CN104686625A - Sugar-free lotus-seed-paste moon cake - Google Patents
Sugar-free lotus-seed-paste moon cake Download PDFInfo
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- CN104686625A CN104686625A CN201510167160.XA CN201510167160A CN104686625A CN 104686625 A CN104686625 A CN 104686625A CN 201510167160 A CN201510167160 A CN 201510167160A CN 104686625 A CN104686625 A CN 104686625A
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- 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
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- 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
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- 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
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- 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
- A21D2/14—Organic oxygen compounds
- A21D2/145—Acids, anhydrides or salts thereof
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- 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
- A21D2/34—Animal material
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- 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
- A21D2/364—Nuts, e.g. cocoa
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
Abstract
The invention provides a sugar-free lotus-seed-paste moon cake. The technology procedure comprises the steps of making sugar-free invert syrup, making sugar-free moon cake outer casing, making sugar-free lotus-seed-paste stuffing, cooking the moon cake, packaging and the like. According to the moon cake, a natural sweet taste is utilized, through reasonable matching of three kinds of sweetener, residual bitter does not exist, extra heat is not contained, side effects are not produced on blood glucose level, and the moon cake which has the advantages of health, nutrition and low energy is provided.
Description
Technical field
The invention belongs to moon cake manufacture field, particularly relate to a kind of preparation method of sugar-free lotus seed paste mooncake.
Background technology
The moon cake wrapper of making guang-type moon cake and fillings are all containing a large amount of sugar, the moon cake that on market, consumer is many times reflected is excessively sweet, too greasy, along with the raising of the modern consumer level of consumption, to the enhancing of health perception, the moon cake of high sugared high heat can not meet the needs of consumer.Bake industry also towards nutrition, health, the aspect such as functional, low in calories development, low-yield, sugar-free bakery product just arises at the historic moment under this trend.But the low-yield or sugar-free of some manufacturer production bakes the use amount that moon cake just partly reduces grease and sugar at present, but it is inadequate for being only minimizing grease and sugared use amount, easily cause product sensory quality severe, be difficult to by the acceptance suffering from diabetes, obesity and other people group's happiness.
The problem to be solved in the present invention applies new alternative white sugar product to make Sugarless syrups, sugar-free moon cake skin, sugar-free fillings, prepare a kind of sugar-free lotus seed paste mooncake, it is derived from natural, have fruit deliciousness, the sugariness of empty calory, reasonably arranged in pairs or groups by three kinds of sweeteners, noresidue bitter taste, not containing extra heat, not having side effects to blood sugar level, is a kind of health, nutrition, low-energy moon cake.
Summary of the invention
It is pure and fresh that main purpose of the present invention is to provide a kind of taste, the sugar-free lotus seed paste mooncake of aftertaste glycol.
Another object of the present invention is to provide a kind of preparation method of above-mentioned sugar-free lotus seed paste mooncake.
For achieving the above object, the present invention takes following technical scheme: a kind of sugar-free lotus seed paste mooncake, comprises following operating procedure:
(1) sugar-free invert syrup is prepared: charge ratio mogroside, anhydrous trehalose, qualities of stevia extract, pure water are dropped into stainless-steel pan, boil to boiling with big fire, edible salt, citric acid is added while stirring by feeding sequence, then little fire is transferred to, slowly boil 2 ~ 3 hours, syrup boils ceases fire to temperature 110 ~ 115 DEG C, pol 75 ~ 80, naturally cools to normal temperature, sieves; Then put into container and seal normal temperature preservation 10 ~ 20 days, obtain sugar-free invert syrup;
The formula of described sugar-free invert syrup consists of:
Mogroside 1 ~ 5 part, anhydrous trehalose 10 ~ 20 parts, qualities of stevia extract 5 ~ 10 parts, pure water 50 ~ 80 parts, citric acid 3 ~ 6 parts, edible salt 1 ~ 2 part.
(2) make sugar-free moon cake skin: charge ratio invert syrup and buck are first stirred, then with peanut oil mixing, finally stir adding with fresh yolk after flour sieving, lid preservative film is lax to be re-used after 1 hour;
The formula of described sugar-free moon cake skin consists of:
Sugar-free invert syrup 3800 grams, buck 75 grams, peanut oil 1400 grams, 5000 grams, flour, fresh yolk 1000 grams.
