CN104757085A - Purple sweet potato flaky pastry and making method thereof - Google Patents

Abstract

The invention relates to purple sweet potato flaky pastry and a making method thereof, and belongs to the technical field of food. The purple sweet potato flaky pastry comprises, by weight, 100-150 parts of high-gluten flour, 50-60 parts of low-gluten flour, 100-120 parts of lotus seeds, 10-25 parts of white granulated sugar, 20-40 parts of sweet osmanthus honey, 30-50 parts of peanut oil, 50-60 parts of carrot juice, 50-80 parts of purple sweet potatoes, 20-28 parts of pumpkins, 10-15 parts of bacon, 5-8 parts of dried blueberries, 6-9 parts of dried mango and 5-9 parts of walnut kernels. The purple sweet potato flaky pastry is nutrient, healthy, reasonable in match and easy and convenient to make, has a little of fat mass, can be eaten by people at ease, can be eaten as dessert and staple food and can resist cancer if being eaten by people for a long time, so that the effect of purple sweet potatoes is sufficiently utilized, and purple sweet potatoes can be better developed and utilized.

Description

Purple sweet potato crisp cake and preparation method thereof

Technical field

The present invention relates to purple sweet potato crisp cake and preparation method thereof, belong to food technology field.

Background technology

Purple potato is except having the nutritional labeling of common Ipomoea batatas, also be rich in selenium element and anthocyanidin, it is famous cancer-resisting substance, but some the cake series products utilizing purple potato to make at present, most fatty amount is higher, and instead people can affect the health of health after eating for a long time, and people can only it can be used as dessert after meal to eat for this reason, and can not as staple food, this also have impact on the development and utilization of purple potato to a certain extent.

Summary of the invention

The object of the invention is to the weak point solving the existence of above-mentioned prior art, purple sweet potato crisp cake of provide a kind of nutrient health, arranging in pairs or groups reasonable, healthy and preparation method thereof.

The present invention is achieved by the following technical solutions:

Purple sweet potato crisp cake, its special character is to be made up of following raw material by weight ratio: Strong flour 100-150 part, Self-raising flour 50-60 part, lotus seeds 100-120 part, white granulated sugar 10-25 part, osmanthus honey 20-40 part, peanut oil 30-50 part, carrot juice 50-60 part, purple potato 50-80 part, pumpkin 20-28 part, Baconic 10-15 part, blueberry do 5-8 part, dried mango 6-9 part, walnut kernel 5-9 part;

Described purple sweet potato crisp cake, is made up of the raw material of following optimal proportion by weight: Strong flour 120 parts, Self-raising flour 52 parts, 110 parts, lotus seeds, white granulated sugar 15 parts, osmanthus honey 38 parts, peanut oil 45 parts, carrot juice 50 parts, purple potato 60 parts, 25 parts, pumpkin, Baconic 12 parts, dry 6 parts of blueberry, dried mango 7 parts, walnut kernel 8 parts;

The preparation method of purple sweet potato crisp cake, its special character is to comprise the following steps:

(1) fillings makes: lotus seeds are with after toothpick coring, clean, put into slaughterhouse, first boil to boiling with big fire, make little fire again into and simmer 1 hour, until lotus seeds are soft, then lotus seeds are put into mixer, add little water, break into mud, then lotus seeds mud is poured in pot, add white granulated sugar and stir, adding peanut at interval of 3 minutes again stirs fry in oil even, be divided into three times, until lotus seeds mud dry in the air cool after, add that the Baconic of chopping, blueberry are dry, dried mango and walnut kernel, put into mixer fully to mix, make fillings;

(2) outermost layer of skin makes: Strong flour, peanut oil and carrot juice are fully mixed, be kneaded into dough, spread preservative film, and standing 1 hour for subsequent use;

(3) short makes: section cleaned by purple potato, put into dish and cover preservative film, the high fire of microwave 5 minutes, peeling after taking out, be cut into small pieces, put into mixer, add little water, break into purple mashed potatoes, minced pumpkin is pressed into after pumpkin boils, Self-raising flour, purple mashed potatoes, minced pumpkin, osmanthus honey and peanut oil are fully mixed, is kneaded into dough, leave standstill half an hour for subsequent use;

