CN101703089A - Sugar-free red bean paste moon cake - Google Patents
Sugar-free red bean paste moon cake Download PDFInfo
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- CN101703089A CN101703089A CN200910185731A CN200910185731A CN101703089A CN 101703089 A CN101703089 A CN 101703089A CN 200910185731 A CN200910185731 A CN 200910185731A CN 200910185731 A CN200910185731 A CN 200910185731A CN 101703089 A CN101703089 A CN 101703089A
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Abstract
The invention relates to a sugar-free red bean paste moon cake and discloses a preparation method of the moon cake. The method comprises the steps of raw material proportioning and preparation, and is characterized by: 1. proportioning the raw materials of 5000g of weak flour, 1400g of unboiled oil, 3750g of maltitol solution, 75g of alkaline water, 1000g of fresh egg yolk, and 4000g of sugar-free red bean paste ( sold in market); and 2. preparation: a. preparing the cladding: evenly stirring the maltitol solution and the alkaline water, then adding the unboiled oil to be evenly stirred, and then sieving and adding the weak flour into the fluid of the maltitol solution, the alkaline water and the unboiled oil to be evenly stirred and moistened, finally kneading into a dough and setting aside for 30 minutes for standby; b. cake shell preparation: preparing disk-type cake shells according to the ratio of 2:8 of the cake shells and the stuffing; c: compression molding: leading the disk-type cake shells to be wrapped with the stuffing and then compression molding; and d. first baking the cakes to be light yellow in the oven, taking out of the cakes and brushing egg yolk liquid on the cakes; then baking the cakes to be golden yellow; the furnace temperature is controlled between 220 DEG C at surface and 190 DEG C at bottom, thus ensuring that the shape of the moon cakes is not changed.
Description
Technical field
The present invention relates to a kind of preparation method of food, exactly disclose a kind of preparation method of sugar-free red bean paste moon cake.
Background technology
Along with improving constantly of living standard, people have had more and more higher requirement to some traditional food, should satisfy the needs of mouthfeel on the one hand, health to health has facilitation again, therefore local snack, the dessert of various unique flavors emerge in an endless stream, not only flourishing local market has promoted expanding economy, and has made local cooking culture obtain developing rapidly.
Summary of the invention
Sugar-free red bean paste moon cake discloses a kind of traditional custom that both kept, and is suitable for the moon cake manufacturing technology that the too high person of blood sugar eats again.Mainly comprise: raw material proportioning and making; It is characterized in that: 1, raw material proportioning weak strength flour 5000 grams, oil generation 1400 grams, maltitol liquor 3750 grams, buck 75 grams, freshly-slaughtered poultry yolk 1000 grams, sugar-free sweetened bean paste stuffing 4000 grams (commercially available); 2, make that a, cladding make maltitol liquor, Jian Shui stirs earlier, add oil generation again and stir, Self-raising flour sieves and stirs, moistens in the liquid that joins maltitol liquor, Jian Shui and oil generation, rubs into dough and wakes up standby after 30 minutes; B, cake leather are done to make the cake skin in moon cake wrapper, 2: 8 ratios of filling proportion, and dough is divided into facet agent of uniform size, roll into strip, brush oil generation and be rolled into the cylindric oblate shape that is pressed into again, roll and make strip brush oil, repeat one time said process, it is stand-by to roll into round pie at last; C, moulded section are rolled round pie cake skin and are made oblate, wrap into filling, put into mould, and it is real to press concora crush with hand, makes the moon cake decorative pattern clear, knocks out mould again, and sign indicating number is gone into baking tray, surperficial swabbing or water spray; D, baking box baking baking are carried out in two steps, bake to the surface little band yellow for the first time, go out the hearth brush egg yolk liquid; For the second time moon cake is roasting golden yellow to the surface, and not blue or green wall, waist does not collapse.Furnace temperature is got angry 220 degrees centigrade, and 190 degrees centigrade of following fire guarantee that the profile decorative pattern is clear, full, cake waist dimpling, and the cake face is not recessed to contract, and does not have burr, explosion, leakage filling etc., and the skin filling is close to and is got final product.The moon cake cortex of this fabrication techniques is soft, sugariness is agreeable to the taste, the bright profit light of epidermis, and it is light brown that the bottom is, and easy and simple to handle, is easy to family manufacture.
Description of drawings
Referring to accompanying drawing is process chart of the present invention.
The specific embodiment
Below in conjunction with drawings and the specific embodiments, technical characterictic of the present invention is described further.
