CN1685877A - Method of making cake using peony flower petal compounding - Google Patents
Method of making cake using peony flower petal compounding Download PDFInfo
- Publication number
- CN1685877A CN1685877A CN 200510017561 CN200510017561A CN1685877A CN 1685877 A CN1685877 A CN 1685877A CN 200510017561 CN200510017561 CN 200510017561 CN 200510017561 A CN200510017561 A CN 200510017561A CN 1685877 A CN1685877 A CN 1685877A
- Authority
- CN
- China
- Prior art keywords
- peony
- edible
- cake
- kernel
- petal
- 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
Landscapes
- Confectionery (AREA)
Abstract
A peony cake with agreeable taste is proportionally prepared from dried or fresh edible peony flower petals, juice of peony leaf, peony wine, wheat flour and water through mixing, stirring, laying aside for 10-15 min, proportionally adding butter, granular white sugar, nut kernel, preserved fruit, red and green stripes of preserved fruit, and edible mixed oil, stirring, shaping and roasting in oven.
Description
The invention discloses a kind of assembly and preparation method of cake, a kind of use peony flower petal compounding of saying so is more specifically manufactured the cake method.
Just there are a variety of appetizing cakes to spread so far since ancient times, are still the local characteristic snack.Aftertaste for a long time after also having the cake of a variety of delicious foods to allow the people eat especially now, what go out by retrieval has 88103148.8
1. the preparation method of five-kernel moon cake cakestuffings and similar cakestuffings, materials are numb benevolence, almond, shelled peanut, walnut kernel, shelled melon seed, preserved fruit, sugar-preserved gourd, green plum, rose, maltose, white sugar, edible oil (being preferably vegetable oil), soft cooked rice noodles, liquor and an amount of water, glutinous rice (or adding the part rice in the glutinous rice) is fried through burning, crushing, cooling, make the glutinous rice powder, other various supplementary materials are added that water stirs the back and mix to mix and make five-kernel moon cake cakestuffings or similar cakestuffings with soft cooked rice noodles, this method comprises: white sugar, water, maltose, the stirring of edible oil is being carried out under the heating condition continuously, the temperature of continuous heating is difference with the difference that adds raw material, to add the heating-up temperature behind the water be 100 ℃ to white sugar in the base, heating-up temperature after the adding maltose is 110～115 ℃, heating-up temperature after the adding edible oil is 110～115 ℃, mix when mixing system and heat continuously, stir, insulation, successively soft cooked rice noodles is added, the limit edged is mixed system, continue heat temperature raising, make soft cooked rice noodles obtain suction and gelatinization, the temperature of heating gelatinization is 120 ℃, under heating condition, add mixed nuts after the saccharification again and really expect (numb benevolence, almond, shelled peanut, walnut kernel, shelled melon seed), preserved fruit, sugar-preserved gourd, green plum, rose, and stir, add liquor then and stir, behind cooling curing and make five-kernel moon cake cakestuffings or similar cakestuffings.
The invention provides the preparation method of a kind of five-kernel moon cake cakestuffings and similar cakestuffings.
