CN108835170A - A kind of rose cookie and preparation method thereof - Google Patents
A kind of rose cookie and preparation method thereof Download PDFInfo
- Publication number
- CN108835170A CN108835170A CN201810893274.6A CN201810893274A CN108835170A CN 108835170 A CN108835170 A CN 108835170A CN 201810893274 A CN201810893274 A CN 201810893274A CN 108835170 A CN108835170 A CN 108835170A
- Authority
- CN
- China
- Prior art keywords
- parts
- sugar
- rose
- weight
- raw material
- 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
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
- 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
- A21D13/31—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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
Landscapes
- 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 present invention provides a kind of rose cookies, including cladding, crisp material and fillings；Cladding raw material is as follows：Flour, lard, drinking water, sugar；Shortcake material raw material is as follows：Flour, lard；Fillings is rose sauce, and raw material is as follows：18-22 parts of roseleaf, 45-55 parts of brown sugar, 5-15 parts of white granulated sugar, 3-5 parts of salt, 2-4 parts of honey, 6-10 parts of aizoon stonecrop, 6-10 parts of buckwheat, 6-10 parts of lotus nut starch, 6-10 parts of red date powder, 8-12 parts of cornstarch malt sugar, 1-3 parts of potassium sorbate, 1-3 parts of grape pip, 3-5 parts of blueberry, 4-6 parts of sweet osmanthus, 0.5-1.5 parts of pectase powder, 100-110 parts of water.The present invention also provides a kind of preparation methods of rose cookie.The rose cookie that the present invention is prepared, surface is in golden yellow, and heat color is uniform, top of not collapsing, has rose scent, the loose deliciousness of mouthfeel, soft non-sticky tooth, crisp skin even layers, skin filling is uniform, free from foreign meter.
Description
Technical field
The present invention relates to food processing technology fields more particularly to a kind of rose cookie and preparation method thereof.
Background technique
Rose is mountainmahogany.Since rose has cold-resistant, heatproof attribute, and bud perfume (or spice) is tender, moist, early in Tang of Sui
Period, just by the favor of imperial palace high official.It is rose sweetness and bitterness, warm-natured, it is famous slow mood Chinese medicine of relaxing, most obvious effect is reason
Gas relieve stagnation, promoting blood circulation scattered silt and menstruction regulating and pain relieving.The pharmacological property of rose as mild as a dove, is capable of the conscience blood vessels of the feeding people of temperature, and the hair that relaxes is internal
Strongly fragrant gas plays calmness, pacifies, antidepressant effect.Women is premenstrual or intermenstrual period often understands the agitation in some moods in the moon, drinks
Point rose can play adjustment effect.It, can also be with even if not being the menstrual period in today that work and life pressure is increasing
It drinks rose more, can play the role of pacifying, set the mind at rest, silt, reconciliation internal organs are changed in the promoting flow of qi and blood circulation.
Rose cookie is old Beijing characteristic traditional famous cake of a kind of sugared filling, crisp skin, and the development of rose cookie is when belonging to rose production
One of product deep processing project, market prospects are also boundless.However, people are to rose due to the continuous improvement of living standard
The mouthfeel of cake, fragrance are also more and more fastidious, more pursue the rose cookie of more " perfection ".
Accordingly, be badly in need of improving the prior art at present, with provide a kind of loose delicious, the strongly fragrant rose cookie of mouthfeel and
Preparation method.
Summary of the invention
Technical problem to be solved by the present invention lies in provide a kind of loose delicious, the strongly fragrant rose cookie of mouthfeel and its
Preparation method.
The present invention solves above-mentioned technical problem using following technical scheme：
A kind of rose cookie, including cladding, crisp material and fillings；The cladding includes the raw material of following parts by weight：Flour 28-
It is 32 parts, 10-14 parts of lard, 10-14 parts of drinking water, 3-5 parts sugared；The crisp material includes the raw material of following parts by weight：Flour 8-
12 parts, 4-6 parts of lard；
The fillings is specially rose sauce, the raw material including following parts by weight：18-22 parts of roseleaf, brown sugar 45-
55 parts, 5-15 parts of white granulated sugar, 3-5 parts of salt, 2-4 parts of honey, 6-10 parts of aizoon stonecrop, 6-10 parts of buckwheat, 6-10 parts of lotus nut starch,
6-10 parts of red date powder, 8-12 parts of cornstarch malt sugar, 1-3 parts of potassium sorbate, 1-3 parts of grape pip, 3-5 parts of blueberry, sweet osmanthus 4-6
Part, 0.5-1.5 parts of pectase powder, 100-110 parts of water；Wherein, the preparation method of cornstarch malt sugar is as follows：
A. according to (8-9)：1 ratio will choose niblet and be uniformly mixed in highland barley grain, then be crushed to particle with crusher；
B. according to 1：Particle is added to the water by the ratio of (1.5-2) carries out immersion 18-20h, endures at 120-140 DEG C later
1-2h is boiled, and takes king's rice, the volatile component in highland barley with steam distillation out of, solubility after infusion in gains is solid
Shape object stops infusion when reaching 70-75%, it is arrived pure malt sugar liquid through 130-140 mesh net filtration；
C. pure malt sugar liquid is put into sugar-cooker, infusion 3-4h is at a temperature of 110-125 DEG C to get the concentration to concentration
The cornstarch malt sugar of 93%-97%.
As one of preferred embodiment of the invention, the cladding includes the raw material of following parts by weight：30 parts of flour, lard
112 parts, 12 parts of drinking water, 4 parts of sugar；The crisp material includes the raw material of following parts by weight：10 parts of flour, 5 parts of lard；The filling
Material is specially rose sauce, the raw material including following parts by weight：20 parts of roseleaf, 50 parts of brown sugar, 10 parts of white granulated sugar, salt 4
Part, 3 parts of honey, 8 parts of aizoon stonecrop, 8 parts of buckwheat, 8 parts of lotus nut starch, 8 parts of red date powder, 10 parts of cornstarch malt sugar, sorbic acid
2 parts of potassium, 2 parts of grape pip, 4 parts of blueberry, 5 parts of sweet osmanthus, 1 part of pectase powder, 105 parts of water.
As one of preferred embodiment of the invention, the cladding includes the raw material of following parts by weight：29 parts of flour, lard
11 parts, 11 parts of drinking water, 3.5 parts of sugar；The crisp material includes the raw material of following parts by weight：9 parts of flour, 4.5 parts of lard；It is described
Fillings is specially rose sauce, the raw material including following parts by weight：19 parts of roseleaf, 48 parts of brown sugar, 8 parts of white granulated sugar, salt
3.5 parts, 2.5 parts of honey, 7 parts of aizoon stonecrop, 7 parts of buckwheat, 7 parts of lotus nut starch, 7 parts of red date powder, 9 parts of cornstarch malt sugar, mountain
1.5 parts of potassium sorbate, 1.5 parts of grape pip, 3.5 parts of blueberry, 4.5 parts of sweet osmanthus, 0.8 part of pectase powder, 103 parts of water.
As one of preferred embodiment of the invention, the cladding includes the raw material of following parts by weight：31 parts of flour, lard
13 parts, 13 parts of drinking water, 4.5 parts of sugar；The crisp material includes the raw material of following parts by weight：11 parts of flour, 5.5 parts of lard；Institute
Stating fillings is specially rose sauce, the raw material including following parts by weight：21 parts of roseleaf, 53 parts of brown sugar, 13 parts of white granulated sugar,
4.5 parts of salt, 3.5 parts of honey, 9 parts of aizoon stonecrop, 9 parts of buckwheat, 9 parts of lotus nut starch, 9 parts of red date powder, 11 parts of cornstarch malt sugar,
2.5 parts of potassium sorbate, 2.5 parts of grape pip, 4.5 parts of blueberry, 5.5 parts of sweet osmanthus, 1.3 parts of pectase powder, 108 parts of water.
As one of preferred embodiment of the invention, the pectase powder is referred specifically to before pineapple, pawpaw, blueberry, rickshaw
Sub- shell is raw material, and with ultrafiltration concentration and the refined ferment pulvis of Freeze Drying Technique.
A kind of preparation method of above-mentioned rose cookie, includes the following steps：
(1) preparation of rose sauce：
A. at the morning 8 before, pick the just open band dew rose flower such as cup-shaped；Then, the rose of picking is removed
Bud, blade, then stacked the flower after bud, blade is removed 2-3 days naturally, allow it slightly to generate heat, petal is just de- with holder
From finally petal is winnowed with a dustpan out with dustpan；
B. the roseleaf after brown sugar, white granulated sugar, salt, honey and picking is weighed according to above-mentioned parts by weight, and be put into
In Porcelain Jar after disinfection, roseleaf, brown sugar, white granulated sugar, salt, honey are rubbed to sticky paste in Porcelain Jar, then use food
Preservative film sealing preservation marinated 15-20 days spare；
C. according to above-mentioned parts by weight, aizoon stonecrop, blueberry are mixed, and firmly squeeze out inspissated juice；
D. the roseleaf after will be marinated pours into pot, and inspissated juice made from abovementioned steps is added and 50-80 parts of water carry out
Boiling；After boiling, buckwheat, lotus nut starch, red date powder, the cornstarch malt sugar, sorb of above-mentioned parts by weight are added in pot
Sour potassium, grape pip, sweet osmanthus and remaining weight number water, when boiling to 30-35min, add pectase powder and continue to steam 9-
11min；
E. rose paste after will be cooked put into the container after sterilizing to get；
(2) preparation of cladding：
According to above-mentioned parts by weight, first sugar is put into dough mixing machine, adds drinking water to be stirred, dissolves sugar；Then, add
Enter lard to stir evenly, be eventually adding flour, stirs into solidifying body；Finally, continuing stirring until obtaining soft or hard is suitable for moistening not
Sticky surface；
(3) preparation of crisp material：
According to above-mentioned parts by weight, first flour is poured into dough mixing machine, then lard is added in dough mixing machine, stirring to crisp face
Until uniform and soft or hard degree and surface match；
(4) shortcake is broken：
Obtained surface made above, crisp material, rose sauce are respectively classified into the fritter of 10 equal portions, by surface block with making dough
Cane, which is rolled, is pressed into rectangle, makes that its both sides is thin, thick middle, then crisp block is placed on centre and is paved, and stacks flattened with hand on four sides, then roll into
Length-width ratio is 2:1 rectangle, then cut along its length from centre with knife, it is divided into two, and rolled up outward respectively from the place of cutting,
The long round bar of crisp skin is obtained, the long round bar of crisp skin is divided into 8 pieces, one piece of fillings is cut into 8 pieces；
(5) faric：
Broken good crisp skin and rose sauce are split into left and right on station, skin is pinched with left hand, is that mouth is upward, it is proportionately oblate
Shape makes thin around it, thick middle, then pinches filling with the right hand, is packed, it is desirable that and it is that mouth is in neat formation, the green compact that will finally be wrapped with hand
It is proportionately oblate, it can form；
(6) code-disc and baking：
Green compact are piled up and paint egg liquid in clean baking tray, and in green surface, then upper furnace is baked to golden yellow
It comes out of the stove；
(7) it packs：
Come out of the stove after thorough cooling, pack sealing to get.
As one of preferred embodiment of the invention, the roasting specific requirement of upper baking oven is in the step (6)：Electric furnace voltage
380 volts, 160 DEG C of charging temperature, 160 DEG C of temperature in furnace, tapping temperature is 185 DEG C, bakes 10-11min.
The present invention compared with prior art the advantages of be：
(1) rose cookie being prepared using raw material of the present invention, in golden yellow, heat color is uniform on surface, top of not collapsing (surface without
Low-lying area hole), there is rose scent, the loose deliciousness of mouthfeel, soft non-sticky tooth, crisp skin even layers, skin filling is uniform, free from foreign meter；
(2) preparation method of rose cookie of the present invention is simple, operation is accurate, is suitable for mass production；
(3) reasonable recipe of rose sauce of the present invention, formula science, good mouthfeel have and enrich comprehensive nutrition, can be
Human body provides multivitamin, protein, meets needed for the daily multiple functions of human body；Also, since red-spotted stonecrop being added in component
Radix Notoginseng inspissated juice, enables rose paste Antimicrobial preservative, can put long at normal temperature, and taste and nutrition will not decline；In addition, component
In be also added with pectase powder so that this product is conducive to improve simultaneously stomach, beautifying face and moistering lotion, activating cell, anti-aging, anti-
Oxidation, is more suitable for female group；
(4) make the rose worked it out using cornstarch malt sugar as the sugar source of a part in rose sauce of the present invention
Sauce sugar is moderate, mouthfeel is agreeably sweet, sauce body is fine and smooth.
Specific embodiment
It elaborates below to the embodiment of the present invention, the present embodiment carries out under the premise of the technical scheme of the present invention
Implement, the detailed implementation method and specific operation process are given, but protection scope of the present invention is not limited to following implementation
Example.
Embodiment 1
A kind of rose cookie of the present embodiment, including cladding, crisp material and fillings.Cladding includes the raw material of following parts by weight：
28 parts of flour, 10 parts of lard, 10 parts of drinking water, 3 parts of sugar；Shortcake material includes the raw material of following parts by weight：8 parts of flour, lard 4
Part；Fillings is specially rose sauce, the raw material including following parts by weight：18 parts of roseleaf, 45 parts of brown sugar, 5 parts of white granulated sugar,
3 parts of salt, 2 parts of honey, 6 parts of aizoon stonecrop, 6 parts of buckwheat, 6 parts of lotus nut starch, 6 parts of red date powder, 8 parts of cornstarch malt sugar, sorb
1 part of sour potassium, 1 part of grape pip, 3 parts of blueberry, 4 parts of sweet osmanthus, 0.5 part of pectase powder, 100 parts of water.Wherein, cornstarch malt sugar
Preparation method is as follows：
A. according to 8：1 ratio will choose niblet and be uniformly mixed in highland barley grain, then be crushed to particle with crusher；
B. according to 1：Particle is added to the water by 1.5 ratio carries out immersion 18h, and the infusion 1h at 120 DEG C, makes king later
Volatile component in rice, highland barley is taken out of with steam distillation, and soluble solid after infusion in gains reaches
Stop infusion when 70%, it is arrived into pure malt sugar liquid through 130 mesh net filtrations；
C. pure malt sugar liquid is put into sugar-cooker, infusion 3h is 93% to get the concentration for arriving concentration at a temperature of 110 DEG C
Cornstarch malt sugar.
Embodiment 2
A kind of rose cookie of the present embodiment, including cladding, crisp material and fillings.Cladding includes the raw material of following parts by weight：
32 parts of flour, 14 parts of lard, 14 parts of drinking water, 5 parts of sugar；Shortcake material includes the raw material of following parts by weight：12 parts of flour, lard 6
Part；Fillings is specially rose sauce, the raw material including following parts by weight：22 parts of roseleaf, 55 parts of brown sugar, white granulated sugar 15
Part, 5 parts of salt, 4 parts of honey, 10 parts of aizoon stonecrop, 10 parts of buckwheat, 10 parts of lotus nut starch, 10 parts of red date powder, cornstarch malt sugar 12
Part, 3 parts of potassium sorbate, 3 parts of grape pip, 5 parts of blueberry, 6 parts of sweet osmanthus, 1.5 parts of pectase powder, 110 parts of water.Wherein, corn forms sediment
The dilute preparation method of pulverized sugar is as follows：
A. according to 9：1 ratio will choose niblet and be uniformly mixed in highland barley grain, then be crushed to particle with crusher；
B. according to 1：Particle is added to the water by 2 ratio carries out immersion 20h, later the infusion 2h at 140 DEG C, make king rice,
Volatile component in highland barley is taken out of with steam distillation, when the soluble solid after the infusion in gains reaches 75%
Stop infusion, it is arrived into pure malt sugar liquid through 140 mesh net filtrations；
C. pure malt sugar liquid is put into sugar-cooker, infusion 4h is 97% to get the concentration for arriving concentration at a temperature of 125 DEG C
Cornstarch malt sugar.
