CN105613691A - Special preparation method of briquette cakes - Google Patents
Special preparation method of briquette cakes Download PDFInfo
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- CN105613691A CN105613691A CN201610220482.0A CN201610220482A CN105613691A CN 105613691 A CN105613691 A CN 105613691A CN 201610220482 A CN201610220482 A CN 201610220482A CN 105613691 A CN105613691 A CN 105613691A
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- albumen
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Abstract
The invention relates to a special preparation method of briquette cakes. The preparation method comprises the following sequential steps: preparing egg yolk paste and meringue through egg yolk and egg white distribution, putting into a mould and baking in an oven to obtain a finished product to finish the special preparation technology of the briquette cakes. The pastry preparation method is improved to realize rational combination of pastry and food materials as well as joint cooking; the pastry fermentation effect is satisfactory; and the cakes with beautiful shape and unique flavor are prepared, so that the requirements of people on the color, aroma, taste, shape and nutrition collocation balance of food are met. In the invention, the preparation technology is simple, the food materials are widely selected, the operation conditions are easy to control, and the method is suitable for batch production.
Description
Technical field
The present invention relates to characteristic millet cake manufacture field, the crucial way of especially a kind of coal briquette cake.
Background technology
Cake is a kind of ancient Western-style pastry, generally makes by baking box, and cake is main raw material with egg, white sugar, wheat-flour. With milk, fruit juice, milk powder, face powder, salad oil, water, shortening, baking powder are auxiliary material. The dessert of a kind of picture sponge is made after stirring, modulate, toasting.
Cake is a kind of wheaten food, and normally sweet, typical cake makes in the way of roasting. The material of cake mainly includes flour, sweeting agent (normally sucrose), tamanori (are generally eggs, vegetarians person can replace with gluten and starch), shortening (be generally butter or artificial butter, the cake of low-fat content can replace with fruit juice concentrate), liquid (milk, water or fruit juice), essence and starter (such as yeast or saleratus).
Dryness foaming in the middle of cake production process gets albumen to carry out repeatedly friction-motion speed stage by stage and stir, and substep adds sugar makes it foam. First go to 1 grade (low speed) with electronic egg-whisk to stir, the egg liquid broken up, presents thick bubble (term claims flake to steep) and now adds castor sugar, electric egg stirring device goes to 3 grades (middling speeds) and starts to beat, it is tiny that the bubble of albumen becomes, volumetric expansion to 2 times size. Now mentioning head of beating eggs, egg liquid cannot be bonded on egg head, in flowing water shape, rocks basin of beating eggs and still can flow. Add castor sugar again. Continuing to open 3 grades (middling speed whipping), it is finer and smoother that albumen bubble becomes, and has lines slightly, mentions head of beating eggs, and the albumen in basin cannot be stood, and the egg liquid beaten eggs on head is sagging state. Now it is called that wet property foams, it is applicable to making light cheese cake. Continuing to add castor sugar, continue to stir with 3 grades (middling speed whipping), the egg liquid in basin of beating eggs, can be upright, the state can curved got off not at all. Now just reach 10 Distribution status, also claim rigid foaming, do chiffon cake proper. Albumen is beaten to 10 distributions, and baking cake surface irregularity out is dry, expands not high, and surface does not almost have slight crack.
The present invention in the process making cake by improve the manufacture craft of millet cake and starting material realize reasonably combined, jointly prepare, multiple local flavor merges mutually, produce that profile is attractive in appearance, the dessert of unique flavor, meet the popular requirement to food look, perfume (or spice), taste, type and nutrition arrangement equilibrium, and it is the problem that the present invention needs to solve.
Summary of the invention
The present invention seeks to be provided a kind of coal briquette cake and crucial way thereof.
