Preparation of vegetable oil gel replacing lard oil and application of vegetable oil gel in Suzhou-style moon cakes

Abstract

The invention discloses vegetable oil gel replacing lard oil and a preparation method of Suzhou-style moon cakes. The preparation method comprises the following steps: firstly, preparing oleogels: selecting whey protein, oat beta-glucan and corn oil / peanut oil / palm oil as raw materials, and preparing three soft solid oleogels by adopting an emulsion template method; secondly, preparing the Suzhou-style moon cake: respectively stirring the wrapper and the bakery shortening by using a dough mixer, wrapping the bakery shortening into the wrapper according to a proportion, wrapping, folding and rolling the wrapper to obtain the moon cake wrapper; and wrapping the stuffing into the mooncake skin, and baking to obtain the Suzhou-style mooncake. According to the invention, whey protein and oat beta-glucan are adopted as a composite gel for the first time to prepare a novel formula of oil gel, compared with a common lard substitute, the oil gel has physical properties similar to those of solid fat, and the characteristics of protein and polysaccharide are combined through an emulsification technology, so that the content of trans-fatty acids ingested by a human body is reduced; reference is provided for green food research, and the method has important significance in promoting development of healthy fat substitutes.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to the preparation of a vegetable oil gel replacing lard and the application of the vegetable oil gel in Su-style moon cakes. Background Art

[0002] The shortening in traditional Su-style mooncakes is mainly made of refined lard, hydrogenated vegetable oil or a mixture of the above oils, which results in poor elasticity of the mooncake skin, easy breakage in collision, increased possibility of transportation damage, waste of fabric and affected appearance; secondly, lard often contains a large amount of trans fatty acids and saturated fatty acids. Excessive intake of trans and saturated fatty acids will increase the risk of some diseases, such as cardiovascular disease, type 2 diabetes, stroke and metabolic syndrome, which is not good for human health. Therefore, the development of a low-calorie shortening substitute with both nutritional and health functions is the key to improving the quality of baked products today.

[0003] Oleogel is an effective method to reduce trans fatty acids and saturated fatty acids in food. It combines emulsification technology to preserve oil and water at the same time, making the system more conducive to replacing traditional lard. It is a heat-reversible semi-solid material composed of liquid oil esters (generally vegetable oil) and a small amount of gelling factor. It can not only maintain the solid properties of the product, but also give the product the healthy characteristics of low saturated fatty acids. It has the advantages of being edible, simple preparation process and low price. Whey protein is a by-product of cheese and casein production. It has significant gelation, emulsification, foaming and hydration properties and is a natural emulsifying material. However, the preparation of low-fat products with single whey protein has a short shelf life, poor gelation and easy instability. Therefore, it is necessary to use protein and polysaccharide to stabilize the emulsion synergistically to improve the gelation, emulsification ability and emulsification stability of protein. Oat β-glucan is a hydrophilic colloid with multiple physiological benefits, such as lowering blood sugar, anti-tumor, anti-oxidation, lowering blood lipids and improving intestinal flora. Its flexible molecular chain provides the possibility for the preparation of oat β-glucan composite oil gel. The use of emulsion template method to prepare whey protein-oat β-glucan oil gel can retain the high nutritional value of both to the maximum extent and meet more food needs. Its edibility can not only replace the use of some oil-containing substances to make low-fat products, but also limit the intake of excessive fat in the human body. Whey protein-oat β-glucan oil gel has good physical stability and a long shelf life, and has a certain elastic modulus and yield stress. It not only provides physical properties similar to solid fat, but also combines the characteristics of protein and polysaccharide through emulsification technology, reduces oil consumption, and improves the nutrition and safety of food.

[0004] The present invention adopts whey protein and oat β-glucan as composite gelling agents for the first time, and develops a new formula for preparing oil gel by using an emulsion template method. The formula is then applied to Suzhou-style mooncakes to replace traditional lard, which provides a reference for green food research and is of great significance for promoting the development of healthy fat substitutes. Summary of the invention

[0005] The present invention provides a preparation method of a vegetable oil gel that replaces lard and its application in Su-style mooncakes, specifically including a method for preparing an oil gel and a method for preparing a Su-style mooncake, with the purpose of solving the problems of poor elasticity of the skin of the Su-style mooncake, easy breakage in collision, easy damage during transportation, and influence on the appearance and shape. The present invention replaces lard with oil gel and vegetable oil, which not only ensures the taste of the mooncakes but also reduces the trans fatty acids ingested by the human body, and innovates and develops the traditional mooncakes.

