CN108094478A - Shortening class dough made with boiling water freezing cake and preparation method thereof - Google Patents
Shortening class dough made with boiling water freezing cake and preparation method thereof Download PDFInfo
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- CN108094478A CN108094478A CN201711347151.4A CN201711347151A CN108094478A CN 108094478 A CN108094478 A CN 108094478A CN 201711347151 A CN201711347151 A CN 201711347151A CN 108094478 A CN108094478 A CN 108094478A
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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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
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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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention provides a kind of shortening class dough made with boiling water freezing cakes and preparation method thereof, belong to food processing technology field, and shortening class dough made with boiling water freezing cake includes：Cake main body and crisp skin；Wherein, in terms of the gross mass of cake main body, cake main body includes：Egg liquid 29% 36%, wheat flour 15% 19%, white granulated sugar 18% 22%, dough made with boiling water 12% 17%, shortening 9% 11%, cocoa power 2.9% 3.6%, whole-fat milk powder 1.5% 1.8%, compounding cake emulsifier 0.9% 1.1%, edible salt 0.3% 0.4% and sodium acid carbonate 0.06% 0.07%；In terms of the gross mass for playing crisp skin, shortening skin includes：Wheat flour 37% 40%, water 18% 21%, margarine 37% 40%, egg liquid 1% 3%, edible salt 0.4% 0.7% and citric acid 0.02% 0.05%.The present invention increases the water absorbing capacity of cake paste by way of adding dough made with boiling water in cake, softens gluten, improves its processing performance, increase stability, improve the quality of cake, make cake tissue fine and smooth uniformly, flexibility and chewiness are good, delaying aging, and extend freezing cake and be roasted into the shelf-life of product.
Description
Technical field
The present invention relates to food processing technology fields, and cake and its system are freezed in particular to a kind of shortening class dough made with boiling water
Make method.
Background technology
Short cake crust golden yellow color, mouthfeel is loose, and the cake tissue that inside is wrapped in is fine and smooth, and soft texture is one
Money has strong fragrance, beautiful tempting, the baking product containing abundant nutrition composition.Again since it can be easy to take with slice packaging
Band, and the advantages of the shelf-life is long compared with other cakes, received by Bengawan Solo and numerous customers.Short cake is in the production process
It need to be through roasted twice：The cake body that inside is wrapped in after wanting first roasted maturation, then has wrapped up in crisp skin, is completed through secondary roasted just calculate.
The moisture content for causing cake body roasted twice is seriously lost in, and leverages the pliability and wettability of cake body.Therefore, how to change
The pliability and wettability of kind short cake become the technical issues that need to address.
The content of the invention
Present invention seek to address that one of above-mentioned technical problem, provides a kind of shortening class dough made with boiling water freezing cake and its making side
Method, shortening class dough made with boiling water freezing cake tissue is fine and smooth uniformly, and flexibility and chewiness are good, and ageing process is slow, under freezing state
Or the shelf-life under roasting finished product state greatly improves.
The present invention is to be achieved by the following technical programs：
According to the first aspect of the invention, a kind of shortening class dough made with boiling water freezing cake is disclosed, including cake main body and cladding
Crisp skin is played in cake body exterior；Wherein, in terms of the gross mass of cake main body, cake main body includes：Egg liquid 29%-36%,
Wheat flour 15%-19%, white granulated sugar 18%-22%, dough made with boiling water 12%-17%, shortening 9%-11%, cocoa power 2.9%-
3.6%th, whole-fat milk powder 1.5%-1.8%, compounding cake emulsifier 0.9%-1.1%, edible salt 0.3%-0.4% and bicarbonate
Sodium 0.06%-0.07%；In terms of the gross mass for playing crisp skin, shortening skin includes：Wheat flour 37%-40%, water 18%-21%, people
Make cream 37%-40%, egg liquid 1%-3%, edible salt 0.4%-0.7% and citric acid 0.02%- 0.05%..
Above-mentioned technical proposal according to the present invention, it is preferable that dough made with boiling water specifically includes：Wheat flour in terms of the gross mass of dough made with boiling water
12%-16%, white granulated sugar 12%-16% and water 70%-75%；Dough made with boiling water is used to improve the pliability and wettability of cake main body.
