CN104170932A - Making method for nutrient bergamot moon cake - Google Patents
Making method for nutrient bergamot moon cake Download PDFInfo
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- CN104170932A CN104170932A CN201410385883.2A CN201410385883A CN104170932A CN 104170932 A CN104170932 A CN 104170932A CN 201410385883 A CN201410385883 A CN 201410385883A CN 104170932 A CN104170932 A CN 104170932A
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Abstract
The invention discloses a making method for a nutrient bergamot moon cake. The making method is characterized by comprising the following making steps: making a water-oiled crust, and making a crispy filling; making a moon cake crust; making a stuffing; forming the moon cake; carrying out a baking process. The made bergamot moon cake tastes fresh and sweet, is high in nutritional value, thin in crust, and good in taste.
Description
Technical field
What the present invention relates to is field of food, specifically a kind of bergamot of comprehensive nutrition (or claiming Buddha's hand) moon cake preparation method.
Background technology
Moon cake taste is in the market numerous, and the way of various places is also not quite similar.Wherein Chao Zhou Lao cake, also claims damp formula moon cake, is the name cake food of Chaozhou-Shantou region local flavor of China and foreign countries of becoming famous.Ancient method is followed in the making of Chao Zhou Lao cake, belongs to crisp skin class cake food, is mainly to admix lard, and skin is thin and even, and fillings is lubricious fragrant and sweet.China's traditional medicine thinks, bergamot nature and flavor are pungent, bitter, sour, warm, enters liver, through stomach, the effect with regulating qi-flowing for eliminating phlegm, Chao-Shan Area custom is carried out bergamot salted old fragrant yellow, and its medical value promotes, and contributes to the rehabilitation that stomachache, abdominal distension, vomiting, belch are choked, phlegm is coughed diseases such as breathing heavily more.How bergamot being made to the moon cake with Chaozhou-Shantou region characteristic is a new problem.
Summary of the invention
The object of this invention is to provide a kind of comprehensive nutrition, there is the bergamot moon cake preparation method of Chaozhou-Shantou region characteristic, satisfy the demands of consumers.
The bergamot moon cake preparation method of taste uniqueness of the present invention, is characterized in that, it comprises following production stage:
One, the making of the water outermost layer of skin
1,100 weight portion flour being crossed to 60 mesh sieves is placed on operating desk standby;
2,55 weight portion lards and rapeseed oil, 10 weight portion maltose, 35 weight parts waters and 0.05 weight portion dehydro sodium acetate are mixed into after oleosacchara water, are heated to boiling, wherein the part by weight of lard and rapeseed oil is 1:0.8～1.5;
3, the oleosacchara water after boiling is stirred to after emulsification, above-mentioned standby flour and oleosacchara water are fully mixed into uniform dough, then, by its standing 20 minutes, make the water outermost layer of skin;
Two, the making of the crisp heart
1, first 100 weight portion flour being crossed to 60 mesh sieves is placed on operating desk standby;
2, add 50 weight portion lards and above-mentioned standby flour fully to mix to exquisiteness without granular sensation, make the crisp heart;
Three, the making of cake skin
1, the above-mentioned water outermost layer of skin making is divided into little dough according to 10 or 20 required tare weights of bergamot moon cake, then little dough is carried out to turn-over and make dough leavening 10～20 minutes;
2, little dough is evenly divided into single bergamot moon cake required with skin, the above-mentioned crisp pericardium of making is entered in little dough;
3, the dough of wrapping the crisp heart is closed up upwards, with the palm of the hand, gently press in the above, make it smooth on operating desk, then with rolling pin, dough is evenly rolled into ellipticity, then be rolled into round bar, length is 6～7cm, and interface makes progress, more evenly rolls growth strip with rolling pin, then being rolled into length is 3～4cm circle bar, make its standing lax 20 minutes (to form gluten, be easy to out skin, make cake skin smooth surface);
4, the round bar interface having relaxed is downward, with light pressure of the palm of the hand, make it smooth on operating desk, then rolled circular cake skin standby;
Four, the making of fillings
