CN104397115A - Michelia alba and dioscorea alata cake and making process thereof - Google Patents

Abstract

The invention provides a michelia alba and dioscorea alata cake which comprises a skin, crisp and stuffing. For the making of the skin, the skin comprises the following components in parts by weight: 2200 g of michelia alba pastry flour, 800 g of water, 700 g of cultured butter and 300 g of sugar powder. The crisp comprises the following components in parts by weight: 1300 g of michelia alba pastry flour, 340 g of lard, 310 g of cultured butter and 60 g of dioscorea alata color and fragrance oil. The stuffing comprises the following components in parts by weight: 660 g of QQ deep-fried glutinous rice cake stuffed with bean paste, 1300 g of cultured butter and 250 g of sugar powder. The pastry provided in the invention has the characteristics of crisp skin and soft and Q stuffing. In addition, the appearance of the pastry is novel, fashionable and unique. The stuffing is wrapped by the multi-layered crispy skin so that the michelia alba and dioscorea alata cake is crispy and delicious to eat, has a mediate sweetness and strong fragrance and has low sugar and oil content. The michelia alba and dioscorea alata cake is a healthy and nutritious food.

Description

A kind of Flos micheliae Albae Henry steudnera tuber cake and manufacture craft thereof

Technical field

The present invention relates to cake to make, refer in particular to a kind of Flos micheliae Albae Henry steudnera tuber cake and manufacture craft thereof.

Background technology

Cake refers to rice, face, beans etc. for primary raw material, and is equipped with various auxiliary material, fillings and flavoring, after shaped, then with drying, roasting, steam, food products that the method system such as fried is ripe.Cake contains the meaning of said in people's daily life " dessert ", thus millet cake snack in it and catering industry some distinguish.Cake both can be used as earlier, can be used as refreshment again, can also as snack during the feast.Cake is long in China's manufacturing history, exquisite workmanship, and the raw material that various places are used is in addition different, and taste is different, so define numerous schools, wherein mainly contains capital formula, Soviet Union's formula, Cantonese, Fujian formula, tidal, raises formula, rather continue formula, river formula etc.Of a great variety due to cake, complex manufacturing technology, therefore, the formula of cake, shaping, make and ripe etc. seem particularly important, as grasped the formula of bad cake, the finished product produced just is difficult to reach quality requirement, more can not carry out mass production and sale.

Summary of the invention

The object of the present invention is to provide a kind of novel appearance, fashion uniqueness, the Flos micheliae Albae Henry steudnera tuber cake of outer shortcake, interior silk floss and manufacture craft thereof.

For achieving the above object, technical scheme provided by the present invention is: a kind of Flos micheliae Albae Henry steudnera tuber cake, and described Henry steudnera tuber cake is made up of water skin, short, fillings, wherein,

Water leather is done

Water skin each component weight portion is: Flos micheliae Albae dry cake mix 2000 ~ 2500g, water 700 ~ 900 g, fermenting butter 600 ~ 800g, Icing Sugar 200 ~ 400 g;

1), by proportioning, above-mentioned each component is put into mixer and stir, be mixed into smooth dough;

2), get 20 ~ 45 grams, mixed dough, be pressed into flat-shaped water skin, for subsequent use;

Short makes

Short each component weight portion is: Flos micheliae Albae dry cake mix 1000 ~ 1500 g, lard 280 ~ 400 g, fermenting butter 280 ~ 350 g, henry steudnera oil 50 ~ 70 g;

1), by proportioning, above-mentioned each component is put into mixer and stir, be mixed into smooth dough;

2), get 15 ~ 30 grams, mixed dough and knead, for subsequent use;

Fillings makes

Fillings each component weight portion is: QQ Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste 525 ~ 800 g, fermenting butter 1000 ~ 1600g, Icing Sugar 200 ~ 300g;

1), QQ Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste peeling section, upper food steamer is ripe, stirs into taro paste, for subsequent use;

2), in taro paste add fermenting butter, it adds weight ratio is 1:2, mixes, and little fire is fried to thickness, and it is agglomerating to add Icing Sugar frying;

3), get 20 ~ 45g frying agglomerating after raw material knead, make fillings, for subsequent use;

Henry steudnera tuber cake makes

1) the water skin, the short that prepare, is got;

2), by short put water intracutaneous into, slowly tighten up outermost layer of skin ， Wu and open Volume and rise, close up down, then roll long paper and rise;

3), from centre cut, otch rolls cutification upward, makes the crust of fragrant taro shortcake;

4), crust turn over, wrap into fillings;

5), upwards slowly close up shaping;

6), make after put into baking tray successively, the baking tray piled is put into baking oven, and baking oven is preheated to 170 degree, roasting 25 ~ 30 minutes, comes out of the stove.

