TWM468153U - Structure of cake - Google Patents

Description

Pastry structure

This creation is about a kind of cake food, especially a stuffing that allows consumers to enjoy two or more different flavors at the same time, and the ingredients on the cake skin are decorated with flavors, so as to blend into a layered stack. Pastry structure.

According to the general baking industry, in order to let consumers enjoy the taste of the cake, they have a sense of satisfaction on the taste. Therefore, the structure of the traditional cake is usually composed of a stuffing in a cake, and after baking, the skin can be crispy. Filled with soft cakes.

Referring to the first figure, which is a conventional cake structure, the conventional cake 1 is roughly compression molded into a square shape, which comprises a cake 11 and a filling 12, which is made of flour, cream, and egg. The filling 12 is usually made of a sweet filling such as a fruit and vegetable stuffing or a bean filling, and is baked in an oven to form a cake with a crispy outer skin and a soft filling. However, due to the soft taste of a single filling, such cakes feel slightly tedious in eating taste buds. After eating for a long time, consumers are becoming more and more greasy, and it is not easy to attract consumers who like novelty tastes and purchase. Therefore, this shortcoming still has room for further improvement.

In view of the above problems and shortcomings of the traditional cakes, the creator believes that it needs to be actively improved, and that it has many years of experience in designing and manufacturing related cake products. Experiments and adjustments, and the concept of consistently maintaining excellent and innovative design, through continuous trial and improvement, began to develop and design the cake structure of this creation.

The main purpose of this creation is to provide a "cake structure" in which two or more pieces of different tastes and flavors are wrapped in the cake, and the ingredients on the cake are decorated with flavoring and flavoring to make a decorative surface. It is a cake with a layered taste, so that consumers can enjoy the sweet and sour pineapple taste, the nougat taste of soft Q teeth, and the decorative ingredients to create a rich and varied layer stack. The taste of the cake, and the innovative cake structure that enhances the visual enjoyment, can solve the monotonic problem that consumers only have a single flavor and taste when eating.

For the purpose of the foregoing, the present invention provides a cake structure comprising a cake body, the system consisting of a cake skin, a first filling material, a second filling material, and a decorative surface, and the cake skin is covered. There is a first filling, and a second filling is coated in the first filling, and the decorative surface is disposed on the cake.

In the embodiment of the present invention, the cake can be made of flour, powdered sugar, milk powder, butter, egg liquid, etc.; if necessary, tea powder (for example, red oolong tea powder, green tea powder, etc.) can be added. Additives such as powder to add flavor.

In the embodiment of the present invention, the first filling material has the taste of sweet and sour pineapple, and can be made of materials such as pineapple sauce, pineapple pulp, pineapple sauce, etc.; if necessary, melon sauce, salt, cranberry can also be added. Additives such as raspberries and tea powder (for example, red oolong tea powder, green tea powder, etc.) to adjust the taste.

In the embodiment of the present invention, the second filling material has the nougat taste of the soft Q-shaped tooth, and the soft nougat can be used as the main material; if necessary, the tea powder can also be added (for example: red oolong tea powder, green tea) Additives such as powder, nuts, cranberries, etc. to enhance the taste.

In the embodiment of the present invention, the above-mentioned decorative mask is somewhat adorned with the function of taste, and can use tea powder (for example: red oolong tea powder, green tea powder, etc.), bread flour, chocolate sauce, chocolate powder, syrup, jam, and Powdered, nuts and other embellishments and savory ingredients are spread.

In order to achieve the above objectives and effects, the drawings are described in detail below with reference to the preferred embodiments of the present invention, and the benefits are clear.

1‧‧‧Chinese pastry

11 ‧ ‧ crust

12‧‧‧ Fillings

2‧‧‧ Ontology

21‧‧ ‧ cake skin

22‧‧‧First filling

23‧‧‧Second filling

24‧‧‧Decorative noodles

3‧‧‧ Ontology

31‧‧‧ cake skin

34‧‧‧Decorative noodles

First picture: A cross-sectional view of a conventional cake.

Second Figure: A perspective view of a preferred embodiment of the present invention.

Third Figure: A cross-sectional view of a preferred embodiment of the present invention.

Fourth Figure: A perspective view of another embodiment of the present creation.

The structure and composition design of this creation are described in detail as follows: (1) First, the cake skin 21 is prepared, and the cake material is mixed and kneaded into dough, and then divided into appropriate sizes and left to relax and spare, (2) first The food with the pineapple taste of the filling material 22 is divided and replaced, and (3) the soft nougat flavored food material of the second filling material 23 is prepared for use, and (4) a small dough stick is pressed into the cake skin 21, The first filling material 22 is wrapped in the cake skin 21, and the second filling material 23 is wrapped in the first filling material 22, and then rolled into a spherical shape and pressed into the mold and discharged on the baking sheet. 5) Put it into the oven and bake it at a certain temperature. After the upper and lower surfaces of the cake are evenly golden, the mold can be released and demolished, and then cooled. (6) Finally, the top surface of the finished product is covered with spices and flavored ingredients. By making the decorative surface 24, the cake structure of the present creation can be completed.

Referring to the second and third figures, the second drawing is a perspective view of the preferred embodiment of the present invention, and the third drawing is a cross-sectional view of the cake according to the line A-A in the second drawing. Please also participate According to the second and third figures, the cake body 2 of the present invention mainly comprises a cake skin 21, a first filling material 22, a second filling material 23, and a decorative surface 24. In the present embodiment, a circular body will be described, and the decorative surface may be dotted with a taiji pattern, but the creation is not limited thereto.

The cake skin 21 can be made into a crispy outer skin by using flour, powdered sugar, milk powder, butter, egg liquid, etc.; if necessary, tea powder (for example: red oolong tea powder, green tea powder, etc.), cheese powder and the like can be added. Add something to add flavor.

The first filling material 22 is an edible food with pineapple flavor (for example, pineapple sauce, pineapple pulp, pineapple sauce, etc.); if necessary, melon sauce, salt, cranberry, tea powder (for example: red oolong tea powder, Additions such as green tea powder, etc. to adjust the taste.

The second filling material 23 is a nougat-flavored food material (for example, soft nougat); if necessary, tea powder (for example, red oolong tea powder, green tea powder, etc.), nuts, cranberry, etc. may be added. To enhance the taste.

The decorative surface 24 is made of ingredients that can be embellished and tasted (for example, tea powder, bread flour, chocolate sauce, chocolate powder, syrup, jam, cheese powder, nuts).

Referring to the fourth figure, it is a perspective view of another embodiment of the present invention. As shown in the previous preferred embodiment, the difference in this embodiment is that after the decorative surface 34 is spread and tasted, the different shapes are changed. In this embodiment, the star pattern is used. Note, but this creation is not limited to this.

However, the above description is only a preferred embodiment of the present invention, and thus does not limit the scope of the patent of the present invention. Therefore, the simple modification and replacement of the equivalent components by the present specification and drawings should be included in the same reason. The scope of the patent for this creation.

2‧‧‧ Ontology

21‧‧ ‧ cake skin

22‧‧‧First filling

23‧‧‧Second filling

24‧‧‧Decorative noodles

Claims (1)

A cake structure comprising: a body mainly composed of a cake skin, a first filling material, a second filling material and a decorative surface; a cake skin, the cake skin is covered with a first filling material, followed by the first The filling material is covered with a second filling; the first filling material has an pineapple taste; the second filling material has a soft nougat taste; and a decorative surface has an embellishment and taste function, and is disposed on the cake skin.