CN107853363A - French moon cake and its production method - Google Patents
French moon cake and its production method Download PDFInfo
- Publication number
- CN107853363A CN107853363A CN201711269481.6A CN201711269481A CN107853363A CN 107853363 A CN107853363 A CN 107853363A CN 201711269481 A CN201711269481 A CN 201711269481A CN 107853363 A CN107853363 A CN 107853363A
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- Prior art keywords
- moon cake
- parts
- fillings
- french
- butter
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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
- A21D13/30—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
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
The present invention provides a kind of production method of French moon cake, comprises the following steps：The first step, weigh raw material；Second step, butter and sugar, salt are mixed evenly；3rd step, the egg liquid that egg is formed add in butter at a slow speed, stir to egg liquid and merged completely with butter several times；4th step, the almond powder of sieving, flour are put into butter and stirred, obtain the dough for making cake skin；5th step, progress is faric, obtains semi-finished product；6th step, semi-finished product are processed, and baking time is 15 18 minutes under conditions of being 240 200 DEG C in temperature, produces moon cake finished product.The beneficial effects of the invention are as follows：The existing main flow moon cake that is different from of the present invention such as revive formula moon cake and guang-type moon cake, and the French moon cake of the invention protected uses Western-style fillings and French cake technique, low with oil mass without additive, the problem of being not in quick-fried filling influence moon cake shape and mouthfeel.
Description
Technical field
The present invention relates to French Production of Moon Cake field, more specifically to a kind of French moon cake and its production method.
Background technology
In the market majority moon cake is the local guang-type moon cake for sending formula characteristic and Su Shi moon cakes etc., and guang-type moon cake is with Guangdong
Area's manufacture craft and special favor are representative, are main with the grain dusts such as wheat flour or Plant Powder, syrup, edible vegetable oil etc.
Filling skin is made in raw material, the moon cake being processed into through techniques such as faric, shaping, brush egg, bakings (or not toasting).Soviet Union's formula moon cake be with
Suzhou District manufacture craft and special favor are representative, and the system such as filling skin, wheat flour, oil is made with wheat flour, maltose, oil etc.
Shortcake, the moon cake with crisp layer is processed into through the technique such as crisp skin processed, faric, shaping, baking.
The content of the invention
Instant invention overcomes deficiency of the prior art, using Western-style fillings and French cake technique, with reference to Chinese mid-autumn
Traditional culture, invented French moon cake；It is a further object to provide a kind of production method of French moon cake.
The purpose of the present invention is achieved by following technical proposals.
The weight ratio of a kind of French moon cake, including musculus cutaneus and fillings, the musculus cutaneus and the fillings is 3.3:1, according to weight
Measure number to calculate, musculus cutaneus includes the following raw material：Butter 30-35 parts, sugared 12-15 parts, egg 10-20 parts, almond powder 20-30 parts,
Flour 90-110 parts, salt 0.1-0.8 parts.
Further, the fillings is fruit fillings, and the fruit fillings includes fruit 40-50 according to the number of parts by weight
Part.
Further, the fillings is cheese fillings, the cheese fillings according to the number of parts by weight, including cheese 35-45
Part and Icing Sugar 15-25 parts, the cheese and the Icing Sugar ratio are 2:1.
A kind of production method of French moon cake, it is characterised in that：Comprise the following steps：
The first step, according to the raw material weight number of the moon cake wrapper weigh respectively butter, sugar, egg, almond powder, flour and
Salt；
Second step, sugared, the described salt stirring 7-8 minutes are added in the butter after rising again；
3rd step, the egg liquid that the egg is formed are added at a slow speed in the butter several times, stir to egg liquid with it is described
Butter merges completely；
4th step, the almond powder of sieving, the flour are put into the butter, mix slowly 1-2 minutes, at a slow speed
Electric machine frequency is 20-30 hertz, obtains the dough for making cake skin, the dough is refrigerated 48 hours under conditions of 4-5 DEG C；
5th step, the dough is risen again, be 3.3 according to the dough and mooncake filling ratio of weight and number：1 ratio is carried out
It is faric, the semi-finished product of surface smooth circular are obtained after shaping, semi-finished product are freezed 24 hours；
6th step, it is processed after the semi-finished product are eased back, baking time is under conditions of being 240-200 DEG C in temperature
15-18 minutes, produce moon cake finished product.
