CN106720125A - A kind of Chinese chestnut jam sugar heart moon cake and preparation method thereof - Google Patents
A kind of Chinese chestnut jam sugar heart moon cake and preparation method thereof Download PDFInfo
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- CN106720125A CN106720125A CN201710072603.6A CN201710072603A CN106720125A CN 106720125 A CN106720125 A CN 106720125A CN 201710072603 A CN201710072603 A CN 201710072603A CN 106720125 A CN106720125 A CN 106720125A
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Abstract
The invention discloses a kind of Chinese chestnut jam sugar heart moon cake and preparation method thereof, the moon cake is made up of the raw material of following weight portion：40 50 parts of flour, 8 12 parts of egg, 35 parts of tender bean curd, 35 parts of sesame oil, 10 16 parts of glutinous rice flour, 35 40 parts of Chinese chestnut, 15 20 parts of jujube, 8 12 parts of salted duck egg yolk, 25 30 parts of green bean paste, 15 18 parts of lard, 8 12 parts of peach flesh, 46 parts of litchi pulp, 15 18 parts of blueberry, 58 parts of white granulated sugar, 35 parts of lemon juice, appropriate egg, appropriate amount of water.Chinese chestnut jam of the invention sugar heart moon cake crust is crisp and taste delicate fragrance, in golden yellow and with gloss, fillings mouthfeel is soft, not only with nutritive value and special taste higher on surface, the jam outflow of succulence is also had in the centre of fillings, sour-sweet phase Ji allows people's dispute to promote the production of body fluid.
Description
Technical field
The present invention relates to a kind of moon cake, more precisely, being a kind of Chinese chestnut jam sugar heart moon cake and preparation method thereof.
Background technology
Moon cake is one of Han nationality's traditional snack for having long enjoyed a good reputation, red-letter day in Mid-autumn Festival eating habit.Moon cake circle is again round, is again to divide of the whole family
Eat, signify that reunion is harmonious.Ancient times moon cake is eaten as sacrificial offerings in the Mid-autumn Festival.It is said that the custom that the Mid-autumn Festival eats moon cake starts from Tang
Court.It is popular in imperial palace when the Northern Song Dynasty, after spread among the people, be commonly called as at that time " little cake " and " moon group ".Being developed to the Ming Dynasty then turns into
The catering customs that the whole people bought jointly.Moon cake is blended with various regions catering customs, and Cantonese, capital formula, Soviet Union's formula, tidal are developed again,
The moon cakes such as Yunnan formula, are liked by the people of Chinese north and south various regions.
Moon cake spreads to the modern times as a kind of traditional cuisines and seems increasingly meet the cunning taste of people, market
On moon cake style also become much.But fine these moon cakes of taste, it is nothing but the simple change of fillings, moon cake entirety
Taste is still relatively single, and fragrant and sweet taste occupies the overwhelming majority, it is impossible to trigger the appetite of people.
The content of the invention
The present invention mainly solves the technical problem existing for prior art, so as to provide a kind of Chinese chestnut of special taste really
Sauce sugar heart moon cake and preparation method thereof.
Above-mentioned technical problem of the invention is mainly what is be addressed by following technical proposals：
A kind of Chinese chestnut jam sugar heart moon cake, is made up of the raw material of following weight portion：
Flour 40-50 parts, egg 8-12 parts, tender bean curd 3-5 parts, sesame oil 3-5 parts, glutinous rice flour 10-16 parts, Chinese chestnut 35-
40 parts, jujube 15-20 parts, salted duck egg yolk 8-12 parts, green bean paste 25-30 parts, lard 15-18 parts, peach flesh 8-12 parts, litchi
4-6 parts of pulp of branch, blueberry 15-18 parts, white granulated sugar 5-8 parts, lemon juice 3-5 parts, appropriate egg, appropriate amount of water.
The preparation method of the Chinese chestnut jam sugar heart moon cake, comprises the following steps：
(i) the making of the jam sugar heart：
1. peach flesh, litchi pulp and blueberry are cleaned and is put into cooking machine and breaks into pulp after draining, then in pot
Add suitable quantity of water to boil, by small fire infusion in pulp and white granulated sugar simultaneously addition boiling water, to the sticky rear pass fire of jam, add lemon
Juice is fully stirred evenly and naturally cools to room temperature；
2. the jam after cooling is dripped into equal-sized jam group one by one on pallet, pallet is then put into refrigerator
Middle freezing allows jam group to be frozen into solid-state.
(ii) the making of fillings：
1. shelled after Chinese chestnut is cooked with water, peeling is enucleated after jujube water is cooked, salted duck egg yolk is cooked with water；
2. by step, 1. obtained semi-finished product and suitable quantity of water add cooking machine to break into slurry, then by gained slurry and glutinous rice
The mixing of powder, green bean paste, lard and suitable quantity of water, rubs agglomerating after being sufficiently mixed, and is wrapped up with preservative film and stands 1.5-2 hours.
(iii) the making of cladding：
First add cooking machine to break into paste tender bean curd and egg, then mix the pasty mixture with flour, add sesame
Sesame oil and suitable quantity of water are obtained final product after fully rubbing.
(iv) the making of moon cake：
1. obtained fillings and cladding are divided into some aliquots, the jam group that will be frozen into solid-state takes out from refrigerator, every
One piece of solid-state jam is put into individual fillings and kneading is agglomerating, fillings group is put into after cladding is spread out and is wrapped, then use mould pressure
It is made type；
2. compressing moon cake is put into baking box, is baked 15-18 minutes at 150-160 DEG C, 50-60 is cooled to after coming out of the stove
DEG C, one layer of egg of brush on moon cake surface continues to be put into baking box and is baked 10-12 minutes at 170-180 DEG C, obtains final product.
Chinese chestnut jam of the invention sugar heart moon cake crust is crisp and taste delicate fragrance, and surface is in golden yellow and with gloss, filling
Material mouth sense is soft, not only with nutritive value and special taste higher, the jam of succulence is also had in the centre of fillings
Outflow, sour-sweet phase Ji allows people's dispute to promote the production of body fluid.
Specific embodiment
The preferred embodiments of the present invention are described in detail below so that advantages and features of the invention can be easier to by
It will be appreciated by those skilled in the art that apparent clearly being defined so as to be made to protection scope of the present invention.
[embodiment 1]
The following raw material is taken by weight：
40 parts of flour, 8 parts of egg, 3 parts of tender bean curd, 3 parts of sesame oil, 10 parts of glutinous rice flour, 35 parts of Chinese chestnut, 15 parts of jujube is salty
8 parts of Ovum Anas domestica yolk, 25 parts of green bean paste, 15 parts of lard, 8 parts of peach flesh, 4 parts of litchi pulp, 15 parts of blueberry, 5 parts of white granulated sugar, lemon
3 parts of lemon juice, appropriate egg, appropriate amount of water.
(i) the making of the jam sugar heart：
1. peach flesh, litchi pulp and blueberry are cleaned and is put into cooking machine and breaks into pulp after draining, then in pot
Add suitable quantity of water to boil, by small fire infusion in pulp and white granulated sugar simultaneously addition boiling water, to the sticky rear pass fire of jam, add lemon
Juice is fully stirred evenly and naturally cools to room temperature；
2. the jam after cooling is dripped into equal-sized jam group one by one on pallet, pallet is then put into refrigerator
Middle freezing allows jam group to be frozen into solid-state.
(ii) the making of fillings：
1. shelled after Chinese chestnut is cooked with water, peeling is enucleated after jujube water is cooked, salted duck egg yolk is cooked with water；
2. by step, 1. obtained semi-finished product and suitable quantity of water add cooking machine to break into slurry, then by gained slurry and glutinous rice
The mixing of powder, green bean paste, lard and suitable quantity of water, rubs agglomerating after being sufficiently mixed, and is wrapped up with preservative film and stands 1.5 hours.
(iii) the making of cladding：
First add cooking machine to break into paste tender bean curd and egg, then mix the pasty mixture with flour, add sesame
Sesame oil and suitable quantity of water are obtained final product after fully rubbing.
(iv) the making of moon cake：
1. obtained fillings and cladding are divided into some aliquots, the jam group that will be frozen into solid-state takes out from refrigerator, every
One piece of solid-state jam is put into individual fillings and kneading is agglomerating, fillings group is put into after cladding is spread out and is wrapped, then use mould pressure
It is made type；
2. compressing moon cake is put into baking box, is baked 18 minutes at 150 DEG C, 50 DEG C are cooled to after coming out of the stove, in moon cake
One layer of egg of surface brush, continues to be put into baking box and is baked 12 minutes at 170 DEG C, obtains final product.
Chinese chestnut jam of the invention sugar heart moon cake crust is crisp and taste delicate fragrance, and surface is in golden yellow and with gloss, filling
Material mouth sense is soft, not only with nutritive value and special taste higher, the jam of succulence is also had in the centre of fillings
Outflow, sour-sweet phase Ji allows people's dispute to promote the production of body fluid.
[embodiment 2]
The following raw material is taken by weight：
50 parts of flour, 12 parts of egg, 5 parts of tender bean curd, 5 parts of sesame oil, 16 parts of glutinous rice flour, 40 parts of Chinese chestnut, 20 parts of jujube is salty
12 parts of Ovum Anas domestica yolk, 30 parts of green bean paste, 18 parts of lard, 12 parts of peach flesh, 6 parts of litchi pulp, 18 parts of blueberry, 8 parts of white granulated sugar,
5 parts of lemon juice, appropriate egg, appropriate amount of water.
(i) the making of the jam sugar heart：
1. peach flesh, litchi pulp and blueberry are cleaned and is put into cooking machine and breaks into pulp after draining, then in pot
Add suitable quantity of water to boil, by small fire infusion in pulp and white granulated sugar simultaneously addition boiling water, to the sticky rear pass fire of jam, add lemon
Juice is fully stirred evenly and naturally cools to room temperature；
2. the jam after cooling is dripped into equal-sized jam group one by one on pallet, pallet is then put into refrigerator
Middle freezing allows jam group to be frozen into solid-state.
(ii) the making of fillings：
1. shelled after Chinese chestnut is cooked with water, peeling is enucleated after jujube water is cooked, salted duck egg yolk is cooked with water；
2. by step, 1. obtained semi-finished product and suitable quantity of water add cooking machine to break into slurry, then by gained slurry and glutinous rice
The mixing of powder, green bean paste, lard and suitable quantity of water, rubs agglomerating after being sufficiently mixed, and is wrapped up with preservative film and stands 2 hours.
(iii) the making of cladding：
First add cooking machine to break into paste tender bean curd and egg, then mix the pasty mixture with flour, add sesame
Sesame oil and suitable quantity of water are obtained final product after fully rubbing.
(iv) the making of moon cake：
1. obtained fillings and cladding are divided into some aliquots, the jam group that will be frozen into solid-state takes out from refrigerator, every
One piece of solid-state jam is put into individual fillings and kneading is agglomerating, fillings group is put into after cladding is spread out and is wrapped, then use mould pressure
It is made type；
2. compressing moon cake is put into baking box, is baked 15 minutes at 160 DEG C, 60 DEG C are cooled to after coming out of the stove, in moon cake
One layer of egg of surface brush, continues to be put into baking box and is baked 10 minutes at 180 DEG C, obtains final product.
Chinese chestnut jam of the invention sugar heart moon cake crust is crisp and taste delicate fragrance, and surface is in golden yellow and with gloss, filling
Material mouth sense is soft, not only with nutritive value and special taste higher, the jam of succulence is also had in the centre of fillings
Outflow, sour-sweet phase Ji allows people's dispute to promote the production of body fluid.
The above, specific embodiment only of the invention, but protection scope of the present invention is not limited thereto, and it is any
The change or replacement expected without creative work, should all be included within the scope of the present invention.Therefore, it is of the invention
Protection domain should be determined by the scope of protection defined in the claims.
Claims (1)
1. a kind of Chinese chestnut jam sugar heart moon cake, it is characterised in that be made up of the raw material of following weight portion：
Flour 40-50 parts, egg 8-12 parts, tender bean curd 3-5 parts, sesame oil 3-5 parts, glutinous rice flour 10-16 parts, Chinese chestnut 35-40 parts,
Jujube 15-20 parts, salted duck egg yolk 8-12 parts, green bean paste 25-30 parts, lard 15-18 parts, peach flesh 8-12 parts, litchi
Meat 4-6 parts, blueberry 15-18 parts, white granulated sugar 5-8 parts, lemon juice 3-5 parts, appropriate egg, appropriate amount of water；
The preparation method of the Chinese chestnut jam sugar heart moon cake, comprises the following steps：
(i) the making of the jam sugar heart：
1. peach flesh, litchi pulp and blueberry are cleaned and is put into cooking machine and breaks into pulp after draining, then added in pot
Suitable quantity of water is boiled, and by small fire infusion in pulp and white granulated sugar simultaneously addition boiling water, to the sticky rear pass fire of jam, adds lemon juice to fill
Divide and stir evenly and naturally cool to room temperature；
2. the jam after cooling is dripped into equal-sized jam group one by one on pallet, is then put into pallet cold in refrigerator
Jelly allows jam group to be frozen into solid-state；
(ii) the making of fillings：
1. shelled after Chinese chestnut is cooked with water, peeling is enucleated after jujube water is cooked, salted duck egg yolk is cooked with water；
2. by step, 1. obtained semi-finished product and suitable quantity of water add cooking machine to break into slurry, then by gained slurry and glutinous rice flour,
The mixing of green bean paste, lard and suitable quantity of water, rubs agglomerating after being sufficiently mixed, and is wrapped up with preservative film and stands 1.5-2 hours；
(iii) the making of cladding：
First add cooking machine to break into paste tender bean curd and egg, then mix the pasty mixture with flour, add sesame oil
Obtained final product after fully being rubbed with suitable quantity of water；
(iv) the making of moon cake：
1. obtained fillings and cladding are divided into some aliquots, the jam group that will be frozen into solid-state takes out from refrigerator, in each filling
One piece of solid-state jam is put into material and kneading is agglomerating, fillings group is put into after cladding is spread out and is wrapped, be then pressed into mould
Type；
2. compressing moon cake is put into baking box, is baked 15-18 minutes at 150-160 DEG C, 50-60 DEG C is cooled to after coming out of the stove,
One layer of egg of brush on moon cake surface, continues to be put into baking box and is baked 10-12 minutes at 170-180 DEG C, obtains final product.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710072603.6A CN106720125A (en) | 2017-02-10 | 2017-02-10 | A kind of Chinese chestnut jam sugar heart moon cake and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710072603.6A CN106720125A (en) | 2017-02-10 | 2017-02-10 | A kind of Chinese chestnut jam sugar heart moon cake and preparation method thereof |
Publications (1)
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| CN106720125A true CN106720125A (en) | 2017-05-31 |
Family
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| CN201710072603.6A Withdrawn CN106720125A (en) | 2017-02-10 | 2017-02-10 | A kind of Chinese chestnut jam sugar heart moon cake and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107897282A (en) * | 2017-11-08 | 2018-04-13 | 李秋兰 | A kind of production method of Chinese chestnut pie |
| CN109845975A (en) * | 2019-01-30 | 2019-06-07 | 云南云味坊食品有限公司 | A kind of smear fruit sweetened bean paste fillings and its manufacture craft |
| CN109938275A (en) * | 2019-03-25 | 2019-06-28 | 四川省鑫好麦的多食品有限公司 | A kind of sweetened bean paste stuffing and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1194098A (en) * | 1997-03-25 | 1998-09-30 | 贾玉和 | Nutritive health-care moon cake |
| CN103609646A (en) * | 2013-12-09 | 2014-03-05 | 咀香园健康食品（中山）有限公司 | Low-sugar fruit jam moon cake and preparing method thereof |
| CN105532810A (en) * | 2015-12-08 | 2016-05-04 | 侯文杰 | Skin oil content improving chestnut paste and egg yolk moon cake preparation method |
| CN105557892A (en) * | 2016-02-29 | 2016-05-11 | 灵山县龙润工贸有限公司 | Dasheen fruit, Chinese chestnut and sea duck egg moon cake and preparation method thereof |
-
2017
- 2017-02-10 CN CN201710072603.6A patent/CN106720125A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1194098A (en) * | 1997-03-25 | 1998-09-30 | 贾玉和 | Nutritive health-care moon cake |
| CN103609646A (en) * | 2013-12-09 | 2014-03-05 | 咀香园健康食品（中山）有限公司 | Low-sugar fruit jam moon cake and preparing method thereof |
| CN105532810A (en) * | 2015-12-08 | 2016-05-04 | 侯文杰 | Skin oil content improving chestnut paste and egg yolk moon cake preparation method |
| CN105557892A (en) * | 2016-02-29 | 2016-05-11 | 灵山县龙润工贸有限公司 | Dasheen fruit, Chinese chestnut and sea duck egg moon cake and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 郎跃深等主编: "《黄粉虫养殖关键技术与应用》", 31 May 2015, 科学技术文献出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107897282A (en) * | 2017-11-08 | 2018-04-13 | 李秋兰 | A kind of production method of Chinese chestnut pie |
| CN109845975A (en) * | 2019-01-30 | 2019-06-07 | 云南云味坊食品有限公司 | A kind of smear fruit sweetened bean paste fillings and its manufacture craft |
| CN109938275A (en) * | 2019-03-25 | 2019-06-28 | 四川省鑫好麦的多食品有限公司 | A kind of sweetened bean paste stuffing and preparation method thereof |
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Application publication date: 20170531 |