CN103609647A - Rose cookie and preparation method thereof - Google Patents
Rose cookie and preparation method thereof Download PDFInfo
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- CN103609647A CN103609647A CN201310684978.XA CN201310684978A CN103609647A CN 103609647 A CN103609647 A CN 103609647A CN 201310684978 A CN201310684978 A CN 201310684978A CN 103609647 A CN103609647 A CN 103609647A
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Abstract
The invention discloses a rose cookie and a preparation method of the rose cookie, and belongs to the technical field of food processing. The rose cookie comprises a wrapper, a crispy material and filling. The raw materials used for preparing the wrapper comprise, by weight, 7-8 parts of prosperous and powerful powder, 0.5-1 part of white sugar and 0.5-1.5 parts of white oil. The raw materials used for preparing the crispy material comprise, by weight, 10-20 parts of prosperous and powerful powder and 6-10 parts of white oil. The raw materials used for preparing the filling comprise, by weight, 8-12 parts of whiter sugar, 2-4 parts of maltose, 2-4 parts of stir-fried flour, 1-3 parts of roses, 0.5-1 part of walnut meat, 0.5-1 part of black sesame and 0.5-1 part of white sesame. The rose cookie prepared according to the preparation method is milk white in surface, golden yellow in bottom, even in fire condition, clear in stamping, regular and free of the concave top (no pit exists in the surface), has the rose flavor, tastes crispy, is soft and will not be stuck on teeth, the pastry is uniform in layer, and the filling is uniform and contains no impurity.
Description
Technical field
The present invention relates to a kind of dessert and preparation method thereof, particularly a kind of rose cake and preparation method thereof.Belong to food processing technology field.
Background technology
Rose is mountainmahogany.Because rose has attribute cold-resistant, heatproof, and bud perfume (or spice) is tender, moist, as far back as Sui-Tang bines, just extremely imperial palace high official's favor.Rose sweetness and bitterness, warm in nature, is the famous slow mood Chinese medicine of relaxing, and its most obvious effect is regulate the flow of vital energy Xie Yu, the scattered silt of invigorating blood circulation and menstruction regulating and pain relieving.The property of medicine of rose as mild as a dove, the conscience blood vessels of can temperature supporting people, strongly fragrant gas in Shu Fati, plays calmness, pacifies, antidepressant effect.Women in the moon premenstrual or intermenstrual period often understand the agitation in some mood, drink rose and can play regulating action.In work and life stress increasing today, even if be not the menstrual period, also can drink rose more, can play and pacify, set the mind at rest, the promoting flow of qi and blood circulation, change become silted up, the effect of mediation internal organs.
The development of rose cake belongs to one of rose product deep processing project, and market prospects are boundless.By Market Research, demand is larger in the market, and the research and development of rose new product further promote and actively promote effect distinguishing products, to the development of new industry, set up even more important.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of new rose cake and preparation method thereof.
