阅读说明：本技术 一种菱角绿豆糕及其制作方法 (Water chestnut green bean cake and making method thereof ) 是由 庄来盛 于 2018-08-24 设计创作，主要内容包括：本发明涉及一种菱角绿豆糕及其制作方法,制作方法依次包括以下步骤：配料：按重量份称取绿豆沙馅80-120份、菱角粉15-25份、无水奶油8-12份；搅拌：将绿豆沙馅和菱角粉放一起,加入无水奶油,快速搅拌至馅料无颗粒、能抓起成团且不松散不粘手；成型：将搅拌好的馅料分成胚料,用模具将胚料压印成为块状的菱角绿豆糕；烘烤：将菱角绿豆糕放入烤炉内,烤炉温度设定上火150-190℃,下火150-190℃,烘烤时间12-17min。本发明将菱角和绿豆这两种食材有机结合,充分发挥出菱角和绿豆的营养优点,同时克服菱角做糕点不易成型的缺点,制作出了营养更加全面、适合人群更广的糕点。(The invention relates to a water caltrop green bean cake and a preparation method thereof, wherein the preparation method sequentially comprises the following steps: preparing materials: weighing 80-120 parts of mung bean paste stuffing, 15-25 parts of water caltrop powder and 8-12 parts of anhydrous cream according to parts by weight; stirring: putting the mung bean paste stuffing and the water chestnut powder together, adding anhydrous cream, and quickly stirring until the stuffing has no particles, can be grabbed to form a dough, is not loose and is not sticky; molding: dividing the stirred stuffing into blanks, and stamping the blanks into blocky water chestnut green bean cakes by using a mould; baking: putting the water chestnut green bean cake into an oven, setting the temperature of the oven at 150 ℃ for plus heat and 190 ℃ for minus heat and 150 ℃ for minus heat and 190 ℃, and baking for 12-17 min. According to the invention, the water caltrop and the mung bean are organically combined, so that the nutritional advantages of the water caltrop and the mung bean are fully exerted, the defect that cakes made of the water caltrop are not easy to form is overcome, and the cakes which are more comprehensive in nutrition and suitable for wider crowds are prepared.)

1. The manufacturing method of the water chestnut green bean cake is characterized by sequentially comprising the following steps:

1) preparing materials: weighing 80-120 parts of mung bean paste stuffing, 15-25 parts of water caltrop powder and 8-12 parts of anhydrous cream according to parts by weight;

2) stirring: putting the mung bean paste stuffing and the water chestnut powder together, adding anhydrous cream, and quickly stirring until the stuffing has no particles, can be grabbed to form a dough, is not loose and is not sticky;

3) molding: dividing the stirred stuffing into blanks, and stamping the blanks into blocky water chestnut green bean cakes by using a mould;

4) baking: putting the water chestnut green bean cake into an oven, setting the temperature of the oven at 150 ℃ for plus heat and 190 ℃ for minus heat and 150 ℃ for minus heat and 190 ℃, and baking for 12-17 min.

2. The method of making a water caltrop green bean cake as claimed in claim 1, wherein said water caltrop green bean cake has a bottom surface which is flat and in the shape of a curved boat, and has two inwardly concave, arcuate notches in the inwardly concave edges of the bottom surface, side surfaces extending vertically upward from the bottom surface, and a top surface which is directly above the bottom surface and which is upwardly convex from the side surfaces.

3. The method for making the water chestnut green bean cake as claimed in claim 2, wherein the water chestnut powder is obtained by the following steps in sequence: peeling fresh water caltrops to obtain water caltrop pulp, grinding the water caltrop pulp into slurry, precipitating the slurry into powder mud, and drying the powder mud to obtain water caltrop powder.

4. The water chestnut green bean cake prepared by the preparation method according to claim 1 is characterized by comprising the following materials in parts by weight: 80-120 parts of mung bean paste stuffing, 15-25 parts of water caltrop powder and 8-12 parts of anhydrous cream.

