CN112868717A - Plum flower tea flaky pastry and preparation method thereof - Google Patents
Plum flower tea flaky pastry and preparation method thereof Download PDFInfo
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- CN112868717A CN112868717A CN202110055629.6A CN202110055629A CN112868717A CN 112868717 A CN112868717 A CN 112868717A CN 202110055629 A CN202110055629 A CN 202110055629A CN 112868717 A CN112868717 A CN 112868717A
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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
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
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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
- A21D13/20—Partially or completely coated products
- A21D13/22—Partially or completely coated products coated before baking
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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
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
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- 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
- A21D2/14—Organic oxygen compounds
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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
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
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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
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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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
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/188—Cellulose; Derivatives thereof
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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
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/22—Ascorbic acid
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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
- 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
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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
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
Abstract
The invention discloses a plum blossom tea flaky pastry and a preparation method thereof, wherein the plum blossom tea flaky pastry comprises 9-15 g of instant tea powder, tea syrup, oil skin, flaky pastry, stuffing and surface decorating materials, and the preparation method comprises the following steps: the plum blossom flaky pastry and the preparation method thereof are characterized in that the tea syrup is added into the plum blossom flaky pastry, so that the original active ingredients in tea are fused with the plum blossom flaky pastry, the tea has a good health care effect, tea polyphenol, catechin, theanine and the like in the tea can achieve the effects of resisting oxidation and ageing, improving the attention, enhancing the immunity of a human body and the like, the tea polysaccharide can also promote the blood sugar and blood fat of the human body, and the tea polysaccharide and the plum blossom flaky pastry are combined to complement each other, so that not only can the nutrition abundance of the plum blossom flaky pastry be improved, but also the taste and variety abundance of the plum blossom flaky pastry can be improved.
Description
Technical Field
The invention relates to the technical field of food, in particular to a plum blossom tea flaky pastry and a preparation method thereof.
Background
The plum blossom crisp is a novel cake with health care effect, which is developed by combining plum blossom crisp and tea. Plum shortbread, also known as "water chestnut shortbread", starts at the earliest in the Tang dynasty, originally a palace food, and then enters folks. The most prominent characteristics are beautiful appearance, vivid shape and oily, soft and sweet mouthfeel. Tea is prepared from tea by 'Shennong tasting Baicao, encountering seventy-two toxins every day'. In the middle of Western Han dynasty, tea has been used as a drink and continues to the present. The fragrant tea crisp plum shortbread is a tea pastry developed based on the plum shortbread in the traditional process, and has the crisp and soft sweet of the plum shortbread and the tea fragrance of tea. At present, with the rapid development of economic society, people gradually pay more attention to nutrition and health, and the requirements of some foods are stricter and higher. The product is rare in the field of tea flaky pastry and is not rich enough in variety. Therefore, the plum blossom tea flaky pastry and the preparation method thereof are provided.
Disclosure of Invention
The invention aims to provide a plum blossom tea flaky pastry and a preparation method thereof, and aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: the plum blossom tea flaky pastry comprises 9-15 g of instant tea powder, tea syrup, oil skin, flaky pastry, stuffing and a surface decoration material, wherein 5g of the instant tea powder is used for preparing tea syrup, 4-10 g of the instant tea powder is used for adding the stuffing, the tea syrup comprises 250g of purified boiling water, 50g of white granulated sugar, 5g of the instant tea powder, 2.5g of salt, 0.5g of additive carboxymethyl cellulose, 2.5g of citric acid and 0.5g of isovitamin C, the oil skin comprises 70g of low-gluten flour, 40g of medium-gluten flour, 35-50 g of lard oil and 40g of tea syrup, the flaky pastry comprises 100g of low-gluten flour, 45-60 g of lard and 1.5-2.5 g of fruit and vegetable powder, the stuffing comprises 120g of Tianjin tea powder, 4-10 g of instant tea powder, 24g of butter, 18g of brown sugar, 2.5g of medlar and 2.5g of pine nuts, and the surface decoration material comprises black and white sesame seeds;
the plum blossom tea flaky pastry comprises 9-13 g of instant tea powder, tea syrup, oil skin, flaky pastry, stuffing and a surface decoration material, wherein 5g of the instant tea powder is used for preparing tea syrup, 4-8 g of the instant tea powder is used for adding the stuffing, the tea syrup comprises 250g of purified boiling water, 50g of white granulated sugar, 5g of the instant tea powder, 2.5g of salt, 0.5g of additive carboxymethyl cellulose, 2.5g of citric acid and 0.5g of isovitamin C, the oil skin comprises 70g of low-gluten flour, 40g of medium-gluten flour, 35-50 g of lard oil and 40g of tea syrup, the flaky pastry comprises 100g of low-gluten flour, 45-60 g of lard and 1.5-2.5 g of fruit and vegetable powder, the stuffing comprises 120g of Tianjin tea powder, 4-10 g of instant tea powder, 24g of butter, 18g of brown sugar, 2.5g of medlar and 2.5g of pine nuts, and the surface decoration material comprises black and white black sesame.