The present invention is achieved by the following technical programs:
The characteristic way of a kind of coal briquette cake, it is characterised in that: raw material is made up of the component of following weight part number:
3, egg (each egg is pressed 50-60 part weight ratio and described), Cake Flour 30-50 part, Ao Liao powder 30-40 part, black sesame powder 20-30 part, castor sugar 50-60 part, milk 40-60 part, Semen Maydis oil 30-50 part, bamboo charcoal powder 3-5 part, vanillin is some; Its making processes comprises the steps:
A, making yolk batter:
Get 3 refrigeration eggs yolk and egg white to be separated, it is contained in anhydrous nothing oil respectively and beats eggs in basin; Yolk adds milk, Semen Maydis oil, granulated sugar, the manual egg-whisk of vanillin stir 8-12 minute, until stirring evenly, adding the Cake Flour being sieved and stirring evenly, making yolk batter; Semen Sesami Nigrum, the broken cooking machine of putting into of Ao Liao biscuit are broken into powder, puts into yolk batter together with bamboo charcoal powder and stir evenly;
B, making albumen frost:
Get 3 albumen, drip several lemon juices, put into electric egg stirring device and make rigid foaming, divide three stages to put into castor sugar therebetween, make albumen frost;
C, molding:
Albumen frost and yolk batter mix and blend are made cake stick with paste; The cake mixed is stuck with paste and pours in 4 cun of round moulds, remove big bubble;
D, baking:
Baking box preheating 160 degrees Celsius, puts into Cake mould, toasts 30-40 minute, is placed by mould back-off, by the cake demoulding after cooling completely, stab out some holes with pipe and do coal briquette shape, make finished product after coming out of the stove.
Further: 120 parts, yolk got by steps A mesolecithal batter, 40 parts, milk, Semen Maydis oil 30 parts, granulated sugar 15 parts of mixed preparing.
Further: the albumen frost in step B is got albumen and is put into electric egg stirring device stirring at low speed, beats 1 minute, and egg liquid presents flake bubble; Adding 20 portions of castor sugars, electric egg stirring device is gone to middling speed and beats 1 minute, the bubble of albumen attenuates little, and volumetric expansion is to 2-2.5 times, and egg liquid is that flowing water shape still can flow; Adding the castor sugar of 20 parts, turn middling speed and beat 1 minute, albumen bubble is finer and smoother, has micro-lines, and the albumen in basin cannot be stood, and egg liquid is the wet property foaming of sagging state; Adding 20 portions of castor sugars, with moderate-speed mixer 2 minutes, egg liquid reaches can be upright, and not bending state, becomes rigid foaming, make albumen frost.
Further: in step C, cake is stuck with paste and got the albumen frost that 1/3 step B makes and add in the yolk batter that steps A is made, and turns from bottom to up evenly with rubber scraper, pours in 2/3 remaining albumen frost, mix acquisition thoroughly with rubber scraper.
The present invention has following useful effect:
1, the present invention chooses the main body mouthfeel that the materials such as egg, milk, Semen Maydis oil, granulated sugar form cake, the aromatic thin cunning strongly fragrant, tender of milk; Adding lemon juice, on the one hand albumen belongs to alkaline matter, adds some vinegar materials such as tower tower powder, or lemon juice can make it more easily foam, and increases the fresh taste of cake and micro-acid mouthfeel on the other hand, beneficial functional.
2, the present invention adopts yolk, albumen sepn to make yolk batter and albumen frost, both allotments are mixed the technique that cake is stuck with paste again, solve the one time fermentation in bread cake production process, Secondary Fermentation, the key issue of sandwich material formulation and integer, baking. The soft silk floss of finished product mouthfeel is sliding, and levels are rich is changeable, easier digested absorption, it is achieved that the innovation of novel cake millet cake is attempted. Technological operation of the present invention is simple, be convenient to controlled working condition, accomplish scale production.
Embodiment
Below in conjunction with embodiment, the present invention is described in further detail, but embodiments of the present invention are not limited to the scope that embodiment represents.
