CN113767954A - Preparation method of improved salty and spicy beef and chili moon cake - Google Patents
Preparation method of improved salty and spicy beef and chili moon cake Download PDFInfo
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- CN113767954A CN113767954A CN202111073748.0A CN202111073748A CN113767954A CN 113767954 A CN113767954 A CN 113767954A CN 202111073748 A CN202111073748 A CN 202111073748A CN 113767954 A CN113767954 A CN 113767954A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 67
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- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 15
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- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 108010068370 Glutens Proteins 0.000 claims abstract description 10
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
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- Food Science & Technology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides a preparation method of an improved salty and spicy beef and chili moon cake. The preparation method of the improved salty and spicy beef and chili moon cake comprises the following steps: s1, taking materials: (1) preparing main materials: 600g of beef, 1080-1300g of low gluten flour, 20-24g of white granulated sugar, 500-600g of rapeseed oil, 480-580g of lard and a proper amount of cold water; (2) preparing auxiliary materials: 210-240g of peanuts, 210-240g of fermented soya beans and 210-240g of plain flour; (3) preparing auxiliary materials: proper amount of gordon euryale seed powder, 5-6g of five spice powder, 20-24g of Sichuanese pepper powder, 42-50g of lantern chili sauce and 15-18g of salt. The preparation method of the improved salty and spicy beef and chili moon cake provided by the invention adopts the lantern chili as a preparation material of the chili sauce, and the lantern chili is dehydrated by 90% in the frying process, and only 10% of water is reserved, so that the mouthfeel of the chili with much meat can be enhanced, and the mouthfeel of the moon cake can be improved.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of an improved salty and spicy beef and chili moon cake.
Background
The mid-autumn festival is the traditional significant festival of Chinese nationality, and the moon cake eating in the mid-autumn festival is also an indispensable program. The existing moon cakes are various in types, and the making formulas and making methods of the moon cakes are different according to the preference and the habitual flavor of people in various regions, such as salty and spicy beef moon cakes, nut moon cakes and the like. The preparation method of the formula comprises the following steps: 1) dissolving edible soda ash with warm water, pouring into flour, and adding sugar and eggs; 2) pouring the just cooked drinking water into the dough, and kneading the dough into a dough; 3) placing the kneaded dough for 25-35 minutes to fully ferment, taking out and placing on a panel, rolling into a uniform round cake shape by using a rolling pin, and smearing vegetable oil on the front side and the back side of the cake; 4) and smearing the vegetable oil on the front and back sides of the formed cake, and baking in a special oven for 5-8 minutes. The moon cake has the advantages of simple formula, wide material sources, rich nutrition of the prepared cake, golden color, crisp taste and simple and easy preparation method.
However, the structure has the disadvantages that the moon cake made by the method has relatively common taste, and especially has relatively heavy taste in some special areas, such as Xinjiang and other areas.
Therefore, there is a need to provide a new and improved preparation method of a salty-spicy beef-chili moon cake to solve the above technical problems.
Disclosure of Invention
The invention aims to provide a preparation method of an improved salty-spicy beef and chili moon cake, which adopts lantern chili as a manufacturing material of chili sauce, and the lantern chili is dehydrated by 90% in the frying process, only 10% of moisture is reserved, so that the fleshy taste of the chili can be enhanced, and the taste of the moon cake can be improved.
In order to solve the technical problems, the preparation method of the improved salty and spicy beef and chili moon cake provided by the invention comprises the following steps:
s1, taking materials:
(1) preparing main materials: 600g of beef, 1080-1300g of low gluten flour, 20-24g of white granulated sugar, 500-600g of rapeseed oil, 480-580g of lard and a proper amount of cold water;
(2) preparing auxiliary materials: 210-240g of peanuts, 210-240g of fermented soya beans and 210-240g of plain flour;
(3) preparing auxiliary materials: proper amount of gordon euryale seed powder, 5-6g of five spice powder, 20-24g of Sichuanese pepper powder, 42-50g of lantern chili sauce and 15-18g of salt.
In a further aspect of the present invention, the lantern pepper sauce in S1 is prepared from a thin-skinned lantern pepper, and the preparation method includes:
a. firstly, cleaning and draining the Lantern peppers, then pouring the Lantern peppers into a pot, frying and dehydrating the Lantern peppers for 90 percent, keeping 10 percent of water, cooling the Lantern peppers, taking the Lantern peppers out, cutting the Lantern peppers into powder, finally pouring the Lantern peppers into the pot, adding materials according to the secret recipe proportion of special spices, and continuously frying the Lantern peppers for about 5 mm with a small fire.
