CN113892507A - Moon cake, moon cake wrapper, moon cake stuffing and preparation method of moon cake, moon cake wrapper and moon cake stuffing - Google Patents
Moon cake, moon cake wrapper, moon cake stuffing and preparation method of moon cake, moon cake wrapper and moon cake stuffing Download PDFInfo
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- CN113892507A CN113892507A CN202111274304.3A CN202111274304A CN113892507A CN 113892507 A CN113892507 A CN 113892507A CN 202111274304 A CN202111274304 A CN 202111274304A CN 113892507 A CN113892507 A CN 113892507A
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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
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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
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
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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
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
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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
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
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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
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
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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
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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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
- 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
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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
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
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Abstract
The invention relates to the technical field of moon cakes, and particularly discloses a moon cake, moon cake wrappers, moon cake stuffing and a preparation method of the moon cake, the moon cake wrappers and the moon cake stuffing. The moon cake comprises moon cake skin and stuffing wrapped by the moon cake skin; the moon cake skin comprises flavoring agent, leavening agent and flour, wherein the flavoring agent at least comprises cheese and beef tallow; the stuffing comprises lotus seed, sweetener and oil, wherein the sweetener at least comprises coarse grain carbonized sugar, trehalose and tremella polysaccharide. The preparation method comprises the steps of 1), weighing stuffing; step 2), wrapping the stuffing with the mooncake skin to form a wrapper; step 3), adjusting the appearance of the wrapper to form a moon cake blank; step 4), spraying water on the surface of the moon cake blank; step 5), baking the moon cake blank for the first time to obtain a pre-baked blank; step 6), brushing egg liquid on the surface of the pre-baked embryo; and 7), baking the pre-baked embryo for the second time to obtain the moon cake. The invention has the advantage of reducing the moon cake skin breakage during dicing.
Description
Technical Field
The invention relates to the technical field of moon cakes, in particular to moon cakes, moon cake wrappers, moon cake stuffing and a preparation method of the moon cakes, the moon cake wrappers and the moon cake stuffing.
Background
The moon cake is one of the season foods in mid-autumn festival, mainly comprises a skin and stuffing, the stuffing is wrapped by the skin, and the moon cake is prepared by a baking process.
Wherein guang style moon cake has the skin thin, soft, fragrant and sweet, characteristics such as filling is sufficient, in order to have better taste, the crust of moon cake needs comparatively loose crisp, but because guang style moon cake skin is thin, if have better crisp effect, can make the required inflation degree of crust great, make porosity in the crust higher, structural stability descends, and the moon cake is because comparatively sweet greasy, it is edible to share after the piece usually needs to be cut, at the in-process of piece, because the crust leads to structural stability to descend for pursuing loose crisp, can make the crust broken at the in-process of piece, the incomplete phenomenon appears in the moon cake crust on the moon cake piece that leads to cutting, seriously influence the outward appearance, also can influence the taste simultaneously, therefore, also, improve the space.
Disclosure of Invention
In order to reduce the breakage of moon cake skins during slicing, the application provides moon cakes, moon cake skins, moon cake stuffing and a preparation method of the moon cakes, the moon cake skins and the moon cake stuffing.
In a first aspect, the present application provides a moon cake, which adopts the following technical scheme:
a moon cake comprises moon cake skin and stuffing wrapped by the moon cake skin;
the moon cake crust comprises the following components in parts by mass:
62.72-65.28 parts of flavoring agent;
0.38-0.42 part of leavening agent;
107.8-112.2 parts of flour;
the flavoring agent at least comprises cheese and beef tallow;
the stuffing comprises the following components in parts by weight:
68.6-71.4 parts of lotus seeds;
98-102 parts of a sweetening agent;
80.36-83.64 parts of oil;
the sweetener at least comprises coarse grain carbonized sugar, trehalose and tremella polysaccharide.
By adopting the technical scheme, cheese is adopted in the moon cake skin, butter is matched as a flavoring agent, cheese and butter can enable the moon cake skin to have a better crisping effect, and the effect of a leavening agent is matched, so that the porosity of the moon cake skin is larger, the moon cake skin is crisp, the taste is better, meanwhile, cheese and butter are mixed with flour, the structure of dough formed by the flour can be more stable, the moon cake skin can be better supported by a network structure in the moon cake skin, the moon cake skin after being baked and crisped can better absorb the impact force of a cutter in the cutting process and is not easy to break, the integrity of the cut blocky moon cake is higher, the taste is better, and the moon cake is more attractive.
