CN104663827A - Production method of Cantonese black-rice mooncakes - Google Patents
Production method of Cantonese black-rice mooncakes Download PDFInfo
- Publication number
- CN104663827A CN104663827A CN201510055101.3A CN201510055101A CN104663827A CN 104663827 A CN104663827 A CN 104663827A CN 201510055101 A CN201510055101 A CN 201510055101A CN 104663827 A CN104663827 A CN 104663827A
- Authority
- CN
- China
- Prior art keywords
- dough
- flour
- black rice
- moon cake
- production method
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Confectionery (AREA)
Abstract
The invention relates to a production method of Cantonese black-rice mooncakes. The production method is characterized by including steps of 1) preparing flour, black rice flour, invert syrup, peanut oil, alkaline water and smashed lotus paste; 2) pouring invert syrup into a container, adding the alkaline water and the peanut oil for stirring to make filling; 3) screening the flour and the black rice flour, mixing and kneading into dough, and standing in a normal shade place for an hour; 4) wrapping the filling into the dough in the proportion of wrapper and filling at 3:7; 5) placing the dough into molds and filming; 6) placing the dough into a preheated oven for five minutes, and taking the dough out to be brushed with egg yolk water after patterns are formed; 7) placing the dough back into the oven and baking for about 15 minutes until the surface turns yellow; 8) returning the finished mooncakes back into oil for three days; 9) sterilely packaging the returned-oil mooncakes in vacuum.
Description
Technical field
The present invention relates to the production method of moon cake, relate in particular to a kind of production method of Cantonese black rice moon cake.
Background technology
Eating moon cakes in Autumn Festival, eat pyramid-shaped dumpling with the Dragon Boat Festival, that the Lantern Festival eats the rice dumpling is the same, is China's traditional custom among the people.Through the ages, people are used as moon cake the symbol of luckiness, reunion.Nowadays in multicoloured moon cake market, health moon cake just becomes one beautiful scenery, health moon cake also becomes the first-selection of people, in fillings, the moon cake of high oil, high sugariness, high fat, for the modern people pursuing health care, nutrition, is to select really, therefore market is for a kind of good mouthfeel, and the demand of the moon cake of nutrient health is also more and more urgent.
The present invention is just for the technical problem existed in prior art, there is provided a kind of production method of Cantonese black rice moon cake, the method is not only simple, easily operates, the moon cake that this law is done, what fillings adopted is traditional lotus paste, mixes the moon cake wrapper made by black rice flour, low in calories and non-greasy, healthy and safe, smooth in taste, entrance more has a kind of light fragrant and sweet taste, allows people enjoy endless aftertastes.
To achieve these goals, technical scheme of the present invention is as follows, and a kind of production method of Cantonese black rice moon cake, is characterized in that, said method comprising the steps of
1) material flour, black rice face, invert syrup, peanut oil, Jian Shui, lotus-seed paste mud is got out;
2) invert syrup pours container into, adds Jian Shui, peanut oil is mixed thoroughly, makes fillings;
3) be sieved into flour, black rice flour, stir and be kneaded into dough, normal temperature cool place place leaves standstill 1 hour;
4) filling is wrapped into dough, notice that the ratio of skin and filling is 3:7;
5) mould put into by the dough wrapped, press mold;
6) preheated baking box put into by dough, roasting 5 minutes, after decorative pattern sizing, takes out brush one deck yolk water;
7) baking box is put into again, roasting about 15 minutes, until surface is golden yellow;
8) moon cake of coming out of the stove is put in the cool, and temperature controls at 15-17 DEG C, carries out the oil return of 3 days by a definite date.
9) moon cake that oil return is good carries out asepsis vacuum packing.
As a modification of the present invention, in described step 1 material comprise material flour, black rice face, invert syrup, peanut oil, Jian Shui, lotus-seed paste mud mass percent be 45-50,15-17,5-7,5-8,3-5,20-25, the mass ratio of flour and coarse food grain must control at 3:1.
As a modification of the present invention, the temperature of described step 6 baking box preheating is 170 DEG C.
