CN104509570A - Fruit and sorghum pastry cake - Google Patents
Fruit and sorghum pastry cake Download PDFInfo
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- CN104509570A CN104509570A CN201410783869.8A CN201410783869A CN104509570A CN 104509570 A CN104509570 A CN 104509570A CN 201410783869 A CN201410783869 A CN 201410783869A CN 104509570 A CN104509570 A CN 104509570A
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Abstract
The invention provides a fruit and sorghum pastry cake, and relates to the field of foods. The fruit and sorghum pastry cake is prepared from the following raw materials in parts by weight: 10 to 20 parts of apple, 10 to 20 parts of snow pear, 15 to 30 parts of sorghum flour, 3 to 8 parts of butter, 40 to 50 parts of flour, 10 to 20 parts of malt, 1 to 3 parts of egg, and 10 to 15 parts of cream. The fruit and sorghum pastry cake is crispy and tasty, combines fruit and sorghum, rich in a plurality of vitamins, and capable of digestion, and has the effect of moistening lung.
Description
Technical field
The present invention relates to field of food, particularly relate to a kind of fruit Chinese sorghum pastry.
Background technology
Traditional cake is mostly meat stuffing or dish filling, more greasy, and normal employing flour is base-material, fry fried or baking one-tenth, and effect is single.Chinese sorghum contains protein, carbohydrate, B family vitamin, calcium, phosphorus, iron etc., and be the length of hundred paddy, the upper good material of wine brewing, Chinese sorghum can also be used as medicine in addition, and Chinese sorghum returns spleen, stomach warp.Fruit is rich in multivitamin, fiber diet, contributes to digestion.
Summary of the invention
The fruit Chinese sorghum pastry that technical problem to be solved by this invention is to provide a kind of and contributes to digesting, vitamin content is high, have moistening lung effect.
Technical problem to be solved by this invention realizes by the following technical solutions.
A kind of fruit Chinese sorghum pastry, is characterized in that being made up of the raw material of following weight portion: apple 10-20 part, snow pear 10-20 part, sorghum flour 15-30 part, butter 3-8 part, flour 40-50 part, Fructus Hordei Germinatus grain 10-20 part, egg 1-3 part, cream 10-15 part;
The processing method of fruit Chinese sorghum pastry:
(1) after being mixed with flour by cream, egg is got egg liquid, egg liquid is squeezed in flour and stirs evenly, then add sorghum flour, Fructus Hordei Germinatus grain stirs, with become dough put into fridge freshness retaining wake up 30 minutes;
(2) dough after waking up is taken out, butter and dough are all rolled into the rectangle face cake of thick 0.5cm, butter face cake is placed on the top of dough face cake, then inwardly fold, roll into cylindric after folding 5-10 time, as required dough is pinched into round shaped grain shape, and put into fridge freshness retaining 20 minutes;
(3) apple core snow pear is cut into thread, the dough of round shaped grain shape is pressed into oblateness, put into apple snow pear silk, flatten again after rubbing, put into frying pan, after two sides is golden yellow.
A kind of fruit Chinese sorghum pastry, is made up of the raw material of following weight, apple 15 parts, snow pear 15 parts, sorghum flour 20 parts, 5 parts, butter, 45 parts, flour, Fructus Hordei Germinatus grain 15 parts, 2 parts, egg, 12 parts, cream.
Fruit Chinese sorghum pastry provided by the invention, the present invention is crisp tasty and refreshing, is the combination of Chinese sorghum and fruit, is rich in multivitamin, can promote digestion, and have moistening lung effect.
Detailed description of the invention
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.
