CN115868519A - Matcha hand-held cake and making method thereof - Google Patents
Matcha hand-held cake and making method thereof Download PDFInfo
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Classifications
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Noodles (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a method for making matcha shredded cake and the matcha shredded cake, comprising the following steps: s100: pouring 500 parts of flour into a dough kneading jar, pouring 240-280 parts of warm water, 6-12 parts of salt, 3-8 parts of sugar, 20-40 parts of edible oil, 2-8 parts of matcha powder and 2-8 parts of monosodium glutamate into a stainless steel barrel, uniformly stirring, pouring into the dough kneading jar, and stirring for 6-10 minutes to knead dough; s200: taking out the dough, and placing the dough in a proofing area for proofing for 20-30 min; s300: preparing mixed oil; s400: cutting the dough into strip-shaped dough and preparing dough sheets; s500: uniformly coating the surface of the dough cover with mixed oil; s600: clipping off the dough cover, coiling the clipped dough cover, putting the coiled cake mass into a proofing area, and continuing proofing for 15-20min; s700: pressing the proofed cake dough into cakes by a cake pressing machine; s800: and (4) putting the cake slices obtained after cake pressing into a freezer, and freezing to obtain the quick-frozen crispy shredded cakes.
Description
Technical Field
The invention relates to the technical field of food, in particular to a matcha shredded cake and a making method thereof.
Background
Matcha (Matcha) contains rich nutrients and trace elements essential for human body, and contains tea polyphenol, caffeine, free amino acids, chlorophyll, protein, aromatic matter, cellulose, vitamin C, A, B1, B2, B3, B5, B6, E, K, H, etc. as main components, and over 30 kinds of trace elements, potassium, calcium, magnesium, iron, sodium, zinc, selenium, fluorine, etc. The matcha can remove excessive harmful free radicals in organisms and regenerate high-efficiency antioxidant substances such as alpha-VE, VC, GSH, SOD and the like in human bodies, thereby protecting and repairing antioxidant systems, having remarkable effects on enhancing organism immunity and preventing cancer and aging, and adding the matcha into the shredded cakes, not only can improve the taste of the shredded cakes, but also can improve the nutritive value of the shredded cakes.
Disclosure of Invention
In order to solve the technical problems, the invention provides a preparation method of the matcha shredded cake, the preparation method is simple in process, and in addition, the addition of the matcha can enrich the taste of the shredded cake and has higher nutritive value.
The invention adopts the following technical scheme:
a method for making matcha shredded cake comprises the following steps: s100: pouring 500 parts of flour into a dough kneading jar, pouring 240-280 parts of warm water, 6-12 parts of salt, 3-8 parts of sugar, 20-40 parts of edible oil, 2-8 parts of matcha powder and 2-8 parts of monosodium glutamate into a stainless steel barrel, uniformly stirring to obtain a seasoning solution, pouring the seasoning solution into the dough kneading jar, and stirring for 6-10 minutes to knead dough; s200: taking out the dough, and placing the dough in a proofing area for proofing for 20-30 min; s300: preparing mixed oil; s400: cutting the uniformly mixed dough in the S200 into strip-shaped dough and preparing dough skin; s500: uniformly coating mixed oil on the surface of the dough cover; s600: pinching off the dough skin in the step S500, carrying out cake coiling on the pinched dough skin, and putting cake cakes after cake coiling into a proofing area to continue proofing for 15-20min; s700: pressing the cake dough proofed in the S600 into cakes through a cake pressing machine; s800: and (3) putting the cake slices obtained after pressing into a freezer, wherein the freezing temperature is less than or equal to-20 ℃, and the freezing time is more than or equal to 3 hours, so as to obtain the quick-frozen crisp shredded cake.
Preferably, in S100, the water is 260 parts of warm water, 8 parts of salt, 4 parts of sugar, 40 parts of edible oil, 5 parts of matcha powder and 4 parts of monosodium glutamate.
Preferably, in S200, the wake-up area includes a first wake-up area and a second wake-up area, the ambient temperature of the first wake-up area is 20 to 25 degrees, and the ambient humidity is 55 to 70%; the ambient temperature of the second proofing area is 25-35 ℃, and the ambient humidity is 70-85%; the dough is proofed 10 ~ 15min after first proofed district and is removed to the proofed 10 ~ 15min in second, proofs the district through setting up two ambient temperature and the different district of proofing of ambient humidity for the dough can carry out gradient speed's growth, avoids growing too fast, leads to the evaporation of water excessive, too fast, and causes the surface crust, and the inside granule is thick.
