CN106417525A - Butter cake making method - Google Patents
Butter cake making method Download PDFInfo
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- CN106417525A CN106417525A CN201610890569.9A CN201610890569A CN106417525A CN 106417525 A CN106417525 A CN 106417525A CN 201610890569 A CN201610890569 A CN 201610890569A CN 106417525 A CN106417525 A CN 106417525A
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- Prior art keywords
- cake
- butter
- stirring
- weight portion
- egg liquid
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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
- A21D2/34—Animal material
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- Life Sciences & Earth Sciences (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
A butter cake making method comprises the making steps that white granulated sugar is added to water, boiling is performed for heating, whipped egg liquid is poured, stirring is performed to achieve cooling, normal temperature butter is taken and put into the egg liquid, stirring and whipping are performed to obtain butter cream, and the butter cream is put in a refrigerator and refrigerated for usage; eggs and white granulated sugar are taken and stirred, cake oil and low-gluten flour are added, stirring is performed to obtain paste, milk and salad oil are added and stirred, the paste is put in a baking oven and is baked to obtain cake billet, and the cake billet is taken out, demolded and peeled and cut into layered and blocked cake pieces in the horizontal direction; the refrigerated butter cream is taken out, heated and stirred till the paste is fine and smooth, the top of each layer of cake pieces is evenly and fully coated with the paste, the cake pieces are sequentially stacked from bottom to top to obtain a stacked cake body, the edge of the stacked cake body is surrounded with the butter cream to form a flowery edge in a extrusion mode, and the stacked cake body is put in the refrigerator, namely a butter cake finished product is obtained. The butter cake making method has the advantages that the cake is fragrant, sweet, easy to digest and attractive in appearance, has a loose, soft, tender and smooth taste, does not contain preservatives and is conductive to human health, and the freshness and nutritive value of raw materials are kept.
Description
Technical field
The invention belongs to food processing technology field is and in particular to a kind of manufacture method of Buttercake.
Background technology
Cake is one kind of cake, is to be raw material with egg, white sugar, wheat flour, with milk, fruit juice, milk powder, salad oil
Deng a kind of sponge-like dessert made after stirring, allotment, modulation, baking.In manufacturing process, need egg plus
Enter white sugar, dismissed, air is uniformly entrained in the mixture that egg liquid is formed with white sugar, because existing processing technology is in raw material
Not control well in proportioning and processing method, leads to that existing cake pore is little on the market, easily subside, mouthfeel is poor, mouth
Taste is single.
The cake that prior art makes, in order that cake can muchly keep fresh, often adds food in cake
Preservative, prevents cake from being caused by microorganism putrid and deteriorated.If preservative addition is exceeded serious or is eaten for a long time containing anti-
The cake of rotten agent, has damage health to a certain extent, such as suppression bone growth, the internal organs such as infringement kidney, liver.
Content of the invention
For solve existing cake mouthfeel is poor on the market, taste is single, containing preservative the problems such as, the purpose of the present invention exists
In a kind of manufacture method of Buttercake of offer.
The present invention is achieved through the following technical solutions：A kind of manufacture method of Buttercake, including butter cream
Make, cake system makees and cake molding makes.
Preferably, the step that above-mentioned butter cream makes includes the present invention：
Step one：Take egg 350～450 weight portion to break into pieces, egg yolk and Ovum Gallus domesticus album mixing are dismissed, obtains egg liquid；
Step 2：Take white sugar 500～600 weight portion, 150～200 weight portions that add water boil heat to 110～120 degrees Celsius, obtain
High temperature sucrose solution, pours egg liquid, and stirring is until egg liquid is cooled to 30～50 degrees Celsius；
Step 3：Room temperature butter 1000～1300 weight portion is taken to put into the egg liquid that step 2 is obtained, stirring is dismissed, and obtains final product butter and avoids
Honest and clean, cold preservation is standby.