The butter contains water, under the action of the water, glutenin and gliadin in the flour swell after absorbing the water to form gluten, and when the flour is kneaded under the action of cheese and the butter, a formed gluten network is tougher and thinner, the taste cannot be influenced, but the skeleton stability is good, so that the baked mooncake skin is crisp, the taste is good, and the mooncake skin is not easy to break when being cut.
Through adopting the coarse grain carbomorphism sugar in the filling material, trehalose, white fungus polysaccharide cooperation as the sweetener, make total sugar content descend, moderate sweetness has, reduce the sugar, reduce sweet greasy feeling, be of value to human health, can also improve the moisturizing performance of filling material in addition, make in the filling material moisture be difficult for losing, it is more resistant to toast, be difficult for toasting, the taste preferred, can also promote the growth of human intestinal interior bifidobacterium, make and play better beneficial effect to intestinal health, reduce sweet greasy moon cake and bring the burden to the intestinal, make the moon cake eat well healthy again.
The coarse grain carbomorphism sugar, trehalose, tremella polysaccharide's cooperation can also make the moon cake filling material have better antibacterial effect, reducible antiseptic quantity, and can form skeleton texture in the filling material, make the filling material be difficult for flowing, at the in-process that the moon cake was cut, the filling material is difficult for the adhesion on the knife face, also difficult the condition that incision department is sunken because the filling material flows, make the moon cake piece after cutting keep level and smooth, very pleasing to the eye, when edible, difficult "wire drawing" phenomenon that appears, the filling material is broken easily off with the fingers and thumb, seem more fresh and cool, nevertheless after the filling material enters into the oral cavity and absorbs moisture, various sugariness are dissolved in the aquatic, the skeleton effect disappears, filling material mobility increases, it is smooth soft taste to embody silk.
Preferably, the cheese and the beef tallow are mixed in a mass ratio of 1: 3.8-4.2.
By adopting the technical scheme, the cheese and the beef tallow are matched in a specific proportion, so that the structure of dough is more stable, the network structure inside the moon cake skin can better support the moon cake skin, the moon cake skin is less prone to being broken in the cutting process, and the integrity of the cut moon cake is higher.
Preferably, the proportion of the coarse grain carbonized sugar, the trehalose and the tremella polysaccharide is 3: 0.9-1.1: 0.9-1.1.
Through adopting above-mentioned technical scheme, through the cooperation of coarse grain carbomorphism sugar, trehalose, white fungus polysaccharide with specific proportion for always form skeleton texture's effect better at the filling, the filling is difficult for collapsing, and absorb moisture fast when edible, form the taste effect of melting promptly in the mouth better.
Preferably, the flavoring agent also comprises egg and custard powder, and the ratio of cheese, beef tallow, egg and custard powder is 1: 3.8-4.2: 0.9-1.1: 0.35-0.45.
By adopting the technical scheme, the moon cake wrapper has better flavor and is more crispy and has better mouthfeel by adding the eggs and the custard powder.
Preferably, the moon cake crust further comprises the following components in parts by mass:
66.93-71.07 parts of nutrient substances;
the nutrient substances comprise invert syrup, maltose syrup and milk powder, and the proportion of the invert syrup, the maltose syrup and the milk powder is 5: 1.2-1.4: 0.55-0.65.
By adopting the technical scheme, the moon cake skin is more nutritious and more beneficial to human health by adding the invert syrup, the maltose syrup and the milk powder, and the color and structure of the moon cake skin can be improved by matching the invert syrup and the maltitol, so that the moon cake skin is less prone to damage and has more luster.
In a second aspect, the application provides a preparation method of a moon cake, which adopts the following technical scheme:
the preparation method of the moon cake is characterized by comprising the following steps: the method comprises the following steps:
step 1), weighing stuffing;
step 2), wrapping the weighed stuffing by using the moon cake skin to form a wrapping object;
step 3), adjusting the appearance of the wrapper to form a moon cake blank;
step 4), spraying water on the surface of the moon cake blank;
step 5), baking the moon cake blank for the first time, wherein the top temperature is 170-;
step 6), brushing egg liquid on the surface of the pre-baked embryo;
and 7) carrying out secondary baking on the pre-baked embryo, wherein the top temperature is 150-.
