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Flower cake and preparation method thereof

A technology of flower cake and jasmine, which is applied in baking, baked goods with modified ingredients, baked goods, etc., can solve the problems of taste, taste and single function, and achieve improved nutritional value, bright red color, delicate and smooth, rich rose hips. scent effect

Inactive Publication Date: 2019-08-30
YUNNAN JIAHUA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The production of flower cakes is also varied, but its texture, taste and function are relatively single. The ingredients and ingredients of flower cakes are different, which also have an impact on the taste and flavor of flower cakes. In order to better promote different flavors of rose food , it is necessary to develop a new formula to prepare flower cakes with unique taste, various functions and beautiful appearance

Method used

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  • Flower cake and preparation method thereof
  • Flower cake and preparation method thereof
  • Flower cake and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0023] A flower cake, comprising the following raw materials by weight: 30 parts of wheat flour, 25 parts of buckwheat flour, 20 parts of eggs, 20 parts of edible oil, 10 parts of milk, 5 parts of white sugar, 60 parts of roses, 20 parts of jasmine, 15 parts of grapefruit, 10 parts of lemon, 5 parts of honey, 3 parts of protein powder, 1 part of durian powder, 0.1 part of giant salamander polypeptide.

[0024] A method for preparing flower cakes, specifically comprising the following steps:

[0025] (1) Preparation of pie crust: Add wheat flour, buckwheat flour, eggs, edible oil, milk, and sugar to 60°C hot water, stir and mix evenly, knead it into a dough, cover it with plastic wrap and leave it to ferment for 1-2 hours, and roll it out repeatedly. pie crust;

[0026] (2) Prepare the stuffing: wash grapefruit and lemon by weight and squeeze the juice, then add honey to obtain a mixed solution, clean roses and jasmine, dry naturally until the surface is free of moisture, then...

Embodiment 2

[0029] A flower cake, comprising the following raw materials by weight: 35 parts of wheat flour, 30 parts of buckwheat flour, 25 parts of eggs, 20 parts of edible oil, 15 parts of milk, 8 parts of white sugar, 70 parts of roses, 25 parts of jasmine, 15 parts of grapefruit, 10 parts of lemon, 8 parts of honey, 5 parts of protein powder, 1 part of durian powder, 0.3 part of giant salamander polypeptide.

[0030] A method for preparing flower cakes, specifically comprising the following steps:

[0031] (1) Preparation of pie crust: Add wheat flour, buckwheat flour, eggs, edible oil, milk, and sugar to hot water at 70°C, stir and mix evenly, knead it into a dough, cover it with plastic wrap and leave it to ferment for 1-2 hours, and roll it out repeatedly. pie crust;

[0032] (2) Prepare the stuffing: wash grapefruit and lemon by weight and squeeze the juice, then add honey to obtain a mixed solution, clean roses and jasmine, dry naturally until the surface is free of moisture, t...

Embodiment 3

[0035] A flower cake, comprising the following raw materials by weight: 36 parts of wheat flour, 32 parts of buckwheat flour, 28 parts of eggs, 22 parts of edible oil, 18 parts of milk, 8 parts of white sugar, 75 parts of roses, 28 parts of jasmine, 18 parts of grapefruit, 12 parts of lemon, 9 parts of honey, 6 parts of protein powder, 2 parts of durian powder, 0.4 part of giant salamander polypeptide.

[0036] A method for preparing flower cakes, specifically comprising the following steps:

[0037] (1) Preparation of pie crust: add wheat flour, buckwheat flour, eggs, edible oil, milk, and sugar, add hot water at 75°C and mix well, knead it into a dough, cover it with plastic wrap and leave it to ferment for 1-2 hours, then roll it out repeatedly pie crust;

[0038] (2) Prepare the stuffing: wash grapefruit and lemon by weight and squeeze the juice, then add honey to obtain a mixed solution, clean roses and jasmine, dry naturally until the surface is free of moisture, then a...

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Abstract

The invention belongs to the technical field of food and processing, and discloses a flower cake and a preparation method thereof. The flower cake comprises the following raw materials in parts by weight: wheat flour 30-45 parts, buckwheat flour 25-40 parts, eggs 20-30 parts, edible oil 20-30 parts, milk 10-20 parts, white sugar 5-10 parts, rose flower 60-80 parts, jasmine flower 20-30 parts, pomelo 15-25 parts, lemon 10-20 parts, honey 5-10 parts, protein powder 3-8 parts, durian powder 1-3 parts, and giant salamander polypeptide 0.1-0.5 part. The invention also discloses the preparation method of the flower cake. The flower cake of the invention adopts the rose flower and jasmine flower as flower materials, durian powder and giant salamander polypeptide are added, and thus the flower cake has delicious taste and rich nutrition. The flower cake prepared by the invention has cake skin with a crisp mouthfeel and delicate and smooth filling material with a uniform color, has a strong rose fragrance, can be used for keeping young and maintaining beauty after long-term consumption, is a natural and healthy nourishing product, and has a broad market promotion value.

Description

technical field [0001] The invention belongs to the technical field of food and processing, in particular to a flower cake and a preparation method thereof. Background technique [0002] The flower cake is a shortbread filled with Yunnan's unique edible roses, and it is a representative of Yunnan's classic dim sum with Yunnan characteristics. Most of the flower cakes are sold by local bakery brands in Yunnan. The flower cake has high health value, has the effect of soothing the liver and relieving stagnation, and regulating the blood and menstruation, and is a natural and healthy nourishing product. At present, flower cakes are mainly rose flower cakes. Roses are rich in trace elements, anthocyanins, polyphenols, etc. Among them, polyphenols have a good antioxidant function, and phenolic hydroxyl groups have strong reducing properties. , can effectively scavenge free radical components, and has the effects of beauty and beauty. [0003] The production of flower cakes is a...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D13/31A21D13/38
CPCA21D13/06A21D13/31A21D13/38
Inventor 章朝
Owner YUNNAN JIAHUA FOOD CO LTD
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