CN112262873A - Sandwich fruit moon cake and making method thereof - Google Patents
Sandwich fruit moon cake and making method thereof Download PDFInfo
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- CN112262873A CN112262873A CN202011179454.1A CN202011179454A CN112262873A CN 112262873 A CN112262873 A CN 112262873A CN 202011179454 A CN202011179454 A CN 202011179454A CN 112262873 A CN112262873 A CN 112262873A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
- A21D13/17—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough with coatings
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
- A21D13/19—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough with fillings
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
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Abstract
The invention discloses a sandwich fruit moon cake and a manufacturing method thereof, the sandwich fruit moon cake comprises a stuffing core 1, a dough cover layer 2 and a stuffing cover layer 3, wherein the dough cover layer 2 and the stuffing cover layer 3 are alternately overlapped and coated outside the stuffing core 1, the outermost layer is a dough cover layer 2, and the stuffing core 1 comprises the following raw materials in parts by weight: 25-35 parts of mango paste, 5-15 parts of manioc powder, 3-5 parts of cheese, 0.5-1.5 parts of Jili Ding and 15-25 parts of milk, wherein the surface layer 2 comprises the following raw materials in parts by weight: 200-300 parts of low-gluten flour, 150-180 parts of syrup, 45-65 parts of edible oil and 2-4 parts of edible alkaline water, wherein the stuffing layer 3 comprises the following raw materials in parts by weight: 40-60 parts of dried mangoes, 5-15 parts of raisins, 1-3 parts of mung beans, 3-8 parts of glutinous rice flour and 10-15 parts of clear water. According to the invention, the traditional wrapper is changed into a manner of alternating wrapper layers and stuffing layers, so that a user can eat the stuffing layers without biting the stuffing when eating the mango stuffing, the taste levels are rich, the mango stuffing with flowing core also has a greasy taste of flowing core, and the flavor of the moon cake is further enriched.
Description
Technical Field
The invention relates to the technical field of moon cake production and processing, in particular to a sandwich fruit moon cake and a making method thereof.
Background
The mid-autumn festival is also called as the festival of sacrificial moon, birth of moonlight, evening of moon, autumn festival, mid-autumn festival, festival of worship moon, festival of bride moon, festival of bright moon, festival of reunion, etc., which is the traditional festival among Chinese folks. The mid-autumn festival is originated from astronomical phenomena worship and evolved from sacrifice of the moon in the late autumn of the ancient times. The festival period of the initial festival of "sacrificial festival" is in the day of twenty-four solar terms of the heaven and earthly branches of the heaven, and then the festival is adjusted to the eighty-five month of the summer (lunar calendar), and the mid-autumn festival is fixed to the sixteen month of the summer in some places. In mid-autumn festival, folk customs such as offering moon, enjoying moon, eating moon cake, playing festive lantern, enjoying sweet osmanthus flower, drinking sweet osmanthus flower wine and the like are available from ancient times, and the festival is popular and durable.
Moon cakes, also called moon cakes, small cakes, full-grown cakes, round cakes and the like, are traditional Chinese snacks. Moon cake was originally used as a offering for worship and worship of the moon. The moon worship is an ancient custom in China, and is actually a worship activity of the ancient people for the moon god. The development to date, the moon cake eating and the moon appreciation in the mid-autumn festival are indispensable customs passing the mid-autumn festival in the south and north of China. The moon cake symbolizes a reunion, and people can take the moon cake as festival food and give a sacrifice of the moon and give a gift to relatives and friends.
At present, the Chinese patent with the publication number of CN106577936A discloses a fruit moon cake, which comprises a moon cake skin and moon cake stuffing, wherein the moon cake skin is prepared from the following raw materials in parts by weight: 20-30 parts of wheat flour, 5-10 parts of tartary buckwheat flour, 5-10 parts of soybean flour, 5-10 parts of sweet potato powder, 5-10 parts of oat powder, 5-10 parts of chestnut powder, 5-10 parts of glutinous rice powder, 16-30 parts of butter, 15-30 parts of syrup, 5-10 parts of eggs and 0.5-1 part of baking powder; the moon cake stuffing is prepared from the following raw materials in parts by weight: 3-8 parts of dried pineapple, 3-8 parts of dried banana, 2-5 parts of apple juice, 2-5 parts of peanut oil, 3-8 parts of peanut kernel, 3-8 parts of strawberry jam, 2-6 parts of raisin, 3-8 parts of sweet osmanthus jam, 2-6 parts of white spirit, 3-8 parts of walnut kernel and 3-8 parts of preserved meat.