Further, the method stirred in the second step is：3-5 minutes are mixed slowly, then the quick stirring of switching, at a slow speed
The electric machine frequency of stirring is 20-30 hertz, and the electric machine frequency of quick motor is 60-70 hertz.
Further, the step of being processed in the 6th step to the semi-finished product be：(1) the surface brush of the semi-finished product
Egg liquid, the egg liquid are mixed by a yolk and a shell egg；(2) ribs are drawn on the surface for brushing egg liquid.
Further, the mooncake filling of the 5th step is fruit fillings, and the fruit fillings is according to the number of parts by weight
Including：Fruit 40-50 parts, the fruit sealing are boiled at least 2 hours, and vacuum sealing is deposited 3 days.
Further, the fillings of the 5th step is cheese fillings, and the cheese fillings is wrapped according to the number of parts by weight
Include：Cheese 35-45 parts and Icing Sugar 15-25 parts, the cheese and the Icing Sugar ratio are 2:1.
Further, the preparation process of the cheese fillings is：
(1) cheese of refrigeration is risen again to 20 DEG C；
(2) cheese is put into container at a slow speed to fine and smooth agranular cheese oil is formed, then adds the Icing Sugar
Carry out mixing slowly 1-2 minutes, the frequency of motor is 20-30 hertz.
Beneficial effects of the present invention are：
French moon cake selects natural animal butter, and for butter content 30% or so, common moon cake uses soybean and peanut oil
Fluid oil, with oil 40% or so, it is more healthy to reduce oil mass；
Killing time for butter is to adjust the essential condition that control musculus cutaneus rises, and first mixes slowly and facilitates butter abundant with sugar
It is merged, sugar, which can be fully fused in butter, enables butter quickly to dismiss foaming, and the moon cake made is soft；8 points of stirring
Clock makes butter quickly dismiss foaming, and air is wrapped up in butter, and musculus cutaneus is not in the quick-fried filling phenomenon of unleavened dough in baking；
Dough stirring time control is within 2 minutes, if the oversize dough of mixing time is hard, unleavened dough baking occurs in dough
Middle air can not be discharged normally, and musculus cutaneus can ftracture quick-fried filling；
Dough is refrigerated 48 hours under the conditions of passing through 5 degree and used again, the moon cake stable molding made, grammes per square metre standard, semi-finished product table
Skin is smooth, rises, even tissue, and the finished product mouthfeel toasted out is soft；
Cheese, Icing Sugar are mixed slowly, prevent from dismissing foaming, stirs 3 minutes and shuts down, ensures that mixing time prevents milk
The quick-fried filling of junket；
Bad process operation during the too soft baking of the semi-finished product dough just made, so need to be freezed semi-finished product, it is cold
Jelly can make dough relaxes, and moon cake bottom smooth can also facilitate bottom baking colouring uniform, meanwhile, freezing semi-finished product can make face
Group keeps a temperature with interior filling, convenient for firing during baking；
The French semi-finished product moon cake freezed is pulled out from freezer and eased back to 8 DEG C, room temperature is controlled at 16-18 DEG C, this
Temperature moon cake epidermis will not water outlet do not interfere with below step；
Fruit fillings is free of additive, is boiled more than 2 hours by long-time sealing and then vacuum is deposited certain time and treated
With preventing fruit oxidation from fading while prevent moisture excess and quick-fried filling；
Baking temperature and time are controlled, makes the colouring of moon cake wrapper quick baking ripe and come out of the stove before the boiling of fruit filling to prevent
Quick-fried filling, mouthfeel and attractive in appearance is not influenceed.