The technological means that the present invention adopts is in order to achieve the above object:
A kind of rose cake of the present invention, comprises cladding, crisp material and fillings, it is characterized in that described rose cake prepares in accordance with the following methods:
(1) taking of raw material:
According to following weight portion, take each raw material, by weight, for the preparation of the raw material of cladding, comprise each raw material of following weight portion: superior wheat flour 7-8 weight portion, white sugar 0.5-1 weight portion, white oil 0.5-1.5 weight portion; Each raw material that comprises following weight portion for the preparation of the raw material of shortcake material: superior wheat flour 10-20 weight portion, white oil 6-10 weight portion; Each raw material that comprises following weight portion for the preparation of the raw material of fillings: white sugar 8-12 weight portion, maltose 2-4 weight portion, fried flour 2-4 weight portion, rose 1-3 weight portion, peach kernel 0.5-1 weight portion, Semen sesami nigrum 0.5-1 weight portion and white sesameseed 0.5-1 weight portion;
(2) preparation of cladding:
First white sugar is put into dough mixing machine, add water and stir, sugar is dissolved, then add white oil to stir, finally add superior wheat flour, stir into solidifying body, continue to stir until acquisition soft or hard is suitable, moisten tack-free surface;
(3) preparation of crisp material:
First superior wheat flour is poured in dough mixing machine, then added in dough mixing machine 90% of white oil total amount, as soft, be firmly not suitable for remaining 10% white oil to be added to mediation in right amount, but will prevent softly, directly stir crisp face evenly also till soft or hard degree and surface fit;
(4) preparation of fillings:
First sugar and water are put into pot, heating is dissolved, then adds maltose, till continuing to boil syrup and can drawing sugar outlet filament, obtains syrup; Fried flour is crossed basket sieve, then by crossing the fried flour of good basket sieve and white oil, be placed in syrup and stir, until the viscosity of fillings is applicable to not tying pimple, filling is placed on after frying in clean container, rose plucks lobe, go the base of a fruit to clean with clear water after, add in container, add Semen sesami nigrum, white sesameseed, peach kernel, stirs;
(5) broken crisp:
The fritter that the surface preparing above, crisp material, fillings is divided into respectively to 10 equal portions, surface piece is rolled and is pressed into rectangle with rolling pin, make that its both sides are thin, thick middle, then pave in the middle of crisp piece is placed on, four sides stacks with hand flat, roll into again the rectangle that length-width ratio is 2:1, then from centre, cut along its length with cutter, be divided into two, and from cutting respectively outwards volume volume, obtain oval of crisp skin, oval of crisp skin is divided into 8, a fillings is cut into 8;
(6) faric:
Broken good crisp skin and fillings being split to left and right on operating desk, with left hand, pinch skin, is that mouth makes progress, proportionately oblate, make it thin around, thick middle, then pinch filling with the right hand, pack, require system mouthful to rectify strictly, finally with hand, the green compact of wrapping are proportionately oblate, just plastic;
(7) code-disc:
Green compact are piled up in clean baking tray, in the ranks maintained a certain distance, must not adhesion;
(8) baking:
380 volts of voltages that require electric furnace, charging temperature is 160 ℃, and in stove, temperature is 160 ℃, and tapping temperature is 185 ℃, baking 10～11 minutes, cooling by 10～12 minutes of coming out of the stove, obtains rose cake finished product.
In the present invention, preferably, for the preparation of the raw material of cladding, comprise each raw material of following weight portion: superior wheat flour 7.5 weight portions, white sugar 0.5 weight portion, white oil 1 weight portion; Each raw material that comprises following weight portion for the preparation of the raw material of shortcake material: superior wheat flour 15 weight portions, white oil 8 weight portions; Each raw material that comprises following weight portion for the preparation of the raw material of fillings: white sugar 10 weight portions, maltose 3 weight portions, fried flour 3 weight portions, rose 2 weight portions, peach kernel 0.5 weight portion, Semen sesami nigrum 0.5 weight portion and white sesameseed 0.5 weight portion.
In the present invention, preferably, in broken crisp step, also comprise by roll into length-width ratio be in the middle of the edge, rectangular long limit of 2:1 cuts and is placed on along its length, roll flat, crisp uneven to prevent its two ends skin, then from centre, cut along its length with cutter, be divided into two, and from cutting respectively outwards volume volume, obtain oval of crisp skin, oval of crisp skin is divided into 8, a fillings is cut into 8.
In the present invention, preferred, before baking, also comprise the red stamp that stamps band laciness and " rose " writing.
The rose cake being prepared by the inventive method, surface is creamy white, and the end, is golden yellow, and heat color is even, and stamp is clear, rectify, the top of not collapsing (surface is without hollow hole), has rose scent, and mouthfeel is loose, the soft tooth of not being stained with, crisp cortex is evenly inferior, and skin filling is even, free from foreign meter.
The specific embodiment
Below in conjunction with specific embodiment, further describe the present invention, advantage and disadvantage of the present invention will be more clear along with description.But these embodiment are only exemplary, scope of the present invention are not formed to any restriction.It will be understood by those skilled in the art that lower without departing from the spirit and scope of the present invention and can the details of technical solution of the present invention and form be modified or be replaced, but these modifications and replacement all fall within the scope of protection of the present invention.
