CN114097855A - Cake formula with chocolate coconut shred surface layer and surface layer filling process thereof - Google Patents
Cake formula with chocolate coconut shred surface layer and surface layer filling process thereof Download PDFInfo
- Publication number
- CN114097855A CN114097855A CN202111174035.3A CN202111174035A CN114097855A CN 114097855 A CN114097855 A CN 114097855A CN 202111174035 A CN202111174035 A CN 202111174035A CN 114097855 A CN114097855 A CN 114097855A
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- cake
- chocolate
- surface layer
- coconut shred
- purified water
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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
- A21D13/40—Products characterised by the type, form or use
- A21D13/47—Decorated or decorative products
Abstract
The invention discloses a cake formula with a chocolate coconut shred surface layer and a surface layer filling process thereof, wherein the cake formula comprises the following components: wheat flour, eggs, vegetable oil, milk, gum arabic, purified water, S1: proportioning the prepared raw materials quantitatively, proportioning according to the five proportioning methods, and placing in a specific sample storage device; s2: after the raw materials are proportioned quantitatively, the chocolate shredded coconut cake designed by the invention is sticky and sweet in taste, the taste is improved, the cake finished product is more delicious, low in heat and not easy to become fat, the adhesion degree between the chocolate and the cake is excellent, the chocolate shredded coconut cake cannot be easily deformed, the integral attractiveness of the cake is ensured, the appetite of people is promoted, and the waste is avoided.
Description
Technical Field
The invention relates to the technical field of cake making, in particular to a cake formula with a chocolate coconut shred surface layer and a surface layer filling process thereof.
Background
The cake is an ancient western-style pastry and is generally made by an oven, and the cake takes eggs, white sugar and wheat flour as main raw materials; is prepared from milk, fruit juice, milk powder, balsam, salad oil and water,shortening oil、Baking powderIs an auxiliary material; stirring, concocting, and baking to obtain sponge-like snack; the cake is a wheaten food, usually sweet, and is typically made in a baking manner; the material of the cake mainly comprises flour,Sweetening agent(usually sucrose), shortening (typically tallow or artificial tallow, a cake with a low fat content will be usedConcentrated fruit juiceInstead), liquids (milk, water or fruit juices), essences and leavening agents (e.g. yeast orFermentation powder)。
Chocolate is also a favorite dessert for people, and is usually added on a cake and is filled with chocolate, on one hand, the taste of the cake can be added, and on the other hand, the chocolate can be used as decoration for improving the whole aesthetic feeling of the cake.
Therefore, the invention provides a cake formula with a chocolate coconut shred surface layer and a surface layer filling process thereof, which are used for solving the problems.
Disclosure of Invention
The invention aims to provide a cake formula with a chocolate coconut shred surface layer and a surface layer filling process 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 cake formula with the chocolate coconut shred surface layer comprises the following components: wheat flour, egg, vegetable oil, milk, arabic gum and purified water.
Preferably, the selection ratio of the wheat flour, the eggs, the vegetable oil, the milk, the Arabic gum and the purified water is 60%, 2%, 20%, 10%, 5% and 3%.
Preferably, the selection ratio of the wheat flour, the eggs, the vegetable oil, the milk, the Arabic gum and the purified water is 59.5%, 2%, 20%, 10%, 5.5% and 3%.
Preferably, the selection ratio of the wheat flour, the eggs, the vegetable oil, the milk, the Arabic gum and the purified water is 59%, 2%, 20%, 10%, 6% and 3%.
Preferably, the selection ratio of the wheat flour, the eggs, the vegetable oil, the milk, the Arabic gum and the purified water is 60.5%, 2%, 20%, 10%, 4.5% and 3%.
Preferably, the wheat flour, the eggs, the vegetable oil, the milk, the Arabic gum and the purified water are selected in the proportion of 61%, 2%, 20%, 10%, 4% and 3%.
Preferably, the amount of the purified water in the solution is fixed, and other components are changed.
