CN110859206A - Process method for making cake blank by using cake paper holder instead of tempering mold - Google Patents
Process method for making cake blank by using cake paper holder instead of tempering mold Download PDFInfo
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- CN110859206A CN110859206A CN201911100301.0A CN201911100301A CN110859206A CN 110859206 A CN110859206 A CN 110859206A CN 201911100301 A CN201911100301 A CN 201911100301A CN 110859206 A CN110859206 A CN 110859206A
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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
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B3/00—Parts or accessories of ovens
- A21B3/13—Baking-tins; Baking forms
- A21B3/138—Baking-tins; Baking forms flexible forms, e.g. made from silicone
-
- 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
- A21D2/16—Fatty acid esters
-
- 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
- A21D2/186—Starches; Derivatives thereof
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a process method for making cake blanks by using cake paper holders instead of tempering molds, which relates to the technical field related to food processing and comprises the following steps: step A: preparing materials, and step B: c, treating and preparing materials: mixing and step D: preparing a paper holder, and step E: injecting raw materials, and step F: baking and step G: cooling and step H: and (6) packaging. According to the cake blank cleaning device, the heat of a cake can be reduced through the plant cream and the olive oil, so that the applicable crowd of the cake blank is expanded, the softness of the cake blank can be improved through the corn starch, the baking powder and the tower powder, so that the softness of the cake blank can be improved, the processes of demolding the cake blank and cleaning the mold can be reduced through the paper holder, on one hand, the labor force for cleaning the mold can be reduced, on the other hand, the cake blank can be prevented from being damaged in the demolding process, and therefore the rejection rate of the cake blank can be reduced.
Description
Technical Field
The invention relates to the technical field related to food processing, in particular to a process method for making cake blanks by using cake paper holders instead of a tempering mold.
Background
At present, cake blanks produced in China mainly adopt equipment or manpower to pour batter into a toughened cake die, then are baked and formed at high temperature, are demoulded and cooled to room temperature soil of 5 ℃ after being discharged from a furnace, are packaged by a paper or plastic packaging material through a packaging machine or the manpower, and are stored, transported and used under the conditions of normal temperature, refrigeration or freezing. However, when the cake embryo needs to be packed, the cake embryo inside the tempering mold needs to be demoulded, the cake embryo can be damaged in the process, and the mold needs to be cleaned, so that the labor force for producing the cake embryo is improved.
Therefore, it is necessary to provide a process for making cake blanks by using cake paper holders instead of a tempering mold to solve the above problems.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a process method for making cake blanks by using cake paper holders instead of a tempering mold, and solves the problems that the cake blanks are easy to damage, the rejection rate of products is high, and a large amount of labor is required in the prior art.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: a process method for making cake blanks by using cake paper holders instead of a toughened mold comprises the following steps:
step A: preparing materials: 350 parts of water 200-containing materials, 1300 parts of eggs 1000-containing materials, 450 parts of low-gluten flour 300-containing materials, 50-90 parts of corn starch, 4-10 parts of baking powder, 6-12 parts of tower powder, 4-6 parts of fruit juice, 230 parts of sugar substitute 150-containing materials, 1-3 parts of salt, 7-11 parts of butter, 10-16 parts of plant cream and 20-46 parts of olive oil;
and B: treating and preparing materials: separating egg white and yolk of egg, foaming egg white, sieving low gluten flour, corn starch and baking powder respectively, thawing butter and vegetable butter, and preheating oleum Olivarum;
and C: mixing: firstly, heating and stirring raw materials of yolk, fruit juice, low-gluten flour, corn starch and baking powder in sequence, then stirring and melting egg white, tower powder, salt, sugar substitute, butter and plant cream in sequence, cooling for standby application, and finally inverting the stirred raw materials together for uniform stirring;
step D: preparing a paper holder: preparing an applicable paper holder, processing the applicable paper holder, and detecting whether the paper holder is abnormal or not;
step E: injecting raw materials: firstly, coating olive oil on the inner wall of a paper support, and then pouring the mixed raw materials into the paper support, wherein the weight of the mixed raw materials is 300-;
step F: baking: baking the processed cake blank in an oven;
step G: and (3) cooling: placing the baked cake blank on a cooling rack for heat dissipation;
step H: packaging: and packaging the cooled cake blanks.