Five-kernel moon cake is the cake food of unique Chinese national style and characteristic.As everyone knows,, exist hard problem all the time to this cake food, just known to the applicant and understand, the hard main cause of existing five-kernel moon cake cake, be preparation method owing to filling unreasonable and not science cause.Existing five-kernel moon cake cakestuffings is when making, and its glutinous rice (or glutinous rice adds the part rice) is crushed after the parch dehydration and made soft cooked rice noodles: his various raw materials of base add together and add water and stir; And then put together and mix and make filling soft cooked rice noodles with through adding other raw materials that water stirs.Like this, but soft cooked rice noodles does not have complete gelatinization to take off water on the contrary; White sugar in other raw materials is not fully absorbed water and dissolves: adding numb benevolence in other raw materials, almond, shelled peanut, walnut kernel, shelled melon seed, rose etc. all is the very low dried product of water content; These itself just all the raw material of lack of water put together entirely and mix the filling of making, be not only living or be half-cooked at least.And, this filling is wrapped in the moon cake after baking, not only baking is not saturating and not yet done causes the moon cake continuation half-cooked, but also certainly will cause the suction of five-kernel moon cake cakestuffings, the result who hardens, hardens, thereby has also just caused the hard result of whole moon cake armpit.The inventor studies and improves the preparation method of five-kernel moon cake cakestuffings and similar cakestuffings targetedly according to this situation.At first, white sugar, maltose, edible oil (being preferably vegetable oil) are to carry out under the condition of heating continuously all the time, thereby make these raw materials obtain abundant mixing, absorb water and dissolve in mixing and whipping process.Secondly, soft cooked rice noodles 1 is added successively through mixing in the white sugar that fully mixes, absorb water and dissolve, maltose, the edible oil (being preferably vegetable oil) when stirring, also under heating condition, carry out, this not only makes soft cooked rice noodles fully absorb water, and, the most important thing is to make soft cooked rice noodles starch to be issued to gelatinization at heating condition, no longer is that give birth to or half-cooked soft cooked rice noodles thereby make soft cooked rice noodles, but ripe soft cooked rice noodles.The 3rd, under the condition of heating, add mixed nuts and expect that really various raw materials such as (numb benevolence, almond, walnut kernel, shelled peanut, shelled melon seed), preserved fruit, sugar-preserved gourd, green plum, rose stir, not only make it to become cooked and give out intrinsic fragrance, improved local flavor, and obtained abundant suction.Thus, the present invention is exactly under reference prior art prerequisite, studies improved at the deficiencies in the prior art.
The objective of the invention is to; Improve by research, solve five-kernel moon cake cake and the hard problem the present invention of similar cake and reached intended purposes system filling method.
To the effect that of the present invention: filling a prescription is 4 kilograms of numb benevolence, 0.2 kilogram in almond, 6 kilograms of shelled peanuts, 3 kilograms of walnut kernel, 0.5 kilogram of shelled melon seed, 4.5 kilograms of preserved fruits, 8 kilograms of sugar-preserved gourd, 4 kilograms in green plum, 1 kilogram in rose, 7 kilograms of maltoses, 20 kilograms of white sugars, 12 kilograms in edible oil (being preferably vegetable oil), 6 kilograms of soft cooked rice noodles, 0.5 kilogram of liquor and an amount of water.Fig. 1 is the preparation method processing technology routine flow chart of five-kernel moon cake cakestuffings and similar cakestuffings; Fig. 2 is the existing five-kernel moon cake cakestuffings and the preparation method processing technology routine flow chart of similar cakestuffings.Fig. 2 is as the contrast figure to Fig. 1; The preparation method of existing five-kernel moon cake cakestuffings and similar cakestuffings, be glutinous rice (or in the glutinous rice add part rice), through parch, crushing, cool off, make soft cooked rice noodles, his various supplementary materials of base are added that an amount of water stirs the back and mix to mix and make five-kernel moon cake cakestuffings or similar cakestuffings with soft cooked rice noodles.The present invention is improvements over the prior art, and wherein the preparation method of soft cooked rice noodles is same as the prior art, the invention is characterized in: the stirring of white sugar, water, maltose, edible oil (being preferably vegetable oil) is to carry out under the condition of heating continuously.The temperature of continuous heating, be according to the difference that adds raw material and different, wherein, the heating-up temperature that white sugar adds behind the water is a stage, the temperature that needs to heat in this stage is preferably 100 ℃, heating-up temperature after the adding maltose is again a stage, and the temperature that needs to heat in this stage is preferably 110～115 ℃, and the heating-up temperature after the adding edible oil (being preferably vegetable oil) also is a stage.The temperature that needs to heat in this stage also is to be preferably 110～115 ℃; Mix when mixing system and need heat gelatinization, mix the system of mixing and be in above-mentioned process and successively heat and fully stir on the basis of raw material, and under the condition that continues insulation, successively soft cooked rice noodles is added, and the limit edged is mixed system, when requirement is mixed system in mixing, continue heat temperature raising, make soft cooked rice noodles obtain suction and gelatinization.Its temperature that need heat gelatinization is preferably 120 ℃: add mixed nuts after the gelatinization again and really expect (numb benevolence, almond, shelled peanut, walnut kernel, shelled melon seed) preserved fruit, sugar-preserved gourd, green plum, rose under heating condition, and stir, add liquor then and stir, behind cooling curing and be made into five-kernel moon cake cakestuffings or similar cakestuffings.Preparation method of the present invention, the scope of application is very wide, it is not only applicable to make the five-kernel moon cake cakestuffings, and be applicable to the cakestuffings of making other faric classes, as make the filling of the faric confectionary of Chinese style, the filling of Western-style faric confectionary, only because cake kind and local flavor different are filled a prescription also differently, the preparation method of its filling especially makes starch by heating the technology of acquisition gelatinization to its difference.Can use method of the present invention.The those of ordinary skill or the workman of all genus cake food preparation method technical fields, as long as operate according to the preparation method processing technology routine flow chart of five-kernel moon cake cakestuffings of the present invention and similar cakestuffings and above-mentioned requirement to each operation, all can implement the present invention and produce desirable filling, realize intended purposes.