Through adopting above-mentioned technical scheme, through the secondary toast for the moon cake skin is fully crisp, and the effect of shortbread is preferred, and the taste is better, and specific baking time and temperature of cooperation make the filling keep suitable moisture, and the moon cake taste of making is preferred, stable in structure.
In a third aspect, the present application provides a mooncake skin, which adopts the following technical scheme:
the moon cake crust comprises the following components in parts by mass:
62.72-65.28 parts of flavoring agent;
0.38-0.42 part of leavening agent;
107.8-112.2 parts of flour;
the flavoring agent at least comprises cheese and beef tallow.
Through adopting above-mentioned technical scheme, through adopting cheese, butter cooperation for the moon cake skin is crisp, and the taste is the preferred, and cheese, butter and flour mix the back simultaneously, can make the structure of the dough that the flour formed more stable, makes the moon cake skin after toasting crisp can absorb the impact force of cutter better and be difficult for breakage at the in-process of cutting, makes the cubic moon cake integrity after cutting higher, and the taste is better, and is comparatively pleasing to the eye.
In a fourth aspect, the application provides a preparation method of a moon cake skin, which adopts the following technical scheme:
the preparation method of the moon cake skin comprises the following steps:
step 01), rubbing cheese, rubbing hair with beef tallow, and mixing the rubbed cheese and the rubbed beef tallow uniformly to obtain a premix;
step 02), adding a swelling agent into the premix, and uniformly kneading to obtain a mixture;
and 03), uniformly twisting the flour and the mixture, flattening and thinning to obtain the moon cake skin.
By adopting the technical scheme, the cheese is rubbed to be soft, and the beef tallow is rubbed to be hair, so that the prepared moon cake skin is more crisp, and the taste is better.
In a fifth aspect, the present application provides a filling, which adopts the following technical scheme:
the stuffing comprises the following components in parts by mass:
68.6-71.4 parts of lotus seeds;
98-102 parts of a sweetening agent;
80.36-83.64 parts of oil;
the sweetener at least comprises coarse grain carbonized sugar, trehalose and tremella polysaccharide.
Through adopting above-mentioned technical scheme, through the carbomorphism sugar of coarse grain, trehalose, tremella polysaccharide's cooperation can form skeleton texture in the filling material, make the filling material be difficult for flowing, at the in-process that the moon cake was cut, the filling material is difficult for the adhesion on the knife face, also be difficult for appearing the sunken condition in incision department, make the moon cake piece after cutting keep level and smooth, it is very pleasing to the eye, when edible, thereby it leads to making dirty environment to be difficult for appearing "wire drawing" phenomenon, the filling material is broken off with fingers and thumb easily, it is more fresh and cool, and simultaneously, after the filling material enters into the oral cavity and absorbs moisture, various sugariness are dissolved in the aquatic, the skeleton effect disappears, filling material mobility increases, the smooth soft taste of silk is reflected.
In a sixth aspect, the present application provides a method for preparing stuffing, which adopts the following technical scheme:
a preparation method of the stuffing comprises the following steps:
step 001), soaking and peeling lotus seeds;
step 002), removing cores of the peeled lotus seeds;
step 003), cooking the lotus seeds without cores;
step 004), uniformly mixing the sweetening agent, the oil and the cooked lotus seeds to obtain premix;
step 005), grinding the premix to obtain a mixture;
step 006), stir-frying the mixture for more than or equal to 30min to obtain the stuffing.
By adopting the technical scheme, the stuffing is fine and smooth by grinding, and the framework is smooth and has better mouthfeel after being melted.
In summary, the present application has the following beneficial effects:
1. because cheese is adopted in the moon cake skin, butter is matched to serve as the flavoring agent, cheese and butter can enable the moon cake skin to have a better crisping effect, the effect of the leavening agent is matched, the porosity of the moon cake skin is larger, the moon cake skin is crisp, the taste is better, simultaneously, cheese and butter are mixed with flour, the structure of dough formed by the flour can be more stable, the moon cake skin can be better supported by a network structure in the moon cake skin, the moon cake skin after being baked can better absorb the impact force of a cutter in the cutting process and is not easy to break, the integrity of the cut blocky moon cake is higher, the taste is better, and the moon cake is more attractive.