A surface layer filling process of a cake formula with a chocolate coconut shred surface layer comprises the following steps:
s1: proportioning the prepared raw materials quantitatively, proportioning according to the five proportioning methods, and placing in a specific sample storage device;
s2: after various raw materials are subjected to quantitative proportioning, the raw materials are placed in respective independent storage devices, and then five larger mixing devices are prepared, cleaned and dried, so that the influence of redundant moisture and impurities on preparation is prevented;
s3: then adding wheat flour, eggs, vegetable oil, milk, Arabic gum and purified water into the mixture, and adding the mixture into a corresponding mixing device according to five proportions;
s4: comparative experiments in which a set of other ingredients was set unchanged and without gum arabic according to the above procedure;
s5: making the mixed raw materials into cakes;
s6: when chocolate filling work is carried out on each sample cake, the chocolate filling tracks are ensured to be the same, and after the filling work is finished, the cake is kept still for 6 to 10 minutes, the change condition of the chocolate coating on the cake is observed and compared with the chocolate coating of a comparative experiment cake, and the result is analyzed to obtain a conclusion.
Compared with the prior art, the invention has the beneficial effects that:
the chocolate shredded coconut cake designed by the invention is sticky and sweet in taste, the taste is improved, the cake finished product is more delicious, the heat is low, the cake is not easy to become fat, the adhesion degree between the chocolate and the cake is excellent, the cake cannot be easily deformed, the integral attractiveness is ensured, the appetite of people is promoted, and the waste is avoided.
Drawings
The figure is a flow chart of the making process of the chocolate coconut shred surface layer cake.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, 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 invention.
Example one
The invention provides a technical scheme that: in order to achieve the purpose, the invention provides the following technical scheme: the cake formula with the chocolate coconut shred surface layer comprises the following components: wheat flour, egg, vegetable oil, milk, arabic gum and purified water.
Preferably, the selection ratio of the wheat flour, the eggs, the vegetable oil, the milk, the Arabic gum and the purified water is 60%, 2%, 20%, 10%, 5% and 3%.
Preferably, the amount of the purified water in the solution is fixed, and other components are changed.
A surface layer filling process of a cake formula with a chocolate coconut shred surface layer comprises the following steps:
s1: proportioning the prepared raw materials quantitatively, proportioning according to the five proportioning methods, and placing in a specific sample storage device;
s2: after various raw materials are subjected to quantitative proportioning, the raw materials are placed in respective independent storage devices, and then five larger mixing devices are prepared, cleaned and dried, so that the influence of redundant moisture and impurities on preparation is prevented;
s3: then adding wheat flour, eggs, vegetable oil, milk, Arabic gum and purified water into the mixture, and adding the mixture into a corresponding mixing device according to five proportions;
s4: comparative experiments in which a set of other ingredients was set unchanged and without gum arabic according to the above procedure;
s5: making the mixed raw materials into cakes;
s6: when chocolate filling work is carried out on each sample cake, the chocolate filling tracks are ensured to be the same, and after the filling work is finished, the cake is kept still for 6 to 10 minutes, the change condition of the chocolate coating on the cake is observed and compared with the chocolate coating of a comparative experiment cake, and the result is analyzed to obtain a conclusion.
Example two
The invention provides a technical scheme that: in order to achieve the purpose, the invention provides the following technical scheme: the cake formula with the chocolate coconut shred surface layer comprises the following components: wheat flour, egg, vegetable oil, milk, arabic gum and purified water.
Preferably, the selection ratio of the wheat flour, the eggs, the vegetable oil, the milk, the Arabic gum and the purified water is 59.5%, 2%, 20%, 10%, 5.5% and 3%.
Preferably, the amount of the purified water in the solution is fixed, and other components are changed.
A surface layer filling process of a cake formula with a chocolate coconut shred surface layer comprises the following steps:
s1: proportioning the prepared raw materials quantitatively, proportioning according to the five proportioning methods, and placing in a specific sample storage device;
s2: after various raw materials are subjected to quantitative proportioning, the raw materials are placed in respective independent storage devices, and then five larger mixing devices are prepared, cleaned and dried, so that the influence of redundant moisture and impurities on preparation is prevented;
s3: then adding wheat flour, eggs, vegetable oil, milk, Arabic gum and purified water into the mixture, and adding the mixture into a corresponding mixing device according to five proportions;
s4: comparative experiments in which a set of other ingredients was set unchanged and without gum arabic according to the above procedure;
s5: making the mixed raw materials into cakes;
s6: when chocolate filling work is carried out on each sample cake, the chocolate filling tracks are ensured to be the same, and after the filling work is finished, the cake is kept still for 6 to 10 minutes, the change condition of the chocolate coating on the cake is observed and compared with the chocolate coating of a comparative experiment cake, and the result is analyzed to obtain a conclusion.
