KR20190075246A - Baumkuchen Compssition And Processes For Making It - Google Patents

Abstract

The present invention relates to a Baumkuchen composition which includes 35.9 to 44.1 parts by weight of almond powder, 49.4 to 60.5 parts by weight of tapioca starch, 1.8 to 2.2 parts by weight of salt, 17.9 to 22 parts by weight of custard cream exclusive starch, 0.9 to 1.1 parts by weight of expanding agent, 71.9 to 87.8 parts by weight of milk butter, 56.2 to 68.7 parts by weight of green shortening, 6.7 to 8.3 parts by weight of emulsifier, 118.6 to 145 parts by weight of sugar, 1.3 to 4 parts by weight of water, 65.4 to 80 parts by weight of trehalose, 0.77 to 0.9 part by weight of butter oil, 118.6 to 145 parts by weight of sweetened egg yolk, 135 to 165 parts by weight of egg white, and 9 to 10.9 parts by weight of powdered oligosaccharides based on 100 parts by weight of rice powder. The present invention has effects of: resolving problems in the gluten of conventional flour by using rice powder instead of flour; providing soft and sticky mouth feel; and increasing rice consumption. Moreover, the present invention prevents coatings from sticking to wrapping paper during a distribution process without being broken or being stained on hands when cutting cake by performing a Framboise coating on the Baumkuchen.

Description

Baumkuchen composition and Baumkuchen production method (Baumkuchen Compssition and Processes For Making It)

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a Baumkuchen composition and a Baumucchen production method. More particularly, the present invention relates to a Baumucchen production method in which rice flour is used instead of wheat flour during cakes, so as to have a softer and moist texture.

In general, Baumkuchen is a traditional German cake. As can be seen in the sense of Baum (wood) and Kuchen (cake, cake), cake such as castella or pound cake is layered in layers like tree rings .

Such Baumkuchen began to be made in Germany, and it was mixed with egg, butter, sugar, flour, perfume, etc., kneaded and sliced so that the liquid dough was attached to the outer periphery of the mandrel on the round rod, and a baking furnace The liquid dough is fired while the mandrel is rotated, and then the liquid dough is again fired in the firing furnace by newly attaching the liquid dough from above the firing dough to the outer periphery of the mandrel, and a plurality of firing dough A cylindrical Baumkuchen is manufactured. Normally, Baumkuchen is served with tea, coffee, fresh cream, etc., and it is baked when it is kneaded with rum, whiskey or other liqueur to add flavor.

Recently, the dessert market has emerged in Korea as a result of enjoying the dessert culture and joining the existing bakery companies as well as department stores and hotels. Various desserts such as pudding, cupcakes, macarons, small cakes, and short cakes are on the market. Baumkuchen is also included. Various Baumkuchen products have been released. , Texture and flavor, as well as nutrients that can be obtained during ingestion are being actively studied.

As an example of this, Korean Patent Laid-Open No. 10-2017-0113875 (Oct. 13, 2017) discloses a process for producing a kneaded product comprising a mixture of wheat flour, sugar, egg white, yolk, purified water, butter, baking powder, emulsifier and vanilla extract Discloses a method for producing Baumkuchen containing nutrients and nutrients of pine nut by adding nuts, pine nut oil, and parsley extract.

Such conventional Baumkuchen is generally manufactured using wheat flour, and recently gluten from wheat may cause problems such as dyspepsia, diarrhea or irritable bowel syndrome, allergy, and obesity, In order to improve the taste of bread lovers as well as health, it is required to manufacture Baumkuchen using rice in accordance with the constitution of Korean adapted to rice for a long time.

Korean Patent Laid-Open Publication No. 10-2017-0113875 (published on October 13, 2017)

It is an object of the present invention to provide a rice flour which is obtained by crushing particles in the same size as starch instead of wheat flour in order to solve the problems caused by the gluten of the conventional wheat flour described above so as to have a more smooth, To provide an improved Baumkuchen composition and a Baumkuchen preparation method.

