CN108652465A - A kind of method that baking machine makes flour cake - Google Patents
A kind of method that baking machine makes flour cake Download PDFInfo
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- CN108652465A CN108652465A CN201810282183.9A CN201810282183A CN108652465A CN 108652465 A CN108652465 A CN 108652465A CN 201810282183 A CN201810282183 A CN 201810282183A CN 108652465 A CN108652465 A CN 108652465A
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
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Abstract
The present invention provides a kind of method that baking machine makes flour cake, and baking machine includes heating member and baking tray, and this method includes：Warm-up phase：Control heating member baking plate and oil carry out being heated to preheating temperature T1；Maturation stage：It controls heating member baking plate and carries out heat temperature raising, baking tray is made to maintain curing temperature；The colouring stage：It controls heating member baking plate and carries out heat temperature raising, baking tray is made to maintain color temperature；This method further includes the sizing stage before maturation stage after warm-up phase：After flour cake is added into baking tray in user, control heating member makes baking tray maintain setting temperature T2And it holds time as t2, wherein 130 DEG C≤T2≤ 170 DEG C, 2min≤t2≤ 5min, and T1≤T2, in this way after baking plate and oil are preheated, flour cake epidermis combines with oil and forms one layer of crisp fritter layer, flour cake epidermis to be shaped, avoids the flour cake deformation in follow-up cooking process, caves in, improve the grillING effect of flour cake, and flour cake epidermis crispy in taste, improve the mouthfeel of flour cake entirety.
Description
Technical field
The present invention relates to a kind of methods that field of kitchen electric appliance more particularly to baking machine make flour cake.
Background technology
The one kind of flour cake as wheaten food, primary raw material have flour, water, salt, oil, yeast, sugar etc., flour cake to be divided into dough class face
Cake and batter class cake, dough class cake are divided into as fermentation flour cake and flour cake of not fermenting.The common cooking method of flour cake be iron, grillING.
Baking machine, electric baking pan is generally used to make in family, the baking machine of the prior art, function program is set as general program, and is all
In a certain temperature region continuous heating, the production process of certain time is kept, it is difficult to make the flour cake of higher quality, flour cake has can
It can not can well shape and just come into curing, flour cake can be caused the case where collapsing, deforming easily occur in this way, in order to solve
The problem in the prior art often carries out shaping flour cake by the sizing stage, enters back into maturation stage later, but existing skill
The temperature in the sizing stage in art is often excessively high, and temperature is excessively high to cause cake skin too thick, not crisp, poor taste, while after influence
Continuous colouring causes flour cake that can not paint or paint and be easy to cause cake skin and be charred, generates the substance for being unfavorable for health.
Invention content
The purpose of the present invention is to provide a kind of methods that the baking machine that culinary art effect is good makes flour cake.
In order to achieve the above object, the present invention adopts the following technical scheme that：A kind of method that baking machine makes flour cake, grillING
Machine includes heating member and baking tray, the method includes：
Warm-up phase：Control heating member baking plate and oil carry out being heated to preheating temperature T1；
Maturation stage：It controls heating member baking plate and carries out heat temperature raising, baking tray is made to maintain curing temperature；
The colouring stage：It controls heating member baking plate and carries out heat temperature raising, baking tray is made to maintain color temperature；
Wherein, the method further includes the sizing stage before maturation stage after warm-up phase：In user toward baking tray
After middle addition flour cake, control heating member makes baking tray maintain setting temperature T2And it holds time as t2, wherein 130 DEG C≤T2≤170
DEG C, 2min≤t2≤ 5min, and T1≤T2。
Further, the sizing stage includes expansion process：Control heating member makes baking tray maintain expansion temperature T21And it maintains
Time is t21, so that flour cake expands, wherein T2≤T21, t21≤t2。
Further, 135 DEG C≤T21≤ 165 DEG C, 1.5min≤t21≤4min。
Further, the curing temperature of the maturation stage is higher than the setting temperature in sizing stage.
Further, the curing temperature of the maturation stage is T3, the maturation stage holds time as t3, wherein 180
℃≤T3≤ 210 DEG C, 3min≤t3≤6min。
Further, the upper color temperature in the colouring stage is higher than the curing temperature of maturation stage.
