CN104489033A - Peach flower cookies and method for making same - Google Patents
Peach flower cookies and method for making same Download PDFInfo
- Publication number
- CN104489033A CN104489033A CN201410798446.3A CN201410798446A CN104489033A CN 104489033 A CN104489033 A CN 104489033A CN 201410798446 A CN201410798446 A CN 201410798446A CN 104489033 A CN104489033 A CN 104489033A
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- CN
- China
- Prior art keywords
- parts
- peach blossom
- longjing tea
- peach
- honey
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
Abstract
The invention provides peach flower cookies and a method for making the same. The peach flower cookies comprise, by weight, 1.8-2 parts of fresh peach flowers, 1.8-2 parts of Longjing tea, 1.8-2 parts of honey, 18-20 parts of low-protein flour, 16-18 parts of vegetable oil, 13-15 parts of white granulated sugar, 0.2-0.25 part of edible salt, 0.15-0.3 part of ammonium bicarbonate, 0.15-0.3 part of baking powder and sesame. The method for making the peach flower cookies particularly includes mixing peach flower and honey mixtures, Longjing tea water and fermented dough with one another and then stirring the peach flower and honey mixtures, Longjing tea water and fermented dough to obtain mixtures; baking and cooling the mixtures to obtain the peach flower cookies. The peach flower cookies and the method have the advantages that the peach flower cookies made by the aid of the method add novel taste to existing baked pastries and have aroma and taste of the peach flowers and the Longjing tea, and effects of moistening skins and improving blood circulation can be realized.
Description
Technical field
The present invention relates to food processing technology field, the production method that specifically peach blossom is crisp and peach blossom is crisp.
Background technology
Peach blossom taste is sweet, pungent, slightly warm in nature, the effects such as happy skin of invigorating blood circulation, drastic purgation diuresis, blood-activating analgetic.Peach blossom contains the organic compounds such as mountain naphthalene, coumarin, trifolin, these substance dredging the channels, improves blood circulation, promotes the supply of skin-nourishing and oxygen, skin care.And the traditional Chinese medical science is thought, the favourable water of peach blossom, defaecation, the effect of invigorating blood circulation.Containing multivitamin and trace element in peach blossom, pigment chronic precipitation in skin can be prevented, effectively remove the chloasma, freckle, the blackspot that hinder beauty treatment in body surface.
Cake market with the fragrance of a flower mostly is the tea and face that use dried flower to soak, also fresh peach blossom is not joined the precedent of baked confectionary, mainly do not have suitable formula and process not to control well, cannot reach and there is the peculiar fragrance of peach blossom and the effect of taste.
Summary of the invention
Technical problem to be solved by this invention is: provide a kind of and have the peat-reek of peach blossom and the peach blossom shortcake of taste.
In order to solve the problems of the technologies described above, the technical solution used in the present invention is: peach blossom is crisp, the raw material comprising following weight portion is prepared from: 1.8 ~ 2 parts, fresh peach blossom, Longjing tea 1.8 ~ 2 parts, honey 1.8 ~ 2 parts, Self-raising flour 18 ~ 20 parts, vegetable oil 16 ~ 18 parts, white granulated sugar 13 ~ 15 parts, edible salt 0.2 ~ 0.25 part, 0.15 ~ 0.3 part, carbonic hydroammonium, baking powder 0.15 ~ 0.3 part and sesame.