Advantage or good effect that the present invention is compared with prior art had are: an is soft with the filling that the present invention makes, and has solved five-kernel moon cake cake and the hard problem of similar cake.The 2nd, is fine and smooth with the filling tissue that the present invention makes, and bright good-looking, mixed nuts really material, preserved fruit and other particle supplementary materials are complete obvious and eye-catching.The 3rd. the filling of making of the present invention is not ripe filling, and is half-cooked, taste and do not fill up tooth, improved product quality, local flavor and health, and can prolong product storage period, shelf life, and stopped the infested phenomenon of product between storage period.The 4th, the present invention is not only applicable to the making of five-kernel moon cake cakestuffings, and in being applicable to, the making of western-style cake filling.Thus, the present invention has obvious social.
The applicant is according to the preparation method processing technology routine flow chart and the above-mentioned narration that each operation is required of five-kernel moon cake cakestuffings of the present invention and similar cakestuffings, actual tests and operation have been carried out repeatedly, desirable five-kernel moon cake cakestuffings and similar cakestuffings have all been produced, five-kernel moon cake and similar cake with this filling making, received effect preferably
1, the invention relates to a kind of production method of corn pastry, it is characterized in that this cake is is primary raw material with the corn flour, after being aided with wheat flour, soy meal, egg, granulated sugar, vegetable oil, leavening agent, water and frying the nerkel raw material mixing of pulverizing, form dough through stirring, form through compressing tablet, moulding, steaming or baking maturation again.
2, according to the described production method of claim 1, it is characterized in that corn flour 100%, wheat flour 10-50%, soy meal 3-30%, egg 10-50%, granulated sugar 10-50%.Vegetable oil 3-30%, leavening agent 0.5-2.5%, water 6-60%.
3, according to the described production method of claim 1, it is characterized in that frying the kernel particle diameter that pulverizes less than 5 millimeters, and comprise one of shelled peanut, peach kernel, the edible kernel of melon seeds, pinenut, Ma Ren, cashew nut, American pistachios, almond or hazelnut kernel or whole, it mixes addition is the 10-60% of corn flour.
4, according to the described production method of claim 1, it is characterized in that compressing tablet thickness is the 5-30 millimeter, being shaped to round edge or chrysanthemum limit and diameter is the 20-100 millimeter.
5,, it is characterized in that the steaming of maturation method employing or the time of baking are 10-20 minute according to the described production method of claim 1.
The objective of the invention is at, the cake taste that present people eat is sweet excessively, with add flavoring essence and produce fragrance and a kind of comfortable taste is provided, and have nutritiously, containing various trace elements can active muscles and bones, nourish the body, the assembly of tree peony cake and the preparation method of beautifying face and moistering lotion.