Preferably, in the step S300, the shortening is poured into an oil melting barrel to be heated and quickly stirred to melt, the shortening is melted to 40-50%, then the shortening is stirred at a low speed until the shortening is completely melted, soybean oil is added, and the shortening is stirred at a low speed to obtain mixed oil, wherein the weight ratio of the shortening to the soybean oil is 3-5. The specific gravity of the shortening to the soybean oil directly affects the crispness of the hand-held cake and the greasiness of the hand-held cake. When the shortening is low in specific gravity, the content of oil components is low, when the mixed oil is added into dough, because the small amount of oil is formed into a film and cannot be completely covered around the flour, the mutual cohesiveness between the flour cannot be separated, and gluten and starch are fixed, the prepared shredded cake cannot be layered for shortening in the baking process; when the shortening is too much, the content of grease in the shredded cakes is too much, so that the greasiness of the shredded cakes is increased, and the mouthfeel of the shredded cakes is directly influenced due to oxidation rancidity of the grease.
Preferably, the rotation speed of the rapid stirring is 100-110r/min, the rotation speed of the slow stirring is 60-80r/min, the rapid stirring can promote the oil dissolving process of the shortening, and the contact area between the thawed shortening and the non-thawed shortening is increased after the shortening is melted to 40-50%, so that the faster oil dissolving process can be realized without the rapid stirring.
Preferably, in S400, the dough proofed in S200 is cut into a strip-shaped dough having a width of 15 to 20cm and a thickness of 5 to 8cm, and the strip-shaped dough is thinned and then rolled to obtain a wrapper.
Preferably, in the S500, a layer of mixed oil with the temperature of 30-35 ℃ is smeared on the surface of the dough cover, and then the dough cover is naturally cooled to the room temperature.
Preferably, in S600, the first proofing zone is proofed for 6 to 9min and then the second proofing zone is proofed for 8 to 10min.
Preferably, in the step S200, the temperature of the dough in the dough kneading cylinder is measured after the dough kneading is finished, when the temperature of the dough is between 20 and 25 ℃, the dough is taken out, and the dough is placed in the proofing area for proofing for 20 to 30min.
The matcha shredded cake comprises the following raw materials in parts by weight: 500 parts of flour, 240-280 parts of warm water, 6-12 parts of salt, 3-8 parts of sugar, 20-40 parts of edible oil, 2-8 parts of matcha powder and 2-8 parts of monosodium glutamate, and is prepared by the preparation method.
Compared with the prior art, the invention has the following advantages:
1. the shredded cake with the matcha flavor provided by the invention takes matcha as one of main shredded cake production raw materials for the first time, and the shredded cake is rich in nutrient substances besides better taste. The multi-food matcha shredded cake can remove excessive harmful free radicals in the organism and regenerate high-efficiency antioxidant substances such as alpha-VE, VC, GSH, SOD and the like in the human body, thereby protecting and repairing an antioxidant system, and having remarkable effects on enhancing the immunity of the organism, preventing cancer and preventing aging.
2. The cellulose of the matcha is 52.8 times that of spinach and 28.4 times that of celery, the matcha shredded cake has the effects of helping digestion and removing greasiness, losing weight and building body and removing pockmarks, and because more grease is added into the shredded cake, the matcha shredded cake can help digestion and remove greasiness after the grease in the shredded cake is taken into a human body.
3. The making method of the shredded cake with the matcha flavor, disclosed by the invention, is simple in process and convenient to operate, and can be used for production and processing by utilizing the existing shredded cake production line.
Detailed Description
In order to facilitate understanding of the technical solutions of the present invention, the following detailed descriptions are given with reference to specific examples.
Example 1
A method for making matcha shredded cake comprises the following steps:
s100: pouring 25kg of flour into a dough kneading jar, pouring 13kg of warm water, 400g of salt, 200g of sugar, 2kg of lard, 250g of matcha powder and 200g of monosodium glutamate into a stainless steel barrel, uniformly stirring to obtain a seasoning solution, pouring the seasoning solution into the dough kneading jar, and stirring for 8 minutes to knead dough;
s200: taking out the dough, and placing the dough in a proofing area for proofing for 25min;
s300: preparing mixed oil;
s400: cutting the uniformly mixed dough in the S200 into strip-shaped dough and preparing dough skin;
s500: uniformly coating the surface of the dough cover with mixed oil;
s600: the dough sheet in the S500 is pinched off, the pinched dough sheet is coiled with cakes, and the cake dough coiled with the cakes is placed in a proofing area to continue proofing for 18min;
s700: pressing the cake dough proofed in the S600 into cakes through a cake pressing machine;
s800: and (3) putting the cake slices obtained after cake pressing into a freezer, and freezing at the temperature of-20 ℃ for 3 hours to obtain the quick-frozen crispy shredded cake.