Further, the upper color temperature in the colouring stage is T4, the colouring stage holds time as t4, wherein 210
℃≤T4≤ 240 DEG C, 1min≤t4≤4min。
Further, the maturation stage includes fresh and tender well-done process：It controls heating member baking plate and carries out heat temperature raising, make
Baking tray maintains fresh and tender well-done temperature T5And it holds time as t5。
Further, 210 DEG C≤T5≤ 230 DEG C, 1min≤t5≤4min。
Further, 130 DEG C≤T1。
After adopting the above technical scheme, the invention has the advantages that：
1, in the present invention, by the way that the sizing stage is arranged before the maturation stage after warm-up phase, i.e., in user toward baking tray
After middle addition flour cake, control heating member makes baking tray maintain setting temperature T2And it holds time as t2, wherein 130 DEG C≤T2≤170
DEG C, 2min≤t2≤ 5min, and T1≤T2, in this way after baking plate and oil are preheated, flour cake epidermis combines with oil and forms one layer
Crisp fritter layer, flour cake epidermis is shaped, and is avoided the flour cake deformation in follow-up cooking process, is caved in, improves the grillING effect of flour cake
Fruit, and oil has shortening property so that flour cake epidermis has stereovision, and mouthfeel is loose, promotes the mouthfeel of flour cake entirety；Meanwhile
Setting temperature is more than preheating temperature so that baking tray temperature be always it is in rising trend, it is on a declining curve compared in existing or
When it is high when low mode, reduce the time needed when further heating up heating well, that is, reduce the time of user's waiting,
Not only the cooking efficiency of flour cake had been improved well, but also improved the usage experience of user.And setting temperature T2Setting is more closed
Reason had not only been avoided that the flour cake deformation in follow-up cooking process, had caved in, but also do not interfered with flour cake and subsequently paint, and worked as T2Less than 130 DEG C
When, setting temperature is too low, low to the heat transfer efficiency of flour cake, and oil temperature is low to be not easy to form crisp fritter layer, and while further heating up heating needs
The time lengthening wanted influences flour cake production effect；Work as T2When more than 170 DEG C, setting temperature is too high, and oil temperature is higher than smoke point, is easy
So that flour cake is shaped quickly, while influencing follow-up colouring, causes flour cake that can not paint or paint and be easy to cause cake skin and be charred, generate
It is unfavorable for the substance of health.
2, the sizing stage includes expansion process：Control heating member makes baking tray maintain expansion temperature T21And hold time for
t21, so that flour cake expands, wherein T2≤T21, t21≤t2, when flour cake is not put the flour cake of yeast, can be promoted by this process
Flour cake expands, and keeps flour cake tissue porous, and sense of touch high resilience, mouthfeel is soft, and has fermenting aroma；When flour cake is to be put into yeast
Flour cake when, gluten network extends in flour cake at this time, and yeast continues aerogenesis, and dough continues to ferment, and further promotes dough expansion,
Keep flour cake tissue porous, sense of touch more high resilience, mouthfeel is also softer, and has special fermenting aroma；Meanwhile it expanding
Temperature is more than setting temperature so that baking tray temperature is in rising trend, reduces the time that subsequent heat heating needs, reduces
Period of reservation of number, not only improves cooking efficiency, but also improve user's use feeling.
3, between expansion temperature being set in 135 DEG C to 165 DEG C, and holding time for expansion process is set in 1.5min extremely
Between 4min, within the above range, when flour cake is not put the flour cake of yeast, flour cake spontaneous fermentation can be made, without yeast
It can equally achieve the effect that fermentation expansion；When flour cake is the flour cake for being put into yeast, flour cake can be made to be rapidly achieved yeast and most preferably produced
Temperature degree ensures the provocation effect of flour cake, to ensure the mouthfeel of flour cake.When expansion temperature is less than 135 DEG C or higher than 165 DEG C
When, the fermentation expansion effect of flour cake is poor, influences the mouthfeel of flour cake；When holding time less than 1.5min, provocation is ineffective, shadow
Ring mouthfeel；When holding time more than 4min, flour cake temperature has increased, and directly begins to maturation stage.
