CN106172671A - A kind of flower mooncake and preparation method thereof - Google Patents
A kind of flower mooncake and preparation method thereof Download PDFInfo
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- CN106172671A CN106172671A CN201610742876.2A CN201610742876A CN106172671A CN 106172671 A CN106172671 A CN 106172671A CN 201610742876 A CN201610742876 A CN 201610742876A CN 106172671 A CN106172671 A CN 106172671A
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Abstract
The present invention relates to a kind of flower mooncake and preparation method thereof, calculate by weight, moon cake wrapper includes following component: flour 500 550g, vegetable oil 100 150g, egg 200 300g, rice wine 50 80g, yeast 6 7g, Flos Osmanthi Fragrantis 20 30g and food coloring 20 40g；Moon cake includes following component: Oleum sesami 50 70g, kernel 200 300g, sugar Flos Rosae Rugosae 100 200g, milk 100 150g, edible salt 10 30g and Saccharum Sinensis Roxb. 5 10g.With the addition of egg, rice wine in moon cake wrapper, can increase the mouthfeel of the soft continuous alcohol of moon cake wrapper, make it be rich in effect of looks improving and the skin nourishing simultaneously, egg liquid can make moon cake wrapper be easier to colouring；Moon cake combines with kernel, sugar Flos Rosae Rugosae, it is possible to bring the appetite pleasant sensation of taster's mouthfeel levels are rich, hence it is evident that be different from the moon cake of traditional flavor.
Description
Technical field
The present invention relates to field of food, be specially a kind of flower mooncake and preparation method thereof.
Background technology
The Mid-autumn Festival, also known as moonlit night, Qiu Jie, midautumn, the Mid-Autumn Festival, meeting in August, chase after the moon joint, play the moon joint, visit the moon joint, Nv Erjie
Or the Mid-Autumn Festival, be to be popular in Chinese numerous nationality traditional culture red-letter day with character cultural Quan Zhu state, time in lunar calendar August 15；
Because of its just value three autumn jobs as harvesting, tilling and planting half, therefore named, also some place will be scheduled on August 16 Mid-autumn Festival.The most just hold a memorial ceremony for the Mid-autumn Festival moon, admire the full moon,
Visit the moon, eat moon cake, reward Flos Osmanthi Fragrantis, drink wine fermented with osmanthus flower, etc. custom, spread so far, prolonged.The Mid-autumn Festival is with the group of circle million people of the moon
Circle, misses one's native shore for sustenance, the feelings of miss relatives, hopes for good harvest, happiness, becomes rich and varied, precious cultural heritage.
The Mid-autumn Festival and the Dragon Boat Festival, the Spring Festival, the Ching Ming Festival and the most Chinese four great tradition red-letter days.
But moon cake is as the indispensable food in the mid-autumn, must cause before celebrating a festival every year and give a present for a moment or upsurge that family buys by oneself,
But along with socioeconomic development, the living standard of people improves constantly, masses are satisfied to eat one's fill and wear warm clothes,
But pursue higher quality of the life.For cooking master worker, how machine-made for taste moon cake is made outward appearance
Good-looking and the eyeball of a person sponging on an aristocrat can be attracted, its sense of taste can well be experienced with vision, is one and is badly in need of very much solving
Thing certainly.
Summary of the invention
It is an object of the invention to solve the problems referred to above, propose a kind of flower mooncake and preparation method thereof, make broad masses
The moon cake that taste is novel can be tasted.
