阅读说明：本技术 一种金丝皇菊鲜花饼及其制备方法 (Golden-silk-royal chrysanthemum flower cake and preparation method thereof ) 是由 潘洁希 于 2020-05-08 设计创作，主要内容包括：本发明公开了一种金丝皇菊鲜花饼及其制备方法,包括馅料、酥皮和油酥,由以下原料按重量比制成：馅料由中性小麦粉9.6-10.6克、猪油4.5-5克、白砂糖4.9-5.3克、麦芽糖0.85-1克、蜂蜜1-1.3克、金丝皇菊1.2-1.5克、豆蓉馅4-4.5克、胡萝卜素0.01-0.012克制成。本发明的一种金丝皇菊鲜花饼及其制备方法,用蜂蜜糖代替部分白糖,在不影响口感的情况下,降低含糖量,金丝皇菊具有散风热,清热解毒的特点,并将传统的棕榈油更换为部分天然奶油,清香美味。(The invention discloses a golden-silk-emperor chrysanthemum flower cake and a preparation method thereof, wherein the golden-silk-emperor chrysanthemum flower cake comprises stuffing, crunchy shells and fried shortbread, and is prepared from the following raw materials in parts by weight: the stuffing is made from 9.6-10.6 g of neutral wheat flour, 4.5-5 g of lard, 4.9-5.3 g of white granulated sugar, 0.85-1 g of maltose, 1-1.3 g of honey, 1.2-1.5 g of golden-silk chrysanthemum, 4-4.5 g of minced bean paste stuffing and 0.01-0.012 g of carotene. According to the golden-silk-royal chrysanthemum flower cake and the preparation method thereof, honey is used for replacing part of white sugar, the sugar content is reduced under the condition that the taste is not affected, golden-silk-royal chrysanthemum has the characteristics of dispelling wind heat, clearing heat and removing toxicity, and the traditional palm oil is replaced by part of natural cream, so that the golden-silk-royal chrysanthemum flower cake is fragrant and delicious.)

1. A golden-silk chrysanthemum flower cake and a preparation method thereof are characterized in that: the crisp comprises stuffing, crunchy crust and fried crisp, and is prepared from the following raw materials in parts by weight: the stuffing is prepared from 1.2 to 1.5 grams of golden-silk chrysanthemum, 1.2 to 1.8 grams of lard, 0.8 to 1.5 grams of honey, 2.5 to 3.5 grams of white granulated sugar and 4 to 4.5 grams of minced bean paste stuffing; the crisp crust is made from 5.5-6.5 g of neutral wheat flour, 1.5-2.5 g of maltose, 2.5-3.5 g of white granulated sugar, 3.5-4.5 g of water, 0.02-0.03 g of salt, 1.5-2.5 g of cream and 0.01-0.012 g of carotene; the shortening is prepared from 1.5-2 g of lard and 4.5-5.5 g of neutral wheat flour.

2. The golden emperor chrysanthemum flower cake and the preparation method thereof as claimed in claim 1, characterized in that: the crisp comprises stuffing, crunchy crust and fried crisp, and is prepared from the following raw materials in parts by weight: the stuffing is prepared from 1.2 to 1.5 grams of golden-silk chrysanthemum, 1.2 to 1.8 grams of lard, 0.8 to 1.5 grams of honey, 2.5 to 3.5 grams of white granulated sugar and 4 to 4.5 grams of minced bean paste stuffing; the crisp crust is made from 5.5-6.5 g of neutral wheat flour, 1.5-2.5 g of maltose, 2.5-3.5 g of white granulated sugar, 3.5-4.5 g of water, 0.02-0.03 g of salt, 1.5-2.5 g of cream and 0.01-0.012 g of carotene; the shortening is prepared from 1.5-2 g of lard and 4.5-5.5 g of neutral wheat flour.

3. The golden emperor chrysanthemum flower cake and the preparation method thereof according to claim 1 or 2, the preparation process comprises the following steps,

step one, making stuffing, namely mixing and uniformly stirring the golden-silk chrysanthemum, lard, honey and maltose, wherein the stuffing is divided into a plurality of stuffing parts, 11-12 g by weight, and refrigerating the stuffing parts in a refrigerator for later use;

step two, crisp crust is made, which is to mix and stir neutral wheat flour, lard, maltose, white granulated sugar, water, salt, cream and carotene evenly, knead the mixture into dough, cover the dough and relax the dough for 10 minutes at normal temperature, wherein each dough is 15 to 16 g;

step three, making fried flour cakes, namely pouring neutral wheat flour and lard into a stirrer, stirring at a low medium speed until the neutral wheat flour and the lard are completely melted, and keeping at normal temperature for later use;

