Making method of perillaseed mooncake

Abstract

The invention discloses a making method of perillaseed moon cakes. The making method comprises the following steps of S1, water wrapper making, S2, bakery shortening wrapper making, S3, stuffing making, S4, baking and S5, packaging. Compared with the prior art, the perilla frutescens moon cake has the advantages that the main stuffing of the moon cake stuffing is perilla frutescens, the perilla frutescens moon cake has certain effects of strengthening the brain, promoting intelligence, relaxing bowel, depressing qi and dissolving phlegm, and the surface of the moon cake is coated with the oily crust and the crisp crust and then baked, so that the moon cake is softer in taste.

Description

Technical Field

[0001] The invention relates to the field of mooncake making, in particular to a method for making perilla mooncake. Background Art

[0002] The Cha family's perilla cake, a century-old flavor. The Cha family's perilla cake making technique in Shaojie is a representative item of intangible cultural heritage. The surname Cha is a native Yi people in Shaojie. His ancestors followed the army to Yunnan in the Ming Dynasty. During the Qianlong period of the Qing Dynasty, the eleventh generation ancestor Cha Yingke, Cha Yingqing, Cha Yingzhong, and Cha Yingdou crossed the Shenzhou ferry of the Lancang River and settled in Shaojie. They brought the traditional mooncake making technique to Shaojie. The custom of worshiping the moon during the Mid-Autumn Festival gradually spread, and Shaojie mooncakes have since become popular. In the 34th year of the Guangxu period of the Qing Dynasty (1908), Cha, a descendant of Cha Yingke, made the local wild perilla and mint into cake fillings, which are popular because of their crispy, sweet and unique taste. Perilla has the medicinal functions of resolving phlegm and lowering qi, relieving cough and asthma, moistening the heart and lungs, and treating chest tightness; mint has the functions of dispersing wind-heat, clearing the head, relieving sore throat, clearing rashes, and soothing the liver and promoting qi. The handmade fire-baked cakes with perilla and mint added to the fillings have incorporated a variety of nutrients necessary for the human body. Today, Cha Youfang, the fifth-generation inheritor of Cha's Suzi Bing, upholds the ancestral tradition, carefully protects the old taste, and makes it purely by hand-baking, so that the century-old skills can be passed on. Summary of the invention

[0003] The technical problem to be solved by the present invention is to overcome the above technical defects and provide a method for making perilla mooncakes.

[0004] In order to solve the above problems, the technical solution of the present invention is: a method for making perilla mooncakes, a method for making perilla mooncakes, characterized in that it comprises the following steps:

[0005] S1 Water dough preparation: Take 200g flour, 20g brown sugar, 100ml warm water and 60ml cooking oil by mass, stir the flour, brown sugar and warm water into floccules, add cooking oil and knead into a smooth dough, then place the smooth dough in a container, cover with plastic wrap and let it rest for 20 minutes. After the resting is completed, roll the dough into strips, divide it into even dough pieces, and roll it into small dough for standby use;

[0006] S2 Preparation of shortcrust pastry: 100g low-gluten flour and 80g cooking oil, mix well and knead into dough, put into a clean container, cover with plastic wrap and let it rest for 20 minutes. After the resting time, divide the shortcrust pastry into small portions, wrap the shortcrust pastry with water dough and roll into thin skin;

[0007] S3 filling preparation: take 180g of basil mint mixture, 50g of crushed peanuts, 50g of walnuts, 60g of black sesame, 180g of medium-gluten flour, 50g of white lotus paste, 40g of seasoning sauce, 120g of corn oil and 20-25g of boiled water by mass, mix the basil mint mixture, crushed peanuts, black sesame white lotus paste, seasoning sauce and corn oil evenly, add medium-gluten flour and continue to stir evenly, then add appropriate amount of boiled water to make the mixed filling have a certain viscosity, knead it into a ball, put it into the oil pastry, wrap it and press it into the desired mooncake shape;

[0008] Baking: Place the mooncakes in a small fire pot and bake them before taking them out;

[0009] Packaging: After the baked mooncakes are taken out and cooled, they are packaged to obtain the finished product.

[0010] Furthermore, the seasoning sauce may be rose sauce, plum sauce, honey or other sauces.