(3) make sugar-free lotus paste: 1. charge ratio mogroside, anhydrous trehalose, qualities of stevia extract, pure water are dropped into stainless-steel pan, boil with big fire and mix thoroughly to boiling dissolving, obtain sugar-free syrup;
2. by lotus seeds cold water soak 4 hours, strip off take out in the middle of green core; Lotus seeds are put into pot, adds with the water pressure pan boiling of lotus seeds equivalent soft rotten to lotus seeds; Cool slightly in lotus seeds, put into mixer and add little water and beat into Rong's pureed together; Frying pan burns heat and pours lotus seeds Rong into, and little fire slowly heats allows moisture evaporate; Divide and add vegetable oil 3 times, little fire is slowly fried even, oil content all will be waited at every turn to absorb into completely and add; Add the sugar-free syrup that 1. step obtains, continue little fire and do not stop to stir-fry, in case burn the bottom of a pan; The moisture finally fried in lotus-seed paste evaporates completely, and lotus-seed paste becomes glossy agglomerating, obtains sugar-free lotus paste;
The formula of described sugar-free lotus paste consists of:
100 ~ 120 parts, lotus seeds, mogroside 1 ~ 3 part, anhydrous trehalose 5 ~ 10 parts, qualities of stevia extract 3 ~ 6 parts, vegetable oil 0.5 ~ 2 part, pure water 0.5 ~ 2 part.
(4) moon cake shortening: 1. preserved egg yellow is put in salad oil in advance and steep half an hour with the raw meat that gets on, drain oil before using, and paper using wipes the oil of excess surface;
2. by cake skin and fillings in proportion 3 ︰ 7 make moon cake, cake skin is divided into 30g each, yolk is that 10g is each, and it is each that lotus-seed paste is divided into 60g, rubs circle with the hands respectively; Stranding circle lotus paste is divided into two, in therebetween after yolk, rubs circle with the hands; Get a cake surface group, press...with one's finger flat, put a fillings, cake skin is up pushed away gently, until fillings encases by cake skin completely by the strength in finger and the centre of the palm;
3. the cake skin wrapped is clapped upper a little flour equably antiseized, put into moon cake mould compressing;
4. oven temperature is preheated to 200 DEG C, middle level is toasted after 5 minutes and is taken out, and brushes egg liquid equably, then continues roasting about 15 minutes, obtains the moon cake of shortening;
(5) pack: by packaging after the cooling of the moon cake of shortening.
The Momordica grosvenori that step (1) described mogroside is through oven dry again through separating for several times, purification, obtains the mogroside Ⅴ and IV of high-load after high temperature extracts.Its sugariness is about 250 times of sucrose.Modern medicine and pharmacology research finds, Momordica grosvenori contains abundant mogroside, and sugariness is 250 times of sweetness of cane sugar, has hypoglycemic activity, can be used for adjuvant therapy of diabetes; Containing abundant vitamin C, there is anti-ageing, anticancer and beneficial skin beautification function; There are reducing blood lipid and antiobesity action, can auxiliary treating high blood fat disease, improve the image of overweight people.
The present invention compared with prior art, has following beneficial effect:
1) moon cake aftertaste glycol of the present invention, has sweet taste that is natural, excellent taste.
2) moon cake of the present invention can provide the mellow mouthfeel of sucrose.
3) moon cake of the present invention is applicable to diabetic, is afraid of the crowds such as fat personage.
4) moon cake oil return of the present invention is fast, golden yellow color, soft gold are bright.
5) moon cake heat of the present invention is lower than the moon cake using white sugar to make, good for health.
Detailed description of the invention
Below the specific embodiment of the present invention is elaborated:
Embodiment 1: sugar-free lotus seed paste mooncake
(1) sugar-free invert syrup is prepared: charge ratio mogroside, anhydrous trehalose, qualities of stevia extract, pure water are dropped into stainless-steel pan, boil to boiling with big fire, edible salt, citric acid is added while stirring by feeding sequence, then little fire is transferred to, slowly boil 2 ~ 3 hours, syrup boils ceases fire to temperature 110 ~ 115 DEG C, pol 75 ~ 80, naturally cools to normal temperature, sieves; Then put into container to seal normal temperature and preserve 20 days, obtain sugar-free invert syrup.
