Process for preparing multi-layer oil crust pastry and flower cake

Abstract

The invention relates to the field of flower cakes, in particular to a process for preparing multi-layer oil crust pastry and a flower cake. The preparation method comprises the following steps: preparing oily crust and crisp crust; a layer of pastry crust, a layer of oil crust and a layer of pastry crust are arranged from bottom to top and pressed into three layers of bonded bonding layer crust, then the bonding layer crust is folded into at least three layers and cut off to obtain different layer blocks, at least two layer blocks are overlapped and pressed to obtain pretreated cake crust, then the pretreated cake crust is rolled into a cylinder, cut into blocks and pressed to be formed, and the multi-layer oil crust pastry is obtained. The finished product obtained by baking the multi-layer oil crust pastry is moderate in softness and waxiness, strong in crisp feeling and good in taste effect, the multi-layer oil crust pastry can be 36 layers or more, and the baked finished product is high in taste level. In addition, water is added into the fresh flowers for pulping and sterilization, glucose and zymophyte are added, fermentation and sterilization are performed to obtain sauce, then the sauce, honey, a sweetening agent and the like are jointly used for preparing stuffing, the stuffing is wrapped in the multi-layer oil crust pastry to prepare the fresh flower cake, and the fresh flower cake is endowed with the effects of being more beneficial to health, better in nutritional effect and the like.

Description

Technical Field

[0001] The invention specifically relates to the field of flower cakes, and in particular to a process for preparing multi-layer oil-skin and oil-pastry cakes. Background Art

[0002] Flower cakes originated in Yunnan, where the climate is suitable for the growth of flowers, especially edible roses. The crust is made of wheat flour, lard or butter, and vegetable oil, and is crispy and multi-layered; the filling is made of fresh petals, sauces, and auxiliary materials, with a rich floral fragrance that is sweet but not greasy.

[0003] The crust of the flower cake is not only the source of its iconic taste, but also the core carrier of the overall flavor; the crust wraps the moist flower filling and plays a structural support role. High-quality crust needs to have a certain toughness to avoid cracking or leaking filling during baking. At the same time, through the sealing of multiple layers of oil puff pastry, it locks the fragrance of rose petals and prevents the flower fragrance from excessively volatilizing during high-temperature baking, ensuring that the fragrance is rich when eaten. The crust of the flower cake is made with the traditional "puff pastry process", which requires repeated folding and rolling to form a thin layer of puff pastry; after baking, the crust is crispy on the outside and soft on the inside, with distinct layers, which forms a sharp contrast with the dense and sweet flower filling. The crust is usually made of wheat flour, lard (or butter, vegetable oil) and a small amount of sugar. The taste is light and slightly sweet, which can neutralize the sweetness of the filling without covering up the natural fragrance of the rose. Handmade crust is an important process of flower cake. From mixing the dough, opening the puff pastry to wrapping the filling, every step is crucial. After baking, high-quality pie crust will have a golden and shiny color, and the surface will naturally crack to reveal the crispy layer, which can immediately stimulate appetite and add to the fun of eating.

[0004] The filling of the flower cake is its soul; the traditional filling is prepared by mixing rose petals, sauces, sweeteners, and honey. The sweetness must be just right, highlighting the fragrance of the flowers without covering up the sourness and freshness of the petals. High-quality fillings must retain the fiber feel of the petals and have a slight chewiness when eaten, rather than being completely muddy; this texture contrasts with the crispy crust and enhances the richness of the taste. After high-temperature baking, the rose aroma of the filling overflows instantly as the pastry cracks, and then gradually releases during chewing, creating an excellent sensory experience.

[0005] There are many related technical studies on flower cakes, but providing a flower cake that is healthy, crispy and has a good sensory experience is a technical problem that still needs to be solved. Summary of the invention

[0006] In view of the above technical problems, the present invention provides a process for preparing multi-layer oil-skin pastry and flower cake.

