Dried fruit cake and making method thereof

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...

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 evaporates rapidly, and the dried fruit fiber becomes hard and brittle, resulting in poor mouthfeel of the moon cake filling.