The formula of described sugar-free invert syrup consists of by weight:
Mogroside 5 parts, anhydrous trehalose 15 parts, qualities of stevia extract 10 parts, pure water 50 parts, citric acid 5 parts, edible salt 2 parts.
(2) make sugar-free moon cake skin: charge ratio invert syrup and buck are first stirred, then with peanut oil mixing, finally stir adding with fresh yolk after flour sieving, lid preservative film is lax to be re-used after 1 hour.
The formula of described sugar-free moon cake skin consists of by weight:
Sugar-free invert syrup 3800 grams, buck 75 grams, peanut oil 1400 grams, 5000 grams, flour, fresh yolk 1000 grams.
(3) make sugar-free lotus paste: 1. charge ratio mogroside, anhydrous trehalose, qualities of stevia extract, pure water are dropped into stainless-steel pan, boil with big fire and mix thoroughly to boiling dissolving, obtain sugar-free syrup;
2. by lotus seeds cold water soak 4 hours, strip off take out in the middle of green core; Lotus seeds are put into pot, adds with the water pressure pan boiling of lotus seeds equivalent soft rotten to lotus seeds; Cool slightly in lotus seeds, put into mixer and add little water and beat into Rong's pureed together; Frying pan burns heat and pours lotus seeds Rong into, and little fire slowly heats allows moisture evaporate; Divide and add vegetable oil 3 times, little fire is slowly fried even, oil content all will be waited at every turn to absorb into completely and add; Add the sugar-free syrup that 1. step obtains, continue little fire and do not stop to stir-fry, in case burn the bottom of a pan; The moisture finally fried in lotus-seed paste evaporates completely, and lotus-seed paste becomes glossy agglomerating, obtains sugar-free lotus paste.
The formula of described sugar-free lotus paste consists of by weight:
120 parts, lotus seeds, mogroside 3 parts, anhydrous trehalose 10 parts, qualities of stevia extract 6 parts, vegetable oil 2 parts, pure water 2 parts.
(4) moon cake shortening: 1. preserved egg yellow is put in salad oil in advance and steep half an hour with the raw meat that gets on, drain oil before using, and paper using wipes the oil of excess surface;
2. by cake skin and fillings in proportion 3 ︰ 7 make moon cake, cake skin is divided into 30g each, yolk is that 10g is each, and it is each that lotus-seed paste is divided into 60g, rubs circle with the hands respectively; Stranding circle lotus paste is divided into two, in therebetween after yolk, rubs circle with the hands; Get a cake surface group, press...with one's finger flat, put a fillings, cake skin is up pushed away gently, until fillings encases by cake skin completely by the strength in finger and the centre of the palm.
3. the cake skin wrapped is clapped upper a little flour equably antiseized, put into moon cake mould compressing;
4. oven temperature is preheated to 200 DEG C, middle level is toasted after 5 minutes and is taken out, and brushes egg liquid equably, then continues roasting about 15 minutes, obtains the moon cake of shortening.
(5) pack: by packaging after the cooling of the moon cake of shortening.
Embodiment 2: sugar-free lotus seed paste mooncake
(1) sugar-free invert syrup is prepared: charge ratio mogroside, anhydrous trehalose, qualities of stevia extract, pure water are dropped into stainless-steel pan, boil to boiling with big fire, edible salt, citric acid is added while stirring by feeding sequence, then little fire is transferred to, slowly boil 2 ~ 3 hours, syrup boils ceases fire to temperature 110 ~ 115 DEG C, pol 75 ~ 80, naturally cools to normal temperature, sieves; Then put into container to seal normal temperature and preserve 15 days, obtain sugar-free invert syrup.
The formula of described sugar-free invert syrup consists of by weight:
Mogroside 3 parts, anhydrous trehalose 10 parts, qualities of stevia extract 7 parts, pure water 60 parts, citric acid 4 parts, edible salt 1 part.
