阅读说明：本技术 一种拿酥皮及包含该拿酥皮的酥皮月饼 (Crisp crust and crisp crust moon cake containing same ) 是由 张暖 于 2020-06-12 设计创作，主要内容包括：本发明提供了一种拿酥皮及包含该拿酥皮的酥皮月饼。其中,所述拿酥皮包括,牛油220-280份、幼砂糖100-150份、鸡蛋120-180份、奶粉20-60份、吉士粉5-25份、低筋面粉400-600份、泡打粉3-9份。该种拿酥皮,皮薄,口感甜滑松软酥香。采用该拿酥皮制成的月饼外表火色匀称、饱满；特别是在制作迷你型月饼时,能够很好地保证皮与馅之间的比例。(The invention provides a crisp wrapper and a crisp wrapper moon cake containing the crisp wrapper. Wherein the latte wrapper comprises 280 parts of beef tallow 220-. The dough holding sheet has thin skin and sweet, smooth, soft, crisp and fragrant taste. The appearance of the moon cake made of the crisp skin is even and full; particularly, when the mini moon cake is made, the proportion between the wrapper and the stuffing can be well ensured.)

1. A holding crispy sheet, which is characterized in that: the latticed dough comprises 280 parts of beef tallow 220-.

2. The handling pastry of claim 1, wherein: the Nakupi comprises 250 parts of beef tallow, 125 parts of young granulated sugar, 150 parts of eggs, 40 parts of milk powder, 15 parts of custard powder, 500 parts of low-gluten flour and 6 parts of baking powder.

3. The handling pastry of claim 1, wherein: the preparation method of the Nakui comprises the following steps,

(1) firstly, beating the beef tallow and the young granulated sugar until the beef tallow and the young granulated sugar are whitened for 15-25 minutes, and adding the milk powder and the custard powder for uniformly stirring;

(2) adding the eggs for three times, stirring for 5-10 minutes each time until the eggs completely permeate into slurry;

(3) adding low-gluten flour, baking powder and slurry, stirring to obtain moon cake, taking crisp skin, and freezing in refrigerator.

4. The crisp moon cake is characterized in that: the pastry moon cake comprises the pastry wrapper as claimed in any one of claims 1 to 3 provided on the outside and the filling provided on the inside.

5. The pastry moon cake of claim 4, wherein: the stuffing is five-kernel stuffing, yolk lotus paste stuffing or coconut paste stuffing.

6. The pastry moon cake of claim 5, wherein: the stuffing is five-kernel stuffing comprising 700 parts of elemena 300-type, 600 parts of almond 200-type, 600 parts of peach kernel 200-type, 200 parts of white sesame seed, 200 parts of sugar orange cake, 600 parts of sugar wax gourd 200-type, 300 parts of rose sugar 100-type, 3000 parts of ice meat 1500-type, 700 parts of young sugar 300-type, 800 parts of processing powder 400-type, 300 parts of cooked crude oil, 600 parts of cooked frozen water 300-type, 15-35 parts of sesame oil and 5-15 parts of lemon leaves (root removed).

7. The pastry moon cake of claim 6, wherein: the stuffing is five-kernel stuffing comprising 500 parts of olive kernel, 400 parts of almond, 400 parts of peach kernel, 150 parts of white sesame seed, 150 parts of sugar orange cake, 400 parts of sugar white gourd, 200 parts of rose sugar, 2250 part of ice meat, 500 parts of young sugar, 600 parts of processed powder, 200 parts of cooked raw oil, 450 parts of cooked frozen water, 25 parts of sesame oil and 10 parts of lemon leaf (root removed).

8. A pastry moon cake as claimed in claim 6 or claim 7, wherein: the preparation method of the five-kernel stuffing pastry moon cake comprises the following steps,

(1) Cleaning semen Armeniacae amarum and semen Persicae, filtering with flying water, oven drying, and cutting into pieces; baking semen Sesami Indici to light yellow, oven drying Terminalia catappa, cutting sugar orange cake and sugar white gourd granule, and cutting lemon leaf into shreds;

(2) putting all the main materials on a chopping board, adding young sugar and ice meat, stirring uniformly, adding rose sugar, stirring uniformly, adding processing powder, stirring lightly, adding cooked frozen water, stirring uniformly, mixing cooked raw oil and sesame oil uniformly, and standing for 3-5 hours;

(3) wrapping stuffing with skin, placing into a mold, molding, taking out, sweeping egg for 2-4 times, and oven-drying for 10-20 min (oven temperature: 200-.

