Wuren moon cake is a major variety in Cantonese-style moon cakes. It is named after the almonds, peach kernels, terminal kernels, hemp kernels and melon seeds. It has the characteristics of sophisticated ingredients, thin skin filling, delicious taste, not easy to break, and easy to carry.
1 Wuren moon cake recipe and production process
1.1 cake skin formula and production process
1.1.1 Cake skin formula:
Raw material name baking percentage (unit: kg)
Medium-gluten flour (low-gluten flour: high-gluten flour = 8:2) 100% 100 kg
Syrup 70% 70 kg
Vegetable oil 25% 25 kg
Guangyi brand swill water according to syrup 2.0% 1.4 kg
Guangyi brand pastry lotus seed preservative (water soluble) 0.05% of total amount
Guangyi brand cake skin improver type B according to the total amount of cake skin 1% 2.0 kg
Guangyi brand liquid baking antioxidants based on grease 0.1% 0.025 kg
1.1.2 Production of leather:
(1), a certain amount of syrup, add water and mix evenly;
(2) Add the pastry lotus seed preservative (water-soluble) to the syrup and mix well until no large preservative particles are visible;
(3) Mixing Guangyi brand liquid baking antioxidant, cake skin improver and a small amount of vegetable oil, and evenly mixing with all vegetable oils, and finally mixing the vegetable oil and syrup mixed with antioxidant and cake improver type B. ;
(4), pour the medium-gluten flour twice and mix evenly;
(5), the finished cake skin, used in a clean container, stand for more than 1 hour and then use; if left standing for 1 hour, the back rib is still relatively strong to extend the cake skin rest time.
1.2 Wuren filling formula and production process
1.2.1 The formula of Wuren filling is as follows: (for reference only)
A: Basic ingredients
White sugar 80g; cake powder 90g; peanut oil 30g; water 80g
B: Nuts
Terminalia 40g; almond 40g; walnut kernel 50g; melon seed 40g; sesame seed 30g
C: excipients
Sugar melon 50g sugar ice meat 80g orange cake 10g rose sugar 10g wine 5g salt 6g
D: preservative
Guangyi brand pastry lotus seed preservative: add 0.15% based on the total product.
Guangyi Brand Nut Antioxidant (Dilute): Add 2% based on the total amount of nuts. (with ice meat)
E: improver
Guangyi brand filling improver (soft type): 0.2% to 0.8% based on the total product.
Guangyi brand filling improver (textured stable type) C type: 0.5% by total product.
1.2.2 Wuren filling production process:
(1) Processing of raw materials:
1 Pick the nuts in advance, pick out the color, deterioration and impurities (including sand and mud) in the nuts; clean them with water and dry the water; bake the nuts with warm fire at 150 ° C To light golden yellow, white hemp kernels should be baked to golden yellow, almonds do not need to be baked; the baked nuts are cut into pieces, and the antioxidants of Guangyi brand are sprayed for use.
2 Winter melon sugar is cut into small pieces with a side length of 0.5cm, and the orange cake is cut into pieces and used.
3 ice meat pickled: cut into small Ding, about 1 × 1, fat: sugar = 1:1 for at least 0.5 days. And adding nut antioxidants
(2), filling process
1 sugar orange cake with wine and stir well for preparation;
2 Add the Guangyi brand filling improver (soft type) and Guangyi brand stuffing improver (textured stable type) to the powdered sugar, stir it evenly, then add it to the water and stir until dissolved;
3 Add each nut and ice meat (except for Terminalia) and stir until there are no white sugar particles;
4 add seasoning and stir evenly;
5 Add peanut oil and mix well, and finally add almond kernel and stir evenly;
6 Add the cake powder and mix well.
Put the mixed wuren stuffing into the container, put it into the refrigerator, let the fruit absorb the water, and then use your hand to make a soft and hard stuffing.
1.2.3 Notes:
1 The choice of nuts should be fresh, because the nuts usually contain a lot of oil and fat ingredients, some of the aged nuts will be oxidized during long storage;
2 Terminalia should be mixed after mixing all the raw materials, and then mix well and mix well, do not over-mix, otherwise the almond kernel is brittle;
3 pickled raw meat, be sure to buy fresh meat, and the meat quality is good, fat meat should be marinated to transparent, otherwise it is not refreshing. To add antioxidants to the nuts, otherwise the fat content of the sugar meat is high, and the fats and oils will deteriorate.
