CN104472638A - Green tea pineapple cake and processing technology thereof - Google Patents
Green tea pineapple cake and processing technology thereof Download PDFInfo
- Publication number
- CN104472638A CN104472638A CN201410753627.4A CN201410753627A CN104472638A CN 104472638 A CN104472638 A CN 104472638A CN 201410753627 A CN201410753627 A CN 201410753627A CN 104472638 A CN104472638 A CN 104472638A
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- pineapple
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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
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
-
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
- A21D2/263—Animal proteins from dairy products
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Confectionery (AREA)
- Dairy Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to a green tea pineapple cake which comprises a wrapper and fillings. The wrapper comprises the following components in parts by weight: 550 to 600 parts of low-gluten flour, 55 to 65 parts of sugar, 30 to 40 parts of milk powder, 12 to 17 parts of cheese powder, 8 to 12 parts of green tea powder, 160 to 170 parts of dehydrated butter, 195 to 210 parts of butter salted, 10 to 15 parts of coconut oil, 50 to 60 parts of eggs and 1 to 3 parts of salt; the weight ratio of the wrapper to the fillings is 3:2. The pineapple cake disclosed by the invention has the advantages that nutritional ingredients are easily absorbed and utilized; the wrapper is crisp and is not hard; the green tea pineapple cake is not greasy in taste.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of green tea 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 green tea 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 green tea 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, 8 ~ 12 parts, green tea powder, 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, and the weight ratio of 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, 10 parts, green tea powder, anhydrous butter oil 170 parts, have salt butter 200 parts, coconut oil 10 parts, 50 parts, egg, salt 2 parts, and the weight ratio of 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 green tea 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, green tea powder 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 green tea powder 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 green tea 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, 12 parts, green tea powder, anhydrous butter oil 170 parts, have salt butter 210 parts, coconut oil 10 parts, 50 parts, egg, salt 1 part, and the weight ratio of 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 green tea 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, green tea powder 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 green tea 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, 10 parts, green tea powder, anhydrous butter oil 170 parts, have salt butter 200 parts, coconut oil 10 parts, 50 parts, egg, salt 2 parts, and the weight ratio of 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 green tea 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, green tea powder 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 green tea 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, 8 parts, green tea powder, anhydrous butter oil 160 parts, have salt butter 210 parts, coconut oil 15 parts, 60 parts, egg, salt 3 parts, and the weight ratio of 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 green tea 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, green tea powder 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 green tea pineapple is crisp, and it comprises epidermis and interior filling, it is characterized in that, described epidermis comprises following by weight
Component: Self-raising flour 550 ~ 600 parts, sugar 55 ~ 65 parts, milk powder 30 ~ 40 parts, 12 ~ 17 parts, cheese's powder, 8 ~ 12 parts, green tea powder, 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. green tea 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, 10 parts, green tea powder, anhydrous butter oil 170 parts, have salt butter 200 parts, coconut oil 10 parts, 50 parts, egg, salt 2 parts, and the weight ratio of epidermis and interior filling is 3:2.
3. green tea pineapple as claimed in claim 1 is crisp, and it is characterized in that, described interior filling comprises pineapple, rock sugar, barley-sugar.
4. green tea 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. green tea pineapple as claimed in claim 3 is crisp, it is characterized in that: described pineapple is peeling pineapple.
6. the preparation method of green tea 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, green tea powder 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 green tea 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 green tea 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 |
|---|---|---|---|
| CN201410753627.4A CN104472638A (en) | 2014-12-11 | 2014-12-11 | Green tea pineapple cake and processing technology thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410753627.4A CN104472638A (en) | 2014-12-11 | 2014-12-11 | Green tea pineapple cake and processing technology thereof |
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| Publication Number | Publication Date |
|---|---|
| CN104472638A true CN104472638A (en) | 2015-04-01 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410753627.4A Pending CN104472638A (en) | 2014-12-11 | 2014-12-11 | Green tea pineapple cake and processing technology thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104839294A (en) * | 2015-06-01 | 2015-08-19 | 新疆戈壁果香农业开发有限公司 | Fresh fruit puff pastry and processing method thereof |
| CN105341100A (en) * | 2015-11-04 | 2016-02-24 | 巫溪县云硕巫文化创意中心 | Potato pastries and preparation method thereof |
| CN107950922A (en) * | 2016-10-14 | 2018-04-24 | 杨艳英 | A kind of sea sedge green tea cheese's egg roll and preparation method thereof |
| CN111513116A (en) * | 2020-05-18 | 2020-08-11 | 安徽省怀宁县顶雪食品有限公司 | Crisp bean paste walnut cake and preparation method thereof |
| 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 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104839294A (en) * | 2015-06-01 | 2015-08-19 | 新疆戈壁果香农业开发有限公司 | Fresh fruit puff pastry and processing method thereof |
| CN105341100A (en) * | 2015-11-04 | 2016-02-24 | 巫溪县云硕巫文化创意中心 | Potato pastries and preparation method thereof |
| CN107950922A (en) * | 2016-10-14 | 2018-04-24 | 杨艳英 | A kind of sea sedge green tea cheese's egg roll and preparation method thereof |
| CN111513116A (en) * | 2020-05-18 | 2020-08-11 | 安徽省怀宁县顶雪食品有限公司 | Crisp bean paste walnut cake and preparation method thereof |
| 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: 20150401 |