A kind of flower mooncake and preparation method thereof, calculates by weight, and moon cake wrapper includes following component: flour 500-550g,
Vegetable oil 100-150g, egg 200-300g, rice wine 50-80g, yeast 6-7g, Flos Osmanthi Fragrantis 20-30g and food coloring 20-40g；
Calculating by weight, moon cake includes following component: Oleum sesami 50-70g, kernel 200-300g, sugar Flos Rosae Rugosae 100-
200g, milk 100-150g, edible salt 10-30g and Saccharum Sinensis Roxb. 5-10g；
Its preparation method, sequentially includes the following steps:
A, put described kernel and milk into cooking machine, be stirred into pureed, form nut butter；
B, it is mixed and stirred for uniformly, then adding edible salt by described Oleum sesami, sugar Flos Rosae Rugosae and the nut butter of step A gained
Continue to stir with Saccharum Sinensis Roxb., form moon cake；
C, described egg egg-whisk is fully broken up egg, until being fused into egg liquid；
D, the egg liquid of described flour, vegetable oil, rice wine, yeast, food coloring and step C gained is put in dish stirring into all
Even formation initial stage dough；
E, described dough is rubbed straightening form dough cover to smooth surface；
F, described dough cover is twisted into circular cake skin；
G, on the cake suitcase of gained after stuffing material slowly pinch dough cover, allow cake skin finally stuffing material all be encased；
H, the ball moon cake rubbed is put into Mooncake die sizing, then squeeze out molding, smear on top layer one layer thin
Thin egg liquid, then sprinkles and dissipates upper Flos Osmanthi Fragrantis gently, can put baking box into and bakee.
More specifically, described flour is Self-raising flour.
It is furthermore preferred that the moon cake of described step B gained crosses 150 mesh sieves.
It is furthermore preferred that the stoving temperature of described step H is for getting angry 180 DEG C, reducing internal heat 230 DEG C, the baking time is 5 minutes.
It is furthermore preferred that described kernel includes: Semen Armeniacae Amarum 30-50g, Semen Castaneae core 50-70g, Fructus anacardii 20-30g, Semen Juglandis 60-
90g, melon seed 40-60g.
Described flower mooncake, with the addition of egg, rice wine in moon cake wrapper, can increase the mouth of the soft continuous alcohol of moon cake wrapper
Sense, makes it be rich in effect of looks improving and the skin nourishing simultaneously, and egg liquid can make moon cake wrapper the most sallow baking when, more attractive in appearance；
Moon cake combines with kernel, sugar Flos Rosae Rugosae, it is possible to bring the appetite pleasant sensation of taster's mouthfeel levels are rich, simultaneously at moon cake
Top layer sprinkles Flos Osmanthi Fragrantis, makes the most full fragrance of a flower of moon cake, hence it is evident that be different from the moon cake of traditional flavor.
The invention have the advantages that
1. the flower mooncake of the present invention, using kernel and flower as main stuffing material food materials, break traditions taste, and mark is new vertical
Different, taste is outstanding.
2. the flower mooncake of the present invention, sieves moon cake, it is ensured that stuffing material moist so that it is mouthfeel is more aromatic.
3. the flower mooncake of the present invention, with the addition of rice wine in cake skin, makes the flower mooncake of the present invention not only have the tip of the tongue
On enjoyment, have on body and mind is joyful simultaneously, reaches effect of beauty and skin care health preserving.
4. the flower mooncake of the present invention, Making programme is simple, and population can be in self manufacture.
5. the flower mooncake of the present invention, sprinkles Flos Osmanthi Fragrantis on moon cake top layer, makes the most full fragrance of a flower of moon cake, Flos Rosae Rugosae and Flos Osmanthi Fragrantis
Mutually blending, to a kind of relaxed and joyful sensation of people, hence it is evident that be different from traditional mooncake.
Detailed description of the invention
The detailed description of the invention of the present invention given below, is used for being described in further detail the composition of the present invention.
Embodiment 1
The flower mooncake of the present embodiment, calculates by weight, and moon cake wrapper includes following component: flour 500g, vegetable oil 100g,
Egg 200g, rice wine 50g, yeast 6g, Flos Osmanthi Fragrantis 20g and food coloring 20g；
Calculating by weight, moon cake includes following component: Oleum sesami 50g, kernel 200g, sugar Flos Rosae Rugosae 100g, milk 100g,
Edible salt 10g and Saccharum Sinensis Roxb. 5g；
Its preparation method, sequentially includes the following steps:
A, put described kernel and milk into cooking machine, be stirred into pureed, form nut butter；
B, it is mixed and stirred for uniformly, then adding edible salt by described Oleum sesami, sugar Flos Rosae Rugosae and the nut butter of step A gained
Continue to stir with Saccharum Sinensis Roxb., form moon cake；
C, described egg egg-whisk is fully broken up egg, until being fused into egg liquid；
D, the egg liquid of described flour, vegetable oil, rice wine, yeast, food coloring and step C gained is put in dish stirring into all
Even formation initial stage dough；
E, described dough is rubbed straightening form dough cover to smooth surface；
F, described dough cover is twisted into circular cake skin；
G, on the cake suitcase of gained after stuffing material slowly pinch dough cover, allow cake skin finally stuffing material all be encased；
H, the ball moon cake rubbed is put into Mooncake die sizing, then squeeze out molding, smear on top layer one layer thin
Thin egg liquid, then sprinkles and dissipates upper Flos Osmanthi Fragrantis gently, can put baking box into and bakee.
