阅读说明：本技术 一种牛肉玫瑰饼及其制作方法 (beef rose cake and making method thereof ) 是由 黄锐焕 于 2018-06-08 设计创作，主要内容包括：本发明公开了一种牛肉玫瑰饼及其制作方法,所述牛肉玫瑰饼包括皮料和馅料,其中皮料由下列重量份数的原料制成：面粉50-100份、水20-40份,猪油8-12份、蔗糖5-10份、麦芽糖5-10份、蜂蜜4-5份和香油2-5份；馅料由下列重量份数的原料制成：牛肉50-100份、玫瑰花20-30份、炒熟绿豆粉15-25份、蔗糖10-20份、猪油8-10份、蜂蜜4-8份、香油3-5份、食盐0.5-1份和白糖适量；制作方法如下：(1)原料准备；(2)皮料制作；(3)馅料制作；(4)馅饼制作。本发明的牛肉玫瑰饼,风味独特,口感香甜酥脆,营养丰富,且制备方法简单,成本低廉。(the invention discloses a beef rose cake and a preparation method thereof, wherein the beef rose cake comprises a skin material and a filling material, wherein the skin material is prepared from the following raw materials in parts by weight: 50-100 parts of flour, 20-40 parts of water, 8-12 parts of lard, 5-10 parts of sucrose, 5-10 parts of maltose, 4-5 parts of honey and 2-5 parts of sesame oil; the stuffing is prepared from the following raw materials in parts by weight: 50-100 parts of beef, 20-30 parts of rose, 15-25 parts of fried mung bean powder, 10-20 parts of cane sugar, 8-10 parts of lard oil, 4-8 parts of honey, 3-5 parts of sesame oil, 0.5-1 part of salt and a proper amount of white sugar; the preparation method comprises the following steps: (1) preparing raw materials; (2) manufacturing a leather material; (3) making stuffing; (4) and (5) making pie. The beef rose cake provided by the invention is unique in flavor, fragrant, sweet and crisp in taste, rich in nutrition, simple in preparation method and low in cost.)

1. the beef rose cake comprises a wrapper and stuffing, and is characterized in that the wrapper is prepared from the following raw materials in parts by weight: 50-100 parts of flour, 20-40 parts of water, 8-12 parts of lard, 5-10 parts of sucrose, 5-10 parts of maltose, 4-5 parts of honey and 2-5 parts of sesame oil; the stuffing is prepared from the following raw materials in parts by weight: 50-100 parts of beef, 20-30 parts of rose, 15-25 parts of fried mung bean powder, 10-20 parts of cane sugar, 8-10 parts of lard oil, 4-8 parts of honey, 3-5 parts of sesame oil, 0.5-1 part of salt and a proper amount of white sugar.

2. the method for making the beef rose cakes is characterized by comprising the following steps of:

(1) Preparing raw materials: weighing the raw materials according to the weight ratio;

(2) preparing a leather material: mixing flour, water, lard, sucrose, maltose, honey, sesame oil and the like according to weight percentage, stirring uniformly, synthesizing dough, and obtaining the skin material with proper hardness and moistening and non-sticky hands;

(3) Making stuffing: beating fresh beef into minced meat in a meat grinder, and adding a proper amount of white sugar to pickle for 30 minutes for later use; selecting fresh roses, picking off petals of the fresh roses, cleaning, airing, and dehydrating by a dehydrator until the water content is 20-30% for later use; sieving the parched semen Phaseoli Radiati powder with 10-20 mesh sieve; mixing the above materials with sucrose, lard, honey, sesame oil and salt, etc. by weight percent, and stirring well to obtain stuffing;

(4) Making pie: wrapping 10-80g of stuffing with 20-100g of cladding material to prepare 30-180g of cakes, putting the cakes into an oven, baking for 15-20min at the oven temperature of 140-.

Technical Field

The invention relates to a beef rose cake and a preparation method thereof, belonging to the technical field of food processing.

background

in the current society, people pay more and more attention to health preservation, and the edible value and the nutritional value of flowers are also paid more and more attention.

the rose is a shrub (Rosa rugosa) of Rosa in rosaceae in plant taxonomy, is a general name of a series of large and gorgeous flowers in Rosa in daily life, and can also be called a Chinese rose or a rose. The rose fruits are edible, sugar-free and rich in vitamin C, and the rose is commonly used for preparing pies by using the fragrant grass tea, jam, jelly, fruit juice, bread and the like, so that a novel delicious food is provided for the public, and meanwhile, the utilization channel of the rose is widened.

disclosure of Invention

The invention aims to provide a beef rose cake and a preparation method thereof.

The beef rose cake comprises a skin material and a filling material, wherein the skin material is prepared from the following raw materials in parts by weight: 50-100 parts of flour, 20-40 parts of water, 8-12 parts of lard, 5-10 parts of sucrose, 5-10 parts of maltose, 4-5 parts of honey and 2-5 parts of sesame oil; the stuffing is prepared from the following raw materials in parts by weight: 50-100 parts of beef, 20-30 parts of rose, 15-25 parts of fried mung bean powder, 10-20 parts of cane sugar, 8-10 parts of lard oil, 4-8 parts of honey, 3-5 parts of sesame oil, 0.5-1 part of salt and a proper amount of white sugar.

The invention relates to a method for making beef rose cakes, which comprises the following steps:

(1) Preparing raw materials: weighing the raw materials according to the weight ratio;

(2) preparing a leather material: mixing flour, water, lard, sucrose, maltose, honey, sesame oil and the like according to weight percentage, stirring uniformly, synthesizing dough, and obtaining the skin material with proper hardness and moistening and non-sticky hands;

(3) Making stuffing: beating fresh beef into minced meat in a meat grinder, and adding a proper amount of white sugar to pickle for 30 minutes for later use; selecting fresh roses, picking off petals of the fresh roses, cleaning, airing, and dehydrating by a dehydrator until the water content is 20-30% for later use; sieving the parched semen Phaseoli Radiati powder with 10-20 mesh sieve; mixing the above materials with sucrose, lard, honey, sesame oil and salt, etc. by weight percent, and stirring well to obtain stuffing;

(4) making pie: wrapping 10-80g of stuffing with 20-100g of cladding material to prepare 30-180g of cakes, putting the cakes into an oven, baking for 15-20min at the oven temperature of 140-.

The invention has the beneficial effects that: the beef rose cake provided by the invention is unique in flavor, fragrant, sweet and crisp in taste, rich in nutrition, simple in preparation method and low in cost.

Detailed Description