The plum blossom tea flaky pastry comprises 9-10 g of instant tea powder, tea syrup, oil skin, flaky pastry, stuffing and a surface decoration material, wherein 5g of the instant tea powder is used for preparing tea syrup, 5g of the instant tea powder is used for adding the stuffing, the tea syrup comprises 250g of purified boiling water, 50g of white granulated sugar, 5g of the instant tea powder, 2.5g of salt, 0.5g of additive carboxymethyl cellulose, 2.5g of citric acid and 0.5g of different vitamins, the oil skin comprises 70g of low-gluten flour, 40g of medium-gluten flour, 35-50 g of lard oil and 40g of tea syrup, the flaky pastry comprises 100g of low-gluten flour, 45-60 g of lard and 1.5-2.5 g of fruit and vegetable powder, the stuffing comprises 120g of Tianjin sweet tea powder, 4-10 g of instant tea powder, 24g of butter, 18g of brown sugar, 2.5g of medlar and 2.5g of pine nuts, and the surface decoration material comprises black and white yolk liquid and black sesame.
Preferably, the preparation method of the plum blossom tea flaky pastry comprises the following preparation methods:
the method comprises the following steps: preparing tea syrup: 250g of purified boiling water, 50g of white granulated sugar, 5g of instant tea powder, 2.5g of salt, 0.5g of additive carboxymethyl cellulose, 2.5g of citric acid and 0.5g of isovitamin C are mixed and stirred evenly;
step two: filling formula and stuffing mixing: calculated by 100 percent of Tianjin chestnut, 11 percent of tea powder, 20 percent of butter, 15 percent of brown sugar, 2 percent of medlar and 2 percent of pine nut. Peeling cooked Tianjin chestnut, putting the peeled Tianjin chestnut into a stirrer, stirring the Tianjin chestnut into chestnut paste, peeling pine nuts, putting the pine nuts into a crusher, crushing and sieving the pine nuts, slightly drying medlar, putting the medlar into the crusher, crushing and sieving the medlar, heating a non-stick pan, pouring half of butter, putting the chestnut paste, tea powder, medlar powder and pine nut powder into the crusher after 3min, stir-frying the chestnut paste, tea powder, medlar powder and pine nut powder for 5min, adding white sugar, stir-frying the white sugar until the white sugar is melted, adding an appropriate amount of butter for three times in the midway, stir-frying the fried chestnut paste uniformly, cooling the fried chestnut paste, kneading every 15g of chestnut paste into pellets, and covering a preservative film for;
step three: preparing a leather ball: mixing the oil skin material and the tea syrup, beating and kneading the mixture until the mixture is smooth and the tea syrup is discharged, covering a preservative film for 30min, mixing the crisp skin and the tea syrup into a dough, covering the preservative film for 30min, after the loosening, dividing the tea oil skin into 12 parts, dividing the tea crisp skin into 12 parts, continuously covering the preservative film for later use, wrapping the tea crisp skin with the tea oil skin, twisting the tea crisp skin into a spherical shape, adding 2g of fruit and vegetable powder, rolling the kneaded ball into a beef tongue shape, and covering the preservative film for 20min for later use after the rolling;
step four: stuffing wrapping: taking a skin group beef tongue roll, pressing the dent in the middle, rolling into pieces by using a rolling pin, wrapping the prepared 15g of stuffing, and rubbing into a ball shape;
step five: forming: flattening the balls wrapped with stuffing, uniformly cutting five notches into the round cake from the edge, making the round cake shape into a flower shape with five petals, drawing two knives on each petal, kneading each petal once to obtain a plum blossom shape, setting the upper fire and the lower fire of an oven at 170 ℃, preheating for 10min, and brushing a little egg liquid and sesame on the surface of the plum blossom crisp by using a brush in the middle of the plum blossom crisp;
step six: baking: putting the fragrant tea crisp plum shortbread into an oven, observing the color change of the plum shortbread at any time, firstly baking the plum shortbread with an upper fire and a lower fire at 170 ℃ for 10min, then baking the plum shortbread with an upper fire and a lower fire at 150 ℃ for 10min, and finally baking the plum shortbread with an upper fire at 130 ℃ and a lower fire at 150 ℃ for 4 min;
step seven: and (3) cooling: and (3) cooling the roasted fragrant tea crisp plum shortbread at the suitable temperature of 25-40 ℃ and the indoor relative humidity of 70-80%, and cooling to obtain the plum scented tea crisp.
