Flower cake production methods and processes are as follows:

Steps: the raw materials with a complete, and then and skin, and pastry, and filling, and under the strength, the following method of production with the general shortcrust pastry.

Package and add fruit, the first modulation of the pastry dough strength rolled into a diameter of 5 centimeters of the round cake, take a small round cake, brush the surface with water, symmetrical yards around the plums, peach kernels, melon strips. Gold cake strips, etc. (fruit cut into appropriate small pieces, yardage should be slightly out of the edge of the cake), and then put the appropriate amount of filling in the middle.

Then take another small round cake (about 6 cm in diameter), the surface of the brush with water, and the previous round cake mutual adhesion (diameter of the small cake on the diameter of the cake), fruit slightly exposed cake edge. beautification, in the molding of the coarse flower cake on the press attached to the melon kernel, fresh coriander leaves

And then print a red poke. Yard plate, the first gun face, into the oven baking, the oven voltage should be 380 volts, into the oven temperature of 180 ℃, the temperature in the oven for 230 ℃, out of the temperature of 200 ℃, about 11 minutes of baking, it can be out of the finished product.

Quality standard:

Specification and shape: double-layer flat round, neat block shape, 12 pieces per kilogram.

Surface color: the surface is dark wheat-yellow with red poke, green leaves and white melon kernels.

Flavor and texture: crispy texture, fruity aroma.

Internal organization: the fruit material is neatly and properly arranged, not exposed, and does not contain impurities.

Nutritional value: flour - rich in carbohydrates, fiber and vitamin E. Eating whole grains is a new trend in health and weight loss.