TWM657178U - Sandwiched pineapple cake - Google Patents

Abstract

A pineapple cake with fillings comprises two pastry layers and a pineapple filling layer, wherein: the two pastry layers are made from a dough, the dough is mixed with two parts of low-gluten flour and one part of high-gluten flour, and three to four parts of slightly whipped butter are added to mix, and the dough is cooled to a plastic state, and then placed in a mold in sequence so that the pineapple filling layers are spaced at intervals. Between the two doughs, the shortbread layer can maintain a high water content after baking, that is, the shortbread layer and the pineapple filling layer can be stably combined, so that the shortbread layer and the pineapple filling layer will not separate, and a sufficient amount of the pineapple filling layer can be bitten in each bite when eating, so as to provide a new pineapple shortbread structure with high baking yield, beauty and taste.

Description

Pineapple Cake

This creation is about a pineapple cake structure, especially a pineapple cake with fillings that has a high baking yield, is beautiful and delicious.

According to common knowledge, pineapple cakes are made of dough made from high-gluten flour, and then the dough is completely covered with pineapple filling before baking. The reason for using the covering method is that the pastry skin after baking is hard, and the pastry skin and pineapple filling are easy to separate, resulting in baking failure. However, when eating pineapple cakes with pineapple filling completely covered by pastry skin, Every time you bite the edge of a pineapple cake, you eat more pastry than pineapple filling. Therefore, you cannot eat the same amount of pineapple filling in every bite, which will reduce the overall taste and deliciousness. Therefore, in order to improve the taste, the creator developed a pineapple cake with a filling that is not easy to fall off, thereby overcoming the long-standing problem of traditional pineapple cakes.

In view of this, the creator has been engaged in the manufacturing, development and design of related products for many years. Aiming at the above goals, after careful design and careful evaluation, he finally obtained this creation which is truly practical.

The technical problem that this creation intends to solve is to provide a pineapple cake with filling in view of the above-mentioned deficiencies in the existing technology.

It includes two shortbread layers and one pineapple filling layer, wherein: the two shortbread layers are made from a dough, the dough is mixed with two parts of low-gluten flour and one part of high-gluten flour, and then three to four parts of slightly whipped butter are added to mix, and then the dough is cooled to a plastic state, and then placed in a mold in sequence so that the pineapple filling layer is sandwiched between the two doughs, and after baking and demolding, the two shortbread layers are formed in a non-contacting state.

When the dough is mixed, powdered sugar of the desired sweetness is added, and the powdered sugar contains 5% to 20% trehalose.

The pineapple filling layer contains a plurality of dried fruits, and the dried fruits account for between 20% and 40% of the total volume of the pineapple filling layer.

When the pineapple filling layer is mixed with the dried fruit, a proper amount of sake is added and heated and stirred to soften the pineapple filling layer and evenly distribute the dried fruit.

The dried fruit is any one or more of peanuts, nuts, berries, dried longans or raisins.

When the dough and the pineapple filling layer are placed in the mold for baking, a baking tray is placed on top of the mold to apply pressure so that the shortbread layer can be flattened and shaped.

Before placing the dough and the pineapple filling layer into the mold, spray oil on the inner wall of the mold so that the formed shortbread layer and the pineapple filling layer can be demolded smoothly.

The cooling of the dough includes a first cooling process and a second cooling process. The dough is subjected to the first cooling process after mixing and kneading, so that the dough is in a plastic state without oil and without sticking to the hands. The dough is taken out, flattened and molded into pieces, and then subjected to the second cooling process, so that the butter is fully absorbed into the dough.

The low-gluten flour and high-gluten flour used must be stored in a refrigerated environment before mixing to reduce the temperature of the dough when mixing and kneading.

The thickness of the shortbread layer and the pineapple filling layer each accounts for one third of the overall thickness, and the shortbread layer and the pineapple filling layer can both be shaped into round or square pieces of equal area.

The main purpose of this creation is to improve the moisture content of the dough by mixing two parts of low-gluten flour with one part of high-gluten flour, and then add between three and four parts of lightly whipped butter to knead and mix the dough, so as to overcome the problem of insufficient moisture retention during dough preparation and baking. Insufficient moisture retention will cause the shortbread layer to be unable to combine with the pineapple filling layer, and adding too much lightly whipped butter will result in the dough being insoluble. In order to solve the problem of the dough being difficult to shape, the dough is cooled and cooled so that it can be smoothly shaped and placed in the mold for baking. This way, a pineapple cake with filling that will not separate can be obtained with a high yield. The three-layer appearance of the pineapple cake can improve its appearance, and when eating, a sufficient amount of pineapple filling can be bitten in each bite, so that it has the advantages of both looking and tasting delicious.

