CN103535420A - Waxberry mousse cake and making method thereof - Google Patents
Waxberry mousse cake and making method thereof Download PDFInfo
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- CN103535420A CN103535420A CN201310532384.7A CN201310532384A CN103535420A CN 103535420 A CN103535420 A CN 103535420A CN 201310532384 A CN201310532384 A CN 201310532384A CN 103535420 A CN103535420 A CN 103535420A
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Abstract
The invention discloses a waxberry mousse cake and a making method thereof. The waxberry mousse cake is made of the following raw materials, including, milk, matcha, sago, fresh mint leaves, gelatine powder, sugar, waxberry jam, unsalted butter, yogurt, acidophilus milk, and diced almond. The making method comprises the steps of: boiling sago; preparing melted gelatine powder; preparing a raw mixed material; preparing a cooked mixed material; putting in the sago and the cooked mixed material, flatting, quick-freezing and then de-molding; preparing the mousse; shaping. The characteristics of the waxberry mousse cake and the making method thereof are that: the waxberry mousse cake has pure, natural, fresh and smooth taste, is not greasy as a cream cake, tastes sour and sweet, fine and smooth, nice and cool, has an advanced freezing point, is abundant in nutrition, has multiple effects of maintaining beauty and keeping young, tranquilizing and allaying excitement, inhibiting tumor, prompting brain development of infants and the like, and accords with the life idea of people for pursuing delicacy and fashion and advocating nature and health.
Description
Technical field
The invention belongs to a kind of cake manufacture field, be specifically related to a kind of red bayberry Mu Si cake and preparation method thereof.
Background technology
Along with improving constantly of scientific and technical development and people's living standard, the mankind's eating habit and dietary structure are also in continuous change.Existing cake is mostly formed by raw material bakings such as flour, egg and white sugar, Mu Si cake pure taste nature, pure and fresh smoothness, there is no the feature that cream cake is greasy, delicate mouthfeel is nice and cool, the feature with senior freezing point, meet people and pursue exquisite fashion, the life idea of uphold nature health, is subject to people's favor and high praise.
Mu Si cake belongs to a kind of of dessert, and its character is more soft compared with pudding, and just melt in the mouth is sampled pleasantly, liked by consumer.But nowadays, the Mu Si cake kind on market is also too dull, and along with improving constantly of people's living standard, no matter original cake is that nutrition or mouthfeel all can not meet modern people's needs.
Summary of the invention
The object of the present invention is to provide a kind of red bayberry Mu Si cake and preparation method thereof, this product sweet and sour taste, overcomes the feature that cream cake is greasy, and delicate mouthfeel is salubrious, and has multiple efficacies.
The technical scheme of red bayberry Mu Si cake of the present invention is achieved in that
A kind of red bayberry Mu Si cake, in weight portion, its component is: 250～350 parts, milk, smear 30～50 parts of tea, 80～120 parts of sagos, 20～35 parts of new fresh mint leaves, 20～40 parts, fish glue powder, 40～70 parts of sugar, 80～120 parts of gooseberry jams, 150～200 parts of whipping creams, 100～125 parts of Yogurts, 40～50 parts of Yoghourts, 10～15 parts of almond broken kernels.
And the weight portion of described red bayberry Mu Si cake is preferably: 280～320 parts, milk, smear 36～45 parts of tea, 95～105 parts of sagos, 27～31 parts of new fresh mint leaves, 28～33 parts, fish glue powder, 55～65 parts of sugar, 96～112 parts of gooseberry jams, 175～185 parts of whipping creams, 109～115 parts of Yogurts, 44～48 parts of Yoghourts, 10～15 parts of almond broken kernels.
Optimum weight part of described red bayberry Mu Si cake is: 300 parts, milk, smear 40 parts of tea, 100 parts of sagos, 29 parts of new fresh mint leaves, 30 parts, fish glue powder, 50 parts of sugar, 103 parts of gooseberry jams, 180 parts of whipping creams, 112 parts of Yogurts, 46 parts of Yoghourts, 13 parts of almond broken kernels.