The preparation of embodiment 1 rose cake
(1) taking of raw material:
Composition of raw materials:
Cladding: 7.5 kilograms of superior wheat flours, 0.5 kilogram of white sugar, 1 kilogram of white oil;
Crisp material: 15 kilograms of superior wheat flours, 8 kilograms of white oils;
Fillings: 10 kilograms of white sugar, 3 kilograms of maltoses, 3 kilograms of fried flours, 2 kilograms of new fresh-roses, 0.5 kilogram, peach kernel, each 0.5 kilogram of black and white sesame;
Wherein, described fried flour is prepared in accordance with the following methods: iron pan is cleaned, and dryouies, and flour is poured in pot, first uses the moisture in big fire fried dry flour, after 2-3 minute, with the slowly frying of little fire, fry to the micro-Huang of flour.
(2) preparation of cladding:
First white sugar is put into dough mixing machine, add water and stir, sugar is dissolved, then add white oil to stir, finally add superior wheat flour, stir into solidifying body, continue to stir until acquisition soft or hard is suitable, moisten tack-free surface;
(3) preparation of crisp material:
First superior wheat flour is poured in dough mixing machine, then added in dough mixing machine 90% of white oil total amount, as soft, be firmly not suitable for remaining 10% white oil to be added to mediation in right amount, but will prevent softly, directly stir crisp face evenly also till soft or hard degree and surface fit;
(4) preparation of fillings:
First sugar and water are put into pot, heating is dissolved, then adds maltose, till continuing to boil syrup and can drawing sugar outlet filament, obtains syrup; Fried flour is crossed basket sieve, then by crossing the fried flour of good basket sieve and white oil, be placed in syrup and stir, until the viscosity of fillings is applicable to not tying pimple, filling is placed on after frying in clean container, rose plucks lobe, go the base of a fruit to clean with clear water after, add in container, add Semen sesami nigrum, white sesameseed, peach kernel, stirs;
(5) broken crisp:
The fritter that the surface preparing above, crisp material, fillings is divided into respectively to 10 equal portions, surface piece is rolled and is pressed into rectangle with rolling pin, make that its both sides are thin, thick middle, then pave in the middle of crisp piece is placed on, four sides stacks with hand flat, roll into again the rectangle that length-width ratio is 2:1, then from centre, cut along its length with cutter, be divided into two, and from cutting respectively outwards volume volume, obtain oval of crisp skin, oval of crisp skin is divided into 8, a fillings is cut into 8;
(6) faric:
Broken good crisp skin and fillings being split to left and right on operating desk, with left hand, pinch skin, is that mouth makes progress, proportionately oblate, make it thin around, thick middle, then pinch filling with the right hand, pack, require system mouthful to rectify strictly, finally with hand, the green compact of wrapping are proportionately oblate, just plastic;
(7) code-disc:
Green compact are piled up in clean baking tray, in the ranks maintained a certain distance, must not adhesion, then stamp the red stamp of band laciness and " rose " writing;
(8) baking:
380 volts of voltages that require electric furnace, charging temperature is 160 ℃, and in stove, temperature is 160 ℃, and tapping temperature is 185 ℃, baking 10 minutes, cooling by 10 minutes of coming out of the stove, obtains rose cake finished product.
Quality standard:
Specification shape: oblateness, 24 of per kilograms, piece shape neat and consistent.
Surface color: surface is creamy white, the end, is golden yellow, and heat color is even, and stamp is clear, rectifies the top of not collapsing (surface is without hollow hole).
Taste mouthfeel: have rose scent, mouthfeel is loose, the soft tooth of not being stained with.
Tissue in interior: crisp cortex is evenly inferior, and skin filling is even, free from foreign meter.
