阅读说明：本技术 一种金腿五仁月饼及其制作方法 (Golden-leg five-kernel moon cake and making method thereof ) 是由 陈俊颖 黄俊忠 云天雷 于 2021-10-14 设计创作，主要内容包括：本发明属于月饼加工技术领域,尤其是一种金腿五仁月饼及其制作方法,针对现有技术中生产的月饼中间包裹的全是含糖量极高的五仁馅导致整体口感偏甜的问题,现提出以下方案,包括内设空腔整体呈圆柱形结构的大面团,所述大面团的顶部中间预留有孔洞,所述大面团的内部放置有内陷,且孔洞中防止有小面团,小面团的整体呈内设空腔的球形结构,小面团的内部放置有外陷,小面团的顶端与大面团的顶端齐平。本发明可以让该月饼的内部避免全部都是由糖浆制成的五仁馅,其中还掺杂入糖分较少的面皮,即改善了口感而且减少了五仁馅的使用分量,提高了经济效益。(The invention belongs to the technical field of moon cake processing, and particularly relates to a golden-leg five-kernel moon cake and a manufacturing method thereof. The five-kernel moon cake can avoid the situation that the whole moon cake is the five-kernel stuffing made of syrup, and the wrapper with less sugar is added, so that the mouth feel is improved, the use amount of the five-kernel stuffing is reduced, and the economic benefit is improved.)

1. The utility model provides a five benevolence moon cakes of golden leg, establishes the whole big dough (1) that is cylindrical structure of cavity in including, reserve in the middle of the top of big dough (1) and have the hole, its characterized in that, invagination (2) have been placed to the inside of big dough (1), and prevent in the hole that there is little dough (5), and the whole of little dough (5) is and establishes the spherical structure of cavity in, and the inside of little dough (5) has been placed and has been caved outward (4), and the top of little dough (5) flushes with the top of big dough (1).

2. A golden-leg five-kernel moon cake according to claim 1, wherein the top end of the recess (2) is grooved and the volume of the groove is adapted to the volume of the small dough (1) so as to tightly fit the small dough into the groove.

3. The Jinzhu five-kernel moon cake and the making method thereof according to claim 2, wherein the outer wall of the circumference of the small dough (1) is cut with a plurality of V-shaped grooves, and a plurality of bulges are reserved at the hole of the large dough (1).

4. The Jinzhu Wuren mooncake and the manufacturing method thereof according to claim 1, wherein the small dough (5) is provided with a plurality of notches (6) which are distributed at equal intervals at the top end when the head is not closed, so that the small dough can be more conveniently tightened.

5. The Jinzhu five-kernel moon cake and the making method thereof according to claim 1, wherein the circumferential outer wall of the big dough (1) is provided with side flowers (7) which are distributed at equal intervals, and the top end of the big dough (1) is provided with a top flower (9).

6. The Jinzhu Wuren mooncake and the making method thereof according to claim 1, wherein the top circumferential edge of the large dough (1) is provided with a round corner (8).

7. The making method of the golden-leg five-kernel moon cake according to claim 1, comprising the following steps:

the method comprises the following steps: in the cake skin making stage, invert syrup is added into a basin, purified water is added and stirred uniformly, and the ratio of the purified water to the invert syrup is three to one; then adding peanut oil and stirring uniformly, wherein the proportion of the peanut oil to the invert syrup is ten to one;

step two: adding gluten flour, uniformly stirring until the gluten flour is seventy percent dry, then covering a basin with a preservative film, and waiting for two to four hours to wake up; adding an egg into another bowl, stirring with an egg stirrer, and pouring into the basin; if the gluten flour is dry and can not be kneaded and formed, adding a little water until the viscosity reaches the point that the gluten flour can be kneaded and formed into a dough;

step three: during the dough standing time, the five-kernel stuffing is prepared by uniformly mixing walnut kernels, sunflower seeds, cashews, watermelon seeds, white sesame seeds, sugared white gourds, cumin, rose sugar, fine granulated sugar, water and high-degree white spirit according to the same proportion, adding 30ML refined vegetable oil (or edible blend oil) and stirring, and then dividing into 20-30 g pills for later use;

step four: then pressing the dough into sheets by using a rolling pin or a rolling device, then placing the sheets on a mould, finally placing the standby balls in the middle of the upper surface of the upper sheet of the mould, and finally pressing and forming according to a pressing process;

and finally, putting the demolded moon cake into a baking oven for baking at regular time.

