CN116548488A - How to make oolong tea cake - Google Patents

Abstract

The invention discloses a method for making oolong tea cake, which relates to the technical field of cake processing. The oolong tea cake produced by the method can well retain the nutritional components of oolong tea, has good taste and is convenient to eat. The method for making the oolong tea cake comprises the following steps: steaming and frying auxiliary materials to form prebiotic yellow-flavored fillings, making pastry skins with prebiotic yellow-flavored fillings to form white and green peach mountain skins, and making fillings to form oolong tea fillings , put the white peach shank skin, green peach shank skin, oolong tea stuffing and brushed mochi dough into the corresponding hopper of the stuffing machine to form the stuffing, bake, cool, and pack the finished product.

Description

How to make oolong tea cake

technical field

The invention relates to the technical field of cake processing, in particular to a method for making oolong tea cake.

Background technique

Pastry is a kind of pastry that uses one or more of cereals, beans, potatoes, oils, sugar, eggs and other ingredients as the main raw material, with or without adding other raw materials, and is made through modulation, molding, cooking and other processes. food.

Among them, oolong tea cake is a dessert with oolong tea leaves as the main ingredient. Oolong tea, also known as green tea, belongs to a very characteristic semi-fermented tea. Oolong tea is rich in organic chemical components, mainly including tea polyphenols, proteins, amino acids, vitamins, organic acids, sugars, enzymes, plant alkaloids and other nutrients.

Therefore, how to provide an oolong tea cake, which can well retain the nutritional components of oolong tea, has a good taste and is convenient to eat, has become a technical problem urgently to be solved by those skilled in the art.

Contents of the invention

The object of the present invention is to provide a method for making oolong tea cake, the oolong tea cake produced by it can well retain the nutritional components of oolong tea, has good taste and is convenient to eat.

To achieve the above object, the present invention adopts the following technical solutions:

A method for making oolong tea cake, comprising the following steps: steaming and frying auxiliary materials: thawing 480 parts of white bean paste at room temperature below 25°C 12 hours in advance; using 20 parts of soybean oil, 6.7 parts of winter plum powder and 6.7 parts of pastry premix powder Stir the eggs until there are no particles and let stand for 30 minutes to form a ready-to-use mixture; put 35.9 parts of malt syrup and 140 parts of milk syrup into the jacketed pot, then add the half-thawed white bean paste mentioned above, and stir the white bean paste before adding Mix 20 parts of fructo-oligosaccharide and 120 parts of white sugar, then add 3.3 parts of agar and 0.8 parts of refined salt, mix well, turn on the steam and the steam pressure is 1-1.5kg/cm2, and burn until the sugar content is 62±1brix, a small amount for many times Then add 40 parts of soybean oil, mix until all the oil is eaten, then add the above-mentioned standby mixture; when the sugar content is burned to 69 brix, add 0.4 parts of sodium dehydroacetate and 0.6 parts of vanilla powder essence and mix well, and burn until the final sugar content is It can be out of the pot at 70±1brix, and the water content is 26%±1% at this time, so as to form the prebiotic yellow-flavored stuffing;

Pastry skin production: Put 720 parts of the prebiotic yellow-flavored stuffing into the blender and start stirring, then slowly add 47.98 parts of pastry frozen humectant and stir at a slow speed until the material is soft, then take out 234.65 parts and put it into the material bucket, Cover the big white bag for later use to form white peach mountain skin; slowly add 0.83 parts of natural green compound colorant and 0.12 part of natural lemon yellow compound colorant to the remaining materials to make the material evenly colored. And cover it for protection and use it up within 3 hours to form a green peach mountain skin;

Filling preparation: Put 559.6 parts of cream smoothie and 8.4 parts of Alishan oolong tea powder into the blender, turn it on and stir evenly, cover it for protection and use it up within 3 hours to form oolong tea filling;

Filling forming: put 234.65 parts of the white peach mountain skin, 534.28 parts of the green peach mountain skin, 568 parts of the oolong tea stuffing and 87 parts of the brushed mochi ball into the corresponding hopper of the stuffing machine, and adjust the green skin 13±1g, white skin 4±1g, stuffing 14±1g, brushed mochi ball 1-2g to complete the machine filling; the conveyor belt is transported to the molding machine for compression molding, and each raw weight is 32±3g and put on a plate;

Baking: Tunnel furnace baking set the first zone at 160°C, lower at 130°C, second zone at 150°C, lower at 128°C, third zone at 140°C, lower at 115°C, time 10 ±1 minute; after coming out of the oven, the surface of the finished product is green and white, the color of the bottom is moderate, the temperature of the center is not less than 70°C, and the cooked weight of a single finished product is 30±3g.

In practical application, the production method of the oolong tea cake also includes the following steps: packaging the finished product: transferring the baked finished product to a clean area for cooling, and when the temperature of the center drops below 35°C, it is placed in a tray and passes through a metal detector, and is automatically The packaging machine packs, and the deoxidizer is placed at the bottom of the plastic tray, and the correct batch number and production date are set to be printed.