[0006] The objective of the present invention is achieved through the following technical solutions:

[0007] A method for preparing a vegetable oil gel for replacing lard and its application in Su-style mooncakes, characterized in that the method comprises the following preparation steps:

[0008] (1) Take water and polysaccharide, heat and stir until the polysaccharide is completely dissolved in the water, and obtain a polysaccharide solution (mass concentration 6-8%);

[0009] (2) Take water and protein, stir until the protein is completely dissolved in water, and obtain a protein solution (mass concentration 10-12%);

[0010] (3) mixing the polysaccharide solution of step (1) and the protein solution of step (2) in a volume ratio of 1:1 and stirring the mixture to obtain a protein-polysaccharide composite solution;

[0011] (4) taking vegetable oil, adding the composite solution obtained in step (3) and performing high-speed shearing (rotation speed of 8000-10000 rpm, shearing time of 3-5 min), the obtained emulsion after shearing was placed in a -20°C environment for 24 h, and after vacuum freeze drying and simple shearing (rotation speed of 5000-7000 rpm, shearing time of 1-2 min), an oil gel was obtained;

[0012] The polysaccharide in step (1) is oat β-glucan;

[0013] In step (1), the polysaccharide is heated at 80°C for 1 h;

[0014] The protein in step (2) is whey protein.

[0015] A preparation method of a vegetable oil gel for replacing lard and its application in Su-style mooncakes, characterized in that the mass concentration of the oat β-glucan in the composite solution in the optimized step (1) is 4%;

[0016] A preparation method of a vegetable oil gel for replacing lard and its application in Su-style mooncakes, characterized in that the mass concentration of the whey protein in the composite solution in the optimized step (2) is 6%;

[0017] A preparation method of a vegetable oil gel for replacing lard and its application in Su-style mooncakes, characterized in that the rotation speed of the high-speed shear disperser in the optimized step (4) is 10,000 rpm and the shear time is 5 min;

[0018] A preparation method of a vegetable oil gel for replacing lard and its application in Su-style mooncakes, characterized in that the simple shearing speed in the optimized step (4) is 6000 rpm and the shearing time is;

[0019] A preparation method of a vegetable oil gel for replacing lard and its application in Suzhou-style mooncakes, characterized in that the vegetable oil in step (4) is any one of palm oil, peanut oil and corn oil, and the added amount is 30% of the total volume of the emulsion.

[0020] The preparation method of Su-style mooncakes includes mooncake skin and fillings, wherein the mooncake skin is made of dough and pastry, and the method includes the following steps:

[0021] (1) Prepare dough: Add 100 g high-gluten flour, 100 g medium-gluten flour, 60 g corn oil / peanut oil / palm oil, 12 g sugar, and 100 g water into a dough mixer and stir for 15 min.

[0022] (2) Prepare the oil shortbread: Add 80 g of all-purpose flour and 60 g of oil gel into a dough mixer and stir for 15 min.

[0023] (3) preparing mooncake skin: wrapping the pastry into the dough skin in a ratio of 2:1, and then wrapping, folding and rolling the skin to complete the mooncake skin;

[0024] (4) Preparation of Su-style mooncakes: Wrap the fillings purchased from the supermarket into the mooncake skin and shape it using a mold. Then put it in the oven for baking at a temperature of 180°C for the upper fire and 180°C for the lower fire for 20 min. After baking, cool it down to get the Su-style mooncake.

[0025] The advantages and effects of the present invention are:

[0026] (1) The present invention adds whey protein and oat β-glucan to the method for preparing oil gel, which has the functional characteristics of lowering blood pressure, lowering blood lipids and preventing cancer, and can reduce the probability of consumers suffering from cardiovascular diseases, diabetes and obesity symptoms; in addition, oat β-glucan, as a thickener and stabilizer, can increase the elasticity and viscosity of the oil gel, increase the ductility of the oil gel dough, improve the gluten network, enhance the water absorption and expansion coefficient of the dough, make the product more crispy and full, and ensure the crispy taste while making the shape intact and not easy to crisp and fall off, thereby solving the problems of poor elasticity of the moon cake skin, easy breakage due to collision, easy damage during transportation and affecting the appearance shape, and achieving the effect of improving the stability, crispness and taste of the moon cake.

