CN112602749A - Chocolate-flavored coating cake with scattered biscuit pieces on surface and making method thereof - Google Patents
Chocolate-flavored coating cake with scattered biscuit pieces on surface and making method thereof Download PDFInfo
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- CN112602749A CN112602749A CN202011479856.3A CN202011479856A CN112602749A CN 112602749 A CN112602749 A CN 112602749A CN 202011479856 A CN202011479856 A CN 202011479856A CN 112602749 A CN112602749 A CN 112602749A
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- 238000004537 pulping Methods 0.000 claims description 16
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- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 10
- 239000004288 Sodium dehydroacetate Substances 0.000 claims description 10
- 239000011247 coating layer Substances 0.000 claims description 10
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- DSOWAKKSGYUMTF-GZOLSCHFSA-M sodium;(1e)-1-(6-methyl-2,4-dioxopyran-3-ylidene)ethanolate Chemical compound [Na+].C\C([O-])=C1/C(=O)OC(C)=CC1=O DSOWAKKSGYUMTF-GZOLSCHFSA-M 0.000 claims description 10
- 235000000346 sugar Nutrition 0.000 claims description 10
- 239000006188 syrup Substances 0.000 claims description 9
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- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 8
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- GNFTZDOKVXKIBK-UHFFFAOYSA-N 3-(2-methoxyethoxy)benzohydrazide Chemical compound COCCOC1=CC=CC(C(=O)NN)=C1 GNFTZDOKVXKIBK-UHFFFAOYSA-N 0.000 claims description 4
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- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 abstract description 5
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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
- A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
-
- 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
- A21D13/24—Partially or completely coated products coated after 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/26—Partially or completely coated products the coating forming a barrier against migration
-
- 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
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
- A21D15/08—Preserving finished, partly finished or par-baked bakery products; Improving by coating, e.g. with microbiocidal agents, with protective films
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a chocolate-flavored coated cake with scattered biscuit crumbs on the surface, which takes white granulated sugar, eggs, wheat flour, cocoa liquor, refined vegetable oil and the like as raw materials. The coated cake is totally divided into four parts, wherein the innermost layer is a cream sandwich, the middle layer is a cake blank, the surface of the cake blank is sprinkled with biscuit crumbs, and the outermost layer is wrapped with a chocolate coating. The breakthrough of the product lies in solving the problem of quality reduction caused by the change of the whole taste of the product due to the water transfer among materials. Meanwhile, due to the wrapping effect of the chocolate coating, the effect of isolating oxygen can be achieved, and the effect of prolonging the shelf life of the chocolate coating is achieved.
Description
Technical Field
The invention belongs to the field of processing of baked foods, and particularly relates to a chocolate-flavored coating cake with scattered biscuit crumbs on the surface and a making method thereof.
Background
The cake is a food which is popular among people in China and has fine mouthfeel and rich flavor. The chocolate-coated cake is upgraded on the basis of the cake, and the chocolate coating is added, so that the chocolate-coated cake is more unique in flavor and more fragrant, sweet and delicious in taste. However, in recent years, chocolate-coated cakes are in bottleneck period, and most of the products are changed in flavor without obvious product innovation.
The biscuit is also a snack which is popular among consumers in China, has the characteristics of low moisture, and crisp or crisp mouthfeel, can cause strong mouthfeel and flavor contrast when being combined with cakes, and gives people a different experience.
Moisture migration often can appear between traditional cake base body and the middle sandwich filling material, not only leads to cake base body to glue the tooth but also the filling material is because the moisture loss appears ageing or the taste is dry problem.
Disclosure of Invention
In view of the above, the present invention aims to provide a chocolate-flavored coated cake with shredded biscuit spread on the surface. The coating is used for wrapping the broken biscuit and then is combined with the cake, so that the problem of water migration of the product can be well solved, and a new food flavor and taste level experience is provided for consumers.
