CN114651853A - Fermented crisp moon cake and preparation method thereof - Google Patents
Fermented crisp moon cake and preparation method thereof Download PDFInfo
- Publication number
- CN114651853A CN114651853A CN202210199289.9A CN202210199289A CN114651853A CN 114651853 A CN114651853 A CN 114651853A CN 202210199289 A CN202210199289 A CN 202210199289A CN 114651853 A CN114651853 A CN 114651853A
- Authority
- CN
- China
- Prior art keywords
- shortening
- moon cake
- dough
- parts
- crisp
- Prior art date
- 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.)
- Pending
Links
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 title claims abstract description 64
- 238000002360 preparation method Methods 0.000 title abstract description 7
- 238000004904 shortening Methods 0.000 claims abstract description 61
- 239000000463 material Substances 0.000 claims abstract description 50
- 239000000843 powder Substances 0.000 claims abstract description 30
- 235000008429 bread Nutrition 0.000 claims abstract description 22
- 235000013312 flour Nutrition 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 18
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 18
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000000811 xylitol Substances 0.000 claims abstract description 18
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 18
- 229960002675 xylitol Drugs 0.000 claims abstract description 18
- 235000010447 xylitol Nutrition 0.000 claims abstract description 18
- 229920002472 Starch Polymers 0.000 claims abstract description 17
- 235000013601 eggs Nutrition 0.000 claims abstract description 17
- 235000013336 milk Nutrition 0.000 claims abstract description 17
- 239000008267 milk Substances 0.000 claims abstract description 17
- 210000004080 milk Anatomy 0.000 claims abstract description 17
- 235000019698 starch Nutrition 0.000 claims abstract description 17
- 239000008107 starch Substances 0.000 claims abstract description 17
- 229960004016 sucrose syrup Drugs 0.000 claims abstract description 17
- -1 water and yeast Chemical compound 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims description 17
- 238000003756 stirring Methods 0.000 claims description 17
- 238000005303 weighing Methods 0.000 claims description 16
- 238000001816 cooling Methods 0.000 claims description 12
- 238000005096 rolling process Methods 0.000 claims description 9
- 238000007689 inspection Methods 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 8
- 238000003490 calendering Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 108010068370 Glutens Proteins 0.000 claims description 4
- 238000003556 assay Methods 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 4
- 235000021312 gluten Nutrition 0.000 claims description 4
- 238000000465 moulding Methods 0.000 claims description 4
- 230000001953 sensory effect Effects 0.000 claims description 4
- 235000019640 taste Nutrition 0.000 abstract description 10
- 239000004615 ingredient Substances 0.000 abstract description 4
- 238000000855 fermentation Methods 0.000 abstract description 3
- 230000004151 fermentation Effects 0.000 abstract description 3
- 235000014594 pastries Nutrition 0.000 description 10
- 235000000346 sugar Nutrition 0.000 description 4
- 241001391944 Commicarpus scandens Species 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 235000012777 crisp bread Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 229960004793 sucrose Drugs 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
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
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—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
-
- 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
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a fermented crisp moon cake and a preparation method thereof, wherein stuffing and moon cake skin comprise a dough material and a crisp material, and the dough material comprises the following components: bread flour, starch, milk powder, lard, low-sucrose syrup, xylitol, eggs, water and yeast, wherein the fried bread flour comprises the following components: white shortening and baking powder. The invention belongs to the technical field of moon cake processing, and particularly relates to a fermented crisp moon cake which is prepared by adding yeast into ingredients, adding fermentation process and the like, ensures that the moon cake has crisp mouthfeel, is complete in shape, is not easy to crisp and remove residues, and has unique mouthfeel and taste.
Description
Technical Field
The invention belongs to the technical field of moon cake processing, and particularly relates to a fermented crisp moon cake and a preparation method thereof.
