阅读说明：本技术 一种芍花鲜花饼配方及其制备方法 (Formula and preparation method of fresh peony flower cake ) 是由 姜涛 于 2021-07-27 设计创作，主要内容包括：本发明涉及一种芍花鲜花饼配方,包括：芍花花酱,玫瑰花酱,绿豆蓉,低筋面粉,人工黄油,白砂糖,水一百克,山梨酸钾。一种芍花鲜花饼配方,包括：芍花花酱,玫瑰花酱,绿豆蓉,低筋面粉,食用油,山梨酸钾。一种所述的一种芍花鲜花饼的制备方法,步骤一：取芍花花酱50克,玫瑰花酱50克,绿豆蓉25克放在一起进行搅拌,取出后放入容器中冷冻30分钟即可备用；步骤二：取低筋面粉200克,人工黄油60克,白砂糖40克,水100克,山梨酸钾1克,或者取低筋面粉120克,食用油60克,山梨酸钾0.3克,搭配好即可进行和面；步骤三：取20克步骤二混合成的面皮用擀面仗擀圆,再取30克步骤一混合好的花酱,进行包裹,包裹严实不露鲜花馅,即可烘培。(The invention relates to a formula of a peony flower cake, which comprises the following components: white peony flower paste, rose flower paste, green bean paste, low-gluten flour, margarine, white granulated sugar, water one hundred grams and potassium sorbate. A formula of a peony flower cake, comprising: peony flower paste, rose flower paste, mung bean paste, low-gluten flour, edible oil and potassium sorbate. A preparation method of the peony flower cake comprises the following steps: taking 50 g of peony flower sauce, 50 g of rose sauce and 25 g of green bean paste, stirring, taking out, and then putting into a container to freeze for 30 minutes for later use; step two: taking 200 g of low-gluten flour, 60 g of margarine, 40 g of white granulated sugar, 100 g of water and 1 g of potassium sorbate, or taking 120 g of low-gluten flour, 60 g of edible oil and 0.3 g of potassium sorbate, and blending to obtain dough; step three: and (3) rolling 20 g of the dough sheet mixed in the step (II) into a round by using a rolling stick, wrapping 30 g of the flower sauce mixed in the step (I), and baking the wrapped flower sauce without exposing flower stuffing.)

1. A formula of a peony flower cake comprises the following components: white peony flower paste, rose flower paste, green bean paste, low-gluten flour, margarine, white granulated sugar, water one hundred grams and potassium sorbate.

2. The formula of a flower cake of peony as claimed in claim 1, further comprising: peony flower paste, rose flower paste, mung bean paste, low-gluten flour, edible oil and potassium sorbate.

3. The method of preparing a cake of fresh peony flower according to any one of claims 1 or 2, wherein: the method comprises the following steps:

the method comprises the following steps: taking 50 g of peony flower sauce, 50 g of rose sauce and 25 g of green bean paste, stirring, taking out, and then putting into a container to freeze for 30 minutes for later use;

step two: taking 200 g of low-gluten flour, 60 g of margarine, 40 g of white granulated sugar, 100 g of water and 1 g of potassium sorbate, or taking 120 g of low-gluten flour, 60 g of edible oil and 0.3 g of potassium sorbate, and blending to obtain dough;

step three: and (3) rolling 20 g of the dough sheet mixed in the step (II) into a round by using a rolling stick, wrapping 30 g of the flower sauce mixed in the step (I), and baking the wrapped flower sauce without exposing flower stuffing.

4. The formula of a flower cake of peony according to any one of claims 1 or 2, wherein: the preparation method of the peony flower sauce comprises the following steps: the preparation method comprises the steps of cleaning the petals of the peony flower by using clean water for three times, soaking the petals of the peony flower in salt water for two hours, taking the petals of the peony flower out of the salt water for two times, cleaning the petals of the peony flower by using the clean water for two times, steaming the petals of the peony flower in a steaming furnace for three minutes, taking the petals of the peony flower and 140 grams of white granulated sugar, putting the petals of the peony flower into a stirrer to be stirred or putting the petals of the peony flower into a stainless steel basin which is anhydrous and oilless, rubbing the petals of the peony flower by hands while stirring or rubbing the petals of the peony flower by hands, adding 10 grams of peony honey, 0.8 gram of edible salt, 0.5 gram of debitterizing additive, 0.5 gram of beta-cyclodextrin, 0.5 gram of astringency-removing additive, 0.3 gram of potassium sorbate and 0.3 gram of citric acid, and fully dissolving the petals of the white granulated sugar of the peony flower and the white granulated sugar into powder, and putting the purplish red sauce into a container to be fermented for at least 15 days.