Maltitol liquor, Jian Shui are stirred earlier, add oil generation again and stir, Self-raising flour sieves and stirs in the liquid that joins maltitol liquor, Jian Shui and oil generation, moistens, and rubs into dough and wakes up standby after 30 minutes; Make the cake skin in moon cake wrapper, 2: 8 ratios of filling proportion then, dough is divided into facet agent of uniform size, roll into strip, brush oil generation and be rolled into the cylindric oblate shape that is pressed into again, roll and make strip brush oil, repeat one time said process, it is stand-by to roll into round pie at last; Round pie cake skin rolled make oblate, wrap into filling, put into mould, it is real to press concora crush with hand, makes the moon cake decorative pattern clear, knocks out mould again, and sign indicating number is gone into baking tray, surperficial swabbing or water spray; Carry out baking at last, baking is carried out at twice, bakes to the surface little band yellow for the first time, goes out the hearth brush egg yolk liquid; For the second time moon cake is roasting golden yellow to the surface, and not blue or green wall, waist does not collapse. furnace temperature, get angry 220 degrees centigrade, and following fiery 190 degrees centigrade, guarantee that the profile decorative pattern is clear, full, cake waist dimpling, the cake face is not recessed to contract, and does not have burr, explosion, leakage filling etc., and the skin filling is close to and is got final product.
Claims (1)
1. sugar-free red bean paste moon cake mainly comprises: raw material proportioning and making; It is characterized in that: (1) raw material proportioning weak strength flour 5000 grams, oil generation 1400 grams, maltitol liquor 3750 grams, buck 75 grams, freshly-slaughtered poultry yolk 1000 grams, sugar-free sweetened bean paste stuffing 4000 grams (commercially available); (2) make that a, cladding make maltitol liquor, Jian Shui stirs earlier, add oil generation again and stir, Self-raising flour sieves and stirs, moistens in the liquid that joins maltitol liquor, Jian Shui and oil generation, rubs into dough and wakes up standby after 30 minutes; B, cake leather are done to make the cake skin in moon cake wrapper, 2: 8 ratios of filling proportion, and dough is divided into facet agent of uniform size, roll into strip, brush oil generation and be rolled into the cylindric oblate shape that is pressed into again, roll and make strip brush oil, repeat one time said process, it is stand-by to roll into round pie at last; C, moulded section are rolled round pie cake skin and are made oblate, wrap into filling, put into mould, and it is real to press concora crush with hand, makes the moon cake decorative pattern clear, knocks out mould again, and sign indicating number is gone into baking tray, surperficial swabbing or water spray; D, baking box baking baking are carried out in two steps, bake to the surface little band yellow for the first time, go out the hearth brush egg yolk liquid; For the second time moon cake is roasting golden yellow to the surface, and not blue or green wall, waist does not collapse; Control for Kiln Temperature is being got angry 220 degrees centigrade, and 190 degrees centigrade of following fire guarantee that the profile decorative pattern is clear, full, cake waist dimpling, and the cake face is not recessed to contract, and does not have burr, explosion, leakage filling etc., and the skin filling is close to and is got final product
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910185731A CN101703089A (en) | 2009-11-30 | 2009-11-30 | Sugar-free red bean paste moon cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910185731A CN101703089A (en) | 2009-11-30 | 2009-11-30 | Sugar-free red bean paste moon cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101703089A true CN101703089A (en) | 2010-05-12 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200910185731A Withdrawn CN101703089A (en) | 2009-11-30 | 2009-11-30 | Sugar-free red bean paste moon cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101703089A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103371206A (en) * | 2012-04-12 | 2013-10-30 | 启东天地机械制造有限公司 | Waxberry-flavored mooncake |
| CN104222839A (en) * | 2014-07-24 | 2014-12-24 | 马鞍山市海滨水产品生态养殖专业合作社 | Steamed stuffed buns with maltose and sweetened bean paste and preparation method thereof |
| CN104770431A (en) * | 2014-12-31 | 2015-07-15 | 湖北万荷堂莲业发展有限公司 | Production technology of no-sucrose moon cake |
| CN107232275A (en) * | 2017-07-17 | 2017-10-10 | 怀化学院 | Sweet tea moon cake and preparation method thereof |
| CN110613007A (en) * | 2019-08-30 | 2019-12-27 | 广东广业清怡食品科技有限公司 | Sugar-free moon cake with body fat improving function and preparation method thereof |
-
2009
- 2009-11-30 CN CN200910185731A patent/CN101703089A/en not_active Withdrawn
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103371206A (en) * | 2012-04-12 | 2013-10-30 | 启东天地机械制造有限公司 | Waxberry-flavored mooncake |
| CN104222839A (en) * | 2014-07-24 | 2014-12-24 | 马鞍山市海滨水产品生态养殖专业合作社 | Steamed stuffed buns with maltose and sweetened bean paste and preparation method thereof |
| CN104770431A (en) * | 2014-12-31 | 2015-07-15 | 湖北万荷堂莲业发展有限公司 | Production technology of no-sucrose moon cake |
| CN107232275A (en) * | 2017-07-17 | 2017-10-10 | 怀化学院 | Sweet tea moon cake and preparation method thereof |
| CN110613007A (en) * | 2019-08-30 | 2019-12-27 | 广东广业清怡食品科技有限公司 | Sugar-free moon cake with body fat improving function and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C04 | Withdrawal of patent application after publication (patent law 2001) | ||
| WW01 | Invention patent application withdrawn after publication |
Open date: 20100512 |