Although the fruit moon cake adopts complex components no matter the wrapper or stuffing raw materials, the fruit moon cake still adopts the wrapping method of the traditional moon cake, and various components conflict with each other, so that the fruit moon cake has common taste, and the taste is poor due to no key point of the mixing of various raw materials.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide a sandwich fruit moon cake and a manufacturing method thereof, the sandwich fruit moon cake and the manufacturing method thereof solve the problems of poor taste caused by thicker wrapper part and farther separation between the wrapper and the wrapper in the traditional moon cake in the prior art, and also solve the problems of too complex components, no key taste and poor flavor of the traditional fruit moon cake.
In order to achieve the purpose, the invention adopts the technical scheme that: the sandwich fruit moon cake comprises a stuffing core, a dough cover layer and a stuffing cover layer, wherein the dough cover layer and the stuffing cover layer are alternately overlapped and coated outside the stuffing core, the outermost layer is a dough cover layer, and the stuffing core comprises the following raw materials in parts by weight: 25-35 parts of mango paste, 5-15 parts of manioc powder, 3-5 parts of cheese, 0.5-1.5 parts of Jili Ding and 15-25 parts of milk, wherein the surface layer comprises the following raw materials in parts by weight: 200-300 parts of low-gluten flour, 150-180 parts of syrup, 45-65 parts of edible oil and 2-4 parts of edible alkaline water, wherein the stuffing layer comprises the following raw materials in parts by weight: 40-60 parts of dried mangoes, 5-15 parts of raisins, 1-3 parts of mung beans, 3-8 parts of glutinous rice flour and 10-15 parts of clear water.
The invention also provides a technical scheme that: a method for making sandwich fruit moon cakes comprises the following steps:
s1: uniformly mixing 25-35 parts of mango paste, 5-15 parts of manioc powder, 3-5 parts of cheese, 0.5-1.5 parts of Jili Ding and 15-25 parts of milk to prepare a stuffing raw material, and then putting the stuffing raw material into a refrigerator for refrigeration for later use;
meanwhile, uniformly mixing 200-300 parts of low-gluten flour, 150-180 parts of syrup, 45-65 parts of edible oil and 2-4 parts of edible alkaline water to prepare a dough cover raw material for later use;
meanwhile, uniformly mixing 40-60 parts of dried mangoes, 5-15 parts of raisins, 1-3 parts of mung beans, 3-8 parts of glutinous rice flour and 10-15 parts of clear water to prepare a stuffing skin layer raw material for later use;
s2: taking 20-30 g of raw materials as stuffing cores, 5-10 g of raw materials as stuffing layers and 12-16 g of raw materials as dough layers, wrapping the stuffing cores with the pressed dough layers, wrapping the stuffing layers with the dough layers, repeating the operation, and taking the dough layers as outer coats to obtain the bulk raw moon cake;
wherein the number of the stuffing layers is 2-4;
wherein, before using the stuffing skin to cover the surface skin, the mixture of egg liquid, butter and starch is coated outside the surface skin, the specific gravity is 5: 3: 2, before the stuffing skin layer is coated by the dough skin layer, coating a mixture of egg liquid, butter and starch outside the stuffing skin layer, wherein the specific gravity is 3: 5: 2;
s3: sending the massive raw moon cakes into an automatic molding press, and molding to form moon cake green blanks;
s4: spraying clear water on the green moon cake, feeding the green moon cake after the furnace temperature is adjusted to be stable, wherein the upper fire temperature is 180-200 ℃, the lower fire temperature is 165-175 ℃, and the baking time is 10-15 minutes;
s5: after the materials are taken out of the furnace, the materials are brushed with egg liquid to be expressed, and defective products are removed;
s6: and (3) feeding the moon cakes into an oven again, keeping the temperature of the upper fire at 200-220 ℃, keeping the temperature of the lower fire at 185-195 ℃, discharging and cooling to obtain the finished moon cakes.