5. The formula of a flower cake of peony according to any one of claims 1 or 2, wherein: the preparation method of the rose jam comprises the following steps: the preparation method comprises the steps of cleaning two sides of fresh rose petals with clear water, cooling and drying the water of the rose petals, pickling, taking 100 g of the rose petals and 150 g of white granulated sugar, putting the rose petals into a stirrer for stirring or putting the peony petals into a stainless steel basin without water or oil for rubbing with hands, stirring or rubbing with hands, adding 10 g of peony honey, 0.8 g of edible salt, 0.3 g of potassium sorbate and 0.3 g of citric acid, fully dissolving the rose petals and the white granulated sugar into powder, putting the powder into a container, and fermenting for at least 15 days.

6. The formula of a flower cake of peony according to claim 1, wherein: the artificial butter is prepared from refined vegetable oil, purified water, edible salt and additives.

7. The formula of a flower cake of peony according to claim 6, wherein: the additive is one or more of monoglyceride, diglycerol fatty acid ester, polyglycerol fatty acid ester, phospholipid, potassium sorbate, sorbic acid, essence, butyl hydroxy anisole, dibutyl hydroxy toluene and beta-carotene.

Technical Field

The invention relates to the technical field of flower cakes, and particularly relates to a formula of a flower cake containing peony flowers and a preparation method of the flower cake.

Background

Generally, the flower cake is a flaky pastry which is fed by edible roses unique to Yunnan, and is a representative classic Yunnan dessert with Yunnan characteristics. Flower cakes are sold in local baking brands in Yunnan. The flower cake coming into the market in 4 months per year is already a common expectation of local people, and it is already common in the local place to arrange long teams to wait for purchasing fresh flower cakes coming into the market.

However, the peony flower is used in combination with rose flower to prepare fresh flower cakes, and the peony flower has the effects of nourishing blood, activating blood, relieving spasm, relieving pain, nourishing liver, calming spleen, soothing liver, beautifying and removing yellow spots, can be ruddy in surface color after being frequently used, has a bacterium preparation effect, can relieve abdominal pain caused by gastrointestinal hypermotility, and can treat painful menstruation caused by blood stasis.

Disclosure of Invention

Aiming at the defects in the prior art, the invention provides a formula of a fresh peony flower cake and a preparation method thereof, wherein the formula is simple to prepare and has good medicinal efficacy.

In order to achieve the purpose of the invention, the invention adopts the technical scheme that: a formula of a peony flower cake comprises the following components: white peony flower paste, rose flower paste, green bean paste, low-gluten flour, margarine, white granulated sugar, water one hundred grams and potassium sorbate.

The formula of the fresh peony flower cake can also comprise the following components: peony flower paste, rose flower paste, mung bean paste, low-gluten flour, edible oil and potassium sorbate.

A preparation method of a fresh peony flower cake comprises the following steps:

the method comprises the following steps: taking 50 g of peony flower sauce, 50 g of rose sauce and 25 g of green bean paste, stirring, taking out, and then putting into a container to freeze for 30 minutes for later use;

step two: taking 200 g of low-gluten flour, 60 g of margarine, 40 g of white granulated sugar, 100 g of water and 1 g of potassium sorbate, or taking 120 g of low-gluten flour, 60 g of edible oil and 0.3 g of potassium sorbate, and blending to obtain dough;

step three: taking 20 g of the dough sheet mixed in the step two to be rolled into a ball, taking 30 g of the flower sauce mixed in the step one to be wrapped, and tightly wrapping the flower sauce without exposing the flower stuffing, thus obtaining the baked dough sheet

Further, the preparation method of the peony flower sauce comprises the following steps: the preparation method comprises the steps of cleaning the petals of the peony flower by using clean water for three times, soaking the petals of the peony flower in salt water for two hours, taking the petals of the peony flower out of the salt water for two times, cleaning the petals of the peony flower by using the clean water for two times, steaming the petals of the peony flower in a steaming furnace for three minutes, taking the petals of the peony flower and 140 grams of white granulated sugar, putting the petals of the peony flower into a stirrer to be stirred or putting the petals of the peony flower into a stainless steel basin which is anhydrous and oilless, rubbing the petals of the peony flower by hands while stirring or rubbing the petals of the peony flower by hands, adding 10 grams of peony honey, 0.8 gram of edible salt, 0.5 gram of debitterizing additive, 0.5 gram of beta-cyclodextrin, 0.5 gram of astringency-removing additive, 0.3 gram of potassium sorbate and 0.3 gram of citric acid, and fully dissolving the petals of the white granulated sugar of the peony flower and the white granulated sugar into powder, and putting the purplish red sauce into a container to be fermented for at least 15 days.