5. The water caltrop green bean cake as recited in claim 4, which has a bottom surface which is flat and has the shape of a curved boat, sides which extend vertically upward from the bottom surface, and a top surface which is directly above the bottom surface and is upwardly arched from the sides, the inwardly recessed edges of the bottom surface having two inwardly recessed, arcuate recesses.

Technical Field

The invention relates to a cake making method, in particular to a water chestnut green bean cake and a making method thereof.

Background

The water caltrop pulp is rich in starch, glucose, protein, vitamin (B, C), etc., and has effects of clearing summerheat, relieving fever, invigorating qi, invigorating stomach, relieving thirst, relieving alcoholism, promoting diuresis, promoting lactation, and resisting cancer. However, excessive consumption may cause indigestion, and may greatly increase the digestive burden of the intestinal tract. At present, the water caltrops are eaten by being eaten by fresh water caltrops, boiled water caltrops or water caltrop meat. These eating methods are troublesome to do at home or to eat in a restaurant, and are unattractive to children or people who do not like eating water caltrops. If the water caltrops can be made into cakes, the carrying and eating are convenient, and the cakes can be made into various shapes and tastes, thereby meeting the requirements of various crowds. However, due to the high starch content, the water chestnut pulp is not easy to be made into cakes.

The mung beans have the functions of clearing away summer-heat and stimulating appetite, and are good products for eating in summer. The mung beans have a long history of being made into cakes, but the cakes made by the mung beans are single in nutrient components and relatively cold, so that the cakes are not suitable for children and weak people. If the water caltrop and the mung bean are combined, the nutrition is more comprehensive, the pharmacological complementation effect is realized, the water caltrop and mung bean combined food is suitable for various people to eat, and is certainly popular with people.

Disclosure of Invention

In order to solve the problems, the invention provides the water caltrop green bean cake and the preparation method thereof, so that the nutritional advantages of the water caltrop and the green bean are fully exerted, the nutritional value of the cake is improved, and the eating population is expanded.

In order to achieve the purpose, the invention provides a method for making water chestnut green bean cakes, which is characterized by sequentially comprising the following steps:

1) preparing materials: weighing 80-120 parts of mung bean paste stuffing, 15-25 parts of water caltrop powder and 8-12 parts of anhydrous cream according to parts by weight;

2) stirring: putting the mung bean paste stuffing and the water chestnut powder together, adding anhydrous cream, and quickly stirring until the stuffing has no particles, can be grabbed to form a dough, is not loose and is not sticky;

3) molding: dividing the stirred stuffing into blanks, and stamping the blanks into blocky water chestnut green bean cakes by using a mould;

4) baking: putting the water chestnut green bean cake into an oven, setting the temperature of the oven at 150 ℃ for plus heat and 190 ℃ for minus heat and 150 ℃ for minus heat and 190 ℃, and baking for 12-17 min.

The water caltrop green bean cake provided by the invention is characterized by comprising the following materials in parts by weight: 80-120 parts of mung bean paste stuffing, 15-25 parts of water caltrop powder and 8-12 parts of anhydrous cream.

According to the water caltrop and mung bean cake and the preparation method thereof, the water caltrop and mung bean are organically combined, so that the nutritional advantages of the water caltrop and mung bean are fully exerted, the defect that cakes made of the water caltrop are not easy to form is overcome, and the cakes which are more comprehensive in nutrition and suitable for wider crowds are prepared.

Drawings

FIG. 1 is a schematic view of a water caltrop green bean cake structure;

FIG. 2 is a plan view of the bottom of a water caltrop green bean cake.

The present invention will be described in further detail with reference to the accompanying drawings.

Detailed Description

The manufacturing method of the water chestnut green bean cake sequentially comprises the following steps.

1) Ingredients

Weighing 100 parts of mung bean paste stuffing, 20 parts of water caltrop powder and 10 parts of anhydrous cream according to parts by weight.

The water chestnut powder is obtained by the following steps in sequence: peeling fresh water caltrops to obtain water caltrop pulp, grinding the water caltrop pulp into slurry, precipitating the slurry into powder mud, and drying the powder mud to obtain water caltrop powder.

