CN112471208A - Black tartary buckwheat and peach blossom cake and making method thereof - Google Patents
Black tartary buckwheat and peach blossom cake and making method thereof Download PDFInfo
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- CN112471208A CN112471208A CN202011514715.0A CN202011514715A CN112471208A CN 112471208 A CN112471208 A CN 112471208A CN 202011514715 A CN202011514715 A CN 202011514715A CN 112471208 A CN112471208 A CN 112471208A
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- cake
- baking
- tartary buckwheat
- peach
- black tartary
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- 244000144730 Amygdalus persica Species 0.000 title claims abstract description 70
- 235000006040 Prunus persica var persica Nutrition 0.000 title claims abstract description 70
- 244000130270 Fagopyrum tataricum Species 0.000 title claims abstract description 52
- 235000014693 Fagopyrum tataricum Nutrition 0.000 title claims abstract description 52
- 238000000034 method Methods 0.000 title claims description 34
- 238000002360 preparation method Methods 0.000 claims abstract description 25
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 24
- 235000013312 flour Nutrition 0.000 claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 21
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 20
- 229930006000 Sucrose Natural products 0.000 claims abstract description 20
- 235000012907 honey Nutrition 0.000 claims abstract description 20
- 239000010699 lard oil Substances 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims abstract description 5
- 238000012216 screening Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims description 8
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 6
- 235000021551 crystal sugar Nutrition 0.000 claims description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 3
- 235000005911 diet Nutrition 0.000 abstract description 2
- 230000037213 diet Effects 0.000 abstract description 2
- 235000014510 cooky Nutrition 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 238000011161 development Methods 0.000 description 4
- 235000013373 food additive Nutrition 0.000 description 4
- 239000002778 food additive Substances 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 239000002932 luster Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 241000219051 Fagopyrum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
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
- A21D13/30—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
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
Abstract
The invention relates to the technical field of diet articles, in particular to a black tartary buckwheat and peach blossom cake and a preparation method thereof, wherein the preparation method comprises the steps of cake stuffing preparation, cake crust preparation and cake baking; the preparation method of the pie filling comprises the following steps: s101, picking fresh peach petals, and sequentially cleaning, drying in the sun and baking after screening; s102, adding honey and rock candy into the roasted peach petals for secret preparation, and standing for a period of time to obtain secret petals; s103, adding flour, white sugar, lard oil and rapeseed oil into the secret petals, and mixing to obtain pie stuffing; the cake crust preparation method comprises the following steps: looping the flour, adding white sugar, honey, baking powder, soda powder, black tartary buckwheat powder, rapeseed oil and water into the vacant part in the middle, uniformly mixing, and standing for more than two hours to obtain a cake wrapper; baking into cakes comprises the following steps: wrapping the cake stuffing with cake crust, wrapping into round cake shape, and baking to obtain black tartary buckwheat and peach blossom cake.
Description
Technical Field
The invention relates to the technical field of diet articles, and particularly relates to a black tartary buckwheat and peach blossom cake and a making method thereof.
Background
The black tartary buckwheat is one of buckwheat, has extremely high nutritional value, is known as the king of five cereals, also has extremely high medical value, and can effectively prevent various diseases including hypertension and cancers after being eaten for a long time.
The yield of the black tartary buckwheat in the Liangshan mountain is stable, the peach trees in the Ningnan peach blossom village are large in planting scale and stable in variety, however, the utilization of the black tartary buckwheat and the peach blossom is not well developed, and particularly in the field of food, the black tartary buckwheat and the peach blossom are not well combined, so that a black tartary buckwheat and peach blossom cake which is bright in color and luster, rich in nutritional value and free of food additives is prepared by the black tartary buckwheat and peach blossom cake and the preparation method thereof.
Disclosure of Invention
The invention aims to provide a black tartary buckwheat and peach blossom cake and a preparation method thereof, so that the black tartary buckwheat and peach blossom cake which is bright in color and luster, rich in nutritional value and free of food additives is prepared.
In order to solve the above technical problems, the first technical solution adopted by the present invention is:
the black tartary buckwheat and peach blossom cake comprises cake stuffing and cake skin, wherein the cake stuffing is prepared from the following raw materials: peach petals, crystal sugar, honey, flour, white sugar, lard oil and rapeseed oil; the cake crust is prepared from the following raw materials: flour, white sugar, honey, baking soda, black tartary buckwheat, rapeseed oil and water.