[0007] In one embodiment, the present invention provides a process for preparing a multi-layer oil-skin shortcrust pastry, comprising the following steps: Step 1: Prepare the oil dough: stir all-purpose flour, cooking oil, eggs, sweetener and water, knead the dough, let it rise, and press it to obtain the oil dough; Step 2: Prepare the puff pastry: stir low-gluten flour, cooking oil, eggs, sweetener and water, knead the dough, let it rise, and press it to obtain the puff pastry; Step 3: arranging a layer of puff pastry, a layer of oil skin and a layer of puff pastry from bottom to top, and then pressing into three layers of bonded adhesive skin, folding the adhesive skin into at least three layers, cutting to obtain different layer blocks, and then overlapping at least two layer blocks and pressing to obtain pre-processed crust; Step 4: Roll the pre-treated dough into a cylindrical shape, cut into pieces, and then press and shape them in a molding machine to obtain a multi-layer oil-skin pastry.

[0008] In one embodiment, the number of layers of the multi-layer oil dough and puff pastry is at least 36 layers, calculated based on the total number of layers of oil dough and puff pastry.

[0009] In one embodiment, based on the total number of layers of oil crust and puff pastry, the number of layers of the multi-layer oil crust and puff pastry is 36 layers.

[0010] In one embodiment, in step 3, the adhesive layer is folded into three layers; and / or, two layers are overlapped to obtain a pre-treated crust.

[0011] In one embodiment, the oil skin raw materials include, by weight: 45-65 parts of all-purpose flour, 8-13 parts of edible oil, 2-5 parts of eggs (egg liquid), 1-5 parts of sweetener and 25-35 parts of water.

[0012] In one embodiment, the puff pastry ingredients include, by weight: 45-65 parts of low-gluten flour, 25-45 parts of edible oil, 3-6 parts of eggs (egg liquid), 2-5 parts of sweetener, and 5-10 parts of water.

[0013] In one embodiment, the edible oil includes at least one of lard, butter, and vegetable oil.

[0014] In one embodiment, the sweetener includes at least one of sucrose, glucose, fructose or maltose.

[0015] In one embodiment, the present invention provides a multi-layer oil-skin shortcrust pastry prepared according to the above process.

[0016] In one embodiment, the present invention provides a process for preparing a flower cake, comprising the following steps: Step I: prepare oil dough and puff pastry; Step II: arranging a layer of puff pastry, a layer of oil skin and a layer of puff pastry from bottom to top, and then pressing into three layers of bonded adhesive skin, folding the adhesive skin into at least three layers, cutting to obtain different layer blocks, and then overlapping at least two layer blocks to obtain pre-processed cake skin; Step III: Roll the filling containing fresh flowers into the pre-treated crust, cut into pieces, and then press into shape in a molding machine to obtain a dough cake; Step IV: Bake the dough to obtain flower cake.

[0017] In one embodiment, the steps of preparing the oil crust and the puff pastry in step I are the same as those in steps 1-2 above.

[0018] In one embodiment, the flower cake has at least 36 layers, calculated based on the total number of layers of oil crust and puff pastry.

[0019] In one embodiment, the flower cake has 36 layers based on the total number of layers of oil crust and puff pastry.

[0020] In one embodiment, in step II, the adhesive layer is folded into three layers; and / or, two layers are overlapped to obtain a pre-treated cake crust.

[0021] In one embodiment, the oil dough raw materials include: all-purpose flour, edible oil, eggs, sweetener and water.

[0022] In one embodiment, the puff pastry material includes low-gluten flour, edible oil, eggs, sweetener and water.

[0023] In one embodiment, the oil skin raw materials include, by weight: 45-65 parts of all-purpose flour, 8-13 parts of edible oil, 2-5 parts of eggs (egg liquid), 1-5 parts of sweetener and 25-35 parts of water.

