JPS6030489B2 - How to make sponge cake - Google Patents

Description

[Detailed description of the invention] The present invention is commonly referred to as castella.

The present invention relates to a method for manufacturing a sponge cake, and more specifically, to a method for manufacturing a sponge cake in which baked sponge doughs having different raw material compositions are joined together in different ways. Sponge cake, typified by traditional castella, is a Western confectionery that is lightly puffed like a sponge using the foaming properties of eggs and then baked.As is well known, the main ingredients are flour, sugar, and eggs. It is made by whisking eggs to make a batter, then putting this whipped batter into a baking mold and baking it in the open.

Conventional sponge cakes made in this way are made of the same dough regardless of thickness, so they only have a single taste, but nowadays people prefer complex tastes that are compounded or mixed. It was impossible to satisfy people's taste for gossip.

The reason why only the same fabrics can be manufactured is that, for example, there is no suitable joining component to join different doughs without impairing their taste, and there is also a lack of appropriate joining techniques. They are angry that they were unable to find a way to do so. In view of this situation, the present invention polymerizes baked sponge dough made of different raw materials with a bonding component mainly composed of butter, sugar water, and honey interposed between them.
This polymer is steamed at a relatively low temperature of about 70 oo to integrate it.This allows for the joining of different types of baked sponge dough, as well as the unique taste of each sponge dough and the infusion between them. The purpose is to provide a sponge cake that retains the flavor produced by the bonding ingredients such as butter that has been soaked in, and also has a unique texture.

The present invention will be explained in more detail below using examples.

In Figure 1, A and A' are layers of sponge dough each having an appropriate thickness, and B is a layer of sponge dough impregnated with a rich aroma such as brandy or liqueur to give it a unique taste and aroma. It is. Each of these sponge dough layers is made of a raw material composition containing appropriate amounts of flour, sugar, and eggs, and the dough is whipped using the foaming properties of eggs, then put into a mold and baked in an oven at around 180qC. are manufactured in advance. Then, a bonding component J is interposed between the A layer and the B layer and between the B layer and the A' layer, respectively. These joint components J are softened butter by melting it with syrup, diluted water, honey, or the like. As shown in the figure, these are wrapped in aluminum foil, etc. in a mirror layered state, and then steam-baked in an oven at a temperature of about 7 pi○, so that the joined parts J melt into the upper and lower dough, and the whole melted part A bonding force acts on the fabrics to bond adjacent fabrics into one piece, and the bonding force makes them difficult to separate. Furthermore, since this joint is divided into components by a film formed by the oil and fat components of the butter in the joint part 1, each dough layer retains its original taste and does not become so-called "chiyanbon". , therefore without causing any alteration in taste, and as mentioned above, about 70%
Coupled with steam-grilling at a low temperature such as ℃, it is possible to maintain the taste according to the set conditions. For this purpose, for example, as shown in Fig. 2, instead of the B layer shown in Fig. 1, a C layer containing Dainagon azuki beans or raisins is sandwiched, or as shown in Fig. 3, seasoned or It is possible to freely produce any combination of sponge cakes, such as a two-layer structure of sponge dough A and A'' layers with different fragrances.As explained above, the method for producing a sponge cake of the present invention , a sponge cake with a unique taste is efficiently produced by stacking different types of sponge dough with a bonding ingredient made of melted butter, steaming and scaling them at a relatively low temperature, and bonding them together. Because it is a type of sponge cake that can be tasted only in a single taste with conventional sponge cake, it is now possible to freely provide the desired taste according to the taste of modern people. It is possible to take advantage of the characteristics of the dough, such as taste and aroma, and to maintain it without mixing, and to provide a high-quality sponge cake that does not deteriorate in quality over a long period of time.

[Brief explanation of the drawing]

The drawings show cross-sections of sponge cakes obtained by the manufacturing method of the present invention; FIGS. 1 and 2 show a cake made of three layers of dough, and FIG. 3 shows a cake made of two layers of dough. A, A', A'', B...Sponge fabric, J...
...joint part. Figure 1 Figure 2 Figure 3

Claims (1)

[Claims] 1. Polymerize baked sponge dough with different raw material compositions with a bonding component mainly composed of butter, sugar water, and honey interposed between them, wrap this polymer in aluminum foil, etc., and heat it in an oven at about 70°C. A method for producing a sponge cake, characterized in that the baked sponge dough is integrally joined by steam baking at different temperatures.