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Mango-lotus seed paste crisp-shell moon cake and production method thereof

A mango and moon cake technology, applied in the field of moon cake, can solve the problems of high sugar content, non-appearance and high oil content of moon cake, and achieve the effect of lowering cholesterol, mellow taste and fragrant taste

Inactive Publication Date: 2016-03-23
BAISE UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Nowadays, there are more and more types and production methods of moon cakes, but most moon cakes are high in sugar, oil and calories. Many moon cake lovers have to refrain from eating moon cakes because of their body and health. In addition, the market There has never been a mooncake with mango as the main ingredient on the Internet.

Method used

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  • Mango-lotus seed paste crisp-shell moon cake and production method thereof

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Effect test

Embodiment 1

[0024] A kind of mango lotus paste meringue moon cake, described mango lotus paste meringue moon cake comprises skin material and filling, and described skin material comprises water oil skin and oil skin, and described water oil skin is made of low-gluten flour 80g, high-gluten flour 40g, peanut oil 48g and 32g of water, the oil skin is composed of 40g of low-gluten flour, 40g of high-gluten flour, and 40g of peanut oil; the filling is composed of 90g of mango pulp and 210g of lotus seed paste.

[0025] see figure 1 , the making method of above-mentioned mango lotus paste meringue moon cake comprises the following steps:

[0026] (1) Wash the mango, peel and remove the core, mash the pulp, and set aside; stir the lotus paste and the mashed mango flesh and divide it into 35g each to obtain the mango lotus paste filling; preferably, add mango lotus paste Add glutinous rice flour to the filling, and stir until it can be kneaded into a ball without sticking to hands;

[0027] (...

Embodiment 2

[0033] A kind of mango lotus paste meringue moon cake, described mango lotus paste meringue moon cake comprises skin material and filling material, and described skin material comprises water oil skin and oil skin, and described water oil skin is made of low-gluten flour 100g, high-gluten flour 50g, peanut oil 60g of water, 40g of water, the oil skin is composed of 50g of low-gluten flour, 50g of high-gluten flour, and 50g of peanut oil; the filling is composed of 120g of mango pulp and 280g of lotus seed paste.

[0034] see figure 1 , the making method of above-mentioned mango lotus paste meringue moon cake comprises the following steps:

[0035] (1) Wash the mango, peel and remove the core, mash the pulp, and set aside; stir the lotus paste and the mashed mango flesh evenly and divide it into 40g each to obtain the mango lotus paste filling; preferably, add mango lotus paste Add glutinous rice flour to the filling, and stir until it can be kneaded into a ball without sticki...

Embodiment 3

[0042] A kind of mango lotus paste meringue moon cake, described mango lotus paste meringue moon cake comprises skin material and stuffing, and described skin material comprises water oil skin and oil skin, and described water oil skin is made of low-gluten flour 120g, high-gluten flour 60g, peanut oil 72g and 48g of water, the oil skin is composed of 60g of low-gluten flour, 60g of high-gluten flour, and 60g of peanut oil; the filling is composed of 150g of mango pulp and 350g of lotus seed paste.

[0043] see figure 1 , the making method of above-mentioned mango lotus paste meringue moon cake comprises the following steps:

[0044] (1) Wash the mango, peel and remove the core, mash the pulp, and set aside; stir the lotus paste and the mashed mango flesh evenly and divide it into 45g each to obtain the mango lotus paste filling; preferably, add mango lotus paste Add glutinous rice flour to the filling, and stir until it can be kneaded into a ball without sticking to hands;

...

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Abstract

The invention provides a mango-lotus seed paste crisp-shell moon cake. The mango-lotus seed paste crisp-shell moon cake comprises wrapper and stuffing; the wrapper comprises water-oil wrapper and oil wrapper; the water-oil wrapper is prepared from low-gluten flour, high-gluten flour, peanut oil and water, wherein the ratio of the low-gluten flour to the high-gluten flour to the peanut oil to the water is 10:5:6:4; the oil wrapper is prepared from low-gluten flour, high-gluten flour and peanut oil, wherein the ratio of the low-gluten flour to the high-gluten flour to the peanut oil is 1:1:1; and the stuffing is prepared from mango pulp and lotus seed paste, wherein the ratio of the mango pulp to the lotus seed paste is 3:7. The invention further provides a production method of the mango-lotus seed paste crisp-shell moon cake. The mango-lotus seed paste crisp-shell moon cake provided by the invention has mellow taste, little sugar and little oil. Eaten frequently, the mango-lotus seed paste crisp-shell moon cake is capable of reducing cholesterol as well as preventing and treating cardiovascular diseases, hypertension and atherosclerosis; thus, the mango-lotus seed paste crisp-shell moon cake is a healthcare moon cake.

Description

【Technical field】 [0001] The invention relates to the technical field of moon cakes, in particular to a moon cake with mango and lotus paste and a preparation method thereof. 【Background technique】 [0002] Mango (mangiferaindica) belongs to Anacardiaceae (anacardiaceae) Mango genus (meagifera), is one of tropical high-quality fruits, and is the second largest tropical fruit in the world. Ripe mango has good color, fragrance and taste, rich in fat, protein, crude fiber, carbohydrates, calcium, phosphorus, iron and other mineral elements and multivitamins, especially the carotene in the pulp is as high as 2.4mg / 100g , 10 times that of bananas and 50 times that of apples. Carotene, as a provitamin A, plays an important role in promoting human growth and development, protecting eyesight and skin. In addition, mango also contains 30-126 mg of free amino acids (including 8 kinds of amino acids necessary for the human body), ranking first among tropical fruits. There are also m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08
Inventor 班燕冬苏仕林黄娇丽张开平麦馨允陈庆金
Owner BAISE UNIV
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