Method for manufacturing chocolate and fresh flower cake
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A production method and chocolate technology, applied in baking, baked food, food science, etc., can solve the problems of single product, single flower, etc.
Inactive Publication Date: 2014-07-23
夏成
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[0003] Although flower cakes are very popular with people, in the prior art, a single flower is usually used as a material, resulting in a relatively single product.
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[0020] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative work shall fall within the protection scope of the present invention.
[0021] Please refer to figure 1 , figure 1 It is a flowchart of a method for making chocolate flower cakes in an embodiment of the present invention.
[0022] The present invention provides a method for making chocolate flower cakes, including:
[0023] Step a. Prepare the fresh flower material. According to the mass fraction ratio, 90-1100 parts of fresh flowers, 600-800 parts of granulated sugar, 250-350 parts of oriental melon sugar, 18...
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Abstract
A method for manufacturing a chocolate and fresh flower cake comprises the steps that a, fresh flowers, granulated sugar, candied melon, honey, cooked powder and lard oil are mixed, so that fresh flower stuffing is obtained; b, flour, water, sugar and lard oil are mixed, so that primary dough is obtained; c, cake flour and lard oil are mixed, so that an oil core is obtained; d, a primary cake is made of the primary dough, the oil core is coated with the primary cake, so that secondary dough is made, a secondary cake is made of the secondary dough, the fresh flower stuffing is placed on the secondary cake, and therefore a primary product is obtained; e, preheating is conducted on the primary product at the low temperature of 200 DEG C or through upper heating at the temperature of 180 DEG C, the primary product is heated for 30 to 34 minutes, and therefore a secondary product is obtained; f, chocolate is heated until the chocolate melts, the molten chocolate is poured to the cooked secondary product, and therefore a finished product is obtained. The cake prepared through the method at least comprises one type of fresh flowers and the chocolate, the fresh flowers and the chocolate have different use effects, the quality of the cake can be improved in taste, and the cake is healthier for eating.
Description
Technical field [0001] The present invention relates to the technical field of pastry making, and more specifically, to a method for making chocolate flower pastry. Background technique [0002] In some cities with better environment and climate in our country, such as the spring city of Kunming, it is very suitable for the growth of various flowers. In addition to ornamental purposes, flowers are also edible, such as rose sugar, osmanthus sugar, osmanthus cake and so on. [0003] Although flower cakes are very popular among people, in the prior art, a single flower is usually used as the material, resulting in a single product. Summary of the invention [0004] In view of this, the present invention provides a method for making chocolate flower cakes to solve the above problems. [0005] In order to achieve the above objectives, the present invention provides the following technical solutions: [0006] A method for making chocolate flower pastries, including: [0007] Step a. Mix 90-1...
Claims
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