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Processing and manufacturing method of crispy and thin wrapper mooncake

A production method and a technology for pastry, which are applied in baking, baked goods with modified ingredients, baked goods, etc., can solve the problems of affecting the taste of cakes, harmful substances affecting appetite and health, etc., so as to improve the quality of processing and facilitate the human body. Effects on health, quality improvement and taste

Inactive Publication Date: 2020-02-04
衡阳市南北特食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the mouthfeel of the meringue cake has a smell of burnt oil, which affects the mouthfeel of the cake, and harmful substances are likely to be produced during the baking process, affecting appetite and health

Method used

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  • Processing and manufacturing method of crispy and thin wrapper mooncake

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] As shown in the accompanying drawings: a method for processing crisp thin moon, including the following processes:

[0025] The first step, the preparation of fillings: fillings are 10 parts of sweet-scented osmanthus, 20 parts of roses, 20 parts of walnuts, 5 parts of bellflowers, 10 parts of wax gourd sugar, 20 parts of glutinous rice starch, 10 parts of peanut kernels, 5 parts of perilla, and 15 parts of honey. 5 parts of rock sugar, crushed into powder and added 20 parts of camellia oil, continue to stir-fry the mixture until cooked, and put it in the refrigerator for 24 hours; adding perilla to the filling can effectively enhance the taste, It can effectively guarantee the light fragrance of sweet-scented osmanthus and roses, and effectively improve the processing quality of crispy moon.

[0026] The second step, the preparation of the oil skin: put the medium-gluten flour and tea oil into the blender, slowly add warm water and stir to form an oil skin, knead it in...

Embodiment 2

[0034] A method for processing crispy mooncakes, comprising the following steps:

[0035] The first step, the preparation of fillings: 15 parts of sweet-scented osmanthus, 10 parts of rose, 15 parts of walnut, 3 parts of bellflower, 8 parts of winter melon sugar, 12 parts of glutinous rice starch, 14 parts of peanut kernel, 6 parts of perilla, 20 parts of honey, rock sugar Break 5 parts into powder and add 17 parts of tea oil, continue to stir-fry the mixture until it is fully cooked, and put it in the refrigerator for 20 hours; adding perilla to the stuffing can effectively enhance the flavor and effectively Guarantee the light fragrance of sweet-scented osmanthus and roses, and effectively improve the processing quality of crispy moon.

[0036] The second step, the preparation of the oily skin: put the all-purpose flour and tea oil into the mixer, slowly add warm water and stir to form an oily skin, knead it into a smooth dough by hand after mixing evenly; the preparation of...

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Abstract

The invention provides a processing and manufacturing method of crispy and thin wrapper mooncake. The method comprises the following steps of 1, preparing stuffing; 2, preparing oil wrappers: puttingplain flour and tea oil into a stirring machine, simultaneously adding warm water slowly and performing uniform stirring to form the oil wrappers, and kneading the materials into a smooth dough by hand after the uniform stirring; 3, preparing crispy wrappers: then, taking the plain flour and the tea oil, directly mixing and uniformly stirring the plain flour and the tea oil, performing still standing for 20 to 40 minutes after stirring, and making a pastry dough for use; 4, filling the stuffing; 5, adhering sesame; 6, performing baking; and 7, performing packaging: adding a preservative or a deoxidizing agent, and performing sterilization, packaging and opening sealing. The processing and manufacturing method of the crispy and thin wrapper mooncake has the advantages that the healthy effect of the crispy and thin wrapper mooncake is effectively improved; the baking temperature is effectively raised; the quality and the mouthfeel of the crispy and thin wrapper mooncake are convenientlyimproved; the generation of harmful substances is effectively reduced; and the human body health is facilitated.

Description

technical field [0001] The invention relates to a food crispy moon processing technology, in particular to a crispy moonshine processing and manufacturing method. Background technique [0002] Crispy, crispy, layered crispy mooncakes, a traditional famous snack of the Han nationality and a food custom during the Mid-Autumn Festival, are made with lard and flour. The traditional hemp seed mooncake tastes numb and salty, which discourages some consumers. The present invention adjusts the taste of the hemp seed mooncake to a taste acceptable to the public, and improves the formula and production method on the basis of maintaining the original taste. [0003] The patent No. is that CN106106636A discloses a kind of puff pastry frankincense hemp seed moon cake and preparation method thereof. The present invention includes an outer puff pastry, an outer filling core, and an inner filling core from the outside to the inside. The outer puff pastry is made of water oil skin and oil c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/31A21D13/38A21D13/06
CPCA21D13/06A21D13/31A21D13/38
Inventor 鲁振华
Owner 衡阳市南北特食品有限公司
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