Preferably, the step that above-mentioned cake system is made includes the present invention：
Step one：Take egg 1000～1200 weight portion to break into pieces, add white sugar 650～800 weight portion, mixing is dismissed, and obtains
Egg liquid；
Step 2：Add cake oil 20～80 weight portion and Self- raising flour 700～900 weight portion in egg liquid, stir, obtain
To batter；
Step 3：Add milk 100～200 weight portion, salad oil 60～100 weight portion in batter, stir；
Step 4：The product that step 3 is obtained is die-filling and put into oven cooking cycle, and baking box temperature setting of getting angry is taken the photograph for 180～200
Family name's degree, baking box reducing internal heat temperature setting is 190～210 degrees Celsius, toasts 20～30 minutes, obtains cake base；
Step 5：Cake base is taken out and the demoulding, removes the epidermis of cake base top and bottom, obtain cake body.
Preferably, the step that above-mentioned cake molding makes includes the present invention：
Step one：The butter cream of cold preservation is taken out and naturally rises again to 20～25 degrees Celsius, stir butter cream mastic to thin
Greasy smooth；
Step 2：By cake body, cutting is the block cake slice of layer in the horizontal direction, uniformly fills step one system at every layer of cake slice top
The butter cream obtaining, cake slice is stacked from the bottom to top successively neat, obtains lamination cake body；
Step 3：To lamination cake body surrounding edge and squeeze into lace with the butter cream that step one is obtained, cold preservation 2～4 hours, obtain final product Huang
Butter cake finished product.
Preferably, in the step one that above-mentioned cake system is made, alr mode is the present invention：Stirring 4～6 minutes, per minute stirs
Mix 30～40 times；In the step 2 that above-mentioned cake system is made, alr mode is：First stir 4～6 minutes, stirring 30～40 per minute
Secondary, be stirred for 2～4 minutes, per minute stirring 50～70 times；In the step 3 that above-mentioned cake system is made, alr mode is：Stirring 1
～3 minutes, per minute stirring 30～40 times.
In step 2, white sugar is added water and boils heat and obtain high temperature sucrose solution to 110 degrees Celsius～120 degrees Celsius, then by height
Warm sucrose solution pours in the egg liquid dismissed, and had both carried out high-temperature sterilization treatment to egg liquid, and has farthest remained the new of egg liquid
The mouthfeel of freshness, nutritive value and soft cunning.The butter cream made by such method is made to have fresh fragrant, soft mouth
Sense, can weaken flour structure in cake so as to mouthfeel is finer and smoother, can increase aromatic sweet taste for cake simultaneously
Taste.
In step 5, the alr mode of employing is：Stirring 4 minutes～6 minutes, per minute stirring 30 times～40 times, this
The alr mode of sample can make white sugar and egg liquid be sufficiently mixed, and so that white sugar is fully melted, and also make egg liquid simultaneously
Fully dismiss.
In step 6, the alr mode of employing is：First stir 4 minutes～6 minutes, per minute stirring 30 times～40 times,
Be stirred for 2 minutes～4 minutes, per minute stirring 50 times～70 times, such alr mode not only to allow egg liquid, cake oil,
Self- raising flour is sufficiently mixed, and forms uniform batter, and importantly, air can be allowed fully to import in batter, helps
In the volume of swollen of batter and increase cake, at the same time it can also make mucedin and starch granuless become lubrication softness.Such
Alr mode can allow cake body fine and smooth, soft, fresh and tender through overbaking deutostoma sense.
In step 7, the alr mode of employing is：Stirring 1 minute～3 minutes, per minute stirring 30 times～40 times, this
The alr mode of sample can make batter, milk, salad oil be sufficiently mixed, and meanwhile, relatively low mixing speed is unlikely to make in batter
Bubble be destroyed, the careful bubble that batter obtains through step 6 stirring can be made to be maintained, and there is emulsifying property,
Moisture can be retained.
In step 9, by cake body cutting be many levels cake slice, step 11 to each layer cake slice coating butter cream,
And each layer cake slice is stacked placement, when edible, butter cream can more fully be merged with cake body, has more preferable mouthfeel.
Simultaneously as cake slice and butter cream have the structure of multiple-layer overlapped, thus cake profile is very attractive in appearance.