Another technical scheme that the present invention adopts is: the preparation method of peach blossom shortcake, comprises the steps:
Step 1, choose fresh peach blossom, after cleaning, remove holder, by remove holder fresh peach blossom, mix with the honey of fresh peach blossom equivalent weight, sealed pickling 1 ~ 3 day, obtains peach blossom, honey mixt;
Step 2, by the water of Longjing tea and 10 ~ 15 times of Longjing tea weight 85 ~ 95 degrees Celsius of lixiviates 6 ~ 9 minutes, filter and remove residue, obtains Longjing tea liquid;
Step 3, by Self-raising flour 18 ~ 20 parts, vegetable oil 16 ~ 18 parts, white granulated sugar 13 ~ 15 parts and edible salt 0.2 ~ 0.25 part, 0.15 ~ 0.3 part, carbonic hydroammonium and baking powder 0.15 ~ 0.3 part mixing after stir, standing for fermentation, obtains fermented dough;
Step 4, described peach blossom, honey mixt 3.6 ~ 4 parts, Longjing tea liquid 2 ~ 3 parts mixed with described fermented dough after stir;
Step 5, section, shaping, obtain cake embryo, sprinkle sesame at cake embryo surface;
Step 6, cake embryo bake, cool after, obtain described peach blossom crisp.
Further, described fermentation is specially at 25 ~ 30 degrees Celsius, and air humidity is leave standstill 0.5 ~ 1h under the condition of 75% ~ 85%.
Further, bake described in be specially cake embryo is placed in 200 ~ 220 degrees Celsius of face fire, the baking oven of 150 ~ 170 degrees Celsius of fires in a stove before fuel is added bakes 13 ~ 15 minutes.
Beneficial effect of the present invention is: the peach blossom shortcake that the production method of described peach blossom shortcake is produced adds the novel taste of existing baked confectionary, has fragrance and the taste of peach blossom, and has skin care, improves sanguimotor effect; In fermented dough, add Longjing tea liquid simultaneously, make peach blossom shortcake have tea perfume (or spice).
Detailed description of the invention
By describing technology contents of the present invention in detail, being realized object and effect, be explained below in conjunction with embodiment.
The design of most critical of the present invention is: add in cake formulation through candied peach blossom, and adds Longjing tea liquid, makes the peach blossom shortcake produced have fragrance and the taste of peach blossom, and has tea perfume (or spice).
The invention provides peach blossom shortcake, the raw material comprising following weight portion is prepared from: 1.8 ~ 2 parts, fresh peach blossom, Longjing tea 1.8 ~ 2 parts, honey 1.8 ~ 2 parts, Self-raising flour 18 ~ 20 parts, vegetable oil 16 ~ 18 parts, white granulated sugar 13 ~ 15 parts, edible salt 0.2 ~ 0.25 part, 0.15 ~ 0.3 part, carbonic hydroammonium, baking powder 0.15 ~ 0.3 part and sesame.
Another technical scheme that the present invention adopts is: the preparation method of peach blossom shortcake, comprises the steps:
Step 1, choose fresh peach blossom, after cleaning, remove holder, by remove holder fresh peach blossom, mix with the honey of fresh peach blossom equivalent weight, sealed pickling 1 ~ 3 day, obtains peach blossom, honey mixt;
Step 2, by the water of Longjing tea and 10 ~ 15 times of Longjing tea weight 85 ~ 95 degrees Celsius of lixiviates 6 ~ 9 minutes, filter and remove residue, obtains Longjing tea liquid;
Step 3, by Self-raising flour 18 ~ 20 parts, vegetable oil 16 ~ 18 parts, white granulated sugar 13 ~ 15 parts and edible salt 0.2 ~ 0.25 part, 0.15 ~ 0.3 part, carbonic hydroammonium and baking powder 0.15 ~ 0.3 part mixing after stir, standing for fermentation, obtains fermented dough;
Step 4, described peach blossom, honey mixt 3.6 ~ 4 parts, Longjing tea liquid 2 ~ 3 parts mixed with described fermented dough after stir;
Step 5, section, shaping, obtain cake embryo, sprinkle sesame at cake embryo surface;
Step 6, cake embryo bake, cool after, obtain described peach blossom crisp.
Further, described fermentation is specially at 25 ~ 30 degrees Celsius, and air humidity is leave standstill 0.5 ~ 1h under the condition of 75% ~ 85%.