Background
The existing shortening pastry has various pastry points, different tastes and different shortening forms. For example, a shortening moon cake, that is, a traditional threo moon cake, uses wheat flour, sugar, oil, water and the like to make wrappers, the dough is stirred, the oil is made into shortbread, the shortbread is repeatedly folded to form layered wrappers, and the moon cake is processed by the processes of stuffing wrapping, forming, baking and the like, has clear layers and crisp mouthfeel, and the types of the stuffing are as follows: rong Sha and Kernel. The shape is round, the surface and the bottom are flat, and the shape is slightly flat drum-shaped; the bottom is closed and the bottom does not leak in the middle, the phenomena of stiff shrinkage, crisp exposure, collapse, sugar leakage and stuffing leakage are avoided, and large pieces of broken skin are avoided; the color of the cake is light yellow or light brown yellow, the waist is yellow and white, the bottom of the cake is brown yellow and not burnt, the cake is not stained with miscellaneous colors, the pollution phenomenon is avoided, the tissue is crisp and distinct, the cake has no elasticity, the skin and the stuffing are thick and thin and uniform, and the stuffing is soft and oily. The taste and mouthfeel are crisp, skin-like, tasty, crisp and fragrant, and no peculiar smell is generated. And the crisp bread is also the traditional crisp bread, which is prepared by using wheat flour, sugar, oil, yeast, salt, water and the like as main raw materials to prepare wrappers, stirring the wrappers by dough, repeatedly folding the fried crisps to form layered wrappers, then filling, forming, fermenting, baking and the like to prepare food with clear layers and loose mouthfeel. Types of filling materials: butter, jam, etc. Plump shape, multiple layers, no black bubbles, and smooth surface. The color is golden yellow and light brown, and the color is uniform. The tissue is porous and elastic, the texture is clear, and the layers are distinct. The taste and the mouthfeel are crisp and soft, and no peculiar smell exists. Although the crisp pastry is crisp in taste, the crisp pastry has poor elasticity of the surface skin and is easy to break when being collided, the possibility of transportation damage is increased, the fabric is wasted, and the appearance shape is also influenced, which is a common imagination that the existing crisp pastry is difficult to overcome. Therefore, the invention provides the fermented crisp moon cake which is prepared by adding the yeast into the ingredients, adding the technological processes of fermentation and the like, ensures that the moon cake has crisp mouthfeel, is complete in shape, is not easy to crisp and remove residues, and has unique mouthfeel and taste.
Disclosure of Invention
In order to solve the problems, the invention provides the fermented crisp moon cake which is prepared by adding yeast into ingredients, adding fermentation process flows and the like, ensures that the moon cake has crisp mouthfeel, is complete in shape, is not easy to crisp and remove residues, and has unique mouthfeel and taste.
In order to realize the functions, the technical scheme adopted by the invention is as follows: the fermented crisp moon cake comprises stuffing and moon cake skin, wherein the moon cake skin comprises a dough material and a shortening material, and the dough material comprises the following components: the bread comprises bread flour, starch, milk powder, lard, low-sucrose syrup, xylitol, eggs, water and yeast, and is prepared from the following raw materials in parts by weight: 80-100 parts of bread flour, 50-70 parts of starch, 5-10 parts of milk powder, 10-15 parts of lard, 8-15 parts of low-sucrose syrup, 3-5 parts of xylitol, 8-12 parts of eggs, 70-80 parts of water and 3-5 parts of yeast; the shortening material comprises the following components: the white shortening and the baking powder comprise the following raw materials in parts by weight: 150 parts of white shortening and 160 parts of baking powder.
Preferably, the dough-material package pastry proportion is 2: and 1, rolling to obtain moon cake wrappers, wrapping stuffing with the moon cake wrappers, and baking.
Preferably, the rolled moon cake wrapper is 80-85 g/wrapper stuffing, the forming height is 1.5-2.0cm, and the baked finished product height is 3-4 cm.
