CN102524335B - Method of making hollow cake - Google Patents
Method of making hollow cake Download PDFInfo
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- CN102524335B CN102524335B CN 201110448334 CN201110448334A CN102524335B CN 102524335 B CN102524335 B CN 102524335B CN 201110448334 CN201110448334 CN 201110448334 CN 201110448334 A CN201110448334 A CN 201110448334A CN 102524335 B CN102524335 B CN 102524335B
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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 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, finished product moisturizing difficulty is large.The master worker who for this reason has uses malt syrup in a large number, makes filling viscosity large, and bad operation also affects 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 a kind of preparation method of hollow cake of flavouring moisturizing is provided.The integral body sensation of raw material filling should be wet and not sticking.
Realize above-mentioned purpose, the technical solution used in the present invention is:
a kind of preparation method of hollow cake, comprise that (1) makes the hollow cake filling, (2) make musculus cutaneus, (3) the faric demoulding, (4) bake, making the hollow cake filling and be fillings with following parts by weight mixes and makes, 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, white wine 0.4-0.8, fruit fourth 2-3, lard 2-3, milk powder 0.5-1, cocoa power 0.2-0.5, pre-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.
When making the hollow cake filling as preferred scheme, the cross-linked esterification converted starch first and clear water fully stir, mix with the hyrate of cross-linked esterification converted starch again after malt syrup and salad oil elder generation emulsification reduction viscosity.Pre-gelatinization converted starch and lard first carry out emulsification together.
To be made by the raw material of following parts by weight at the cladding of making musculus cutaneus as preferred scheme, wheat flour 1, 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, first edible vegetable oil is heated to 170 ℃-200 ℃, clear water is heated to 47 ℃-58 ℃, first deep fat is sprinkled in wheat flour, then pour warm water and face into.Malt syrup and Tea Polyphenols add with face the time.
Take sugar as the stage of main fillings at the cake embryo, just slowly begin to melt, moisture in the skin filling also can discharge by fillings 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 small 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 scope provided by the invention, and height is too sweet, low short sweetness.Wherein the ratio of brown sugar and soft white sugar also should be controlled in 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 the product Titian, to be the nutritive value that improves product on the one hand on the one hand.Wherein the walnut kernel consumption is little is to consider Cost Problems, and the Semen sesami nigrum consumption is too large, and the product sense organ is too black, therefore should limit.
Rose is traditional fragrance material that this product is continued to use for many years, owner's flavor.Too strong not soft at most.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 the nutrition such as vitamin, enrich simultaneously local flavor.
The effect of cocoa power, milk powder is 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.
pre-gelatinization converted starch, as CMS, hydroxypropul starch etc., be can gelatinization in cold water starch, the pre-gelatinization converted starch of peak, available at least Tianjin starch development corporation, Ltd., its effect is to absorb filling at the baking initial stage of product, the moisture that first discharges in skin forms pasty state, make the moisturizing of finished product filling, pre-gelatinization converted starch and at first emulsification of lard one, mix with other raw material again, lubricating function with grease, prevent from being clamminess with regard to suction during mixing filling and be unfavorable for operation, a certain amount of grease can also moisten the skin of finished product in addition, softening filling, effect with promotion " filling wet wire drawing ".
The cross-linked esterification converted starch, as 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, allow it fully absorb moisture, gelatinization absorbs water during being conducive to toast thereafter.The hyrate that the first emulsification of malt syrup and salad oil reduces after viscosity with the cross-linked esterification converted starch again mixes, then mixes with other raw material.The amount of cross-linked esterification converted starch can not fully absorb the moisture that discharges in fillings and cladding very little and form certain pastel, and this pastel can prevent again the crystallization of sugar.If too many, the moisture in fillings, 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, therefore use it, viscosity is large too much, is unfavorable for operation.
It should be noted that and should not bake very driedly when baking, the cake filling can become dry like this, and 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 theoretically tradition, carried out multinomial exploration aspect the flavouring moisturizing: 1. formula is reasonable, and 2. clear water, converted starch, malt syrup, salad wet goods belong to the soft material of moisturizing guarantor.3, with lard emulsification parcel pre-gelatinized starch, 4, esterified and cross-linked starch fully absorbs moisture, 5, disperse lubricated malt syrup to strengthen its consumption with grease.Result shows that the flavouring moistening effect is that significantly the mouthfeel of hollow cake is better than existing product.
