Flower cake and preparation method thereof

Abstract

The invention provides a flower cake and a preparation method thereof. The preparation method comprises the following steps: preparing a water-oil crust: uniformly mixing high-gluten flour, low-gluten flour, dendrobium nobile powder, powdered sugar, butter powder and ice water, and stirring until the surface is smooth and loose to obtain the water-oil crust; bakery shortening preparation: low-gluten flour and lard oil are uniformly mixed and kneaded into dough; preparing stuffing, namely uniformly mixing any one or a combination of dendrobium flower stuffing, rose flower stuffing and pineapple stuffing; stuffing wrapping and forming: wrapping the water-oil wrapper into the bakery shortening for three times, then rolling up and cutting the cake wrapper, loosening, rolling into the cake wrapper, putting the stuffing, wrapping, and rolling into a cake shape; and baking. The preparation method has the advantages that the content of trans-4-decenal and delta-decalactone is effectively increased and the flavor characteristic of the flower cake is improved by making the flower cake with the dendrobium flower mixed stuffing; the flower cake has remarkable texture characteristics.

Description

Technical Field

[0001] The present invention relates to a fresh flower cake and a preparation method thereof, and particularly to a fresh flower cake with improved flavor and taste and a preparation method thereof. Background Art

[0002] The definition of pastry is a food made from one or several of cereals, beans, tubers, oils, sugars, eggs, etc. through processes such as modulation, shaping, and cooking. Shortcrust pastry belongs to the pie category in pastries and is a traditional Chinese snack. It is made by wrapping water-based oil skin and dry oil pastry in a certain proportion and rolling them repeatedly. Fresh flower cake belongs to hot-processed and baked pastries and is a type of shortcrust pastry. Fresh flower cake is a shortcrust pastry made with the unique edible roses in Yunnan. Its characteristics are soft pastry and rich fillings. Currently, the fresh flower cakes on the market mainly feature rose petals, with relatively single flavors, and problems such as fragile pastry crusts and insufficient aroma.

[0003] Trans-4-decenal, with the chemical formula C 10 H 18 O, is a colorless to light yellow liquid, a fresh and natural volatile compound with the fragrance of flowers and citrus, which can bring a great aroma improvement to the formula and endow the food with a unique aromatic flavor.

[0004] δ-Decalactone, with the chemical formula C 10 H 18 O 2 , is a colorless liquid, a compound with a strong and lasting creamy aroma, naturally derived from plant raw materials such as fruits, and is widely used in foods such as dairy products and baked goods.

[0005] At present, the research directions of trans-4-decenal and δ-decanolide are diverse. Patent: A myrtle fruit essence, preparation method and application thereof, myrtle fruit-flavored beverage-CN202411027483.4, the invention uses a variety of natural fragrance raw materials such as trans-4-decenal and esters to prepare a flavor with stable, realistic and natural flavor and aroma quality. However, it belongs to the aspect of making food as an additive, and does not involve the effect of natural raw materials on food flavor. Patent: A plant-based roast beef flavoring and its preparation method and application-CN202010759131.3, the invention adds a monomer flavor material composition such as trans-4-decenal to make up for the lack of meat characteristic flavor caused by not using animal fat, strengthen the basic flavor intensity, and cover up the odor. It emphasizes the flavor effect of trans-4-decenal, but does not involve the production of trans-4-decenal by the food raw materials themselves and its flavor effect on the food itself. Patent: A peach flavor essence and its preparation method - CN202410005302.1. This invention uses δ-decanoic acid and other raw materials to restore the flavor characteristics of Yangshan peaches, making up for the problem of flavor loss of Yangshan peaches after deep processing. The product has stable properties and can play a role in enhancing flavor and stabilizing the flavor of products in food. It does not involve the production of δ-decanoic acid in food itself and flavor analysis. Patent: Oleoreductase and its encoding gene and application - CN202211423070.9. This invention uses amino acid sequences to obtain proteins through substitution and / or deletion and / or addition to increase the production of δ-decanoic acid. It does not involve the effect of δ-decanoic acid on food flavor.

[0006] Most of the above patents study the improvement of food flavor by adding a single flavor substance to food, and do not involve the simultaneous application of trans-4-decenal and δ-decalactone.

