CN107927104A - Rose cookie and preparation method thereof - Google Patents
Rose cookie and preparation method thereof Download PDFInfo
- Publication number
- CN107927104A CN107927104A CN201711474780.3A CN201711474780A CN107927104A CN 107927104 A CN107927104 A CN 107927104A CN 201711474780 A CN201711474780 A CN 201711474780A CN 107927104 A CN107927104 A CN 107927104A
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- rose
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- cake skin
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Classifications
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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
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- 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
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a kind of rose cookie and preparation method thereof, rose cookie includes：Cake skin and fillings, the cake skin include each raw material of following parts by weight：90 100 parts of flour, 25 30 parts of edible oil, 13 parts of margarine, 0.5 1.5 parts of lard, 15 20 parts of drinking water, the first 8 12 parts of sugar, the fillings includes each raw material of following parts by weight：13 parts of 12 18 parts of flour, 15 parts of edible oil, 45 55 parts of new fresh-rose, the second 30 35 parts of sugar, 13 parts of edible salt, 8 15 parts of honey and Countryside Egg.Its preparation method, comprises the following steps：Each raw material is weighed according to parts by weight；The preparation of pie；The preparation of cake skin；Cake skin wraps pie, paints egg liquid, and upper stove is baked to golden yellow and comes out of the stove；Come out of the stove after thoroughly cooling, pack is sealed.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of rose cookie and preparation method thereof.
Background technology
Fresh rose flower cake, starts from Ming and Qing, late Qing Dynasty《Recorded during year in Beijing》It is expressly recited：" April for it, is called with rose
Rose cookie, for seasonable food ".Because its fragrance of a flower oozes the heart, beautifying face and moistering lotion, firmly get high ranking official noble and the refined scholars is liked.System
The fresh flower for making rose cake must be edible rose petal, and the florescence is limited, and food materials are rare, so quite aobvious preciousness.Paid tribute through official, the universe
Grand to make by imperial order, side is hired for imperial imperial palace, after be just passed to extensively it is among the people.Goose lake, which is adjoined, swings mouth, and ancient town famous person assembles, and passes on from one to another Washington's rose
Rare to be just full of great reputation, gifted scholar and beautiful woman, which sip tea, to admire the full moon, and cake processed of picking flowers, much told tale is kept pouring in.
The development of rose cookie belongs to one of rose flower prod deep processing project, and market prospects are boundless.Pass through market tune
Checking the mark, demand is larger currently on the market for analysis, and the research and development of rose new product, which have further lifted distinguishing products, actively promotes work
With the development to NPD projects is established even more important.
The content of the invention
The invention mainly solves the technical problem of providing a kind of rose cookie and preparation method thereof, rose brews and forms,
It is full of fragrance, it is pure natural, it is pure to make by hand, it is health delicious.
In order to solve the above technical problems, one aspect of the present invention is：A kind of rose cookie is provided, including：Cake
Skin and fillings, the cake skin include each raw material of following parts by weight：90-100 parts of flour, 25-30 parts of edible oil, margarine oil
1-3 parts oily, 0.5-1.5 parts of lard, 15-20 parts of drinking water, the first 8-12 parts of sugar, the fillings include following parts by weight
Each raw material：12-18 parts of flour, 1-5 parts of edible oil, fresh-rose 45-55 parts new, the second 30-35 parts of sugar, 1-3 parts of edible salt, bee
Sweet 8-15 parts and 1-3 parts of Countryside Egg.
In a preferred embodiment of the present invention, the edible oil is soybean oil.
In a preferred embodiment of the present invention, the new fresh-rose is fresh polyphyll rose.
In a preferred embodiment of the present invention, first sugar includes soft white sugar and maltose, soft white sugar and malt
The weight proportion of sugar is 1:1.
In a preferred embodiment of the present invention, second sugar includes white granulated sugar and maltose, white granulated sugar and malt
The weight proportion of sugar is 1:1.