The method further comprises the step S2 of preparing the salty and spicy beef stuffing:
(1) dicing the beef prepared in the S1 and draining for later use;
(2) frying the peanuts prepared in the S1 in a hot dry pot to be crisp;
(3) peeling the fried peanuts in the step (2), cooling the peeled peanuts, and stirring the peanuts into powder by a stirrer for later use;
(4) cutting the prepared fermented soybeans in the step S1 into crushed dregs for standby;
(5) pouring the prepared plain flour in the step S1 into a pot to be fried for standby;
(6) pouring the rapeseed oil prepared in the S1 into a pot, cooking, cooling slightly, pouring the diced beef cut in the step (1), stir-frying until the diced beef turns black slightly, adding fermented soya beans, quickly and uniformly stir-frying, then adding the prepared lantern chili sauce, five spice powder and salt in S1, quickly and uniformly stir-frying, adding the peanut powder stirred in the step (3), quickly and uniformly stirring, finally adding the pepper prepared in the step (S1), quickly and uniformly stirring, turning off the fire, adding the middle gluten flour fried in the step (5), quickly and uniformly stirring to obtain the instant salty and spicy beef stuffing, then adding a proper amount of the prepared starch concentrate in the step (S1) according to the current situation, quickly stirring and frying for 2-4 times, and finally, astringing and drying the mixture to obtain the instant salty and spicy beef stuffing;
(7) sealing and packaging the salty and spicy beef stuffing obtained in the step (6) by using a container, and then placing the container into a refrigerator for storage and standby.
As a further aspect of the present invention, the method further includes S3, a step of preparing the water oil skin:
(1) pouring the low-gluten flour prepared in the step S1 into a container, adding the white granulated sugar prepared in the step S1, uniformly mixing and stirring, slowly adding the cold water prepared in the step S1, stirring the mixture into floccules by using chopsticks, adding the lard prepared in the step S1 after stirring, kneading the mixture into dough, and continuing kneading the dough until the dough is not broken after being thinned, thereby obtaining the water-oil skin.
As a further aspect of the present invention, the method further includes S4, a process for preparing a shortening:
(1) pouring the low-gluten flour prepared in the step S1 into a container, adding the lard prepared in the step S1, uniformly mixing and stirring the mixture into floccules, and kneading the floccules into uniform dough to obtain the fried pastry.
As a further aspect of the present invention, the method further includes S5:
(1) kneading the water-oil wrapper obtained in S3 and the shortening obtained in S4 into smooth dough, sealing with a preservative film to prevent air drying, and loosening for 3-5 h;
(2) dividing the loosened water-fried dough skin and the loosened fried dough cakes in the step (1) into 9 equal parts for later use, wherein the ratio of the water-fried dough skin to the fried dough cakes is 3: 2, then, closing the water-oil wrappers upwards to flatten the water-oil wrappers, putting the crisps in the flattened water-oil wrappers, and slowly folding the crisps by using a tiger mouth until no gap exists in the folded crisps;
(3) closing the collected dough in the step (2) upwards, pressing the dough into a circle by using a tool, rolling the dough into a tongue shape by using a rolling pin, rolling the dough into a roll from the far end to the near end, and sealing and standing the roll for 30-50min by using a preservative film;
(4) closing the dough kept in the step (3) downwards, flattening the dough by using a tool, rolling the dough into a tongue shape by using a rolling pin, rolling the dough into a roll from the far end to the near end, and sealing and keeping the dough for 50 to 120min by using a preservative film;
(5) cutting the dough kept standing in the step (3) into half from the middle, enabling the cut to face upwards, flattening by using a tool, rolling into a round piece with thick middle and thin edge by using a rolling pin, changing one side of the round piece, wrapping the salty and spicy beef stuffing according to the size of the rolled round piece, slowly folding by using a tiger mouth, and obtaining the moon cake to be formed quickly by the same method as the method of wrapping the oil cake by using the water-oil skin in the step (2);
(6) placing the moon cake to be molded obtained in the step (5) into a mold for shaping, using bamboo sticks to form fork holes on the shaped moon cake, then placing the shaped moon cake into a baking tray, and finally placing the moon cake into an oven for baking, wherein the oven is preheated to 160-;
(7) and (3) cooling the baked moon cake in the step (6) and packaging to obtain the completely formed moon cake.