Above-mentioned red bayberry Mu Si cake is realized by following steps:
(1) in pot, discharge water and boil, lower sago boils to translucent, closes the stewing 10min of fire to all-transparent, adds 10～15 portions of Yoghourts and stirs after cooling, and sago and water ratio are 1:15;
(2) with after 50～80 portions of milk bubble fish glue powder 10min, put into micro-wave oven and sting after 20sec and stir and melt, then add remaining Yoghourt and stir, make and melt fish glue powder;
(3) new fresh mint leaf is cleaned, and adds remaining milk, sugar, then puts into cooking machine and smashes, and filters, and makes raw mix;
(4) compound in step (3) is boiled to little boiling and close fire, add 60～80% and the Yogurt that melt fish glue powder in step (2), smear tea powder and stir, make ripe compound;
(5) in the cake mold of false bottom, put into thin layer sago, pour the ripe compound of step (4) into, apply and put down ,-35～-40 ℃ of IQFs, then demouldings;
(6) whipping cream is beaten at a high speed to abundant and slowly can be flowed, and adds 20～40% and the gooseberry jam that in step (2), melt fish glue powder to continue to beat to 8 distributions, makes Mu Si;
(7) with Mu Si circle, at the bottom of cake, extrude shape, be placed on Mu Si circle at the end, pour Mu Si into, sprinkle almond broken kernel ,-3～2 ℃ of refrigerations.
Quick freezing temperature rapidly in step (5) is-18～-30 ℃, and the time is 8～10min.
The speed of dismissing in step (6) is 150～200r/min.
Compared with prior art, the present invention has the following advantages: this product pure taste nature, pure and fresh smoothness, there is no the feature that cream cake is greasy, and sweet and sour taste, delicate mouthfeel are nice and cool, have senior freezing point; Nutritious, there is beautifying face and moistering lotion, tranquilizing and allaying excitement, inhibition tumour, the multiple efficacies such as child's brain development that promote; Meet people and pursue exquisite fashion, the life idea of uphold nature health.
The specific embodiment
Embodiment 1
A kind of red bayberry Mu Si cake, in weight portion, its component is: 250 parts, milk, smear 30 parts of tea, 80 parts of sagos, 20 parts of new fresh mint leaves, 20 parts, fish glue powder, 40 parts of sugar, 80 parts of gooseberry jams, 150 parts of whipping creams, 100 parts of Yogurts, 40 parts of Yoghourts, 10 parts of almond broken kernels.
Above-mentioned red bayberry Mu Si cake is realized by following steps:
(1) in pot, discharge water and boil, lower 80 portions of sagos boil to translucent, close the stewing 10min of fire to all-transparent, add 10 portions of Yoghourts and stir after cooling, and sago and water ratio are 1:15;
(2) with after 20 parts of fish glue powder 10min of 50 portions of milk bubble, put into micro-wave oven and sting after 20sec and stir and melt, then add 30 portions of Yoghourts and stir, make and melt fish glue powder;
(3) 20 parts of new fresh mint leaves are cleaned, added 200 portions of milk, 40 portions of sugar, then put into cooking machine and smash, filter, make raw mix;
(4) compound in step (3) is boiled to little boiling and close fire, add 60% and 100 part of Yogurt melting fish glue powder in step (2), 30 parts to smear tea powder and stir, make ripe compound;
(5) in the cake mold of false bottom, put into thin layer sago, pour the ripe compound of step (4) into, apply and put down ,-40 ℃ of IQFs, the then demoulding, quick freezing temperature is-18 ℃ rapidly, the time is 10min;
(6) 150 parts of whipping creams are beaten at a high speed to abundant and slowly can be flowed, add the 40% and 80 portion of gooseberry jam that melts fish glue powder in step (2) to continue to beat to 8 distributions, the speed of dismissing is 150r/min, makes Mu Si;
(7) with Mu Si circle, at the bottom of cake, extrude shape, be placed on Mu Si circle at the end, pour Mu Si into, sprinkle almond broken kernel, 2 ℃ of refrigerations.
Embodiment 2
A kind of red bayberry Mu Si cake, in weight portion, its component is: 350 parts, milk, smear 50 parts of tea, 120 parts of sagos, 35 parts of new fresh mint leaves, 40 parts, fish glue powder, 70 parts of sugar, 120 parts of gooseberry jams, 200 parts of whipping creams, 125 parts of Yogurts, 50 parts of Yoghourts, 15 parts of almond broken kernels.