(4) crisp short cakes with sesame makes: by the outermost layer of skin by flat, put into oil-mixed dough, after wrapping, roll slabbing, dough sheet is converted into three foldings, again roll thin, again by rolling thin dough sheet two ends to middle doubling, finally forming blockage, again rolling flakiness, be rolled into cylindrical, the heavy fritter such as to be cut into from cross-sectional direction, then by little block by flat, finally to wrap up fillings, closing in is clutched, and makes purple sweet potato crisp cake;

(5) baking box is preheated to 180 DEG C, is placed on baking tray by purple sweet potato crisp cake, roasting 20-30 minute, dry in the air cool after carry out sterilization, pack.

Purple sweet potato crisp cake of the present invention, nutrient health, arrange in pairs or groups reasonable, simple for production, the fat mass contained is less, people can relievedly eat, not only as dessert, also can be used as staple food and eat, long-term eating can also be anticancer, so just can make full use of effect of purple potato, purple potato can also be made to obtain better development and utilization.

Detailed description of the invention

Below provide the specific embodiment of the present invention, be used for being described in further detail formation of the present invention.

Embodiment 1

The purple sweet potato crisp cake of the present embodiment, is made up of following raw material by weight ratio: Strong flour 100 parts, Self-raising flour 50 parts, 100 parts, lotus seeds, white granulated sugar 10 parts, osmanthus honey 20 parts, peanut oil 30 parts, carrot juice 50 parts, purple potato 50 parts, 20 parts, pumpkin, Baconic 10 parts, dry 5 parts of blueberry, dried mango 6 parts, walnut kernel 5 parts.

Embodiment 2

The purple sweet potato crisp cake of the present embodiment, is made up of following raw material by weight ratio: Strong flour 150 parts, Self-raising flour 60 parts, 120 parts, lotus seeds, white granulated sugar 25 parts, osmanthus honey 40 parts, peanut oil 50 parts, carrot juice 60 parts, purple potato 80 parts, 28 parts, pumpkin, Baconic 15 parts, dry 8 parts of blueberry, dried mango 9 parts, walnut kernel 9 parts.

Embodiment 3

The described purple sweet potato crisp cake of the present embodiment, is made up of the raw material of following optimal proportion by weight: Strong flour 120 parts, Self-raising flour 52 parts, 110 parts, lotus seeds, white granulated sugar 15 parts, osmanthus honey 38 parts, peanut oil 45 parts, carrot juice 50 parts, purple potato 60 parts, 25 parts, pumpkin, Baconic 12 parts, dry 6 parts of blueberry, dried mango 7 parts, walnut kernel 8 parts;

The preparation method of purple sweet potato crisp cake in above embodiment, comprises the following steps:

(1) fillings makes: lotus seeds are with after toothpick coring, clean, put into slaughterhouse, first boil to boiling with big fire, make little fire again into and simmer 1 hour, until lotus seeds are soft, then lotus seeds are put into mixer, add little water, break into mud, then lotus seeds mud is poured in pot, add white granulated sugar and stir, adding peanut at interval of 3 minutes again stirs fry in oil even, be divided into three times, until lotus seeds mud dry in the air cool after, add that the Baconic of chopping, blueberry are dry, dried mango and walnut kernel, put into mixer fully to mix, make fillings;

(2) outermost layer of skin makes: Strong flour, peanut oil and carrot juice are fully mixed, be kneaded into dough, spread preservative film, and standing 1 hour for subsequent use;

(3) short makes: section cleaned by purple potato, put into dish and cover preservative film, the high fire of microwave 5 minutes, peeling after taking out, be cut into small pieces, put into mixer, add little water, break into purple mashed potatoes, minced pumpkin is pressed into after pumpkin boils, Self-raising flour, purple mashed potatoes, minced pumpkin, osmanthus honey and peanut oil are fully mixed, is kneaded into dough, leave standstill half an hour for subsequent use;

