Product Details:
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Product Name: | Trehalose | Usage: | Moon Cake Filling Or Moon Cook |
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Other Name: | Trehalose Powder | Function 1: | Keep Moisture |
Function 2: | Mild Sweetness | Package: | 20kg/bag,25kg/bag |
Brand: | Huiyang | Certification: | HALAL,KOSHER,MUI,OU,ISO22000,ISO 14001 |
Function 3: | Prevent Starch Retrogradation, Extend The Shelf Life Of Products | ||
High Light: | Keep Moisture Trehalose Powder,Mild sweetness Trehalose Powder,25kg/bag Trehalose Powder |
Trehalose
Trehalose maintains and enhances original food and beverage quality, helping formulators develop products that taste and smell as good as they look. With benefits for flavor, texture and freshness, trehalose delivers a multi-sensory experience. A unique ingredient found in nature, trehalose offers multi-functionality across a wide range of applications, helping to bring out the best in your products.
The application of trehalose in the moon cake or moon cake filling product industry
The trehalose can used in moon cake product factory, the moon cake products has many kinds, trehalose can add propotion of total sugar 20%-35% trehalose.
Trehalose has several functions in the moon cake product, it is followed in below side:
How to make Snow Skin Mooncake
Traditional Chinese Snow Skin Mooncake with creamy custard filling
Course: Dessert
Cuisine: Chinese
Keyword: mooncake, Snow Skin
Servings: 16 I am using a 50g mooncake stamp and making around 16 mooncakes in totally out of the following amount. Wrapper VS filling ratio: 2:3;
Calories: 129 kcal
Ingredients
· 1/3 cup of glutinous rice flour for coating
Creamy custard filling
· 1.5 tbsp. custard powder
· 1/2 cup wheat starch +2 tablespoons cake flour
· 100 ml milk
· 2 tablespoons unsalted butter ,30grams
· 1/2 cup granulated sugar ,60 grams
· 2 eggs ,100g or 1 large egg+ another yolk (whisked) wrapper
· 45 g glutinous rice flour
· 35 g rice flour water milled version
· 20 g wheat starch
· 40 g sugar or sugar powder
· 185 g milk or unsweetened coconut milk
· 18 g vegetable oil
Instructions
Make creamy custard filling
1.In a small pot over slowest heat, dissolve sugar with milk.
2.Shift all the flours and custard powder quickly. Stir to combine well. Add egg and butter in. Keep stirring forcefully in the whole process to combine everything and avoid caking. Heat until the mixture becomes very thick and form a paste texture. Remove from fire and keep stirring for several minutes until it becomes fine and smooth.
3. Transfer out, cool down and cover with plastic wrapper. Refrigerate for several hours until hardened so you can shape the filling easily.
Make the wrapper
1. Combine milk, sugar and oil well and then mix with wheat starch, rice flour and glutinous rice flour.
2. Strain once and set aside for 30 minutes. Cover with plastic wrappers and steam over high fire for around 30 minutes until it becomes slightly transparent. Transfer out and stir with chop stickers forcefully for several minutes until fine and smooth. Transfer to a plate and cover with plastic wrapper. Knead with both hands for several minutes until the surface becomes oily. (This is really important to have a soft taste wrapper, so do not skip this). Refrigerate for at least 4 hours before assembling the snow skin mooncake.
Make coating flour
1.In a fry pan, stir fry raw glutinous rice flour on medium low heat until the flour turns light yellow. Remove it from the heat. Set aside to cool down.
Assemble
1. Measure each wrapper around 20grams and filling 30 grams. And then shape both of wrapper and filling to balls.
2. Prepare the dusting flour, filling, wrapper and mooncake stamp. Assemble the mooncake stamp well and then dust with flour. Shake off extra flour and set aside.
3. Wrap the filling with wrapper and seal completely. And then shape to a ball firstly and further to an oval. Place the oval to stamp (unsealed side first), flat with bottom with fingers; push the shaping tool to stamp the flowers. Then demold carefully. If you find the mooncake is sticky on the stamp, use the other hand to help separating.
Recipe Notes
Those snow skin mooncakes need to be stored in airtight wrapper or container separately; otherwise, the surface will dry out. The best enjoying time is the next day after assembling.
If you want to frozen them, they can be frozen up to 1 week but move to refrigerating area several hours before serving until they are soft back.
Nutrition Facts
Snow Skin Mooncake-Video Recipe with Custard Filling
Safety: Trehalose has a long history of human use. Numerous studies have been conducted to support its safety.
Depending on the dish, simply add as an ingredient or dissolve in water to use. Simply add 0.5% to 5% by weight. Although trehalose is technically a sugar, when used along with other ingredients the sweet taste becomes negligible.
For sushi rice: add 1 tablespoon (10 grams) of Treha Trehalose to 450 grams of uncooked rice.
BENEFITS: retains moisture to keep the "just prepared" freshness.
Applications | Usage level | Benefits | Notes |
Chocolate |
Truffle: Replace 50% of sugar
Ganache: Replace 20% of sugar |
Prevents shrinkage by retaining moisture Improves the formability and workability
Reduces unwanted odors from heated cacao Protects lipids in chocolate with high milk fat |
When used with sugar, viscosity may need some monitoring due to crystallization property of Trehalose |
Candies and Candy Coating |
For soft caramel: Replace 30% of sugar
For nougat: Replace 20% of sugar
For candy coating on nuts: Replace 67% of sugar |
Enhances flavors of fresh ingredients (fruit flavors) Enhances natural color of fresh ingredients
Increased stability due to reduction of “stickiness”
Clear, glossy coating due to non-caramelizing property Helps reduce burning during pan-coating with sugar |
To increase the stability, Trehalose should be more than 70% of entire sugar content
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Frozen Desserts |
Ice cream: Replace 15 - 40% of sugar Sorbet: Add 5 – 8% |
Smoother mouthfeel created by formation of finer ice crystals
Enhances cream and fruit flavors |
Adjust the brix between 26% and 30% for sorbet |
Jams/Preserves |
Replace 20 – 25 % of sugar |
Enhances and evens out fruit flavor profile
Maintains natural color of ingredients |
Adjust sugar content to obtain desired sweetness |
Frozen Desserts |
Ice cream: Replace 15 - 40% of sugar Sorbet: Add 5 – 8% |
Smoother mouthfeel created by formation of finer ice crystals
Enhances cream and fruit flavors |
Adjust the brix between 26% and 30% for sorbet |
Contact Person: Angelwei
Tel: +86-13385340181