According to the second aspect of the invention, a kind of production method of shortening class dough made with boiling water freezing cake is disclosed, including：
Dough made with boiling water makes：High self raising flour is sieved, then is uniformly mixed with granulated sugar, adds in lower cylinder after water is stirred；Steaming is poured into sieving
Vapour, which boils, promotes gelatinization process in filling pot, until the shape that is translucent, final temperature is up to 75 DEG C or more；To be cooled to 15 DEG C~25 DEG C
After form dough made with boiling water；
Cake paste stirs：Cake paste dispensing and dough made with boiling water are added in into mixer simultaneously, stirring at low speed is molten to sugar, then beats at a high speed
Hair, so that final noodle pulp gravity control is between 0.47-0.51；
The roasted and segmentation of cake main body：The batter being stirred is poured into wooden cubic grilled mold, at 170 DEG C -190 DEG C
In temperature range, 55min-60min is baked；Packaging is split in demoulding cooling afterwards after cooling down, and carries out rapid freezing；
The stirring of shortening surface group is with wrapping up in oil：Crisp skin dispensing will be played and stir into dough, oil is wrapped up in after ironed, wrap up in oil than being 2：
1—3：1, it wraps up in group behind oil and carries out fold, group carries out cryogenic relaxation behind fold；
Dough molding：It is stacked after shortening skin dough relaxes after oil is wrapped up in, forms multilayered structure；It is beaten afterwards
Hole brushes one times egg pulp, and impression is extruded on dough sheet；
Combination：Cake main body is put between impression, cake main body is wrapped using shortening suitcase；
Rapid freezing：Temperature is controlled between -40~-30 DEG C, to the cake after combination into rapid freezing；
Encapsulation preserves：After the completion of quick-frozen, metering packing envelope is transferred to immediately according to specification requirement.
Above-mentioned technical proposal according to the present invention, it is preferable that dough made with boiling water includes：Wheat flour in terms of the gross mass of dough made with boiling water
12%-16%, white granulated sugar 12%-16% and water 70%-75%.
Above-mentioned technical proposal according to the present invention, it is preferable that cake paste stirring product includes：With the total of cake paste and dough made with boiling water
Egg liquid 29%-36%, wheat flour 15%-19%, white granulated sugar 18%- 22%, dough made with boiling water 12%-17%, the shortening of quality meter
9%-11%, cocoa power 2.9%-3.6%, whole-fat milk powder 1.5%-1.8%, compounding cake emulsifier 0.9%-1.1%, food
With salt 0.3%-0.4% and sodium acid carbonate 0.06%-0.07%.
Above-mentioned technical proposal according to the present invention, it is preferable that the stirring rolled into a ball in shortening surface is with wrapping up in oily step：After wrapping up in oil
Dough carries out fold, and fold is 6 layers.
Above-mentioned technical proposal according to the present invention, it is preferable that in the step of dough molding：Shortening surface after oil is wrapped up in
Three pieces stacking is carried out after group's relaxation, forms 6 layers of fold, molding thickness 3mm；The single wide cut 320mm of punch operation, cutting
Size is 590~610mm, then dough sheet one side edge is thinned, the impression at away from dough sheet edge 45mm.
Above-mentioned technical proposal according to the present invention, it is preferable that the step of dough molding is enterprising in the full-automatic noodle presses of RONDO
Row operation.
The advantageous effect that the present invention obtains includes at least：
Improve the quality of cake finished product using the special dough made with boiling water of freezing cake voluntarily researched and developed, increase the water absorbing capacity of cake paste
Power softens gluten, improves its processing performance, increases stability, improves the quality of cake, makes cake tissue fine and smooth uniformly, soft
Property and chewiness it is good, delaying aging extends freezing cake and is roasted into shelf-lifves of product.
Description of the drawings
Fig. 1 shows the cake bulk composition schematic block diagram of shortening class dough made with boiling water freezing cake according to the present invention.
Fig. 2 shows the crisp skin ingredient schematic block diagram of shortening class dough made with boiling water freezing cake according to the present invention.
Fig. 3 shows the production method schematic diagram of shortening class dough made with boiling water freezing cake according to the present invention.
Specific embodiment
It is to better understand the objects, features and advantages of the present invention, below in conjunction with the accompanying drawings and specific real
Mode is applied the present invention is further described in detail.
