CN107853357A - A kind of more flavor moon cakes and preparation method thereof - Google Patents
A kind of more flavor moon cakes and preparation method thereof Download PDFInfo
- Publication number
- CN107853357A CN107853357A CN201711388391.9A CN201711388391A CN107853357A CN 107853357 A CN107853357 A CN 107853357A CN 201711388391 A CN201711388391 A CN 201711388391A CN 107853357 A CN107853357 A CN 107853357A
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- parts
- cake
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- moon
- skin
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Classifications
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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
- A21D13/06—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
- A21D13/31—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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
Abstract
The invention discloses a kind of more flavor moon cakes, including cake skin and cake filling, the raw material of the cake filling includes according to weight part ratio：50 60 parts of butter, 20 30 parts of condensed milk, 20 30 parts of white sugar, 80 100 parts of day lily, 50 70 parts of taro powder, 50 70 parts of walnut powder；The raw material of the cake skin includes according to weight part ratio：26 28 parts of 20 30 parts of wheat flour, 34 parts of condensed milk, 10 12 parts of snow-white oil emulsion, 78 parts of syrup and cornstarch；Then by cake skin and cake filling by weight 3：7‑4：6 are made moon cake.The invention also discloses a kind of preparation method of more flavor moon cakes.
Description
Technical field
The present invention relates to moon cake field, more particularly to a kind of more flavor moon cakes and preparation method thereof.
Background technology
Moon cake is traditional cuisines of China, is not only a kind of cultural succession, and the delicious meaning of its nutrition also by
It is cumulative to add.Moon cake is various in style in the market, and flavor is different, its Zhong jing formula, the moon cakes such as formula, Cantonese, tidal widely China of reviving
The people institute eating of north and south various regions.But both just in this way, continuous pursuit of the market for cuisines still can not be met.
The content of the invention
It is an object of the invention to the above-mentioned deficiency and defect for prior art, there is provided a kind of more flavor moon cakes and its system
Preparation Method, to solve the above problems.
Technical problem solved by the invention can be realized using following technical scheme：
A kind of more flavor moon cakes, including cake skin and cake filling, it is characterised in that the raw material of the cake filling is according to weight part ratio bag
Include：Butter 50-60 parts, condensed milk 20-30 parts, white sugar 20-30 parts, day lily 80-100 parts, taro powder 50-70 parts, walnut powder 50-
70 parts；The raw material of the cake skin includes according to weight part ratio：Wheat flour 20-30 parts, condensed milk 3-4 parts, snow-white oil emulsion 10-12
Part, syrup 7-8 parts and cornstarch 26-28 parts；Then by cake skin and cake filling by weight 3：7-4：6 are made moon cake.
A kind of preparation method of more flavor moon cakes, it is characterised in that comprise the following steps：
1) filling processed：Day lily is cooked saturating, pureed is then pounded, then by butter, condensed milk, white sugar, day lily, glycan
Powder, walnut powder, which are sufficiently mixed, to be mixed thoroughly, stand-by；
2) skin processed：The raw materials such as wheat flour, condensed milk, snow-white oil emulsion, syrup and cornstarch are sufficiently mixed into batter, face
There can not be small dough in paste, can be pinched it with hand scattered, then it is saturating to be put into water proof and steamed in pot for batter, into face cake shape, then crumples into
The smooth dough in surface, then place face of waking up on one side；
3) stamp：Prepare a clean moon cake mould, spread oil in mould, prevent sticking to mould, take out a doughball, about half
Mould size, rub circle with the hands, roll into thin skin, then take out a fritter fillings, about half mould size, rub circle with the hands into a ball, thin skin is wrapped into ball
Son, sealing is clutched, is put into moon cake mould, compressed, the decorative pattern in mould is imprinted on moon cake wrapper；
4) toast：Cake is knocked out out of mould, is placed in baking box and carries out, temperature is 180 DEG C, is baked 12-15 minutes, then right
After moon cake carries out turn-over, 4-5 minutes are baked again, are taken out cooling and be can obtain moon cake.
