CN113767953A - Cold food cake formula and processing technology thereof - Google Patents
Cold food cake formula and processing technology thereof Download PDFInfo
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- CN113767953A CN113767953A CN202111059510.2A CN202111059510A CN113767953A CN 113767953 A CN113767953 A CN 113767953A CN 202111059510 A CN202111059510 A CN 202111059510A CN 113767953 A CN113767953 A CN 113767953A
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- 235000021270 cold food Nutrition 0.000 title claims description 4
- 239000006071 cream Substances 0.000 claims abstract description 64
- 235000019219 chocolate Nutrition 0.000 claims abstract description 42
- 235000013336 milk Nutrition 0.000 claims abstract description 38
- 239000008267 milk Substances 0.000 claims abstract description 38
- 210000004080 milk Anatomy 0.000 claims abstract description 38
- 239000000843 powder Substances 0.000 claims abstract description 27
- 235000013601 eggs Nutrition 0.000 claims abstract description 21
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 16
- 235000013312 flour Nutrition 0.000 claims abstract description 11
- 235000012907 honey Nutrition 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 239000002245 particle Substances 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims description 35
- 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 30
- 102000002322 Egg Proteins Human genes 0.000 claims description 30
- 108010000912 Egg Proteins Proteins 0.000 claims description 30
- 235000014103 egg white Nutrition 0.000 claims description 30
- 210000000969 egg white Anatomy 0.000 claims description 30
- 238000000034 method Methods 0.000 claims description 20
- 230000008569 process Effects 0.000 claims description 20
- 210000002969 egg yolk Anatomy 0.000 claims description 15
- 239000002994 raw material Substances 0.000 claims description 15
- 238000003860 storage Methods 0.000 claims description 11
- 238000010009 beating Methods 0.000 claims description 10
- 239000006260 foam Substances 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 9
- 230000001680 brushing effect Effects 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 235000015203 fruit juice Nutrition 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 238000002844 melting Methods 0.000 claims description 5
- 230000008018 melting Effects 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 15
- 238000005057 refrigeration Methods 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000000638 stimulation Effects 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 3
- 230000037208 balanced nutrition Effects 0.000 description 2
- 235000019046 balanced nutrition Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000004075 alteration Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000010794 food waste Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
Images
Classifications
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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
- A21D13/20—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
- A21D13/28—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
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
- A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
-
- 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
-
- 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
- A21D2/36—Vegetable material
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to the technical field of cake production and processing, in particular to a cold-eaten cake formula and a processing technology thereof, wherein the formula comprises 30-40 parts of eggs, 100 parts of flour, 130 parts of edible oil, 5-10 parts of baking powder, 10-15 parts of honey, 20-30 parts of cream, 10-20 parts of chocolate, 30-40 parts of nut blocks, 20-25 parts of milk powder and water by weight, and has the beneficial effects that: by mixing nuts and milk, the taste of the cake is enhanced, the taste difference between the cake and cream or chocolate is reduced, and the aim of balancing nutrition is fulfilled; the filtered nutlet residues are dried again and sprayed on the outer wall of the cream, so that the cream is protected, teeth are occluded on the peel after refrigeration, the stimulation of low temperature to the teeth is reduced, meanwhile, the peel particles are mixed with the cream, the mouthfeel is enhanced, and the greasy feeling of the pure edible cream is reduced.
Description
Technical Field
The invention relates to the technical field of cake production and processing, in particular to a cold-eating cake formula and a processing technology thereof.
Background
The cake products have short shelf life and are usually required to be refrigerated for storage, and particularly cakes with cream or chocolate taste are easy to melt and deteriorate at high room temperature.
The conventional cream or chocolate cake has heavier cream or chocolate mouthfeel, the cake has lighter taste, the cream or chocolate is often eaten by children in the mixed eating process and the cake is abandoned, the nutrition supplement is unbalanced due to the larger difference of the taste, and after refrigeration, the cream and the chocolate have stronger heat-conducting property and better taste after refrigeration, but compared with the cake, the cream or chocolate has lower taste temperature and is easy to stimulate teeth.
Therefore, the cold-eating cake formula and the processing technology thereof are provided, and the problems that the cake has large taste difference and the cold-eaten cake stimulates teeth after being refrigerated are solved.
Disclosure of Invention
The invention aims to provide a cold-food cake formula and a processing technology thereof, and aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
the formula of the cold-eaten cake comprises, by weight, 30-40 parts of eggs, 130 parts of flour 100, 1-3 parts of edible oil, 5-10 parts of baking powder, 10-15 parts of honey, 20-30 parts of cream, 10-20 parts of chocolate, 30-40 parts of nut blocks, 20-25 parts of milk powder and water.
