CN112931563A - Cheese cake with stuffing on surface and production method thereof - Google Patents
Cheese cake with stuffing on surface and production method thereof Download PDFInfo
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- CN112931563A CN112931563A CN202110182607.6A CN202110182607A CN112931563A CN 112931563 A CN112931563 A CN 112931563A CN 202110182607 A CN202110182607 A CN 202110182607A CN 112931563 A CN112931563 A CN 112931563A
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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
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
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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
- 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
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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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
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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
- 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
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Abstract
The cheese cake with the stuffing on the surface comprises the following raw materials, by weight, low-gluten flour, pasteurized egg liquid, white granulated sugar, baking powder, sorbitol, glycerol, milk powder, cheese powder, salt, cream, vegetable oil, a compound emulsifier, a preservative and cassie stuffing. The production method comprises the following steps: weighing the raw materials; adding the pasteurized egg liquid into a dough beating jar, adding salt, white granulated sugar and/or trehalose, and stirring until the mixture is melted; adding sorbitol and glycerol, and stirring; mixing low gluten flour, baking powder, antiseptic or milk powder/cheese powder; adding a compound emulsifier, stirring and beating dough; adding vegetable oil and butter, and stirring to obtain paste; transferring the batter into a mould; extruding stuffing on the surface; baking in a water-proof way; baking for the second time, cooling and packaging. The cheese cake with the stuffing is simple to operate and easy to control, and the prepared cheese cake with the stuffing on the surface is excellent in shape, moist and fine in taste and capable of being stored at normal temperature for 60 days.
Description
Technical Field
The application belongs to the technical field of food, and particularly relates to a cheese cake with stuffing on the surface and a production method thereof.
Background
The stuffed or cored cake in the market usually adopts a cold processing mode, and the stuffing is injected into the blank after the cake is baked and cooled. The cream cake has a light specific gravity of the slurry, so that stuffing is easy to settle in the middle of the cake blank. At present, no report that the stuffing is simultaneously injected by grouting and is on the surface of the cake or the cheesecake exists.
Disclosure of Invention
Aiming at the defects or shortcomings of the prior art, the technical problem to be solved by the application is to provide the cheese cake with the stuffing on the surface and the production method thereof, on the basis of the existing cheese cake, the making process is adjusted, the slurry and stuffing are injected, the one-step forming and baking are carried out, the processing procedure is shortened, the produced cheese cake is beautiful in shape, delicate in taste and 60 days at normal temperature.
In order to solve the technical problem, the application is realized by the following technical scheme:
on one hand, the cheese cake with the stuffing on the surface is provided, which comprises the following raw materials which are added according to percentage,
100 percent of low-gluten flour,
200-400% of the pasteurized egg liquid,
75 to 110 percent of white granulated sugar,
1 to 3 percent of baking powder,
10 to 20 percent of sorbitol,
10 to 20 percent of glycerin,
0 to 7 percent of milk powder,
0 to 7 percent of cheese powder,
0.6 to 3 percent of salt,
10 to 75 percent of cream,
10 to 75 percent of vegetable oil,
30 to 50 percent of compound emulsifier,
1 to 3 percent of preservative,
the cut tobacco reaches 10 to 80 percent of stuffing.
Further, the milk powder also comprises pure milk, wherein the adding percentage of the pure milk is 0-33%; alternatively, pure milk is used instead of the milk powder. Preferably, the water-proof baked cake can be used for baking noodles with pure milk, and can also be used for baking noodles with milk powder or cheese powder and water.
Further, the white granulated sugar-free candy also comprises trehalose, and the trehalose is adopted to partially or completely replace the white granulated sugar. Since the sweetness of the trehalose is 45% of that of the white granulated sugar, the trehalose has the function of preserving moisture in the cake blank, and the sweetness is reduced by replacing part or all of the white granulated sugar with the trehalose.
Further, the vegetable oil is selected from soybean oil or corn oil.
Further, the baking powder adopts aluminum-free baking powder, and the pH value of the baking powder is close to neutral. The foaming power has strong early-stage foaming capacity due to the heavy alkalinity, and the batter is easy to defoam and is unstable. The batter processed by the aluminum-free baking powder with the pH close to neutral is relatively stable.
Further, the compound emulsifier comprises at least one of monoglyceride, diglyceride, propylene glycol, sorbitan monostearate and sucrose fatty acid ester.
