CN105638827A - Honey pastries - Google Patents

Abstract

The invention belongs to the technical field of foods, and aims to provide honey pastries and a making method thereof. The pastries have the characteristic that the mouth feel is clear and moistening from the outer sides to the centers of the pastries, the baked pastry dough contains honey, xylitol and mannitol for preparation, and the dough is baked so as to make the honey pastries; therefore, the purpose of the honey pastries disclosed by the invention can be achieved.

Description

A kind of Mel cake

The purpose of present disclosure is in that to provide a kind of such Mel cake and manufacture method thereof, and this cake all has the feature that mouthfeel is clear and rich from outside to central part.

All the time, the mouthfeel that people attempt bakeing cake improves background technology. Often there is the situation that inside and outside mouthfeel is inconsistent in many baking cakes, and oily constituents is crossed excessively greasy at most, and very few being easy for of oily constituents produces slag particle sense, all have impact on the local flavor of cake.

Summary of the invention invents technical problem to be solved

It is an object of the invention to provide a kind of such Mel cake and manufacture method thereof, this cake all has the feature that mouthfeel is clear and rich from outside to central part.

Solve technical problem be the technical scheme is that

The present inventor are to achieve these goals, attentively inquire into, obtain following knowledge thus completing the present invention: a kind of such Mel cake, namely bakee cake after being modulated with Mel, xylitol, mannitol, the cake all having clear and rich mouthfeel from outside to central part can be become.

Manufacture method of the present invention

The manufacture method of a kind of Mel cake, the method is characterized in that, comprise following step:

1, make dough contain Mel, xylitol, mannitol, soybean lecithin powder are modulated, and this dough is bakeed manufacture.

2, in method 1, relative to confectionery dough, the content of selected Mel is 4��25 weight %.

3, in method 1, confectionery dough adds xylitol and mannitol, and its total content is 1��15 weight %. And the weight ratio of xylitol and mannitol is maintained at 1��5: 1.

5, the method that any one is recorded in 1��4, makes this confectionery dough containing butter.

6, the method that any one is recorded in 1��5 so that it is stoving temperature is 100��120 DEG C.

7, any one manufacture method in the 1��6 of this Mel cake record so that it is add appropriate emulsifying agent commonly used in the art and spice.

The effect of invention

The Mel cake of the present invention is the Mel feature become to the feature all from central part to outside with clear and rich mouthfeel. Feature easily stored after making the existing baking of cake, solves again to bakee the problem that cake mouthfeel is excessively crisp.

Detailed description of the invention:

Embodiment 1

A kind of Mel cake, its dough first mixes appropriate butter and emulsifying agent commonly used in the art, and it being modulated mixing with Mel, xylitol, mannitol, the content of Mel is 4%, and xylitol and mannitol (weight ratio of xylitol and mannitol is 1: 1) content are 2%. Then carrying out stripping and slicing, baking, stoving temperature is 100��120 DEG C.

Embodiment 2

A kind of Mel cake, its dough first mixes appropriate butter and emulsifying agent commonly used in the art, and it being modulated mixing with Mel, xylitol, mannitol, the content of Mel is 25%, and xylitol and mannitol (weight ratio of xylitol and mannitol is 5: 1) content are 15%.Then carrying out stripping and slicing, baking, stoving temperature is 100��120 DEG C.

Embodiment 3

A kind of Mel cake, its dough first mixes appropriate butter and emulsifying agent commonly used in the art, and it being modulated mixing with Mel, xylitol, mannitol, the content of Mel is 20%, and xylitol and mannitol (weight ratio of xylitol and mannitol is 4: 1) content are 10%. Then carrying out stripping and slicing, baking, stoving temperature is 100��120 DEG C.

Embodiment 4

A kind of Mel cake, its dough first mixes appropriate butter and emulsifying agent commonly used in the art, and it being modulated mixing with Mel, xylitol, mannitol, the content of Mel is 15%, and xylitol and mannitol (weight ratio of xylitol and mannitol is 3: 1) content are 7%. Then carrying out stripping and slicing, baking, stoving temperature is 100��120 DEG C.

Embodiments of the invention mouthfeel is investigated:

Having carried out foretasting investigation to 20 people, survey result is based on the subjective feeling of edible people:

It is divided into: clear and rich tasty and refreshing, slightly clear and rich, clear and rich not, excessively crisp

Survey result is as follows:

Claims (7)

1. a manufacture method for Mel cake, the method is characterized in that, comprises following step:

Make confectionery dough contain Mel, xylitol, mannitol are modulated, and this dough carry out baking to manufacture Mel cake.

2. the method for claim 1, it is characterised in that relative to bakeing confectionery dough, the content of selected Mel is 4��25 weight %.

3. method as claimed in claim 1 or 2, it is characterised in that bakee confectionery dough and contain xylitol and mannitol, and its total content is 1��15 weight %.

4. method as claimed in claim 3, it is characterised in that in bakeing confectionery dough, the weight ratio of xylitol and mannitol is 1��5: 1.

5. method as described in any one in Claims 1 to 4, it is characterised in that bakee confectionery dough and contain butter.

6. method as described in any one in Claims 1 to 5, it is characterised in that stoving temperature is 100��120 DEG C.

7. a Mel cake, it is characterised in that this Mel cake method described in any one in claim 1��6 is fabricated by.