As a result of technical scheme as above, the present invention by special processing technology be made with day lily taste,
The moon cake of glycan taste and walnut taste, its excellent taste, and also in relation with the taste and nutritive effect of several persons.
Embodiment
In order that the technical means, the inventive features, the objects and the advantages of the present invention are easy to understand, enter below
One step illustrates the present invention.
Embodiment 1
A kind of more flavor moon cakes, including cake skin and cake filling, the raw material of cake filling include according to weight part ratio：50 parts of butter, refining
20 parts of breast, 20 parts of white sugar, 80 parts of day lily, 50 parts of taro powder, 50 parts of walnut powder；The raw material of cake skin includes according to weight part ratio：
26 parts of 20 parts of wheat flour, 3 parts of condensed milk, 10 parts of snow-white oil emulsion, 7 parts of syrup and cornstarch；Then by cake skin and cake filling by weight
Part is measured than 3：7 are made moon cake.
The preparation method of more flavor moon cakes of above-described embodiment, comprises the following steps：
1) filling processed：Day lily is cooked saturating, pureed is then pounded, then by butter, condensed milk, white sugar, day lily, glycan
Powder, walnut powder, which are sufficiently mixed, to be mixed thoroughly, stand-by；
2) skin processed：The raw materials such as wheat flour, condensed milk, snow-white oil emulsion, syrup and cornstarch are sufficiently mixed into batter, face
There can not be small dough in paste, can be pinched it with hand scattered, then it is saturating to be put into water proof and steamed in pot for batter, into face cake shape, then crumples into
The smooth dough in surface, then place face of waking up on one side；
3) stamp：Prepare a clean moon cake mould, spread oil in mould, prevent sticking to mould, take out a doughball, about half
Mould size, rub circle with the hands, roll into thin skin, then take out a fritter fillings, about half mould size, rub circle with the hands into a ball, thin skin is wrapped into ball
Son, sealing is clutched, is put into moon cake mould, compressed, the decorative pattern in mould is imprinted on moon cake wrapper；
4) toast：Cake is knocked out out of mould, is placed in baking box and carries out, temperature is 180 DEG C, is baked 12 minutes, then to the moon
After cake carries out turn-over, it is baked 4 minutes again, takes out cooling and can obtain moon cake.
Embodiment 2
A kind of more flavor moon cakes, including cake skin and cake filling, the raw material of cake filling include according to weight part ratio：55 parts of butter, refining
25 parts of breast, 25 parts of white sugar, 90 parts of day lily, 60 parts of taro powder, 60 parts of walnut powder；The raw material of cake skin includes according to weight part ratio：
27 parts of 25 parts of wheat flour, 3.5 parts of condensed milk, 11 parts of snow-white oil emulsion, 7.5 parts of syrup and cornstarch；Then by cake skin and cake filling
By weight 3.5:6.5 are made moon cake.
The preparation method of more flavor moon cakes of above-described embodiment, comprises the following steps：
1) filling processed：Day lily is cooked saturating, pureed is then pounded, then by butter, condensed milk, white sugar, day lily, glycan
Powder, walnut powder, which are sufficiently mixed, to be mixed thoroughly, stand-by；
2) skin processed：The raw materials such as wheat flour, condensed milk, snow-white oil emulsion, syrup and cornstarch are sufficiently mixed into batter, face
There can not be small dough in paste, can be pinched it with hand scattered, then it is saturating to be put into water proof and steamed in pot for batter, into face cake shape, then crumples into
The smooth dough in surface, then place face of waking up on one side；
3) stamp：Prepare a clean moon cake mould, spread oil in mould, prevent sticking to mould, take out a doughball, about half
Mould size, rub circle with the hands, roll into thin skin, then take out a fritter fillings, about half mould size, rub circle with the hands into a ball, thin skin is wrapped into ball
Son, sealing is clutched, is put into moon cake mould, compressed, the decorative pattern in mould is imprinted on moon cake wrapper；
4) toast：Cake is knocked out out of mould, is placed in baking box and carries out, temperature is 180 DEG C, is baked 14 minutes, then to the moon
After cake carries out turn-over, it is baked 4 minutes again, takes out cooling and can obtain moon cake.
