CN107811020A - A kind of rainbow cake and preparation method - Google Patents
A kind of rainbow cake and preparation method Download PDFInfo
- Publication number
- CN107811020A CN107811020A CN201711141182.4A CN201711141182A CN107811020A CN 107811020 A CN107811020 A CN 107811020A CN 201711141182 A CN201711141182 A CN 201711141182A CN 107811020 A CN107811020 A CN 107811020A
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- CN
- China
- Prior art keywords
- rainbow
- cake
- starch
- food
- biscuit
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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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
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- 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
-
- 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)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a kind of rainbow cake, each group distribution ratio are as follows：Wheat flour 62 67%, starch 5 8%, white granulated sugar 5 7%, edible salt 0.4 0.7%, cocoa power 2 3%, anhydrous butter 10%, whole milk powder 15%, food additives 0.3%, food coloring 0.2%, active dry yeast 0.3%, surplus is water.The invention provides the preparation method of a kind of rainbow cake and the rainbow cake, increase cocoa power and whole milk powder increase mouthfeel in the rainbow cake, multiple additives compounding use avoids single excessive addition a certain kind and helps mouthfeel really up to the mark caused by additive, ensure the fine and smooth smooth taste flavor of biscuit, food coloring is added in biscuit, ensures to also increase the aesthetic measure of biscuit while mouthfeel.
Description
Technical field
The invention belongs to food processing technology field, more particularly to a kind of rainbow cake and preparation method.
Background technology
The etymology of so-called biscuit is " roasted bread twice ", i.e., the origin from the bis and cuit of French.It is to use flour
Do not put yeast with water or milk and bake come, as travelling, navigation, climb the mountain when storage food, particularly in the wartime
Standby food for army people is very convenient applicable.Initial stage, the industry of biscuit was above-mentioned described long-term navigation or war
The concept of urgent food in striving starts to propagate in the form of manual, because of the prosperity of mechanical technique, the system of biscuit after Industrial Revolution
Make equipment and technology develops rapidly, be diffused into all parts of the world.Biscuits includes biscuit, cookies, soda cracker and Pizza
Biscuit etc..
The content of the invention
It is an object of the invention to provide a kind of rainbow cake and preparation method, it is ensured that the fine and smooth smooth taste flavor of biscuit,
The aesthetic measure of biscuit is also increased while guarantee mouthfeel.
The present invention is achieved by the following technical solutions：
A kind of rainbow cake, each group distribution ratio are as follows：
Wheat flour 62-67%
Starch 5-8%
White granulated sugar 5-7%
Edible salt 0.4-0.7%
Cocoa power 2-3%
Anhydrous butter 10%
Whole milk powder 15%
Food additives 0.3%
Food coloring 0.2%
Active dry yeast 0.3%
Surplus is water.
Further, the food additives include the two kinds of mixing of flavoring essence and sodium acid carbonate.
Further, the food coloring includes titanium dioxide, Gardenia Yellow, Monascus color, plant carbon black or chlorophyll wherein one
Kind or two kinds of mixing.
Further, a kind of preparation method of rainbow cake, this method comprise the following steps：
S1, whole milk powder is brewed, and be proportionally added into starch, white granulated sugar, edible salt and cocoa power, continued after stirring
Food additives and food coloring are added, continues stirring 5-10min and obtains milk slurry；
S2, wheat flour is proportionally added into milk slurry, 200r/min stirs 30min, mass fraction is added in whipping process
For 0.3% active dry yeast, starch adhesive is obtained；
S3, the starch adhesive obtained in S2 is kneaded into dough, is placed in 4 DEG C of refrigerators and freezes 24h；
S4, dough is taken out from refrigerator, roll into 4-5mm dough sheet, musculus cutaneus is cut into the multiple of formed objects with mould
Thin slice；
S5, thin slice will be obtained in S4 it is placed in 30-40 DEG C, ferments 60min in the fermenting case of 55-65% humidity；
S6, by S5 ferment after sheet surface fill anhydrous butter, be put into 200 DEG C of baking boxs be baked 10min obtain coloured silk
Rainbow cake.