In another aspect, the present application further provides a method for producing the cheesecake with filling on the surface, the method comprising:
weighing the raw materials according to the proportion; wherein, the low-gluten flour is weighed after being screened;
adding the pasteurized egg liquid into a dough beating jar, adding salt, white granulated sugar and/or trehalose, and stirring until the egg liquid is completely melted; wherein, the stirring time is 2-10min until the materials are completely melted;
adding sorbitol and glycerol into a dough beating jar, and stirring uniformly; preferably, stirring uniformly at a medium speed;
mixing low gluten flour, baking powder, antiseptic or milk powder/cheese powder;
slowly adding the mixed powder into a dough beating cylinder, and stirring until the mixed powder is uniformly mixed and has no particles; preferably, stirring at low speed for 1-3min until the mixture is uniformly mixed without particles;
adding the compound emulsifier into a dough kneading jar, uniformly stirring, and kneading dough;
adding vegetable oil and butter into a dough beating jar, and stirring and mixing uniformly to obtain a batter;
transferring the batter into a mould; wherein, the mould can be round or olive;
squeezing stuffing on the surface of the mould containing the paste; wherein, the adopted stuffing can be 1-5 long strips or grid;
baking the mould containing the batter and the stuffing in a water-proof way;
demoulding the baked cake, baking for the second time, cooling and packaging.
Further, the adding of the white granulated sugar and/or the trehalose comprises the following steps: adding white sugar or trehalose for 1-3 times. Wherein, the white granulated sugar or the trehalose are added for multiple times mainly for full dissolution, so as to avoid rough embryo bodies, and white granulated sugar powder can also be used for replacing.
Further, adding pure milk, and stirring uniformly after adding the pure milk. The water-proof baked cake can be made into noodles by using pure milk.
Further, the step of adding the compound emulsifier into the dough making jar, uniformly stirring and making dough comprises the following steps: and (5) conditioning and leavening the dough until the specific gravity of the dough is 0.4-0.5. Further, the specific gravity is 0.41 to 0.49, further, the specific gravity is 0.42 to 0.48, further, the specific gravity is 0.43 to 0.48, further, the specific gravity is 0.44 to 0.48, further, the specific gravity is 0.45 to 0.48, further, the specific gravity is 0.46 to 0.47. Wherein, if the specific gravity is lower than 0.4, the dough is stirred and mixed with too much air, the volume of the finished product is larger, the internal structure is rough, the pores are large and more, the water loss is more, and the taste is dry; if the specific gravity is more than 0.5, if the air mixed in the dough is too little, the volume of the finished product is small, and the internal structure is tough and not soft.
Further, the method for transferring the batter to a slip casting machine hopper and casting the batter into a mold comprises the following steps: the level of the batter was 4/5 the die height. Or, quantitatively injecting slurry according to the size of the mold. If too much grouting is performed in the mould, the batter expands beyond the range of the mould, and the finished product has irregular shape and is easy to break; if the grouting amount in the mould is too small, the product is not full, and the appearance is influenced.
Further, the above-mentioned mold for baking with batter filling in a water-tight manner includes: and starting an automatic quantitative water adding device or manually heating water, wherein the liquid level height of the hot water is greater than or equal to 1/6 and less than or equal to 3/4. Wherein if the liquid level of the hot water is lower than 1/6, the hot water is easy to bake, and the excessive bottom fire causes the surface of the cake to bulge and crack or collapse; if the level of the hot water is higher than 3/4, the water vapor is liable to affect the dryness and humidity of the cake.
Further, the above-mentioned mold for baking with batter filling in a water-tight manner includes: the upper fire temperature of the oven is 160-185 ℃, and the lower fire temperature is 190-210 ℃.
Furthermore, in the step of baking the mould containing the batter filling in a water-proof way, the baking time in the water-proof way is 30-36 min.
Further, after the baked cake is demoulded, secondary baking is carried out, and cooling and packaging are carried out, wherein the upper fire temperature is 100-150 ℃, and the lower fire temperature is 100-150 ℃.
Further, demolding the baked cake, baking for the second time, cooling and packaging, wherein the baking time for the second time is 4-7 min.
Compared with the prior art, the method has the following technical effects:
the application slip casting stuffing injection one-time molding baking device has the advantages that stuffing does not sink on the surface of a cake, and the appearance is attractive.
This application is once thermal-insulated tender roast of humid humidity, gives the exquisite moist taste of cake, and the secondary is toasted control moisture and can be prolonged the shelf life of cheese cake.
The cheese cake with the stuffing is simple to operate and easy to control, and the prepared cheese cake with the stuffing on the surface is excellent in shape, moist and fine in taste and capable of being stored at normal temperature for 60 days.
Detailed Description
The technical solutions in the embodiments of the present application will be described clearly and completely below, and it should be understood that the described embodiments are only a part of the embodiments of the present application, 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 application.