4, by the way that the curing temperature of maturation stage to be disposed above to the setting temperature in sizing stage so that baking tray temperature begins
It is in rising trend eventually, and temperature also can be higher and higher under the lasting heat effect of heating member for baking tray, such heating member exists
The time used is just much less relatively when baking tray being made to reach the curing temperature of maturation stage, accelerates from setting temperature to curing
Temperature decreases the stand-by period among user, not only improves cooking efficiency, also improves the use feeling of user.
5, the curing temperature of maturation stage is T3, maturation stage holds time as t3, wherein 180 DEG C≤T3≤ 210 DEG C,
3min≤t3≤ 6min so that flour cake is under a medium temperature condition and cooks, and protein starts to be denaturalized in such flour cake, forming face
The skeleton of food, starch starts to be gelatinized, and in maturing process, protein generates low molecular peptide, amino under the action of proteolytic enzyme
Acid etc. makes flour cake form unique flavor, and the fillings in flour cake also begins to cure during heat is transmitted, and cake skin forms packet
Effect is wrapped up in, allows the fresh and tender succulence of fillings.Meanwhile the soup of fillings enters in loose porous cake skin endothelium, assigns the fresh perfume of cake skin
Taste.When curing temperature is less than 180 DEG C, the maturing process of protein and starch is slow；When curing temperature is higher than 210 DEG C, hold
Easily cake skin hardening is made to thicken, mouthfeel is bad.And it holds time in 3min between 6min, capable of ensureing that flour cake integrally cures.When
When holding time less than 3min, flour cake cannot cure；When holding time more than 6min, flour cake is easy to be charred.
6, it is greatly reduced in this way at the curing temperature higher than maturation stage by the colouring temperature setting in the stage that will paint
Baking tray temperature is risen to the time of upper color temperature by heating member by curing temperature heating, improves cooking efficiency, while ensureing face
The coloring effect of cake.
7, the upper color temperature in colouring stage is T4, the stage of painting holds time as t4, wherein 210 DEG C≤T4≤ 240 DEG C,
1min≤t4≤ 4min so that baking tray temperature maintains the condition of high temperature, and Maillard reaction occurs at high temperature for the cake skin of flour cake
And caramelization, so that cake skin is formed golden yellow, to make flour cake form the golden yellow delicious and crisp of crust, the mouthfeel of internal fresh and tender softness.
When upper color temperature is less than 210 DEG C, when holding time less than 1min, the coloring effect of cake skin is bad；When upper color temperature is higher than 240
DEG C, it when holding time more than 4min, be easy to cause cake skin and is charred, generate the substance for being unfavorable for health.
8, maturation stage includes fresh and tender well-done process, that is, controls heating member baking plate and carry out heat temperature raising, baking tray is made to maintain
In fresh and tender well-done temperature T5And it holds time as t5, since in the maturation stage later stage, protein is denaturalized solidification, cake skin surface completely
Dehydration gelatinization, cake skin have quickly formed layer protective layer under the action of high temperature oil, are formed outer with certain mechanical strength
Shell, it is rapid to shape, so as to avoid a large amount of evaporations of moisture, and by secondary high-temperature heating, make heat promptly internally
It transmits, keeps raw material well-done in a relatively short period of time, the moisture inside raw material is more preserved, to form fresh and tender mouth
Sense.
9, between fresh and tender well-done temperature being set in 210 DEG C to 230 DEG C, holding time is set in 1min between 4min,
Moisture can be locked in cake skin well in this way, form fresh and tender mouthfeel, and can be completely well-done by flour cake, ensure flour cake energy
It is normal edible.When fresh and tender well-done temperature is less than 210 DEG C, when holding time less than 1min, moisture is easy evaporation and loses, without fresh
Tender mouthfeel；When fresh and tender well-done temperature is more than 230 DEG C, when holding time more than 4min, cake skin thickens hardening, and mouthfeel is bad.