In step 12, to lamination cake body surrounding edge, butter and cake body can be made to keep wettability for a long time, be conducive to prolonging
Long selling period, fresh soft tender cake can be tasted when eating by consumer.
The invention has the beneficial effects as follows：Taste is fragrant and sweet good to eat, has strong fresh fragrance, is protected by unique processing technology
Hold the freshness of raw material, mouthfeel is soft soft, just melt in the mouth, it is easy to digestion, good looking appearance, without preservative, directly utilizes
High temperature sucrose solution carries out high temperature sterilize process to egg liquid, nutritious, is conducive to health.
Specific embodiment
With reference to embodiment the present invention will be further explained explanation：
Embodiment 1
Step one：Take egg 400 weight portion to break into pieces, egg yolk and Ovum Gallus domesticus album mixing are dismissed, obtains egg liquid；
Step 2：Take white sugar 575 weight portion, 175 weight portions that add water boil heat to 115 degrees Celsius, obtain high temperature sucrose solution, pour institute
State egg liquid, stirring is until egg liquid is cooled to 40 degrees Celsius；
Step 3：Room temperature butter 1150 weight portion is taken to put into the egg liquid that step 2 is obtained, stirring is dismissed, and obtains final product butter cream, puts
Enter refrigerator cold-storage standby；
Step 4：Take egg 1150 weight portion to break into pieces, add white sugar 750 weight portion, stir 5 minutes, per minute stirring 34 times；
Step 5：Add cake oil 50 weight portion and Self- raising flour 800 weight portion in the egg liquid that step 4 is obtained, first stir 5
Minute, per minute stirring 34 times, be stirred for 3 minutes, per minute stirring 60 times, obtain batter；
Step 6：Add milk 150 weight portion, salad oil 80 weight portion in described batter, stir 2 minutes, stirring per minute
34 times；
Step 7：The product that step 6 is obtained is die-filling and put into oven cooking cycle, and baking box temperature setting of getting angry is 190 degrees Celsius,
Baking box reducing internal heat temperature setting is 200 degrees Celsius, toasts 25 minutes, obtains cake base；
Step 8：Described cake base is taken out and the demoulding, removes the epidermis of cake base top and bottom, obtain cake body, will be described
Cutting is the block cake slice of layer to cake body in the horizontal direction；
Step 9：Take out described butter cream from refrigerator, when it is risen again naturally to 20 degrees Celsius, stirring mastic is to fine and smooth light
Sliding；
Step 10：Uniformly fill the butter cream that step 9 is obtained at every layer of described cake slice top, by cake slice from the bottom to top successively
Stack neat, obtain lamination cake body；
Step 11：To described lamination cake body surrounding edge and squeeze into lace with the butter cream that step 9 is obtained, put into refrigerator cold-storage 3
Hour, obtain final product Buttercake finished product.
Embodiment 2
Step one：Take egg 350 weight portion to break into pieces, egg yolk and Ovum Gallus domesticus album mixing are dismissed, obtains egg liquid；
Step 2：Take white sugar 500 weight portion, 150 weight portions that add water boil heat to 110 degrees Celsius, obtain high temperature sucrose solution, pour institute
State egg liquid, stirring is until egg liquid is cooled to 30 degrees Celsius；
Step 3：Room temperature butter 1000 weight portion is taken to put into the egg liquid that step 2 is obtained, stirring is dismissed, and obtains final product butter cream, puts
Enter refrigerator cold-storage standby；
Step 4：Take egg 1000 weight portion to break into pieces, add white sugar 650 weight portion, stir 4 minutes, per minute stirring 30 times；
Step 5：Add cake oil 20 weight portion and Self- raising flour 700 weight portion in the egg liquid that step 4 is obtained, first stir 4
Minute, per minute stirring 30 times, be stirred for 2 minutes, per minute stirring 50 times, obtain batter；
Step 6：Add milk 100 weight portion, salad oil 60 weight portion in described batter, stir 1 minute, stirring per minute
30 times；
Step 7：The product that step 6 is obtained is die-filling and put into oven cooking cycle, and baking box temperature setting of getting angry is 180 degrees Celsius,
Baking box reducing internal heat temperature setting is 190 degrees Celsius, toasts 20 minutes, obtains cake base；
Step 8：Described cake base is taken out and the demoulding, removes the epidermis of cake base top and bottom, obtain cake body, will be described
Cutting is the block cake slice of layer to cake body in the horizontal direction；
Step 9：Take out described butter cream from refrigerator, when it is risen again naturally to 23 degrees Celsius, stirring mastic is to fine and smooth light
Sliding；
Step 10：Uniformly fill the butter cream that step 9 is obtained at every layer of described cake slice top, by cake slice from the bottom to top successively
Stack neat, obtain lamination cake body；
Step 11：To described lamination cake body surrounding edge and squeeze into lace with the butter cream that step 9 is obtained, put into refrigerator cold-storage 2
Hour, obtain final product Buttercake finished product.