The second technical scheme adopted by the invention is as follows:
a preparation method of black tartary buckwheat and peach blossom cakes comprises the steps of cake stuffing preparation, cake crust preparation and cake baking;
the preparation method of the pie filling comprises the following steps:
s101, picking fresh peach petals, and sequentially cleaning, drying in the sun and baking after screening;
s102, adding honey and rock candy into the roasted peach petals for secret preparation, and standing for a period of time to obtain secret petals;
s103, adding flour, white sugar, lard oil and rapeseed oil into the secret petals, and mixing to obtain pie stuffing;
the cake crust preparation method comprises the following steps:
looping the flour, adding white sugar, honey, baking powder, soda powder, black tartary buckwheat powder, rapeseed oil and water into the vacant part in the middle, uniformly mixing, and standing for more than two hours to obtain a cake wrapper;
the baking into the cake comprises the following steps:
wrapping the cake stuffing with cake crust, wrapping into round cake shape, and baking to obtain black tartary buckwheat and peach blossom cake.
The further technical scheme is that in the S101 process, baking is carried out in an oven, wherein the baking temperature is 300 ℃, and the baking time is 30 min.
The further technical scheme is that in the process of preparing the peach petals by the secret method S102, the mass ratio of the peach petals to the crystal sugar to the honey is as follows: 500:30:50.
The further technical scheme is that the setting time of the special peach petals in the S102 is 12 h.
A further technical scheme is that in the process of preparing the pie filling in the step S103, the mass ratio of the special petals to the flour to the white sugar to the lard oil to the rapeseed oil is as follows: 600:820:108:30:30.
The further technical scheme is that in the cake crust making process, the raw materials are used as follows: 3200g of flour, 2300g of white sugar, 150g of honey, 15g of baking powder, 55g of soda powder, 1000g of black tartary buckwheat powder, 1000g of rapeseed oil and 1450g of water.
The further technical proposal is that the baking time is 7 minutes and 38 seconds in the baking and cake forming process.
The further technical scheme is that in the baking and cake forming process, the mass ratio of the cake crust to the cake stuffing is 2: 1.
The further technical scheme is that 50g of cake wrapper and 25g of cake filling are wrapped into a round cake shape in the baking and cake forming process.
Compared with the prior art, the invention has the beneficial effects that: the cake peel is made by using black tartary buckwheat as a main material, the cake filling is made from fresh peach petals, the black tartary buckwheat and peach blossom cake is made after processing, no food additive is added in the whole process, the nutrition value is rich, the eating is very healthy, the appearance of the prepared black tartary buckwheat and peach blossom cake is harmonious with the cake filling, the green peach petals are wrapped by the cake peel, the natural pink color of the peach petals can be displayed after baking, the fragrant peach kernel taste is strong, the cake peel has the advantage of good color, fragrance and taste, local resources can be fully utilized through the scheme, the peach blossom and the black tartary buckwheat are fully used in the food field, and the local economic development is driven.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1:
the embodiment provides a method for making a black tartary buckwheat and peach blossom cake, which comprises the steps of making cake stuffing, making cake skin and baking into a cake;
the preparation method of the pie filling comprises the following steps:
s101, picking fresh peach petals, cleaning, drying in the sun and baking in sequence after screening, and baking to enable the peach petals to be difficult to damage and keep the original taste of the peach petals;
s102, adding honey and rock sugar into the baked peach petals for secret preparation, standing for a period of time to obtain secret petals, wherein the special preparation can make the peach kernels have less flavor, so that the cake stuffing has more appropriate flavor;
s103, adding flour, white sugar, lard oil and rapeseed oil into the secret petals, and mixing to obtain pie stuffing;
the cake crust preparation method comprises the following steps:
looping the flour, adding white sugar, honey, baking powder, soda powder, black tartary buckwheat powder, rapeseed oil and water into the vacant part in the middle, uniformly mixing, and standing for more than two hours to obtain a cake wrapper;
baking into cakes comprises the following steps:
wrapping the cake stuffing with cake crust, wrapping into round cake shape, and baking to obtain black tartary buckwheat and peach blossom cake.