Optionally, the step a: preparing materials: 200 parts of water, 1000 parts of eggs, 300 parts of low-gluten flour, 50 parts of corn starch, 4 parts of baking powder, 6 parts of tara powder, 4 parts of fruit juice, 150 parts of sugar substitute, 1 part of salt, 7 parts of butter, 10 parts of plant cream and 20 parts of olive oil.
Optionally, the step a: preparing materials: 275 parts of water, 1150 parts of eggs, 375 parts of low-gluten flour, 70 parts of corn starch, 7 parts of baking powder, 9 parts of tara powder, 5 parts of fruit juice, 190 parts of sugar substitute, 2 parts of salt, 9 parts of butter, 13 parts of plant cream and 33 parts of olive oil.
Optionally, the step a: preparing materials: 350 parts of water, 1300 parts of eggs, 450 parts of low-gluten flour, 90 parts of corn starch, 10 parts of baking powder, 12 parts of tara powder, 6 parts of fruit juice, 230 parts of sugar substitute, 3 parts of salt, 1 part of butter, 16 parts of plant cream and 46 parts of olive oil.
Optionally, the step C: the heating and stirring temperature in the mixing process is controlled to be 60-65 ℃;
and C, performing the step of: the cooling temperature after stirring in the mixing is minus 2 to 4 ℃.
Optionally, the step F: the baking temperature should be controlled at 200-220 ℃;
the step F: the baking time was 20 minutes.
(III) advantageous effects
The invention provides a process method for making cake blanks by using cake paper holders instead of tempering molds, which has the following beneficial effects:
(1) the heat of the cake can be reduced through the plant cream and the olive oil, so that the applicable crowd of cake blanks is expanded, and the softness of the cake blanks can be improved through the corn starch, the baking powder and the tower powder, so that the softness of the cake blanks can be improved.
(2) According to the cake blank demoulding device, the processes of demoulding the cake blank and cleaning the mould can be reduced through the paper holder, so that on one hand, the labor force for cleaning the mould can be reduced, on the other hand, the cake blank can be prevented from being damaged in the demoulding process, and the rejection rate of the cake blank can be reduced.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all 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.
The first embodiment is as follows:
a process method for making cake blanks by using cake paper holders instead of a tempering mold is characterized by comprising the following steps:
step A: preparing materials: 200 parts of water, 1000 parts of eggs, 300 parts of low-gluten flour, 50 parts of corn starch, 4 parts of baking powder, 6 parts of tower flour, 4 parts of fruit juice, 150 parts of sugar substitutes, 1 part of salt, 7 parts of butter, 10 parts of plant cream and 20 parts of olive oil, wherein the heat of the cake can be reduced through the plant cream and the olive oil, so that the applicable population of cake embryos is enlarged, and the softness of the cake embryos can be improved through the corn starch, the baking powder and the tower flour, so that the softness of the cake embryos can be improved;
and B: treating and preparing materials: separating egg white and yolk of egg, foaming egg white, sieving low gluten flour, corn starch and baking powder respectively, thawing butter and vegetable butter, and preheating oleum Olivarum;
and C: mixing: firstly, heating and stirring raw materials of yolk, fruit juice, low-gluten flour, corn starch and baking powder in sequence, then stirring and melting egg white, tower powder, salt, sugar substitute, butter and plant cream in sequence, cooling for standby application, finally inverting the stirred raw materials together, and uniformly stirring, wherein the heating and stirring temperature is controlled to be 60-65 ℃, and the cooling temperature after stirring is minus 2-4 ℃;
step D: preparing a paper holder: preparing and processing an applicable paper support, detecting whether the paper support is abnormal or not, and reducing the processes of demoulding the cake blank and cleaning the mould through the paper support, so that the labor force for cleaning the mould can be reduced on one hand, and the cake blank can be prevented from being damaged in the demoulding process, thereby reducing the rejection rate of the cake blank;
step E: injecting raw materials: firstly, coating olive oil on the inner wall of a paper support, and then pouring the mixed raw materials into the paper support, wherein the weight of the mixed raw materials is 300-;
step F: baking: baking the processed cake blank in an oven at the baking temperature of 200-220 ℃ for 20 minutes;
step G: and (3) cooling: placing the baked cake blank on a cooling rack for heat dissipation;
step H: packaging: and packaging the cooled cake blanks.
Example two:
a process method for making cake blanks by using cake paper holders instead of a tempering mold is characterized by comprising the following steps:
step A: step A: preparing materials: 275 parts of water, 1150 parts of eggs, 375 parts of low-gluten flour, 70 parts of corn starch, 7 parts of baking powder, 9 parts of tower flour, 5 parts of fruit juice, 190 parts of sugar substitute, 2 parts of salt, 9 parts of butter, 13 parts of plant cream and 33 parts of olive oil (in parts by weight), wherein the heat of the cake can be reduced through the plant cream and the olive oil, so that the applicable population of cake embryos is enlarged, and the softness of the cake embryos can be improved through the corn starch, the baking powder and the tower flour, so that the softness of the cake embryos can be improved;
and B: treating and preparing materials: separating egg white and yolk of egg, foaming egg white, sieving low gluten flour, corn starch and baking powder respectively, thawing butter and vegetable butter, and preheating oleum Olivarum;
and C: mixing: firstly, heating and stirring raw materials of yolk, fruit juice, low-gluten flour, corn starch and baking powder in sequence, then stirring and melting egg white, tower powder, salt, sugar substitute, butter and plant cream in sequence, cooling for standby application, finally inverting the stirred raw materials together, and uniformly stirring, wherein the heating and stirring temperature is controlled to be 60-65 ℃, and the cooling temperature after stirring is minus 2-4 ℃;
step D: preparing a paper holder: preparing and processing an applicable paper support, detecting whether the paper support is abnormal or not, and reducing the processes of demoulding the cake blank and cleaning the mould through the paper support, so that the labor force for cleaning the mould can be reduced on one hand, and the cake blank can be prevented from being damaged in the demoulding process, thereby reducing the rejection rate of the cake blank;
step E: injecting raw materials: firstly, coating olive oil on the inner wall of a paper support, and then pouring the mixed raw materials into the paper support, wherein the weight of the mixed raw materials is 300-;
step F: baking: baking the processed cake blank in an oven at the baking temperature of 200-220 ℃ for 20 minutes;
step G: and (3) cooling: placing the baked cake blank on a cooling rack for heat dissipation;
step H: packaging: and packaging the cooled cake blanks.
