Roxburgh rose mooncake and preparation method thereof
The invention discloses a rosa roxburghii tratt fruit mooncake. The rosa roxburghii tratt fruit mooncake is prepared from rosa roxburghii tratt fruit syrup skin and rosa roxburghii tratt fruit stuffing according to the mass ratio of 1: (1.5-2.5). Wherein the roxburgh rose stuffing is prepared from t...
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| creator | ZHANG YANJIE HU ZHIGAO GONG QIZHOU LEI MINZHI ZHANG YI PU XINRUI ZHENG PING |
| description | The invention discloses a rosa roxburghii tratt fruit mooncake. The rosa roxburghii tratt fruit mooncake is prepared from rosa roxburghii tratt fruit syrup skin and rosa roxburghii tratt fruit stuffing according to the mass ratio of 1: (1.5-2.5). Wherein the roxburgh rose stuffing is prepared from the following components in parts by weight: 5-10 parts of freeze-dried roxburgh rose powder, 35-37 parts of white gourd paste, 8-13 parts of freeze-dried mango powder, 5-7.5 parts of powdered sugar, 2-3.5 parts of butter and 2.5-5 parts of maltitol; the syrup skin is prepared from the following raw materials in parts by weight: 8-10 parts of roxburgh rose primary pulp, 8-10 parts of freeze-dried roxburgh rose powder, 80-100 parts of wheat flour, 45-50 parts of white granulated sugar, 5-6 parts of lemon juice, 20-23 parts of peanut oil, 22-24 parts of drinking water and 1.5-2 parts of alkaline water. The mooncake is rich in nutrient elements, has the functions of tonifying spleen and stomach, maintaining beauty and |
| format | Patent |
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The rosa roxburghii tratt fruit mooncake is prepared from rosa roxburghii tratt fruit syrup skin and rosa roxburghii tratt fruit stuffing according to the mass ratio of 1: (1.5-2.5). Wherein the roxburgh rose stuffing is prepared from the following components in parts by weight: 5-10 parts of freeze-dried roxburgh rose powder, 35-37 parts of white gourd paste, 8-13 parts of freeze-dried mango powder, 5-7.5 parts of powdered sugar, 2-3.5 parts of butter and 2.5-5 parts of maltitol; the syrup skin is prepared from the following raw materials in parts by weight: 8-10 parts of roxburgh rose primary pulp, 8-10 parts of freeze-dried roxburgh rose powder, 80-100 parts of wheat flour, 45-50 parts of white granulated sugar, 5-6 parts of lemon juice, 20-23 parts of peanut oil, 22-24 parts of drinking water and 1.5-2 parts of alkaline water. 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The rosa roxburghii tratt fruit mooncake is prepared from rosa roxburghii tratt fruit syrup skin and rosa roxburghii tratt fruit stuffing according to the mass ratio of 1: (1.5-2.5). Wherein the roxburgh rose stuffing is prepared from the following components in parts by weight: 5-10 parts of freeze-dried roxburgh rose powder, 35-37 parts of white gourd paste, 8-13 parts of freeze-dried mango powder, 5-7.5 parts of powdered sugar, 2-3.5 parts of butter and 2.5-5 parts of maltitol; the syrup skin is prepared from the following raw materials in parts by weight: 8-10 parts of roxburgh rose primary pulp, 8-10 parts of freeze-dried roxburgh rose powder, 80-100 parts of wheat flour, 45-50 parts of white granulated sugar, 5-6 parts of lemon juice, 20-23 parts of peanut oil, 22-24 parts of drinking water and 1.5-2 parts of alkaline water. 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| subjects | BAKERY PRODUCTS BAKING EDIBLE DOUGHS HUMAN NECESSITIES PRESERVATION THEREOF TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS |
| title | Roxburgh rose mooncake and preparation method thereof |
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