[0024] In one embodiment, the puff pastry ingredients include, by weight: 45-65 parts of low-gluten flour, 25-45 parts of edible oil, 3-6 parts of eggs, 2-5 parts of sweetener, and 10-15 parts of water.

[0025] In one embodiment, the edible oil includes at least one of lard, butter, and vegetable oil.

[0026] In one embodiment, the sweetener includes at least one of sucrose, glucose, fructose or maltose.

[0027] In one embodiment, the flowers include at least one of red roses, osmanthus, jasmine, and cherry blossoms. The roses may be double-petal red roses. The cherry blossoms may be Guanshan cherry blossoms.

[0028] In one embodiment, the ingredients of the filling include: sauce, fresh flowers, sweetener, honey, edible oil and edible salt.

[0029] In one embodiment, the ingredients of the filling include, by weight: 20-40 parts of sauce, 15-25 parts of fresh flowers, 0.2-1 parts of sweetener, 0.5-3 parts of honey, 1-3 parts of edible oil and 0.2-0.6 parts of edible salt.

[0030] In one embodiment, the method for preparing the sauce includes: adding water to fresh flowers to pulp, sterilizing, adding glucose and fermentation bacteria, fermenting, sterilizing, and obtaining the sauce.

[0031] In one embodiment, the fresh flowers include roses and jasmine flowers in a weight ratio of 1:0.6-1. The selection of the fresh flowers gives the sauce excellent free radical scavenging and antioxidant effects, and the fresh flower cake has a better nutritional effect.

[0032] In one embodiment, the fermentation bacteria include Bacillus Velez CICC 25048 and Aspergillus oryzae GDMCC 3.236. The combined fermentation of the two bacteria is beneficial to reduce the content of unfavorable components (such as histamine) in the fermentation material and increase the total amount of amino acids, making the flower cake healthier, more suitable for consumption and more nutritious.

[0033] In one embodiment, the amount of fermentation bacteria added to the pulp is 10 9 -10 11 bacteria / g.

[0034] In one embodiment, the quantitative ratio of Bacillus velez CICC 25048 to Aspergillus oryzae GDMCC 3.236 in the beaten material is 1:0.5-1.

[0035] In one embodiment, the fermentation temperature and time are 25-40° C. and 4-7 days.

[0036] In one embodiment, the present invention also provides a flower cake prepared according to the preparation process.

[0037] The beneficial effects of the present invention include but are not limited to: The method first prepares oil skin and crispy skin; arranges a layer of crispy skin, a layer of oil skin and a layer of crispy skin from bottom to top, presses into three layers of bonded adhesive skin, then folds into at least three layers, cuts to obtain different layer blocks, overlaps and presses at least two layer blocks to obtain pre-treated cake skin, rolls into a cylindrical shape, cuts into blocks, presses into shape, and obtains a multi-layer oil skin crispy skin. The finished product obtained by baking the multi-layer oil skin crispy skin is moderately soft and glutinous, has a strong crispy feeling, and has a good effect in the mouth.

[0038] The multi-layer oil-skin shortcrust pastry of the present invention can have 36 layers or more, and the finished product obtained by baking has a higher level of taste.

[0039] The invention also adds water to the flowers to make pulp, sterilizes, adds glucose and fermentation bacteria, ferments, sterilizes, obtains sauce, and then prepares fillings with honey, sweeteners, etc., wraps the fillings in multiple layers of oil skin and oil pastry to make flower cakes, so as to give the flower cakes the effects of being more beneficial to health and having better nutritional effects.

[0040] The sauce prepared by the present invention can effectively scavenge DPPH free radicals, has a high amino acid content and a very low histamine content; the sauce has excellent nutritional effects, can effectively resist oxidation, and has the characteristics of healthy eating, and is also suitable for people allergic to histamine.