(2) make sugar-free moon cake skin: charge ratio invert syrup and buck are first stirred, then with peanut oil mixing, finally stir adding with fresh yolk after flour sieving, lid preservative film is lax to be re-used after 1 hour.
The formula of described sugar-free moon cake skin consists of by weight:
Sugar-free invert syrup 3800 grams, buck 75 grams, peanut oil 1400 grams, 5000 grams, flour, fresh yolk 1000 grams.
(3) make sugar-free lotus paste: 1. charge ratio mogroside, anhydrous trehalose, qualities of stevia extract, pure water are dropped into stainless-steel pan, boil with big fire and mix thoroughly to boiling dissolving, obtain sugar-free syrup;
2. by lotus seeds cold water soak 4 hours, strip off take out in the middle of green core; Lotus seeds are put into pot, adds with the water pressure pan boiling of lotus seeds equivalent soft rotten to lotus seeds; Cool slightly in lotus seeds, put into mixer and add little water and beat into Rong's pureed together; Frying pan burns heat and pours lotus seeds Rong into, and little fire slowly heats allows moisture evaporate; Divide and add vegetable oil 3 times, little fire is slowly fried even, oil content all will be waited at every turn to absorb into completely and add; Add the sugar-free syrup that 1. step obtains, continue little fire and do not stop to stir-fry, in case burn the bottom of a pan; The moisture finally fried in lotus-seed paste evaporates completely, and lotus-seed paste becomes glossy agglomerating, obtains sugar-free lotus paste.
The formula of described sugar-free lotus paste consists of by weight:
Lotus seeds 100 ~ part, mogroside 2 parts, anhydrous trehalose 6 parts, qualities of stevia extract 3 parts, vegetable oil 1 part, pure water 2 parts.
(4) moon cake shortening: 1. preserved egg yellow is put in salad oil in advance and steep half an hour with the raw meat that gets on, drain oil before using, and paper using wipes the oil of excess surface;
2. by cake skin and fillings in proportion 3 ︰ 7 make moon cake, cake skin is divided into 30g each, yolk is that 10g is each, and it is each that lotus-seed paste is divided into 60g, rubs circle with the hands respectively; Stranding circle lotus paste is divided into two, in therebetween after yolk, rubs circle with the hands; Get a cake surface group, press...with one's finger flat, put a fillings, cake skin is up pushed away gently, until fillings encases by cake skin completely by the strength in finger and the centre of the palm.
3. the cake skin wrapped is clapped upper a little flour equably antiseized, put into moon cake mould compressing;
4. oven temperature is preheated to 200 DEG C, middle level is toasted after 5 minutes and is taken out, and brushes egg liquid equably, then continues roasting about 15 minutes, obtains the moon cake of shortening.
(5) pack: by packaging after the cooling of the moon cake of shortening.
Embodiment 3: sugar-free lotus seed paste mooncake
(1) sugar-free invert syrup is prepared: charge ratio mogroside, anhydrous trehalose, qualities of stevia extract, pure water are dropped into stainless-steel pan, boil to boiling with big fire, edible salt, citric acid is added while stirring by feeding sequence, then little fire is transferred to, slowly boil 2 ~ 3 hours, syrup boils ceases fire to temperature 110 ~ 115 DEG C, pol 75 ~ 80, naturally cools to normal temperature, sieves; Then put into container and seal normal temperature preservation 10 ~ 20 days, obtain sugar-free invert syrup.
The formula of described sugar-free invert syrup consists of by weight:
Mogroside 1 part, anhydrous trehalose 8 parts, qualities of stevia extract 3 parts, pure water 40 parts, citric acid 2 parts, edible salt 0.6 part.
(2) make sugar-free moon cake skin: charge ratio invert syrup and buck are first stirred, then with peanut oil mixing, finally stir adding with fresh yolk after flour sieving, lid preservative film is lax to be re-used after 1 hour.
The formula of described sugar-free moon cake skin consists of by weight:
Sugar-free invert syrup 3800 grams, buck 75 grams, peanut oil 1400 grams, 5000 grams, flour, fresh yolk 1000 grams.
