榨菜火腿新式苏式月饼的制作工艺研究

蔬菜馅料苏式月饼以面粉、榨菜和火腿肠为主要原料,经过制皮、制酥、制皮酥、调馅料、包馅、成型和烘烤等工艺加工而成的食品。试验证明：水油皮中面粉∶水∶糖∶油脂的比例大约为10∶5∶3∶3、油酥皮中皮料和酥料比是2∶1、包酥的水油皮∶油酥皮大约为2∶1、馅料中榨菜和牛肉比是1∶1及皮酥和榨菜馅料比是4∶6效果最佳。

Cooking Processes of Pickle-sausage Su-style Moon Cakes

Taking flour, pickle and ham sausage as main raw material, stuffed vegetables Su-style moon cakes was cooked with rolling skin, making crisp, making crisp skin, making stuffing, filling, molding and baking process.Tests proved that optimum formula as follow： ratio of flour, water, sugar and oil in water-oiled crust was 10∶5∶3∶3, ratio of skin and crisp material in pastry was 2∶1, ratio of water-oiled crust and pastry was 2∶1, ratio pickle and beef in stuffing was 1∶1, and ratio of crisp and pickle stuffing was 4∶6.