In order to achieve the purpose, the technical scheme of the invention is as follows:
a chocolate-flavored coating cake with biscuit crumbs scattered on the surface comprises a cake blank body and a chocolate coating layer wrapped on the outer surface of the cake blank body, wherein the cake blank body is provided with a sandwich cream layer, and the chocolate coating layer is attached with biscuit crumbs decoration particles;
the cake blank comprises the following components: 95-105 parts of low gluten powder, 85-95 parts of white granulated sugar powder, 210 parts of whole egg liquid, 65-75 parts of salad oil, 2-3 parts of milk powder, 2-3 parts of condensed milk, 2-2.5 parts of baking powder, 2 parts of salt powder, 2 parts of sodium alginate, 14-16 parts of emulsifier, 0.3 part of vanilla powder, 0.3 part of sodium dehydroacetate, 48-52 parts of water and 1 part of edible alcohol;
the sandwich cream of the sandwich cream layer comprises the following components: the flavoring comprises, by weight, 100 parts of anhydrous butter, 30 parts of white granulated sugar powder, 30 parts of glucose powder, 1 part of salt powder, 10 parts of high fructose corn syrup, 5 parts of dietary fiber powder and 0.05 part of flavor essence;
the biscuit crumbs decoration particle comprises the following components: 25 parts of salad oil, 30 parts of anhydrous butter, 20 parts of white granulated sugar powder, 2 parts of salt powder, 25-30 parts of water, 100 parts of low-gluten powder and 10 parts of chopped chives;
the chocolate coating of the chocolate coating layer comprises the following components: according to the weight portion, 5-7 portions of salad oil, 25-30 portions of cocoa butter substitute, 20-25 portions of white granulated sugar powder, 10-20 portions of cocoa liquor, 0.1-0.2 portion of lecithin and 0.05-0.1 portion of vanillin.
Further, the emulsifier used by the cake blank is common cake SP, and the flavor essence used by the sandwich cream is at least one of vanilla essence, lemon essence, strawberry essence and milk essence.
The sandwich cream further comprises 0.15 part of a coloring agent, wherein the coloring agent and the flavor essence are added in a one-to-one correspondence manner, a faint yellow coloring agent is correspondingly added to the vanilla essence, a lemon yellow coloring agent is correspondingly added to the lemon essence, and a strawberry coloring agent is correspondingly added to the strawberry essence.
After the technical scheme is adopted, the chocolate-flavored coating cake with the biscuit-scattered and crushed surfaces has the following beneficial effects: the coated cake is totally divided into four parts, wherein the innermost layer is a cream sandwich, the middle layer is a cake blank, the surface of the cake blank is sprinkled with biscuit crumbs, the outermost layer is wrapped with a chocolate coating, the layers are rich, and the integral taste is clear and mutually compatible. The chocolate coating is adopted to wrap the biscuit pieces, so that the moisture migration between the biscuit pieces and the cake body can be prevented, and the unique taste of the product can be kept for a long time. And thirdly, the inner layer cream sandwich is made by adopting anhydrous butter as a base material, the water content of the integral sandwich cream is extremely low, and the moisture can be prevented from transferring between the cake blank and the sandwich. The chocolate coating can effectively prevent the cake blank part with high moisture from contacting with oxygen, and can prolong the shelf life of the product.
A method for making a chocolate-flavored coated cake with biscuit-scattered pieces on the surface comprises the following steps:
(1) cake blank making
a. Raw material pretreatment and preparation: sieving the whole egg liquid, filtering to remove impurities, taking part of water to dissolve sodium dehydroacetate, and weighing other raw materials according to respective weight proportions;
b. firstly, taking part of water to dissolve and mix the milk powder and the condensed milk uniformly;
c. mixing emulsifier, salad oil, sodium alginate, vanilla powder, edible alcohol and the rest water at a speed of 30r/min, stirring for 5min, and stirring to disperse without breaking;
d. mixing white granulated sugar powder, whole egg liquid and salt powder, and stirring at 30r/min for 3 min;
e. adding low-gluten powder and baking powder, mixing at a speed of 30r/min, and stirring for 5 min;
f. adding pre-dissolved milk powder and condensed milk, mixing, and stirring at 20r/min for 2 min;
g. stirring at 10r/min until the specific gravity of the material liquid is 0.8-0.9, pumping the material liquid into an inflation whipping machine for inflation whipping until the specific gravity of the batter is 0.4-0.5;
h. pouring: pouring the feed liquid in the step g on a steel conveying belt;
i. baking: baking with direct-fired open fire at 165 deg.C for 30min until the surface turns golden yellow;
j. demolding and cooling: demoulding the baked cake blank, placing the demoulded cake blank on a conveyor belt, entering a sterile area, and cooling until the core temperature of the cake blank is lower than 30 ℃;
(2) cream filling preparation
a. Mixing anhydrous butter, white granulated sugar powder, glucose powder, dietary fiber and fructose-glucose syrup in the cream sandwich formula at low speed by a beater,
b. adding salt powder, flavor essence and colorant, mixing and stirring.