The present invention adopts peony petal (dried, the bright product of edible) 200g-300g, peony leaf juice (edible) 80g-100g, tree peony wine 30g-50g, mix and stir flour (mark powder or smart powder) 10kg, after an amount of spring (ionized water or running water) stirs, woke up face 10-15 minute, adding cream 200g-300g, white sugar 160g-200g (not sugaring of diabetic), kernel 400g-500g, preserved fruit 400g-500g, red and green pickled fruit 200g-300g, edible blend oil 400g-500g evenly are stirred to the soft or hard appropriateness in the agitator of mixer.
But oil is put into the baking box of temperature adjustment, and the temperature of getting angry transfers to 130--150 ℃, and following fiery temperature transfers to 150--170 ℃, toasted 35 minutes 40 minutes, the tree peony cake.
Cui assembly content (weight) of the present invention is: peony petal (bright product) 300g or (dry product) 75g peony leaf juice (edible) 100g tree peony wine 50g flour (mark powder or smart powder) 10kg spring (ionized water or running water) is cream 300g white granulated sugar 200g kernel 500g preserved fruit 500g red and green pickled fruit 300g edible blend oil 500g in right amount
Preparation method of the present invention is: (edible is done to adopt peony petal, bright product), peony leaf juice (edible), tree peony wine, after mixing and stirring an amount of spring (ionized water or the running water) stirring of flour (mark powder or smart powder), woke up face 10-15 minute, add cream, white sugar (not sugaring of diabetic), kernel, preserved fruit, red and green pickled fruit, edible blend oil stirs in the agitator of mixer to the soft or hard appropriateness, make pattern, but the baking box that the proper amount of edible ready-mixed oil is put into temperature adjustment is smeared on the surface, the temperature of getting angry transfers to 130--150 ℃, down fiery temperature transfers to 150--170 ℃, toasted 35 minutes to 40 minutes, the tree peony cake.
Peony petal among the present invention, leaf, put down in writing according to Li Shizhen (1518-1593 A.D.) Compendium of Material Medica and Shennong's Herbal: tree peony is one of rare Chinese medicine, nontoxic is top grade, have: cold nature, gas fragrance, nontoxic have clearing heat and cooling blood, the diffusing what of invigorating blood circulation, anti-inflammation, antalgic and sedative, hypotensive, anti-spasm, remove effects such as rheumatism, the network that stimulates the menstrual flow, nourishing.
The tree peony cake the analysis showed that and wherein contains multiple natural complex, amino acid and various trace elements.Have nutritious, sterilization analgesia, active muscles and bones, nourish the body, the effect of beautifying face and moistering lotion.
Embodiment one
Peony petal (edible dry product) 75g or (bright product) 300g, peony leaf juice (edible) 100g, tree peony wine 50g, flour (mark powder or smart powder) 10kg, an amount of spring (ionized water or running water) mixes and stirs, and woke up face 10-15 minute in the back that stirs.
Embodiment two
Adding cream 300g, white granulated sugar 200g (not sugaring of diabetic), kernel 500g, preserved fruit 500g, red and green pickled fruit 300g, edible blend oil 500g stir, after the even agglomerating soft or hard appropriateness, manufactured pattern, but the baking box that the proper amount of edible ready-mixed oil is put into temperature adjustment is smeared on the surface, the temperature of getting angry transfers to 130--150 ℃, down fiery temperature transfers to 150--170 ℃, toasted 35 minutes to 40 minutes, the tree peony cake.
Claims (3)
1, a kind of use peony flower petal compounding is made the cake method, adopts primary raw material assembly (weight) it is characterized in that: peony petal (bright product) 300g or an amount of cream 300g white granulated sugar 200g kernel 500g preserved fruit 500g red and green pickled fruit 300g edible blend oil 500g of (dry product) 75g peony leaf juice (edible) 100g tree peony wine 50g flour (mark powder or smart powder) 10kg spring (ionized water or running water)
A kind of use peony flower petal compounding is made the cake method, preparation method is characterized in that: peony petal (edible dry product) 75g or (bright product) 300g, peony leaf juice (edible) 100g, tree peony wine 50g, flour (mark powder or smart powder 10kg, an amount of spring (ionized water or running water) mixes and stirs, the awake cream 300g that adds after face 10-15 minute in back stirs, not sugaring of white granulated sugar 200g diabetic), kernel 500g, preserved fruit 500g, red and green pickled fruit 300g, edible blend oil 500g stirs, after the even agglomerating soft or hard appropriateness, manufactured pattern, but the baking box that the proper amount of edible ready-mixed oil is put into temperature adjustment is smeared on the surface, the temperature of getting angry transfers to 130-150 ℃, fiery temperature transfers to 150-170 ℃ down, toasted 35 minutes to 40 minutes, the tree peony cake.
