Cured meat moon cake and making method thereof
A kind of wax and moon cake technology, applied in baking, dough processing, baked goods, etc., can solve problems such as obesity, unhealthy nutrients, blood sugar fluctuations, etc.
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Embodiment 1
[0038] 1. Material weighing: 300g low-gluten flour, 300g buckwheat flour, 75g lard, 135g olive oil, 40g erythritol, 100ml water, 3g ammonium bicarbonate, 1.5g sodium chloride, 400g bacon, 80g dendrobium powder, Bitter melon extract 50g, inulin 100g, notoginseng powder 100g, egg white liquid 120g.
[0039] 2. Production of leather: Pour low-gluten flour, buckwheat flour, lard, olive oil, erythritol, water, ammonium bicarbonate, and sodium chloride into a container and stir at 60r / min for 8 minutes, then set aside for later use .
[0040] 3. Making the stuffing: pass the dendrobium powder, bitter gourd extract, inulin, and notoginseng powder through a 60-mesh sieve, then add the egg white liquid, and stir at 80r / min for 8min, then add bacon and stir at 30r / min for 4min Set aside for later use.
[0041] 4. Baking: After wrapping the filling with leather, put it into a mold and press it into shape; then put it in an oven and bake at 170°C for 20 minutes to get the finished produ...
Embodiment 2
[0043] 1. Material weighing: 400g low-gluten flour, 100g cassava flour, 100g chickpea flour, 90g lard, 150g olive oil, 50g erythritol, 120ml water, 4g ammonium bicarbonate, 2g sodium chloride, 500g bacon , Dendrobium powder 60g, bitter melon extract 40g, inulin 80g, Sanqi powder 80g, egg white liquid 100g.
[0044] 2. Production of leather: Pour low-gluten flour, buckwheat flour, lard, olive oil, erythritol, water, ammonium bicarbonate, and sodium chloride into a container and stir at 120r / min for 5 minutes, then set aside for later use .
[0045] 3. Making the stuffing: pass the dendrobium powder, bitter gourd extract, inulin, and notoginseng powder through a 60-mesh sieve, then add the egg white liquid, and stir at 140r / min for 6min, then add bacon and stir at 60r / min for 2min Set aside for later use.
[0046] 4. Baking: After wrapping the filling with leather, put it into a mold and press it into shape; then put it in an oven and bake at 190°C for 15 minutes to get the fi...
Embodiment 3
[0048] 1. Material weighing: 500g low-gluten flour, 100g chickpea flour, 60g lard, 120g olive oil, 30g erythritol, 80ml water, 2g ammonium bicarbonate, 1g sodium chloride, 400g bacon, 100g dendrobium powder , balsam pear extract 60g, inulin 120g, notoginseng powder 120g, egg white liquid 140g.
[0049] 2. Production of leather: Pour low-gluten flour, buckwheat flour, lard, olive oil, erythritol, water, ammonium bicarbonate, and sodium chloride into a container and stir at 110r / min for 6 minutes, then set aside for later use .
[0050] 3. Making the stuffing: pass the dendrobium powder, bitter gourd extract, inulin, and panax notoginseng powder through a 60-mesh sieve, then add the egg white liquid, and stir at 125r / min for 7min, then add bacon and stir at 40r / min for 3min Set aside for later use.
[0051] 4. Baking: After wrapping the filling with leather, put it into a mold and press it into shape; then put it in an oven and bake at 180°C for 18 minutes to get the finished ...
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