CN104304388A - Production method for coconut cream chocolate cake - Google Patents
Production method for coconut cream chocolate cake Download PDFInfo
- Publication number
- CN104304388A CN104304388A CN201410518491.9A CN201410518491A CN104304388A CN 104304388 A CN104304388 A CN 104304388A CN 201410518491 A CN201410518491 A CN 201410518491A CN 104304388 A CN104304388 A CN 104304388A
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- CN
- China
- Prior art keywords
- evenly
- coconut milk
- cream
- production method
- cheese
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/10—Multi-layered products
- A21D13/11—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/364—Nuts, e.g. cocoa
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Confectionery (AREA)
Abstract
The invention relates to a production method for a coconut cream chocolate cake. The production method is characterized by comprising the following steps: (1) evenly pulverizing biscuits and chocolate; (2) softening butter above water; (3) pouring the butter into the biscuits and evenly stirring; (4) paving biscuit paste to the bottom part of a mold, and compacting; (5) putting in a certain amount of cream after softening cheese, and evenly stirring; (6) putting berry sugar in cheese mixed liquor, and evenly beating to enable the liquor to be smooth without particles; (7) adding gelatin sheets to coconut cream, and evenly beating after the gelatin sheets completely melt; (8) adding the coconut cream to the cream and evenly beating; (9) adding rum to coconut cream mixed liquor and evenly stirring; (10) pouring the mixed liquor into the mold, and putting in a refrigerator for freezing and forming.
Description
Technical field
The present invention relates to the production method of cake, relate in particular to a kind of production method of coconut milk chocolate cake.
Background technology
Cheese cake, or play department cake, ramekin, be the one of west dessert.There is soft upper strata, be mixed with special cheese, add sugar and other batching, as egg, cream, shredded coconut stuffing and fruit etc.Cheese cake usually all with biscuit as bottom, also have and do not use bottom.This type of cake structurally more general cake is sturdy, but the more general cake of quality comes soft, and in mouthfeel, also more general cake comes moistening, if describe with concrete things, cheese cake mouthfeel is similar to lift rice Soviet Union or the cake of mousse and so on, if but itself both do not come soft again.Sometimes cheese cake seem not too as cake, compare on the contrary picture group one.Coconut milk is the good fruit drink of a kind of mouthfeel, but market does not also have a kind of cheese cake add wherein by coconut milk, chocolate, and the present invention has just in time filled up the market vacancy.
The present invention, just for the technical problem existed in prior art, provides a kind of production method of coconut milk chocolate cake, and the method is not only simple, easily operates, and has filled up the market vacancy, enriched the dietetic life of people.
To achieve these goals, technical scheme of the present invention is as follows, and a kind of production method of coconut milk chocolate cake, is characterized in that, said method comprising the steps of
1) biscuit, chocolate are evenly pulverized;
2) butter water proof softens;
3) butter is poured in biscuit stir;
4) biscuit is stuck with paste the bottom being taped against mould, compacting;
5) put into a certain amount of cream after being softened by cheese, and stir;
6) berry sugar being put into cheese mixed liquor beats evenly to smooth without particle;
7) add lucky of fourth in coconut milk, lucky etc. fourth melts rear whipping evenly completely;
8) coconut milk adds in cream and beats evenly;
9) add Rum in coconut milk mixed liquor to stir evenly;
10) mixed liquor is poured in mould, put into refrigerator freezing shaping.
As a modification of the present invention, chocolate, cheese, whipping cream, coconut milk, Rum, granulated sugar, gelatine leaves, biscuit, butter, cocoa power mass percent are 10-15,10-20; 10-15; 15-18; 5-7; 2-3; 3-5; 20-25; 3-5.
As a modification of the present invention, in described step 9, mixing time is 120-140s.
As a modification of the present invention, in described step 10, the refrigerator freezing time is 3-4h.
Relative to prior art, advantage of the present invention is as follows, 1) the present invention adds coconut milk in manufacturing process, has filled up the market vacancy, has allowed and like drinking the people that edible cake liked again by coconut milk, and many a kind of purchases are selected; 2) coconut milk adds in cake, divides because itself containing higher sugar, so can put granulated sugar less when making cake, makes finished product cake more meet the standard of health diet; 3) add chocolate in this technical scheme, make the better uniqueness of cake taste prepared, young man and child like more; 4) this technique is simple, easily operates, is convenient to apply on a large scale.
Detailed description of the invention
In order to deepen the understanding of the present invention and understanding, below in conjunction with detailed description of the invention the present invention being made further instructions and introducing.
embodiment 1:
A production method for coconut milk chocolate cake, said method comprising the steps of,
1) biscuit, chocolate are evenly pulverized;
2) butter water proof softens;
3) butter is poured in biscuit stir;
4) biscuit is stuck with paste the bottom being taped against mould, compacting;
5) put into a certain amount of cream after being softened by cheese, and stir;
6) berry sugar being put into cheese mixed liquor beats evenly to smooth without particle;
7) add lucky of fourth in coconut milk, lucky etc. fourth melts rear whipping evenly completely;
8) coconut milk adds in cream and beats evenly;
9) add Rum in coconut milk mixed liquor to stir evenly; Described mixing time is 120-140s.
10) pour in mould by mixed liquor, put into refrigerator freezing shaping, the described refrigerator freezing time is 3-4h.
