CN111480673A - Making method of half-cooked cheese cake - Google Patents
Making method of half-cooked cheese cake Download PDFInfo
- Publication number
- CN111480673A CN111480673A CN201910077343.0A CN201910077343A CN111480673A CN 111480673 A CN111480673 A CN 111480673A CN 201910077343 A CN201910077343 A CN 201910077343A CN 111480673 A CN111480673 A CN 111480673A
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- cheese
- raw material
- sugar
- baking
- cooked
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013351 cheese Nutrition 0.000 title claims abstract description 38
- 238000000034 method Methods 0.000 title claims abstract description 9
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 13
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 13
- 239000012535 impurity Substances 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims abstract description 4
- 238000012856 packing Methods 0.000 claims abstract description 3
- 238000004519 manufacturing process Methods 0.000 claims abstract 4
- 238000003756 stirring Methods 0.000 claims description 31
- 235000000346 sugar Nutrition 0.000 claims description 20
- 235000013601 eggs Nutrition 0.000 claims description 18
- 239000007788 liquid Substances 0.000 claims description 18
- 239000002994 raw material Substances 0.000 claims description 18
- 235000013336 milk Nutrition 0.000 claims description 16
- 239000008267 milk Substances 0.000 claims description 16
- 210000004080 milk Anatomy 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 14
- 238000010009 beating Methods 0.000 claims description 10
- 210000002969 egg yolk Anatomy 0.000 claims description 10
- 235000011950 custard Nutrition 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 230000005484 gravity Effects 0.000 claims description 6
- 229920002261 Corn starch Polymers 0.000 claims description 5
- 235000014121 butter Nutrition 0.000 claims description 5
- 239000008120 corn starch Substances 0.000 claims description 5
- 235000020357 syrup Nutrition 0.000 claims description 5
- 239000006188 syrup Substances 0.000 claims description 5
- 239000006071 cream Substances 0.000 claims description 4
- 235000013310 margarine Nutrition 0.000 claims description 4
- 239000003264 margarine Substances 0.000 claims description 4
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 2
- 102000002322 Egg Proteins Human genes 0.000 claims description 2
- 108010000912 Egg Proteins Proteins 0.000 claims description 2
- 238000006243 chemical reaction Methods 0.000 claims description 2
- 238000010411 cooking Methods 0.000 claims description 2
- 235000014103 egg white Nutrition 0.000 claims description 2
- 210000000969 egg white Anatomy 0.000 claims description 2
- 238000000227 grinding Methods 0.000 claims description 2
- 239000002245 particle Substances 0.000 claims description 2
- 235000018102 proteins Nutrition 0.000 claims 6
- 235000013339 cereals Nutrition 0.000 claims 2
- 235000013312 flour Nutrition 0.000 claims 2
- 108010068370 Glutens Proteins 0.000 claims 1
- 235000021312 gluten Nutrition 0.000 claims 1
- 241000195940 Bryophyta Species 0.000 abstract description 3
- 235000011929 mousse Nutrition 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 235000012167 tiramisu Nutrition 0.000 abstract 1
- 239000010410 layer Substances 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- 244000060011 Cocos nucifera Species 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 108020001775 protein parts Proteins 0.000 description 1
- 239000002344 surface layer Substances 0.000 description 1
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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- 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
- A21D13/20—Partially or completely coated products
-
- 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
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating 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
- 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
- A21D2/34—Animal material
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a method for making a half-cooked cheese cake, which comprises the following steps: manufacturing a semi-cooked blank; preparing protein paste; after physical impurities are selected, the materials are packed into boxes by a packing machine, 4 packaged semi-cooked cheese grains are put into the boxes, and the semi-cooked cheese grains are covered with films. The invention has the beneficial effects that: has the taste of cheese, soft taste such as tiramisu or mousse, and sweet and fragrant taste.
Description
Technical Field
The invention relates to the technical field of cheese cake making, in particular to a making method of a half-cooked cheese cake.
Background
Cheese cake, also known as cheese cake, is a type of western dessert, cheese cake in English, having a soft upper layer mixed with a special cheese, such asWhey cheeseOr is orCream cheeseSugar and others may be addedIngredientsSuch as eggs, cream,Shredded coconut stuffingAnd fruits and the like. Cheese cake is usually made withBiscuitAs the substrate, there is also one not using a substrate. Has fixed flavors, such as original cheese,VanillaThe person who has taken the life is,chocolateCheese, etc., the surface layer is often decoratedStrawberryOrBlueberryThere are also the types of cake which is not decorated or only the top layer is simply smeared with a layer of thin honey, the cake is structurally firmer than the common cake, but the texture is obtained compared with the common cakeSoft and softThe cake is more moist in taste than the common cake, and cheese eggs are described as specific thingsThe cake is similar to the tasteTiramisuOr a cake such as mousse, but is not as soft as the two.
