CN105901073A - Purple yam pastries and making method thereof - Google Patents
Purple yam pastries and making method thereof Download PDFInfo
- Publication number
- CN105901073A CN105901073A CN201610324218.1A CN201610324218A CN105901073A CN 105901073 A CN105901073 A CN 105901073A CN 201610324218 A CN201610324218 A CN 201610324218A CN 105901073 A CN105901073 A CN 105901073A
- Authority
- CN
- China
- Prior art keywords
- parts
- steudnerae henryanae
- rhizoma steudnerae
- purple
- pastries
- 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
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Classifications
-
- 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
- A21D2/366—Tubers, roots
-
- 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
-
- 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
- A21D2/364—Nuts, e.g. cocoa
Abstract
The invention relates to purple yam pastries and a making method thereof. The purple yam pastries are made from, by weight, 20-30 parts of purple yams, 60-80 parts of low-gluten flour, 1-5 parts of cocoa powder, 3-6 parts of sesame oil, 3-7 parts of beef tallow, 3-7 parts of lard oil, 10-15 parts of fructose and 5-10 parts of dried meat floss. The making method comprises the steps that 1, the purple yams are steamed and pressed into pulp; 2, the sesame oil and the dried meat floss are added for flavoring, and standby materials are obtained; 3, the cocoa powder, the fructose, the beef tallow, the lard oil, a little amount of water and the standby materials are added, the materials are kneaded into dough; 4, the dough is cut and shaped; 5, baking is conducted, and the finished products are obtained. The purple yam pastries and the making method thereof have the advantages that the purple yam pastries are made by taking the purple yams as the raw materials of the pastries, adding the sesame oil, the dried meat floss and the like for flavoring, mixing the materials with the soft flour materials and then baking the mixture and are crisp, fragrant, delicious and rich in nutrition, the unique taste of the purple yams is kept as far as possible in the making process, and therefore people can memorize the taste; glycan in the purple yams can enhance the immune mechanism of a human body, and therefore the outstanding health care effect is achieved.
Description
Technical field
The present invention relates to a kind of food and manufacture method, specifically refer to a kind of Rhizoma Steudnerae Henryanae crisp short cakes with sesame and preparation method thereof.
Background technology
Existing crisp short cakes with sesame based article is of a great variety, and composition is different, and taste is different, brings cuisines and enjoys.Along with people are raw
Flat the improving constantly of running water, the continuous enhancing of health care consciousness, the various crisps short cakes with sesame with certain health-care effect also arise at the historic moment.
Rhizoma Steudnerae Henryanae with health role is nutritious, excellent in color, is once considered the king of vegetable, but rarely seen have Rhizoma Steudnerae Henryanae is added
The goods of crisp short cakes with sesame.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of Rhizoma Steudnerae Henryanae crisp short cakes with sesame and preparation method thereof.
For solving above-mentioned technical problem, the technical scheme is that a kind of Rhizoma Steudnerae Henryanae crisp short cakes with sesame and preparation method thereof, described Rhizoma Steudnerae Henryanae is crisp
The raw-material weight ratio of cake is, Rhizoma Steudnerae Henryanae 20～30 parts, Self-raising flour 60～80 parts, cocoa powder 1～5 parts, Oleum Sesami 3～6 parts, cattle
Oil 3～7 parts, Adeps Sus domestica 3～7 parts, fructose 10～15 parts, dried meat floss 5～10 parts；
Its making step is:
(1) Rhizoma Steudnerae Henryanae is cooked, somewhat after cooling, Rhizoma Steudnerae Henryanae is pressed into mud；
(2) in Rhizoma Steudnerae Henryanae mud, add Oleum Sesami, dried meat floss seasoning, obtain standby material；
(3) be sequentially added in flour cocoa powder, fructose, add in Adeps Bovis seu Bubali, Adeps Sus domestica, a small amount of water and step (2) again standby
Material, is kneaded into dough after stirring；
(4) by the dough segmentation molding of mix homogeneously in step (3)；
(5) finished product is toasted to obtain.
Preferably, baking temperature described in step (5) controls at 140～200 DEG C, and baking time is 30～40 minutes.
Beneficial effect:
The present invention is using Rhizoma Steudnerae Henryanae as crisp short cakes with sesame raw material, and adds the seasoning such as Oleum Sesami, dried meat floss, makes with the mixing of soft fabric, baking,
It is crisp fragrant good to eat, nutritious, keeps the characteristic taste of Rhizoma Steudnerae Henryanae own as far as possible, make people's aftertaste in manufacturing process；Gathering in Rhizoma Steudnerae Henryanae
Sugar can strengthen the immunologic mechanism of human body, and health-care effect highlights.
Detailed description of the invention
For the ease of the understanding of those skilled in the art, below in conjunction with specific embodiment, the present invention is described in further detail.
