Mooncake with sheep liver soup and jujube flavors and preparation method of mooncake
A technology for yanggan jelly and moon cakes, which is used in baking, dough processing, baked goods, etc., can solve the problem of inability to taste yanggan jelly moon cakes
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[0013] Example 1: Yanggan jelly jujube-flavored moon cake, including skin and filling, and the ratio of skin and filling is 3:7; the skin is made of jujube puree, vegetable oil, flour, and water in a ratio of 3:1:12: 3 in a weight ratio; the filling is made by mixing yanggan jelly, pine nuts, sesame seeds, sugar, and glutinous rice flour in a weight ratio of 6:1:0.8:1:5. To make leather, mix jujube puree with flour, vegetable oil and water in proportion and stir evenly to make pancakes; to make fillings, stir mutton liver soup into a paste and mix with glutinous rice flour, add appropriate water and continue to stir evenly, Then add pine nuts, sesame seeds, sugar and continue to stir until uniform; wrap the skin around the filling to make a blank, put the blank into a mold, put the mold into the oven, bake at 180°C for 15 minutes, and make it after cooling into moon cakes.
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