CN105660803A - Key making method of tree cake - Google Patents
Key making method of tree cake Download PDFInfo
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- CN105660803A CN105660803A CN201610234449.3A CN201610234449A CN105660803A CN 105660803 A CN105660803 A CN 105660803A CN 201610234449 A CN201610234449 A CN 201610234449A CN 105660803 A CN105660803 A CN 105660803A
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Abstract
The invention relates to a key making method of a tree cake. The key making method includes the following steps of improving the foaming process of cake batter in the cake making process, and completing the special making of the cake through the foaming process, molding and shaping, baking and cooling steps according to the precisely-controlled time and temperature of cake making. By improving the making method and food material coordination of cakes and pastries, reasonable coordinating and cooking are achieved, various flavors are fused, pastries attractive in appearance, unique in flavor and balanced in nutrient are made, the requirements of people for color, flavor, taste, shape and nutrient coordinating and balancing are met, and the finished product is mellow, crispy and smooth in taste, sweet, delicious and unique in modeling. The cake is simple in making process, wide in food material selection range and suitable for mass production, and the operation conditions are easy to control.
Description
Technical field
The present invention relates to characteristic cake manufacture field, the crucial way of especially a kind of annual-ring shaped cake.
Background technology
Cake, English name Cake, is a kind of wheaten food, is be primary raw material with egg, white sugar, wheat flour. With milk, fruit juice, milk powder, XIANGFEN, salad oil, water, shortening, baking powder are adjuvant. A kind of sponge-like dessert is made after stirring, modulation, baking. The material of cake mainly includes flour, sweeting agent (usually sucrose), adhesive (are usually egg, vegetarian can replace with gluten and starch), shortening (be usually Adeps Bovis seu Bubali or margarine, the cake of low-fat content can replace with concentrated fruit juice), liquid (milk, water or fruit juice), essence and leaven (such as yeast or yeast powder).
Dryness foaming in the middle of cake production process, is take albumen to carry out repeatedly friction speed stage by stage and be stirred, and substep adds sugar and makes it foam. Moist foaming, is suitable for making light cheese cake. Rigid foaming, does chiffon cake proper. Albumen is beaten to rigid foaming, and baking cake surface out is coarse, dry, expands not high, and surface is almost without slight crack.
The present invention improves the foam process that cake is stuck with paste in the process making cake. Take the time of cake production, the temperature that are precisely controlled, by foam process, molding integer, baking, cooling step, complete the special facture of cake. By improve manufacture method and the food materials of cake cake realize reasonably combined, jointly cook, multiple local flavor blends, produce good looking appearance, unique flavor, wheaten food balanced in nutrition, meet the popular requirement that food color, type and nutrition arrangement is balanced, be the problem that present invention mainly solves.
Summary of the invention
The invention aims to provide a kind of annual-ring shaped cake and crucial way thereof.
The present invention is achieved by the following technical programs:
The crucial way of annual-ring shaped cake, it is characterised in that: raw material is made up of the component of following parts by weight: egg 240-300 part (1 egg takes 50-60 part weight ratio and describes), white sugar 30-40 part, Mel 20-30 part, salad oil 15-20 part, Self-raising flour 40-60 part, baking powder 1-3 part, rum 5-10 part, vanillon 1-2 part; Manufacturing process comprises the steps:
A, making cake are stuck with paste:
A. after taking egg, white sugar, Mel, rum, vanillon mixing, insulating water is dismissed, and sends to the clear stricture of vagina road of appearance;
B. add salad oil, continue to dismiss to close to moist foaming;
C. pour the Self-raising flour 50 parts and baking powder 1.5 parts that sieve into, turn and uniformly make cake slurry; B, baking:
A. taking special rotating shaft to be positioned in baking box and get angry together preheat 170 degrees Celsius, baking tray takes tinfoil and covers;
B. with brush one layer of cake slurry of uniform application on the rotary shaft, when ground floor cake surface starts variable color, smear the second layer, smear third layer, the 4th layer, layer 5 with method successively ... until the cake slurry made by step A is smeared complete, omnidistance 30-40 minute;
C, cooling:
Baked cake taking-up suspension etc. is to be cooled; Completely after cooling, extract rotating shaft and tinfoil, make finished product.
Further: in step A, egg is stuck with paste and taken 240 parts of egg, white sugar 30 parts, Mel 20 parts, rum 5 parts, 1 part of mixed preparing of vanillon obtain.
Further: in step A, technology c cake slurry is firm smooth and glossy with egg liquid, when being mentioned by agitator, albumen tip is fixed but still the moist foaming stages that can bend is for making.
Further: the rotating shaft that in step B, the special baking box rotating shaft of technology a carries with baking box, with napkin in middle position as tightly as possible winding get up, take several blank sheet of paper windings good after carry out winding with tinfoil again, both sides are tightened up and are made.