Embodiment 1:
1, yolk batter is made:
Get 3 refrigeration eggs yolk and egg white to be separated, it is contained in anhydrous nothing oil respectively and beats eggs in basin; 120 grams, yolk, 40 grams, milk, Semen Maydis oil 30 grams, granulated sugar 15 grams adds vanillin, stirs 8-12 minute with manual egg-whisk, until stirring evenly, adding the Cake Flour 30 grams being sieved and stirring evenly, and making yolk batter; Put into cooking machine by broken to Semen Sesami Nigrum 20 grams, Ao Liao biscuit 30 grams and break into powder, put into yolk batter together with bamboo charcoal powder 3 grams and stir evenly;
2, albumen frost is made:
Getting 3 albumen, drip several lemon juices, put into electric egg stirring device stirring at low speed, beat 1 minute, egg liquid presents flake bubble; Adding 20 grams of castor sugars, electric egg stirring device is gone to middling speed and beats 1 minute, the bubble of albumen attenuates little, and volumetric expansion is to 2-2.5 times, and egg liquid is that flowing water shape still can flow; Adding the castor sugar of 20 grams, turn middling speed and beat 1 minute, albumen bubble is finer and smoother, has micro-lines, and the albumen in basin cannot be stood, and egg liquid is the wet property foaming of sagging state; Adding 20 grams of castor sugars, with moderate-speed mixer 2 minutes, egg liquid reaches can be upright, and not bending state, becomes rigid foaming, make albumen frost. Make albumen frost;
3, molding:
Getting 1/3 albumen frost adds in yolk batter, turns from bottom to up evenly with rubber scraper, pours in 2/3 remaining albumen frost, mixes albumen frost thoroughly with rubber scraper and makes cake paste with yolk batter mix and blend; The cake mixed is stuck with paste and pours in 4 cun of round moulds, remove big bubble;
4, toast:
Baking box preheating 160 degrees Celsius, puts into Cake mould, toasts 30-40 minute, is placed by mould back-off, by the cake demoulding after cooling completely, stab out some holes with pipe and do coal briquette shape, make finished product after coming out of the stove.
Embodiment 2:
1, yolk batter is made:
Get 4 refrigeration eggs yolk and egg white to be separated, it is contained in anhydrous nothing oil respectively and beats eggs in basin; 180 grams, yolk, 60 grams, milk, Semen Maydis oil 40 grams, granulated sugar 18 grams adds vanillin, stirs 12 minutes with manual egg-whisk, until stirring evenly, adding the Cake Flour 40 grams being sieved and stirring evenly, and making yolk batter; Put into cooking machine by broken to Semen Sesami Nigrum 25 grams, Ao Liao biscuit 35 grams and break into powder, put into yolk batter together with bamboo charcoal powder 5 grams and stir evenly;
2, albumen frost is made:
Getting 4 albumen, drip several lemon juices, put into electric egg stirring device stirring at low speed, beat 2 minutes, egg liquid presents flake bubble; Adding 22 grams of castor sugars, electric egg stirring device is gone to middling speed and beats 2 minutes, the bubble of albumen attenuates little, and volumetric expansion is to 2-2.5 times, and egg liquid is that flowing water shape still can flow; Adding the castor sugar of 22 grams, turn middling speed and beat 1 minute, albumen bubble is finer and smoother, has micro-lines, and the albumen in basin cannot be stood, and egg liquid is the wet property foaming of sagging state; Adding 22 grams of castor sugars, with moderate-speed mixer 2 minutes, egg liquid reaches can be upright, and not bending state, becomes rigid foaming, make albumen frost. Make albumen frost;
3, molding:
Getting 1/3 albumen frost adds in yolk batter, turns from bottom to up evenly with rubber scraper, pours in 2/3 remaining albumen frost, mixes albumen frost thoroughly with rubber scraper and makes cake paste with yolk batter mix and blend; The cake mixed is stuck with paste and pours in 4 cun of round moulds, remove big bubble;
4, toast:
Baking box preheating 180 degrees Celsius, puts into Cake mould, toasts 40 minutes, is placed by mould back-off, by the cake demoulding after cooling completely, stab out some holes with pipe and do coal briquette shape, make finished product after coming out of the stove.