(3) make sugar-free lotus paste: 1. charge ratio mogroside, anhydrous trehalose, qualities of stevia extract, pure water are dropped into stainless-steel pan, boil with big fire and mix thoroughly to boiling dissolving, obtain sugar-free syrup;
2. by lotus seeds cold water soak 4 hours, strip off take out in the middle of green core; Lotus seeds are put into pot, adds with the water pressure pan boiling of lotus seeds equivalent soft rotten to lotus seeds; Cool slightly in lotus seeds, put into mixer and add little water and beat into Rong's pureed together; Frying pan burns heat and pours lotus seeds Rong into, and little fire slowly heats allows moisture evaporate; Divide and add vegetable oil 3 times, little fire is slowly fried even, oil content all will be waited at every turn to absorb into completely and add; Add the sugar-free syrup that 1. step obtains, continue little fire and do not stop to stir-fry, in case burn the bottom of a pan; The moisture finally fried in lotus-seed paste evaporates completely, and lotus-seed paste becomes glossy agglomerating, obtains sugar-free lotus paste.
The formula of described sugar-free lotus paste consists of by weight:
100 parts, lotus seeds, mogroside 1 part, anhydrous trehalose 5 parts, qualities of stevia extract 3 parts, vegetable oil 0.5 part, pure water 0.5 part.
(4) moon cake shortening: 1. preserved egg yellow is put in salad oil in advance and steep half an hour with the raw meat that gets on, drain oil before using, and paper using wipes the oil of excess surface;
2. by cake skin and fillings in proportion 3 ︰ 7 make moon cake, cake skin is divided into 30g each, yolk is that 10g is each, and it is each that lotus-seed paste is divided into 60g, rubs circle with the hands respectively; Stranding circle lotus paste is divided into two, in therebetween after yolk, rubs circle with the hands; Get a cake surface group, press...with one's finger flat, put a fillings, cake skin is up pushed away gently, until fillings encases by cake skin completely by the strength in finger and the centre of the palm.
3. the cake skin wrapped is clapped upper a little flour equably antiseized, put into moon cake mould compressing;
4. oven temperature is preheated to 200 DEG C, middle level is toasted after 5 minutes and is taken out, and brushes egg liquid equably, then continues roasting about 15 minutes, obtains the moon cake of shortening.
(5) pack: by packaging after the cooling of the moon cake of shortening.
Above-described is only embodiments of the present invention.Obvious specific implementation of the present invention is not subject to the restrictions described above; as long as have employed the unsubstantiality that method of the present invention is conceived and technical scheme is carried out to improve; or design of the present invention and technical scheme directly applied to other occasions, all within protection scope of the present invention without to improve.
Claims (3)
1. a sugar-free lotus seed paste mooncake, is characterized in that comprising following operating procedure:
(1) sugar-free invert syrup is prepared: charge ratio mogroside, anhydrous trehalose, qualities of stevia extract, pure water are dropped into stainless-steel pan, boil to boiling with big fire, edible salt, citric acid is added while stirring by feeding sequence, then little fire is transferred to, slowly boil 2 ~ 3 hours, syrup boils ceases fire to temperature 110 ~ 115 DEG C, pol 75 ~ 80, naturally cools to normal temperature, sieves; Then put into container and seal normal temperature preservation 10 ~ 20 days, obtain sugar-free invert syrup;
The formula of described sugar-free invert syrup consists of:
Mogroside 1 ~ 5 part, anhydrous trehalose 10 ~ 20 parts, qualities of stevia extract 5 ~ 10 parts, pure water 50 ~ 80 parts, citric acid 3 ~ 6 parts, edible salt 1 ~ 2 part;
(2) make sugar-free moon cake skin: charge ratio invert syrup and buck are first stirred, then with peanut oil mixing, finally stir adding with fresh yolk after flour sieving, lid preservative film is lax to be re-used after 1 hour;
The formula of described sugar-free moon cake skin consists of:
Sugar-free invert syrup 3800 grams, buck 75 grams, peanut oil 1400 grams, 5000 grams, flour, fresh yolk 1000 grams;
(3) make sugar-free lotus paste: 1. charge ratio mogroside, anhydrous trehalose, qualities of stevia extract, pure water are dropped into stainless-steel pan, boil with big fire and mix thoroughly to boiling dissolving, obtain sugar-free syrup;
2. by lotus seeds cold water soak 4 hours, strip off take out in the middle of green core; Lotus seeds are put into pot, adds with the water pressure pan boiling of lotus seeds equivalent soft rotten to lotus seeds; Cool slightly in lotus seeds, put into mixer and add little water and beat into Rong's pureed together; Frying pan burns heat and pours lotus seeds Rong into, and little fire slowly heats allows moisture evaporate; Divide and add vegetable oil 3 times, little fire is slowly fried even, oil content all will be waited at every turn to absorb into completely and add; Add the sugar-free syrup that 1. step obtains, continue little fire and do not stop to stir-fry, in case burn the bottom of a pan; The moisture finally fried in lotus-seed paste evaporates completely, and lotus-seed paste becomes glossy agglomerating, obtains sugar-free lotus paste;
The formula of described sugar-free lotus paste consists of:
100 ~ 120 parts, lotus seeds, mogroside 1 ~ 3 part, anhydrous trehalose 5 ~ 10 parts, qualities of stevia extract 3 ~ 6 parts, vegetable oil 0.5 ~ 2 part, pure water 0.5 ~ 2 part;
(4) moon cake shortening: 1. preserved egg yellow is put in salad oil in advance and steep half an hour with the raw meat that gets on, drain oil before using, and paper using wipes the oil of excess surface;
2. by cake skin and fillings in proportion 3 ︰ 7 make moon cake, cake skin is divided into 30g each, yolk is that 10g is each, and it is each that lotus-seed paste is divided into 60g, rubs circle with the hands respectively; Stranding circle lotus paste is divided into two, in therebetween after yolk, rubs circle with the hands; Get a cake surface group, press...with one's finger flat, put a fillings, cake skin is up pushed away gently, until fillings encases by cake skin completely by the strength in finger and the centre of the palm;
3. the cake skin wrapped is clapped upper a little flour equably antiseized, put into moon cake mould compressing;
4. oven temperature is preheated to 200 DEG C, middle level is toasted after 5 minutes and is taken out, and brushes egg liquid equably, then continues roasting about 15 minutes, obtains the moon cake of shortening;
(5) pack: by packaging after the cooling of the moon cake of shortening.
2. sugar-free lotus seed paste mooncake according to claim 1, it is characterized in that, step (3) described lotus-seed paste can be replaced purple potato, wax gourd, sweetened bean paste.
3. a sugar-free lotus seed paste mooncake, is characterized in that: this sugar-free lotus seed paste mooncake according to claim 1 method prepares.
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Cited By (9)
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| CN105123961A (en) * | 2015-09-30 | 2015-12-09 | 陈尚龙 | Soybean milk powder and making method thereof |
| CN105211216A (en) * | 2015-11-09 | 2016-01-06 | 百色学院 | A kind of preparation method of mango sweetened bean paste outermost layer of skin moon cake |
| CN105248552A (en) * | 2015-11-09 | 2016-01-20 | 百色学院 | Mango lotus paste oily wrapper mooncake and making method thereof |
| CN105410127A (en) * | 2015-11-09 | 2016-03-23 | 百色学院 | Mango-lotus seed paste crisp-shell moon cake and production method thereof |
| CN106136218A (en) * | 2016-06-28 | 2016-11-23 | 韦越仕 | A kind of preparation method of Se-enriched Icing Sugar |
| CN107494678A (en) * | 2017-09-07 | 2017-12-22 | 陈维扬 | A kind of trehalose winter wing paste stuffing and preparation method thereof |
| CN108782683A (en) * | 2018-06-22 | 2018-11-13 | 黄少邱 | A kind of pair of yellowish-white lotus seed paste mooncake and preparation method thereof |
| CN108850075A (en) * | 2018-09-27 | 2018-11-23 | 重庆大师傅食品有限公司 | A kind of production method of Cantonese lotus-seed paste founding yolk mooncake |
| 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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