Low-sugar moon cakes and making method thereof
A technology for moon cakes and skin materials, applied in the field of low-sugar moon cakes and its preparation, can solve the problems of high sugar content, low energy, and unsatisfaction, achieve unique flavor and improve microcirculation
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Embodiment 1
[0027] A low-sugar moon cake comprising a skin material and a filling. The skin material is prepared from the following parts by weight: 10 parts of flour, 32 parts of tartary buckwheat flour, 5 parts of vegetable oil, 0.8 parts of baking soda, and 8 parts of prickly pear juice The filling is prepared from the following parts by weight of raw materials: 8 parts of dried pears, 8 parts of dried figs, 13 parts of papaya, 1 part of almonds, 6 parts of sunflower seeds, 3 parts of xylitol, 15 parts of glutinous rice flour .
[0028] The preparation method of the low-sugar moon cake includes the following steps:
[0029] (1) Production of fillings:
[0030] 1.1. Weigh papaya, dried figs, dried figs, almonds, sunflower seeds, xylitol, glutinous rice flour in parts by weight, and clean the dried dried figs, almonds and sunflower seeds at a temperature of 160℃ Bake for 5 minutes until there is no moisture on the surface;
[0031] 1.2. Wash the papaya, peel and smash it to make papaya juice; ...
Embodiment 2
[0042] A low-sugar moon cake comprising a skin material and a filling. The skin material is prepared from the following parts by weight: 18 parts of flour, 22 parts of tartary buckwheat flour, 12 parts of vegetable oil, 0.2 parts of baking soda, and 13 parts of prickly pear juice The filling is prepared from the following parts by weight of raw materials: 3 parts of dried pear, 12 parts of dried figs, 6 parts of papaya, 4 parts of almonds, 2 parts of sunflower seeds, 7 parts of xylitol, 8 parts of glutinous rice flour .
[0043] The preparation method of the low-sugar moon cake includes the following steps:
[0044] (1) Production of fillings:
[0045] 1.1. Weigh papaya, dried figs, dried figs, almonds, sunflower seeds, xylitol, glutinous rice flour in parts by weight, and clean the dried dried figs, almonds and sunflower seeds at a temperature of 150℃ Bake for 8 minutes until there is no moisture on the surface;
[0046] 1.2. Wash the papaya, peel and smash it to make papaya juice;...
Embodiment 3
[0057] A low-sugar moon cake comprising a crust and a filling. The crust is prepared from the following parts by weight: 14 parts of low-gluten flour, 26 parts of tartary buckwheat flour, 10 parts of vegetable oil, 0.5 part of baking soda, and 11 parts of prickly pear juice The filling is prepared from the following parts by weight of raw materials: 6 parts of dried pear, 10 parts of dried figs, 10 parts of papaya, 2 parts of almonds, 4 parts of sunflower seeds, 5 parts of xylitol, and 11 parts of glutinous rice flour.
[0058] The preparation method of the low-sugar moon cake includes the following steps:
[0059] (1) Production of fillings:
[0060] 1.1. Weigh papaya, dried figs, dried figs, almonds, sunflower seeds, xylitol, glutinous rice flour in parts by weight, and clean the dried dried figs, almonds and sunflower seeds at a temperature of 154℃ Bake for 6 minutes until there is no moisture on the surface;
[0061] 1.2. Wash the papaya, peel it and smash it to make papaya juice...
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