The further improved scheme in the technical scheme is as follows:
1. in the scheme, in step S1, after the milk is heated, the Jili dices, the cassava powder and the cheese are sequentially melted, then the liquid materials of the mixed number are poured into the mango paste for 3-5 times, and after the liquid materials are poured into the mango paste each time, the mango paste is stirred in one direction for 2-5 minutes.
2. In the scheme, in step S1, after the syrup is heated and melted, edible alkali water and edible oil are poured into the syrup in sequence and are uniformly stirred, then the low-gluten flour is sieved by a sieve with 80-200 meshes, the mixture is kneaded into smooth paste after being turned and stirred, and the smooth paste is wrapped in a freshness protection package and is placed in a refrigerator to be relaxed for 20-50 minutes.
3. In the above scheme, in step S1, the dried mangoes, the raisins and the mung beans are smashed into powder, and then the mixture of the rice flour and clear water is used for stirring uniformly.
4. In the scheme, in the step S3, when the mould is used for pressing the green moon cake blank, the temperature of the mould is controlled to be 50-80 ℃, and the green moon cake blank is pressed and formed twice.
5. In the above scheme, in step S5, the egg liquid includes 4 parts of egg yolk and 1 part of egg white, and 100g of egg liquid further includes 1g of edible salt.
6. In the scheme, in the step S6, the tapping cooling temperature is 25-35 ℃.
Due to the application of the technical scheme, compared with the prior art, the invention has the following advantages:
1. according to the sandwich fruit moon cake and the making method thereof, the traditional wrapper is changed into the manner of alternating the wrapper layer and the stuffing layer, so that when a user eats the sandwich fruit moon cake, the user can eat the stuffing made of dried mango, raisin and mung bean without biting the stuffing, the taste is rich, besides the wheat fragrance of the wrapper layer, the sandwich fruit moon cake has the mango stuffing sweetened and slippery by the mung bean and the raisin, and the taste is fragrant and sweet; meanwhile, the stuffing of the mango core made of the mango puree, the manioc powder, the cheese, the Jili dices and the milk has the same taste as the mango of the stuffing layer, has the smooth mouthfeel of the stuffing and further enriches the flavor of the moon cake.
2. The invention relates to a sandwich fruit moon cake and a manufacturing method thereof, which is characterized in that when moon cake green blanks are formed by sequentially coating, a mixed solution consisting of egg liquid, butter and starch is coated between a wrapper layer and a stuffing layer, and on one hand, the ratio of the egg liquid to the butter to the starch is 3: 5: when the mixed liquid of 2 ratios is applied paint in filling skin periphery, more butter can mix starch and dip in the filling skin, has both increased the wholeness on filling skin, can cooperate egg liquid to promote filling skin flavor again, on the other hand, 5: 3: when the mixed liquid of 2 ratios is applied with a brush at the periphery of the dough cover layer, more egg liquid can mix the starch to cover the dough cover layer, the adhesion effect when the stuffing cover layer is covered is improved, the consistency of the stuffing cover layer is ensured, and the butter can be matched with the egg liquid to improve the flavor when the egg liquid is baked.
Drawings
Figure 1 is a cross-sectional view of a sandwich fruit moon cake of the present invention.
In the figure: 1. stuffing core; 2. a skin layer; 3. a stuffing layer.
Detailed Description
The present invention will be described in further detail with reference to the accompanying drawings.