Further: in step B, technology b takes the mode of mode rather than the pouring smeared and makes cake coating, makes finished product lines highlight home built vestige, and cake annual ring is more natural.
The method have the advantages that
1, the cake that the present invention makes take egg, white sugar, Mel, rum, salad oil jointly foam make egg stick with paste, Self-raising flour, baking powder make cake slurry, process is investigated the soft mouthfeel determining overall cake and sugariness contrast, makes for cake early stage and obtains high-quality cake and stick with paste.
2, the special baking of present invention roasting mode excellent, special and cake caiquejee's work application process make annual-ring shaped cake, accurately judge that cake baking time is the key successfully making cake. Finished product taste mellow shortcake is sliding, and sweet good to eat, moulding shows unique characteristics. Present invention process operates distinct uniqueness, is easy to control processing conditions, accomplish scale production.
Detailed description of the invention
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.
Raw material sources in example illustrate:
Self-raising flour:
Rum:.
Mel: " Sheng Beite " board, is purchased from Sheng Beite apiculture source producer.
Embodiment 1:
1, make cake to stick with paste:
After taking 240 grams of egg, white sugar 30 grams, Mel 25 grams, rum 5 grams, vanillon 10 mixing, insulating water is dismissed, and sends to the clear stricture of vagina road of appearance; Add salad oil 18 grams, continue to dismiss to close to moist foaming; Pour the Self-raising flour 50 grams and baking powder 1.5 grams that sieve into, turn and uniformly make cake slurry; 2, baking:
1) take the rotating shaft that baking box carries, with napkin in middle position as tightly as possible winding get up, take several blank sheet of paper windings good after carry out winding with tinfoil again, both sides are tightened up. Special rotating shaft is positioned in baking box together get angry preheating 170 degrees Celsius, baking tray take tinfoil cover;
2) with brush one layer of cake slurry of uniform application on the rotary shaft, when ground floor cake surface starts variable color, smear the second layer, smear third layer, the 4th layer, layer 5 with method successively ... until cake slurry is smeared complete, omnidistance 30-40 minute;
3, cooling:
Baked cake taking-up suspension etc. is to be cooled; Completely after cooling, extract rotating shaft and tinfoil, make finished product.
Embodiment 2:
1, make cake to stick with paste:
After taking 300 grams of egg, white sugar 40 grams, Mel 30 grams, rum 8 grams, vanillon 15 mixing, insulating water is dismissed, and sends to the clear stricture of vagina road of appearance; Add salad oil 20 grams, continue to dismiss to close to moist foaming; Pour the Self-raising flour 70 grams and baking powder 2 grams that sieve into, turn and uniformly make cake slurry; 2, baking:
1) take the rotating shaft that baking box carries, with napkin in middle position as tightly as possible winding get up, take several blank sheet of paper windings good after carry out winding with tinfoil again, both sides are tightened up. Special rotating shaft is positioned in baking box together get angry preheating 180 degrees Celsius, baking tray take tinfoil cover;
2) with brush one layer of cake slurry of uniform application on the rotary shaft, when ground floor cake surface starts variable color, smear the second layer, smear third layer, the 4th layer, layer 5 with method successively ... until cake slurry is smeared complete, omnidistance 30-40 minute;
3, cooling:
Baked cake taking-up suspension etc. is to be cooled; Completely after cooling, extract rotating shaft and tinfoil, make finished product.
Embodiment 3
1, make cake to stick with paste:
After taking 200 grams of egg, white sugar 25 grams, Mel 20 grams, rum 5 grams, vanillon 6 mixing, insulating water is dismissed, and sends to the clear stricture of vagina road of appearance; Add salad oil 15 grams, continue to dismiss to close to moist foaming; Pour the Self-raising flour 45 grams and baking powder 1 gram that sieve into, turn and uniformly make cake slurry; 2, baking:
1) take the rotating shaft that baking box carries, with napkin in middle position as tightly as possible winding get up, take several blank sheet of paper windings good after carry out winding with tinfoil again, both sides are tightened up. Special rotating shaft is positioned in baking box together get angry preheating 170 degrees Celsius, baking tray take tinfoil cover;
2) with brush one layer of cake slurry of uniform application on the rotary shaft after preheating, when ground floor cake surface starts variable color, smear the second layer, smear third layer, the 4th layer, layer 5 with method successively ... until cake slurry is smeared complete, omnidistance 30-40 minute;
3, cooling:
Baked cake taking-up suspension etc. is to be cooled; Completely after cooling, extract rotating shaft and tinfoil, make finished product.