c. The cream is beaten to the specific gravity of 0.68-0.72,
(3) preparation of decorative particles of biscuit crumbs
a. Stirring anhydrous butter, white granulated sugar powder and salt powder at low speed for 2-3min and medium speed for 2-3min, and stirring to obtain flocculent;
b. adding salad oil, and continuing to make hair for 1-2min at medium speed to make hair into cream;
c. adding water, stirring at medium speed for 1-2min, stirring, adding crushed herba Alii Fistulosi, stirring for 0.5-1min, and stirring;
d. adding sieved low-gluten powder, stirring at low speed for 1-2min, stirring to uniform, granulating, and baking at 180 deg.C for 15 min;
(4) preparation of chocolate coating syrup
a. Putting cocoa butter substitute, salad oil and white granulated sugar powder into a pulping machine, continuously grinding for 3h, and keeping a pulping cylinder at 70 +/-2 ℃ in the grinding process;
b. after the sugar powder is confirmed to be completely dissolved, adding the cocoa mass, lecithin and vanillin into a pulping jar, keeping the temperature of the pulping jar at 60 +/-2 ℃, and continuously grinding for 8-10 hours;
c. the grinding is completed when the fineness of the slurry is less than or equal to 20 mu m at 60 ℃ by utilizing a scraper fineness meter for measurement, and the slurry can be used;
(5) cake body cutting and sandwiching
Cutting the cooled cake blank into two blocks with equal width, uniformly coating sandwich cream between the two blocks of cakes, and then cutting the cake blank;
(6) surface scattering decorative particles and coating
Uniformly scattering biscuit decorative particles on the surface of the cake after the cake is sandwiched, coating the cake with chocolate coating slurry, and cooling the product at the temperature of 0 ℃ for 5 min;
(7) the product is sent to a packaging workshop for nitrogen filling and packaging.
Further, when making chocolate coating, grinding for 2-3h at constant temperature of 60 + -2 deg.C before further use.
After the technical scheme is adopted, the preparation method of the chocolate-flavored coating cake with the scattered biscuit pieces on the surface has the following beneficial effects: the coated cake is totally divided into four parts, wherein the innermost layer is a cream sandwich, the middle layer is a cake blank, the surface of the cake blank is sprinkled with biscuit crumbs, the outermost layer is wrapped with a chocolate coating, the layers are rich, and the integral taste is clear and mutually compatible. The chocolate coating is adopted to wrap the biscuit pieces, so that the moisture migration between the biscuit pieces and the cake body can be prevented, and the unique taste of the product can be kept for a long time. And thirdly, the inner layer cream sandwich is made by adopting anhydrous butter as a base material, the water content of the integral sandwich cream is extremely low, and the moisture can be prevented from transferring between the cake blank and the sandwich. The chocolate coating can effectively prevent the cake blank part with high moisture from contacting with oxygen, and can prolong the shelf life of the product.
Detailed Description
In order to further explain the technical solution of the present invention, the present invention is explained in detail by the following specific examples.
Example 1
The utility model provides a garrulous chocolate taste coating cake of surface sprinkle biscuit, includes the cake body, and wrap up in the chocolate coating layer of cake body surface, the cake body is equipped with the sandwich cream layer, the chocolate coating layer is attached to and is had garrulous decorative granule of biscuit.
