CN103947730A - Preparing method of mixing crisp skin mooncakes - Google Patents

Abstract

The invention relates to a preparing method of mixing crisp skin mooncakes, in particular to a preparing method of the mixing crisp skin mooncakes adding tailoring sweet rice flour. The preparing method comprises the following steps that (1) sticky rice is soaked in water with the 0-6 degree centigrade; (2) the soaked sticky rice is dried in the sun, grinded in powder, and mixed with uncooked flour, and crusts are made; (3) raw mooncakes are made by the crusts and stuffing; (4) the raw mooncakes are steamed; (5) the steamed raw mooncakes are cooled and baked. The preparing method can effectively mix the sweet rice flour and the uncooked flour, steam and cool the produced crisp skin mooncakes, and bake the mooncakes after the gluten quality is totally collapsed, and the taste of the mooncakes is better.

Description

A kind of preparation method who mixes sensory quality

Technical field

The present invention relates to a kind of preparation method who mixes sensory quality, particularly a kind of preparation method of the sensory quality that adds special glutinous rice flour.

Background technology

Though domestic traditional guang-type moon cake has magnificent appearance at present, but too sweet greasy, more and more be not suitable with the pursuit of contemporary people to health diet, contrary " sensory quality " is because its skin filling ratio is moderate, sweet salty good to eat, skin shortcake is fragrant and sweet, day by day be subject to liking of people, but current sensory quality cake skin is to be all made up and due to the toughness of the gluten quality having in flour of single flour, make the crisp skin of moon cake be difficult for melting in mouth, affect mouthfeel, therefore want the more fragrant and more sweet delicious food of sensory quality and just need to make further improvements the making of moon cake.

Summary of the invention

For improving the mouthfeel of sensory quality, the present invention introduces a kind of preparation method of the mixing sensory quality that adds special glutinous rice flour and first cure again through steaming after machine-shaping.

The present invention proposes a kind of preparation method who mixes sensory quality, it is characterized in that described method comprises the following steps:

(1) glutinous rice being immersed in to temperature is, in the water of 0 DEG C-6 DEG C, to soak 20 days;

(2) soaked glutinous rice dried, is crushed into powder and mix with raw flour, making cake skin;

(3) cake skin and fillings are processed into raw cake;

(4) raw cake is carried out to steaming, the temperature of steaming is arranged on 80 DEG C-100 DEG C, and duration is 10min-20min;

(5) the raw cake after steaming is carried out cooling, and cure.

More preferably, raw cake sprayed soda water before steaming, and then water spray leaves standstill 40min one by one, and the amount of spray soda water is 1ml-2ml/24, and spray soda water can soften raw cake, increases the mouthfeel of cake skin.

More preferably, described raw cake also has cooling step between steaming and the process of curing, and cooling temperature is arranged on 30 DEG C-40 DEG C, and duration is 10-15min.

More preferably, the cake suitcase described in step (2) is drawn together glutinous rice flour, raw flour, oil, and wherein the mixed proportion of glutinous rice flour and raw flour is 3:8; Described oil is liquid vegetable oil; The glutinous rice flour of processing through step (1) cures and can reach good shortening effect after raw flour mixing steaming.

More preferably, in step (3), fillings moisture remains between 18%-25%, contains moisture and curing middle a large amount of gas that just can form in fillings, and gas is conducive to the formation of crisp layer from inner fluffy of raw cake.

The present invention can make glutinous rice flour effectively mix and the sensory quality of having produced is first carried out to steaming with raw flour, cures after thoroughly disintegrating gluten quality again, makes moon cake mouthfeel better.

Detailed description of the invention

(1) glutinous rice being immersed in to temperature is, in the water of 0 DEG C-6 DEG C, to soak 20 days.

(2) soaked glutinous rice dried, is crushed into powder and put in container and mix with raw flour, the mixed proportion of glutinous rice flour and raw flour is 3:8, pours appropriate vegetable oil uniform stirring flour in container into, by flour with become dough; (what in the process stirring, all adopt is manual operations, adopts manual operations can well control the viscosity of dough.) dough even partition is become to moon cake wrapper after dough molding.

(3) faric, workman wraps into ready-made various fillingss in moon cake wrapper by hand, then the moon cake of wrapping is put on the moon cake forming machine of streamline production, moon cake is shaped to the shape setting; This moon cake moon cake of making a living.

(4) catalysis, be sprayed on one by one on raw moon cake with soda water, want evenly when spray, soda water can make moon cake softening, makes the mouthfeel of skin with good, has sprayed rear moon cake and will leave standstill 40min, waits the catalytic effect of soda water to reach best.

(5) steam moon cake, raw moon cake is put into steam stove by steam, raw moon cake cooked; stable in steam stove is controlled at 80 DEG C-100 DEG C; and the time of steaming be controlled at 10min-20min, moon cake is heated and can expands, this object is in order to allow filling in moon cake maximize with the contact between moon cake wrapper; Steamed moon cake is cooling from taking out in steam stove, and be 10min-15min described cool time, and cooling temperature stabilization is at 30 DEG C-40 DEG C.

(6) cure, cooling good moon cake is put into baking box cure, the time of curing is 20min-25min, sees that the color and luster of moon cake determines by peephole.

Claims (1)

1. mix the preparation method of sensory quality, it is characterized in that described method comprises the following steps:

(1) glutinous rice being immersed in to temperature is, in the water of 0 DEG C-6 DEG C, to soak 20 days;

(2) soaked glutinous rice dried, is crushed into powder and mix with raw flour, making cake skin;

(3) cake skin and fillings are processed into raw cake;

(4) raw cake is carried out to steaming, the temperature of steaming is arranged on 80 DEG C-100 DEG C, and duration is 10min-20min;

(5) the raw cake after steaming is carried out cooling, and cure.