CN103734225A - Day lily mooncake and making method thereof - Google Patents
Day lily mooncake and making method thereof Download PDFInfo
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- CN103734225A CN103734225A CN201310582764.1A CN201310582764A CN103734225A CN 103734225 A CN103734225 A CN 103734225A CN 201310582764 A CN201310582764 A CN 201310582764A CN 103734225 A CN103734225 A CN 103734225A
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Abstract
The invention provides a day lily mooncake and a making method thereof. Filling of the day lily mooncake includes that the first filling is one or more kinds of nuts, peanuts and beans, and the second filling is day lily and water chestnut flour; the filling of the day lily mooncake includes, by weight, 50-60 parts of the first filling and 40-50 parts of the second filling. Raw materials of the mooncake wrapper of the day lily mooncake comprise flour, syrup, vegetable oil and alkaline water. The syrup comprises 100 grams of honey, 20 grams of white granulated sugar, 2 grams pineapple juice, 2 grams of white rice vinegar and 5 grams of purified water. The day lily mooncake is natural in raw material, pure in taste and rich in nutrient. Meanwhile, the making process is simple, and the nutritional ingredients of the raw materials are effectively retained.
Description
Technical field
The present invention relates to field of food, relate in particular to a kind of day lily moon cake and preparation method thereof.
Background technology
Moon cake is Chinese traditional food, the current most important food and gift in the Mid-autumn Festival that become.Along with improving constantly of people's living standard, there is huge variation in people's diet structure and eating habit, especially festive occasion high heat, high protein, intake higher fatty acid and meticulous food increase greatly, and the intake of dietary fiber reduces relatively, ignored the balance of diet nutritional, be easily stomach energy hyperactivity of fire, be unfavorable for the health of health.
Summary of the invention
The object of the present invention is to provide a kind of raw material natural, pure taste, nutritious day lily moon cake.
For achieving the above object, the invention provides a kind of day lily moon cake, it is characterized in that, the fillings of described day lily moon cake is: one or more that fillings one is kernel, peanut, beans, and fillings two is day lily and water chestnut starch; Described fillings one is 50-60 weight portion, and described fillings two is 40-50 weight portion; The raw material of the moon cake wrapper of described day lily moon cake is configured to flour, syrup, vegetable oil and buck, and the raw material of described syrup is configured to 100g honey, 20g white granulated sugar, pineapple juice 2g, 2g white rice vinegar and pure water 5g.Syrup taste of the present invention is mellow, also more easily colouring.
Described day lily is to dry after day lily fresh or that dry is cooked, and ultramicro grinding obtains day lily Ultramicro-powder.
The weight ratio of described day lily and water chestnut starch is 8-16:12-24.
The weight ratio of described flour, syrup, vegetable oil and buck is 100:15:22:1.6-1.8.
The preparation method of described syrup is, after white granulated sugar and poach are opened, adds honey, pineapple juice and white rice vinegar to turn moderate heat infusion 30-50 minute, until have texture to flow to dry in the air cool.
The present invention also protects a kind of preparation method of day lily moon cake, comprises the steps,
(1) moon cake fillings preparation: prepared by fillings one: one or more of kernel, peanut, beans (can equivalent, also can any amount collocation) are put into pressure cooker and add appropriate poach to crisp rotten, take out and also blended into mud shape, pour into again in frying pan, with medium and small fire, limit heating edge is stirred steam is distributed, and when it, to become mud dense when thick, pour vegetable oil into, continue to stir-fry, fry extremely and receive while doing some again, pour enough white granulated sugars into, continue to stir-fry, until it is agglomerating in pot; Prepared by fillings two: after day lily is cooked, dry, ultramicro grinding obtains day lily Ultramicro-powder, is mixed to get fillings two with water chestnut starch; After being mixed with fillings two, fillings one obtains moon cake fillings;
(2) syrup preparation: add honey, pineapple juice and white rice vinegar to turn moderate heat infusion 30-50 minute after white granulated sugar and poach are opened, until there is the texture cool syrup that obtains that dries in the air that flows;
(3) by step (two) gained syrup and buck and even, add vegetable oil to mix thoroughly, then add 1/3 flour and even; Shelve lax 90-120 minute;
(2) the cake skin having relaxed is slightly rubbed with the hands several under, dough is had after certain toughness, then wraps step () gained moon cake fillings; Described cake skin and fillings weight ratio are 2: 8 or 3: 7;
(3) after moulding, first at surface sprinkling, first moistening, just can enter stove;
(4) brush egg water proportioning: shell egg of three yolk, break up filtration.