The invention also discloses a preparation method of the fermented crisp moon cake, which comprises the following steps:
firstly, raw material inspection: carrying out assay, weighing and sensory inspection on raw materials of bread flour, starch, milk powder, lard, low-sucrose syrup, xylitol, eggs, water and yeast through an incubator and a balance;
(II) weighing and preparing materials: accurately weighing bread flour, starch, milk powder, lard, low-sucrose syrup, xylitol, eggs, water, white shortening and baking powder by a weighing scale, and feeding materials in sequence to prepare shortening moon cake wrappers, including dough and fried cakes;
(III) stirring dough: then stirring the dough by a stirrer until gluten is fully expanded, wherein the stirring temperature is 22-25 ℃;
(IV) shortening dough: stirring the shortening with a shortening machine, wrapping, folding, calendering the dough and the shortening in proportion, rolling the shortening machine, folding once, once in three folds, dividing dough material 2300g to wrap the shortening material 1150g, wrapping the shortening proportion 2 of the dough material package shortening material: 1;
(V) preparing and molding: putting the dough which is well pressed and extended in the step (IV) on a moon cake production line on a machine for filling, forming, cutting, wrapping the filling, dividing the filling into grams, dividing the grams according to requirements by using a quantitative electronic scale, and randomly checking the weight by using the scale;
(VI) proofing: fermenting at 20-26 deg.C for 45-55 min in a fermenting chamber with a weight of 80-85 g/piece and a forming height of 1.5-2 cm;
(VII) baking: placing the moon cakes proofed in the step (six) into a tunnel oven to be baked for 18 minutes at the temperature of 220 ℃ and 210 ℃;
(eighth) cooling and packaging: and (5) placing the moon cake baked in the step (VII) into a cooling chamber for cooling at 18-20 ℃ for 40-45 minutes until the forming height of the finished product is 3-4cm, and packaging.
The invention adopts the structure to obtain the following beneficial effects: the fermented crisp moon cake provided by the invention has the advantages that the volume is larger than that of a common moon cake due to the addition of the yeast, the skin is slightly elastic, the moon cake is not easy to break after collision, and the transportation damage resistance is increased. The taste is loose and has no obvious difference compared with the common moon cake. The shape is round, the surface and the bottom are flat, and the shape is a flat drum; the bottom is closed and the bottom does not leak in the middle, the phenomena of stiff shrinkage, crisp exposure, collapse, sugar leakage and stuffing leakage are avoided, and large pieces of broken skin are avoided; the color is light yellow or light brown yellow on the cake surface, the yellow and white waist part, brown yellow and not burnt at the cake bottom, no contamination to other colors and no pollution phenomenon; the texture is crisp and distinct, and has slight elasticity, uniform thickness of wrapper and stuffing, and soft and non-oily stuffing. The taste and the mouthfeel are crisp and soft, have no peculiar smell, and use low sucrose saccharin and xylitol, compare with directly using white granulated sugar, it is more healthy, will not be too sweet and greasy, the mouthfeel is comfortable and refreshing.
Detailed Description
The technical solutions of the present invention are described clearly and completely below, and it is obvious that the described embodiments are some, not all embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The invention relates to a fermented crisp moon cake, which comprises stuffing and moon cake skin, wherein the moon cake skin comprises a dough material and a crisp material, and the dough material comprises the following components: the bread comprises bread flour, starch, milk powder, lard, low-sucrose syrup, xylitol, eggs, water and yeast, and is prepared from the following raw materials in parts by weight: 90 parts of bread flour, 50 parts of starch, 10 parts of milk powder, 15 parts of lard, 10 parts of low-sucrose syrup, 4 parts of xylitol, 10 parts of eggs, 70 parts of water and 4 parts of yeast; the shortening material comprises the following components: the white shortening and the baked powder comprise the following raw materials in parts by weight: 130 parts of white shortening and 150 parts of baking powder.
The dough material package and the pastry proportion of the pastry material is 2: and 1, rolling to obtain moon cake wrappers, wrapping stuffing with the moon cake wrappers, and baking.
80 g/piece of the stuffing of the skin-wrapped moon cake is rolled, the forming height is 1.5cm, and the height of the baked finished product is 3 cm.
