Heji cake and preparation method thereof
By using high-gluten flour, low-gluten flour, anhydrous cream and apple enzyme to make oil skin and oil hearts, and clearly overlapping multiple fillings on the oil hearts, the problem of simple preparation and difficult to maintain consistency in quality of existing crispy cake products is solved, and the effect of rich filling, crispy skin and unique taste is achieved.
Patent Information
- Application Number
- CN202411772020.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-04
- Publication Date
- 2025-03-11
AI Technical Summary
The existing pastry cake products are simple to make, the quality of the products is difficult to maintain consistent, the filling taste is poor, and there is a lack of characteristics.
The oily skin is made of high-gluten flour, low-gluten flour, anhydrous cream and apple enzyme, and the oily heart is made of low-gluten flour and ghee. The filling is clearly layered on the oily heart, including mung bean filling, red bean filling, mochi filling, meat floss and egg yolk, and finally rolled into the outer skin.
It achieves rich filling levels, diverse flavors, crispy and fragrant skin, unique filling flavor, soft texture, good taste and high nutritional value.
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of food, and in particular relates to a mochi cake and a preparation method thereof. Background Art
[0002] Various types of pastries and shortbreads are emerging in the domestic baking industry. As people's living standards improve significantly, their lifestyles and consumption structures will also change significantly, which will bring challenges and opportunities to the further development of China's baking industry. In particular, some flavored shortbreads with local characteristics are becoming more and more popular. Shortbreads are a kind of pastry food suitable for all ages, made from flour, sugar and other raw materials. However, some shortbreads sold on the market are simple to make, and the quality of the products is difficult to maintain consistency. The filling tastes poor and lacks characteristics. Summary of the invention
[0003] The purpose of the present invention is to provide a machi biscuit with rich fillings and various flavors and a preparation method thereof in view of the shortcomings of the prior art.
[0004] In order to achieve the above object, the present invention adopts the following technical solutions:
[0005] In a first aspect, the present invention provides a machi biscuit, which is made of oil skin, oil core and filling; the oil skin, by weight, comprises the following raw materials: 300-500 parts of high-gluten flour, 500-700 parts of low-gluten flour, 100-150 parts of anhydrous butter, 250-300 parts of shortening, 150-250 parts of icing sugar, 0.1-0.5 parts of preservative, 40-60 parts of apple enzyme, and 300-400 parts of ice water; the oil core, by weight The ingredients are as follows: 200-400 portions of ghee, 500-700 portions of low-gluten flour, and 0.1-0.5 portions of preservatives; the fillings are as follows: 30-50 portions of mung bean filling, 20-30 portions of red bean filling, 8-12 portions of original meat floss, 8-12 portions of mochi filling, and 4-8 portions of salted duck egg yolks; the weight ratio of the oil skin, oil core, and fillings is 20-25:10-15:90-100.
[0006] Common mochi biscuits are traditional snacks in Taiwan, China. They are usually filled with mochi and pork floss, and matched with crispy outer skin. They are crispy on the outside and soft on the inside with rich taste. The present invention improves the original mochi biscuits by using red bean filling, mung bean filling, mochi filling, pork floss and egg yolk as inner fillings, and layering and stacking them for baking. The mochi inside is chewy and soft, the pork floss and salted egg yolk are salty and delicious, and the red bean filling and mung bean filling are fragrant and delicate. All kinds of tastes are gathered together to bring a new taste to the mochi biscuits.
[0007] Preferably, the oil dough comprises the following raw materials by weight: 400 parts of high-gluten flour, 600 parts of low-gluten flour, 120 parts of anhydrous butter, 280 parts of shortening, 200 parts of icing sugar, 0.3 parts of preservative, 50 parts of apple enzyme, and 350 parts of ice water. Specifically, the high-gluten flour is bread flour, and the low-gluten flour is cake flour.
[0008] Preferably, the oil core comprises the following raw materials by weight: 300 parts of shortening, 600 parts of low-gluten flour, and 0.3 parts of preservative. Specifically, the low-gluten flour is cake flour.
