CN104642449A - Method for making butter cakes - Google Patents
Method for making butter cakes Download PDFInfo
- Publication number
- CN104642449A CN104642449A CN201410260097.XA CN201410260097A CN104642449A CN 104642449 A CN104642449 A CN 104642449A CN 201410260097 A CN201410260097 A CN 201410260097A CN 104642449 A CN104642449 A CN 104642449A
- Authority
- CN
- China
- Prior art keywords
- parts
- rose
- cake
- fillings
- making
- 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.)
- Pending
Links
Abstract
The invention discloses a method for making butter cakes, which belongs to the field of food processing technology, the method comprises: step I. the manufacture of rose leach liquor, step II. the pickling of rose flowers, step III. the making of butter cake fillings, and step IV. the making of the butter cake. The butter cake made with the method not only has rich and natural nutrients, is scorched outside but tender inside, fragrant, sweet, soft and glutinous, crispy and tasty, full of everlasting rose flower flavor, and suitable for people of all ages to eat, but also has the effects of tonifying qi, regulating qi and relieving depression, activating blood and dissipating blood stasis, and delaying senescence.
Description
Technical field
The present invention relates to food processing technology field, especially a kind of health-care oil cake of rose local flavor.
Background technology
Oil cake is a kind of Shanxi snack of characteristic, is the traditional food that Shanxi people like.The preparation method of existing oily cake, be that glutinous millet face is first cooked as cladding, using jujube paste, sweetened bean paste and sugar as fillings, form through fried system, existing oily cake preparation method also exists 1, kind is few, local flavor is single and nutrition is unbalanced, can not meet the needs of people far away.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of nutritious natural, tenders with a crispy crust, fragrant and sweet soft glutinous, palatable crisp, there is the fragrance of a flower of lasting rose and have the Xie Yu that regulates the flow of vital energy, the preparation method of the oily cake of scattered silt of invigorating blood circulation and function of delaying senility.
In order to solve the problem, the technical solution adopted in the present invention is: the preparation method of this oily cake, comprises the following steps:
Step one, the making of rose extract:
Rose extract adopts the raw material of following parts by weight:
Rose 7 parts ~ 10 parts, the fruit of Chinese wolfberry 10 parts ~ 15 parts, chrysanthemum 3 parts ~ 4.5 parts, 400 parts ~ 500 parts, water;
The raw material weighed up put into pot and adds a part poach system, boiling to seething with excitement and keeping 30 minutes ~ 60 minutes, after cooling, filter and obtain rose extract, for subsequent use; The pH value of described water is 7 ~ 7.5;
Step 2, honey rose processed:
Honey rose processed adopts the raw material of following parts by weight:
Rose 300 parts, white granulated sugar 380 parts, honey 50 parts;
A1, rose is stayed lobe, airing;
B1, the roseleaf of a1 step is layered in container, this layer spreads one deck sugar, with this period layer, the described roseleaf of the superiors drenches honey, then by seal of vessel, the time is 7 days, obtains sweet rose processed, for subsequent use;
Step 3, the making of oily cake fillings:
Oil cake fillings adopts the raw material of following parts by weight:
80 parts ~ 90 parts, red bean mud, 80 parts ~ 90 parts, black soya bean mud, the seed of Oriental arborvitae 80 parts ~ 90 parts, sesame 6 parts ~ 8 parts;
A2, by the seed of Oriental arborvitae and sesame perfume (or spice) processed respectively, then by the seed of Oriental arborvitae and sesame pulverization;
B2, smalls obtained for a2 step to be mixed with red bean mud, black soya bean mud, obtain mixing fillings, then add described honey rose processed mixing in fillings, and mix, obtain oily cake fillings;
Step 4, the making of oily cake:
Oil cake adopts the raw material of following parts by weight:
380 parts, glutinous millet face, milk powder 22 parts, described rose extract 260 parts;
Making step is as follows:
A3, milk powder is added abundant stirring and dissolving in rose extract, obtain mixed liquor;
B3, when mixed liquor being heated to 95 DEG C, join in the glutinous millet face of gross weight 2/3rds, and limit bevelling to stir, and makes dough made with boiling water, more remaining glutinous millet face is joined in dough made with boiling water to stir and rub, make dough, leave standstill 15 minutes;
C3, the dough that b3 step is made is made several claddings, in cladding, bag oil-feed cake fillings, makes oil generation cake;
D3, oil generation cake frying golden yellow c3 step obtained, to obtain final product.