10, by being set to preheating temperature to be greater than or equal to 130 DEG C, when flour cake can be enable to be put into baking tray so quickly
Form one layer of crisp fritter layer so that the mouthfeel of flour cake has certain stereovision, forms the characteristic mouthfeel of loose delicious and crisp, is convenient for flour cake
Good sizing is formed at the stage of sizing, to prevent flour cake deformation, cave in.When preheating temperature is less than 130 DEG C, the biography of flour cake
The thermal efficiency is low, and cake skin is not easy to form crisp fritter layer.
Description of the drawings
The invention will be further described below in conjunction with the accompanying drawings：
Fig. 1 is the flow chart of the method for the invention embodiment one.
Fig. 2 is the flow chart of the method for the invention embodiment two.
Fig. 3 is the flow chart of the method for the invention embodiment three.
Fig. 4 is the culinary art curve graph of the method for the invention embodiment three.
Fig. 5 is the flow chart of the method for the invention another embodiment.
Marked the names of the parts are as follows in figure：
100, the method that baking machine makes flour cake；101, warm-up phase；102, it shapes the stage；1021, expansion process；103、
Maturation stage；104, fresh and tender well-done process；105, it paints the stage.
Specific implementation mode
Below in conjunction with drawings and the specific embodiments, the present invention is described in further detail.
Embodiment one：
As shown in Figure 1, the present embodiment provides a kind of baking machine make flour cake method 100, baking machine include heating member and
Baking tray, baking machine are previously stored with food materials type and corresponding culinary art parameter, culinary art parameter include preheating temperature, setting temperature,
Curing temperature, upper color temperature and heating time, the present embodiment illustrate the present invention for making flour cake of not fermenting.
This method 100 includes：
Warm-up phase 101：Control heating member baking plate and oil carry out being heated to preheating temperature T1；
The sizing stage 102：After flour cake is added into baking tray in user, control heating member makes baking tray maintain setting temperature T2
And it holds time as t2；
Maturation stage 103：It controls heating member baking plate and carries out heat temperature raising, baking tray is made to maintain curing temperature；
The colouring stage 105：It controls heating member baking plate and carries out heat temperature raising, baking tray is made to maintain color temperature；
Wherein, 130 DEG C≤T2≤ 170 DEG C, 2min≤t2≤ 5min, and T1≤T2, preheated in this way in baking plate and oil
Afterwards, flour cake epidermis combines with oil and forms one layer of crisp fritter layer, and flour cake epidermis is shaped, and the flour cake in follow-up cooking process is avoided to become
Shape is caved in, and the grillING effect of flour cake is improved, and oil has shortening property so that flour cake epidermis has stereovision, mouthfeel crisp
Pine promotes the mouthfeel of flour cake entirety.And setting temperature T2It is arranged relatively reasonable, had both been avoided that the flour cake in follow-up cooking process
It deforms, cave in, and do not interfere with flour cake and subsequently paint.
Specifically, T1It is 150 DEG C, T2For 150 DEG C, i.e. T1=T2, in this way after having preheated, flour cake is put into just directly by face
Cake is shaped, and improves cooking efficiency well, is no longer needed to that baking tray is waited for reach setting temperature, is reduced period of reservation of number,
To improve user's use feeling and satisfaction；And t2For 3.5min, both ensured that fixed effect is good, prevented flour cake well
It deforms, cave in, and the time in stage of shaping is reasonable, ensures that whole cooking efficiency is good.
Secondly, the preheating temperature T of warm-up phase1>=130 DEG C, one is quickly formed when flour cake can be enable to be put into baking tray in this way
Layer crisp fritter layer so that the mouthfeel of flour cake has certain stereovision, forms the characteristic mouthfeel of loose delicious and crisp, is shaping convenient for flour cake
Good sizing is formed when the stage, to prevent flour cake deformation, cave in.Certainly, preheating temperature can not be excessively high, up to 170 DEG C.
Again, the curing temperature of maturation stage is T3, the curing temperature of maturation stage is higher than the setting temperature in sizing stage,
That is T3＞ T2So that baking tray temperature is in rising trend always, and baking tray temperature under the lasting heat effect of heating member also can
Higher and higher, such heating member time used when making baking tray reach the curing temperature of maturation stage is just much less relatively,
It accelerates from setting temperature to curing temperature, decreases the stand-by period among user, not only improve cooking efficiency, also carry
The use feeling of user is risen.