(5) with getting angry 220 ℃, lower fiery 160 ℃ are first toasted 7-8 minute, come out of the stove slightly cooling, and brush egg liquid, enters stove roasting 7-8 minute again, then brush egg liquid one time, roasting 4-5 minute;
(6) moon cake of coming out of the stove, more vegetable oil in surface brush, cooling at once.Oven-fresh moon cake, now surface has 170 ℃, vegetable oil in surface brush at once, that covers with paint or varnish is more, can be penetrated in moon cake, makes fillings have leeway to absorb.
Kernel of the present invention can be almond, walnut kernel, can also be apple, pears etc.
Beans of the present invention can be red bean, black soya bean, cow gram, soybean etc.
Buck (Jian Shui) people that the present invention is using are according to vegetation ash composition and principle, with potash and sodium carbonate, as main component, then be aided with carbonate or polymeric phosphate, formulated alkaline mixt, same with plant ash a conduit made of long bamboo water in function, therefore be still called Jian Shui.If be only made into Jian Shui with potash and sodium carbonate, character is very unstable, easily loses efficacy rotten while storing for a long time.General 10% phosphate or the polymeric phosphate of all adding, blocks power to improve water-retaining property, viscoplasticity, soda acid resiliency and metal.
Add the object of Jian Shui to have four:
The one, in and the acid in invert syrup, prevent that moon cake from producing tart flavour and affect taste, mouthfeel;
Two, control the speed of oil return, regulate the soft and soggy hardness of cake;
Three, be that moon cake cake skin alkalescence is increased, be conducive to moon cake painted, alkalescence is higher, and moon cake wrapper is got over easy coloring;
Four, to be Jian Shui carry out neutralization reaction with acid produces certain carbon dioxide, has promoted the appropriateness of moon cake to expand, and makes moon cake cake skin mouthfeel more loose indeformable again.
Plant ash Jian Shui soaks one for add water boil with plant ash, gets supernatant and obtains alkaline solution, and pH value is 12.6, and the main component of plant ash is potash and sodium carbonate.
Manufacture craft of the present invention is simple, has effectively retained raw-material nutritional labeling.
Day lily belongs to Liliaceae, hemerocallis, it is the bud of a kind of herbaceos perennial, delicious matter is tender, nutritious, nature and flavor are sweet cool, and it contains the necessary nutrients of human body such as abundant pollen, sugar, protein, vitamin C, calcium, fat, carrotene, amino acid, and its contained carrotene even exceedes several times of tomato.
Water chestnut mouthfeel is sweet crisp, nutritious, contains protein, fat, crude fibre, carrotene, Cobastab, vitamin C, iron, calcium and carbohydrate, quenches the thirst, helps digestion, antipyretic function.Share with day lily, mouthfeel is better; Both belong to the food of heat-clearing simultaneously.
The specific embodiment
Describe embodiments of the invention below in detail, the example of described embodiment is intended to for explaining the present invention, and can not be interpreted as limitation of the present invention.Unreceipted concrete technology or condition person in embodiment, according to the described technology of the document in this area or condition or carry out according to product description.The unreceipted person of production firm of agents useful for same or instrument, being can be by the conventional products of commercial acquisition.
Embodiment 1: the preparation of day lily moon cake
(1) moon cake fillings preparation: dry after day lily fresh or that dry is cooked, ultramicro grinding obtains day lily Ultramicro-powder, is mixed to get fillings two with water chestnut starch; Fillings one is processed: kernel, peanut, red bean (three's equivalent) are put into pressure cooker and add appropriate poach to crisp rotten, take out and blended into mud shape, then pouring in frying pan, with medium and small fire, limit heating edge is stirred steam is distributed, when it, to become mud dense when thick, pours vegetable oil into, continues to stir-fry, fry extremely again and receive while doing some, pour enough white granulated sugars into, continue to stir-fry, until it is agglomerating in pot; After being mixed with fillings one 55.8 weight portions, fillings two (day lily 17 and water chestnut starch 27.2) weight portion obtains moon cake fillings;
(2) syrup preparation: add honey, pineapple juice and white rice vinegar to turn moderate heat infusion 30-50 minute after white granulated sugar and poach are opened, until there is the texture cool syrup that obtains that dries in the air that flows; Wherein each composition consumption is respectively 100g honey, 20g white granulated sugar, pineapple juice 2g, 2g white rice vinegar and pure water 5g
(3) by step (two) gained syrup and buck and even, add vegetable oil to mix thoroughly, then add 1/3 flour and even; Shelve lax 90-120 minute;
(2) the cake skin having relaxed is slightly rubbed with the hands several under, dough is had after certain toughness, then wraps step () gained moon cake fillings; Described cake skin and fillings weight ratio are 2: 8 or 3: 7;
(3) after moulding, first at surface sprinkling, first moistening, just can enter stove;
(4) brush egg water proportioning: shell egg of three yolk, break up filtration.