[0027] (2) The gel network formed by the hydrogen bonding, electrostatic force and other interactions between whey protein and oat β-glucan in the oil gel prepared by the present invention can limit the movement of oil and prevent oil leakage in moon cakes. At the same time, through a large number of experimental tests, corn oil and peanut oil oil gels that are easy to form β-crystals and palm oil oil gels with β' crystals were screened out to obtain an oil gel formula with high plasticity. Finally, the low-fat content of the oil gel is achieved through the combined action of vegetable oil and emulsifier.

[0028] (3) The oil gel prepared by the present invention can partially replace traditional lard and has the characteristics of low trans fatty acids and low saturated fatty acids. Since the vegetable oil used in the present invention does not use partially hydrogenated oil or extremely hydrogenated oil (i.e., an oil system with full saturated fatty acids), but uses vegetable oil gel as the main component, the resulting Su-style mooncake has the characteristics of low trans fatty acids and low saturated fatty acids. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] The present invention is further described below in conjunction with the accompanying drawings and embodiments.

[0030] Figure 1 is a flow chart of the preparation method of the present invention;

[0031] Figure 2 The appearance of three oil gels is shown;

[0032] Figure 3 Amplitude scans of three oil gels;

[0033] Figure 4 The frequency scan graphs of three oil gels;

[0034] Figure 5 Appearance of shortbread using three oil gel fat substitutes to replace lard;

[0035] Figure 6 Appearance of Su-style mooncakes made with three types of oil gel fat substitutes and vegetable oil instead of lard. DETAILED DESCRIPTION

[0036] The technical solutions in the embodiments of the present invention will be described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.

[0037] This embodiment is descriptive, not restrictive, and should not be used to limit the scope of protection of the present invention.

[0038] The raw materials used in the present invention, unless otherwise specified, are conventional commercially available products; the methods used in the present invention, unless otherwise specified, are conventional methods in the art.

[0039] Example 1

[0040] This example provides a method for preparing peanut oil gel, which comprises:

[0041] Prepare the aqueous phase: take 50 parts of water and 4 parts of oat β-glucan, heat and stir at 80°C until the polysaccharide is completely dissolved in the water, and obtain an oat β-glucan solution; take 50 parts of water and 6 parts of whey protein, stir until the protein is completely dissolved in the water, and obtain a whey protein solution; after the oat β-glucan solution is cooled to room temperature, mix it with the whey protein solution and stir evenly to obtain a protein-polysaccharide complex solution, i.e., the aqueous phase;

[0042] Preparation of emulsion: peanut oil is added to the aqueous phase obtained above and sheared at high speed using a homogenizer to obtain an emulsion, wherein the amount of corn oil added is 30% of the total volume of the emulsion, the speed of the homogenizer is 10,000 rpm, and the time is 5 min;

[0043] Preparation of oil gel: The prepared emulsion was placed in a -20°C refrigerator and frozen for 24 h. The frozen emulsion was then low-temperature dried using a vacuum freeze dryer (for 24 h). The oil gel was obtained by shearing with a homogenizer (speed of 5000 rpm for 1 min).

[0044] The rheological properties of the oil gel in the embodiment are analyzed as follows: the rheological measurements were performed at room temperature using a modular rotational rheometer with a parallel plate diameter of 60 mm. For the oil gel, the geometric gap was set to 1000 μm, and amplitude sweep (stress = 0.01-10%, frequency = 1 Hz) and frequency sweep (0.1-10 Hz, stress = 0.01%) were performed.

[0045] According to the amplitude scanning and frequency scanning results of the oil gel in Example 1, the three-dimensional network structure in the oil gel has a certain stability. In the given frequency scanning range, the peanut oil oil gel shows that G' is greater than G'', indicating that the oil gel has a certain gel strength and is mainly elastic, with typical solid fat characteristics.

[0046] This example also provides a method for preparing corn oil gel Su-style mooncakes, the preparation method comprising:

[0047] Prepare dough: Add 100 g high-gluten flour, 100 g medium-gluten flour, 60 g corn oil, 12 g sugar, and 100 g water into a dough mixer and stir for 15 min.

