CN111418636A - Cylinder furnace cake formula and using method thereof - Google Patents
Cylinder furnace cake formula and using method thereof Download PDFInfo
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- CN111418636A CN111418636A CN202010349155.1A CN202010349155A CN111418636A CN 111418636 A CN111418636 A CN 111418636A CN 202010349155 A CN202010349155 A CN 202010349155A CN 111418636 A CN111418636 A CN 111418636A
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- 238000000034 method Methods 0.000 title claims abstract description 15
- 235000013312 flour Nutrition 0.000 claims abstract description 58
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 24
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 24
- 235000012045 salad Nutrition 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 108010068370 Glutens Proteins 0.000 claims abstract description 20
- 235000021312 gluten Nutrition 0.000 claims abstract description 20
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 12
- 235000013601 eggs Nutrition 0.000 claims abstract description 12
- 235000020232 peanut Nutrition 0.000 claims abstract description 12
- 239000006188 syrup Substances 0.000 claims abstract description 12
- 235000020357 syrup Nutrition 0.000 claims abstract description 12
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 10
- 229930006000 Sucrose Natural products 0.000 claims abstract description 10
- 235000014594 pastries Nutrition 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 12
- 238000005096 rolling process Methods 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 11
- 238000009472 formulation Methods 0.000 claims description 10
- 239000004615 ingredient Substances 0.000 claims description 7
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 6
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 6
- 235000018262 Arachis monticola Nutrition 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 238000004898 kneading Methods 0.000 claims description 3
- 239000011248 coating agent Substances 0.000 claims 1
- 238000000576 coating method Methods 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 abstract description 7
- 235000008429 bread Nutrition 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000001680 brushing effect Effects 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- 238000005034 decoration Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000009826 distribution Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Images
Classifications
-
- 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
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- 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
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- 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
Abstract
The invention belongs to the technical field of food. The invention provides a cylinder oven cake formula and a using method thereof, wherein the cylinder oven cake formula comprises a seed flour part, a main face part and a stuffing part, wherein the seed flour part comprises 190-210 parts by weight of high-gluten flour, 120-130 parts by weight of water and 1-3 parts by weight of yeast; the main surface part comprises 490-510 parts of medium gluten flour, 4-6 parts of yeast, 13-17 parts of syrup, 70-80 parts of soft white sugar, 55-65 parts of salad oil, 120-140 parts of water and 45-65 parts of eggs in parts by weight; the stuffing part comprises 190-210 parts of low-gluten flour, 140-160 parts of soft sugar, 38-42 parts of cooked chopped peanuts and 90-110 parts of salad oil by weight. The cake with the cylinder furnace produced according to the formula has the advantages of exquisite appearance, soft mouthfeel, crisp shell, soft inner layer, fragrant, sweet and not greasy stuffing, filling power of bread and good toughness.
Description
Technical Field
The invention relates to the technical field of food, in particular to a formula of a cylinder furnace cake and a using method thereof.
Background
The cylinder oven cake is a famous special cake snack in the Liaoning province. The good cake with jar furnace has the advantages of regular specification, spiral shape, golden skin, no burnt paste, clear layer and soft and loose taste. The cylinder furnace cakes on the market are mainly produced in family workshops, and due to different raw material proportions of families, the produced cylinder furnace cakes have different quality, and are easy to have the phenomena of black red surface, brownish red bottom, poor glossiness, uneven color distribution, poor tissue fluffiness, uneven air holes, poor elasticity, poor toughness and the like.
Disclosure of Invention
In order to solve the problems, the invention provides a cylinder oven cake formula, and the cylinder oven cake produced by the cylinder oven cake formula is exquisite in appearance, soft in taste, crisp in outer shell, soft in inner layer, fragrant, sweet and not greasy in stuffing, and has the filling power of bread and good toughness.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides a cylinder oven cake formula which comprises a seed flour part, a main flour part and a filling part.
Preferably, the seed face part comprises the following components in parts by weight: 190-210 parts of high gluten flour, 120-130 parts of water and 1-3 parts of yeast.