2. Preferentially adopt the coarse grain carbomorphism sugar in this application, trehalose, tremella polysaccharide's cooperation, make the moon cake filling material have better antibacterial effect, reducible antiseptic's quantity, and can form skeleton texture in the filling material, make the filling material be difficult for flowing, at the in-process that the moon cake was cut, the filling material is difficult for adhesion on the knife face, also be difficult for appearing the incision department because the filling material flows and the sunken condition, make the moon cake piece after cutting keep level and smooth, it is very pleasing to the eye, when edible, difficult "wire drawing" phenomenon that appears, the filling material is broken easily off with fingers and thumb, seem more fresh and cool, nevertheless after the filling material enters into the oral cavity and absorbs moisture, various sugariness is dissolved in the aquatic, the skeleton effect disappears, filling material mobility increases, embody the smooth soft taste of silk.
3. According to the method, the moon cake wrapper is fully crisp through secondary baking, the crisp loosening effect is good, the taste is good, the stuffing keeps proper moisture by matching with specific baking time and temperature, the prepared moon cake taste is good, and the structure is stable.
Detailed Description
The present application will be described in further detail with reference to examples.
The information on the source of the raw materials used in the following examples, comparative examples and application examples is shown in Table 1.
TABLE 1
Examples 1 to 3
A mooncake crust comprising the following components:
flavoring agent, leavening agent, and flour.
Wherein the flavoring agent is the compound of cheese and beef tallow.
In example 1, the mass ratio of cheese to beef tallow is 1: 3.8.
in example 2, the mass ratio of cheese to beef tallow is 1: 4.
in example 3, the mass ratio of cheese to beef tallow is 1: 4.2.
wherein the leavening agent is baking soda.
The flour is a compound of high gluten flour and low gluten flour, and the mass ratio of the high gluten flour to the low gluten flour is 1: 10.
the specific amounts (in kg) of the components used in examples 1-3 are shown in Table 2.
TABLE 2
| Example 1 | Example 2 | Example 3 | |
| Flavouring agent | 62.72 | 64 | 65.28 |
| Raising agent | 0.38 | 0.4 | 0.42 |
| Flour | 107.8 | 110 | 112.2 |
In examples 1-3, a method of preparing a moon cake crust comprises the steps of:
step 01), rubbing cheese, rubbing hair with beef tallow, and mixing the rubbed cheese and the rubbed beef tallow uniformly to obtain a premix;
step 02), adding a swelling agent into the premix, and uniformly kneading to obtain a mixture;
and step 03), uniformly mixing the flour and the mixture to form non-sticky dough, flattening the dough, and then thinning the dough to 2mm to obtain the moon cake skin.
Examples 4 to 5
A mooncake skin, differing from example 2 only in that:
the flavoring agent is prepared from cheese, beef tallow, egg, and custard powder.
In example 4, the mass ratio of cheese, beef tallow, egg and custard powder is 1: 4: 0.9: 0.35.
in example 5, the mass ratio of cheese, beef tallow, egg and custard powder is 1: 4: 1.1: 0.45.
eggs and custard powder are mixed with the kneaded cheese and the kneaded beef tallow evenly in the step 01.
Examples 6 to 7
A mooncake skin, differing from example 5 only in that:
also comprises nutrient substances.
Wherein the nutrient substances are the compound of invert syrup, malt syrup and milk powder.
In example 6, the specific amount of the nutrients added was 66.93kg, and the mass ratio of invert syrup, malt syrup, and milk powder was 5: 1.2: 0.55.
in example 7, the specific amount of the nutrients added was 71.07kg, and the mass ratio of invert syrup, malt syrup, and milk powder was 5: 1.4: 0.65.
invert syrup, maltose syrup, milk powder are added to the premix in step 02 together with the leavening agent and kneaded evenly.
Example 8
A mooncake skin, differing from example 6 only in that:
also included are the following:
pigment, essence and preservative.
Wherein the pigment is carotene.
The essence is a compound of cream essence and cheese essence.
The preservative is sodium dehydroacetate.
The specific amount of pigment added was 0.6 kg.