Cake of the present invention has the feature of outer shortcake, interior silk floss, inner Q, and novel appearance, fashion is unique; The thousand layers of crisp suitcase in outside are wrapped up in, crisp and delicious and crisp time edible, and sweet taste is moderate, and fragrance overflows, the low oil of low sugar, are the not only healthy but also food of nutrition.

Detailed description of the invention

The invention will be further described below, and preferred embodiment of the present invention is a kind of Flos micheliae Albae Henry steudnera tuber cake described in the present embodiment, and each component weight portion of described each Henry steudnera tuber cake is: water skin 35g, short 15 g, fillings 35g;

Water leather is done

Water skin each component weight portion is: Flos micheliae Albae dry cake mix 2000g, water 900 g, fermenting butter 600 g, Icing Sugar 200 g;

1), by proportioning, above-mentioned each component is put into mixer and stir, be mixed into smooth dough;

2), get 35 grams, mixed dough, be pressed into flat-shaped water skin, for subsequent use;

Short makes

Short each component weight portion is: Flos micheliae Albae dry cake mix 1000 g, lard 280 g, fermenting butter 280 g, henry steudnera oil 50 g;

1), by proportioning, above-mentioned each component is put into mixer and stir, be mixed into smooth dough;

2), get 15 grams, mixed dough and knead, for subsequent use;

Fillings makes

Fillings each component weight portion is: QQ Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste 525 g, fermenting butter 1000g, Icing Sugar 200 g;

1), QQ Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste peeling section, upper food steamer is ripe, stirs into taro paste, for subsequent use;

2), in taro paste add fermenting butter, it adds weight ratio is 1:2, mixes, and little fire is fried to thickness, and it is agglomerating to add Icing Sugar frying;

3), get 35g frying agglomerating after raw material knead, make fillings, for subsequent use;

Henry steudnera tuber cake makes

1) the water skin, the short that prepare, is got;

2), by short put water intracutaneous into, slowly tighten up outermost layer of skin ， Wu and open Volume and rise, close up down, then roll long paper and rise;

3), from centre cut, otch rolls cutification upward, makes the crust of fragrant taro shortcake;

4), crust turn over, wrap into fillings;

5), upwards slowly close up shaping;

6), make after put into baking tray successively, the baking tray piled is put into baking oven, and baking oven is preheated to 170 degree, roasting 25 ~ 30 minutes, comes out of the stove.

The embodiment of the above is only the preferred embodiment of the present invention, not limits practical range of the present invention with this, therefore the change that all shapes according to the present invention, principle are done, all should be encompassed in protection scope of the present invention.

Claims (1)

1. a Flos micheliae Albae Henry steudnera tuber cake, is characterized in that: described Henry steudnera tuber cake is made up of water skin, short, fillings, wherein,

Water leather is done

Water skin each component weight portion is: Flos micheliae Albae dry cake mix 2000 ~ 2500g, water 700 ~ 900 g, fermenting butter 600 ~ 800g, Icing Sugar 200 ~ 400 g;

1), by proportioning, above-mentioned each component is put into mixer and stir, be mixed into smooth dough;

2), get 20 ~ 45 grams, mixed dough, be pressed into flat-shaped water skin, for subsequent use;

Short makes

Short each component weight portion is: Flos micheliae Albae dry cake mix 1000 ~ 1500 g, lard 280 ~ 400 g, fermenting butter 280 ~ 350 g, henry steudnera oil 50 ~ 70 g;

1), by proportioning, above-mentioned each component is put into mixer and stir, be mixed into smooth dough;

2), get 15 ~ 30 grams, mixed dough and knead, for subsequent use;

Fillings makes

Fillings each component weight portion is: QQ Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste 525 ~ 800 g, fermenting butter 1000 ~ 1600g, Icing Sugar 200 ~ 300g;

1), QQ Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste peeling section, upper food steamer is ripe, stirs into taro paste, for subsequent use;

2), in taro paste add fermenting butter, it adds weight ratio is 1:2, mixes, and little fire is fried to thickness, and it is agglomerating to add Icing Sugar frying;

3), get 20 ~ 45g frying agglomerating after raw material knead, make fillings, for subsequent use;

Henry steudnera tuber cake makes

1) the water skin, the short that prepare, is got;

2), by short put water intracutaneous into, slowly tighten up outermost layer of skin ， Wu and open Volume and rise, close up down, then roll long paper and rise;

3), from centre cut, otch rolls cutification upward, makes the crust of fragrant taro shortcake;

4), crust turn over, wrap into fillings;

5), upwards slowly close up shaping;

6), make after put into baking tray successively, the baking tray piled is put into baking oven, and baking oven is preheated to 170 degree, roasting 25 ~ 30 minutes, comes out of the stove.