Preferably, the seed face part comprises the following components in parts by weight: 200 parts of high gluten flour, 125 parts of water and 2 parts of yeast.
Preferably, the main face portion comprises the following components in parts by weight: 490-510 parts of medium gluten flour, 4-6 parts of yeast, 13-17 parts of syrup, 70-80 parts of soft white sugar, 55-65 parts of salad oil, 120-140 parts of water and 45-65 parts of eggs.
Preferably, the main face portion comprises the following components in parts by weight: 500 parts of medium gluten flour, 5 parts of yeast, 15 parts of syrup, 75 parts of soft sugar, 60 parts of salad oil, 130 parts of water and 50 parts of eggs.
Preferably, the filling part comprises the following components in parts by weight: 190-210 parts of low-gluten flour, 140-160 parts of soft sugar, 38-42 parts of cooked chopped peanuts and 90-110 parts of salad oil.
Preferably, the filling part comprises the following components in parts by weight: 200 parts of low-gluten flour, 150 parts of soft sugar, 40 parts of cooked peanut pieces and 100 parts of salad oil.
The invention also provides a using method of the cylinder furnace cake formula, which comprises the following steps:
(1) uniformly mixing all the components of the stuffing part for later use;
(2) mixing the components of the seed surface part into dough, and proofing;
(3) mixing the proofed dough with the components of the main surface part, kneading into dough, and proofing again;
(4) dividing the dough proofed in the step (3) into dough pieces, wrapping stuffing, rolling into flour cakes, rolling the flour cakes into rolls, cutting the rolls from the middle, proofing the cuts upwards, and baking.
Preferably, the standard of the end of the proofing process is that the volume of the material is proofed to be 1.5-2.5 times of the original volume; the temperature and the humidity in the fermentation process are respectively 32-38 ℃ and 60-70%; the baking temperature is 230-250 ℃ of upper fire and 150-170 ℃ of lower fire; the baking time is 10-14 min.
Preferably, the proofing process is proofed to 2 times the original volume; the temperature of the fermentation is 35 ℃, and the humidity is 65%; the baking temperature is 240 ℃ with an upper fire and 160 ℃ with a lower fire; the baking time is 12 min.
The invention provides a cylinder oven cake formula and a using method thereof, wherein the cylinder oven cake formula comprises a seed flour part, a main face part and a stuffing part, wherein the seed flour part comprises 190-210 parts by weight of high-gluten flour, 120-130 parts by weight of water and 1-3 parts by weight of yeast; the main surface part comprises 490-510 parts of medium gluten flour, 4-6 parts of yeast, 13-17 parts of syrup, 70-80 parts of soft white sugar, 55-65 parts of salad oil, 120-140 parts of water and 45-65 parts of eggs in parts by weight; the stuffing part comprises 190-210 parts of low-gluten flour, 140-160 parts of soft sugar, 38-42 parts of cooked chopped peanuts and 90-110 parts of salad oil by weight. The cake with the jar furnace produced by the cake formula has the advantages of exquisite appearance, soft mouthfeel, crisp shell, soft inner layer, fragrant, sweet and not greasy stuffing, filling power of bread and good toughness.
Drawings
FIG. 1 is a cylinder oven pastry appearance produced using the present formulation;
fig. 2 shows the interior of a cylinder oven pastry produced by the formulation of the present application.
Detailed Description
The invention provides a cylinder oven cake formula which comprises a seed flour part, a main flour part and a filling part.
In the present invention, the seed surface part preferably comprises the following components in parts by weight: 190-210 parts of high-gluten flour, 120-130 parts of water and 1-3 parts of yeast; more preferably: 200 parts of high gluten flour, 125 parts of water and 2 parts of yeast.
