Adding trehalose for flower jam and flower cakes

I believe that making delicious and beautiful flower jam and flower cakes is a joy for many friends. Today, I will guide you to make flower jam and flower cakes with added trehalose. Come on! Let's go! I believe that making delicious and beautiful flower jam and flower cakes is a joy for many friends.

Today, I will guide you to make flower jam and flower cakes with trehalose added. Come on! Let's go!

1. Making locust flower jam: Clean the locust flowers and let them dry. Add them in a ratio of locust flowers to sugar = 1:2. The control group uses all cane sugar, while the experimental group uses cane sugar: trehalose: erythritol = 1:1:1. Marinate for 30 minutes, knead by hand for 10 minutes, then seal in a sterilized glass jar and let it sit for one week.

2. Making flower cakes Production process:

(1) Flower filling: Mix locust flower jam, cooked glutinous rice flour, and corn oil together, divide into about 12 portions, each about 7 grams, roll into balls, and refrigerate for later use.

(2) Water-oil dough: Mix the water-oil dough ingredients together to form a ball, knead for 8-10 minutes, cover with a damp cloth or place in a fresh-keeping bag to prevent drying out, and let rest for 20 minutes.

(3) Oil paste: Mix the oil paste ingredients together to form a ball.

(4) After resting, divide both the water-oil dough and oil paste into 12 portions and roll into balls. Wrap the oil paste in the water-oil dough, flatten the dough and roll it into an oval shape, then roll it up from top to bottom again into a long shape (this creates layers in the skin). Take one rolled piece and gently press down in the middle with chopsticks; push both sides towards the center to flatten it out before rolling out the skin again. Fill with peach blossom filling.

(5) Gently press down with your palm and place on a baking tray (poke several holes on the surface with a needle so that steam can escape during baking to avoid bursting). Bake at 165 degrees Celsius for 20 minutes. The freshly baked flower cakes have brighter colors in the trehalose group filling, better texture, richer aroma without any bitterness from the flowers.