(5) with getting angry 220 ℃, lower fiery 160 ℃ are first toasted 7-8 minute, come out of the stove slightly cooling, and brush egg liquid, enters stove roasting 7-8 minute again, then brush egg liquid one time, roasting 4-5 minute;
(6) moon cake of coming out of the stove, now surface has 170 ℃, vegetable oil in surface brush at once, that covers with paint or varnish is more, can be penetrated in moon cake, makes fillings have leeway to absorb.
Preparation-obtained moon cake outward appearance is beautiful, and mouthfeel is good.
Embodiment 2: the preparation of day lily moon cake
(1) moon cake fillings preparation: dry after day lily fresh or that dry is cooked, ultramicro grinding obtains day lily Ultramicro-powder; Fillings one is processed: kernel, red bean, cow gram (three's equivalent) are put into pressure cooker and add appropriate poach to crisp rotten, take out and blended into mud shape, then pouring in frying pan, with medium and small fire, limit heating edge is stirred steam is distributed, when it, to become mud dense when thick, pours vegetable oil into, continues to stir-fry, fry extremely again and receive while doing some, pour enough white granulated sugars into, continue to stir-fry, until it is agglomerating in pot; After being mixed with fillings one 52 weight portions, fillings two (day lily 18 and water chestnut starch 30) weight portion obtains moon cake fillings;
(2) syrup preparation: add honey, pineapple juice and white rice vinegar to turn little fiery infusion 30-50 minute after white granulated sugar and poach are opened, until there is the texture cool syrup that obtains that dries in the air that flows;
(3) by step (two) gained syrup and buck and even, add vegetable oil to mix thoroughly, then add 1/3 flour and even; Shelve lax 90-120 minute;
(2) the cake skin having relaxed is slightly rubbed with the hands several under, dough is had after certain toughness, then wraps step () gained moon cake fillings; Described cake skin and fillings weight ratio are 2: 8 or 3: 7;
(3) after moulding, first at surface sprinkling, first moistening, just can enter stove;
(4) brush egg water proportioning: shell egg of three yolk, break up filtration.
(5) with getting angry 220 ℃, lower fiery 160 ℃ are first toasted 7-8 minute, come out of the stove slightly cooling, and brush egg liquid, enters stove roasting 7-8 minute again, then brush egg liquid one time, roasting 4-5 minute;
(6) moon cake of coming out of the stove, now surface has 170 ℃, vegetable oil in surface brush at once, that covers with paint or varnish is more, can be penetrated in moon cake, makes fillings have leeway to absorb.
Preparation-obtained moon cake outward appearance is beautiful, and mouthfeel is good.
Embodiment 3: the preparation of day lily moon cake
(1) moon cake fillings preparation: dry after day lily fresh or that dry is cooked, ultramicro grinding obtains day lily Ultramicro-powder; Fillings one is processed: kernel, red bean, black soya bean (three's equivalent) are put into pressure cooker and add appropriate poach to crisp rotten, take out and blended into mud shape, then pouring in frying pan, with medium and small fire, limit heating edge is stirred steam is distributed, when it, to become mud dense when thick, pours vegetable oil into, continues to stir-fry, fry extremely again and receive while doing some, pour enough white granulated sugars into, continue to stir-fry, until it is agglomerating in pot; After being mixed with fillings one 50 weight portions, fillings two (day lily 20 and water chestnut starch 30) weight portion obtains moon cake fillings;
(2) syrup preparation: add honey, pineapple juice and white rice vinegar to turn little fiery infusion 30-50 minute after white granulated sugar and poach are opened, until there is the texture cool syrup that obtains that dries in the air that flows;
(3) by step (two) gained syrup and buck and even, add vegetable oil to mix thoroughly, then add 1/3 flour and even; Shelve lax 90-120 minute;
(2) the cake skin having relaxed is slightly rubbed with the hands several under, dough is had after certain toughness, then wraps step () gained moon cake fillings; Described cake skin and fillings weight ratio are 2: 8 or 3: 7;
(3) after moulding, first at surface sprinkling, first moistening, just can enter stove;
(4) brush egg water proportioning: shell egg of three yolk, break up filtration.