Another object of the present invention is to provide a method for coating the surface of Baumkuchen made of rice flour with a method of coating with sugar or chocolate to solve problems of sticking to a wrapping paper or putting it on a hand during cutting and providing fresh raspberry flavor (Framboise) coating on a substrate.

In order to achieve the above object, the Baumsuccin composition according to the present invention comprises 35.9 to 44.1 parts by weight of almond powder, 49.4 to 60.5 parts by weight of tapioca starch, 1.8 to 2.2 parts by weight of salt, 100 parts by weight of custard cream 17.9 to 22 parts by weight of starch, 0.9 to 1.1 parts by weight of an expanding agent; 71.9 to 87.8 parts by weight of milk butter, 56.2 to 68.7 parts by weight of green shortening, 6.7 to 8.3 parts by weight of emulsifier, 118.6 to 145 parts by weight of sugar, 1.3 to 4 parts by weight of water, 65.4 to 80 parts by weight of trehalose, 0.77 to 0.9 part by weight of butter oil; And 118.6 to 145 parts by weight of sugar yolk, 135 to 165 parts by weight of egg white, and 9 to 10.9 parts by weight of powdery oligosaccharide.

The rice flour is a powder of 400 mesh size. The milk butter contains 17.9 ~ 21.9 parts by weight of the highest grade milk butter in France to give flavor and flavor of milk butter and 54 ~ 65.9 weight of Ukrainian natural grass butter And the like.

The baumkuchen production method according to the present invention is characterized in that 35.9 to 44.1 parts by weight of almond powder, 49.4 to 60.5 parts by weight of tapioca starch, 1.8 to 2.2 parts by weight of salt silver salt, 17.9 to 22 parts by weight of starch exclusive for custard cream, , 0.9 to 1.1 parts by weight of an expanding agent are mixed and prepared (S1);

(S2) of boiling the milk butter (71.9-87.8 parts by weight), the green shortening (56.2-68.7 parts by weight) and the emulsifier (6.7-8.3 parts by weight) at 50 ° C to provide the taste and flavor of the cake and adding softness;

The milk butter prepared in the step (S2), the liquid oil and the emulsifier were put into a mixing ball, and 118.6 to 145 parts by weight of sugar, 1.3 to 4 parts by weight of water, 65.4 to 80 parts by weight of trehalose and 0.77 to 0.9 part by weight of butter oil were mixed Mixing (S3);

118.6 to 145 parts by weight of egg yolk, 135 to 165 parts by weight of egg white, and 9 to 10.9 parts by weight of powdery oligosaccharide are mixed and dissolved, and a part of the mixture is put into a mixing ball and mixed with the kneaded batter in step (S3) (S4);

Mixing (S 5) mixing the batter prepared in the step (S 1) while slightly pouring the mixed powder in the step (S 4);

The finished dough mixture as described above is preheated (S6) while maintaining the dough mixture temperature at 35 degrees in a Baumkuchen exclusive oven kneader for stirring.

(Step S7) of baking at 350 to 400 degrees while bending the dough while rotating the rods, setting the rods in a Baumkuchen exclusive oven, ; And

After baking the Baumkuchen cake as described above, it is formed by cooling for 12 hours at Baumkuchen special stand, and then cutting and packaging (S8).

In step (S3), strawberry hard baumkuchen coating added with 17 parts by weight of strawberry puree, 7.9 parts by weight of strawberry syrup, and 1.1 parts by weight of strawberry flavor, 48.7 parts by weight of cacao mass, 48.7 parts by weight of fresh cream, 2.5 parts by weight of chocolate, 1.1 parts by weight of butter oil was added to prepare a chocolate hard baumkuchen coating;

19.4 parts by weight of melon syrup, 1.2 parts by weight of melon fragrance, 25.9 parts by weight of melon resin, and 1.1 parts by weight of butter oil were added to prepare melon hard baumkuchen coating;

1.2 parts by weight of citrus fruit, 38.9 parts by weight of citron juice pulverized by a pulverizer, 0.3 part by weight of yellowish coloring matter, and 1.1 parts by weight of butter oil were added.