8. The method for making golden-leg five-kernel moon cake as claimed in claim 6, wherein the pressing process in the fourth step comprises the following steps: the method comprises the following steps of firstly pressing a large dough into a sunken structure by using a large punching head, then placing five-kernel filling into the middle position of the inner wall of the bottom of the sunken dough, then pressing the middle part of the upper surface of the five-kernel filling downwards into a groove-shaped structure by using a small punching head, finally enclosing the sunken large dough towards the middle, reserving holes, wherein the size of each hole is equal to the size of an opening of each groove, then kneading the small dough wrapped with the five-kernel filling into the grooves in the same mode by using another die, then sewing and mending the periphery of the small dough and the periphery of the holes of the large dough by using gluten, and finally embossing.

Technical Field

The invention relates to the technical field of moon cake processing, in particular to a golden-leg five-kernel moon cake and a making method thereof.

Background

Every time in the middle and autumn, people can think of the moon cake. Moon cakes are deeply loved by people, but people rarely want to buy moon cakes to eat in addition to eating the moon cakes only in days before and after the mid-autumn festival. And as society develops, people eating the traditional food are less and less, one of the main reasons is that the current moon cakes are only limited to the traditional tastes, and the traditional tastes are tired of every year. The sales volume of moon cake production enterprises is reduced year by year, and more consumers can generate the exclusive psychology to the whole moon cake because the traditional moon cake skin is hard.

According to the retrieval, most of the existing golden-leg moon cakes are prepared by wrapping a whole group of five-kernel stuffing prepared by syrup in the outer skin, and the moon cakes prepared by the method have extremely high sugar content and can not be eaten by people with high blood sugar and people with decayed teeth, so that the demand market of the moon cakes is greatly reduced, and a novel golden-leg five-kernel moon cake with relatively low sugar content is needed to meet the taste of modern people.

Disclosure of Invention

The invention provides a golden-leg five-kernel moon cake and a making method thereof, aiming at solving the problem that the whole taste is sweet due to the fact that the five-kernel stuffing with extremely high sugar content is wrapped in the middle of the moon cake produced in the prior art.

In order to achieve the purpose, the invention adopts the following technical scheme: the utility model provides a golden-leg five-kernel moon cake, establishes the whole big dough that is cylindrical structure of cavity in including, it has the hole to reserve in the middle of the top of big dough, invagination has been placed to the inside of big dough, and prevents in the hole that there is little dough, and the whole spherical structure of establishing the cavity in being of little dough, and the inside of little dough has been placed and has been caved outward, and the top of little dough flushes with the top of big dough to can let the inside of this moon cake avoid all being the five-kernel filling of making by the syrup, wherein still adulterate into the less wrapper of sugar, improve the taste promptly and reduced the use weight of five-kernel filling, improve economic benefits.

Preferably, the recessed top end is provided with a groove, and the volume of the groove is matched with the volume of the small dough so as to tightly embed the small dough in the groove.

A golden leg five-kernel moon cake and a manufacturing method thereof are disclosed, wherein a plurality of V-shaped grooves are cut on the circumferential outer wall of small dough, and a plurality of bulges are reserved at the opening of a large wrapper, so that the roughness of the contact part is improved, the gluten can be used for more tightly bonding the interface part, and the bonding effect is improved.

Preferably, when the small dough is not closed, a plurality of notches which are distributed at equal intervals are formed at the top end of the small dough, so that the small dough can be more conveniently tightened.