The cake blank comprises the following components: 95 parts of low-gluten flour, 85 parts of white granulated sugar powder, 190 parts of whole egg liquid, 65 parts of salad oil, 2 parts of milk powder, 2 parts of condensed milk, 2 parts of baking powder, 2 parts of salt, 2 parts of sodium alginate, 14 parts of an emulsifier, 0.3 part of vanilla powder, 0.3 part of sodium dehydroacetate, 48 parts of water and 1 part of edible alcohol.
The sandwich cream comprises the following components: the flavoring comprises, by weight, 100 parts of anhydrous butter, 30 parts of white granulated sugar powder, 30 parts of glucose powder, 1 part of salt powder, 10 parts of high fructose corn syrup, 5 parts of dietary fiber powder and 0.05 part of flavor essence.
The biscuit crumbs decoration particles comprise the following components: 25 parts of salad oil, 30 parts of anhydrous butter, 20 parts of white granulated sugar powder, 2 parts of salt powder, 25-30 parts of water, 100 parts of low-gluten powder and 10 parts of chopped chives.
The chocolate coating of the chocolate coating layer comprises the following components: according to the weight portion, 5 portions of salad oil, 25 portions of cocoa butter substitute, 20 portions of powdered sugar, 10 portions of cocoa liquor, 0.1 portion of lecithin and 0.05 portion of vanillin.
As a preferable embodiment, the emulsifier used for the cake blank is common cake SP, and the flavor essence used for the sandwich cream is at least one of vanilla flavor, lemon flavor, strawberry flavor and milk flavor.
As a preferable embodiment, the sandwich cream further comprises 0.15 part of a coloring agent, wherein the coloring agent is added in one-to-one correspondence with the flavor essence, the vanilla essence corresponds to a yellowish coloring agent, the lemon essence corresponds to a lemon yellow coloring agent, the strawberry essence corresponds to a strawberry coloring agent, and the milk essence does not contain a coloring agent.
A method for making chocolate-flavored coated cakes with scattered biscuit pieces on the surface comprises the following steps:
(1) cake blank making
a. Raw material pretreatment and preparation: sieving whole egg liquid, filtering to remove impurities such as egg shell, dissolving sodium dehydroacetate in a small amount of water, adding water to dissolve sodium dehydroacetate, and weighing other raw materials according to respective weight ratio.
b. Firstly, taking part of water to dissolve and mix the milk powder and the condensed milk evenly.
c. Mixing emulsifier, salad oil, sodium alginate, vanilla powder, edible alcohol and the rest water at a speed of 30r/min, stirring for 5min, and stirring to disperse without breaking.
d. Mixing white granulated sugar powder, whole egg liquid and salt powder, and stirring at 30r/min for 3 min.
e. Adding low-gluten powder and baking powder, mixing at 30r/min, and stirring for 5 min.
f. Adding pre-dissolved milk powder and condensed milk, and stirring at 20r/min for 2 min.
g. Stirring at 10r/min until the specific gravity of the material liquid is 0.8-0.9, pumping the material liquid into an inflation frothing machine for aeration frothing until the specific gravity of the batter is 0.4-0.5.
h. Pouring: pouring the feed liquid in the step g on a steel conveying belt;
i. baking: baking with direct-fired open fire at 165 deg.C for 30min until the surface turns golden yellow;
j. demolding and cooling: demoulding the baked cake blank, placing the demoulded cake blank on a conveyor belt, entering a sterile area, and cooling until the core temperature of the cake blank is lower than 30 ℃;
(2) cream filling preparation
d. Mixing anhydrous butter, white granulated sugar powder, glucose powder, dietary fiber powder, and fructose-glucose syrup in the cream sandwich formula at low speed,
e. adding salt powder, flavor essence (lemon essence, strawberry essence, milk essence, etc.), and colorant, mixing, and stirring
f. The specific gravity of the cream is beaten to be between 0.68 and 0.72
(3) Preparation of decorative particles of biscuit crumbs
a. Stirring anhydrous butter, white granulated sugar powder and salt powder at low speed for 2-3min and medium speed for 2-3min, and stirring to obtain flocculent;
b. adding salad oil, and continuing to make hair for 1-2min at medium speed to make hair into cream;
c. adding water, stirring at medium speed for 1-2min, and stirring to uniform. Adding chopped herba Alii Fistulosi, stirring for 0.5-1min, and stirring to obtain uniform solution
d. Adding sieved low-gluten powder, stirring at low speed for 1-2min, stirring to uniform, granulating, and baking at 180 deg.C for 15 min;
(4) preparation of chocolate coating syrup
a. Putting cocoa butter substitute, salad oil and white granulated sugar powder into a pulping machine, continuously grinding for 3h, and keeping a pulping cylinder at 70 +/-2 ℃ in the grinding process;
b. after the sugar powder is confirmed to be completely dissolved, adding the cocoa mass, lecithin and vanillin into a pulping jar, keeping the temperature of the pulping jar at 60 +/-2 ℃, and continuously grinding for 8-10 hours;
c. the grinding is completed when the fineness of the slurry is less than or equal to 20 mu m at 60 ℃ by utilizing a scraper fineness meter for measurement, and the slurry can be used;
(5) cake body cutting and sandwiching
And cutting the cooled cake blank into two blocks with equal width, uniformly coating sandwich cream between the two blocks of cakes, and cutting the cake blank into square blocks of 80X 40X 20 mm.
