CN102524335A - Method of making hollow cake - Google Patents
Method of making hollow cake Download PDFInfo
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- CN102524335A CN102524335A CN2011104483341A CN201110448334A CN102524335A CN 102524335 A CN102524335 A CN 102524335A CN 2011104483341 A CN2011104483341 A CN 2011104483341A CN 201110448334 A CN201110448334 A CN 201110448334A CN 102524335 A CN102524335 A CN 102524335A
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Abstract
The invention provides a method of making a hollow cake, which includes: firstly, making stuffing for the hollow cake; secondly, making a wrapper; thirdly, encrusting and demoulding; and fourthly, baking. Stuffing materials well mixed for making the stuffing for the hollow cake include soft sugar, brown sugar, apricot kernels, peanut kernels, black sesame seeds, white sesame seeds, walnut kernels, rose flower, flattened preserved orange, preserved red dates, white spirit, fruit dices, lard, milk powder, cocoa powder, pre-gelatinized modified starch, malt syrup, salad oil, crosslinking esterified modified starch and fresh water. The wrapper is made by steps including firstly, heating edible vegetable oil to 170 DEG C to 200 DEG C and heating the fresh water to 47 DEG C to 58 DEG C; secondly, pouring the hot oil into wheat flour; and thirdly, pouring the warm water to make dough. The method overcomes the shortage that existing hollow cakes are poor in taste generally, and fragrance and moisture effects of the hollow cakes can be improved evidently.
Description
Technical field
The present invention relates to a kind of bakery product, specifically is a kind of hollow cake.
Background technology
The hollow cake of selling in the market has following shortcoming: one, the improper use of fragrance material kind and amount thereof makes fragrance not outstanding, inharmonious.Two, the finished product difficulty of preserving moisture is big.The master worker who for this reason has uses malt syrup in a large number, makes filling viscosity big, and bad operation also influences whole structure.
Summary of the invention
The objective of the invention is to solve the existing not good enough shortcoming of the ubiquitous mouthfeel of hollow cake, but the preparation method of the hollow cake that a kind of flavouring preserves moisture is provided.The integral body sensation of raw material filling should be wet and not sticking.
Realize above-mentioned purpose, the technical scheme that the present invention adopts is:
A kind of preparation method of hollow cake comprises that (1) makes hollow cake filling, and (2) make musculus cutaneus, (3) faric demoulding, and (4) bake, and make hollow cake filling and are filling material with following parts by weight and mix and process; Soft white sugar 35-37.5, brown sugar 4-5, almond 0.75-1.2, shelled peanut 5-6, Semen Sesami Nigrum core 1-2; White sesameseed benevolence 2-4, walnut kernel 1-2, rose 1-1.3, tangerine cake 0.6-0.8, candied date 4-5; Liquor 0.4-0.8, fruit fourth 2-3, lard 2-3, milk powder 0.5-1, cocoa power 0.2-0.5; Preparatory gelatinization converted starch 0.2-0.4, malt syrup 1.5-2.5, salad oil 0.5-1, cross-linked esterification converted starch 1.5-2.5, clear water 1.5-2.5.
As preferred scheme is that the cross-linked esterification converted starch fully stirs with clear water earlier when making hollow cake filling, mixes with the hyrate of cross-linked esterification converted starch after malt syrup and the first emulsification reduction of the salad oil viscosity again.Gelatinization converted starch and lard carry out emulsification together earlier in advance.
As preferred scheme is to be processed wheat flour 1, edible vegetable oil 0.28-0.32 by the raw material of following parts by weight at the cladding of making musculus cutaneus; Malt syrup 0.04, Tea Polyphenols 0.0001, clear water 0.3-0.35; When making musculus cutaneus, earlier edible vegetable oil is heated to 170 ℃-200 ℃, clear water is heated to 47 ℃-58 ℃; Earlier deep fat is sprinkled in the wheat flour, pour warm water and face again into.Malt syrup and Tea Polyphenols add with face the time.
With sugar be main filling material in the stage of cake embryo, just slowly begin to melt, the moisture in the skin filling also can discharge by the filling material and absorb simultaneously; The formation pastel expands; The cake skin cannot leak gas, and along with going deep into of baking, the cake severe edema due to hypofunction of the spleen divides minimizing; Only stay flour, oil and few part water, the hollow cake that sticks out has just been finalized the design.
The total reducing sugar amount of soft white sugar and brown sugar should be controlled in the scope provided by the invention, and height is then too sweet, low then short sweetness.Wherein the ratio of brown sugar and soft white sugar also should be controlled in the scope of the present invention, if the ratio of brown sugar is too high, its contained solid aglucone divides unfavorable mummification sugar.Brown sugar will select luminosity, toughness, sugar that fragrance is good.
