CN117084276B - Crispy chicken biscuit and preparation method thereof - Google Patents
Crispy chicken biscuit and preparation method thereof Download PDFInfo
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Classifications
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- 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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/364—Nuts, e.g. cocoa
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
本发明属于食品加工技术领域，具体涉及一种香酥鸡仔饼及其制备方法。所述鸡仔饼中饼馅的原料包括：肥猪肉、白糖、芝麻、瓜子仁、橄榄果肉、熟梅菜、五香粉、花椒叶、白芸豆泥、花生油。所述鸡仔饼中饼皮的原料包括：面粉、栗子面、干银耳、枇杷果和碱水。制备方法包括先将馅料的原料混合拌匀，得馅料；然后将干银耳和枇杷果加水榨汁，将榨汁、面粉、栗子面和碱水混合，静置，得饼皮；最后将馅料包以饼皮，在饼皮表面涂抹蛋浆，烘烤即得。本发明制得的香酥鸡仔饼色泽金黄有光泽，成型性更好，烘烤后成型均匀型也更好，一口咬下去更加酥脆、香甜，放置一段时间后口感与刚烘焙好的口感相差无异。
The invention belongs to the technical field of food processing, and specifically relates to a crispy chicken biscuit and a preparation method thereof. The raw materials of the biscuit filling in the chicken biscuit include: fatty pork, white sugar, sesame, melon seeds, olive pulp, cooked preserved vegetables, five-spice powder, prickly ash leaves, white kidney bean paste, and peanut oil. The raw materials of the biscuit crust in the chicken biscuit include: flour, chestnut flour, dried white fungus, loquat fruit, and alkali water. The preparation method comprises first mixing and evenly mixing the raw materials of the filling to obtain the filling; then adding water to the dried white fungus and loquat fruit to squeeze out the juice, mixing the squeezed juice, flour, chestnut flour, and alkali water, and standing to obtain the crust; finally wrapping the filling with the crust, applying egg paste on the surface of the crust, and baking. The crispy chicken biscuit prepared by the present invention is golden and shiny in color, has better formability, and has better uniformity of forming after baking. It is more crispy and sweet when bitten, and the taste is no different from that of freshly baked after being placed for a period of time.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a crispy chicken cake and a preparation method thereof.
Background
The chicken cake is a special snack in Guangzhou market, belongs to a Guangdong cuisine, and is sweet, fragrant and crisp in taste. Starting from the Qing dynasty between the Bian Feng years, there has been a history of 170 years so far. It is known as Gan Xiangsong for salty taste in sweet. Is rich in protein, oil, mineral substances and vitamins, and has excellent effects on growth and development of human body, physical fitness enhancement and disease prevention. However, the traditional method is mainly adopted for manufacturing at present, and the problems of sticky dough, excessive dough standing time, dried dough, poor manufacturing performance and poor forming performance before and after baking are not emphasized.
The Chinese patent application 201810814034.2 discloses a beer flavor chicken cake and a preparation process thereof, wherein the beer flavor chicken cake comprises a cake crust, and stuffing is wrapped in the cake crust, and is characterized in that the cake crust comprises the following components, by weight, low-gluten wheat flour, maltose, vegetable oil, beer yeast=100:50-80:15-30:15-30:1-10:1-10:0.5-5, the stuffing comprises the following components, by weight, sugar ice minced meat, white sesame, cake powder, roasted fragrant garlic minced Chinese onion, white spirit, hops oil, and salt=100:50-90:20-50:10-25:10-10-25:25:25:1-15:1-15:1-8:0.5-4. The invention provides a beer flavor chicken cake with simple preparation method and unique flavor and a preparation process thereof. However, the present invention only differentially adjusts the flavor of the chicken cake, and the overall taste, the extensibility and handleability of the dough cover, and the formability before and after baking are not further improved.