1, get bergamot and be cut into that to be less than the fritter of 1 cubic centimetre standby;
2, get 10 weight portion jackfruit pulp (being that the fruit wrapping up in jackfruit shell is removed the yellow pulp being left after fruit stone), 10 weight portion egg fruit pulp (being the pulp in egg fruit), (three white melons have another name called three white watermelons to the white melon pulp meat of 10 weight portion three, its flesh meat is the melon meat wrapping up in melon skin), 5 weight portion waxgourd peels, the 8 weight portion sheep dish of dwelling, 6 weight portion blueberries, 4 weight portion gynostemma pentaphylla, 8 weight portion wax-apples, 5 weight portion kohlrabis, 4 weight portion dictyophora phalloidea, 10 weight portion white granulated sugars, 8 weight portion Radix Glycyrrhizaes, the white wine of 20 weight portion alcoholic strength 40 degree is placed in saucepan, after mixing, boils in the water that adds again 150 weight portions, after boiling, continue again infusion to liquid surplus 20～40% in pot, this infusion process is 30～40 minutes by the firepower control time, after infusion, liquid in pot is poured out as seasoning nutrient solution standby,
3, get above-mentioned standby bergamot fritter, with the salt of 2～3 times of weight portions of bergamot fritter, pickle 2～3 days, then take out and dry, then place in steamer, cook a meal ripe; Then get the seasoning nutrient solution of 8～10 times of weight portions of bergamot fritter, the bergamot fritter of cooking a meal after ripe is pickled 2～3 days, then take out and dry, make old fragrant yellow;
Get equally red bean and cook a meal ripely, then pickle 2～3 days with seasoning nutrient solution, seasoning nutrient solution is 8～10 times of weight portions of red bean, then takes out and dries, and makes secret red bean;
Old fragrant Huang, secret red bean, edible vegetable oil, maltose, dehydro sodium acetate are mixed into fragrant yellow fillings by weight the ratio of 10:8:1:1:0.1;
4, get new new lotus leaf and clean up, then by 2～3 layers of lotus leaf parcels for the yellow fillings of perfume (or spice), the autoclave water proof that is placed in pressure and is 0.14～0.21Mpa, temperature and be 110～121 ℃ is stifling after 10～20 minutes, and the yellow fillings of the perfume (or spice) in lotus leaf is taken out standby;
Five, the moulding of moon cake
1, get the yellow fillings of above-mentioned standby perfume (or spice) and wrap in standby circular cake skin, the cake embryo of wrapping closes up critical, prevents the phenomenon of giving the game away;
2, cake embryo closes up upward, with light pressure of the palm of the hand, is after cake type, the moon cake of moulding is closed up to be upwards placed in and brushed oily baking tray;
Six, the process of baking
Moon cake is put into baking box together with baking tray and toast, it is 230～260 ℃ that baking temperature is got angry, and lower fire is 220～240 ℃; Baking is divided into two stages and carries out, first stage baking time is 12～13 minutes, moon cake cake face upper surface color is to take out turn-over after golden yellow, make to close up downwards, then on upturned cake face, insert the hole that diameter is 1-3mm (so that water vapour is discharged in fillings, prevent that bake process cake expanded by heating from breaking), then put back in baking box and continue to toast; Second stage baking time is 8～10 minutes, and the temperature of getting angry is adjusted downward to consistent with lower fiery temperature, and it is golden yellow that baking moon cake integral body is, and makes bergamot moon cake.
Although its medical value of bergamot is high, nutritious, its taste is pungent, the feature of micro-hardship, can affect the mouthfeel of moon cake, and simple bergamot, and nutrition is comprehensive not.Therefore the inventor is through comprehensive consideration, creationary the dwell dish, blueberry, gynostemma pentaphylla, wax-apple, kohlrabi, dictyophora phalloidea, Radix Glycyrrhizae, white wine of jackfruit pulp, egg fruit pulp, three white melon pulp meat, waxgourd peel, sheep of having allocated carries out infusion seasoning, finally also with new new lotus leaf, wrap up laggard horizontal high voltage stifling, not only removed the taste of the pungent and micro-hardship of bergamot taste, the fragrant of food is sweet, and increased a large amount of nutrients, improved the nutritive value of moon cake; Simultaneously by the control of whole technique, the moon cake wrapper made is thin, mouthfeel good.