2, according to described in the claim 1, a kind of use peony flower petal compounding is made the cake method, it is characterized in that: peony petal (bright product) 300g or an amount of cream 300g white granulated sugar 200g kernel 500g preserved fruit 500g red and green pickled fruit 300g edible blend oil 500g of (dry product) 75g peony leaf juice (edible) 100g tree peony wine 50g flour (mark powder or smart powder) 10kg spring (ionized water or running water) are assembly of the present invention and proportioning (weight).
3, according to described in the claim 1, a kind of use peony flower petal compounding is made the cake method, it is characterized in that: peony petal (edible dry product 75g or (bright product) 300g, peony leaf juice (edible) 100g, tree peony wine 50g, flour (mark powder or smart powder 10kg, an amount of spring (ionized water or running water) mixes and stirs, wake up after face 10-15 minute after stirring, add cream 300g, white granulated sugar 200g (not sugaring of diabetic), kernel 500g, preserved fruit `500g, red and green pickled fruit 300g, edible blend oil 500g stirs, after the even agglomerating soft or hard appropriateness, manufactured pattern, but the baking box that the proper amount of edible ready-mixed oil is put into temperature adjustment is smeared on the surface, the temperature of getting angry transfers to 130--150 ℃, fiery temperature transfers to 150--170 ℃ down, toasted 35 minutes to 40 minutes, the tree peony cake, be preparation method of the present invention.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510017561 CN1685877A (en) | 2005-05-11 | 2005-05-11 | Method of making cake using peony flower petal compounding |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510017561 CN1685877A (en) | 2005-05-11 | 2005-05-11 | Method of making cake using peony flower petal compounding |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1685877A true CN1685877A (en) | 2005-10-26 |
Family
ID=35303919
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200510017561 Pending CN1685877A (en) | 2005-05-11 | 2005-05-11 | Method of making cake using peony flower petal compounding |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1685877A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103392891A (en) * | 2013-07-24 | 2013-11-20 | 河南科技大学 | Peony preserved fruit and production process thereof |
| CN103564132A (en) * | 2013-11-10 | 2014-02-12 | 周瑞保 | Preparing method of peony and osmanthus crispy candy |
| CN104957215A (en) * | 2015-06-16 | 2015-10-07 | 郑州师范学院 | Bread and processing technology thereof |
| CN105076636A (en) * | 2015-07-30 | 2015-11-25 | 河南洛阳红牡丹产业研发有限公司 | Paeonia suffruticosa edible candy block and preparation method thereof |
| CN105124362A (en) * | 2015-06-29 | 2015-12-09 | 安徽省怀宁县顶雪食品有限公司 | Health-care type mulberry cake and production method thereof |
| CN105685162A (en) * | 2016-02-24 | 2016-06-22 | 吴晓伟 | Ready-to-eat crispy beans with peony flower flavor and making method thereof |
| CN110169429A (en) * | 2019-06-12 | 2019-08-27 | 王国保 | A kind of formula and preparation method thereof of the plateau coarse cereal cake rich in raspberry hickory chick |
| CN112913890A (en) * | 2021-03-11 | 2021-06-08 | 北京苏稻食品工业有限公司 | Fermented peony pastry and making method thereof |
-
2005
- 2005-05-11 CN CN 200510017561 patent/CN1685877A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103392891A (en) * | 2013-07-24 | 2013-11-20 | 河南科技大学 | Peony preserved fruit and production process thereof |
| CN103564132A (en) * | 2013-11-10 | 2014-02-12 | 周瑞保 | Preparing method of peony and osmanthus crispy candy |
