阅读说明：本技术 一种椰蓉月饼及其制作方法 (Shredded coconut stuffing moon cake and making method thereof ) 是由 陈俊颖 黄俊忠 云天雷 于 2021-09-15 设计创作，主要内容包括：本发明属于椰蓉月饼制作技术领域,尤其为一种椰蓉月饼及其制作方法,所述椰蓉月饼包括月饼皮和月饼馅,所述月饼皮包括以下重量份的组分：小麦面粉15～34份、苦荞面粉8～10份、燕麦粉12～14份、红薯粉6～8份、黄豆面粉7～9份、无盐黄油12～15份、糖浆15～17份、鸡蛋5～10份、枧水0.5～1份、柠檬汁0.5～1份。本发明制得的椰蓉月饼有利于人体消化,不仅具有椰蓉的浓郁椰香与极佳口感,同时兼具桂花的辛温散寒、化痰散结以及金银花、菊花和薄荷的清热解毒、清肝明目、理气解郁等功效,具有医用与食用的双重功能,为椰蓉月饼提供了不同水果风味,使口感更为丰富,可满足特定人群需要,作为健康食品制得推广食用。(The invention belongs to the technical field of desiccated coconut moon cake production, and particularly relates to a desiccated coconut moon cake and a production method thereof, wherein the desiccated coconut moon cake comprises a moon cake skin and moon cake stuffing, and the moon cake skin comprises the following components in parts by weight: 15-34 parts of wheat flour, 8-10 parts of tartary buckwheat flour, 12-14 parts of oat flour, 6-8 parts of sweet potato flour, 7-9 parts of soybean flour, 12-15 parts of salt-free butter, 15-17 parts of syrup, 5-10 parts of eggs, 0.5-1 part of alkaline water and 0.5-1 part of lemon juice. The desiccated coconut moon cake prepared by the invention is beneficial to human body digestion, not only has the rich coconut flavor and excellent taste of desiccated coconut, but also has the effects of pungent-warm property, cold dispelling, phlegm reducing, stagnation eliminating, heat clearing, detoxifying, liver clearing, eyesight improving, qi regulating, depression relieving and the like of sweet osmanthus, and has the medical and edible dual functions of providing different fruit flavors for the desiccated coconut moon cake, so that the desiccated coconut moon cake has richer taste, can meet the needs of specific people, and is prepared and popularized as a healthy food.)

1. A desiccated coconut moon cake is characterized in that: the desiccated coconut moon cake comprises a moon cake skin and moon cake stuffing, wherein the moon cake skin comprises the following components in parts by weight: 15-34 parts of wheat flour, 8-10 parts of tartary buckwheat flour, 12-14 parts of oat flour, 6-8 parts of sweet potato flour, 7-9 parts of soybean flour, 12-15 parts of salt-free butter, 15-17 parts of syrup, 5-10 parts of eggs, 0.5-1 part of alkaline water and 0.5-1 part of lemon juice, wherein the moon cake stuffing comprises the following components in parts by weight: 30-52 parts of desiccated coconut, 8-10 parts of sweet osmanthus, 3-5 parts of honeysuckle, 3-5 parts of chrysanthemum, 2-3 parts of mint, 8-10 parts of peeled grape, 5-8 parts of peanut oil, 3-5 parts of honey, 6-8 parts of dried blueberry, 2-4 parts of apple juice, 5-7 parts of strawberry jam and 3-5 parts of longan.

2. The shredded coconut moon cake according to claim 1, wherein: the moon cake skin comprises the following components in parts by weight: 25 parts of wheat flour, 9 parts of tartary buckwheat flour, 13 parts of oat flour, 7 parts of sweet potato flour, 8 parts of soybean flour, 13 parts of salt-free butter, 16 parts of syrup, 7 parts of eggs, 1 part of alkaline water and 1 part of lemon juice.

3. The shredded coconut moon cake according to claim 1, wherein: the moon cake stuffing comprises the following components in parts by weight: 41 parts of desiccated coconut, 9 parts of sweet osmanthus, 4 parts of honeysuckle, 4 parts of chrysanthemum, 2 parts of mint, 9 parts of peeled grape, 7 parts of peanut oil, 4 parts of honey, 7 parts of dried blueberry, 3 parts of apple juice, 6 parts of strawberry jam and 4 parts of longan.