The specific dosage of the essence is 0.6 kg.
The specific amount of preservative added was 0.04 kg.
Examples 9 to 11
A filling comprising the following components:
lotus seed, sweetening agent and oil.
Wherein the sweetener is a compound of coarse grain carbonized sugar, trehalose and tremella polysaccharide.
Wherein the coarse carbonized sugar having a particle size in the range of 0.63-1.6mm accounts for 80% of the total amount of the coarse carbonized sugar.
In example 9, the mass ratio of the coarse carbonized sugar, trehalose, and tremella polysaccharide is 3: 0.9: 0.9.
in example 10, the mass ratio of the coarse carbonized sugar, trehalose, and tremella polysaccharide is 3: 1: 1.
in example 11, the mass ratio of the coarse carbonized sugar, trehalose, and tremella polysaccharide was 3: 1.1: 1.1.
the oil is compounded by peanut oil and soybean oil, wherein the mass ratio of the peanut oil to the soybean oil is 25: 57.
the specific amounts (in kg) of the ingredients used in examples 9-11 are detailed in Table 3.
TABLE 3
In examples 9-11, a method of making a filling includes the steps of:
step 001), soaking the lotus seeds in water, and removing the outer skins of the lotus seeds;
step 002), cutting the peeled lotus seeds open, and removing lotus plumule;
step 003), putting the lotus seeds without cores into boiling water for cooking;
step 004), uniformly mixing the sweetening agent, the oil and the cooked lotus seeds to obtain premix;
005) grinding the premix until the premix can pass through a 80-mesh screen to obtain a mixture;
step 006), frying the mixture for 30min at 102 deg.C and 0.2Mpa to obtain stuffing.
Comparative example 1
A mooncake skin, differing from example 2 only in that:
equal amount of cheese was used to replace tallow.
Comparative example 2
A mooncake skin, differing from example 2 only in that:
equal amount of beef tallow was used to replace cheese.
Comparative example 3
A filling differing from example 9 only in that:
trehalose and tremella polysaccharide are equivalently replaced by coarse-grain carbonized sugar.
Comparative example 4
A filling differing from example 9 only in that:
trehalose is adopted to replace coarse grain carbonized sugar and tremella polysaccharide in equal amount.
Comparative example 5
A filling differing from example 9 only in that:
the tremella polysaccharide is used to replace coarse carbonized sugar and trehalose.
Application example 1
A moon cake comprises moon cake skin and stuffing wrapped by the moon cake skin.
The preparation method of the moon cake comprises the following steps:
step 1), weighing stuffing;
step 2), wrapping the weighed stuffing by using the moon cake skin to form a wrapping object;
step 3), stuffing the wrappage into a mould to adjust the appearance of the wrappage, and demoulding to obtain a moon cake blank;
step 4), spraying water on the surface of the moon cake blank, wherein the water is purified water and is sprayed on the surface of the moon cake blank in a spraying mode, so that the surface of the moon cake blank is wet, but water drops are not formed on the surface of the moon cake blank, and if the water drops appear, the water drops are absorbed by sterilized absorbent paper in time;
step 5), baking the moon cake blank for the first time, wherein the top temperature of an oven is 170 ℃, the bottom temperature of the oven is 110 ℃, and the baking time is 14min, so as to obtain a pre-baked blank;
step 6), brushing egg liquid on the surface of the pre-baked embryo, wherein the egg liquid is full of the surface of the pre-baked embryo and cannot flow and drip automatically, and if the egg liquid is too much, the redundant egg liquid needs to be brushed and then enters the next step;
and 7), baking the pre-baked embryo for the second time, wherein the top temperature of the oven is 150 ℃, the bottom temperature is 110 ℃, and the baking time is 13min, so as to obtain the moon cake.
Wherein, the moon cake wrapper adopts the moon cake wrapper of the embodiment 1, and the stuffing adopts the stuffing of the embodiment 8.
The moon cake is cylindrical, and the size is high: 2.8cm, diameter: 5.5 cm.
Application example 2
A moon cake, which is different from the moon cake of application example 1 only in that:
step 5), baking the moon cake blank for the first time, wherein the top temperature of an oven is 260 ℃, the bottom temperature of the oven is 165 ℃, and the baking time is 12min, so as to obtain a pre-baked blank;
and 7), baking the pre-baked embryo for the second time, wherein the top temperature of the oven is 220 ℃, the bottom temperature of the oven is 165 ℃, and the baking time is 9min, so as to obtain the moon cake.