Further, the preparation method of the rose jam comprises the following steps: the preparation method comprises the steps of cleaning two sides of fresh rose petals with clear water, cooling and drying the water of the rose petals, pickling, taking 100 g of the rose petals and 150 g of white granulated sugar, putting the rose petals into a stirrer for stirring or putting the peony petals into a stainless steel basin without water or oil for rubbing with hands, stirring or rubbing with hands, adding 10 g of peony honey, 0.8 g of edible salt, 0.3 g of potassium sorbate and 0.3 g of citric acid, fully dissolving the rose petals and the white granulated sugar into powder, putting the powder into a container, and fermenting for at least 15 days.

Further, the artificial butter is prepared from refined vegetable oil, purified water, edible salt and additives.

Further, the additive is one or more of mono-diglycerol fatty acid ester, polyglyceryl fatty acid ester, phospholipid, potassium sorbate, sorbic acid, essence, butyl hydroxy anisole, dibutyl hydroxy toluene and beta-carotene.

Compared with the prior art, the invention has the advantages that: the preparation method is convenient to prepare and better in taste, and the peony flower is added, so that the blood nourishing and activating, the emergency pain relieving, the liver softening and spleen calming, the liver soothing and face nourishing, the yellow spot removing and the red complexion relieving can be realized after frequent use, the antibacterial effect is also realized, the abdominal pain caused by the gastrointestinal hypermotility can be relieved, and the pain channel caused by blood stasis can be treated.

Detailed Description

The following further illustrates embodiments of the present invention.

A formula of a peony flower cake comprises the following components: white peony flower paste, rose flower paste, green bean paste, low-gluten flour, margarine, white granulated sugar, water one hundred grams and potassium sorbate.

The formula of the fresh peony flower cake can also comprise the following components: peony flower paste, rose flower paste, mung bean paste, low-gluten flour, edible oil and potassium sorbate.

The preparation method of the fresh peony flower cake comprises the following steps:

the method comprises the following steps: taking 50 g of peony flower sauce, 50 g of rose sauce and 25 g of green bean paste, stirring, taking out, and then putting into a container to freeze for 30 minutes for later use;

step two: taking 200 g of low-gluten flour, 60 g of margarine, 40 g of white granulated sugar, 100 g of water and 1 g of potassium sorbate, or taking 120 g of low-gluten flour, 60 g of edible oil and 0.3 g of potassium sorbate, and blending to obtain dough;

step three: and (3) rolling 20 g of the dough sheet mixed in the step (II) into a round by using a rolling stick, wrapping 30 g of the flower sauce mixed in the step (I), and baking the wrapped flower sauce without exposing flower stuffing.

The preparation method of the peony flower sauce comprises the following steps: the preparation method comprises the steps of cleaning dried peony petals with clear water for three times, soaking the washed petals in saline water (one thousand grams of water and fifteen grams of edible salt which can be put into the water to be melted) for two hours, taking the soaked petals out, cleaning the soaked petals with clear water for two times, steaming the soaked petals in a steaming furnace for three minutes, taking the soaked petals out, cooling the soaked petals to be pickled, taking 100 grams of the peony petals and 140 grams of white granulated sugar, putting the peony petals into a stainless steel basin without water and oil, rubbing the peony petals with hands, stirring or rubbing the peony petals with hands, adding 10 grams of peony honey, 0.8 gram of edible salt, 0.5 gram of debitterizing additive, 0.5 gram of beta-cyclodextrin, 0.5 gram of astringency-removing additive, 0.3 gram of potassium sorbate and 0.3 gram of citric acid, fully dissolving the peony petals and the white granulated sugar into powder purplish red sauce, putting the powder into a container, fermenting for at least 15 days.

The preparation method of the rose jam comprises the following steps: the preparation method comprises the steps of cleaning two sides of fresh rose petals with clear water, cooling and drying the water of the rose petals, pickling, taking 100 g of the rose petals and 150 g of white granulated sugar, putting the rose petals into a stirrer for stirring or putting the peony petals into a stainless steel basin without water or oil for rubbing with hands, stirring or rubbing with hands, adding 10 g of peony honey, 0.8 g of edible salt, 0.3 g of potassium sorbate and 0.3 g of citric acid, fully dissolving the rose petals and the white granulated sugar into powder, putting the powder into a container, and fermenting for at least 15 days.

The artificial butter is prepared from refined vegetable oil, purified water, edible salt and additives.

The additive is one or more of monoglyceride, diglycerol fatty acid ester, polyglycerol fatty acid ester, phospholipid, potassium sorbate, sorbic acid, essence, butyl hydroxy anisole, dibutyl hydroxy toluene and beta-carotene.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the present invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention should be included in the scope of the present invention.