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A method of making moon cakes, which is applied to the production of meringue and nut moon cakes, moon cakes and their production fields, can solve the problems of no breakthrough in the skin of the cake, and achieve the effect of bright color, crispy and sweet skin, crispy and light
Active Publication Date: 2014-04-02
JUXIANGYUAN HEALTH FOOD ZHONGSHAN
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Problems solved by technology
However, the traditional Cantonese-style Wuren moon cakes have always used syrupy crust, and there has been no breakthrough in the production of the crust.
Method used
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Embodiment 1
[0015] Cake crust raw materials: 1kg low-gluten flour, 400g high-gluten flour, 160g white sugar, 500g granular shortening, 400g cold water (or ice water).
[0016] Production Method:
[0017] A) Mix the high-gluten flour and low-gluten flour evenly for later use;
[0018] B) Mix granulated sugar and a part of cold water (or ice water) evenly, add the mixed flour, stir well, add cold water (or ice water) three times;
[0019] C) Add granular shortening at the end, stir slightly, do not over-stir to avoid melting the shortening;
[0020] D) Take out the dough and flatten it;
[0021] E) The flattened dough is folded three times and pressed into sheets, divided into shapes for later use.
[0022] Filling materials: 1kg of minced winter melon, 200g of cooked glutinous rice flour, 400g of white sugar, 200g of black garlic, 200g of melon seeds, 200g of cooked sesame, 200g of minced coconut, 100g of peanut oil, 200g of chopped cashew nuts, 20g of salt, and 200g of water.
[0023]...
Embodiment 2
[0029] Cake crust raw materials: 1kg low-gluten flour, 500g high-gluten flour, 180g white sugar, 600g granular shortening, 500g cold water (or ice water).
[0030] Production Method:
[0031] A) Mix the high-gluten flour and low-gluten flour evenly for later use;
[0032] B) Mix granulated sugar and a part of cold water (or ice water) evenly, add the mixed flour, stir well, add cold water (or ice water) three times;
[0033] C) Add granulated shortening at the end, stir slightly, do not over-stir to avoid melting the shortening;
[0034] D) Take out the dough and flatten it;
[0035] E) The flattened dough is folded and pressed, and divided into shapes for later use.
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Abstract
The invention relates to a making method for a pastry nutlet mooncake. Stuffing is prepared by taking wax gourd pulp, cooked sticky rice powder, white sugar, edible plant oil, sunflower seeds, sesame seeds, cashew kernels, black garlics and shredded coconut stuffing as main raw materials; the pastry nutlet mooncake is made by the working procedures of uniformly mixing and stirring the stuffing with low-gluten flour, high-gluten flour, the white sugar, granular vegetable shortening, water and the like which serve as main raw materials, adding the granular vegetable shortening, slightly stirring the mixture, performing folding to obtain cake skins, then covering the stuffing, and performing forming, arrangement on a plate, baking, cooling and packaging. The conventional technology is improved, so that the making technology is mature, easy to operate and convenient for production. The folded pastry five-nutlet mooncake is more and more favored by the customers due to the characteristics of clear pastry layer, uniform hierarchy, pastry and sweet fragrance, melting in mouth, light pastry fragrance, bright color, unique flavor, fashionable appearance and the like and has a good market prospect.
Description
technical field [0001] The invention relates to a moon cake and a production method thereof, in particular to a production method of a moon cake with puff pastry and nuts, belonging to the field of food processing. Background technique [0002] According to historical records, moon cakes originated in the Song Dynasty, developed in the Ming Dynasty, and became popular in the Qing Dynasty. "West Lake Tour Zhiyu" said: "August 15th is called the Mid-Autumn Festival, and the folks give moon cakes to each other, which means reunion." Although mooncakes are delicious, they are too sweet and greasy, which is increasingly unable to meet the current consumers' requirements for "three lows" in food. Traditional nut mooncakes, such as Cantonese-style Wuren mooncakes, have moderate skin filling ratio, sweet and salty taste, crispy and sweet skin, clear crispy layer, uniform layer, crispy and light, melt in the mouth, bright color, unique flavor, fashionable appearance, etc. Features,...
Claims
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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Application Information
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