Disclosure of Invention
The invention aims to provide a method for making a half-cooked cheese cake, which aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
a method for making a half-cooked cheese cake comprises the following steps:
1) stirring the liquid butter, the invert syrup, the sugar, the milk and the whole egg liquid together by a stirrer until saccharification is carried out to obtain a saccharification body, wherein the mass ratio of the liquid butter: and (3) syrup conversion: sugar: milk: whole egg liquid =860:270:540:900: 500;
2) adding the sieved powder into the saccharified blank body obtained in the step 1), and stirring to obtain a smooth saccharified blank body;
3) adding whole egg liquid into the smooth saccharification body obtained in the step 2), and uniformly stirring to obtain a batter, wherein the mass ratio of the whole egg liquid is 1400;
4) stirring and beating the whole egg liquid, the yolk, the sugar and the cake oil together by adopting a stirrer to obtain a beating blank body, wherein the beating specific gravity is 0.21, and the whole egg liquid is prepared by the following steps: yolk: sugar: cake oil =3000:1000:1440: 100;
5) mixing and uniformly stirring the batter part and the blank obtained in the step 4) to obtain a raw material blank;
6) baking the raw material blank in the step 5) to obtain a semi-cooked blank, wherein the baking surface fire is 200 ℃, the baking base fire is 190 ℃, and the baking time is 12 minutes;
7) whipping the cheese portion to a smooth cheese mix;
8) boiling the milk for later use;
9) stirring the yolk, the sugar, the corn starch and the salt together by adopting a stirrer until no particles exist to obtain the Kashida raw material, wherein the weight ratio of the yolk to the sugar is as follows: sugar: corn starch salt =1000:128:108: 8;
10) pouring the 1/2 boiled milk for later use in the step 8) into the Kashida raw material in the step 9) and uniformly stirring to obtain a primary Kashida raw material mixture;
11) filtering the primary custard raw material mixture obtained in the step 10), adding the filtered primary custard raw material mixture into the remaining milk obtained in the step 8) for boiling, and uniformly stirring to obtain a secondary custard raw material mixture;
12) cooking the secondary custard raw material mixture obtained in the step 11) to be thick, adding the margarine, and uniformly stirring to obtain a batter, wherein the mass ratio of the margarine is 360;
13) beating the protein to a specific gravity of 0.33-0.35;
14) adding the beaten protein in the step 13) into the batter in the step 12), and uniformly stirring to obtain protein batter, wherein the temperature of the protein batter is as follows: not less than 40 ℃;
15) filling paper strips into a cake mould, putting the half-cooked blank in the step 6), and extruding the protein batter in the step 14) until the edges of the paper are flush;
16) putting the grinding tool in the step 15 into a furnace for baking: baking with surface fire at 240 deg.C and primer at 40 deg.C over water;
17) baking for 7min, turning around and baking for 5min until the surface is golden yellow, and taking out of the oven;
18) after physical impurities are selected, the materials are packed into boxes by a packing machine, 4 packaged semi-cooked cheese grains are put into the boxes, and the semi-cooked cheese grains are covered with films.
Step 2) the powder material comprises low-gluten powder: milk powder: salt =1800:300: 10.
The cheese portion comprises anjia cheese: MG cream =700: 700.
The protein part comprises egg white: sugar =600: 600.
Compared with the prior art, the invention has the beneficial effects that: has the taste of cheese and the function ofTiramisuOr mousse like soft and sweet and fragrant.
Detailed Description
The technical solutions in the embodiments of the present invention will be described clearly and completely with reference to the following 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.
The invention provides a technical scheme that: a method for making half-cooked cheese cake comprises the following steps:
the ingredients are as shown in Table 1:
TABLE 1
The method comprises the following operation steps:
1: stirring oil, syrup, sugar, milk and whole egg liquid until sugar is dissolved;
2: adding the sieved powder and stirring the mixture until the mixture is smooth;
3: adding whole egg liquid, stirring, and making batter be fine and smooth without too large bubbles;
4: stirring whole egg, yolk, sugar and cake oil until the specific gravity is 0.21;
5: mixing the batter part and the whole egg part and stirring uniformly;
6: dividing the disc: 1050 g/disc and baking: baking at 200 deg.C and 190 deg.C for 12min to obtain final product without scorching on the surface;
7: beating the cheese parts together until the cheese parts are smooth and fine;
8: boiling milk for later use;
9: stirring yolk uniformly, adding sugar, corn starch and salt, and stirring until no granules exist;
10: adding 1/2 milk, and stirring;
11: filtering to the rest milk, and stirring;
12: boiling to thick (80-82 deg.C, no burnt), adding butter, stirring, and stirring to obtain paste;
13: adding protein and beating to specific gravity of 0.33-0.35;
14: the stirred paste is fine and smooth and has no overlarge bubbles. Batter temperature: not less than 40 ℃;
15: filling paper strips into the mould, putting the prepared semi-cooked blank, and extruding the paste until the edges of the paper are flush;
16: baking in a furnace: baking with surface fire at 240 deg.C and primer at 40 deg.C over water;
17, turning around after baking for 7min, and then turning around and baking for 5min until the surface is golden yellow, and then discharging out of the oven;
18: selecting slightly cooled finished products by physical impurities, then putting the finished products into a packaging machine, putting 4 packaged semi-cooked cheese into a box, attaching a certificate on the back side, and coating a film.