EXAMPLE III
The invention provides a technical scheme that: in order to achieve the purpose, the invention provides the following technical scheme: the cake formula with the chocolate coconut shred surface layer comprises the following components: wheat flour, egg, vegetable oil, milk, arabic gum and purified water.
Preferably, the selection ratio of the wheat flour, the eggs, the vegetable oil, the milk, the Arabic gum and the purified water is 59%, 2%, 20%, 10%, 6% and 3%.
Preferably, the amount of the purified water in the solution is fixed, and other components are changed.
A surface layer filling process of a cake formula with a chocolate coconut shred surface layer comprises the following steps:
s1: proportioning the prepared raw materials quantitatively, proportioning according to the five proportioning methods, and placing in a specific sample storage device;
s2: after various raw materials are subjected to quantitative proportioning, the raw materials are placed in respective independent storage devices, and then five larger mixing devices are prepared, cleaned and dried, so that the influence of redundant moisture and impurities on preparation is prevented;
s3: then adding wheat flour, eggs, vegetable oil, milk, Arabic gum and purified water into the mixture, and adding the mixture into a corresponding mixing device according to five proportions;
s4: comparative experiments in which a set of other ingredients was set unchanged and without gum arabic according to the above procedure;
s5: making the mixed raw materials into cakes;
s6: when chocolate filling work is carried out on each sample cake, the chocolate filling tracks are ensured to be the same, and after the filling work is finished, the cake is kept still for 6 to 10 minutes, the change condition of the chocolate coating on the cake is observed and compared with the chocolate coating of a comparative experiment cake, and the result is analyzed to obtain a conclusion.
Example four
The invention provides a technical scheme that: in order to achieve the purpose, the invention provides the following technical scheme: the cake formula with the chocolate coconut shred surface layer comprises the following components: wheat flour, egg, vegetable oil, milk, arabic gum and purified water.
Preferably, the selection ratio of the wheat flour, the eggs, the vegetable oil, the milk, the Arabic gum and the purified water is 60.5%, 2%, 20%, 10%, 4.5% and 3%.
Preferably, the amount of the purified water in the solution is fixed, and other components are changed.
A surface layer filling process of a cake formula with a chocolate coconut shred surface layer comprises the following steps:
s1: proportioning the prepared raw materials quantitatively, proportioning according to the five proportioning methods, and placing in a specific sample storage device;
s2: after various raw materials are subjected to quantitative proportioning, the raw materials are placed in respective independent storage devices, and then five larger mixing devices are prepared, cleaned and dried, so that the influence of redundant moisture and impurities on preparation is prevented;
s3: then adding wheat flour, eggs, vegetable oil, milk, Arabic gum and purified water into the mixture, and adding the mixture into a corresponding mixing device according to five proportions;
s4: comparative experiments in which a set of other ingredients was set unchanged and without gum arabic according to the above procedure;
s5: making the mixed raw materials into cakes;
s6: when chocolate filling work is carried out on each sample cake, the chocolate filling tracks are ensured to be the same, and after the filling work is finished, the cake is kept still for 6 to 10 minutes, the change condition of the chocolate coating on the cake is observed and compared with the chocolate coating of a comparative experiment cake, and the result is analyzed to obtain a conclusion.
EXAMPLE five
The invention provides a technical scheme that: in order to achieve the purpose, the invention provides the following technical scheme: the cake formula with the chocolate coconut shred surface layer comprises the following components: wheat flour, egg, vegetable oil, milk, arabic gum and purified water.