The preparation of embodiment 2 rose cakes
(1) taking of raw material:
Composition of raw materials:
Cladding: 8 kilograms of superior wheat flours, 0.5 kilogram of white sugar, 1.5 kilograms of white oils;
Crisp material: 14 kilograms of superior wheat flours, 9 kilograms of white oils;
Fillings: 9 kilograms of white sugar, 2 kilograms of maltoses, 4 kilograms of fried flours, 3 kilograms of new fresh-roses, 0.5 kilogram, peach kernel, each 0.5 kilogram of black and white sesame;
Wherein, described fried flour is prepared in accordance with the following methods: iron pan is cleaned, and dryouies, and flour is poured in pot, first uses the moisture in big fire fried dry flour, after 2-3 minute, with the slowly frying of little fire, fry to the micro-Huang of flour.
(2) preparation of cladding:
First white sugar is put into dough mixing machine, add water and stir, sugar is dissolved, then add white oil to stir, finally add superior wheat flour, stir into solidifying body, continue to stir until acquisition soft or hard is suitable, moisten tack-free surface;
(3) preparation of crisp material:
First superior wheat flour is poured in dough mixing machine, then added in dough mixing machine 90% of white oil total amount, as soft, be firmly not suitable for remaining 10% white oil to be added to mediation in right amount, but will prevent softly, directly stir crisp face evenly also till soft or hard degree and surface fit;
(4) preparation of fillings:
First sugar and water are put into pot, heating is dissolved, then adds maltose, till continuing to boil syrup and can drawing sugar outlet filament, obtains syrup; Fried flour is crossed basket sieve, then by crossing the fried flour of good basket sieve and white oil, be placed in syrup and stir, until the viscosity of fillings is applicable to not tying pimple, filling is placed on after frying in clean container, rose plucks lobe, go the base of a fruit to clean with clear water after, add in container, add Semen sesami nigrum, white sesameseed, peach kernel, stirs;
(5) broken crisp:
By the surface preparing above, crisp material, fillings is divided into respectively the fritter of 10 equal portions, surface piece is rolled and is pressed into rectangle with rolling pin, make its both sides thin, thick middle, in the middle of crisper piece being placed on, pave, four sides stacks with hand flat, roll into again the rectangle that length-width ratio is 2:1, by roll into length-width ratio be in the middle of the edge, rectangular long limit of 2:1 cuts and is placed on along its length, roll flat, crisp uneven to prevent its two ends skin, with cutter, from centre, cut along its length again, be divided into two, and from cutting respectively outwards volume volume, obtain oval of crisp skin, oval of crisp skin is divided into 8, a fillings is cut into 8,
(6) faric:
Broken good crisp skin and fillings being split to left and right on operating desk, with left hand, pinch skin, is that mouth makes progress, proportionately oblate, make it thin around, thick middle, then pinch filling with the right hand, pack, require system mouthful to rectify strictly, finally with hand, the green compact of wrapping are proportionately oblate, just plastic;
(7) code-disc:
Green compact are piled up in clean baking tray, in the ranks maintained a certain distance, must not adhesion, then stamp the red stamp of band laciness and " rose " writing;
(8) baking:
380 volts of voltages that require electric furnace, charging temperature is 160 ℃, and in stove, temperature is 160 ℃, and tapping temperature is 185 ℃, baking 10 minutes, cooling by 10 minutes of coming out of the stove, obtains rose cake finished product.
Quality standard:
Specification shape: oblateness, 24 of per kilograms, piece shape neat and consistent.
Surface color: surface is creamy white, the end, is golden yellow, and heat color is even, and stamp is clear, rectifies the top of not collapsing (surface is without hollow hole).
Taste mouthfeel: have rose scent, mouthfeel is loose, the soft tooth of not being stained with.
Tissue in interior: crisp cortex is evenly inferior, and skin filling is even, free from foreign meter.