The invention has the advantages that：
Increase cocoa power and complete the invention provides the preparation method of a kind of rainbow cake and the rainbow cake, in the rainbow cake
Fat milk powder increases mouthfeel, multiple additives compounding use avoid single excessive addition a certain kind help it is really up to the mark caused by additive
Mouthfeel, it is ensured that the fine and smooth smooth taste flavor of biscuit, food coloring is added in biscuit, ensures to also increase cake while mouthfeel
Dry aesthetic measure.
Certainly, any product for implementing the present invention it is not absolutely required to reach all the above advantage simultaneously.
Embodiment
Technical scheme in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is only
Part of the embodiment of the present invention, rather than whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art
The all other embodiment obtained under the premise of creative work is not made, belongs to the scope of protection of the invention.
Embodiment 1
S1, whole milk powder is brewed, and be proportionally added into starch, white granulated sugar, edible salt and cocoa power, continued after stirring
Flavoring essence, sodium acid carbonate and titanium dioxide are added, continues stirring 5min and obtains milk slurry；
S2, wheat flour is proportionally added into milk slurry, 200r/min stirs 30min, mass fraction is added in whipping process
For 0.3% active dry yeast, starch adhesive is obtained；
S3, the starch adhesive obtained in S2 is kneaded into dough, is placed in 4 DEG C of refrigerators and freezes 24h；
S4, dough is taken out from refrigerator, roll into 4mm dough sheet, musculus cutaneus is cut into the multiple thin of formed objects with mould
Piece；
S5, thin slice will be obtained in S4 it is placed in 30 DEG C, ferments 60min in the fermenting case of 55% humidity；
S6, by S5 ferment after sheet surface fill anhydrous butter, be put into 200 DEG C of baking boxs be baked 10min obtain coloured silk
Rainbow cake.
Embodiment 2
S1, whole milk powder is brewed, and be proportionally added into starch, white granulated sugar, edible salt and cocoa power, continued after stirring
Flavoring essence, sodium acid carbonate, Gardenia Yellow and Monascus color are added, continues stirring 10min and obtains milk slurry；
S2, wheat flour is proportionally added into milk slurry, 200r/min stirs 30min, mass fraction is added in whipping process
For 0.3% active dry yeast, starch adhesive is obtained；
S3, the starch adhesive obtained in S2 is kneaded into dough, is placed in 4 DEG C of refrigerators and freezes 24h；
S4, dough is taken out from refrigerator, roll into 5mm dough sheet, musculus cutaneus is cut into the multiple thin of formed objects with mould
Piece；
S5, thin slice will be obtained in S4 it is placed in 40 DEG C, ferments 60min in the fermenting case of 65% humidity；
S6, by S5 ferment after sheet surface fill anhydrous butter, be put into 200 DEG C of baking boxs be baked 10min obtain coloured silk
Rainbow cake.
Embodiment 3
S1, whole milk powder is brewed, and be proportionally added into starch, white granulated sugar, edible salt and cocoa power, continued after stirring
Flavoring essence, sodium acid carbonate, plant carbon black and chlorophyll are added, continues stirring 8min and obtains milk slurry；
S2, wheat flour is proportionally added into milk slurry, 200r/min stirs 30min, mass fraction is added in whipping process
For 0.3% active dry yeast, starch adhesive is obtained；
S3, the starch adhesive obtained in S2 is kneaded into dough, is placed in 4 DEG C of refrigerators and freezes 24h；
S4, dough is taken out from refrigerator, roll into 4.5mm dough sheet, musculus cutaneus is cut into the multiple of formed objects with mould
Thin slice；
S5, thin slice will be obtained in S4 it is placed in 35 DEG C, ferments 60min in the fermenting case of 60% humidity；
S6, by S5 ferment after sheet surface fill anhydrous butter, be put into 200 DEG C of baking boxs be baked 10min obtain coloured silk
Rainbow cake.
Above content is only citing made for the present invention and explanation, and affiliated those skilled in the art are to being retouched
The specific embodiment stated is made various modifications or supplement or substituted using similar mode, without departing from invention or super
More scope defined in the claims, protection scope of the present invention all should be belonged to.