Preferably, the instant tea powder is Minhong, Longjing, Tieguanyin, Junshan Yinzi, jasmine tea or white tea cake tea.
Preferably, the fruit and vegetable powder is red rice powder, spinach powder, green tea powder, mango powder or dragon fruit powder.
Preferably, in the second step, the mesh openings of the crushed and sieved pine nut after shelling and the mesh openings of the crushed and sieved Chinese wolfberry are 60 meshes.
Preferably, the fruit and vegetable powder added in the third step is red rice powder.
Compared with the prior art, the invention has the beneficial effects that: according to the plum blossom tea flaky pastry and the preparation method thereof, the tea syrup is added into the plum blossom flaky pastry, so that the original effective components in tea are fused with the plum blossom flaky pastry, the tea has a good health-care effect, tea polyphenol, catechin, theanine and the like in the tea can achieve the effects of resisting oxidation and aging, improving attention, enhancing human immunity and the like, the tea polysaccharide can also promote the blood sugar and blood fat of a human body, and the tea polysaccharide and the tea are combined to complement each other, so that the nutrition abundance of the plum blossom tea flaky pastry can be improved, and the taste and variety abundance of the plum blossom tea flaky pastry can be improved.
Drawings
FIG. 1 is a schematic flow diagram of a plum blossom tea flaky pastry and a preparation method thereof;
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows:
referring to fig. 1, the present invention provides a technical solution: the plum blossom tea flaky pastry comprises 9-15 g of instant tea powder, tea syrup, oil skin, flaky pastry, stuffing and surface decorating materials, wherein 5g of the instant tea powder is used for preparing tea syrup, 4-10 g of the instant tea powder is used for adding the stuffing, the tea syrup comprises 250g of purified boiling water, 50g of white granulated sugar, 5g of instant tea powder, 2.5g of salt, 0.5g of additive carboxymethyl cellulose, 2.5g of citric acid and 0.5g of isovitamin C, the instant tea powder comprises Minhong, Longjing, Tieguanyin, Junshan Yinzhen, jasmine tea or white tea cake tea, the oil skin comprises 70g of low-gluten flour, 40g of medium-gluten flour, 35-50 g of lard and 40g of tea syrup, the flaky pastry comprises 100g of low-gluten flour, 45-60 g of lard and 1.5-2.5 g of fruit and vegetable powder, and the fruit and vegetable powder is green koji powder, spinach powder, tea powder, fruit powder or pitaya powder. The stuffing comprises 120g of Tianjin chestnut, 4-10 g of instant tea powder, 24g of butter, 18g of brown sugar, 2.5g of medlar and 2.5g of pine nut, and the surface decoration material comprises egg yolk liquid and black and white sesame.
The preparation method comprises the following steps: the method comprises the following steps: preparing tea syrup: 250g of purified boiling water, 50g of white granulated sugar, 5g of instant tea powder, 2.5g of salt, 0.5g of additive carboxymethyl cellulose, 2.5g of citric acid and 0.5g of isovitamin C are mixed and stirred evenly;
step two: filling formula and stuffing mixing: calculated by 100 percent of Tianjin chestnut, 11 percent of tea powder, 20 percent of butter, 15 percent of brown sugar, 2 percent of medlar and 2 percent of pine nut. Peeling cooked Tianjin chestnut, putting the peeled Tianjin chestnut into a stirrer, stirring the Tianjin chestnut into chestnut paste, peeling pine nuts, putting the pine nuts into a crusher, crushing and sieving the pine nuts, slightly drying medlar, putting the medlar into the crusher, crushing and sieving the medlar, heating a non-stick pan, pouring half of butter, putting the chestnut paste, tea powder, medlar powder and pine nut powder into the crusher after 3min, stir-frying the chestnut paste, tea powder, medlar powder and pine nut powder for 5min, adding white sugar, stir-frying the white sugar until the white sugar is melted, adding an appropriate amount of butter for three times in the midway, stir-frying the fried chestnut paste uniformly, cooling the fried chestnut paste, kneading every 15g of chestnut paste into pellets, and covering a preservative film for; the mesh openings of the crushed and sieved pine nut after shelling and the mesh openings of the crushed and sieved medlar are 60 meshes.