Example 1: the sandwich fruit moon cake comprises a stuffing core 1, a dough cover layer 2 and a stuffing cover layer 3, wherein the dough cover layer 2 and the stuffing cover layer 3 are alternately overlapped and coated outside the stuffing core 1, the outermost layer is a dough cover layer 2, and the stuffing core 1 comprises the following raw materials in parts by weight: 25 parts of mango paste, 5 parts of manioc powder, 3 parts of cheese, 0.5 part of Jili Ding and 15 parts of milk, wherein the surface layer 2 comprises the following raw materials in parts by weight: 200 parts of low-gluten flour, 150 parts of syrup, 45 parts of edible oil and 2 parts of edible alkaline water, wherein the stuffing layer 3 comprises the following raw materials in parts by weight: 40 parts of dried mangoes, 5 parts of raisins, 1 part of mung beans, 3 parts of glutinous rice flour and 10 parts of clear water.
A method for making sandwich fruit moon cakes comprises the following steps:
s1: uniformly mixing 25 parts of mango paste, 5 parts of manioc powder, 3 parts of cheese, 0.5 part of Jili dices and 15 parts of milk to prepare a stuffing core 1 raw material, and putting the stuffing core 1 raw material into a refrigerator for refrigeration for later use;
meanwhile, 200 parts of low-gluten flour, 150 parts of syrup, 45 parts of edible oil and 2-4 parts of edible alkaline water are uniformly mixed to prepare a raw material of the dough cover layer 2 for later use;
meanwhile, 40 parts of dried mangoes, 5 parts of raisins, 1 part of mung beans, 3 parts of glutinous rice flour and 10 parts of clear water are uniformly mixed to prepare a stuffing layer 3 raw material for later use;
s2: taking 20g of raw materials as stuffing cores 1, 5g of raw materials as stuffing skin layers 3, 12g of raw materials as dough skin layers 2, wrapping the stuffing cores 1 with the dough skin layers 2, wrapping with the pressed stuffing skin layers 3, wrapping the stuffing skin layers 3 with the dough skin layers 2, wrapping with the stuffing skin layers 3, and repeating the operation to obtain a dough-like raw moon cake by taking the dough skin layers 2 as outer coats;
wherein, the number of the 3 stuffing skin layers is 2;
wherein, before using the filling cortex layer 3 to cover the dough cortex layer 2, the mixture of egg liquid, butter and starch is coated outside the dough cortex layer 2, the proportion is 5: 3: 2, before the stuffing layer 3 is coated by the dough cover layer 2, coating a mixture of egg liquid, butter and starch on the outer side of the stuffing layer 3, wherein the specific gravity is 3: 5: 2;
s3: sending the massive raw moon cakes into an automatic molding press, and molding to form moon cake green blanks;
s4: spraying clear water on the green moon cake blank, feeding the moon cake blank after the furnace temperature is adjusted to be stable, wherein the upper fire temperature is 180 ℃, the lower fire temperature is 165 ℃, and the baking time is 10 minutes;
s5: after the materials are taken out of the furnace, the materials are brushed with egg liquid to be expressed, and defective products are removed;
s6: and (4) feeding the moon cake into an oven again, keeping the temperature of the upper fire at 200 ℃, keeping the temperature of the lower fire at 185 ℃, and taking the moon cake out of the oven to be cooled to obtain the finished product of the moon cake.
In step S1, after the milk is heated, the Jili dices, the cassava powder and the cheese are sequentially melted, the liquid material of the mixed number is poured into the mango paste 3 times, and after the liquid material is poured into the mango paste each time, the mango paste is stirred for 2 minutes in one direction.
In step S1, heating and melting the syrup, pouring edible alkaline water and edible oil in sequence, stirring uniformly, sieving with 80-mesh sieve, stirring, kneading into smooth paste, packaging into fresh-keeping bag, and placing into refrigerator for 20 minutes.
In step S1, the dried mangoes, the raisins and the mung beans are smashed into powder, and then the mixture of the rice flour and the clear water is used for stirring evenly.
In step S3, when the green moon cake is pressed by using the mold, the temperature of the mold is controlled to be 50 ℃, and the green moon cake is pressed and formed in two times.
In step S5, the egg liquid includes 4 parts of egg yolk and 1 part of egg white, and 100g of the egg liquid further includes 1g of edible salt.
In step S6, the tapping cooling temperature is 25 ℃.