4 The quality of sugar melon should also be strictly controlled. The quality of sugar melon and the quality of softness and hardness will also affect the quality and shelf life of the filling.
5 Water must be boiled or boiled, and unheated tap water cannot be used. The added water must be adjusted according to the amount of water absorbed by the cake.
6 In the process of mixing and stuffing, the fillings should be mixed well in all the links, otherwise the distribution of nuts will be uneven, and the fillings will be uneven. Especially after the powder is dropped, it should be evenly mixed. It is also necessary to prevent the stirring time from being too long, causing the cake to cramp and the oil leakage of the filling material.
2. Molding method
(1). Mix the mixed Wuren stuffing into several parts by weight, and quickly knead it into a round shape, wrap the cake skin, skin: filling = 25g: 85g;
(2). After the bag is stuffed into the filling, inject it into the mold (you can sprinkle some hand powder), press it hard, then pull out the mold, put it into the dish, spray water, bake for 12min, brush the egg liquid, then bake it to golden yellow. .
(3). Furnace temperature: first roast at 190 °C / 170 °C for 12min, brush the egg liquid and then continue to roast until golden brown, about 12min.
3. Solution of related technical problems in Wuren moon cake making process
3.1 Wuren moon cake molding problem
3.1.1 Wuren moon cake cake forming problem
Because Wuren moon cake has a large amount of nuts, the filling material is hard and it is not easy to form a cake. Therefore, it is necessary to add a cake skin improver (type B) as a modifier.
The function of the cake skin improver (type B): it can improve the oil holding capacity and sugar capacity of the cake skin, shorten the time of the cake skin to stand still, increase the hardness of the cake skin, and reduce the viscosity of the cake skin to improve the pass rate of the cake.
3.1.2 Wuren moon cake swelling and collapse problem
Wuren filling material is easy to wrap during the making process, so that the moon cake will be inflated and collapsed after baking. Therefore, it is necessary to add a filling improver (textured stable type) C type.
The function of the filling improver (textured stable type) type C: It can better combine the protein, sugar and oil in the filling, and prevent the moon cake from falling, sinking and waisting. Add the modifier to the effect picture without adding it as follows:
No added improver, filling improver, type C
3.2 Wuren moon cake aging, hardening problem
Wuren moon cake is made by using cake powder, and because of the small amount of water and oil added in the formula, Wuren moon cake is prone to aging and hardening. Therefore, it is necessary to add a filling improver (soft type).
The function of the filling improver (softening type): it has obvious functions of softening, preventing aging and hardening of the filling, enhancing water retention, keeping the filling moist, enhancing the adhesion of the filling, improving the emulsification, and being convenient to use.
Ordinary Wuren moon cake made with cake powder will have a hardening problem after storage for a week, and Wuren moon cake with 0.6% and 0.8% softener can maintain good softness for two months. degree.
3.3 Wuren moon cake preservation problem
3.3.1 Fresh-keeping of nuts and ice meat
Wuren moon cake contains a lot of nuts, and the oil has a high content of unsaturated fatty acids, which is easy to cause fat loss. Some manufacturers will also use ice meat in the stuffing, which is also very easy to lead to defeat. Therefore, it is necessary to add Guangyi brand nut antioxidant (diluted type).
The role of antioxidants in Guangyi brand nuts: the combination of oil and protein in the nuts is stable in the nuts, and the common antioxidants cannot effectively penetrate. The antioxidants of Guangyi brand nuts have strong penetrability, convenient use, good anti-oxidation effect and high temperature resistance, which can significantly prolong the shelf life of the nuts.
3.3.2 The preservation of moon cakes
Guangyi Company has long been committed to researching the anti-corrosion and preservation of moon cakes, and it can be combined with internal control type and external control type preservation products. Internal control products: Guangyi brand pastry lotus seed preservative (oil-soluble) used in fillings, Guangyi brand pastry lotus seed preservative (water-soluble) used in cake skin, external control products: Guangyi brand deoxidizer . The use of Guangyi brand deoxidizer and oil-soluble, water-soluble preservative can make the moon cake shelf life of more than 1 year, and can only be stored for about one month without using preservatives and deoxidizers.
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