摘要
以可食新鲜玫瑰花、面粉、白糖等作为主要原料,进行酥皮月饼馅料研究,结果显示皮料与馅料比为4∶6,采用面火温度220℃、底火温度190℃烘烤时间为20 min。馅料的最佳配方为玫瑰花40 g、面粉25 g、白糖30 g,按照此工艺配方可制作出具有浓郁的玫瑰香味、外观颜色佳、口感酥松,甜而不腻的玫瑰鲜花酥饼。
The objective of this experiment was to study the format ratio of fresh rose, wheat flour, and sugar for the fillings of brittle Chinese moon cake. The results showed that the fillings format was compounded of fresh rose （40 g）, wheat flour （25 g）, and sugar （30 g）. The ratio of the dressings to fillings of moon cake was 4：6. The moon cakes were toasted about 20 min with the surface temperature 220 ℃ and the bottom temperature 190 ℃.According the above format and processings, the Chinese moon cake had the advantage of fragrant rose- smelling, good appearance, and crisp and sweet taste.
出处
《食品研究与开发》
CAS
北大核心
2012年第8期112-114,共3页
Food Research and Development
关键词
玫瑰花
月饼馅
酥饼
rose
moon cake filling
flaky pastry