Example 2: the sandwich fruit moon cake comprises a stuffing core 1, a dough cover layer 2 and a stuffing cover layer 3, wherein the dough cover layer 2 and the stuffing cover layer 3 are alternately overlapped and coated outside the stuffing core 1, the outermost layer is a dough cover layer 2, and the stuffing core 1 comprises the following raw materials in parts by weight: 30 parts of mango paste, 10 parts of manioc powder, 4 parts of cheese, 1 part of Jili Ding and 20 parts of milk, wherein the surface layer 2 comprises the following raw materials in parts by weight: 250 parts of low-gluten flour, 165 parts of syrup, 55 parts of edible oil and 3 parts of edible alkaline water, wherein the stuffing layer 3 comprises the following raw materials in parts by weight: 50 parts of dried mangoes, 10 parts of raisins, 2 parts of mung beans, 5 parts of glutinous rice flour and 13 parts of clear water.
A method for making sandwich fruit moon cakes comprises the following steps:
s1: uniformly mixing 30 parts of mango paste, 10 parts of manioc powder, 4 parts of cheese, 1 part of Jili dices and 20 parts of milk to prepare a stuffing core 1 raw material, and putting the stuffing core 1 raw material into a refrigerator for refrigeration for later use;
meanwhile, 250 parts of low-gluten flour, 165 parts of syrup, 55 parts of edible oil and 3 parts of edible alkaline water are uniformly mixed to prepare a raw material of the dough cover layer 2 for later use;
meanwhile, 50 parts of dried mangoes, 10 parts of raisins, 2 parts of mung beans, 5 parts of glutinous rice flour and 13 parts of clear water are uniformly mixed to prepare a stuffing layer 3 raw material for later use;
s2: taking 25g of raw materials as a stuffing core 1, 8g of raw materials as a stuffing layer 3, 14g of raw materials as a dough layer 2, wrapping the stuffing core 1 by using the dough layer 2, wrapping by using a pressed dough layer 3, wrapping the stuffing layer 3 by using the dough layer 2, wrapping by using the dough layer 3, and repeating the operation, and then using the dough layer 2 as a coat to obtain a bulk raw moon cake;
wherein the number of the 3 stuffing skin layers is 2-4;
wherein, before using the filling cortex layer 3 to cover the dough cortex layer 2, the mixture of egg liquid, butter and starch is coated outside the dough cortex layer 2, the proportion is 5: 3: 2, before the stuffing layer 3 is coated by the dough cover layer 2, coating a mixture of egg liquid, butter and starch on the outer side of the stuffing layer 3, wherein the specific gravity is 3: 5: 2;
s3: sending the massive raw moon cakes into an automatic molding press, and molding to form moon cake green blanks;
s4: spraying clear water on the green moon cake blank, feeding the moon cake blank after the furnace temperature is adjusted to be stable, wherein the upper fire temperature is 190 ℃, the lower fire temperature is 170 ℃, and the baking time is 13 minutes;
s5: after the materials are taken out of the furnace, the materials are brushed with egg liquid to be expressed, and defective products are removed;
s6: and (4) sending the moon cake into an oven again, keeping the temperature of the upper fire at 210 ℃, keeping the temperature of the lower fire at 190 ℃, and taking the moon cake out of the oven to be cooled to obtain the finished product of the moon cake.
In step S1, after the milk is heated, the Jili dices, the cassava powder and the cheese are sequentially melted, the liquid material of the mixed number is poured into the mango puree 4 times, and after the liquid material is poured into the mango puree each time, the mango puree is stirred in one direction for 4 minutes.
In step S1, the syrup is heated to melt, then the syrup is poured into edible alkali water and edible oil in sequence and stirred uniformly, then the low-gluten flour is sieved by a 150-mesh sieve, the mixture is kneaded into smooth paste after being turned and stirred, and the smooth paste is wrapped in a freshness protection package and put into a refrigerator to be relaxed for 35 minutes.
In step S1, the dried mangoes, the raisins and the mung beans are smashed into powder, and then the mixture of the rice flour and the clear water is used for stirring evenly.
In step S3, when the green moon cake is pressed by using the mold, the mold temperature is controlled at 60 ℃, and the green moon cake is pressed and formed in two times.