(6) Surface scattering decorative particles and coating
The cake is used after being filled with the cake, and the surface of the cake is uniformly sprinkled with the decorative particles of the biscuit pieces. Pouring chocolate coating slurry on the surface of the cake for coating, blowing off the redundant chocolate coating slurry by using wind, and then cooling the product at the temperature of 0 ℃ for 5 min.
(7) The product is sent to a packaging workshop for nitrogen filling and packaging.
It should be noted that, during the preparation of chocolate coating, the material is milled for 2-3h at a constant temperature of 60 + -2 deg.C before further use.
The biscuit pieces sprinkled on the surface of the cake blank are not limited to the biscuit pieces in the formula, and can be replaced by other types of biscuits, such as tough biscuit pieces and the like.
The invention relates to a method for making a chocolate-flavored coating cake with scattered biscuit pieces on the surface. The coated cake is totally divided into four parts, wherein the innermost layer is a cream sandwich, the middle layer is a cake blank, the surface of the cake blank is sprinkled with biscuit crumbs, and the outermost layer is wrapped with a chocolate coating. The breakthrough of the product lies in solving the problem of quality reduction caused by the change of the whole taste of the product due to the water transfer among materials. Meanwhile, due to the wrapping effect of the chocolate coating, the effect of isolating oxygen can be achieved, and the effect of prolonging the shelf life of the chocolate coating is achieved.
In addition, compared with the traditional chocolate coating cake, the surface biscuit pieces are innovatively added into the coating cake disclosed by the invention, so that the flavor and taste level of the overall coating cake are enhanced, and meanwhile, due to the existence of the chocolate coating, the taste of the biscuit pieces is kept crisp. The purpose is to enable consumers to taste four flavors of the sandwich cream, the cake body, the cookie biscuit and the chocolate shell in one product at the same time.
The preparation method comprises the steps of making sandwich cream, making cake blanks, making biscuit crumbs and making chocolate coatings, and forms a whole production chain for making the complete product.
The stuffing of the invention adopts anhydrous full-oil matrix stuffing, and ensures the stability of the first heavy mouthfeel. Secondly, lie in the moisture migration problem between cake base and the biscuit piece, this product has been solved in the mode of chocolate coating, and through the parcel effect of chocolate coating, can play isolated moisture and oxygen's effect, has both solved the moisture migration problem, reaches the effect of prolonging its shelf life again.
The product of the invention breaks through the problem that the overall taste of the product is changed due to the water transfer among materials, so that the quality is reduced.
Example 2
The utility model provides a garrulous chocolate taste coating cake of surface sprinkle biscuit, includes the cake body, and wrap up in the chocolate coating layer of cake body surface, the cake body is equipped with the sandwich cream layer, the chocolate coating layer is attached to and is had garrulous decorative granule of biscuit.
