Chrysanthemum Dong Chirong Cantonese mooncake and preparation method thereof

Abstract

The invention provides a Chrysanthemum Dong Chirong Cantonese mooncake and a preparation method thereof. The Chrysanthemum Dong Chirong Cantonese mooncake comprises mooncake crust and mooncake stuffing according to the mass ratio of 1: (2-4), a sugar source in the mooncake crust comes from invert syrup, the content of the invert syrup is 33-37 wt%, a sugar source in the mooncake stuffing comes from chrysanthemum and winter wing paste, the chrysanthemum is a composition of chrysanthemum sugar and chrysanthemum bran, the total content of Dong Chirong and chrysanthemum is 90-94wt%, the raw materials of the mooncake crust and the mooncake stuffing are reasonably selected, sugar is specifically balanced, the flavor and taste between the crust and the stuffing are effectively improved, the mooncake is crisp and not greasy, the stuffing takes the Dong Chirong as the main material and the chrysanthemum as the auxiliary material, the mooncake is fragrant and sweet after taste, the sugar and oil intake of the mooncake is reduced, and the mooncake is combined with the medicinal and edible efficacy and the unique flavor, the range of eating crowds of the moon cakes is effectively expanded.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a Cantonese-style moon cake with chrysanthemum winter wing paste and a preparation method thereof. Background technique [0002] Cantonese-style mooncakes are one of the local specialties in Guangdong Province. Cantonese-style mooncakes are named after they are mainly produced in the distribution areas of the Cantonese people. They originated in the Tang Dynasty, formed in the Ming Dynasty, flourished in modern times, and are popular in Guangdong, Hainan, and Guangxi. And other vast areas, by the end of the Qing Dynasty, it had gone abroad and spread to overseas Chinese settlements in Southeast Asia, Europe and the United States. Cantonese-style moon cakes are famous all over the world. The most important thing is that their selection of materials and production techniques are extremely exquisite. It is a good gift for the Mid-Autumn Festival, and it is also an indispens...

AI Technical Summary

Problems solved by technology

[0003] The crust of Cantonese-style mooncakes is quite special, and a large amount of invert syrup is needed to make the crust soft. Therefore, the sugar content in the crust is very considerable, but excessive sugar intake will cause physical burden and easily cause mouthfeel. Sweet and greasy, which conflicts with the taste of the filling or unilaterally covers the transition. At present, the moon cakes are prone to imbalance in the taste of the skin and filling, resulting in sticky or rough taste, and the taste is too single. Therefore, the coordinated improvement of the skin and filling formula is very important The impact of the overall flavor of mooncakes is very critical and needs further improvement