Cheese and dry cheese moon cake and preparation method thereof

A technology for moon cakes and cheese, which is applied in the field of cheese and cheese moon cakes and its preparation, can solve the problems of easy dregs, hard taste, etc., and achieve the effects of extremely moist taste, good taste and shape

Inactive Publication Date: 2017-02-22
新疆百富餐饮股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Mooncakes currently on the market are generally baked at high temperatures, which have the disadvantages of being hard, crisp and easy to drop slag, and there is no mooncake that combines the taste of Western pastries

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A cheese cheese mooncake, including fillings and a crust for wrapping the fillings, the fillings are made of the following raw materials:

[0038] 350 g butter, 200 g white sugar, 100 g water, 100 g cheese, 34 g cheese sauce, 30 g non-dairy creamer, 30 g milk powder, 100 g maltitol, 50 g hydroxypropyl distarch phosphate, monostearin Glyceride 5 g, Potassium Sorbate 0.255 g, Sodium Dehydroacetate 0.2 g, Sunset Yellow 0.02 g, Lemon Yellow 0.025 g, Cheese Flavor 0.5 g.

[0039] The crust is made from the following ingredients:

[0040] 403 g moon cake powder, 315 g syrup, 113 g soybean oil, 40 g custard powder, 8 g liquid soap, 121 g milk powder, 0.01 g sodium dehydroacetate.

[0041] The concrete preparation method of this moon cake is as follows:

[0042] (1) Cooking material. Cream, white sugar, water, cheese, cheese sauce, non-dairy creamer, milk powder, maltitol, hydroxypropyl distarch phosphate, glyceryl monostearate, potassium sorbate, sodium dehydroacetate in th...

Embodiment 2

[0057] A kind of cheese moon cake, including filling and a crust covering the filling, the filling is composed of the following raw materials:

[0058] 400 g butter, 150 g white sugar, 80 g water, 80 g cheese, 57 g cheese sauce, 52 g non-dairy creamer, 50 g milk powder, 85 g maltitol, 40 g hydroxypropyl distarch phosphate, monostearin Glyceride 5 g, Potassium Sorbate 0.355 g, Sodium Dehydroacetate 0.1 g, Sunset Yellow 0.02 g, Lemon Yellow 0.025 g, Cheese Flavor 0.5 g.

[0059] The crust consists of the following ingredients:

[0060] 450 g moon cake powder, 300 g syrup, 100 g soybean oil, 40 g custard powder, 10 g liquid soap, 100 g milk powder, 0.01 g sodium dehydroacetate.

[0061] In step (7) of the specific preparation method of this embodiment, the first and second usage amounts of moon cake special powder are 150g and 300g respectively, and the rest of the steps are the same as in Example 1, and the sources of raw materials are the same as in Example 1.

Embodiment 3

[0063] A kind of cheese moon cake, including filling and a crust covering the filling, the filling is composed of the following raw materials:

[0064] 300 g butter, 220 g white sugar, 105 g water, 105 g cheese, 64 g cheese sauce, 60 g non-dairy creamer, 40 g milk powder, 70 g maltitol, 30 g hydroxypropyl distarch phosphate, monostearin Glyceride 5 g, Potassium Sorbate 0.305 g, Sodium Dehydroacetate 0.15 g, Sunset Yellow 0.02 g, Lemon Yellow 0.025 g, Cheese Flavor 0.5 g.

[0065] The crust consists of the following ingredients:

[0066] 350 g moon cake powder, 345 g syrup, 120 g soybean oil, 50 g custard powder, 5 g liquid soap, 130 g milk powder, 0.01 g sodium dehydroacetate.

[0067] In step (7) of the specific preparation method of this example, the first and second usage amounts of mooncake special powder are 117g and 233g respectively, and the rest of the steps are the same as in Example 1, and the sources of raw materials are the same as in Example 1.

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PUM

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Abstract

The invention discloses a cheese and dry cheese moon cake. The cheese and dry cheese moon cake comprises stuffing and a cake wrapper which is used for wrapping the stuffing; the stuffing is prepared from the following raw materials in percentage by weight: 30 to 40 percent of cream, 15 to 25 percent of white granulated sugar, 8 to 15 percent of water, 8 to 15 percent of dry cheese, 3 to 7 percent of cheese sauce, 3 to 7 percent of non-dairy powder, 3 to 5 percent of milk powder and 10 to 16 percent of food additives; the cake wrapper is prepared from the following raw materials in percentage by weight: 35 to 45 percent of powder special for the moon cake, 30 to 35 percent of syrup, 10 to 12 percent of soybean oil, 3 to 5 percent of custard powder, 0.5 to 1.0 percent of water containing soda and 10 to 13 percent of milk powder. The moon cake disclosed by the invention integrates the flavour of the dry cheese and the cheese, and has the characteristics of long fragrance, softness and smoothness.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a cheese moon cake and a preparation method thereof. Background technique [0002] Mooncakes are a famous traditional Chinese snack. The mooncakes are round in shape. They are usually shared and used after being separated, symbolizing reunion and harmony. Therefore, it has become a custom to eat mooncakes on Mid-Autumn Festival. There are many kinds of moon cakes, and the flavors vary from place to place. Among them, Cantonese style, Beijing style, Suzhou style, Chaozhou style, and Yunnan style mooncakes are loved by people from all over China. [0003] Common moon cake fillings generally use plant-based raw materials and seeds, such as walnut kernels, almonds, sesame seeds, melon seeds, hawthorn, lotus seed paste, red beans, jujube paste, coconut paste, etc., and various raw materials and food additives are prepared into fillings with different tastes. Put t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/31A21D13/38
Inventor 王俊岭
Owner 新疆百富餐饮股份有限公司
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