The invention also discloses a preparation method of the fermented crisp moon cake, which comprises the following steps:
firstly, raw material inspection: carrying out assay, weighing and sensory inspection on raw materials of bread flour, starch, milk powder, lard, low-sucrose syrup, xylitol, eggs, water and yeast through an incubator and a balance;
(II) weighing and preparing materials: accurately weighing bread flour, starch, milk powder, lard, low-sucrose syrup, xylitol, eggs, water, white shortening and baking powder by a weighing scale, and feeding materials in sequence to prepare shortening moon cake wrappers, including dough and fried cakes;
(III) stirring dough: then stirring the dough by a stirrer until the gluten is fully expanded, wherein the stirring temperature is 22 ℃;
(IV) shortening dough: stirring the shortening with a shortening machine, wrapping, folding, calendering the dough and the shortening in proportion, rolling the shortening machine, folding once, once in three folds, dividing dough material 2300g to wrap the shortening material 1150g, wrapping the shortening proportion 2 of the dough material package shortening material: 1;
(V) preparing and molding: putting the dough which is well pressed and extended in the step (IV) on a moon cake production line on a machine for filling, forming, cutting, wrapping the filling, dividing the filling into grams, dividing the grams according to requirements by using a quantitative electronic scale, and randomly checking the weight by using the scale;
(VI) proofing: the mixture enters a proofing chamber for 25 ℃, the proofing time is 50 minutes, the weight is 80 g/piece, and the forming height is 1.52 cm;
(VII) baking: placing the moon cakes proofed in the step (six) into a tunnel oven to be baked for 18 minutes at the temperature of 220 ℃ and 210 ℃;
(eighth) cooling and packaging: and (5) placing the moon cake baked in the step (VII) into a cooling chamber for cooling at 18 ℃ for 40 minutes until the forming height of the finished product is 3cm, and packaging.
Example 2
The invention relates to a fermented crisp moon cake, which comprises stuffing and moon cake skin, wherein the moon cake skin comprises a dough material and a crisp material, and the dough material comprises the following components: the bread comprises bread flour, starch, milk powder, lard, low-sucrose syrup, xylitol, eggs, water and yeast, and is prepared from the following raw materials in parts by weight: 80 parts of bread flour, 60 parts of starch, 8 parts of milk powder, 12 parts of lard, 8 parts of low-sucrose syrup, 5 parts of xylitol, 8 parts of eggs, 75 parts of water and 3 parts of yeast; the shortening material comprises the following components: the white shortening and the baked powder comprise the following raw materials in parts by weight: 120 parts of white shortening and 160 parts of baked powder.
The dough material package and the pastry proportion of the pastry material is 2: and 1, rolling to obtain moon cake wrappers, wrapping stuffing with the moon cake wrappers, and baking.
The stuffing of the moon cake wrapper prepared by rolling is 85 g/piece, the forming height is 2cm, and the height of the baked finished product is 4 cm.
The invention also discloses a preparation method of the fermented crisp moon cake, which comprises the following steps:
firstly, raw material inspection: carrying out assay, weighing and sensory inspection on raw materials of bread flour, starch, milk powder, lard, low-sucrose syrup, xylitol, eggs, water and yeast through an incubator and a balance;
(II) weighing and preparing materials: accurately weighing bread flour, starch, milk powder, lard, low-sucrose syrup, xylitol, eggs, water, white shortening and baking powder by a weighing scale, and feeding materials in sequence to prepare shortening moon cake wrappers, including dough and fried cakes;
(III) stirring the dough: then stirring the dough by a stirrer until the gluten is fully expanded, wherein the stirring temperature is 22 ℃;
(IV) shortening dough: stirring the shortening with a shortening machine, wrapping, folding, calendering the dough and the shortening in proportion, rolling the shortening machine, folding once, once in three folds, dividing dough material 2300g to wrap the shortening material 1150g, wrapping the shortening proportion 2 of the dough material package shortening material: 1;
(V) preparing and molding: putting the dough which is well pressed and extended in the step (IV) on a moon cake production line on a machine for filling, forming, cutting, wrapping the filling, dividing the filling into grams, dividing the grams according to requirements by using a quantitative electronic scale, and randomly checking the weight by using the scale;
(VI) proofing: the mixture enters a proofing chamber for 25 ℃, the proofing time is 50 minutes, the weight is 80 g/piece, and the forming height is 1.52 cm;
(VII) baking: placing the moon cakes proofed in the step (six) into a tunnel oven to be baked for 18 minutes at the temperature of 220 ℃ and 210 ℃;
(eighth) cooling and packaging: and (5) placing the moon cake baked in the step (VII) into a cooling chamber for cooling at 18 ℃ for 40 minutes until the forming height of the finished product is 3cm, and packaging.
