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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AI-Extracted 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...

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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.

Application Domain

Baking processesBakery products

Technology Topic

Product processingEdible oil +4

Examples

Experimental program(3)

Example Embodiment

[0030] Example 1:

[0031] A Cantonese-style white taro blueberry-filled mooncake, comprising skin material and filling, characterized in that the weight ratio formula of the filling is: white taro puree 100, blueberry sauce 15, modified starch 10, caramel 20, and edible oil 15; The preparation of the filling includes the following steps:

[0032] (1) Making of white taro puree: After cleaning the fresh white taro, it is steamed and peeled, put in a blender to make white taro puree, and placed in a 5-15 degree freezer for later use;

[0033] (2) Blueberry sauce production: After cleaning the fresh blueberries, put them into a beater to make blueberry jam, and store them in a bucket at 0-5 degrees cold storage 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 the caramel, then add the white taro puree and mix well; then add the modified starch and blueberry sauce, mix well; pass in 100-105 Stir-fry under steam heating for 40 minutes to 1 hour to remove part of the water in the filling, and make the modified starch in the filling absorb water and swell, until the filling is smooth and hard dough;

[0035] (4) Refrigeration: Step (3) After the finished white taro and blueberry filling is cooled, put it in a 0-5 degree freezer for refrigeration for later use;

[0036] The weight ratio formula of the leather material is: low-gluten flour 100, moon cake syrup 70, fresh wood squeezed peanut oil of the year 18, and liquid water 8. The manufacturing method of the leather material includes the following steps:

[0037] (1) Ingredients: weigh the ingredients according to the formula;

[0038] (2) Mixing: first put the moon cake syrup in the ingredients into the mixer, add liquid water and mix well; then add peanut oil and mix well; finally add low-gluten flour and mix well;

[0039] (3) Standing: Cut the leather material mixed in step (2) into 1-2 kg pieces according to the production requirements, wrap them with plastic wrap, and place them in a food tray for 2 hours;

[0040] (4) Refrigeration for standby: Put the leather material completed in step (3) into a 5-15 degree cold storage to keep fresh for later use.

Example Embodiment

[0041] Example 2:

[0042] A Cantonese-style white taro blueberry filled mooncake, comprising a crust and a filling, characterized in that the weight ratio formula of the filling is: white taro mud 100, blueberry sauce 10, modified starch 15, xylitol 20, edible oil 15; The production of the filling includes the following steps:

[0043] (1) Making of white taro puree: After cleaning the fresh white taro, it is steamed and peeled, put in a blender to make white taro puree, and placed in a 5-15 degree freezer for later use;

[0044] (2) Blueberry sauce production: After cleaning the fresh blueberries, put them into a beater to make blueberry jam, and store them in a bucket at 0-5 degrees cold storage for later use;

[0045] (3) Filling preparation: Weigh the ingredients according to the recipe; first put the edible oil into the sandwich cooking pot, add xylitol, and stir until completely melted; then add the white taro paste and mix well; then add the modified starch and blueberry sauce, mix Homogenous; Stir in 100-105 degree steam and stir for 40 minutes to 1 hour to remove part of the water in the filling, and make the modified starch in the filling swell, until the filling is smooth, fine and hard dough;

[0046] (4) Refrigeration: Step (3) After the finished white taro and blueberry filling is cooled, put it in a 0-5 degree freezer for storage. The weight ratio formula of the leather material is: low-gluten flour 100, moon cake syrup 60, fresh wood squeezed peanut oil 15, and liquid water 7. The manufacturing method of the leather material includes the following steps:

[0047] (1) Ingredients: weigh the ingredients according to the formula;

[0048] (2) Mixing: first put the moon cake syrup in the ingredients into the mixer, add liquid water and mix well; then add peanut oil and mix well; finally add low-gluten flour and mix well;

[0049] (3) Standing: Cut the mixed leather material in step (2) into 1-2 kg pieces according to the production requirements, wrap them in plastic wrap, and place them in a food tray for 1 hour;

[0050] (4) Refrigeration for standby: Put the leather material completed in step (3) into a refrigerator at 5-15 degrees Celsius to keep fresh for later use.

Example Embodiment

[0051] Example 3:

[0052] A method for making Cantonese-style white yam and blueberry-filled mooncakes includes the following steps:

[0053] (1) Leather splitting: According to the moon cake specifications and formula requirements, put the leather into the cutting machine and cut into the specified size, and knead it into a dough;

[0054] (2) Ingredients for fillings: According to the specifications and formula requirements of moon cakes, cut the fillings into specified sizes and knead them into a dough;

[0055] (3) Encrusting: Encapsulate the stuffing in the leather;

[0056] (4) Forming: press into the moon cake forming machine to form, and put it into the baking tray;

[0057] () Bake: Bake in two times; spray 10-20ml of cold water on the surface of the mooncakes with a high-pressure spray can before baking the first time into the oven, the oven temperature is 170-180 degrees, and the baking time is 8-10 minutes; after baking Brush a layer of egg liquid on the upper surface of the mooncake while it is hot. The egg liquid is a mixture of egg white and water at a weight ratio of 1:1; the second baking oven temperature is 180-200 degrees, and the baking time is 5-8 minutes. The egg layer on the surface of the mooncake is slightly browned and baked;

[0058] () Cooling and packaging.

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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

AI-Extracted Technical Summary

Problems solved by technology

Abstract

Examples

Example Embodiment

Example Embodiment

Example Embodiment

PUM

Description & Claims & Application Information

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