(4) crisp short cakes with sesame makes: by the outermost layer of skin by flat, put into oil-mixed dough, after wrapping, roll slabbing, dough sheet is converted into three foldings, again roll thin, again by rolling thin dough sheet two ends to middle doubling, finally forming blockage, again rolling flakiness, be rolled into cylindrical, the heavy fritter such as to be cut into from cross-sectional direction, then by little block by flat, finally to wrap up fillings, closing in is clutched, and makes purple sweet potato crisp cake;

(5) baking box is preheated to 180 DEG C, is placed on baking tray by purple sweet potato crisp cake, roasting 25 minutes, dry in the air cool after carry out sterilization, pack.

The purple sweet potato crisp cake of above embodiment, nutrient health, arrange in pairs or groups reasonable, simple for production, the fat mass contained is less, people can relievedly eat, not only as dessert, also can be used as staple food and eat, long-term eating can also be anticancer, so just can make full use of effect of purple potato, purple potato can also be made to obtain better development and utilization.

Claims (3)

1. purple sweet potato crisp cake, is characterized in that being made up of following raw material by weight ratio: Strong flour 100-150 part, Self-raising flour 50-60 part, lotus seeds 100-120 part, white granulated sugar 10-25 part, osmanthus honey 20-40 part, peanut oil 30-50 part, carrot juice 50-60 part, purple potato 50-80 part, pumpkin 20-28 part, Baconic 10-15 part, blueberry do 5-8 part, dried mango 6-9 part, walnut kernel 5-9 part.

2. purple sweet potato crisp cake according to claim 1, is characterized in that being made up of the raw material of following optimal proportion by weight: Strong flour 120 parts, Self-raising flour 52 parts, 110 parts, lotus seeds, white granulated sugar 15 parts, osmanthus honey 38 parts, peanut oil 45 parts, carrot juice 50 parts, purple potato 60 parts, 25 parts, pumpkin, Baconic 12 parts, dry 6 parts of blueberry, dried mango 7 parts, walnut kernel 8 parts.

3. the preparation method of purple sweet potato crisp cake, is characterized in that comprising the following steps:

(1) fillings makes: lotus seeds are with after toothpick coring, clean, put into slaughterhouse, first boil to boiling with big fire, make little fire again into and simmer 1 hour, until lotus seeds are soft, then lotus seeds are put into mixer, add little water, break into mud, then lotus seeds mud is poured in pot, add white granulated sugar and stir, adding peanut at interval of 3 minutes again stirs fry in oil even, be divided into three times, until lotus seeds mud dry in the air cool after, add that the Baconic of chopping, blueberry are dry, dried mango and walnut kernel, put into mixer fully to mix, make fillings;

(2) outermost layer of skin makes: Strong flour, peanut oil and carrot juice are fully mixed, be kneaded into dough, spread preservative film, and standing 1 hour for subsequent use;

(3) short makes: section cleaned by purple potato, put into dish and cover preservative film, the high fire of microwave 5 minutes, peeling after taking out, be cut into small pieces, put into mixer, add little water, break into purple mashed potatoes, minced pumpkin is pressed into after pumpkin boils, Self-raising flour, purple mashed potatoes, minced pumpkin, osmanthus honey and peanut oil are fully mixed, is kneaded into dough, leave standstill half an hour for subsequent use;

(4) crisp short cakes with sesame makes: by the outermost layer of skin by flat, put into oil-mixed dough, after wrapping, roll slabbing, dough sheet is converted into three foldings, again roll thin, again by rolling thin dough sheet two ends to middle doubling, finally forming blockage, again rolling flakiness, be rolled into cylindrical, the heavy fritter such as to be cut into from cross-sectional direction, then by little block by flat, finally to wrap up fillings, closing in is clutched, and makes purple sweet potato crisp cake;

(5) baking box is preheated to 180 DEG C, is placed on baking tray by purple sweet potato crisp cake, roasting 20-30 minute, dry in the air cool after carry out sterilization, pack.