When the product is used specifically, the products prepared in examples 1-2 are tested and compared with corresponding senses, and the color, aroma, taste and corresponding nutritional ingredients of example 1 are better than those of example 2.
The present invention and the embodiments thereof have been described above, but the description is not limited thereto, and the embodiments shown in the examples are only one of the embodiments of the present invention, and are not limited thereto. In conclusion, those skilled in the art should appreciate that they can readily use the disclosed conception and specific embodiments as a basis for designing or modifying other structures for carrying out the same purposes of the present invention without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (4)
1. The fermented crisp moon cake is characterized by comprising stuffing and moon cake wrappers, wherein the moon cake wrappers comprise a dough material and a crisp material, and the dough material comprises the following components: the bread comprises bread flour, starch, milk powder, lard, low-sucrose syrup, xylitol, eggs, water and yeast, and is prepared from the following raw materials in parts by weight: 80-100 parts of bread flour, 50-70 parts of starch, 5-10 parts of milk powder, 10-15 parts of lard, 8-15 parts of low-sucrose syrup, 3-5 parts of xylitol, 8-12 parts of eggs, 70-80 parts of water and 3-5 parts of yeast; the shortening material comprises the following components: the white shortening and the baked powder comprise the following raw materials in parts by weight: 120 portions of white shortening and 160 portions of baked powder.
2. The fermented shortening mooncake of claim 1, wherein the shortening ratio of the dough material-oil-coated shortening material is 2: 1, rolling to obtain moon cake wrappers, wrapping stuffing and baking.
3. The fermented crisp moon cake according to claim 2, wherein the rolled moon cake wrapper is wrapped with stuffing, the weight is 80-85 g/wrapper, the forming height is 1.5-2.0cm, and the baked finished product height is 3-4 cm.
4. A method of making a fermented shortening moon cake according to any one of claims 1 to 3, comprising the steps of:
firstly, raw material inspection: carrying out assay, weighing and sensory inspection on raw materials of bread flour, starch, milk powder, lard, low-sucrose syrup, xylitol, eggs, water and yeast through an incubator and a balance;
(II) weighing and preparing materials: accurately weighing bread flour, starch, milk powder, lard, low-sucrose syrup, xylitol, eggs, water, white shortening and baking powder by a weighing scale, and feeding materials in sequence to prepare shortening moon cake wrappers, including dough and fried cakes;
(III) stirring dough: then stirring the dough by a stirrer until gluten is fully expanded, wherein the stirring temperature is 22-25 ℃;
(IV) shortening dough: stirring the shortening with a shortening machine, wrapping, folding, calendering the dough and the shortening in proportion, rolling the shortening machine, folding once, once in three folds, dividing dough material 2300g to wrap the shortening material 1150g, wrapping the shortening proportion 2 of the dough material package shortening material: 1;
(V) preparing and molding: putting the dough obtained by calendaring in the step (IV) on a moon cake production line on a machine for filling, forming, cutting, wrapping the filling, dividing the dough into grams, dividing the grams according to requirements by using a quantitative electronic scale, and randomly checking the weight by using a scale;
(VI) proofing: fermenting at 20-26 deg.C for 45-55 min in a fermenting chamber with a weight of 80-85 g/piece and a forming height of 1.5-2 cm;
(VII) baking: placing the moon cakes proofed in the step (six) into a tunnel oven to be baked for 18 minutes at the temperature of 220 ℃ and 210 ℃;