In the present invention, the main face portion preferably includes the following components in parts by weight: 490-510 parts of medium gluten flour, 4-6 parts of yeast, 13-17 parts of syrup, 70-80 parts of soft white sugar, 55-65 parts of salad oil, 120-140 parts of water and 45-65 parts of eggs; more preferably: 500 parts of medium gluten flour, 5 parts of yeast, 15 parts of syrup, 75 parts of soft sugar, 60 parts of salad oil, 130 parts of water and 50 parts of eggs.
In the present invention, the filling portion preferably comprises the following components in parts by weight: 190-210 parts of low-gluten flour, 140-160 parts of soft sugar, 38-42 parts of cooked chopped peanuts and 90-110 parts of salad oil; more preferably: 200 parts of low-gluten flour, 150 parts of soft sugar, 40 parts of cooked peanut pieces and 100 parts of salad oil.
In the invention, the use method of the cylinder furnace cake formula comprises the following steps:
(1) uniformly mixing all the components of the stuffing part for later use;
(2) mixing the components of the seed surface part into dough, and proofing;
(3) mixing the proofed dough with the components of the main surface part, kneading into dough, and proofing again;
(4) dividing the dough proofed in the step (3) into dough pieces, wrapping stuffing, rolling into flour cakes, rolling the flour cakes into rolls, cutting the rolls from the middle, proofing the cuts upwards, and baking.
In the invention, the standard of the end of the proofing process is preferably that the volume of the material is proofed to be 1.5-2.5 times of the original volume; the temperature and the humidity in the fermentation process are preferably 32-38 ℃ and 60-70% respectively; the baking temperature is preferably 230-250 ℃ of the upper fire and 150-170 ℃ of the lower fire; the baking time is preferably 10-14 min.
In the present invention, the proofing process is further preferably proofed to 2 times the original volume; the temperature for the proofing is more preferably 35 ℃ and the humidity is more preferably 65%; the baking temperature is further preferably 240 ℃ with an upper fire and 160 ℃ with a lower fire; the baking time is further preferably 12 min.
The following examples are provided to illustrate the formulation of the in-pot confectionery of the present invention in detail, but they should not be construed as limiting the scope of the present invention.
Example 1
According to the seed surface part: 2000 g of high gluten flour, 1250 g of water and 20 g of yeast; main surface portion: 5000 g of medium gluten flour, 50 g of yeast, 150 g of syrup, 750 g of soft sugar, 600 g of salad oil, 1300 g of water and eggs: 500 g; filling part: weighing raw materials according to a formula of 2000 g of low-gluten flour, 1500 g of soft white sugar, 400 g of cooked peanut pieces and 1000 g of salad oil. And uniformly mixing all the components of the stuffing part for later use. The seed surface portion ingredients were proofed to 2 times the original volume with the smooth dough, and the proofed dough was mixed with the main surface portion ingredients, and proofed to 2 times the original volume with the smooth dough. Dividing the proofed dough into 45 g of dough pieces, wrapping 25 g of stuffing, rolling into a flour cake, rolling the flour cake into a roll shape, cutting from the middle part with an upward cut, and proofing to 1.5 times of the original volume under the environment of 35 ℃ and 65% of humidity. Setting the temperature of the oven at 240 ℃ with upper fire and 160 ℃ with lower fire, baking for 12min, brushing oil on the surface of the baked product, cooling, sealing and storing.
Example 2
According to the seed surface part: 1950 g of high gluten flour, 1280 g of water and 130 g of yeast; main surface portion: 5050 g of medium gluten flour, 45 g of yeast, 140 g of syrup, 730 g of soft white sugar, 580 g of salad oil, 1270 g of water and egg: 480 g of the mixture; filling part: the raw materials are weighed according to the formula of 1990 g of low-gluten flour, 1480 g of soft white sugar, 385 g of cooked peanut pieces and 990 g of salad oil. And uniformly mixing all the components of the stuffing part for later use. The seed portion ingredients were proofed to 2.3 times the original volume with the smooth dough, and the proofed dough was mixed with the main portion ingredients and proofed to 2.1 times the original volume with the smooth dough. Dividing the proofed dough into 50 g of dough pieces, wrapping 30 g of stuffing, rolling into a flour cake, rolling the flour cake into a roll shape, cutting from the middle part with an upward cut, and proofing to 2.1 times of the original volume under the environment of 34 ℃ and 62% of humidity. Setting the temperature of the oven at 235 ℃ for the upper fire and 155 ℃ for the lower fire, baking for 11min, brushing oil on the surface of the baked product, cooling, sealing and storing.