Embodiment 3
A kind of rose cookie of the present embodiment, including cladding, crisp material and fillings.Cladding includes the raw material of following parts by weight：
30 parts of flour, 112 parts of lard, 12 parts of drinking water, 4 parts of sugar；Shortcake material includes the raw material of following parts by weight：10 parts of flour, lard 5
Part；Fillings is specially rose sauce, the raw material including following parts by weight：20 parts of roseleaf, 50 parts of brown sugar, white granulated sugar 10
Part, 4 parts of salt, 3 parts of honey, 8 parts of aizoon stonecrop, 8 parts of buckwheat, 8 parts of lotus nut starch, 8 parts of red date powder, 10 parts of cornstarch malt sugar,
2 parts of potassium sorbate, 2 parts of grape pip, 4 parts of blueberry, 5 parts of sweet osmanthus, 1 part of pectase powder, 105 parts of water.Wherein, cornstarch malt sugar
Preparation method it is as follows：
A. according to 8.5：1 ratio will choose niblet and be uniformly mixed in highland barley grain, then be crushed to particle with crusher；
B. according to 1：Particle is added to the water by 1.8 ratio carries out immersion 19h, and the infusion 1.5h at 130 DEG C, makes king later
Volatile component in rice, highland barley is taken out of with steam distillation, and soluble solid after infusion in gains reaches
Stop infusion when 73%, it is arrived into pure malt sugar liquid through 135 mesh net filtrations；
C. pure malt sugar liquid is put into sugar-cooker, infusion 3.5h is 95% to get the concentration for arriving concentration at a temperature of 120 DEG C
Cornstarch malt sugar.
Embodiment 4
A kind of rose cookie of the present embodiment, including cladding, crisp material and fillings.Cladding includes the raw material of following parts by weight：
29 parts of flour, 11 parts of lard, 11 parts of drinking water, 3.5 parts of sugar；Shortcake material includes the raw material of following parts by weight：9 parts of flour, lard
4.5 part；Fillings is specially rose sauce, the raw material including following parts by weight：19 parts of roseleaf, 48 parts of brown sugar, white granulated sugar 8
Part, 3.5 parts of salt, 2.5 parts of honey, 7 parts of aizoon stonecrop, 7 parts of buckwheat, 7 parts of lotus nut starch, 7 parts of red date powder, cornstarch malt sugar 9
Part, 1.5 parts of potassium sorbate, 1.5 parts of grape pip, 3.5 parts of blueberry, 4.5 parts of sweet osmanthus, 0.8 part of pectase powder, 103 parts of water.Its
In, the preparation method of cornstarch malt sugar is as follows：
A. according to 8.2：1 ratio will choose niblet and be uniformly mixed in highland barley grain, then be crushed to particle with crusher；
B. according to 1：Particle is added to the water by 1.6 ratio carries out immersion 18.5h, and the infusion 1.2h at 125 DEG C, makes later
Volatile component in king's rice, highland barley is taken out of with steam distillation, and soluble solid after infusion in gains reaches
Stop infusion when 71%, it is arrived into pure malt sugar liquid through 132 mesh net filtrations；
C. pure malt sugar liquid is put into sugar-cooker, infusion 3.2h is 94% to get the concentration for arriving concentration at a temperature of 115 DEG C
Cornstarch malt sugar.
Embodiment 5
A kind of rose cookie of the present embodiment, including cladding, crisp material and fillings.Cladding includes the raw material of following parts by weight：
31 parts of flour, 13 parts of lard, 13 parts of drinking water, 4.5 parts of sugar；Shortcake material includes the raw material of following parts by weight：11 parts of flour, lard
5.5 part；Fillings is specially rose sauce, the raw material including following parts by weight：21 parts of roseleaf, 53 parts of brown sugar, white granulated sugar
13 parts, 4.5 parts of salt, 3.5 parts of honey, 9 parts of aizoon stonecrop, 9 parts of buckwheat, 9 parts of lotus nut starch, 9 parts of red date powder, cornstarch malt sugar
11 parts, 2.5 parts of potassium sorbate, 2.5 parts of grape pip, 4.5 parts of blueberry, 5.5 parts of sweet osmanthus, 1.3 parts of pectase powder, 108 parts of water.Its
In, the preparation method of cornstarch malt sugar is as follows：
A. according to 8.8：1 ratio will choose niblet and be uniformly mixed in highland barley grain, then be crushed to particle with crusher；
B. according to 1：Particle is added to the water by 1.9 ratio carries out immersion 19.5h, and the infusion 1.8h at 135 DEG C, makes later
Volatile component in king's rice, highland barley is taken out of with steam distillation, and soluble solid after infusion in gains reaches
Stop infusion when 74%, it is arrived into pure malt sugar liquid through 138 mesh net filtrations；
C. pure malt sugar liquid is put into sugar-cooker, infusion 3.8h is 96% to get the concentration for arriving concentration at a temperature of 124 DEG C
Cornstarch malt sugar.