Another Chinese patent application No. 202110297822. X discloses a preparation process of fresh, fragrant and crisp chicken cake, which comprises the following steps of S1, selecting materials, S2, preparing cake skin raw materials, S3, preparing cake stuffing raw materials, S4, preparing cake stuffing, S5, separating and forming, S6, adding eggs and baking. Although the invention improves the taste, the flavor and taste can be further improved, the problems of the shaping property before and after baking and the dough making are not involved, and the flavor after a period of time is not tried to be improved.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides a crispy chicken cake. The invention improves the traditional chicken cake and the process thereof, so that the crispy chicken cake has a more fat but not greasy taste, a faint scent and softer taste. And the beaten tremella juice is added, so that the flour skin is ductile, is not sticky and is not chapped after being placed for a long time, the problem of current making is solved, the taste and the nutritional value of the chicken cake are improved, and the instant making tremella cake is more suitable for the old.
In order to achieve the purpose of the invention, the technical scheme adopted by the invention is as follows:
A crispy chicken cake comprises raw materials of stuffing of fat pork, white sugar, sesame, shelled melon seeds, olive pulp, cooked preserved vegetable, five spice powder, pepper leaves, white kidney bean paste, peanut oil and water, wherein the raw materials of cake skin of the chicken cake comprise flour, chestnut flour, dried tremella, loquat fruits and alkaline water.
Preferably, the raw materials of the cake stuffing in the chicken cake comprise, by weight, 5-15 parts of fat pork, 10-20 parts of white sugar, 1-5 parts of sesame, 1-5 parts of shelled melon seeds, 1-5 parts of olive pulp, 1-5 parts of cooked preserved vegetable, 1-5 parts of spiced powder, 0.08-0.12 part of pepper leaves, 3-8 parts of white kidney bean paste, 3-8 parts of peanut oil and 5-10 parts of water.
Preferably, the raw materials of the cake stuffing in the chicken cake comprise 10 parts of fat pork, 14 parts of white sugar, 3 parts of sesame, 3 parts of shelled melon seeds, 3 parts of olive pulp, 2 parts of cooked preserved vegetable, 1 part of spiced powder, 0.1 part of pepper leaves, 6 parts of white kidney bean paste, 4 parts of peanut oil and 7 parts of water.
Preferably, the raw materials of the cake crust in the chicken cake comprise, by weight, 1-5 parts of flour, 5-10 parts of chestnut flour, 1-5 parts of dried tremella, 1-5 parts of loquat fruits and 1-5 parts of alkaline water.
Preferably, the raw materials of the cake crust in the chicken cake comprise 2 parts of flour, 5 parts of chestnut flour, 3 parts of dried tremella, 3 parts of loquat fruit and 4 parts of alkaline water in parts by weight.
The invention also provides a preparation method of the crispy chicken cake, which comprises the following steps:
(1) Uniformly mixing and stirring the raw materials of the stuffing to obtain cake stuffing;
(2) Squeezing fructus Eriobotryae to obtain juice, adding water into dried Tremella, pulping, filtering to obtain Tremella juice, and mixing the juice with Tremella juice to obtain mixed juice;
(3) Mixing the mixed juice, flour, chestnut flour and alkaline water, and standing to obtain cake crust;
(4) Wrapping the stuffing with cake crust, coating egg slurry on the surface of cake crust, and baking.
Preferably, the step (1) is specifically carried out by dicing or chopping fat pork, drying and crushing pepper leaves, mixing with white sugar, adding sesame, shelled melon seeds, olive pulp, cooked Meicai and spice powder, mixing, adding water and peanut oil in sequence, stirring, and finally adding white kidney bean paste, mixing, thus obtaining the stuffing.
Preferably, the beating time in the step (2) is 3-8s, and the beating times are 1-3 times;
Preferably, the time of the standing in the step (3) is 1 to 6 hours.
Preferably, the baking in the step (4) is performed in two times, wherein the temperature of the first baking is 190-220 ℃, the baking time is 30-40min, the temperature of the second baking is 180-190 ℃, and the baking time is 10-15min.
The raw materials of the pie stuffing can be crushed firstly and then prepared.
Compared with the prior art, the invention has the following positive and beneficial effects:
(1) The chestnut flour and flour are adopted for compatibility of the cake crust, the mixed juice of the loquat juice and the tremella juice is added for mixing the flour, the toughness of the dough is sufficient, the processability is strong, the prepared crispy chicken cake is glossy, the shaping retention property is better after baking, the crispy chicken cake is crispy and fragrant and sweet after being bitten for one time, and the taste is different from the taste just baked after being placed for a period of time.