Preferably, the selection ratio of the wheat flour, the eggs, the vegetable oil, the milk, the Arabic gum and the purified water is 61%, 2%, 20%, 10%, 4% and 3%
Preferably, the amount of the purified water in the solution is fixed, and other components are changed.
A surface layer filling process of a cake formula with a chocolate coconut shred surface layer comprises the following steps:
s1: proportioning the prepared raw materials quantitatively, proportioning according to the five proportioning methods, and placing in a specific sample storage device;
s2: after various raw materials are subjected to quantitative proportioning, the raw materials are placed in respective independent storage devices, and then five larger mixing devices are prepared, cleaned and dried, so that the influence of redundant moisture and impurities on preparation is prevented;
s3: then adding wheat flour, eggs, vegetable oil, milk, Arabic gum and purified water into the mixture, and adding the mixture into a corresponding mixing device according to five proportions;
s4: comparative experiments in which a set of other ingredients was set unchanged and without gum arabic according to the above procedure;
s5: making the mixed raw materials into cakes;
s6: when chocolate filling work is carried out on each sample cake, the chocolate filling tracks are ensured to be the same, and after the filling work is finished, the cake is kept still for 6 to 10 minutes, the change condition of the chocolate coating on the cake is observed and compared with the chocolate coating of a comparative experiment cake, and the result is analyzed to obtain a conclusion.
Comparative example: chocolate coconut cake is prepared from wheat flour, egg, vegetable oil, milk and purified water.
The following results are obtained with examples 1 to 5 and comparative example according to the invention:
by performing comparative experiments on the five groups of examples performed above, it can be found that the chocolate shredded cake in the five groups of comparative experiments in which the thickening agent gum arabic is added to the raw material has better overall aesthetic property and mouthfeel, and wherein the second group of examples has the best effect.
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. The cake formula with the chocolate coconut shred surface layer is characterized in that: comprises the following components: wheat flour, egg, vegetable oil, milk, arabic gum and purified water.
2. The cake recipe with a chocolate coconut shred surface layer according to claim 1, wherein the chocolate coconut shred surface layer comprises the following components in percentage by weight: the wheat flour, the eggs, the vegetable oil, the milk, the Arabic gum and the purified water are selected according to the proportion of 60%, 2%, 20%, 10%, 5% and 3%.
3. The cake recipe with a chocolate coconut shred surface layer according to claim 1, wherein the chocolate coconut shred surface layer comprises the following components in percentage by weight: the selection ratio of the wheat flour, the eggs, the vegetable oil, the milk, the Arabic gum and the purified water is 59.5%, 2%, 20%, 10%, 5.5% and 3%.
4. The cake recipe with a chocolate coconut shred surface layer according to claim 1, wherein the chocolate coconut shred surface layer comprises the following components in percentage by weight: the selection ratio of the wheat flour, the eggs, the vegetable oil, the milk, the Arabic gum and the purified water is 59%, 2%, 20%, 10%, 6% and 3%.
5. The cake recipe with a chocolate coconut shred surface layer according to claim 1, wherein the chocolate coconut shred surface layer comprises the following components in percentage by weight: the selection ratio of the wheat flour, the eggs, the vegetable oil, the milk, the Arabic gum and the purified water is 60.5%, 2%, 20%, 10%, 4.5% and 3%.
6. The cake recipe with a chocolate coconut shred surface layer according to claim 1, wherein the chocolate coconut shred surface layer comprises the following components in percentage by weight: the wheat flour, the eggs, the vegetable oil, the milk, the Arabic gum and the purified water are selected according to the proportion of 61%, 2%, 20%, 10%, 4% and 3%.
7. The cake recipe with a chocolate coconut shred surface layer according to claim 1, wherein the chocolate coconut shred surface layer comprises the following components in percentage by weight: the amount of the purified water in the solution is fixed, and other components are changed.
