Osmanthus fragrans fragrance walnut cake and method for processing same
A technology of sweet-scented osmanthus and peach crisps, which is applied in baking, dough processing, baked goods, etc., can solve the problems of few varieties of peach crisps and single taste, and achieve the effect of unique taste, pleasant floral fragrance and moderate sweetness.
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Embodiment 1
[0022] Take 25 parts of sweet-scented osmanthus petals, clean them and dry them naturally until the water content of the petals is ≤15%; put the petals of sweet-scented osmanthus after natural air-drying into an oven at 60°C and bake for 3 hours until the water content of the petals is ≤3% Grind the dried sweet-scented osmanthus petals into 30-mesh powder for subsequent use; get 50 parts of flour, 20 parts of white sugar powder and 15 parts of walnut powder and put them into a mixing container together, add 2 / 3 of the prepared sweet-scented osmanthus pollen and stir well; Add 30 parts of edible oil and 10 parts of eggs and continue to stir. After stirring for 10 minutes, add 2 parts of baking soda and fully stir to form a dough; shape the dough through a rolling forming machine, and then put it in an oven at 250°C for 20 minutes to get peaches Crisp; after baking, take out the peach crisp, cool to room temperature, and evenly sprinkle the remaining 1 / 3 of the osmanthus pollen o...
Embodiment 2
[0024] Take 15 parts of sweet-scented osmanthus petals, wash them and dry them naturally until the water content of the sweet-scented osmanthus petals is ≤15%; put the naturally-air-dried sweet-scented osmanthus petals into an oven at 40°C and bake for 1-3 hours until the water content of the sweet-scented osmanthus petals is ≤ 3%; Grind the dried osmanthus flower petals into 20-mesh powder for later use; take 40 parts of flour, 15 parts of white sugar powder and 10 parts of walnut powder and put them into a mixing container together, add 2 / 3 of the prepared osmanthus pollen and stir well Evenly; add 20 parts of edible oil, 2 parts of eggs and continue to stir, after stirring for 10 minutes, add 1 part of baking soda, and fully stir to form a dough; shape the dough through a rolling forming machine, and then put it in an oven at 200 ° C for 10 minutes to bake. Get peach cakes; take out the peach cakes after baking, cool to room temperature, and evenly sprinkle the remaining 1 / 3...
Embodiment 3
[0026] Take 20 parts of sweet-scented osmanthus petals, clean them and air dry them naturally until the water content of the sweet-scented osmanthus petals is ≤15%; put the naturally air-dried sweet-scented osmanthus petals into an oven at 40-60°C and bake for 1.5 hours until the water content of the sweet-scented osmanthus petals is ≤ 3%; Grind the dried osmanthus petals into 25-mesh powder for later use; take 45 parts of flour, 18 parts of white sugar powder and 13 parts of walnut powder and put them into a mixing container together, add 2 / 3 of the prepared osmanthus pollen and stir well Evenly; add 25 parts of edible oil and 8 parts of eggs and continue to stir, after stirring for 10 minutes, add 1.5 parts of baking soda, and fully stir into a dough; shape the dough through a rolling forming machine, and then put it in an oven at 220 ° C for 15 minutes to bake. Get peach cakes; take out the peach cakes after baking, cool to room temperature, and evenly sprinkle the remaining...
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