CN107853353A - A kind of jujube green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste stuffing helix shortcake and preparation method thereof - Google Patents
A kind of jujube green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste stuffing helix shortcake and preparation method thereof Download PDFInfo
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- CN107853353A CN107853353A CN201711192660.4A CN201711192660A CN107853353A CN 107853353 A CN107853353 A CN 107853353A CN 201711192660 A CN201711192660 A CN 201711192660A CN 107853353 A CN107853353 A CN 107853353A
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
- A21D13/19—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough with fillings
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
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Abstract
The invention discloses a kind of jujube green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste stuffing helix shortcake and preparation method thereof, the crisp raw material of jujube green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste stuffing helix includes green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste fillings, jujube fillings, outermost layer of skin cladding and green tea oil crisp skin material；The crisp preparation method of jujube green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste stuffing helix, including：Make crisp skin step：Green tea oil crisp skin material is wrapped up with outermost layer of skin cladding, close up round as a ball rear standing, then flattens and rolls growth ligule and roll again, closes up upward, laterally incision, obtains crisp skin dough, vertically flatten and produce crisp skin；Make jujube green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste filling step：Jujube fillings is wrapped up into green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste fillings, obtains jujube green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste filling；Base step：With crisp skin fully wrapped around jujube green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste filling from top to bottom, biscuit is obtained；Baking procedure：Biscuit is toasted and produces jujube green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste stuffing helix shortcake；The jujube green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste stuffing helix shortcake has neutralized the bitterness of green tea with jujube and Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste so that spiral shortcake carries delicate fragrance, agreeably sweet, has the effect to help digestion.
Description
Technical field
The present invention relates to a kind of jujube green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste stuffing helix shortcake and preparation method thereof, belong to baked goods technical field.
Background technology
Currently, tealeaves is mainly used among the exploitation of tea beverage and cakes and sweetmeats product, but with tea beverage growth rate year by year
Reduce, the exploitation of cakes and sweetmeats product just seems important all the more.In the market of today, smear teas bakery product and emerge in an endless stream, new green tea
Bakery product emerges in large numbers, and will greatly facilitate consumption of the increase to tealeaves；There is research to also indicate that, the Tea Polyphenols isoreactivity in tealeaves
Material, it can effectively suppress the harmful substance generation in Maillard reaction.
But due to the complexity of matcha powder procedure of processing, cause the on the high side of matcha powder, significantly limit tea and eating
Application in product, meanwhile, tealeaves also because overprocessing, causes the active component in matcha powder to be destroyed, commercially available matcha powder
In be often also added into certain essence and flavoring agent.Therefore, if product, Ke Yi great can be fabricated to by the tea powder simply processed
It is big to reduce cost and retain active ingredient, promote application of the tea in food.
The content of the invention
For overcome the deficiencies in the prior art, of the invention first purpose is to provide a kind of jujube green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste filling spiral shell
Rotation is crisp, and the jujube green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste stuffing helix shortcake has neutralized the bitterness of green tea with jujube and Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste so that spiral shortcake carries delicate fragrance, sweet tea
And it is oiliness, there is the effect to help digestion.
Second object of the present invention is to provide a kind of above-mentioned jujube green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste stuffing helix crisp preparation method.
Realizing first purpose of the present invention can be reached by adopting the following technical scheme that：A kind of jujube green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste filling
Spiral is crisp, and the crisp raw material of the jujube green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste stuffing helix includes green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste fillings, jujube fillings, outermost layer of skin cladding and green tea
Short cladding.
Further, the green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste fillings includes following component by weight：Glutinous rice flour 160-200 parts；Ox
Milk 180-220 parts；Green tea powder 15-20 parts；Butter 20-25 parts；Sugared 10-30 parts；
The jujube fillings includes following component by weight：Jujube 500-600 parts；Rapeseed oil 50-60 parts；
The outermost layer of skin cladding includes following component by weight：Plain flour 110-130 parts；Sugared 10-20 parts；Lard
42-50 parts；
The green tea oil crisp skin material includes following component by weight：Self- raising flour 85-100 parts；Lard 45-55
Part；Green tea powder 20-25 parts.
Further, the green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste fillings includes following component by weight：180 parts of glutinous rice flour；Milk 200
Part；18 parts of green tea powder；23 parts of butter；15 parts of sugar；
The jujube fillings includes following component by weight：550 parts of jujube；55 parts of rapeseed oil；
The outermost layer of skin cladding includes following component by weight：120 parts of Plain flour；15 parts of sugar；46 parts of lard；
The green tea oil crisp skin material includes following component by weight：95 parts of Self- raising flour；50 parts of lard；Green tea powder
23 parts.