Above-mentioned red bayberry Mu Si cake is realized by following steps:
(1) in pot, discharge water and boil, lower 120 portions of sagos boil to translucent, close the stewing 10min of fire to all-transparent, add 15 portions of Yoghourts and stir after cooling, and sago and water ratio are 1:15;
(2) with after 40 parts of fish glue powder 10min of 80 portions of milk bubble, put into micro-wave oven and sting after 20sec and stir and melt, then add 35 portions of Yoghourts and stir, make and melt fish glue powder;
(3) 35 parts of new fresh mint leaves are cleaned, added 270 portions of milk, 70 portions of sugar, then put into cooking machine and smash, filter, make raw mix;
(4) compound in step (3) is boiled to little boiling and close fire, add 80% and 125 part of Yogurt melting fish glue powder in step (2), 50 parts to smear tea powder and stir, make ripe compound;
(5) in the cake mold of false bottom, put into thin layer sago, pour the ripe compound of step (4) into, apply and put down ,-35 ℃ of IQFs, the then demoulding, quick freezing temperature is-30 ℃ rapidly, the time is 8min;
(6) 200 parts of whipping creams are beaten at a high speed to abundant and slowly can be flowed, add the 20% and 120 portion of gooseberry jam that melts fish glue powder in step (2) to continue to beat to 8 distributions, the speed of dismissing is 200r/min, makes Mu Si;
(7) with Mu Si circle, at the bottom of cake, extrude shape, be placed on Mu Si circle at the end, pour Mu Si into, sprinkle almond broken kernel ,-3 ℃ of refrigerations.
Embodiment 3
A kind of red bayberry Mu Si cake, in weight portion, its component is: 280 parts, milk, smear 36 parts of tea, 95 parts of sagos, 27 parts of new fresh mint leaves, 28 parts, fish glue powder, 55 parts of sugar, 96 parts of gooseberry jams, 175 parts of whipping creams, 109 parts of Yogurts, 44 parts of Yoghourts, 10 parts of almond broken kernels.
Above-mentioned red bayberry Mu Si cake is realized by following steps:
(1) in pot, discharge water and boil, lower 95 portions of sagos boil to translucent, close the stewing 10min of fire to all-transparent, add 12 portions of Yoghourts and stir after cooling, and sago and water ratio are 1:15;
(2) with after 28 parts of fish glue powder 10min of 60 portions of milk bubble, put into micro-wave oven and sting after 20sec and stir and melt, then add 32 portions of Yoghourts and stir, make and melt fish glue powder;
(3) 27 parts of new fresh mint leaves are cleaned, added 220 portions of milk, 55 portions of sugar, then put into cooking machine and smash, filter, make raw mix;
(4) compound in step (3) is boiled to little boiling and close fire, add 65% and 109 part of Yogurt melting fish glue powder in step (2), 36 parts to smear tea powder and stir, make ripe compound;
(5) in the cake mold of false bottom, put into thin layer sago, pour the ripe compound of step (4) into, apply and put down ,-35 ℃ of IQFs, the then demoulding, quick freezing temperature is-22 ℃ rapidly, the time is 9min;
(6) 175 parts of whipping creams are beaten at a high speed to abundant and slowly can be flowed, add the 35% and 96 portion of gooseberry jam that melts fish glue powder in step (2) to continue to beat to 8 distributions, the speed of dismissing is 160r/min, makes Mu Si;
(7) with Mu Si circle, at the bottom of cake, extrude shape, be placed on Mu Si circle at the end, pour Mu Si into, sprinkle almond broken kernel ,-1 ℃ of refrigeration.
Embodiment 4
A kind of red bayberry Mu Si cake, in weight portion, its component is: 320 parts, milk, smear 45 parts of tea, 105 parts of sagos, 31 parts of new fresh mint leaves, 33 parts, fish glue powder, 65 parts of sugar, 112 parts of gooseberry jams, 185 parts of whipping creams, 115 parts of Yogurts, 48 parts of Yoghourts, 15 parts of almond broken kernels.