Other objects, advantages and novel features of this invention will become more apparent from the following detailed description and the accompanying drawings.

10: Shortbread layer

11: Dough

111: Low-gluten flour

112: High-gluten flour

113: Slightly whipped cream

114: Powdered sugar

20: Pineapple filling layer

21: Dried fruits

Figure 1 is a three-dimensional image of this creation made into a square body.

Figure 2 is the baking process flow chart of this creation.

Figure 3 is a three-dimensional image of this work made into a circular shape.

Figure 4 is a cross-sectional view of this creation with dried fruits added.

In order to enable the review committee to have a deeper understanding and knowledge of the purpose, features and effects of this creation, please cooperate with the following (simple illustration) for details:

First, please refer to FIG. 1 and FIG. 2 , which show a sandwich pineapple cake, comprising two pastry layers 10 and a pineapple filling layer 20, wherein: the two pastry layers 10 are both made of a dough 11, the dough 11 is mixed with two portions of low-gluten flour 111 and one portion of high-gluten flour 112, and then three to four portions of slightly whipped cream 113 are added to mix, and then the dough 11 is cooled to a plastic state, and then sequentially placed in a mold so that the pineapple filling layer 20 is sandwiched between the two doughs 11, and after baking and demolding, the two pastry layers 10 are formed in a non-contacting state, wherein the pastry layer 10 and The thickness of the pineapple filling layer 20 accounts for one third of the overall thickness, and the shortbread layer 10 and the pineapple filling layer 20 can be shaped into a disc or square shape of equal area (as shown in FIG. 3 ). Through the above process, the shortbread layer 10 can maintain a high moisture content after baking, that is, the shortbread layer 10 and the pineapple filling layer 20 can be stably combined, so that the shortbread layer 10 and the pineapple filling layer 20 will not separate, and each bite can get a sufficient amount of the pineapple filling layer 20, so as to provide a new type of pineapple shortbread structure with high baking yield, beautiful appearance and delicious taste.

To further explain, please refer to Figures 1 and 2. The baking process includes the following steps:

Step 1: First, mix two portions of low-gluten flour 111 and one portion of high-gluten flour 112. The shortbread layer 10 made of only the high-gluten flour 112 is harder and not easy to adhere to the pineapple filling layer 20. Therefore, the invention mixes low-gluten flour 111 to increase the water content, making the formed shortbread layer 10 relatively softer and having a higher adhesive force.

Step 2: Add three to four parts of slightly fermented butter 113 to the mixed flour and knead and mix, that is, the ratio of low-gluten flour: high-gluten flour: slightly fermented butter is equal to 2:1:3 or 2:1:4. The butter is slightly fermented through the frothing process, and the above materials are kneaded by a mixer to form a relatively soft dough 11. The low-gluten flour 111 and the high-gluten flour 112 used need to be placed in a frozen environment before mixing. The dough 11 is stored in the water to reduce the temperature of the dough 11 during mixing and kneading. Too high a temperature will make the dough 11 too soft and unable to form a dough. When the dough 11 is mixed and made, powdered sugar 114 of the required sweetness is added. The powdered sugar 114 contains 5% to 20% of trehalose. Trehalose has a hydrophilic structure and is the most water-retaining among sugars. The characteristics of trehalose can help increase the water content of the dough 11.

Step 3: Cool the dough 11 to a plastic state. The cooling of the dough 11 includes a first cooling process and a second cooling process. The dough 11 is subjected to the first cooling process after mixing and kneading, so that the dough 11 is in a plastic state without oil and without sticking to the hands. The dough 11 is taken out, flattened and molded into pieces, and then subjected to the second cooling process, so that the butter is fully absorbed into the dough 11, which can reduce the water loss during baking.

Step 4: Place the dough 11 and the pineapple filling layer 20 into the mold in sequence, and place the pineapple filling layer 20 between the two doughs 11. The two pastry layers 10 are not in contact with each other through the space between the pineapple filling layer 20, so that the pineapple filling layer 20 is placed between the two pastry layers 10.

Step 5: Arrange multiple molds containing the dough 11 and the pineapple filling layer 20 on a baking tray and place them in an oven for baking. When the dough 11 and the pineapple filling layer 20 are placed in the molds for baking, a baking tray is placed on top of the molds to flatten and shape the shortbread layer 10 by applying pressure to the baking tray. That is, the shortbread layer 10 expands toward the pineapple filling layer 20 by pressing down on the baking tray, thereby increasing the bonding strength between the shortbread layer 10 and the pineapple filling layer 20. In addition, before the dough 11 and the pineapple filling layer 20 are placed in the mold, oil is sprayed on the inner wall of the mold so that the formed shortbread layer 10 and the pineapple filling layer 20 can be smoothly demolded.