More specifically, flour is Self-raising flour.
It is furthermore preferred that the moon cake of step B gained crosses 150 mesh sieves.
It is furthermore preferred that the stoving temperature of step H is for getting angry 180 DEG C, reducing internal heat 230 DEG C, the baking time is 5 minutes.
It is furthermore preferred that kernel includes: Semen Armeniacae Amarum 30g, Semen Castaneae core 50g, Fructus anacardii 20g, Semen Juglandis 60g, melon seed 40g.
Described flower mooncake, with the addition of egg, rice wine in moon cake wrapper, can increase the mouth of the soft continuous alcohol of moon cake wrapper
Sense, makes it be rich in effect of looks improving and the skin nourishing simultaneously, and egg liquid can make moon cake wrapper the most sallow baking when, more attractive in appearance；
Moon cake combines with kernel, sugar Flos Rosae Rugosae, it is possible to bring the appetite pleasant sensation of taster's mouthfeel levels are rich, simultaneously at moon cake
Top layer sprinkles Flos Osmanthi Fragrantis, makes the most full fragrance of a flower of moon cake, hence it is evident that be different from the moon cake of traditional flavor.
Self-raising flour is called for short low powder, is again cake mix, and Japanese is referred to as weak flour.Self-raising flour refers to moisture content 13.8%, slightly
The flour of protein less than 8.5%, be commonly used to make a cake, cookies, little Western-style pastry dessert, crisp skin class dessert etc..Do spongecake
Selecting weak strength flour, because weak strength flour is without biceps, the cake made is the softest, enlarged volume, surfacing.Self-raising flour (cake
Flour) protein content is averagely about 8.5%, and therefore muscle degree is weak, be commonly used to make soft taste, the cake of tissue looseness,
Shortbread type biscuit, steamed roll etc..
Rose candy is In Dali Area, yunnan one traditional food, and people from Bai nationality here lived from generation to generation is in the annual 4-5 month
Part plucks the edible rose petal of oneself Around the house, is fabricated to rose candy, then makes the stuffing material of various dessert, or adds
Eat in various cold drinks.Sugar Flos Rosae Rugosae has following effect: the pain of women physiological period that enhances metabolism, alleviates, skin care are beautiful
Hold (the tannin composition in edible rose is effective against computer radiate, uvioresistant), promote blood circulation, prevent constipation, change
Kind xerosis cutis, have aid digestion, the fat that disappears, effectively alleviate halitosis, express solution cold cough, to soften cardiovascular and cerebrovascular vessel (single in edible rose
Effect of peaceful composition), pressure of releiving, regulate mood.
Embodiment 2
The flower mooncake of the present embodiment, calculates by weight, and moon cake wrapper includes following component: flour 550g, vegetable oil 150g,
Egg 300g, rice wine 80g, yeast 7g, Flos Osmanthi Fragrantis 30g and food coloring 40g；
Calculating by weight, moon cake includes following component: Oleum sesami 70g, kernel 300g, sugar Flos Rosae Rugosae 200g, milk 150g,
Edible salt 30g and Saccharum Sinensis Roxb. 10g；
Its preparation method, sequentially includes the following steps:
A, put described kernel and milk into cooking machine, be stirred into pureed, form nut butter；
B, it is mixed and stirred for uniformly, then adding edible salt by described Oleum sesami, sugar Flos Rosae Rugosae and the nut butter of step A gained
Continue to stir with Saccharum Sinensis Roxb., form moon cake；
C, described egg egg-whisk is fully broken up egg, until being fused into egg liquid；
D, the egg liquid of described flour, vegetable oil, rice wine, yeast, food coloring and step C gained is put in dish stirring into all
Even formation initial stage dough；
E, described dough is rubbed straightening form dough cover to smooth surface；
F, described dough cover is twisted into circular cake skin；
G, on the cake suitcase of gained after stuffing material slowly pinch dough cover, allow cake skin finally stuffing material all be encased；
H, the ball moon cake rubbed is put into Mooncake die sizing, then squeeze out molding, smear on top layer one layer thin
Thin egg liquid, then sprinkles and dissipates upper Flos Osmanthi Fragrantis gently, can put baking box into and bakee.
