Mooncake, mooncake skin, stuffing and preparation method of mooncake, mooncake skin and stuffing

A technology for moon cakes and fillings, which is applied in the field of moon cakes, can solve the problems of decreased structural stability, large expansion of the outer skin, incomplete moon cake skins, etc., and achieves the effects of high integrity, reduced dosage, and not easy to break.

Pending Publication Date: 2022-01-07
广州市传稻食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Among them, Cantonese-style mooncakes have the characteristics of thin skin, soft, sweet, and full filling. In order to have a better taste, the outer skin of the mooncakes needs to be looser and crisper. It will make the expansion degree of the outer skin larger, resulting in a higher porosity in the outer skin and a decrease in structural stability. Because moon cakes are relatively sweet and greasy, they usually need to be cut into pieces and shared. Crispness leads to a decrease in structural stability, which will cause the outer skin to break during the cutting process, resulting in incomplete mooncake skins on the cut mooncake pieces, which will seriously affect the appearance and taste. Therefore, there is still improvement space

Method used

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  • Mooncake, mooncake skin, stuffing and preparation method of mooncake, mooncake skin and stuffing
  • Mooncake, mooncake skin, stuffing and preparation method of mooncake, mooncake skin and stuffing

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-3

[0080] A kind of moon cake skin, comprises following component:

[0081] Flavoring agents, leavening agents, flour.

[0082] Among them, the flavoring agent is a compound of cheese and butter.

[0083] The mass ratio of cheese and butter in Example 1 is 1:3.8.

[0084] The mass ratio of cheese and butter in Example 2 is 1:4.

[0085] The mass ratio of cheese and butter in Example 3 is 1:4.2.

[0086] Wherein, leavening agent is baking soda.

[0087] Among them, the flour is a compound of high-gluten flour and low-gluten flour, and the mass ratio of high-gluten flour and low-gluten flour is 1:10.

[0088] In Examples 1-3, see Table 2 for the specific input amount (unit: kg) of each component.

[0089] Table 2

[0090] Example 1 Example 2 Example 3 flavoring agent 62.72 64 65.28 leavening agent 0.38 0.4 0.42 flour 107.8 110 112.2

[0091] In embodiment 1-3, the preparation method of moon cake skin may further comprise the steps: ...

Embodiment 4-5

[0096] A kind of moon cake skin, compared with embodiment 2, difference only lies in:

[0097] The flavoring agent is a compound of cheese, butter, egg and custard powder.

[0098] In Example 4, the mass ratio of cheese, butter, eggs, and custard powder is 1:4:0.9:0.35.

[0099] In Example 5, the mass ratio of cheese, butter, eggs, and custard powder is 1:4:1.1:0.45.

[0100] In step 01, mix eggs and custard powder with soft cheese and butter for hair and knead well.

Embodiment 6-7

[0102] A kind of mooncake skin, compared with embodiment 5, the difference only lies in:

[0103] Nutrients are also included.

[0104] Among them, the nutritive substance is the compound of invert syrup, malt syrup and milk powder.

[0105] In Example 6, the specific input amount of nutrients is 66.93kg, and the mass ratio of invert syrup, malt syrup and milk powder is 5:1.2:0.55.

[0106] In Example 7, the specific input amount of nutrients is 71.07kg, and the mass ratio of invert syrup, malt syrup and milk powder is 5:1.4:0.65.

[0107] Invert syrup, malt syrup, and milk powder are added to the premix together with the leavening agent in step 02 and kneaded well.

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Abstract

The invention relates to the technical field of mooncakes, and particularly discloses a mooncake, a mooncake skin, stuffing and a preparation method of the mooncake, mooncake skin and stuffing. The mooncake comprises the mooncake skin and the stuffing wrapped by the mooncake skin; the mooncake skin comprises a flavoring agent, a bulking agent and flour, and the flavoring agent at least comprises cheese and beef tallow; the stuffing comprises lotus seeds, a sweetening agent and oil, and the sweetening agent at least comprises coarse carbonized sugar, trehalose and tremella polysaccharide. The preparation method comprises the following steps: 1) weighing the stuffing; (2) wrapping the stuffing with the mooncake skin to form a wrappage; (3) adjusting the appearance of the wrappage to form a mooncake blank; 4) spraying water on the surface of the mooncake blank; 5) baking the mooncake blank for the first time to obtain a pre-baked blank; 6) brushing egg liquid on the surface of the pre-baked blank; and step 7) baking the pre-baked blank for the second time to obtain the mooncake. The invention has the advantage of reducing mooncake skin breakage during dicing.

Description

technical field [0001] The invention relates to the technical field of moon cakes, in particular to a moon cake, moon cake skin and filling, and a method for preparing the moon cake, moon cake skin and filling. Background technique [0002] Mooncakes are one of the seasonal foods of the Mid-Autumn Festival. Mooncakes mainly include skins and fillings. The skins wrap the fillings and are made by baking. [0003] Among them, Cantonese-style mooncakes have the characteristics of thin skin, soft, sweet, and full filling. In order to have a better taste, the outer skin of the mooncakes needs to be looser and crisper. It will make the expansion degree of the outer skin larger, resulting in a higher porosity in the outer skin and a decrease in structural stability. Because moon cakes are relatively sweet and greasy, they usually need to be cut into pieces and shared. Crispness leads to a decrease in structural stability, which will cause the outer skin to break during the cutting ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/31A21D13/38A21D13/062A21D8/06A21D15/00A21D2/34A21D2/16A21D2/18
CPCA21D13/31A21D13/38A21D13/062A21D8/06A21D15/00A21D2/34A21D2/16A21D2/181
Inventor 多德富许映花何婉宜周发茂杨成淼
Owner 广州市传稻食品有限公司
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