[0009] Preferably, the filling comprises the following ingredients by weight: 40 parts of mung bean filling, 25 parts of red bean filling, 10 parts of original pork floss, 10 parts of mochi filling, and 6 parts of salted duck egg yolks.
[0010] Preferably, the mung bean filling is green onion-flavored mung bean filling, the red bean filling is low-sugar red bean filling, and the mochi filling is soft jade Q-core mochi. The overall taste is healthy and light, catering to the dietary pursuit of modern people.
[0011] Preferably, the weight ratio of the oil skin, oil core and filling is 23:13:91.
[0012] Preferably, the cake further comprises crispy skin, which comprises the following raw materials by weight: 10-20 parts of whole egg liquid and 10-20 parts of white sesame seeds; the weight ratio of the oil skin, oil core, filling and crispy skin is 20-25:10-15:90-100:28-32. Applying the whole egg liquid and white sesame seeds on the outer layer of the machi biscuit can add more flavor and form a golden and crispy outer skin on the machi biscuit.
[0013] Preferably, the puff pastry comprises the following ingredients by weight: 15 parts of whole egg liquid and 15 parts of white sesame seeds; the weight ratio of the oil skin, oil core, filling and puff pastry is 23:13:91:30.
[0014] In a second aspect, the present invention provides a method for preparing the mochi cake as described in the first aspect, comprising the following steps: weighing the raw materials according to the above-mentioned weight parts,
[0015] (1) Preparation of oil dough: Put high-gluten flour, low-gluten flour, ghee, icing sugar, ice water and apple enzyme into a mixing bucket and mix evenly, then add anhydrous butter and continue to stir until a little gluten is formed. Then take it out, put it in a baking tray, seal it and refrigerate it for later use;
[0016] (2) Preparation of oil core: Mix ghee, low-gluten flour and preservative together, stir evenly, cover with plastic wrap and set aside;
[0017] (3) Rolling the dough: Wrap the corresponding weight of the dough prepared in step (1) around the dough core prepared in step (2), fold and roll it three times with a rolling pin, and set aside for later use after it relaxes for 30 minutes.
[0018] (4) Preparation of filling: Wrap the original meat floss, mochi filling and salted duck egg yolk into the red bean filling, then wrap the red bean filling with mung bean filling, knead into a ball and set aside;
[0019] (5) Baking: Continue to roll out the outer skin rolled out in step (3) with a rolling pin, wrap the filling prepared in step (4), and knead it into a ball-shaped semi-finished product. Evenly place 10-20 semi-finished products in each baking tray, cover them with a high-temperature cloth, and then press a baking tray on the high-temperature cloth. Put them in an oven at 240-260° C. and bake for 10-15 minutes. After baking until they are colored, take them out of the oven and cool them. Brush them with egg liquid and sprinkle with white sesame seeds. Continue to bake them in an oven at 240-260° C. for 8-10 minutes. Bake until they are golden in color.
[0020] Preferably, in step (5), 15 semi-finished products are evenly placed in each baking tray, covered with a high-temperature cloth, and then a baking tray is pressed on the high-temperature cloth, and then placed in an oven at 250° C. and baked for 12 minutes. After baking until colored, the semi-finished products are taken out of the oven to cool, brushed with egg liquid and sprinkled with white sesame seeds, and continued to be placed in an oven at 250° C. and baked for 8 minutes until golden brown.
[0021] Compared with the prior art, the beneficial effects of the present invention are as follows: the present invention provides a mochi cake and a preparation method thereof, wherein high-gluten flour, low-gluten flour, anhydrous butter and apple enzyme are used as main ingredients to make an oil skin, low-gluten flour and shortening are used to make an oil core, which are coated and overlapped and then rolled into an outer skin, and a filling made of mung bean paste, red bean paste, mochi, meat floss and egg yolk is provided, wherein the filling has rich layers and various flavors, including not only mung bean filling and red bean filling, but also elastic mochi filling, and the outer skin is crispy and fresh, the cake skin is crispy and thin, the filling has a unique flavor, a soft texture, a good taste, and a high nutritional value, and the preparation method is simple and the operation is convenient. DETAILED DESCRIPTION
[0022] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.