The matcha shredded cake comprises the following raw materials by weight: 25kg of flour, 13kg of warm water, 400g of salt, 200g of sugar, 2kg of lard oil, 250g of matcha powder and 200g of monosodium glutamate.
Example 2
A method for making matcha shredded cake comprises the following steps:
s100: pouring 25kg of flour into a dough kneading jar, pouring 12kg of warm water, 300g of salt, 150g of sugar, 1kg of lard, 100g of green tea powder and 100g of monosodium glutamate into a stainless steel barrel, uniformly stirring to obtain a seasoning solution, pouring the seasoning solution into the dough kneading jar, and stirring for 6 minutes to knead dough;
s200: taking out the dough, and placing the dough in a proofing area for proofing for 20min; the waking area comprises a first waking area and a second waking area, the ambient temperature of the first waking area is 20 ℃, and the ambient humidity is 55%; the ambient temperature of the second proofing area is 25 ℃, and the ambient humidity is 70%; fermenting the dough in the first fermenting area for 10min, and then moving to the second fermenting area for fermenting for 10min;
s300: preparing mixed oil; pouring shortening into an oil melting barrel, heating, quickly stirring for melting, after the shortening melts to 40%, stirring at a low speed until the shortening completely melts, adding soybean oil, and stirring at a low speed to obtain mixed oil, wherein the weight ratio of the shortening to the soybean oil is 3; wherein the rotating speed of the rapid stirring is 110r/min, and the rotating speed of the slow stirring is 60r/min;
s400: cutting the uniformly mixed dough in the S200 into strip-shaped dough and preparing dough skin; cutting the dough proofed in the step S200 into rectangular strip-shaped dough, wherein the width of the rectangular strip-shaped dough is 15cm, the thickness of the rectangular strip-shaped dough is 5cm, and flattening and then obtaining dough sheets;
s500: uniformly coating mixed oil on the surface of the dough cover;
s600: the dough sheets in the S500 are clamped and broken, the dough sheets after being clamped and broken are coiled, the number of coiling circles of the coiled dough sheets is 3.5, the ending length of the coiled dough sheets is 5cm, and the coiled dough sheets are placed in a proofing area to continue proofing for 15min;
s700: pressing the cake dough proofed in the S600 into cakes through a cake pressing machine;
s800: and (3) putting the cake slices obtained after cake pressing into a freezer, freezing at-20 ℃ for 3h to obtain the quick-frozen crispy shredded cake.
Example 3
A method for making matcha shredded cake comprises the following steps:
s100: pouring 25kg of flour into a dough kneading jar, pouring 14kg of warm water, 600g of salt, 400g of sugar, 2kg of vegetable oil, 400g of green tea powder and 400g of monosodium glutamate into a stainless steel barrel, uniformly stirring to obtain a seasoning solution, pouring the seasoning solution into the dough kneading jar, and stirring for 10 minutes to knead dough;
s200: taking out the dough, and placing the dough in a proofing area for proofing for 30min; the waking region comprises a first waking region and a second waking region, the ambient temperature of the first waking region is 25 ℃, and the ambient humidity is 70%; the ambient temperature of the second proofing zone is 35 ℃, and the ambient humidity is 85%; the dough is proofed for 15min in the first proofing area and then moves to the second proofing area for proofing for 15min;
s300: preparing mixed oil; pouring shortening into an oil melting barrel to be heated and quickly stirred to melt, after the shortening is melted to 50%, stirring at a low speed until the shortening is completely melted, adding soybean oil, and stirring at a low speed to obtain mixed oil, wherein the weight ratio of the shortening to the soybean oil is 5; wherein the rotating speed of the rapid stirring is 100r/min, and the rotating speed of the slow stirring is 80r/min;
s400: and cutting the dough proofed in the step S200 into rectangular strip-shaped dough, wherein the width of the rectangular strip-shaped dough is 20cm, the thickness of the rectangular strip-shaped dough is 8cm, and flattening and then obtaining the dough sheet.