Example three:
a process method for making cake blanks by using cake paper holders instead of a tempering mold is characterized by comprising the following steps:
step A: preparing materials: 350 parts of water, 1300 parts of eggs, 450 parts of low-gluten flour, 90 parts of corn starch, 10 parts of baking powder, 12 parts of tower flour, 6 parts of fruit juice, 230 parts of sugar substitutes, 3 parts of salt, 1 part of butter, 16 parts of plant cream and 46 parts of olive oil, wherein the heat of the cake can be reduced through the plant cream and the olive oil, so that the applicable population of cake embryos is enlarged, and the softness of the cake embryos can be improved through the corn starch, the baking powder and the tower flour, so that the softness of the cake embryos can be improved;
and B: treating and preparing materials: separating egg white and yolk of egg, foaming egg white, sieving low gluten flour, corn starch and baking powder respectively, thawing butter and vegetable butter, and preheating oleum Olivarum;
and C: mixing: firstly, heating and stirring raw materials of yolk, fruit juice, low-gluten flour, corn starch and baking powder in sequence, then stirring and melting egg white, tower powder, salt, sugar substitute, butter and plant cream in sequence, cooling for standby application, finally inverting the stirred raw materials together, and uniformly stirring, wherein the heating and stirring temperature is controlled to be 60-65 ℃, and the cooling temperature after stirring is minus 2-4 ℃;
step D: preparing a paper holder: preparing and processing an applicable paper support, detecting whether the paper support is abnormal or not, and reducing the processes of demoulding the cake blank and cleaning the mould through the paper support, so that the labor force for cleaning the mould can be reduced on one hand, and the cake blank can be prevented from being damaged in the demoulding process, thereby reducing the rejection rate of the cake blank;
step E: injecting raw materials: firstly, coating olive oil on the inner wall of a paper support, and then pouring the mixed raw materials into the paper support, wherein the weight of the mixed raw materials is 300-;
step F: baking: baking the processed cake blank in an oven at the baking temperature of 200-220 ℃ for 20 minutes;
step G: and (3) cooling: placing the baked cake blank on a cooling rack for heat dissipation;
step H: packaging: and packaging the cooled cake blanks.
The three groups of embodiments can be used for preparing the process method for preparing the cake blank by using the cake paper holder instead of the tempering mold, wherein the cake blank prepared by the second group of embodiments has the best effect.
It is noted that in the present disclosure, unless otherwise explicitly specified or limited, a first feature "on" or "under" a second feature may be directly contacted with the first and second features, or indirectly contacted with the first and second features through intervening media. Also, a first feature "on," "over," and "above" a second feature may be directly or diagonally above the second feature, or may simply indicate that the first feature is at a higher level than the second feature. A first feature being "under," "below," and "beneath" a second feature may be directly under or obliquely under the first feature, or may simply mean that the first feature is at a lesser elevation than the second feature.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments or portions thereof without departing from the spirit and scope of the invention.
Claims (6)
1. A process method for making cake blanks by using cake paper holders instead of a tempering mold is characterized by comprising the following steps:
step A: preparing materials: 350 parts of water 200-containing materials, 1300 parts of eggs 1000-containing materials, 450 parts of low-gluten flour 300-containing materials, 50-90 parts of corn starch, 4-10 parts of baking powder, 6-12 parts of tower powder, 4-6 parts of fruit juice, 230 parts of sugar substitute 150-containing materials, 1-3 parts of salt, 7-11 parts of butter, 10-16 parts of plant cream and 20-46 parts of olive oil;
and B: treating and preparing materials: separating egg white and yolk of egg, foaming egg white, sieving low gluten flour, corn starch and baking powder respectively, thawing butter and vegetable butter, and preheating oleum Olivarum;
and C: mixing: firstly, heating and stirring raw materials of yolk, fruit juice, low-gluten flour, corn starch and baking powder in sequence, then stirring and melting egg white, tower powder, salt, sugar substitute, butter and plant cream in sequence, cooling for standby application, and finally inverting the stirred raw materials together for uniform stirring;
step D: preparing a paper holder: preparing an applicable paper holder, processing the applicable paper holder, and detecting whether the paper holder is abnormal or not;
step E: injecting raw materials: firstly, coating olive oil on the inner wall of a paper support, and then pouring the mixed raw materials into the paper support, wherein the weight of the mixed raw materials is 300-;
step F: baking: baking the processed cake blank in an oven;
step G: and (3) cooling: placing the baked cake blank on a cooling rack for heat dissipation;
step H: packaging: and packaging the cooled cake blanks.
2. The process method for making cake blanks by using cake paper holders instead of tempering molds according to claim 1, which is characterized in that:
the step A: preparing materials: 200 parts of water, 1000 parts of eggs, 300 parts of low-gluten flour, 50 parts of corn starch, 4 parts of baking powder, 6 parts of tara powder, 4 parts of fruit juice, 150 parts of sugar substitute, 1 part of salt, 7 parts of butter, 10 parts of plant cream and 20 parts of olive oil.