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.
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 (4)
1. A method for making a half-cooked cheese cake is characterized by comprising the following steps:
1) stirring the liquid butter, the invert syrup, the sugar, the milk and the whole egg liquid together by a stirrer until saccharification is carried out to obtain a saccharification body, wherein the mass ratio of the liquid butter: and (3) syrup conversion: sugar: milk: whole egg liquid =860:270:540:900: 500;
2) adding the sieved powder into the saccharified blank body obtained in the step 1), and stirring to obtain a smooth saccharified blank body;
3) adding whole egg liquid into the smooth saccharification body obtained in the step 2), and uniformly stirring to obtain a batter, wherein the mass ratio of the whole egg liquid is 1400;
4) stirring and beating the whole egg liquid, the yolk, the sugar and the cake oil together by adopting a stirrer to obtain a beating blank body, wherein the beating specific gravity is 0.21, and the whole egg liquid is prepared by the following steps: yolk: sugar: cake oil =3000:1000:1440: 100;
5) mixing and uniformly stirring the batter part and the blank obtained in the step 4) to obtain a raw material blank;
6) baking the raw material blank in the step 5) to obtain a semi-cooked blank, wherein the baking surface fire is 200 ℃, the baking base fire is 190 ℃, and the baking time is 12 minutes;
7) whipping the cheese portion to a smooth cheese mix;
8) boiling the milk for later use;
9) stirring the yolk, the sugar, the corn starch and the salt together by adopting a stirrer until no particles exist to obtain the Kashida raw material, wherein the weight ratio of the yolk to the sugar is as follows: sugar: corn starch salt =1000:128:108: 8;
10) pouring the 1/2 boiled milk for later use in the step 8) into the Kashida raw material in the step 9) and uniformly stirring to obtain a primary Kashida raw material mixture;
11) filtering the primary custard raw material mixture obtained in the step 10), adding the filtered primary custard raw material mixture into the remaining milk obtained in the step 8) for boiling, and uniformly stirring to obtain a secondary custard raw material mixture;
12) cooking the secondary custard raw material mixture obtained in the step 11) to be thick, adding the margarine, and uniformly stirring to obtain a batter, wherein the mass ratio of the margarine is 360;
13) beating the protein to a specific gravity of 0.33-0.35;
14) adding the beaten protein in the step 13) into the batter in the step 12), and uniformly stirring to obtain protein batter, wherein the temperature of the protein batter is as follows: not less than 40 ℃;
15) filling paper strips into a cake mould, putting the half-cooked blank in the step 6), and extruding the protein batter in the step 14) until the edges of the paper are flush;
16) putting the grinding tool in the step 15 into a furnace for baking: baking with surface fire at 240 deg.C and primer at 40 deg.C over water;
17) baking for 7min, turning around and baking for 5min until the surface is golden yellow, and taking out of the oven;
18) after physical impurities are selected, the materials are packed into boxes by a packing machine, 4 packaged semi-cooked cheese grains are put into the boxes, and the semi-cooked cheese grains are covered with films.
2. The method of making a semi-cooked cheese cake of claim 1, wherein the flour of step 2) comprises a low gluten flour: milk powder: salt =1800:300: 10.
3. A method of making a semi-cooked cheese cake according to claim 1, wherein the cheese portion comprises anjia cheese: MG cream =700: 700.
4. The method of making a half-cooked cheese cake as claimed in claim 1, wherein the protein portion comprises egg white: sugar =600: 600.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910077343.0A CN111480673A (en) | 2019-01-28 | 2019-01-28 | Making method of half-cooked cheese cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910077343.0A CN111480673A (en) | 2019-01-28 | 2019-01-28 | Making method of half-cooked cheese cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111480673A true CN111480673A (en) | 2020-08-04 |
Family
ID=71788397
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910077343.0A Pending CN111480673A (en) | 2019-01-28 | 2019-01-28 | Making method of half-cooked cheese cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111480673A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112314664A (en) * | 2020-10-22 | 2021-02-05 | 中粮丰通(北京)食品有限公司 | Raspberry mousse shower noodles, preparation method and application thereof, and raspberry mousse cake |
| CN112931563A (en) * | 2021-02-08 | 2021-06-11 | 上海海鳌实业有限公司 | Cheese cake with stuffing on surface and production method thereof |
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| CN112314664A (en) * | 2020-10-22 | 2021-02-05 | 中粮丰通(北京)食品有限公司 | Raspberry mousse shower noodles, preparation method and application thereof, and raspberry mousse cake |
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Application publication date: 20200804 |
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