Compared with the related technology, the preparation method of the improved salty and spicy beef and chili moon cake provided by the invention has the following beneficial effects:
1. according to the invention, the lantern chili is adopted to replace common green pepper or red pepper as a material to prepare the chili sauce, so that the mouthfeel of the chili sauce with much meat can be enhanced, the lantern chili is flat and round, the longitudinal ditch is thicker than elephant pulp, and the skin is thinner, and in the process of preparing the chili sauce, the lantern chili is fried and dehydrated by 90%, and only 10% of water is reserved, so that the mouthfeel of the chili sauce with much meat can be enhanced, and the mouthfeel of the moon cake is enhanced.
Detailed Description
The preparation method of the improved salty and spicy beef and chili moon cake comprises the following steps:
s1, taking materials:
(1) preparing main materials: 600g of beef, 1080-1300g of low gluten flour, 20-24g of white granulated sugar, 500-600g of rapeseed oil, 480-580g of lard and a proper amount of cold water;
(2) preparing auxiliary materials: 210-240g of peanuts, 210-240g of fermented soya beans and 210-240g of plain flour;
(3) preparing auxiliary materials: proper amount of gordon euryale seed powder, 5-6g of five spice powder, 20-24g of Sichuanese pepper powder, 42-50g of lantern chili sauce and 15-18g of salt.
The lantern chilli sauce in the step S1 is prepared from lantern chilli with more meat and thin skin, and the preparation method comprises the following steps:
a. firstly, cleaning and draining the Lantern peppers, then pouring the Lantern peppers into a pot, frying and dehydrating the Lantern peppers for 90 percent, keeping 10 percent of water, cooling the Lantern peppers, taking the Lantern peppers out, cutting the Lantern peppers into powder, finally pouring the Lantern peppers into the pot, adding materials according to the secret recipe proportion of special spices, and continuously frying the Lantern peppers for about 5 mm with a small fire.
The method also comprises the step S2 of preparing the salty and spicy beef stuffing:
(1) dicing the beef prepared in the S1 and draining for later use;
(2) frying the peanuts prepared in the S1 in a hot dry pot to be crisp;
(3) peeling the fried peanuts in the step (2), cooling the peeled peanuts, and stirring the peanuts into powder by a stirrer for later use;
(4) cutting the prepared fermented soybeans in the step S1 into crushed dregs for standby;
(5) pouring the prepared plain flour in the step S1 into a pot to be fried for standby;
(6) pouring the rapeseed oil prepared in the S1 into a pot, cooking, cooling slightly, pouring the diced beef cut in the step (1), stir-frying until the diced beef turns black slightly, adding fermented soya beans, quickly and uniformly stir-frying, then adding the prepared lantern chili sauce, five spice powder and salt in S1, quickly and uniformly stir-frying, adding the peanut powder stirred in the step (3), quickly and uniformly stirring, finally adding the pepper prepared in the step (S1), quickly and uniformly stirring, turning off the fire, adding the middle gluten flour fried in the step (5), quickly and uniformly stirring to obtain the instant salty and spicy beef stuffing, then adding a proper amount of the prepared starch concentrate in the step (S1) according to the current situation, quickly stirring and frying for 2-4 times, and finally, astringing and drying the mixture to obtain the instant salty and spicy beef stuffing;
(7) sealing and packaging the salty and spicy beef stuffing obtained in the step (6) by using a container, and then placing the container into a refrigerator for storage and standby.
Further comprises the steps of S3 and preparation of the water oil skin:
(1) pouring the low-gluten flour prepared in the step S1 into a container, adding the white granulated sugar prepared in the step S1, uniformly mixing and stirring, slowly adding the cold water prepared in the step S1, stirring the mixture into floccules by using chopsticks, adding the lard prepared in the step S1 after stirring, kneading the mixture into dough, and continuing kneading the dough until the dough is not broken after being thinned, thereby obtaining the water-oil skin.
Further comprising the steps of S4 and making the crisp cake:
(1) pouring the low-gluten flour prepared in the step S1 into a container, adding the lard prepared in the step S1, uniformly mixing and stirring the mixture into floccules, and kneading the floccules into uniform dough to obtain the fried pastry.
Further comprises S5, forming:
(1) kneading the water-oil wrapper obtained in S3 and the shortening obtained in S4 into smooth dough, sealing with a preservative film to prevent air drying, and loosening for 3-5 h;
(2) dividing the loosened water-fried dough skin and the loosened fried dough cakes in the step (1) into 9 equal parts for later use, wherein the ratio of the water-fried dough skin to the fried dough cakes is 3: 2, then, closing the water-oil wrappers upwards to flatten the water-oil wrappers, putting the crisps in the flattened water-oil wrappers, and slowly folding the crisps by using a tiger mouth until no gap exists in the folded crisps;
(3) closing the collected dough in the step (2) upwards, pressing the dough into a circle by using a tool, rolling the dough into a tongue shape by using a rolling pin, rolling the dough into a roll from the far end to the near end, and sealing and standing the roll for 30-50min by using a preservative film;
(4) closing the dough kept in the step (3) downwards, flattening the dough by using a tool, rolling the dough into a tongue shape by using a rolling pin, rolling the dough into a roll from the far end to the near end, and sealing and keeping the dough for 50 to 120min by using a preservative film;
(5) cutting the dough kept standing in the step (3) into half from the middle, enabling the cut to face upwards, flattening by using a tool, rolling into a round piece with thick middle and thin edge by using a rolling pin, changing one side of the round piece, wrapping the salty and spicy beef stuffing according to the size of the rolled round piece, slowly folding by using a tiger mouth, and obtaining the moon cake to be formed quickly by the same method as the method of wrapping the oil cake by using the water-oil skin in the step (2);
(6) placing the moon cake to be molded obtained in the step (5) into a mold for shaping, using bamboo sticks to form fork holes on the shaped moon cake, then placing the shaped moon cake into a baking tray, and finally placing the moon cake into an oven for baking, wherein the oven is preheated to 160-;
(7) and (3) cooling the baked moon cake in the step (6) and packaging to obtain the completely formed moon cake.
Example 1:
the preparation method of the improved salty and spicy beef and chili moon cake comprises the following steps:
(1) preparing materials: 600g of beef, 1300g of low-gluten flour, 24g of white granulated sugar, 600g of rapeseed oil, 580g of lard, a proper amount of cold water, 240g of peanuts, 240g of fermented soya beans, 240g of medium-gluten flour, a proper amount of starch, 6g of five spice powder, 24g of paprika powder, 50g of lantern chili sauce and 18g of salt;
(2) the lantern chili sauce in the step (1) is prepared from lantern chilies with thin skin, and the preparation method comprises the steps of firstly cleaning and draining the lantern chilies, then pouring the lantern chilies into a pot, frying and dehydrating the lantern chilies for 90 percent, keeping 10 percent of water, cooling the lantern chilies, taking the lantern chilies out of the pot, cutting the lantern chilies into powder, finally pouring the lantern chilies into the pot, adding materials according to the secret recipe proportion of special spices, and continuously frying the lantern chilies for about 5 mm with a small fire;
(3) dicing and draining 600g of beef prepared in the step (1) for standby, quickly stir-frying 240g of peanuts in a hot dry pot until the peanuts are crisp, peeling the fried peanuts, stirring the peeled peanuts into powder by a stirrer for standby after the peeled peanuts are cooled, cutting the prepared 240 fermented soya beans into crushed slag for standby, and pouring the prepared 240 plain flour into the pot for cooking for standby;
(4) pouring the prepared rapeseed oil into a pot to be cooked, cooling slightly, pouring the diced beef in the step (1), stir-frying until the diced beef is blackened slightly, adding fermented soya beans, quickly and uniformly stir-frying, adding 50 lantern chili sauce, 6 five spice powder and 18 salt which are prepared in the step (S1), quickly and uniformly stir-frying, then adding the peanut powder which is stirred in the step (3), quickly and uniformly stir-frying, finally adding the pepper which is prepared in the step (S1), quickly and uniformly stir-frying, turning off the fire, adding the medium gluten flour which is fried in the step (5), quickly and uniformly stirring to obtain the quick-good salty beef stuffing, then adding a proper amount of the prepared starch in the step (S1) according to the current situation, quickly stir-frying for 4 times by opening the fire, and finally astringing and drying to obtain the prepared salty and spicy beef, sealing and packing the container, and then placing the container in a refrigerator for later use;
