JPS60217863A - Preparation of japanese cake - Google Patents

Abstract

PURPOSE:To prepare an elegant Japanese cake having a pattern of baked color, by putting pastries like pastry of sponge cake, having a pattern of baked color formed by using white paper with an uneven pattern, baked by a flat pan, on the top and the bottom of a fluid dough for sweet jelly prepared by blending jam of Japanese chestnut as a main ingredient with agar, heating the blend, releasing the heat of the prepared ingredient. CONSTITUTION:The flat pan 1 is heated, the paper 2 with an uneven pattern is laid on it, and the wood frame 3 with a given dimension is placed on the paper 2. The pastry dough 4 is cast into the frame 3 into a proper thickness, and baked until a pastry like sponge cake, having a pattern of baked color, is formed. Two pastries are prepared. One of the pastries 9 is placed on the wood box 6 with putting the pattern 5 of baked color down, and the fluid dough 7 for sweet jelly prepared by blending jam of Japanese chestnut as a main ingredient with 0.3-1wt% agar, heating the blend, is cast onto the pastry. The other pastry 9 is placed on the fluid dough with putting the pattern 5 of baked color up, and the heat of the prepared ingredient is released.

Description

[Detailed Description of the Invention] (1) Purpose of the Invention The present invention is a confectionery whose main ingredient is chestnut paste made from chestnuts, which are a specialty of the applicant's location, and which has a baked color pattern applied to the surface of the confectionery during the baking process. The aim is to provide Japanese sweets and their manufacturing methods.

(2) Structure of the Invention The Japanese confectionery of the present invention is made mainly of chestnuts and 0.3% starch.
Kastilano Ichimonji-yaki (commonly known as Monji-nabe-yaki) is made by using sheep-scented dough with a content of 1% to 1%, as well as eggs, sugar, flour, and other ingredients, and using white paper with a concave-convex pattern to create a baking pattern. The castella-like rind (castella-style rind) made using

A feature of the manufacturing method of the present invention is that blank paper with an uneven pattern is used in manufacturing the outer skin.

This will be explained in detail below.

(a) Regarding the composition and action of the chestnut odor dough.

The best example of chestnut and sheep odor fabric is ■Special Heaven 25
f...07% (optimal 11ik) ■White sugar 13
0 (1... 36+ chestnut red bean paste 2000f...
...Approximately 56cm■ Small chestnuts (pickled in honey) 250f...
...Approx. 1%■White bean llF...Approx. 0.3%
■Although the amount of salt is small, if the amount of agar is within the range of 3% to 1%, the quality of the confectionery will not be impaired.

The process of manufacturing the chestnut-yogao-oi dough (7) using raw materials as described above is almost the same as the process of manufacturing general sheep-scented dough, so it will not be described in detail, but it is made using chestnut paste as the main material. Sheep odor is almost non-existent now. (It is common practice to mix chestnuts with azuki bean paste as the main ingredient.) If you do not want to mix small chestnuts made from molasses into the chestnut paste, just increase the amount of chestnut paste by the same amount. .

The above raw materials are mixed, refined and heated to a fluid state.

(b) -Castella style-About the structure and function of the character-baked shell.

As an example, ■Sugar 220g ■Egg 3001 ■Honey 501 ■Sake 5occ ■Heavy Soo 5 1.51F ■Wheat flour 200? ■Water A small amount of raw material is used, but it is a raw material that has traditionally been used as the outer shell of sheep odor etc. made from adzuki beans and other legumes, and this raw material is used to make the outer shell of oat odor etc. To do this, heat a single-grilled steel (1) (a type of pot for confectionery, flat-grilled steel, commonly referred to as "character-grilled steel"), apply sesame oil, wipe it thoroughly, and then cut it to the required dimensions. Usually, the dough is prepared by placing a wooden frame and pouring the dough prepared with the above-mentioned materials into the dough, baking it until it reaches a certain color, then turning it over and baking it on the other side. In the case of such baking, normally the baked color appears on the entire surface of the fabric, but in the case of the present invention, this baked color shows shading, and the pattern is expressed by this shading ( It has a pi.

