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蘇式月餅行業簡介

一、蘇式月餅是哪里的特產

蘇式月餅是江蘇蘇州的特產。蘇(su)(su)式月餅(bing)是中秋(qiu)節的(de)傳統食品，源于蘇(su)(su)州(zhou)，屬于蘇(su)(su)式糕點，被江浙地區的(de)人民(min)喜(xi)愛(ai)。蘇(su)(su)式月餅(bing)皮層酥松(song)(song)，色澤美觀(guan)，餡料肥(fei)而不膩，口感松(song)(song)酥，是蘇(su)(su)式月餅(bing)的(de)精華。

蘇(su)式月餅是用小麥粉、飴糖、食用植(zhi)物油(you)或豬油(you)、水等(deng)制(zhi)皮，小麥粉、食用植(zhi)物油(you)或豬油(you)制(zhi)酥(su)，經制(zhi)酥(su)皮、包(bao)餡、成型、焙烤(kao)工藝加工而成。

二、蘇式月餅的特點及類型

蘇式月餅，皮層酥松，色澤美觀，餡料肥而不膩，口感松酥，是蘇式月餅的精華。蘇式月餅的特點就是酥，蘇式月(yue)餅被壓得緊(jin)緊(jin)實實，用嘴輕輕一(yi)咬，便松散(san)了，甜度相對于其他(ta)月(yue)餅來說有些(xie)高。

蘇式(shi)月餅(bing)的花色品種分甜、咸(xian)或烤、烙兩類。甜月餅(bing)的制作工藝(yi)以烤為(wei)主(zhu)，有(you)玫瑰、百果、椒鹽、豆沙等品種，咸(xian)月餅(bing)以烙為(wei)主(zhu)，品種有(you)火腿(tui)豬油(you)、香蔥豬油(you)、鮮肉(rou)(rou)、蝦仁(ren)(ren)(ren)等。其中(zhong)清水玫瑰、精制百果、白麻(ma)椒鹽、夾沙豬油(you)是蘇式(shi)月餅(bing)中(zhong)的精品。蘇式(shi)月餅(bing)選用原輔材料(liao)講究，富有(you)地方特(te)色。甜月餅(bing)餡料(liao)用玫瑰花、桂花、核桃仁(ren)(ren)(ren)、瓜子(zi)仁(ren)(ren)(ren)、松子(zi)仁(ren)(ren)(ren)、芝麻(ma)仁(ren)(ren)(ren)等配制而(er)(er)成(cheng)(cheng)，咸(xian)月餅(bing)餡料(liao)主(zhu)要以火腿(tui)、豬腿(tui)肉(rou)(rou)、蝦仁(ren)(ren)(ren)、豬油(you)、青蔥等配制而(er)(er)成(cheng)(cheng)。皮酥(su)以小(xiao)麥粉、綿白糖、飴糖、油(you)脂調(diao)制而(er)(er)成(cheng)(cheng)。

三、蘇式月餅的做法

1、蘇式月餅餡料

清水玫瑰月餅

熟(shu)面粉5公(gong)(gong)(gong)(gong)(gong)斤(jin)(jin)(jin)、綿白糖(tang)11公(gong)(gong)(gong)(gong)(gong)斤(jin)(jin)(jin)、熟(shu)豬(zhu)油4.25公(gong)(gong)(gong)(gong)(gong)斤(jin)(jin)(jin)、糖(tang)制(zhi)豬(zhu)油丁(ding)5公(gong)(gong)(gong)(gong)(gong)斤(jin)(jin)(jin)、核桃仁1.5公(gong)(gong)(gong)(gong)(gong)斤(jin)(jin)(jin)、松子仁1.5公(gong)(gong)(gong)(gong)(gong)斤(jin)(jin)(jin)、瓜(gua)子仁1公(gong)(gong)(gong)(gong)(gong)斤(jin)(jin)(jin)、糖(tang)桔皮(pi)0.5公(gong)(gong)(gong)(gong)(gong)斤(jin)(jin)(jin)、黃丁(ding)0.5公(gong)(gong)(gong)(gong)(gong)斤(jin)(jin)(jin)、玫瑰(gui)花1公(gong)(gong)(gong)(gong)(gong)斤(jin)(jin)(jin)。