A processing technology for preparing a cold-eating cake comprises the following steps:
s1: preparing raw materials, separating egg white and yolk of eggs, clockwise and unidirectionally stirring the yolk to be fine, smooth and uniform paste, adding baking powder into the egg white, rapidly stirring and baking through an egg beater, and adding honey three times in the baking process;
s2: nutlet processing, milk powder is processed according to the proportion of 1: 3 to 1: 6, adding water according to the proportion, stirring and dissolving, putting the nut blocks into milk, soaking for 20 minutes, heating and boiling, fully breaking the wall and stirring through a crusher, and filtering through a filter screen to obtain milk fruit juice;
s3: mixing the raw materials, and adding the raw materials into the yolk paste in the step one according to the weight ratio of 1: 7 to 1: 10, adding the milk juice obtained in the step two, adding flour, fully stirring to obtain uniform paste, adding the beaten egg white foam into the paste for 3 times, and fully stirring to obtain cake paste;
s4: pouring and baking, namely brushing a layer of edible oil on the inner wall of the mould, pouring the cake paste obtained in the third step into the mould, and baking a cake box to obtain a finished cake;
s5: wrapping chocolate, melting the chocolate into liquid, and pouring the liquid chocolate on the outer wall of the cake after the cake is cooled in the fourth step;
s6: pouring cream, namely adding the cream into the chocolate after the chocolate is solidified in the fifth step, and carving attractive images through the cream;
s7: preparing peel, namely baking and drying the filtered kernel residues in the step two with soft fire to obtain desiccated coconut-like small peel particles, and uniformly scattering the prepared peel on cream;
s8: and (4) cold storage, namely placing the cakes prepared in the seven steps into a refrigerator for cold storage in a fresh-keeping mode.
Preferably, the rotating speed of the egg white beating and egg stirring device in the first step is 10r/s, and the egg white is stirred in a single direction during beating and is stirred into a foam state until the egg white is buckled upside down and does not fall off.
Preferably, in the second step, the nut blocks are completely immersed in the milk powder at room temperature, the immersed nuts are heated in the milk until boiling, the heating process is carried out continuously and slowly, the fire is immediately turned off after boiling, the nuts are naturally cooled, and the cooling process is carried out continuously and slowly until the temperature is reduced.
Preferably, the rotating speed of the crusher in the second step is 20r/s, and the mesh number of the filter screen is 80 meshes.
Preferably, the edible oil in the mould in the fourth step is uniformly filled in the inner wall, the cake paste is poured to three quarters of the mould cavity, and the baking temperature is 120-150 ℃.
Preferably, in the sixth step, the cream is extruded through a decorating nozzle and different cartoon or plant images are carved, the cream is positioned at the upper end of the cake, and the height of the cream is less than the thickness of the cake.
Preferably, the baking temperature of the kernel residues in the seventh step is 100-120 ℃, the kernel residues are continuously stir-fried in the baking process, and the prepared peels are uniformly sprinkled on the outer wall of the butter in the sixth step.
Compared with the prior art, the invention has the beneficial effects that:
1. according to the invention, by mixing nuts and milk, the taste of the cake is enhanced, the taste difference between the cake and cream or chocolate is reduced, and the purpose of balanced nutrition is realized;
2. the filtered nut residues are dried again and sprayed on the outer wall of the cream, so that the cream is protected, teeth are occluded on the peel after refrigeration, the stimulation of low temperature to the teeth is reduced, meanwhile, the peel particles are mixed with the cream, the mouthfeel is enhanced, and the greasy feeling of the pure edible cream is reduced.
Drawings
FIG. 1 is a flow chart of the preparation of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the 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.
Referring to fig. 1, the present invention provides a technical solution:
example 1: a cold-eaten cake formula comprises, by weight, 30 parts of eggs, 100 parts of flour, 1 part of edible oil, 5 parts of baking powder, 10 parts of honey, 20 parts of cream, 10 parts of chocolate, 30 parts of nut blocks, 20 parts of milk powder and water.