Embodiment 3
1, yolk batter is made:
Get 2 refrigeration eggs yolk and egg white to be separated, it is contained in anhydrous nothing oil respectively and beats eggs in basin; 100 grams, yolk, 35 grams, milk, Semen Maydis oil 25 grams, granulated sugar 15 grams adds vanillin, stirs 8 minutes with manual egg-whisk, until stirring evenly, adding the Cake Flour 25 grams being sieved and stirring evenly, and making yolk batter; Put into cooking machine by broken to Semen Sesami Nigrum 15 grams, Ao Liao biscuit 15 grams and break into powder, put into yolk batter together with bamboo charcoal powder 3 grams and stir evenly;
2, albumen frost is made:
Getting 2 albumen, drip several lemon juices, put into electric egg stirring device stirring at low speed, beat 1 minute, egg liquid presents flake bubble; Adding 15 grams of castor sugars, electric egg stirring device is gone to middling speed and beats 1 minute, the bubble of albumen attenuates little, and volumetric expansion is to 2-2.5 times, and egg liquid is that flowing water shape still can flow; Adding the castor sugar of 15 grams, turn middling speed and beat 1 minute, albumen bubble is finer and smoother, has micro-lines, and the albumen in basin cannot be stood, and egg liquid is the wet property foaming of sagging state; Adding 15 grams of castor sugars, with moderate-speed mixer 2 minutes, egg liquid reaches can be upright, and not bending state, becomes rigid foaming, make albumen frost. Make albumen frost;
3, molding:
Getting 1/3 albumen frost adds in yolk batter, turns from bottom to up evenly with rubber scraper, pours in 2/3 remaining albumen frost, mixes albumen frost thoroughly with rubber scraper and makes cake paste with yolk batter mix and blend; The cake mixed is stuck with paste and pours in 4 cun of round moulds, remove big bubble;
4, toast:
Baking box preheating 160 degrees Celsius, puts into Cake mould, toasts 30 minutes, is placed by mould back-off, by the cake demoulding after cooling completely, stab out some holes with pipe and do coal briquette shape, make finished product after coming out of the stove.
Gained characteristic coal briquette cake A of the present invention carries out mouth feel score experiment, with do not carry out the coal briquette cake B of wet property foaming, do not add Semen Sesami Nigrum, the coal briquette cake C of the sandwich material such as Ao Liao powder, the coal briquette cake D that carries out tradition molding contrast, coal briquette cake A profile prepared by the present embodiment is attractive in appearance, there is sesame, the Ao Liao fragrance of pure and fresh strong fragrance, mouthfeel shortcake is sliding good to eat, nutritious equilibrium, and cake production process exquisiteness make finished product have the advantage of cake high-quality mouthfeel. through 60 people to coal briquette cake A, with the coal briquette cake B not carrying out the foaming of wet property, do not add Semen Sesami Nigrum, the coal briquette cake C of the sandwich materials such as Leo powder difficult to understand, the coal briquette cake D carrying out tradition molding carries out sensory evaluation, 50 people are had to represent and coal briquette cake B, coal briquette cake C, coal briquette cake D compares the taste preferring coal briquette cake A, 5 people are had to represent the taste preferring coal briquette cake B compared with coal briquette cake A, all the other 5 people evaluate the taste of coal briquette cake A not as coal briquette cake B, coal briquette cake C, coal briquette cake D, visible, the present invention has salient feature and unique local flavor, it is subject to liking of most of tester.
Above content is in conjunction with concrete preferred implementation further description made for the present invention, can not assert that specific embodiment of the invention is confined to these explanations. For general technical staff of the technical field of the invention, without departing from the inventive concept of the premise, it is also possible to make some simple deduction or replace, all should be considered as belonging to protection scope of the present invention.