Relative to prior art, advantage of the present invention is as follows, and 1) the method for the invention, moon cake adopts the collocation of thickness grain to make, health care, low oily low fat, and more applicable the elderly and child eat.2) this product adopts nature oil return, and do not use chemical addition agent, epidermis is eased back naturally, and entrance is more soft.
Detailed description of the invention
In order to deepen the understanding of the present invention and understanding, below in conjunction with detailed description of the invention, the present invention being made further instructions and introduces.
embodiment 1:
A production method for Cantonese black rice moon cake, said method comprising the steps of,
1) material flour, black rice face, invert syrup, peanut oil, Jian Shui, lotus-seed paste mud is got out; In step 1 material comprise material flour, black rice face, invert syrup, peanut oil, Jian Shui, lotus-seed paste mud mass percent be 45-50,15-17,5-7,5-8,3-5,20-25, the mass ratio of flour and coarse food grain must control at 3:1.
2) invert syrup pours container into, adds Jian Shui, peanut oil is mixed thoroughly, makes fillings;
3) be sieved into flour, black rice flour, stir and be kneaded into dough, normal temperature cool place place leaves standstill 1 hour;
4) filling is wrapped into dough, notice that the ratio of skin and filling is 3:7;
5) mould put into by the dough wrapped, press mold;
6) preheated baking box put into by dough, roasting 5 minutes, after decorative pattern sizing, takes out brush one deck yolk water; The temperature of described step 6 baking box preheating is 170 DEG C;
7) baking box is put into again, roasting about 15 minutes, until surface is golden yellow;
8) moon cake of coming out of the stove is put in the cool, and temperature controls at 15-17 DEG C, carries out the oil return of 3 days by a definite date;
9) moon cake that oil return is good carries out asepsis vacuum packing.
It should be noted that above-described embodiment is only preferred embodiment of the present invention; be not used for limiting protection scope of the present invention; equivalent replacement done on the basis of the above or substitute and all belong to protection scope of the present invention, protection scope of the present invention is as the criterion with claims.
Claims (3)
1. a production method for Cantonese black rice moon cake, is characterized in that, said method comprising the steps of
1) material flour, black rice face, invert syrup, peanut oil, Jian Shui, lotus-seed paste mud is got out;
2) invert syrup pours container into, adds Jian Shui, peanut oil is mixed thoroughly, makes fillings;
3) be sieved into flour, black rice flour, stir and be kneaded into dough, normal temperature cool place place leaves standstill 1 hour;
4) filling is wrapped into dough, notice that the ratio of skin and filling is 3:7;
5) mould put into by the dough wrapped, press mold;
6) preheated baking box put into by dough, roasting 5 minutes, after decorative pattern sizing, takes out brush one deck yolk water;
7) baking box is put into again, roasting about 15 minutes, until surface is golden yellow;
8) moon cake of coming out of the stove carries out the oil return of 3 days by a definite date;
9) moon cake that oil return is good carries out asepsis vacuum packing.
2. the production method of Cantonese black rice moon cake according to claim 1, it is characterized in that, in described step 1 material comprise material flour, black rice face, invert syrup, peanut oil, Jian Shui, lotus-seed paste mud mass percent be 45-50,15-17,5-7,5-8,3-5,20-25, the mass ratio of flour and coarse food grain must control at 3:1.