In the preparation method technical scheme of above-mentioned rose local flavor steamed sponge cake, technical scheme can also be more specifically: the ratio of weight and number of described mixing fillings and described honey rose processed is 10:2.
Owing to have employed technique scheme, the present invention compared with prior art has following beneficial effect:
1, the water that the present invention becomes with rose, chrysanthemum and fruit of Chinese wolfberry boiling comes and face, and the oily cake made not only bright, rose fragrance allows people slaver lastingly, and there is the Xie Yu that regulates the flow of vital energy, scattered silt of invigorating blood circulation and the health-care effect delayed senility.
2, hot in nature due to the fruit of Chinese wolfberry, and chrysanthemum is cool in nature, in the present invention, chrysanthemum and the fruit of Chinese wolfberry complement each other.
Rose sweet and slightly bitter taste of the present invention, warm in nature, there is the Xie Yu that regulates the flow of vital energy, scattered silt of invigorating blood circulation, menstruction regulating and pain relieving, antidepression, calm mood placating effect, normal food not only can regulate the irritated mood in people's mood, strongly fragrant gas in Shu Fati, can also when working and life stress is large, pacify, set the mind at rest, delay senility and keep fit.
The fruit of Chinese wolfberry of the present invention is hot in nature, is rich in the multiple nutritional components such as matrimony vine proteoglycan, vitamin C, phosphorus, iron, have enrich blood, hypoglycemic, reducing blood lipid, delay senility, anti-oxidant, strengthen human immunity, antitumor, effect of protecting the liver.
Chrysanthemum of the present invention is cool in nature, has flat liver improving eyesight, loose wind heat-clearing, disappears and cough effect of pain relieving.
Containing abundant fat, linoleic acid, sub-acid, high-quality protein in walnut kernel, be also the best nutriment of human body and brain containing abundant calcium, phosphorus, iron, carrotene, riboflavin, vitamin B6, vitamin E, juglandis folia quinone, phosphatide, tannin etc.
The sweet acid of the flat taste of red bean mud of the present invention, containing rich in protein, fat and carbohydrate etc., have good to relax bowel, hypotensive, reducing blood lipid, adjustment blood sugar, anticancer, prevention calculus, body building and weight reducing effect.
Black soya bean mud of the present invention is flat, taste is sweet; Return spleen, kidney channel; Have that the lower gas of detumescence, moistening lung are scorching, activating blood and promoting diuresis, wind expelling stagnation removing, blood-enriching tranquillizing, improving eyesight invigorating the spleen, kidney tonifying benefit be cloudy, the effect of removing toxic substances; Black soya bean contains rich in protein, vitamin, mineral matter, comprehensive nutrition, has crow blackout and sends out and the function of delaying human body caducity.
The seed of Oriental arborvitae of the present invention is Cupressaceae plant arbor-vitae Biotaorientalis(L.) the kind benevolence of End1..Containing fat pool about 14 %, mostly be unrighted acid composition, also containing a small amount of volatile oil, saponin, protein, calcium, phosphorus, iron multivitamin etc.The flat taste of the seed of Oriental arborvitae is sweet.Tool mental-tranquilization, the effect relaxed bowel.Control the diseases such as palpitation with fear, insomnia, seminal emission, night sweat, constipation." Japan hanako materia medica " carries " controls wind, profit skin." " medicineization justice " year " the saturating heart of seed of Oriental arborvitae fragrance, body profit taste blood." normal food has body building action.
Sesame of the present invention contains a large amount of unrighted acids, vitamin E and sesamin, and containing abundant fat, protein, also have the nutritional labelings such as carbohydrate, VitAVitE, lecithin, calcium, iron, chromium to have effects such as " filling liver kidney, grow the five internal organs; benefiting essence-blood, ease constipation is dry ".
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described:
Embodiment one
The preparation method of this oily cake, comprises the following steps:
Step one, the making of rose extract:
Rose extract adopts the raw material of following weight:
Rose 7 grams, the fruit of Chinese wolfberry 13 grams, chrysanthemum 3 grams, 400 grams, water;
The raw material weighed up put into pot and adds poach system, boiling to seething with excitement and keeping 30 minutes, after cooling, filter and obtain rose extract, for subsequent use; The pH value of water is 7;
Step 2, pickling of rose:
Rose pickle the raw material adopting following weight:
Rose 300 grams, white granulated sugar 380 grams, honey 50 grams;
A1, rose is stayed lobe, airing;
B1, be layered in container by the roseleaf of a1 step, this layer spreads one deck sugar, and with this period layer, the described roseleaf of the superiors drenches honey, seal of vessel is pickled, the time is 7 days, to obtain final product, for subsequent use;
Step 3, the making of oily cake fillings:
Oil cake fillings adopts the raw material of following weight:
80 grams, red bean mud, 90 grams, black soya bean mud, the seed of Oriental arborvitae 89 grams, sesame 7 grams;
A2, by the seed of Oriental arborvitae and sesame perfume (or spice) processed respectively, then by the seed of Oriental arborvitae and sesame pulverization;
B2, smalls obtained for a2 step to be mixed with red bean mud, black soya bean mud, obtain mixing fillings, then in mixing fillings, add 53.2 grams of sweet roses processed, and mix, obtain oily cake fillings;
Step 4, the making of oily cake:
Oil cake adopts the raw material of following weight grams:
456 grams, glutinous millet face, milk powder 26 grams, rose extract 312 grams;
Making step is as follows:
A3, milk powder is added abundant stirring and dissolving in rose extract, obtain mixed liquor;
B3, when mixed liquor being heated to 95 DEG C, join 304 grams and glutinous millet face in, and limit bevelling stirs, and makes dough made with boiling water, then is joined in dough made with boiling water to stir in 152 grams of remaining glutinous millet faces and rub, and makes dough, leaves standstill 15 minutes;
C3, the dough that b3 step is made is made several claddings, in cladding, bag oil-feed cake fillings, makes oil generation cake;
D3, oil generation cake frying golden yellow c3 step obtained, to obtain final product.
Embodiment two
The preparation method of this oily cake, comprises the following steps:
Step one, the making of rose extract:
Rose extract adopts the raw material of following weight:
Rose 10 grams, the fruit of Chinese wolfberry 15 grams, chrysanthemum 4 grams, 500 grams, water;
The raw material weighed up put into pot and adds poach system, boiling to seething with excitement and keeping 60 minutes, after cooling, filter and obtain rose extract, for subsequent use; The pH value of water is 7.5;
Step 2, pickling of rose:
Rose pickle the raw material adopting following weight:
Rose 150 grams, white granulated sugar 190 grams, honey 25 grams;
A1, rose is stayed lobe, airing;
B1, be layered in container by the roseleaf of a1 step, this layer spreads one deck sugar, and with this period layer, the roseleaf of the superiors drenches honey, seal of vessel is pickled, the time is 7 days, to obtain final product, for subsequent use;
Step 3, the making of oily cake fillings:
Oil cake fillings adopts the raw material of following weight:
86 grams, red bean mud, 80 grams, black soya bean mud, the seed of Oriental arborvitae 90 grams, sesame 8 grams;
A2, by the seed of Oriental arborvitae and sesame perfume (or spice) processed respectively, then by the seed of Oriental arborvitae and sesame pulverization;
B2, smalls obtained for a2 step to be mixed with red bean mud, black soya bean mud, obtain mixing fillings, then in mixing fillings, add 52.8 grams of sweet roses processed, and mix, obtain oily cake fillings;
Step 4, the making of oily cake:
Oil cake adopts the raw material of following weight grams:
570 grams, glutinous millet face, milk powder 33 grams, rose extract 390 grams;
Making step is as follows:
A3, milk powder is added abundant stirring and dissolving in rose extract, obtain mixed liquor;
B3, when mixed liquor being heated to 95 DEG C, join in the glutinous millet face of 380 grams, and limit bevelling to stir, and makes dough made with boiling water, then 190 grams of remaining glutinous millet faces are joined in dough made with boiling water to stir rub, make dough, leave standstill 15 minutes;
C3, the dough that b3 step is made is made several claddings, in cladding, bag oil-feed cake fillings, makes oil generation cake;
D3, oil generation cake frying golden yellow c3 step obtained, to obtain final product.
Embodiment three
The preparation method of this oily cake, comprises the following steps:
The preparation method of this oily cake, comprises the following steps:
Step one, the making of rose extract:
Rose extract adopts the raw material of following weight:
Rose 9 grams, the fruit of Chinese wolfberry 10 grams, chrysanthemum 4.5 grams, 450 grams, water;
The raw material weighed up put into pot and adds poach system, boiling to seething with excitement and keeping 50 minutes, after cooling, filter and obtain rose extract, for subsequent use; The pH value of water is 7.2;
Step 2, pickling of rose:
Rose pickle the raw material adopting following weight:
Rose 300 grams, white granulated sugar 380 grams, honey 50 grams;
A1, rose is stayed lobe, airing;
B1, be layered in container by the roseleaf of a1 step, this layer spreads one deck sugar, and with this period layer, the roseleaf of the superiors drenches honey, seal of vessel is pickled, the time is 7 days, to obtain final product, for subsequent use;
Step 3, the making of oily cake fillings:
Oil cake fillings adopts the raw material of following weight:
90 grams, red bean mud, 88 grams, black soya bean mud, the seed of Oriental arborvitae 80 grams, sesame 6 grams;
A2, by the seed of Oriental arborvitae and sesame perfume (or spice) processed respectively, then by the seed of Oriental arborvitae and sesame pulverization;
B2, smalls obtained for a2 step to be mixed with red bean mud, black soya bean mud, obtain mixing fillings, then in mixing fillings, add 52.8 grams of sweet roses processed, and mix, obtain oily cake fillings;
Step 4, the making of oily cake:
Oil cake adopts the raw material of following weight grams:
380 grams, glutinous millet face, milk powder 22 grams, rose extract 260 grams;
Making step is as follows:
A3, milk powder is added abundant stirring and dissolving in rose extract, obtain mixed liquor;
B3, when mixed liquor being heated to 95 DEG C, join in the glutinous millet face of 253 grams, and limit bevelling to stir, and makes dough made with boiling water, then 127 grams of remaining glutinous millet faces are joined in dough made with boiling water to stir rub, make dough, leave standstill 15 minutes;
C3, the dough that b3 step is made is made several claddings, in cladding, bag oil-feed cake fillings, makes oil generation cake;
D3, oil generation cake frying golden yellow c3 step obtained, to obtain final product.
Claims (2)
1. a preparation method for oily cake, is characterized in that: comprise the following steps:
Step one, the making of rose extract:
Rose extract adopts the raw material of following parts by weight:
Rose 7 parts ~ 10 parts, the fruit of Chinese wolfberry 10 parts ~ 15 parts, chrysanthemum 3 parts ~ 4.5 parts, 400 parts ~ 500 parts, water;
The raw material weighed up put into pot and adds poach system, boiling to seething with excitement and keeping 30 minutes ~ 60 minutes, after cooling, filter and obtain rose extract, for subsequent use; The pH value of described water is 7 ~ 7.5;
Step 2, honey rose processed:
Honey rose processed adopts the raw material of following parts by weight:
Rose 300 parts, white granulated sugar 380 parts, honey 50 parts;
A1, rose is stayed lobe, airing;
B1, the roseleaf of a1 step is layered in container, this layer spreads one deck sugar, with this period layer, the described roseleaf of the superiors drenches honey, then by seal of vessel, the time is 7 days, obtains sweet rose processed, for subsequent use;
Step 3, the making of oily cake fillings:
Oil cake fillings adopts the raw material of following parts by weight:
80 parts ~ 90 parts, red bean mud, 80 parts ~ 90 parts, black soya bean mud, the seed of Oriental arborvitae 80 parts ~ 90 parts, sesame 6 parts ~ 8 parts;
A2, by the seed of Oriental arborvitae and sesame perfume (or spice) processed respectively, then by the seed of Oriental arborvitae and sesame pulverization;
B2, smalls obtained for a2 step to be mixed with red bean mud, black soya bean mud, obtain mixing fillings, then add described honey rose processed mixing in fillings, and mix, obtain oily cake fillings;
Step 4, the making of oily cake:
Oil cake adopts the raw material of following parts by weight:
380 parts, glutinous millet face, milk powder 22 parts, described rose extract 260 parts;
Making step is as follows:
A3, milk powder is added abundant stirring and dissolving in rose extract, obtain mixed liquor;
B3, when mixed liquor being heated to 95 DEG C, join in the glutinous millet face of gross weight 2/3rds, and limit bevelling to stir, and makes dough made with boiling water, more remaining glutinous millet face is joined in dough made with boiling water to stir and rub, make dough, leave standstill 15 minutes;
C3, the dough that b3 step is made is made several claddings, in cladding, bag oil-feed cake fillings, makes oil generation cake;
D3, oil generation cake frying golden yellow c3 step obtained, to obtain final product.