The cake blank comprises the following components: the seasoning composition comprises, by weight, 105 parts of low-gluten flour, 95 parts of white granulated sugar powder, 210 parts of whole egg liquid, 75 parts of salad oil, 3 parts of milk powder, 3 parts of condensed milk, 2.5 parts of baking powder, 2 parts of salt, 2 parts of sodium alginate, 16 parts of an emulsifier, 0.3 part of vanilla powder, 0.3 part of sodium dehydroacetate, 52 parts of water and 1 part of edible alcohol;
the sandwich cream comprises the following components: the flavoring comprises, by weight, 100 parts of anhydrous butter, 30 parts of white granulated sugar powder, 30 parts of glucose powder, 1 part of salt powder, 10 parts of high fructose corn syrup, 5 parts of dietary fiber powder and 0.05 part of flavor essence;
the biscuit crumbs decoration particles comprise the following components: 25 parts of salad oil, 30 parts of anhydrous butter, 20 parts of powdered sugar, 2 parts of salt powder, 30 parts of water, 100 parts of low-gluten powder and 10 parts of chopped chives.
The chocolate coating slurry comprises the following components: according to the parts by weight, 7 parts of salad oil, 30 parts of cocoa butter substitute, 25 parts of powdered sugar, 20 parts of cocoa mass, 0.2 part of lecithin and 0.1 part of vanillin.
A method for making chocolate-flavored coated cakes with scattered biscuit pieces on the surface comprises the following steps:
(1) cake blank making
a. Raw material pretreatment and preparation: sieving whole egg liquid, filtering to remove impurities such as egg shell, dissolving sodium dehydroacetate in a small amount of water, adding water to dissolve sodium dehydroacetate, and weighing other raw materials according to respective weight ratio.
b. Firstly, taking part of water to dissolve and mix the milk powder and the condensed milk evenly.
c. Mixing emulsifier, salad oil, sodium alginate, vanilla powder, edible alcohol and the rest water at a speed of 30r/min, stirring for 5min, and stirring to disperse without breaking.
d. Mixing the sugar powder, egg liquid and salt powder at a speed of 30r/min, and stirring for 3 min.
e. Adding low-gluten powder and baking powder, mixing at a speed of 30r/min, and stirring for 5 min.
f. Adding pre-dissolved milk powder and condensed milk, and stirring at 20r/min for 2 min.
g. Stirring at 10r/min until the specific gravity of the material liquid is 0.8-0.9, pumping the material liquid into an inflation frothing machine for aeration frothing until the specific gravity of the batter is 0.4-0.5.
h. Pouring: pouring the feed liquid in the step g on a steel conveying belt
i. Baking: baking with direct-fired open fire at 165 deg.C for 30min until the surface turns golden yellow
j. Demolding and cooling: demoulding the baked cake blank, placing the baked cake blank on a conveyor belt after demoulding, cooling the cake blank in an aseptic area until the core temperature of the cake blank is lower than 30 DEG C
(2) Cream filling preparation
a. Mixing anhydrous butter, white granulated sugar powder, glucose powder, dietary fiber powder, and fructose-glucose syrup in the cream sandwich formula at low speed,
b. adding salt powder, flavor essence (lemon essence, strawberry essence, milk essence, etc.), and colorant, mixing and stirring,
c. the specific gravity of the cream is beaten to be between 0.68 and 0.72
(3) Preparation of decorative particles of biscuit crumbs
a. Stirring anhydrous butter, sugar powder, and salt powder at low speed for 2-3min and medium speed for 2-3min, stirring to form flocculent
b. Adding salad oil, and continuing to make hair for 1-2min at medium speed to obtain cream
c. Adding clear water, stirring at medium speed for 1-2min, and stirring to uniform. Adding chopped herba Alii Fistulosi, stirring for 0.5-1min, and stirring to obtain uniform solution
d. Adding sieved low-gluten powder, stirring at low speed for 1-2min, and stirring to uniform. Forming into granule with a granulator, and baking at 180 deg.C for 15 min.