(2) The tremella pulp juice is added, is rich in tremella polysaccharide, has the effect of reducing blood sugar, and can greatly improve the nutritional value and the health care effect of chicken cakes.
(3) According to the invention, the pepper leaves and the white kidney bean paste are added into the pie filling, so that the filling is more fat and not greasy in flavor, and has a faint scent and softer mouthfeel.
Drawings
FIG. 1 is a crispy chicken nugget prepared in example 1 of the present invention.
Detailed Description
The present invention will be described in further detail with reference to the following examples, which are not intended to limit the present invention, but are merely illustrative of the present invention. The experimental methods used in the following examples are not specifically described, but the experimental methods in which specific conditions are not specified in the examples are generally carried out under conventional conditions, and the materials, reagents, etc. used in the following examples are commercially available unless otherwise specified.
Example 1
The chicken cake in the embodiment is shown in figure 1, and the cake stuffing comprises the following raw materials of10 parts of fat pork, 14 parts of white sugar, 3 parts of sesame, 3 parts of shelled melon seed, 3 parts of olive pulp, 2 parts of cooked preserved vegetable, 1 part of spiced powder, 0.1 part of pepper leaf, 6 parts of white kidney bean paste, 4 parts of peanut oil and 7 parts of water.
The raw materials of the cake crust in the chicken cake in the embodiment comprise 2 parts of flour, 5 parts of chestnut flour, 3 parts of dried tremella, 3 parts of loquat fruit and 4 parts of alkaline water.
The preparation method comprises the following steps:
(1) Cutting fat pork into pieces, drying and crushing pepper leaves, mixing with white sugar, adding sesame, shelled melon seeds, olive pulp, cooked preserved vegetable and spice powder, sequentially adding water and peanut oil, stirring, and finally adding white kidney bean paste, and mixing to obtain stuffing;
(2) Squeezing fructus Eriobotryae to obtain juice, adding water 0.3 times of the weight of dry Tremella, pulping, filtering to obtain Tremella juice, and mixing the juice with Tremella juice to obtain mixed juice;
(3) Mixing the mixed juice, flour, chestnut flour and alkaline water, and standing for 5 hours to obtain cake crust;
(4) Wrapping stuffing with flour skin, coating egg liquid (egg slurry) on the surface of flour skin, spreading a bit of sesame, placing into a baking oven, setting baking procedure at first baking temperature of 200deg.C for 35min, second baking temperature of 185 deg.C for 10min, and taking out after baking.
Example 2
The raw materials of the cake stuffing in the chicken cake comprise 5 parts of fat pork, 10 parts of white sugar, 1 part of sesame, 1 part of shelled melon seed, 1 part of olive pulp, 1 part of cooked preserved vegetable, 1 part of spice powder, 0.08 part of pepper leaf, 3 parts of white kidney bean paste and 3 parts of peanut oil.
The raw materials of the cake crust in the chicken cake in the embodiment comprise 1 part of flour, 5 parts of chestnut flour, 1 part of dried tremella, 1 part of loquat fruit and 1 part of alkaline water.
The preparation method comprises the following steps:
(1) Cutting fat pork into pieces, chopping, drying and crushing pepper leaves, mixing with white sugar, adding sesame, shelled melon seeds, olive pulp, cooked preserved vegetable and spice powder, crushing and mixing, sequentially adding water and peanut oil, stirring, and finally adding white kidney bean paste, and mixing to obtain stuffing;
(2) Squeezing fructus Eriobotryae to obtain juice, adding 0.3 times of water to dry Tremella, pulping, filtering to obtain Tremella juice, and mixing the juice with Tremella juice to obtain mixed juice;
(3) Mixing the mixed juice, flour, chestnut flour and alkaline water, and standing for 2 hours to obtain cake crust;
(4) Wrapping stuffing with flour skin, coating egg liquid on the surface of the flour skin, scattering a little sesame, putting into a baking oven, and setting a baking program:
the first baking temperature is 190 ℃, the baking time is 40min, the second baking temperature is 190 ℃, the baking time is 10min, and the baking is completed and then the product is obtained.
