CN107873789A - Coffee cocoa moon cake and preparation method thereof - Google Patents
Coffee cocoa moon cake and preparation method thereof Download PDFInfo
- Publication number
- CN107873789A CN107873789A CN201610873310.3A CN201610873310A CN107873789A CN 107873789 A CN107873789 A CN 107873789A CN 201610873310 A CN201610873310 A CN 201610873310A CN 107873789 A CN107873789 A CN 107873789A
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- China
- Prior art keywords
- parts
- cocoa
- coffee
- moon cake
- preparation
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- 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
- A21D2/34—Animal material
-
- 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
-
- 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)
- Zoology (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a kind of coffee cocoa moon cake and preparation method thereof, include the component of following parts by weight：20 60 parts of caramel, 100 200 parts of glutinous rice flour, coconut palm starch 80 120 parts, 30 40 parts of lotus-seed paste, 20 50 parts of condensed milk, 50 100 parts of milk powder, 30 40 parts of ground coffee, 15 20 parts of 60 80 parts of cocoa power and gelatinized flour.The moon cake integrates coffee and cocoa mouthfeel, sweet and oiliness, soft tasty, eats up and lingering fragrance is left in deutostoma, breach the limitation of traditional mooncake, meets the cooking culture demand of modern healthy；It is simple and easy meanwhile the preparation method of moon cake of the present invention has improved in terms of technological parameter, easily realize.
Description
Technical field
The present invention relates to a kind of moon cake and preparation method thereof, more particularly to a kind of coffee cocoa moon cake and preparation method thereof,
Belong to food processing field.
Background technology
Moon cake is the Mid-autumn Festival essential ticbit, deep to be liked by numerous people.With people's material life
Horizontal raising, it is also more and more diversified to the demand of the quality of moon cake, safety, flavor, mouthfeel, and traditional element fall into moon cake and
Meat stuffing moon cake color and taste is single, mouthfeel is general, and musculus cutaneus also only has two kinds of Soviet Union's formula and Cantonese, and long food makes us losing appetite, no longer evoked
The desire to purchase of consumer.
The content of the invention
Goal of the invention：The first object of the present invention is to provide a kind of appetizing coffee cocoa moon cake；The of the present invention
The preparation method that two purposes are to provide the moon cake.
Technical scheme：Coffee cocoa moon cake of the present invention, include the component of following parts by weight：It is caramel 20-60 parts, glutinous
Ground rice 100-200 parts, coconut palm slurry 80-120 parts, lotus-seed paste 30-40 parts, condensed milk 20-50 parts, milk powder 50-100 parts, ground coffee 30-40
Part, cocoa power 60-80 parts and gelatinized flour 15-20 parts.
Preferably, described caramel 40-50 parts, glutinous rice flour 150-180 parts, coconut palm slurry 90-120 parts, lotus-seed paste 35-40 parts, condensed milk
30-50 parts, milk powder 70-100 parts, ground coffee powder 35-40 parts, cocoa power 70-80 parts and gelatinized flour 16-20 parts.
It is further preferred that described caramel 45-48 parts, glutinous rice flour 160-170 parts, coconut palm slurry 100-110 parts, lotus-seed paste 38-40
Part, condensed milk 35-45 parts, milk powder 80-98 parts, ground coffee 38-40 parts, cocoa power 75-80 parts and gelatinized flour 18-20 parts.
The preparation method of coffee cocoa moon cake of the present invention, comprises the following steps：
(1) make and cave in：All raw materials are weighed by weight fully to mix thoroughly after cooking and must cave in steamer；
(2) cake skin is made：Weigh by weight all raw materials fully mix thoroughly it is standby；
(3) cake skin is split blocking, parcel using mould is pressed into a moon pieshape after caving in, and is subsequently placed in baking box and toasts i.e.
Can.