In step S5, the egg liquid includes 4 parts of egg yolk and 1 part of egg white, and 100g of the egg liquid further includes 1g of edible salt.
In step S6, the tapping cooling temperature is 30 ℃.
Example 3: the sandwich fruit moon cake comprises a stuffing core 1, a dough cover layer 2 and a stuffing cover layer 3, wherein the dough cover layer 2 and the stuffing cover layer 3 are alternately overlapped and coated outside the stuffing core 1, the outermost layer is a dough cover layer 2, and the stuffing core 1 comprises the following raw materials in parts by weight: 35 parts of mango paste, 15 parts of manioc powder, 5 parts of cheese, 1.5 parts of Jili Ding and 25 parts of milk, wherein the surface layer 2 comprises the following raw materials in parts by weight: 300 parts of low-gluten flour, 180 parts of syrup, 65 parts of edible oil and 4 parts of edible alkaline water, wherein the stuffing layer 3 comprises the following raw materials in parts by weight: 60 parts of dried mangoes, 15 parts of raisins, 3 parts of mung beans, 8 parts of glutinous rice flour and 15 parts of clear water.
A method for making sandwich fruit moon cakes comprises the following steps:
s1: uniformly mixing 35 parts of mango paste, 15 parts of manioc powder, 5 parts of cheese, 1.5 parts of Jili dices and 25 parts of milk to prepare a stuffing core 1 raw material, and putting the stuffing core 1 raw material into a refrigerator for refrigeration for later use;
meanwhile, uniformly mixing 300 parts of low-gluten flour, 180 parts of syrup, 65 parts of edible oil and 4 parts of edible alkaline water to prepare a raw material of the dough cover layer 2 for later use;
meanwhile, uniformly mixing 60 parts of dried mangoes, 15 parts of raisins, 3 parts of mung beans, 8 parts of glutinous rice flour and 15 parts of clear water to prepare a stuffing layer 3 raw material for later use;
s2: taking 30g of raw materials as a stuffing core 1, 10g of raw materials as a stuffing layer 3, 16g of raw materials as a dough layer 2, wrapping the stuffing core 1 by using the dough layer 2, wrapping by using the pressed dough layer 3, wrapping the stuffing layer 3 by using the dough layer 2, wrapping by using the dough layer 3, and repeating the operation, and then using the dough layer 2 as a coat to obtain a bulk raw moon cake;
wherein, the number of the 3 stuffing skin layers is 4;
wherein, before using the filling cortex layer 3 to cover the dough cortex layer 2, the mixture of egg liquid, butter and starch is coated outside the dough cortex layer 2, the proportion is 5: 3: 2, before the stuffing layer 3 is coated by the dough cover layer 2, coating a mixture of egg liquid, butter and starch on the outer side of the stuffing layer 3, wherein the specific gravity is 3: 5: 2;
s3: sending the massive raw moon cakes into an automatic molding press, and molding to form moon cake green blanks;
s4: spraying clear water on the green moon cake blank, feeding the moon cake blank after the furnace temperature is adjusted to be stable, wherein the upper fire temperature is 200 ℃, the lower fire temperature is 175 ℃, and the baking time is 15 minutes;
s5: after the materials are taken out of the furnace, the materials are brushed with egg liquid to be expressed, and defective products are removed;
s6: and (4) feeding the moon cakes into an oven again, keeping the temperature of the upper fire at 220 ℃, keeping the temperature of the lower fire at 195 ℃, and taking the moon cakes out of the oven to be cooled to obtain the finished moon cakes.
In step S1, after the milk is heated, the Jili dices, the cassava powder and the cheese are sequentially melted, the liquid material of the mixed number is poured into the mango paste for 5 times, and after the liquid material is poured into the mango paste each time, the mango paste is stirred for 5 minutes in one direction.
In step S1, the syrup is heated to melt, then the edible alkali water and the edible oil are poured into the syrup in sequence and stirred uniformly, then the low-gluten flour is sieved by a 200-mesh sieve, the syrup is kneaded into smooth paste after being turned and stirred, and the smooth paste is wrapped in a freshness protection package and then placed in a refrigerator to be relaxed for 50 minutes.