step four crisp, wrapping the fried dough sheet with the fried dough sheet, uniformly pressing the fried dough sheet on a pastry machine, folding the fried dough sheet, then pressing the fried dough sheet, repeatedly folding and pressing the fried dough sheet for 3 times, uniformly pressing the fried dough sheet to be 1.5cm, rolling and loosening the fried dough sheet for 3-5 minutes, and dividing the rolled dough sheet into 15-16 grams for later use;

step five, stuffing is wrapped, namely the stuffing is placed into an automatic crisper to automatically wrap the inner stuffing with fried dough sheets, the stuffing is closed downwards, vegetable oil is brushed on the surface of the stuffing, and the stuffing is placed into a baking tray;

sixthly, waking up, namely keeping the temperature for more than 30 minutes at normal temperature to prevent oil from being produced;

step seven, baking, namely baking in an oven until the golden-silk chrysanthemum flower cake is golden yellow;

step eight, packaging: the cake is vacuum-packed, and then enters a sterile pre-cooling workshop, the central temperature can not exceed 35 ℃, and the cake can be internally packed, assembled, transported, sold and eaten.

4. The golden emperor chrysanthemum flower cake and the preparation method thereof as claimed in claim 3, characterized in that: in the fourth step, the mass ratio of the crispy skin to the fried dough skin is 3: 2.

5. The golden emperor chrysanthemum flower cake and the preparation method thereof as claimed in claim 3, characterized in that: in the seventh step, the temperature of the oven is 230 ℃ plus 220 ℃, the primer is 190 ℃ plus 200 ℃, and the baking is carried out for 11-12 minutes.

Technical Field

The invention relates to a golden emperor chrysanthemum flower cake, and particularly relates to a golden emperor chrysanthemum flower cake and a preparation method thereof.

Background

The flower cake is a flaky pastry which is fed by unique edible roses in Yunnan, and is a representative classic Yunnan dessert with the characteristics of Yunnan. Flower cakes are sold in local baking brands in Yunnan. In 4 months every year, waiting for flower cakes to appear on the market has become a common expectation of local people, and arranging a long team to wait for purchasing fresh flower cakes on the market has become a common phenomenon. The fresh flower cake is a flaky pastry which is fed by edible roses unique to Yunnan and is a classic Yunnan dessert with the characteristic of Yunnan. Flower cakes are sold in local baking brands in Yunnan. The flower cake is also one of the classic representatives of Yunnan style moon cake in the four moon cake genres in China.

The golden-silk chrysanthemum has extremely high flavone content, is rich in various amino acids, vitamins and trace elements, has the characteristics of fragrance, sweetness and moisture, has the effects of dispelling wind heat, improving eyesight and the like, is popular with consumers, and is sold at home and abroad.

Disclosure of Invention

In order to solve the problems, the invention discloses a golden-silk chrysanthemum flower cake and a preparation method thereof.

The technical scheme of the invention is as follows: the golden-silk-royal chrysanthemum flower cake comprises stuffing, crunchy skin and oil skin, and is prepared from the following raw materials in parts by weight: the stuffing is prepared from 1.2 to 1.5 grams of golden-silk chrysanthemum, 1.2 to 1.8 grams of lard, 0.8 to 1.5 grams of honey, 2.5 to 3.5 grams of white granulated sugar and 4 to 4.5 grams of minced bean paste stuffing; the crisp crust is made from 5.5-6.5 g of neutral wheat flour, 1.5-2.5 g of maltose, 2.5-3.5 g of white granulated sugar, 3.5-4.5 g of water, 0.02-0.03 g of salt, 1.5-2.5 g of cream and 0.01-0.012 g of carotene; the shortening is prepared from 1.5-2 g of lard and 4.5-5.5 g of neutral wheat flour.

Further, the preparation process of the golden emperor chrysanthemum flower cake comprises the following steps,

step one, making stuffing, namely mixing and uniformly stirring the golden-silk chrysanthemum, lard, honey and maltose, wherein the stuffing is divided into a plurality of stuffing parts, 11-12 g by weight, and refrigerating the stuffing parts in a refrigerator for later use;

step two, crisp crust is made, which is to mix and stir neutral wheat flour, lard, maltose, white granulated sugar, water, salt, cream and carotene evenly, knead the mixture into dough, cover the dough and relax the dough for 10 minutes at normal temperature, wherein each dough is 15 to 16 g;

step three, making fried flour cakes, namely pouring neutral wheat flour and lard into a stirrer, stirring at a low medium speed until the neutral wheat flour and the lard are completely melted, and keeping at normal temperature for later use;

step four crisp, wrapping the fried dough sheet with the fried dough sheet, uniformly pressing the fried dough sheet on a pastry machine, folding the fried dough sheet, then pressing the fried dough sheet, repeatedly folding and pressing the fried dough sheet for 3 times, uniformly pressing the fried dough sheet to be 1.5cm, rolling and loosening the fried dough sheet for 3-5 minutes, and dividing the rolled dough sheet into 15-16 grams for later use;