Further, the green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste fillings is prepared by the following method to obtain：
Green tea powder and sugar are dissolved in the water, then add glutinous rice flour and milk, boiling 22-25min, is obtained after stirring
To powder ball；After butter is added in powder ball and is mixed, cool down and produce green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste fillings.
Further, the jujube fillings is prepared by the following method to obtain：
By jujube plus water and heat so that jujube smashs jujube to pieces after fully absorbing water；Again plus water and heat, then filter
Fructus corni and jujube core are filtered off, obtains jujube paste；By jujube paste frying 30-40min and rapeseed oil is gradually added into, finally cools down and produces jujube filling
Material.
Further, the outermost layer of skin cladding is prepared by the following method to obtain：
Add water to mix Plain flour, sugar, lard and rub into dough, then stand the face of waking up and produce outermost layer of skin cladding.
Further, the green tea oil crisp skin material is prepared by the following method to obtain：
Add water to mix Self- raising flour, lard and green tea powder and rub into dough, then stand the face of waking up and produce green tea short
Cladding.
Realize that second object of the present invention can reach by adopting the following technical scheme that：A kind of jujube green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste filling
The crisp preparation method of spiral, including：
Make crisp skin step：Green tea oil crisp skin material is wrapped up with outermost layer of skin cladding, close up round as a ball rear standing, then flattens and rolls into
Long ligule is rolled again, is closed up upward, is laterally cut, obtain crisp skin dough, vertically flatten and produce crisp skin；
Make jujube green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste filling step：Jujube fillings is wrapped up into green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste fillings, obtains jujube green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste filling；
Base step：With crisp skin fully wrapped around jujube green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste filling from top to bottom, biscuit is obtained；
Baking procedure：Biscuit is toasted and produces jujube green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste stuffing helix shortcake.
Further, in baking procedure, baking condition is 180 DEG C of face fire, and 180 DEG C of the fire in a stove before fuel is added is fiery by face after toasting 20min
Falling tone toasts 10min to 160 DEG C.
Compared with prior art, the beneficial effects of the present invention are：
Jujube green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste stuffing helix shortcake of the present invention has neutralized the bitterness of green tea with jujube and Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste so that spiral shortcake carries
Delicate fragrance, it is agreeably sweet, there is the effect to help digestion.
Embodiment
Below, with reference to embodiment, the present invention is described further：
A kind of jujube green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste stuffing helix is crisp, and its raw material includes green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste fillings, jujube fillings, outermost layer of skin cladding and green
Tea oil crisp skin material, each raw material include following component by weight：
Green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste fillings：Glutinous rice flour 160-200 parts；Milk 180-220 parts；Green tea powder 15-20 parts；Butter 20-25 parts；
Sugared 10-30 parts；
Jujube fillings：Jujube 500-600 parts；Rapeseed oil 50-60 parts；
Outermost layer of skin cladding：Plain flour 110-130 parts；Sugared 10-20 parts；Lard 42-50 parts；
Green tea oil crisp skin material：Self- raising flour 85-100 parts；Lard 45-55 parts；Green tea powder 20-25 parts.
As preferred embodiment, green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste fillings is prepared by the following method to obtain：
Green tea powder and sugar are dissolved in the water, then add glutinous rice flour and milk, boiling 25min, is obtained after stirring
Powder ball；After butter is added in powder ball and is mixed, cooled down under the conditions of 4 DEG C and produce green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste fillings.
As preferred embodiment, jujube fillings is prepared by the following method to obtain：
By jujube plus water and heat 60min so that jujube smashs jujube to pieces after fully absorbing water；Again plus water and heat
30min, then filtering filter off fructus corni and jujube core, obtain jujube paste；By jujube paste frying 35min and rapeseed oil is gradually added into, last 4 DEG C
Under the conditions of cool down and produce jujube fillings.
As preferred embodiment, outermost layer of skin cladding is prepared by the following method to obtain：
Add water to mix Plain flour, sugar, lard and rub into dough, then stand the face 10min that wakes up and produce outermost layer of skin cladding.
As preferred embodiment, green tea oil crisp skin material is prepared by the following method to obtain：
Add water to mix Self- raising flour, lard and green tea powder and rub into dough, then stand the face of waking up and produce green tea short
Cladding.
