Nut maigre moon cake and preparation method thereof
A manufacturing method and Wurensu technology are applied in the field of Wurensu moon cakes and their production to achieve the effects of moderate sweetness, highlighting the flavor of nuts, and retaining the characteristics of craftsmanship and organization
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[0024] A kind of Wurensu moon cake, including cake skin and stuffing, the cake skin is covered with cake skin, wherein: the cake skin is composed of the following components by weight percentage: flour 100, fructooligosaccharide 70, vegetable oil 25, alkaline water 2.5; the filling is composed of the following components by weight percentage: 50 fructooligosaccharides, 33 cooked glutinous rice flour, 30 water, 35 sesame seeds, 30 almonds, 30 cashew kernels, 30 melon seeds, 26 terminal nuts, 23 vegetable oils, Konjac powder 0.5.
[0025] The vegetable oil mentioned above is one of peanut oil, rapeseed oil, sunflower oil, olive oil, high camellia oil or a mixed blend oil of any of them.
[0026] In the cake skin of the present invention, fructooligosaccharide is used to replace traditional granulated sugar to reduce the heat of moon cakes; pure vegetable oil is used to replace traditional animal oil in fillings to increase the content of unsaturated fatty acids in moon cakes, wh...
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