水晶百果月餅

熟(shu)面粉5公(gong)(gong)斤(jin)、綿白糖11公(gong)(gong)斤(jin)、熟(shu)豬(zhu)(zhu)油4.25公(gong)(gong)斤(jin)、糖制豬(zhu)(zhu)油丁5公(gong)(gong)斤(jin)、核桃仁(ren)2.5公(gong)(gong)斤(jin)、松子(zi)仁(ren)1公(gong)(gong)斤(jin)、瓜子(zi)仁(ren)1公(gong)(gong)斤(jin)、糖桔皮0.5公(gong)(gong)斤(jin)、黃丁0.5公(gong)(gong)斤(jin)、黃桂花0.5公(gong)(gong)斤(jin)。

甜腿百果月餅

熟(shu)(shu)面粉5公(gong)(gong)(gong)斤(jin)(jin)(jin)、綿(mian)白糖(tang)11公(gong)(gong)(gong)斤(jin)(jin)(jin)、熟(shu)(shu)豬油4.25公(gong)(gong)(gong)斤(jin)(jin)(jin)、糖(tang)制豬油丁5公(gong)(gong)(gong)斤(jin)(jin)(jin)、熟(shu)(shu)火腿肉1公(gong)(gong)(gong)斤(jin)(jin)(jin)、核桃仁(ren)(ren)1.5公(gong)(gong)(gong)斤(jin)(jin)(jin)、松子仁(ren)(ren)1公(gong)(gong)(gong)斤(jin)(jin)(jin)、瓜子仁(ren)(ren)0.5公(gong)(gong)(gong)斤(jin)(jin)(jin)、糖(tang)桔皮(pi)0.5公(gong)(gong)(gong)斤(jin)(jin)(jin)、黃(huang)(huang)丁0.5公(gong)(gong)(gong)斤(jin)(jin)(jin)、黃(huang)(huang)桂花1公(gong)(gong)(gong)斤(jin)(jin)(jin)。

松子棗泥月餅

綿白糖(tang)16公(gong)(gong)斤(jin)(jin)、熟豬油3.5公(gong)(gong)斤(jin)(jin)、糖(tang)制豬油丁0.75公(gong)(gong)斤(jin)(jin)、黑棗(zao)8公(gong)(gong)斤(jin)(jin)、松(song)子仁2公(gong)(gong)斤(jin)(jin)、瓜子仁1公(gong)(gong)斤(jin)(jin)、糖(tang)桔皮0.5公(gong)(gong)斤(jin)(jin)、黃丁0.5公(gong)(gong)斤(jin)(jin)、黃桂花0.5公(gong)(gong)斤(jin)(jin)。

清水洗沙月餅

制成的(de)豆沙28.5公(gong)斤、糖制豬油丁2.5公(gong)斤、糖桔皮0.5公(gong)斤、黃(huang)丁0.5公(gong)斤、黃(huang)桂(gui)花(hua)1公(gong)斤。

豬油夾沙月餅

制成(cheng)的豆沙22.5公斤、糖制豬油丁8公斤、黃丁1公斤、黃桂花0.5公斤、玫(mei)瑰花0.5公斤。

2、蘇式月餅制作要點

（1）油(you)酥(su)包入皮(pi)內后，用面杖(zhang)搟(xian)薄時不宜搟(xian)的(de)太短(duan)、太窄，以免皮(pi)酥(su)不均勻，影響質量。

（2）小包(bao)(bao)(bao)酥酥皮(pi)(pi)制(zhi)(zhi)法(fa)：面團(tuan)和油(you)酥面團(tuan)制(zhi)(zhi)法(fa)同(tong)大(da)包(bao)(bao)(bao)酥酥皮(pi)(pi)制(zhi)(zhi)法(fa)。將皮(pi)(pi)料與油(you)酥料各(ge)分成10小塊，將油(you)酥逐一包(bao)(bao)(bao)入皮(pi)(pi)中，用面杖壓(ya)扁后卷折成團(tuan)，再用手掌撳扁成薄(bo)餅形即(ji)可包(bao)(bao)(bao)餡。