That is, - Paper such as Japanese paper (2) on which a textured pattern (8) is formed by heating a letter-hardened steel, applying sesame oil, wiping it thoroughly, and then pressing or other methods (the textured pattern is a trademark, a local landmark, or other design) ), place a wooden frame (33Y) of the required size on top of this paper (2), pour the outer skin fabric (4) prepared with the above raw materials into the frame (3) to an appropriate thickness, and bake. Bake until the pattern is expressed.When this is the case, apply heat to the part of the outer fabric that is in direct contact with the pattern glands formed on the paper (2). The conduction of heat is fast and direct, and the conduction of heat to other parts is slow and indirect, so this difference separates the browned areas and the pale areas, resulting in paper (2) K formation. The uneven pattern is baked out in a varying shade of color.When a certain level of browning is achieved, turn it over and bake the other side appropriately.At that time, a castella-like (castella-like) outer shell is created.

Do not use the textured paper (2) when back-firing, and leave the textured paper (2) for front-burning in close contact.

Two pieces of outer skin (9) with baked color pattern (5) are prepared in this way.

(C) Concerning the structure and function of the Japanese confectionery of the present invention, one piece of the character-yaki castella-like outer shell is placed in a previously prepared wooden box (6) having an appropriate width and depth, with its baked color pattern (5) facing down. On top of this, heat the chestnut and sheep smell dough (7), which has been turned into a fluid state, and pour it to the desired thickness.Furthermore, on top of this, the remaining outer skin (9) is placed in its baked color pattern (5). ) Place it on top.

When this happens, the chestnut and sheep odor dough (7) has been heated and is in a mushy fluid state, so the castella-like outside of the upper and lower parts of it is heated.
Adheres well. If you leave it in this state for several hours, the heat of the chestnut and sheep odor fabric (7) will be released and it will cool down, and the chestnut and sheep odor fabric will have a chestnut odor (7), and this chestnut and sheep odor (7) Use the wind husk (9) to make a sandwich or delicious Japanese sweets. Chestnut and sheep odor (when there are 7 pieces, the wooden box (6)
Once removed, the paper (2) is peeled off from the castella-style one-monji-yaki outer shell (9), cut into appropriate sizes, packaged, and commercialized. The Japanese confectionery made in the above manner has a sheep odor with the taste of chestnuts, and has a castella-like outer shell (9), and has an elegant outer shell with a browned pattern on the surface.It can be used as a sandwich from the top and bottom. child,
It has the effect of being delicious and offering a chestnut-like odor and a castella-like taste.

[Brief explanation of drawings]

The drawings show examples, and Figure 1 is a plan view of a wooden frame 2 covered with paper with an uneven pattern formed on hardened steel.
FIG. 2 is a plane view of FIG. 1 A-A lj. Figure 3 shows the castella-like shell material poured into the Ichimonji yaki steel (2).
FIG. 4 is a cross-sectional view showing a state 2 in which the outer skin is spread on a wooden box, the chestnut/sheep-scented fabric is poured in, and the outer skin is further placed on the wooden box. FIG. 5(a) is a plan view of the commercialized confectionery of the present invention, and FIG. 5(b)
) is a side view. Figure 1

Claims (2)

[Claims] (1) - Heat a letter-hardened steel (flat-hardened steel), spread a paper with an uneven pattern on it, place a wooden frame of the required size on top of the paper, and pour an appropriate amount of the outer cover material into the frame. Two pieces of castella-style one-monji grilled outer skin with a baked color pattern are made, one of them is placed in a wooden box prepared in advance with the baked color pattern facing down, and on top of that, chestnut bean paste is the main material and agar is added. .3% to 1
Fluid chestnut odor dough 'fzr' prepared by heating and mixing % amount:
1. A method for producing Japanese confectionery, which is characterized in that the confectionery is poured to a desired thickness, placed on top of this with the browned pattern of the remaining castillano-moji-yaki outer shell facing up, and heated for several hours to produce the confectionery. (2) The above-mentioned (1) has a structure in which the upper and lower surfaces of the chestnut odor having an appropriate thickness t are coated with a castella-like baked pattern using white paper with a concave-convex pattern 2.
) Japanese sweets made by the method described.