(5) pouring 650g of the low-gluten flour prepared in the step S1 into a container, adding 24g of white granulated sugar prepared in the step S1, uniformly mixing and stirring, slowly adding the cold water prepared in the step S1, stirring the mixture into floccules by using chopsticks, adding 290g of lard prepared in the step S1 after stirring, kneading the mixture into dough, and continuing kneading the dough until the dough is not broken after being thinned, thereby obtaining the water-oil skin;
(6) pouring 650g of the weak flour prepared in the step S1 into a container, adding 290g of lard oil prepared in the step S1, uniformly mixing and stirring the mixture into floccules, and kneading the floccules into uniform dough to obtain the fried cake;
(7) kneading the water-oil wrappers obtained in the step S4 and the crisps obtained in the step S4 into smooth dough, sealing the dough with a preservative film to prevent the dough from being dried in the air, relaxing the dough for 5 hours, and dividing the relaxed water-oil wrappers and the crisps into 9 parts for standby application, wherein the ratio of the water-oil wrappers to the crisps is 3: 2, closing up the water-fried dough sheet, flattening the water-fried dough sheet upwards, placing the fried dough sheet in the middle of the flattened water-fried dough sheet, slowly closing the fried dough sheet by using a tiger mouth until no gap is formed in the closed dough sheet, closing up the closed dough sheet upwards, rounding the closed dough sheet by using a tool, rolling the rolled dough sheet into a tongue shape by using a rolling pin, rolling the rolled dough sheet from the far end to the near end, sealing and standing the rolled dough sheet by using a preservative film for 50min, closing up the standing dough sheet downwards, flattening the rolled dough sheet by using the tool, rolling the rolled dough sheet into a tongue shape by using the rolling pin, rolling the rolled dough sheet from the far end to the near end, and sealing and standing the rolled dough sheet by using the preservative film for 120 min;
(8) cutting the well-placed dough into halves from the middle, enabling the cut to face upwards, flattening by using a tool, rolling into a round piece with thick middle and thin edge by using a rolling pin, replacing one side of the round piece, wrapping the salty and spicy beef stuffing according to the size of the rolled round piece, slowly folding by using a tiger mouth, and obtaining the moon cake to be formed by the same method as the method for wrapping the oil cake by using the water-oil skin in the step (2);
(9) and (3) shaping the obtained moon cake to be molded, using a bamboo stick to form a fork hole on the shaped moon cake, then placing the shaped moon cake into a baking tray, finally placing the moon cake into an oven to bake, preheating the oven at 180 ℃ for 15min, baking at 230 ℃ for 25min, cooling the baked moon cake, and packaging to obtain the completely molded moon cake.
Example 2:
the preparation method of the improved salty and spicy beef and chili moon cake comprises the following steps:
(1) preparing materials: 550g of beef, 1190g of low-gluten flour, 22.5g of white granulated sugar, 550g of rapeseed oil, 530g of lard, a proper amount of cold water, 225g of peanuts, 225g of fermented soya beans and 225g of medium-gluten flour, a proper amount of starch, 5.5g of five spice powder, 22g of pepper powder, 46g of lantern pepper sauce and 16.5g of salt;
(2) the lantern chili sauce in the step (1) is prepared from lantern chilies with thin skin, and the preparation method comprises the steps of firstly cleaning and draining the lantern chilies, then pouring the lantern chilies into a pot, frying and dehydrating the lantern chilies for 90 percent, keeping 10 percent of water, cooling the lantern chilies, taking the lantern chilies out of the pot, cutting the lantern chilies into powder, finally pouring the lantern chilies into the pot, adding materials according to the secret recipe proportion of special spices, and continuously frying the lantern chilies for about 5 mm with a small fire;
(3) dicing 550g of beef prepared in the step (1) for draining for later use, quickly stir-frying 225g of peanuts in a hot dry pot until the peanuts are crisp, peeling the fried peanuts, stirring the peeled peanuts into powder for later use by a stirrer after the peeled peanuts are cooled, cutting the prepared 225g of fermented soya beans into crushed slag for later use, and pouring the prepared 225g of plain flour into the pot for later use;
(4) pouring the prepared rapeseed oil into a pot for cooking, cooling slightly, pouring the diced beef in the step (1), stir-frying until the diced beef is blackened slightly, adding fermented soya beans, quickly and uniformly stir-frying, adding 46g of lantern chili sauce, 5.5 of five spice powder and 16.5 of salt prepared in the step (S1), quickly and uniformly stir-frying, then adding the peanut powder stirred in the step (3), quickly and uniformly stir-frying, finally adding the pepper prepared in the step (S1), quickly and uniformly stir-frying, turning off the fire, adding the medium gluten flour fried in the step (5), quickly and uniformly stirring to obtain the quick and good salty and spicy beef filling, then adding a proper amount of the starch prepared in the step (S1) according to the current situation, quickly stir-frying by 3 times, and finally drying the beef filling with astringency to obtain the good salty and spicy beef filling, sealing and packing the container, and then placing the container in a refrigerator for later use;