In order to solve the above technical problems, another technical solution used in the present invention is：A kind of preparation of rose cookie is provided
Method, comprises the following steps：
（1）Each raw material is weighed according to parts by weight；
（2）The preparation of pie：By new fresh-rose by 23-25 it is small when be pickled, in the rose being pickled add second sugar with
Honey stirs evenly, and adds flour, edible oil, edible salt and Countryside Egg and kneads, and is divided into several small groups, spare；
（3）The preparation of cake skin：Edible oil, margarine, lard, drinking water and the first sugar are added in flour and fully rubs it
Afterwards, several fritters are divided into, cake skin is made；
（4）Cake skin wraps pie, paints egg liquid, and upper stove is baked to golden yellow and comes out of the stove；
（5）Come out of the stove after thoroughly cooling, pack is sealed.
In a preferred embodiment of the present invention, step（4）Middle baking temperature is 195-205 DEG C, baking time 15-20
Minute.
The beneficial effects of the invention are as follows：Rose of the present invention brews and forms, full of fragrance, pure natural, pure to make by hand, is good for
Health is delicious.
Embodiment
The technical solution in the embodiment of the present invention will be clearly and completely described below, it is clear that described implementation
Example is only the part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this area is common
All other embodiment that technical staff is obtained without making creative work, belongs to the model that the present invention protects
Enclose.
Embodiment 1
A kind of rose cookie, including：Cake skin and fillings, the cake skin include each raw material of following parts by weight：It is 95 parts of flour, big
28 parts of soya-bean oil, 2 parts of margarine, 1 part of lard, 18 parts of drinking water, the first 10 parts of sugar, the fillings includes following parts by weight
Each raw material：15 parts of flour, 3 parts of soybean oil, 50 parts of fresh polyphyll rose, the second 32 parts of sugar, 2 parts of edible salt, 12 parts of honey
With 2 parts of Countryside Egg, the described first sugar includes soft white sugar and maltose, and the weight proportion of soft white sugar and maltose is 1:1, it is described
The second sugar include white granulated sugar and maltose, the weight proportion of white granulated sugar and maltose is 1:1.
The preparation method of the rose cookie, comprises the following steps：
（1）Each raw material is weighed according to parts by weight；
（2）The preparation of pie：By new fresh-rose by 24 it is small when be pickled, the second sugared and honey is added in the rose being pickled
Stir evenly, add flour, edible oil, edible salt and Countryside Egg and knead, be divided into several small groups, it is spare；
（3）The preparation of cake skin：Edible oil, margarine, lard, drinking water and the first sugar are added in flour and fully rubs it
Afterwards, several fritters are divided into, cake skin is made；
（4）Cake skin wraps pie, paints egg liquid, and upper baking oven is baked, and baking temperature is 200 DEG C, and baking time is 18 minutes, baking
Come out of the stove to golden yellow；
（5）Come out of the stove after thoroughly cooling, pack is sealed.
Embodiment 2
A kind of rose cookie, including：Cake skin and fillings, the cake skin include each raw material of following parts by weight：It is 90 parts of flour, big
25 parts of soya-bean oil, 1 part of margarine, 0.5 part of lard, 15 parts of drinking water, the first 8 parts of sugar, the fillings includes following parts by weight
Several each raw materials：12 parts of flour, 1 part of soybean oil, 45 parts of fresh polyphyll rose, the second 30 parts of sugar, 1 part of edible salt, 8 parts of honey
With 1 part of Countryside Egg, the described first sugar includes soft white sugar and maltose, and the weight proportion of soft white sugar and maltose is 1:1, it is described
The second sugar include white granulated sugar and maltose, the weight proportion of white granulated sugar and maltose is 1:1.