Step three: preparing a leather ball: mixing the oil skin material and the tea syrup, beating and kneading the mixture until the mixture is smooth and the film is discharged, covering the preservative film for 30min, mixing the crisp skin and the tea syrup into a dough, covering the preservative film for 30min, after the loosening, dividing the tea oil skin into 12 parts, dividing the tea crisp skin into 12 parts, continuously covering the preservative film for later use, wrapping the tea crisp skin with the tea oil skin, twisting the tea crisp skin into balls, adding 2g of fruit and vegetable powder, preferably selecting the added fruit and vegetable powder as red yeast powder, rolling the balls which are twisted in the previous step into a beef tongue shape, and covering the preservative film for 20min for later use after the balls are rolled;
step four: stuffing wrapping: taking a skin group beef tongue roll, pressing the dent in the middle, rolling into pieces by using a rolling pin, wrapping the prepared 15g of stuffing, and rubbing into a ball shape;
step five: forming: flattening the balls wrapped with stuffing, uniformly cutting five notches into the round cake from the edge, making the round cake shape into a flower shape with five petals, drawing two knives on each petal, kneading each petal once to obtain a plum blossom shape, setting the upper fire and the lower fire of an oven at 170 ℃, preheating for 10min, and brushing a little egg liquid and sesame on the surface of the plum blossom crisp by using a brush in the middle of the plum blossom crisp;
step six: baking: putting the fragrant tea crisp plum shortbread into an oven, observing the color change of the plum shortbread at any time, firstly baking the plum shortbread with an upper fire and a lower fire at 170 ℃ for 10min, then baking the plum shortbread with an upper fire and a lower fire at 150 ℃ for 10min, and finally baking the plum shortbread with an upper fire at 130 ℃ and a lower fire at 150 ℃ for 4 min;
step seven: and (3) cooling: and (3) cooling the roasted fragrant tea crisp plum shortbread at the suitable temperature of 25-40 ℃ and the indoor relative humidity of 70-80%, and cooling to obtain the plum scented tea crisp.
Example two:
referring to fig. 1, the present invention provides a technical solution: a plum blossom tea flaky pastry comprises 9-13 g of instant tea powder, tea syrup, oil skin, flaky pastry, stuffing and surface decoration materials, wherein 5g of the instant tea powder is used for preparing tea syrup, 4-8 g of the instant tea powder is used for adding the stuffing, the instant tea powder is Minhong, Longjing, Tieguanyin, Junshan Yinzhen, jasmine tea or white tea cake tea, the tea syrup is composed of 250g of purified boiling water, 50g of white granulated sugar, 5g of instant tea powder, 2.5g of salt, 0.5g of additive carboxymethyl cellulose, 2.5g of citric acid and 0.5g of isovitamin C, the flaky pastry is composed of 70g of low-gluten flour, 40g of medium-gluten flour, 35-50 g of lard and 40g of tea syrup, the flaky pastry is composed of 100g of low-gluten flour, 45-60 g of lard oil and 1.5-2.5 g of fruit and vegetable powder, the fruit and vegetable powder is composed of red koji powder, vegetable powder, tea syrup, fruit powder or mango powder, 120g of Tianjin fruit powder, and 120g of stuffing are composed of green chestnut powder, 4-10 g of instant tea powder, 24g of butter, 18g of brown sugar, 2.5g of medlar and 2.5g of pine nuts, wherein the surface decoration material consists of egg yolk liquid and black and white sesame.
Example three:
referring to fig. 1, the present invention provides a technical solution: the plum blossom tea flaky pastry comprises 9-10 g of instant tea powder, tea syrup, oil skin, flaky pastry, stuffing and surface decorating materials, wherein 5g of the instant tea powder is used for preparing tea syrup, 5g of the instant tea powder is used for adding the stuffing, the tea syrup is composed of 250g of purified boiling water, 50g of white granulated sugar, 5g of the instant tea powder, 2.5g of salt, 0.5g of additive carboxymethyl cellulose, 2.5g of citric acid and 0.5g of isovitamin C, the instant tea powder is prepared from red, longjing, Tieguanyin, Junshan silver needle, jasmine tea or white tea cake tea, the oil skin is prepared from 70g of low-gluten flour, 40g of medium-gluten flour, 35-50 g of lard oil and 40g of tea syrup, the flaky pastry is prepared from 100g of low-gluten flour, 45-60 g of lard oil and 1.5-2.5 g of fruit and vegetable powder, and the fruit and vegetable powder is prepared from 120g of red koji powder, vegetable powder, green pepper powder and fruit powder are prepared from green pepper powder, 4-10 g of instant tea powder, 24g of butter, 18g of brown sugar, 2.5g of medlar and 2.5g of pine nuts, wherein the surface decoration material consists of egg yolk liquid and black and white sesame.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. A plum blossom tea flaky pastry is characterized in that: the instant tea cake comprises 9-15 g of instant tea powder, tea syrup, oil skin, crisp skin, stuffing and surface decoration materials, wherein 5g of the instant tea powder is used for preparing tea syrup, 4-10 g of the instant tea powder is used for adding the stuffing, the tea syrup comprises 250g of purified boiling water, 50g of white granulated sugar, 5g of instant tea powder, 2.5g of salt, 0.5g of additive carboxymethyl cellulose, 2.5g of citric acid and 0.5g of isovitamin C, the oil skin comprises 70g of low-gluten flour, 40g of medium-gluten flour, 35-50 g of lard oil and 40g of tea syrup, the crisp skin comprises 100g of low-gluten flour, 45-60 g of lard oil and 1.5-2.5 g of fruit and vegetable powder, the stuffing comprises 120g of Tianjin sweet tea powder, 4-10 g of instant tea powder, 24g of butter, 18g of brown sugar, 2.5g of chestnut and 2.5g of pine nut, and the surface decoration materials comprise egg yolk liquid and black and white sesame.
2. A plum blossom tea flaky pastry is characterized in that: the instant tea cake comprises 9-13 g of instant tea powder, tea syrup, oil skin, crisp skin, stuffing and surface decoration materials, wherein 5g of the instant tea powder is used for preparing tea syrup, 4-8 g of the instant tea powder is used for adding the stuffing, the tea syrup comprises 250g of purified boiling water, 50g of white granulated sugar, 5g of instant tea powder, 2.5g of salt, 0.5g of additive carboxymethyl cellulose, 2.5g of citric acid and 0.5g of isovitamin C, the oil skin comprises 70g of low-gluten flour, 40g of medium-gluten flour, 35-50 g of lard oil and 40g of tea syrup, the crisp skin comprises 100g of low-gluten flour, 45-60 g of lard oil and 1.5-2.5 g of fruit and vegetable powder, the stuffing comprises 120g of Tianjin sweet tea powder, 4-10 g of instant tea powder, 24g of butter, 18g of black sugar, 2.5g of chestnut and 2.5g of pine nut, and the surface decoration materials comprise egg yolk liquid and black and white sesame.
3. A plum blossom tea flaky pastry is characterized in that: 9-10 g, tea syrup, oil skin, crisp skin, filling and surface decoration material are counted including instant tea powder, 5g is used for tea syrup preparation in the instant tea powder, 5g is used for adding the filling, tea syrup comprises 250g of purified boiling water, 50g of white granulated sugar, 5g of instant tea powder, 2.5g of salt, 0.5g of additive carboxymethyl cellulose, 2.5g of citric acid and 0.5g of isovitamin C, the oil skin comprises 70g of low-gluten flour, 40g of medium-gluten flour, 35-50 g of lard and 40g of tea syrup, the crisp skin comprises 100g of low-gluten flour, 45-60 g of lard and 1.5-2.5 g of fruit and vegetable powder, the filling comprises 120g of Tianjin sweet tea powder, 4-10 g of instant tea powder, 24g of butter, 18g of brown sugar, 2.5g of matrimony vine and 2.5g of pine nut, and the surface decoration material comprises egg yolk liquid and black and white sesame.