S500: smearing a layer of 35 deg.C mixed oil on the surface of the dough cover, and naturally cooling to room temperature.
S600: pinching off the dough sheet in the S500, carrying out cake coiling on the pinched dough sheet, and after the cake is coiled, fermenting for 9min in a first fermentation area, and then moving to a second fermentation area for fermenting for 10min;
s700: pressing the cake dough proofed in the S600 into cakes through a cake pressing machine;
s800: and (3) putting the cake slices obtained after cake pressing into a freezer, freezing at the temperature of-25 ℃ for 4 hours to obtain the quick-frozen crispy shredded cake.
Example 4
A method for making matcha shredded cake comprises the following steps:
s100: pouring 25kg of flour into a dough kneading jar, pouring 12kg of warm water, 300g of salt, 150g of sugar, 1kg of lard, 100g of green tea powder and 100g of monosodium glutamate into a stainless steel barrel, uniformly stirring to obtain a seasoning solution, pouring the seasoning solution into the dough kneading jar, and stirring for 6 minutes to knead dough;
s200: measuring the temperature of the dough in the dough kneading jar after dough kneading, taking out the dough when the temperature of the dough is 20 ℃, and placing the dough in a proofing area for proofing for 30min;
s300: preparing mixed oil; pouring shortening into an oil melting barrel, heating, quickly stirring for melting, after the shortening melts to 40%, stirring at a low speed until the shortening completely melts, adding soybean oil, and stirring at a low speed to obtain mixed oil, wherein the weight ratio of the shortening to the soybean oil is 4; wherein the rotating speed of the rapid stirring is 110r/min, and the rotating speed of the slow stirring is 60r/min;
s400: and cutting the dough proofed in the step S200 into rectangular strip-shaped dough, wherein the width of the rectangular strip-shaped dough is 20cm, the thickness of the rectangular strip-shaped dough is 8cm, and flattening and pressing the dough to obtain the wrapper.
S500: smearing a layer of mixed oil with the temperature of 30 ℃ on the surface of the dough cover, and then naturally cooling to the room temperature.
S600: pinching off the dough sheet in the S500, carrying out cake coiling on the pinched dough sheet, and after the cake is coiled, fermenting the cake mass in a first fermentation area for 6min, and then moving to a second fermentation area for fermenting for 8min;
s700: pressing the proofed cake groups in the S600 into cakes through a cake pressing machine;
s800: and (3) putting the cake slices obtained after cake pressing into a freezer, and freezing at the temperature of-20 ℃ for 3 hours to obtain the quick-frozen crispy shredded cake.
Example 5
Example 5 is different from example 4 in that the dough temperature in the dough kneading jar was measured after the completion of dough kneading in S200, and when the dough temperature was 25 ℃, the dough was taken out and placed in a proofing zone for proofing for 20min.
Example 6
The difference between the embodiment 6 and the embodiment 2 is that in S400, the dough proofed in S200 is cut into rectangular strip-shaped dough, the width of the rectangular strip-shaped dough is 15cm, the thickness of the rectangular strip-shaped dough is 5cm, all strip-shaped dough pieces are wound into dough, the dough is cut into rectangular strip-shaped dough with the width of 15cm and the thickness of 5cm, the dough is subjected to rolling after being thinned to obtain dough skin, the rectangular strip-shaped dough is wound into dough, and then the required rectangular strip-shaped dough is cut out.
The above is only a preferred embodiment of the present invention, and the scope of the present invention is defined by the scope defined by the claims, and several modifications and amendments made by those skilled in the art without departing from the spirit and scope of the present invention should be regarded as the scope of the present invention.