9. The pastry moon cake of claim 5, wherein: the stuffing is yolk lotus paste stuffing which comprises 10-50 parts of lotus paste and half salted yolk.

10. The pastry moon cake of claim 9, wherein: the preparation method of the crisp crust moon cake with the yolk and the lotus seed paste stuffing comprises the following steps,

(1) spraying the salted egg yolk with high-degree liquor, uniformly stirring, and baking in an oven until the salted egg yolk is twice cooked (120 degrees and 180 degrees for 2-4 minutes);

(2) one salted egg yolk is opened once, the salted egg yolk is wrapped by lotus paste to form yolk lotus paste stuffing, then the yolk lotus paste stuffing is wrapped by skin, the yolk lotus paste stuffing is placed into a mould to be molded and taken out, eggs are swept for 2-4 times, and the egg is baked in a furnace for 10-20 minutes (the furnace temperature is 260 ℃ for the surface fire and 175 ℃ for the bottom fire and 195 ℃).

Technical Field

The invention relates to the technical field of food production, in particular to a crisp wrapper and a crisp wrapper moon cake containing the crisp wrapper.

Background

The Guangdong moon cake is also named as Guangdong moon cake, is an important type of Chinese moon cake, is named after the Guangdong moon cake, is divided from cake crust, and has three categories of syrup crust, crisp crust and ice crust, and most of traditional moon cakes have syrup crust. The syrup skin is moist and bright, golden in color, delicious, mellow, soft and moist, and is popular with consumers. However, as the quality of life of people increases, people are required to have a high health index in addition to good taste. Thus, people began to study other types of moon cakes. The crunchy moon cake is deeply loved by people because the cake crust is crisp and is broken when being eaten. For example, Chinese patent with application publication number CN105557936A discloses a pastry moon cake and a preparation method thereof, wherein the preparation method comprises the steps of making water-fried dough sheets, making pastry, making stuffing, making raw cakes and baking; for another example, a chinese patent with application publication No. CN105410127A discloses a mango lotus seed paste crispy mooncake and a manufacturing method thereof, wherein the mango lotus seed paste crispy mooncake comprises a skin material and a filling material, and the skin material comprises a water oil skin and an oil skin. Therefore, crusts in the existing crusts moon cake generally consist of water-fried dough skin and fried dough skin, and the crusts have thick skin, so that the prepared moon cake has the technical problems of uneven external fire color, poor plumpness, poor taste and the like. In addition, the existing crispy skin is thick, so that the crispy skin is not suitable for making mini-type moon cakes, otherwise, a little stuffing is wrapped in the thick skin, and the mouthfeel is seriously influenced.

Disclosure of Invention

In order to overcome the defects of the prior art, the invention has the following objects: the prepared moon cake has the advantages that the skin is thin, the mouth feel is sweet, smooth, soft, crisp and fragrant, and the appearance is even and full; and is suitable for making mini moon cakes.

One of the purposes of the invention is realized by adopting the following technical scheme:

the latticed leather comprises 280 parts of beef tallow 220-.

As a further example, the Nakupi comprises 250 parts of beef tallow, 125 parts of young granulated sugar, 150 parts of eggs, 40 parts of milk powder, 15 parts of custard powder, 500 parts of low-gluten flour and 6 parts of baking powder.

As a further embodiment, the preparation method of the Nakupi comprises the following steps,

(1) firstly, beating the beef tallow and the young granulated sugar until the beef tallow and the young granulated sugar are whitened for 15-25 minutes, and adding the milk powder and the custard powder for uniformly stirring;

(2) adding the eggs for three times, stirring for 5-10 minutes each time until the eggs completely permeate into slurry;

(3) adding low-gluten flour, baking powder and slurry, stirring to obtain moon cake, taking crisp skin, and freezing in refrigerator.

Compared with the prior art, the crisp crust is simple in preparation method, convenient and fast.

The second purpose of the invention is: the pastry moon cake is good in taste and good in plumpness.