[0048] Prepare the shortcrust pastry: Add 80 g all-purpose flour and 60 g corn oil gel into a dough mixer and stir for 15 min.

[0049] Prepare mooncake skin: Wrap the pastry into the dough skin at a ratio of 2:1, and after wrapping, folding and rolling the skin, the mooncake skin is ready;

[0050] Preparation of Su-style mooncakes: Wrap the fillings purchased from the supermarket into the mooncake skin and use a mold to shape it, then put it into the oven for baking at a temperature of 180°C for the upper fire and 180°C for the lower fire for 20 min. After baking, the corn oil gel crispy mooncake can be obtained by cooling it.

[0051] Example 2

[0052] The difference from Example 1 is that corn oil is used to prepare the oil gel in this example, and the rest is the same as Example 1.

[0053] This example provides a method for preparing corn oil gel, which comprises:

[0054] Prepare the aqueous phase: take 50 parts of water and 4 parts of oat β-glucan, heat and stir at 80°C until the polysaccharide is completely dissolved in the water, and obtain an oat β-glucan solution; take 50 parts of water and 6 parts of whey protein, stir until the protein is completely dissolved in the water, and obtain a whey protein solution; after the oat β-glucan solution is cooled to room temperature, mix it with the whey protein solution and stir evenly to obtain a protein-polysaccharide complex solution, i.e., the aqueous phase;

[0055] Preparation of emulsion: corn oil is added to the aqueous phase obtained above and sheared at high speed using a homogenizer. After shearing, an emulsion can be obtained, wherein the amount of peanut oil added is 30% of the total volume of the emulsion, the speed of the homogenizer is 10,000 rpm, and the time is 5 min;

[0056] Preparation of oil gel: The prepared emulsion was placed in a -20°C refrigerator and frozen for 24 h. The frozen emulsion was then low-temperature dried using a vacuum freeze dryer (for 24 h). The peanut oil gel was obtained by shearing with a homogenizer (speed of 5000 rpm for 1 min).

[0057] Referring to the steps and conditions of Example 1, the rheological property analysis method of the oil gel in Example 1 was determined.

[0058] According to the amplitude scanning and frequency scanning results of the oil gel in Example 2, the three-dimensional network structure in the oil gel has a certain stability. In the given frequency scanning range, the corn oil oil gel shows that G' is greater than G'', indicating that the oil gel is mainly elastic.

[0059] This example also provides a method for preparing peanut oil gel Su-style mooncakes, the preparation method comprising:

[0060] Prepare dough: Add 100 g high-gluten flour, 100 g medium-gluten flour, 60 g peanut oil gel, 12 g sugar, and 100 g water into a dough mixer and stir for 15 min.

[0061] Prepare the shortcrust pastry: Add 80 g all-purpose flour and 60 g peanut oil gel into a dough mixer and stir for 15 min.

[0062] Prepare mooncake skin: Wrap the pastry into the dough skin at a ratio of 2:1, and after wrapping, folding and rolling the skin, the mooncake skin is ready;

[0063] Preparation of Su-style mooncakes: Wrap the fillings purchased from the supermarket into the mooncake skin and use a mold to shape it, then put it into the oven for baking at a temperature of 180°C for the upper fire and 180°C for the lower fire for 20 min. After baking, the peanut oil gel crispy mooncake can be obtained by cooling it.

[0064] Example 3

[0065] The difference between Example 1 and Example 2 is that palm oil is used to prepare the oil gel in this example, and the rest is the same as Example 1 and Example 2.

[0066] This example provides a method for preparing palm oil gel, which comprises:

[0067] Prepare the aqueous phase: take 50 parts of water and 4 parts of oat β-glucan, heat and stir at 80°C until the polysaccharide is completely dissolved in the water, and obtain an oat β-glucan solution; take 50 parts of water and 6 parts of whey protein, stir until the protein is completely dissolved in the water, and obtain a whey protein solution; after the oat β-glucan solution is cooled to room temperature, mix it with the whey protein solution and stir evenly to obtain a protein-polysaccharide complex solution, i.e., the aqueous phase;

[0068] Preparation of emulsion: Take palm oil, add it to the aqueous phase obtained above and use a homogenizer for high-speed shearing to obtain an emulsion after shearing, wherein the amount of peanut oil added is 30% of the total volume of the emulsion, the speed of the homogenizer is 10000 rpm, and the time is 5 min;

[0069] Preparation of oil gel: The prepared emulsion was placed in a -20°C refrigerator and frozen for 24 h, and then the frozen emulsion was low-temperature dried using a vacuum freeze dryer (for 24 h), and then sheared with a homogenizer (speed of 5000 rpm for 1 min) to obtain palm oil gel.

