中文摘要：

试验以低筋面粉、红豆泥、白砂糖、大红袍粉和浦城丹桂花为主要原料制作大红袍-桂花馅饼,通过饼皮和馅料的单因素及正交试验优化配方。所得饼皮配方为：水油皮（低筋面粉20 g、白砂糖10 g、油脂5 g）,油酥（低筋面粉20g,玉米油11.5 g,大红袍粉3 g）。馅料配方为：红豆泥40 g、浦城丹桂花超微粉3 g、白糖22 g、熟面粉15 g。皮馅的配比是4∶6。通过该配方制作的大红袍-桂花馅饼形状规则、面部平整、酥层分明,呈棕黄色,松脆细腻,甜而不腻,既有大红袍的香味,也有桂花的清香。

英文摘要：

The Dahongpao tea-Osmanthus fragrans Lour pie were developed with low protein flour,red bean,sugar,Dahongpao tea powder and Osmanthus fragrans Pucheng Dangui Lour powder. The optimum formula of piecrust and filling was studied by single factor and orthogonal experiment in this article. The results showed that： The water-oiled piecrust optimum formula was low protein flour 20 g,sugar 20 g and oil 5 g; The shortening optimum formula was low protein flour 20 g,oil 11.5 g and Dahongpao tea powder 3.0 g; The filling optimum formula was red bean 40 g,Osmanthus fragrans Pucheng Dangui Lour powder 3 g,cooked flour 15 g and sugar 22 g. The suitable ratio with piecrust and filling was 4：6. Based on the mentioned formula,Dahongpao tea-Osmanthus fragrans Lour pie featured rules,smooth,pale brown,tender delicate,sweet and not greasy,both the fragrance of Dahongpao tea,also has a sweet Osmanthus fragrance.