A Baumkuchen coating selected from among red sweet potato hard baumkuchen coatings formed by adding 2.5 parts by weight of sweet potato, 12.9 parts by weight of red sweet potato syrup, 19.4 parts by weight of red sweet potato paste, 19.4 parts by weight of fresh cream, and 1.1 parts by weight of butter oil, Baumkuchen can be coated on the surface of the cake.

The Baumkuchen composition and the Baumucchen method according to the present invention can solve the problems of conventional glutinous wheat flour by using rice flour instead of wheat flour and provide a softer and better texture, It is effective. In addition, according to the present invention, it is possible to coat Baum Hoffen with Fuller's Boaz coating, so that when the cake is cut, the coating is not broken and does not adhere to the hands, and does not adhere to the wrapping paper during distribution.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in more detail with reference to the drawings showing embodiments of the Baumucchen composition and Baumucchen of the present invention.

Baumkuchen of the present invention is a cake which is repeatedly buried in rods and baked and baked to form a multi-layered structure like a ring of a tree.

The baumuccene composition according to the present invention is characterized in that 35.9 to 44.1 parts by weight of almond powder, 49.4 to 60.5 parts by weight of tapioca starch such as Fine Bak (M (T)), salt, preferably silver salt 1.8 2.2 ~ parts by weight of starch for custard cream only, 17.9 ~ 22 parts by weight of starch exclusive for custard cream, a swelling agent such as Baking Powder (BP) 0.9-1.1 weight Wealth; 71.9 to 87.8 parts by weight of milk butter, preferably 17.9 to 21.9 parts by weight of the highest grade milk butter of France and 54 to 65.9 parts by weight of a natural herbal butter of Ukraine in order to give a taste and flavor of milk butter, 56.2 to 68.7 parts by weight of green shortening for maintaining constant hardness and shape, 6.7 to 8.3 parts by weight of an emulsifier for imparting softness of dough and raising air bubbles; 118.6 to 145 parts by weight of sugar, 1.3 to 4 parts by weight of water, 65.4 to 80 parts by weight of trehalose, 0.77 to 0.9 part by weight of butter oil; And 118.6 to 145 parts by weight of sugar yolk, 135 to 165 parts by weight of egg white, and 9 to 10.9 parts by weight of powdery oligosaccharide.

A method for producing Baumucchen with the Baumucchen composition described above will be described.

Step S1: 35.9 to 44.1 parts by weight of almond powder, 49.4 to 60.5 parts by weight of tapioca starch such as Fine Bak (M (T)), salt, preferably 1.8-2.2 weight 17.9-22 parts by weight of a starch exclusive for custard cream, 0.9-1.1 parts by weight of a swelling agent such as baking powder (BP) for blowing a gas in the dough mixture to expand the dough or to form a hole to soften the bread, Prepare to stand.

The rice flour is used instead of the flour used in conventional Baumkuchen. In general, the rice flour used in place of wheat flour has a particle size of 200 to 250 mesh. In this case, when the cake is made, the flour is less gluteny than the wheat flour, It is used to compensate for the disadvantage that a cake with rough texture is created. For this purpose, the present inventors found that the rice flour was formed into a finer powder by lowering the particle size to 400 mesh like starch, so that a cake that is softer, moist, and rougher than flour was produced.

Almonds use powder to provide a distinctive sweetness of almonds.

In addition, tapioca starch is used as starch to provide a soft texture and antioxidant effect. In addition, it is also possible to use mixed starch, for example, a vanilla flavor used as a starch for custard cream, .