Claims (4)
1. the characteristic way of a coal briquette cake, it is characterised in that: raw material is made up of the component of following weight part number:
3, egg (each egg is pressed 50-60 part weight ratio and described), Cake Flour 30-50 part, Ao Liao powder 30-40 part, black sesame powder 20-30 part, castor sugar 50-60 part, milk 40-60 part, Semen Maydis oil 30-50 part, bamboo charcoal powder 3-5 part, vanillin is some; Its making processes comprises the steps:
A, making yolk batter:
Get 3 refrigeration eggs yolk and egg white to be separated, it is contained in anhydrous nothing oil respectively and beats eggs in basin; Yolk adds milk, Semen Maydis oil, granulated sugar, the manual egg-whisk of vanillin stir 8-12 minute, until stirring evenly, adding the Cake Flour being sieved and stirring evenly, making yolk batter; Semen Sesami Nigrum, the broken cooking machine of putting into of Ao Liao biscuit are broken into powder, puts into yolk batter together with bamboo charcoal powder and stir evenly;
B, making albumen frost:
Get 3 albumen, drip several lemon juices, put into electric egg stirring device and make rigid foaming, divide three stages to put into castor sugar therebetween, make albumen frost;
C, molding:
Albumen frost and yolk batter mix and blend are made cake stick with paste; The cake mixed is stuck with paste and pours in 4 cun of round moulds, remove big bubble;
D, baking:
Baking box preheating 160 degrees Celsius, puts into Cake mould, toasts 30-40 minute, is placed by mould back-off, by the cake demoulding after cooling completely, stab out some holes with pipe and do coal briquette shape, make finished product after coming out of the stove.
2. the characteristic way of coal briquette cake according to claim 1, it is characterised in that: 120 parts, yolk got by steps A mesolecithal batter, 40 parts, milk, Semen Maydis oil 30 parts, granulated sugar 15 parts of mixed preparing.
3. the characteristic way of coal briquette cake according to claim 1, it is characterised in that: the albumen frost in step B is got albumen and is put into electric egg stirring device stirring at low speed, beats 1 minute, and egg liquid presents flake bubble; Adding 6 portions of castor sugars, electric egg stirring device is gone to middling speed and beats 1 minute, the bubble of albumen attenuates little, and volumetric expansion is to 2-2.5 times, and egg liquid is that flowing water shape still can flow; Adding the castor sugar of 6 parts, turn middling speed and beat 1 minute, albumen bubble is finer and smoother, has micro-lines, and the albumen in basin cannot be stood, and egg liquid is the wet property foaming of sagging state; Adding 6 portions of castor sugars, with moderate-speed mixer 2 minutes, egg liquid reaches can be upright, and not bending state, becomes rigid foaming, make albumen frost.
4. the characteristic way of coal briquette cake according to claim 1, it is characterized in that: in step C, cake is stuck with paste and got the albumen frost that 1/3 step B makes and add in the yolk batter that steps A is made, turn evenly from bottom to up with rubber scraper, pour in 2/3 remaining albumen frost, mix acquisition thoroughly with rubber scraper.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610220482.0A CN105613691A (en) | 2016-04-07 | 2016-04-07 | Special preparation method of briquette cakes |
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| CN201610220482.0A CN105613691A (en) | 2016-04-07 | 2016-04-07 | Special preparation method of briquette cakes |
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| CN105613691A true CN105613691A (en) | 2016-06-01 |
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| CN201610220482.0A Pending CN105613691A (en) | 2016-04-07 | 2016-04-07 | Special preparation method of briquette cakes |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110384121A (en) * | 2019-07-26 | 2019-10-29 | 中国热带农业科学院热带作物品种资源研究所 | A kind of cake and preparation method thereof beautiful containing promise |
| CN112616878A (en) * | 2020-12-16 | 2021-04-09 | 江苏欧焙佳食品有限公司 | Preparation method of low-sugar low-fat cake blank |
-
2016
- 2016-04-07 CN CN201610220482.0A patent/CN105613691A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110384121A (en) * | 2019-07-26 | 2019-10-29 | 中国热带农业科学院热带作物品种资源研究所 | A kind of cake and preparation method thereof beautiful containing promise |
| CN110384121B (en) * | 2019-07-26 | 2023-03-10 | 中国热带农业科学院热带作物品种资源研究所 | Cake containing noni and preparation method thereof |
| CN112616878A (en) * | 2020-12-16 | 2021-04-09 | 江苏欧焙佳食品有限公司 | Preparation method of low-sugar low-fat cake blank |
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Application publication date: 20160601 |