More specifically, kernel includes: Semen Armeniacae Amarum 50g, Semen Castaneae core 70g, Fructus anacardii 30g, Semen Juglandis 90g, melon seed 60g.
Embodiment 3
The flower mooncake of the present embodiment, calculates by weight, and moon cake wrapper includes following component: flour 530g, vegetable oil 130g,
Egg 250g, rice wine 60g, yeast 7g, Flos Osmanthi Fragrantis 25g and food coloring 30g；
Calculating by weight, moon cake includes following component: Oleum sesami 60g, kernel 250g, sugar Flos Rosae Rugosae 150g, milk 130g,
Edible salt 20g and Saccharum Sinensis Roxb. 8g；
Its preparation method, sequentially includes the following steps:
A, put described kernel and milk into cooking machine, be stirred into pureed, form nut butter；
B, it is mixed and stirred for uniformly, then adding edible salt by described Oleum sesami, sugar Flos Rosae Rugosae and the nut butter of step A gained
Continue to stir with Saccharum Sinensis Roxb., form moon cake；
C, described egg egg-whisk is fully broken up egg, until being fused into egg liquid；
D, the egg liquid of described flour, vegetable oil, rice wine, yeast, food coloring and step C gained is put in dish stirring into all
Even formation initial stage dough；
E, described dough is rubbed straightening form dough cover to smooth surface；
F, described dough cover is twisted into circular cake skin；
G, on the cake suitcase of gained after stuffing material slowly pinch dough cover, allow cake skin finally stuffing material all be encased；
H, the ball moon cake rubbed is put into Mooncake die sizing, then squeeze out molding, smear on top layer one layer thin
Thin egg liquid, then sprinkles and dissipates upper Flos Osmanthi Fragrantis gently, can put baking box into and bakee.
More specifically, described kernel includes: Semen Armeniacae Amarum 40g, Semen Castaneae core 60g, Fructus anacardii 25g, Semen Juglandis 75g, melon seed
50g。
The know-why of the present invention is described above in association with specific embodiment.These describe and are intended merely to explain the present invention's
Principle, and limiting the scope of the invention can not be construed to by any way.Based on explanation herein, the technology of this area
Personnel need not pay performing creative labour can associate other detailed description of the invention of the present invention, and these modes fall within
Within protection scope of the present invention.
Claims (5)
1. flower mooncake and preparation method thereof, it is characterised in that:
Calculating by weight, moon cake wrapper includes following component: flour 500-550g, vegetable oil 100-150g, egg 200-300g, rice
Wine 50-80g, yeast 6-7g, Flos Osmanthi Fragrantis 20-30g and food coloring 20-40g；
Calculating by weight, moon cake includes following component: Oleum sesami 50-70g, kernel 200-300g, sugar Flos Rosae Rugosae 100-200g, cattle
Milk 100-150g, edible salt 10-30g and Saccharum Sinensis Roxb. 5-10g；
Its preparation method, sequentially includes the following steps:
A, put described kernel and milk into cooking machine, be stirred into pureed, form nut butter；
B, described Oleum sesami, sugar Flos Rosae Rugosae and the nut butter of step A gained are mixed and stirred for uniformly, then interpolation edible salt and sand
Sugar continues to stir, and forms moon cake；
C, described egg egg-whisk is fully broken up egg, until being fused into egg liquid；
D, put the egg liquid of described flour, vegetable oil, rice wine, yeast, food coloring and step C gained into the shape that stirs in dish
One-tenth initial stage dough；
E, described dough is rubbed straightening form dough cover to smooth surface；
F, described dough cover is twisted into circular cake skin；
G, on the cake suitcase of gained after stuffing material slowly pinch dough cover, allow cake skin finally stuffing material all be encased；
H, the ball moon cake rubbed is put into Mooncake die sizing, then squeeze out molding, smear thin layer on top layer
Egg liquid, then sprinkles and dissipates upper Flos Osmanthi Fragrantis gently, can put baking box into and bakee.
Flower mooncake the most according to claim 1 and preparation method thereof, it is characterised in that: described flour is Self-raising flour.
Flower mooncake the most according to claim 1 and preparation method thereof, it is characterised in that: the moon cake of described step B gained
Stuffing material crosses 150 mesh sieves.
Flower mooncake the most according to claim 1 and preparation method thereof, it is characterised in that: the stoving temperature of described step H
For getting angry 180 DEG C, reducing internal heat 230 DEG C, the baking time is 5 minutes.
Flower mooncake the most according to claim 1 and preparation method thereof, it is characterised in that: described kernel includes: Semen Armeniacae Amarum 30-
50g, Semen Castaneae core 50-70g, Fructus anacardii 20-30g, Semen Juglandis 60-90g, melon seed 40-60g.
Priority Applications (1)
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| CN201610742876.2A CN106172671A (en) | 2016-08-28 | 2016-08-28 | A kind of flower mooncake and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610742876.2A CN106172671A (en) | 2016-08-28 | 2016-08-28 | A kind of flower mooncake and preparation method thereof |
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| CN106172671A true CN106172671A (en) | 2016-12-07 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106819005A (en) * | 2017-02-10 | 2017-06-13 | 苏州健乔食品科技有限公司 | A kind of sweet osmanthus Gorgon fruit moon cake and preparation method thereof |
| CN107853363A (en) * | 2017-12-05 | 2018-03-30 | 天津味多美科技股份有限公司 | French moon cake and its production method |
| CN112262871A (en) * | 2020-10-23 | 2021-01-26 | 赵氏铭 | Konjak flower vegetarian moon cake |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461603A (en) * | 2010-11-04 | 2012-05-23 | 南通玺运贸易有限公司 | Flowery flavor moon cake |
| CN102783512A (en) * | 2012-08-24 | 2012-11-21 | 董剑 | Fresh flower moon cake |
| CN103518812A (en) * | 2013-10-22 | 2014-01-22 | 安徽徽王食品有限公司 | Blueberry cinnamon mooncake and preparing method thereof |
| CN103651682A (en) * | 2012-09-16 | 2014-03-26 | 新沂市恒惠淀粉糖有限公司 | Manufacturing method for bean paste moon cake |
| CN105454379A (en) * | 2015-11-24 | 2016-04-06 | 常良松 | Moon cake improving visual fatigue |
-
2016
- 2016-08-28 CN CN201610742876.2A patent/CN106172671A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461603A (en) * | 2010-11-04 | 2012-05-23 | 南通玺运贸易有限公司 | Flowery flavor moon cake |
| CN102783512A (en) * | 2012-08-24 | 2012-11-21 | 董剑 | Fresh flower moon cake |
| CN103651682A (en) * | 2012-09-16 | 2014-03-26 | 新沂市恒惠淀粉糖有限公司 | Manufacturing method for bean paste moon cake |
| CN103518812A (en) * | 2013-10-22 | 2014-01-22 | 安徽徽王食品有限公司 | Blueberry cinnamon mooncake and preparing method thereof |
| CN105454379A (en) * | 2015-11-24 | 2016-04-06 | 常良松 | Moon cake improving visual fatigue |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106819005A (en) * | 2017-02-10 | 2017-06-13 | 苏州健乔食品科技有限公司 | A kind of sweet osmanthus Gorgon fruit moon cake and preparation method thereof |
| CN107853363A (en) * | 2017-12-05 | 2018-03-30 | 天津味多美科技股份有限公司 | French moon cake and its production method |
| CN112262871A (en) * | 2020-10-23 | 2021-01-26 | 赵氏铭 | Konjak flower vegetarian moon cake |
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Application publication date: 20161207 |