Moon cake such as formula moon cake and the guang-type moon cake of reviving, the French moon cake that the present invention protects for being different from main flow in market department use
Western-style fillings and French cake technique, it is low with oil mass without additive, the problem of being not in quick-fried filling influence moon cake shape and
Mouthfeel.
Embodiment
Technical scheme is further described below by specific embodiment.
Embodiment 1
30 parts of butter, 12 parts of sugar, 15 parts of egg, 25 parts of almond powder, 110 parts of flour, 0.5 part of salt are chosen, 45 parts of fruit, is pressed
Following steps carry out preparing moon cake：
The first step, peeling and corning of fruits is diced, sealing boils at least 2 hours, and vacuum sealing is deposited 3 days and obtains fillings；
Second step, sugared, described salt stirring 8 minutes altogether are added to rising again into 18 DEG C of the butter；Stirring
When first mix slowly 5 minutes after switch quick stirring 3 minutes, mix slowly and facilitate butter to be fully merged with sugar, it is sugared
Can fully be fused in butter enables butter quickly to dismiss foaming, and the moon cake made is soft, will not quick-fried filling；
3rd step, the egg liquid that the egg is formed are added at a slow speed in the butter several times, and each egg liquid is beaten with butter
New egg liquid is added until all adding after to complete fusion, is changed after moderate-speed mixer completes fusion in 5 minutes and is shut down；
4th step, the almond powder of sieving, the flour are put into the butter, mix slowly 1-2 minutes until
Uniformly, the dough for making cake skin is obtained, the dough is refrigerated 48 hours under conditions of 4-5 DEG C；By prolonged refrigeration
Relaxation produced again with moon cake encrusting machine, the moon cake stable molding made, grammes per square metre standard, semi-finished product epidermis is smooth, toast out into
Product mouthfeel is soft, rises, even tissue；
5th step, the dough is risen again, be 3.3 according to the dough and mooncake filling ratio of weight and number：1 ratio is carried out
It is faric, then baking, shaping, the point on French half-finished product of moon cake surface is erased with palm during shaping, due to the moon cake produced
Softer, existing equipment can't be replaced having been manually done, therefore moon cake is crimped onto diameter 5cm by the step mainly by having been manually done
Height 3cm flour cake, obtain the semi-finished product of surface smooth circular；
It is standby that semi-finished product are put into freezer, condition is -10 DEG C, is deposited 24 hours, musculus cutaneus and fruit filling is all freezed, this
Sample moon cake is controlled in a temperature, facilitates subsequent step to complete；
7th step, by room temperature control at 16-18 DEG C, the semi-finished product refrigerated are eased back to 8 DEG C；In the semi-finished product
Surface brush egg liquid 1g, the egg liquid are mixed by a yolk and a shell egg, drawn in the surface of semi-finished for brushing egg liquid
Ribs, it is 15- that the French moon cake processed is put into baking time under conditions of moon cake support inherence temperature is 240-200 DEG C
18 minutes, produce moon cake finished product；Fruit filling moisture is high, the quick-fried filling if long-time baking fruit filling easily seethes with excitement, now uses
Temperature, time, which can make moon cake wrapper baking colouring ripe, and quick baking is come out of the stove before the boiling of fruit filling does not influence mouth feel aesthetics.
