Cooking method for Threo form pumpkin puree moon cake

• Main Author: HUANG WEIQIAO
• Format: Patent
• Language: Chinese; English
• Published: 29.05.2013
• Subjects: BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; HUMAN NECESSITIES; PRESERVATION THEREOF; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

The invention relates to a cooking method for a Threo form pumpkin puree moon cake. The method is characterized by comprising the following steps: (1) cake crust materials are prepared; (2) moon cake filling materials are prepared; (3) a cake crust at 15g is rolled into a sheet, crisp materials are filled into the cake crust, an opening is sealed and is pressed downwards, the made raw crisp body is pressed flatly to form an oval and is overlapped vertically like folding up a quit, the opening of the folded cake crust is rolled outwards, the cake crust is rolled from top to bottom to form a bucket shape, the rolled cake crust is pressed to flat from the periphery to the center to form a circular sheet shape, the filling materials are filled, the made raw crisp body is pressed to a flat drum shape by a palm, a surface of the raw crisp body is decorated by food coloring, a cake is turned before the cake is put into an oven, after the cake is put into the oven, the bottom temperature of the oven is kept to 230 DE