Application example 3
A moon cake, which is different from the moon cake of application example 1 only in that:
wherein, the moon cake wrapper adopts the moon cake wrapper of the embodiment 2, and the stuffing adopts the stuffing of the embodiment 9.
Application example 4
A moon cake, which is different from the moon cake of application example 1 only in that:
wherein, the moon cake skin adopts the moon cake skin of the embodiment 3, and the stuffing adopts the stuffing of the embodiment 10.
Application example 5
A moon cake, which is different from the moon cake of application example 1 only in that:
wherein, the moon cake wrapper adopts the moon cake wrapper of the embodiment 4, and the stuffing adopts the stuffing of the embodiment 9.
Application example 6
A moon cake, which is different from the moon cake of application example 1 only in that:
wherein, the moon cake skin adopts the moon cake skin of the embodiment 5, and the stuffing adopts the stuffing of the embodiment 9.
Application example 7
A moon cake, which is different from the moon cake of application example 1 only in that:
wherein, the moon cake skin adopts the moon cake skin of the embodiment 6, and the stuffing adopts the stuffing of the embodiment 9.
Application example 8
A moon cake, which is different from the moon cake of application example 1 only in that:
wherein, the moon cake skin adopts the moon cake skin of the embodiment 7, and the stuffing adopts the stuffing of the embodiment 9.
Application example 9
A moon cake, which is different from the moon cake of application example 1 only in that:
wherein, the moon cake skin adopts the moon cake skin of the embodiment 8, and the stuffing adopts the stuffing of the embodiment 9.
Application example 10
A moon cake, which is different from the moon cake of application example 1 only in that:
wherein, the moon cake skin adopts the moon cake skin of the comparative example 1, and the stuffing adopts the stuffing of the example 9.
Application example 11
A moon cake, which is different from the moon cake of application example 1 only in that:
wherein, the moon cake skin adopts the moon cake skin of the comparative example 2, and the stuffing adopts the stuffing of the example 9.
Application example 12
A moon cake, which is different from the moon cake of application example 1 only in that:
wherein, the moon cake skin adopts the moon cake skin of the embodiment 2, and the stuffing adopts the stuffing of the comparison example 3.
Application example 13
A moon cake, which is different from the moon cake of application example 1 only in that:
wherein, the moon cake skin adopts the moon cake skin of the embodiment 2, and the stuffing adopts the stuffing of the comparative example 4.
Application example 14
A moon cake, which is different from the moon cake of application example 1 only in that:
wherein, the moon cake skin adopts the moon cake skin of the embodiment 2, and the stuffing adopts the stuffing of the comparative example 5.
Experiment 1
And uniformly cutting the moon cakes prepared in each application example into 16 equal parts, and recording the appearance of the cut moon cakes.
Experiment 2
And (4) tasting the moon cakes prepared by the application examples respectively by an evaluating person, and recording the taste condition.
The details of the records of experiments 1 and 2 are shown in Table 4.
TABLE 4
According to the record comparison of the application example 2 and the application examples 10-14 in the table 4, the combination of cheese and beef tallow can make the moon cake skin crisp but not easy to break, and the cut moon cake or the bitten moon cake can also keep complete appearance, reduce the loss of the moon cake skin and keep the best taste.
The cooperation of coarse grain carbomorphism sugar, trehalose, white fungus polysaccharide can make the filling material be difficult for flowing before meeting water, and structural stability is better, cuts off difficult gluing way, bites off difficult deformation "wire drawing" to make the filling material be difficult for breaking away from the parcel region of moon cake skin and lead to dropping to the condition of polluted environment in the environment, and the entry back, very change into the smooth state of soft silk, the taste preferred.
The stuffing has moderate sweetness, is not easy to generate sweet and greasy feeling, can promote the generation of intestinal microorganisms, is beneficial to human health, has better baking resistance and is convenient to process.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.