The mixing of shelled peanut, Semen Sesami Nigrum core, white sesameseed benevolence, walnut kernel is used, and is to give the product Titian on the one hand, is the nutritive value that improves product on the one hand.Wherein the walnut kernel consumption is to consider the cost problem for a short time, and the Semen sesami nigrum consumption is too big, and then the product sense organ is too black, so should limit.
Rose is traditional fragrance material that this product is continued to use for many years, owner's flavor.Too strong at most not soft.The tangerine cake is auxiliary spices, and it to coordinate the rose flavouring, increases the abundant sense of product fragrance again, the important composition of it and rose cost product body note and bottom note.
Candied date and fruit fourth are the materials that increases nutrition such as vitamin, enrich local flavor simultaneously.
The effect of cocoa power, milk powder is to enrich local flavor and have additional nutrients.Cocoa power is natural polyphenoils simultaneously, and they are parts of product body note and bottom note, the third dimension of the thickness that can tart up again, abundant flavor.
Preparatory gelatinization converted starch, like CMS, hydroxypropul starch etc., be can gelatinization in cold water starch; The preparatory gelatinization converted starch of peak, available at least Tianjin starch development corporation, Ltd., its effect are to absorb the moisture that discharges earlier in filling, the skin at the baking initial stage of product to form pasty state, and finished product filling is preserved moisture; Gelatinization converted starch and lard one emulsification at first in advance mixes with other raw material, with the lubricating function of grease again; Prevent during mixing filling, to be clamminess and to be unfavorable for operating with regard to suction; A certain amount of in addition grease can also moisten the skin of finished product, and softening filling has the effect of promotion " filling wet wire drawing ".
The cross-linked esterification converted starch; Like conventional corn starch or oxidised maize starch, the cross-linked esterification converted starch of peak, available at least Tianjin starch development corporation, Ltd., cross-linked esterification converted starch elder generation and clear water fully stir; Let it fully absorb moisture, gelatinization absorbs water during helping toasting thereafter.The hyrate that the emulsification of malt syrup and salad oil elder generation reduces after the viscosity with the cross-linked esterification converted starch again mixes, and mixes with other raw material again.The amount of cross-linked esterification converted starch can not fully absorb the moisture that discharges in filling material and the cladding very little and form certain pastel, and this pastel can prevent the crystallization of sugar again.If too many, the moisture in filling material, the cladding is limited again, and it does not stick with paste first caking, and is not all right yet.
Malt syrup is natural wet shape thing, and its caramel is savory again, so use it, then viscosity is big too much, is unfavorable for operation.
It should be noted that and should not bake very driedly when baking that the cake filling can become dry like this, the smell of burning of cake skin is too heavy, greatly reduces the quality of product.
Hollow cake preparation method of the present invention can be when keeping the existing product characteristic; Break through tradition theoretically; Carried out multinomial exploration aspect preserving moisture at flavouring: 1. prescription rationally, 2. clear water, converted starch, malt syrup, salad wet goods belong to the soft material of preserving moisture.3, with lard emulsification parcel pre-gelatinized starch, 4, cross-linked esterification starch fully absorbs moisture, 5, disperse lubricated malt syrup to strengthen its consumption with grease.The result shows that the flavouring moistening effect is that significantly the mouthfeel of hollow cake is superior to existing product.
The specific embodiment
Embodiment 1
(1) makes hollow cake filling
The filling material of following parts by weight mixed process soft white sugar 35kg, brown sugar 4kg, almond 0.75kg, shelled peanut 5 kg, Semen Sesami Nigrum core 1 kg; White sesameseed benevolence 2 kg, walnut kernel 1 kg, rose 1 kg, tangerine cake 0.6kg, candied date 4 kg; Liquor 0.4 kg, fruit fourth 2kg, lard 2 kg, milk powder 0.5 kg, cocoa power 0.2 kg; Preparatory gelatinization converted starch 0.2 kg, malt syrup 1.5 kg, salad oil 0.5 kg, cross-linked esterification converted starch 1.5 kg, clear water 1.5 kg.
(2) make musculus cutaneus
Make the cladding of musculus cutaneus and process wheat flour 1kg, edible vegetable oil 0.28 kg by the raw material of following parts by weight; Malt syrup 0.04 kg, Tea Polyphenols 0.0001 kg, clear water 0.3 kg; When making musculus cutaneus, earlier edible vegetable oil is heated to 170 ℃, clear water is heated to 47 ℃; Earlier deep fat is sprinkled in the wheat flour, pour warm water and face again into.