As depicted in figs. 1 and 2, shortening class dough made with boiling water freezing cake includes：Cake main body 100 and crisp skin 200；Wherein,
In terms of the gross mass of cake main body 100, cake main body 100 includes：Egg liquid 29%-36%, wheat flour 15%-19%, white granulated sugar
18%-22%, dough made with boiling water 12%-17%, shortening 9%-11%, cocoa power 2.9%-3.6%, whole-fat milk powder 1.5%-
1.8%th, cake emulsifier 0.9%-1.1%, edible salt 0.3%-0.4% and sodium acid carbonate 0.06%-0.07% are compounded；To rise
The gross mass meter of crisp skin 200, playing crisp skin 200 includes：Wheat flour 37%-40%, water 18%-21%, margarine 37%-
40%th, egg liquid 1%-3%, edible salt 0.4%-0.7% and citric acid 0.02%-0.05%.
Short cake is freezed by the synergistic effect of each ingredient in formula and the specific weight percent of each component, is finally made
It is fine and smooth soft that product tissue must be roasted into, homogeneous, aging slows down, and shelf life is extended.The short cake of country's freezing at present
Shelf-life is 7 days~3 months, and the disclosed freezing short cake long shelf-life for being formulated and producing that makes is up to 6 according to the present invention
Month.The dough made with boiling water makes easy to operate simultaneously, at low cost, efficient, adds the stability and security of product.Specifically, exist
In the present embodiment, using influence of the dough made with boiling water to characteristics of cake, the exploitation freezing special dough made with boiling water of cake is scalded by being added in cake
Face can increase the water absorbing capacity of cake paste, soften gluten, improve its processing performance, increase stability, improve the product of cake
Matter makes cake tissue fine and smooth uniform, and flexibility and chewiness are good, delay cake ageing process, extend freezing cake and are roasted into product
Shelf-life.
According to above-described embodiment, it is preferable that dough made with boiling water specifically includes：Wheat flour 12%-16% in terms of the gross mass of dough made with boiling water,
White granulated sugar 12%-16% and water 70%-75%；Dough made with boiling water is used to improve the pliability and wettability of cake main body.
In this embodiment, dough made with boiling water has played important role to the quality for improving short cake, forms sediment in dough made with boiling water manufacturing process
Powder and water are under conditions of heated heating, and hydrone starts to progress into the crystal region in starch granules, in starch molecule
Some chemical bonds become very unstable, be broken, crystal region is then become by arranging close state originally in starch granules
For rarefaction, on the one hand since starch gelatinization increases water absorption rate, so that dough moisture greatly increases, another aspect egg
White matter, which is heated, to limber up, no muscle matter, and final so that the cake tissue produced is fine and smooth, mouthfeel moistening is soft.
As shown in figure 3, the production method of shortening class dough made with boiling water freezing cake includes：
Step 302, dough made with boiling water makes：High self raising flour is sieved, then is uniformly mixed with granulated sugar, adds in lower cylinder after water is stirred；It crosses
Sieve, which pours into steam and boils, promotes gelatinization process in filling pot, until the shape that is translucent, final temperature is up to 75 DEG C or more；It is to be cooled to 15 DEG C
Dough made with boiling water is formed after~25 DEG C；
Step 304, cake paste stirs：Cake paste dispensing and dough made with boiling water are added in into mixer simultaneously, stirring at low speed is molten to sugar, then
It dismisses at a high speed, so that final noodle pulp gravity control is between 0.47-0.51；
Step 306, the roasted and segmentation of cake main body：The batter being stirred is poured into wooden cubic grilled mold, 170 DEG C-
Within the temperature range of 190 DEG C, 55min-60min is baked；Packaging is split in demoulding cooling afterwards after cooling down, and carries out rapid freezing；
Step 308, the stirring of shortening surface group is with wrapping up in oil：Crisp skin dispensing will be played and stir into dough, oil is wrapped up in after ironed, wraps up in oil
Than for 2：1—3：1, it wraps up in group behind oil and carries out fold, group carries out cryogenic relaxation behind fold；
Step 310, dough molding：It is stacked after shortening skin dough relaxes after oil is wrapped up in, forms multilayered structure；Afterwards
It is punched, brushes one times egg pulp, impression is extruded on dough sheet；
Step 312, combine：Cake main body is put between impression, cake main body is wrapped using shortening suitcase；
Step 314, rapid freezing：Temperature is controlled between -40~-30 DEG C, to the cake after combination into rapid freezing；
Step 316, encapsulation preserves：After the completion of quick-frozen, metering packing envelope is transferred to immediately according to specification requirement.