(5) with getting angry 220 ℃, lower fiery 160 ℃ are first toasted 7-8 minute, come out of the stove slightly cooling, and brush egg liquid, enters stove roasting 7-8 minute again, then brush egg liquid one time, roasting 4-5 minute;
(6) moon cake of coming out of the stove, now surface has 170 ℃, vegetable oil in surface brush at once, that covers with paint or varnish is more, can be penetrated in moon cake, makes fillings have leeway to absorb.
Preparation-obtained moon cake outward appearance is beautiful, and mouthfeel is good.
Embodiment 4: the preparation of day lily moon cake
(1) moon cake fillings preparation: dry after day lily fresh or that dry is cooked, ultramicro grinding obtains day lily Ultramicro-powder; Fillings one is processed: kernel, black soya bean, soya bean, red bean (four equivalent) are put into pressure cooker and add appropriate poach to crisp rotten, take out and blended into mud shape, then pouring in frying pan, with medium and small fire, limit heating edge is stirred steam is distributed, when it, to become mud dense when thick, pours vegetable oil into, continues to stir-fry, fry extremely again and receive while doing some, pour enough white granulated sugars into, continue to stir-fry, until it is agglomerating in pot; After being mixed with fillings one 60 weight portions, fillings two (day lily 16 and water chestnut starch 24) weight portion obtains moon cake fillings;
(2) syrup preparation: add honey, pineapple juice and white rice vinegar to turn little fiery infusion 30-50 minute after white granulated sugar and poach are opened, until there is the texture cool syrup that obtains that dries in the air that flows;
(3) by step (two) gained syrup and buck and even, add vegetable oil to mix thoroughly, then add 1/3 flour and even; Shelve lax 90-120 minute;
(2) the cake skin having relaxed is slightly rubbed with the hands several under, dough is had after certain toughness, then wraps step () gained moon cake fillings; Described cake skin and fillings weight ratio are 2: 8 or 3: 7;
(3) after moulding, first at surface sprinkling, first moistening, just can enter stove;
(4) brush egg water proportioning: shell egg of three yolk, break up filtration.
(5) with getting angry 220 ℃, lower fiery 160 ℃ are first toasted 7-8 minute, come out of the stove slightly cooling, and brush egg liquid, enters stove roasting 7-8 minute again, then brush egg liquid one time, roasting 4-5 minute;
(6) moon cake of coming out of the stove, now surface has 170 ℃, vegetable oil in surface brush at once, that covers with paint or varnish is more, can be penetrated in moon cake, makes fillings have leeway to absorb.
Preparation-obtained moon cake outward appearance is beautiful, and mouthfeel is good.
Although illustrated and described embodiments of the invention above, be understandable that, above-described embodiment is exemplary, can not be interpreted as limitation of the present invention, those of ordinary skill in the art can change above-described embodiment within the scope of the invention in the situation that not departing from principle of the present invention and aim, modification, replacement and modification.
Claims (7)
1. a day lily moon cake, is characterized in that, the fillings of described day lily moon cake is: one or more that fillings one is kernel, peanut, beans, and fillings two is day lily and water chestnut starch; Described fillings one is 50-60 weight portion, and described fillings two is 40-50 weight portion; The raw material of the moon cake wrapper of described day lily moon cake is configured to flour, syrup, vegetable oil and buck, and the raw material of described syrup is configured to 100g honey, 20g white granulated sugar, pineapple juice 2g, 2g white rice vinegar and pure water 5g.
2. day lily moon cake claimed in claim 1, is characterized in that, described day lily is to dry after day lily fresh or that dry is cooked, and ultramicro grinding obtains day lily Ultramicro-powder.
3. day lily moon cake claimed in claim 1, is characterized in that, the weight ratio of described day lily and water chestnut starch is 8-16:12-24.
4. day lily moon cake claimed in claim 1, is characterized in that, the weight ratio of described flour, syrup, vegetable oil and buck is 100:15:22:1.6-1.8.