Step S2: 71.9 to 87.8 parts by weight of milk butter, preferably milk butter of 17.9 to 21.9 parts by weight, the highest grade of French milk to add taste and flavor of milk butter, to provide taste and flavor of the cake and add softness 54 to 65.9 parts by weight of natural herb butter of Ukraine, 56.2 to 68.7 parts by weight of green shortening for maintaining constant hardness and shape after baking, 6.7 to 8.3 parts by weight of an emulsifier for softening the dough and for raising the air bubbles It is prepared by boiling in water, preferably at 50 캜.

Step S3: Milk butter prepared in step (S2), a liquid preservative and an emulsifier are put into a mixing ball. To provide a sweet taste of the cake, 118.6 to 145 parts by weight of sugar, 1.3 to 4 parts by weight of water, 80 parts by weight of water and 0.77 to 0.9 part by weight of butter oil, preferably fermented butter oil, are mixed in a blender at a low speed (240 rpm) for 1 minute so that the rich butter feeling of Baumkuchen can be felt, Grind trehalose by hand.

The trehalose has a sugar content of only about half that of sugar. When it is used in dough, the sugar content is lowered and the moisture content of sugar is better than that of sugar. Also, the trehalose improves the storage stability by suppressing the aging of starch and gives a refreshing taste to the cake. do. It also protects tissues by preventing denaturation of cells and protein during freezing and refrigeration of cakes, and it suppresses oxidation of fat and keeps it moist during storage period.

Further, it is preferable to further include 9 to 10.9 parts by weight of starch syrup in order to reduce sugar use.

In addition, when the cake is refrigerated or frozen, it protects tissues by inhibiting the denaturation of cells and proteins and inhibits the oxidation of fat.

Alternatively, strawberry hard baumkuchen may be prepared by adding 17 parts by weight of strawberry puree, 7.9 parts by weight of strawberry syrup and 1.1 parts by weight of strawberry flavor in the above step (S3). 48.7 parts by weight of cocoa mass, 48.7 parts by weight of fresh cream 2.5 parts by weight of choco flavor and 1.1 parts by weight of butter oil were added to prepare choco hard baumkuchen. In addition, 19.4 parts by weight of melon syrup, 1.2 parts by weight of melon fragrance, 25.9 parts by weight of melon resin and 1.1 parts by weight of butter oil were added 1.2% by weight of citron aroma, 38.9% by weight of citron juice pulverized by a pulverizer, 0.3% by weight of yellowish coloring matter, and 1.1% by weight of butter oil were added to prepare yuzha hard baumkuchen, 2.5 parts by weight of sweet potato, 12.9 parts by weight of red sweet potato syrup, 19.4 parts by weight of red sweet potato paste, 19.4 parts by weight of fresh cream, and 1.1 parts by weight of butter oil were added to prepare a red sweet potato hard baumkuchen coating, It may be coated on the surface of the Baumkuchen.

Step S4: 118.6 ~ 145 parts by weight of egg yolk, 135 ~ 165 parts by weight of egg white, and 9 ~ 10.9 parts by weight of powdery oligosaccharide are mixed and loosened, and a part of the kneaded egg is put into a mixing ball. Mix by mixing in a two-stage mixer (300 rpm) for 30 seconds, mix the rest, and mix for 2 minutes to 5 minutes. Mix to a specific gravity of 48-50. It is desirable to make the glutinous egg yolk and egg white be sanitary by using sterilized ones.

Step S5: Mixing the kneaded mixture in step S1 while rotating the mixed kneaded mixture in the first step while mixing the kneaded powder prepared in step S1 in small increments. After the kneaded powder is completely mixed, And the final specific gravity of the dough is made to be 68 to 70 at this time.

Step S6: The dough mixture thus completed is preheated while maintaining the dough mixture temperature at 35 degrees in an oven kneader exclusive to Baumkuchen.