In step S1, the dried mangoes, the raisins and the mung beans are smashed into powder, and then the mixture of the rice flour and the clear water is used for stirring evenly.
In step S3, when the green moon cake is pressed by using the mold, the mold temperature is controlled to 80 ℃, and the green moon cake is pressed and formed in two times.
In step S5, the egg liquid includes 4 parts of egg yolk and 1 part of egg white, and 100g of the egg liquid further includes 1g of edible salt.
In step S6, the tapping cooling temperature is 35 ℃.
By adopting the scheme, the traditional wrapper is changed into the mode of alternating the wrapper layer and the stuffing layer, so that a user can eat the stuffing made of dried mango, raisin and mung bean without biting the stuffing in time, the taste is rich, and besides the wheat fragrance of the wrapper layer, the mango stuffing made of mung bean and raisin is sweet and smooth, and the taste is fragrant and sweet; meanwhile, the stuffing of the mango core made of the mango puree, the manioc powder, the cheese, the Jili dices and the milk has the same taste as the mango of the stuffing layer, has the smooth mouthfeel of the stuffing and further enriches the flavor of the moon cake.
In addition, when the green moon cake blank is formed by sequentially coating, a mixed solution consisting of egg liquid, butter and starch is coated between the wrapper layer and the stuffing layer, and on one hand, the ratio of 3: 5: when the mixed liquid of 2 ratios is applied paint in filling skin periphery, more butter can mix starch and dip in the filling skin, has both increased the wholeness on filling skin, can cooperate egg liquid to promote filling skin flavor again, on the other hand, 5: 3: when the mixed liquid of 2 ratios is applied with a brush at the periphery of the dough cover layer, more egg liquid can mix the starch to cover the dough cover layer, the adhesion effect when the stuffing cover layer is covered is improved, the consistency of the stuffing cover layer is ensured, and the butter can be matched with the egg liquid to improve the flavor when the egg liquid is baked.
The above embodiments are merely illustrative of the technical ideas and features of the present invention, and the purpose thereof is to enable those skilled in the art to understand the contents of the present invention and implement the present invention, and not to limit the protection scope of the present invention. All equivalent changes and modifications made according to the spirit of the present invention should be covered within the protection scope of the present invention.
Claims (8)
1. The sandwich fruit moon cake is characterized in that: the stuffing comprises a stuffing core (1), a dough cover layer (2) and a stuffing cover layer (3), wherein the dough cover layer (2) and the stuffing cover layer (3) are alternately overlapped and coated outside the stuffing core (1), the outermost layer is the dough cover layer (2), and the stuffing core (1) comprises the following raw materials in parts by weight: 25-35 parts of mango paste, 5-15 parts of manioc powder, 3-5 parts of cheese, 0.5-1.5 parts of Jili Ding and 15-25 parts of milk, wherein the surface layer (2) comprises the following raw materials in parts by weight: 200-300 parts of low-gluten flour, 150-180 parts of syrup, 45-65 parts of edible oil and 2-4 parts of edible alkaline water, wherein the stuffing layer (3) comprises the following raw materials in parts by weight: 40-60 parts of dried mangoes, 5-15 parts of raisins, 1-3 parts of mung beans, 3-8 parts of glutinous rice flour and 10-15 parts of clear water.
