CN104430760A - Pineapple cake with mild coffee and technology for processing same - Google Patents
Pineapple cake with mild coffee and technology for processing same Download PDFInfo
- Publication number
- CN104430760A CN104430760A CN201410752332.5A CN201410752332A CN104430760A CN 104430760 A CN104430760 A CN 104430760A CN 201410752332 A CN201410752332 A CN 201410752332A CN 104430760 A CN104430760 A CN 104430760A
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- parts
- pineapple
- sugar
- epidermis
- coffee
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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
- 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
Abstract
The invention discloses a pineapple cake with mild coffee. The pineapple cake comprises pastry and fillings. The pastry comprises, by weight, 550-600 parts of self-raising flour, 55-65 parts of sugar, 30-40 parts of milk powder, 12-17 parts of cheese powder, 8-12 parts of coffee powder, 160-170 parts of dehydrated butter, 195-210 parts of salted butter, 10-15 parts of coconut oil, 50-60 parts of eggs and 1-3 parts of salt. A weight ratio of the pastry to the fillings is 3:2. The pineapple cake has the advantages that nutrition contents of the pineapple cake are easy to absorb and utilize, the pastry is crisp but not hard, and the pineapple cake does not taste greasy.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of weak coffee pineapple shortcake and processing technology thereof.
Background technology
Pineapple shortcake is traditional cake, and in it, filling is based on pineapple pulp, according to the hobby of consumer, can also add wax gourd, five cereals mix ma, chestnut etc.
The epidermis of existing pineapple shortcake, is generally made up of butter, sugar, egg, Self-raising flour, cream, salt, and the epidermis made like this is harder, and taste is greasy.Along with the raising of people's life economic level, also have higher requirement to the mouthfeel of food and taste, both required mouthfeel and taste good, wish again not make raw-material nutrient destroyed or run off.
Summary of the invention
The object of the present invention is to provide a kind of weak coffee pineapple crisp, it adopts and is rich in multiple nutritional components, has that epidermis is crisp, endoplasm is even, mouthfeel is pure and fresh and the advantage of non-greasy simultaneously.
For achieving the above object, the present invention adopts following technical scheme:
A kind of weak coffee pineapple is crisp, it comprises epidermis and interior filling, described epidermis comprises following component by weight: Self-raising flour 550 ~ 600 parts, sugar 55 ~ 65 parts, milk powder 30 ~ 40 parts, 12 ~ 17 parts, cheese's powder, ground coffee 8 ~ 12 parts, anhydrous butter oil 160 ~ 170 parts, have salt butter 195 ~ 210 parts, coconut oil 10 ~ 15 parts, 50 ~ 60 parts, egg, and the weight ratio of salt 1 ~ 3 part, epidermis and interior filling is 3:2.
Preferably, described epidermis comprises following component by weight: Self-raising flour 550 parts, sugar 60 parts, milk powder 35 parts, 15 parts, cheese's powder, ground coffee 10 parts, anhydrous butter oil 170 parts, have salt butter 200 parts, coconut oil 10 parts, 50 parts, egg, and the weight ratio of salt 2 parts, epidermis and interior filling is 3:2.
Preferably, described interior filling comprises pineapple, rock sugar, barley-sugar.
Preferably, described interior filling comprises following component by weight: 500 ~ 1000 parts, pineapple, 40 ~ 50 parts, rock sugar, barley-sugar 55 ~ 65 parts.
Preferably, described pineapple is peeling pineapple.
Present invention also offers the preparation method of above-mentioned weak coffee pineapple shortcake, it comprises the following steps:
(1) interior filling makes
1) pineapple peeling is diced for subsequent use;
2) get pineapple of dicing, rock sugar, barley-sugar be heated to sugar and melt;
3) stir-fry to moisture content evaporates completely;
(2) epidermis makes
1) by anhydrous butter oil, have salt butter and coconut oil to soften;
2) salt, milk powder, cheese's powder, Icing Sugar, ground coffee and Self-raising flour are mixed thoroughly;
3) by step 1) and 2) raw material mix, add egg and mix thoroughly, refrigeration more than 10min;
(3) get filling and 24 grams of epidermises in 16 grams, interior filling is wrapped in epidermis, puts into mould molding;
(4) first time baking: 175 ~ 190 DEG C, the time is 16 ~ 20min;
(5) cool;
(6) second time baking: 175 ~ 190 DEG C, the time is 2 ~ 3min;
(7) cool, pack.
Preferably, first time baking is got angry identical with the temperature of lower fire.
Preferably, second time baking is got angry identical with the temperature of lower fire.
Compared with prior art, the invention has the beneficial effects as follows:
1, epidermis take Self-raising flour as primary raw material, adds cheese's powder and makes to make with milk powder epidermis quality firmly to split;
2, epidermis adds coconut oil to reduce the consumption of cream, butter, and in coconut oil, chain type fat molecule is little, easily digested utilization, and reduces greasy feeling, adds ground coffee and also reduce further greasy feeling;
3, dermatogen material is good through refrigeration intermiscibility, forms stable system;
3, in epidermis, powder and oil plant can form the good system of intermiscibility, make epidermis homogeneous, crisp and not hard;
4, because epidermis mouthfeel is good, the comparatively interior filling of density is low, the greasy feeling that epidermis consumption reduce further interior filling is improved;
5, when epidermis is more, adopts identical fiery up and down temperature to toast, the local flavor of pineapple shortcake can be made homogeneous.