Example 3
According to the seed surface part: 2150 g of high gluten flour, 1210 g of water and 17 g of yeast; main surface portion: 4970 g of medium gluten flour, 44 g of yeast, 155 g of syrup, 790 g of soft sugar, 640 g of salad oil, 1240 g of water and eggs: 630 g; filling part: 2090 g of soft sweet powder, 1560 g of soft white sugar, 410 g of cooked peanut pieces and 1060 g of salad oil. And uniformly mixing all the components of the stuffing part for later use. The seed portion ingredients were proofed to 1.8 times the original volume with the smooth dough, and the proofed dough was mixed with the main portion ingredients and proofed to 1.5 times the original volume with the smooth dough. Dividing the proofed dough into 40 g of dough pieces, wrapping 20 g of stuffing, rolling into a flour cake, rolling the flour cake into a roll shape, cutting from the middle part with an upward cut, and proofing to 1.8 times of the original volume under the environment of 37 ℃ and 68% of humidity. Setting the temperature of the oven at 245 ℃ of the upper fire and 165 ℃ of the lower fire, baking for 13min, brushing oil on the surface of the baked product, cooling, sealing and storing.
As can be seen from figure 1, the jar furnace cake produced by the formula of the embodiment 1 of the application has the advantages of regular specification, spiral shape, delicate appearance and golden color. As can be seen from figure 2, the cylinder-furnace pastry shell pastry produced by adopting the formula disclosed by the application has soft inner layer, clear layers, the fluffy degree of bread and good toughness. After tasting, the produced cylinder oven cake has soft taste, and the stuffing is fragrant, sweet and not greasy.
According to the embodiment, the invention provides a cylinder oven cake formula and a using method thereof, wherein the cylinder oven cake formula comprises a seed flour part, a main face part and a stuffing part, wherein the seed flour part comprises 190-210 parts by weight of high-gluten flour, 120-130 parts by weight of water and 1-3 parts by weight of yeast; the main surface part comprises 490-510 parts of medium gluten flour, 4-6 parts of yeast, 13-17 parts of syrup, 70-80 parts of soft white sugar, 55-65 parts of salad oil, 120-140 parts of water and 45-65 parts of eggs in parts by weight; the stuffing part comprises 190-210 parts of low-gluten flour, 140-160 parts of soft sugar, 38-42 parts of cooked chopped peanuts and 90-110 parts of salad oil by weight. The cake with the jar furnace produced by the cake formula has the advantages of exquisite appearance, soft mouthfeel, crisp shell, soft inner layer, fragrant, sweet and not greasy stuffing, filling power of bread and good toughness.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (10)
1. A cylinder oven cake formula is characterized by comprising a seed flour part, a main face part and a filling part.
2. The cylinder oven pastry formulation of claim 1, wherein the seed coat component comprises the following ingredients in parts by weight: 190-210 parts of high gluten flour, 120-130 parts of water and 1-3 parts of yeast.
3. The cylinder oven pastry formulation of claim 1 or 2, wherein the seed coating portion comprises the following components in parts by weight: 200 parts of high gluten flour, 125 parts of water and 2 parts of yeast.
4. The cylinder oven pastry formulation of claim 1, wherein the major face portion comprises the following components in parts by weight: 490-510 parts of medium gluten flour, 4-6 parts of yeast, 13-17 parts of syrup, 70-80 parts of soft white sugar, 55-65 parts of salad oil, 120-140 parts of water and 45-65 parts of eggs.