Claims (4)
1. a rose cake, comprises cladding, crisp material and fillings, it is characterized in that described rose cake prepares in accordance with the following methods:
(1) taking of raw material:
According to following weight portion, take each raw material, by weight, for the preparation of the raw material of cladding, comprise each raw material of following weight portion: superior wheat flour 7-8 weight portion, white sugar 0.5-1 weight portion, white oil 0.5-1.5 weight portion; Each raw material that comprises following weight portion for the preparation of the raw material of shortcake material: superior wheat flour 10-20 weight portion, white oil 6-10 weight portion; Each raw material that comprises following weight portion for the preparation of the raw material of fillings: white sugar 8-12 weight portion, maltose 2-4 weight portion, fried flour 2-4 weight portion, rose 1-3 weight portion, peach kernel 0.5-1 weight portion, Semen sesami nigrum 0.5-1 weight portion and white sesameseed 0.5-1 weight portion;
(2) preparation of cladding:
First white sugar is put into dough mixing machine, add water and stir, sugar is dissolved, then add white oil to stir, finally add superior wheat flour, stir into solidifying body, continue to stir until acquisition soft or hard is suitable, moisten tack-free surface;
(3) preparation of crisp material:
First superior wheat flour is poured in dough mixing machine, then added in dough mixing machine 90% of white oil total amount, as soft, be firmly not suitable for remaining 10% white oil to be added to mediation in right amount, but will prevent softly, directly stir crisp face evenly also till soft or hard degree and surface fit;
(4) preparation of fillings:
First sugar and water are put into pot, heating is dissolved, then adds maltose, till continuing to boil syrup and can drawing sugar outlet filament, obtains syrup; Fried flour is crossed basket sieve, then by crossing the fried flour of good basket sieve and white oil, be placed in syrup and stir, until the viscosity of fillings is applicable to not tying pimple, filling is placed on after frying in clean container, rose plucks lobe, go the base of a fruit to clean with clear water after, add in container, add Semen sesami nigrum, white sesameseed, peach kernel, stirs;
(5) broken crisp:
The fritter that the surface preparing above, crisp material, fillings is divided into respectively to 10 equal portions, surface piece is rolled and is pressed into rectangle with rolling pin, make that its both sides are thin, thick middle, then pave in the middle of crisp piece is placed on, four sides stacks with hand flat, roll into again the rectangle that length-width ratio is 2:1, then from centre, cut along its length with cutter, be divided into two, and from cutting respectively outwards volume volume, obtain oval of crisp skin, oval of crisp skin is divided into 8, a fillings is cut into 8;
(6) faric:
Broken good crisp skin and fillings being split to left and right on operating desk, with left hand, pinch skin, is that mouth makes progress, proportionately oblate, make it thin around, thick middle, then pinch filling with the right hand, pack, require system mouthful to rectify strictly, finally with hand, the green compact of wrapping are proportionately oblate, just plastic;
(7) code-disc:
Green compact are piled up in clean baking tray, in the ranks maintained a certain distance, must not adhesion;
(8) baking:
380 volts of voltages that require electric furnace, charging temperature is 160 ℃, and in stove, temperature is 160 ℃, and tapping temperature is 185 ℃, baking 10～11 minutes, cooling by 10～12 minutes of coming out of the stove, obtains rose cake finished product.
2. rose cake as claimed in claim 1, is characterized in that raw material for the preparation of cladding comprises each raw material of following weight portion: superior wheat flour 7.5 weight portions, white sugar 0.5 weight portion, white oil 1 weight portion; Each raw material that comprises following weight portion for the preparation of the raw material of shortcake material: superior wheat flour 15 weight portions, white oil 8 weight portions; Each raw material that comprises following weight portion for the preparation of the raw material of fillings: white sugar 10 weight portions, maltose 3 weight portions, fried flour 3 weight portions, rose 2 weight portions, peach kernel 0.5 weight portion, Semen sesami nigrum 0.5 weight portion and white sesameseed 0.5 weight portion.
3. rose cake as claimed in claim 1, it is characterized in that also comprising in broken crisp step by roll into length-width ratio be in the middle of the edge, rectangular long limit of 2:1 cuts and is placed on along its length, roll flat, crisp uneven to prevent its two ends skin, with cutter, from centre, cut along its length again, be divided into two, and from cutting respectively outwards volume volume, obtain oval of crisp skin, oval of crisp skin is divided into 8, a fillings is cut into 8.
4. the rose cake as described in claim 1-3 any one, is characterized in that also comprising the red stamp that stamps band laciness and " rose " writing before baking.
