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A technology for moon cakes, animal and vegetable oils, applied in baking, dough processing, baked food, etc., can solve the problems of poor plasticity, low viscosity, soft leather, etc., and achieve increased texture stability, good taste, Easy to color effect
Active Publication Date: 2010-11-24
SHENGQUAN HEALTANG
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[0003] For this reason, the technical problem to be solved by the present invention is that the sugar-free moon cakes in the prior art use maltitol liquid to make the leather, but its viscosity is low, resulting in soft leather and poor plasticity. Mooncakes with easy-to-shape materials, strong plasticity, and stable texture during the baking process
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Embodiment 1
[0024] Mooncake fillings are based on mung bean flour:
[0029] Mix the mixture of xylitol and L-arabinose in the mooncake skin with twice the mass of water, boil and dissolve, and cook for about 5 minutes. After the syrup is made, it needs to be stored for 15-20 days to make it transform, sour and soften before use.
[0030] (3) Make mooncake skin
[0031] Use the raw materials in the mooncake skin, sieve the flour, put it on the table, open the center, pour in the processed syrup, mix it with alkaline water, then add oil and stir, gradually mix in the flour, mix well and knead, The softness and hardness of the leather are moderate, and the leather surface is smooth.
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Abstract
The invention discloses a moon cake. The moon cake comprises a moon cake cladding and a moon cake filling, wherein the moon cake cladding comprises the following raw materials: 40 to 70 percent of wheat flour, 20 to 45 percent of sugar alcohol, 2 to 8 percent of L-arabinose, 5 to 20 percent of animal and vegetable oil or hydrogenated animal and vegetable oil and 0.2 to 2 percent of alkaline water. The technical problems of soft cladding and poor plasticity caused by the low viscosity of a sugar-free moon cake which takes maltitol solution as a cladding in the prior art are solved. Therefore, the moon cake has the characteristics of easily-shaped cladding, high plasticity and stable texture in baking process.
Description
technical field [0001] The invention relates to a moon cake and a preparation method thereof, in particular to a moon cake containing arabinose and a preparation method thereof. Background technique [0002] As a traditional delicacy, moon cakes are deeply loved by people. However, due to its high sugar content, people who are afraid of getting fat and high blood sugar are discouraged, so low-sugar and sugar-free moon cakes have become the development trend of moon cakes. Chinese patent document CN101703089A discloses a mooncake with sugar-free bean paste. The raw material ratio is: 5,000 grams of low-gluten flour, 1,400 grams of soy sauce, 3,759 grams of maltitol liquid, 75 grams of alkaline water, 1,000 grams of fresh egg yolk, and sugar-free bean paste. 4000 grams of stuffing; the production process is: a. Leather material production: Stir maltitol liquid and liquid soap first, then add raw oil and stir evenly, sieve low-gluten flour and add to the liquid of maltitol liq...
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the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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