The weight parts of the materials can be within the following ranges: 80-120 parts of mung bean paste stuffing, 15-25 parts of water caltrop powder and 8-12 parts of anhydrous cream.

2) Stirring the mixture

Putting the mung bean paste stuffing and the water chestnut powder together, adding most of anhydrous cream, quickly stirring until no particles exist, adding the rest anhydrous cream according to the hardness of the texture at the end of stirring according to the difference of the hardness of the stuffing, and finally grabbing the stuffing into a mass which is not loose and sticky.

3) Shaping of

Pouring the stirred stuffing into an LN500 type inner wrapping material hopper, setting equipment parameters of 'outer wrapping material 0, inner wrapping material 35, cutter number 50 and belt speed 40', dividing the stuffing into blanks, wherein the blanks are in a dough shape. And conveying the blank to a cake making machine through a conveying belt, replacing a mold in the cake making machine in advance, and impressing the blank into the blocky water caltrop green bean cake by using the mold. The water caltrop green bean cakes are arranged in a dish, and 20 dishes (4 rows and 5 rows) are arranged.

Referring to fig. 1 and 2, the water chestnut green bean cake has a bottom surface 1, side surfaces 2, and a top surface 3. The bottom surface 1 is a flat surface, is in a bent ship shape and is symmetrical left and right. The inwardly concave edge of the bottom surface 1 has two inwardly concave, arc-shaped recesses 11, the two recesses 11 being symmetrical with respect to the axis of symmetry of the bottom surface 1. The side surface 2 extends vertically upward from the bottom surface 1. The top surface 3 is directly above the bottom surface 1 and is arched upward from the side surfaces 2. The whole water caltrop green bean cake is in the shape of a shoe-shaped gold ingot.

4) Baking

Putting the water caltrop green bean cake in a tunnel oven, wherein the tunnel oven is divided into four baking areas, the temperature of each baking area is set as 170 ℃ for the upper fire and 170 ℃ for the lower fire, and after the temperature reaches, putting the water caltrop green bean cake in a baking tray and baking for 15 min. After the roasted water chestnut green bean cake is taken out of the furnace, the shape of the water chestnut green bean cake is kept unchanged, and slight cracks are formed on the surface of the water chestnut green bean cake.

The temperature of the oven can be set to be 190 ℃ for the upper fire and 190 ℃ for the lower fire, and the baking time can be 12-17 min.

5) Cooling down

Placing the baked water chestnut green bean cake on a trolley, and cooling to a central temperature below 30 ℃ in a cooling area.

6) Package (I)

Putting the cooled water caltrop green bean cakes into a special plastic uptake box, putting 10 granules in each box, putting the whole box into a transparent plastic bag, putting a type 100 deoxidizer 2 bag at the bottom, sealing by a semi-automatic sealing machine, spraying and printing date on the front side, and putting into a special paper box for later use. The color is golden yellow, the shape is complete, and the fine cracks on the surface automatically soften and disappear in the next packaging day. The final product of water chestnut green bean cake has the shape of the formed shape before baking.

The south lake of Jiaxing city of Zhejiang province is the birth place of the communist party, the water caltrops produced in the south lake have emerald green skin color, smooth two ends, no long sharp corners and round and angle-free shape, and are called Yuanbao water caltrop, wonton water caltrop, Heshangling and the like according to the shapes. The whole water chestnut green bean cake of the invention presents the shape of a gold ingot, is similar to the shape of a water chestnut produced in a south lake, has unique and attractive appearance, and has the local characteristics in shape and is attractive enough. Moreover, the water chestnut meat is made of the water chestnut meat, and the water chestnut meat shows the characteristics of the south lake water chestnut no matter from the shape and the interior, and becomes a famous special local special product of the Jiaxing south lake. The invention organically combines the water caltrop and the mung bean, fully exerts the nutritional advantages of the water caltrop and the mung bean, and overcomes the defect that the water caltrop is not easy to form cakes. The water caltrop green bean cake has the advantages of fine and smooth tissue, cool and refreshing taste, fresh and delicious mouth feeling, fresh and fine mouthfeel, more comprehensive nutrition, more extensive crowd suitability and deep favor of people.