Example 2:
the embodiment provides a method for making a black tartary buckwheat and peach blossom cake, which comprises the steps of making cake stuffing, making cake skin and baking into a cake;
the preparation method of the pie filling comprises the following steps:
s101, picking fresh peach petals, and sequentially cleaning, drying in the sun and baking after screening, wherein the baking is carried out by using an oven, the baking temperature is 300 ℃, and the baking time is 30 min;
s102, selecting 500g of baked peach petals, adding 50g of honey and 30g of rock candy for secret preparation, and standing for 12 hours to obtain secret petals;
s103, taking 600g of special petals, adding 820g of flour (cooked flour is selected here), 108g of white sugar, 30g of lard oil and 30g of rapeseed oil, and mixing to obtain a pie filling;
the cake crust preparation method comprises the following steps:
looping 3200g of flour, adding 2300g of white sugar, 150g of honey, 15g of baking powder, 55g of soda powder, 1000g of black tartary buckwheat powder, 1000g of rapeseed oil and 1450g of water into a hollow part in the middle, uniformly mixing, and standing for over two hours to obtain a cake crust;
baking into cakes comprises the following steps:
wrapping 25g of cake stuffing with 50g of cake wrapper, baking after wrapping into a round cake shape, and baking for 7 min and 38 sec to obtain the black tartary buckwheat and peach blossom cake.
Example 3:
this example provides a black tartary buckwheat and peach blossom cookie made by the method used in example 1 or example 2, the black tartary buckwheat and peach blossom cookie comprising a cookie filling and a cookie crust, the cookie filling comprising the following raw materials: peach petals, crystal sugar, honey, flour, white sugar, lard oil and rapeseed oil; the cake crust is prepared from the following raw materials: flour, white sugar, honey, baking soda, black tartary buckwheat, rapeseed oil and water.
According to the method, black tartary buckwheat is used as a main material to make the cake peel, the fresh peach petals are used to make the cake stuffing, the black tartary buckwheat and peach blossom cake is made after processing, no food additive is added in the whole process, the nutritional value is rich, the eating is very healthy, the appearance of the prepared black tartary buckwheat and peach blossom cake is harmonious with the cake stuffing, the peach petals are wrapped by the green cake peel, the natural pink color of the peach petals can be displayed after baking, the fragrant peach kernel has a sharp flavor, and the method has the advantages of being good in color, aroma and taste, and capable of fully utilizing local resources through the scheme, so that the peach blossom and the black tartary buckwheat are fully used in the food field, and local economic development is.
The scheme fully utilizes local characteristic advantages of Ningnan county, fully develops local high-quality peach blossom resources and black tartary buckwheat resources, has the development potential of local special products, and has huge development space.
Although the invention has been described herein with reference to a number of illustrative embodiments thereof, it should be understood that numerous other modifications and embodiments can be devised by those skilled in the art that will fall within the spirit and scope of the principles of this disclosure. More specifically, various variations and modifications are possible in the component parts and/or arrangements of the subject combination arrangement within the scope of the disclosure and claims of this application. In addition to variations and modifications in the component parts and/or arrangements, other uses will also be apparent to those skilled in the art.
Claims (10)
1. A black tartary buckwheat peach blossom cake is characterized in that: the cake filling comprises cake filling and cake crust, wherein the cake filling is prepared from the following raw materials: peach petals, crystal sugar, honey, flour, white sugar, lard oil and rapeseed oil; the cake crust is prepared from the following raw materials: flour, white sugar, honey, baking soda, black tartary buckwheat, rapeseed oil and water.
2. The method for preparing the black tartary buckwheat peach blossom cakes as claimed in claim 1, is characterized in that: comprises making pie filling, making pie crust and baking into cakes;
the preparation method of the pie filling comprises the following steps:
s101, picking fresh peach petals, and sequentially cleaning, drying in the sun and baking after screening;
s102, adding honey and rock candy into the roasted peach petals for secret preparation, and standing for a period of time to obtain secret petals;
s103, adding flour, white sugar, lard oil and rapeseed oil into the secret petals, and mixing to obtain pie stuffing;
the cake crust preparation method comprises the following steps:
looping the flour, adding white sugar, honey, baking powder, soda powder, black tartary buckwheat powder, rapeseed oil and water into the vacant part in the middle, uniformly mixing, and standing for more than two hours to obtain a cake wrapper;
the baking into the cake comprises the following steps:
wrapping the cake stuffing with cake crust, wrapping into round cake shape, and baking to obtain black tartary buckwheat and peach blossom cake.