[0041] When the specific preparation method of the present invention is adopted, the weight ratio of rose and jasmine is 1:0.6 - 0.1, which can improve the effect of the sauce in scavenging DPPH free radicals. When the two are combined within this range, it enriches the category and proportion of antioxidant active factors and further improves the antioxidant ability.

[0042] When preparing the sauce of the present invention, using Bacillus velezensis CICC 25048 and Aspergillus oryzae GDMCC 3.236 can improve the amino acid content and reduce the generation of histamine more effectively compared with other fermentation bacteria. Using Bacillus velezensis CICC 25048 and Aspergillus oryzae GDMCC 3.236 can synergistically improve the sauce effect; and when composed of Bacillus velezensis CICC 25048 and Aspergillus oryzae GDMCC 3.236 in a quantity ratio of 1:0.5 - 1, a better fermentation effect is obtained, the amino acid content in the sauce is higher, the histamine content is lower, and it is healthier.

[0043] The fresh flower cake prepared by the present invention has a multi - layer structure and can be prepared into a crispy fresh flower cake with 36 layers or other specific numbers of layers. It has a good fresh flower smell, regular morphological structure and does not break, has a crispy taste and a good entrance effect. And by adjusting the filling composition, the fresh flower cake is given health benefits. Description of the Drawings

[0044] Figure 1 : The process step of rolling the filling containing fresh flowers into the pastry crust, and the pastry crust is rolled two layers in total. Detailed Embodiments

[0045] The present invention will be described in detail below with reference to the embodiments, but the present invention is not limited to these embodiments. Unless otherwise specified, the raw materials in the embodiments of the present invention are all purchased through commercial channels.

[0046] I. Preparation of the sauce in the fresh flower cake filling Sauce I: Taking washed roses (Rosa rugosa cv. Plena) and jasmine with a weight ratio of 1:1 as fresh flower raw materials, adding water equal to 1 time the weight of the fresh flower raw materials to make a slurry, sterilizing, adding 3.47% glucose based on the weight of the slurry and 5×10 10 CFU / g of fermentation bacteria (the fermentation bacteria are composed of Bacillus velezensis CICC 25048 and Aspergillus oryzae GDMCC 3.236 in a quantity ratio of 1:1), fermenting aerobically at 32 °C for 5.5 days (air flow rate: 0.35 cubic meters of air is introduced per minute into each cubic meter of fermentation container), and then sterilizing to obtain the sauce.

[0047] Sauce II: Take the washed fresh flower raw materials of rose (Rosa rugosa cv. Plena) and jasmine with a weight ratio of 1:0.6, add water equal to 1 time the weight of the fresh flower raw materials to make a slurry, sterilize it, add 3.92% glucose based on the weight of the slurry and 6.2×10 10 CFU / g of fermentation bacteria (the fermentation bacteria are composed of Bacillus velezensis CICC 25048 and Aspergillus oryzae GDMCC 3.236 in a quantity ratio of 1:0.5), ferment aerobically at 30 °C for 5 days (air flow rate: 0.39 cubic meters of air is introduced per cubic meter of fermentation container per minute), sterilize it to obtain the sauce.

[0048] Sauce III: Take the washed fresh flower raw materials of rose (Rosa rugosa cv. Plena) and jasmine with a weight ratio of 1:0.15, add water equal to 1 time the weight of the fresh flower raw materials to make a slurry, sterilize it, add 3.47% glucose based on the weight of the slurry and 5×10 10 CFU / g of fermentation bacteria (the fermentation bacteria are composed of Bacillus velezensis CICC 25048 and Aspergillus oryzae GDMCC 3.236 in a quantity ratio of 1:1), ferment aerobically at 32 °C for 5.5 days (air flow rate: 0.35 cubic meters of air is introduced per cubic meter of fermentation container per minute), sterilize it to obtain the sauce.