Wherein, in step (1), the heating-up temperature of the steamer is 90-120 DEG C, and preferable heating-up temperature is 100-110
DEG C, it can so obtain that mouthfeel is more fine and smooth to cave in.
In step (3), the heating-up temperature of the baking box is 200-250 DEG C；Preferable heating-up temperature is 220-240 DEG C, is obtained
The cake skin arrived is more soft.
Beneficial effect：Compared with prior art, its remarkable advantage is the present invention：The moon cake collects coffee with cocoa mouthfeel in one
Body, it is sweet and oiliness, soft tasty, eat up and lingering fragrance is left in deutostoma, breach the limitation of traditional mooncake, meet the drink of modern healthy
Diet culture demand；It is simple and easy meanwhile the preparation method of moon cake of the present invention has improved in terms of technological parameter, easily realize.
Embodiment
Embodiment 1
Formula：20 parts of caramel, 100 parts of glutinous rice flour, 80 parts of coconut palm slurry, 30 parts of lotus-seed paste, 20 parts of condensed milk, 50 parts of milk powder, ground coffee
15 parts of 30 parts, 60 parts of cocoa power and gelatinized flour.
Preparation method：(1) make and cave in：All raw materials are weighed by weight fully to mix thoroughly after cooking interior in steamer
Fall into, heating-up temperature is 90 DEG C；(2) cake skin is made：Weigh by weight all raw materials fully mix thoroughly it is standby；(3) cake skin is split
It is blocking, wrap up and a moon pieshape is pressed into using mould after caving in, be subsequently placed in baking box and toast, wherein, baking temperature 200
℃。
Embodiment 2
Formula：60 parts of caramel, 200 parts of glutinous rice flour, 120 parts of coconut palm slurry, 40 parts of lotus-seed paste, 50 parts of condensed milk, 100 parts of milk powder, coffee
20 parts of 40 parts of powder, 80 parts of cocoa power and gelatinized flour.
Preparation method：(1) make and cave in：All raw materials are weighed by weight fully to mix thoroughly after cooking interior in steamer
Fall into, heating-up temperature is 120 DEG C；(2) cake skin is made：Weigh by weight all raw materials fully mix thoroughly it is standby；(3) cake skin is split
It is blocking, wrap up and a moon pieshape is pressed into using mould after caving in, be subsequently placed in baking box and toast, wherein, baking temperature 220
℃。
Embodiment 3
Formula：45 parts of caramel, 150 parts of glutinous rice flour, 100 parts of coconut palm slurry, 38 parts of lotus-seed paste, 35 parts of condensed milk, 80 parts of milk powder, ground coffee
38 parts, 75 parts of cocoa power and gelatinized flour 18- parts.
Preparation method：(1) make and cave in：All raw materials are weighed by weight fully to mix thoroughly after cooking interior in steamer
Fall into, heating-up temperature is 100 DEG C；(2) cake skin is made：Weigh by weight all raw materials fully mix thoroughly it is standby；(3) cake skin is split
It is blocking, wrap up and a moon pieshape is pressed into using mould after caving in, be subsequently placed in baking box and toast, wherein, baking temperature 240
℃。
Embodiment 4
Formula：48 parts of caramel, 180 parts of glutinous rice flour, 110 parts of coconut palm slurry, 40 parts of lotus-seed paste, 45 parts of condensed milk, 98 parts of milk powder, ground coffee
20 parts of 40 parts, 80 parts of cocoa power and gelatinized flour.
Preparation method：(1) make and cave in：All raw materials are weighed by weight fully to mix thoroughly after cooking interior in steamer
Fall into, heating-up temperature is 100 DEG C；(2) cake skin is made：Weigh by weight all raw materials fully mix thoroughly it is standby；(3) cake skin is split
It is blocking, wrap up and a moon pieshape is pressed into using mould after caving in, be subsequently placed in baking box and toast, wherein, baking temperature 230
℃。
Embodiment 5
Formula：46 parts of caramel, 160 parts of glutinous rice flour, 10 parts of coconut palm slurry, 38 parts of lotus-seed paste, 40 parts of condensed milk, 95 parts of milk powder, ground coffee
19 parts of 40 parts, 78 parts of cocoa power and gelatinized flour.