Embodiment 6
The preparation method of rose cookie, includes the following steps in a kind of above-described embodiment of the present embodiment：
(1) preparation of rose sauce：
A. at the morning 8 before, pick the just open band dew rose flower such as cup-shaped；Then, the rose of picking is removed
Bud, blade, then stacked the flower after bud, blade is removed naturally 2 days, allow it slightly to generate heat, petal is just detached from holder,
Finally petal is winnowed with a dustpan out with dustpan；
B. the roseleaf after brown sugar, white granulated sugar, salt, honey and picking is weighed according to above-mentioned parts by weight, and be put into
In Porcelain Jar after disinfection, roseleaf, brown sugar, white granulated sugar, salt, honey are rubbed to sticky paste in Porcelain Jar, then use food
Preservative film sealing preservation marinated 15 days spare；
C. according to above-mentioned parts by weight, aizoon stonecrop, blueberry are mixed, and firmly squeeze out inspissated juice；
D. the roseleaf after will be marinated pours into pot, and inspissated juice made from abovementioned steps is added and 50 parts of water carry out water
It boils；After boiling, buckwheat, lotus nut starch, red date powder, the cornstarch malt sugar, sorbic acid of above-mentioned parts by weight are added in pot
Potassium, grape pip, sweet osmanthus and remaining weight number water, when boiling to 30min, add pectase powder and continue to steam 9min；Wherein,
Pectase powder is referred specifically to using pineapple, pawpaw, blueberry, semen pulicariae shell as raw material, and with ultrafiltration concentration and Freeze Drying Technique
Refined ferment pulvis；
E. rose paste after will be cooked put into the container after sterilizing to get；
(2) preparation of cladding：
According to above-mentioned parts by weight, first sugar is put into dough mixing machine, adds drinking water to be stirred, dissolves sugar；Then, add
Enter lard to stir evenly, be eventually adding flour, stirs into solidifying body；Finally, continuing stirring until obtaining soft or hard is suitable for moistening not
Sticky surface；
(3) preparation of crisp material：
According to above-mentioned parts by weight, first flour is poured into dough mixing machine, then lard is added in dough mixing machine, stirring to crisp face
Until uniform and soft or hard degree and surface match；
(4) shortcake is broken：
Obtained surface made above, crisp material, rose sauce are respectively classified into the fritter of 10 equal portions, by surface block with making dough
Cane, which is rolled, is pressed into rectangle, makes that its both sides is thin, thick middle, then crisp block is placed on centre and is paved, and stacks flattened with hand on four sides, then roll into
Length-width ratio is 2:1 rectangle, then cut along its length from centre with knife, it is divided into two, and rolled up outward respectively from the place of cutting,
The long round bar of crisp skin is obtained, the long round bar of crisp skin is divided into 8 pieces, one piece of fillings is cut into 8 pieces；
(5) faric：
Broken good crisp skin and rose sauce are split into left and right on station, skin is pinched with left hand, is that mouth is upward, it is proportionately oblate
Shape makes thin around it, thick middle, then pinches filling with the right hand, is packed, it is desirable that and it is that mouth is in neat formation, the green compact that will finally be wrapped with hand
It is proportionately oblate, it can form；
(6) code-disc and baking：
Green compact are piled up and paint egg liquid in clean baking tray, and in green surface, then upper furnace is baked to golden yellow
It comes out of the stove；Wherein, the roasting specific requirement of upper baking oven is：380 volts of electric furnace voltage, 160 DEG C of charging temperature, 160 DEG C of temperature, come out of the stove in furnace
Temperature is 185 DEG C, bakes 10min；
(7) it packs：
Come out of the stove after thorough cooling, pack sealing to get.
Embodiment 7
The preparation method of rose cookie, includes the following steps in a kind of above-described embodiment of the present embodiment：
(1) preparation of rose sauce：
A. at the morning 8 before, pick the just open band dew rose flower such as cup-shaped；Then, the rose of picking is removed
Bud, blade, then stacked the flower after bud, blade is removed naturally 3 days, allow it slightly to generate heat, petal is just detached from holder,
Finally petal is winnowed with a dustpan out with dustpan；
B. the roseleaf after brown sugar, white granulated sugar, salt, honey and picking is weighed according to above-mentioned parts by weight, and be put into
In Porcelain Jar after disinfection, roseleaf, brown sugar, white granulated sugar, salt, honey are rubbed to sticky paste in Porcelain Jar, then use food
Preservative film sealing preservation marinated 20 days spare；
C. according to above-mentioned parts by weight, aizoon stonecrop, blueberry are mixed, and firmly squeeze out inspissated juice；
D. the roseleaf after will be marinated pours into pot, and inspissated juice made from abovementioned steps is added and 80 parts of water carry out water
It boils；After boiling, buckwheat, lotus nut starch, red date powder, the cornstarch malt sugar, sorbic acid of above-mentioned parts by weight are added in pot
Potassium, grape pip, sweet osmanthus and remaining weight number water, when boiling to 35min, add pectase powder and continue to steam 11min；Its
In, pectase powder is referred specifically to using pineapple, pawpaw, blueberry, semen pulicariae shell as raw material, and to be concentrated by ultrafiltration and be freeze-dried skill
The refined ferment pulvis of art；
E. rose paste after will be cooked put into the container after sterilizing to get；
(2) preparation of cladding：
According to above-mentioned parts by weight, first sugar is put into dough mixing machine, adds drinking water to be stirred, dissolves sugar；Then, add
Enter lard to stir evenly, be eventually adding flour, stirs into solidifying body；Finally, continuing stirring until obtaining soft or hard is suitable for moistening not
Sticky surface；
(3) preparation of crisp material：
According to above-mentioned parts by weight, first flour is poured into dough mixing machine, then lard is added in dough mixing machine, stirring to crisp face
Until uniform and soft or hard degree and surface match；
(4) shortcake is broken：
Obtained surface made above, crisp material, rose sauce are respectively classified into the fritter of 10 equal portions, by surface block with making dough
Cane, which is rolled, is pressed into rectangle, makes that its both sides is thin, thick middle, then crisp block is placed on centre and is paved, and stacks flattened with hand on four sides, then roll into
Length-width ratio is 2:1 rectangle, then cut along its length from centre with knife, it is divided into two, and rolled up outward respectively from the place of cutting,
The long round bar of crisp skin is obtained, the long round bar of crisp skin is divided into 8 pieces, one piece of fillings is cut into 8 pieces；
(5) faric：
Broken good crisp skin and rose sauce are split into left and right on station, skin is pinched with left hand, is that mouth is upward, it is proportionately oblate
Shape makes thin around it, thick middle, then pinches filling with the right hand, is packed, it is desirable that and it is that mouth is in neat formation, the green compact that will finally be wrapped with hand
It is proportionately oblate, it can form；
(6) code-disc and baking：
Green compact are piled up and paint egg liquid in clean baking tray, and in green surface, then upper furnace is baked to golden yellow
It comes out of the stove；Wherein, the roasting specific requirement of upper baking oven is：380 volts of electric furnace voltage, 160 DEG C of charging temperature, 160 DEG C of temperature, come out of the stove in furnace
Temperature is 185 DEG C, bakes 11min；
(7) it packs：
Come out of the stove after thorough cooling, pack sealing to get.
