Pastry processing method

The invention relates to the technical field of food equipment, in particular to a pastry processing method which is characterized by comprising the following steps: step one, weighing 200-350 parts of flour, 50-80 parts of white granulated sugar, 60-85 parts of milk and 45-60 parts of edible salt, adding the materials into a stirring kettle, and stirring uniformly; stirring the mixture in the stirring kettle at the stirring speed of 450-550r/min for 45-50min to obtain a mixture; 2, 250-400 parts of egg liquid is weighed and added into an eggbeater, the egg liquid is stirred for 15-20 min at the stirring speed of 200-350 r/min, and finished egg liquid is obtained; and step 3, adding the finished egg liquid into a stirring kettle filled with the material I, and stirring at a stirring speed of 450-550r/min for 10-20min to obtain paste. The pastry which is convenient to be eaten by other sandwich foods can be made. 本发明涉及食品设备技术领域，更具体的说是一种糕点加工方法，一种糕点加工方法，其特征在于：包括以下步骤：步骤一：称取面粉200-350份、白砂糖50-80份、牛奶60-85份和食用盐45-60份，并