Cake type mooncake and preparation method thereof

A technology for moon cakes and cakes, applied in baking, dough processing, baked food, etc., can solve problems such as no occurrence, and achieve the effect of extending the shelf life

Active Publication Date: 2014-12-24
GUANGZHOU RESTAURANT GRP LIKOUFU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional mooncakes use wheat flour as the main raw material and are made by baking process. The skin of traditional baked mooncakes is generally hard or crispy. There is no mooncake as soft as a cake yet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] A kind of cake mooncake with matcha filling, it comprises mooncake filling and the cake mooncake skin of wrapping mooncake filling, wherein the raw material of preparing cake mooncake skin is made up of the following components by weight percentage:

[0045] Low-gluten flour 26%, high-gluten flour 5%, whole egg liquid 21%, egg yolk liquid 3%, castor sugar 20%, shortening 21.95%, milk powder 2%, salt 0.2%, baking powder 0.5%, cake oil 0.2% , xanthan gum 0.05%, potassium sorbate 0.05%, sodium dehydroacetate 0.05%;

[0046] The moon cake filling is prepared by the following components in percentage by weight: 24% low-gluten flour, 6% high-gluten flour, 22% egg white, 21.35% castor sugar, 21% white cream, 5% matcha powder, 0.3% salt %, cake oil 0.2%, xanthan gum 0.05%, potassium sorbate 0.05%, sodium dehydroacetate 0.05%;

[0047] Its preparation method comprises the following steps:

[0048] 1) The preparation method of cake moon cake skin is as follows:

[0049] Put th...

Embodiment 2

[0057] A kind of cake mooncake with rose filling, it comprises mooncake filling and the cake mooncake skin of wrapping mooncake filling, wherein the raw material of preparing cake mooncake skin is made up of the following components by weight percentage:

[0058] Low-gluten flour 26%, high-gluten flour 5%, whole egg liquid 21.92%, egg yolk liquid 3%, castor sugar 22%, shortening 20%, milk powder 2%, salt 0.3%, baking powder 0.4%, cake oil 0.2% , xanthan gum 0.08%, potassium sorbate 0.02%, sodium dehydroacetate 0.08%;

[0059] Prepare described moon cake stuffing to be made up of the following components by weight percentage:

[0060] Low-gluten flour 24%, high-gluten flour 6%, protein liquid 20%, castor sugar 20%, white cream 18%, rose filling 11.35%, salt 0.3%, cake oil 0.2%, xanthan gum 0.05%, sorbic acid Potassium 0.02%, sodium dehydroacetate 0.08%;

[0061] Its preparation method comprises the following steps:

[0062] 1) The cake is prepared as follows:

[0063] Put t...

Embodiment 3

[0071] A kind of cake mooncake with shredded coconut filling, it comprises mooncake filling and the cake mooncake skin of wrapping mooncake filling, wherein the raw material of preparing cake mooncake skin is made up of the following components by weight percentage:

[0072] Low-gluten flour 26%, high-gluten flour 4%, whole egg liquid 22%, egg yolk liquid 3%, castor sugar 20%, shortening 21.85%, milk powder 2%, salt 0.3%, baking powder 0.5%, cake oil 0.2% , Sodium polyacrylate 0.05%, Potassium sorbate 0.06%, Sodium dehydroacetate 0.04%;

[0073] Prepare described moon cake stuffing to be made up of the following components by weight percentage:

[0074] Low-gluten flour 20%, high-gluten flour 5%, protein liquid 18%, castor sugar 18%, white cream 18%, coconut flour 9%, coconut flakes 11.34%, salt 0.3%, cake oil 0.2%, sodium polyacrylate 0.06% , potassium sorbate 0.06%, sodium dehydroacetate 0.04%;

[0075] Its preparation method comprises the following steps:

[0076] 1) The...

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PUM

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Abstract

The invention discloses cake type mooncake and a preparation method of the cake type mooncake. The cake type mooncake comprises soft stuffing and cake type mooncake skin covering the soft stuffing. The cake type mooncake skin comprises, by weight, 24% to 26% of weak strength flour, 4% to 6% of high gluten flour, 20% to 22% of egg pulp, 2% to 3% of yolk, 20% to 22% of castor sugar, 20% to 22% of shortening, 1% to 2% of milk powder, 0.2% to 0.3% of salt, 0.4% to 0.5 % of baking powder, 0.1% to 0.2% of cake emulsifier, 0.05% to 0.08% of thickener and 0.1% of corrosion remover. Before the cake type mooncake is baked, encrusting is conducted through a universal encrusting machine, the cake type mooncake is directly baked after encrusting, the stuffing does not fall to the bottom or deform, the taste of fragrant, sweet and soft of cake is kept, the defect that traditional cake is short in shelf life is overcome, and the shelf life of the cake type mooncake can reach six to twelve months under the condition of normal temperature and sealed package.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a cake moon cake and a preparation method thereof. Background technique [0002] A cake is a pasta, usually sweet, typically baked. Cake materials mainly include flour, sweeteners, binders, shortening, liquids, flavors and leavening agents. Conventional cake raw materials form a paste after processing, and filling cannot be realized before baking, while the current filling cakes either use separate baking and filling, or inject filling paste or mooncake fillings on the surface of the cake after the cake is cooked. Smearing, and molding is mostly manual, and the shelf life of cake storage is also very short. [0003] Mooncakes are a well-known traditional snack of the Han nationality and are deeply loved by the Chinese people. Mooncakes are round and round, and are eaten by the whole family, which symbolizes reunion and harmony. It is a must-eat item on the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 吴小平何兆强潘振辉刘守平廖德荣肖海辉李顺意梁杏婷
Owner GUANGZHOU RESTAURANT GRP LIKOUFU FOOD
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