Maturation stage is held time as t3, wherein 180 DEG C≤T3≤ 210 DEG C, 3min≤t3≤ 6min, specifically, T3For
200 DEG C, t3For 4min so that flour cake is under a medium temperature condition and cooks, and protein starts to be denaturalized in such flour cake, forming face
The skeleton of food, starch starts to be gelatinized, and in maturing process, protein generates low molecular peptide, amino under the action of proteolytic enzyme
Acid etc. makes flour cake form unique flavor, and the fillings in flour cake also begins to cure during heat is transmitted, and cake skin forms packet
Effect is wrapped up in, allows the fresh and tender succulence of fillings.Meanwhile the soup of fillings enters in loose porous cake skin endothelium, assigns the fresh perfume of cake skin
Taste.
Finally, paint the stage upper color temperature be T4, the upper color temperature in stage of painting is higher than the curing temperature of maturation stage,
That is T4＞ T3, the time that baking tray temperature is risen to upper color temperature by heating member by curing temperature heating is greatly reduced in this way, is promoted
Cooking efficiency, while ensureing the coloring effect of flour cake.
The colouring stage holds time as t4, wherein 210 DEG C≤T4≤ 240 DEG C, 1min≤t4≤ 4min, specifically, T4For
220 DEG C, t4For 2min so that baking tray temperature maintains the condition of high temperature, and Maillard reaction occurs at high temperature for the cake skin of flour cake
And caramelization, so that cake skin is formed golden yellow, to make flour cake form the golden yellow delicious and crisp of crust, the mouthfeel of internal fresh and tender softness.
It should be understood that T1It may be 130 DEG C, 135 DEG C, 140 DEG C, 145 DEG C, 155 DEG C, 160 DEG C, 165 DEG C, 170 DEG C
Deng.
It should be understood that T2It may be 130 DEG C, 135 DEG C, 140 DEG C, 145 DEG C, 155 DEG C, 160 DEG C, 165 DEG C, 170 DEG C
Deng.
It should be understood that T2T can also be more than1Setting, i.e. setting temperature are more than preheating temperature so that baking tray temperature is always
Be it is in rising trend, it is on a declining curve compared in existing or when it is high when low mode, reduce further heat up well
The time needed when heating reduces the time of user's waiting, not only improves the cooking efficiency of flour cake well, but also improve
The usage experience of user.
It should be understood that t2Or 2min, 2.5min, 3min, 4min, 4.5min, 5min etc..
It should be understood that T3It may be 180 DEG C, 185 DEG C, 190 DEG C, 195 DEG C, 205 DEG C, 210 DEG C etc..
It should be understood that t3Or 3min, 3.5min, 4.5min, 5min, 5.5min, 6min etc..
It should be understood that T4It may be 210 DEG C, 215 DEG C, 225 DEG C, 230 DEG C, 235 DEG C, 240 DEG C etc..
It should be understood that t4Or 1min, 1.5min, 2.5min, 3min, 3.5min, 4min etc..
Embodiment two：
The difference between this embodiment and the first embodiment lies in the present embodiment illustrates the present invention for making fermentation flour cake,
The sizing stage of the present embodiment includes expansion process.
Method 100 in the present embodiment, as shown in Fig. 2, specific as follows：
Warm-up phase 101：Control heating member baking plate and oil carry out being heated to preheating temperature T1；
The sizing stage 102：After flour cake is added into baking tray in user, control heating member makes baking tray maintain setting temperature T2
And it holds time as t2；
Maturation stage 103：It controls heating member baking plate and carries out heat temperature raising, baking tray is made to maintain curing temperature；
The colouring stage 105：It controls heating member baking plate and carries out heat temperature raising, baking tray is made to maintain color temperature；
Wherein, the sizing stage 102 includes expansion process 1021：Control heating member makes baking tray maintain expansion temperature T21And
It holds time as t21, so that flour cake expansion namely fermentation, the advantages of this arrangement are as follows, when flour cake is not put the flour cake of yeast
When, flour cake can be promoted to expand by this process, keep flour cake tissue porous, sense of touch high resilience, mouthfeel is soft, and fragrant with fermentation
Taste；And when flour cake is the flour cake for being put into yeast, gluten network extends in flour cake at this time, and yeast continues aerogenesis, and dough is after supervention
Ferment further promotes dough expansion, keeps flour cake tissue porous, and sense of touch more high resilience, mouthfeel is also softer, and with spy
Different fermenting aroma.