A processing technology for preparing a cold-eating cake comprises the following steps:
s1: preparing raw materials, separating egg white and yolk of eggs, clockwise and unidirectionally stirring the yolk to be fine, smooth and uniform paste, adding baking powder into the egg white, rapidly stirring and baking through an egg beater, and adding honey three times in the baking process;
s2: nutlet processing, milk powder is processed according to the proportion of 1: 3, adding water according to the proportion, stirring and dissolving, putting the nut blocks into milk, soaking for 20 minutes, heating and boiling, fully breaking the wall and stirring through a crusher, and filtering through a filter screen to obtain milk fruit juice;
s3: mixing the raw materials, and adding the raw materials into the yolk paste in the step one according to the weight ratio of 1: 7, adding the milk juice obtained in the step two into the mixture according to the proportion, adding flour into the mixture, fully stirring the mixture to form uniform paste, adding the beaten egg white foam into the paste for 3 times, and fully stirring the mixture to obtain cake paste;
s4: pouring and baking, namely brushing a layer of edible oil on the inner wall of the mould, pouring the cake paste obtained in the third step into the mould, and baking a cake box to obtain a finished cake;
s5: wrapping chocolate, melting the chocolate into liquid, and pouring the liquid chocolate on the outer wall of the cake after the cake is cooled in the fourth step;
s6: pouring cream, namely adding the cream into the chocolate after the chocolate is solidified in the fifth step, and carving attractive images through the cream;
s7: preparing peel, namely baking and drying the filtered kernel residues in the step two with soft fire to obtain desiccated coconut-like small peel particles, and uniformly scattering the prepared peel on cream;
s8: and (4) cold storage, namely placing the cakes prepared in the seven steps into a refrigerator for cold storage in a fresh-keeping mode.
Wherein: in the first step, the rotating speed of the egg beater for beating the egg white is 10r/s, unidirectional stirring is carried out in the beating process, and the egg white is beaten into a foam state until the egg white is buckled upside down and does not fall off; in the second step, the nut blocks are completely immersed in the milk powder at room temperature, the soaked nuts are heated in the milk to be boiled, the nuts are continuously and slowly stirred in the heating process, the fire is turned off immediately after the nuts are boiled, the nuts are naturally cooled, the nuts are continuously and slowly stirred to be room temperature in the cooling process, the rotating speed of a crusher is 20r/s, and the mesh number of a filter screen is 80 meshes; step four, edible oil in the mould is uniformly filled in the inner wall, the cake paste is poured to three quarters of the mould cavity, and the baking temperature is 120-150 ℃; in the sixth step, cream is extruded out through a decorating nozzle and different cartoon or plant images are carved, the cream is positioned at the upper end of the cake, and the height of the cream is smaller than the thickness of the cake; and in the seventh step, the baking temperature of the kernel residues is 100-120 ℃, the kernel residues are continuously stir-fried in the baking process, and the prepared peels are uniformly sprinkled on the outer wall of the cream in the sixth step.
Example 2: a cold-eaten cake formula comprises, by weight, 35 parts of eggs, 115 parts of flour, 2 parts of edible oil, 7 parts of baking powder, 12 parts of honey, 25 parts of cream, 15 parts of chocolate, 35 parts of nut blocks, 22 parts of milk powder and water.
A processing technology for preparing a cold-eating cake comprises the following steps:
s1: preparing raw materials, separating egg white and yolk of eggs, clockwise and unidirectionally stirring the yolk to be fine, smooth and uniform paste, adding baking powder into the egg white, rapidly stirring and baking through an egg beater, and adding honey three times in the baking process;
s2: nutlet processing, milk powder is processed according to the proportion of 1: 5, adding water in proportion, stirring for dissolving, putting the nut blocks into milk, soaking for 20 minutes, heating for boiling, fully breaking the wall by a crusher, stirring, and filtering by a filter screen to obtain milk fruit juice;
s3: mixing the raw materials, and adding the raw materials into the yolk paste in the step one according to the weight ratio of 1: 10, adding the milk juice obtained in the step two, adding flour, fully stirring to obtain uniform paste, adding the beaten egg white foam into the paste for 3 times, and fully stirring to obtain cake paste;
s4: pouring and baking, namely brushing a layer of edible oil on the inner wall of the mould, pouring the cake paste obtained in the third step into the mould, and baking a cake box to obtain a finished cake;
s5: wrapping chocolate, melting the chocolate into liquid, and pouring the liquid chocolate on the outer wall of the cake after the cake is cooled in the fourth step;
s6: pouring cream, namely adding the cream into the chocolate after the chocolate is solidified in the fifth step, and carving attractive images through the cream;
s7: preparing peel, namely baking and drying the filtered kernel residues in the step two with soft fire to obtain desiccated coconut-like small peel particles, and uniformly scattering the prepared peel on cream;
s8: and (4) cold storage, namely placing the cakes prepared in the seven steps into a refrigerator for cold storage in a fresh-keeping mode.