The preparation method of the rose cookie, comprises the following steps：
（1）Each raw material is weighed according to parts by weight；
（2）The preparation of pie：By new fresh-rose by 23 it is small when be pickled, the second sugared and honey is added in the rose being pickled
Stir evenly, add flour, edible oil, edible salt and Countryside Egg and knead, be divided into several small groups, it is spare；
（3）The preparation of cake skin：Edible oil, margarine, lard, drinking water and the first sugar are added in flour and fully rubs it
Afterwards, several fritters are divided into, cake skin is made；
（4）Cake skin wraps pie, paints egg liquid, and upper baking oven is baked, and baking temperature is 195 DEG C, and baking time is 20 minutes, baking
Come out of the stove to golden yellow；
（5）Come out of the stove after thoroughly cooling, pack is sealed.
Embodiment 3
A kind of rose cookie, including：Cake skin and fillings, the cake skin include each raw material of following parts by weight：100 parts of flour,
30 parts of soybean oil, 3 parts of margarine, 1.5 parts of lard, 20 parts of drinking water, the first 12 parts of sugar, the fillings includes following weight
Each raw material of number：18 parts of flour, 5 parts of soybean oil, 55 parts of fresh polyphyll rose, the second 35 parts of sugar, 3 parts of edible salt, honey
15 parts and 3 parts of Countryside Egg, the described first sugar include soft white sugar and maltose, and the weight proportion of soft white sugar and maltose is 1:1,
Described second sugar includes white granulated sugar and maltose, and the weight proportion of white granulated sugar and maltose is 1:1.
The preparation method of the rose cookie, comprises the following steps：
（1）Each raw material is weighed according to parts by weight；
（2）The preparation of pie：By new fresh-rose by 25 it is small when be pickled, the second sugared and honey is added in the rose being pickled
Stir evenly, add flour, edible oil, edible salt and Countryside Egg and knead, be divided into several small groups, it is spare；
（3）The preparation of cake skin：Edible oil, margarine, lard, drinking water and the first sugar are added in flour and fully rubs it
Afterwards, several fritters are divided into, cake skin is made；
（4）Cake skin wraps pie, paints egg liquid, and upper baking oven is baked, and baking temperature is 205 DEG C, and baking time is 15 minutes, baking
Come out of the stove to golden yellow；
（5）Come out of the stove after thoroughly cooling, pack is sealed.
Rose of the present invention brews and forms, full of fragrance, pure natural, pure to make by hand, health delicious.
The foregoing is merely the embodiment of the present invention, is not intended to limit the scope of the invention, every to utilize this hair
The equivalent structure or equivalent flow shift that bright description is made, is directly or indirectly used in other relevant technology necks
Domain, is included within the scope of the present invention.
Claims (7)
- A kind of 1. rose cookie, it is characterised in that including：Cake skin and fillings, the cake skin include each original of following parts by weight Material：90-100 parts of flour, 25-30 parts of edible oil, 1-3 parts of margarine, 0.5-1.5 parts of lard, 15-20 parts of drinking water, first 8-12 parts sugared, the fillings includes each raw material of following parts by weight：12-18 parts of flour, 1-5 parts of edible oil, fresh rose 1-3 parts of 45-55 parts of flower, the second 30-35 parts of sugar, 1-3 parts of edible salt, 8-15 parts of honey and Countryside Egg.
- 2. rose cookie according to claim 1, it is characterised in that the edible oil is soybean oil.
- 3. rose cookie according to claim 1, it is characterised in that the new fresh-rose is fresh polyphyll rose.
- 4. rose cookie according to claim 1, it is characterised in that first sugar includes soft white sugar and maltose, continuous The weight proportion of white sugar and maltose is 1:1.
- 5. rose cookie according to claim 1, it is characterised in that second sugar includes white granulated sugar and maltose, in vain The weight proportion of granulated sugar and maltose is 1:1.