4. The method for making shredded coconut moon cake according to any one of claims 1 to 3, wherein: the method comprises the following steps:

A. preparation of moon cake skin:

a1, melting salt-free butter in a microwave oven to obtain a liquid, and cooling to room temperature for later use;

a2, scattering the syrup, the eggs, the alkaline water and the lemon juice in an egg beater, premixing, adding butter melted in the step A1 into the egg beater, and uniformly mixing to obtain a mixture for later use;

a3, adding wheat flour, tartary buckwheat flour, oat flour, sweet potato powder and soybean flour into a stirring container for stirring, adding the mixture prepared in the step A2 into the stirring container after uniform mixing, uniformly mixing again, agglomerating, and standing for 40-60 min for later use;

B. preparing moon cake stuffing:

b1, grinding the peeled grapes, the dried blueberries and the longan into fine particles, adding the apple juice and the strawberry jam, and uniformly mixing to obtain a mixed fruit material;

b2, pre-mixing the desiccated coconut, the peanut oil and the honey, adding the sweet osmanthus, the honeysuckle, the chrysanthemum and the mint into the desiccated coconut premix in batches, finally adding the mixed fruit material prepared in the step B1, uniformly mixing, and standing for 20-30 min for later use;

C. preparing a desiccated coconut moon cake:

c1, putting the moon cake stuffing prepared in the step B into the moon cake skin prepared in the step A by a tiger-mouth wrapping method, wrapping the moon cake stuffing with the moon cake skin, closing the moon cake skin, kneading the moon cake skin into an oval shape, and putting the wrapped preformed moon cake into a moon cake mold for molding;

and C2, preheating in an oven at 200 ℃, placing the formed prebaked moon cake in the oven to bake for 5-7 min for shaping, adjusting the temperature of the oven to 155-165 ℃ downwards, and continuously baking for 6-8 min to obtain the required desiccated coconut moon cake.

5. The method for making shredded coconut stuffing moon cake according to claim 4, wherein: in the step C2, after the pre-baked moon cake is shaped, a layer of egg liquid can be uniformly smeared on the surface of the moon cake, so as to facilitate coloring the surface of the desiccated coconut moon cake.

Technical Field

The invention relates to the technical field of desiccated coconut moon cake production, in particular to a desiccated coconut moon cake and a production method thereof.

Background

Mid-autumn is the day that people expect the reunion most in addition to spring festival in one year. The moon cake in mid-autumn festival symbolizes that the food is a moon cake and the moon cake symbolizes the reunion of the whole family. The desiccated coconut moon cake is widely popular among consumers due to the characteristics of light milk flavor, loose and non-greasy desiccated coconut and instant melting in the mouth.

At present, the desiccated coconut moon cakes sold in the market generally comprise desiccated coconut and egg yolk, and salty and crispy sand of the egg yolk and the fineness of the desiccated coconut are combined together, so that the edible mouthfeel is better, but the desiccated coconut moon cakes are only limited to several traditional tastes, have single mouthfeel and few selectivity, do not have the efficacies of clearing heat and removing toxicity, and clearing liver and improving eyesight, do not effectively combine edible traditional Chinese medicines with the desiccated coconut, and cannot meet the requirements of specific people suffering from excessive internal heat.

Disclosure of Invention

Technical problem to be solved

Aiming at the defects of the prior art, the invention provides the desiccated coconut moon cake and the preparation method thereof, and solves the problems that the existing desiccated coconut moon cake in the market is only limited to several traditional tastes, has single taste and few selectivity, does not have the effects of clearing heat and toxic materials, clearing liver and improving eyesight, does not effectively combine edible traditional Chinese medicines with desiccated coconut, and cannot meet the requirements of specific people suffering from excessive internal heat.

(II) technical scheme

The invention specifically adopts the following technical scheme for realizing the purpose:

the desiccated coconut mooncake comprises a mooncake skin and a mooncake stuffing, wherein the mooncake skin comprises the following components in parts by weight: 15-34 parts of wheat flour, 8-10 parts of tartary buckwheat flour, 12-14 parts of oat flour, 6-8 parts of sweet potato flour, 7-9 parts of soybean flour, 12-15 parts of salt-free butter, 15-17 parts of syrup, 5-10 parts of eggs, 0.5-1 part of alkaline water and 0.5-1 part of lemon juice, wherein the moon cake stuffing comprises the following components in parts by weight: 30-52 parts of desiccated coconut, 8-10 parts of sweet osmanthus, 3-5 parts of honeysuckle, 3-5 parts of chrysanthemum, 2-3 parts of mint, 8-10 parts of peeled grape, 5-8 parts of peanut oil, 3-5 parts of honey, 6-8 parts of dried blueberry, 2-4 parts of apple juice, 5-7 parts of strawberry jam and 3-5 parts of longan.