(eighth) cooling and packaging: and (5) placing the moon cake baked in the step (VII) into a cooling chamber for cooling at 18-20 ℃ for 40-45 minutes until the forming height of the finished product is 3-4cm, and packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210199289.9A CN114651853A (en) | 2022-03-02 | 2022-03-02 | Fermented crisp moon cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210199289.9A CN114651853A (en) | 2022-03-02 | 2022-03-02 | Fermented crisp moon cake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114651853A true CN114651853A (en) | 2022-06-24 |
Family
ID=82027362
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210199289.9A Pending CN114651853A (en) | 2022-03-02 | 2022-03-02 | Fermented crisp moon cake and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114651853A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919332A (en) * | 2012-12-03 | 2013-02-13 | 苏州稻香村食品工业有限公司 | Suzhou-style mooncake with good cake crust sensation quality and production technology of mooncake |
| CN103960336A (en) * | 2014-04-22 | 2014-08-06 | 沈阳桃李面包股份有限公司 | Fermented crisp mooncake and preparing method thereof |
| CN105794916A (en) * | 2014-12-29 | 2016-07-27 | 河南面包爵士食品股份有限公司 | Moon cakes and preparation method thereof |
| KR20200076873A (en) * | 2018-12-20 | 2020-06-30 | 서원대학교산학협력단 | Method of preparing mooncake and mooncake prepared using the same |
-
2022
- 2022-03-02 CN CN202210199289.9A patent/CN114651853A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919332A (en) * | 2012-12-03 | 2013-02-13 | 苏州稻香村食品工业有限公司 | Suzhou-style mooncake with good cake crust sensation quality and production technology of mooncake |
| CN103960336A (en) * | 2014-04-22 | 2014-08-06 | 沈阳桃李面包股份有限公司 | Fermented crisp mooncake and preparing method thereof |
| CN105794916A (en) * | 2014-12-29 | 2016-07-27 | 河南面包爵士食品股份有限公司 | Moon cakes and preparation method thereof |
| KR20200076873A (en) * | 2018-12-20 | 2020-06-30 | 서원대학교산학협력단 | Method of preparing mooncake and mooncake prepared using the same |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| AU649652B2 (en) | Microwaveable bakery product | |
| AU648531B2 (en) | Microwave bread and method of preparation | |
| EP0920256B1 (en) | Flexible partially cooked dough composition | |
| US20060222740A1 (en) | Food product | |
| CN103960336B (en) | Fermented crisp mooncake and preparing method thereof | |
| EP1328158B1 (en) | Method for producing a dough-based product | |
| JP2012187070A (en) | Warm water dough and method for producing the same | |
| AU2002215948A1 (en) | Method for producing a dough-based product | |
| US20070122536A1 (en) | Method for the production of food products having reduced fat content | |
| JP2725164B2 (en) | Manufacturing method of bread and confectionery containing cake dough | |
| CN114651853A (en) | Fermented crisp moon cake and preparation method thereof | |
| JPH0424017B2 (en) | ||
| KR100625636B1 (en) | Cupcake Composition and a Process for Producing the Same | |
| CN102972470A (en) | Storable hot cake and preparation method thereof | |
| KR101915603B1 (en) | Manufacturing Method of Bread and Bread Produced by Using The Same | |
| JP2003250432A (en) | Method for producing fried breads | |
| JP3402830B2 (en) | Bakery product flour and bakery products | |
| CN114868780A (en) | Egg tart skin and manufacturing process thereof | |
| AU2023214909A1 (en) | Cereal flour composition and dough food product | |
| JP2023014937A (en) | Semi-baked bakery product and method of producing the same | |
| JPH03266934A (en) | Complex laminated dough | |
| Qarooni et al. | Flat breads | |
| AU2004260550A1 (en) | Method for the production of food products having reduced fat content | |
| KR20180028607A (en) | Gluten free rice bread and manufacturing method therof | |
| JPS6287040A (en) | Production of confectionary bread |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20220624 |