Instant arabian jasmine flower crisp pastries and making method thereof
A technology of jasmine flower and petals, which is applied in bakery, food science, baking, etc. It can solve the problems of public records and reports of jasmine-flavored instant pastry products that have not yet been discovered, and achieve the improvement of human immunity, complete shape and good absorption Effect
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Embodiment 1
[0018] A kind of ready-to-eat jasmine pastry, the mass ratio of raw materials used for making the jasmine pastry is: 300 parts of wheat flour, 200 parts of glutinous rice flour, 50 parts of fresh jasmine petals, 50 parts of white sugar, 1 part of table salt, 7 parts of honey, and 8 parts of jasmine edible essence 1 part, 6 parts of olive oil, 1 part of alkaline ionized water.
[0019] The preparation method of described instant jasmine pastry comprises the following preparation steps:
[0020] (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;
[0021] (2) Clean the fresh jasmine petals with proportional weight, rinse 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 with proportional weight at 4-6...
Embodiment 2
[0024] A kind of ready-to-eat jasmine pastry, the mass ratio of raw materials used for making the jasmine pastry is: 300 parts of wheat flour, 200 parts of glutinous rice flour, 80 parts of fresh jasmine flower petals, 55 parts of white sugar, 1 part of table salt, 5 parts of honey, 6 parts of jasmine flower edible essence parts, 5 parts of olive oil, 1.5 parts of alkaline ionized water.
[0025] The preparation method of described instant jasmine pastry comprises the following preparation steps:
[0026] (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;
[0027] (2) Clean the fresh jasmine petals with proportional weight, rinse 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 with proportional w...
Embodiment 3
[0030] A kind of ready-to-eat jasmine pastry, the mass ratio of raw materials used for making the jasmine pastry is: 300 parts of wheat flour, 200 parts of glutinous rice flour, 100 parts of fresh jasmine flower petals, 60 parts of white sugar, 1 part of table salt, 10 parts of honey, 5 parts of jasmine flower edible essence parts, 4 parts of olive oil, 2 parts of alkaline ionized water.
[0031] The preparation method of described instant jasmine pastry comprises the following preparation steps:
[0032] (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;
[0033] (2) Clean the fresh jasmine petals with proportional weight, rinse 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 with proportional w...
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