The conception, the specific structure, and the technical effects produced by the present invention will be further described below to fully understand the objects, the features, and the effects of the present invention.
Example 1:
the cheese cake with stuffing on the surface comprises the following raw materials which are added according to the percentage,
100 percent of low-gluten flour,
290 percent of pasteurized egg liquid,
80 percent of white granulated sugar,
2.6 percent of baking powder,
12 percent of sorbitol,
10 percent of glycerin,
10 percent of pure milk,
7 percent of cheese powder,
2.3 percent of salt,
10 percent of cream,
70 percent of vegetable oil,
35 percent of compound emulsifier,
2 percent of preservative,
the cut tobacco is 70% of stuffing.
Wherein the vegetable oil is selected from soybean oil or corn oil.
Further, the baking powder adopts aluminum-free baking powder, and the pH value is close to neutral. The foaming powder with heavier alkalinity has stronger early-stage foaming capability, and the batter is easy to defoam and is unstable.
Wherein the compound emulsifier comprises at least one of monoglyceride, diglyceride, propylene glycol, sorbitan monostearate or sucrose fatty acid ester.
The trehalose is added, the sweetness of the trehalose is 45% of that of the white granulated sugar, the trehalose has the function of moisturizing, and the trehalose replaces part or all of the white granulated sugar to reduce the overall sweetness.
A processing method of rock-baked cheesecake comprises the following steps:
s1: weighing the raw materials according to a proportion, wherein the low-gluten flour is sieved and then weighed;
s2: adding the pasteurized egg liquid into a dough making jar, adding salt, white granulated sugar/trehalose/pure milk, and stirring for 6min until the egg liquid is completely melted;
wherein, in the process of adding the white granulated sugar or the trehalose, the process can be carried out for 1 to 3 times, which is mainly used for fully dissolving and avoiding the rough embryo body, and the white granulated sugar powder can be used for replacing the embryo body.
S3: adding sorbitol and glycerol into a dough kneading jar, and stirring at medium speed;
s4: mixing low-gluten flour, baking powder, antiseptic or cheese powder;
s5: slowly adding the mixed powder of S4 into a dough beating cylinder, and stirring at low speed for 3min until the mixture is uniformly mixed without particles;
s6: adding the compound emulsifier into a dough beating cylinder, uniformly stirring at a high speed, and stirring dough at a medium speed, wherein the specific gravity is 0.42;
wherein, if the specific gravity is lower than 0.4, the dough is stirred and mixed with too much air, the volume of the finished product is larger, the internal structure is rough, the pores are large and more, the water loss is more, and the taste is dry; if the specific gravity is more than 0.5, the air mixed in the dough is too little, the volume of the finished product is small, and the internal structure is tough and not soft. The proportion is 0.42, the air stirred into the mixture is proper, the volume of the finished product is proper, the water content is proper, and the internal tissue is soft and not hard.
S7: slowly adding vegetable oil and cream into a dough beating jar, and stirring and mixing uniformly at a low speed to obtain a batter;
s8: transferring the batter to a hopper of a grouting machine, and grouting into a mold; the mold may be olive-shaped, etc.
Wherein the liquid level of the batter is 4/5 of the mould height. Or, quantitatively injecting slurry according to the size of the mold. If too much grouting is performed in the mould, the batter expands beyond the range of the mould, and the finished product has irregular shape and is easy to break; if the grouting amount in the mould is too small, the product is not full, and the appearance is influenced.
S9: and extruding stuffing on the surface of the mould containing the paste in the S8 by a stuffing extruder, wherein the stuffing is 2 long strips, and the direction of the stuffing is consistent with the long side direction of the olive-shaped mould.
S10: placing the mold containing the batter stuffing in S9 in an automatic heating horizontal plate furnace, wherein the upper fire temperature of the furnace is 165 ℃, the lower fire temperature is 210 ℃, and baking is carried out for 35min in a water-proof way;
the cake is placed in hot water at the temperature of 90-95 ℃ and heated by utilizing the heat of water vapor, so that the phenomenon that the surface of the cake is convex and cracked or collapsed due to overhigh temperature of the lower layer of the oven can be avoided, and the cake is endowed with fine and moist mouthfeel.
The liquid level height of the hot water is greater than or equal to 1/6 and less than or equal to 3/4. Wherein if the liquid level of the hot water is lower than 1/6, the hot water is easy to bake, and the excessive bottom fire causes the surface of the cake to bulge and crack or collapse; if the level of the hot water is higher than 3/4, the water vapor is liable to affect the dryness and humidity of the cake.
S11: demoulding the baked cake, placing in a tunnel furnace, baking for 5min at the upper fire temperature of 150 ℃ and the lower fire temperature of 150 ℃, cooling and packaging.