Embodiment 3
A kind of more flavor moon cakes, including cake skin and cake filling, the raw material of cake filling include according to weight part ratio：60 parts of butter, refining
30 parts of breast, 30 parts of white sugar, 100 parts of day lily, 70 parts of taro powder, 70 parts of walnut powder；The raw material of cake skin includes according to weight part ratio：
28 parts of 30 parts of wheat flour, 4 parts of condensed milk, 12 parts of snow-white oil emulsion, 8 parts of syrup and cornstarch；Then by cake skin and cake filling by weight
Part is measured than 4：6 are made moon cake.
The preparation method of more flavor moon cakes of above-described embodiment, comprises the following steps：
1) filling processed：Day lily is cooked saturating, pureed is then pounded, then by butter, condensed milk, white sugar, day lily, glycan
Powder, walnut powder, which are sufficiently mixed, to be mixed thoroughly, stand-by；
2) skin processed：The raw materials such as wheat flour, condensed milk, snow-white oil emulsion, syrup and cornstarch are sufficiently mixed into batter, face
There can not be small dough in paste, can be pinched it with hand scattered, then it is saturating to be put into water proof and steamed in pot for batter, into face cake shape, then crumples into
The smooth dough in surface, then place face of waking up on one side；
3) stamp：Prepare a clean moon cake mould, spread oil in mould, prevent sticking to mould, take out a doughball, about half
Mould size, rub circle with the hands, roll into thin skin, then take out a fritter fillings, about half mould size, rub circle with the hands into a ball, thin skin is wrapped into ball
Son, sealing is clutched, is put into moon cake mould, compressed, the decorative pattern in mould is imprinted on moon cake wrapper；
4) toast：Cake is knocked out out of mould, is placed in baking box and carries out, temperature is 180 DEG C, is baked 15 minutes, then to the moon
After cake carries out turn-over, it is baked 5 minutes again, takes out cooling and can obtain moon cake.The basic of the present invention has been shown and described above
Principle and principal character and advantages of the present invention.It should be understood by those skilled in the art that the present invention is not by above-described embodiment
Limit, merely illustrating the principles of the invention described in above-described embodiment and specification, do not departing from spirit and scope of the invention
On the premise of, various changes and modifications of the present invention are possible, and these changes and improvements both fall within scope of the claimed invention
It is interior.The scope of the present invention is defined by the appended claims and its equivalents.
Claims (2)
1. a kind of more flavor moon cakes, including cake skin and cake filling, it is characterised in that the raw material of the cake filling is according to weight part ratio bag
Include：Butter 50-60 parts, condensed milk 20-30 parts, white sugar 20-30 parts, day lily 80-100 parts, taro powder 50-70 parts, walnut powder 50-
70 parts；The raw material of the cake skin includes according to weight part ratio：Wheat flour 20-30 parts, condensed milk 3-4 parts, snow-white oil emulsion 10-12
Part, syrup 7-8 parts and cornstarch 26-28 parts；Then by cake skin and cake filling by weight 3：7-4：6 are made moon cake.