8. A process for topping a cake recipe with a chocolate coconut shred topping as claimed in any one of claims 1 to 7, comprising the steps of:
s1: proportioning the prepared raw materials quantitatively, proportioning according to the five proportioning methods, and placing in a specific sample storage device;
s2: after various raw materials are subjected to quantitative proportioning, the raw materials are placed in respective independent storage devices, and then five larger mixing devices are prepared, cleaned and dried, so that the influence of redundant moisture and impurities on preparation is prevented;
s3: then adding wheat flour, eggs, vegetable oil, milk, Arabic gum and purified water into the mixture, and adding the mixture into a corresponding mixing device according to five proportions;
s4: comparative experiments in which a set of other ingredients was set unchanged and without gum arabic according to the above procedure;
s5: making the mixed raw materials into cakes;
s6: when chocolate filling work is carried out on each sample cake, the chocolate filling tracks are ensured to be the same, and after the filling work is finished, the cake is kept still for 6 to 10 minutes, the change condition of the chocolate coating on the cake is observed and compared with the chocolate coating of a comparative experiment cake, and the result is analyzed to obtain a conclusion.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111174035.3A CN114097855A (en) | 2021-10-09 | 2021-10-09 | Cake formula with chocolate coconut shred surface layer and surface layer filling process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111174035.3A CN114097855A (en) | 2021-10-09 | 2021-10-09 | Cake formula with chocolate coconut shred surface layer and surface layer filling process thereof |
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| CN114097855A true CN114097855A (en) | 2022-03-01 |
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| CN202111174035.3A Pending CN114097855A (en) | 2021-10-09 | 2021-10-09 | Cake formula with chocolate coconut shred surface layer and surface layer filling process thereof |
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Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1110275A (en) * | 1964-07-17 | 1968-04-18 | Boehringer Sohn Ingelheim | Improvements in or relating to bakery products |
| US4451490A (en) * | 1982-03-08 | 1984-05-29 | General Foods Corporation | High quality, reduced-calorie cake containing cellulose and process thereof |
| US4503083A (en) * | 1982-03-08 | 1985-03-05 | General Foods Corporation | High quality, reduced-calorie cake |
| JP2002281889A (en) * | 2001-03-28 | 2002-10-02 | Ina Food Ind Co Ltd | Dough for baked cake, baked cake produced therefrom, and paste prepared for the dough |
| CN102885117A (en) * | 2012-10-23 | 2013-01-23 | 沈阳创达技术交易市场有限公司 | Chocolate cake manufacturing method |
| JP2015097544A (en) * | 2015-03-06 | 2015-05-28 | 花王株式会社 | Oil-in-water type emulsion composition for cake |
| CN212852333U (en) * | 2020-09-04 | 2021-04-02 | 胜斗士(上海)科技技术发展有限公司 | Cake food |
| CN112640939A (en) * | 2020-12-15 | 2021-04-13 | 福建达利食品科技有限公司 | Chocolate-flavored coating cake with puffed cereal grains scattered on surface and making method thereof |
-
2021
- 2021-10-09 CN CN202111174035.3A patent/CN114097855A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1110275A (en) * | 1964-07-17 | 1968-04-18 | Boehringer Sohn Ingelheim | Improvements in or relating to bakery products |
| US4451490A (en) * | 1982-03-08 | 1984-05-29 | General Foods Corporation | High quality, reduced-calorie cake containing cellulose and process thereof |
| US4503083A (en) * | 1982-03-08 | 1985-03-05 | General Foods Corporation | High quality, reduced-calorie cake |
| JP2002281889A (en) * | 2001-03-28 | 2002-10-02 | Ina Food Ind Co Ltd | Dough for baked cake, baked cake produced therefrom, and paste prepared for the dough |
| CN102885117A (en) * | 2012-10-23 | 2013-01-23 | 沈阳创达技术交易市场有限公司 | Chocolate cake manufacturing method |
| JP2015097544A (en) * | 2015-03-06 | 2015-05-28 | 花王株式会社 | Oil-in-water type emulsion composition for cake |
| CN212852333U (en) * | 2020-09-04 | 2021-04-02 | 胜斗士(上海)科技技术发展有限公司 | Cake food |
| CN112640939A (en) * | 2020-12-15 | 2021-04-13 | 福建达利食品科技有限公司 | Chocolate-flavored coating cake with puffed cereal grains scattered on surface and making method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 华平等: "水溶性膳食纤维对低热能蛋糕膨松性的影响", 安徽技术师范学院学报, pages 1 * |
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