Claims (4)
1. a kind of rainbow cake, it is characterised in that each group distribution ratio is as follows：
Wheat flour 62-67%
Starch 5-8%
White granulated sugar 5-7%
Edible salt 0.4-0.7%
Cocoa power 2-3%
Anhydrous butter 10%
Whole milk powder 15%
Food additives 0.3%
Food coloring 0.2%
Active dry yeast 0.3%
Surplus is water.
A kind of 2. rainbow cake according to claim 1, it is characterised in that：The food additives include flavoring essence and carbon
Sour two kinds of mixing of hydrogen sodium.
A kind of 3. rainbow cake according to claim 1, it is characterised in that：The food coloring include titanium dioxide, Gardenia Yellow,
Monascus color, plant carbon black or chlorophyll one of which or two kinds of mixing.
4. a kind of preparation method of rainbow cake according to claim 1, it is characterised in that this method comprises the following steps：
S1, whole milk powder is brewed, and be proportionally added into starch, white granulated sugar, edible salt and cocoa power, continuously added after stirring
Food additives and food coloring, continue stirring 5-10min and obtain milk slurry；
S2, wheat flour is proportionally added into milk slurry, 200r/min stirs 30min, and adding mass fraction in whipping process is
0.3% active dry yeast, obtains starch adhesive；
S3, the starch adhesive obtained in S2 is kneaded into dough, is placed in 4 DEG C of refrigerators and freezes 24h；
S4, dough is taken out from refrigerator, roll into 4-5mm dough sheet, musculus cutaneus is cut into multiple thin slices of formed objects with mould；
S5, thin slice will be obtained in S4 it is placed in 30-40 DEG C, ferments 60min in the fermenting case of 55-65% humidity；
S6, by S5 ferment after sheet surface fill anhydrous butter, be put into 200 DEG C of baking boxs be baked 10min obtain rainbow cake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711141182.4A CN107811020A (en) | 2017-11-14 | 2017-11-14 | A kind of rainbow cake and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711141182.4A CN107811020A (en) | 2017-11-14 | 2017-11-14 | A kind of rainbow cake and preparation method |
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| Publication Number | Publication Date |
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| CN107811020A true CN107811020A (en) | 2018-03-20 |
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| CN201711141182.4A Pending CN107811020A (en) | 2017-11-14 | 2017-11-14 | A kind of rainbow cake and preparation method |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1973636A (en) * | 2006-12-07 | 2007-06-06 | 高贵佳 | Fermented soda biscuit and its production process |
| CN104585280A (en) * | 2013-10-31 | 2015-05-06 | 张俊霆 | Biscuits |
| CN105123851A (en) * | 2015-09-01 | 2015-12-09 | 广东石油化工学院 | Fermented crisp biscuits |
| CN106234537A (en) * | 2016-09-07 | 2016-12-21 | 淮南市农康食品有限公司 | A kind of preparation method of Fructus actinidiae chinensis taste bean dreg biscuit |
| BR102013010414A2 (en) * | 2013-04-26 | 2017-09-19 | M.B. Braga Lanchonete E Restaurante - Me | PREPARATION AND PREPARATION FORMULATION FOR OBTAINING FRUITS AND BISCUITS |
-
2017
- 2017-11-14 CN CN201711141182.4A patent/CN107811020A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1973636A (en) * | 2006-12-07 | 2007-06-06 | 高贵佳 | Fermented soda biscuit and its production process |
| BR102013010414A2 (en) * | 2013-04-26 | 2017-09-19 | M.B. Braga Lanchonete E Restaurante - Me | PREPARATION AND PREPARATION FORMULATION FOR OBTAINING FRUITS AND BISCUITS |
| CN104585280A (en) * | 2013-10-31 | 2015-05-06 | 张俊霆 | Biscuits |
| CN105123851A (en) * | 2015-09-01 | 2015-12-09 | 广东石油化工学院 | Fermented crisp biscuits |
| CN106234537A (en) * | 2016-09-07 | 2016-12-21 | 淮南市农康食品有限公司 | A kind of preparation method of Fructus actinidiae chinensis taste bean dreg biscuit |
Non-Patent Citations (2)
| Title |
|---|
| HAPPY985: "葱香苏打饼干", 《美食天下》 * |
| 朱维军，等: "《粮食制品加工技术》", 31 July 2014, 北京理工大学出版社 * |
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Application publication date: 20180320 |
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