2. a kind of preparation method of more flavor moon cakes as claimed in claim 1, it is characterised in that comprise the following steps：
1) filling processed：Day lily is cooked saturating, pureed is then pounded, then by butter, condensed milk, white sugar, day lily, taro powder, core
Peach powder, which is sufficiently mixed, mixes thoroughly, stand-by；
2) skin processed：The raw materials such as wheat flour, condensed milk, snow-white oil emulsion, syrup and cornstarch are sufficiently mixed into batter, in batter
There can not be small dough, can be pinched it with hand scattered, then it is saturating to be put into water proof and steamed in pot for batter, into face cake shape, then crumples into surface
Smooth dough, then place face of waking up on one side；
3) stamp：Prepare a clean moon cake mould, oil is spread in mould, prevent sticking to mould, take out a doughball, about half mould is big
It is small, rub circle with the hands, roll into thin skin, then take out a fritter fillings, about half mould size, rub circle with the hands into a ball, thin skin is wrapped into a ball, pinched
Tight sealing, puts into moon cake mould, compresses, the decorative pattern in mould is imprinted on moon cake wrapper；
4) toast：Cake is knocked out out of mould, is placed in baking box and carries out, temperature is 180 DEG C, 12-15 minutes is baked, then to moon cake
After carrying out turn-over, 4-5 minutes are baked again, are taken out cooling and be can obtain moon cake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711388391.9A CN107853357A (en) | 2017-12-20 | 2017-12-20 | A kind of more flavor moon cakes and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711388391.9A CN107853357A (en) | 2017-12-20 | 2017-12-20 | A kind of more flavor moon cakes and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107853357A true CN107853357A (en) | 2018-03-30 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711388391.9A Pending CN107853357A (en) | 2017-12-20 | 2017-12-20 | A kind of more flavor moon cakes and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112823635A (en) * | 2019-11-20 | 2021-05-21 | 湖南有吉食品有限公司 | Daylily mooncake and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103053930A (en) * | 2011-10-18 | 2013-04-24 | 巩华 | Preparation method of taro ice skin moon cake |
| CN103283800A (en) * | 2012-08-24 | 2013-09-11 | 董剑 | Flower mooncake |
| CN103431019A (en) * | 2013-09-13 | 2013-12-11 | 吴淑芬 | Purple yam Chinese chestnut mooncake and making method thereof |
| CN103734225A (en) * | 2013-11-18 | 2014-04-23 | 安徽工贸职业技术学院 | Day lily mooncake and making method thereof |
| CN104982487A (en) * | 2015-06-29 | 2015-10-21 | 青岛祥嘉知识产权服务有限公司 | Low-energy fiber moon cake |
| CN105901082A (en) * | 2016-05-30 | 2016-08-31 | 安徽省继红食品有限公司 | Bitten gourd kernel mooncakes |
| CN106605689A (en) * | 2015-10-20 | 2017-05-03 | 孙菁 | Novel health-care mooncake and making method thereof |
-
2017
- 2017-12-20 CN CN201711388391.9A patent/CN107853357A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103053930A (en) * | 2011-10-18 | 2013-04-24 | 巩华 | Preparation method of taro ice skin moon cake |
| CN103283800A (en) * | 2012-08-24 | 2013-09-11 | 董剑 | Flower mooncake |
| CN103431019A (en) * | 2013-09-13 | 2013-12-11 | 吴淑芬 | Purple yam Chinese chestnut mooncake and making method thereof |
| CN103734225A (en) * | 2013-11-18 | 2014-04-23 | 安徽工贸职业技术学院 | Day lily mooncake and making method thereof |
| CN104982487A (en) * | 2015-06-29 | 2015-10-21 | 青岛祥嘉知识产权服务有限公司 | Low-energy fiber moon cake |
| CN106605689A (en) * | 2015-10-20 | 2017-05-03 | 孙菁 | Novel health-care mooncake and making method thereof |
| CN105901082A (en) * | 2016-05-30 | 2016-08-31 | 安徽省继红食品有限公司 | Bitten gourd kernel mooncakes |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112823635A (en) * | 2019-11-20 | 2021-05-21 | 湖南有吉食品有限公司 | Daylily mooncake and preparation method thereof |
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| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20180330 |