Wherein: in the first step, the rotating speed of the egg beater for beating the egg white is 10r/s, unidirectional stirring is carried out in the beating process, and the egg white is beaten into a foam state until the egg white is buckled upside down and does not fall off; in the second step, the nut blocks are completely immersed in the milk powder at room temperature, the soaked nuts are heated in the milk to be boiled, the nuts are continuously and slowly stirred in the heating process, the fire is turned off immediately after the nuts are boiled, the nuts are naturally cooled, the nuts are continuously and slowly stirred to be room temperature in the cooling process, the rotating speed of a crusher is 20r/s, and the mesh number of a filter screen is 80 meshes; step four, edible oil in the mould is uniformly filled in the inner wall, the cake paste is poured to three quarters of the mould cavity, and the baking temperature is 120-150 ℃; in the sixth step, cream is extruded out through a decorating nozzle and different cartoon or plant images are carved, the cream is positioned at the upper end of the cake, and the height of the cream is smaller than the thickness of the cake; and in the seventh step, the baking temperature of the kernel residues is 100-120 ℃, the kernel residues are continuously stir-fried in the baking process, and the prepared peels are uniformly sprinkled on the outer wall of the cream in the sixth step.
Example 3: a cold-eaten cake formula comprises, by weight, 40 parts of eggs, 130 parts of flour, 3 parts of edible oil, 10 parts of baking powder, 15 parts of honey, 30 parts of cream, 20 parts of chocolate, 40 parts of nut blocks, 25 parts of milk powder and water.
A processing technology for preparing a cold-eating cake comprises the following steps:
s1: preparing raw materials, separating egg white and yolk of eggs, clockwise and unidirectionally stirring the yolk to be fine, smooth and uniform paste, adding baking powder into the egg white, rapidly stirring and baking through an egg beater, and adding honey three times in the baking process;
s2: nutlet processing, milk powder is processed according to the proportion of 1: 6, adding water according to the proportion, stirring and dissolving, putting the nut blocks into milk, soaking for 20 minutes, heating and boiling, fully breaking the wall and stirring through a crusher, and filtering through a filter screen to obtain milk fruit juice;
s3: mixing the raw materials, and adding the raw materials into the yolk paste in the step one according to the weight ratio of 1: 10, adding the milk juice obtained in the step two, adding flour, fully stirring to obtain uniform paste, adding the beaten egg white foam into the paste for 3 times, and fully stirring to obtain cake paste;
s4: pouring and baking, namely brushing a layer of edible oil on the inner wall of the mould, pouring the cake paste obtained in the third step into the mould, and baking a cake box to obtain a finished cake;
s5: wrapping chocolate, melting the chocolate into liquid, and pouring the liquid chocolate on the outer wall of the cake after the cake is cooled in the fourth step;
s6: pouring cream, namely adding the cream into the chocolate after the chocolate is solidified in the fifth step, and carving attractive images through the cream;
s7: preparing peel, namely baking and drying the filtered kernel residues in the step two with soft fire to obtain desiccated coconut-like small peel particles, and uniformly scattering the prepared peel on cream;
s8: and (4) cold storage, namely placing the cakes prepared in the seven steps into a refrigerator for cold storage in a fresh-keeping mode.
Wherein: in the first step, the rotating speed of the egg beater for beating the egg white is 10r/s, unidirectional stirring is carried out in the beating process, and the egg white is beaten into a foam state until the egg white is buckled upside down and does not fall off; in the second step, the nut blocks are completely immersed in the milk powder at room temperature, the soaked nuts are heated in the milk to be boiled, the nuts are continuously and slowly stirred in the heating process, the fire is turned off immediately after the nuts are boiled, the nuts are naturally cooled, the nuts are continuously and slowly stirred to be room temperature in the cooling process, the rotating speed of a crusher is 20r/s, and the mesh number of a filter screen is 80 meshes; step four, edible oil in the mould is uniformly filled in the inner wall, the cake paste is poured to three quarters of the mould cavity, and the baking temperature is 120-150 ℃; in the sixth step, cream is extruded out through a decorating nozzle and different cartoon or plant images are carved, the cream is positioned at the upper end of the cake, and the height of the cream is smaller than the thickness of the cake; and in the seventh step, the baking temperature of the kernel residues is 100-120 ℃, the kernel residues are continuously stir-fried in the baking process, and the prepared peels are uniformly sprinkled on the outer wall of the cream in the sixth step.
Control group: a cream chocolate cake is prepared by removing nuts according to the formula.
