CN102090439B - Oiled crust mooncake making method - Google Patents
Oiled crust mooncake making method Download PDFInfo
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- CN102090439B CN102090439B CN201110053651A CN201110053651A CN102090439B CN 102090439 B CN102090439 B CN 102090439B CN 201110053651 A CN201110053651 A CN 201110053651A CN 201110053651 A CN201110053651 A CN 201110053651A CN 102090439 B CN102090439 B CN 102090439B
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Abstract
The invention discloses an oiled crust mooncake making method, which belongs to the field of baked foods. The method comprises the following steps of: (1) making crust materials, namely stirring 200g of edible ammonium bicarbonate with 12kg of water at the temperature of between 95 and 100 DEG C, adding 20kg of linseed oil when gas is bubbled out from the water, stirring, pouring 50kg of flour and stirring to obtain the crust materials; (2) making stuffing materials, namely grinding 20 to 30kg of crust materials, adding 6kg of stir-fried shelled melon seeds, 6kg of preserved fruit, 6kg of walnut kernel, 13kg of rose paste, 1.5kg of high-purity liquor, 4kg of sweet osmanthus flower paste, 6kg of white gourd dices, 6kg of green and red candied fruit shreds, 6kg of tangerine dices and 50kg of white granulated sugar in turn, pouring 27.5kg of linseed oil and uniformly stirring; and (3) making mooncakes. In the crust materials, flour is used as main materials and then auxiliary materials such as eggs, honey, the linseed oil and the like are added so as to make the mooncakes which have crisp crusts, fragrant stuffing, strong taste and rich nutrients, is soft but not greasy and can be stored for a long time without deterioration.
Description
Technical field
The invention belongs to the bakery product field, relate to a kind of moon cake, be specifically related to a kind of preparation method of outermost layer of skin moon cake.
Background technology
Moon cake is a kind of traditional food of China, comprises cladding and filling material.Existing moon cake basically all is with the major ingredient of wheat flour as cladding, exist not crisp, the defective that mouthfeel is too greasy, and long-term storage is apt to deteriorate, can not satisfy the demand in market.
Summary of the invention
The objective of the invention is not crisp, mouthfeel is too greasy, long-term storage is apt to deteriorate problem, and a kind of preparation method of outermost layer of skin moon cake is provided in order to solve that existing moon cake exists.
The present invention realizes through following technical scheme:
A kind of preparation method of outermost layer of skin moon cake may further comprise the steps:
(1) makes cladding: the 200g edible ammonium bicarbonate is poured in the dough mixing machine, added 95-100 ℃ the edible boiling water of 12Kg again, stir 2min and make edible ammonium bicarbonate fully dissolve; As gas when water emits at home and abroad; Add the 20Kg siritch again, stir 1-2min, then 50Kg flour is poured into; Stir 4-5min, obtain cladding;
(2) make the filling material: pour in the mixer after the 20-30Kg cladding is ground into particle; Add ripe shelled melon seed 6Kg, preserved fruit 6Kg, walnut kernel 6Kg, rose paste 13Kg, high-purity wine 1.5Kg, sweet-scented osmanthus sauce 4Kg, wax gourd fourth 6Kg, green-red shred made of orange peel 6Kg, tangerine fourth 6Kg, white granulated sugar 50Kg more successively; Pour siritch 27.5Kg then into; Stir, promptly get the filling material;
(3) make moon cake: with the 50g cladding 50g filling material is wrapped in together, compression moulding in mould at 290-310 ℃ oven for baking 10min, gets product then.
Compared with prior art, the inventive method is simple to operate, and cladding is major ingredient with flour, adds flax wet goods auxiliary material again, and the moon cake wrapper of making is crisp, soft oiliness, stored for a long time constant, nutritious.
The specific embodiment
Embodiment 1
(1) makes cladding: the 200g edible ammonium bicarbonate is poured in the dough mixing machine, added 95 ℃ the edible boiling water of 12Kg again, stir 2min and make edible ammonium bicarbonate fully dissolve; As gas when water emits at home and abroad; Add the 20Kg siritch again, stir 1min, then 50Kg flour is poured into; Stir 5min, obtain cladding;
(2) make the filling material: pour in the mixer after the 20Kg cladding is ground into particle; Add ripe shelled melon seed 6Kg, preserved fruit 6Kg, walnut kernel 6Kg, rose paste 13Kg, high-purity wine 1.5Kg, sweet-scented osmanthus sauce 4Kg, wax gourd fourth 6Kg, green-red shred made of orange peel 6Kg, tangerine fourth 6Kg, white granulated sugar 50Kg more successively; Pour siritch 27.5Kg then into; Stir, promptly get the filling material;
(3) make moon cake: with the 50g cladding 50g filling material is wrapped in together, compression moulding in mould at 290 ℃ oven for baking 10min, gets product then.