Step (S7): Baumkuchen cake baking step, a plurality of food rolls, for example, 3 to 6 special rods are prepared, and the roots are set one by one in the Baumkuchen exclusive oven, Bake at 350 to 400 degrees buried. When using three rods, a relatively large baumkuchen can be formed, and a 15 cm cake can be burnt from a rod having a diameter of 5 cm. When 6 rods are used, a relatively small baumkuchen can be burnt. At this time, To form a nine-ply cake.

Step S8: After the Baumkuchen cake is baked as described above, it is cooled for 12 hours in a Baumkuchen special holder, cut into a thickness of 4 cm for a large Baumkuchen, 1.5 cm for a small Baumkuchen, It is placed on a pedestal, packed with vacuum degreasing agent together with deoxidizing agent, or wrapped with an automatic packing machine to produce Baumkuchen.

Further, in step S8, the surface of the cooled Baumkuchen cake may be coated with a jelly-like Furuboaz coating liquid (step S9), then cut and packaged.

The coating solution for the backbone is prepared as follows.

In step S9 (1), 0.51 parts by weight of agar powder and 21.4 parts by weight of water are mixed well, and the mixture is boiled for 5 minutes in a medium heat to dissolve the agar

In step S9 (2), in step 9 (1), 29.2 parts by weight of bivalent sugar is added instead of the sugar, and the mixture is boiled to high temperature until the mixture is melted. The use of the double blend sugar is intended to lower the sugar content of the product and increase transparency.

In this case, when agar is little or not completely melted, if you put twin sugar in it, then the coating liquid jelly does not harden and coating is not done properly, and it sticks on the hands and the wrapping paper to lower the value of the product. The coating becomes too hard, and the coating is not uniform, and the coating is thickly coated, and the taste can not be harmonized.

In step S9 (3), 12.9 parts by weight of Baekjam gold is prepared and boiled after being put in step S9 (2), so as to be cleanly cut without adhering to the smooth mouth feel of the jelly and the cake without cutting.

In step S9 (4), following step S9 (3), 12.9 parts by weight of the whipping cream and 12.9 parts by weight of the raspberry puree are mixed,

0.6 parts by weight of lemon juice, 1.2 parts by weight of raspberry syrup and 0.6 part by weight of raspberry liqueur were mixed in an amount of 2.4 parts by weight of sugar and starch, for example, Add 2.4 parts by weight of tapioca modified starch (va70c starch) and continue boiling.

In step S9 (6), the mixture is boiled in step S9 (5), turned off, and 2.4 parts by weight of hot water syrup is mixed. Then, the mixture is coated on the Baum cake to complete Baum cake, Keep 76 degrees so that the glasse falling down does not become hard.

Examples 1, 2 and 3 of 9-fold Baumkuchen cake were prepared on rods having a diameter of 4 cm by varying the content of Baumucchen composition and production method of the above-described steps S1 to S8, A comparative example and sensory evaluation were carried out.

ingredient Example 1 (unit g) Example 2 Example 3 Milk butter (AOP grade) 277 308 338 Milk butter (natural grass) 832 924 1016 Green Shortening 866 962 1058 Emulsifier 104 116 128 Sugar 1827 2030 2233 water 20 56 62 Trehalose 1008 1120 1232 corn syrup 139 154 169 Butter oil 12 12 14 Sweet potato yolk 1827 2030 2233 Egg white 2079 2310 2541 Powdered oligosaccharide 139 154 169 Rice flour 1540 1540 1540 Almond powder 554 616 678 Tapioca starch 762 847 932 Sun salt 28 31 34 Starch for custard cream 277 308 339 Baking powder 14 16 18

Comparative Example

(1) Mix 625 g of egg white with 1,255 g of green shortening, 120 g of emulsifier and 2550 g of sugar for 1 minute and 20 seconds in a blender at 240 rpm for 2 minutes. (2) Add 1050 g of whipped cream, 75 g of rum and 15 g of vanilla oil to about 60% 1800g of secondary egg mixture was mixed in a blender at 200 rpm for 2 minutes and 40 seconds; (3) 900 g of egg yolks were mixed again in a blender at 300 rpm for 3 minutes and 30 seconds; (4) Then mix 900g of egg whites in the last 4 mixes and mix for 3 minutes at 300rpm with a blender. While mixing 975g of rice flour, 1125g of rice touch, 300g of pine bake and 45g of swelling agent in 3 portions, ; (5) 1125 g of milk butter and 9 g of salt are mixed and mixed in a mayonnaise state and mixed in a blender at 180 rpm for 1 minute to have a specific gravity of 86 to 88 to prepare a kneaded product.

The Baumkuchen paste thus prepared was placed in a rod having a diameter of 4 cm to prepare a 9-layer Baumkuchen cake.

The sensory evaluation of the texture of the Baumkuchen cake in Examples 1, 2 and 3 and Comparative Example according to the present invention in a vacuum packed state at the time of manufacture, at two weeks after the expiration of the shelf life, 9 points were set for the soft condition, and 0 points for the rough condition, 9 points for the best good mouthfeel, 0 points for the hard one, 9 points for the good moist feeling, The results are shown in Tables 2, 3,

Example 1 Example 2 Example 3 Comparative Example Softness 8 9 8 9 Texture (grated) 9 10 9 8 Moistness 9 10 8 9

Example 1 Example 2 Example 3 Comparative Example Softness 8 9 8 7 Texture (grated) 9 10 9 7 Moistness 8 9 8 7

Example 1 Example 2 Example 3 Comparative Example Softness 7 8 7 7 Texture (grated) 8 8 7 6 Moistness 7 7 7 6

Example 1 Example 2 Example 3 Comparative Example Softness 6 7 5 5 Texture (grated) 7 7 6 4 Moistness 6 6 6 4

From the above, compared with Baumkuchen Comparative Example by wheat flour according to the known method, the baumkuchen according to the present invention is maintained in a state excellent in texture even after two weeks of shelf life, And it was found that the best condition was maintained in the softness, texture and moistness of Example 2 in particular. In particular, in the third week, Baumkuchen according to the present invention showed a gradual drop in sensory evaluation as compared with the second week.

Thus, the baumkuchen according to the present invention is remarkably reduced in the rate of progress of aging as compared with Baumkuchen Comparative Example by wheat flour according to the known method, and is maintained without significant difference after the 2 nd and 3 rd week, Baumkuchen of flour shows that there is a difference in aging after 2 weeks and suddenly becoming stiff and hard.

The present invention can be used for the preparation of Baumuccene.

Claims (6)

35.9 to 44.1 parts by weight of almond powder, 49.4 to 60.5 parts by weight of tapioca starch, 1.8 to 2.2 parts by weight of salt, 17.9 to 22 parts by weight of starch exclusive for custard cream, 0.9 to 1.1 parts by weight of swelling agent,
71.9 to 87.8 parts by weight of milk butter, 56.2 to 68.7 parts by weight of green shortening, 6.7 to 8.3 parts by weight of emulsifier,
118.6 to 145 parts by weight of sugar, 1.3 to 4 parts by weight of water, 65.4 to 80 parts by weight of trehalose,
0.77 to 0.9 part by weight of butter oil; And
From 118.6 to 145 parts by weight of a yolk saccharide, from 135 to 165 parts by weight of egg white, and from 9 to 10.9 parts by weight of a powdery oligosaccharide.
The method according to claim 1,
The rice flour is a powder having a size of 400 mesh,
The milk butter comprises 17.9 to 21.9 parts by weight of the highest quality milk butter in France and 54 to 65.9 parts by weight of natural herb butter in order to impart tenderness and flavor to the milk butter. .
35.9 to 44.1 parts by weight of almond powder, 49.4 to 60.5 parts by weight of tapioca starch, 1.8 to 2.2 parts by weight of salt of starch, 17.9 to 22 parts by weight of starch exclusive for custard cream, and 0.9 to 1.1 parts by weight of swelling agent were mixed with 100 parts by weight of rice flour, (S1);
(S2) of boiling the milk butter (71.9-87.8 parts by weight), the green shortening (56.2-68.7 parts by weight) and the emulsifier (6.7-8.3 parts by weight) at 50 ° C to provide the taste and flavor of the cake and adding softness;
The milk butter prepared in the step (S2), the liquid oil and the emulsifier were put into a mixing ball, and 118.6 to 145 parts by weight of sugar, 1.3 to 4 parts by weight of water, 65.4 to 80 parts by weight of trehalose and 0.77 to 0.9 part by weight of butter oil were mixed Mixing (S3);
118.6 to 145 parts by weight of egg yolk, 135 to 165 parts by weight of egg white, and 9 to 10.9 parts by weight of powdery oligosaccharide are mixed and dissolved, and a part of the mixture is put into a mixing ball and mixed with the kneaded batter in step (S3) (S4);
Mixing (S 5) mixing the batter prepared in the step (S 1) while slightly pouring the mixed powder in the step (S 4);
The finished dough mixture as described above is preheated (S6) while maintaining the dough mixture temperature at 35 degrees in a Baumkuchen exclusive oven kneader for stirring.
(Step S7) of baking at 350 to 400 degrees while bending the dough while rotating the rods, setting the rods in a Baumkuchen exclusive oven, ; And
After the Baumkuchen cake is baked as described above, it is cooled at Baumkuchen special stand for 12 hours, and then cut and packaged (S8).
The method of claim 3,
The rice flour is a powder having a size of 400 mesh,
The milk butter contains 17.9 to 21.9 parts by weight of the highest-fat milk butter in France and 54 to 65.9 parts by weight of natural herb butter in order to soften the taste and flavor of the milk butter. Way.
The method of claim 3,
The mixing step of the step (S3) is performed by mixing in a mixer for 1 minute at a low speed (240 rpm)
The mixed dough in the step S3 is mixed with the mixer in a second stage (300 rpm) for 30 seconds, and the mixture is mixed. Then, the mixture is mixed in the second stage for 5 minutes. In this case, In addition,
In step S4, the kneaded mixture is rotated in a single stage while mixing the powder prepared in step S1 while gradually mixing the kneaded mixture. After the mixed powder is completely mixed, the mixer is turned to a single stage until powder is not visible And the final specific gravity of the dough is made 68 to 70,
Wherein the blender is mixed in one step in the step S5, wherein the final specific gravity of the batter is made to be 68 to 70.
The method of claim 3,
In step (S3), strawberry hard baumkuchen coating added with 17 parts by weight of strawberry puree, 7.9 parts by weight of strawberry syrup, and 1.1 parts by weight of strawberry flavor, 48.7 parts by weight of cacao mass, 48.7 parts by weight of fresh cream, 2.5 parts by weight of chocolate, 1.1 parts by weight of butter oil was added to prepare a chocolate hard baumkuchen coating;
19.4 parts by weight of melon syrup, 1.2 parts by weight of melon fragrance, 25.9 parts by weight of melon resin, and 1.1 parts by weight of butter oil were added to prepare melon hard baumkuchen coating;
1.2 parts by weight of citrus fruit, 38.9 parts by weight of citron juice pulverized by a pulverizer, 0.3 part by weight of yellowish coloring matter, and 1.1 parts by weight of butter oil were added.
A Baumkuchen coating selected from among red sweet potato hard baumkuchen coatings formed by adding 2.5 parts by weight of sweet potato, 12.9 parts by weight of red sweet potato syrup, 19.4 parts by weight of red sweet potato paste, 19.4 parts by weight of fresh cream, and 1.1 parts by weight of butter oil, And coating the surface of the Baumkuchen cake.