Embodiment 3
Step one：Take egg 450 weight portion to break into pieces, egg yolk and Ovum Gallus domesticus album mixing are dismissed, obtains egg liquid；
Step 2：Take white sugar 600 weight portion, 200 weight portions that add water boil heat to 120 degrees Celsius, obtain high temperature sucrose solution, pour institute
State egg liquid, stirring is until egg liquid is cooled to 50 degrees Celsius；
Step 3：Room temperature butter 1300 weight portion is taken to put into the egg liquid that step 2 is obtained, stirring is dismissed, and obtains final product butter cream, puts
Enter refrigerator cold-storage standby；
Step 4：Take egg 1200 weight portion to break into pieces, add white sugar 800 weight portion, stir 6 minutes, per minute stirring 40 times；
Step 5：Add cake oil 80 weight portion and Self- raising flour 900 weight portion in the egg liquid that step 4 is obtained, first stir 6
Minute, per minute stirring 40 times, be stirred for 4 minutes, per minute stirring 70 times, obtain batter；
Step 6：Add milk 200 weight portion, salad oil 100 weight portion in described batter, stir 3 minutes, stirring per minute
40 times；
Step 7：The product that step 6 is obtained is die-filling and put into oven cooking cycle, and baking box temperature setting of getting angry is 200 degrees Celsius,
Baking box reducing internal heat temperature setting is 210 degrees Celsius, toasts 30 minutes, obtains cake base；
Step 8：Described cake base is taken out and the demoulding, removes the epidermis of cake base top and bottom, obtain cake body, will be described
Cutting is the block cake slice of layer to cake body in the horizontal direction；
Step 9：Take out described butter cream from refrigerator, when it is risen again naturally to 25 degrees Celsius, stirring mastic is to fine and smooth light
Sliding；
Step 10：Uniformly fill the butter cream that step 9 is obtained at every layer of described cake slice top, by cake slice from the bottom to top successively
Stack neat, obtain lamination cake body；
Step 11：To described lamination cake body surrounding edge and squeeze into lace with the butter cream that step 9 is obtained, put into refrigerator cold-storage 4
Hour, obtain final product Buttercake finished product.
Embodiment 1 is highly preferred embodiment of the present invention, through validation trial, the butter cream being made by embodiment 1
Cake finished product has reached optimal poised state between fragrance, mouthfeel, nutritional labeling, fabrication cycle and cost of manufacture, makes taste
The advantages of road is fragrant and sweet, mouthfeel is soft, nutritious, fabrication cycle is short, cost of manufacture is cheap achieves optimized combination jointly
Effect.
Above-described embodiment is presently preferred embodiments of the present invention, is not the restriction to technical solution of the present invention, is not taking off
On the premise of spirit and scope of the invention, the present invention also has various changes and modifications, and these changes and improvements are regarded as
Fall in scope of the claimed invention.
Claims (5)
1. a kind of manufacture method of Buttercake it is characterised in that：Make including butter cream, cake system is made and cake molding system
Make.
