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Guangdong amorphophallus albus and blueberry stuffed mooncakes

A technology of white taro and moon cakes, which is applied in the field of Cantonese-style white taro and blueberry filled moon cakes to achieve the effects of prolonging time, good taste and quick oil return

Inactive Publication Date: 2016-03-09
项小飞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Cantonese-style mooncakes currently on the market are mainly lotus paste, bean paste, five-nut and fruity mooncakes. In recent years, new mooncake varieties have appeared on the market, but white taro and blueberry are not used. They are beautiful in color, rich in nutrition, and have health benefits. Cantonese-style mooncakes with fillings made from medicinal and edible ingredients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A Cantonese-style white taro and blueberry stuffed moon cake, including leather and filling, is characterized in that the weight ratio formula of the filling is: white taro paste 100, blueberry sauce 15, modified starch 10, maltose 20, edible oil 15; The making of described stuffing comprises the following steps:

[0032] (1) Production of white taro puree: Clean fresh white taro, steam and peel, put it into a blender to make white taro puree, and put it in a refrigerator at 5-15 degrees for later use;

[0033] (2) Production of blueberry jam: After cleaning the fresh blueberries, put them into a beater to make blueberry jam, put them in a barrel and store them in a 0-5 degree freezer for later use;

[0034] (3) Filling preparation: Weigh the ingredients according to the recipe; first put the edible oil into the sandwich cooking pot, add caramel, then add white taro puree and mix well; then add modified starch and blueberry sauce, mix well; pass through 100-105 Heat an...

Embodiment 2

[0042] A Cantonese-style white taro and blueberry stuffed mooncake, comprising leather and fillings, characterized in that the weight ratio formula of the filling is: white taro paste 100, blueberry sauce 10, modified starch 15, xylitol 20, edible oil 15; the making of the stuffing comprises the following steps:

[0043] (1) Production of white taro puree: Clean fresh white taro, steam and peel, put it into a blender to make white taro puree, and put it in a refrigerator at 5-15 degrees for later use;

[0044] (2) Production of blueberry jam: After cleaning the fresh blueberries, put them into a beater to make blueberry jam, put them in a barrel and store them in a 0-5 degree freezer for later use;

[0045] (3) Filling preparation: Weigh the ingredients according to the formula; first put the edible oil into the sandwich cooking pot, add xylitol, and stir until completely dissolved; then add white taro puree and mix well; then add modified starch and blueberry sauce, mix Even...

Embodiment 3

[0052] A method for making a Cantonese-style white taro and blueberry stuffed moon cake, comprising the following steps:

[0053] (1) Leather material splitting agent: according to the specifications and formula requirements of moon cakes, put the leather material into the cutting machine to cut into the specified size, and knead softly into balls;

[0054] (2) Filling ingredients: According to the mooncake specifications and formula requirements, cut the fillings into specified sizes and knead them softly into balls;

[0055] (3) Stuffing: Wrap the stuffing into the leather;

[0056] (4) Forming: press into the mooncake forming machine, put into the baking tray;

[0057] () Baking: Bake twice; before the first baking into the oven, spray 10-20 ml of cold water on the surface of the mooncake with a high-pressure watering can, the oven temperature is 170-180 degrees, and the baking time is 8-10 minutes; Brush a layer of egg liquid on the surface of the moon cake while it is h...

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Abstract

The invention relates to the field of bakery product processing, in particular to Guangdong amorphophallus albus and blueberry stuffed mooncakes. The Guangdong amorphophallus albus and blueberry stuffed mooncakes comprise skin and filling. The filling is prepared from 100 parts of smashed amorphophallus albus, 10-30 parts of blueberry jam, 10-20 parts of modified starch, 10-30 parts of maltose and 10-20 parts of edible oil. The filling is prepared in the steps of smashed amorphophallus albus making, blueberry jam making, filling making, refrigeration and the like. Amorphophallus albus and blueberry are used as main materials to make the Guangdong amorphophallus albus and blueberry stuffed mooncakes with novel taste and color, the filling looks bright and tastes special, the mooncakes can strengthen the spleen and stomach and protect eyesight and also have other health-care functions, and the style of traditional Guangdong mooncakes is reserved.

Description

technical field [0001] The invention relates to the field of baked food processing, in particular to a Cantonese-style moon cake stuffed with white taro and blueberries. Background technique [0002] Moon cakes have rich cultural connotations and are a traditional food eaten by the Chinese during the Mid-Autumn Festival. With the continuous improvement of people's quality of life, people's requirements for the varieties and tastes of moon cakes are becoming more and more abundant. Mooncake manufacturers need to continuously innovate the varieties and tastes of mooncakes. [0003] Cantonese-style mooncakes currently on the market are mainly lotus paste, bean paste, five-nut and fruity mooncakes. In recent years, new mooncake varieties have appeared on the market, but white taro and blueberry are not used. They are beautiful in color, rich in nutrition, and have health benefits. Cantonese-style mooncakes with fillings made from medicinal and edible raw materials. [0004] W...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D13/00A21D8/06
CPCA21D8/06
Inventor 项小飞
Owner 项小飞
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