2. the preparation method of oily cake according to claim 1, is characterized in that: the ratio of weight and number of described mixing fillings and described honey rose processed is 10:2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410260097.XA CN104642449A (en) | 2014-06-12 | 2014-06-12 | Method for making butter cakes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410260097.XA CN104642449A (en) | 2014-06-12 | 2014-06-12 | Method for making butter cakes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104642449A true CN104642449A (en) | 2015-05-27 |
Family
ID=53234505
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410260097.XA Pending CN104642449A (en) | 2014-06-12 | 2014-06-12 | Method for making butter cakes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104642449A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106723025A (en) * | 2016-11-30 | 2017-05-31 | 张双标 | A kind of sugared cake of middle-aged male nourishing and preparation method thereof |
| CN109619142A (en) * | 2019-01-02 | 2019-04-16 | 山西省农业科学院农产品加工研究所 | A kind of whole black bean flour fillings and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2887747A1 (en) * | 2005-06-29 | 2007-01-05 | Laimuns Lionel | Flavored pastry preparing method for manufacturing e.g. bread dough, involves preparing flavored aqueous liquid by infusion of flavoring plant such as rose, in water in order to obtain infused water |
| CN103349053A (en) * | 2013-06-18 | 2013-10-16 | 姜磊 | Fried cake possessing grain, Chinese hawthorn seed and lily and preparation method thereof |
| CN103349055A (en) * | 2013-06-26 | 2013-10-16 | 姜磊 | Fried cake with tropical fruit flavor and preparation method thereof |
| CN103385277A (en) * | 2013-06-26 | 2013-11-13 | 姜磊 | Flower jujube paste relish fried cake and preparation method thereof |
-
2014
- 2014-06-12 CN CN201410260097.XA patent/CN104642449A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2887747A1 (en) * | 2005-06-29 | 2007-01-05 | Laimuns Lionel | Flavored pastry preparing method for manufacturing e.g. bread dough, involves preparing flavored aqueous liquid by infusion of flavoring plant such as rose, in water in order to obtain infused water |
| CN103349053A (en) * | 2013-06-18 | 2013-10-16 | 姜磊 | Fried cake possessing grain, Chinese hawthorn seed and lily and preparation method thereof |
| CN103349055A (en) * | 2013-06-26 | 2013-10-16 | 姜磊 | Fried cake with tropical fruit flavor and preparation method thereof |
| CN103385277A (en) * | 2013-06-26 | 2013-11-13 | 姜磊 | Flower jujube paste relish fried cake and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 宅女文子: "玫瑰窝头", 《HTTP://WWW.XIACHUFANG.COM/RECIPE/1049523/》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106723025A (en) * | 2016-11-30 | 2017-05-31 | 张双标 | A kind of sugared cake of middle-aged male nourishing and preparation method thereof |
| CN109619142A (en) * | 2019-01-02 | 2019-04-16 | 山西省农业科学院农产品加工研究所 | A kind of whole black bean flour fillings and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104824693B (en) | A kind of preparation method of honey mutton chop with health role | |
| CN101803748A (en) | Process for producing duck meat with ten types of Chinese medicaments | |
| CN101756149A (en) | Hot pot seasoning | |
| CN102696765B (en) | Red date rose soymilk and processing method thereof | |
| CN105851814A (en) | Flower steamed cake and preparation method thereof | |
| CN106036690A (en) | Honey-vinegar-black soybean jelly and preparation method thereof | |
| CN103976037A (en) | Preparation method of vinous-flavor fermented bean curd | |
| CN104642449A (en) | Method for making butter cakes | |
| CN106343398A (en) | Preparation method for nutritional vegetable dried egg curd | |
| CN104642905A (en) | Preparation method of rose-flavor steamed sponge cake | |
| CN104450466A (en) | Sea urchin health wine and production method thereof | |
| CN104642463A (en) | Rose filling biscuit processing method | |
| CN109717232A (en) | The production method of oily cake | |
| CN106962888A (en) | A kind of soya bean Uricularia polytricha sauce and preparation method thereof | |
| CN102805190A (en) | Walnut flower health-preserving lollipop | |
| CN105831652A (en) | Multi-flavored radix puerariae food and production method thereof | |
| CN104642904A (en) | Preparation method of steamed bun | |
| CN103005308B (en) | Spicy soybeans | |
| CN105724691A (en) | Preparation method of heat-clearing and nerve-soothing lotus seed tea | |
| CN103651880B (en) | One can regulate metabolic soya-bean milk and preparation method thereof | |
| CN104643016A (en) | Method for preparing nut soybean sauce | |
| CN103931723A (en) | Seafood flavor blueberry cake and preparation method thereof | |
| KR101293141B1 (en) | Functionality laver process | |
| KR101293143B1 (en) | Functionality laver process | |
| CN107343515A (en) | A kind of orange peel red bean walnut shortbread and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150527 |