CN101623018A

CN101623018A - Sugar-free cubilose ham moon cake and manufacture method thereof

Info

Publication number: CN101623018A
Application number: CN200910094820A
Authority: CN
Inventors: 普绩
Original assignee: Individual
Current assignee: Individual
Priority date: 2009-08-10
Filing date: 2009-08-10
Publication date: 2010-01-13

Abstract

The invention relates to a sugar-free cubilose ham moon cake and a manufacture method thereof. The sugar-free cubilose ham moon cake comprises a wrapper and filling, wherein the cake wrapper comprises 9-11 parts of flour, 1-1.3 parts of powder maltitol, 3.0-4.5 parts of refined lard, 0.3-0.6 parts of honey, 1-1.5 parts of water and 5-6 parts of eggs; and the filling comprises 8-14 parts of steamed ham powder, 0.1-0.2 part of edible dry cubilose, 5-8 parts of powder xylitol, 0.2-0.4 part of powder bifidus factors, 0.3-0.5 part of honey, 1.3-2.0 parts of steamed flour and 0.8-1.4 parts of refined lard. The manufacture method comprises the following steps: wrapping the filling into the cake wrapper; and baking the moon cake in an oven at 210-230 DEG C for 8-10 minutes. The ham moon cake has extremely fine and soft filling, replace sugar with the maltitol, the xylitol and the bifidus factor so that the product is suitable for more people; a hard crust moon cake gives crisp, friable and mild tastes in the mouth, and a crisp crust moon cake is crisp, fragment and friable and has a strong egg flavor.

Description

No sucrose bird's nest ham mooncake and preparation method thereof

Technical field

The present invention relates to field of food, especially a kind of no sucrose bird's nest ham mooncake and preparation method thereof.

Background technology

Bird's nest claims delicacy made from bird's nests, swallow root, swallow chamber literal, swallow small cup, spun gold etc. again, and it is famous and precious Cooking Materials, is again the high tonic of nutritive value.

What bird's nest mainly contained is amino acid such as water soluble protein, and glycine.Amino acid is a kind of bioactivator, can promote the growth and the regeneration of cell tissue, so the patient behind suitable burn patient of bird's nest or the chemicotherapy is edible at convalescence, helps reparation, the reconstruction of damaging cells.Bird's nest also contains collagen, mineral matter, therefore also is used in the various cosmetics.

At present, the product of interpolation bird's nest yet there are no report in ham mooncake.

Summary of the invention:

The objective of the invention is to propose a kind of no sucrose bird's nest ham mooncake and preparation method thereof, it can remedy the deficiency that traditional product exists, and for the traditional food moon cake has increased new kind and taste, satisfies people's demand.

The present invention realizes by following technical measures:

A kind of no sucrose bird's nest ham mooncake is made up of crust and filling material, it is characterized in that its cake skin and filling material are as follows by weight:

The cake skin mainly comprises: flour 9-11 part, powdery maltitol 1-1.3 part, concise lard 3.0-4.5 part, honey 0.3-0.6 part, water 1-1.5 part, egg 5-6 part.

The filling material mainly comprises: the thin foam 8-14 of the ham that cooks part, edible dried bird's nest 0.1-0.2 part, this sugar alcohol of powdery 5-8 part, powdery Oilgosaccharkdes 0.2-0.4 part, honey 0.3-0.5 part, the flour 1.3-2.0 part that cooks, concise lard 0.8-1.4 part.

The step of making no sucrose bird's nest duricrust ham mooncake by above-mentioned weight proportion is as follows:

One, the cake leather is done: mix in described ratio with honey, maltitol powder and water with 3-4 part flour earlier, be stirred to muscle, the dough that again flour of 7-8 part and concise lard has been added muscle, mix, placed 20-30 minute, the slitting face piece of making every thickness 6-8 millimeter, 60-65 gram again is pressed into the circular standby of 6-8 millimeters thick;

Two, the filling material is made: edible dried bird's nest water is sent out the back soaked 3-4 hour with clear water, in water, remove fine, soft fur and impurity with clip, putting into boiling water after shaking up with hand steeps slightly and pulls out, put into again in the clear water and soaked 3-4 hour, descend again at last to float in the boiling water, pick up postlyophilization, pulverizing, treated broken thin bird's nest and concise lard stir, mix with the thin foam of the ham that cooks, xylosic alcohol powder, Oilgosaccharkdes powder, honey and the flour that cooks, the filling material of making the 60-70 gram and be a unit is standby again;

Three, the filling material package is gone into the cake skin and is patty, is placed on and sends on the baking tray in the baking oven, and the control temperature is 210-230 ℃ of baking 8-10 minute down, and when the cake skin is yellowish red color, the bottom surface is brownish red, can come out of the stove.