[0007] The existing flower cakes are mainly characterized by rose petals, have a relatively simple taste, and have problems such as fragile crust and insufficient aroma. At present, flower cakes made of dendrobium are already available on the market, but the active ingredients of the dendrobium will cause the dendrobium to have a certain bitter taste. Summary of the invention

[0008] In view of the above problems, the present invention provides a fresh flower cake having improved flavor and taste and a preparation method thereof.

[0009] The purpose of the invention is achieved through the following scheme: A method for preparing a flower cake, characterized in that it comprises the following steps:

[0010] Step 1, water-oil dough preparation: high-gluten flour, low-gluten flour, dendrobium powder, powdered sugar, butter, and ice water are evenly mixed, and stirred until the surface is smooth and loose to obtain the water-oil dough;

[0011] Step 2: Prepare the pastry: mix low-gluten flour and lard and knead into dough;

[0012] Step 3, filling preparation: Mix evenly any one of or a combination of Dendrobium officinale flower filling, rose fresh flower filling, and pineapple filling.

[0013] Step 4, wrapping and forming: Wrap the water-oil dough around the shortening, fold it once by three folds, then roll up the dough and divide it. After relaxation, roll it into a dough wrapper, put the filling in and wrap it up, then roll it into a cake shape.

[0014] Step 5, baking.

[0015] Further, the filling modulation process: Wash the Dendrobium officinale flowers, add Sanyo cake powder and honey, and knead into Dendrobium officinale flower filling; Wash the roses, add Sanyo cake powder and honey, and knead into rose flower filling; Wash the pineapples, add Sanyo cake powder and honey, and knead into pineapple filling.

[0016] Further, by weight: In the Dendrobium officinale flower filling, there are 10 - 20 parts of Dendrobium officinale flowers, 20 - 25 parts of Sanyo cake powder, and 5 - 10 parts of honey; In the rose flower filling, there are 10 - 20 parts of roses, 20 - 25 parts of Sanyo cake powder, and 10 - 15 parts of honey; In the pineapple filling, there are 10 - 20 parts of pineapples, 10 - 20 parts of Sanyo cake powder, and 5 - 10 parts of honey.

[0017] Further, the preparation of the water-oil dough: Mix 15 - 20 parts of high-gluten flour, 30 - 40 parts of low-gluten flour, 5 - 10 parts of Dendrobium officinale powder, 5 - 10 parts of powdered sugar, 10 - 20 parts of butter, and 10 - 20 parts of ice water evenly, stir until the surface is smooth, and let it relax for 20 minutes to obtain the water-oil dough.

[0018] Further, the preparation of the shortening: Mix 60 - 80 parts of low-gluten flour and 30 - 40 parts of lard evenly and knead into a dough.

[0019] Further, wrapping and forming: Wrap the water-oil dough around the shortening, fold it once by three folds, then roll the dough wrapper to a thickness of 0.2 cm, roll it up and divide it. After relaxing for 15 minutes, roll it with a rolling pin into a dough wrapper with a diameter of 9 cm and a thickness of 0.3 cm, put the filling in and wrap it up, then roll it into a shape with a diameter of 8 cm and a thickness of 0.6 cm.

[0020] Further, baking: The baking temperature is 190°C for the upper fire and 170°C for the lower fire; The baking time is 24 minutes.

[0021] Further, in Step 4, put in the Dendrobium officinale flower filling, rose flower filling, and pineapple filling and wrap them up.

[0022] Further, wash the Dendrobium officinale flowers, roses, and pineapples, add Sanyo cake powder and honey, and knead into the filling.

[0023] A fresh flower cake is prepared by the above preparation method.

[0024] Advantages of the present invention: Making the fresh flower cake with the mixed filling of Dendrobium officinale flowers can effectively increase the contents of (E)-4-decenal and δ-decalactone, and improve the flavor characteristics of the fresh flower cake; the fresh flower cake has significant texture characteristics. Brief Description of the Drawings

[0025] Figure 1 is a physical object Figure 1 .

