阅读说明：本技术 一种豌豆粉月饼的制作方法 (Making method of pea meal mooncake ) 是由 皮坤宁 于 2019-11-30 设计创作，主要内容包括：本发明涉及食品技术领域,具体涉及一种豌豆粉月饼的制作方法。本发明月饼以豌豆粉作为主料,改变了传统的以细粮为主的加工方式,以蜂蜜、胡麻油等为辅料,制作的月饼皮酥馅嫩、久存不变,营养丰富,而且包裹过程中按照一定的比例进行包裹,使得制作得到的月饼馅、皮比例合理,食用过程中不会感到腻烦,有利于消化,开拓了粗粮制作精细食品的新途径。(The invention relates to the technical field of food, in particular to a method for making pea meal mooncakes. According to the mooncake, the pea powder is used as the main material, the traditional processing mode which takes fine grains as the main material is changed, the honey, the linseed oil and the like are used as the auxiliary materials, the prepared mooncake is crisp in skin, the stuffing is not changed after long-term storage, the nutrition is rich, and the moon cake is wrapped according to a certain proportion in the wrapping process, so that the proportion of the stuffing and the skin of the prepared mooncake is reasonable, no vexation is felt in the eating process, the digestion is facilitated, and a new way for preparing fine food from coarse grains is developed.)

1. A manufacturing method of pea meal mooncakes is characterized by comprising the following steps: the manufacturing method comprises the following steps:

(1) pouring the heated and melted siritch and butter into a container, adding honey, stirring for 5-8 minutes, then adding eggs, and stirring for 3-5 minutes to obtain a mixture;

(2) pouring pea powder, wheat flour and whole wheat flour into a container, adding hot water, stirring uniformly, adding the obtained mixture, stirring for 8-12 minutes to obtain dough, and standing for 20-25 minutes at the temperature of 25-27 ℃;

(3) the dough is kneaded with uniform force until the surface of the dough is glossy and has no cracks, and the dough is cut according to the weight of 20-30 g/piece to obtain the moon cake skin;

(4) wrapping the moon cake wrapper with the prepared moon cake stuffing, baking the formed moon cake at the temperature of 230-280 ℃ for 10-15 minutes, and baking at the temperature of 120-150 ℃ for 5-7 minutes to obtain the required moon cake.

2. The method for making the pea meal mooncake as claimed in claim 1, wherein the method comprises the following steps: the moon cake crust is prepared from the following raw materials, by weight, 30 parts of pea meal, 15 parts of wheat flour, 16 parts of whole wheat flour, 5 parts of linseed oil, 8 parts of butter, 5 parts of honey and 8 parts of eggs.

3. The method for making the pea meal mooncake as claimed in claim 1, wherein the method comprises the following steps: the moon cake stuffing is prepared from the following raw materials, by weight, 4 parts of black sesame, 4 parts of walnut kernels, 2 parts of white spirit, 5 parts of peanut oil, 5 parts of peanut kernels and 6 parts of raisins.

4. The method for making the pea meal mooncake as claimed in claim 3, wherein the method comprises the following steps: the black sesame, the peanut kernels and the walnut kernels are firstly put into a pot to be baked at high temperature and then ground into fine particles.

5. The method for making the pea meal mooncake as claimed in claim 1, wherein the method comprises the following steps: and (3) putting the moon cake stuffing into the moon cake wrapper for wrapping and forming, wherein the weight ratio of the moon cake stuffing to the moon cake wrapper in the wrapping process is 1: 4.

6. the method for making the pea meal mooncake as claimed in claim 1, wherein the method comprises the following steps: in the step (2), when dough kneading is carried out, stirring is carried out by using water with the temperature of 95-100 ℃.

7. The method for making the pea meal mooncake as claimed in claim 1, wherein the method comprises the following steps: in the step (3), the dough is kneaded once every 10 to 15 minutes.

Technical Field

The invention relates to the technical field of food, in particular to a method for making pea meal mooncakes.

Background

The pea powder has the function of enhancing the immunity of the organism, is rich in various nutrient substances required by the human body, particularly contains high-quality protein, and can improve the disease resistance and the rehabilitation capability of the organism. The pea powder is rich in carotene, and can prevent the synthesis of human carcinogens after being eaten, thereby reducing the formation of cancer cells and reducing the incidence of human cancers. The pea meal is rich in crude fiber, can promote the peristalsis of the large intestine, keeps the defecation smooth and plays a role in cleaning the large intestine.