The cheese cake with the stuffing on the surface is good in shape, moist and fine in taste and capable of being stored for 60 days at normal temperature.
Example 2:
the cheese cake with stuffing on the surface comprises the following raw materials which are added according to the percentage,
100 percent of low-gluten flour,
200 percent of the pasteurized egg liquid,
75 percent of white granulated sugar,
30 percent of trehalose,
3 percent of baking powder,
20 percent of sorbitol,
10 percent of glycerin,
7 percent of milk powder,
5 percent of cheese powder,
0.6 percent of salt,
40 percent of cream,
40 percent of vegetable oil,
40 percent of compound emulsifier,
2 percent of preservative,
the cut tobacco is 50% of stuffing.
The vegetable oil is selected from soybean oil or corn oil.
Further, the baking powder adopts aluminum-free baking powder, and the pH value is close to neutral. The foaming powder with heavier alkalinity has stronger early-stage foaming capability, and the batter is easy to defoam and is unstable.
Wherein the compound emulsifier comprises at least one of monoglyceride, diglyceride, propylene glycol, sorbitan monostearate or sucrose fatty acid ester.
The trehalose is added, the sweetness of the trehalose is 45% of that of the white granulated sugar, the trehalose has the function of moisturizing, and the trehalose replaces part or all of the white granulated sugar to reduce the overall sweetness.
A processing method of rock-baked cheesecake comprises the following steps:
s1: weighing the raw materials according to a proportion, wherein the low-gluten flour is sieved and then weighed;
s2: adding the pasteurized egg liquid into a dough making jar, adding salt and white granulated sugar/trehalose, and stirring for 5min until the egg liquid is completely melted;
wherein the white granulated sugar or the trehalose can be added for 1-3 times, mainly for full dissolution and avoiding the rough embryo body, and the white granulated sugar powder can be used for replacing the white granulated sugar or the trehalose.
S3: adding sorbitol and glycerol into a dough kneading jar, and stirring at medium speed;
s4: mixing low gluten flour, baking powder, antiseptic or milk powder/cheese powder;
s5: slowly adding the mixed powder of S4 into a dough beating cylinder, and stirring at low speed for 3min until the mixture is uniformly mixed without particles;
s6: adding the compound emulsifier into a dough beating cylinder, uniformly stirring at a high speed, and beating dough at a medium speed with the specific gravity of 0.46;
wherein, if the specific gravity is lower than 0.4, the dough is stirred and mixed with too much air, the volume of the finished product is larger, the internal structure is rough, the pores are large and more, the water loss is more, and the taste is dry; if the specific gravity is more than 0.5, the air mixed in the dough is too little, the volume of the finished product is small, and the internal structure is tough and not soft. The proportion is 0.46, the air stirred into the mixture is proper, the volume of the finished product is proper, the water content is proper, and the internal tissue is soft and not hard.
S7: slowly adding vegetable oil and cream into a dough beating jar, and stirring and mixing uniformly at a low speed to obtain a batter;
s8: transferring the batter to a hopper of a grouting machine, and grouting into a mold; the mould is circular.
Wherein the liquid level of the batter is 4/5 of the mould height. Or, quantitatively injecting slurry according to the size of the mold. If too much grouting is performed in the mould, the batter expands beyond the range of the mould, and the finished product has irregular shape and is easy to break; if the grouting amount in the mould is too small, the product is not full, and the appearance is influenced.
S9: and extruding stuffing on the surface of the mould containing the paste in the S8 by a stuffing extruder, wherein the stuffing is in a grid shape.
S10: placing the mold containing the paste stuffing in S9 in an automatic heating horizontal plate furnace, and baking for 32min at the upper fire temperature of 185 ℃ and the lower fire temperature of 200 ℃ in a water-proof manner;
the cake is placed in hot water at the temperature of 90-95 ℃ and heated by utilizing the heat of water vapor, so that the phenomenon that the surface of the cake is convex and cracked or collapsed due to overhigh temperature of the lower layer of the oven can be avoided, and the cake is endowed with fine and moist mouthfeel.
The liquid level height of the hot water is greater than or equal to 1/6 and less than or equal to 3/4. Wherein if the liquid level of the hot water is lower than 1/6, the hot water is easy to bake, and the excessive bottom fire causes the surface of the cake to bulge and crack or collapse; if the level of the hot water is higher than 3/4, the water vapor is liable to affect the dryness and humidity of the cake.
S11: demoulding the baked cake, placing in a tunnel furnace, baking for 7min at the upper fire temperature of 150 ℃ and the lower fire temperature of 140 ℃, cooling and packaging.