Further, bake described in be specially cake embryo is placed in 200 ~ 220 degrees Celsius of face fire, the baking oven of 150 ~ 170 degrees Celsius of fires in a stove before fuel is added bakes 13 ~ 15 minutes.
From foregoing description, beneficial effect of the present invention is: the peach blossom shortcake that the production method of described peach blossom shortcake is produced adds the novel taste of existing baked confectionary, has fragrance and the taste of peach blossom, and has skin care, improves sanguimotor effect; In fermented dough, add Longjing tea liquid simultaneously, make peach blossom shortcake have tea perfume (or spice).
Embodiments of the invention are: peach blossom is crisp, the raw material comprising following weight portion is prepared from: 1.8 ~ 2 parts, fresh peach blossom, Longjing tea 1.8 ~ 2 parts, honey 1.8 ~ 2 parts, Self-raising flour 18 ~ 20 parts, vegetable oil 16 ~ 18 parts, white granulated sugar 13 ~ 15 parts, edible salt 0.2 ~ 0.25 part, 0.15 ~ 0.3 part, carbonic hydroammonium, baking powder 0.15 ~ 0.3 part and sesame.
The preparation method of peach blossom shortcake, comprises the steps:
Step 1, choose fresh peach blossom, after cleaning, remove holder, by remove holder fresh peach blossom, mix with the honey of fresh peach blossom equivalent weight, sealed pickling 1 ~ 3 day, obtains peach blossom, honey mixt;
Step 2, by the water of Longjing tea and 10 ~ 15 times of Longjing tea weight 85 ~ 95 degrees Celsius of lixiviates 6 ~ 9 minutes, filter and remove residue, obtains Longjing tea liquid;
Step 3, by Self-raising flour 18 ~ 20 parts, vegetable oil 16 ~ 18 parts, white granulated sugar 13 ~ 15 parts and edible salt 0.2 ~ 0.25 part, 0.15 ~ 0.3 part, carbonic hydroammonium and baking powder 0.15 ~ 0.3 part mixing after stir, at 25 ~ 30 degrees Celsius, air humidity is leave standstill 0.5 ~ 1h fermentation under the condition of 75% ~ 85%, obtains fermented dough;
Step 4, described peach blossom, honey mixt 3.6 ~ 4 parts, Longjing tea liquid 2 ~ 3 parts mixed with described fermented dough after stir;
Step 5, section, shaping, obtain cake embryo, sprinkle sesame at cake embryo surface;
Step 6, cake embryo is placed in 220 degrees Celsius of face fire, the baking oven of 170 degrees Celsius of fires in a stove before fuel is added bakes 15 minutes, after cooling, obtains described peach blossom crisp.
In sum, the peach blossom shortcake that the production method of peach blossom shortcake provided by the invention is produced adds the novel taste of existing baked confectionary, has fragrance and the taste of peach blossom, and has skin care, improves sanguimotor effect; In fermented dough, add Longjing tea liquid simultaneously, make peach blossom shortcake have tea perfume (or spice).
The foregoing is only embodiments of the invention; not thereby the scope of the claims of the present invention is limited; every equivalents utilizing description of the present invention to do, or be directly or indirectly used in relevant technical field, be all in like manner included in scope of patent protection of the present invention.
Claims (4)
1. peach blossom is crisp, it is characterized in that, the raw material comprising following weight portion is prepared from: 1.8 ~ 2 parts, fresh peach blossom, Longjing tea 1.8 ~ 2 parts, honey 1.8 ~ 2 parts, Self-raising flour 18 ~ 20 parts, vegetable oil 16 ~ 18 parts, white granulated sugar 13 ~ 15 parts, edible salt 0.2 ~ 0.25 part, 0.15 ~ 0.3 part, carbonic hydroammonium, baking powder 0.15 ~ 0.3 part and sesame.