Embodiment 8
The preparation method of rose cookie, includes the following steps in a kind of above-described embodiment of the present embodiment：
(1) preparation of rose sauce：
A. at the morning 8 before, pick the just open band dew rose flower such as cup-shaped；Then, the rose of picking is removed
Bud, blade, then stacked the flower after bud, blade is removed naturally 2.5 days, allow it slightly to generate heat, petal is just de- with holder
From finally petal is winnowed with a dustpan out with dustpan；
B. the roseleaf after brown sugar, white granulated sugar, salt, honey and picking is weighed according to above-mentioned parts by weight, and be put into
In Porcelain Jar after disinfection, roseleaf, brown sugar, white granulated sugar, salt, honey are rubbed to sticky paste in Porcelain Jar, then use food
Preservative film sealing preservation marinated 18 days spare；
C. according to above-mentioned parts by weight, aizoon stonecrop, blueberry are mixed, and firmly squeeze out inspissated juice；
D. the roseleaf after will be marinated pours into pot, and inspissated juice made from abovementioned steps is added and 65 parts of water carry out water
It boils；After boiling, buckwheat, lotus nut starch, red date powder, the cornstarch malt sugar, sorbic acid of above-mentioned parts by weight are added in pot
Potassium, grape pip, sweet osmanthus and remaining weight number water, when boiling to 33min, add pectase powder and continue to steam 10min；Its
In, pectase powder is referred specifically to using pineapple, pawpaw, blueberry, semen pulicariae shell as raw material, and to be concentrated by ultrafiltration and be freeze-dried skill
The refined ferment pulvis of art；
E. rose paste after will be cooked put into the container after sterilizing to get；
(2) preparation of cladding：
According to above-mentioned parts by weight, first sugar is put into dough mixing machine, adds drinking water to be stirred, dissolves sugar；Then, add
Enter lard to stir evenly, be eventually adding flour, stirs into solidifying body；Finally, continuing stirring until obtaining soft or hard is suitable for moistening not
Sticky surface；
(3) preparation of crisp material：
According to above-mentioned parts by weight, first flour is poured into dough mixing machine, then lard is added in dough mixing machine, stirring to crisp face
Until uniform and soft or hard degree and surface match；
(4) shortcake is broken：
Obtained surface made above, crisp material, rose sauce are respectively classified into the fritter of 10 equal portions, by surface block with making dough
Cane, which is rolled, is pressed into rectangle, makes that its both sides is thin, thick middle, then crisp block is placed on centre and is paved, and stacks flattened with hand on four sides, then roll into
Length-width ratio is 2:1 rectangle, then cut along its length from centre with knife, it is divided into two, and rolled up outward respectively from the place of cutting,
The long round bar of crisp skin is obtained, the long round bar of crisp skin is divided into 8 pieces, one piece of fillings is cut into 8 pieces；
(5) faric：
Broken good crisp skin and rose sauce are split into left and right on station, skin is pinched with left hand, is that mouth is upward, it is proportionately oblate
Shape makes thin around it, thick middle, then pinches filling with the right hand, is packed, it is desirable that and it is that mouth is in neat formation, the green compact that will finally be wrapped with hand
It is proportionately oblate, it can form；
(6) code-disc and baking：
Green compact are piled up and paint egg liquid in clean baking tray, and in green surface, then upper furnace is baked to golden yellow
It comes out of the stove；Wherein, the roasting specific requirement of upper baking oven is：380 volts of electric furnace voltage, 160 DEG C of charging temperature, 160 DEG C of temperature, come out of the stove in furnace
Temperature is 185 DEG C, bakes 10.5min；
(7) it packs：
Come out of the stove after thorough cooling, pack sealing to get.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Made any modifications, equivalent replacements, and improvements etc., should all be included in the protection scope of the present invention within mind and principle.
Claims (7)
1. a kind of rose cookie, including cladding, crisp material and fillings, which is characterized in that the cladding includes the original of following parts by weight
Material：It is 28-32 parts of flour, 10-14 parts of lard, 10-14 parts of drinking water, 3-5 parts sugared；The crisp material includes the original of following parts by weight
Material：8-12 parts of flour, 4-6 parts of lard；
The fillings is specially rose sauce, the raw material including following parts by weight：18-22 parts of roseleaf, brown sugar 45-55
Part, 5-15 parts of white granulated sugar, 3-5 parts of salt, 2-4 parts of honey, 6-10 parts of aizoon stonecrop, 6-10 parts of buckwheat, 6-10 parts of lotus nut starch are red
6-10 parts of date powder, 8-12 parts of cornstarch malt sugar, 1-3 parts of potassium sorbate, 1-3 parts of grape pip, 3-5 parts of blueberry, 4-6 parts of sweet osmanthus,
0.5-1.5 parts of pectase powder, 100-110 parts of water；Wherein, the preparation method of cornstarch malt sugar is as follows：
A. according to (8-9)：1 ratio will choose niblet and be uniformly mixed in highland barley grain, then be crushed to particle with crusher；
B. according to 1：Particle is added to the water by the ratio of (1.5-2) carries out immersion 18-20h, later the infusion 1- at 120-140 DEG C
2h takes king's rice, the volatile component in highland barley with steam distillation out of, soluble solid after infusion in gains
Stop infusion when reaching 70-75%, it is arrived into pure malt sugar liquid through 130-140 mesh net filtration；
C. pure malt sugar liquid is put into sugar-cooker, infusion 3-4h is at a temperature of 110-125 DEG C to get the concentration to concentration
The cornstarch malt sugar of 93%-97%.
2. rose cookie according to claim 1, which is characterized in that the cladding includes the raw material of following parts by weight：Face
30 parts of powder, 112 parts of lard, 12 parts of drinking water, 4 parts of sugar；The crisp material includes the raw material of following parts by weight：10 parts of flour, pig
5 parts of oil；The fillings is specially rose sauce, the raw material including following parts by weight：It is 20 parts of roseleaf, 50 parts of brown sugar, white
10 parts of granulated sugar, 4 parts of salt, 3 parts of honey, 8 parts of aizoon stonecrop, 8 parts of buckwheat, 8 parts of lotus nut starch, 8 parts of red date powder, cornstarch malt sugar
10 parts, 2 parts of potassium sorbate, 2 parts of grape pip, 4 parts of blueberry, 5 parts of sweet osmanthus, 1 part of pectase powder, 105 parts of water.
3. rose cookie according to claim 1, which is characterized in that the cladding includes the raw material of following parts by weight：Face
29 parts of powder, 11 parts of lard, 11 parts of drinking water, 3.5 parts of sugar；The crisp material includes the raw material of following parts by weight：9 parts of flour, pig
4.5 parts of oil；The fillings is specially rose sauce, the raw material including following parts by weight：19 parts of roseleaf, 48 parts of brown sugar,
8 parts of white granulated sugar, 3.5 parts of salt, 2.5 parts of honey, 7 parts of aizoon stonecrop, 7 parts of buckwheat, 7 parts of lotus nut starch, 7 parts of red date powder, corn forms sediment
Dilute 9 parts of pulverized sugar, 1.5 parts of potassium sorbate, 1.5 parts of grape pip, 3.5 parts of blueberry, 4.5 parts of sweet osmanthus, 0.8 part of pectase powder, water 103
Part.
4. rose cookie according to claim 1, which is characterized in that the cladding includes the raw material of following parts by weight：Face
31 parts of powder, 13 parts of lard, 13 parts of drinking water, 4.5 parts of sugar；The crisp material includes the raw material of following parts by weight：11 parts of flour, pig
5.5 parts of oil；The fillings is specially rose sauce, the raw material including following parts by weight：21 parts of roseleaf, 53 parts of brown sugar,
13 parts of white granulated sugar, 4.5 parts of salt, 3.5 parts of honey, 9 parts of aizoon stonecrop, 9 parts of buckwheat, 9 parts of lotus nut starch, 9 parts of red date powder, corn forms sediment
Dilute 11 parts of pulverized sugar, 2.5 parts of potassium sorbate, 2.5 parts of grape pip, 4.5 parts of blueberry, 5.5 parts of sweet osmanthus, 1.3 parts of pectase powder, water
108 parts.
5. rose cookie according to claim 1 to 4, which is characterized in that the pectase powder refer specifically to pineapple,
Pawpaw, blueberry, semen pulicariae shell are raw material, and with ultrafiltration concentration and the refined ferment pulvis of Freeze Drying Technique.
6. a kind of preparation method of rose cookie a method as claimed in any one of claims 1 to 5, which is characterized in that include the following steps：
(1) preparation of rose sauce：
A. at the morning 8 before, pick the just open band dew rose flower such as cup-shaped；Then, the rose of picking remove bud,
Blade, then stacked the flower after bud, blade is removed 2-3 days naturally, allow it slightly to generate heat, petal is just detached from holder, most
Petal is winnowed with a dustpan out with dustpan afterwards；
B. the roseleaf after brown sugar, white granulated sugar, salt, honey and picking is weighed according to above-mentioned parts by weight, and is put into disinfection
In Porcelain Jar afterwards, roseleaf, brown sugar, white granulated sugar, salt, honey are rubbed to sticky paste in Porcelain Jar, then use food fresh keeping
Film sealing preservation marinated 15-20 days spare；
C. according to above-mentioned parts by weight, aizoon stonecrop, blueberry are mixed, and firmly squeeze out inspissated juice；
D. the roseleaf after will be marinated pours into pot, and inspissated juice made from abovementioned steps is added and 50-80 parts of water carry out boiling；
After boiling, added in pot the buckwheats of above-mentioned parts by weight, lotus nut starch, red date powder, cornstarch malt sugar, potassium sorbate,
Grape pip, sweet osmanthus and remaining weight number water, when boiling to 30-35min, add pectase powder and continue to steam 9-11min；
E. rose paste after will be cooked put into the container after sterilizing to get；
(2) preparation of cladding：
According to above-mentioned parts by weight, first sugar is put into dough mixing machine, adds drinking water to be stirred, dissolves sugar；Then, pig is added
Oil stirs evenly, and is eventually adding flour, stirs into solidifying body；Finally, continuing stirring until obtaining soft or hard is suitable for moistening tack-free
Surface；
(3) preparation of crisp material：
According to above-mentioned parts by weight, first flour is poured into dough mixing machine, then lard is added in dough mixing machine, is stirred uniform to crisp face
And until soft or hard degree and surface match；
(4) shortcake is broken：
Obtained surface made above, crisp material, rose sauce are respectively classified into the fritter of 10 equal portions, surface block is rolled with rolling pin
It is pressed into rectangle, makes that its both sides is thin, thick middle, then crisp block is placed on centre and is paved, stacks flattened with hand on four sides, then roll into length and width
Than being 2:1 rectangle, then cut along its length from centre with knife, it is divided into two, and rolled up outward respectively from the place of cutting, obtains
The long round bar of crisp skin, is divided into 8 pieces for the long round bar of crisp skin, and one piece of fillings is cut into 8 pieces；
(5) faric：
Broken good crisp skin and rose sauce are split into left and right on station, skin is pinched with left hand, is that mouth is upward, it is proportionately oblate,
Make thin around it, thick middle, then pinch filling with the right hand, packed, it is desirable that be that mouth is in neat formation, finally with hand by the green compact wrapped proportionately
Oblateness can form；
(6) code-disc and baking：
Green compact are piled up and paint egg liquid in clean baking tray, and in green surface, then upper furnace is baked to golden yellow and comes out of the stove；
(7) it packs：
Come out of the stove after thorough cooling, pack sealing to get.
