Dried fruit cake and making method thereof

A production method and pastry technology, applied in baking, baked food, food science, etc., can solve the problems of poor taste of mooncake filling, hard and brittle dried fruit fiber, etc., and achieve the effect of maintaining nutrition

Inactive Publication Date: 2018-03-20
元谋县大春食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this method, due to the higher temperature in one stage of baking, the dried fruit moisture in the moon cake evapor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Dice the raspberries, place them in an oven to dry until the water content is 8wt%, mix and stir 30 parts of dried fruit after drying, 10 parts of smoothies, and 15 parts of wax gourd puree, and use them as cake fillings. Use; mix and stir 100 parts of flour, 25 parts of liquid oil, 12 parts of tomato paste and 65 parts of syrup evenly, as the cake dough; wrap the filling with the cake dough to make the cake embryo; put the cake embryo in the oven for a baking Baking, the baking surface fire temperature is 185°C, the bottom fire temperature is 165°C, and the baking time is 6 minutes. Take out the cake embryo after the first baking and cool it to room temperature naturally, and then let it stand for 25 minutes; put the cake embryo after the first baking Brush a layer of egg liquid on it, and then place it in an oven for secondary baking. The temperature of the baking surface fire is 220°C, the temperature of the bottom fire is 190°C, and the baking time is 15 minutes to o...

Embodiment 2

[0020] Cut the pineapple into strips, put it in an oven and dry it until the water content is 12wt%, mix and stir the dried 35 parts of dried fruit with 12 parts of smoothie and 13 parts of winter melon puree, and use it as cake filling for later use ;Mix and stir 100 parts of flour, 35 parts of liquid oil, 9 parts of tomato paste and 70 parts of syrup evenly as a cake dough; wrap the filling with the cake dough to make a cake embryo; place the cake embryo in the oven for one baking , the baking surface fire temperature is 190°C, the bottom fire temperature is 170°C, and the baking time is 8 minutes. Take out the cake embryo after the first baking and cool it to room temperature naturally, and then let it stand for 15 minutes; put it on the cake embryo after the first baking Brush a layer of egg liquid, and then place it in an oven for secondary baking. The temperature of the baking surface fire is 215° C., the temperature of the bottom fire is 195° C., and the baking time is 2...

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PUM

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Abstract

The invention provides a dried fruit cake and a making method thereof. The dried fruit cake comprises stuffing and wrappers, wherein the stuffing comprises the following components in parts by weight:20-50 parts of dried fruits, 8-20 parts of sorbet and 8-20 parts of winter melon paste; and the wrappers comprise the following components in parts by weight: 100 parts of flour, 5-15 parts of tomatosauce, 20-40 parts of liquid oil and 60-80 parts of white sugar. With a two-section baking manner, the baking temperature is controlled, so that the dried fruit cake can maintain nutrition of fruitsand can be preserved for more than 30 days under the condition that a preservative is not added.

Description

technical field [0001] The invention relates to a pastry and a preparation method thereof, in particular to a pastry containing dried fruit and a preparation method thereof. Background technique [0002] Adding fruit as a raw material to biscuits and moon cakes can not only increase the taste of biscuits, but also provide rich nutrition. However, usually dried fruit is added to moon cakes as fillings. If there is more water in the dried fruit, the shelf life of moon cakes will be reduced It is very short. If there is less water in the dried fruit, the mooncake will be hard and taste bad. Such as CN201611098150.6 directly uses various dried fruits as fillings to make moon cakes, and the baking process is to bake the moon cakes at a higher temperature now, and then bake them at a lower temperature. In this method, due to the higher temperature in one stage of baking, the dried fruit moisture in the moon cake evaporates rapidly, and the dried fruit fiber becomes hard and britt...

Claims

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Application Information

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IPC IPC(8): A21D13/20A21D13/31A21D13/38
CPCA21D13/20A21D13/31A21D13/38
Inventor 胡张静
Owner 元谋县大春食品有限责任公司
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