Pumpkin and red bean moon cake and preparation method thereof

Abstract

The invention provides a pumpkin and red bean moon cake which is prepared from the following ingredients in parts by weight: 20-26 parts of sorghum flour, 10-22 parts of wheat flour, 12-18 parts of Chinese date, 5-12 parts of Chinese yam, 6-12 parts of radix astragali, 5-12 parts of radix notoginseng, 2-8 parts of radix codonopsitis, 10-16 parts of egg liquid, 6-12 parts of corn germ oil, 2-6 parts of spiced salt, 10-15 parts of snow pear juice, 12-16 parts of pumpkin, 12-16 parts of jumble beads, 10-15 parts of Chinese wolfberry, 10-15 parts of hawthorn, 10-16 parts of walnut kernels, 4-8 parts of black sesame seeds, 20-40 parts of water and 5-15 parts of high maltose syrup. According to the moon cake, the sorghum flour, Chinese date powder and the like are adopted to prepare cake wrappers, so that the moon cake has fragrance of the Chinese date; snow pear juice is added so as to relieve oily feel brought by the cake wrapper; by virtue of baking, the moon cake is crisp in taste; the pumpkin and jumble beads as main raw materials as well as hawthorn and walnut kernels are utilized to prepare a moon cake stuffing which is soft in taste and easy to digest, is capable of relieving the oily feel brought by polyphagia of the moon cake, and is endless in aftertaste; the sweetness of the pumpkin substitutes usage of white granulated sugar, so that the moon cake is suitable for the crowds suffering from hyperlipidemia, hypertension and hyperglycemia, as well as the old and children.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a pumpkin red bean mooncake and a preparation method thereof. Background technique [0002] The Mid-Autumn Festival is one of the traditional festivals in China. Chinese people have the custom of eating mooncakes on the Mid-Autumn Festival, which embodies people’s good yearning for reunion, making mooncakes one of the most famous traditional Chinese snacks. It is said that the custom of eating mooncakes on the Mid-Autumn Festival began Tang Dynasty. It was popular in the court during the Northern Song Dynasty, and then spread to the people. At that time, it was commonly known as "small cakes" and "moon balls". Developed to the Ming Dynasty, it became a common food custom bought by the whole people. Moon cakes are integrated with the eating customs of various places, and moon cakes of Cantonese style, Beijing style, Suzhou style, Chaozhou style, and Yunnan style have been develope...

AI Technical Summary

Problems solved by technology

[0003] With the continuous development of society, people's requirements for the taste of moon cakes are becoming more and more stringent, and many different types of moon cakes have emerged, such as fruit moon cakes, egg yolk moon cakes, buckwheat moon cakes, etc., but the current moon cake skin uses a single flour It is prepared, and the fillings are mostly mixed with jujube paste and lard, and the fat and sugar content are very high. Not only is it easy to feel full and greasy, it is not suitable for the elderly, children, and people with three high levels. Excessive consumption by normal people will also cause upset stomach

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