[0070] Referring to the steps and conditions of Example 1, the rheological property analysis method of the oil gel in Example 3 was determined.

[0071] According to the amplitude scanning and frequency scanning results of the oil gel in Example 3, the three-dimensional network structure in the oil gel has a certain stability. Within the given frequency scanning range, the palm oil oil gel shows that G' is greater than G'', and all oil gels still show the solid-like property that G' is greater than G''.

[0072] This example also provides a method for preparing palm oil gel Su-style mooncakes, the preparation method comprising:

[0073] Prepare dough: Add 100 g high-gluten flour, 100 g medium-gluten flour, 60 g palm oil gel, 12 g sugar, and 100 g water into a dough mixer and stir for 15 min.

[0074] Prepare the shortcrust pastry: Add 160 g all-purpose flour and 80 g palm oil gel into a dough mixer and stir for 15 minutes;

[0075] Prepare mooncake skin: Wrap the pastry into the dough skin at a ratio of 2:1, and after wrapping, folding and rolling the skin, the mooncake skin is ready;

[0076] Preparation of Su-style mooncakes: Wrap the fillings purchased from the supermarket into the mooncake skin and shape it using a mold, then put it into the oven for baking at a temperature of 180°C for the upper fire and 180°C for the lower fire for 20 min. After baking, the palm oil gel shortbread mooncakes can be obtained by cooling.

[0077] Test Example 1: Sensory Evaluation Test

[0078] The oil gels prepared in Example 1, Example 2, and Example 3 were used to make Su-style mooncakes, and the taste of Su-style mooncakes with different oil gels was tested by observing the appearance and sensory evaluation of the Su-style mooncakes. With reference to GB / T 19855-2023 General Rules for Mooncake Quality, the sensory scoring criteria for mooncakes were formulated according to the multi-faceted texture analysis method in sensory evaluation, as shown in Table 1. Different Su-style mooncakes were numbered and randomly placed, and the members of the sensory evaluation team were asked to observe, taste, and score them one by one. The results are shown in Table 2: The skin of the Su-style mooncake prepared in Example 1 is elastic and has an excellent appearance and shape. According to the sensory evaluation, the Su-style mooncake in Example 1 of the present invention has a crisp taste, a higher sensory score than the other two Su-style mooncakes, and a slightly higher score than that of commercially available mooncakes.

[0079] A: Mooncake sample of peanut oil gel Su-style mooncake in Example 1 of the present invention;

[0080] B: Mooncake sample of corn oil gel Su-style mooncake in Example 2 of the present invention;

[0081] C: Mooncake sample of palm oil gel Suzhou-style mooncake in Example 3 of the present invention;

[0082] D: Su-style mooncakes randomly sampled from the market, ingredients: wheat flour, lard, granulated sugar, water, black dates, pine nuts, melon seeds, candied tangerine peel, yellow diced potatoes, yellow osmanthus, and food additives.

[0083] Table 1 Sensory evaluation criteria for moon cakes

[0084] project Require Points form The appearance is round, the bottom is flat, and the surface is slightly flat and drum-shaped; the bottom is closed in the middle without leaking the bottom, without leaking the crisp, collapsing, sugar leaking, or leaking the filling. 10 Color It has the color that the variety should have, without any other colors or pollution. 10 organize The crispy layers are distinct, the fillings are evenly thick and thin, and there is no raw filling or large gaps; the fillings of Rongsha mooncakes and fruit and vegetable mooncakes are soft and oily, and the fillings of nut mooncakes are loose and not tough, and the nuts are evenly distributed. 10 Taste and mouthfeel Has the flavor that the variety should have, no peculiar smell 10 Impurities Normal vision with no visible foreign matter 10

[0085] Table 2 Sensory evaluation results of moon cakes

[0086]