The specific embodiment
embodiment:one, the making of the water outermost layer of skin
1,100 kilograms of flour being crossed to 60 mesh sieves is placed on operating desk standby;
2,20 kilograms of lards and 25 kilograms of rapeseed oils, 10 kilograms of maltose, 35 kg of water and 0.05 kilogram of dehydro sodium acetate are mixed into after oleosacchara water, are heated to boiling;
3, the oleosacchara water after boiling is stirred to after emulsification, above-mentioned standby flour and oleosacchara water are fully mixed into uniform dough, then, by its standing 20 minutes, make the water outermost layer of skin;
Two, the making of the crisp heart
1, first 100 kilograms of flour being crossed to 60 mesh sieves is placed on operating desk standby;
2, add 50 kilograms of lards and above-mentioned standby flour fully to mix to exquisiteness without granular sensation, make the crisp heart;
Three, the making of cake skin
1, the above-mentioned water outermost layer of skin making is divided into little dough according to 10 required tare weights of bergamot moon cake, then little dough is carried out to turn-over and make dough leavening 15 minutes;
2, little dough is evenly divided into single bergamot moon cake required with skin (being altogether divided into 10), the above-mentioned crisp pericardium of making is entered in little dough;
3, the dough of wrapping the crisp heart is closed up upwards, with the palm of the hand, gently press in the above, make it smooth on operating desk, with rolling pin, dough is evenly rolled into ellipticity again, be then rolled into round bar, length is 6cm, interface upwards, with rolling pin, evenly roll growth strip again, being then rolled into length is 3cm circle bar, makes its standing lax 20 minutes;
4, the round bar interface having relaxed is downward, with light pressure of the palm of the hand, make it smooth on operating desk, then rolled circular cake skin standby;
Four, the making of fillings
1, get bergamot and be cut into that to be less than the fritter of 1 cubic centimetre standby;
2, get 10 kilograms of jackfruit pulp (being that the fruit wrapping up in jackfruit shell is removed the yellow pulp being left after fruit stone), 10 kilograms of egg fruit pulp (being the pulp in egg fruit), (three white melons have another name called three white watermelons to 10 kilogram of three white melon pulp meat, its flesh meat is the melon meat wrapping up in melon skin), 5 kilograms of waxgourd peels, 8 kilograms of sheep dish of dwelling, 6 kilograms of blueberries, 4 kilograms of gynostemma pentaphylla, 8 kilograms of wax-apples, 5 kilograms of kohlrabis, 4 kilograms of dictyophora phalloidea, 10 kilograms of white granulated sugars, 8 kilograms of Radix Glycyrrhizaes, the white wine of 20 kilograms of alcoholic strength 40 degree is placed in saucepan, add again after the water of 150 kilograms mixes and boil, after boiling, continue again infusion to liquid surplus 30% in pot, this infusion process is 35 minutes by the firepower control time, after infusion, liquid in pot is poured out as seasoning nutrient solution standby,
3, get above-mentioned standby bergamot fritter, with the salt of 3 times of weight portions of bergamot fritter, pickle 2 days, then take out and dry, then place in steamer, cook a meal ripe; Then get the seasoning nutrient solution of 10 times of weight portions of bergamot fritter, the bergamot fritter of cooking a meal after ripe is pickled 3 days, then take out and dry, make old fragrant yellow;
Get equally red bean and cook a meal ripely, then pickle 3 days with seasoning nutrient solution, seasoning nutrient solution is 10 times of weight portions of red bean, then takes out and dries, and makes secret red bean;
Old fragrant Huang, secret red bean, edible vegetable oil, maltose, dehydro sodium acetate are mixed into fragrant yellow fillings by weight the ratio of 10:8:1:1:0.1, and wherein old fragrant Huang and secret red bean are first twisted into sauce before mixing;
4, get new new lotus leaf and clean up, then by 3 layers of lotus leaf parcels for the yellow fillings of perfume (or spice), the autoclave water proof that is placed in pressure and is 0.18Mpa, temperature and be 115 ℃ is stifling after 15 minutes, and the yellow fillings of the perfume (or spice) in lotus leaf is taken out standby;
Five, the moulding of moon cake
1, get the yellow fillings of above-mentioned standby perfume (or spice) and wrap in standby circular cake skin, the cake embryo of wrapping closes up critical, prevents the phenomenon of giving the game away;
2, cake embryo closes up upward, with light pressure of the palm of the hand, is after cake type, the moon cake of moulding is closed up to be upwards placed in and brushed oily baking tray;
Six, the process of baking
Moon cake is put into baking box together with baking tray and toast, it is 250 ℃ that baking temperature is got angry, and lower fire is 230 ℃; Baking is divided into two stages and carries out, first stage baking time is 13 minutes, moon cake cake face upper surface color is to take out turn-over after golden yellow, make to close up downwards, then on upturned cake face, insert the hole that diameter is 2mm (so that water vapour is discharged in fillings, prevent that bake process cake expanded by heating from breaking), then put back in baking box and continue to toast; Second stage baking time is 9 minutes, and the temperature of getting angry is adjusted downward to consistent with lower fiery temperature, and it is golden yellow that baking moon cake integral body is, and makes bergamot moon cake.