Embodiment 1
A kind of fruit Chinese sorghum pastry, is characterized in that being made up of the raw material of following weight portion: apple 10 parts, snow pear 10 parts, sorghum flour 15 parts, 3 parts, butter, 40 parts, flour, Fructus Hordei Germinatus grain 10 parts, 1 part, egg, 10 parts, cream;
The processing method of fruit Chinese sorghum pastry:
(1) after being mixed with flour by cream, egg is got egg liquid, egg liquid is squeezed in flour and stirs evenly, then add sorghum flour, Fructus Hordei Germinatus grain stirs, with become dough put into fridge freshness retaining wake up 30 minutes;
(2) dough after waking up is taken out, butter and dough are all rolled into the rectangle face cake of thick 0.5cm, butter face cake is placed on the top of dough face cake, then inwardly fold, roll into cylindric after folding 5-10 time, as required dough is pinched into round shaped grain shape, and put into fridge freshness retaining 20 minutes;
(3) apple core snow pear is cut into thread, the dough of round shaped grain shape is pressed into oblateness, put into apple snow pear silk, flatten again after rubbing, put into frying pan, after two sides is golden yellow.
Embodiment 2
A kind of fruit Chinese sorghum pastry, is characterized in that being made up of the raw material of following weight portion: apple 15 parts, snow pear 15 parts, sorghum flour 20 parts, 5 parts, butter, 45 parts, flour, Fructus Hordei Germinatus grain 15 parts, 2 parts, egg, 12 parts, cream;
The processing method of fruit Chinese sorghum pastry:
(1) after being mixed with flour by cream, egg is got egg liquid, egg liquid is squeezed in flour and stirs evenly, then add sorghum flour, Fructus Hordei Germinatus grain stirs, with become dough put into fridge freshness retaining wake up 30 minutes;
(2) dough after waking up is taken out, butter and dough are all rolled into the rectangle face cake of thick 0.5cm, butter face cake is placed on the top of dough face cake, then inwardly fold, roll into cylindric after folding 5-10 time, as required dough is pinched into round shaped grain shape, and put into fridge freshness retaining 20 minutes;
(3) apple core snow pear is cut into thread, the dough of round shaped grain shape is pressed into oblateness, put into apple snow pear silk, flatten again after rubbing, put into frying pan, after two sides is golden yellow.
Embodiment 3
A kind of fruit Chinese sorghum pastry, is characterized in that being made up of the raw material of following weight portion: apple 20 parts, snow pear 20 parts, sorghum flour 30 parts, 8 parts, butter, 50 parts, flour, Fructus Hordei Germinatus grain 20 parts, 3 parts, egg, 15 parts, cream;
The processing method of fruit Chinese sorghum pastry:
(1) after being mixed with flour by cream, egg is got egg liquid, egg liquid is squeezed in flour and stirs evenly, then add sorghum flour, Fructus Hordei Germinatus grain stirs, with become dough put into fridge freshness retaining wake up 30 minutes;
(2) dough after waking up is taken out, butter and dough are all rolled into the rectangle face cake of thick 0.5cm, butter face cake is placed on the top of dough face cake, then inwardly fold, roll into cylindric after folding 5-10 time, as required dough is pinched into round shaped grain shape, and put into fridge freshness retaining 20 minutes;
(3) apple core snow pear is cut into thread, the dough of round shaped grain shape is pressed into oblateness, put into apple snow pear silk, flatten again after rubbing, put into frying pan, after two sides is golden yellow.
More than show and describe general principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (2)
1. a fruit Chinese sorghum pastry, is characterized in that being made up of the raw material of following weight portion: apple 10-20 part, snow pear 10-20 part, sorghum flour 15-30 part, butter 3-8 part, flour 40-50 part, Fructus Hordei Germinatus grain 10-20 part, egg 1-3 part, cream 10-15 part;
The processing method of fruit Chinese sorghum pastry:
(1) after being mixed with flour by cream, egg is got egg liquid, egg liquid is squeezed in flour and stirs evenly, then add sorghum flour, Fructus Hordei Germinatus grain stirs, with become dough put into fridge freshness retaining wake up 30 minutes;
(2) dough after waking up is taken out, butter and dough are all rolled into the rectangle face cake of thick 0.5cm, butter face cake is placed on the top of dough face cake, then inwardly fold, roll into cylindric after folding 5-10 time, as required dough is pinched into round shaped grain shape, and put into fridge freshness retaining 20 minutes;
(3) apple core snow pear is cut into thread, the dough of round shaped grain shape is pressed into oblateness, put into apple snow pear silk, flatten again after rubbing, put into frying pan, after two sides is golden yellow.