Preferably, the circumferential outer wall of the large dough is provided with side flowers which are distributed at equal intervals, and the top end of the large dough is provided with a top flower.

Preferably, the top circumferential edge of the large dough is rounded.

A method for making golden-leg five-kernel moon cakes comprises the following steps:

the method comprises the following steps: in the cake skin making stage, invert syrup is added into a basin, purified water is added and stirred uniformly, and the ratio of the purified water to the invert syrup is three to one; then adding peanut oil and stirring uniformly, wherein the proportion of the peanut oil to the invert syrup is ten to one;

step two: adding gluten flour, uniformly stirring until the gluten flour is seventy percent dry, then covering a basin with a preservative film, and waiting for two to four hours to wake up; adding an egg into another bowl, stirring with an egg stirrer, and pouring into the basin; if the gluten flour is dry and can not be kneaded and formed, adding a little water until the viscosity reaches the point that the gluten flour can be kneaded and formed into a dough;

step three: during the dough standing time, the five-kernel stuffing is prepared by uniformly mixing walnut kernels, sunflower seeds, cashews, watermelon seeds, white sesame seeds, sugared white gourds, dried cakes, rose sugar, fine granulated sugar, water and high-degree white spirit according to the same proportion, adding refined vegetable oil (or edible blend oil) ML, stirring and then dividing into 20-30 g pills for later use;

step four: then pressing the dough into sheets by using a rolling pin or a rolling device, then placing the sheets on a mould, finally placing the standby balls in the middle of the upper surface of the upper sheet of the mould, and finally pressing and forming according to a pressing process;

finally, the demolded moon cake is put into a baking oven to be baked at regular time;

a manufacturing method of a golden-leg five-kernel moon cake comprises the following steps: the method comprises the following steps of firstly pressing a large dough into a sunken structure by using a large punching head, then placing five-kernel filling into the middle position of the inner wall of the bottom of the sunken dough, then pressing the middle part of the upper surface of the five-kernel filling downwards into a groove-shaped structure by using a small punching head, finally enclosing the sunken large dough towards the middle, reserving holes, wherein the size of each hole is equal to the size of an opening of each groove, then kneading the small dough wrapped with the five-kernel filling into the grooves in the same mode by using another die, then sewing and mending the periphery of the small dough and the periphery of the holes of the large dough by using gluten, and finally embossing.

To sum up, the beneficial effect in this scheme is:

1. according to the golden-leg five-kernel moon cake, the composite structure with the small dough embedded inside is adopted, so that the five-kernel stuffing made of syrup is avoided in the moon cake, and the wrapper with less sugar is added, so that the taste is improved, the use amount of the five-kernel stuffing is reduced, and the economic benefit is improved;

2. this kind of five benevolence moon cakes of golden leg through setting up at the V-arrangement groove of little dough outer wall and the recess of size and little dough looks adaptation, has improved the roughness of contact department, is favorable to getting up the kneck bonding with the gluten more closely, improves bonding effect.

Drawings

FIG. 1 is a schematic view of a three-dimensional structure of a small ball of a golden-legged five-kernel moon cake according to the present invention after unfolding;

FIG. 2 is a schematic overall sectional view of a golden-legged five-kernel moon cake according to the present invention;

FIG. 3 is a schematic diagram of a half-section structure of a golden-leg five-kernel moon cake according to the invention;

FIG. 4 is an overall flow chart of a Jinzhu five-kernel moon cake and a manufacturing method thereof in the invention;

fig. 5 is a flow chart of a pressing process in the Jinzhu five-kernel moon cake and the manufacturing method thereof.

In the figure: 1 big dough, 2 invaginations, 3 arc bottoms, 4 invaginations, 5 small dough, 6 gaps, 7 side flowers, 8 round corners and 9 top flowers.

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.