5. The cylinder oven pastry formulation of claim 1 or 4, wherein said main face portion comprises the following components in parts by weight: 500 parts of medium gluten flour, 5 parts of yeast, 15 parts of syrup, 75 parts of soft sugar, 60 parts of salad oil, 130 parts of water and 50 parts of eggs.
6. The cylinder oven pastry formulation of claim 1, wherein the filling portion comprises the following components in parts by weight: 190-210 parts of low-gluten flour, 140-160 parts of soft sugar, 38-42 parts of cooked chopped peanuts and 90-110 parts of salad oil.
7. The cylinder oven pastry formulation of claim 1 or 6, wherein the filling portion comprises the following components in parts by weight: 200 parts of low-gluten flour, 150 parts of soft sugar, 40 parts of cooked peanut pieces and 100 parts of salad oil.
8. The use method of the cylinder oven pastry formula as claimed in any one of the claims 1 to 7, is characterized by comprising the following steps:
(1) uniformly mixing all the components of the stuffing part for later use;
(2) mixing the components of the seed surface part into dough, and proofing;
(3) mixing the proofed dough with the components of the main surface part, kneading into dough, and proofing again;
(4) dividing the dough proofed in the step (3) into dough pieces, wrapping stuffing, rolling into flour cakes, rolling the flour cakes into rolls, cutting the rolls from the middle, proofing the cuts upwards, and baking.
9. The use of a cylinder oven pastry recipe as claimed in claim 8, wherein the standard of completion of the proofing process is 1.5 to 2.5 times the original volume; the temperature and the humidity in the fermentation process are respectively 32-38 ℃ and 60-70%; the baking temperature is 230-250 ℃ of upper fire and 150-170 ℃ of lower fire; the baking time is 10-14 min.
10. The method of using a cylinder oven pastry formulation as claimed in claim 9 wherein the proofing is to 2 times the original volume; the temperature of the fermentation is 35 ℃, and the humidity is 65%; the baking temperature is 240 ℃ with an upper fire and 160 ℃ with a lower fire; the baking time is 12 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010349155.1A CN111418636A (en) | 2020-04-28 | 2020-04-28 | Cylinder furnace cake formula and using method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010349155.1A CN111418636A (en) | 2020-04-28 | 2020-04-28 | Cylinder furnace cake formula and using method thereof |
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| CN111418636A true CN111418636A (en) | 2020-07-17 |
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| CN202010349155.1A Pending CN111418636A (en) | 2020-04-28 | 2020-04-28 | Cylinder furnace cake formula and using method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108402146A (en) * | 2018-05-30 | 2018-08-17 | 安徽省怀宁县顶雪食品有限公司 | A kind of diabetes patient is edible to have the cake and preparation method thereof for adjusting blood glucose function |
| CN108684792A (en) * | 2018-06-26 | 2018-10-23 | 马利 | A kind of short crust pastry and preparation method thereof |
| CN109864122A (en) * | 2019-02-27 | 2019-06-11 | 福建耘福食品有限公司 | A kind of production method of old face bread and scorch equipment |
| KR20190108321A (en) * | 2018-03-14 | 2019-09-24 | (주)이학순베이커리 | Pastry And Method For Production Therof |
-
2020
- 2020-04-28 CN CN202010349155.1A patent/CN111418636A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20190108321A (en) * | 2018-03-14 | 2019-09-24 | (주)이학순베이커리 | Pastry And Method For Production Therof |
| CN108402146A (en) * | 2018-05-30 | 2018-08-17 | 安徽省怀宁县顶雪食品有限公司 | A kind of diabetes patient is edible to have the cake and preparation method thereof for adjusting blood glucose function |
| CN108684792A (en) * | 2018-06-26 | 2018-10-23 | 马利 | A kind of short crust pastry and preparation method thereof |
| CN109864122A (en) * | 2019-02-27 | 2019-06-11 | 福建耘福食品有限公司 | A kind of production method of old face bread and scorch equipment |
Non-Patent Citations (1)
| Title |
|---|
| 李明德;李海川;: "老北京糕点漫谈" * |
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Application publication date: 20200717 |