Cantonese vanilla custard moon cake and preparation method thereof

Abstract

The invention relates to the technical field of food, in particular to a Cantonese vanilla custard mooncake and a preparation method thereof.The Cantonese vanilla custard mooncake comprises a mooncake crust and low-sugar custard vanilla stuffing, the mooncake crust covers the low-sugar custard vanilla stuffing, and the mooncake crust comprises, by weight, 35.2% of syrup, 0.55% of alkaline water, 12.63% of peanut oil, 40.61% of wheat flour, 10.83% of wheat flour for bread and 0.18% of potassium sorbate powder. Compared with the prior art, the vanilla custard stuffing is added into the Cantonese mooncake, so that the fine, smooth and oily taste of the traditional mooncake crust can be reserved, the new flavor of rich milk fragrance and smooth taste can be integrated, the overall taste level is richer and softer, the pursuit of young consumers for novelty and quality is catered, new elements are also injected into the traditional Cantonese mooncake, and the mooncake has the advantages that the mooncake is more attractive in appearance and more attractive in appearance. And the market attraction is expanded.

Description

Technical Field

[0001] This invention relates to the field of food technology, specifically to a Cantonese-style vanilla custard mooncake and its preparation method. Background Technology

[0002] Cantonese-style mooncakes are known for their thin crusts, generous fillings, and exquisite shapes, but their flavors have long been relatively limited, mainly focusing on traditional fillings such as lotus seed paste, red bean paste, and mixed nuts. Compared to Suzhou-style, Beijing-style, or innovative mooncakes with fillings like snow skin or lava, Cantonese-style mooncakes are somewhat conservative in terms of flavor diversity, making it difficult to meet the needs of consumers, especially younger consumers.

[0003] Therefore, it is necessary to design a Cantonese-style vanilla custard mooncake and its preparation method to enrich the flavor of Cantonese-style mooncakes and meet the needs of different consumers. Summary of the Invention

[0004] The purpose of this invention is to overcome the shortcomings of the prior art and provide a Cantonese-style vanilla custard mooncake and its preparation method, so as to enrich the flavor of Cantonese-style mooncakes and meet the needs of different consumers.

[0005] To achieve the above objectives, the present invention provides a Cantonese-style vanilla custard mooncake, comprising a crust and a low-sugar vanilla custard filling. The crust covers the low-sugar vanilla custard filling and comprises the following ingredients by weight percentage: 35.2% syrup, 0.55% alkaline water, 12.63% peanut oil, 40.61% wheat flour, 10.83% bread flour, and 0.18% potassium sorbate powder.

[0006] The crust is coated with an egg mixture.

[0007] The egg mixture comprises the following ingredients by weight percentage: 24% whole egg liquid, 75% egg yolk liquid, and 1% refined salt.

[0008] A method for preparing Cantonese-style vanilla custard mooncakes includes the following steps: Step 1, adding syrup and alkaline water into a horizontal mixer and mixing at medium speed until well combined to form a syrup mixture; Step 2, adding peanut oil in 3-4 batches, 400-500g each time, and mixing at medium speed until the syrup mixture and oil are completely combined; Step 3, adding sifted wheat flour, bread flour, and potassium sorbate powder, and mixing at slow speed to make the dough smooth and uniform; Step 4, placing the dough and low-sugar vanilla custard filling into the hopper of a filling machine, and having the filling machine wrap the filling evenly without leakage; Step 5, manually pressing the filling into a mold. Step 6: Mix the beaten whole egg liquid, egg yolk liquid, and refined salt, stir well with an egg whisk, filter out surface foam and air bubbles through a 40-mesh sieve, and put the egg liquid mixture into a container and seal the container with plastic wrap; Step 7: Bake the mooncake dough in the oven, let it cool naturally for 10 minutes after baking, brush it with the egg liquid mixture, and put it back in the oven for a second baking; Step 8: After the second baking, put the mooncakes through a cooling tower for 25-30 minutes to cool until the center temperature drops below 35℃, then place them on trays, pass them through a metal detector, and package them by an automatic packaging machine.

[0009] Compared with existing technologies, this invention adds vanilla custard filling to Cantonese mooncakes, which not only retains the delicate and oily texture of traditional crusts, but also incorporates a new flavor that is rich in milk aroma and smooth in taste, making the overall flavor more complex and mellow. This not only caters to young consumers' pursuit of novelty and quality, but also injects new elements into traditional Cantonese mooncakes and expands their market appeal. Detailed Implementation

[0010] The present invention will now be described in further detail.