(3) the faric demoulding.
(4) bake.
Embodiment 2
(1) makes hollow cake filling
The filling material of following parts by weight mixed process soft white sugar 37.5kg, brown sugar 5 kg, almond 1.2kg, shelled peanut 6 kg, Semen Sesami Nigrum core 2 kg; White sesameseed benevolence 4 kg, walnut kernel 2 kg, rose 1.3 kg, tangerine cake 0.8kg, candied date 5kg; Liquor 0.8kg, fruit fourth 3 kg, lard 3 kg, milk powder 1kg, cocoa power 0.5 kg; Preparatory gelatinization converted starch 0.4 kg, malt syrup 2.5 kg, salad oil 1 kg, cross-linked esterification converted starch 2.5 kg, clear water 2.5 kg.
(2) make musculus cutaneus
Make the cladding of musculus cutaneus and process wheat flour 1kg, edible vegetable oil 0.32 kg by the raw material of following parts by weight; Malt syrup 0.04 kg, Tea Polyphenols 0.0001 kg, clear water 0.35 kg; When making musculus cutaneus, earlier edible vegetable oil is heated to 200 ℃, clear water is heated to 58 ℃; Earlier deep fat is sprinkled in the wheat flour, pour warm water and face again into.
(3) the faric demoulding.
(4) bake.
Embodiment 3
(1) makes hollow cake filling
The filling material of following parts by weight mixed process soft white sugar 35kg, brown sugar 4kg, almond 0.75kg, shelled peanut 5kg, Semen Sesami Nigrum core 1.5kg; White sesameseed benevolence 2kg, walnut kernel 1kg, rose 1kg, tangerine cake 0.8kg, candied date 4kg; Liquor 0.8kg, fruit fourth 2kg, lard 2kg, milk powder 0.5kg, cocoa power 0.3kg; Preparatory gelatinization converted starch 0.3kg, malt syrup 2kg, salad oil 0.5kg, cross-linked esterification converted starch 1.5kg, clear water 2.5kg.
(2) make musculus cutaneus
Make the cladding of musculus cutaneus and process wheat flour 1kg, edible vegetable oil 0.30kg by the raw material of following parts by weight; Malt syrup 0.04 kg, Tea Polyphenols 0.0001 kg, clear water 0.32kg; When making musculus cutaneus, earlier edible vegetable oil is heated to 180 ℃, clear water is heated to 55 ℃; Earlier deep fat is sprinkled in the wheat flour, pour warm water and face again into.
(3) the faric demoulding.
(4) bake.
Embodiment 4
(1) makes hollow cake filling
The filling material of following parts by weight mixed process soft white sugar 36kg, brown sugar 4.5kg, almond 1.0kg, shelled peanut 5.5kg, Semen Sesami Nigrum core 1.5kg; White sesameseed benevolence 3kg, walnut kernel 1.5kg, rose 1.3kg, tangerine cake 0.8kg, candied date 5kg; Liquor 0.8kg, fruit fourth 3kg, lard 3.0kg, milk powder 0.8kg, cocoa power 0.4kg; Preparatory gelatinization converted starch 0.3kg, malt syrup 2.5kg, salad oil 0.8kg, cross-linked esterification converted starch 2.0kg, clear water 2.0kg.
(2) make musculus cutaneus
Make the cladding of musculus cutaneus and process wheat flour 1kg, edible vegetable oil 0.30kg by the raw material of following parts by weight; Malt syrup 0.04kg, Tea Polyphenols 0.0001kg, clear water 0.32kg; When making musculus cutaneus, earlier edible vegetable oil is heated to 190 ℃, clear water is heated to 50 ℃; Earlier deep fat is sprinkled in the wheat flour, pour warm water and face again into.
(3) the faric demoulding.
(4) bake.
Claims (4)
1. the preparation method of a hollow cake comprises that (1) makes hollow cake filling, and (2) make musculus cutaneus, (3) faric demoulding, and (4) bake, and it is characterized in that: make hollow cake filling and be filling material with following parts by weight and mix and process; Soft white sugar 35-37.5, brown sugar 4-5, almond 0.75-1.2, shelled peanut 5-6, Semen Sesami Nigrum core 1-2; White sesameseed benevolence 2-4, walnut kernel 1-2, rose 1-1.3, tangerine cake 0.6-0.8, candied date 4-5; Liquor 0.4-0.8, fruit fourth 2-3, lard 2-3, milk powder 0.5-1, cocoa power 0.2-0.5; Preparatory gelatinization converted starch 0.2-0.4, malt syrup 1.5-2.5, salad oil 0.5-1, cross-linked esterification converted starch 1.5-2.5, clear water 1.5-2.5.