7. the preparation method of rose cookie according to claim 6, which is characterized in that upper baking oven is baked in the step (6)
Specific requirement is：380 volts of electric furnace voltage, 160 DEG C of charging temperature, 160 DEG C of temperature in furnace, tapping temperature is 185 DEG C, bakes 10-
11min。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810893274.6A CN108835170A (en) | 2018-08-07 | 2018-08-07 | A kind of rose cookie and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810893274.6A CN108835170A (en) | 2018-08-07 | 2018-08-07 | A kind of rose cookie and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108835170A true CN108835170A (en) | 2018-11-20 |
Family
ID=64192501
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810893274.6A Pending CN108835170A (en) | 2018-08-07 | 2018-08-07 | A kind of rose cookie and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108835170A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102007955A (en) * | 2010-11-15 | 2011-04-13 | 高厚基 | Flower cake stuffing and preparation process thereof |
| CN102178209A (en) * | 2011-04-15 | 2011-09-14 | 乌鲁木齐东方正弘农业科技有限公司 | Uigur rose sauce and making method thereof |
| CN103609647A (en) * | 2013-12-13 | 2014-03-05 | 北京市门头沟区科技开发实验基地 | Rose cookie and preparation method thereof |
| CN107242527A (en) * | 2017-05-22 | 2017-10-13 | 李克生 | It is a kind of to be applied to edible rose paste of the elderly and preparation method thereof |
| CN108112925A (en) * | 2017-12-12 | 2018-06-05 | 孝感市亦泓家居创意设计有限公司 | A kind of rose paste and preparation method thereof |
-
2018
- 2018-08-07 CN CN201810893274.6A patent/CN108835170A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102007955A (en) * | 2010-11-15 | 2011-04-13 | 高厚基 | Flower cake stuffing and preparation process thereof |
| CN102178209A (en) * | 2011-04-15 | 2011-09-14 | 乌鲁木齐东方正弘农业科技有限公司 | Uigur rose sauce and making method thereof |
| CN103609647A (en) * | 2013-12-13 | 2014-03-05 | 北京市门头沟区科技开发实验基地 | Rose cookie and preparation method thereof |
| CN107242527A (en) * | 2017-05-22 | 2017-10-13 | 李克生 | It is a kind of to be applied to edible rose paste of the elderly and preparation method thereof |
| CN108112925A (en) * | 2017-12-12 | 2018-06-05 | 孝感市亦泓家居创意设计有限公司 | A kind of rose paste and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| DAVIDE妈: "香酥可口的玫瑰鲜花饼（附手工玫瑰酱做法）", 《HTTP：//WWW.XIACHUFANG.COM/RECIPE/101809470/》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103609647A (en) | Rose cookie and preparation method thereof | |
| CN101756131A (en) | Additive-free ripe black garlic and paste food and making method thereof | |
| CN106259802A (en) | A kind of white lotus Rong's kernel moon cake and preparation method thereof | |
| CN107927104A (en) | Rose cookie and preparation method thereof | |
| CN104186617A (en) | Germinated brown rice sun cake and making method thereof | |
| KR100770038B1 (en) | A manufacturing method of steamed bread with sweet bean jam | |
| JP2021078364A (en) | Whole wheat bread and method of producing the same | |
| CN113229309A (en) | Hemerocallis fulva flower flaky pastry and preparation method thereof | |
| CN107691581A (en) | A kind of preparation method of rose cake | |
| CN103651680A (en) | Method for processing five-kernel moon cakes | |
| CN102273652B (en) | Preparation method of egg cooked with fragrant solomonseal rhizome and fermented bean curd | |
| KR102621015B1 (en) | Bread with Acorn pollen and preparation method thereof | |
| CN107751311A (en) | A kind of preparation method of chrysanthemum lotus seed paste mooncake | |
| CN108835170A (en) | A kind of rose cookie and preparation method thereof | |
| CN108812774A (en) | A kind of rose cookie and its production method containing taste rose sauce | |
| CN108142510A (en) | Rose EGG YOLK SHORTCAKE and preparation method thereof | |
| KR102300693B1 (en) | Garlic bread manufacturing method and garlic bread using the same | |
| CN107148988A (en) | A kind of Chinese chestnut group and preparation method thereof | |
| CN107865026A (en) | A kind of navel orange cake and preparation method thereof | |
| CN107347952A (en) | A kind of olive money moon cake wrapper and preparation method thereof | |
| CN113016849A (en) | Cheese and winter melon paste moon cake and preparation method thereof | |
| CN105901057A (en) | Pearl barley pancake and making method thereof | |
| CN105831210A (en) | Novel crisp skinned moon cakes with nuts | |
| CN112690306A (en) | Hongkong style moon cake wrapper, preparation method thereof and moon cake containing moon cake wrapper | |
| CN105341087A (en) | Beauty-maintaining bread by utilizing roses and chayote and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20181120 |
|
| WD01 | Invention patent application deemed withdrawn after publication |