Embodiment 2
(1) makes cladding: the 200g edible ammonium bicarbonate is poured in the dough mixing machine, added 100 ℃ the edible boiling water of 12Kg again, stir 2min and make edible ammonium bicarbonate fully dissolve; As gas when water emits at home and abroad; Add the 20Kg siritch again, stir 2min, then 50Kg flour is poured into; Stir 4min, obtain cladding;
(2) make the filling material: pour in the mixer after the 30Kg cladding is ground into particle; Add ripe shelled melon seed 6Kg, preserved fruit 6Kg, walnut kernel 6Kg, rose paste 13Kg, high-purity wine 1.5Kg, sweet-scented osmanthus sauce 4Kg, wax gourd fourth 6Kg, green-red shred made of orange peel 6Kg, tangerine fourth 6Kg, white granulated sugar 50Kg more successively; Pour siritch 27.5Kg then into; Stir, promptly get the filling material;
(3) make moon cake: with the 50g cladding 50g filling material is wrapped in together, compression moulding in mould at 310 ℃ oven for baking 10min, gets product then.
Embodiment 3
(1) makes cladding: the 200g edible ammonium bicarbonate is poured in the dough mixing machine, added 98 ℃ the edible boiling water of 12Kg again, stir 2min and make edible ammonium bicarbonate fully dissolve; As gas when water emits at home and abroad; Add the 20Kg siritch again, stir 1.5min, then 50Kg flour is poured into; Stir 4.5min, obtain cladding;
((2) make the filling material: pour in the mixer after the 25Kg cladding is ground into particle; Add ripe shelled melon seed 6Kg, preserved fruit 6Kg, walnut kernel 6Kg, rose paste 13Kg, high-purity wine 1.5Kg, sweet-scented osmanthus sauce 4Kg, wax gourd fourth 6Kg, green-red shred made of orange peel 6Kg, tangerine fourth 6Kg, white granulated sugar 50Kg more successively; Pour siritch 27.5Kg then into; Stir, promptly get the filling material;
(3) make moon cake: with the 50g cladding 50g filling material is wrapped in together, compression moulding in mould at 300 ℃ oven for baking 10min, gets product then.
Claims (1)
1. the preparation method of an outermost layer of skin moon cake is characterized in that being accomplished by following steps:
(1) makes cladding: the 200g edible ammonium bicarbonate is poured in the dough mixing machine, added 95-100 ℃ the edible boiling water of 12kg again, stir 2min and make edible ammonium bicarbonate fully dissolve; As gas when water emits at home and abroad; Add the 20kg siritch again, stir 1-2min, then 50kg flour is poured into; Stir 4-5min, obtain cladding;
(2) make the filling material: pour in the mixer after the 20-30kg cladding is ground into particle; Add ripe shelled melon seed 6kg, preserved fruit 6kg, walnut kernel 6kg, rose paste 13kg, high-purity wine 1.5kg, sweet-scented osmanthus sauce 4kg, wax gourd fourth 6kg, green-red shred made of orange peel 6kg, tangerine fourth 6kg, white granulated sugar 50kg more successively; Pour siritch 27.5kg then into; Stir, promptly get the filling material;
(3) make moon cake: with the 50g cladding 50g filling material is wrapped in together, compression moulding in mould at 290-310 ℃ oven for baking 10min, gets product then.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110053651A CN102090439B (en) | 2011-03-07 | 2011-03-07 | Oiled crust mooncake making method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110053651A CN102090439B (en) | 2011-03-07 | 2011-03-07 | Oiled crust mooncake making method |
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| CN102090439A CN102090439A (en) | 2011-06-15 |
| CN102090439B true CN102090439B (en) | 2012-09-05 |
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Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103371210A (en) * | 2013-06-24 | 2013-10-30 | 胡宗亮 | Moon cake with Circium japonicum and minced pork stuffing and making method of moon cake |
| CN103392777A (en) * | 2013-08-19 | 2013-11-20 | 董海 | Buckwheat mooncake |
| CN103392778A (en) * | 2013-08-19 | 2013-11-20 | 董海 | Hulless oat meal mooncake and making method thereof |
| CN103392773A (en) * | 2013-08-19 | 2013-11-20 | 董海 | Making method of maize meal mooncake |
| CN103392776A (en) * | 2013-08-19 | 2013-11-20 | 董海 | Pea meal mooncake |
| CN103392774A (en) * | 2013-08-19 | 2013-11-20 | 董海 | Coarse grain mooncake |
| CN103392775A (en) * | 2013-08-19 | 2013-11-20 | 董海 | Method for preparing rice flour mooncake |
| CN103609642B (en) * | 2013-11-27 | 2015-07-22 | 佐源集团有限公司 | Endive assorted mooncake |
| CN104719386A (en) * | 2013-12-19 | 2015-06-24 | 王骁 | Aloe pulp mooncake and preparation method thereof |
| CN104365806A (en) * | 2014-11-27 | 2015-02-25 | 向玲 | Mooncakes and manufacturing method thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101411512A (en) * | 2008-11-28 | 2009-04-22 | 李健 | A kind of preparation method of shark's fin moon-cake |
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2011
- 2011-03-07 CN CN201110053651A patent/CN102090439B/en active Active
Non-Patent Citations (2)
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| 海英.月饼九大流派.《亚太经济时报》.2000,第002版. * |
| 陈伟.神池的"月饼经济".《山西经济日报》.2004,第005版. |
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Effective date of registration: 20190814 Address after: 036100 Gushui Road, Longquan Town, Shenchi County, Xinzhou City, Shanxi Province Patentee after: Shenchi Xinrun Food Co., Ltd. Address before: 036100 No. 160, Gushui East Street, Gushui Road, Shenchi County, Xinzhou City, Shanxi Province Patentee before: Shenchi County Donghai Food Co., Ltd. |