The cheese cake with the stuffing on the surface is good in shape, moist and fine in taste and capable of being stored for 60 days at normal temperature.
Example 3
The cheese cake with stuffing on the surface comprises the following raw materials which are added according to the percentage,
100 percent of low-gluten flour,
400 percent of the pasteurized egg liquid,
80 percent of white granulated sugar,
30 percent of trehalose,
1 percent of baking powder,
15 percent of sorbitol,
15 percent of glycerin,
6 percent of milk powder,
6 percent of cheese powder,
1.2 percent of salt,
60 percent of cream,
10 percent of vegetable oil,
30 percent of compound emulsifier,
2 percent of preservative,
the cut tobacco is 50% of stuffing.
The vegetable oil is selected from soybean oil or corn oil.
Further, the baking powder adopts aluminum-free baking powder, and the pH value is close to neutral. The foaming powder with heavier alkalinity has stronger early-stage foaming capability, and the batter is easy to defoam and is unstable.
Wherein the compound emulsifier comprises at least one of monoglyceride, diglyceride, propylene glycol, sorbitan monostearate or sucrose fatty acid ester.
The trehalose is added, the sweetness of the trehalose is 45% of that of the white granulated sugar, the trehalose has the function of moisturizing, and the trehalose replaces part or all of the white granulated sugar to reduce the overall sweetness.
A processing method of rock-baked cheesecake comprises the following steps:
s1: weighing the raw materials according to a proportion, wherein the low-gluten flour is sieved and then weighed;
s2: adding the pasteurized egg liquid into a dough making jar, adding salt and white granulated sugar/trehalose, and stirring for 4min until the egg liquid is completely melted;
wherein the white granulated sugar or the trehalose can be added for 1 to 3 times, which is mainly to fully dissolve and avoid the rough embryo body, and the white granulated sugar powder can be used for replacing the raw granulated sugar or the trehalose.
S3: adding sorbitol and glycerol into a dough kneading jar, and stirring at medium speed;
s4: mixing low gluten flour, baking powder, antiseptic or milk powder/cheese powder;
s5: slowly adding the mixed powder of S4 into a dough beating cylinder, and stirring at low speed for 3min until the mixture is uniformly mixed without particles;
s6: adding the compound emulsifier into a dough beating cylinder, uniformly stirring at a high speed, and beating dough at a medium speed with the specific gravity of 0.47;
wherein, if the specific gravity is lower than 0.4, the dough is stirred and mixed with too much air, the volume of the finished product is larger, the internal structure is rough, the pores are large and more, the water loss is more, and the taste is dry; if the specific gravity is more than 0.5, the air mixed in the dough is too little, the volume of the finished product is small, and the internal structure is tough and not soft. The proportion is 0.47, the air stirred into the mixture is proper, the volume of the finished product is proper, the water content is proper, and the internal tissue is soft and not hard.
S7: slowly adding vegetable oil and cream into a dough beating jar, and stirring and mixing uniformly at a low speed to obtain a batter;
s8: transferring the batter to a hopper of a grouting machine, and grouting into a mold; the mold may be olive-shaped, etc.
Wherein the liquid level of the batter is 4/5 of the mould height. Or, quantitatively injecting slurry according to the size of the mold. If too much grouting is performed in the mould, the batter expands beyond the range of the mould, and the finished product has irregular shape and is easy to break; if the grouting amount in the mould is too small, the product is not full, and the appearance is influenced.
S9: and extruding stuffing on the surface of the mould containing the paste in the S8 by a stuffing extruder, wherein the stuffing can be 1 strip and has the same direction with the long side direction of the olive-shaped mould.
S10: placing the mold containing the paste stuffing in S9 in an automatic heating horizontal plate furnace, wherein the upper fire temperature is 170 ℃, the lower fire temperature is 190 ℃, and the mold is baked for 36min in a water-proof way;
the cake is placed in hot water at the temperature of 90-95 ℃ and heated by utilizing the heat of water vapor, so that the phenomenon that the surface of the cake is convex and cracked or collapsed due to overhigh temperature of the lower layer of the oven can be avoided, and the cake is endowed with fine and moist mouthfeel.
The liquid level height of the hot water is greater than or equal to 1/6 and less than or equal to 3/4. Wherein if the liquid level of the hot water is lower than 1/6, the hot water is easy to bake, and the excessive bottom fire causes the surface of the cake to bulge and crack or collapse; if the level of the hot water is higher than 3/4, the water vapor is liable to affect the dryness and humidity of the cake.
S11: demoulding the baked cake, placing in a tunnel furnace, baking for 6min at the upper fire of 150 ℃ and the lower fire of 120 ℃, cooling and packaging.