3. the production method of Cantonese black rice moon cake according to claim 1, is characterized in that, the temperature of described step 6 baking box preheating is 170 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510055101.3A CN104663827A (en) | 2015-02-03 | 2015-02-03 | Production method of Cantonese black-rice mooncakes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510055101.3A CN104663827A (en) | 2015-02-03 | 2015-02-03 | Production method of Cantonese black-rice mooncakes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104663827A true CN104663827A (en) | 2015-06-03 |
Family
ID=53299833
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510055101.3A Pending CN104663827A (en) | 2015-02-03 | 2015-02-03 | Production method of Cantonese black-rice mooncakes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104663827A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106212615A (en) * | 2016-08-31 | 2016-12-14 | 无为县三星食品厂 | A kind of guang-type moon cake and processing technology thereof |
| CN107136157A (en) * | 2017-06-06 | 2017-09-08 | 钦州市浦北广发食品有限公司 | A kind of pineapple local flavor moon cake and preparation method thereof |
| CN107258861A (en) * | 2017-07-07 | 2017-10-20 | 何家平 | A kind of moon cake and preparation method thereof |
| CN108669162A (en) * | 2018-08-20 | 2018-10-19 | 河南城建学院 | A kind of production method of black cereal moon cake |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1104433A (en) * | 1994-04-28 | 1995-07-05 | 北京市祥聚公糕点厂 | Tuanyuan Gongbing cake and its production |
| CN103053643A (en) * | 2011-10-18 | 2013-04-24 | 巩华 | Manufacture method of five-nut moon cake |
-
2015
- 2015-02-03 CN CN201510055101.3A patent/CN104663827A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1104433A (en) * | 1994-04-28 | 1995-07-05 | 北京市祥聚公糕点厂 | Tuanyuan Gongbing cake and its production |
| CN103053643A (en) * | 2011-10-18 | 2013-04-24 | 巩华 | Manufacture method of five-nut moon cake |
Non-Patent Citations (2)
| Title |
|---|
| KOEVAWEI: "广式黑米月饼", 《百度百科HTTPS://BAIKE.BAIDU.COM/HISTORY/%E5%B9%BF%E5%BC%8F%E9%BB%91%E7%B1%B3%E6%9C%88%E9%A5%BC/23231377》 * |
| 梅依旧: "市面上最吸引人的一款月饼-广式黑米月饼", 《新浪博客HTTP://BLOG.SINA.COM.CN/S/BLOG_5DDC957B0102DXLL.HTML》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106212615A (en) * | 2016-08-31 | 2016-12-14 | 无为县三星食品厂 | A kind of guang-type moon cake and processing technology thereof |
| CN107136157A (en) * | 2017-06-06 | 2017-09-08 | 钦州市浦北广发食品有限公司 | A kind of pineapple local flavor moon cake and preparation method thereof |
| CN107258861A (en) * | 2017-07-07 | 2017-10-20 | 何家平 | A kind of moon cake and preparation method thereof |
| CN108669162A (en) * | 2018-08-20 | 2018-10-19 | 河南城建学院 | A kind of production method of black cereal moon cake |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101305781B (en) | Tangerine peed dumpling and its production method | |
| CN104663827A (en) | Production method of Cantonese black-rice mooncakes | |
| CN101194637A (en) | Vegetable saqima and process technique thereof | |
| CN104982799A (en) | Folium artemisiae argyi glutinous rice cake and a manufacturing method thereof | |
| CN100370903C (en) | Banana sesame and its processing technology | |
| CN104397137A (en) | Strawberry cake and making method thereof | |
| CN104814107A (en) | Method for manufacturing high protein biscuits | |
| CN104663828A (en) | Production method of black-rice mooncakes | |
| CN101107939A (en) | Formula for producing cheese moon cake and manufacturing method thereof | |
| CN105494525A (en) | Method for preparing pan-fried pumpkin cake | |
| KR101612944B1 (en) | Processing for making cookie containing roe of pillack and cream cheese | |
| KR101766306B1 (en) | Manufacturing method of chocolate pie containing Allium hookeri powder | |
| CN105010468A (en) | Sphacelotheca reiliana nutritional biscuit and preparation technology thereof | |
| CN105145772A (en) | Making method of mooncake | |
| CN103053648A (en) | Moon cake of coconut milk and dried meat floss | |
| CN102239897A (en) | Moon cake with ficus carica and mulberry and preparation method thereof | |
| CN104381414A (en) | Cream cake and preparation method thereof | |
| KR20160127495A (en) | Manufacturing method of waxy barley bread added red snow crab component extract | |
| CN104273193A (en) | Sugar-free five-kernel mooncake and manufacturing method thereof | |
| CN104012618A (en) | Recipe of walnut cake and production process thereof | |
| CN108850091A (en) | A kind of roxburgh anoectochilus terminal bud moon cake and preparation method thereof | |
| CN107318934A (en) | A kind of peppermint cookies and preparation method thereof | |
| CN106305934A (en) | Kiwi fruit flavor flaky pastry and manufacturing method thereof | |
| CN105614701A (en) | Preparation method of molten-cheese steamed bread pudding | |
| CN105519903A (en) | Pan-fried taro cake production method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150603 |