[0023] Embodiment 1:
[0024] In an embodiment of the present invention, a mochi cake comprises an oil crust, an oil core and a filling, wherein the oil crust comprises 400 parts of bread flour, 600 parts of cake flour, 120 parts of anhydrous butter, 280 parts of shortening, 200 parts of icing sugar, 0.3 parts of a preservative, 50 parts of apple enzymes and 350 parts of ice water by weight; the oil core comprises 300 parts of shortening, 600 parts of cake flour and 0.3 parts of a preservative by weight; the filling comprises 40 parts of scallion-flavored mung bean filling, 25 parts of red bean filling, 10 parts of original meat floss, 10 parts of mochi filling and 6 parts of salted duck egg yolk by weight; and the cake crust further comprises 15 parts of whole egg liquid and 15 parts of white sesame by weight;
[0025] The above materials are used in the following weight proportions: the oil skin, the oil core, the filling and the crispy skin are 23:13:91:30 respectively. Then, the mochi biscuits are prepared according to the following steps.
[0026] (1) Preparation of oil dough: put bread crumbs, cake flour, shortening, icing sugar, ice water and apple enzyme into a mixing bucket and mix evenly, then add anhydrous butter and continue to stir until a little gluten is formed. Then take it out, put it in a baking tray, seal it and refrigerate it for later use;
[0027] (2) Preparation of the oil core: Mix the shortening, cake flour and preservative together and stir evenly, cover with plastic wrap and set aside;
[0028] (3) Rolling the dough: Wrap the corresponding weight of the dough prepared in step (1) around the dough core prepared in step (2), fold and roll it three times with a rolling pin, and set aside for later use after it relaxes for 30 minutes.
[0029] (4) Preparation of filling: Wrap the original meat floss, mochi filling and salted duck egg yolk into the red bean filling, then wrap the red bean filling with mung bean filling, knead into a ball and set aside;
[0030] (5) Baking: Use a rolling pin to roll out the dough rolled out in step (3), wrap the filling prepared in step (4), and knead it into a ball-shaped semi-finished product. Evenly place 15 semi-finished products in each baking tray, cover them with a high-temperature cloth, and then press a baking tray on the high-temperature cloth. Place the semi-finished products in an oven at 250° C. and bake for 12 minutes. After baking and coloring, remove from the oven and cool. Brush with egg liquid and sprinkle with white sesame seeds. Continue to bake in an oven at 250° C. for 10 minutes. Bake until golden brown.
[0031] Embodiment 2:
[0032] In an embodiment of the present invention, a mochi cake comprises an oil crust, an oil core and a filling, wherein the oil crust comprises 300 parts of bread flour, 500 parts of cake flour, 100 parts of anhydrous butter, 250 parts of shortening, 150 parts of icing sugar, 0.2 parts of a preservative, 40 parts of apple enzymes and 300 parts of ice water by weight; the oil core comprises 200 parts of shortening, 500 parts of cake flour and 0.2 parts of a preservative by weight; the filling comprises 30 parts of scallion-flavored mung bean filling, 20 parts of red bean filling, 8 parts of original meat floss, 8 parts of mochi filling and 4 parts of salted duck egg yolk by weight; and the cake crust further comprises 10 parts of whole egg liquid and 10 parts of white sesame by weight;
[0033] The above materials are used in the following weight proportions: the oil skin, the oil core, the filling and the crispy skin are 20:10:90:28 respectively. Then, the mochi biscuits are prepared according to the following steps.