The cheese cake with the stuffing on the surface is good in shape, moist and fine in taste and capable of being stored for 60 days at normal temperature.
Example 4
The cheese cake with stuffing on the surface comprises the following raw materials which are added according to the percentage,
100 percent of low-gluten flour,
250 percent of pasteurized egg liquid,
110 percent of white granulated sugar,
2 percent of baking powder,
10 percent of sorbitol,
20 percent of glycerin,
4 percent of milk powder,
3 percent of cheese powder,
3 percent of salt,
75 percent of cream,
10 percent of vegetable oil,
50 percent of compound emulsifier,
1 percent of preservative,
the cut tobacco is 10% of stuffing.
The vegetable oil is selected from soybean oil or corn oil.
Further, the baking powder adopts aluminum-free baking powder, and the pH value is close to neutral. The foaming powder with heavier alkalinity has stronger early-stage foaming capability, and the batter is easy to defoam and is unstable.
Wherein the compound emulsifier comprises at least one of monoglyceride, diglyceride, propylene glycol, sorbitan monostearate or sucrose fatty acid ester.
The trehalose is added, the sweetness of the trehalose is 45% of that of the white granulated sugar, the trehalose has the function of moisturizing, and the trehalose replaces part or all of the white granulated sugar to reduce the overall sweetness.
A processing method of rock-baked cheesecake comprises the following steps:
s1: weighing the raw materials according to a proportion, wherein the low-gluten flour is sieved and then weighed;
s2: adding the pasteurized egg liquid into a dough making jar, adding salt and white granulated sugar, and stirring for 5min until the egg liquid is completely melted;
wherein the white granulated sugar or the trehalose is added for 1 to 3 times, mainly for the purpose of fully dissolving, and avoiding the rough embryo body, and the white granulated sugar powder can be used for replacing the white granulated sugar or the trehalose.
S3: adding sorbitol and glycerol into a dough kneading jar, and stirring at medium speed;
s4: mixing low gluten flour, baking powder, antiseptic or milk powder/cheese powder;
s5: slowly adding the mixed powder of S4 into a dough beating cylinder, and stirring at low speed for 3min until the mixture is uniformly mixed without particles;
s6: adding the compound emulsifier into a dough beating cylinder, uniformly stirring at a high speed, and beating dough at a medium speed with a specific gravity of 0.45;
wherein, if the specific gravity is lower than 0.4, the dough is stirred and mixed with too much air, the volume of the finished product is larger, the internal structure is rough, the pores are large and more, the water loss is more, and the taste is dry; if the specific gravity is more than 0.5, the air mixed in the dough is too little, the volume of the finished product is small, and the internal structure is tough and not soft. The proportion is 0.45, the air stirred into the mixture is proper, the volume of the finished product is proper, the water content is proper, and the internal tissue is soft and not hard.
S7: slowly adding vegetable oil and cream into a dough beating jar, and stirring and mixing uniformly at a low speed to obtain a batter;
s8: transferring the batter to a hopper of a grouting machine, and grouting into a mold; the mould can be round or olive shaped.
Wherein the liquid level of the batter is 4/5 of the mould height. Or, quantitatively injecting slurry according to the size of the mold. If too much grouting is performed in the mould, the batter expands beyond the range of the mould, and the finished product has irregular shape and is easy to break; if the grouting amount in the mould is too small, the product is not full, and the appearance is influenced.
S9: and extruding stuffing on the surface of the mould containing the paste in the S8 by a stuffing extruder, wherein the stuffing is 1 strip.
S10: placing the mold containing the batter stuffing in S9 in an automatic heating horizontal plate furnace, and baking for 34min in a water-proof way, wherein the upper fire temperature of the furnace is 160 ℃, and the lower fire temperature is 190 ℃;
the cake is placed in hot water at the temperature of 90-95 ℃ and heated by utilizing the heat of water vapor, so that the phenomenon that the surface of the cake is convex and cracked or collapsed due to overhigh temperature of the lower layer of the oven can be avoided, and the cake is endowed with fine and moist mouthfeel.
The liquid level height of the hot water is greater than or equal to 1/6 and less than or equal to 3/4. Wherein if the liquid level of the hot water is lower than 1/6, the hot water is easy to bake, and the excessive bottom fire causes the surface of the cake to bulge and crack or collapse; if the level of the hot water is higher than 3/4, the water vapor is liable to affect the dryness and humidity of the cake.
S11: demoulding the baked cake, placing in a tunnel furnace, baking for 7min at the upper fire temperature of 100 ℃ and the lower fire temperature of 100 ℃, cooling and packaging.
