Mooncake, mooncake skin, stuffing and preparation method of mooncake, mooncake skin and stuffing
A technology for moon cakes and fillings, which is applied in the field of moon cakes, can solve the problems of decreased structural stability, large expansion of the outer skin, incomplete moon cake skins, etc., and achieves the effects of high integrity, reduced dosage, and not easy to break.
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Embodiment 1-3
[0080] A kind of moon cake skin, comprises following component:
[0081] Flavoring agents, leavening agents, flour.
[0082] Among them, the flavoring agent is a compound of cheese and butter.
[0083] The mass ratio of cheese and butter in Example 1 is 1:3.8.
[0084] The mass ratio of cheese and butter in Example 2 is 1:4.
[0085] The mass ratio of cheese and butter in Example 3 is 1:4.2.
[0086] Wherein, leavening agent is baking soda.
[0087] Among them, the flour is a compound of high-gluten flour and low-gluten flour, and the mass ratio of high-gluten flour and low-gluten flour is 1:10.
[0088] In Examples 1-3, see Table 2 for the specific input amount (unit: kg) of each component.
[0089] Table 2
[0090] Example 1 Example 2 Example 3 flavoring agent 62.72 64 65.28 leavening agent 0.38 0.4 0.42 flour 107.8 110 112.2
[0091] In embodiment 1-3, the preparation method of moon cake skin may further comprise the steps: ...
Embodiment 4-5
[0096] A kind of moon cake skin, compared with embodiment 2, difference only lies in:
[0097] The flavoring agent is a compound of cheese, butter, egg and custard powder.
[0098] In Example 4, the mass ratio of cheese, butter, eggs, and custard powder is 1:4:0.9:0.35.
[0099] In Example 5, the mass ratio of cheese, butter, eggs, and custard powder is 1:4:1.1:0.45.
[0100] In step 01, mix eggs and custard powder with soft cheese and butter for hair and knead well.
Embodiment 6-7
[0102] A kind of mooncake skin, compared with embodiment 5, the difference only lies in:
[0103] Nutrients are also included.
[0104] Among them, the nutritive substance is the compound of invert syrup, malt syrup and milk powder.
[0105] In Example 6, the specific input amount of nutrients is 66.93kg, and the mass ratio of invert syrup, malt syrup and milk powder is 5:1.2:0.55.
[0106] In Example 7, the specific input amount of nutrients is 71.07kg, and the mass ratio of invert syrup, malt syrup and milk powder is 5:1.4:0.65.
[0107] Invert syrup, malt syrup, and milk powder are added to the premix together with the leavening agent in step 02 and kneaded well.
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