In the description of the present invention, it is to be understood that the terms "upper", "lower", "front", "rear", "left", "right", "top", "bottom", "inner", "outer", and the like, indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, are merely for convenience in describing the present invention and simplifying the description, and do not indicate or imply that the device or element being referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus, should not be construed as limiting the present invention.

In this example

Referring to fig. 1-5, a golden-leg five-kernel moon cake comprises a large dough 1 with a cylindrical structure, wherein a cavity is arranged in the large dough 1, a hole is reserved in the middle of the top of the large dough 1, an inward depression 2 is arranged in the large dough 1, a small dough 5 is prevented from being arranged in the hole, the small dough 5 is integrally of a spherical structure with the cavity arranged in the small dough 5, an outward depression 4 is arranged in the small dough 5, and the top end of the small dough 5 is flush with the top end of the large dough 1, so that the five-kernel stuffing made of syrup can be avoided in the moon cake, and wrappers with less sugar are doped in the moon cake, thereby improving the taste, reducing the use amount of the five-kernel stuffing and improving the economic benefit.

Wherein, the top of the invagination 2 is provided with a groove, and the volume of the groove is matched with the volume of the small dough 1 so as to tightly embed the small dough in the groove.

Wherein, the circumference outer wall of little dough 1 is cut with a plurality of V-arrangement grooves, and the entrance to a cave department of big face skin 1 reserves a plurality of archs, has improved the roughness of contact department, is favorable to more closely getting up the kneck with the gluten with the kneck bonding, improves bonding effect.

Wherein, the small dough 5 is provided with a plurality of notches 6 which are distributed at equal intervals at the top end when the head is not closed, so that the small dough can be more conveniently tightened.

Wherein, the circumference outer wall of big dough 1 is opened and is had the side flower 7 that the equidistance distributes, and the top of big dough 1 is provided with the top flower 9.

Wherein, the top circumferential edge of the large dough 1 is provided with a fillet 8.

A method for making golden-leg five-kernel moon cakes comprises the following steps:

the method comprises the following steps: in the cake skin making stage, invert syrup is added into a basin, purified water is added and stirred uniformly, and the ratio of the purified water to the invert syrup is three to one; then adding peanut oil and stirring uniformly, wherein the proportion of the peanut oil to the invert syrup is ten to one;

step two: adding gluten flour, uniformly stirring until the gluten flour is seventy percent dry, then covering a basin with a preservative film, and waiting for two to four hours to wake up; adding an egg into another bowl, stirring with an egg stirrer, and pouring into the basin; if the gluten flour is dry and can not be kneaded and formed, adding a little water until the viscosity reaches the point that the gluten flour can be kneaded and formed into a dough;

step three: during the dough standing time, the five-kernel stuffing is prepared by uniformly mixing walnut kernels, sunflower seeds, cashews, watermelon seeds, white sesame seeds, sugared white gourds, cumin, rose sugar, fine granulated sugar, water and high-degree white spirit according to the same proportion, adding 30ML refined vegetable oil (or edible blend oil) and stirring, and then dividing into 20-30 g pills for later use;

step four: then pressing the dough into sheets by using a rolling pin or a rolling device, then placing the sheets on a mould, finally placing the standby balls in the middle of the upper surface of the upper sheet of the mould, and finally pressing and forming according to a pressing process;

finally, the demolded moon cake is put into a baking oven to be baked at regular time;

a manufacturing method of a golden-leg five-kernel moon cake comprises the following steps: the method comprises the following steps of firstly pressing a large dough into a sunken structure by using a large punching head, then placing five-kernel filling into the middle position of the inner wall of the bottom of the sunken dough, then pressing the middle part of the upper surface of the five-kernel filling downwards into a groove-shaped structure by using a small punching head, finally enclosing the sunken large dough towards the middle, reserving holes, wherein the size of each hole is equal to the size of an opening of each groove, then kneading the small dough wrapped with the five-kernel filling into the grooves in the same mode by using another die, then sewing and mending the periphery of the small dough and the periphery of the holes of the large dough by using gluten, and finally embossing.

The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.