5. day lily moon cake claimed in claim 1, is characterized in that, the preparation method of described syrup is, after white granulated sugar and poach are opened, adds honey, pineapple juice and white rice vinegar to turn moderate heat infusion 20-50 minute, until have texture to flow to dry in the air cool.
6. day lily moon cake claimed in claim 1, is characterized in that, described day lily is powdered for shattering after dry.
7. a preparation method for day lily moon cake, comprises the steps,
(1) moon cake fillings preparation: prepared by fillings one: one or more of kernel, peanut, beans are put into pressure cooker and add appropriate poach to crisp rotten, take out and blended into mud shape, then pouring in frying pan, with medium and small fire, limit heating edge is stirred steam is distributed, when it, to become mud dense when thick, pours vegetable oil into, continues to stir-fry, fry extremely again and receive while doing some, pour enough white granulated sugars into, continue to stir-fry, until it is agglomerating in pot; Prepared by fillings two: after day lily is cooked, dry, ultramicro grinding obtains day lily Ultramicro-powder, is mixed to get fillings two with water chestnut starch; After being mixed with fillings two, fillings one obtains moon cake fillings;
(2) syrup preparation: add honey, pineapple juice and white rice vinegar to turn moderate heat infusion 30-50 minute after white granulated sugar and poach are opened, until there is the texture cool syrup that obtains that dries in the air that flows;
(3) by step (two) gained syrup and buck and even, add vegetable oil to mix thoroughly, then add 1/3 flour and even; Shelve lax 90-120 minute;
(2) the cake skin having relaxed is slightly rubbed with the hands several under, dough is had after certain toughness, then wraps step () gained moon cake fillings; Described cake skin and fillings weight ratio are 2: 8 or 3: 7;
(3) after moulding, first at surface sprinkling, first moistening, just can enter stove;
(4) brush egg water proportioning: shell egg of three yolk, break up filtration.
(5) with getting angry 220 ℃, lower fiery 160 ℃ are first toasted 7-8 minute, come out of the stove slightly cooling, and brush egg liquid, enters stove roasting 7-8 minute again, then brush egg liquid one time, roasting 4-5 minute;
(6) moon cake of coming out of the stove, more vegetable oil in surface brush, cooling at once.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310582764.1A CN103734225A (en) | 2013-11-18 | 2013-11-18 | Day lily mooncake and making method thereof |
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| CN201310582764.1A CN103734225A (en) | 2013-11-18 | 2013-11-18 | Day lily mooncake and making method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107853357A (en) * | 2017-12-20 | 2018-03-30 | 湖南有吉食品有限公司 | A kind of more flavor moon cakes and preparation method thereof |
| CN112823635A (en) * | 2019-11-20 | 2021-05-21 | 湖南有吉食品有限公司 | Daylily mooncake and preparation method thereof |
| CN115428820A (en) * | 2022-09-06 | 2022-12-06 | 湖南龙旺食品有限公司 | Preparation method of fragrant and sweet day lily mooncake |
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| CN102283378A (en) * | 2011-07-12 | 2011-12-21 | 王智伟 | Wild vegetable or edible fungi stuffing and preparation method |
| CN102726489A (en) * | 2011-04-17 | 2012-10-17 | 梁丽婵 | Filling of osmanthus moon cakes and manufacturing method thereof |
| CN102742623A (en) * | 2012-07-03 | 2012-10-24 | 陈奇 | Medlar and jujube paste moon cake |
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| CN102726489A (en) * | 2011-04-17 | 2012-10-17 | 梁丽婵 | Filling of osmanthus moon cakes and manufacturing method thereof |
| CN102283378A (en) * | 2011-07-12 | 2011-12-21 | 王智伟 | Wild vegetable or edible fungi stuffing and preparation method |
| CN102742623A (en) * | 2012-07-03 | 2012-10-24 | 陈奇 | Medlar and jujube paste moon cake |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107853357A (en) * | 2017-12-20 | 2018-03-30 | 湖南有吉食品有限公司 | A kind of more flavor moon cakes and preparation method thereof |
| CN112823635A (en) * | 2019-11-20 | 2021-05-21 | 湖南有吉食品有限公司 | Daylily mooncake and preparation method thereof |
| CN115428820A (en) * | 2022-09-06 | 2022-12-06 | 湖南龙旺食品有限公司 | Preparation method of fragrant and sweet day lily mooncake |
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