| CN103564132B (en) * | 2013-11-10 | 2015-09-16 | 南陵县襄荷产业协会 | A kind of preparation method of tree peony sweet osmanthus crisp sweets |
| CN104957215A (en) * | 2015-06-16 | 2015-10-07 | 郑州师范学院 | Bread and processing technology thereof |
| CN104957215B (en) * | 2015-06-16 | 2018-07-17 | 郑州师范学院 | A kind of bread and its processing technology |
| CN105124362A (en) * | 2015-06-29 | 2015-12-09 | 安徽省怀宁县顶雪食品有限公司 | Health-care type mulberry cake and production method thereof |
| CN105076636A (en) * | 2015-07-30 | 2015-11-25 | 河南洛阳红牡丹产业研发有限公司 | Paeonia suffruticosa edible candy block and preparation method thereof |
| CN105685162A (en) * | 2016-02-24 | 2016-06-22 | 吴晓伟 | Ready-to-eat crispy beans with peony flower flavor and making method thereof |
| CN110169429A (en) * | 2019-06-12 | 2019-08-27 | 王国保 | A kind of formula and preparation method thereof of the plateau coarse cereal cake rich in raspberry hickory chick |
| CN112913890A (en) * | 2021-03-11 | 2021-06-08 | 北京苏稻食品工业有限公司 | Fermented peony pastry and making method thereof |
| CN112913890B (en) * | 2021-03-11 | 2022-05-13 | 北京苏稻食品工业有限公司 | Fermented peony pastry and making method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102669243B (en) | Method for making phaseolus coccineus and green tea biscuit | |
| CN1685877A (en) | Method of making cake using peony flower petal compounding | |
| CN101449689A (en) | Mulberry leaf nutrient biscuit and production method thereof | |
| KR101828389B1 (en) | The method of manufacture for baguette using a shrimp and potato | |
| CN104247742B (en) | Dragon fruit Chinese mooncake and making method thereof | |
| CN109998071A (en) | It is a kind of to wrap up in clothing nut kernel and a kind of processing method for wrapping up in clothing nut kernel | |
| KR101153223B1 (en) | A cookie and method of manufacturing thereof | |
| Maskey et al. | Effect of incorporation of jackfruit (Artocarpus heterophyllus) seed flour on the quality of cookies | |
| CN113575855A (en) | Colorful green bean cake and preparation method thereof | |
| KR102075481B1 (en) | Manufacturing method of Korean cookie using glutinous rice powder and Korean cookie manufactured by the same | |
| CN105594816A (en) | Three-color stuffing flavored crisp and preparation method thereof | |
| CN107711988A (en) | A kind of preparation method of the fluffy health care sugar-free biscuit of coarse cereals alkali | |
| CN107232274A (en) | A kind of passion fruit mixed nuts roast pork moon cake and preparation method thereof | |
| KR101675379B1 (en) | Method for making of jujube rice-bread | |
| CN109645330A (en) | A kind of fructus cannabis steamed stuffed bun and preparation method thereof | |
| CN105725051A (en) | Passion fruit glue pudding and preparation method thereof | |
| CN106376630A (en) | Germinated brown rice total nutrition bar and preparation method thereof | |
| CN105614245A (en) | Sticky steamed bun with chocolate-durio zibethinus stuffing, and production method thereof | |
| KR20140000852A (en) | Method for preparation of functional walnut steamed bread having opunitia dillenii haw | |
| CN105767094A (en) | Novel cantonese-style five-kernel mooncake | |
| CN105724535A (en) | Okra pie and making method thereof | |
| KR20050111460A (en) | Hotteok dough containing nuts and hotteok making method using the hotteok dough | |
| CN115736069B (en) | Polygonatum sibiricum chocolate bean and preparation method thereof | |
| CN108669144A (en) | A kind of northern Chinese caterpillar Fungus tough biscuit and preparation method thereof | |
| CN110269186A (en) | Abrotanum health-care cooked rice crust |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |