阅读说明：本技术 一种蜂蜜蛋糕制作方法 (Honey cake making method ) 是由 庄来盛 于 2018-08-24 设计创作，主要内容包括：本发明涉及蜂蜜蛋糕制作方法,依次包括以下步骤：按重量份称取全蛋液95-105份、砂糖55-65份、蜂蜜10-15份、麦芽糖10-20份、低筋粉45-55份、水3-7份；将称好的原料全部倒入预搅拌桶内搅拌成面糊,用打发机快速的把面糊打到比重为0.52-0.58；烤盘四周固定烤盘纸,在烤盘底部垫上专用蛋糕棉纸,将打好的面糊充填到烤盘中；将充填好的面糊推入低温烤炉中,温度设定上火220-240℃,下火0-20℃,每加热30-40s,对面糊进行搅拌40-70s,搅拌3-4次；将预热好的面糊推入烤炉中进行烘烤,烤炉温度设定上火200-240℃,下火140-170℃,烘烤时间45-55min。本发明在烘烤前对打发好的面糊进行预热,并在预热时对面糊进行搅拌,使面糊受热均匀,制作出来的蛋糕松软、绵密且富有韧性,口感非常好。(The invention relates to a honey cake making method, which sequentially comprises the following steps: weighing 95-105 parts of whole egg liquid, 55-65 parts of granulated sugar, 10-15 parts of honey, 10-20 parts of maltose, 45-55 parts of low-gluten flour and 3-7 parts of water according to parts by weight; pouring all the weighed raw materials into a pre-stirring barrel, stirring into batter, and quickly stirring the batter to the specific gravity of 0.52-0.58 by using a stirring machine; baking tray paper is fixed on the periphery of the baking tray, special cake cotton paper is padded on the bottom of the baking tray, and the made batter is filled into the baking tray; pushing the filled paste into a low-temperature oven, setting the temperature at 240 ℃ for the upper fire and 0-20 ℃ for the lower fire, and stirring the paste for 40-70s for 3-4 times every 30-40s for heating; and pushing the preheated batter into an oven for baking, wherein the temperature of the oven is set to 200 ℃ for heating and 240 ℃, 140 ℃ for heating and 170 ℃, and the baking time is 45-55 min. The method preheats the well-beaten batter before baking, and stirs the batter during preheating, so that the batter is uniformly heated, and the prepared cake is soft, thick, tough and good in taste.)

1. The honey cake making method is characterized by sequentially comprising the following steps:

1) stirring: weighing 95-105 parts of whole egg liquid, 55-65 parts of granulated sugar, 10-15 parts of honey, 10-20 parts of maltose, 45-55 parts of low-gluten flour and 3-7 parts of water according to parts by weight, pouring all weighed raw materials into a pre-stirring barrel, stirring into batter, and quickly beating the batter to the specific gravity of 0.52-0.58 by using a beating machine;

2) filling: baking tray paper is fixed on the periphery of the baking tray, special cake cotton paper is padded on the bottom of the baking tray, and the made batter is filled into the baking tray;

3) preheating: pushing the filled paste into a low-temperature oven, setting the temperature at 240 ℃ for the upper fire and 0-20 ℃ for the lower fire, and stirring the paste for 40-70s for 3-4 times every 30-40s for heating;

4) baking: and pushing the preheated batter into an oven for baking, wherein the temperature of the oven is set to 200 ℃ for heating and 240 ℃, 140 ℃ for heating and 170 ℃, and the baking time is 45-55 min.

2. A honey cake making method according to claim 1, characterized in that in the 1) stirring step, the batter is ground at a gap of 0.8-1.2mm before whipping.

3. A honey cake making method according to claim 2, characterized in that in the step of 3) preheating, the stirring method is cutting and stirring.

Technical Field

The invention relates to a cake making method, in particular to a honey cake making method.