2. the preparation method of peach blossom shortcake, is characterized in that, comprises the steps:
Step 1, choose fresh peach blossom, after cleaning, remove holder, by remove holder fresh peach blossom, mix with the honey of fresh peach blossom equivalent weight, sealed pickling 1 ~ 3 day, obtains peach blossom, honey mixt;
Step 2, by the water of Longjing tea and 10 ~ 15 times of Longjing tea weight 85 ~ 95 degrees Celsius of lixiviates 6 ~ 9 minutes, filter and remove residue, obtains Longjing tea liquid;
Step 3, by Self-raising flour 18 ~ 20 parts, vegetable oil 16 ~ 18 parts, white granulated sugar 13 ~ 15 parts and edible salt 0.2 ~ 0.25 part, 0.15 ~ 0.3 part, carbonic hydroammonium and baking powder 0.15 ~ 0.3 part mixing after stir, standing for fermentation, obtains fermented dough;
Step 4, described peach blossom, honey mixt 3.6 ~ 4 parts, Longjing tea liquid 2 ~ 3 parts mixed with described fermented dough after stir;
Step 5, section, shaping, obtain cake embryo, sprinkle sesame at cake embryo surface;
Step 6, cake embryo bake, cool after, obtain described peach blossom crisp.
3. the preparation method of peach blossom shortcake according to claim 2, is characterized in that: described fermentation is specially at 25 ~ 30 degrees Celsius, and air humidity is leave standstill 0.5 ~ 1h under the condition of 75% ~ 85%.
4. the preparation method of peach blossom shortcake according to claim 2, is characterized in that: described in bake be specially cake embryo is placed in 200 ~ 220 degrees Celsius of face fire, the baking oven of 150 ~ 170 degrees Celsius of fires in a stove before fuel is added bakes 13 ~ 15 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410798446.3A CN104489033A (en) | 2014-12-19 | 2014-12-19 | Peach flower cookies and method for making same |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410798446.3A CN104489033A (en) | 2014-12-19 | 2014-12-19 | Peach flower cookies and method for making same |
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| Publication Number | Publication Date |
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| CN104489033A true CN104489033A (en) | 2015-04-08 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410798446.3A Pending CN104489033A (en) | 2014-12-19 | 2014-12-19 | Peach flower cookies and method for making same |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112471208A (en) * | 2020-12-21 | 2021-03-12 | 杨春权 | Black tartary buckwheat and peach blossom cake and making method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1552220A (en) * | 2003-12-18 | 2004-12-08 | 杨裔春 | Honey fennel cake |
| CN1669467A (en) * | 2004-03-19 | 2005-09-21 | 蒋佃水 | Peach taste crisp-fried food |
| CN103229804A (en) * | 2013-03-30 | 2013-08-07 | 安徽金禾粮油集团有限公司 | Health-care biscuit containing sweet almond and preparation method thereof |
| CN103503961A (en) * | 2013-10-17 | 2014-01-15 | 合肥康龄养生科技有限公司 | Slimming crisp rose konjac biscuit |
-
2014
- 2014-12-19 CN CN201410798446.3A patent/CN104489033A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1552220A (en) * | 2003-12-18 | 2004-12-08 | 杨裔春 | Honey fennel cake |
| CN1669467A (en) * | 2004-03-19 | 2005-09-21 | 蒋佃水 | Peach taste crisp-fried food |
| CN103229804A (en) * | 2013-03-30 | 2013-08-07 | 安徽金禾粮油集团有限公司 | Health-care biscuit containing sweet almond and preparation method thereof |
| CN103503961A (en) * | 2013-10-17 | 2014-01-15 | 合肥康龄养生科技有限公司 | Slimming crisp rose konjac biscuit |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112471208A (en) * | 2020-12-21 | 2021-03-12 | 杨春权 | Black tartary buckwheat and peach blossom cake and making method thereof |
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| C06 | Publication | ||
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| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB03 | Change of inventor or designer information | ||
| CB03 | Change of inventor or designer information |
Inventor after: Huang Xizhong Inventor after: Pan Bin Inventor before: Huang Xizhong |
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| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150408 |