(4) Preparation of chocolate coating syrup
a. Putting cocoa butter substitute, salad oil and powdered sugar into a pulping machine, continuously grinding for 3h, and keeping a pulping cylinder at 70 +/-2 ℃ in the grinding process;
b. after the sugar powder is confirmed to be completely dissolved, adding the cocoa mass, lecithin and vanillin into a pulping jar, keeping the temperature of the pulping jar at 60 +/-2 ℃, and continuously grinding for 8-10 hours;
c. the grinding is completed when the fineness of the slurry is less than or equal to 20 mu m at 60 ℃ by utilizing a scraper fineness meter for measurement, and the slurry can be used;
(5) cake body cutting and sandwiching
And cutting the cooled cake blank into two blocks with equal width, and uniformly smearing sandwich cream between the two blocks of cakes. Then the cake blank is cut into 80X 40X 20mm square blocks.
(6) Surface scattering decorative particles and coating
After the cake is sandwiched, decorative particles are uniformly scattered on the surface. Pouring chocolate coating slurry on the surface of the cake for coating, blowing off the redundant chocolate coating slurry by using wind, and then cooling the product at the temperature of 0 ℃ for 5 min.
(7) The product is sent to a packaging workshop for nitrogen filling and packaging.
Example 1 after the sample was prepared, the sample was sealed and packaged in nitrogen. The moisture content of each part of the product was tested at 0, 10, 30, 90, 150 and 180 days (both moisture content were measured for biscuit pieces due to their combination with the chocolate coating syrup) respectively, by the "direct drying" method of moisture determination in the food product of GB 5009.3-2016. Samples were tested in 5 replicates and data with significant differences were subtracted and averaged.
TABLE 1 moisture Change Table for products
As can be seen from the above Table 1, because the cake body has high moisture, there is a certain moisture migration between the parts, but the moisture migration degree is very small. Therefore, the whole system of the invention is more effective for controlling the water migration of each part and keeping the taste.
The above examples are not intended to limit the products and methods of the present invention, and any suitable changes or modifications made by one of ordinary skill in the art should be considered without departing from the scope of the present invention.
Claims (5)
1. A chocolate-flavored coating cake with biscuit-scattered and shredded surfaces is characterized in that: the cake blank is provided with a sandwich cream layer, and the chocolate coating layer is attached with biscuit decorative particles;
the cake blank comprises the following components: 95-105 parts of low gluten powder, 85-95 parts of white granulated sugar powder, 210 parts of whole egg liquid, 65-75 parts of salad oil, 2-3 parts of milk powder, 2-3 parts of condensed milk, 2-2.5 parts of baking powder, 2 parts of salt powder, 2 parts of sodium alginate, 14-16 parts of emulsifier, 0.3 part of vanilla powder, 0.3 part of sodium dehydroacetate, 48-52 parts of water and 1 part of edible alcohol;
the sandwich cream of the sandwich cream layer comprises the following components: the flavoring comprises, by weight, 100 parts of anhydrous butter, 30 parts of white granulated sugar powder, 30 parts of glucose powder, 1 part of salt powder, 10 parts of high fructose corn syrup, 5 parts of dietary fiber powder and 0.05 part of flavor essence;
the biscuit crumbs decoration particle comprises the following components: 25 parts of salad oil, 30 parts of anhydrous butter, 20 parts of white granulated sugar powder, 2 parts of salt powder, 25-30 parts of water, 100 parts of low-gluten powder and 10 parts of chopped chives;
the chocolate coating of the chocolate coating layer comprises the following components: according to the weight portion, 5-7 portions of salad oil, 25-30 portions of cocoa butter substitute, 20-25 portions of white granulated sugar powder, 10-20 portions of cocoa liquor, 0.1-0.2 portion of lecithin and 0.05-0.1 portion of vanillin.
2. The chocolate-flavored coated cake with shredded biscuit spread on the surface according to claim 1, wherein: the emulsifier used by the cake blank is common cake SP, and the flavor essence used by the sandwich cream is at least one of vanilla essence, lemon essence, strawberry essence and milk essence.
3. A chocolate-flavored coated cake having a shredded surface sprinkled thereon as claimed in claim 2, wherein: the sandwich cream further comprises 0.15 part of a coloring agent, wherein the coloring agent and the flavor essence are added in a one-to-one correspondence manner, a faint yellow coloring agent is correspondingly added to the vanilla essence, a lemon yellow coloring agent is correspondingly added to the lemon essence, and a strawberry coloring agent is correspondingly added to the strawberry essence.