[0034] (1) Preparation of oil dough: put bread crumbs, cake flour, shortening, icing sugar, ice water and apple enzyme into a mixing bucket and mix evenly, then add anhydrous butter and continue to stir until a little gluten is formed. Then take it out, put it in a baking tray, seal it and refrigerate it for later use;
[0035] (2) Preparation of the oil core: Mix the shortening, cake flour and preservative together and stir evenly, cover with plastic wrap and set aside;
[0036] (3) Rolling the dough: Wrap the corresponding weight of the dough prepared in step (1) around the dough core prepared in step (2), fold and roll it three times with a rolling pin, and set aside for later use after it relaxes for 30 minutes.
[0037] (4) Preparation of filling: Wrap the original meat floss, mochi filling and salted duck egg yolk into the red bean filling, then wrap the red bean filling with mung bean filling, knead into a ball and set aside;
[0038] (5) Baking: Continue to roll out the outer skin rolled out in step (3) with a rolling pin, wrap the filling prepared in step (4), and knead it into a ball-shaped semi-finished product. Evenly place 20 semi-finished products in each baking tray, cover them with a high-temperature cloth, and then press a baking tray on the high-temperature cloth. Put them in an oven at 250° C. and bake for 12 minutes. After baking until they are colored, take them out of the oven and cool them. Brush them with egg liquid and sprinkle with white sesame seeds. Continue to bake them in an oven at 250° C. for 8 minutes. Bake until they are golden in color and then take them out of the oven.
[0039] Embodiment 3:
[0040] In an embodiment of the present invention, a mochi cake comprises an oil skin, an oil core and a filling, wherein the oil skin comprises 500 parts of bread flour, 700 parts of cake flour, 150 parts of anhydrous butter, 300 parts of shortening, 250 parts of icing sugar, 0.5 parts of a preservative, 60 parts of apple enzymes and 400 parts of ice water by weight; the oil core comprises 400 parts of shortening, 700 parts of cake flour and 0.5 parts of a preservative by weight; the filling comprises 50 parts of scallion-flavored mung bean filling, 30 parts of red bean filling, 12 parts of original meat floss, 12 parts of mochi filling and 8 parts of salted duck egg yolk by weight; and the cake skin further comprises 20 parts of whole egg liquid and 20 parts of white sesame by weight;
[0041] The above materials are used in the following weight proportions: the oil skin, the oil core, the filling and the crispy skin are 25:15:100:32 respectively. Then, the mochi biscuits are prepared according to the following steps.
[0042] (1) Preparation of oil dough: put bread crumbs, cake flour, shortening, icing sugar, ice water and apple enzyme into a mixing bucket and mix evenly, then add anhydrous butter and continue to stir until a little gluten is formed. Then take it out, put it in a baking tray, seal it and refrigerate it for later use;
[0043] (2) Preparation of the oil core: Mix the shortening, cake flour and preservative together and stir evenly, cover with plastic wrap and set aside;
[0044] (3) Rolling the dough: Wrap the corresponding weight of the dough prepared in step (1) around the dough core prepared in step (2), fold and roll it three times with a rolling pin, and set aside for later use after it relaxes for 30 minutes.
[0045] (4) Preparation of filling: Wrap the original meat floss, mochi filling and salted duck egg yolk into the red bean filling, then wrap the red bean filling with mung bean filling, knead into a ball and set aside;
[0046] (5) Baking: Continue to roll out the outer skin rolled out in step (3) with a rolling pin, wrap the filling prepared in step (4), and knead it into a ball-shaped semi-finished product. Evenly place 12 semi-finished products in each baking tray, cover them with a high-temperature cloth, and then press a baking tray on the high-temperature cloth. Put them in an oven at 250° C. and bake for 15 minutes. After baking until they are colored, take them out of the oven and cool them. Brush them with egg liquid and sprinkle with white sesame seeds. Continue to bake them in an oven at 250° C. for 10 minutes. Bake until they are golden brown.