Background

The cake is an ancient western-style pastry and is generally made by an oven, the cake is made into a sponge-like dessert by taking eggs, white sugar and wheat flour as main raw materials and taking milk, fruit juice, milk powder, spice powder, salad oil, water, shortening and baking powder as auxiliary materials and stirring, blending and baking the auxiliary materials. The existing cake is usually baked in a high-temperature oven directly after being baked, the temperature rises quickly, a large temperature difference exists between the inside and the outside of the cake, the consistency between the inside and the outside of the cake is poor in softness and softness, and the taste is not good. In addition, the problems of excessive grease and excessive use of emulsifiers, essences, spices and preservatives commonly exist in the existing cakes, and the healthy diet requirements of people cannot be met.

Disclosure of Invention

In order to solve the problems in cake making, the invention provides a honey cake making method to improve the internal and external consistency of the softness and the softness of the cake.

In order to achieve the purpose, the honey cake making method provided by the invention is characterized by sequentially comprising the following steps of:

1) stirring: weighing 95-105 parts of whole egg liquid, 55-65 parts of granulated sugar, 10-15 parts of honey, 10-20 parts of maltose, 45-55 parts of low-gluten flour and 3-7 parts of water according to parts by weight, pouring all weighed raw materials into a pre-stirring barrel, stirring into batter, and quickly beating the batter to the specific gravity of 0.52-0.58 by using a beating machine;

2) filling: baking tray paper is fixed on the periphery of the baking tray, special cake cotton paper is padded on the bottom of the baking tray, and the made batter is filled into the baking tray;

3) preheating: pushing the filled paste into a low-temperature oven, setting the temperature at 240 ℃ for the upper fire and 0-20 ℃ for the lower fire, and stirring the paste for 40-70s for 3-4 times every 30-40s for heating;

4) baking: and pushing the preheated batter into an oven for baking, wherein the temperature of the oven is set to 200 ℃ for heating and 240 ℃, 140 ℃ for heating and 170 ℃, and the baking time is 35-45 min.

According to the honey cake making method, the well-beaten batter is preheated before baking, and the batter is stirred during preheating, so that the batter is uniformly heated, and the made cake is soft, thick, high in toughness and good in taste. The product is free of emulsifier, essence, perfume and antiseptic, and is very healthy.

Detailed Description

The honey cake making method comprises the following steps:

1) stirring the mixture

Weighing 2000g of whole egg liquid, 1200g of granulated sugar, 240g of honey, 300g of maltose, 1000g of soft flour and 80g of water according to the weight parts. The weighed raw materials are poured into a pre-stirring barrel, flour is sieved in advance, stirring and mixing time is set, the flour is stirred into batter, and after the batter is completely filtered, the batter is conveyed into a storage barrel to prevent uneven batter from entering the storage barrel. The batter was then fed to a 0.1mm gap and ground to homogenize the batter again. Then the batter is put into a full-automatic vacuum foaming machine, a group of high-speed vacuum homogenizing components are arranged in the machine, 300 turns are achieved every second, and the batter is quickly foamed to the specific gravity of 0.55. The whole egg liquid is obtained by beating fresh eggs produced in advance, the granulated sugar is fine granulated sugar, the honey is Thailand pure longan honey, and the maltose is maltose fructose.

2) Filling in

Preparing a special baking tray, fixing baking tray paper around the baking tray, padding special cake cotton paper on the bottom of the baking tray, automatically conveying the baked batter into a filling machine, and filling the baked batter into the baking tray.