Further, the moon cake skin comprises the following components in parts by weight: 25 parts of wheat flour, 9 parts of tartary buckwheat flour, 13 parts of oat flour, 7 parts of sweet potato flour, 8 parts of soybean flour, 13 parts of salt-free butter, 16 parts of syrup, 7 parts of eggs, 1 part of alkaline water and 1 part of lemon juice.

Further, the moon cake filling comprises the following components in parts by weight: 41 parts of desiccated coconut, 9 parts of sweet osmanthus, 4 parts of honeysuckle, 4 parts of chrysanthemum, 2 parts of mint, 9 parts of peeled grape, 7 parts of peanut oil, 4 parts of honey, 7 parts of dried blueberry, 3 parts of apple juice, 6 parts of strawberry jam and 4 parts of longan.

The invention also provides a method for making the desiccated coconut moon cake, which comprises the following steps:

A. preparation of moon cake skin:

a1, melting salt-free butter in a microwave oven to obtain a liquid, and cooling to room temperature for later use;

a2, scattering the syrup, the eggs, the alkaline water and the lemon juice in an egg beater, premixing, adding butter melted in the step A1 into the egg beater, and uniformly mixing to obtain a mixture for later use;

a3, adding wheat flour, tartary buckwheat flour, oat flour, sweet potato powder and soybean flour into a stirring container for stirring, adding the mixture prepared in the step A2 into the stirring container after uniform mixing, uniformly mixing again, agglomerating, and standing for 40-60 min for later use;

B. preparing moon cake stuffing:

b1, grinding the peeled grapes, the dried blueberries and the longan into fine particles, adding the apple juice and the strawberry jam, and uniformly mixing to obtain a mixed fruit material;

b2, pre-mixing the desiccated coconut, the peanut oil and the honey, adding the sweet osmanthus, the honeysuckle, the chrysanthemum and the mint into the desiccated coconut premix in batches, finally adding the mixed fruit material prepared in the step B1, uniformly mixing, and standing for 20-30 min for later use;

C. preparing a desiccated coconut moon cake:

c1, putting the moon cake stuffing prepared in the step B into the moon cake skin prepared in the step A by a tiger-mouth wrapping method, wrapping the moon cake stuffing with the moon cake skin, closing the moon cake skin, kneading the moon cake skin into an oval shape, and putting the wrapped preformed moon cake into a moon cake mold for molding;

and C2, preheating in an oven at 200 ℃, placing the formed prebaked moon cake in the oven to bake for 5-7 min for shaping, adjusting the temperature of the oven to 155-165 ℃ downwards, and continuously baking for 6-8 min to obtain the required desiccated coconut moon cake.

Further, in the step C2, after the pre-baked mooncake is shaped, a layer of egg liquid can be uniformly smeared on the surface of the mooncake, so as to facilitate coloring of the surface of the desiccated coconut mooncake.

(III) advantageous effects

Compared with the prior art, the invention provides the desiccated coconut moon cake and the manufacturing method thereof, and the desiccated coconut moon cake has the following beneficial effects:

according to the invention, a plurality of coarse grains are used for making the cake crust, so that the cake crust is beneficial to human digestion, and sweet osmanthus, honeysuckle, chrysanthemum and mint Chinese medicinal materials which are homologous in medicine and food are selected as one part of the components of the cake crust, so that the made desiccated coconut moon cake not only has the strong coconut aroma and the excellent taste of desiccated coconut, but also has the effects of dispelling cold due to pungent and warm natured drugs, reducing phlegm and resolving masses of sweet osmanthus, clearing heat and detoxifying, clearing liver and improving eyesight, regulating qi and resolving stagnation and the like of honeysuckle, chrysanthemum and mint, and has the dual functions of medical use and eating.

Drawings

Fig. 1 is a schematic diagram of the manufacturing steps of the desiccated coconut moon cake of the invention.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. 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.

Example 1

As shown in fig. 1, in the desiccated coconut moon cake provided by one embodiment of the invention, the desiccated coconut moon cake comprises a moon cake skin and a moon cake stuffing, wherein the moon cake skin comprises the following components in parts by weight: 15 parts of wheat flour, 10 parts of tartary buckwheat flour, 14 parts of oat flour, 8 parts of sweet potato powder, 9 parts of soybean flour, 15 parts of salt-free butter, 17 parts of syrup, 10 parts of eggs, 1 part of alkaline water and 1 part of lemon juice, wherein the moon cake stuffing comprises the following components in parts by weight: 30 parts of desiccated coconut, 10 parts of sweet osmanthus, 5 parts of honeysuckle, 5 parts of chrysanthemum, 3 parts of mint, 10 parts of peeled grape, 8 parts of peanut oil, 5 parts of honey, 8 parts of dried blueberry, 4 parts of apple juice, 7 parts of strawberry jam and 5 parts of longan.