[0047] Embodiment 4:
[0048] In an embodiment of the present invention, a mochi cake comprises an oil skin, an oil core and a filling, wherein the oil skin comprises 380 parts of bread flour, 650 parts of cake flour, 140 parts of anhydrous butter, 280 parts of shortening, 230 parts of icing sugar, 0.4 parts of a preservative, 55 parts of apple enzymes and 380 parts of ice water by weight; the oil core comprises 350 parts of shortening, 650 parts of cake flour and 0.4 parts of a preservative by weight; the filling comprises 45 parts of scallion-flavored mung bean filling, 28 parts of red bean filling, 10 parts of original meat floss, 12 parts of mochi filling and 8 parts of salted duck egg yolk by weight; and the cake skin comprises 18 parts of whole egg liquid and 18 parts of white sesame by weight.
[0049] The above materials are used in the following weight proportions: the oil skin, the oil core, the filling and the crispy skin are 25:15:95:30 respectively. Then, the mochi biscuits are prepared according to the following steps.
[0050] (1) Preparation of oil dough: put bread crumbs, cake flour, shortening, icing sugar, ice water and apple enzyme into a mixing bucket and mix evenly, then add anhydrous butter and continue to stir until a little gluten is formed. Then take it out, put it in a baking tray, seal it and refrigerate it for later use;
[0051] (2) Preparation of the oil core: Mix the shortening, cake flour and preservative together and stir evenly, cover with plastic wrap and set aside;
[0052] (3) Rolling the dough: Wrap the corresponding weight of the dough prepared in step (1) around the dough core prepared in step (2), fold and roll it three times with a rolling pin, and set aside for later use after it relaxes for 30 minutes.
[0053] (4) Preparation of filling: Wrap the original meat floss, mochi filling and salted duck egg yolk into the red bean filling, then wrap the red bean filling with mung bean filling, knead into a ball and set aside;
[0054] (5) Baking: Use a rolling pin to roll out the dough rolled out in step (3), wrap the filling prepared in step (4), and knead it into a ball-shaped semi-finished product. Evenly place 18 semi-finished products in each baking tray, cover them with a high-temperature cloth, and then press a baking tray on the high-temperature cloth. Place the semi-finished products in an oven at 250° C. and bake for 15 minutes. After baking and coloring, remove from the oven and cool. Brush with egg liquid and sprinkle with white sesame seeds. Continue to bake in an oven at 250° C. for 8 minutes. Bake until golden brown.
[0055] Finished mochi cakes were prepared according to the above embodiments for tasting and evaluation. The mochi cakes obtained in embodiments 1-4 were well-formed, complete in appearance and not easy to loosen, with uniform thickness of the outer skin and distinct layers of the inner filling. The color was golden and shiny due to the application of whole egg liquid and white sesame seeds, and had a sesame aroma. The skin was crispy, the mochi was chewy and not sticky, the meat floss and egg yolk were fresh and slightly salty, the red bean filling was sweet but not greasy, and the mung bean filling had a unique chive flavor. The overall taste was unique and memorable.
[0056] According to the disclosure and teaching of the above description, those skilled in the art to which the present invention belongs can also change and modify the above embodiment. Therefore, the present invention is not limited to the above specific embodiment, and any obvious improvement, replacement or modification made by those skilled in the art on the basis of the present invention belongs to the protection scope of the present invention. In addition, although some specific terms are used in this specification, these terms are only for the convenience of description and do not constitute any limitation to the present invention.
Claims
1. A mochi biscuit, characterized in that: Made of oil skin, oil core and filling; The oil dough comprises the following raw materials by weight: 300-500 parts of high-gluten flour, 500-700 parts of low-gluten flour, 100-150 parts of anhydrous butter, 250-300 parts of shortening, 150-250 parts of icing sugar, 0.1-0.5 parts of preservative, 40-60 parts of apple enzyme, and 300-400 parts of ice water; The oil core comprises the following raw materials by weight: 200-400 parts of ghee, 500-700 parts of low-gluten flour, and 0.1-0.5 parts of preservative; The filling comprises the following raw materials by weight: 30-50 parts of mung bean filling, 20-30 parts of red bean filling, 8-12 parts of original meat floss, 8-12 parts of mochi filling, and 4-8 parts of salted duck egg yolks; The weight ratio of the oil skin, the oil core and the filling is 20-25:10-15:90-100.