2. a kind of fruit Chinese sorghum pastry according to claim 1, is characterized in that: be made up of the raw material of following weight, apple 15 parts, snow pear 15 parts, sorghum flour 20 parts, 5 parts, butter, 45 parts, flour, Fructus Hordei Germinatus grain 15 parts, 2 parts, egg, 12 parts, cream.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410783869.8A CN104509570A (en) | 2014-12-17 | 2014-12-17 | Fruit and sorghum pastry cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410783869.8A CN104509570A (en) | 2014-12-17 | 2014-12-17 | Fruit and sorghum pastry cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104509570A true CN104509570A (en) | 2015-04-15 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410783869.8A Pending CN104509570A (en) | 2014-12-17 | 2014-12-17 | Fruit and sorghum pastry cake |
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| Country | Link |
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| CN (1) | CN104509570A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719402A (en) * | 2018-07-10 | 2018-11-02 | 陈易 | A kind of wafer and preparation method thereof |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1130343A (en) * | 1993-09-06 | 1996-09-04 | 尤尼利弗公司 | Filled laminated dough systems |
| CN101461405A (en) * | 2007-12-19 | 2009-06-24 | 天津市中英保健食品有限公司 | Method for preparing multi-layer rolled meat |
| CN201733774U (en) * | 2010-07-12 | 2011-02-09 | 王益文 | Fruit cake with real fruit particle |
| CN102100247A (en) * | 2011-03-22 | 2011-06-22 | 海口琳琅食品有限公司 | Crispy cake and preparation method thereof |
| CN102669244A (en) * | 2012-06-15 | 2012-09-19 | 南京中医药大学 | Salty salicornia europaea egg tart and preparation method thereof |
| CN103416451A (en) * | 2012-05-17 | 2013-12-04 | 李福全 | Method for making food with stuffing |
| CN103719208A (en) * | 2013-12-03 | 2014-04-16 | 李正华 | Spirulina health-care crispy cakes |
| CN103814978A (en) * | 2013-12-03 | 2014-05-28 | 李宝军 | Fried puff pastry with fruit filling |
| CN103989104A (en) * | 2014-06-10 | 2014-08-20 | 贵州华南理工生物工程有限公司 | Roxburgh rose crisp or filling rich in natural vitamin C component and preparation method of roxburgh rose crisp or filling |
| CN104082364A (en) * | 2014-06-23 | 2014-10-08 | 代兵兵 | Roe pie |
-
2014
- 2014-12-17 CN CN201410783869.8A patent/CN104509570A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1130343A (en) * | 1993-09-06 | 1996-09-04 | 尤尼利弗公司 | Filled laminated dough systems |
| CN101461405A (en) * | 2007-12-19 | 2009-06-24 | 天津市中英保健食品有限公司 | Method for preparing multi-layer rolled meat |
| CN201733774U (en) * | 2010-07-12 | 2011-02-09 | 王益文 | Fruit cake with real fruit particle |
| CN102100247A (en) * | 2011-03-22 | 2011-06-22 | 海口琳琅食品有限公司 | Crispy cake and preparation method thereof |
| CN103416451A (en) * | 2012-05-17 | 2013-12-04 | 李福全 | Method for making food with stuffing |
| CN102669244A (en) * | 2012-06-15 | 2012-09-19 | 南京中医药大学 | Salty salicornia europaea egg tart and preparation method thereof |
| CN103719208A (en) * | 2013-12-03 | 2014-04-16 | 李正华 | Spirulina health-care crispy cakes |
| CN103814978A (en) * | 2013-12-03 | 2014-05-28 | 李宝军 | Fried puff pastry with fruit filling |
| CN103989104A (en) * | 2014-06-10 | 2014-08-20 | 贵州华南理工生物工程有限公司 | Roxburgh rose crisp or filling rich in natural vitamin C component and preparation method of roxburgh rose crisp or filling |
| CN104082364A (en) * | 2014-06-23 | 2014-10-08 | 代兵兵 | Roe pie |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719402A (en) * | 2018-07-10 | 2018-11-02 | 陈易 | A kind of wafer and preparation method thereof |
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| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150415 |