The moon cake is a traditional food in China, mainly comprises fine grains, generally comprises wheat flour as a main material of a wrapper, has the defects of no crispness, too greasy taste and single variety, is easy to deteriorate after being stored for a long time, and cannot meet the market demand. Therefore, a method for making the pea meal mooncake is provided.

Disclosure of Invention

Aiming at the technical problems, the invention aims to provide the pea meal mooncake, the mooncake peel and the mooncake stuffing of the mooncake are different from the traditional taste, the nutrition is rich, the taste is not greasy, a new choice is provided for people, and the income of enterprises is improved.

In order to achieve the purpose, the invention adopts the following technical scheme:

the pea meal mooncake comprises the following steps:

(1) pouring the heated and melted siritch and butter into a container, adding honey, stirring for 5-8 minutes, then adding eggs, and stirring for 3-5 minutes to obtain a mixture;

(2) pouring pea powder, wheat flour and whole wheat flour into a container, adding hot water, stirring uniformly, adding the obtained mixture, stirring for 8-12 minutes to obtain dough, and standing for 20-25 minutes at the temperature of 25-27 ℃;

(3) the dough is kneaded with uniform force until the surface of the dough is glossy and has no cracks, and the dough is cut according to the weight of 20-30 g/piece to obtain the moon cake skin;

(4) wrapping the moon cake crust with the prepared moon cake pie, baking the formed moon cake at the temperature of 230-280 ℃ for 10-15 minutes, and baking at the temperature of 120-150 ℃ for 5-7 minutes to obtain the required moon cake.

Furthermore, the moon cake crust is prepared from the following raw materials, by weight, 30 parts of pea meal, 15 parts of wheat flour, 16 parts of whole wheat flour, 5 parts of linseed oil, 8 parts of butter, 5 parts of honey and 8 parts of eggs.

Preferably, the moon cake stuffing is prepared from the following raw materials, by weight, 4 parts of black sesame, 4 parts of walnut kernels, 2 parts of white spirit, 5 parts of peanut oil, 5 parts of peanut kernels and 6 parts of raisins.

Furthermore, the black sesame, the peanut kernels and the walnut kernels are firstly put into a pot to be baked at high temperature and then ground into fine particles.

Preferably, the moon cake stuffing is placed into the moon cake skin in the step (4) to be wrapped and formed, and the weight ratio of the moon cake stuffing to the moon cake skin in the wrapping process is 1: 4.

further, in the step (2), when kneading dough, stirring with water at 95-100 ℃.

Preferably, in the step (3), the dough is kneaded every 10 to 15 minutes.

Compared with the prior art, the invention has the following beneficial effects: according to the mooncake, the pea powder is used as the main material, the traditional processing mode which takes fine grains as the main material is changed, the honey, the linseed oil and the like are used as the auxiliary materials, the prepared mooncake is crisp in skin, the stuffing is not changed after long-term storage, the nutrition is rich, and the moon cake is wrapped according to a certain proportion in the wrapping process, so that the proportion of the stuffing and the skin of the prepared mooncake is reasonable, no vexation is felt in the eating process, the digestion is facilitated, and a new way for preparing fine food from coarse grains is developed.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

In the embodiment, the moon cake crust is prepared from the following raw materials, by weight, 30 parts of pea meal, 15 parts of wheat flour, 16 parts of whole wheat flour, 5 parts of linseed oil, 8 parts of butter, 5 parts of honey and 8 parts of eggs.

In the embodiment, the moon cake stuffing is prepared from the following raw materials, by weight, 4 parts of black sesame, 4 parts of walnut kernels, 2 parts of white spirit, 5 parts of peanut oil, 5 parts of peanut kernels and 6 parts of raisin.

In this example, the black sesame, the peanut kernels and the walnut kernels are first put into a pan to be baked at a high temperature and then ground into fine particles.

In this embodiment, the moon cake filling is placed into the moon cake skin for wrapping and forming, and the weight ratio of the moon cake filling to the moon cake skin in the wrapping process is 1: 4.