The invention discloses Cantonese mooncake crust and a preparation method thereof, and relates to the technical field of
food processing. The Cantonese mooncake crust comprises the following components in parts by weight: 100-150 parts of syrup, 3-7 parts of
alkaline water, 50-60 parts of vegetable oils, 150-220 parts of Triticum aestivum L. flour, 60-80 parts of
Avena sativa L. flour, 20-40 parts of
Manihot esculenta Crantz flour and 3-5 parts of
cyclodextrin. In the Cantonese mooncake crust, the Triticum aestivum L. flour has a soft taste and loose tissues, the
Avena sativa L. flour can increase the particle size and adjust the content of wet
gluten, contains rich [beta]-
glucan and rich dietary fibers and has various physiological functions of reducing
blood sugar, reducing blood fat and the like, and the
Manihot esculenta Crantz flour can improve the
viscosity of flour dough, can improve elasticity and
plasticity and is not likely to crack. Due to compounding of the Triticum aestivum L. flour, the
Avena sativa L. flour and the
Manihot esculenta Crantz flour, the mooncake crust has good rheological properties, and can be endowed with the characteristics of soft tissues and a high oil return speed under the condition that the use amount of syrup is relatively low.