Embodiment 2
Choose 30 parts of butter, 12 parts of sugar, 15 parts of egg, 25 parts of almond powder, 110 parts of flour, 0.5 part of salt, including cheese 40
20 parts of part and Icing Sugar, carry out preparing moon cake as follows：
The first step, (1) is risen again the cheese of refrigeration to 20 DEG C；(2) cheese is put into container at a slow speed extremely
Fine and smooth agranular cheese oil is formed, the Icing Sugar is then added and is mixed slowly, stirring 2-3 minutes are to uniform；
Second step, sugared, described salt stirring 8 minutes altogether are added to rising again into 18 DEG C of the butter；Stirring
When first mix slowly 5 minutes after switch quick stirring 3 minutes, mix slowly and facilitate butter to be fully merged with sugar, it is sugared
Can fully be fused in butter enables butter quickly to dismiss foaming, and the moon cake made is soft, will not quick-fried filling；
3rd step, the egg liquid that the egg is formed are added at a slow speed in the butter several times, and each egg liquid is beaten with butter
New egg liquid is added until all adding after to complete fusion, is changed after moderate-speed mixer completes fusion in 5 minutes and is shut down；
4th step, the almond powder of sieving, the flour are put into the butter, mix slowly 1-2 minutes until
Uniformly, the dough for making cake skin is obtained, the dough is refrigerated 48 hours under conditions of 4-5 DEG C；By prolonged refrigeration
Relaxation produced again with moon cake encrusting machine, the moon cake stable molding made, grammes per square metre standard, semi-finished product epidermis is smooth, toast out into
Product mouthfeel is soft, rises, even tissue；
5th step, the dough is risen again, be 3.3 according to the dough and mooncake filling ratio of weight and number：1 ratio is carried out
It is faric, the point on French half-finished product of moon cake surface is erased with palm during shaping, because the moon cake produced is softer, existing equipment
It can't replace having been manually done, therefore the step crimps onto moon cake diameter 5cm height 3cm flour cake, obtained mainly by having been manually done
To the semi-finished product of surface smooth circular；
It is standby that semi-finished product are put into freezer, condition is -10 DEG C, is deposited 24 hours, musculus cutaneus and fillings is all freezed, this
Sample moon cake is controlled in a temperature, facilitates subsequent step to complete；
7th step, the semi-finished product refrigerated are eased back to 8 DEG C, in the surface brush egg liquid 1g of the semi-finished product, the egg liquid
Mixed by a yolk and a shell egg, draw ribs in the surface of semi-finished for brushing egg liquid, the method that will be processed
It is 15-18 minutes that formula moon cake, which is put into baking time under conditions of moon cake support inherence temperature is 240-200 DEG C, produces moon cake finished product.
One embodiment of the present of invention is described in detail above, but the content is only the preferable implementation of the present invention
Example, it is impossible to be considered as the practical range for limiting the present invention.All equivalent changes made according to the present patent application scope and improvement
Deng, all should still belong to the present invention patent covering scope within.
Claims (9)
1. a kind of French moon cake, including musculus cutaneus and fillings, it is characterised in that：The musculus cutaneus and the weight ratio of the fillings are 3.3:
1, according to the number of parts by weight, musculus cutaneus includes the following raw material：Butter 30-35 parts, sugared 12-15 parts, egg 10-20 parts, almond powder
20-30 parts, flour 90-110 parts, salt 0.1-0.8 parts.
2. French moon cake according to claim 1, it is characterised in that：The fillings is fruit fillings, the fruit fillings
Include fruit 40-50 parts according to the number of parts by weight.
3. French moon cake according to claim 1, it is characterised in that：The fillings is cheese fillings, the cheese fillings
According to the number of parts by weight, including cheese 35-45 parts and Icing Sugar 15-25 parts, the cheese and the Icing Sugar ratio are 2:1.
A kind of 4. production method of French moon cake according to claim 1, it is characterised in that：Comprise the following steps：
The first step, butter, sugar, egg, almond powder, flour and salt are weighed respectively according to the raw material weight number of the moon cake wrapper；
Second step, sugared, the described salt stirring 7-8 minutes are added in the butter after rising again；
3rd step, the egg liquid that the egg is formed are added at a slow speed in the butter several times, are stirred to egg liquid and the butter
Fusion completely；
4th step, the almond powder of sieving, the flour are put into the butter, mix slowly 1-2 minutes, slow speed motor
Frequency is 20-30 hertz, obtains the dough for making cake skin, the dough is refrigerated 48 hours under conditions of 4-5 DEG C；
5th step, the dough is risen again, be 3.3 according to the dough and mooncake filling ratio of weight and number：1 ratio is wrapped
Filling, the semi-finished product of surface smooth circular are obtained after shaping, semi-finished product are freezed 24 hours；
6th step, it is processed after the semi-finished product are eased back, baking time is 15- under conditions of being 240-200 DEG C in temperature
18 minutes, produce moon cake finished product.