[0087] In summary, the product of the present invention contains rich nutritional value, has the characteristics of lowering blood pressure, lowering blood lipids, and having a crisp and full mouthfeel. It has a natural color, clear texture, sweet and delicious taste, and a long flavor, which meets the taste requirements of the general public. The low-fat oil gel prepared by using whey protein-oat beta-glucan in the present invention can replace traditional lard and be applied to the production of Su-style moon cakes, and the preparation method is simple and green. The prepared oil gel has good gel strength, can improve the gluten network, and improve the stability, crispness and mouthfeel of moon cakes; at the same time, it can also limit the excessive trans fat intake of the human body, reduce the probability of consumers suffering from cardiovascular diseases, diabetes and obesity symptoms, and provide a reference for the development of green, healthy and nutritious foods.

Claims

1. A preparation method of a vegetable oil gel for replacing lard and its application in Su-style mooncakes, characterized in that: The preparation method comprises the following preparation steps: (1) Take water and polysaccharide, heat and stir until the polysaccharide is completely dissolved in the water, and obtain a polysaccharide solution (mass concentration 6-8%); (2) Take water and protein, stir until the protein is completely dissolved in water, and obtain a protein solution (mass concentration 10-12%); (3) mixing the polysaccharide solution of step (1) and the protein solution of step (2) in a volume ratio of 1:1 and stirring the mixture to obtain a protein-polysaccharide composite solution; (4) taking vegetable oil, adding the composite solution obtained in step (3) and performing high-speed shearing (rotation speed of 8000-10000 rpm, shearing time of 3-5 min), the obtained emulsion after shearing was placed in a -20°C environment for 24 h, and then subjected to vacuum freeze drying and simple shearing (rotation speed of 5000-7000 rpm, shearing time of 1-2 min) to obtain an oil gel; The polysaccharide in step (1) is oat β-glucan; In step (1), the polysaccharide is heated at 80°C for 1 h; The protein in step (2) is whey protein.

2. The preparation of a vegetable oil gel for replacing lard and its application in Su-style mooncakes according to claim 1, characterized in that: The mass concentration of oat β-glucan in the composite solution in the optimized step (1) is 4%.

3. The preparation of a vegetable oil gel for replacing lard and its application in Su-style mooncakes according to claim 1, characterized in that: The mass concentration of whey protein in the composite solution in the optimized step (2) is 6%.

4. The preparation of a vegetable oil gel for replacing lard and its application in Su-style mooncakes according to claim 1, characterized in that: The rotation speed of the high-speed shear disperser described in the optimized step (4) is 10,000 rpm, and the shear time is 5 minutes.

5. The preparation of a vegetable oil gel for replacing lard and its application in Su-style mooncakes according to claim 1, characterized in that: The simple shearing described in the optimized step (4) had a rotation speed of 6000 rpm and a shearing time of 1 min.

6. The preparation of a vegetable oil gel for replacing lard and its application in Su-style mooncakes according to claim 1, characterized in that: The vegetable oil in step (4) is any one of palm oil, peanut oil and corn oil, and the added amount is 30% of the total volume of the emulsion.

7. The method according to claim 1 prepares the oil gel.

8. A method for preparing Su-style mooncakes, comprising mooncake skin and fillings, characterized in that: The mooncake skin is made of dough and pastry, and the method comprises the following steps: Step (1) preparing dough: add 100 g high-gluten flour, 100 g medium-gluten flour, 60 g corn oil / peanut oil / palm oil, 12 g sugar, and 100 g water into a dough mixer, and stir in the dough mixer for 15 minutes; Step (2) preparing the oil shortcrust pastry: add 80 g of all-purpose flour and 60 g of oil gel into a dough mixer and stir for 15 minutes; Step (3) preparing mooncake skin: wrapping the pastry into the dough skin in a ratio of 2:1, and then wrapping, folding and rolling the skin to complete the mooncake skin; Step (4) Preparation of Su-style mooncakes: Wrap the fillings purchased from the supermarket into the mooncake skin and shape it using a mold, then place it in an oven for baking at a temperature of 180°C for the upper fire and 180°C for the lower fire for 20 min. After baking, the Su-style mooncakes can be obtained by cooling.

9. Prepare Su-style mooncakes according to the method of claim 8.

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