Preparation method：(1) make and cave in：All raw materials are weighed by weight fully to mix thoroughly after cooking interior in steamer
Fall into, heating-up temperature is 95 DEG C；(2) cake skin is made：Weigh by weight all raw materials fully mix thoroughly it is standby；(3) cake skin is split
It is blocking, wrap up and a moon pieshape is pressed into using mould after caving in, be subsequently placed in baking box and toast, wherein, baking temperature 210
℃。
Claims (8)
1. a kind of coffee cocoa moon cake, it is characterised in that include the component of following parts by weight：Caramel 20-60 parts, glutinous rice flour 100-
200 parts, coconut palm slurry 80-120 parts, lotus-seed paste 30-40 parts, condensed milk 20-50 parts, milk powder 50-100 parts, ground coffee 30-40 parts, cocoa power
60-80 parts and gelatinized flour 15-20 parts.
2. coffee cocoa moon cake according to claim 1, it is characterised in that：Described caramel 40-50 parts, glutinous rice flour 150-
180 parts, coconut palm slurry 90-120 parts, lotus-seed paste 35-40 parts, condensed milk 30-50 parts, milk powder 70-100 parts, ground coffee 35-40 parts, cocoa power
70-80 parts and gelatinized flour 16-20 parts.
3. coffee cocoa moon cake according to claim 2, it is characterised in that：Described caramel 45-48 parts, glutinous rice flour 160-
170 parts, coconut palm slurry 100-110 parts, lotus-seed paste 38-40 parts, condensed milk 35-45 parts, milk powder 80-98 parts, ground coffee 38-40 parts, cocoa power
75-80 parts and gelatinized flour 18-20 parts.
4. the preparation method of coffee cocoa moon cake according to claim 1, it is characterised in that comprise the following steps：
(1) make and cave in：All raw materials are weighed by weight fully to mix thoroughly after cooking and must cave in steamer；
(2) cake skin is made：Weigh by weight all raw materials fully mix thoroughly it is standby；
(3) cake skin is split blocking, parcel using mould is pressed into a moon pieshape after caving in, and is subsequently placed in baking in baking box.
5. the preparation method of coffee cocoa moon cake according to claim 4, it is characterised in that：In step (1), the steamer
Heating-up temperature is 90-120 DEG C.
6. the preparation method of coffee cocoa moon cake according to claim 5, it is characterised in that：The heating-up temperature of the steamer is
100-110℃。
7. the preparation method of coffee cocoa moon cake according to claim 4, it is characterised in that：In step (3), the baking box
Heating-up temperature is 200-250 DEG C.
8. the preparation method of coffee cocoa moon cake according to claim 7, it is characterised in that：The heating-up temperature of the baking box is
220-240℃。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610873310.3A CN107873789A (en) | 2016-09-30 | 2016-09-30 | Coffee cocoa moon cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610873310.3A CN107873789A (en) | 2016-09-30 | 2016-09-30 | Coffee cocoa moon cake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107873789A true CN107873789A (en) | 2018-04-06 |
Family
ID=61769204
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610873310.3A Pending CN107873789A (en) | 2016-09-30 | 2016-09-30 | Coffee cocoa moon cake and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107873789A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112931572A (en) * | 2021-03-12 | 2021-06-11 | 咀香园健康食品（中山）有限公司 | Naxie coffee moon cake and making method thereof |
-
2016
- 2016-09-30 CN CN201610873310.3A patent/CN107873789A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112931572A (en) * | 2021-03-12 | 2021-06-11 | 咀香园健康食品（中山）有限公司 | Naxie coffee moon cake and making method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180406 |