In summary, the present invention first improves the moisture content of the dough 11 by mixing two portions of low-gluten flour 111 with one portion of high-gluten flour 112, and then adds three to four portions of lightly whipped cream 113 to knead and mix the dough, thereby overcoming the problem of insufficient moisture retention during dough preparation and baking. Insufficient moisture retention will result in the inability of the shortbread layer 10 to be combined with the pineapple filling layer 20. Adding too much lightly whipped cream 113 will result in The raw dough 11 cannot be shaped, so the dough 11 is cooled and cooled so that the dough 11 can be smoothly shaped and placed in the mold for baking, so that a sandwich pineapple cake that will not separate can be obtained with a high yield. The three-layer sandwich appearance of the produced sandwich pineapple cake can improve its appearance, and when eating, a sufficient amount of the pineapple filling layer 20 can be bitten in each bite, so that it has the advantages of both looking delicious and tasting delicious.

As shown in FIG. 4 , the pineapple filling layer 20 is added with a plurality of dried fruits 21, and the dried fruits 21 account for between 20% and 40% of the total volume of the pineapple filling layer 20. The dried fruits 21 can be any one or more of peanuts, nuts, berries, dried longans or raisins. The addition of the dried fruits 21 can improve the taste and layering of the pineapple filling layer 20. At the same time, the solid structure of the dried fruits 21 can improve the support of the pineapple filling layer 20, so that the pineapple filling layer 20 is not easy to sink or deform during the process of being placed in the mold and baking, thereby maintaining the integrity of the pineapple cake with a filling. When the pineapple filling layer 20 is mixed with the dried fruit 21, a proper amount of sake is added and heated and stirred to soften the pineapple filling layer 20 and evenly distribute the dried fruit 21. At the same time, the pineapple filling layer 20 retains a light sake aroma, making the pineapple cake with filling have a good color, aroma and taste.

However, the above is only a preferred embodiment of this invention, and it cannot be used to limit the scope of implementation of this invention; that is, all equivalent changes and modifications made within the scope of this new patent application should still fall within the scope of this new patent.

10: Shortbread layer

20: Pineapple filling layer

Claims (10)

A sandwich pineapple cake includes two shortbread layers and a pineapple filling layer, wherein: the two shortbread layers are made from a dough, the dough is mixed with two parts of low-gluten flour and one part of high-gluten flour, and then three to four parts of slightly whipped butter are added to mix, and then the dough is cooled to a plastic state, and then placed in a mold in sequence so that the pineapple filling layer is sandwiched between the two doughs, and after baking and demolding, the two shortbread layers are formed in a non-contact state, so that the pineapple filling layer is sandwiched between the two shortbread layers. As in claim 1, the pineapple cake with filling, wherein powdered sugar of the desired sweetness is added while the dough is mixed, and the powdered sugar contains 5% to 20% trehalose. The pineapple cake with filling as described in claim 1, wherein the pineapple filling layer contains a plurality of dried fruits, and the dried fruits account for between 20% and 40% of the total volume of the pineapple filling layer. As in claim 3, the pineapple cake with filling, wherein when the pineapple filling layer is mixed with the dried fruit, a proper amount of sake is added and heated and stirred to soften the pineapple filling layer and evenly distribute the dried fruit. The pineapple cake with filling as described in claim 4, wherein the dried fruit is any one or more of peanuts, nuts, berries, dried longans or raisins. As in claim 1, when the dough and the pineapple filling layer are placed in a mold for baking, a baking tray is placed on top of the mold to allow the shortbread layer to be flattened and shaped by applying pressure. As in claim 6, the pineapple shortbread with filling, wherein the dough and the pineapple filling layer are sprayed with oil on the inner wall of the mold before being placed in the mold, so that the shortbread layer and the pineapple filling layer can be smoothly demolded after being formed. As for the pineapple cake with filling as described in claim 1, the cooling of the dough includes a first cooling process and a second cooling process. The dough is subjected to the first cooling process after mixing and kneading, so that the dough is in a plastic state without oil and without sticking to the hands. The dough is taken out, flattened and molded into pieces, and then subjected to the second cooling process, so that the butter is fully absorbed into the dough. As in claim 8, the low-gluten flour and high-gluten flour used in the pineapple cake need to be stored in a refrigerated environment before mixing, so as to reduce the temperature rise of the dough during mixing and kneading. The sandwich pineapple cake as described in claim 1, wherein the thickness of the shortbread layer and the pineapple filling layer each accounts for one third of the overall thickness, and the shortbread layer and the pineapple filling layer can both be shaped into round or square pieces of equal area.

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