The cheese cake with the stuffing on the surface is good in shape, moist and fine in taste and capable of being stored for 60 days at normal temperature.
Example 5
The cheese cake with stuffing on the surface comprises the following raw materials which are added according to the percentage,
100 percent of low-gluten flour,
380 percent of pasteurized egg liquid,
90 percent of white granulated sugar,
1.5 percent of baking powder,
10 percent of sorbitol,
10 percent of glycerin,
3 percent of milk powder,
3 percent of cheese powder,
1.5 percent of salt,
10 percent of cream,
75 percent of vegetable oil,
45 percent of compound emulsifier,
3 percent of preservative,
the cut tobacco reaches 80 percent of the stuffing,
20 percent of pure milk,
10 percent of trehalose.
The vegetable oil is selected from soybean oil or corn oil.
Further, the baking powder adopts aluminum-free baking powder, and the pH value is close to neutral. The foaming powder with heavier alkalinity has stronger early-stage foaming capability, and the batter is easy to defoam and is unstable.
Wherein the compound emulsifier comprises at least one of monoglyceride, diglyceride, propylene glycol, sorbitan monostearate or sucrose fatty acid ester.
The trehalose is added, the sweetness of the trehalose is 45% of that of the white granulated sugar, the trehalose has the function of moisturizing, and the trehalose replaces part or all of the white granulated sugar to reduce the overall sweetness.
A processing method of rock-baked cheesecake comprises the following steps:
s1: weighing the raw materials according to a proportion, wherein the low-gluten flour is sieved and then weighed;
s2: adding the pasteurized egg liquid into a dough making jar, adding salt and white granulated sugar/trehalose, and stirring for 8min until the egg liquid is completely melted;
wherein, the white granulated sugar is added for 1 to 3 times, which is mainly to fully dissolve and avoid the rough embryo body, and the white granulated sugar powder can be used for replacing the white granulated sugar.
S3: adding sorbitol and glycerol into a dough kneading jar, and stirring at medium speed;
s4: mixing low gluten flour, baking powder, antiseptic or milk powder/cheese powder;
s5: slowly adding the mixed powder of S4 into a dough beating cylinder, and stirring at low speed for 3min until the mixture is uniformly mixed without particles;
s6: adding the compound emulsifier into a dough beating cylinder, uniformly stirring at a high speed, and beating dough at a medium speed with a specific gravity of 0.43;
wherein, if the specific gravity is lower than 0.4, the dough is stirred and mixed with too much air, the volume of the finished product is larger, the internal structure is rough, the pores are large and more, the water loss is more, and the taste is dry; if the specific gravity is more than 0.5, the air mixed in the dough is too little, the volume of the finished product is small, and the internal structure is tough and not soft. The specific gravity is 0.43, the air stirred into the mixture is proper, the volume of the finished product is proper, the water content is proper, and the internal tissue is soft and not hard.
S7: slowly adding vegetable oil and cream into a dough beating jar, and stirring and mixing uniformly at a low speed to obtain a batter;
s8: transferring the batter to a hopper of a grouting machine, and grouting into a mold; the mould can be round or olive shaped.
Wherein the liquid level of the batter is 4/5 of the mould height. Or, quantitatively injecting slurry according to the size of the mold. If too much grouting is performed in the mould, the batter expands beyond the range of the mould, and the finished product has irregular shape and is easy to break; if the grouting amount in the mould is too small, the product is not full, and the appearance is influenced.
S9: and extruding stuffing on the surface of the mould containing the paste in the S8 by a stuffing extruder, wherein the stuffing is in a grid shape.
S10: placing the mold containing the batter stuffing in S9 in an automatic heating horizontal plate furnace, and baking for 30min in a water-proof way, wherein the upper fire temperature of the furnace is 180 ℃, and the lower fire temperature is 210 ℃;
the cake is placed in hot water at the temperature of 90-95 ℃ and heated by utilizing the heat of water vapor, so that the phenomenon that the surface of the cake is convex and cracked or collapsed due to overhigh temperature of the lower layer of the oven can be avoided, and the cake is endowed with fine and moist mouthfeel.
The liquid level height of the hot water is greater than or equal to 1/6 and less than or equal to 3/4. Wherein if the liquid level of the hot water is lower than 1/6, the hot water is easy to bake, and the excessive bottom fire causes the surface of the cake to bulge and crack or collapse; if the level of the hot water is higher than 3/4, the water vapor is liable to affect the dryness and humidity of the cake.
S11: demoulding the baked cake, placing in a tunnel furnace, baking for 4min at the upper fire of 140 ℃ and the lower fire of 150 ℃, cooling and packaging.