The second purpose of the invention is realized by adopting the following technical scheme:

the pastry moon cake comprises the pastry wrapper arranged outside and stuffing arranged inside, wherein the wrapper is arranged outside according to any one of the embodiments.

As a further example, the stuffing is five-kernel stuffing, yolk lotus paste stuffing or coconut paste stuffing.

As a further embodiment, the stuffing is five-kernel stuffing which comprises 700 parts of elemene, 600 parts of almond, 200 parts of peach kernel, 600 parts of white sesame seed, 200 parts of sugar orange cake, 200 parts of sugar wax gourd, 600 parts of sugar wax gourd, 300 parts of rose sugar, 3000 parts of ice meat, 700 parts of young sugar, 800 parts of processing powder, 300 parts of cooked crude oil, 600 parts of cooked frozen water, 15-35 parts of sesame oil and 5-15 parts of lemon leaves (root removed).

As a further embodiment, the stuffing is five-kernel stuffing comprising 500 parts of olive kernel, 400 parts of almond, 400 parts of peach kernel, 150 parts of white sesame seed, 150 parts of sugar orange cake, 400 parts of sugar wax gourd, 200 parts of rose sugar, 2250 part of ice meat, 500 parts of young sugar, 600 parts of processed powder, 200 parts of cooked raw oil, 450 parts of cooked frozen water, 25 parts of sesame oil and 10 parts of lemon leaf (root removed).

As a further example, the preparation method of the five-kernel stuffed crisp moon cake comprises the following steps,

(1) cleaning semen Armeniacae amarum and semen Persicae, filtering with flying water, oven drying, and cutting into pieces; baking semen Sesami Indici to light yellow, oven drying Terminalia catappa, cutting sugar orange cake and sugar white gourd granule, and cutting lemon leaf into shreds;

(2) putting all the main materials on a chopping board, adding young sugar and ice meat, stirring uniformly, adding rose sugar, stirring uniformly, adding processing powder, stirring lightly, adding cooked frozen water, stirring uniformly, mixing cooked raw oil and sesame oil uniformly, and standing for 3-5 hours;

(3) wrapping stuffing with skin, placing into a mold, molding, taking out, sweeping egg for 2-4 times, and oven-drying for 10-20 min (oven temperature: 200-.

As a further embodiment, the stuffing is yolk lotus paste stuffing which comprises 10-50 parts of lotus paste and half salted yolk.

As a further embodiment, the preparation method of the pastry moon cake with the yolk lotus paste stuffing comprises the following steps,

(1) spraying the salted egg yolk with high-degree liquor, uniformly stirring, and baking in an oven until the salted egg yolk is twice cooked (120 degrees and 180 degrees for 2-4 minutes);

(2) one salted egg yolk is opened once, the salted egg yolk is wrapped by lotus paste to form yolk lotus paste stuffing, then the yolk lotus paste stuffing is wrapped by skin, the yolk lotus paste stuffing is placed into a mould to be molded and taken out, eggs are swept for 2-4 times, and the egg is baked in a furnace for 10-20 minutes (the furnace temperature is 260 ℃ for the surface fire and 175 ℃ for the bottom fire and 195 ℃).

As a further example, the stuffing is shredded coconut stuffing, which comprises old shredded coconut, corn flour, milk, sugar, oil, milk powder and water.

Compared with the prior art, the invention has the beneficial effects that:

according to the invention, the raw materials are selected and the proportion and the combination of the raw materials are adjusted, so that the prepared crisp skin is thin, and the appearance of the prepared moon cake is uniform and full; the crisp wrapper has sweet, smooth, soft and fragrant mouthfeel, can better meet the requirements of consumers, and is popular with the market public.

In addition, because the skin of the existing crisp skin moon cake is thick, if the existing crisp skin moon cake is made into a mini type, the proportion of the skin and the stuffing is unbalanced, and the thick skin wraps the stuffing of a point, the existing crisp skin moon cake is generally larger. If the wrapper of the invention is adopted to make the mini-type moon cake, the wrapper and the stuffing can still be well balanced because the wrapper is thinner.

Detailed Description

The present invention is further described below with reference to specific embodiments, and it should be noted that, without conflict, any combination between the embodiments or technical features described below may form a new embodiment.