Pastry moon cake and preparation method thereof

A technology for meringue and moon cakes, which is applied in the field of meringue moon cakes and its preparation, can solve the problems of time-consuming and labor-intensive, increased production costs, etc., and achieve the effect of inhibiting blood sugar rise and fat accumulation, reducing fat content and sugar content

Inactive Publication Date: 2016-05-11
TIANJIN YOUHAO INTERCONNECTION TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although low-melting liquid oil is used in the process of making leather, which can reduce the intake of animal oil, but this process requires additional refrigeration equipment, and it is time-consuming and labor-intensive, resulting in a sharp increase in production costs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of meringue moon cake and preparation method thereof, is characterized in that, comprises the following steps:

[0029] (1) Making of dough

[0030] a. Production of water oil skin

[0031] After pouring an appropriate amount of peanut oil into the flour, pour warm water into the flour, mix and knead until the dough is uniform and free of particles, with a smooth surface and proper hardness. To prevent water loss, cover the prepared water-oil skin with plastic wrap and let it rest for 20 minutes That is, wherein the flour is all-purpose flour, the weight ratio of the flour, peanut oil and warm water is 1:0.15:0.8, and the temperature of the warm water is 70°C;

[0032] b. Production of puff pastry

[0033] Stir and knead quantitative flour and peanut oil to make pastry. The softness of pastry should be the same as that of water oil. To prevent water loss, cover the finished pastry with plastic wrap and let it rest for 20 minutes. The flour is preferably low. G...

Embodiment 2

[0043] A kind of meringue moon cake and preparation method thereof, is characterized in that, comprises the following steps:

[0044] (1) Making of dough

[0045] a. Production of water oil skin

[0046] After pouring an appropriate amount of corn oil into the flour, pour warm water into the flour, mix and knead until the dough is uniform without particles, the surface is smooth, and the hardness is appropriate. To prevent water loss, cover the prepared water-oil skin with plastic wrap and let it loosen 25 minutes, wherein the flour is all-purpose flour, the weight ratio of the flour, corn oil and warm water is 1:0.2:0.85, and the temperature of the warm water is 40°C;

[0047] b. Production of puff pastry

[0048] Stir and knead quantitative flour and corn oil to make pastry. The softness of pastry should be the same as that of water oil. In order to prevent water loss, cover the finished pastry with plastic wrap and let it rest for 25 minutes. Flour is the best choice. Lo...

Embodiment 3

[0058]A kind of meringue moon cake and preparation method thereof, is characterized in that, comprises the following steps:

[0059] (1) Making of dough

[0060] a. Production of water oil skin

[0061] After pouring an appropriate amount of camellia oil into the flour, pour warm water into the flour, mix and knead until the dough is uniform without particles, the surface is smooth, and the hardness is appropriate. To prevent water loss, cover the prepared water-oil skin with plastic wrap and let it loosen 25 minutes, wherein the flour is all-purpose flour, the weight ratio of the flour, camellia oil and warm water is 1:0.15:0.9, and the temperature of the warm water is 80°C;

[0062] b. Production of puff pastry

[0063] Stir and knead quantitative flour and peanut oil to make pastry. The softness of pastry should be the same as that of water oil. To prevent water loss, cover the finished pastry with plastic wrap and let it rest for 20 minutes. The flour is preferably low. ...

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PUM

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Abstract

The present invention aims to provide a pastry moon cake and a preparation method thereof. The preparation method includes water-oiled dough production, pastry production, a pastry filling process, filling production, raw cake production and a baking process, wherein warm water is used in the production of water-oiled dough, and the temperature of the warm water is controlled at 40-80 DEG C, and green tea powder is added in the production process of fillings. Beneficial effects of the pastry moon cake: grease contents and sugar contents in moon cakes are reduced by using vegetable oil instead of traditional animal oil and using xylitol instead of sucrose in the moon cake production process, so that the pastry moon cake can inhibit the increase of blood sugar and fat accumulation in the human body, and is suitable for diabetics and the elderly to eat; and the introduction of green tea powder into the traditional five-kernel fillings makes the pastry moon cake light in taste and delicate in fragrance, healthy and nutritional.

Description

technical field [0001] The invention relates to the field of food production, in particular to a puff pastry moon cake and a preparation method thereof. Background technique [0002] 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 they are eaten by the whole family, which symbolizes reunion and harmony. Eating mooncakes on Mid-Autumn Festival has become a common eating custom for the whole people. Today, there are many kinds of moon cakes, and the flavors vary from place to place. Cantonese-style, Beijing-style, Suzhou-style, Chaozhou-style, and Yunnan-style mooncakes are loved by people from all over China. Among them, the crispy moon cake is very popular because of its crisp skin, crumbles in the mouth, and soft and plump fillings. [0003] In the prior art, there are some records about the preparation method of meringue mooncakes. For example, the patent application of a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36
Inventor 王红梅于艳宁
Owner TIANJIN YOUHAO INTERCONNECTION TECH CO LTD
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