CN105230727A - Method for producing rose Chinese yam moon cakes - Google Patents
Method for producing rose Chinese yam moon cakes Download PDFInfo
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- CN105230727A CN105230727A CN201510630242.3A CN201510630242A CN105230727A CN 105230727 A CN105230727 A CN 105230727A CN 201510630242 A CN201510630242 A CN 201510630242A CN 105230727 A CN105230727 A CN 105230727A
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- chinese yam
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Abstract
The invention relates to a method for producing rose Chinese yam moon cakes. The method comprises the following steps of uniformly mixing and kneading lard and flour used for water-oil crusts; uniformly kneading flour and lard for oil crusts; adding sugar in pulverized steamed Chinese yam, frying in a pan to remove water; adding rose juice in fried Chinese yam, and stirring uniformly; making the water-oil crusts and the oil crusts into dough pieces; wrapping dough pieces of oil crusts with dough pieces of water-oil crusts, and rolling; flatting the dough pieces, putting Chinese yam stuffing,; putting moon cake stuffing in made flat cakes, rolling into balls, and putting into prepared dies; lightly brushing a layer of egg liquid on the surfaces after the surfaces are shaped, putting into an oven, and taking out when the surfaces grow golden yellow and waists slightly protrude; cooling the baked moon cakes on a cooling shelf, waiting that oil in the moon cakes naturally permeates for one day; and adding an preservative or deoxidizer in oil permeated moon cakes, counting, putting the finished products to a warehouse to check and store, and sealing in markets.
Description
Technical field
The present invention relates to the production method of moon cake, relate in particular to a kind of production method of rose yam moon cake.
Background technology
Moon cake is the Han nationality's tradition snack had long enjoyed a good reputation, and deeply likes by Chinese people.Present moon cake fillings used is on the market various, and yam moon cake is well received in numerous vegetarian diet moon cake, but does not also have a kind of moon cake cooing filling of Chinese yam and rose on the market at present, and the birth of this product just in time compensate for the market vacancy.
The present invention is just for the technical problem existed in prior art, a kind of production method of rose yam moon cake is provided, the method is not only simple, easy operation, draws materials simple and unadorned, reality, made moon cake has and has a sweet taste, the feature such as balanced in nutrition, more with light rose fragrance during entrance, can well remove greasy feeling and the satiety of moon cake.
To achieve these goals, technical scheme of the present invention is as follows, and a kind of production method of rose yam moon cake, is characterized in that, said method comprising the steps of:
1) lard in the food materials of the water outermost layer of skin and flour mixing are rubbed even, rub again evenly putting into warm water, be kneaded into smooth dough;
2) the material flour of the outermost layer of skin and lard are rubbed evenly, being repeatedly kneaded into, smooth dough is for subsequent use;
3) Chinese yam cooks and pulverizes pot in rear sugaring and make removal moisture content popular;
4) Chinese yam fried adds after rose juice stirs evenly, and is divided into fritter of uniform size and cooks filling;
5) the water outermost layer of skin is seized into jizi for making dumplings with the outermost layer of skin, the dumpling made of glutinous rice flour of size such as to roll into a ball into, wake up a little;
6) wrap the jizi for making dumplings of the outermost layer of skin with the water outermost layer of skin, then one direction rolls into oblong shape.Roll again;
7) then get jizi for making dumplings wherein by flat, put into Chinese yam filling, then wrap tight circular;
8) moon cake is put into the flat cake made, after frustrating the group of being pressed into, put into the mould got ready;
9) after the sizing of surface, light brush one deck egg liquid on surface; Enter baking box, treat that surface is golden yellow, waist is slightly heaved and can be come out of the stove;
10) baked moon cake is placed on and clothes hanger dries in the air cool, waits for one day, allows the oil return of moon cake nature;
11) moon cake after oil return, adds antistaling agent or deoxidier, by sterilizing sealing, reinstalls in packing box, encloses label, and after covering the date of manufacture, statistics hands over the cautious warehouse-in of finished room, list marketing.
As a modification of the present invention, the required batching of moon cake of often producing 1 kilogram is as follows: the weight of making outermost layer of skin material requested be respectively low powder 240 grams of lards, 110 grams, the weight making water outermost layer of skin material requested is respectively medium strength flour 320 grams, salt 4 grams, 120 grams, warm water, Chinese yam 270 grams, rose juice 40 grams, 20 grams, egg.
As a modification of the present invention, in described step 9, the first preheating of baking box, is then set as 200 degree, roasting 13 minutes.
Relative to prior art, advantage of the present invention is as follows, 1) sweet, the property of Chinese yam taste is flat, nontoxic, have strengthening the spleen and tonifying the lung, beneficial essence of reinforcing the kidney, beneficial brain beauty treatment, anti-ageing, antitumor, antifatigue, anti-harmful substance stimulate, regulate metabolism, strengthen immunity function, growth promoting effects, adjustment endocrine, regulate cardio-pulmonary function, excited blood system processed, regulate neural effect, this product, using Chinese yam as major ingredient, has identical effect after edible; 2) the made moon cake of this method is relative to traditional rose yam moon cake, also has long shelf-life, not perishable feature.
