Instant Chuzhou chrysanthemum crisp pastries and making method thereof
A technology of chrysanthemum and salt, which is applied in the fields of baked food, food science, baking, etc., can solve the problems of public records and reports of instant pastry products with chrysanthemum flavor that have not been found, so as to improve human immunity, increase absorption rate, aftertaste effect
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Embodiment 1
[0019] A kind of ready-to-eat chrysanthemum chrysanthemum pastry, the mass ratio of raw materials used for making chrysanthemum chrysanthemum pastry is: 300 parts of wheat flour, 200 parts of glutinous rice flour, 50 parts of fresh chrysanthemum petals, 50 parts of white sugar, 1 part of salt, 7 parts of honey, chrysanthemum chrysanthemum Chrysanthemum edible essence 8 parts, olive oil 6 parts, alkaline ionized water 1 part.
[0020] The preparation method of described instant chrysanthemum pastry comprises the following preparation steps:
[0021] (1) Mix the wheat flour and glutinous rice flour with proportioning weight, spread them on a baking tray, put them into an oven, bake them at a temperature of 120-150°C, sieve them through a sieve of 80-100 mesh, and set aside;
[0022] (2) Clean the fresh chrysanthemum petals of proportioning weight, scald them with boiling water, put them in an oven and bake them at 100-110°C until they are burnt yellow, add honey, sugar, table sa...
Embodiment 2
[0025] A kind of ready-to-eat chrysanthemum chrysanthemum pastry, the mass ratio of raw materials used for making chrysanthemum chrysanthemum pastry is: 300 parts of wheat flour, 200 parts of glutinous rice flour, 80 parts of fresh chrysanthemum petals, 55 parts of white sugar, 1 part of salt, 5 parts of honey, chrysanthemum chrysanthemum Chrysanthemum edible essence 6 parts, olive oil 5 parts, alkaline ionized water 1.5 parts.
[0026] The preparation method of described instant chrysanthemum pastry comprises the following preparation steps:
[0027] (1) Mix the wheat flour and glutinous rice flour with proportioning weight, spread them on a baking tray, put them into an oven, bake them at a temperature of 120-150°C, sieve them through a sieve of 80-100 mesh, and set aside;
[0028] (2) Clean the fresh chrysanthemum petals with proportional weight, scald them with boiling water, put them in an oven and bake them at 100-110°C until they are burnt yellow, add honey, sugar, tabl...
Embodiment 3
[0031] A kind of ready-to-eat chrysanthemum chrysanthemum pastry, the mass ratio of raw materials used for making chrysanthemum chrysanthemum pastry is: 300 parts of wheat flour, 200 parts of glutinous rice flour, 100 parts of fresh chrysanthemum petals, 60 parts of white sugar, 1 part of salt, 10 parts of honey, Chrysanthemum edible essence 8 parts, olive oil 4 parts, alkaline ionized water 2 parts.
[0032] The preparation method of described instant chrysanthemum pastry comprises the following preparation steps:
[0033] (1) Mix wheat flour and glutinous rice flour with proportioning weight, spread them on a baking tray, put them in an oven, bake them at a temperature of 120-150°C, sieve them through a sieve of 80-100 mesh, and set aside;
[0034] (2) Clean the fresh chrysanthemum petals with proportional weight, scald them with boiling water, put them in an oven and bake them at 100-110°C until they are burnt yellow, add honey, sugar, table salt and alkaline ionized water ...
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