(5) pouring 595g of low-gluten flour prepared in S1 into a container, adding 22.5g of white granulated sugar prepared in S1, uniformly mixing and stirring, slowly adding cold water prepared in S1, stirring with chopsticks to form floccules, adding 265g of lard prepared in S1 after stirring, kneading into dough, continuing kneading to knead the dough until the dough is thinned and not broken, and further obtaining the water-oil skin;
(6) pouring 595g of the weak flour prepared in S1 into a container, adding 265g of lard prepared in S1, uniformly mixing and stirring into floccules, and kneading into uniform dough to obtain the fried cake;
(7) kneading the water-oil wrappers obtained in the step S4 and the crisps obtained in the step S4 into smooth dough, sealing the dough with a preservative film to prevent air drying, relaxing for 4 hours, and dividing the relaxed water-oil wrappers and the crisps into 9 parts for standby application, wherein the ratio of the water-oil wrappers to the crisps is 3: 2, closing up the water-fried dough sheet, flattening the water-fried dough sheet upwards, placing the fried dough sheet in the middle of the flattened water-fried dough sheet, slowly closing the fried dough sheet by using a tiger mouth until no gap is formed in the closed dough sheet, closing up the closed dough sheet upwards, rounding the closed dough sheet by using a tool, rolling the rolled dough sheet into a tongue shape by using a rolling pin, rolling the rolled dough sheet from the far end to the near end, sealing and standing the rolled dough sheet by using a preservative film for 40min, closing up the standing dough sheet downwards, flattening the rolled dough sheet by using the tool, rolling the rolled dough sheet into a tongue shape by using the rolling pin, rolling the rolled dough sheet from the far end to the near end, and sealing and standing the rolled dough sheet by using the preservative film for 80 min;
(8) cutting the well-placed dough into halves from the middle, enabling the cut to face upwards, flattening by using a tool, rolling into a round piece with thick middle and thin edge by using a rolling pin, replacing one side of the round piece, wrapping the salty and spicy beef stuffing according to the size of the rolled round piece, slowly folding by using a tiger mouth, and obtaining the moon cake to be formed by the same method as the method for wrapping the oil cake by using the water-oil skin in the step (2);
(9) and (3) shaping the obtained moon cake to be molded, forking the shaped moon cake by using a bamboo stick, placing the shaped moon cake into a baking tray, and finally baking the shaped moon cake in an oven, wherein the oven is preheated to 170 ℃ for 12.5min, the baking temperature is 225 ℃ for 22.5min, and the baked moon cake is cooled and then packaged to obtain the completely molded moon cake.
Example 3:
the preparation method of the improved salty and spicy beef and chili moon cake comprises the following steps:
(1) preparing materials: 500g of beef, 1080g of low-gluten flour, 20g of white granulated sugar, 500g of rapeseed oil, 480g of lard, a proper amount of cold water, 210g of peanuts, 210g of fermented soya beans, 210g of medium-gluten flour, a proper amount of starch, 5g of five spice powder, 20g of paprika powder, 42g of lantern pepper sauce and 15g of salt;
(2) the lantern chili sauce in the step (1) is prepared from lantern chilies with thin skin, and the preparation method comprises the steps of firstly cleaning and draining the lantern chilies, then pouring the lantern chilies into a pot, frying and dehydrating the lantern chilies for 90 percent, keeping 10 percent of water, cooling the lantern chilies, taking the lantern chilies out of the pot, cutting the lantern chilies into powder, finally pouring the lantern chilies into the pot, adding materials according to the secret recipe proportion of special spices, and continuously frying the lantern chilies for about 5 mm with a small fire;
(3) dicing 500g of beef prepared in the step (1) and draining for later use, quickly frying 210g of peanuts in a hot dry pot until the beef is crisp, peeling the fried peanuts, stirring the peeled peanuts into powder for later use by a stirrer after the peeled peanuts are cooled, cutting the prepared 210g of fermented soya beans into crushed slag for later use, and pouring the prepared 210g of plain flour into the pot for later use and frying;