Claims (10)
1. A moon cake, which is characterized in that: comprises a moon cake skin and stuffing wrapped by the moon cake skin;
the moon cake crust comprises the following components in parts by mass:
62.72-65.28 parts of flavoring agent;
0.38-0.42 part of leavening agent;
107.8-112.2 parts of flour;
the flavoring agent at least comprises cheese and beef tallow;
the stuffing comprises the following components in parts by weight:
68.6-71.4 parts of lotus seeds;
98-102 parts of a sweetening agent;
80.36-83.64 parts of oil;
the sweetener at least comprises coarse grain carbonized sugar, trehalose and tremella polysaccharide.
2. A moon cake according to claim 1, wherein: the cheese and the beef tallow are mixed according to the mass ratio of 1: 3.8-4.2.
3. A moon cake according to claim 1, wherein: the proportion of the coarse grain carbonized sugar, the trehalose and the tremella polysaccharide is 3: 0.9-1.1: 0.9-1.1.
4. A moon cake according to claim 1, wherein: the flavoring agent also comprises eggs and custard powder, and the ratio of cheese to beef tallow to eggs to custard powder is 1: 3.8-4.2: 0.9-1.1: 0.35-0.45.
5. A moon cake according to any one of claims 1 to 4, wherein: the moon cake crust also comprises the following components in parts by weight:
66.93-71.07 parts of nutrient substances;
the nutrient substances comprise invert syrup, maltose syrup and milk powder, and the proportion of the invert syrup, the maltose syrup and the milk powder is 5: 1.2-1.4: 0.55-0.65.
6. A method of making a moon cake according to any one of claims 1 to 5, wherein: the method comprises the following steps:
step 1), weighing stuffing;
step 2), wrapping the weighed stuffing by using the moon cake skin to form a wrapping object;
step 3), adjusting the appearance of the wrapper to form a moon cake blank;
step 4), spraying water on the surface of the moon cake blank;
step 5), baking the moon cake blank for the first time, wherein the top temperature is 170-;
step 6), brushing egg liquid on the surface of the pre-baked embryo;
and 7) carrying out secondary baking on the pre-baked embryo, wherein the top temperature is 150-.
7. A mooncake crust, comprising: the paint comprises the following components in parts by mass:
62.72-65.28 parts of flavoring agent;
0.38-0.42 part of leavening agent;
107.8-112.2 parts of flour;
the flavoring agent at least comprises cheese and beef tallow.
8. A method for preparing a moon cake crust according to claim 7, wherein: the method comprises the following steps:
step 01), rubbing cheese, rubbing hair with beef tallow, and mixing the rubbed cheese and the rubbed beef tallow uniformly to obtain a premix;
step 02), adding a swelling agent into the premix, and uniformly kneading to obtain a mixture;
and 03), uniformly twisting the flour and the mixture, flattening and thinning to obtain the moon cake skin.
9. A filling, characterized in that: the paint comprises the following components in parts by mass:
68.6-71.4 parts of lotus seeds;
98-102 parts of a sweetening agent;
80.36-83.64 parts of oil;
the sweetener at least comprises coarse grain carbonized sugar, trehalose and tremella polysaccharide.
10. A method for preparing a filling according to claim 9, wherein: the method comprises the following steps:
step 001), soaking and peeling lotus seeds;
step 002), removing cores of the peeled lotus seeds;
step 003), cooking the lotus seeds without cores;
step 004), uniformly mixing the sweetening agent, the oil and the cooked lotus seeds to obtain premix;
step 005), grinding the premix to obtain a mixture;
step 006), stir-frying the mixture for more than or equal to 30min to obtain the stuffing.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106106690A (en) * | 2016-08-31 | 2016-11-16 | 广东橘香斋大健康产业股份有限公司 | A kind of Pericarpium Citri Reticulatae moon cake and preparation method thereof |
| CN113016849A (en) * | 2021-03-10 | 2021-06-25 | 关肖烨 | Cheese and winter melon paste moon cake and preparation method thereof |
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2021
- 2021-10-29 CN CN202111274304.3A patent/CN113892507A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106106690A (en) * | 2016-08-31 | 2016-11-16 | 广东橘香斋大健康产业股份有限公司 | A kind of Pericarpium Citri Reticulatae moon cake and preparation method thereof |
| CN113016849A (en) * | 2021-03-10 | 2021-06-25 | 关肖烨 | Cheese and winter melon paste moon cake and preparation method thereof |
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