Claims (10)
1. The making method of the matcha shredded cake is characterized by comprising the following steps of:
s100: pouring 500 parts of flour into a dough kneading jar, pouring 240-280 parts of warm water, 6-12 parts of salt, 3-8 parts of sugar, 20-40 parts of edible oil, 2-8 parts of matcha powder and 2-8 parts of monosodium glutamate into a stainless steel barrel, uniformly stirring to obtain a seasoning solution, pouring the seasoning solution into the dough kneading jar, and stirring for 6-10 minutes to knead dough;
s200: taking out the dough, and placing the dough in a proofing area for proofing for 20-30 min;
s300: preparing mixed oil;
s400: cutting the uniformly mixed dough in the S200 into strip-shaped dough and preparing dough skin;
s500: uniformly coating the surface of the dough cover with mixed oil;
s600: pinching off the dough skin in the step S500, carrying out cake coiling on the pinched dough skin, and putting cake cakes after cake coiling into a proofing area to continue proofing for 15-20min;
s700: pressing the cake dough proofed in the S600 into cakes through a cake pressing machine;
s800: and (3) putting the cake slices obtained after pressing into a freezer, wherein the freezing temperature is less than or equal to-20 ℃, and the freezing time is more than or equal to 3 hours, so as to obtain the quick-frozen crisp shredded cake.
2. The making method of the matcha shredded cake according to claim 1, wherein in S100, the warm water is 260 parts, the salt is 8 parts, the sugar is 4 parts, the edible oil is 40 parts, the matcha powder is 5 parts, and the monosodium glutamate is 4 parts.
3. The method for making the matcha shredded cake according to claim 1, wherein in the step S200, the proofing area comprises a first proofing area and a second proofing area, the ambient temperature of the first proofing area is 20-25 ℃, and the ambient humidity is 55-70%; the ambient temperature of the second proofing area is 25-35 ℃, and the ambient humidity is 70-85%; the dough is proofed for 10-15 min in the first proofing area and then moves to the second proofing area for 10-15 min.
4. The method for making the matcha shredded cake according to claim 1, wherein in the step S300, shortening is poured into a butter melting tank to be heated and quickly stirred to melt, soybean oil is added after 40-50% of shortening is melted and is stirred at a low speed until the shortening is completely melted, and the shortening and the soybean oil are stirred at a low speed to obtain the mixed oil, wherein the weight ratio of the shortening to the soybean oil is 3-5.
5. The method for making the matcha shredded cake according to claim 4, wherein the rotation speed of the fast stirring is 100-110r/min, and the rotation speed of the slow stirring is 60-80r/min.
6. The method for making the matcha shredded cake according to claim 1, wherein in S400, the dough proofed in S200 is cut into rectangular strip-shaped dough, the width of the rectangular strip-shaped dough is 15-20 cm, the thickness of the rectangular strip-shaped dough is 5-8 cm, and the dough is thinned and then rolled to obtain the wrapper.
7. The method for making the matcha shredded cake according to claim 1, wherein in the step S500, a layer of mixed oil with the temperature of 30-35 ℃ is smeared on the surface of the wrapper, and then the wrapper is naturally cooled to the room temperature.
8. The method for making the matcha shredded cake according to claim 3, wherein in the step S600, the first proving area is proofed for 6-9 min and then the second proving area is proofed for 8-10 min.
9. The method for making the matcha shredded cake according to claim 1, wherein in the step S200, the temperature of the dough in the dough kneading jar is measured after the dough kneading is finished, when the temperature of the dough is between 20 and 25 ℃, the dough is taken out, and the dough is placed in a proofing area for proofing for 20 to 30min.
10. The matcha shredded cake is characterized by comprising the following raw materials in parts by weight: 500 parts of flour, 240-280 parts of warm water, 6-12 parts of salt, 3-8 parts of sugar, 20-40 parts of edible oil, 2-8 parts of matcha powder and 2-8 parts of monosodium glutamate, and is prepared by the preparation method according to any one of claims 1-9.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102948440A (en) * | 2012-10-11 | 2013-03-06 | 安徽天方茶业（集团）有限公司 | Method for processing selenium-rich matcha fermented bread |
| CN107549264A (en) * | 2017-09-29 | 2018-01-09 | 上海粮全其美食品有限公司 | A kind of crisp hand grasping pie preparation method |
| CN113558082A (en) * | 2021-07-24 | 2021-10-29 | 海宁枫园食品有限公司 | Crisp shredded cake and making method thereof |
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- 2022-11-17 CN CN202211438886.9A patent/CN115868519A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102948440A (en) * | 2012-10-11 | 2013-03-06 | 安徽天方茶业（集团）有限公司 | Method for processing selenium-rich matcha fermented bread |
| CN107549264A (en) * | 2017-09-29 | 2018-01-09 | 上海粮全其美食品有限公司 | A kind of crisp hand grasping pie preparation method |
| CN113558082A (en) * | 2021-07-24 | 2021-10-29 | 海宁枫园食品有限公司 | Crisp shredded cake and making method thereof |
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