4. The preparation method of the plum blossom tea flaky pastry according to claim 1, characterized in that: the preparation method comprises the following steps:
the method comprises the following steps: preparing tea syrup: 250g of purified boiling water, 50g of white granulated sugar, 5g of instant tea powder, 2.5g of salt, 0.5g of additive carboxymethyl cellulose, 2.5g of citric acid and 0.5g of isovitamin C are mixed and stirred evenly;
step two: filling formula and stuffing mixing: calculated by 100 percent of Tianjin chestnut, 11 percent of tea powder, 20 percent of butter, 15 percent of brown sugar, 2 percent of medlar and 2 percent of pine nut. Peeling cooked Tianjin chestnut, putting the peeled Tianjin chestnut into a stirrer, stirring the Tianjin chestnut into chestnut paste, peeling pine nuts, putting the pine nuts into a crusher, crushing and sieving the pine nuts, slightly drying medlar, putting the medlar into the crusher, crushing and sieving the medlar, heating a non-stick pan, pouring half of butter, putting the chestnut paste, tea powder, medlar powder and pine nut powder into the crusher after 3min, stir-frying the chestnut paste, tea powder, medlar powder and pine nut powder for 5min, adding white sugar, stir-frying the white sugar until the white sugar is melted, adding an appropriate amount of butter for three times in the midway, stir-frying the fried chestnut paste uniformly, cooling the fried chestnut paste, kneading every 15g of chestnut paste into pellets, and covering a preservative film for;
step three: preparing a leather ball: mixing the oil skin material and the tea syrup, beating and kneading the mixture until the mixture is smooth and the tea syrup is discharged, covering a preservative film for 30min, mixing the crisp skin and the tea syrup into a dough, covering the preservative film for 30min, after the loosening, dividing the tea oil skin into 12 parts, dividing the tea crisp skin into 12 parts, continuously covering the preservative film for later use, wrapping the tea crisp skin with the tea oil skin, twisting the tea crisp skin into a spherical shape, adding 2g of fruit and vegetable powder, rolling the kneaded ball into a beef tongue shape, and covering the preservative film for 20min for later use after the rolling;
step four: stuffing wrapping: taking a skin group beef tongue roll, pressing the dent in the middle, rolling into pieces by using a rolling pin, wrapping the prepared 15g of stuffing, and rubbing into a ball shape;
step five: forming: flattening the balls wrapped with stuffing, uniformly cutting five notches into the round cake from the edge, making the round cake shape into a flower shape with five petals, drawing two knives on each petal, kneading each petal once to obtain a plum blossom shape, setting the upper fire and the lower fire of an oven at 170 ℃, preheating for 10min, and brushing a little egg liquid and sesame on the surface of the plum blossom crisp by using a brush in the middle of the plum blossom crisp;
step six: baking: putting the fragrant tea crisp plum shortbread into an oven, observing the color change of the plum shortbread at any time, firstly baking the plum shortbread with an upper fire and a lower fire at 170 ℃ for 10min, then baking the plum shortbread with an upper fire and a lower fire at 150 ℃ for 10min, and finally baking the plum shortbread with an upper fire at 130 ℃ and a lower fire at 150 ℃ for 4 min;
step seven: and (3) cooling: and (3) cooling the roasted fragrant tea crisp plum shortbread at the suitable temperature of 25-40 ℃ and the indoor relative humidity of 70-80%, and cooling to obtain the plum scented tea crisp.
5. The plum blossom tea flaky pastry and the preparation method thereof as claimed in claim 1, wherein the plum blossom tea flaky pastry is characterized in that: the instant tea powder is Minhong, Longjing tea, Tieguanyin tea, Junshan silver needle, jasmine tea or white tea cake tea.
6. The plum blossom tea flaky pastry and the preparation method thereof as claimed in claim 1, wherein the plum blossom tea flaky pastry is characterized in that: the fruit and vegetable powder is red rice powder, spinach powder, green tea powder, mango powder or dragon fruit powder.
7. The plum blossom tea flaky pastry and the preparation method thereof as claimed in claim 4, wherein the plum blossom tea flaky pastry is characterized in that: in the second step, the mesh openings of the crushed and sieved pine nuts after shelling and the mesh openings of the crushed and sieved Chinese wolfberry are both 60 meshes.
8. The plum blossom tea flaky pastry and the preparation method thereof as claimed in claim 2, wherein the plum blossom tea flaky pastry is characterized in that: the fruit and vegetable powder added in the third step is preferably red rice powder.
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