Above-mentioned red bayberry Mu Si cake is realized by following steps:
(1) in pot, discharge water and boil, lower 105 portions of sagos boil to translucent, close the stewing 10min of fire to all-transparent, add 14 portions of Yoghourts and stir after cooling, and sago and water ratio are 1:15;
(2) with after 33 parts of fish glue powder 10min of 70 portions of milk bubble, put into micro-wave oven and sting after 20sec and stir and melt, then add 34 portions of Yoghourts and stir, make and melt fish glue powder;
(3) 31 parts of new fresh mint leaves are cleaned, added 250 portions of milk, 65 portions of sugar, then put into cooking machine and smash, filter, make raw mix;
(4) compound in step (3) is boiled to little boiling and close fire, add 75% and 115 part of Yogurt melting fish glue powder in step (2), 45 parts to smear tea powder and stir, make ripe compound;
(5) in the cake mold of false bottom, put into thin layer sago, pour the ripe compound of step (4) into, apply and put down ,-38 ℃ of IQFs, the then demoulding, quick freezing temperature is-27 ℃ rapidly, the time is 9min;
(6) 185 parts of whipping creams are beaten at a high speed to abundant and slowly can be flowed, add the 25% and 112 portion of gooseberry jam that melts fish glue powder in step (2) to continue to beat to 8 distributions, the speed of dismissing is 185r/min, makes Mu Si;
(7) with Mu Si circle, at the bottom of cake, extrude shape, be placed on Mu Si circle at the end, pour Mu Si into, sprinkle almond broken kernel, 1 ℃ of refrigeration.
Embodiment 5
A kind of red bayberry Mu Si cake, in weight portion, its component is: 300 parts, milk, smear 40 parts of tea, 100 parts of sagos, 29 parts of new fresh mint leaves, 30 parts, fish glue powder, 50 parts of sugar, 103 parts of gooseberry jams, 180 parts of whipping creams, 112 parts of Yogurts, 46 parts of Yoghourts, 13 parts of almond broken kernels.
Above-mentioned red bayberry Mu Si cake is realized by following steps:
(1) in pot, discharge water and boil, lower 100 portions of sagos boil to translucent, close the stewing 10min of fire to all-transparent, add 14 portions of Yoghourts and stir after cooling, and sago and water ratio are 1:15;
(2) with after 30 parts of fish glue powder 10min of 65 portions of milk bubble, put into micro-wave oven and sting after 20sec and stir and melt, then add 32 portions of Yoghourts and stir, make and melt fish glue powder;
(3) 29 parts of new fresh mint leaves are cleaned, added 235 portions of milk, 50 portions of sugar, then put into cooking machine and smash, filter, make raw mix;
(4) compound in step (3) is boiled to little boiling and close fire, add 70% and 112 part of Yogurt melting fish glue powder in step (2), 40 parts to smear tea powder and stir, make ripe compound;
(5) in the cake mold of false bottom, put into thin layer sago, pour the ripe compound of step (4) into, apply and put down ,-37 ℃ of IQFs, the then demoulding, quick freezing temperature is-24 ℃ rapidly, the time is 9min;
(6) 180 parts of whipping creams are beaten at a high speed to abundant and slowly can be flowed, add the 30% and 103 portion of gooseberry jam that melts fish glue powder in step (2) to continue to beat to 8 distributions, the speed of dismissing is 180r/min, makes Mu Si;
(7) with Mu Si circle, at the bottom of cake, extrude shape, be placed on Mu Si circle at the end, pour Mu Si into, sprinkle almond broken kernel, 0 ℃ of refrigeration.
Finally should be noted that; above embodiment is only for illustrating technical scheme of the present invention but not limiting the scope of the invention; although the present invention is explained in detail with reference to preferred embodiment; those of ordinary skill in the art is to be understood that; can modify or be equal to replacement technical scheme of the present invention, and not depart from essence and the scope of technical solution of the present invention.
Claims (6)
1. a red bayberry Mu Si cake, it is characterized in that, in weight portion, its component is: 250～350 parts, milk, smear 30～50 parts of tea, 80～120 parts of sagos, 20～35 parts of new fresh mint leaves, 20～40 parts, fish glue powder, 40～70 parts of sugar, 80～120 parts of gooseberry jams, 150～200 parts of whipping creams, 100～125 parts of Yogurts, 40～50 parts of Yoghourts, 10～15 parts of almond broken kernels.
2. red bayberry Mu Si cake as claimed in claim 1, it is characterized in that, the weight portion of described component is: 280～320 parts, milk, smear 36～45 parts of tea, 95～105 parts of sagos, 27～31 parts of new fresh mint leaves, 28～33 parts, fish glue powder, 55～65 parts of sugar, 96～112 parts of gooseberry jams, 175～185 parts of whipping creams, 109～115 parts of Yogurts, 44～48 parts of Yoghourts, 10～15 parts of almond broken kernels.
