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Oiled crust mooncake making method

A technology for moon cakes and oily skins, applied in the field of baked food, can solve the problems of moon cakes not crispy, greasy, easy to deteriorate, etc., and achieve the effect of simple operation and rich nutrition

Active Publication Date: 2011-06-15
神池县新润食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a method for preparing oily mooncakes in order to solve the problems of existing mooncakes that are not crispy, too greasy, and easy to deteriorate after long-term storage.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] (1) Making leather: Pour 200g of edible ammonium bicarbonate into the dough mixer, then add 12Kg of edible boiling water at 95°C, and stir for 2 minutes to fully dissolve the edible ammonium bicarbonate. Add 20Kg of sesame oil, stir for 1min, then pour 50Kg of flour into it, stir for 5min to obtain leather;

[0012] (2) Making stuffing: Crush 20Kg of leather into granules and pour it into a blender, then add 6Kg of ripe melon seeds, 6Kg of preserved fruit, 6Kg of walnut kernels, 13Kg of rose sauce, 1.5Kg of high-purity wine, 4Kg of sweet-scented osmanthus sauce, wax gourd Ding 6Kg, green red silk 6Kg, tangerine diced 6Kg, white sugar 50Kg, then pour in 27.5Kg of sesame oil, stir well, and get the filling;

[0013] (3) Making mooncakes: Wrap 50g of fillings with 50g of leather, press them in a mold, and bake in an oven at 290°C for 10 minutes to get the finished product.

Embodiment 2

[0015] (1) Making leather: Pour 200g of edible ammonium bicarbonate into the dough mixer, then add 12Kg of 100°C edible boiled water, and stir for 2 minutes to fully dissolve the edible ammonium bicarbonate. Add 20Kg of sesame oil, stir for 2 minutes, then pour 50Kg of flour, stir for 4 minutes, and obtain leather;

[0016] (2) Making stuffing: Crush 30Kg of leather into granules and pour it into a blender, then add 6Kg of ripe melon seeds, 6Kg of preserved fruit, 6Kg of walnut kernels, 13Kg of rose sauce, 1.5Kg of high-purity wine, 4Kg of sweet-scented osmanthus sauce, wax gourd Ding 6Kg, green red silk 6Kg, tangerine diced 6Kg, white sugar 50Kg, then pour in 27.5Kg of sesame oil, stir well, and get the filling;

[0017] (3) Making mooncakes: Wrap 50g of fillings with 50g of leather, press them in a mold, and bake in an oven at 310°C for 10 minutes to get the finished product.

Embodiment 3

[0019] (1) Making leather: Pour 200g of edible ammonium bicarbonate into the dough mixer, then add 12Kg of 98°C edible boiled water, and stir for 2 minutes to fully dissolve the edible ammonium bicarbonate. Add 20Kg of sesame oil, stir for 1.5min, then pour 50Kg of flour into it, stir for 4.5min to obtain leather;

[0020] (2) Making stuffing: crush 25Kg of leather into granules and pour it into a blender, then add 6Kg of ripe melon seeds, 6Kg of preserved fruit, 6Kg of walnut kernels, 13Kg of rose sauce, 1.5Kg of high-purity wine, 4Kg of sweet-scented osmanthus sauce, 6Kg of diced winter melon, 6Kg of green and red silk, 6Kg of diced orange, 50Kg of white sugar, then pour 27.5Kg of sesame oil, stir well, and get the filling;

[0021] (3) Making mooncakes: Wrap 50g of fillings with 50g of leather, press them in a mold, and bake in an oven at 300°C for 10 minutes to get the finished product.

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PUM

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Abstract

The invention discloses an oiled crust mooncake making method, which belongs to the field of baked foods. The method comprises the following steps of: (1) making crust materials, namely stirring 200g of edible ammonium bicarbonate with 12kg of water at the temperature of between 95 and 100 DEG C, adding 20kg of linseed oil when gas is bubbled out from the water, stirring, pouring 50kg of flour and stirring to obtain the crust materials; (2) making stuffing materials, namely grinding 20 to 30kg of crust materials, adding 6kg of stir-fried shelled melon seeds, 6kg of preserved fruit, 6kg of walnut kernel, 13kg of rose paste, 1.5kg of high-purity liquor, 4kg of sweet osmanthus flower paste, 6kg of white gourd dices, 6kg of green and red candied fruit shreds, 6kg of tangerine dices and 50kg of white granulated sugar in turn, pouring 27.5kg of linseed oil and uniformly stirring; and (3) making mooncakes. In the crust materials, flour is used as main materials and then auxiliary materials such as eggs, honey, the linseed oil and the like are added so as to make the mooncakes which have crisp crusts, fragrant stuffing, strong taste and rich nutrients, is soft but not greasy and can be stored for a long time without deterioration.

Description

technical field [0001] The invention belongs to the field of baked food and relates to a moon cake, in particular to a preparation method of an oil-skinned moon cake. Background technique [0002] Moon cake is a kind of traditional food in our country, including leather and stuffing. Existing moon cakes basically all use wheat flour as the main ingredient of the skin material, which has the disadvantages of not being crisp and too greasy in the mouthfeel, and it is easy to deteriorate in long-term storage, which cannot meet the needs of the market. Contents of the invention [0003] The object of the invention is to provide a method for preparing an oil-skinned mooncake in order to solve the problems that the existing mooncakes are not crispy, the taste is too greasy, and they are easy to deteriorate after long-term storage. [0004] The present invention is achieved through the following technical solutions: [0005] A kind of preparation method of oil skin mooncake, co...

Claims

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Application Information

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IPC IPC(8): A21D13/08
Inventor 董凤娇董海
Owner 神池县新润食品有限公司