- 6. the preparation method of rose cookie according to claim 1, it is characterised in that comprise the following steps：（1）Each raw material is weighed according to parts by weight；（2）The preparation of pie：By new fresh-rose by 23-25 it is small when be pickled, in the rose being pickled add second sugar with Honey stirs evenly, and adds flour, edible oil, edible salt and Countryside Egg and kneads, and is divided into several small groups, spare；（3）The preparation of cake skin：Edible oil, margarine, lard, drinking water and the first sugar are added in flour and fully rubs it Afterwards, several fritters are divided into, cake skin is made；（4）Cake skin wraps pie, paints egg liquid, and upper stove is baked to golden yellow and comes out of the stove；（5）Come out of the stove after thoroughly cooling, pack is sealed.
- 7. preparation method according to claim 6, it is characterised in that step（4）Middle baking temperature is 195-205 DEG C, is dried The roasting time is 15-20 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711474780.3A CN107927104A (en) | 2017-12-29 | 2017-12-29 | Rose cookie and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711474780.3A CN107927104A (en) | 2017-12-29 | 2017-12-29 | Rose cookie and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107927104A true CN107927104A (en) | 2018-04-20 |
Family
ID=61936998
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711474780.3A Pending CN107927104A (en) | 2017-12-29 | 2017-12-29 | Rose cookie and preparation method thereof |
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| CN (1) | CN107927104A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108669184A (en) * | 2018-07-20 | 2018-10-19 | 威宁县蒋凤明苦荞系列食品厂 | A kind of fresh flower buckwheat shortcake and preparation method thereof |
| CN108669183A (en) * | 2018-07-20 | 2018-10-19 | 威宁县蒋凤明苦荞系列食品厂 | A kind of flower stuffing |
| CN108812807A (en) * | 2018-07-28 | 2018-11-16 | 唯珍（北京）食品科技有限公司 | A kind of freezing rose cookie and preparation method thereof |
| CN109090186A (en) * | 2018-11-12 | 2018-12-28 | 张亚丽 | A kind of lotus cake and preparation method thereof |
| CN109380483A (en) * | 2018-10-25 | 2019-02-26 | 昆明多柏思食品有限公司 | A kind of rose is crisp and processing technology |
| CN110574772A (en) * | 2018-06-08 | 2019-12-17 | 黄锐焕 | beef rose cake and making method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105248513A (en) * | 2015-10-31 | 2016-01-20 | 丽江雪山玫瑰食品有限公司 | Rose mooncake and processing method thereof |
| CN106172672A (en) * | 2016-08-30 | 2016-12-07 | 山西人人淘电子商务有限公司 | A kind of Flos Sophorae cake and preparation method thereof |
-
2017
- 2017-12-29 CN CN201711474780.3A patent/CN107927104A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105248513A (en) * | 2015-10-31 | 2016-01-20 | 丽江雪山玫瑰食品有限公司 | Rose mooncake and processing method thereof |
| CN106172672A (en) * | 2016-08-30 | 2016-12-07 | 山西人人淘电子商务有限公司 | A kind of Flos Sophorae cake and preparation method thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110574772A (en) * | 2018-06-08 | 2019-12-17 | 黄锐焕 | beef rose cake and making method thereof |
| CN108669184A (en) * | 2018-07-20 | 2018-10-19 | 威宁县蒋凤明苦荞系列食品厂 | A kind of fresh flower buckwheat shortcake and preparation method thereof |
| CN108669183A (en) * | 2018-07-20 | 2018-10-19 | 威宁县蒋凤明苦荞系列食品厂 | A kind of flower stuffing |
| CN108812807A (en) * | 2018-07-28 | 2018-11-16 | 唯珍（北京）食品科技有限公司 | A kind of freezing rose cookie and preparation method thereof |
| CN109380483A (en) * | 2018-10-25 | 2019-02-26 | 昆明多柏思食品有限公司 | A kind of rose is crisp and processing technology |
| CN109090186A (en) * | 2018-11-12 | 2018-12-28 | 张亚丽 | A kind of lotus cake and preparation method thereof |
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Application publication date: 20180420 |
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