According to above-described embodiment, it is preferable that the specific ingredient of dough made with boiling water is：Wheat flour 12%- in terms of the gross mass of dough made with boiling water
16%th, white granulated sugar 12%-16% and water 70%-75%.
According to above-described embodiment, it is preferable that cake paste stirring product includes：Egg in terms of cake paste and the gross mass of dough made with boiling water
Liquid 29%-36%, wheat flour 15%-19%, white granulated sugar 18%-22%, dough made with boiling water 12%-17%, shortening 9%-11%, can
It can powder 2.9%-3.6%, whole-fat milk powder 1.5%-1.8%, compounding cake emulsifier 0.9%-1.1%, edible salt 0.3%-
0.4% and sodium acid carbonate 0.06%-0.07%.
According to above-described embodiment, it is preferable that in step 308：It wraps up in group behind oil and carries out fold, fold is 6 layers.
According to above-described embodiment, it is preferable that in the step 310：Three pieces are carried out after shortening skin dough relaxes after oil is wrapped up in
It is stacked, forms 6 layers of fold, molding thickness 3mm；The single wide cut 320mm of punch operation, cut lengths are 590~610mm,
Dough sheet one side edge is thinned again, the impression at away from dough sheet edge 45mm.
According to above-described embodiment, it is preferable that step 310 is operated on the full-automatic noodle presses of RONDO.
Disclosed shortening class dough made with boiling water freezing cake recipes and production method so that freezing short cake leads to according to the present invention
The synergistic effect of each ingredient and the specific weight percent of each component in formula are crossed, it is final to be roasted into the fine and smooth softness of product tissue,
Homogeneous, aging slows down, and shelf life is extended.
The foregoing is only a preferred embodiment of the present invention, is not intended to limit the invention, for the skill of this field
For art personnel, the invention may be variously modified and varied.Within the spirit and principles of the invention, that is made any repaiies
Change, equivalent substitution, improvement etc., should all be included in the protection scope of the present invention.
Claims (8)
1. a kind of shortening class dough made with boiling water freezes cake, which is characterized in that including cake main body and is coated on the cake body exterior
Rise crisp skin；Wherein, in terms of the gross mass of the cake main body, the cake main body includes：Egg liquid 29%-36%, wheat flour
It is 15%-19%, white granulated sugar 18%-22%, dough made with boiling water 12%-17%, shortening 9%-11%, cocoa power 2.9%-3.6%, full-cream
Milk powder 1.5%-1.8%, compounding cake emulsifier 0.9%-1.1%, edible salt 0.3%-0.4% and sodium acid carbonate 0.06%-
0.07%；In terms of the gross mass of described crisp skin, the shortening skin includes：It is wheat flour 37%-40%, water 18%-21%, artificial
Cream 37%-40%, egg liquid 1%-3%, edible salt 0.4%-0.7% and citric acid 0.02%-0.05%.
2. shortening class dough made with boiling water according to claim 1 freezes cake, which is characterized in that the dough made with boiling water specifically includes：With institute
State the wheat flour 12%-16%, white granulated sugar 12%-16% and water 70%-75% of the gross mass meter of dough made with boiling water；The dough made with boiling water is used to change
It is apt to the pliability and wettability of the cake main body.
3. a kind of production method of shortening class dough made with boiling water freezing cake, which is characterized in that including：
Dough made with boiling water makes：High self raising flour is sieved, then is uniformly mixed with granulated sugar, adds in lower cylinder after water is stirred；Sieving is poured into steam and is boiled
Promote gelatinization process in filling pot, until the shape that is translucent, final temperature is up to 75 DEG C or more；It is formed after to be cooled to 15 DEG C~25 DEG C
Dough made with boiling water；
Cake paste stirs：Cake paste dispensing and the dough made with boiling water are added in into mixer simultaneously, stirring at low speed is molten to sugar, then beats at a high speed
Hair, so that final noodle pulp gravity control is between 0.47-0.51；
The roasted and segmentation of cake main body：The batter being stirred is poured into wooden cubic grilled mold, in 170 DEG C -190 DEG C of temperature model
In enclosing, 55min-60min is baked；Packaging is split in demoulding cooling afterwards after cooling down, and carries out rapid freezing；
The stirring of shortening surface group is with wrapping up in oil：Crisp skin dispensing will be played and stir into dough, oil is wrapped up in after ironed, wrap up in oil than being 2：1—3：
1, it wraps up in group behind oil and carries out fold, group carries out cryogenic relaxation behind fold；
Dough molding：It is stacked after shortening skin dough relaxes after oil is wrapped up in, forms multilayered structure；It is punched, is brushed afterwards
A time egg pulp, extrudes impression on dough sheet；
Combination：The cake main body is put between the impression, the cake main body is wrapped using shortening suitcase；
Rapid freezing：Temperature is controlled between -40~-30 DEG C, to the cake after combination into rapid freezing；
Encapsulation preserves：After the completion of quick-frozen, metering packing envelope is transferred to immediately according to specification requirement.