[0011] Furthermore, the basil mint mixture, chopped peanuts and black sesame seeds are placed in an oven and baked at 150° for 5 to 8 minutes before being mixed, and then taken out for use; the basil mint mixture, chopped peanuts and sesame seeds can be turned over during the baking process; the all-purpose flour is placed in an oven and baked at 180° for ten minutes, then turned over and continued to bake for five minutes before being taken out for use.

[0012] Furthermore, the water dough is used to wrap the pastry and roll it into a cow tongue shape, and then rolled up from the bottom to continue rolling it into a cow tongue shape, and after repeating this several times, it is rolled into a round shape to wrap the filling.

[0013] Compared with the existing technology, the advantages of the present invention are: the main filling of the mooncake filling in the present invention is perilla seeds, which has certain effects of strengthening the brain and improving intelligence, moistening the intestines and relieving constipation, and lowering qi and eliminating phlegm, and the filling is coated with oil skin and crispy skin on the surface and then baked, so that the mooncake tastes softer. DETAILED DESCRIPTION

[0014] The specific implementation of the present invention is further described below in conjunction with the embodiments, wherein the same components are represented by the same embodiment numbers.

[0015] It should be noted that the words "front", "rear", "left", "right", "up" and "down" used in the following description refer to directions in the embodiment, and the words "inside" and "outside" refer to directions toward or away from the geometric center of a specific component, respectively.

[0016] In order to make the contents of the present invention more clearly understood, the technical solutions in the embodiments of the present invention will be clearly and completely described below in combination with the embodiments in the embodiments of the present invention.

[0017] Embodiment 1

[0018] A method for making perilla mooncakes comprises the following steps:

[0019] S1 Water dough preparation: Take 200g flour, 20g brown sugar, 100ml warm water and 60ml cooking oil by mass, stir the flour, brown sugar and warm water into flocs, then add cooking oil and knead into a smooth dough;

[0020] S2 puff pastry preparation: Mix 100g low-gluten flour and 80g cooking oil, then knead into dough;

[0021] S3 filling preparation: take 180g of basil mint mixture, 50g of crushed peanuts, 50g of walnuts, 60g of black sesame, 180g of medium-gluten flour, 50g of white lotus paste, 40g of seasoning sauce, 120g of corn oil and 20-25g of boiled water by mass, mix the basil mint mixture, crushed peanuts, black sesame white lotus paste, seasoning sauce and corn oil evenly, add medium-gluten flour and continue to stir evenly, then add appropriate amount of boiled water to make the mixed filling have a certain viscosity, knead it into a ball, put it into the oil pastry, wrap it and press it into the desired mooncake shape;

[0022] S4 Baking: Place the mooncakes in a small fire pot and bake them before taking them out;

[0023] S5 Packaging: After the baked mooncakes are taken out and cooled, they are packaged to obtain the finished product;

[0024] The seasoning sauce can be rose sauce, plum sauce, honey and other sauces, which can be added according to the preferences of the eater;

[0025] Place the smooth dough in a container, cover with plastic wrap and let it rest for 20 minutes. After resting, roll the dough into strips, divide into even dough pieces, and roll into small doughs for later use.

[0026] Put the dough in the puff pastry into a clean container, cover with plastic wrap and let it rest for 20 minutes. After resting, divide the puff pastry into small portions, wrap the puff pastry with water dough and roll it into thin skins.

[0027] The water dough is wrapped around the oil pastry and rolled into the shape of an ox tongue. Then it is rolled up from the bottom and continued to be rolled into the shape of an ox tongue. After repeating this several times, it is rolled into a round shape to wrap the filling.

[0028] Embodiment 2

[0029] A method for making perilla mooncakes comprises the following steps:

[0030] S1 Water dough preparation: Take 200g flour, 20g brown sugar, 100ml warm water and 60ml cooking oil by mass, stir the flour, brown sugar and warm water into flocs, then add cooking oil and knead into a smooth dough;

[0031] Place the smooth dough in a container, cover with plastic wrap and let it rest for 20 minutes. After resting, roll the dough into strips, divide into even dough pieces, and roll into small doughs for later use.