Detailed description of the invention
In order to deepen the understanding of the present invention and understanding, below in conjunction with detailed description of the invention the present invention being made further instructions and introducing.
embodiment 1:
A production method for rose yam moon cake, is characterized in that, said method comprising the steps of:
1) lard in the food materials of the water outermost layer of skin and flour mixing are rubbed even, rub again evenly putting into warm water, be kneaded into smooth dough;
2) the material flour of the outermost layer of skin and lard are rubbed evenly, being repeatedly kneaded into, smooth dough is for subsequent use;
3) Chinese yam cooks and pulverizes pot in rear sugaring and make removal moisture content popular;
4) Chinese yam fried adds after rose juice stirs evenly, and is divided into fritter of uniform size and cooks filling;
5) the water outermost layer of skin is seized into jizi for making dumplings with the outermost layer of skin, the dumpling made of glutinous rice flour of size such as to roll into a ball into, wake up a little;
6) wrap the jizi for making dumplings of the outermost layer of skin with the water outermost layer of skin, then one direction rolls into oblong shape.Roll again;
7) then get jizi for making dumplings wherein by flat, put into Chinese yam filling, then wrap tight circular;
8) moon cake is put into the flat cake made, after frustrating the group of being pressed into, put into the mould got ready;
9) after the sizing of surface, light brush one deck egg liquid on surface; Enter baking box, treat that surface is golden yellow, waist is slightly heaved and can be come out of the stove;
10) baked moon cake is placed on and clothes hanger dries in the air cool, waits for one day, allows the oil return of moon cake nature;
11) moon cake after oil return, adds antistaling agent or deoxidier, by sterilizing sealing, reinstalls in packing box, encloses label, and after covering the date of manufacture, statistics hands over the cautious warehouse-in of finished room, list marketing.
As a modification of the present invention, the required batching of moon cake of often producing 1 kilogram is as follows: the weight of making outermost layer of skin material requested be respectively low powder 240 grams of lards, 110 grams, the weight making water outermost layer of skin material requested is respectively medium strength flour 320 grams, salt 4 grams, 120 grams, warm water, Chinese yam 270 grams, rose juice 40 grams, 20 grams, egg.
As a modification of the present invention, in described step 9, the first preheating of baking box, is then set as 200 degree, roasting 13 minutes.
It should be noted that above-described embodiment is only preferred embodiment of the present invention; be not used for limiting protection scope of the present invention; equivalent replacement done on the basis of the above or substitute and all belong to protection scope of the present invention, protection scope of the present invention is as the criterion with claims.
Claims (3)
1. a production method for rose yam moon cake, is characterized in that, said method comprising the steps of:
1) lard in the food materials of the water outermost layer of skin and flour mixing are rubbed even, rub again evenly putting into warm water, be kneaded into smooth dough;
2) the material flour of the outermost layer of skin and lard are rubbed evenly, being repeatedly kneaded into, smooth dough is for subsequent use;
3) Chinese yam cooks and pulverizes pot in rear sugaring and make removal moisture content popular;
4) Chinese yam fried adds after rose juice stirs evenly, and is divided into fritter of uniform size and cooks filling;
5) the water outermost layer of skin is seized into jizi for making dumplings with the outermost layer of skin, the dumpling made of glutinous rice flour of size such as to roll into a ball into, wake up a little;
6) wrap the jizi for making dumplings of the outermost layer of skin with the water outermost layer of skin, then one direction rolls into oblong shape, then rolls;
7) then get jizi for making dumplings wherein by flat, put into Chinese yam filling, then wrap tight circular;
8) moon cake is put into the flat cake made, after frustrating the group of being pressed into, put into the mould got ready;
9) after the sizing of surface, light brush one deck egg liquid on surface; Enter baking box, treat that surface is golden yellow, waist is slightly heaved and can be come out of the stove;
10) baked moon cake is placed on and clothes hanger dries in the air cool, waits for one day, allows the oil return of moon cake nature;
11) moon cake after oil return, adds antistaling agent or deoxidier, by sterilizing sealing, reinstalls in packing box, encloses label, and after covering the date of manufacture, statistics hands over the cautious warehouse-in of finished room, list marketing.
2. the production method of rose yam moon cake according to claim 1, it is characterized in that, the required batching of moon cake of often producing 1 kilogram is as follows: the weight of making outermost layer of skin material requested be respectively low powder 240 grams of lards, 110 grams, the weight making water outermost layer of skin material requested is respectively medium strength flour 320 grams, salt 4 grams, 120 grams, warm water, Chinese yam 270 grams, rose juice 40 grams, 20 grams, egg.
3. the production method of rose yam moon cake according to claim 1, is characterized in that, in described step 9, the first preheating of baking box, is then set as 200 degree, roasting 13 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510630242.3A CN105230727A (en) | 2015-09-29 | 2015-09-29 | Method for producing rose Chinese yam moon cakes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510630242.3A CN105230727A (en) | 2015-09-29 | 2015-09-29 | Method for producing rose Chinese yam moon cakes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105230727A true CN105230727A (en) | 2016-01-13 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510630242.3A Withdrawn CN105230727A (en) | 2015-09-29 | 2015-09-29 | Method for producing rose Chinese yam moon cakes |
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| Country | Link |
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| CN (1) | CN105230727A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109169788A (en) * | 2018-11-08 | 2019-01-11 | 遵义医学院 | A kind of rose yam moon cake and preparation method |
-
2015
- 2015-09-29 CN CN201510630242.3A patent/CN105230727A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109169788A (en) * | 2018-11-08 | 2019-01-11 | 遵义医学院 | A kind of rose yam moon cake and preparation method |
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| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160113 |
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| WW01 | Invention patent application withdrawn after publication |