4. the production method of shortening class dough made with boiling water freezing cake according to claim 3, which is characterized in that the dough made with boiling water bag
It includes：Wheat flour 12%-16%, white granulated sugar 12%-16% and water 70%-75% in terms of the gross mass of the dough made with boiling water.
5. the production method of shortening class dough made with boiling water freezing cake according to claim 3, which is characterized in that the cake paste is stirred
Mixing product includes：It is egg liquid 29%-36%, wheat flour 15%-19% in terms of the cake paste and the gross mass of the dough made with boiling water, white
Granulated sugar 18%-22%, dough made with boiling water 12%-17%, shortening 9%-11%, cocoa power 2.9%-3.6%, whole-fat milk powder 1.5%-
1.8%th, cake emulsifier 0.9%-1.1%, edible salt 0.3%-0.4% and sodium acid carbonate 0.06%-0.07% are compounded.
6. the production method of shortening class dough made with boiling water freezing cake according to claim 3, which is characterized in that in described crisp skin
The stirring of dough is with wrapping up in oily step：It wraps up in group behind oil and carries out fold, fold is 6 layers.
7. the production method of shortening class dough made with boiling water according to claim 3 freezing cake, which is characterized in that the dough into
In the step of type：Three pieces stacking is carried out after shortening skin dough relaxes after oil is wrapped up in, forms 6 layers of fold, molding thickness 3mm；
The single wide cut 320mm of punch operation, cut lengths are 590~610mm, then dough sheet one side edge is thinned, away from dough sheet side
Impression at edge 45mm.
8. the production method of shortening class dough made with boiling water freezing cake according to claim 3, which is characterized in that the dough molding
The step of operated on the full-automatic noodle presses of RONDO.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711347151.4A CN108094478A (en) | 2017-12-15 | 2017-12-15 | Shortening class dough made with boiling water freezing cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711347151.4A CN108094478A (en) | 2017-12-15 | 2017-12-15 | Shortening class dough made with boiling water freezing cake and preparation method thereof |
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| CN108094478A true CN108094478A (en) | 2018-06-01 |
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ID=62216230
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111670932A (en) * | 2020-06-19 | 2020-09-18 | 武汉市仟吉食品有限公司 | Frozen scalded chiffon cake blank and preparation method thereof |
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| CN103766432A (en) * | 2014-01-21 | 2014-05-07 | 天津易倍克食品科技发展有限公司 | Aging-resistant starch gelatinizing type bread mix, starch gelatinizing type bread and manufacturing method thereof |
| CN105494569A (en) * | 2015-12-30 | 2016-04-20 | 黄心雨 | Small blood-replenishing cake |
| CN106070465A (en) * | 2016-07-20 | 2016-11-09 | 天津南侨食品有限公司 | A kind of shortening class freezing cake and preparation method thereof |
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2017
- 2017-12-15 CN CN201711347151.4A patent/CN108094478A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103766432A (en) * | 2014-01-21 | 2014-05-07 | 天津易倍克食品科技发展有限公司 | Aging-resistant starch gelatinizing type bread mix, starch gelatinizing type bread and manufacturing method thereof |
| CN105494569A (en) * | 2015-12-30 | 2016-04-20 | 黄心雨 | Small blood-replenishing cake |
| CN106070465A (en) * | 2016-07-20 | 2016-11-09 | 天津南侨食品有限公司 | A kind of shortening class freezing cake and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111670932A (en) * | 2020-06-19 | 2020-09-18 | 武汉市仟吉食品有限公司 | Frozen scalded chiffon cake blank and preparation method thereof |
| CN111670932B (en) * | 2020-06-19 | 2023-05-02 | 武汉市仟吉食品有限公司 | Frozen and ironed chiffon cake embryo and preparation method thereof |
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