Among them, 480 parts of white bean paste were thawed at room temperature below 25°C 12 hours in advance, but not completely thawed to prevent sourness.

Specifically, 20 parts of soybean oil, 6.7 parts of plum powder and 6.7 parts of pastry premix powder are mixed with an egg pump until there are no particles, and then stand for 30 minutes to form a ready-to-use mixture; used up within.

Further, put 720 parts of the prebiotic yellow-flavored stuffing into the blender and turn it on for stirring, then slowly add 47.98 parts of pastry frozen moisturizer and stir at a slow speed until the material is soft; Knead into a ball and flatten to 10mm with no cracks at the edge.

Furthermore, the finished product is stored in a cool and dry place at room temperature.

Compared with the prior art, the preparation method of the oolong tea cake of the present invention has the following advantages:

In the method for making oolong tea cake provided by the present invention, since the oolong tea filling is made with Alishan oolong tea powder, the filling has the effect of oolong tea, and at the same time, the cream smoothie can better improve the mouthfeel of the filling, and is made of white bean paste The prebiotic yellow-flavored stuffing can be used to make white Taoshan skin and green Taoshan skin, which can not only increase the mouthfeel of the cake, but also make the surface of the finished pastry coexist in green and white, beautiful and generous, and give people a feeling of fragrance. Therefore, this The oolong tea cake provided by the invention can well retain the nutritional components of the oolong tea, has good taste and is convenient to eat.

Implementation

For ease of understanding, the method for making the oolong tea cake provided in the embodiment of the present invention is described in detail.

The embodiment of the present invention provides a kind of preparation method of oolong tea cake, comprises the following steps:

Steaming and frying with auxiliary materials: Thaw 480 parts of white bean paste at room temperature below 25°C 12 hours in advance, but do not thaw completely to prevent sourness; mix 20 parts of soybean oil with 6.7 parts of plum powder and 6.7 parts of pastry premix powder with egg whipping Let it stand for 30 minutes after no particles to form a ready-to-use mixture, and the ready-to-use mixture must be used within 8 hours; put 35.9 parts of maltose syrup and 140 parts of milk syrup into the jacketed pot, and then put in the half-thawed white bean paste , and stir the white bean paste, add 20 parts of fructooligosaccharide and 120 parts of white granulated sugar and mix well, then add 3.3 parts of agar and 0.8 part of refined salt and mix well, turn on the steam and the steam pressure is 1-1.5kg/cm2 and burn to the sugar content When it is 62±1brix, add 40 parts of soybean oil in a small amount and mix it until all the oil is eaten, then add the above mixture; when the sugar content reaches 69 brix, add 0.4 parts of sodium dehydroacetate and 0.6 parts of vanilla powder essence Mix well, cook until the final sugar content is 70±1brix, then take it out of the pot. At this time, the water content is 26%±1%, so as to form the prebiotic yellow flavor filling;

Pastry skin production: Put 720 parts of the prebiotic yellow flavor filling into the mixer and start stirring, then slowly add 47.98 parts of pastry frozen moisturizer and stir at a slow speed until the material is soft, that is, it is not sticky when rubbed by hand, and take 50g The material is kneaded into a ball, and the edge is not cracked when the hand is flattened to 10 mm; then 234.65 parts are taken out and put into the material bucket, covered with a large white bag for later use, to form a white peach mountain skin; Slowly add 0.83 parts of natural green compound colorant and 0.12 part of natural lemon yellow compound colorant to make the material evenly colored, cover it for protection and use it up within 3 hours to form green peach mountain skin;

Filling preparation: Put 559.6 parts of cream smoothie and 8.4 parts of Alishan oolong tea powder into the blender, turn it on and stir evenly, cover it for protection and use it up within 3 hours to form oolong tea filling;

Filling forming: put 234.65 parts of the white peach mountain skin, 534.28 parts of the green peach mountain skin, 568 parts of the oolong tea stuffing and 87 parts of the brushed mochi ball into the corresponding hopper of the stuffing machine, and adjust the green skin 13±1g, white skin 4±1g, stuffing 14±1g, brushed mochi ball 1-2g to complete the machine filling; the conveyor belt is transported to the molding machine for compression molding, and each raw weight is 32±3g and put on a plate;

Baking: Tunnel furnace baking set the first zone at 160°C, lower at 130°C, second zone at 150°C, lower at 128°C, third zone at 140°C, lower at 115°C, time 10 ±1 minute; after coming out of the oven, the surface of the finished product is green and white, the color of the bottom is moderate, the center temperature is not less than 70°C, and the cooked weight of a single finished product is 30±3g;

Packaging finished product: transfer the baked finished product to a clean area to cool down. After the center temperature drops below 35°C, put it on a tray and pass it through a metal detector. It will be packed by an automatic packaging machine, and the deoxidizer is placed on the bottom of the plastic tray, and set Print the correct batch number and production date; and, the finished product is stored in a cool and dry place at room temperature.