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| CN201310684978.XA CN103609647B (en) | 2013-12-13 | 2013-12-13 | A kind of rose cookie and preparation method thereof |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104365745A (en) * | 2014-10-21 | 2015-02-25 | 白爱青 | Rose pie and preparation method thereof |
| CN104663788A (en) * | 2015-03-26 | 2015-06-03 | 福建贝吃乐食品有限公司 | Rose-scented tremella fuciformis and pistachio biscuits and production method for same |
| CN105724540A (en) * | 2016-04-15 | 2016-07-06 | 乡宁县凤凰山庄玫瑰种植专业合作社 | Preparation method for diet balanced rose cake |
| CN106172672A (en) * | 2016-08-30 | 2016-12-07 | 山西人人淘电子商务有限公司 | A kind of Flos Sophorae cake and preparation method thereof |
| CN106212607A (en) * | 2016-08-24 | 2016-12-14 | 商万有 | A kind of manufacture method of Flos Lilii viriduli crisp short cakes with sesame |
| CN106954661A (en) * | 2016-01-11 | 2017-07-18 | 麦趣尔集团股份有限公司 | A kind of preparation method of fresh rose flower Soviet Union formula moon cake |
| CN106962537A (en) * | 2017-03-31 | 2017-07-21 | 叶伟祥 | A kind of rose tea cake and preparation method thereof |
| CN107467143A (en) * | 2017-09-21 | 2017-12-15 | 杨益民 | A kind of thousand layers of hollow moon cake |
| CN108812774A (en) * | 2018-08-07 | 2018-11-16 | 赵南南 | A kind of rose cookie and its production method containing taste rose sauce |
| CN108835170A (en) * | 2018-08-07 | 2018-11-20 | 赵南南 | A kind of rose cookie and preparation method thereof |
| CN109380483A (en) * | 2018-10-25 | 2019-02-26 | 昆明多柏思食品有限公司 | A kind of rose is crisp and processing technology |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109105428A (en) * | 2018-10-23 | 2019-01-01 | 云南味酷食品有限公司 | Beauty and health care flower cake and preparation method thereof |
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| CN102792994A (en) * | 2012-08-24 | 2012-11-28 | 四川飘香居食品有限公司 | Flower cake and making process thereof |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104365745A (en) * | 2014-10-21 | 2015-02-25 | 白爱青 | Rose pie and preparation method thereof |
| CN104663788A (en) * | 2015-03-26 | 2015-06-03 | 福建贝吃乐食品有限公司 | Rose-scented tremella fuciformis and pistachio biscuits and production method for same |
| CN106954661A (en) * | 2016-01-11 | 2017-07-18 | 麦趣尔集团股份有限公司 | A kind of preparation method of fresh rose flower Soviet Union formula moon cake |
| CN105724540A (en) * | 2016-04-15 | 2016-07-06 | 乡宁县凤凰山庄玫瑰种植专业合作社 | Preparation method for diet balanced rose cake |
| CN106212607A (en) * | 2016-08-24 | 2016-12-14 | 商万有 | A kind of manufacture method of Flos Lilii viriduli crisp short cakes with sesame |
| CN106172672A (en) * | 2016-08-30 | 2016-12-07 | 山西人人淘电子商务有限公司 | A kind of Flos Sophorae cake and preparation method thereof |
| CN106962537A (en) * | 2017-03-31 | 2017-07-21 | 叶伟祥 | A kind of rose tea cake and preparation method thereof |
| CN107467143A (en) * | 2017-09-21 | 2017-12-15 | 杨益民 | A kind of thousand layers of hollow moon cake |
| CN108812774A (en) * | 2018-08-07 | 2018-11-16 | 赵南南 | A kind of rose cookie and its production method containing taste rose sauce |
| CN108835170A (en) * | 2018-08-07 | 2018-11-20 | 赵南南 | A kind of rose cookie and preparation method thereof |
| CN109380483A (en) * | 2018-10-25 | 2019-02-26 | 昆明多柏思食品有限公司 | A kind of rose is crisp and processing technology |
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| Publication number | Publication date |
|---|---|
| CN103609647B (en) | 2015-08-26 |
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