阅读说明：本技术 一种红柚瑞士卷蛋糕的制作方法 (Method for making red pomelo Swiss roll cake ) 是由 陈秀燕 于 2018-09-11 设计创作，主要内容包括：本发明属于蛋糕制作方法技术领域,特别涉及一种红柚瑞士卷蛋糕的制作方法,将蛋液红柚500g,白砂糖1500～2300g,食盐15～30g,低筋粉3000～3500g,蛋糕油250g,大豆油400～600g,饮用水600～650g,葡萄干80～120g,L-苯丙氨酸2～8g混合后经系列烘烤工艺后制得红柚瑞士卷蛋糕,通过该方法制得的红柚瑞士卷蛋糕成型效果好,不易变形,保质期也较长,适合一定规模的工业生产,降低生产成本。(The invention belongs to the technical field of cake making methods, and particularly relates to a making method of a red shaddock swiss roll cake.)

1. A method for making a red shaddock Swiss roll cake is characterized by comprising the following steps: the method comprises the following steps:

s1, cleaning red pomelos, peeling, cutting into cubes with the side length of 2-3 cm, mixing with egg liquid to obtain egg liquid red pomelos, and refrigerating for later use;

s2, accurately weighing 500g of egg liquid red pomelo, 1500-2300 g of white granulated sugar, 15-30 g of salt, 3000-3500 g of low-gluten flour, 250g of cake oil, 400-600 g of soybean oil, 600-650 g of drinking water, 80-120 g of raisin and 2-4 g of L-phenylalanine;

s3, adding egg liquid red pomelo, white granulated sugar, salt and L-phenylalanine into a material jar, slowly stirring for 2 minutes, quickly stirring for 2 minutes, slowly adding low-gluten flour, stirring uniformly, adding cake oil, quickly beating for 3 minutes until the batter is in a cocktail shape, slowly adding water, stirring uniformly, slowly adding soybean oil, and stirring uniformly to obtain the batter;

s4, spreading food-grade white paper on a baking tray, scattering raisins, putting the batter into the baking tray and leveling the batter;

s5, putting the baking tray into a baking box until the cake is golden yellow;

s6, turning over the cake discharged from the furnace, pushing the cake to a cooling chamber for cooling, uniformly smearing whipped sandwich cream on the cake after cooling, tightly winding the cake with food-grade white paper, and sending the cake into a freezer for freezing;

and S7, packaging the cake rolls by using a vacuum bag, vacuumizing, detecting and boxing.

2. The method of making a red pomelo swiss roll cake according to claim 1, characterized in that: the red pomelo is selected from Ping and red pomelo.

3. The method of making a red pomelo swiss roll cake according to claim 1, characterized in that: in the step S5, the temperature of the oven is 215 ℃ for the upper fire, 185 ℃ for the lower fire, and the baking time is 16 minutes.

Technical Field

The invention belongs to the technical field of cake making methods, and particularly relates to a making method of a red pomelo Swiss roll cake.

Background

Swiss rolls are a kind of sponge cake, and are popular among people, and are made by baking materials into thin cakes in an oven, adding jam, cream and the like, and chopped pulp, rolling into rolls, and adding mixed cocoa powder and coffee powder to form soft sponge-texture roll cakes. In the prior art, Swiss roll cakes are all made by cake shops, the population cost is high, the quality guarantee period is short, industrial-scale production cannot be realized, and the common Swiss roll cakes are not good in shaping effect after being made, can deform and break under slight extrusion, and cannot be transported for a long distance.

Disclosure of Invention

The invention aims to solve the problems and provides a method for making the red shaddock swiss roll cake, and the red shaddock swiss roll cake made by the method has the advantages of good forming effect, difficult deformation, longer quality guarantee period, suitability for industrial production on a certain scale and reduction of production cost.

The invention is realized by adopting the following technical scheme:

a method for making a red pomelo Swiss roll cake comprises the following steps:

s1, cleaning red pomelos, peeling, cutting into cubes with the side length of 2-3 cm, mixing with egg liquid to obtain egg liquid red pomelos, and refrigerating for later use;

s2, accurately weighing 500g of egg liquid red pomelo, 1500-2300 g of white granulated sugar, 15-30 g of salt, 3000-3500 g of low-gluten flour, 250g of cake oil, 400-600 g of soybean oil, 600-650 g of drinking water, 80-120 g of raisin and 2-4 g of L-phenylalanine;

s3, adding egg liquid red pomelo, white granulated sugar, salt and L-phenylalanine into a material jar, slowly stirring for 2 minutes, quickly stirring for 2 minutes, slowly adding low-gluten flour, stirring uniformly, adding cake oil, quickly beating for 3 minutes until the batter is in a cocktail shape, slowly adding water, stirring uniformly, slowly adding soybean oil, and stirring uniformly to obtain the batter;

s4, spreading food-grade white paper on a baking tray, scattering raisins, putting the batter into the baking tray and leveling the batter;

s5, putting the baking tray into a baking box until the cake is golden yellow;

s6, turning over the cake discharged from the furnace, pushing the cake to a cooling chamber for cooling, uniformly smearing whipped sandwich cream on the cake after cooling, tightly winding the cake with food-grade white paper, and sending the cake into a freezer for freezing;

and S7, packaging the cake rolls by using a vacuum bag, vacuumizing, detecting and boxing.

Preferably, the red pomelo is selected from flat and red pomelo.

Preferably, in the step S5, the temperature of the oven is 215 ℃ for the upper fire, 185 ℃ for the lower fire, and the baking time is 16 minutes.

The invention has the beneficial effects that:

1. the red pomelo Swiss roll cake prepared by the method has the advantages of good forming effect, difficult deformation, longer quality guarantee period, suitability for industrial production on a certain scale and reduction of production cost.

2. According to the red pomelo Swiss roll cake, the red pomelos are mixed with the egg liquid and then added into the raw materials, and the prepared red pomelo Swiss roll cake is good in taste, rich in red pomelo fragrance and high in nutritional value.

Detailed Description

The technical solutions in the examples will be clearly and completely described below. It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments of the present invention without any inventive step, are within the scope of the present invention.