Suzhou-style butter mooncake and preparation method thereof

Abstract

The invention relates to the technical field of food, in particular to a Suzhou-style ghee mooncake and a preparation method of the Suzhou-style ghee mooncake. The invention relates to a Suzhou-style ghee mooncake, which comprises an oil crust, pastry, stuffing and hand flour, and is characterized in that the oil crust comprises the following raw materials in parts by weight: 48.43% of wheat flour, 0.23% of salt, 8.64% of white granulated sugar, 4.76% of fructo-oligosaccharide, 3.61% of a humectant, 24.53% of drinking water, 9.48% of edible oil and 0.32% of potassium sorbate; the bakery shortening comprises the following raw materials in parts by weight: 69.83% of wheat flour and 34.98% of edible oil; the stuffing is prepared from the following raw materials in parts by weight: 2.44% of unsalted butter, 12.04% of walnut kernels, 11.23% of wheat flour, 0.38% of salt, 19.09% of sweetened bean paste stuffing, 8.52% of white granulated sugar, 7.74% of soybean oil, 12.47% of pine nuts, 16.89% of macadamia nuts, 7.73% of rose thick slurry and 1.46% of fructo-oligosaccharide; the hand flour is wheat flour. Compared with the prior art, the Suzhou-style ghee mooncake and the preparation method thereof have the advantages that the oil consumption and the sugar consumption are reduced, and the stuffing is rich, so that the taste of the Suzhou-style mooncake is improved, and the Suzhou-style mooncake is deeply loved by consumers.

Description

Technical Field

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

[0002] Suzhou-style mooncakes are beloved by consumers for their soft, melt-in-your-mouth texture. However, most Suzhou-style mooncakes nowadays are not only high in oil and sugar but also offer limited flavor options. As consumers now prioritize health, traditional Suzhou-style mooncakes are becoming less popular. Summary of the Invention

[0003] To overcome the shortcomings of the prior art, this invention provides a Suzhou-style ghee-based mooncake and its preparation method.

[0004] To achieve the above objectives, a Suzhou-style flaky pastry mooncake is designed, comprising a dough, a shortening, a filling, and a dusting flour. The dough comprises the following ingredients by weight: wheat flour 48.43%, salt 0.23%, white sugar 8.64%, fructooligosaccharides 4.76%, humectant 3.61%, drinking water 24.53%, edible oil 9.48%, and potassium sorbate 0.32%. The shortening comprises the following ingredients by weight: wheat flour 69.83% and edible oil 34.98%. The filling comprises the following ingredients by weight: unsalted butter 2.44%, walnuts 12.04%, wheat flour 11.23%, salt 0.38%, red bean paste 19.09%, white sugar 8.52%, soybean oil 7.74%, pine nuts 12.47%, macadamia nuts 16.89%, rose petal paste 7.73%, and fructooligosaccharides 1.46%. The dusting flour is wheat flour.

[0005] The wheat flour mentioned is Red Hummingbird brand wheat flour and Core 187 wheat flour.

[0006] The humectant mentioned is a pastry freezing humectant.

[0007] The cooking oil mentioned is Qiaobingjia's premium oil specifically for shortcrust pastry.

[0008] A method for preparing Suzhou-style ghee-based mooncakes, characterized by the following steps: S1, Sift the wheat flour; S2, First stage of skin preparation: Sifted wheat flour, salt, white sugar, fructooligosaccharides, and potassium sorbate are added to a mixing tank and stirred slowly until the powder is evenly mixed. During this process, 2.2±0.1 kg of drinking water is gradually added to adjust the softness and hardness of the skin. Stir slowly, add humectant and stir slowly until it forms a ball, thus obtaining material A. S3, Second stage of dough making: Add the relaxed material A, adjust the mixing speed to fast, and mix. Gradually add the remaining drinking water during the process until the dough has a certain elasticity and can be stretched into a thin film. Then add the cooking oil and mix well to make the oil dough. S4. Mix the sifted wheat flour in a dough mixer for 10-15 minutes until it forms a uniform block, thus creating an oil-based dough. S5, the oil-free butter needs to be taken out one day in advance to thaw at room temperature and used on the same day after softening; S6. Weigh the walnuts, place them on a baking tray, spread them out, and bake in the oven for 5-7 minutes. After baking, flip the tray over and bake in the oven until fragrant. After baking, let them cool naturally to room temperature and set aside. S7. Put some wheat flour into a cotton bag, tie it, steam it in a steamer for 4-5 hours, take it out and crush it, cool it to room temperature, and crush it into powder with a crusher to make cooked flour. S8, add softened unsalted butter, salt, red bean paste, and white sugar and mix well. Slowly pour in soybean oil all at once and mix well. Add some walnuts, pine nuts, macadamia nuts, and rose petal paste and mix slightly. Then add fructooligosaccharides and some cooked powder and mix slightly. Use a scraper to mix by hand for 2 rounds to obtain material B. S9, feed material B into the hopper of the filling machine / dividing machine to divide it; S10: Place the oil dough and the shortcrust pastry dough in the operating table and hopper of the shortcrust pastry machine respectively, adjust the equipment, wrap the pastry according to a certain ratio, and ensure that the pastry is wrapped evenly, then shape, flatten and divide. S11. Take the divided oil dough and wrap it around the oil filling. Sprinkle an appropriate amount of wheat flour evenly on the work surface. Roll the dough by hand with a rolling pin to a length of 7-8cm and roll it into a cylinder. Roll it out again with the smooth side down, and roll it into a cylinder again. Let it rest for 1 minute before using. S12, wrap the filling in the relaxed oil dough and wrap the oil-based dough to make a raw dough, using cooked flour when wrapping; S13. The wrapped dough is conveyed to the forming machine for molding and shaping. Excess flour on the surface of the dough is brushed off. The shape of the dough should be round. S14, take an empty baking tray and invert it onto the baking tray containing the mooncakes. Flip the two baking trays horizontally 180° and remove the upper baking tray. S15. After the mooncakes are cooled and placed in trays in the cooling zone, they are inspected by a metal detector and then packaged by an automatic packaging machine.

