CN104012626A - Method for manufacturing pastry stuffed with roses - Google Patents

Abstract

The invention discloses a method for manufacturing a pastry stuffed with roses. The method for manufacturing pastry stuffed with the roses includes the steps of manufacturing a wrapper, an oily core and stuffing, making a cake, carrying out baking and the like. The wrapper of the pastry is distinctive in layer, oily but not greasy, fragrant, crisp, tasty and refreshing; the stuffing is sweet not greasy and suitable for people of all ages and gives lingering fragrance in mouths of eaters.

Description

A kind of preparation method of rose patty point

Technical field

The present invention relates to a kind of preparation method of food, relate to more specifically a kind of preparation method of rose patty point, belong to technical field of food preparation.

Background technology

Dong Yong and seven fairy maidens' love story is wide-spread popular legend, is deeply subject to over the past thousands of years liking of the masses." the fairy maiden's cake " of researching and developing a kind of rose filling, what take is carrier, allows more people know this beautiful legend.

Summary of the invention

The invention reside in the preparation method that a kind of rose patty point is provided, fragrant and sweet good to eat.

The present invention is achieved by the following technical programs:

A preparation method for rose patty point, comprises the following steps:

(1), make skin: 450 parts of 300 parts of high-strength flours, 700 parts of weak strength flours, 40 parts of soft white sugars, 40 parts of honey, 320 parts of refined lards, water are mixed, drop into mixer and stir, until gluten expansion is smooth;

(2), make the oily heart: 250 parts of 500 parts of weak strength flours, refined lard are mixed, knead standby;

(3), make fillings: 15 parts, 500 parts, rose filling, 90 parts of wheat flours, 45 parts of refined lards, ripe sesame mixed, knead standby;

(4), bag cake: the oily heart prepared by skin prepared by step (1) and step (2) is prepared according to the ratio of 2:1, lives the oily heart with suitcase, then rolls out, fold and once roll afterwards, and cut 35g, and again roll out, then wrap into the fillings of step (3);

(5), the cake made with open hearth heating steps (4), baking temperature is controlled between 160 ℃-190 ℃, the time was controlled at about 20 minutes.

The present invention separately makes by skin and the oily heart, and rolls by different level together, can make skin clear layer, oily but not greasy, crisp-fried is tasty and refreshing, fillings is agreeably sweet, all-ages, lefts a lingering fragrance in one's mouth.

Claims (1)

1. a preparation method for rose patty point, is characterized in that: comprise the following steps:

(1), make skin: 450 parts of 300 parts of high-strength flours, 700 parts of weak strength flours, 40 parts of soft white sugars, 40 parts of honey, 320 parts of refined lards, water are mixed, drop into mixer and stir, until gluten expansion is smooth;

(2), make the oily heart: 250 parts of 500 parts of weak strength flours, refined lard are mixed, knead standby;

(3), make fillings: 15 parts, 500 parts, rose filling, 90 parts of wheat flours, 45 parts of refined lards, ripe sesame mixed, knead standby;

(4), bag cake: the oily heart prepared by skin prepared by step (1) and step (2) is prepared according to the ratio of 2:1, lives the oily heart with suitcase, then rolls out, fold and once roll afterwards, and cut 35g, and again roll out, then wrap into the fillings of step (3);

(5), the cake made with open hearth heating steps (4), baking temperature is controlled between 160 ℃-190 ℃, the time was controlled at about 20 minutes.