[0026] Figure 2 is a physical object Figure 2 . Detailed Embodiments

[0027] The following embodiments are provided to better further understand the present invention, which are not limited to the described optimal embodiments, and do not constitute limitations on the content and protection scope of the present invention. Any product identical or similar to the present invention obtained by anyone under the inspiration of the present invention or by combining the features of the present invention with those of other existing technologies falls within the protection scope of the present invention.

[0028] For those steps or conditions not specified in the embodiments, the operations or conditions of the conventional experimental steps described in the literature in this field can be followed. For the reagents or instruments not specified by the manufacturer, they are all conventional reagent products that can be obtained through commercial purchase.

[0029] Embodiment 1, A Fresh Flower Cake and Its Preparation Method

[0030] 1. Pretreatment of the Cake Crust

[0031] The water-oil skin is obtained by mixing 15 - 20 parts of high-gluten flour, 30 - 40 parts of low-gluten flour, 5 - 10 parts of Dendrobium officinale powder, 5 - 10 parts of powdered sugar, 10 - 20 parts of butter, and 10 - 20 parts of ice water evenly, stirring until the surface is smooth and then relaxing for 20 minutes; the oil pastry is obtained by mixing 60 - 80 parts of low-gluten flour and 30 - 40 parts of lard evenly and kneading into a dough; the filling includes Dendrobium officinale flower filling, rose fresh flower filling, and pineapple filling. Among them, the filling modulation process is to wash the Dendrobium officinale flowers / roses / pineapples in clean water, and then add Sanyo cake powder and honey in sequence and knead into a ball and set aside.

[0032] 2.1 Optimization of the Dendrobium officinale Flower Filling Process

[0033] Fix the amounts of Sanyo cake powder and honey, and examine the influence of the amount of Dendrobium officinale flowers (2 - 5 parts, 5 - 10 parts, 10 - 20 parts, 20 - 25 parts, 25 - 30 parts) on the flavor substances of the Dendrobium officinale flower filling;

[0034] Fix the amounts of Dendrobium officinale flowers and honey, and examine the influence of the amount of Sanyo cake powder (2 - 5 parts, 5 - 10 parts, 10 - 20 parts, 20 - 25 parts, 25 - 30 parts) on the flavor substances of the Dendrobium officinale flower filling;

[0035] Fix the dosage of Dendrobium officinale flowers and the dosage of Sanyo cake powder, and examine the influence of the dosage of honey (1 - 2 parts, 2 - 5 parts, 5 - 10 parts, 10 - 15 parts, 15 - 20 parts) on the flavor substances of the Dendrobium officinale flower filling.

[0036] Detection of (E)-4-decenal and δ-decalactone by gas chromatography-mass spectrometry: Based on HS-SPME-GC-MS, a volatile wide-target metabolomics detection product using the SIM detection mode was used to detect the volatile compounds. The odor activity value (OAV) is the ratio of the relative content (C) of a volatile compound to its sensory threshold (T). OAV < 1 indicates that this component has no actual effect on the overall odor, and OAV > 1 indicates that this component may have a direct impact on the overall odor and is a key flavor compound. The larger the OAV value, the greater the contribution of this component to the overall odor.

[0037] Using the OAV values of (E)-4-decenal and δ-decalactone as evaluation indicators, optimize the dosage of Dendrobium officinale flowers, the dosage of Sanyo cake powder, and the dosage of honey respectively. First, conduct single-factor experiments, and the results are shown in Table 1. Then, use a three-factor and three-level L 9 (3 4 ) orthogonal experiment to obtain the optimal ratio of the filling. The factor and level design of the orthogonal experiment for the Dendrobium officinale flower filling is shown in Table 2, and the experimental results are shown in Tables 3 and 4.

[0038] Table 1 OAV values of (E)-4-decenal and δ-decalactone

[0039]

[0040]

[0041] Table 2 Factor and level design of the orthogonal experiment for the Dendrobium officinale flower filling

[0042] Horizontal Dosage of Dendrobium officinale flower Dosage of Sanyo cake powder Dosage of honey 1 5-10 10-20 2-5 2 10-20 20-25 5-10 3 20-25 25-30 10-15

[0043] Table 3 Results of the orthogonal experiment of (E)-4-decenal in the Dendrobium officinale flower filling

[0044]

[0045]

[0046] Table 4 Results of the orthogonal experiment of δ-decalactone in the Dendrobium officinale flower filling

[0047] Test number Dosage of Dendrobium officinale flower Dosage of Sanyo cake powder Dosage of honey δ-Decalactone 1 1 1 1 0.19364 2 1 2 2 0.39767 3 1 3 3 0.38362 4 2 1 2 0.42619 5 2 2 3 0.39837 6 2 3 1 0.29382 7 3 1 3 0.26827 8 3 2 1 0.52937 9 3 3 2 0.31838 Mean 1 0.325 0.296 0.339 Mean 2 0.373 0.442 0.381 Mean 3 0.372 0.332 0.350 Range 0.048 0.146 0.042

[0048] As can be seen from Table 1, the OAV values of (E)-4-decenal and δ-decalactone in each raw material of the Dendrobium officinale flower filling formula are all less than 1, that is, (E)-4-decenal and δ-decalactone do not have a direct effect on the flavor of the Dendrobium officinale flower filling.

[0049] Taking Table 3 as an example, 0.435 in Mean 1 represents 'the mean result obtained by the dosage of dendrobium officinale flower corresponding to other variables at level 1', 0.401 represents 'the mean result obtained by the dosage of sanyo cake powder corresponding to other variables at level 1', and 0.361 represents 'the mean result obtained by the dosage of honey corresponding to other variables at level 1'; 0.457 in Mean 2 represents 'the mean result obtained by the dosage of dendrobium officinale flower corresponding to other variables at level 2', 0.438 represents 'the mean result obtained by the dosage of sanyo cake powder corresponding to other variables at level 2', and 0.450 represents 'the mean result obtained by the dosage of honey corresponding to other variables at level 2', and so on. By comparison, in both Table 3 and Table 4: the dosage of dendrobium officinale flower [has the highest mean when at level 2, i.e., 10 - 20 parts], the dosage of sanyo cake powder [has the highest mean when at level 2, i.e., 20 - 25 parts], the dosage of honey [has the highest mean when at level 2, i.e., 5 - 10 parts]. Therefore, the best technological combination of the dendrobium officinale flower filling is A2B2C2, that is, 10 - 20 parts of dendrobium officinale flower, 20 - 25 parts of sanyo cake powder, and 5 - 10 parts of honey.

[0050] 2.2 Optimization of rose filling process

[0051] The raw material dosages are the same as in 2.1. The dosages of rose, sanyo cake powder, and honey are optimized respectively. First, single - factor tests are conducted, and the results are shown in Table 5. The factor - level design of the orthogonal test for rose filling is shown in Table 6, and the test results are shown in Tables 7 and 8.

[0052] Table 5 OAV values of (E) - 4 - decenal and δ - decalactone

[0053]

[0054]

[0055] Table 6 Factor - level design of the orthogonal test for rose filling

[0056] Level Dosage of Rosa rugosa flower Dosage of Sanyo cake powder Dosage of honey 1 5-10 5-10 2-5 2 10-20 10-20 5-10 3 20-25 20-25 10-15

[0057] Table 7 Results of the orthogonal test of (E) - 4 - decenal in rose filling

[0058]

[0059]

[0060] Table 8 Results of the orthogonal test of δ - decalactone in rose filling

[0061] Test number Dosage of Rosa rugosa flower Dosage of Sanyo cake powder Dosage of honey δ-Decalactone 1 1 1 1 0.12837 2 1 2 2 0.10378 3 1 3 3 0.15377 4 2 1 2 0.09748 5 2 2 3 0.18376 6 2 3 1 0.17837 7 3 1 3 0.18827 8 3 2 1 0.12738 9 3 3 2 0.13748 Mean 1 0.129 0.138 0.145 Mean 2 0.153 0.138 0.113 Mean 3 0.151 0.157 0.175 Range 0.024 0.019 0.062

[0062] As can be seen from Table 5, the OAV values of trans-4-decenal and δ-decalactone in each raw material of the rose filling formula are both less than 1, that is, trans-4-decenal and δ-decalactone do not have a direct effect on the flavor of the rose filling.

[0063] Taking Table 7 as an example, 0.143 in Mean 1 represents 'the mean result obtained when the rose dosage is at level 1 corresponding to other variables', 0.140 represents 'the mean result obtained when the Sanyo cake powder dosage is at level 1 corresponding to other variables', and 0.156 represents 'the mean result obtained when the honey dosage is at level 1 corresponding to other variables'; 0.195 in Mean 2 represents 'the mean result obtained when the rose dosage is at level 2 corresponding to other variables', 0.145 represents 'the mean result obtained when the Sanyo cake powder dosage is at level 2 corresponding to other variables', and 0.162 represents 'the mean result obtained when the honey dosage is at level 2 corresponding to other variables', and so on. By comparison, in Tables 7 and 8, the mean value obtained when the rose dosage is [at level 2, that is, 10 - 20 parts] is the highest, the mean value obtained when the Sanyo cake powder dosage is [at level 3, that is, 20 - 25 parts] is the highest, and the mean value obtained when the honey dosage is [at level 3, that is, 10 - 15 parts] is the highest. Therefore, the optimal process combination of the rose filling obtained from the experiment is A2B3C3, that is, 10 - 20 parts of roses, 20 - 25 parts of Sanyo cake powder, and 10 - 15 parts of honey.

[0064] 2.3 Optimization of the pineapple filling process

[0065] The raw material dosages are the same as in 2.1. The dosages of pineapple, Sanyo cake powder, and honey are optimized respectively. First, single-factor experiments are conducted, and the results are shown in Table 9. The factor and level design of the orthogonal experiment for the pineapple filling is shown in Table 10, and the experimental results are shown in Tables 11 and 12.

[0066] Table 9 OAV values of trans-4-decenal and δ-decalactone

[0067]

[0068]

[0069] Table 10 Factor and level design of the orthogonal experiment for the pineapple filling

[0070] Level Dosage of pineapple Dosage of Sanyo cake powder Dosage of honey 1 5-10 5-10 2-5 2 10-20 10-20 5-10 3 20-25 20-25 10-15

[0071] Table 11 Results of the orthogonal experiment of trans-4-decenal in the pineapple filling

[0072]

[0073]

[0074] Table 12 Results of the orthogonal experiment of δ-decalactone in the pineapple filling

[0075]

[0076]

[0077] As can be seen from Table 9, the OAV values of trans - 4 - decenal and δ - decalactone in each raw material of the pineapple filling formula are both less than 1, that is, trans - 4 - decenal and δ - decalactone do not have a direct effect on the flavor of the pineapple filling.

[0078] Taking Table 11 as an example, 0.132 in Mean 1 represents 'the mean result obtained when the pineapple dosage is at level 1 corresponding to other variables', 0.144 represents 'the mean result obtained when the dosage of Sanyo cake powder is at level 1 corresponding to other variables', and 0.136 represents 'the mean result obtained when the honey dosage is at level 1 corresponding to other variables'; 0.166 in Mean 2 represents 'the mean result obtained when the pineapple dosage is at level 2 corresponding to other variables', 0.146 represents 'the mean result obtained when the dosage of Sanyo cake powder is at level 2 corresponding to other variables', and 0.149 represents 'the mean result obtained when the honey dosage is at level 2 corresponding to other variables', and so on. By comparison, in Tables 11 and 12, the highest mean values are obtained when the pineapple dosage is [at level 2, that is, when it is 10 - 20 parts], the highest mean value of the Sanyo cake powder dosage is [at level 2, that is, when it is 10 - 20 parts], and the highest mean value of the honey dosage is [at level 2, that is, when it is 5 - 10 parts]. Therefore, the best process combination of the pineapple filling obtained from the experiment is A2B2C2, that is, 10 - 20 parts of pineapple, 10 - 20 parts of Sanyo cake powder, and 5 - 10 parts of honey.

[0079] Example 2: A fresh flower cake is made by mixing dendrobium flower filling and rose flower filling, with the rose flower filling as the control group;

[0080] Manufacturing process: (1) Wrapping and forming: The water - oil skin is wrapped with the oil pastry, folded once three - fold, then the pastry is rolled to a thickness of 0.2 cm, rolled up, divided, and after relaxing for 15 minutes, it is rolled into a pastry with a diameter of 9 cm and a thickness of 0.3 cm with a rolling pin, the filling is put in and wrapped up, and then rolled into a shape with a diameter of 8 cm and a thickness of 0.6 cm. (2) Baking: The baking temperature is 190 °C for the upper fire and 170 °C for the lower fire; the baking time is 24 minutes. Detect trans - 4 - decenal and δ - decalactone in the cake according to the flavor detection method in Example 1 and conduct a sensory evaluation. The results are shown in Table 13:

[0081] Table 13 Flavor Detection and Sensory Evaluation of Fresh Flower Cakes

[0082]

[0083] Note: The full score for each item of the sensory evaluation is 10 points, with a scoring interval of 0.1, and the comprehensive score is the sum of each item value

[0084] As can be seen from the results in Table 13, after making the fresh flower cakes with the mixed filling of Dendrobium officinale flower filling and rose flower filling, the OAV values of (E)-4-decenal and δ-decalactone are both greater than 1, indicating that both components have a direct impact on the overall odor and are key flavor compounds; and compared with the rose flower filling alone, the (E)-4-decenal and δ-decalactone in the fresh flower cakes are significantly increased; in addition, the sensory indexes of the fresh flower cakes can also be improved.

[0085] In Example 3, fresh flower cakes were made with the mixed filling of Dendrobium officinale flower filling and pineapple filling, and the pineapple filling was used as the control group.

[0086] The production process was the same as that in Example 2. The (E)-4-decenal and δ-decalactone in the cakes were detected and sensory evaluation was carried out according to the method in Example 1. The results are shown in Table 14:

[0087] Table 14 Flavor Detection and Sensory Evaluation of Fresh Flower Cakes

[0088]

[0089] As can be seen from the results in Table 14, after making the fresh flower cakes with the mixed filling of Dendrobium officinale flower filling and pineapple filling, compared with the pineapple filling alone, the (E)-4-decenal and δ-decalactone in the fresh flower cakes can be significantly increased, and they are both key flavor compounds; at the same time, the flavor and taste are significantly improved compared with using the pineapple filling alone.

[0090] In Example 4, fresh flower cakes were made with the mixed filling of Dendrobium officinale flower filling, rose flower filling and pineapple filling (1:1:1), and the mixed filling of rose flower filling and pineapple filling was used as the control group.

[0091] The production process was the same as that in Example 2. The (E)-4-decenal and δ-decalactone in the cakes were detected and sensory evaluation was carried out according to the method in Example 1. The results are shown in Table 15:

[0092] Table 15 Flavor Detection and Sensory Evaluation of Fresh Flower Cakes

[0093]

[0094]

[0095] As can be seen from the results in Table 15, after making the fresh flower cakes with the mixed filling of Dendrobium officinale flower filling, rose flower filling and pineapple filling, compared with the mixed filling of rose flower filling and pineapple filling, the (E)-4-decenal and δ-decalactone are significantly increased, and the OAV values are both greater than 1, which are key flavor compounds; at the same time, the sensory score is higher.

[0096] Example 5 Study on the Texture Characteristics of Fresh Flower Cakes

[0097] Texture measurement: Use a small knife to cut the fresh flower cake horizontally into regular strips with a height of 2 cm. Place the prepared sample in the center of the sample stage and conduct two compression mode (TPA) tests using a Shimadzu (EZ-X, Japan) texture analyzer. Set the parameters as follows: Fixture: cylindrical test probe with a diameter of 3.6 cm; Trigger force: 5 g; Compression speed: 0.1 cm / s; Test speed: 0.1 cm / s; Return speed: 0.1 cm / s; Compression ratio: 60%. Obtain the hardness, elasticity, cohesion, adhesiveness, and chewiness indexes.

[0098] Table 16 Texture test results

[0099]

[0100]

[0101] Note: Different lowercase letters indicate significant differences between different samples in each column of data (p < 0.05).

[0102] Hardness represents the force value required to deform the food; chewiness indicates the energy required to chew solid food into a state that can be swallowed; adhesiveness reflects the viscous characteristics of the food; elasticity refers to the ability of the food to return to its original state after being deformed under pressure. The TPA texture test results are shown in the above table. The hardness, chewiness, adhesiveness, and elasticity indexes of the cakes made with Dendrobium officinale flower, rose, and pineapple mixed fillings are significantly higher than those of other pies, and there is no significant difference in cohesion. The texture characteristics of the [Dendrobium officinale flower filling + rose filling + pineapple filling] cake are the best.

[0103] Based on the results of the above examples, the fresh flower cake optimized by using Dendrobium officinale flower + rose + pineapple provided by the present invention can significantly increase the content of trans-4-decenal and δ-decalactone in the fresh flower cake, enrich the overall flavor of the product, and at the same time significantly improve the texture characteristics of the product without changing the existing process.

[0104] The above-described embodiments merely represent several implementation manners of the present invention, and their descriptions are relatively specific and detailed, but should not be construed as limiting the scope of the invention patent. It should be noted that for those of ordinary skill in the art, without departing from the concept of the present invention, several modifications and improvements can be made, which belong to the protection scope of the present invention. Therefore, the protection scope of the present invention patent shall be subject to the appended claims.

Claims

1. A method for preparing a flower cake, characterized in that: The following steps are involved: Step 1, water-oil dough preparation: high-gluten flour, low-gluten flour, dendrobium powder, powdered sugar, butter, and ice water are evenly mixed, and stirred until the surface is smooth and loose to obtain the water-oil dough; Step 2: Prepare the pastry: mix low-gluten flour and lard and knead into dough; Step 3, preparing the filling: uniformly mixing any one of dendrobium flower filling, rose flower filling, pineapple filling, and a combination thereof; Step 4: Wrap the filling and shape: Wrap the oil dough in the pastry, fold it into three parts, roll up and divide the dough, and roll it into a dough after it relaxes. Put the filling in and wrap it up, and roll it into a pancake shape; Step 5: Bake.

2. A method for preparing flower cakes according to claim 1, characterized in that: Filling preparation process: wash the dendrobium flowers, add Sanyo cake powder and honey, and knead them into dendrobium flower filling; wash the rose flowers, add Sanyo cake powder and honey, and knead them into rose flower filling; wash the pineapple, add Sanyo cake powder and honey, and knead them into pineapple filling.

3. The method for preparing a flower cake according to claim 1, characterized in that: Weight proportions: the dendrobium flower filling contains 10-20 parts of dendrobium flowers, 20-25 parts of Sanyo cake powder, and 5-10 parts of honey; the rose flower filling contains 10-20 parts of rose flowers, 20-25 parts of Sanyo cake powder, and 10-15 parts of honey; the pineapple filling contains 10-20 parts of pineapple, 10-20 parts of Sanyo cake powder, and 5-10 parts of honey.

4. The method for preparing a flower cake according to claim 1, characterized in that: Preparation of water-oil dough: Mix 15-20 parts of high-gluten flour, 30-40 parts of low-gluten flour, 5-10 parts of dendrobium powder, 5-10 parts of powdered sugar, 10-20 parts of butter and 10-20 parts of ice water evenly, stir until the surface is smooth and relaxed for 20 minutes to obtain the water-oil dough.

5. The method for preparing a flower cake according to claim 1, characterized in that: Preparation of shortbread: Mix 60-80 parts of low-gluten flour and 30-40 parts of lard together and knead into dough.

6. The method for preparing a flower cake according to claim 1, characterized in that: Stuffing and shaping: Wrap the oil pastry in the water-oil dough, fold it into three parts, then roll out the dough to a thickness of 0.2cm, roll it up and divide it. After relaxing for 15 minutes, use a rolling pin to roll it into a dough with a diameter of 9cm and a thickness of 0.3cm. Put the filling in and wrap it up, then roll it into a shape with a diameter of 8cm and a thickness of 0.6cm.

7. The method for preparing a flower cake according to claim 1, characterized in that: Baking: Baking temperature: upper fire: 190℃, lower fire: 170℃; Baking time: 24 minutes.

8. The method for preparing a flower cake according to claim 3, characterized in that: In step 4, add dendrobium flower filling, rose flower filling and pineapple filling and wrap it up.

9. The method for preparing a flower cake according to claim 3, characterized in that: Wash the dendrobium flowers, roses and pineapples, add Sanyo cake flour and honey, and knead into the filling.

10. A flower cake, characterized in that: The flower cake is prepared by the preparation method described in any one of claims 1 to 9.

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