The fragrant of the bergamot moon cake food that the present embodiment makes is sweet, is of high nutritive value, and skin is thin, mouthfeel good.
comparative example 1:different from embodiment, do not prepare seasoning nutrient solution, make the moon cake of comparative example 1.The moon cake of comparative example 1 taste of tasting is pungent, and with the taste of micro-hardship.
comparative example 2:different from embodiment, cancel by the fragrant yellow fillings of new new lotus leaf parcel and carry out the stifling step of high pressure, make the moon cake of comparative example 2.The moon cake of comparative example 2 lacks delicate fragrance taste.
Claims (1)
1. the bergamot moon cake preparation method of taste uniqueness, is characterized in that, it comprises following production stage:
One, the making of the water outermost layer of skin
1,100 weight portion flour being crossed to 60 mesh sieves is placed on operating desk standby;
2,55 weight portion lards and rapeseed oil, 10 weight portion maltose, 35 weight parts waters and 0.05 weight portion dehydro sodium acetate are mixed into after oleosacchara water, are heated to boiling, wherein the part by weight of lard and rapeseed oil is 1:0.8～1.5;
3, the oleosacchara water after boiling is stirred to after emulsification, above-mentioned standby flour and oleosacchara water are fully mixed into uniform dough, then, by its standing 20 minutes, make the water outermost layer of skin;
Two, the making of the crisp heart
1, first 100 weight portion flour being crossed to 60 mesh sieves is placed on operating desk standby;
2, add 50 weight portion lards and above-mentioned standby flour fully to mix to exquisiteness without granular sensation, make the crisp heart;
Three, the making of cake skin
1, the above-mentioned water outermost layer of skin making is divided into little dough according to 10 or 20 required tare weights of bergamot moon cake, then little dough is carried out to turn-over and make dough leavening 10～20 minutes;
2, little dough is evenly divided into single bergamot moon cake required with skin, the above-mentioned crisp pericardium of making is entered in little dough;
3, the dough of wrapping the crisp heart is closed up upwards, with the palm of the hand, gently press in the above, make it smooth on operating desk, with rolling pin, dough is evenly rolled into ellipticity again, be then rolled into round bar, length is 6～7cm, interface upwards, with rolling pin, evenly roll growth strip again, being then rolled into length is 3～4cm circle bar, makes its standing lax 20 minutes;
4, the round bar interface having relaxed is downward, with light pressure of the palm of the hand, make it smooth on operating desk, then rolled circular cake skin standby;
Four, the making of fillings
1, get bergamot and be cut into that to be less than the fritter of 1 cubic centimetre standby;
2, get 10 weight portion jackfruit pulp, 10 weight portion egg fruit pulp, the white melon pulp meat of 10 weight portion three, 5 weight portion waxgourd peels, the 8 weight portion sheep dish of dwelling, 6 weight portion blueberries, 4 weight portion gynostemma pentaphylla, 8 weight portion wax-apples, 5 weight portion kohlrabis, 4 weight portion dictyophora phalloidea, 10 weight portion white granulated sugars, 8 weight portion Radix Glycyrrhizaes, the white wine of 20 weight portion alcoholic strength 40 degree is placed in saucepan, after mixing, boils in the water that adds again 150 weight portions, after boiling, continue again infusion to liquid surplus 20～40% in pot, this infusion process is 30～40 minutes by the firepower control time, after infusion, liquid in pot is poured out as seasoning nutrient solution standby,
3, get above-mentioned standby bergamot fritter, with the salt of 2～3 times of weight portions of bergamot fritter, pickle 2～3 days, then take out and dry, then place in steamer, cook a meal ripe; Then get the seasoning nutrient solution of 8～10 times of weight portions of bergamot fritter, the bergamot fritter of cooking a meal after ripe is pickled 2～3 days, then take out and dry, make old fragrant yellow;
