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Method for making Cantonese-style moon cakes

A production method and technology for moon cakes, which are applied in baking, baked goods, food science, etc., can solve the problems of inability to retain the fragrance of moon cake fillings, and achieve the effect of maintaining elasticity and toughness, pure flavor and not easy to break.

Inactive Publication Date: 2017-01-04
ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Cantonese-style mooncakes currently on the market use traditional baking techniques, which cannot retain the fragrance of mooncake fillings

Method used

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  • Method for making Cantonese-style moon cakes

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Effect test

Embodiment 1

[0029] A kind of making method of Cantonese style moon cake, comprises the following steps:

[0030] (1) Making Cantonese-style mooncake skin:

[0031] The formula is: 45 parts of wheat flour, 13 parts of vegetable oil, 19 parts of white sugar, and 9 parts of drinking water; first add the white sugar and water of the formula into the dough mixer, then add the vegetable oil in the formula, turn on the slow gear and stir evenly, After the sugar and oil are fully mixed, stop the machine, put the formula amount of wheat flour into the dough maker, and mix all the ingredients evenly with a slow gear and medium speed to get a dough. Proof for 20 minutes until the dough feels elastic and has no visible impurities. , until there are no air bubbles, roll out the skin, and it will become a Cantonese-style moon cake skin.

[0032] (2) According to skin:filling 3:2, wrap the prepared Cantonese-style moon cake skin with fillings, place it in a mold, and shape it; the shape is regular, the...

Embodiment 2

[0039] A kind of making method of Cantonese style moon cake, comprises the following steps:

[0040] (1) Making Cantonese-style mooncake skin:

[0041] The formula is: 53 parts of wheat flour, 15 parts of vegetable oil, 22 parts of white sugar, and 10 parts of drinking water; first add the white sugar and water of the formula into the dough mixer, then add the vegetable oil in the formula, turn on the slow gear and stir evenly, After the sugar and oil are fully mixed, stop the machine, put the formula amount of wheat flour into the dough maker, and mix all the ingredients evenly with a slow gear and medium speed to get a dough. Proof for 20 minutes until the dough feels elastic and has no visible impurities. , until there are no air bubbles, roll out the skin, and it will become a Cantonese-style moon cake skin.

[0042](2) According to skin:filling 3:2, wrap the prepared Cantonese-style moon cake skin with fillings, place it in a mold, and shape it; the shape is regular, the...

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Abstract

The invention provides a method for making Cantonese-style moon cakes. The method comprises the following steps: (1) making Cantonese-style moon cake skins; (2) wrapping fillings in the made Cantonese-style moon cake skins, and putting the Cantonese-style moon cake skins in molds for forming; and (3) roasting and then cooling the formed moon cakes to obtain the Cantonese-style moon cakes. Compared with the prior art, the method provided by the invention has the advantages that no water soaking or syrup inversion step is carried out on the Cantonese-style moon cake skins, and the formula provided by the invention is adopted, so that the making process of the Cantonese-style moon cake skins is simplified; an interval roasting mode in a tunnel furnace is adopted to completely retain the original flavor of the fillings of the moon cakes, and thus the flavor of the roasted moon cakes is pure; and moreover, in an egg liquid brushing process, the proportion of 4 parts of yolk and 1 part of egg pulp is adopted, so that the color and luster of the moon cakes are full.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a method for making Cantonese-style moon cakes. Background technique [0002] Moon cake is one of the famous traditional snacks of the Han nationality, and it is a festival food custom during the Mid-Autumn Festival. The moon cakes are round and round, and the whole family eats them, which symbolizes reunion and harmony. Ancient moon cakes were eaten as sacrifices during the Mid-Autumn Festival. It is said that the custom of eating mooncakes on Mid-Autumn Festival began in the Tang Dynasty. It was popular in the court during the Northern Song Dynasty, and then spread to the people. At that time, it was commonly known as "small cakes" and "moon balls". Developed to the Ming Dynasty, it became a common food custom bought by the whole people. Moon cakes are integrated with the eating customs of various places, and moon cakes of Cantonese style, Beijing style, Suzhou style, Chaozh...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D13/00
Inventor 魏本强张谐天牛超峰王化林
Owner ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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