(4) pouring the prepared rapeseed oil into a pot to be cooked, cooling slightly, pouring diced beef in the step (1), stir-frying until the diced beef is blackened slightly, adding fermented soya beans, quickly and uniformly stir-frying, adding 42g of lantern chili sauce, 5 five spice powder and 15 salt which are prepared in the step (S1), quickly and uniformly stir-frying, then adding the peanut powder which is stirred in the step (3), quickly and uniformly stir-frying, finally adding the pepper which is prepared in the step (S1), quickly and uniformly stir-frying, turning off the fire, adding the middle gluten flour which is fried in the step (5), quickly and uniformly stirring to obtain the quick-good salty beef stuffing, then adding a proper amount of the starch which is prepared in the step (S1) according to the current situation, quickly stir-frying for 2 times, and finally converging the spicy beef stuffing to obtain the prepared salty beef, sealing and packing the container, and then placing the container in a refrigerator for later use;
(5) pouring the low-gluten flour prepared in the step S1 into a container, adding the white granulated sugar prepared in the step S1, uniformly mixing and stirring, slowly adding the cold water prepared in the step S1, stirring the mixture into floccules by using chopsticks, adding the lard prepared in the step S1 after stirring, kneading the mixture into dough, and continuing kneading the dough until the dough is not broken after being thinned so as to obtain the water-oil skin;
(6) pouring 540g of the weak flour prepared in the step S1 into a container, adding 240g of lard oil prepared in the step S1, uniformly mixing and stirring the mixture into floccules, and kneading the floccules into uniform dough to obtain the fried flour cake;
(7) kneading the water-oil wrappers obtained in the step S4 and the crisps obtained in the step S4 into smooth dough, sealing the dough with a preservative film to prevent the dough from being dried in the air, relaxing the dough for 3 hours, dividing the relaxed water-oil wrappers and the crisps into 9 parts for standby application, wherein the ratio of the water-oil wrappers to the crisps is 3: 2, closing up the water-oil wrappers to be flattened upwards, placing the crisps in the middle of the flattened water-oil wrappers, slowly folding the crisps by using a tiger mouth until no gap is formed in the folded dough, closing up the folded dough upwards, pressing the dough into a circle by using a tool, rolling the dough into a tongue shape by using a rolling pin, rolling the dough into a roll from the far end to the near end, sealing and standing the roll for 30min by using a preservative film, closing up the dough which is kept standing downwards, flattening the dough by using the tool, rolling the dough into a tongue shape by using the rolling pin, rolling the dough into a roll from the far end to the near end, and sealing and standing the roll for 50min by using the preservative film;
(8) cutting the well-placed dough into halves from the middle, enabling the cut to face upwards, flattening by using a tool, rolling into a round piece with thick middle and thin edge by using a rolling pin, replacing one side of the round piece, wrapping the salty and spicy beef stuffing according to the size of the rolled round piece, slowly folding by using a tiger mouth, and obtaining the moon cake to be formed by the same method as the method for wrapping the oil cake by using the water-oil skin in the step (2);
(9) and (3) shaping the obtained moon cake to be molded, forking the shaped moon cake by using a bamboo stick, placing the shaped moon cake into a baking tray, baking the shaped moon cake in an oven, preheating the oven in 160 ℃ for 10min, baking at 220 ℃ for 20min, cooling the baked moon cake, and packaging to obtain the completely molded moon cake.
Claims (6)
1. A preparation method of an improved salty and spicy beef and chili moon cake is characterized by comprising the following steps:
s1, taking materials:
(1) preparing main materials: 600g of beef, 1080-1300g of low gluten flour, 20-24g of white granulated sugar, 500-600g of rapeseed oil, 480-580g of lard and a proper amount of cold water;
(2) preparing auxiliary materials: 210-240g of peanuts, 210-240g of fermented soya beans and 210-240g of plain flour;
(3) preparing auxiliary materials: proper amount of gordon euryale seed powder, 5-6g of five spice powder, 20-24g of Sichuanese pepper powder, 42-50g of lantern chili sauce and 15-18g of salt.
2. The preparation method of the improved salty-spicy beef-capsicum mooncake according to claim 1, wherein: the lantern chilli sauce in the step S1 is prepared from lantern chilli with more meat and thin skin, and the preparation method comprises the following steps:
a. firstly, cleaning and draining the Lantern peppers, then pouring the Lantern peppers into a pot, frying and dehydrating the Lantern peppers for 90 percent, keeping 10 percent of water, cooling the Lantern peppers, taking the Lantern peppers out, cutting the Lantern peppers into powder, finally pouring the Lantern peppers into the pot, adding materials according to the secret recipe proportion of special spices, and continuously frying the Lantern peppers for about 5 mm with a small fire.