The invention also provides a method for making the desiccated coconut moon cake, which comprises the following steps:

A. preparation of moon cake skin:

a1, melting salt-free butter in a microwave oven to obtain a liquid, and cooling to room temperature for later use;

a2, scattering the syrup, the eggs, the alkaline water and the lemon juice in an egg beater, premixing, adding butter melted in the step A1 into the egg beater, and uniformly mixing to obtain a mixture for later use;

a3, adding wheat flour, tartary buckwheat flour, oat flour, sweet potato powder and soybean flour into a stirring container, stirring, adding the mixture prepared in the step A2 into the stirring container after uniform mixing, uniformly mixing again, agglomerating, and standing for 40min for later use;

B. preparing moon cake stuffing:

b1, grinding the peeled grapes, the dried blueberries and the longan into fine particles, adding the apple juice and the strawberry jam, and uniformly mixing to obtain a mixed fruit material;

b2, pre-mixing the desiccated coconut, the peanut oil and the honey, adding the sweet osmanthus, the honeysuckle, the chrysanthemum and the mint into the desiccated coconut premix in batches, finally adding the mixed fruit material prepared in the step B1, uniformly mixing, and standing for 20min for later use;

C. preparing a desiccated coconut moon cake:

c1, putting the moon cake stuffing prepared in the step B into the moon cake skin prepared in the step A by a tiger-mouth wrapping method, wrapping the moon cake stuffing with the moon cake skin, closing the moon cake skin, kneading the moon cake skin into an oval shape, and putting the wrapped preformed moon cake into a moon cake mold for molding;

and C2, preheating in an oven at 200 ℃, placing the formed prebaked moon cake in the oven to bake for 5min for shaping, reducing the temperature of the oven to 155 ℃, and continuously baking for 6min to obtain the required desiccated coconut moon cake.

In some embodiments, in step C2, after the pre-baked moon cake is shaped, a layer of egg liquid may be uniformly applied on the surface of the moon cake to facilitate coloring the surface of the desiccated coconut moon cake.

Example 2

As shown in fig. 1, in the desiccated coconut moon cake provided by one embodiment of the invention, the desiccated coconut moon cake comprises a moon cake skin and a moon cake stuffing, wherein the moon cake skin comprises the following components in parts by weight: 34 parts of wheat flour, 8 parts of tartary buckwheat flour, 12 parts of oat flour, 6 parts of sweet potato powder, 7 parts of soybean flour, 125 parts of salt-free butter, 15 parts of syrup, 5 parts of eggs, 0.5 part of alkaline water and 0.5 part of lemon juice, wherein the moon cake stuffing comprises the following components in parts by weight: 52 parts of desiccated coconut, 8 parts of sweet osmanthus, 3 parts of honeysuckle, 3 parts of chrysanthemum, 2 parts of mint, 8 parts of peeled grape, 5 parts of peanut oil, 3 parts of honey, 6 parts of dried blueberry, 2 parts of apple juice, 5 parts of strawberry jam and 3 parts of longan.

The invention also provides a method for making the desiccated coconut moon cake, which comprises the following steps:

A. preparation of moon cake skin:

a1, melting salt-free butter in a microwave oven to obtain a liquid, and cooling to room temperature for later use;

a2, scattering the syrup, the eggs, the alkaline water and the lemon juice in an egg beater, premixing, adding butter melted in the step A1 into the egg beater, and uniformly mixing to obtain a mixture for later use;

a3, adding wheat flour, tartary buckwheat flour, oat flour, sweet potato powder and soybean flour into a stirring container, stirring, adding the mixture prepared in the step A2 into the stirring container after uniform mixing, mixing uniformly again, agglomerating, and standing for 60min for later use;

B. preparing moon cake stuffing:

b1, grinding the peeled grapes, the dried blueberries and the longan into fine particles, adding the apple juice and the strawberry jam, and uniformly mixing to obtain a mixed fruit material;

b2, pre-mixing the desiccated coconut, the peanut oil and the honey, adding the sweet osmanthus, the honeysuckle, the chrysanthemum and the mint into the desiccated coconut premix in batches, finally adding the mixed fruit material prepared in the step B1, uniformly mixing, and standing for 30min for later use;

C. preparing a desiccated coconut moon cake:

c1, putting the moon cake stuffing prepared in the step B into the moon cake skin prepared in the step A by a tiger-mouth wrapping method, wrapping the moon cake stuffing with the moon cake skin, closing the moon cake skin, kneading the moon cake skin into an oval shape, and putting the wrapped preformed moon cake into a moon cake mold for molding;

and C2, preheating in an oven at 200 ℃, putting the formed prebaked moon cake into the oven to bake for 7min for shaping, reducing the temperature of the oven to 165 ℃, and continuously baking for 8min to obtain the required desiccated coconut moon cake.