2. the preparation method of hollow cake according to claim 1 is characterized in that: the cladding of making musculus cutaneus is processed wheat flour 1 by the raw material of following parts by weight; Edible vegetable oil 0.28-0.32, malt syrup 0.04, Tea Polyphenols 0.0001; Clear water 0.3-0.35 when making musculus cutaneus, is heated to 170 ℃-200 ℃ with edible vegetable oil earlier; Clear water is heated to 47 ℃-58 ℃, earlier deep fat is sprinkled in the wheat flour, pours warm water and face again into.
3. the preparation method of hollow cake according to claim 1 and 2; It is characterized in that: when making hollow cake filling; The cross-linked esterification converted starch fully stirs with clear water earlier, mixes with the hyrate of cross-linked esterification converted starch after malt syrup and the first emulsification reduction of the salad oil viscosity again.
4. the preparation method of hollow cake according to claim 1 and 2 is characterized in that: when making hollow cake filling, gelatinization converted starch and lard carry out emulsification together earlier in advance.
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| Application Number | Priority Date | Filing Date | Title |
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| CN 201110448334 CN102524335B (en) | 2011-12-29 | 2011-12-29 | Method of making hollow cake |
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| CN 201110448334 CN102524335B (en) | 2011-12-29 | 2011-12-29 | Method of making hollow cake |
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| CN102524335B CN102524335B (en) | 2013-06-12 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315026A (en) * | 2013-05-24 | 2013-09-25 | 刘启堂 | Crystal sandwich cake |
| CN103783366A (en) * | 2012-11-30 | 2014-05-14 | 哈尔滨贵迪软件有限公司 | High-water-retention sweet orange stuffing |
| CN105901063A (en) * | 2016-06-24 | 2016-08-31 | 青岛农业大学 | Multi-cereal scented tea cookies and preparation method thereof |
| CN106720050A (en) * | 2016-12-23 | 2017-05-31 | 江苏农林职业技术学院 | A kind of rose walnut powder nutritious food bag and preparation method thereof |
| CN107535565A (en) * | 2017-09-21 | 2018-01-05 | 杨益民 | A kind of hollow crisp short cakes with sesame of sugar-free and preparation method thereof |
| CN114557371A (en) * | 2022-03-16 | 2022-05-31 | 甘肃岷县当归研究院 | Preparation method of dessert containing radix Angelicae sinensis powder |
Citations (1)
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| CN1040131A (en) * | 1988-08-10 | 1990-03-07 | M·J·琼兰及其合伙人有限公司 | The preparation method of food |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1040131A (en) * | 1988-08-10 | 1990-03-07 | M·J·琼兰及其合伙人有限公司 | The preparation method of food |
Non-Patent Citations (4)
| Title |
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| 《四川烹饪高等专科学校学报》 20041231 钟志惠 "夹馅空心点" 第32-33页 1-4 , 第2期 * |
| 《现代食品科技》 20081231 李丽贤等 "汽鼓类食品膨胀机理及最佳工艺的探讨" 第785-786页 1-4 第24卷, 第8期 * |
| 李丽贤等: ""汽鼓类食品膨胀机理及最佳工艺的探讨"", 《现代食品科技》, vol. 24, no. 8, 31 December 2008 (2008-12-31), pages 785 - 786 * |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103783366A (en) * | 2012-11-30 | 2014-05-14 | 哈尔滨贵迪软件有限公司 | High-water-retention sweet orange stuffing |
| CN103315026A (en) * | 2013-05-24 | 2013-09-25 | 刘启堂 | Crystal sandwich cake |
| CN103315026B (en) * | 2013-05-24 | 2014-12-10 | 刘启堂 | Crystal sandwich cake |
| CN105901063A (en) * | 2016-06-24 | 2016-08-31 | 青岛农业大学 | Multi-cereal scented tea cookies and preparation method thereof |
| CN106720050A (en) * | 2016-12-23 | 2017-05-31 | 江苏农林职业技术学院 | A kind of rose walnut powder nutritious food bag and preparation method thereof |
| CN107535565A (en) * | 2017-09-21 | 2018-01-05 | 杨益民 | A kind of hollow crisp short cakes with sesame of sugar-free and preparation method thereof |
| CN114557371A (en) * | 2022-03-16 | 2022-05-31 | 甘肃岷县当归研究院 | Preparation method of dessert containing radix Angelicae sinensis powder |
| CN114557371B (en) * | 2022-03-16 | 2022-12-27 | 甘肃岷县当归研究院 | Preparation method of dessert containing radix Angelicae sinensis powder |
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| CN102524335B (en) | 2013-06-12 |
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