[0009] The ratio of oil to shortening is 14:13.

[0010] In step S15, the temperature of the cooling center is ≤35℃.

[0011] Compared with the prior art, the present invention provides a Suzhou-style flaky mooncake and its preparation method. By reducing the amount of oil and sugar used and enriching the filling, the flavor of Suzhou-style mooncake is improved and is loved by consumers. Detailed Implementation Example

[0012] This embodiment is a Suzhou-style flaky pastry mooncake, comprising a dough, a shortening, filling, and dusting flour. The dough comprises the following ingredients by weight: Hummingbird brand wheat flour, Xinpin 187 wheat flour 48.43%, salt 0.23%, white sugar 8.64%, fructooligosaccharides 4.76%, pastry freezing humectant 3.61%, drinking water 24.53%, edible oil 9.48%, and potassium sorbate 0.32%. The shortening comprises the following ingredients by weight: Hummingbird brand wheat flour, Xinpin 187 wheat flour... The ingredients include 69.83% wheat flour and 34.98% edible oil. The filling comprises the following ingredients by weight: 2.44% unsalted butter, 12.04% walnuts, 11.23% wheat flour, 0.38% salt, 19.09% red bean paste, 8.52% white sugar, 7.74% soybean oil, 12.47% pine nuts, 16.89% macadamia nuts, 7.73% rose petal paste, and 1.46% fructooligosaccharides. The dusting flour is Hummingbird brand wheat flour and Xinpin 187 wheat flour.

[0013] The cooking oil used is Qiaobingjia's premium oil specifically for shortcrust pastry.

[0014] The preparation method of Suzhou-style ghee mooncake in this embodiment includes the following steps: S1, Sift the wheat flour; S2, First stage of skin preparation: Sifted wheat flour, salt, white sugar, fructooligosaccharides, and potassium sorbate are added to a mixing tank and stirred slowly until the powder is evenly mixed. During this process, 2.2±0.1 kg of drinking water is gradually added to adjust the softness and hardness of the skin. Stir slowly, add humectant and stir slowly until it forms a ball, thus obtaining material A. S3, Second stage of dough making: Add the relaxed material A, adjust the mixing speed to fast, and mix. Gradually add the remaining drinking water during the process until the dough has a certain elasticity and can be stretched into a thin film. Then add the cooking oil and mix well to make the oil dough. S4. Mix the sifted wheat flour in a dough mixer for 10-15 minutes until it forms a uniform block, thus creating an oil-based dough. S5, the oil-free butter needs to be taken out one day in advance to thaw at room temperature and used on the same day after softening; S6. Weigh the walnuts, place them on a baking tray, spread them out, and bake in the oven for 5-7 minutes. After baking, flip the tray over and bake in the oven until fragrant. After baking, let them cool naturally to room temperature and set aside. S7. Put some wheat flour into a cotton bag, tie it, steam it in a steamer for 4-5 hours, take it out and crush it, cool it to room temperature, and crush it into powder with a crusher to make cooked flour. S8, add softened unsalted butter, salt, red bean paste, and white sugar and mix well. Slowly pour in soybean oil all at once and mix well. Add some walnuts, pine nuts, macadamia nuts, and rose petal paste and mix slightly. Then add fructooligosaccharides and some cooked powder and mix slightly. Use a scraper to mix by hand for 2 rounds to obtain material B. S9, feed material B into the hopper of the filling machine / dividing machine to divide it; S10: Place the oil dough and the shortcrust pastry dough in the operating table and hopper of the shortcrust pastry machine respectively, adjust the equipment, wrap the shortcrust pastry according to the ratio of 14:13, and ensure that the shortcrust pastry is wrapped evenly, shape, flatten and divide. S11. Take the divided oil dough and wrap it around the oil filling. Sprinkle an appropriate amount of wheat flour evenly on the work surface. Roll the dough by hand with a rolling pin to a length of 7-8cm and roll it into a cylinder. Roll it out again with the smooth side down, and roll it into a cylinder again. Let it rest for 1 minute before using. S12, wrap the filling in the relaxed oil dough and wrap the oil-based dough to make a raw dough, using cooked flour when wrapping; S13. The wrapped dough is conveyed to the forming machine for molding and shaping. Excess flour on the surface of the dough is brushed off. The shape of the dough should be round. S14, take an empty baking tray and invert it onto the baking tray containing the mooncakes. Flip the two baking trays horizontally 180° and remove the upper baking tray. S15. After the mooncakes are cooled and placed in the cooling zone, the temperature of the cooling center is ≤35℃. After passing through a metal detector, they are packaged by an automatic packaging machine.