In some embodiments, in step C2, after the pre-baked moon cake is shaped, a layer of egg liquid may be uniformly applied on the surface of the moon cake to facilitate coloring the surface of the desiccated coconut moon cake.

Example 3

As shown in fig. 1, in the desiccated coconut moon cake provided by one embodiment of the invention, the desiccated coconut moon cake comprises a moon cake skin and a moon cake stuffing, wherein the moon cake skin comprises the following components in parts by weight: 25 parts of wheat flour, 9 parts of tartary buckwheat flour, 13 parts of oat flour, 7 parts of sweet potato flour, 8 parts of soybean flour, 13 parts of salt-free butter, 16 parts of syrup, 7 parts of eggs, 1 part of alkaline water and 1 part of lemon juice, wherein the moon cake stuffing comprises the following components in parts by weight: 41 parts of desiccated coconut, 9 parts of sweet osmanthus, 4 parts of honeysuckle, 4 parts of chrysanthemum, 2 parts of mint, 9 parts of peeled grape, 7 parts of peanut oil, 4 parts of honey, 7 parts of dried blueberry, 3 parts of apple juice, 6 parts of strawberry jam and 4 parts of longan.

The invention also provides a method for making the desiccated coconut moon cake, which comprises the following steps:

A. preparation of moon cake skin:

a1, melting salt-free butter in a microwave oven to obtain a liquid, and cooling to room temperature for later use;

a2, scattering the syrup, the eggs, the alkaline water and the lemon juice in an egg beater, premixing, adding butter melted in the step A1 into the egg beater, and uniformly mixing to obtain a mixture for later use;

a3, adding wheat flour, tartary buckwheat flour, oat flour, sweet potato powder and soybean flour into a stirring container, stirring, adding the mixture prepared in the step A2 into the stirring container after uniform mixing, mixing uniformly again, agglomerating, and standing for 50min for later use;

B. preparing moon cake stuffing:

b1, grinding the peeled grapes, the dried blueberries and the longan into fine particles, adding the apple juice and the strawberry jam, and uniformly mixing to obtain a mixed fruit material;

b2, pre-mixing the desiccated coconut, the peanut oil and the honey, adding the sweet osmanthus, the honeysuckle, the chrysanthemum and the mint into the desiccated coconut premix in batches, finally adding the mixed fruit material prepared in the step B1, uniformly mixing, and standing for 25min for later use;

C. preparing a desiccated coconut moon cake:

c1, putting the moon cake stuffing prepared in the step B into the moon cake skin prepared in the step A by a tiger-mouth wrapping method, wrapping the moon cake stuffing with the moon cake skin, closing the moon cake skin, kneading the moon cake skin into an oval shape, and putting the wrapped preformed moon cake into a moon cake mold for molding;

and C2, preheating in an oven at 200 ℃, putting the formed prebaked moon cake into the oven to bake for 6min for shaping, reducing the temperature of the oven to 160 ℃, and continuously baking for 7min to obtain the required desiccated coconut moon cake.

In some embodiments, in step C2, after the pre-baked moon cake is shaped, a layer of egg liquid may be uniformly applied on the surface of the moon cake to facilitate coloring the surface of the desiccated coconut moon cake.

The weight ratio of the moon cake stuffing to the moon cake skin in the coconut stuffing moon cake prepared in the embodiment 1-3 is 3-4: 1, and can be selected according to actual requirements, wherein the weight ratio of the moon cake stuffing to the moon cake skin is 3:1 when the moon cake skin is thick, and conversely, the weight ratio of the moon cake stuffing to the moon cake skin is 4:1 when the moon cake skin is thin.

In the desiccated coconut mooncake prepared in the embodiment 1-3, in terms of selection of the cake crust materials, in order to avoid single taste, various coarse grains are used for making the cake crust, and the use of the various coarse grains is beneficial to helping human digestion; in addition, the dried blueberries, the apple juice, the strawberry jam and the longan components which form the cake stuffing provide different fruit flavors for the desiccated coconut moon cake, so that the taste is richer, and the desiccated coconut moon cake is prepared and popularized as a healthy food.

Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.