2. a kind of Buttercake according to claim 1 manufacture method it is characterised in that：Described butter cream makes
Step includes：
Step one：Take egg 350～450 weight portion to break into pieces, egg yolk and Ovum Gallus domesticus album mixing are dismissed, obtains egg liquid；
Step 2：Take white sugar 500～600 weight portion, 150～200 weight portions that add water boil heat to 110～120 degrees Celsius, obtain
High temperature sucrose solution, pours egg liquid, and stirring is until egg liquid is cooled to 30～50 degrees Celsius；
Step 3：Room temperature butter 1000～1300 weight portion is taken to put into the egg liquid that step 2 is obtained, stirring is dismissed, and obtains final product butter and avoids
Honest and clean, cold preservation is standby.
3. a kind of Buttercake according to claim 1 manufacture method it is characterised in that：The step that described cake system is made
Including：
Step one：Take egg 1000～1200 weight portion to break into pieces, add white sugar 650～800 weight portion, mixing is dismissed, and obtains
Egg liquid；
Step 2：Add cake oil 20～80 weight portion and Self- raising flour 700～900 weight portion in egg liquid, stir, obtain
To batter；
Step 3：Add milk 100～200 weight portion, salad oil 60～100 weight portion in batter, stir；
Step 4：The product that step 3 is obtained is die-filling and put into oven cooking cycle, and baking box temperature setting of getting angry is taken the photograph for 180～200
Family name's degree, baking box reducing internal heat temperature setting is 190～210 degrees Celsius, toasts 20～30 minutes, obtains cake base；
Step 5：Cake base is taken out and the demoulding, removes the epidermis of cake base top and bottom, obtain cake body.
4. a kind of Buttercake according to claim 1 manufacture method it is characterised in that：Described cake molding makes
Step includes：
Step one：The butter cream of cold preservation is taken out and naturally rises again to 20～25 degrees Celsius, stir butter cream mastic to thin
Greasy smooth；
Step 2：By cake body, cutting is the block cake slice of layer in the horizontal direction, uniformly fills step one system at every layer of cake slice top
The butter cream obtaining, cake slice is stacked from the bottom to top successively neat, obtains lamination cake body；
Step 3：To lamination cake body surrounding edge and squeeze into lace with the butter cream that step one is obtained, cold preservation 2～4 hours, obtain final product Huang
Butter cake finished product.
5. a kind of Buttercake according to claim 3 manufacture method it is characterised in that：
In the step one that described cake system is made, alr mode is：Stirring 4～6 minutes, per minute stirring 30～40 times；
In the step 2 that described cake system is made, alr mode is：First stir 4～6 minutes, stirring per minute 30～40 times, then stir
Mix 2～4 minutes, per minute stirring 50～70 times；
In the step 3 that described cake system is made, alr mode is：Stirring 1～3 minute, per minute stirring 30～40 times.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610890569.9A CN106417525A (en) | 2016-10-13 | 2016-10-13 | Butter cake making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610890569.9A CN106417525A (en) | 2016-10-13 | 2016-10-13 | Butter cake making method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106417525A true CN106417525A (en) | 2017-02-22 |
Family
ID=58174912
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610890569.9A Pending CN106417525A (en) | 2016-10-13 | 2016-10-13 | Butter cake making method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106417525A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108013097A (en) * | 2018-01-11 | 2018-05-11 | 东北农业大学 | A kind of method that butter oxidation stability in cake is improved using green tea powder |
| CN109221330A (en) * | 2018-11-08 | 2019-01-18 | 徐州工程学院 | Odd Asia seed horse sweet smell cake and preparation method thereof |
-
2016
- 2016-10-13 CN CN201610890569.9A patent/CN106417525A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 牛国平: "《风味食品制作大揭秘》", 31 January 2012, 北京：农村读物出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108013097A (en) * | 2018-01-11 | 2018-05-11 | 东北农业大学 | A kind of method that butter oxidation stability in cake is improved using green tea powder |
| CN109221330A (en) * | 2018-11-08 | 2019-01-18 | 徐州工程学院 | Odd Asia seed horse sweet smell cake and preparation method thereof |
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| PB01 | Publication | ||
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20170222 |