In sum, pineapple of the present invention shortcake have that nutritional labeling is easily absorbed and used, the advantage of crisp not hard, the mouthfeel non-greasy of epidermis.
Detailed description of the invention
Below by specific embodiment, the present invention is described further.
Embodiment one
A kind of weak coffee pineapple is crisp, and its composition of raw materials is:
Epidermis comprises by weight: Self-raising flour 550 parts, sugar 55 parts, milk powder 40 parts, 12 parts, cheese's powder, ground coffee 12 parts, anhydrous butter oil 170 parts, have salt butter 210 parts, coconut oil 10 parts, 50 parts, egg, and the weight ratio of salt 1 part, epidermis and interior filling is 3:2.
Interior filling comprises by weight: 500 parts, pineapple, 40 parts, rock sugar, barley-sugar 65 parts.Described pineapple is peeling pineapple.
The preparation method of above-mentioned weak coffee pineapple shortcake is as follows:
(1) interior filling makes
1) pineapple peeling is diced for subsequent use;
2) get pineapple of dicing, rock sugar, barley-sugar be heated to sugar and melt;
3) stir-fry to moisture content evaporates completely;
(2) epidermis makes
1) by anhydrous butter oil, have salt butter and coconut oil to soften;
2) salt, milk powder, cheese's powder, Icing Sugar, ground coffee and Self-raising flour are mixed thoroughly;
3) by step 1) and 2) raw material mix, add egg and mix thoroughly, refrigeration more than 10min, refrigerated storage temperature is 4 ~ 10 DEG C;
(3) get filling and 24 grams of epidermises in 16 grams, interior filling is wrapped in epidermis, puts into mould molding;
(4) first time baking: 190 DEG C, the time is 16min;
(5) cool;
(6) second time baking: 175 DEG C, the time is 2min;
(7) cool, pack.
Embodiment two
A kind of weak coffee pineapple is crisp, and its composition of raw materials is:
Epidermis comprises by weight: Self-raising flour 550 parts, sugar 60 parts, milk powder 35 parts, 15 parts, cheese's powder, ground coffee 10 parts, anhydrous butter oil 170 parts, have salt butter 200 parts, coconut oil 10 parts, 50 parts, egg, and the weight ratio of salt 2 parts, epidermis and interior filling is 3:2.
Interior filling comprises by weight: 800 parts, pineapple, 45 parts, rock sugar, barley-sugar 55 parts.Described pineapple is peeling pineapple.
The preparation method of above-mentioned weak coffee pineapple shortcake is as follows:
(1) interior filling makes
1) pineapple peeling is diced for subsequent use;
2) get pineapple of dicing, rock sugar, barley-sugar be heated to sugar and melt;
3) stir-fry to moisture content evaporates completely;
(2) epidermis makes
1) by anhydrous butter oil, have salt butter and coconut oil to soften;
2) salt, milk powder, cheese's powder, Icing Sugar, ground coffee and Self-raising flour are mixed thoroughly;
3) by step 1) and 2) raw material mix, add egg and mix thoroughly, refrigeration more than 10min, refrigerated storage temperature is 4 ~ 10 DEG C;
(3) get filling and 24 grams of epidermises in 16 grams, interior filling is wrapped in epidermis, puts into mould molding;
(4) first time baking: 175 DEG C, the time is 20min;
(5) cool;
(6) second time baking: 180 DEG C, the time is 2min;
(7) cool, pack.
Embodiment three
A kind of weak coffee pineapple is crisp, and its composition of raw materials is:
Epidermis comprises by weight: Self-raising flour 600 parts, sugar 65 parts, milk powder 30 parts, 17 parts, cheese's powder, ground coffee 8 parts, anhydrous butter oil 160 parts, have salt butter 210 parts, coconut oil 15 parts, 60 parts, egg, and the weight ratio of salt 3 parts, epidermis and interior filling is 3:2.
Interior filling comprises by weight: 1000 parts, pineapple, 40 parts, rock sugar, barley-sugar 65 parts.Described pineapple is peeling pineapple.
The preparation method of above-mentioned weak coffee pineapple shortcake is as follows:
(1) interior filling makes
1) pineapple peeling is diced for subsequent use;
2) get pineapple of dicing, rock sugar, barley-sugar be heated to sugar and melt;
3) stir-fry to moisture content evaporates completely;
(2) epidermis makes
1) by anhydrous butter oil, have salt butter and coconut oil to soften;
2) salt, milk powder, cheese's powder, Icing Sugar, ground coffee and Self-raising flour are mixed thoroughly;
3) by step 1) and 2) raw material mix, add egg and mix thoroughly, refrigeration more than 10min, refrigerated storage temperature is 4 ~ 10 DEG C; ;
(3) get filling and 24 grams of epidermises in 16 grams, interior filling is wrapped in epidermis, puts into mould molding;
(4) first time baking: 180 DEG C, the time is 16min;
(5) cool;
(6) second time baking: 175 DEG C, the time is 3min;
(7) cool, pack.
