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Multilayer crispy mooncake and making method thereof

A moon cake and crisping technology, applied in the field of food production, can solve the problems of poor crisping effect, poor taste and edible performance, and hard texture of moon cake meringue, and achieves low cost, loose organization and crisp taste. Effect

Inactive Publication Date: 2015-03-25
董斌
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But in actual preparation, shortening has high requirements on the raw materials of cake crust, and the shortening effect of the crisp mooncake prepared by the existing method is poor, and the mouthfeel of the mooncake crust obtained is still relatively hard, especially after the mooncake is cooled, cooperate with existing The fillings are poor in taste and edible performance, and the raw materials and preparation process of the cake skin and fillings need to be improved.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method for a multi-layer crisp moon cake, comprising the following steps:

[0026] (1) Prepare the dough: first melt 10 parts of lard at 60°C, add 10 parts of water, mix well, then add 0.03 parts of syrup, mix well, add 25 parts of flour, mix well, and knead until the gluten is fully expanded , the skin surface is smooth; the gluten is fully expanded, mainly manifested in the dry and shiny surface of the dough, the dough is soft when touched with fingers, and the dough does not stick to hands when left, and there are finger marks on the surface of the dough;

[0027] (2) Prepare puff pastry: Melt 1.5 parts of lard at 50°C, add it to 2 parts of flour, stir evenly, and knead until the gluten is fully expanded and the surface of puff pastry is smooth;

[0028] (3) Prepare the pie skin: Take the dough and puff pastry with a weight ratio of 1: 1, roll the dough slightly flat, and the puff pastry, the two areas are about the same size, stack the puff pastry on t...

Embodiment 2

[0033] A preparation method for a multi-layer crisp moon cake, comprising the following steps:

[0034] (1) Prepare the dough: first melt 8 parts of lard at 55°C, add 8 parts of water, mix well, then add 0.02 parts of syrup, mix well, add 20 parts of flour, mix well, knead until the gluten is fully expanded , the skin surface is smooth; the gluten is fully expanded, mainly manifested in the dry and shiny surface of the dough, the dough is soft when touched with fingers, and the dough does not stick to hands when left, and there are finger marks on the surface of the dough;

[0035] (2) Prepare puff pastry: Melt 1 portion of lard at 60°C, add it to 1 portion of flour, stir well, and knead until the gluten is fully expanded and the puff pastry surface is smooth;

[0036] (3) Prepare the pie skin: Take the dough and puff pastry with a weight ratio of 1:0.8, roll the dough slightly flat, and flatten the puff pastry, the two areas are about the same size, stack the puff pastry on t...

Embodiment 3

[0041] A preparation method for a multi-layer crisp moon cake, comprising the following steps:

[0042] (1) Prepare the dough: first melt 5 parts of lard at 50°C, add 5 parts of water, mix well, then add 0.01 part of syrup, mix well, add 15 parts of flour, mix well, knead until the gluten is fully expanded , the skin surface is smooth; the gluten is fully expanded, mainly manifested in the dry and shiny surface of the dough, the dough is soft when touched with fingers, and the dough does not stick to hands when left, and there are finger marks on the surface of the dough;

[0043] (2) Prepare puff pastry: Melt 2 parts of lard at 55°C, add it to 3 parts of flour, stir evenly, and knead until the gluten is fully expanded and the surface of puff pastry is smooth;

[0044] (3) Prepare the pie skin: Take the dough and puff pastry with a weight ratio of 1:0.5, roll the dough slightly flat, and flatten the puff pastry, the two areas are about the same size, stack the puff pastry on t...

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PUM

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Abstract

The invention relates to a multilayer crispy mooncake and a making method thereof. The mooncake comprises a mooncake crust and stuffing, and the mooncake crust comprises a wrapper and a crispy wrapper. The wrapper comprises, by weight, 15-25 parts of flour, 5-10 parts of animal oil, 0.01-0.03 part of syrup and 5-10 parts of water. The crispy wrapper comprises, by weight, 1-3 parts of flour and 1-2 parts of animal oil. The multilayer crispy mooncake is made through the steps of wrapper making, crispy wrapper making, shortening, stuffing adding and baking, and the making method is low in cost, high in operability and suitable for popularization, and the multilayer crispy mooncake is loose in structure, fragrant, crispy, loose and soft in mouthfeel, agreeably sweet and oily but not greasy, has no additive, is green and healthy and has high economic value.

Description

technical field [0001] The invention belongs to the technical field of food production and relates to a moon cake, in particular to a multi-layer crisp moon cake and a preparation method thereof. Background technique [0002] Moon cake is the traditional food of Mid-Autumn Festival, and is liked by broad masses of the people, but along with the emergence of various delicious foods in the food field, plus the traditional moon cake crust hard, poor taste, the market of moon cake gradually shrinks. In recent years, in order to re-expand the moon cake market, various types of cake skins and fillings have appeared one after another. The crispy mooncake and its preparation method, yeast is added to the ingredients, and the proofing process and other processes are added in the production process, so that the crispy mooncake not only ensures the crispy taste, but also makes the shape complete and not easy to be crispy and dregs. innovation and development. But in actual preparatio...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/18A21D2/34A23L1/29A23L33/00
Inventor 董斌沈沛堂
Owner 董斌
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