4. A method of making a surface-sprinkled, shredded chocolate-flavored coated cake as claimed in claim 1, wherein: the method comprises the following steps:
(1) cake blank making
a. Raw material pretreatment and preparation: sieving the whole egg liquid, filtering to remove impurities, taking part of water to dissolve sodium dehydroacetate, and weighing other raw materials according to respective weight proportions;
b. firstly, taking part of water to dissolve and mix the milk powder and the condensed milk uniformly;
c. mixing emulsifier, salad oil, sodium alginate, vanilla powder, edible alcohol and the rest water at a speed of 30r/min, stirring for 5min, and stirring to disperse without breaking;
d. mixing white granulated sugar powder, whole egg liquid and salt powder, and stirring at 30r/min for 3 min;
e. adding low-gluten powder and baking powder, mixing at a speed of 30r/min, and stirring for 5 min;
f. adding pre-dissolved milk powder and condensed milk, mixing, and stirring at 20r/min for 2 min;
g. stirring at 10r/min until the specific gravity of the material liquid is 0.8-0.9, pumping the material liquid into an inflation whipping machine for inflation whipping until the specific gravity of the batter is 0.4-0.5;
h. pouring: pouring the feed liquid in the step g on a steel conveying belt;
i. baking: baking with direct-fired open fire at 165 deg.C for 30min until the surface turns golden yellow;
j. demolding and cooling: demoulding the baked cake blank, placing the demoulded cake blank on a conveyor belt, entering a sterile area, and cooling until the core temperature of the cake blank is lower than 30 ℃;
(2) cream filling preparation
a. Mixing anhydrous butter, white granulated sugar powder, glucose powder, dietary fiber powder and fructose-glucose syrup in the cream sandwich formula at low speed by a beater,
b. adding salt powder and flavor essence, mixing and stirring uniformly,
c. the cream is beaten to the specific gravity of 0.68-0.72,
(3) preparation of decorative particles of biscuit crumbs
a. Stirring anhydrous butter, white granulated sugar powder and salt powder at low speed for 2-3min and medium speed for 2-3min, and stirring to obtain flocculent;
b. adding salad oil, and continuing to make hair for 1-2min at medium speed to make hair into cream;
c. adding water, stirring at medium speed for 1-2min, stirring, adding crushed herba Alii Fistulosi, stirring for 0.5-1min, and stirring;
d. adding sieved low-gluten powder, stirring at low speed for 1-2min, stirring to uniform, granulating, and baking at 180 deg.C for 15 min;
(4) preparation of chocolate coating syrup
a. Putting cocoa butter substitute, salad oil and white granulated sugar powder into a pulping machine, continuously grinding for 3h, and keeping a pulping cylinder at 70 +/-2 ℃ in the grinding process;
b. after the sugar powder is confirmed to be completely dissolved, adding the cocoa mass, lecithin and vanillin into a pulping jar, keeping the temperature of the pulping jar at 60 +/-2 ℃, and continuously grinding for 8-10 hours;
c. the grinding is completed when the fineness of the slurry is less than or equal to 20 mu m at 60 ℃ by utilizing a scraper fineness meter for measurement, and the slurry can be used;
(5) cake body cutting and sandwiching
Cutting the cooled cake blank into two blocks with equal width, uniformly coating sandwich cream between the two blocks of cakes, and then cutting the cake blank;
(6) surface scattering decorative particles and coating
Uniformly scattering biscuit decorative particles on the surface of the cake after the cake is sandwiched, coating the cake with chocolate coating slurry, and cooling the product at the temperature of 0 ℃ for 5 min;
(7) the product is sent to a packaging workshop for nitrogen filling and packaging.
5. The chocolate-flavored coated cake with shredded cake spread on the surface according to claim 4, wherein: when the chocolate coating is prepared, the chocolate coating is milled for 2-3h at a constant temperature of 60 +/-2 ℃ before being used continuously.
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| CN113767953A (en) * | 2021-09-10 | 2021-12-10 | 青岛丹香投资管理有限公司 | Cold food cake formula and processing technology thereof |
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