CN110558359A

CN110558359A - Cake and bread combined baked product and process

Info

Publication number: CN110558359A
Application number: CN201910684516.5A
Authority: CN
Inventors: 蔡楚璧; 毛向平; 欧祖运; 张俊凯
Original assignee: DONGGUAN HUAMEI FOOD CO LTD
Current assignee: DONGGUAN HUAMEI FOOD CO LTD
Priority date: 2019-07-26
Filing date: 2019-07-26
Publication date: 2019-12-13

Abstract

The invention discloses a cake and bread combined baked product and a process, which mainly comprise a batter and a dough, wherein the dough is completely wrapped inside the batter, and the batter mainly comprises eggs, granulated sugar, trehalose, preserved fruit syrup, salt, water, low-gluten flour, cocoa powder, baking powder, a preservative, a compound emulsifier, cake oil, glycerol, sorbitol solution and soybean oil; the dough mainly comprises high gluten flour, low gluten flour, granulated sugar, milk powder, eggs, yeast, enzyme preparation, water, salt and cream; the dough adopts a strip-shaped spiral winding shape; and (3) injecting 20% of the prepared batter into a cake mould, putting the dough which is twisted into a strip shape into the cake mould, uniformly distributing the dough in the middle of the batter, and injecting the rest 80% of the batter to completely cover the dough. The cake and the bread are combined, the appearance color is strong in contrast, and consumers can have a deep impression; the moisture of the cake, the aroma of the cocoa and the soft mouthfeel of the bread are considered.

Description

Cake and bread combined baked product and process

Technical Field

the invention relates to a baking process, in particular to a cake and bread combined baked product and a process.

Background

Baking, also known as roasting and baking, refers to a process of dehydrating, drying and hardening materials by dry heat under the burning point of the materials. Baking is an indispensable step for making bread and cake products, and the bread and cake are cooked after a series of chemical changes such as gelatinization and protein denaturation of starch after baking. The mouthfeel of the food can also be changed.

The traditional method for preparing the cake product with long shelf life stored at normal temperature is not only similar to chiffon, whole egg, heavy oil and the like, but also similar products on the market have the same or different appearances and cannot enable consumers to have deeper impression visually; the product prepared by the traditional process has high mouthfeel similarity and is not new.

Disclosure of Invention

The invention aims to provide a cake and bread combined baked product and a process, which aim to solve the problems in the background technology.

In order to achieve the purpose, the invention provides the following technical scheme:

a cake and bread combined baked product mainly comprises a batter and a dough, wherein the dough is completely wrapped in the batter.

As a further scheme of the invention: the batter mainly comprises eggs, granulated sugar, trehalose, preserved fruit syrup, salt, water, low-gluten flour, cocoa powder, baking powder, a preservative, a compound emulsifier, cake oil, glycerol, sorbitol solution and soybean oil.

As a still further scheme of the invention: the dough mainly comprises high gluten flour, low gluten flour, granulated sugar, milk powder, eggs, yeast, enzyme preparation, water, salt and cream.

As a still further scheme of the invention: the dough adopts a strip-shaped spiral coiling type shape.

A cake and bread combined baked product and a process method thereof are provided, wherein the batter comprises the following components: 35.5-36.5% of eggs, 10.8-11.8% of granulated sugar, 4.7-5.2% of trehalose, 2.8-3.3% of preserved fruit syrup, 0.2-0.5% of salt, 4.5-5% of water, 18-18.6% of low-gluten flour, 1-1.5% of cocoa powder, 0.2-0.5% of baking powder, 0.2-0.4% of preservative, 1.4-1.9% of compound emulsifier, 1.2-1.9% of cake oil, 1.5-2% of glycerol, 1.5-2% of sorbitol solution and 10.7-11.2% of soybean oil.

As a still further scheme of the invention: the dough comprises 45-46% of high gluten flour, 5-6.2% of low gluten flour, 7.3-8.3% of granulated sugar, 1.1-2.1% of milk powder, 5.7-6.7% of eggs, 0.5-1% of yeast, 0.2-0.7% of enzyme preparation, 25.7-26.7% of water, 0.5-1.5% of salt and 4.5-5.5% of cream.

as a still further scheme of the invention: and (3) injecting 20% of the prepared batter into a cake mould, putting the dough which is twisted into a strip shape into the cake mould, uniformly distributing the dough in the middle of the batter, and injecting the rest 80% of the batter to completely cover the dough.

as a still further scheme of the invention: the mixture is put into a furnace and baked for about 35 minutes at the temperature of 180 ℃ of surface fire and 195 ℃ of bottom fire and then taken out of the furnace.

As a still further scheme of the invention: after cooling, slicing, the product section can show a clear black and white effect.

as a still further scheme of the invention: and packaging the sliced product inside and outside, and storing the product in a shade place.