And T2≤T21, t21≤t2, wherein 135 DEG C≤T21≤ 165 DEG C, 1.5min≤t21≤ 4min, i.e. expansion temperature are big
In setting temperature so that baking tray temperature is in rising trend, reduces the time that subsequent heat heating needs, reduces user
Stand-by period not only improves cooking efficiency, but also improves user's use feeling.
Specifically, T2It is 150 DEG C, T21It is 160 DEG C, t2For 3.5min, t21For 2.5min, the provocation of flour cake was both ensured in this way
Effect to ensure the mouthfeel for the flour cake produced, while ensureing cooking efficiency and culinary art effect that flour cake makes well again.
That is, expansion process is arranged in the sizing stage, the flour cake for not being put into yeast, such as pancake can be both made so that system
The pancake made is more soft compared to the pancake of not expansion process, and mouthfeel is more preferable；Certainly, and it can make and be put into yeast
Flour cake, such as pie passes through expansion process so that yeast-leavened more preferable in pie so that the pie mouthfeel produced is more
It is good.
It should be understood that T21It may be 135 DEG C, 140 DEG C, 145 DEG C, 150 DEG C, 155 DEG C, 165 DEG C etc..
It should be understood that t21Or 1.5min, 2min, 3min, 3.5min, 4min etc..
Other not described parts and advantage are identical as embodiment one, no longer repeat one by one here.
Embodiment three：
The difference between this embodiment and the first embodiment lies in this method further includes before the colouring stage after maturation stage
Fresh and tender well-done process.
The present embodiment primarily directed to pie production method, in use, user press baking machine on pie functor
The making of pie can be entered.
Method 100 in the present embodiment, it is as shown in Figure 3,4, specific as follows：
Warm-up phase 101：Control heating member baking plate and oil carry out being heated to preheating temperature T1；
The sizing stage 102：After flour cake is added into baking tray in user, control heating member makes baking tray maintain setting temperature T2
And it holds time as t2；
Maturation stage 103：It controls heating member baking plate and carries out heat temperature raising, baking tray is made to maintain curing temperature；
Fresh and tender well-done process 104：It controls heating member baking plate and carries out heat temperature raising, baking tray is made to maintain fresh and tender well-done temperature
T5And it holds time as t5；
The colouring stage 105：It controls heating member baking plate and carries out heat temperature raising, baking tray is made to maintain color temperature；
By increasing fresh and tender well-done process, since in the maturation stage later stage, protein is denaturalized solidification completely, cake skin surface is de-
Water is gelatinized, and cake skin has quickly formed layer protective layer under the action of high temperature oil, forms the shell with certain mechanical strength,
Rapid sizing, so as to avoid a large amount of evaporations of moisture, and by secondary high-temperature heating, makes heat promptly internally pass
It passs, keeps raw material well-done in a relatively short period of time, the moisture inside raw material is more preserved, to form fresh and tender mouth
Sense.
Wherein, 210 DEG C≤T5≤ 230 DEG C, 1min≤t5≤ 4min, specifically, T5It is 210 DEG C, t5For 1min, so both
Moisture can be locked in cake skin well, form fresh and tender mouthfeel, and can be completely well-done by flour cake, ensure that flour cake can just be often eaten
With.
The technique in the present embodiment is done with other techniques now and is compared one by one, it is specific as follows shown：
Technique one：Technique in the present embodiment, warm-up phase are preheated to 150 DEG C；The setting temperature in sizing stage is 150
DEG C, maintain 3.5min；Maturation stage is warming up to 200 DEG C, maintains 4min；Fresh and tender well-done process is warming up to 210 DEG C, maintains
1min；The colouring stage is warming up to 220 DEG C, maintains 2min；With reference to the culinary art curve in figure 4.
Technique two：Warm-up phase is preheated to 150 DEG C；Maturation stage is warming up to 200 DEG C, maintains 6min；The colouring stage rises
Temperature maintains 2min to 220 DEG C.