The step of making the crisp shell ham mooncake of no sucrose bird's nest by above-mentioned weight proportion is as follows:

One, the cake leather is done: in proportion maltitol powder, honey, egg, concise lard and water are put into mixer, stirred at least 5 minutes, the foaming back adds flour, stirs at least 2 minutes to tack-free in dough kneading machine, takes out the cake skin of making every thickness 6-8 millimeter, 55-60 gram;

Two, the filling material is made: edible dried bird's nest water is sent out the back soaked 3-4 hour with clear water, in water, remove fine, soft fur and impurity with clip, putting into boiling water after shaking up with hand steeps slightly to pull out and puts clear water again into and soaked 3-4 hour, descend again at last to float in the boiling water, pick up postlyophilization, pulverizing, treated broken thin bird's nest and concise lard stir, mix with the thin foam of the ham that cooks, maltitol powder, Oilgosaccharkdes powder, honey and the flour that cooks, the filling material of making the 60-70 gram and be a unit is standby again;

The no sucrose bird's nest ham mooncake that foundation proportioning provided by the invention and preparation method obtain, from the sense organ ham is thin foam, and the filling material is meticulous especially soft, uses maltitol, xylitol and Oilgosaccharkdes instead and substitutes Icing Sugar, it is edible to make product be fit to various crowds, especially diabetes favour person.The selected serious leg of Yunnan formula that can eat something rare more than 2 years of filling material, fragrance alcohol is strongly fragrant, color and luster is ruddy.Shortcake, crisp and soft mouthfeel are arranged behind the duricrust ham mooncake inlet; The cake skin is not stratified.Crisp shell ham mooncake characteristics: crisp, fragrant, crisp have strong egg fragrance, and the cake skin is the fine cells shape.

The specific embodiment

Embodiment:

One, the making of no sucrose bird's nest duricrust ham mooncake.

The making of cake skin: mix to be stirred to muscle with 3-4kg flour with maltitol powder 1-1.3kg, honey 0.3-0.6kg, water 1-1.5kg, again the flour of 6-7kg and concise lard 3-4.5kg have been joined in the dough of muscle and mixed, placed 20 minutes, the slitting face piece that is cut into every for the 60-65 gram again, be pressed into the circle of 6-8 millimeters thick, place standby.

The making of core filling: with edible dried bird's nest 0.1-0.2kg, water is sent out the back and was soaked 3-4 hour with clear water, in water, remove fine, soft fur and impurity with clip, putting into boiling water after shaking up with hand steeps slightly to pull out and puts clear water again into and soaked 3-4 hour, descend again at last to float in the boiling water, pick up postlyophilization, pulverize, broken thin bird's nest and concise lard through handling like this stir, put into the thin foam 8-14kg of the ham that cooks again, honey 0.3-0.5kg, this sugar alcohol of powdery 5-8kg, powdery Oilgosaccharkdes 0.2-0.4kg, the flour 1.3-2kg that cooks, refined lard 0.8-1.4kg stirs after mixing, and the filling material of making each 55-60 gram is standby.

Circular with filling material of above-mentioned every cake suitcase, be placed on and send on the baking tray in the baking oven, the control temperature is 210-230 ℃ of down baking 8-10 minute, and when the cake skin is yellowish red color, the bottom surface is brownish red, comes out of the stove, and the cooling sterilization can be packed.

Two, the making of the crisp shell ham mooncake of no sucrose bird's nest.

The making of cake skin: maltitol powder 4-5kg, honey 0.3-0.5kg, egg 5-6kg, concise lard 3-4.5kg, water 1-1.3kg are put into mixer, stir and arrived till the foaming at least in 5 minutes, put into dough kneading machine with flour 5-6kg again and stir at least 2 minutes to tack-free getting final product, 55-60g face piece is cut in its taking-up, be twisted into circle, standby.

The making of core filling: with edible dried bird's nest 0.1-0.2kg, water is sent out the back and was soaked 3-4 hour with clear water, in water, remove fine, soft fur and impurity with clip, putting into boiling water after shaking up with hand steeps slightly to pull out and puts clear water again into and soaked 3-4 hour, descend again at last to float in the boiling water, pick up postlyophilization, pulverize, broken thin bird's nest and concise lard through handling like this stir, put into honey 0.4-0.5kg again, this sugar alcohol of powdery 5-8kg, powdery Oilgosaccharkdes 0.2-0.4kg, flour 1.3-2kg that cooks and refined lard 1.1-1.28kg stir after mixing, and make each 55-60g filling material and fully can.

Claims

1, a kind of no sucrose bird's nest ham mooncake is made up of crust and filling material, it is characterized in that its cake skin and filling material are as follows by weight:

The cake skin mainly comprises: flour 9-11 part, powdery maltitol 1-1.3 part, concise lard 3.0-4.5 part, honey 0.3-0.6 part, water 1-1.5 part, egg 5-6 part;

2, a kind of no sucrose bird's nest duricrust ham mooncake of making by the described weight proportion of claim 1 is characterized in that step is as follows:

Three, the filling material package is gone into the cake skin and is patty, is placed on and sends on the baking tray in the baking oven, and the control temperature is 210-230 ℃ of baking 8-10 minute down, and when the cake skin is yellowish red color, the bottom surface is brownish red, gets final product.

3, a kind of crisp shell ham mooncake of making by the described weight proportion of claim 1 of no sucrose bird's nest is characterized in that step is as follows: