CN107455424A - A kind of preparation method of white tea moon cake - Google Patents
A kind of preparation method of white tea moon cake Download PDFInfo
- Publication number
- CN107455424A CN107455424A CN201710810828.7A CN201710810828A CN107455424A CN 107455424 A CN107455424 A CN 107455424A CN 201710810828 A CN201710810828 A CN 201710810828A CN 107455424 A CN107455424 A CN 107455424A
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- Prior art keywords
- moon cake
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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
-
- 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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- 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
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of preparation method of white tea moon cake, comprise the following steps：Step 1, the making of mooncake filling；Step 2, the making of moon cake wrapper：Moon cake wrapper uses the raw material of following parts by weight：Convert syrup：10 160 parts by weight；Jian Shui：0.5 10 parts by weight；Peanut oil：5 100 parts by weight；Flour：30 200 parts by weight；Anji white tea powder：5 80 parts by weight；Step 3, the mooncake filling obtained by step 1 is put into the moon cake wrapper obtained by step 2, egg liquid is uniformly brushed to moon cake surface after shaping, toasted, produce.
Description
Technical field
The present invention relates to the moon cake preparation method in bakery classification in food service industry, it is related to a kind of Anji white tea moon
The preparation method of cake.
Background technology
Anji white tea is a kind of Han nationality's well-known tea, originates from meaningful elegant, clear water length stream the Zhejiang Province's Anji County in mountains and rivers,.Anji is white
Tea, it is the up-and-coming youngster of Zhejiang well-known tea.Anji white tea, is made of Green tea processing technology, belong to green tea, its white, be because
It, which processes raw material, picks up from the characteristic tea tree breed that a kind of tender leaf is all white.Anji white tea is divided into " phoenix shape " and " imperial shape " two
Kind, " phoenix shape " Anji white tea bar directly shows bud, sturdy neat and well spaced；Color is light green, fresh and alive general Phnom Penh." imperial shape " Anji white tea smooth flat,
Straight and upright taper；Light green aobvious jade green, it is neat and well spaced.The soup look of two plant teas is light green bright, and fragrance is fresh and tender and lasting；Flavour or fresh alcohol,
Or it is strong fragrant, clear and rich sweet refreshing, the white arteries and veins of leaf is emerald green.It is different according to grade, it is that the leaf of a bud one is just opened up to the leaf of a bud three, high grade person
Bud is longer than leaf.In addition, Anji white tea can reduce the blood pressure of hyperpietic, there is protect liver of losing weight, it has been investigated that,
Anji white tea can increase the immunocompetence of human body, antibacterium virus etc..
Moon cake is the traditional snack having long enjoyed a good reputation, the deep traditional festival featured delicious food liked by Chinese people, the shape of moon cake
Shape circle circle again, is to divide to eat of the whole family again, is the product that must be eaten in this day in the Mid-autumn Festival so it signifies that reunion is harmonious, in the market
The species of moon cake is very more, but either the moon cake of meat shortcake taste or fruity moon cake containing abundant grease and
Sugar, in recent years, as people are increasingly paid close attention to health diet, the moon cake of conventional high sugar, high oil content and high heat is by joyous
Meet degree reduces year by year, and requirement of the people to moon cake is more and more higher, not only in good taste, and has at a relatively high battalion
Support value.With enriching constantly in the market moon cake species, some low sugar, low oily and low in calories assorted flavor moon cake are more next
More favored by people.Such as Publication No. CN101690508 (2010-04-07), a kind of disclosed cumquat moon cake and its
Preparation method, this cumquat moon cake are made up of the intracutaneous fillings of syrup skin and syrup, syrup skin by flour, syrup, edible oil,
Citric acid, buck, Fenyang wine composition, include winter Rong, sugar, cumquat, wax gourd, edible oil, wheat flour, yolk in fillings.It is this
Cumquat moon cake combines cumquat and traditional moon cake, although reducing the oil of moon cake, cumquat is in itself containing sugar
Point, cumquat moon cake sugar content is still higher, and such moon cake people that overeat are easily greasy, in addition, cumquat is warm nature fruit,
People overeat easy excessive internal heat, can also influence the health of people.
The content of the invention
For overcome the deficiencies in the prior art, the present invention provides a kind of health white tea.
Present invention employs following technical scheme：A kind of preparation method of white tea moon cake, comprises the following steps：
Step 1, the making of mooncake filling：Mooncake filling uses the raw material of following parts by weight：240 parts~280 parts of preserved egg yellow,
Alcohol by volume content be 52% 4 parts~6 parts of white wine, 100 parts~120 parts of peanut oil, 220 parts~280 parts of walnut kernel, white lotus
1400 parts~1600 parts of Rong；
A, white wine, the flower of preserved egg yellow, alcohol by volume content for 52% are weighed respectively according to each raw material weight number of mooncake filling
Oil generation, walnut kernel, white lotus Rong；
B, preserved egg yellow is shelved into shady place to dry, the time is 1 hour~1.5 hours；
White wine is sprayed to the surface of preserved egg yellow obtained by b step, then dry in the air c, the time is 0.5 hour~1 hour；
D, preserved egg yellow obtained by step c is poured into and pours into peanut oil in baking tray again, be put into oven, oven temperatures are 160 DEG C
~170 DEG C, the time is 12 minutes~16 minutes, produces ripe preserved egg yellow, standby；
E, walnut kernel is put into oven baking, temperature is 160 DEG C~170 DEG C, and the time is 25 minutes~30 minutes, after cool
Chopping, both obtain walnut granule；
F, white lotus Rong and walnut granule crimping are mixed thoroughly, obtains basic fillings, it is standby；
Step 2, the making of moon cake wrapper：Moon cake wrapper uses the raw material of following parts by weight：
The cake skin preparation method is as follows：
(1) Anji white tea is weighed, and the Anji white tea is ground, sieves, tea powder is made；
(2) conversion syrup is weighed in proportion and is added into a conduit made of long bamboo water, is stirred, is obtained mixed liquor；
(3) manufactured tea powder in flour, peanut oil and the step (1) is weighed in proportion, and kneading is uniform, in kneading
During add the manufactured mixed liquor in step (2), initial cake skin is made；
Step 3, the mooncake filling obtained by step 1 is put into the moon cake wrapper obtained by step 2, egg liquid is uniformly brushed
Moon cake surface after shaping, baking, is produced.
Further, the moon cake wrapper of each moon cake and the ratio of weight and number of basic fillings are 1：3, and each moon cake
In be respectively provided with a preserved egg yellow.
Further, the fired temperature of the step 3 is 190 DEG C~200 DEG C, and the time is 16 minutes~18 minutes.
Beneficial effect：
1st, a kind of white tea flavor moon cake provided by the invention and manufacture method, it is necessary to raw material it is simple and easy to get, manufacture letter
Single, cost is low；
2nd, a kind of white tea flavor moon cake provided by the invention and manufacture method, with the addition of Anji white tea composition in moon cake,
Anji white tea contains the composition for the shelf-life that can extend moon cake so that Anji white tea flavor moon cake can reduce chemical preservative
Use, use is more safe and reliable；
3rd, a kind of white tea flavor moon cake provided by the invention and manufacture method, obtained white tea flavor moon cake have tea wind
Taste, the high oil content of traditional mooncake, high sugar problem, and manufactured moon cake unique flavor are not only solved, mouthfeel improves, sweet tea
And it is oiliness, the fragrance assailed one's nostrils
Embodiment
With reference to embodiment, the present invention will be further described：
Embodiment 1：
The invention discloses a kind of preparation method of white tea moon cake, comprise the following steps：
Step 1, the making of mooncake filling：Mooncake filling uses the raw material of following parts by weight：240 parts~280 parts of preserved egg yellow,
Alcohol by volume content be 52% 4 parts~6 parts of white wine, 100 parts~120 parts of peanut oil, 220 parts~280 parts of walnut kernel, white lotus
1400 parts~1600 parts of Rong；
A, white wine, the flower of preserved egg yellow, alcohol by volume content for 52% are weighed respectively according to each raw material weight number of mooncake filling
Oil generation, walnut kernel, white lotus Rong；
B, preserved egg yellow is shelved into shady place to dry, the time is 1 hour~1.5 hours；
White wine is sprayed to the surface of preserved egg yellow obtained by b step, then dry in the air c, the time is 0.5 hour~1 hour；
D, preserved egg yellow obtained by step c is poured into and pours into peanut oil in baking tray again, be put into oven, oven temperatures are 160 DEG C
~170 DEG C, the time is 12 minutes~16 minutes, produces ripe preserved egg yellow, standby；
E, walnut kernel is put into oven baking, temperature is 160 DEG C~170 DEG C, and the time is 25 minutes~30 minutes, after cool
Chopping, both obtain walnut granule；
F, white lotus Rong and walnut granule crimping are mixed thoroughly, obtains basic fillings, it is standby；
Step 2, the making of moon cake wrapper：Moon cake wrapper uses the raw material of following parts by weight：
The cake skin preparation method is as follows：
(1) Anji white tea is weighed, and the Anji white tea is ground, sieves, tea powder is made；
(2) conversion syrup is weighed in proportion and is added into a conduit made of long bamboo water, is stirred, is obtained mixed liquor；
(3) manufactured tea powder in flour, peanut oil and the step (1) is weighed in proportion, and kneading is uniform, in kneading
During add the manufactured mixed liquor in step (2), initial cake skin is made；The moon cake wrapper of each moon cake and basis
The ratio of weight and number of fillings is 1：3, and it is respectively provided with a preserved egg yellow in each moon cake.
Step 3, the mooncake filling obtained by step 1 is put into the moon cake wrapper obtained by step 2, egg liquid is uniformly brushed
Moon cake surface after shaping, baking, its fired temperature are 190 DEG C~200 DEG C, and the time is 16 minutes~18 minutes.Produce.
White tea flavor moon cake produced by the present invention, in good taste, outward appearance is good.
It should be noted last that above embodiment is merely illustrative of the technical solution of the present invention and unrestricted,
Although the present invention is described in detail with reference to preferred embodiment, it will be understood by those within the art that, can be right
Technical scheme is modified or equivalent substitution, and without departing from the spirit and scope of technical solution of the present invention, its is equal
It should cover among scope of the presently claimed invention.
Claims (3)
- A kind of 1. preparation method of white tea moon cake, it is characterised in that：Comprise the following steps：Step 1, the making of mooncake filling：Mooncake filling uses the raw material of following parts by weight：240 parts~280 parts of preserved egg yellow, alcohol Volume content be 52% 4 parts~6 parts of white wine, 100 parts~120 parts of peanut oil, 220 parts~280 parts of walnut kernel, white lotus Rong 1400 Part~1600 parts；A, according to each raw material weight number of mooncake filling weigh respectively preserved egg yellow, alcohol by volume content be 52% white wine, peanut oil, Walnut kernel, white lotus Rong；B, preserved egg yellow is shelved into shady place to dry, the time is 1 hour~1.5 hours；White wine is sprayed to the surface of preserved egg yellow obtained by b step, then dry in the air c, the time is 0.5 hour~1 hour；D, preserved egg yellow obtained by step c is poured into and pours into peanut oil in baking tray again, be put into oven, oven temperatures are 160 DEG C~170 DEG C, the time is 12 minutes~16 minutes, produces ripe preserved egg yellow, standby；E, walnut kernel being put into oven baking, temperature is 160 DEG C~170 DEG C, and the time is 25 minutes~30 minutes, is shredded after cool, Both walnut granule is obtained；F, white lotus Rong and walnut granule crimping are mixed thoroughly, obtains basic fillings, it is standby；Step 2, the making of moon cake wrapper：Moon cake wrapper uses the raw material of following parts by weight：The cake skin preparation method is as follows：(1) Anji white tea is weighed, and the Anji white tea is ground, sieves, tea powder is made；(2) conversion syrup is weighed in proportion and is added into a conduit made of long bamboo water, is stirred, is obtained mixed liquor；(3) manufactured tea powder in flour, peanut oil and the step (1) is weighed in proportion, and kneading is uniform, during kneading The manufactured mixed liquor in step (2) is added, initial cake skin is made；Step 3, the mooncake filling obtained by step 1 is put into the moon cake wrapper obtained by step 2, egg liquid is uniformly brushed and is being molded Moon cake surface afterwards, baking, is produced.
- 2. the preparation method of white tea moon cake according to claim 1, it is characterised in that：The moon cake wrapper of each moon cake with The ratio of weight and number of basic fillings is 1：3, and it is respectively provided with a preserved egg yellow in each moon cake.
- 3. the preparation method of white tea moon cake according to claim 1 or 2, it is characterised in that：The barbecue temperature of the step 3 Spend for 190 DEG C~200 DEG C, the time is 16 minutes~18 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710810828.7A CN107455424A (en) | 2017-09-09 | 2017-09-09 | A kind of preparation method of white tea moon cake |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710810828.7A CN107455424A (en) | 2017-09-09 | 2017-09-09 | A kind of preparation method of white tea moon cake |
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| CN107455424A true CN107455424A (en) | 2017-12-12 |
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| CN201710810828.7A Pending CN107455424A (en) | 2017-09-09 | 2017-09-09 | A kind of preparation method of white tea moon cake |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108308244A (en) * | 2018-02-01 | 2018-07-24 | 安徽知之信息科技有限公司 | A kind of pre-gelatinized starch moon cake cake skin base and preparation method thereof |
| CN108391696A (en) * | 2018-04-11 | 2018-08-14 | 陕西安康花旗食品有限公司 | A kind of Sang Ju Yin moon cake and process for making |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103999898A (en) * | 2013-12-03 | 2014-08-27 | 广西喜莲娜商贸有限公司 | Mooncake making method |
| CN105410142A (en) * | 2016-01-15 | 2016-03-23 | 浙江安吉宋茗白茶有限公司 | Mooncake with white tea flavor |
-
2017
- 2017-09-09 CN CN201710810828.7A patent/CN107455424A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103999898A (en) * | 2013-12-03 | 2014-08-27 | 广西喜莲娜商贸有限公司 | Mooncake making method |
| CN105410142A (en) * | 2016-01-15 | 2016-03-23 | 浙江安吉宋茗白茶有限公司 | Mooncake with white tea flavor |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108308244A (en) * | 2018-02-01 | 2018-07-24 | 安徽知之信息科技有限公司 | A kind of pre-gelatinized starch moon cake cake skin base and preparation method thereof |
| CN108391696A (en) * | 2018-04-11 | 2018-08-14 | 陕西安康花旗食品有限公司 | A kind of Sang Ju Yin moon cake and process for making |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20171212 |
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