TWM473062U

TWM473062U - Roselle suncake

Info

Publication number: TWM473062U
Application number: TW102211951U
Authority: TW
Inventors: Hsin-Yun Huang; Fang-Ching Tsang
Original assignee: Univ Wufeng
Priority date: 2013-06-26
Filing date: 2013-06-26
Publication date: 2014-03-01

Description

Luoshen flower sun cake

本創作是一種洛神花太陽餅，尤指透過三種大小不同的方形模具與一種圓形壓縮模具將太陽餅壓製而成的太陽餅，其烘焙後的方形酥脆結構包覆圓球形之設計，能讓中心的洛神花物料經過烘焙後完全保留其香氣之太陽餅結構。 This creation is a kind of sun cake, especially a sun cake made by pressing three kinds of square molds and a circular compression mold to suppress the sun cake. The baked square crisp structure is covered with a spherical shape, which can make The central Luohua flower material completely retains its aroma sun cake structure after baking.

一般市面上的太陽餅僅以複數油皮及複數油酥間隔層疊構成為一種高熱量食品為其缺點之一。再者，傳統太陽餅形狀為圓形缺乏變化，為其缺點之二。又再者，內餡多為包裹麥芽糖或其他糖類食用上不僅熱量高也容易吃膩，而使消費者降低食欲與購買意願為其缺點之三。 Generally, the sun cake on the market is formed by laminating a plurality of oil skins and a plurality of oil cakes as one kind of high-calorie food. Moreover, the shape of the traditional sun cake is a circle with no change, which is the second disadvantage. In addition, the internal stuffing is mostly wrapped in maltose or other sugars. Not only is the calorie high and easy to eat, but the consumer's desire to reduce appetite and purchase is the third disadvantage.

本創作是關於一種洛神花改良式太陽餅，主要是由外餅皮、中餡層、內餡層及洛神花所構成，其內餡層是由落神花餡及包覆洛神花的麵粉糊所構成，因此本創作可由酥脆的外層來襯托多層口味的內餡層，並讓內餡層構成物料的口味不會流失，來提升對消費者的吸引力。 This creation is about a kind of modified sun-dried sun cake, which is mainly composed of outer cake skin, middle stuffing layer, inner stuffing layer and Luoshen flower. The inner filling layer is made of scented flower and covered flour. It is composed of a crispy outer layer to set off the multi-layered inner filling layer, and the taste of the inner filling layer is not lost, so as to enhance the appeal to consumers.

11‧‧‧外餅皮 11‧‧‧Outer skin

22‧‧‧中餡層 22‧‧‧ filling layer

33‧‧‧內餡層 33‧‧‧ filling layer

44‧‧‧洛神花 44‧‧‧Luo Shenhua

第1圖為本創作之整體圖。 The first picture is the overall picture of the creation.

第2圖為本創作之剖面圖。 Figure 2 is a cross-sectional view of the creation.

請參閱第1圖及第2圖所示，本創作係一種落神花太陽餅，由外餅皮(11)、中餡層(22)、內餡層(33)及洛神花(44)所組成，主要是將外餅皮(11)內包覆中餡層(22)及內餡層(33)，其中，外餅皮(11)是以麵粉和酥油混合形成而使其具一酥脆之口感，而中餡層(22)是由低筋麵粉加吉士粉製成的麵糊，再煎成餅皮用以包覆內餡層(33)，該內餡層(33)是由適當比例之洛神花醬、洛神花(44)混合而成，令其中餡層(22)及內餡層(33)具有多層次的口感及口味，並於酥脆的外餅皮(11)相搭配，藉此來提升口感及商品性的同時又具有健康取向，以增加對消費者的吸引力。 Please refer to Figures 1 and 2, this creation is a kind of sun flower sun cake, which is made up of outer skin (11), middle filling layer (22), inner filling layer (33) and Luoshenhua (44). The composition mainly comprises covering the outer cake (11) with the filling layer (22) and the inner filling layer (33), wherein the outer cake (11) is formed by mixing flour and ghee to make it crispy. The mouthfeel, and the middle filling layer (22) is a batter made of low-gluten flour and custard powder, and then fried into a crust to cover the inner filling layer (33), and the inner filling layer (33) is appropriately proportioned The combination of Luoshen flower sauce and Luoshenhua (44) makes the filling layer (22) and the inner filling layer (33) have a multi-layered taste and taste, and is matched with the crisp outer skin (11). This enhances the taste and commerciality while maintaining a healthy orientation to increase the appeal to consumers.

11‧‧‧外餅皮 11‧‧‧Outer skin

22‧‧‧中餡層 22‧‧‧ filling layer

33‧‧‧內餡層 33‧‧‧ filling layer

44‧‧‧洛神花 44‧‧‧Luo Shenhua

Claims

A Luoshen flower sun cake comprises: a outer cake skin, which is a crisp shape formed by mixing a medium mold flour and a ghee with a square mold; a filling layer is made of a square mold filled with low-gluten flour and cheese powder. Crisp shape; a filling layer is a material structure which is made by freezing a lotus flower sauce and a lotus flower jam after a square mold; a Luoshen flower is an additive for the inner filling layer.