[0049] Sauce IV: Take the washed fresh flower raw materials of rose (Rosa rugosa cv. Plena) and jasmine with a weight ratio of 1:5, add water equal to 1 time the weight of the fresh flower raw materials to make a slurry, sterilize it, add 3.47% glucose based on the weight of the slurry and 5×10 10 CFU / g of fermentation bacteria (the fermentation bacteria are composed of Bacillus velezensis CICC 25048 and Aspergillus oryzae GDMCC 3.236 in a quantity ratio of 1:1), ferment aerobically at 32 °C for 5.5 days (air flow rate: 0.35 cubic meters of air is introduced per cubic meter of fermentation container per minute), sterilize it to obtain the sauce.

[0050] Sauce V: Take the washed fresh flower raw materials of rose (Rosa rugosa cv. Plena) and jasmine with a weight ratio of 1:1, add water equal to 1 time the weight of the fresh flower raw materials to make a slurry, sterilize it, add 3.47% glucose based on the weight of the slurry and 5×10 10 CFU / g of fermentation bacteria (the fermentation bacteria are Bacillus velezensis CICC 25048), ferment aerobically at 32 °C for 5.5 days (air flow rate: 0.35 cubic meters of air is introduced per cubic meter of fermentation container per minute), sterilize it to obtain the sauce.

[0051] Sauce VI: Take the washed rose (Rosa rugosa cv. Plena) and jasmine with a weight ratio of 1:1 as fresh flower raw materials, add water equal to the weight of the fresh flower raw materials to make a slurry, sterilize it, add glucose accounting for 3.47% of the weight of the slurry and 5×10 10 CFU / g of fermentation bacteria (the fermentation bacteria are Aspergillus oryzae GDMCC 3.236), ferment aerobically at 32°C for 5.5 days (air flow rate: 0.35 cubic meters of air is introduced per cubic meter of fermentation container per minute), sterilize it, and obtain the sauce.

[0052] Sauce VII: Take the washed rose (Rosa rugosa cv. Plena) and jasmine with a weight ratio of 1:1 as fresh flower raw materials, add water equal to the weight of the fresh flower raw materials to make a slurry, sterilize it, add glucose accounting for 3.47% of the weight of the slurry and 5×10 10 CFU / g of fermentation bacteria (the fermentation bacteria are composed of Bacillus velezensis CICC 25048 and Aspergillus oryzae GDMCC 3.236 in a quantity ratio of 1:0.1), ferment aerobically at 32°C for 5.5 days (air flow rate: 0.35 cubic meters of air is introduced per cubic meter of fermentation container per minute), sterilize it, and obtain the sauce.

[0053] Sauce VIII: Take the washed rose (Rosa rugosa cv. Plena) and jasmine with a weight ratio of 1:1 as fresh flower raw materials, add water equal to the weight of the fresh flower raw materials to make a slurry, sterilize it, add glucose accounting for 3.47% of the weight of the slurry and 5×10 10 CFU / g of fermentation bacteria (the fermentation bacteria are composed of Bacillus velezensis CICC 25048 and Aspergillus oryzae GDMCC 3.236 in a quantity ratio of 1:5.5), ferment aerobically at 32°C for 5.5 days (air flow rate: 0.35 cubic meters of air is introduced per cubic meter of fermentation container per minute), sterilize it, and obtain the sauce.

[0054] Sauce IX: Take the washed rose (Rosa rugosa cv. Plena) and jasmine with a weight ratio of 1:1 as fresh flower raw materials, add water equal to the weight of the fresh flower raw materials to make a slurry, sterilize it, add glucose accounting for 3.47% of the weight of the slurry and 5×10 10 CFU / g of fermentation bacteria (the fermentation bacteria are Saccharomyces cerevisiae SHMCC D25050), ferment aerobically at 32°C for 5.5 days (air flow rate: 0.35 cubic meters of air is introduced per cubic meter of fermentation container per minute), sterilize it, and obtain the sauce.

[0055] Sauce X: Take the washed rose (Rosa rugosa cv. Plena) and jasmine with a weight ratio of 1:1 as fresh flower raw materials, add water equal to the weight of the fresh flower raw materials to make a slurry, sterilize it, add glucose accounting for 3.47% of the weight of the slurry and 5×10 10Fermentation bacteria at 1×10⁶ cfu / g (the fermentation bacteria is Bacillus subtilis SHBCC D52902), aerobic fermentation at 32 °C for 5.5 days (air intake: 0.35 cubic meters of air is introduced per minute into each cubic meter of fermentation container), and then sterilized to obtain the sauce.

[0056] Test: Mix the sauce and deionized water according to a weight ratio of 1:49, stir at 400 rpm at room temperature for 0.5 hours, and filter to obtain the filtrate as the test solution. Test the effect of the test solution on scavenging DPPH free radicals. The test method is as follows: Take an equal volume of the test solution and 2×10 - 4 mol / L DPPH solution and mix well as Sample 1; Take an equal volume of deionized water and 2×10 -4 mol / L DPPH solution and mix well as Sample 2; React each group of samples in the dark for half an hour, measure the absorbance value of each sample at 517 nm, and take the average value after parallel testing 3 times. Calculate the DPPH free radical scavenging rate / % = (A 样品2 -A 样品1 ) / A 样品2 ×100%; In the formula: A 样品1 : represents the absorbance value of Sample 1, A 样品2 : represents the absorbance value of Sample 2. The test results are shown in Table 1.

[0057] Test the amino acid content (refer to the national standard GB 5009.235-2016) and histamine content (using the HPLC method) of the sauce in the prepared flower cake filling. Take the average value after parallel testing 3 times for each group. The test results are shown in Table 2.

[0058] Table 1: DPPH free radical scavenging rate

[0059] Table 2: Amino acid and histamine content

[0060] Combined with the test results in Tables 1-2, it can be seen that the sauce prepared by the present invention can effectively scavenge DPPH free radicals, has a high amino acid content, and a very low histamine content; the sauce has excellent nutritional effects, can effectively resist oxidation, and has the characteristics of healthy eating, and is also suitable for people allergic to histamine.

[0061] According to the comparison of Sauces I, III, and IV, when using the specific preparation method of the present invention, when the weight ratio of rose and jasmine is 1:0.6 - 0.1, it can improve the effect of the sauce on scavenging DPPH free radicals. When the two are combined within this range, it enriches the category and proportion combination of antioxidant active factors, and further improves the antioxidant ability.

[0062] According to the comparison of Sauces I, IX, and X, it can be obtained that when preparing the sauce of the present invention, using Bacillus velezensis CICC 25048 and Aspergillus oryzae GDMCC 3.236 can improve the amino acid content and reduce the formation of histamine more effectively compared with other fermentation bacteria. Moreover, the amino acid content of Sauce I is higher than that of V and VI, and the histamine content is lower. Therefore, it can be seen that using Bacillus velezensis CICC 25048 and Aspergillus oryzae GDMCC 3.236 in the present invention can synergistically improve the sauce effect. During fermentation, when Bacillus velezensis CICC 25048 and Aspergillus oryzae GDMCC 3.236 are composed in a quantity ratio of 1:0.5 - 1, a better fermentation effect is obtained, the amino acid content in the sauce is higher, and the histamine content is lower, which can be obtained from the comparison of Sauces I, VII, and VIII.

[0063] II. Preparation and Testing of Fresh Flower Cakes Fresh Flower Cake 1: Step I: Prepare the oil skin and the crispy skin; Mix 55 parts of medium gluten flour, 10 parts of lard, 3 parts of egg liquid, 4.5 parts of sweetener sucrose, and 30 parts of water, knead into a dough, cover it with plastic wrap, let it proof and relax at room temperature for 10 minutes, and then press to obtain the oil skin (thickness 1 cm); Mix 55 parts of low gluten flour, 35 parts of lard, 4 parts of egg liquid, 4 parts of sweetener sucrose, and 8 parts of water, knead into a dough, cover it with plastic wrap, let it proof and relax at room temperature for 10 minutes, and press to obtain the crispy skin (thickness 1 cm); Step II: Arrange one layer of crispy skin, one layer of oil skin, and one layer of crispy skin from bottom to top, and then press to form a three-layer bonded adhesive layer skin (thickness 1 cm). Fold the adhesive layer skin into three layers, cut it into different layer blocks, then overlap and press two layer blocks to obtain the pre-treated cake skin (thickness 1.1 cm); Step III: According to the weight ratio of the pre-treated cake skin to the filling of 6:4, roll the filling containing fresh flowers into the pre-treated cake skin to obtain a column (column width 6 cm), cut it into pieces (piece length 6 cm), and then press and form it in a molding machine to obtain the cake; Among them, the filling composition is: by weight, 35 parts of Sauce I, 20 parts of fresh flowers, 1 part of sweetener sucrose, 2.5 parts of honey, 2.5 parts of lard, and 0.5 part of edible salt; the fresh flowers are roses; the filling can be obtained by mixing the above raw materials evenly; Step IV: Bake the cake (the temperatures in the first, second, and third zones of the circulating air baking are all 230 °C for 15 minutes), take it out, and obtain the fresh flower cake.

[0064] Fresh Flower Cake 2: Compared with Fresh Flower Cake 1, it is not a multi-layer structure, and its specific steps are as follows: Step I: Prepare the oil skin and the crispy skin; Mix 55 parts of all-purpose flour, 10 parts of lard, 3 parts of egg liquid, 4.5 parts of sweetener sucrose and 30 parts of water, knead into a dough, cover with plastic wrap and let rise and relax at room temperature for 10 minutes, then press to obtain an oil dough (1 cm thick); Mix 55 parts of low-gluten flour, 35 parts of lard, 4 parts of egg liquid, 4 parts of sweetener sucrose and 8 parts of water, knead into a dough, cover with plastic wrap and let rise and relax at room temperature for 10 minutes, and press to obtain a puff pastry (thickness 1 cm); Step II: Arrange a layer of puff pastry, a layer of oil skin and a layer of puff pastry from bottom to top, and then press into three layers of bonded adhesive skin (thickness 1.1 cm); Step III: according to the weight ratio of the adhesive layer skin to the filling material of 6:4, the filling material containing the fresh flowers is rolled into the pre-treated crust to obtain a columnar shape (column width 6 cm), cut into pieces (piece length 6 cm), and then pressed into shape in a molding machine to obtain a dough cake; The filling is composed of: 35 parts of sauce I, 20 parts of fresh flowers, 1 part of sweetener sucrose, 2.5 parts of honey, 2.5 parts of lard and 0.5 parts of edible salt, according to weight; the fresh flowers are roses; the filling is obtained by mixing the above ingredients; Step IV: Bake the dough (the temperature of the first, second and third zones of the circulating air baking is all 230°C for 15 minutes), take it out, and obtain the flower cake.

[0065] Flower Cake 3: The filling is different from that of Flower Cake 1 in that no sauce is used in the filling. The specific composition is: by weight, 20 parts of flowers, 1 part of sweetener sucrose, 2.5 parts of honey, 2.5 parts of lard and 0.5 parts of edible salt; the flowers are roses; the filling is obtained by mixing the above ingredients evenly; the rest is the same as Flower Cake 1.

[0066] The flower cakes prepared by the above-mentioned different processes were tested, and 10 oral health volunteers aged 30-50 years old, 5 males and 5 females, were selected. All of them tasted the above-mentioned flower cakes 1-3 and gave scores and evaluations.

[0067] The evaluation items include: smell, morphology and taste. The smell is based on the richness of the flower fragrance. The richer the smell, the higher the score. The morphology is based on the regular and undamaged appearance of the flower cake. The more regular the appearance and the less damage, the higher the score. The taste is based on the crispness as the evaluation standard. The crispier the taste, the higher the score. The highest score for each indicator is 5 points, and the lowest score is 0 points. The test results are shown in Table 3.

[0068] Table 3: Flower cake test

[0069] Combined with the test results in Table 3, it can be seen that the fresh flower cakes prepared by the present invention have a multi-layer structure, can be prepared into crispy fresh flower cakes with 36 layers, etc., have a good fresh flower smell, regular morphological structure and are not broken, with a crispy taste and good entry effect.

Claims

1. A process for preparing multi-layer oil-skin shortcrust pastry, characterized in that: The steps include: Step 1: Prepare the oil dough: stir all-purpose flour, cooking oil, eggs, sweetener and water, knead the dough, let it rise, and press it to obtain the oil dough; Step 2: Prepare the puff pastry: stir low-gluten flour, cooking oil, eggs, sweetener and water, knead the dough, let it rise, and press it to obtain the puff pastry; Step 3: arranging a layer of puff pastry, a layer of oil skin and a layer of puff pastry from bottom to top, and then pressing into three layers of bonded adhesive skin, folding the adhesive skin into at least three layers, cutting to obtain different layer blocks, and then overlapping at least two layer blocks and pressing to obtain pre-processed crust; Step 4: Roll the pre-treated dough into a cylindrical shape, cut into pieces, and then press and shape them in a molding machine to obtain a multi-layer oil-skin pastry.

2. The preparation process of the multi-layered flaky pastry according to claim 1, characterized in that, Calculated based on the total number of layers of oil dough and puff pastry, the number of layers of multi-layer oil dough and puff pastry is at least 36.

3. The preparation process of the multi-layered flaky pastry according to claim 1, wherein Counting the total number of layers of oil dough and puff pastry, the number of layers of multi-layer oil dough and puff pastry is 36. Or, in step 3, fold the adhesive layer into three layers; Or, in step 3, the two layers are overlapped to obtain a pre-processed crust.

4. A multi-layer oil-skin shortcrust pastry prepared according to the process described in any one of claims 1 to 3.

5. A preparation process of fresh flower cakes, characterized in that, The steps include: Step I: prepare oil dough and puff pastry; Step II: arranging a layer of puff pastry, a layer of oil skin and a layer of puff pastry from bottom to top, and then pressing to form three layers of bonded adhesive skin, folding the adhesive skin into at least three layers, cutting to obtain different layer blocks, and then overlapping and pressing at least two layer blocks to obtain pre-processed crust; Step III: rolling the filling containing fresh flowers into the pre-treated crust, cutting into pieces, and then pressing into shapes in a molding machine to obtain a dough cake; Step IV: Bake the dough to obtain flower cake.

6. The preparation process according to claim 5, characterized in that, The flowers include at least one of red roses, osmanthus, jasmine and cherry blossoms.

7. The preparation process according to claim 5, characterized in that, The raw materials for oil dough include: all-purpose flour, cooking oil, eggs, sweetener and water. And / or, the puff pastry ingredients include low-gluten flour, cooking oil, eggs, sweetener and water.

8. The preparation process according to claim 5, characterized in that, Ingredients for the filling include: sauces, flowers, sweeteners, honey, cooking oil and salt.

9. The preparation process according to claim 5, characterized in that, The preparation method of the sauce comprises: adding water to fresh flowers to make pulp, sterilizing, adding glucose and fermentation bacteria, fermenting, sterilizing, and obtaining the sauce; the fresh flowers comprise rose flowers and jasmine flowers in a weight ratio of 1:0.6-1; the fermentation bacteria comprise Bacillus velez CICC 25048 and Aspergillus oryzae GDMCC 3.236; the fermentation temperature and time are 25-40°C and 4-7 days.

10. A flower cake prepared according to the preparation process according to any one of claims 5 to 9.

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