Technique three：Warm-up phase is preheated to 150 DEG C；Maturation stage is warming up to 200 DEG C, maintains 7min.
Technique four：Warm-up phase is preheated to 150 DEG C；Maturation stage is warming up to 220 DEG C, maintains 9min.
Technique five：Warm-up phase is preheated to 150 DEG C；Maturation stage is warming up to 220 DEG C, maintains 4min；Colouring stage, drop
Temperature maintains 3min to 200 DEG C.
From the foregoing, it will be observed that it is not only thin and crisp using the flour cake that this technique is produced, and color and luster is good-looking, and it is soft.
It will of course be understood that, the fresh and tender well-done temperature of fresh and tender well-done process is more than the curing temperature of maturation stage, i.e. T5
＞ T3, and the upper color temperature in stage of painting is more than the fresh and tender well-done temperature of fresh and tender well-done process, i.e. T4＞ T5So that flour cake is being cooked
During preparing food, the temperature of baking tray is always in rising trend, when or temperature on a declining curve compared to existing middle temperature is high
When low mode, the time of each stage medium heating to be heated is short, so as to shorten whole cooking time, greatly improves
The cooking efficiency of flour cake entirety.
It should be understood that as shown in figure 5, this method can also be shaped the stage including the expansion process in embodiment two
It include expansion process.
It should be understood that T5It may be 215 DEG C, 220 DEG C, 225 DEG C, 230 DEG C etc..
It should be understood that t5Or 1.5min, 2min, 2.5min, 3min, 3.5min, 4min etc..
In addition to above preferred embodiment, the present invention also has other embodiments, those skilled in the art can be according to this
Invention makes various changes and modifications, and without departing from the spirit of the present invention, should all belong to appended claims of the present invention and determine
The range of justice.
Claims (10)
1. a kind of method that baking machine makes flour cake, baking machine includes heating member and baking tray, the method includes：
Warm-up phase：Control heating member baking plate and oil carry out being heated to preheating temperature T1；
Maturation stage：It controls heating member baking plate and carries out heat temperature raising, baking tray is made to maintain curing temperature；
The colouring stage：It controls heating member baking plate and carries out heat temperature raising, baking tray is made to maintain color temperature；
It is characterized in that, the method further includes the sizing stage before maturation stage after warm-up phase：It is past roasting in user
After flour cake is added in disk, control heating member makes baking tray maintain setting temperature T2And it holds time as t2, wherein 130 DEG C≤T2≤
170 DEG C, 2min≤t2≤ 5min, and T1≤T2。
2. according to the method described in claim 1, it is characterized in that, the sizing stage includes expansion process：Control heating member
Baking tray is set to maintain expansion temperature T21And it holds time as t21, so that flour cake expands, wherein T2≤T21, t21≤t2。
3. according to the method described in claim 2, it is characterized in that, 135 DEG C≤T21≤ 165 DEG C, 1.5min≤t21≤4min。
4. according to the method described in claim 1, it is characterized in that, the curing temperature of the maturation stage is higher than the sizing stage
Setting temperature.
5. according to the method described in claim 4, it is characterized in that, the curing temperature of the maturation stage is T3, the curing rank
Section is held time as t3, wherein 180 DEG C≤T3≤ 210 DEG C, 3min≤t3≤6min。
6. according to the method described in claim 4, it is characterized in that, the upper color temperature in the colouring stage is higher than maturation stage
Curing temperature.
7. according to the method described in claim 6, it is characterized in that, the upper color temperature in the colouring stage is T4, the upper color range
Section is held time as t4, wherein 210 DEG C≤T4≤ 240 DEG C, 1min≤t4≤4min。
8. according to the method described in claim 1, it is characterized in that, the maturation stage includes fresh and tender well-done process：Control adds
Warmware baking plate carries out heat temperature raising, and baking tray is made to maintain fresh and tender well-done temperature T5And it holds time as t5。
9. according to the method described in claim 8, it is characterized in that, 210 DEG C≤T5≤ 230 DEG C, 1min≤t5≤4min。
10. according to the method described in claim 1, it is characterized in that, 130 DEG C≤T1。
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