3) Preheating

Pushing the filled paste into a low-temperature oven, wherein the temperature is set to 230 ℃ for the upper fire and 0 ℃ for the lower fire. Heating for about 30-40s, opening the furnace, and stirring with wood plate for 1 min. After stirring, the furnace is closed, the mixture is heated for about 30-40s, then the furnace is opened, the wood plate is used for stirring the batter, and the stirring time is controlled within 1 min. After the stirring is finished, the furnace is closed, the furnace is put into the furnace to continue heating for about 30-40s, then the furnace is opened, the batter is stirred by the wood plates, and the stirring time is controlled within 1 min. After the stirring is finished, the furnace is closed, and finally the heating is continued for about 30-40 s. The mixture is repeatedly stirred for three times, and the final preheating temperature is about 35 ℃ so as to ensure the uniform temperature of the batter. The stirring method comprises cutting and stirring, transversely cutting three times to the left, transversely cutting three times to the right, transversely cutting three times to the upper, clockwise cutting and stirring for 6 circles, anticlockwise cutting and stirring for 3 circles, and repeating the above operations one or two times for each stirring to make the bubbles on the surface of the batter uniform.

4) Baking

The baking tray which is well stirred and preheated is placed into a special tunnel baking oven which is preheated in advance, the temperature of a coloring area of the tunnel baking oven is set to be 210/0 ℃, the baking area is divided into three areas, and the temperatures of the three areas are set to be 240/160 ℃, 200/160 ℃ and 220/150 ℃ respectively. When the cake passes through the coloring area window, the covered window is opened, the wooden frame and the iron cover are placed on the baking tray, and the four sides of the cake are aligned with each other. Baking the cake in a tunnel oven for 50min, taking off the iron cover, and observing whether the batter is colored thoroughly.

5) Cooling down

The baked cake is put on a table and tapped to remove redundant air, white gauze is covered on the table, the cake is put on a demoulding machine, a demoulding wood plate is put on the demoulding machine, a demoulding cover is fixed, the cake is rotated by 180 degrees according to a button, a bottom cover is opened, a grill at the bottom is taken off, baking tray paper at the periphery is removed, the demoulding cover is covered on the cake, the cake is reversely rotated by 180 degrees, and the well demoulded honey cake is put on a special trolley to be cooled to the central temperature below 28 ℃.

6) Package (I)

The honey cake machine surface is sterilized by alcohol in advance, the cooled honey cake is placed on a cutting machine in a naked mode, the cross rod is pushed to the bottom, the whole cake is transversely cut into 5 strips, and redundant cakes on the two sides are removed; and pushing the cross bar to the bottom, cutting each cake strip of the cross bar into 22 pieces, and removing the two pieces at the extreme edges. Taking 10 pieces of the honey cake, putting the 10 pieces of the honey cake into a cake folding box, putting a piece of special cake oil-proof paper on the surface of the cake, covering a cake box cover, and putting the special honey cake transparent plastic bag into the cake folding box for later use. Before sealing, adding 3 bags of 100 type deoxidizer, sealing, and checking whether the seal is normal. The temperature in winter is low, the color change time of the deoxidizer is long, and the placing amount can be increased to 5 bags to accelerate the color reaction. The sealed honey cake is beaten for production and is expected to be delivered.

The raw materials of the invention are all as follows by weight: 95-105 parts of whole egg liquid, 55-65 parts of granulated sugar, 10-15 parts of honey, 10-20 parts of maltose, 45-55 parts of soft flour and 3-7 parts of water. The grinding gap is 0.8-1.2mm, and the specific gravity of batter is 0.52-0.58. In the preheating step, the temperature of the low-temperature oven is set to be 220 ℃ for the upper fire and 240 ℃ for the lower fire, and the temperature is 0-20 ℃. The time for stirring the paste is 40-70s each time, and the stirring times are 3-4 times. In the baking step, the temperature of the tunnel oven can be set to 200 ℃ for the upper fire and 240 ℃ for the lower fire and 140 ℃ for the lower fire, and the baking time is 45-55 min.

According to the honey cake making method, the well-beaten batter is preheated before baking, and the batter is stirred during preheating, so that the batter is uniformly heated, bubbles on the surface of the batter are uniform, and the made cake is soft, dense, high in toughness and good in taste. The product is free of emulsifier, essence, perfume and antiseptic, and is very healthy.