And (3) product results are as follows: the cake prepared in the example 1 has small expansion amplitude and hard mouthfeel; the cake prepared in example 2 is fluffy, soft and glutinous, and has good taste; the cake prepared in example 3 was fluffy, had a light mouthfeel, and had a taste different from cream and chocolate.
In conclusion, under the premise of controlling variables, cakes with different tastes are obtained by controlling the concentration of crushed and dissolved nutlets as a variable, and the results of product preparation show that the cake prepared in the embodiment 2 is fluffy and soft and glutinous, has good taste, has small taste difference compared with cream and chocolate, avoids food waste caused by large difference, and achieves the purpose of balanced nutrition.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. A cold-eating cake formula, which is characterized in that: the formula comprises, by weight, 30-40 parts of eggs, 130 parts of flour 100, 1-3 parts of edible oil, 5-10 parts of baking powder, 10-15 parts of honey, 20-30 parts of cream, 10-20 parts of chocolate, 30-40 parts of nut blocks, 20-25 parts of milk powder and water.
2. The processing technology for preparing a cold cake as claimed in claim 1, wherein the processing technology comprises the following steps: the processing technology comprises the following steps:
s1: preparing raw materials, separating egg white and yolk of eggs, clockwise and unidirectionally stirring the yolk to be fine, smooth and uniform paste, adding baking powder into the egg white, rapidly stirring and baking through an egg beater, and adding honey three times in the baking process;
s2: nutlet processing, milk powder is processed according to the proportion of 1: 3 to 1: 6, adding water according to the proportion, stirring and dissolving, putting the nut blocks into milk, soaking for 20 minutes, heating and boiling, fully breaking the wall and stirring through a crusher, and filtering through a filter screen to obtain milk fruit juice;
s3: mixing the raw materials, and adding the raw materials into the yolk paste in the step one according to the weight ratio of 1: 7 to 1: 10, adding the milk juice obtained in the step two, adding flour, fully stirring to obtain uniform paste, adding the beaten egg white foam into the paste for 3 times, and fully stirring to obtain cake paste;
s4: pouring and baking, namely brushing a layer of edible oil on the inner wall of the mould, pouring the cake paste obtained in the third step into the mould, and baking a cake box to obtain a finished cake;
s5: wrapping chocolate, melting the chocolate into liquid, and pouring the liquid chocolate on the outer wall of the cake after the cake is cooled in the fourth step;
s6: pouring cream, namely adding the cream into the chocolate after the chocolate is solidified in the fifth step, and carving attractive images through the cream;
s7: preparing peel, namely baking and drying the filtered kernel residues in the step two with soft fire to obtain desiccated coconut-like small peel particles, and uniformly scattering the prepared peel on cream;
s8: and (4) cold storage, namely placing the cakes prepared in the seven steps into a refrigerator for cold storage in a fresh-keeping mode.
3. The processing technology for preparing a cold cake as claimed in claim 2, wherein the processing technology comprises the following steps: in the first step, the rotating speed of the egg beater for beating the egg white is 10r/s, unidirectional stirring is carried out in the beating process, and the egg white is beaten into a foam state until the egg white is buckled upside down and does not fall off.
4. The processing technology for preparing a cold cake as claimed in claim 2, wherein the processing technology comprises the following steps: and in the second step, the nut blocks are completely immersed in the milk powder at room temperature, the immersed nuts are heated in the milk until boiling, the nuts are continuously and slowly stirred in the heating process, the fire is immediately turned off after the boiling, the nuts are naturally cooled, and the nuts are continuously and slowly stirred to the room temperature in the cooling process.
5. The processing technology for preparing a cold cake as claimed in claim 2, wherein the processing technology comprises the following steps: and in the second step, the rotating speed of the crusher is 20r/s, and the mesh number of the filter screen is 80 meshes.
6. The cake recipe for cold food and the processing technology thereof as claimed in claim 2, wherein: and step four, uniformly filling edible oil in the mould in the inner wall, pouring the cake paste to three quarters of the mould cavity, and baking at the temperature of 120-150 ℃.
7. The processing technology for preparing a cold cake as claimed in claim 2, wherein the processing technology comprises the following steps: and in the sixth step, cream is extruded out through the decorating nozzle and different cartoon or plant images are carved, the cream is positioned at the upper end of the cake, and the height of the cream is smaller than the thickness of the cake.
8. The processing technology for preparing a cold cake as claimed in claim 2, wherein the processing technology comprises the following steps: and the baking temperature of the kernel residues in the seventh step is 100-120 ℃, the kernel residues are continuously stir-fried in the baking process, and the prepared peels are uniformly sprinkled on the outer wall of the cream in the sixth step.
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