The announcement of book and instruction according to the above description, those skilled in the art in the invention can also change above-mentioned embodiment and revise.Therefore, the present invention is not limited to detailed description of the invention disclosed and described above, also should fall in the protection domain of claim of the present invention modifications and changes more of the present invention.In addition, although employ some specific terms in this description, these terms just for convenience of description, do not form any restriction to the present invention.
Claims (8)
1. a weak coffee pineapple is crisp, and it comprises epidermis and interior filling, it is characterized in that, described epidermis comprise by weight with
Lower component: Self-raising flour 550 ~ 600 parts, sugar 55 ~ 65 parts, milk powder 30 ~ 40 parts, 12 ~ 17 parts, cheese's powder, ground coffee 8 ~ 12 parts, anhydrous butter oil 160 ~ 170 parts, have salt butter 195 ~ 210 parts, coconut oil 10 ~ 15 parts, 50 ~ 60 parts, egg, salt 1 ~ 3 part, the weight ratio of epidermis and interior filling is 3:2.
2. weak coffee pineapple as claimed in claim 1 is crisp, it is characterized in that, described epidermis comprises following component by weight: Self-raising flour 550 parts, sugar 60 parts, milk powder 35 parts, 15 parts, cheese's powder, ground coffee 10 parts, anhydrous butter oil 170 parts, have salt butter 200 parts, coconut oil 10 parts, 50 parts, egg, and the weight ratio of salt 2 parts, epidermis and interior filling is 3:2.
3. weak coffee pineapple as claimed in claim 1 is crisp, and it is characterized in that, described interior filling comprises pineapple, rock sugar, barley-sugar.
4. weak coffee pineapple as claimed in claim 3 is crisp, and it is characterized in that, described interior filling comprises following component by weight: 500 ~ 1000 parts, pineapple, 40 ~ 50 parts, rock sugar, barley-sugar 55 ~ 65 parts.
5. weak coffee pineapple as claimed in claim 3 is crisp, it is characterized in that: described pineapple is for being peeling pineapple.
6. the preparation method of weak coffee pineapple shortcake described in claim 1 to 5 any one, is characterized in that comprising the following steps:
(1) interior filling makes
1) pineapple peeling is diced for subsequent use;
2) get pineapple of dicing, rock sugar, barley-sugar be heated to sugar and melt;
3) stir-fry to moisture content evaporates completely;
(2) epidermis makes
1) by anhydrous butter oil, have salt butter and coconut oil to soften;
2) salt, milk powder, cheese's powder, Icing Sugar, ground coffee and Self-raising flour are mixed thoroughly;
3) by step 1) and 2) raw material mix, add egg and mix thoroughly, refrigeration more than 10min;
(3) get filling and 24 grams of epidermises in 16 grams, interior filling is wrapped in epidermis, puts into mould molding;
(4) first time baking: 175 ~ 190 DEG C, the time is 16 ~ 20min;
(5) cool;
(6) second time baking: 175 ~ 190 DEG C, the time is 2 ~ 3min;
(7) cool, pack.
7. the preparation method of weak coffee pineapple shortcake as claimed in claim 6, is characterized in that: first time baking is got angry identical with the temperature of lower fire.
8. the preparation method of weak coffee pineapple shortcake as claimed in claim 6, is characterized in that: second time baking is got angry identical with the temperature of lower fire.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410752332.5A CN104430760A (en) | 2014-12-11 | 2014-12-11 | Pineapple cake with mild coffee and technology for processing same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410752332.5A CN104430760A (en) | 2014-12-11 | 2014-12-11 | Pineapple cake with mild coffee and technology for processing same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104430760A true CN104430760A (en) | 2015-03-25 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410752332.5A Pending CN104430760A (en) | 2014-12-11 | 2014-12-11 | Pineapple cake with mild coffee and technology for processing same |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115633710A (en) * | 2022-08-05 | 2023-01-24 | 武夷学院 | Preparation method of rock tea flavored caramel aroma type pure pulp pineapple cakes |
-
2014
- 2014-12-11 CN CN201410752332.5A patent/CN104430760A/en active Pending
Non-Patent Citations (2)
| Title |
|---|
| 全日本辻料理教育研究所: "《面包制作大全》", 30 November 2013 * |
| 葛英亮等: "《焙烤工艺学》", 30 May 2012 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115633710A (en) * | 2022-08-05 | 2023-01-24 | 武夷学院 | Preparation method of rock tea flavored caramel aroma type pure pulp pineapple cakes |
| CN115633710B (en) * | 2022-08-05 | 2024-04-02 | 武夷学院 | Preparation method of rock tea flavored caramel flavored pure pulp pineapple cake |
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Application publication date: 20150325 |
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