In this embodiment, described chocolate, cheese, whipping cream, coconut milk, Rum, granulated sugar, gelatine leaves, biscuit, butter, cocoa power quality are respectively 10 grams, 10 grams, 10 grams, 15 grams, 5 grams, 2 grams, 3 grams, 20 grams, 3 grams,
embodiment 2:
A production method for coconut milk chocolate cake, said method comprising the steps of
1) biscuit, chocolate are evenly pulverized;
2) butter water proof softens;
3) butter is poured in biscuit stir;
4) biscuit is stuck with paste the bottom being taped against mould, compacting;
5) put into a certain amount of cream after being softened by cheese, and stir;
6) berry sugar being put into cheese mixed liquor beats evenly to smooth without particle;
7) add lucky of fourth in coconut milk, lucky etc. fourth melts rear whipping evenly completely;
8) coconut milk adds in cream and beats evenly;
9) add Rum in coconut milk mixed liquor to stir evenly; Described mixing time is 120-140s.
10) pour in mould by mixed liquor, put into refrigerator freezing shaping, the described refrigerator freezing time is 3-4h.
In this embodiment, described chocolate, cheese, whipping cream, coconut milk, Rum, granulated sugar, gelatine leaves, biscuit, butter, cocoa power quality are respectively 15 grams, 20 grams, 15 grams, 18 grams, 7 grams, 3 grams, 5 grams, 25 grams, 5 grams.
embodiment 3:
A production method for coconut milk chocolate cake, said method comprising the steps of
1) biscuit, chocolate are evenly pulverized;
2) butter water proof softens;
3) butter is poured in biscuit stir;
4) biscuit is stuck with paste the bottom being taped against mould, compacting;
5) put into a certain amount of cream after being softened by cheese, and stir;
6) berry sugar being put into cheese mixed liquor beats evenly to smooth without particle;
7) add lucky of fourth in coconut milk, lucky etc. fourth melts rear whipping evenly completely;
8) coconut milk adds in cream and beats evenly;
9) add Rum in coconut milk mixed liquor to stir evenly; Described mixing time is 120-140s.
10) pour in mould by mixed liquor, put into refrigerator freezing shaping, the described refrigerator freezing time is 3-4h.
In this embodiment, described chocolate, cheese, whipping cream, coconut milk, Rum, granulated sugar, gelatine leaves, biscuit, butter, cocoa power quality are respectively 12 grams, 15 grams, 13 grams, 17 grams, 6 grams, 2 grams, 4 grams, 23 grams, 3 grams.
It should be noted that above-described embodiment is only preferred embodiment of the present invention; be not used for limiting protection scope of the present invention; equivalent replacement done on the basis of the above or substitute and all belong to protection scope of the present invention, protection scope of the present invention is as the criterion with claims.
Claims (4)
1. a production method for coconut milk chocolate cake, is characterized in that, said method comprising the steps of
1) biscuit, chocolate are evenly pulverized;
2) butter water proof softens;
3) butter is poured in biscuit stir;
4) biscuit is stuck with paste the bottom being taped against mould, compacting;
5) put into a certain amount of cream after being softened by cheese, and stir;
6) berry sugar being put into cheese mixed liquor beats evenly to smooth without particle;
7) add lucky of fourth in coconut milk, lucky etc. fourth melts rear whipping evenly completely;
8) coconut milk adds in cream and beats evenly;
9) add Rum in coconut milk mixed liquor to stir evenly;
10) mixed liquor is poured in mould, put into refrigerator freezing shaping.
2. the production method of coconut milk chocolate cake according to claim 1, is characterized in that, chocolate, cheese, whipping cream, coconut milk, Rum, granulated sugar, gelatine leaves, biscuit, butter, cocoa power mass percent are 10-15,10-20; 10-15; 15-18; 5-7; 2-3; 3-5; 20-25; 3-5.
3. the production method of coconut milk chocolate cake according to claim 2, is characterized in that, in described step 9, mixing time is 120-140s.
4. the production method of coconut milk chocolate cake according to claim 3, is characterized in that, in described step 10, the refrigerator freezing time is 3-4h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410518491.9A CN104304388A (en) | 2014-10-03 | 2014-10-03 | Production method for coconut cream chocolate cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410518491.9A CN104304388A (en) | 2014-10-03 | 2014-10-03 | Production method for coconut cream chocolate cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104304388A true CN104304388A (en) | 2015-01-28 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410518491.9A Pending CN104304388A (en) | 2014-10-03 | 2014-10-03 | Production method for coconut cream chocolate cake |
Country Status (1)
| Country | Link |
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| CN (1) | CN104304388A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS561850A (en) * | 1979-06-21 | 1981-01-10 | Toshiyuki Oota | Method of making cake |
| CN103891830A (en) * | 2012-12-26 | 2014-07-02 | 王兆兵 | Coconut milk tapioca pearl cheese cake |
| CN103999920A (en) * | 2014-06-19 | 2014-08-27 | 王世伟 | Method for making marbling cheese cake |
-
2014
- 2014-10-03 CN CN201410518491.9A patent/CN104304388A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS561850A (en) * | 1979-06-21 | 1981-01-10 | Toshiyuki Oota | Method of making cake |
| CN103891830A (en) * | 2012-12-26 | 2014-07-02 | 王兆兵 | Coconut milk tapioca pearl cheese cake |
| CN103999920A (en) * | 2014-06-19 | 2014-08-27 | 王世伟 | Method for making marbling cheese cake |
Non-Patent Citations (3)
| Title |
|---|
| 国明: "《低油、低脂、另添加烘焙：好吃不发胖》", 31 August 2014, 北京：北京联合出版公司 * |
| 快乐每一天: "朗姆酒芝士蛋糕", 《豆果美食》 * |
| 潘行庄: "《恋上芝士蛋糕》", 29 February 2008, 辽宁科学技术出版社 * |
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Application publication date: 20150128 |
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