Example 3
The raw materials of the cake stuffing in the chicken patties comprise 15 parts of fat pork, 20 parts of white sugar, 5 parts of sesame, 5 parts of shelled melon seeds, 5 parts of olive pulp, 5 parts of cooked preserved vegetable, 5 parts of spice powder, 0.12 part of pepper leaves, 8 parts of white kidney bean paste and 8 parts of peanut oil.
The raw materials of the cake crust in the chicken cake in the embodiment comprise 5 parts of flour, 10 parts of chestnut flour, 5 parts of dried tremella, 5 parts of loquat fruit and 5 parts of alkaline water.
The preparation method comprises the following steps:
(1) Cutting fat pork into pieces, drying and crushing pepper leaves, mixing with white sugar, adding sesame, shelled melon seeds, olive pulp, cooked preserved vegetable and spice powder, sequentially adding water and peanut oil, stirring, and finally adding white kidney bean paste, and mixing to obtain stuffing;
(2) Squeezing fructus Eriobotryae to obtain juice, adding 0.3 times of water to dry Tremella, pulping, filtering to obtain Tremella juice, and mixing the juice with Tremella juice to obtain mixed juice;
(3) Mixing the mixed juice, flour, chestnut flour and alkaline water, and standing for 6h to obtain cake crust;
(4) Wrapping stuffing with flour skin, coating egg liquid on the surface of the flour skin, scattering a little sesame, putting into a baking oven, and setting a baking program:
the first baking temperature is 220 ℃, the baking time is 30min, the second baking temperature is 180 ℃, the baking time is 15min, and the baking is completed and then the baking is taken out.
Comparative example 1
The present comparative example differs from example 1 in that the chestnut flour was changed to flour. The remainder is unchanged from example 1.
The raw materials of the cake stuffing in the chicken cake comprise 10 parts of fat pork, 14 parts of white sugar, 3 parts of sesame, 3 parts of shelled melon seeds, 3 parts of olive pulp, 2 parts of cooked preserved vegetable, 1 part of spice powder, 0.1 part of pepper leaves, 6 parts of white kidney bean paste, 4 parts of peanut oil and 7 parts of water.
The raw materials of the cake crust in the chicken cake comprise 7 parts of flour, 3 parts of dried tremella, 3 parts of loquat fruit and 4 parts of alkaline water.
The preparation method comprises the following steps:
(1) Cutting fat pork into pieces, drying and crushing pepper leaves, mixing with white sugar, adding sesame, shelled melon seeds, olive pulp, cooked preserved vegetable and spice powder, sequentially adding water and peanut oil, stirring, and finally adding white kidney bean paste, and mixing to obtain stuffing;
(2) Squeezing fructus Eriobotryae to obtain juice, adding 0.3 times of water to dry Tremella, pulping, filtering to obtain Tremella juice, and mixing the juice with Tremella juice to obtain mixed juice;
(3) Mixing the mixed juice, flour and alkaline water, and standing for 5 hours to obtain cake crust;
(4) Wrapping stuffing with flour skin, coating egg liquid on the surface of the flour skin, scattering a little sesame, putting into a baking oven, and setting a baking program:
The first baking temperature is 200 ℃, the baking time is 35min, the second baking temperature is 185 ℃, the baking time is 10min, and the baking is finished and then the baking is carried out.
Comparative example 2
The difference between this comparative example and example 1 is that no dry tremella was added. The remainder is unchanged from example 1.
The raw materials of the cake stuffing in the chicken cake comprise 10 parts of fat pork, 14 parts of white sugar, 3 parts of sesame, 3 parts of shelled melon seeds, 3 parts of olive pulp, 2 parts of cooked preserved vegetable, 1 part of spice powder, 0.1 part of pepper leaves, 6 parts of white kidney bean paste, 4 parts of peanut oil and 7 parts of water.