Embodiment 1
A kind of Rhizoma Steudnerae Henryanae crisp short cakes with sesame and preparation method thereof, the raw-material weight ratio of described Rhizoma Steudnerae Henryanae crisp short cakes with sesame is, Rhizoma Steudnerae Henryanae 20 parts, Self-raising flour
60 parts, cocoa powder 1 part, 3 parts of Oleum Sesami, 3 parts of Adeps Bovis seu Bubali, Adeps Sus domestica 3 parts, 10 parts of fructose, dried meat floss 5 parts；
Its making step is:
(1) Rhizoma Steudnerae Henryanae is cooked, somewhat after cooling, Rhizoma Steudnerae Henryanae is pressed into mud；
(2) in Rhizoma Steudnerae Henryanae mud, add Oleum Sesami, dried meat floss seasoning, obtain standby material；
(3) be sequentially added in flour cocoa powder, fructose, add in Adeps Bovis seu Bubali, Adeps Sus domestica, a small amount of water and step (2) again standby
Material, is kneaded into dough after stirring；
(4) by the dough segmentation molding of mix homogeneously in step (3)；
(5) finished product is toasted to obtain.
Baking temperature described in step (5) controls at 140 DEG C, and baking time is 30 minutes.
Embodiment 2
A kind of Rhizoma Steudnerae Henryanae crisp short cakes with sesame and preparation method thereof, the raw-material weight ratio of described Rhizoma Steudnerae Henryanae crisp short cakes with sesame is, Rhizoma Steudnerae Henryanae 30 parts, Self-raising flour
80 parts, cocoa powder 5 parts, 6 parts of Oleum Sesami, 7 parts of Adeps Bovis seu Bubali, Adeps Sus domestica 7 parts, 15 parts of fructose, dried meat floss 10 parts；
Its making step is with embodiment 1
Baking temperature described in step (5) controls at 200 DEG C, and baking time is 40 minutes.
Claims (2)
1. Rhizoma Steudnerae Henryanae crisp short cakes with sesame and preparation method thereof, it is characterised in that the raw-material weight ratio of described Rhizoma Steudnerae Henryanae crisp short cakes with sesame is, Rhizoma Steudnerae Henryanae
20～30 parts, Self-raising flour 60～80 parts, cocoa powder 1～5 parts, Oleum Sesami 3～6 parts, Adeps Bovis seu Bubali 3～7 parts, Adeps Sus domestica 3～7 parts, really
Sugar 10～15 parts, dried meat floss 5～10 parts；Its making step is: Rhizoma Steudnerae Henryanae is cooked by (1), somewhat after cooling, Rhizoma Steudnerae Henryanae is pressed into mud；
(2) in Rhizoma Steudnerae Henryanae mud, add Oleum Sesami, dried meat floss seasoning, obtain standby material；(3) in flour, it is sequentially added into cocoa powder, fructose, again
Add the standby material in Adeps Bovis seu Bubali, Adeps Sus domestica, a small amount of water and step (2), after stirring, be kneaded into dough；(4) by step (3)
The dough segmentation molding of mix homogeneously；(5) finished product is toasted to obtain.
A kind of Rhizoma Steudnerae Henryanae crisp short cakes with sesame the most according to claim 1 and preparation method thereof, it is characterised in that described baking temperature controls
At 140～200 DEG C, baking time is 30～40 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610324218.1A CN105901073A (en) | 2016-05-16 | 2016-05-16 | Purple yam pastries and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610324218.1A CN105901073A (en) | 2016-05-16 | 2016-05-16 | Purple yam pastries and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105901073A true CN105901073A (en) | 2016-08-31 |
Family
ID=56749250
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610324218.1A Pending CN105901073A (en) | 2016-05-16 | 2016-05-16 | Purple yam pastries and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105901073A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108850067A (en) * | 2018-08-31 | 2018-11-23 | 三明温氏食品有限公司 | A kind of formula and preparation method thereof of rabbit meat rosin taro cake |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719200A (en) * | 2012-10-11 | 2014-04-16 | 哈尔滨泰和鼎科技有限公司 | Fruit and vegetable crispy cake and method for making same |
| CN104286115A (en) * | 2014-09-30 | 2015-01-21 | 刘韶娜 | Caramel and oatmeal cookie and preparation method thereof |
| CN104336147A (en) * | 2013-08-10 | 2015-02-11 | 李康 | Zhuang nationality shortcake making method |
| CN105053112A (en) * | 2015-08-01 | 2015-11-18 | 安庆市江岸一品香食品有限责任公司 | Pumpkin short bread and making method thereof |
-
2016
- 2016-05-16 CN CN201610324218.1A patent/CN105901073A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719200A (en) * | 2012-10-11 | 2014-04-16 | 哈尔滨泰和鼎科技有限公司 | Fruit and vegetable crispy cake and method for making same |
| CN104336147A (en) * | 2013-08-10 | 2015-02-11 | 李康 | Zhuang nationality shortcake making method |
| CN104286115A (en) * | 2014-09-30 | 2015-01-21 | 刘韶娜 | Caramel and oatmeal cookie and preparation method thereof |
| CN105053112A (en) * | 2015-08-01 | 2015-11-18 | 安庆市江岸一品香食品有限责任公司 | Pumpkin short bread and making method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 黄远燕: "《10分钟快手早餐》", 31 October 2013, 江苏美术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108850067A (en) * | 2018-08-31 | 2018-11-23 | 三明温氏食品有限公司 | A kind of formula and preparation method thereof of rabbit meat rosin taro cake |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160831 |