step five, stuffing is wrapped, namely the stuffing is placed into an automatic crisper to automatically wrap the inner stuffing with fried dough sheets, the stuffing is closed downwards, vegetable oil is brushed on the surface of the stuffing, and the stuffing is placed into a baking tray;

sixthly, waking up, namely keeping the temperature for more than 30 minutes at normal temperature to prevent oil from being produced;

step seven, baking, namely baking in an oven until the golden-silk chrysanthemum flower cake is golden yellow;

step eight, packaging: the cake is vacuum-packed, and then enters a sterile pre-cooling workshop, the central temperature can not exceed 35 ℃, and the cake can be internally packed, assembled, transported, sold and eaten.

Further, the mass ratio of the crispy skin to the fried dough skin in the fourth step is 3: 2.

Further, the temperature of the oven in the seventh step is 230-.

Advantageous effects

According to the golden-silk-royal chrysanthemum flower cake and the preparation method thereof, honey is used for replacing part of white sugar, the sugar content is reduced under the condition that the taste is not affected, golden-silk-royal chrysanthemum has the characteristics of dispelling wind heat, clearing heat and removing toxicity, and the traditional palm oil is replaced by part of natural cream, so that the golden-silk-royal chrysanthemum flower cake is fragrant and delicious.

Detailed Description

The invention is explained in detail below with respect to a golden emperor chrysanthemum flower cake and its preparation method.

The golden-silk-royal chrysanthemum flower cake comprises stuffing, crunchy skin and oil skin, and is prepared from the following raw materials in parts by weight: the stuffing is prepared from 1.2 to 1.5 grams of golden-silk chrysanthemum, 1.2 to 1.8 grams of lard, 0.8 to 1.5 grams of honey, 2.5 to 3.5 grams of white granulated sugar and 4 to 4.5 grams of minced bean paste stuffing; the crisp crust is made from 5.5-6.5 g of neutral wheat flour, 1.5-2.5 g of maltose, 2.5-3.5 g of white granulated sugar, 3.5-4.5 g of water, 0.02-0.03 g of salt, 1.5-2.5 g of cream and 0.01-0.012 g of carotene; the shortening is prepared from 1.5-2 g of lard and 4.5-5.5 g of neutral wheat flour.

The preparation process of the golden emperor chrysanthemum flower cake comprises the following steps,

step one, making stuffing, namely mixing and uniformly stirring the golden-silk chrysanthemum, lard, honey and maltose, wherein the stuffing is divided into a plurality of stuffing parts, 11-12 g by weight, and refrigerating the stuffing parts in a refrigerator for later use;

step two, crisp crust is made, which is to mix and stir neutral wheat flour, lard, maltose, white granulated sugar, water, salt, cream and carotene evenly, knead the mixture into dough, cover the dough and relax the dough for 10 minutes at normal temperature, wherein each dough is 15 to 16 g;

step three, making fried flour cakes, namely pouring neutral wheat flour and lard into a stirrer, stirring at a low medium speed until the neutral wheat flour and the lard are completely melted, and keeping at normal temperature for later use;

step four crisp, wrapping the fried dough sheet with the fried dough sheet, uniformly pressing the fried dough sheet on a pastry machine, folding the fried dough sheet, then pressing the fried dough sheet, repeatedly folding and pressing the fried dough sheet for 3 times, uniformly pressing the fried dough sheet to be 1.5cm, rolling and loosening the fried dough sheet for 3-5 minutes, and dividing the rolled dough sheet into 15-16 grams for later use;

step five, stuffing is wrapped, namely the stuffing is placed into an automatic crisper to automatically wrap the inner stuffing with fried dough sheets, the stuffing is closed downwards, vegetable oil is brushed on the surface of the stuffing, and the stuffing is placed into a baking tray;

sixthly, waking up, namely keeping the temperature for more than 30 minutes at normal temperature to prevent oil from being produced;

step seven, baking, namely baking in an oven until the golden-silk chrysanthemum flower cake is golden yellow;

step eight, packaging: the cake is vacuum-packed, and then enters a sterile pre-cooling workshop, the central temperature can not exceed 35 ℃, and the cake can be internally packed, assembled, transported, sold and eaten.

The mass ratio of the crispy skin to the fried skin in the fourth step is 3: 2; in the seventh step, the temperature of the oven is 230 ℃ plus 220 ℃, the primer is 190 ℃ plus 200 ℃, and the baking is carried out for 11-12 minutes.

Although the present invention has been described with reference to a preferred embodiment, it should be understood that various changes, substitutions and alterations can be made herein without departing from the spirit and scope of the invention as defined by the appended claims.