[0032] S2 puff pastry preparation: Mix 100g low-gluten flour and 80g cooking oil, then knead into dough;

[0033] Put the dough in the puff pastry into a clean container, cover with plastic wrap and let it rest for 20 minutes. After resting, divide the puff pastry into small portions, wrap the puff pastry with water dough and roll it into thin skins.

[0034] S3 filling preparation: take 180g of basil mint mixture, 50g of crushed peanuts, 50g of walnuts, 60g of black sesame, 180g of medium-gluten flour, 50g of white lotus paste, 40g of seasoning sauce, 120g of corn oil and 20-25g of boiled water by mass, mix the basil mint mixture, crushed peanuts, black sesame white lotus paste, seasoning sauce and corn oil evenly, add medium-gluten flour and continue to stir evenly, then add appropriate amount of boiled water to make the mixed filling have a certain viscosity, knead it into a ball, put it into the oil pastry, wrap it and press it into the desired mooncake shape;

[0035] The seasoning sauce can be rose sauce, plum sauce, honey and other sauces, which can be added according to the preferences of the eater;

[0036] Before mixing, bake the basil mint mixture, crushed peanuts and black sesame seeds at 150°C for 5-8 minutes and then take them out for later use. The basil mint mixture, crushed peanuts and sesame seeds can be turned over during the baking process. Put the all-purpose flour into the oven and bake at 180°C for ten minutes, then turn it over and continue baking for five minutes before taking it out for later use.

[0037] S4 Baking: Place the mooncakes in a small fire pot and bake them before taking them out;

[0038] S5 Packaging: After the baked mooncakes are taken out and cooled, they are packaged to obtain the finished product.

[0039] The present invention and its embodiments are described above, and such description is not restrictive. What is shown in the embodiment is only one of the embodiments of the present invention, and the actual structure is not limited thereto. In short, if ordinary technicians in the field are inspired by it, without departing from the purpose of the invention, they can design a structure and embodiment similar to the technical solution without creativity, which should belong to the protection scope of the present invention.

Claims

1. A method for making perilla mooncakes, characterized in that: The following steps are involved: S1 Water dough preparation: Take 200g flour, 20g brown sugar, 100ml warm water and 60ml cooking oil by mass, stir the flour, brown sugar and warm water into floccules, add cooking oil and knead into a smooth dough, then place the smooth dough in a container, cover with plastic wrap and let it rest for 20 minutes. After resting, roll the dough into strips, divide it into even dough pieces, and roll it into small dough for later use; S2 Preparation of shortcrust pastry: 100g low-gluten flour and 80g cooking oil, mix well and knead into dough, put into a clean container, cover with plastic wrap and let it rest for 20 minutes. After the resting time, divide the shortcrust pastry into small portions, wrap the shortcrust pastry with water dough and roll into thin skin; S3 filling preparation: take basil mint mixture, 50g crushed peanuts, 60g black sesame, 180g all-purpose flour, 50g white lotus paste, 40g seasoning sauce, 120g corn oil and 20-25g boiled water by mass, mix the basil mint mixture, crushed peanuts, black sesame white lotus paste, seasoning sauce and corn oil evenly, add all-purpose flour and continue to stir evenly, then add appropriate amount of boiled water to make the mixed filling have a certain viscosity, knead it into a ball, put it into the oil pastry, wrap it and press it into the desired mooncake shape; S4 Baking: Place the mooncakes in a small fire pot and bake them before taking them out; S5 Packaging: After the baked mooncakes are taken out and cooled, they are packaged to obtain the finished product.

2. The method for making perilla mooncake according to claim 1, characterized in that: The seasoning sauce can be selected from rose sauce, plum sauce, honey and other sauces.

3. The method for making perilla mooncake according to claim 1, characterized in that: The perilla mint mixture, crushed peanuts and black sesame are put into an oven and baked at 150° for 5-8 minutes before mixing, and then taken out for use; the perilla seeds, crushed peanuts and sesame seeds can be turned over during the baking process; the all-purpose flour is put into an oven and baked at 180° for ten minutes, then turned over and continued to bake for five minutes before being taken out for use.

4. The method for making perilla mooncake according to claim 1, characterized in that: The water dough is used to wrap the oil pastry and roll it into a cow tongue shape, and then rolled up from the bottom to continue rolling it into a cow tongue shape, and after repeating this process several times, it is rolled into a round shape to wrap the fillings.