2. The mochi biscuit according to claim 1, characterized in that: The oil dough comprises the following raw materials by weight: 400 parts of high-gluten flour, 600 parts of low-gluten flour, 120 parts of anhydrous butter, 280 parts of shortening, 200 parts of icing sugar, 0.3 parts of preservative, 50 parts of apple enzyme, and 350 parts of ice water.
3. The mochi biscuit according to claim 2, characterized in that: The oil core comprises the following raw materials by weight: 300 parts of ghee, 600 parts of low-gluten flour, and 0.3 parts of preservative.
4. The mochi biscuit according to claim 3, characterized in that: The filling comprises the following raw materials by weight: 40 parts of mung bean filling, 25 parts of red bean filling, 10 parts of original meat floss, 10 parts of mochi filling, and 6 parts of salted duck egg yolk.
5. The mochi biscuit according to claim 4, characterized in that: The mung bean filling is green onion-flavored mung bean paste filling, the red bean filling is low-sugar red bean filling, and the mochi filling is soft jade Q-core mochi.
6. The mochi biscuit according to claim 1, characterized in that: The weight ratio of the oil skin, oil core and filling is 23:13:
91.
7. The mochi biscuit according to claim 1, characterized in that: It also includes crispy skin, which includes the following raw materials by weight: 10-20 parts of whole egg liquid and 10-20 parts of white sesame seeds; the weight ratio of the oil skin, oil core, filling and crispy skin is 20-25:10-15:90-100:28-32.
8. The mochi biscuit according to claim 7, characterized in that: The puff pastry comprises the following raw materials by weight: 15 parts of whole egg liquid and 15 parts of white sesame seeds; the weight ratio of the oil skin, oil core, filling and puff pastry is 23:13:91:
30.
9. A method for preparing mochi cake according to any one of claims 1 to 8, characterized in that: The method comprises the following steps: weighing the raw materials according to the above-mentioned weight parts, (1) Preparation of oil dough: Put high-gluten flour, low-gluten flour, ghee, icing sugar, ice water and apple enzyme into a mixing bucket and mix evenly, then add anhydrous butter and continue to stir until a little gluten is formed. Then take it out, put it in a baking tray, seal it and refrigerate it for later use; (2) Preparation of oil core: Mix ghee, low-gluten flour and preservative together, stir evenly, cover with plastic wrap and set aside; (3) Rolling the dough: Wrap the corresponding weight of the dough prepared in step (1) around the dough core prepared in step (2), fold and roll it three times with a rolling pin, and set aside. Relax for 30 minutes before use. (4) Preparation of filling: Wrap the original meat floss, mochi filling and salted duck egg yolk into the red bean filling, then wrap the red bean filling with mung bean filling, knead into a ball and set aside; (5) Baking: Continue to roll out the outer skin rolled out in step (3) with a rolling pin, wrap the filling prepared in step (4), and knead it into a ball-shaped semi-finished product. Evenly place 10-20 semi-finished products in each baking tray, cover them with a high-temperature cloth, and then press a baking tray on the high-temperature cloth. Put them in an oven at 240-260° C. and bake for 10-15 minutes. After baking until they are colored, take them out of the oven and cool them. Brush them with egg liquid and sprinkle with white sesame seeds. Continue to bake them in an oven at 240-260° C. for 8-10 minutes. Bake until they are golden in color.
10. The method for preparing mochi cake according to claim 9, characterized in that: In step (5), 15 semi-finished products are evenly placed in each baking tray, covered with a high-temperature cloth, and then a baking tray is pressed on the high-temperature cloth, and placed in an oven at 250° C. and baked for 12 minutes. After baking until color is formed, the semi-finished products are removed from the oven and cooled. The semi-finished products are brushed with egg liquid and sprinkled with white sesame seeds, and then placed in an oven at 250° C. and baked for 8 minutes. The semi-finished products are removed from the oven after baking until color is golden.