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Mango purple sweet potato crisp wrapper mooncake and making method thereof

A technology of mango and purple sweet potato, which is applied in the field of moon cakes, can solve the problems of high sugar content, high calories, and no occurrence of moon cakes, and achieve the effects of lowering cholesterol, preventing cardiovascular diseases, and having a delicious taste

Inactive Publication Date: 2016-01-20
BAISE UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Nowadays, there are more and more types and production methods of moon cakes, but most moon cakes are high in sugar, oil and calories. Many moon cake lovers have to refrain from eating moon cakes because of their body and health. In addition, the market There has never been a mooncake with mango as the main ingredient on the Internet.

Method used

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  • Mango purple sweet potato crisp wrapper mooncake and making method thereof

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Embodiment 1

[0024] A kind of mango purple sweet potato meringue moon cake, described mango purple sweet potato meringue moon cake comprises skin material and stuffing, and described skin material comprises water oil skin and oil skin, and described water oil skin is made of low-gluten flour 80g, high-gluten flour 40g, peanut oil 48g and 32g of water, the oil skin is composed of 40g of low-gluten flour, 40g of high-gluten flour, and 40g of peanut oil; the filling is composed of 90g of mango pulp and 210g of purple sweet potato.

[0025] see figure 1 , the making method of above-mentioned mango purple sweet potato meringue moon cake comprises the following steps:

[0026] (1) Wash the mango, peel and remove the core, mash the pulp, and set aside; stir the purple sweet potato and the mashed mango flesh evenly and divide it into 35g each to get the mango purple sweet potato filling for later use; preferably, the mango purple sweet potato Add glutinous rice flour to the filling, and stir unti...

Embodiment 2

[0033] A kind of mango purple sweet potato meringue moon cake, described mango purple sweet potato meringue moon cake comprises skin material and stuffing, and described skin material comprises water oil skin and oil skin, and described water oil skin is made of low-gluten flour 100g, high-gluten flour 50g, peanut oil 60g, water 40g, the oil skin is composed of 50g of low-gluten flour, 50g of high-gluten flour, and 50g of peanut oil; the filling is composed of 120g of mango pulp and 280g of purple sweet potato.

[0034] see figure 1 , the making method of above-mentioned mango purple sweet potato meringue moon cake comprises the following steps:

[0035] (1) Wash the mango, peel and remove the core, mash the pulp, and set aside; stir the purple sweet potato and the mashed mango flesh evenly and divide it into 40g each to obtain the mango purple sweet potato filling for later use; preferably, the mango purple sweet potato Add glutinous rice flour to the filling, and stir until...

Embodiment 3

[0042] A kind of mango purple sweet potato meringue moon cake, described mango purple sweet potato meringue moon cake comprises skin material and stuffing, and described skin material comprises water oil skin and oil skin, and described water oil skin is made of low-gluten flour 120g, high-gluten flour 60g, peanut oil 72g and 48g of water, the oil skin is composed of 60g of low-gluten flour, 60g of high-gluten flour, and 60g of peanut oil; the filling is composed of 150g of mango pulp and 350g of purple sweet potato.

[0043] see figure 1 , the making method of above-mentioned mango purple sweet potato meringue moon cake comprises the following steps:

[0044] (1) Wash the mango, peel and remove the core, mash the pulp, and set aside; stir the purple sweet potato and the mashed mango flesh evenly and divide it into 45g each to obtain the mango purple sweet potato filling for later use; preferably, the mango purple sweet potato Add glutinous rice flour to the filling, and stir...

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Abstract

The invention provides a mango purple sweet potato crisp wrapper mooncake, comprising a wrapper material and stuffing, wherein the wrapper material comprises a water oily wrapper and an oily wrapper, the water oily wrapper is prepared from the materials of low gluten flour, high gluten flour, peanut oil and water in a proportion of 10:5:6:4, and the oily wrapper is prepared from the materials of low gluten flour, high gluten flour and peanut oil in a proportion of 1:1:1; the stuffing is prepared from the materials of mango pulp and purple sweet potato in a proportion of 3:7. The invention further provides a making method of the mango purple sweet potato crisp wrapper mooncake. The mango purple sweet potato crisp wrapper mooncake is savoury and mellow in mouthfeel, less in sugar and less in oil, has the effects of lowering cholesterol levels and preventing and curing angiocardiopathy, hypertension and atherosclerosis after being eaten more, has a healthcare function, and is a health maintenance mooncake.

Description

【Technical field】 [0001] The invention relates to the technical field of moon cakes, in particular to a moon cake with mango and purple sweet potato puff pastry and a preparation method thereof. 【Background technique】 [0002] Mango (mangiferaindica) belongs to Anacardiaceae (anacardiaceae) Mango genus (meagifera), is one of tropical high-quality fruits, and is the second largest tropical fruit in the world. Ripe mango has good color, fragrance and taste, rich in fat, protein, crude fiber, carbohydrates, calcium, phosphorus, iron and other mineral elements and multivitamins, especially the carotene in the pulp is as high as 2.4mg / 100g , 10 times that of bananas and 50 times that of apples. Carotene, as a provitamin A, plays an important role in promoting human growth and development, protecting eyesight and skin. In addition, mango also contains 30-126 mg of free amino acids (including 8 kinds of amino acids necessary for the human body), ranking first among tropical fruit...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36
Inventor 班燕冬苏仕林黄娇丽张开平麦馨允陈庆金
Owner BAISE UNIV
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