Gained characteristic annual-ring shaped cake A of the present invention carries out mouth feel score experiment, with do not carry out special cake and stick with paste technique annual-ring shaped cake B, do not add Mel, rum, the annual-ring shaped cake C of vanillon technique, the annual-ring shaped cake D that do not carry out precisely baking contrast, annual-ring shaped cake A good looking appearance prepared by the present embodiment, there is the black tea milk fragrance of pure and fresh strong fragrance, delicious and fragrant taste shortcake sliding good to eat, there is the characteristic of distinctness, and mouthfeel is various, the advantage of nutritious equilibrium to make finished product have by organic collocation of the food materials such as cake. through 80 people to annual-ring shaped cake A, with the annual-ring shaped cake B not carrying out special cake paste technique, do not add Mel, rum, the annual-ring shaped cake C of vanillon technique, the annual-ring shaped cake D not carrying out precisely baking carries out sensory evaluation, 58 people are had to represent and cake B, cake C, cake D compares the taste preferring annual-ring shaped cake A, 10 people are had to represent the taste preferring cake B compared with annual-ring shaped cake A, all the other 12 people evaluate the taste of annual-ring shaped cake A not as cake B, cake C, 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, it is impossible to 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, protection scope of the present invention all should be considered as belonging to.
Claims (5)
1. the crucial way of annual-ring shaped cake, it is characterised in that: raw material is made up of the component of following parts by weight: egg 240-300 part (1 egg takes 50-60 part weight ratio and describes), white sugar 30-40 part, Mel 20-30 part, salad oil 15-20 part, Self-raising flour 40-60 part, baking powder 1-3 part, rum 5-10 part, vanillon 1-2 part; Manufacturing process comprises the steps:
A, making cake are stuck with paste:
A. after taking egg, white sugar, Mel, rum, vanillon mixing, insulating water is dismissed, and sends to the clear stricture of vagina road of appearance;
B. add salad oil, continue to dismiss to close to moist foaming;
C. pour the Self-raising flour 50 parts and baking powder 1.5 parts that sieve into, turn and uniformly make cake slurry; B, baking:
A. taking special rotating shaft to be positioned in baking box and get angry together preheat 170 degrees Celsius, baking tray takes tinfoil and covers;
B. with brush one layer of cake slurry of uniform application on the rotary shaft, when ground floor cake surface starts variable color, smear the second layer, smear third layer, the 4th layer, layer 5 with method successively ... until the cake slurry made by step A is smeared complete, omnidistance 30-40 minute;
C, cooling:
Baked cake taking-up suspension etc. is to be cooled; Completely after cooling, extract rotating shaft and tinfoil, make finished product.
2. the crucial way of annual-ring shaped cake according to claim 1, it is characterised in that: in step A, egg is stuck with paste and is taken 240 parts of egg, and white sugar 30 parts, Mel 20 parts, rum 5 parts, 1 part of mixed preparing of vanillon obtain.
3. the crucial way of annual-ring shaped cake according to claim 1, it is characterised in that: in step A, technology c cake slurry is firm smooth and glossy with egg liquid, and when being mentioned by agitator, albumen tip is fixed but still the moist foaming stages that can bend is for making.
4. the crucial way of annual-ring shaped cake according to claim 1, it is characterized in that: the rotating shaft that in step B, the special baking box rotating shaft of technology a carries with baking box, with napkin in middle position as tightly as possible winding get up, take several blank sheet of paper windings good after carry out winding with tinfoil again, both sides are tightened up and are made.
5. the crucial way of annual-ring shaped cake according to claim 1, it is characterised in that: in step B, technology b takes the mode of mode rather than the pouring smeared and makes cake coating, makes finished product lines highlight home built vestige, and cake annual ring is more natural.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610234449.3A CN105660803A (en) | 2016-04-17 | 2016-04-17 | Key making method of tree cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610234449.3A CN105660803A (en) | 2016-04-17 | 2016-04-17 | Key making method of tree cake |
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| Publication Number | Publication Date |
|---|---|
| CN105660803A true CN105660803A (en) | 2016-06-15 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610234449.3A Pending CN105660803A (en) | 2016-04-17 | 2016-04-17 | Key making method of tree cake |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106342990A (en) * | 2016-08-30 | 2017-01-25 | 安徽盼盼食品有限公司 | Sandwich baked pastry and making method thereof |
| CN110637862A (en) * | 2019-09-12 | 2020-01-03 | 浙江金旺达食品有限公司 | Annual ring cake and making method thereof |
-
2016
- 2016-04-17 CN CN201610234449.3A patent/CN105660803A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106342990A (en) * | 2016-08-30 | 2017-01-25 | 安徽盼盼食品有限公司 | Sandwich baked pastry and making method thereof |
| CN110637862A (en) * | 2019-09-12 | 2020-01-03 | 浙江金旺达食品有限公司 | Annual ring cake and making method thereof |
| WO2021047440A1 (en) * | 2019-09-12 | 2021-03-18 | 浙江金旺达食品有限公司 | Baumkuchen and method for making same |
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Application publication date: 20160615 |