120); agitating the initial dough and the mixture to make a final dough(S130); and inputting the final dough in an injection molding machine and outputting the final dough in a shape of 20-50 strands at 185-200°C while putting the strands together to form a sheet of striped pastry. |