The raw materials of the cake crust in the chicken cake comprise 2 parts of flour, 5 parts of chestnut flour, 6 parts of loquat fruits and 4 parts of alkaline water.
The preparation method comprises the following steps:
(1) Cutting fat pork into pieces, drying and crushing pepper leaves, mixing with white sugar, adding sesame, shelled melon seeds, olive pulp, cooked preserved vegetable and spice powder, sequentially adding water and peanut oil, stirring, and finally adding white kidney bean paste, and mixing to obtain stuffing;
(2) Squeezing fructus Eriobotryae;
(3) Mixing the juice, flour, chestnut flour and alkaline water, and standing for 5h to obtain cake crust;
(4) Wrapping stuffing with flour skin, coating egg liquid on the surface of the flour skin, scattering a little sesame, putting into a baking oven, and setting a baking program:
The first baking temperature is 200 ℃, the baking time is 35min, the second baking temperature is 185 ℃, the baking time is 10min, and the baking is finished and then the baking is carried out.
Comparative example 3
The comparative example differs from example 1 in that no loquat fruit was added. The remainder is unchanged from example 1.
The raw materials of the cake stuffing in the chicken cake comprise 10 parts of fat pork, 14 parts of white sugar, 3 parts of sesame, 3 parts of shelled melon seeds, 3 parts of olive pulp, 2 parts of cooked preserved vegetable, 1 part of spice powder, 0.1 part of pepper leaves, 6 parts of white kidney bean paste, 4 parts of peanut oil and 7 parts of water.
The raw materials of the cake crust in the chicken cake comprise 2 parts of flour, 5 parts of chestnut flour, 6 parts of dried tremella and 4 parts of alkaline water.
The preparation method comprises the following steps:
(1) Cutting fat pork into pieces, drying and crushing pepper leaves, mixing with white sugar, adding sesame, shelled melon seeds, olive pulp, cooked preserved vegetable and spice powder, sequentially adding water and peanut oil, stirring, and finally adding white kidney bean paste, and mixing to obtain stuffing;
(2) Adding 0.3 times of water into the dried tremella, pulping, and filtering to obtain tremella juice;
(3) Mixing Tremella juice, flour, semen Castaneae powder and alkaline water, standing for 5 hr to obtain cake crust;
(4) Wrapping stuffing with flour skin, coating egg liquid on the surface of the flour skin, scattering a little sesame, putting into a baking oven, and setting a baking program:
The first baking temperature is 200 ℃, the baking time is 35min, the second baking temperature is 185 ℃, the baking time is 10min, and the baking is finished and then the baking is carried out.
Comparative example 4
The comparative example differs from example 1 in that the manufacturing process is different, specifically, different baking modes are adopted, specifically, the following steps are (1) dicing fat pork, drying and crushing pepper leaves, mixing with white sugar, then adding sesame, shelled melon seeds, olive pulp, cooked preserved vegetable and spiced powder, then sequentially adding water and peanut oil, stirring, finally adding white kidney bean paste, and mixing to obtain stuffing;
(2) Squeezing fructus Eriobotryae to obtain juice, adding 0.3 times of water to dry Tremella, pulping, filtering to obtain Tremella juice, and mixing the juice with Tremella juice to obtain mixed juice;
(3) Mixing the mixed juice, flour, chestnut flour and alkaline water, and standing for 5 hours to obtain cake crust;
(4) Wrapping stuffing with flour wrapper, coating olive oil on the surface of flour wrapper, spreading semen Sesami, placing into oven at 120deg.C,
Baking at 150deg.C for 10min, taking out, brushing oleum Olivarum again, baking for the second time at 200deg.C,
Baking at 200deg.C for 10min, and taking out after baking.
Comparative example 5
This comparative example differs from example 1 in that the white kidney bean paste was changed to glutinous rice flour, and the remainder was unchanged from example 1.