The specific embodiment
Embodiment 1
(1) make the hollow cake filling
The fillings of following parts by weight is mixed make, 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, white wine 0.4 kg, fruit fourth 2kg, lard 2 kg, milk powder 0.5 kg, cocoa power 0.2 kg, pre-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
Making the cladding of musculus cutaneus is made by the raw material of following parts by weight, wheat flour 1kg, edible vegetable oil 0.28 kg, malt syrup 0.04 kg, Tea Polyphenols 0.0001 kg, clear water 0.3 kg, when making musculus cutaneus, first edible vegetable oil is heated to 170 ℃, clear water is heated to 47 ℃, first deep fat is sprinkled in wheat flour, then pour warm water and face into.
(3) the faric demoulding.
(4) bake.
Embodiment 2
(1) make the hollow cake filling
The fillings of following parts by weight is mixed make, 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, white wine 0.8kg, fruit fourth 3 kg, lard 3 kg, milk powder 1kg, cocoa power 0.5 kg, pre-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
Making the cladding of musculus cutaneus is made by the raw material of following parts by weight, wheat flour 1kg, edible vegetable oil 0.32 kg, malt syrup 0.04 kg, Tea Polyphenols 0.0001 kg, clear water 0.35 kg, when making musculus cutaneus, first edible vegetable oil is heated to 200 ℃, clear water is heated to 58 ℃, first deep fat is sprinkled in wheat flour, then pour warm water and face into.
(3) the faric demoulding.
(4) bake.
Embodiment 3
(1) make the hollow cake filling
The fillings of following parts by weight is mixed make, 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, white wine 0.8kg, fruit fourth 2kg, lard 2kg, milk powder 0.5kg, cocoa power 0.3kg, pre-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
Making the cladding of musculus cutaneus is made by the raw material of following parts by weight, wheat flour 1kg, edible vegetable oil 0.30kg, malt syrup 0.04 kg, Tea Polyphenols 0.0001 kg, clear water 0.32kg, when making musculus cutaneus, first edible vegetable oil is heated to 180 ℃, clear water is heated to 55 ℃, first deep fat is sprinkled in wheat flour, then pour warm water and face into.
(3) the faric demoulding.
(4) bake.
Embodiment 4
(1) make the hollow cake filling
The fillings of following parts by weight is mixed make, 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, white wine 0.8kg, fruit fourth 3kg, lard 3.0kg, milk powder 0.8kg, cocoa power 0.4kg, pre-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
Making the cladding of musculus cutaneus is made by the raw material of following parts by weight, wheat flour 1kg, edible vegetable oil 0.30kg, malt syrup 0.04kg, Tea Polyphenols 0.0001kg, clear water 0.32kg, when making musculus cutaneus, first edible vegetable oil is heated to 190 ℃, clear water is heated to 50 ℃, first deep fat is sprinkled in wheat flour, then pour warm water and face into.
(3) the faric demoulding.
(4) bake.
Claims (2)
1. the preparation method of a hollow cake, comprise that (1) makes the hollow cake filling, (2) make musculus cutaneus, (3) the faric demoulding, (4) bake, it is characterized in that: make the hollow cake filling and be fillings with following parts by weight and mix and make, 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, white wine 0.4-0.8, fruit fourth 2-3, lard 2-3, milk powder 0.5-1, cocoa power 0.2-0.5, pre-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, the cross-linked esterification converted starch first and clear water fully stir, mix with the hyrate of cross-linked esterification converted starch again after malt syrup and the first emulsification reduction of salad oil viscosity, gelatinization converted starch and lard first carry out emulsification together in advance.
2. the preparation method of hollow cake according to claim 1, it is characterized in that: the cladding of making musculus cutaneus is made by the raw material of following parts by weight, wheat flour 1, edible vegetable oil 0.28-0.32, malt syrup 0.04, Tea Polyphenols 0.0001, clear water 0.3-0.35 is when making musculus cutaneus, first edible vegetable oil is heated to 170 ℃-200 ℃, clear water is heated to 47 ℃-58 ℃, first deep fat is sprinkled in wheat flour, then pours warm water and face into.
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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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| CN102524335A CN102524335A (en) | 2012-07-04 |
| CN102524335B true CN102524335B (en) | 2013-06-12 |
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Families Citing this family (6)
| 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 |
| 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 |
| 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 |
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 |
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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 |
|---|
| "夹馅空心点";钟志惠;《四川烹饪高等专科学校学报》;20041231(第2期);第32-33页 * |
| "汽鼓类食品膨胀机理及最佳工艺的探讨";李丽贤等;《现代食品科技》;20081231;第24卷(第8期);第785-786页 * |
| 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》.2008,第24卷(第8期),第785-786页. |
| 钟志惠."夹馅空心点".《四川烹饪高等专科学校学报》.2004,(第2期),第32-33页. |
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