3. red bayberry Mu Si cake as claimed in claim 2, it is characterized in that, the weight portion of described component is: 300 parts, milk, smear 40 parts of tea, 100 parts of sagos, 29 parts of new fresh mint leaves, 30 parts, fish glue powder, 50 parts of sugar, 103 parts of gooseberry jams, 180 parts of whipping creams, 112 parts of Yogurts, 46 parts of Yoghourts, 13 parts of almond broken kernels.
4. the preparation method of any described red bayberry Mu Si cake of claim 1～3, is characterized in that, comprises the following steps:
(1) in pot, discharge water and boil, lower sago boils to translucent, closes the stewing 10min of fire to all-transparent, adds 10～15 portions of Yoghourts and stirs after cooling, and sago and water ratio are 1:15;
(2) with after 50～80 portions of milk bubble fish glue powder 10min, put into micro-wave oven and sting after 20sec and stir and melt, then add remaining Yoghourt and stir, make and melt fish glue powder;
(3) new fresh mint leaf is cleaned, and adds remaining milk, sugar, then puts into cooking machine and smashes, and filters, and makes raw mix;
(4) compound in step (3) is boiled to little boiling and close fire, add 60～80% and the Yogurt that melt fish glue powder in step (2), smear tea powder and stir, make ripe compound;
(5) in the cake mold of false bottom, put into thin layer sago, pour the ripe compound of step (4) into, apply and put down, IQF, the then demoulding;
(6) whipping cream is beaten at a high speed to abundant and slowly can be flowed, and adds 20～40% and the gooseberry jam that in step (2), melt fish glue powder to continue to beat to 8 distributions, then adds Yogurt to continue to make a call to 5～9min, makes Mu Si;
(7) with Mu Si circle, at the bottom of cake, extrude shape, be placed on Mu Si circle at the end, pour Mu Si into, sprinkle almond broken kernel ,-3～2 ℃ of refrigerations.
5. the preparation method of red bayberry Mu Si cake as claimed in claim 4, is characterized in that, the quick freezing temperature rapidly in step (5) is-18～-30 ℃, and the time is 8～10min.
6. the preparation method of red bayberry Mu Si cake as claimed in claim 4, is characterized in that, the speed of dismissing in step (6) is 150～200r/min.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310532384.7A CN103535420A (en) | 2013-10-31 | 2013-10-31 | Waxberry mousse cake and making method thereof |
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| CN201310532384.7A CN103535420A (en) | 2013-10-31 | 2013-10-31 | Waxberry mousse cake and making method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104738135A (en) * | 2015-04-10 | 2015-07-01 | 统一企业(中国)投资有限公司昆山研究开发中心 | Frozen mousse cake and industrial preparation method thereof |
| CN105325504A (en) * | 2014-06-05 | 2016-02-17 | 维果清饮品（上海）有限公司 | Cake-type food and manufacturing method thereof |
| CN108835169A (en) * | 2018-07-31 | 2018-11-20 | 深圳市东西方实业发展有限公司 | A kind of nut green tea cake and preparation method thereof |
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| CN102342314A (en) * | 2011-09-29 | 2012-02-08 | 上海元祖梦果子有限公司 | Fruit mousse cake with synbiotics and making method thereof |
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| CN102342314A (en) * | 2011-09-29 | 2012-02-08 | 上海元祖梦果子有限公司 | Fruit mousse cake with synbiotics and making method thereof |
| CN102771540A (en) * | 2012-07-19 | 2012-11-14 | 东莞市圣心食品有限公司 | Low-fat low-sugar purple sweet potato mousse cake and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105325504A (en) * | 2014-06-05 | 2016-02-17 | 维果清饮品（上海）有限公司 | Cake-type food and manufacturing method thereof |
| CN104738135A (en) * | 2015-04-10 | 2015-07-01 | 统一企业(中国)投资有限公司昆山研究开发中心 | Frozen mousse cake and industrial preparation method thereof |
| CN104738135B (en) * | 2015-04-10 | 2018-01-30 | 统一企业(中国)投资有限公司昆山研究开发中心 | Freeze mousse cake and its industrialized process for preparing |
| CN108835169A (en) * | 2018-07-31 | 2018-11-20 | 深圳市东西方实业发展有限公司 | A kind of nut green tea cake and preparation method thereof |
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Application publication date: 20140129 |