2. The method for making a sandwich fruit moon cake according to claim 1, wherein: the method comprises the following steps:
s1: uniformly mixing 25-35 parts of mango paste, 5-15 parts of manioc powder, 3-5 parts of cheese, 0.5-1.5 parts of Jili Ding and 15-25 parts of milk to prepare a stuffing core (1) raw material, and then putting the stuffing core raw material into a refrigerator for refrigeration for later use;
meanwhile, uniformly mixing 200-300 parts of low-gluten flour, 150-180 parts of syrup, 45-65 parts of edible oil and 2-4 parts of edible alkaline water to prepare a raw material of the dough cover layer (2) for later use;
meanwhile, uniformly mixing 40-60 parts of dried mangoes, 5-15 parts of raisins, 1-3 parts of mung beans, 3-8 parts of glutinous rice flour and 10-15 parts of clear water to prepare a raw material of the stuffing layer (3) for later use;
s2: taking 20-30 g of raw materials as a stuffing core (1), 5-10 g of raw materials as a stuffing skin layer (3) and 12-16 g of raw materials as a skin layer (2), wrapping the stuffing core (1) by using the skin layer (2), wrapping the stuffing core by using the pressed stuffing skin layer (3), wrapping the stuffing skin layer (3) by using the skin layer (2), wrapping the stuffing skin layer (3) by using the stuffing skin layer (3), repeating the operation, and taking the skin layer (2) as a coat to obtain the bulk raw moon cake;
wherein the number of the stuffing layers (3) is 2-4;
wherein, before the stuffing layer (3) is used for coating the dough layer (2), the mixture of egg liquid, butter and starch is coated on the outer side of the dough layer (2), and the specific gravity is 5: 3: 2, before the stuffing skin layer (3) is coated by the dough skin layer (2), coating a mixture of egg liquid, butter and starch on the outer side of the stuffing skin layer (3), wherein the specific gravity is 3: 5: 2;
s3: sending the massive raw moon cakes into an automatic molding press, and molding to form moon cake green blanks;
s4: spraying clear water on the green moon cake, feeding the green moon cake after the furnace temperature is adjusted to be stable, wherein the upper fire temperature is 180-200 ℃, the lower fire temperature is 165-175 ℃, and the baking time is 10-15 minutes;
s5: after the materials are taken out of the furnace, the materials are brushed with egg liquid to be expressed, and defective products are removed;
s6: and (3) feeding the moon cakes into an oven again, keeping the temperature of the upper fire at 200-220 ℃, keeping the temperature of the lower fire at 185-195 ℃, discharging and cooling to obtain the finished moon cakes.
3. The method for making a sandwich fruit moon cake according to claim 2, wherein: in step S1, after the milk is heated, the Jili dices, the cassava powder and the cheese are sequentially blended, the liquid material of the mixed number is poured into the mango paste 3-5 times, and after the liquid material is poured into the mango paste each time, the mango paste is stirred in one direction for 2-5 minutes.
4. The method for making a sandwich fruit moon cake according to claim 3, wherein: in step S1, heating and melting the syrup, pouring edible alkali water and edible oil in sequence, stirring uniformly, sieving with a 80-200 mesh sieve to obtain low-gluten powder, stirring, kneading into smooth paste, wrapping in a freshness protection package, and placing in a refrigerator for relaxation for 20-50 minutes.
5. The method for making a sandwich fruit moon cake according to claim 4, wherein: in step S1, the dried mangoes, the raisins and the mung beans are smashed into powder, and then the mixture of the rice flour and the clear water is used for stirring evenly.
6. The method for making a sandwich fruit moon cake according to claim 2, wherein: in step S3, when the mould is used for pressing the green moon cake blank, the temperature of the mould is controlled to be 50-80 ℃, and the green moon cake blank is pressed and formed twice.
7. The method for making a sandwich fruit moon cake according to claim 2, wherein: in step S5, the egg liquid includes 4 parts of egg yolk and 1 part of egg white, and 100g of the egg liquid further includes 1g of edible salt.
8. The method for making a sandwich fruit moon cake according to claim 2, wherein: in step S6, the tapping cooling temperature is 25 to 35 ℃.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112931571A (en) * | 2021-03-10 | 2021-06-11 | 咀香园健康食品（中山）有限公司 | Mango and lotus paste moon cake and making method thereof |
| CN113678862A (en) * | 2021-03-31 | 2021-11-23 | 许亭亭 | Egg tart skin, making method thereof and egg tart |
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2020
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112931571A (en) * | 2021-03-10 | 2021-06-11 | 咀香园健康食品（中山）有限公司 | Mango and lotus paste moon cake and making method thereof |
| CN113678862A (en) * | 2021-03-31 | 2021-11-23 | 许亭亭 | Egg tart skin, making method thereof and egg tart |
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Application publication date: 20210126 |