The crisp preparation method of jujube green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste stuffing helix, including：
Make crisp skin step：Green tea oil crisp skin material is wrapped up with outermost layer of skin cladding, close up round as a ball rear standing, then flattens and rolls into
Long ligule is rolled again, is closed up upward, is laterally cut, obtain crisp skin dough, vertically flatten and produce crisp skin；
Make jujube green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste filling step：Jujube fillings is wrapped up into green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste fillings, obtains jujube green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste filling；
Base step：With crisp skin fully wrapped around jujube green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste filling from top to bottom, biscuit is obtained；
Baking procedure：Biscuit is toasted, baking condition is 180 DEG C of face fire, and 180 DEG C of the fire in a stove before fuel is added is fiery by face after toasting 20min
Falling tone toasts 10min to 160 DEG C, produces jujube green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste stuffing helix shortcake.
So far, it has been found that the mineral matter element in tealeaves has more than 40 to plant, wherein potassium content highest, and potassium is to human body cell
Metabolism, maintenance osmotic pressure and blood homeostasis play the role of important.Selenium in other tealeaves can stimulate immune protein and resist
The generation of body, resistance of the enhancing human body to disease.But green tea powder is applied in the crisp making of spiral by the present invention, green tea powder
Constituent content be engaged with Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste, jujube, with the Starch Hydrolysis in Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste and jujube it is fragrant and sweet neutralized green tea per se with
Bitter taste, retain its delicate fragrance, and the crisp beneficial element of spiral can be increased, overcome a large amount of by adding in the prior art
Carbohydrate covers the technological deficiency of bitter taste, lowers intake of the human body to sugar.
Embodiment 1：
A kind of jujube green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste stuffing helix is crisp, and each raw material includes following component by weight：
Green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste fillings：180 parts of glutinous rice flour；200 parts of milk；18 parts of green tea powder；23 parts of butter；15 parts of sugar；
Jujube fillings：550 parts of jujube；55 parts of rapeseed oil；
Outermost layer of skin cladding：120 parts of Plain flour；15 parts of sugar；46 parts of lard；
Green tea oil crisp skin material：95 parts of Self- raising flour；50 parts of lard；23 parts of green tea powder.
Embodiment 2：
A kind of jujube green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste stuffing helix is crisp, and each raw material includes following component by weight：
Green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste fillings：150 parts of glutinous rice flour；190 parts of milk；16 parts of green tea powder；20 parts of butter；25 parts of sugar；
Jujube fillings：510 parts of jujube；58 parts of rapeseed oil；
Outermost layer of skin cladding：120 parts of Plain flour；10 parts of sugar；43 parts of lard；
Green tea oil crisp skin material：90 parts of Self- raising flour；48 parts of lard；20 parts of green tea powder.
Embodiment 3：
A kind of jujube green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste stuffing helix is crisp, and each raw material includes following component by weight：
Green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste fillings：200 parts of glutinous rice flour；210 parts of milk；20 parts of green tea powder；25 parts of butter；30 parts of sugar；
Jujube fillings：590 parts of jujube；51 parts of rapeseed oil；
Outermost layer of skin cladding：130 parts of Plain flour；10 parts of sugar；50 parts of lard；
Green tea oil crisp skin material：85 parts of Self- raising flour；53 parts of lard；23 parts of green tea powder.
Comparative example：
Not add the jujube Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste stuffing helix of green tea powder shortcake：Each raw material includes following component by weight：
Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste fillings：180 parts of glutinous rice flour；200 parts of milk；23 parts of butter；15 parts of sugar；
Jujube fillings：550 parts of jujube；55 parts of rapeseed oil；
Outermost layer of skin cladding：120 parts of Plain flour；15 parts of sugar；46 parts of lard；
Short cladding：95 parts of Self- raising flour；50 parts of lard.
Embodiment 1-3 and comparative example make to obtain spiral shortcake by the preparation method in embodiment.
Spiral shortcake is detected, testing result is as shown in Table 1：
The testing result of the embodiment of form 1 and comparative example
| Detection content | Examination criteria | Unit | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example |
| Magnesium | GB 5009.241-2017 | mg/kg | 850 | 780 | 715 | 694 |
| Potassium | GB 5009.91-2017 | mg/100g | 366 | 313 | 287 | 256 |
| Selenium | GB5009.93—2017 | mg/kg | 0.018 | 0.015 | 0.013 | 0.009 |
| Dietary fiber | GB 5009.88-2014 | g/100g | 19 | 14 | 11 | 9 |
Test to spiral shortcake flavor evaluation：
Women and each 50 of male are selected, the age is 18-50 year, to smell level of comfort, the mouth of embodiment and comparative example
Scored after feeling soft degree, taste flavor level of comfort, scoring uses ten point system, and 10 points are optimal, are averaged, as a result
As shown in Table 2.