Get equally red bean and cook a meal ripely, then pickle 2～3 days with seasoning nutrient solution, seasoning nutrient solution is 8～10 times of weight portions of red bean, then takes out and dries, and makes secret red bean;
Old fragrant Huang, secret red bean, edible vegetable oil, maltose, dehydro sodium acetate are mixed into fragrant yellow fillings by weight the ratio of 10:8:1:1:0.1;
4, get new new lotus leaf and clean up, then by 2～3 layers of lotus leaf parcels for the yellow fillings of perfume (or spice), the autoclave water proof that is placed in pressure and is 0.14～0.21Mpa, temperature and be 110～121 ℃ is stifling after 10～20 minutes, and the yellow fillings of the perfume (or spice) in lotus leaf is taken out standby;
Five, the moulding of moon cake
1, get the yellow fillings of above-mentioned standby perfume (or spice) and wrap in standby circular cake skin, the cake embryo of wrapping closes up critical, prevents the phenomenon of giving the game away;
2, cake embryo closes up upward, with light pressure of the palm of the hand, is after cake type, the moon cake of moulding is closed up to be upwards placed in and brushed oily baking tray;
Six, the process of baking
Moon cake is put into baking box together with baking tray and toast, it is 230～260 ℃ that baking temperature is got angry, and lower fire is 220～240 ℃; Baking is divided into two stages and carries out, first stage baking time is 12～13 minutes, and moon cake cake face upper surface color is to take out turn-over after golden yellow, makes to close up downwards, then on upturned cake face, insert the hole that diameter is 1-3mm, then put back in baking box and continue to toast; Second stage baking time is 8～10 minutes, and the temperature of getting angry is adjusted downward to consistent with lower fiery temperature, and it is golden yellow that baking moon cake integral body is, and makes bergamot moon cake.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211218A (en) * | 2015-11-09 | 2016-01-06 | 百色学院 | A kind of preparation method of mango sweetened bean paste sensory quality |
| CN106417485A (en) * | 2016-12-03 | 2017-02-22 | 广东展翠食品股份有限公司 | Biscuit rich in functional components of fleshfingered citron fruits and preparation method of biscuit |
| CN107114443A (en) * | 2017-06-20 | 2017-09-01 | 钟静涛 | The preparation method of pineapple sandwich |
| CN110623048A (en) * | 2019-10-08 | 2019-12-31 | 熊元军 | Ham moon cake and preparation method thereof |
-
2014
- 2014-08-07 CN CN201410385883.2A patent/CN104170932A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 中华人民共和国国家质量监督检验检疫总局 中国国家标准化管理委员会: "月饼", 《中华人民共和国国家标准》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211218A (en) * | 2015-11-09 | 2016-01-06 | 百色学院 | A kind of preparation method of mango sweetened bean paste sensory quality |
| CN106417485A (en) * | 2016-12-03 | 2017-02-22 | 广东展翠食品股份有限公司 | Biscuit rich in functional components of fleshfingered citron fruits and preparation method of biscuit |
| CN106417485B (en) * | 2016-12-03 | 2019-11-05 | 广东展翠食品股份有限公司 | A kind of biscuit and preparation method thereof rich in fingered citron functional component |
| CN107114443A (en) * | 2017-06-20 | 2017-09-01 | 钟静涛 | The preparation method of pineapple sandwich |
| CN110623048A (en) * | 2019-10-08 | 2019-12-31 | 熊元军 | Ham moon cake and preparation method thereof |
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Effective date of registration: 20160316 Address after: The town of Guangdong province Chaozhou 515637 Jiangdong District of Chaoan city in the North South Road Ditch Applicant after: GUANGDONG ZHENMEI FOODS GROUP CO., LTD. Address before: 515637 middle cross road, Jiangdong Industrial New District, Chaoan County, Guangdong, Chaozhou Applicant before: Guangdong Zhenmei Foods Group Co., Ltd. |
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Application publication date: 20141203 |