[0015] By reducing the amount of oil and sugar used and enriching the fillings, the flavor of Suzhou-style mooncakes has been improved, making them very popular with consumers.

Claims

1. A su-style shortening version moon cake, comprising oil skin, oil shortening, stuffing, hand powder, characterized in that: The oil dough comprises the following raw materials in parts by weight: wheat flour 48.43%, salt 0.23%, white sugar 8.64%, fructooligosaccharide 4.76%, humectant 3.61%, drinking water 24.53%, edible oil 9.48%, and potassium sorbate 0.32%; the shortening comprises the following raw materials in parts by weight: wheat flour 69.83% and edible oil 34.98%; the filling comprises the following raw materials in parts by weight: unsalted butter 2.44%, walnut kernel 12.04%, wheat flour 11.23%, salt 0.38%, bean paste 19.09%, white sugar 8.52%, soybean oil 7.74%, pine nut kernel 12.47%, macadamia nut kernel 16.89%, rose thick juice 7.73%, fructooligosaccharide 1.46%; and the flour is wheat flour.

2. The su-style shortening version moon cake according to claim 1, wherein: The wheat flour is red bee bird wheat flour and core product 187 wheat flour.

3. The su-style shortening version moon cake according to claim 1, wherein: The humectant is a cake freezing humectant.

4. The su-style shortening version moon cake according to claim 1, wherein: The edible oil is a special oil for oil dough of Qiaojia home.

5. A method of preparing the thujak version of moon cake according to any one of claims 1 to 4, characterized in that: The method comprises the following steps: S1, sieving the wheat flour; S2, first-stage dough mixing: the sieved wheat flour, salt, white sugar, fructooligosaccharide and potassium sorbate are put into a stirring cylinder, and slowly stirred until the powders are uniformly mixed, during which 2.2±0.1 kg of drinking water is gradually added to adjust the hardness of the oil dough; slowly stirring, and then slowly stirring after adding the humectant, until a dough is formed; and material A is prepared; S3, second-stage dough mixing: the relaxed material A is put in, and the stirring speed is adjusted to fast; beating, during which the remaining drinking water is gradually added, until the dough has a certain degree of toughness and can be pulled into a film; then the edible oil is added and stirred until uniform, to prepare an oil dough; S4, the sieved wheat flour is mixed and stirred in a dough mixer for 10-15 minutes until uniform and in the form of lumps, to form an oil dough; S5, the unsalted butter is taken out one day in advance, thawed at room temperature, and used on the same day after softening; S6, the walnut kernel is weighed, put into a baking tray, spread flat, baked in an oven for 5-7 minutes, then taken out, turned over, baked again until the aroma is released, then taken out and naturally cooled to room temperature, and used; S7, part of the wheat flour is put into a cotton cloth bag, the opening is tied, steamed in a steamer for 4-5 hours, taken out, hammered into pieces, cooled to room temperature, crushed into powder by a crusher, and used as mature flour; S8, the unsalted butter after softening, salt, bean paste, white sugar, soybean oil, part of the walnut kernel, pine nut kernel, macadamia nut kernel, rose thick juice, fructooligosaccharide and part of the mature flour are stirred uniformly, then stirred again after adding the unsalted butter, to prepare material B; S9, the material B is put into the hopper of a stuffing machine / dividing machine, and divided; S10, the oil dough and the shortening dough are respectively placed on the operation table and the hopper of the shortening machine, the equipment is adjusted, the shortening is wrapped according to a certain proportion, and it is ensured that the shortening is uniformly wrapped, shaped, flattened and divided; S11, the divided oil dough is wrapped around the shortening, a proper amount of wheat flour is evenly sprinkled on a board, and the dough is rolled into a length of 7-8 cm by a rolling pin, rolled into a cylinder, rolled again with the smooth side down, and used after slightly relaxing for 1 minute; S12, the filling is put into the relaxed oil dough wrapped around the shortening, to prepare a raw embryo, and the mature flour is used during the wrapping. S13, the wrapped dough is transported to the molding machine to be molded, the excess flour on the surface of the dough is brushed off, and the shape of the cake is round; S14, a blank baking tray is inverted and placed on the baking tray with the moon cakes, the two baking trays are horizontally flipped by 180°, and the upper baking tray is removed; S15, the moon cakes are cooled and placed in the cooling center, and then pass through the metal detector for detection and are packaged by the automatic packaging machine.

6. The method for preparing the su-style shortening version moon cake according to claim 5, characterized in that: In step S10, the ratio of oil to shortening is 14:

13.

7. The method according to claim 5, wherein the method is characterized by: In step S10, the temperature of the cooling center in step S15 is ≤35℃.