Sixteen kernel mooncake and manufacturing method thereof
A technology for moon cakes and fillings, applied in the field of sixteen kernel moon cakes and its production, can solve the problems of single taste, lack of soft and fragrant, and achieve the effects of soft and crisp taste, long shelf life, and sweet and rich taste.
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Embodiment 1
[0021] The parts by weight of each raw material of the moon cake skin of the present invention are:
[0022] 1 part of ghee, 5 parts of peanut oil, 3 parts of eggs, 0.3 parts of inkstone, 1 part of syrup, 8 parts of low-gluten flour, 30 parts of pea puree (Rongsha filling), and 0.2 part of milk powder.
Embodiment 2
[0024] The parts by weight of each raw material of the moon cake skin of the present invention are:
[0025] 2.5 parts of ghee, 6.5 parts of peanut oil, 4.5 parts of eggs, 0.6 parts of inkstone, 2 parts of syrup, 12 parts of low-gluten flour, 45 parts of pea puree (sand filling), and 0.6 parts of milk powder.
Embodiment 3
[0027] The parts by weight of each raw material of the moon cake skin of the present invention are:
[0028] 4 parts of ghee, 8 parts of peanut oil, 6 parts of eggs, 1 part of inkstone, 3 parts of syrup, 15 parts of low-gluten flour, 60 parts of pea puree (sand filling), and 1 part of milk powder.
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