3. The preparation method of the improved salty-spicy beef-capsicum mooncake according to claim 1, wherein: the method also comprises the step S2 of preparing the salty and spicy beef stuffing:
(1) dicing the beef prepared in the S1 and draining for later use;
(2) frying the peanuts prepared in the S1 in a hot dry pot to be crisp;
(3) peeling the fried peanuts in the step (2), cooling the peeled peanuts, and stirring the peanuts into powder by a stirrer for later use;
(4) cutting the prepared fermented soybeans in the step S1 into crushed dregs for standby;
(5) pouring the prepared plain flour in the step S1 into a pot to be fried for standby;
(6) pouring the rapeseed oil prepared in the S1 into a pot, cooking, cooling slightly, pouring the diced beef cut in the step (1), stir-frying until the diced beef turns black slightly, adding fermented soya beans, quickly and uniformly stir-frying, then adding the prepared lantern chili sauce, five spice powder and salt in S1, quickly and uniformly stir-frying, adding the peanut powder stirred in the step (3), quickly and uniformly stirring, finally adding the pepper prepared in the step (S1), quickly and uniformly stirring, turning off the fire, adding the middle gluten flour fried in the step (5), quickly and uniformly stirring to obtain the instant salty and spicy beef stuffing, then adding a proper amount of the prepared starch concentrate in the step (S1) according to the current situation, quickly stirring and frying for 2-4 times, and finally, astringing and drying the mixture to obtain the instant salty and spicy beef stuffing;
(7) sealing and packaging the salty and spicy beef stuffing obtained in the step (6) by using a container, and then placing the container into a refrigerator for storage and standby.
4. The preparation method of the improved salty-spicy beef-capsicum mooncake according to claim 1, wherein: further comprises the steps of S3 and preparation of the water oil skin:
(1) pouring the low-gluten flour prepared in the step S1 into a container, adding the white granulated sugar prepared in the step S1, uniformly mixing and stirring, slowly adding the cold water prepared in the step S1, stirring the mixture into floccules by using chopsticks, adding the lard prepared in the step S1 after stirring, kneading the mixture into dough, and continuing kneading the dough until the dough is not broken after being thinned, thereby obtaining the water-oil skin.
5. The preparation method of the improved salty-spicy beef-capsicum mooncake according to claim 2, wherein: further comprising the steps of S4 and making the crisp cake:
(1) pouring the low-gluten flour prepared in the step S1 into a container, adding the lard prepared in the step S1, uniformly mixing and stirring the mixture into floccules, and kneading the floccules into uniform dough to obtain the fried pastry.
6. The preparation method of the improved salty-spicy beef-capsicum mooncake according to claim 4, wherein: further comprises S5, forming:
(1) kneading the water-oil wrapper obtained in S3 and the shortening obtained in S4 into smooth dough, sealing with a preservative film to prevent air drying, and loosening for 3-5 h;
(2) dividing the loosened water-fried dough skin and the loosened fried dough cakes in the step (1) into 9 equal parts for later use, wherein the ratio of the water-fried dough skin to the fried dough cakes is 3: 2, then, closing the water-oil wrappers upwards to flatten the water-oil wrappers, putting the crisps in the flattened water-oil wrappers, and slowly folding the crisps by using a tiger mouth until no gap exists in the folded crisps;
(3) closing the collected dough in the step (2) upwards, pressing the dough into a circle by using a tool, rolling the dough into a tongue shape by using a rolling pin, rolling the dough into a roll from the far end to the near end, and sealing and standing the roll for 30-50min by using a preservative film;
(4) closing the dough kept in the step (3) downwards, flattening the dough by using a tool, rolling the dough into a tongue shape by using a rolling pin, rolling the dough into a roll from the far end to the near end, and sealing and keeping the dough for 50 to 120min by using a preservative film;
(5) cutting the dough kept standing in the step (3) into half from the middle, enabling the cut to face upwards, flattening by using a tool, rolling into a round piece with thick middle and thin edge by using a rolling pin, changing one side of the round piece, wrapping the salty and spicy beef stuffing according to the size of the rolled round piece, slowly folding by using a tiger mouth, and obtaining the moon cake to be formed quickly by the same method as the method of wrapping the oil cake by using the water-oil skin in the step (2);
(6) placing the moon cake to be molded obtained in the step (5) into a mold for shaping, using bamboo sticks to form fork holes on the shaped moon cake, then placing the shaped moon cake into a baking tray, and finally placing the moon cake into an oven for baking, wherein the oven is preheated to 160-;
(7) and (3) cooling the baked moon cake in the step (6) and packaging to obtain the completely formed moon cake.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115624046A (en) * | 2022-10-31 | 2023-01-20 | 湖南艾伦食品有限公司 | Production and processing technology and formula of hot pepper moon cake |
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| CN104782715A (en) * | 2015-05-05 | 2015-07-22 | 苏州农业职业技术学院 | Hot flavor Suzhou-style moon cake and making method thereof |
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| CN108935589A (en) * | 2018-07-30 | 2018-12-07 | 刘雪琴 | The preparation method of low fat rabbit meat moon cake |
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| CN104782715A (en) * | 2015-05-05 | 2015-07-22 | 苏州农业职业技术学院 | Hot flavor Suzhou-style moon cake and making method thereof |
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Application publication date: 20211210 |