Compared with the prior art, the invention has the beneficial effects that:

The cake and bread combined bread is reasonable in structural design, the cake and the bread are combined, the appearance color is strong in contrast, and consumers can have deep impression; the moisture of the cake, the aroma of the cocoa and the soft mouthfeel of the bread are considered.

Drawings

Fig. 1 is a schematic cut-through view of a cake and bread combined baked product.

FIG. 2 is a schematic top view of the dough in a cake and bread combined baked product.

Fig. 3 is a flow chart of a cake and bread combined baked product and dough preparation in the process.

fig. 4 is a flow chart of cake and bread combined baked products and cake batter preparation in the process.

fig. 5 is a flow chart of a cake and bread combined baked product and product formation in the process.

In the figure: batter 1, dough 2.

Detailed Description

the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

In the description of the present invention, it is to be understood that the terms "center", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", etc., indicate orientations or positional relationships based on those shown in the drawings, and are only for convenience of description and simplicity of description, and do not indicate or imply that the devices or elements referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus, are not to be construed as limiting the present invention.

in the description of the present invention, it should be noted that unless otherwise explicitly stated or limited, the terms "mounted," "connected," and "disposed" are to be construed broadly and can, for example, be fixedly connected, disposed, detachably connected, disposed, or integrally connected and disposed. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.

referring to fig. 1-2, in an embodiment of the present invention, a cake and bread combined baked product mainly includes a batter 1 and a dough 2, wherein the dough 2 is completely wrapped inside the batter 1.

the batter 1 mainly comprises eggs, granulated sugar, trehalose, preserved fruit syrup, salt, water, low-gluten flour, cocoa powder, baking powder, a preservative, a compound emulsifier, cake oil, glycerol, sorbitol solution and soybean oil.

The dough 2 mainly comprises high gluten flour, low gluten flour, granulated sugar, milk powder, eggs, yeast, enzyme preparation, water, salt and cream.

The dough 2 adopts a strip-shaped spiral winding shape.

The specific method of the cake and bread combined baked product and process of the invention is described with reference to the accompanying figures 3-5:

The first embodiment is as follows:

step one, the components of the batter 1 are as follows: 36% of eggs, 11.3% of granulated sugar, 5.2% of trehalose, 3.3% of preserved fruit syrup, 0.4% of salt, 5% of water, 18.5% of low-gluten flour, 1.5% of cocoa powder, 0.4% of baking powder, 0.3% of preservative, 1.9% of compound emulsifier, 1.6% of cake oil, 1.8% of glycerol, 1.8% of sorbitol solution and 11% of soybean oil, wherein the above substances are mixed and stirred for the standard of fully mixing, and then the batter 1 is fluffy by inflation processing for later use;

Step two, the dough 2 comprises 45.5% of high gluten flour, 6% of low gluten flour, 8.3% of granulated sugar, 1.6% of milk powder, 6.2% of eggs, 0.5% of yeast, 0.2% of enzyme preparation, 26.2% of water, 0.5% of salt and 5% of cream, the dough 2 is kneaded and loosened after the materials are fully mixed for stirring time, the dough 2 is cut into equal-size blocks by a cutter, the blocks are refrigerated in a refrigerator for a period of time after the dough 2 is proofed, and then the blocks are taken out to be processed and formed manually for later use;

step three, injecting 20% of the prepared batter 1 into a cake mould, putting the batter 2 which is twisted into a strip shape into the cake mould to be uniformly distributed in the middle of the batter 1, and injecting the rest 80% of the batter 1 to completely cover the dough 2;

step four, putting the mixture into a furnace at the temperature of 180 degrees of surface fire and 195 degrees of bottom fire, baking the mixture for about 35 minutes, and discharging the mixture out of the furnace;

And step five, slicing after cooling, wherein the product section can show a clear black and white effect.

And step six, packaging the sliced product inside and outside, and storing the product in a shade place.

Example two:

Step one, the components of the batter 1 are as follows: 36.5% of eggs, 11.8% of granulated sugar, 4.7% of trehalose, 2.8% of preserved fruit syrup, 0.4% of salt, 4.5% of water, 18.5% of low-gluten flour, 1.2% of cocoa powder, 0.4% of baking powder, 0.3% of preservative, 1.9% of compound emulsifier, 1.9% of cake oil, 2% of glycerol, 1.9% of sorbitol solution and 11.2% of soybean oil, wherein the above materials are mixed and stirred for the standard of full mixing, and then the batter 1 is fluffy by inflation processing for later use;