3. The method for making the black tartary buckwheat peach blossom cakes according to claim 2, is characterized in that: and in the S101 process, baking in an oven at the baking temperature of 300 ℃ for 30 min.
4. The method for making the black tartary buckwheat peach blossom cakes according to claim 2, is characterized in that: in the S102 special peach petal making process, the mass ratio of the peach petals to the crystal sugar to the honey is as follows: 500:30:50.
5. The method for making the black tartary buckwheat peach blossom cakes according to claim 2, is characterized in that: the standing time of the special peach petals in the S102 is 12 h.
6. The method for making the black tartary buckwheat peach blossom cakes according to claim 2, is characterized in that: in the process of preparing the pie filling in the step S103, the mass ratio of the special petals to the flour to the white sugar to the lard oil to the rapeseed oil is as follows: 600:820:108:30:30.
7. The method for making the black tartary buckwheat peach blossom cakes according to claim 2, is characterized in that: in the cake crust making process, the raw material consumption is as follows: 3200g of flour, 2300g of white sugar, 150g of honey, 15g of baking powder, 55g of soda powder, 1000g of black tartary buckwheat powder, 1000g of rapeseed oil and 1450g of water.
8. The method for making the black tartary buckwheat peach blossom cakes according to claim 2, is characterized in that: in the process of baking into cakes, the baking time is 7 minutes and 38 seconds.
9. The method for making the black tartary buckwheat peach blossom cakes according to claim 2, is characterized in that: in the process of baking into cakes, the mass ratio of the cake crust to the cake stuffing is 2: 1.
10. The method for making the black tartary buckwheat peach blossom cakes according to claim 9, is characterized in that: and in the process of baking into a cake, wrapping 50g of cake skin and 25g of cake stuffing into a round cake shape.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011514715.0A CN112471208A (en) | 2020-12-21 | 2020-12-21 | Black tartary buckwheat and peach blossom cake and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011514715.0A CN112471208A (en) | 2020-12-21 | 2020-12-21 | Black tartary buckwheat and peach blossom cake and making method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN112471208A true CN112471208A (en) | 2021-03-12 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011514715.0A Pending CN112471208A (en) | 2020-12-21 | 2020-12-21 | Black tartary buckwheat and peach blossom cake and making method thereof |
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| CN (1) | CN112471208A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104472642A (en) * | 2015-01-04 | 2015-04-01 | 通海康美食品有限公司 | Tartary buckwheat rose mooncakes and processing method thereof |
| CN104489033A (en) * | 2014-12-19 | 2015-04-08 | 福建新味食品有限公司 | Peach flower cookies and method for making same |
| 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 |
| CN107980857A (en) * | 2018-01-23 | 2018-05-04 | 安徽心缘康生物科技有限公司 | A kind of peony cake and preparation method thereof |
| CN108432846A (en) * | 2018-02-07 | 2018-08-24 | 昆明椿鸿父子食品有限公司 | A kind of fresh peony flower cake and preparation method thereof |
| CN109769899A (en) * | 2019-01-30 | 2019-05-21 | 云南云味坊食品有限公司 | A kind of fresh peony flower moon cake and its manufacture craft |
-
2020
- 2020-12-21 CN CN202011514715.0A patent/CN112471208A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489033A (en) * | 2014-12-19 | 2015-04-08 | 福建新味食品有限公司 | Peach flower cookies and method for making same |
| CN104472642A (en) * | 2015-01-04 | 2015-04-01 | 通海康美食品有限公司 | Tartary buckwheat rose mooncakes 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 |
| CN107980857A (en) * | 2018-01-23 | 2018-05-04 | 安徽心缘康生物科技有限公司 | A kind of peony cake and preparation method thereof |
| CN108432846A (en) * | 2018-02-07 | 2018-08-24 | 昆明椿鸿父子食品有限公司 | A kind of fresh peony flower cake and preparation method thereof |
| CN109769899A (en) * | 2019-01-30 | 2019-05-21 | 云南云味坊食品有限公司 | A kind of fresh peony flower moon cake and its manufacture craft |
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