3. The process method for making cake blanks by using cake paper holders instead of tempering molds according to claim 1, which is characterized in that:
the step A: preparing materials: 275 parts of water, 1150 parts of eggs, 375 parts of low-gluten flour, 70 parts of corn starch, 7 parts of baking powder, 9 parts of tara powder, 5 parts of fruit juice, 190 parts of sugar substitute, 2 parts of salt, 9 parts of butter, 13 parts of plant cream and 33 parts of olive oil.
4. The process method for making cake blanks by using cake paper holders instead of tempering molds according to claim 1, which is characterized in that:
the step A: preparing materials: 350 parts of water, 1300 parts of eggs, 450 parts of low-gluten flour, 90 parts of corn starch, 10 parts of baking powder, 12 parts of tara powder, 6 parts of fruit juice, 230 parts of sugar substitute, 3 parts of salt, 1 part of butter, 16 parts of plant cream and 46 parts of olive oil.
5. The process method for making cake blanks by using cake paper holders instead of tempering molds according to claim 1, which is characterized in that:
and C, performing the step of: the heating and stirring temperature in the mixing process is controlled to be 60-65 ℃;
and C, performing the step of: the cooling temperature after stirring in the mixing is minus 2 to 4 ℃.
6. The process method for making cake blanks by using cake paper holders instead of tempering molds according to claim 1, which is characterized in that:
the step F: the baking temperature should be controlled at 200-220 ℃;
the step F: the baking time was 20 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911100301.0A CN110859206A (en) | 2019-11-12 | 2019-11-12 | Process method for making cake blank by using cake paper holder instead of tempering mold |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911100301.0A CN110859206A (en) | 2019-11-12 | 2019-11-12 | Process method for making cake blank by using cake paper holder instead of tempering mold |
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| CN110859206A true CN110859206A (en) | 2020-03-06 |
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| CN201911100301.0A Pending CN110859206A (en) | 2019-11-12 | 2019-11-12 | Process method for making cake blank by using cake paper holder instead of tempering mold |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103749603A (en) * | 2013-12-20 | 2014-04-30 | 江苏科技大学 | Mulberry leaf cake premixing powder and preparation method and application thereof |
| CN105519642A (en) * | 2014-10-02 | 2016-04-27 | 张云侠 | Production method of white-sesame cake |
| CN107771885A (en) * | 2016-08-24 | 2018-03-09 | 南京禾文化创意有限公司 | A kind of Chinese and western cake of low fat and preparation method thereof |
| CN108477269A (en) * | 2018-02-27 | 2018-09-04 | 武汉市仟吉食品有限公司 | A kind of cake baking paper support replaces the process of tempering mould making cake embryo |
| CN109566692A (en) * | 2019-01-09 | 2019-04-05 | 陕西振彰食品有限公司 | Cake embryo and its preparation process |
-
2019
- 2019-11-12 CN CN201911100301.0A patent/CN110859206A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103749603A (en) * | 2013-12-20 | 2014-04-30 | 江苏科技大学 | Mulberry leaf cake premixing powder and preparation method and application thereof |
| CN105519642A (en) * | 2014-10-02 | 2016-04-27 | 张云侠 | Production method of white-sesame cake |
| CN107771885A (en) * | 2016-08-24 | 2018-03-09 | 南京禾文化创意有限公司 | A kind of Chinese and western cake of low fat and preparation method thereof |
| CN108477269A (en) * | 2018-02-27 | 2018-09-04 | 武汉市仟吉食品有限公司 | A kind of cake baking paper support replaces the process of tempering mould making cake embryo |
| CN109566692A (en) * | 2019-01-09 | 2019-04-05 | 陕西振彰食品有限公司 | Cake embryo and its preparation process |
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Application publication date: 20200306 |