Step two, the dough 2 comprises 45% of high gluten flour, 6.2% of low gluten flour, 8% of granulated sugar, 1.9% of milk powder, 6% of eggs, 0.5% of yeast, 0.2% of enzyme preparation, 26.4% of water, 0.5% of salt and 5.3% of cream, the dough 2 is kneaded and loosened after the materials are fully mixed for a certain time, the dough 2 is cut into equal-sized blocks by a cutter, the blocks are fermented and then refrigerated in a refrigerator for a certain time, and then the blocks are taken out to be processed and formed manually for later use;

Example three:

Step one, the components of the batter 1 are as follows: 36.5% of eggs, 11.5% of granulated sugar, 5.2% of trehalose, 3.3% of preserved fruit syrup, 0.4% of salt, 5% of water, 18.5% of low-gluten flour, 1.3% of cocoa powder, 0.4% of baking powder, 0.3% of preservative, 1.4% of compound emulsifier, 1.6% of cake oil, 1.8% of glycerol, 1.8% of sorbitol solution and 11% of soybean oil, wherein the above substances are mixed and stirred for the following time period until the substances are fully mixed, and then the paste 1 is fluffy by inflation processing for standby;

step two, the dough 2 comprises 45.7% of high gluten flour, 5.5% of low gluten flour, 8% of granulated sugar, 1.9% of milk powder, 6.5% of eggs, 0.5% of yeast, 0.2% of enzyme preparation, 26.2% of water, 0.5% of salt and 5% of cream, the dough 2 is kneaded and loosened after the materials are fully mixed for stirring time, the dough 2 is cut into equal-size blocks by a cutter, the blocks are refrigerated in a refrigerator for a period of time after the dough 2 is proofed, and then the blocks are taken out to be processed and formed manually for later use;

the working principle of the invention is as follows:

the invention relates to a cake and bread combined baked product and a process, experiments are carried out by a plurality of embodiments, the taste and the appearance of a finished product are greatly improved compared with the traditional product, the cake and the bread are combined in the product, the contrast of the appearance color is strong, and the consumer can generate deep impression; the moisture of the cake, the aroma of the cocoa and the soft mouthfeel of the bread are considered.

It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.

Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.

Claims

1. A cake and bread combined baked product and a process, mainly comprising a batter (1) and a dough (2), characterized in that the dough (2) is stirred and formed into a coiled spiral shape, and the dough (2) is completely wrapped inside the batter (1).

2. cake and bread combined baked product and process according to claim 1, characterized in that the batter (1) mainly comprises eggs, granulated sugar, trehalose, preserved fruit syrup, salt, water, low gluten flour, cocoa powder, baking powder, preservatives, built emulsifiers, cake oil, glycerol, sorbitol solution and soybean oil.

3. cake and bread combined baked product and process according to claim 1, characterized in that the dough (2) mainly comprises hard flour, soft flour, granulated sugar, milk powder, eggs, yeast, enzyme preparations, water, salt, cream.

4. A baked product and process using the cake and bread combination of any of claims 1 to 3, comprising the steps of:

1) The components of the batter (1): 35.5-36.5% of eggs, 10.8-11.8% of granulated sugar, 4.7-5.2% of trehalose, 2.8-3.3% of preserved fruit syrup, 0.2-0.5% of salt, 4.5-5% of water, 18-18.6% of low-gluten flour, 1-1.5% of cocoa powder, 0.2-0.5% of baking powder, 0.2-0.4% of preservative, 1.4-1.9% of compound emulsifier, 1.2-1.9% of cake oil, 1.5-2% of glycerol, 1.5-2% of sorbitol solution and 10.7-11.2% of soybean oil, wherein the above materials are mixed and stirred for a sufficient mixing time, and then the paste (1) is aerated to be fluffy for standby;

2) the dough (2) comprises 45-46% of high gluten flour, 5-6.2% of low gluten flour, 7.3-8.3% of granulated sugar, 1.1-2.1% of milk powder, 5.7-6.7% of eggs, 0.5-1% of yeast, 0.2-0.7% of enzyme preparation, 25.7-26.7% of water, 0.5-1.5% of salt and 4.5-5.5% of cream, the materials are mixed and stirred for a period of time, the prepared dough (2) is kneaded and loosened, then is divided into blocks with equal size by a cutter, the dough (2) is fermented, stored in a refrigerator for a period of time, and then is taken out to be processed and formed by hands for standby;

3) pouring 20% of the prepared batter (1) into a cake mould, putting the batter into a strip-shaped dough (2) to be uniformly distributed in the middle of the batter (1), and pouring the rest 80% of the batter (1) to completely cover the dough (2);

4) the mixture is put into a furnace and baked for about 35 minutes at the temperature of 180 ℃ of surface fire and about 195 ℃ of primer and taken out of the furnace;

5) Slicing after cooling, and adopting a longitudinal product cutting mode to ensure that the section has a clear black and white effect;

6) and packaging the sliced product inside and outside, and storing the product in a shade place.