5. the production method of French moon cake according to claim 4, it is characterised in that：The method stirred in the second step
For：3-5 minutes are mixed slowly, then the quick stirring of switching, the electric machine frequency mixed slowly is 20-30 hertz, quick motor
Electric machine frequency is 60-70 hertz.
6. the production method of French moon cake according to claim 4, it is characterised in that：In 6th step to described half into
The step of product are processed be：(1) the surface brush egg liquid of the semi-finished product, the egg liquid are mixed by a yolk with a shell egg
Form；(2) ribs are drawn on the surface for brushing egg liquid.
7. the production method of French moon cake according to claim 4, it is characterised in that：The mooncake filling of 5th step
For fruit fillings, the fruit fillings includes according to the number of parts by weight：Fruit 40-50 parts, the fruit sealing boil at least 2
Hour, vacuum sealing is deposited 3 days.
8. the production method of French moon cake according to claim 4, it is characterised in that：The fillings of 5th step is
Cheese fillings, the cheese fillings include according to the number of parts by weight：Cheese 35-45 parts and Icing Sugar 15-25 parts, the cheese and
The Icing Sugar ratio is 2:1.
9. the production method of French moon cake according to claim 8, it is characterised in that：The preparation process of the cheese fillings
For：
(1) cheese of refrigeration is risen again to 20 DEG C；
(2) cheese is put into container at a slow speed to fine and smooth agranular cheese oil is formed, then adds the Icing Sugar and carry out
1-2 minutes are mixed slowly, the frequency of motor is 20-30 hertz.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711269481.6A CN107853363A (en) | 2017-12-05 | 2017-12-05 | French moon cake and its production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711269481.6A CN107853363A (en) | 2017-12-05 | 2017-12-05 | French moon cake and its production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107853363A true CN107853363A (en) | 2018-03-30 |
Family
ID=61704809
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711269481.6A Pending CN107853363A (en) | 2017-12-05 | 2017-12-05 | French moon cake and its production method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109497122A (en) * | 2019-01-09 | 2019-03-22 | 陕西振彰食品有限公司 | French cheese moon cake and its preparation process |
| CN110463738A (en) * | 2019-09-20 | 2019-11-19 | 西安维晨网络科技有限公司 | A kind of production method of French cheese sandwich mooncake |
Citations (3)
| 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 |
| CN106070493A (en) * | 2016-08-28 | 2016-11-09 | 陈夏风 | A kind of Durio Zibethinus murr moon cake and preparation method thereof |
| CN106172671A (en) * | 2016-08-28 | 2016-12-07 | 陈夏风 | A kind of flower mooncake and preparation method thereof |
-
2017
- 2017-12-05 CN CN201711269481.6A patent/CN107853363A/en active Pending
Patent Citations (3)
| 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 |
| CN106070493A (en) * | 2016-08-28 | 2016-11-09 | 陈夏风 | A kind of Durio Zibethinus murr moon cake and preparation method thereof |
| CN106172671A (en) * | 2016-08-28 | 2016-12-07 | 陈夏风 | A kind of flower mooncake and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 过于傲娇就是欠削: "法式乳酪月饼", 《下厨房》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109497122A (en) * | 2019-01-09 | 2019-03-22 | 陕西振彰食品有限公司 | French cheese moon cake and its preparation process |
| CN110463738A (en) * | 2019-09-20 | 2019-11-19 | 西安维晨网络科技有限公司 | A kind of production method of French cheese sandwich mooncake |
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Application publication date: 20180330 |
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