（3）制餡(xian)：根據配(pei)方(fang)拌勻(yun)，揉透滋潤即可。下(xia)列(lie)餡(xian)需預制成半成品：

a.松子(zi)棗(zao)泥(ni)(ni)(ni)：先將(jiang)黑(hei)棗(zao)去核(he)、洗凈、蒸爛(lan)絞成碎泥(ni)(ni)(ni)。糖放入鍋(guo)內(nei)加水(shui)，加熱溶化(hua)成糖漿，濃度以用(yong)竹筷能挑(tiao)出絲為適度，然后(hou)將(jiang)棗(zao)泥(ni)(ni)(ni)、油、松子(zi)加入，拌勻(yun)，燒到不粘手即可(ke)。

b.清水(shui)洗(xi)沙：赤(chi)豆(dou)9公(gong)(gong)(gong)斤(jin)(jin)，砂糖15公(gong)(gong)(gong)斤(jin)(jin)，飴(yi)糖1.5公(gong)(gong)(gong)斤(jin)(jin)，生油2.5公(gong)(gong)(gong)斤(jin)(jin)，水(shui)3公(gong)(gong)(gong)斤(jin)(jin)，制法與豆(dou)沙餡同(tong)。

c.豬油夾沙(sha)(sha)：所用的豆沙(sha)(sha)與(yu)清水豆沙(sha)(sha)制法相同。具體制法：將豆沙(sha)(sha)與(yu)糖(tang)、豬油丁、玫瑰花、桂花拌(ban)勻即可。

（4）包餡(xian)：先取(qu)豆沙(sha)餡(xian)撳薄置于酥皮上，再取(qu)豬油丁(ding)、桂花(hua)等混合(he)料同時(shi)包入酥皮內。

（5）成(cheng)型(xing)：包好餡(xian)后，在酥皮封口處(chu)貼(tie)上(shang)方型(xing)墊紙，壓成(cheng)1.67厘米厚的扁(bian)形月(yue)餅(bing)(bing)坯(pi)(pi)，每(mei)只(zhi)90克，再在月(yue)餅(bing)(bing)生(sheng)坯(pi)(pi)上(shang)蓋(gai)以各種(zhong)名稱(cheng)的印(yin)章(zhang)。

（6）烘烤：月餅生坯推入爐(lu)內，爐(lu)溫(wen)保持在240℃左右，待(dai)月餅上的花(hua)紋定型后(hou)適(shi)當降溫(wen)，上下火要求(qiu)一致，烤6～7分鐘熟透(tou)即可(ke)出爐(lu)，待(dai)涼透(tou)后(hou)下盤。

（7）貯存(cun)：在(zai)裝盒以前須完全(quan)冷透，輕拿輕放，防止(zhi)皮酥脫(tuo)落，影響質量及美(mei)觀(guan)。如運銷最好在(zai)月餅外面加包蠟紙或尼龍(long)袋。保(bao)藏一般存(cun)放在(zai)通風陰涼處。在(zai)30℃的氣溫中可保(bao)藏一個月，但(dan)“豆沙”和“棗泥”等軟貨，則保(bao)藏時間較(jiao)短。

四、蘇式月餅質量要求

1、色澤：表面金黃油潤，圓邊淺黃，底部沒有焦斑。

2、形狀(zhuang)：平(ping)整(zheng)飽滿，呈扁鼓形，沒(mei)有裂口和漏底現象。

3、酥皮(pi)：外(wai)表完整(zheng)，酥皮(pi)清晰不亂(luan)，沒有僵皮(pi)和(he)硬皮(pi)。

4、內質：皮餡厚(hou)薄均(jun)勻，無(wu)脫殼和空(kong)心現象，果料切塊粗細(xi)適當。

5、滋味(wei)(wei)：餅皮松(song)酥，有各(ge)種餡料的特有風(feng)味(wei)(wei)和(he)正常的香味(wei)(wei)，無哈喇味(wei)(wei)和(he)果皮的苦味(wei)(wei)或澀味(wei)(wei)。