Experiment one, preparation conditions and sensory evaluation of different chick cakes
Chick cakes were prepared according to the raw materials and methods of examples 1-3, comparative examples 1-5, sensory evaluation was performed by 10 inspectors who did not eat food one hour before eating the evaluated food, and did not communicate with each other. The scores of the 10 inspectors were summed to give the final result for the group of foods. The scoring standard is that 8-10 parts are golden yellow, fresh and moist, smelling a fresh scent, sweet and crisp in mouth, and softer, delicious, fat but not greasy, and 4-7 parts are golden yellow, shiny, light in smell, slightly worse in mouth crisp degree, not soft, fat but not greasy;
1-3 minutes, the color is poor, the faint scent is hardly smelled, the crisp degree is poor, and the taste is hard.
TABLE 1
Experiment two, stability experiment
The groups of fabricated crisp cakes were left at 25 ℃ for 40 days at 40% relative humidity and heated in a microwave oven for 3 minutes, inviting the above-mentioned inspectors to taste, giving a sensory score, and inviting the consumers to taste and elucidate their flavors, and the results are shown in table 2.
TABLE 2
The foregoing examples illustrate only a few embodiments of the invention and are described in detail herein without thereby limiting the scope of the invention. It should be noted that it will be apparent to those skilled in the art that several variations and modifications can be made without departing from the spirit of the invention, which are all within the scope of the invention. Accordingly, the scope of protection of the present invention is to be determined by the appended claims.
Claims (8)
1. The crispy chicken cake is characterized in that raw materials of cake crust in the crispy chicken cake comprise, by weight, 1-5 parts of flour, 5-10 parts of chestnut flour, 1-5 parts of dried tremella, 1-5 parts of loquat fruit and 1-5 parts of alkaline water, and raw materials of cake stuffing in the crispy chicken cake comprise 5-15 parts of fat pork, 10-20 parts of white sugar, 1-5 parts of sesame, 1-5 parts of shelled melon seeds, 1-5 parts of olive pulp, 1-5 parts of cooked preserved plum, 1-5 parts of spiced powder, 0.08-0.12 part of pepper leaves, 3-8 parts of white kidney bean paste, 3-8 parts of peanut oil and 5-10 parts of water.
2. The crispy chicken cake according to claim 1, wherein the raw materials of the cake stuffing in the crispy chicken cake comprise, by weight, 10 parts of fat pork, 14 parts of white sugar, 3 parts of sesame, 3 parts of shelled melon seeds, 3 parts of olive pulp, 2 parts of cooked preserved vegetable, 1 part of spiced powder, 0.1 part of pepper leaf, 6 parts of white kidney bean paste, 4 parts of peanut oil and 7 parts of water.
3. The crispy chicken cake according to any one of claims 1-2, wherein the raw materials of the cake crust in the crispy chicken cake comprise, by weight, 2 parts of flour, 5 parts of chestnut flour, 3 parts of dried tremella, 3 parts of loquat fruit and 4 parts of alkaline water.
4. A process for preparing a crispy chicken nugget according to any one of claims 1 to 3, comprising the steps of:
(1) Uniformly mixing and stirring the raw materials of the pie filling to obtain the pie filling;
(2) Squeezing fructus Eriobotryae to obtain juice, adding water into dried Tremella, pulping, filtering to obtain Tremella juice, and mixing the juice with Tremella juice to obtain mixed juice;
(3) Mixing the mixed juice, flour, chestnut flour and alkaline water, and standing to obtain cake crust;
(4) Wrapping the stuffing with cake crust, coating egg slurry on the surface of cake crust, and baking.
5. The preparation method of the cake stuffing according to claim 4, wherein the step (1) is specifically carried out by cutting or chopping fat pork, drying and crushing pepper leaves, mixing with white sugar, adding sesame, shelled melon seeds, olive pulp, cooked preserved vegetable and spiced powder, mixing, adding water and peanut oil in sequence, stirring, and finally adding white kidney bean paste, mixing, and preparing the cake stuffing.
6. The method according to claim 4, wherein the beating time in the step (2) is 3 to 8 seconds and the beating times are 1 to 3 times.
7. The method according to claim 4, wherein the time of the standing in the step (3) is1 to 6 hours.
8. The method according to claim 4, wherein the baking in the step (4) is performed in two times, the first baking is performed at 190-220 ℃ for 30-40min, the second baking is performed at 180-190 ℃ for 10-15min.
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