[0011] This invention relates to a Cantonese-style vanilla custard mooncake, comprising a crust and a low-sugar vanilla custard filling. The crust covers the low-sugar vanilla custard filling and comprises the following ingredients by weight percentage: 35.2% syrup, 0.55% alkaline water, 12.63% peanut oil, 40.61% wheat flour, 10.83% bread flour, and 0.18% potassium sorbate powder.

[0012] The crust is coated with an egg mixture, which consists of the following ingredients by weight percentage: 24% whole egg liquid, 75% egg yolk liquid, and 1% refined salt.

[0013] A method for preparing Cantonese-style vanilla custard mooncakes includes the following steps: Step 1, adding syrup and alkaline water into a horizontal mixer and mixing at medium speed until well combined to form a syrup mixture; Step 2, adding peanut oil in 3-4 batches, 400-500g each time, and mixing at medium speed until the syrup mixture and oil are completely combined; Step 3, adding sifted wheat flour, bread flour, and potassium sorbate powder, and mixing at slow speed to make the dough smooth and uniform; Step 4, placing the dough and low-sugar vanilla custard filling into the hopper of a filling machine, and having the filling machine wrap the filling evenly without leakage; Step 5, manually pressing the filling into a mold. Step 6: Mix the beaten whole egg liquid, egg yolk liquid, and refined salt, stir well with an egg whisk, filter out surface foam and air bubbles through a 40-mesh sieve, and put the egg liquid mixture into a container and seal the container with plastic wrap; Step 7: Bake the mooncake dough in the oven, let it cool naturally for 10 minutes after baking, brush it with the egg liquid mixture, and put it back in the oven for a second baking; Step 8: After the second baking, put the mooncakes through a cooling tower for 25-30 minutes to cool until the center temperature drops below 35℃, then place them on trays, pass them through a metal detector, and package them by an automatic packaging machine.

[0014] This invention adds vanilla custard filling to Cantonese-style mooncakes, which retains the delicate and oily texture of the traditional crust while incorporating a new flavor that is rich in milk and smooth in texture. This makes the overall flavor more complex and mellow, which not only caters to young consumers' pursuit of novelty and quality, but also injects new elements into traditional Cantonese-style mooncakes and expands their market appeal.

Claims

1. Cantonese vanilla custard mooncake, comprising a crust, a low-sugar custard vanilla filling, characterized in that: The low-sugar milk yellow vanilla filling is coated by a cake crust, and the cake crust comprises the following raw materials in percentage by weight: 35.2% of syrup, 0.55% of water, 12.63% of peanut oil, 40.61% of wheat flour, 10.83% of bread wheat flour, and 0.18% of potassium sorbate powder.

2. The Cantonese vanilla egg yolk mooncake according to claim 1, wherein: The cake crust is coated with an egg liquid mixture.

3. The Cantonese vanilla cream mooncake according to claim 2, wherein: The egg liquid mixture comprises the following raw materials in percentage by weight: 24% of whole egg liquid, 75% of egg yolk liquid, and 1% of refined salt.

4. A method for preparing a Cantonese-style vanilla custard mooncake as described in claim 1, characterized in that: The method comprises the following steps: step 1, the syrup and the water are put into a horizontal stirrer, and are stirred at a medium speed until they are mixed evenly to form a syrup mixture; step 2, the peanut oil is added in 3-4 times, 400-500 g per time, and is stirred at a medium speed until the syrup mixture and the oil are completely fused; step 3, the sieved wheat flour, bread wheat flour, and potassium sorbate powder are put in, and are stirred at a slow speed until the dough is uniform and smooth; step 4, the dough and the low-sugar milk yellow vanilla filling are respectively put into a stuffing machine hopper, and are stuffed by the stuffing machine, so that the crust and the filling are uniform and no filling is leaked; step 5, the moon cake embryo is formed by manual mold pressing, and is high and low, flat, no filling exposed, and no skirt; step 6, the whole egg liquid, the egg yolk liquid, and the refined salt are mixed, and are stirred and mixed uniformly by using an egg stirrer, and are filtered through a 40-mesh screen to remove surface foam bubbles, and then are put into a container, and the container is sealed with a preservative film; step 7, the moon cake embryo is put into an oven for baking, and is naturally cooled for 10 minutes after being taken out of the oven, and then is brushed with the egg liquid mixture, and is put into the oven for secondary baking; step 8, the moon cake after secondary baking is cooled in a cooling tower for 25-30 minutes until the center temperature is reduced to below 35℃, and then is packed after being packed, and is packaged by an automatic packaging machine after passing through a metal detector.