The cheese cake with the stuffing on the surface is good in shape, moist and fine in taste and capable of being stored for 60 days at normal temperature.
The above embodiments are merely to illustrate the technical solutions of the present application and are not limitative, and the present application is described in detail with reference to preferred embodiments. It will be understood by those skilled in the art that various modifications and equivalent arrangements may be made in the present invention without departing from the spirit and scope of the present invention and shall be covered by the appended claims.
Claims (16)
1. The cheese cake with stuffing on the surface is characterized by comprising the following raw materials which are added according to percentage,
100 percent of low-gluten flour,
200-400% of the pasteurized egg liquid,
75 to 110 percent of white granulated sugar,
1 to 3 percent of baking powder,
10 to 20 percent of sorbitol,
10 to 20 percent of glycerin,
0 to 7 percent of milk powder,
0 to 7 percent of cheese powder,
0.6 to 3 percent of salt,
10 to 75 percent of cream,
10 to 75 percent of vegetable oil,
30 to 50 percent of compound emulsifier,
1 to 3 percent of preservative,
the cut tobacco reaches 10 to 80 percent of stuffing.
2. The cheesecake with filling on the surface according to claim 1, further comprising pure milk, wherein the percentage of the pure milk added is 0-33%; alternatively, pure milk is used instead of the milk powder.
3. The cheesecake with filling on the surface according to claim 1, further comprising trehalose, wherein said trehalose is used to partially or completely replace said white granulated sugar.
4. The filled cheesecake of claim 1, wherein said vegetable oil is selected from soybean oil or corn oil.
5. The cheesecake filled with fillings according to any of claims 1 to 4, wherein the baking powder is an aluminium-free baking powder with a pH close to neutral.
6. The cheesecake filled with fillings on the surface according to any of claims 1 to 4, wherein the built emulsifier comprises at least one of a monoglyceride, a diglyceride, propylene glycol, sorbitan monostearate and sucrose fatty acid ester.
7. A method of producing a filled cheesecake according to any of claims 1 to 6, characterized in that it comprises:
weighing the raw materials according to the proportion;
adding the pasteurized egg liquid into a dough beating jar, adding salt, white granulated sugar and/or trehalose, and stirring until the egg liquid is completely melted;
adding sorbitol and glycerol into a dough beating jar, and stirring uniformly;
mixing low gluten flour, baking powder, antiseptic or milk powder/cheese powder;
slowly adding the mixed powder into a dough beating cylinder, and stirring until the mixed powder is uniformly mixed and has no particles;
adding the compound emulsifier into a dough kneading jar, uniformly stirring, and kneading dough;
adding vegetable oil and butter into a dough beating jar, and stirring and mixing uniformly to obtain a batter;
transferring the batter into a mould;
squeezing stuffing on the surface of the mould containing the paste;
baking the mould containing the batter stuffing in a water-proof way;
demoulding the baked cake, baking for the second time, cooling and packaging.
8. The method as claimed in claim 7, wherein the step of adding the white sugar and/or trehalose comprises: adding white sugar or trehalose for 1-3 times.
9. The method of claim 8, further comprising adding pure milk and stirring the mixture to homogeneity after adding the pure milk.
10. The method of claim 8, wherein the step of adding the compound emulsifier into the dough jar, stirring the mixture evenly and forming the dough comprises the following steps: and (5) conditioning and leavening the dough until the specific gravity of the dough is 0.4-0.5.
11. A method according to any one of claims 8 to 10, wherein transferring the batter to a slip casting hopper for casting into a mould comprises: the level of the batter was 4/5 the die height.
12. The method of any one of claims 8 to 10, wherein said baking of said mold containing batter filling in a water-tight manner comprises: and starting an automatic quantitative water adding device or manually heating water, wherein the liquid level height of the hot water is greater than or equal to 1/6 and less than or equal to 3/4.
13. The method of claim 12, wherein said baking the mold with the batter filling in a water-tight manner comprises: the upper fire temperature of the oven is 160-185 ℃, and the lower fire temperature is 190-210 ℃.
14. The method of claim 12, wherein the baking step is performed for a period of 30-36 minutes during the baking step.
15. The method as claimed in any one of claims 8 to 10, wherein the baked cake is demolded and then baked for a second time, and then cooled and packaged, wherein the upper temperature is 100-150 ℃ and the lower temperature is 100-150 ℃.
16. The method of any one of claims 8 to 10, wherein the baked cake is subjected to a secondary baking after being demolded, and then cooled and packaged, wherein the secondary baking time is 4-7 min.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113973876A (en) * | 2021-11-25 | 2022-01-28 | 天津南侨食品有限公司 | Frozen dough of stuffed cake and automatic production method thereof |
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