The flavor evaluation of the embodiment of form 2 and comparative example
For those skilled in the art, technical scheme that can be as described above and design, make other each
Kind is corresponding to be changed and deforms, and all these change and deformed the protection model that should all belong to the claims in the present invention
Within enclosing.
Claims (9)
1. a kind of jujube green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste stuffing helix is crisp, it is characterised in that the crisp raw material of the jujube green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste stuffing helix includes
Green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste fillings, jujube fillings, outermost layer of skin cladding and green tea oil crisp skin material.
2. jujube green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste stuffing helix as claimed in claim 1 is crisp, it is characterised in that
The green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste fillings includes following component by weight：Glutinous rice flour 160-200 parts；Milk 180-220 parts；It is green
Tea powder 15-20 parts；Butter 20-25 parts；Sugared 10-30 parts；
The jujube fillings includes following component by weight：Jujube 500-600 parts；Rapeseed oil 50-60 parts；
The outermost layer of skin cladding includes following component by weight：Plain flour 110-130 parts；Sugared 10-20 parts；Lard 42-
50 parts；
The green tea oil crisp skin material includes following component by weight：Self- raising flour 85-100 parts；Lard 45-55 parts；It is green
Tea powder 20-25 parts.
3. jujube green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste stuffing helix as claimed in claim 1 is crisp, it is characterised in that
The green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste fillings includes following component by weight：180 parts of glutinous rice flour；200 parts of milk；Green tea powder 18
Part；23 parts of butter；15 parts of sugar；
The jujube fillings includes following component by weight：550 parts of jujube；55 parts of rapeseed oil；
The outermost layer of skin cladding includes following component by weight：120 parts of Plain flour；15 parts of sugar；46 parts of lard；
The green tea oil crisp skin material includes following component by weight：95 parts of Self- raising flour；50 parts of lard；Green tea powder 23
Part.
4. jujube green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste stuffing helix as claimed in claim 1 is crisp, it is characterised in that the green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste fillings by with
Lower section method is prepared：
Green tea powder and sugar are dissolved in the water, then add glutinous rice flour and milk, boiling 22-25min, obtains powder after stirring
Group；After butter is added in powder ball and is mixed, cool down and produce green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste fillings.
5. jujube green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste stuffing helix as claimed in claim 1 is crisp, it is characterised in that the jujube fillings passes through with lower section
Method is prepared：
By jujube plus water and heat so that jujube smashs jujube to pieces after fully absorbing water；Again plus water and heat, then filtering filters off
Fructus corni and jujube core, obtain jujube paste；By jujube paste frying 30-40min and rapeseed oil is gradually added into, finally cools down and produces jujube fillings.
6. jujube green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste stuffing helix as claimed in claim 1 is crisp, it is characterised in that the outermost layer of skin cladding passes through with lower section
Method is prepared：
Add water to mix Plain flour, sugar, lard and rub into dough, then stand the face of waking up and produce outermost layer of skin cladding.
7. jujube green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste stuffing helix as claimed in claim 1 is crisp, it is characterised in that the green tea oil crisp skin material by with
Lower section method is prepared：
Add water to mix Self- raising flour, lard and green tea powder and rub into dough, then stand the face of waking up and produce green tea oil crisp skin material.
A kind of 8. crisp preparation method of jujube green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste stuffing helix, it is characterised in that including：
Make crisp skin step：Green tea oil crisp skin material is wrapped up with outermost layer of skin cladding, close up round as a ball rear standing, then flattens and rolls into fond of gossip
Shape is rolled again, is closed up upward, is laterally cut, obtain crisp skin dough, vertically flatten and produce crisp skin；
Make jujube green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste filling step：Jujube fillings is wrapped up into green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste fillings, obtains jujube green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste filling；
Base step：With crisp skin fully wrapped around jujube green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste filling from top to bottom, biscuit is obtained；
Baking procedure：Biscuit is toasted and produces jujube green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste stuffing helix shortcake.
9. the crisp preparation method of jujube green tea Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste stuffing helix as claimed in claim 8, it is characterised in that in baking procedure,
Baking condition is 180 DEG C of face fire, 180 DEG C of the fire in a stove before fuel is added, after toasting 20min, by face fire falling tone to 160 DEG C, toasts 10min.
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| CN112868717A (en) * | 2021-01-15 | 2021-06-01 | 福建农林大学 | Plum flower tea flaky pastry and preparation method thereof |
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Application publication date: 20180330 |