Compared with the prior art, the preparation method of the oolong tea cake described in the embodiment of the present invention has the following advantages:

In the method for making oolong tea cake provided in the embodiment of the present invention, because Alishan oolong tea powder is used to make oolong tea filling, the filling has the effect of oolong tea, and at the same time, the creamy smoothie can better improve the mouthfeel of the filling. The prebiotic yellow-flavored stuffing made of white and green Taoshan skin can not only increase the mouthfeel of the cake, but also make the surface of the finished pastry coexist in green and white, beautiful and generous, giving people a feeling of fragrance. Therefore, the oolong tea cake provided by the embodiment of the present invention can well retain the nutritional components of oolong tea, and has a good taste and is convenient to eat.

The above is only a specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Anyone skilled in the art can easily think of changes or substitutions within the technical scope disclosed in the present invention. Should be covered within the protection scope of the present invention. Therefore, the protection scope of the present invention should be determined by the protection scope of the claims.

Claims (6)

1. a preparation method of oolong tea cake, is characterized in that, comprises the following steps: Steaming and frying with auxiliary materials: place 480 parts of white bean paste 12 hours in advance to thaw at room temperature below 25°C; mix 20 parts of soybean oil, 6.7 parts of plum powder and 6.7 parts of pastry premix powder with an egg pump until there are no particles, then let it stand for 30 minutes , to form a ready-to-use mixture; put 35.9 parts of maltose syrup and 140 parts of milk syrup into the jacketed pot, then put in the half-thawed white bean paste mentioned above, stir the white bean paste, add 20 parts of fructooligosaccharide and 120 parts of white granulated sugar and mix well , then add 3.3 parts of agar and 0.8 parts of refined salt and mix well, turn on the steam and the steam pressure is 1-1.5kg/cm ² and burn until the sugar content is 62±1brix, then add 40 parts of soybean oil in small amounts several times, and mix until oily After eating all of it, add the above-mentioned mixture for use; when the sugar content reaches 69 brix, add 0.4 part of sodium dehydroacetate and 0.6 part of vanilla powder essence, mix well, and cook until the final sugar content is 70±1 brix, then it can be taken out of the pot. The water content is 26%±1%, so as to form the prebiotic yellow flavor filling; Pastry skin production: Put 720 parts of the prebiotic yellow-flavored stuffing into the blender and start stirring, then slowly add 47.98 parts of pastry frozen humectant and stir at a slow speed until the material is soft, then take out 234.65 parts and put it into the material bucket, Cover the big white bag for later use to form white peach mountain skin; slowly add 0.83 parts of natural green compound colorant and 0.12 part of natural lemon yellow compound colorant to the remaining materials to make the material evenly colored. And cover it for protection and use it up within 3 hours to form a green peach mountain skin; Filling preparation: Put 559.6 parts of cream smoothie and 8.4 parts of Alishan oolong tea powder into the blender, turn it on and stir evenly, cover it for protection and use it up within 3 hours to form oolong tea filling; Filling molding: put 234.65 parts of the white peach mountain skin, 534.28 parts of the green peach mountain skin, 568 parts of the oolong tea stuffing and 87 parts of brushed mochi dough into the corresponding hopper of the stuffing machine, and adjust the green skin 13± 1g, white skin 4±1g, stuffing 14±1g, brushed mochi ball 1-2g, to complete the machine filling; the conveyor belt is transported to the molding machine for compression molding, and each raw weight is 32±3g and put on a plate; Baking: Tunnel furnace baking set the first zone at 160°C, lower at 130°C, second zone at 150°C, lower at 128°C, third zone at 140°C, lower at 115°C, time 10 ±1 minute; after coming out of the oven, the surface of the finished product is green and white, the color of the bottom is moderate, the temperature of the center is not less than 70°C, and the cooked weight of a single finished product is 30±3g. 2. The method for making oolong tea cake according to claim 1, characterized in that 480 parts of white bean paste are placed at room temperature below 25°C for thawing 12 hours in advance, but cannot be completely thawed to prevent sourness. 3. The preparation method of the oolong tea cake according to claim 2 is characterized in that 20 parts of soybean oil, 6.7 parts of Samuel powder and 6.7 parts of pastry premix powder are mixed thoroughly with egg pumping until there are no particles and left standing for 30 minutes, A ready-to-use mixture is formed; and, the ready-to-use mixture needs to be used up within 8 hours. 4. The preparation method of oolong tea cake according to claim 3, is characterized in that, put 720 parts of said prebiotic yellow-flavored stuffing into the blender and start stirring, then slowly add 47.98 parts of pastry frozen humectant and stir at a slow speed until The material is in a soft state; that is, it is not sticky when rubbed by hand, and 50g of the material is kneaded into a ball, and the edge is not cracked when it is flattened to 10mm by hand. 5. The method for making oolong tea cake according to any one of claims 1-4, further comprising the steps of: packaging the finished product: transferring the baked finished product to a clean area for cooling, and waiting for the center temperature to drop to Below 35°C, put it in a tray and pass through a metal detector, then pack it by an automatic packaging machine, and put the deoxidizer on the bottom of the plastic tray, and set and print the correct batch number and production date. 6. the preparation method of oolong tea cake according to claim 5 is characterized in that, the finished product is stored in a cool and dry place at normal temperature.