阅读说明：本技术 一种热加工注心蛋糕的加工工艺 (Processing technology for hot-processing filled cake ) 是由 任义军 王汝福 范祚鹏 于 2021-08-19 设计创作，主要内容包括：本发明涉及蛋糕加工领域,具体为一种热加工注心蛋糕,其特征在于：包括(按质量百分比计)：低筋面粉10-12％；玉米淀粉6-12％；红枣粉2-5％；黑芝麻粉4-8％；西柚4-6％；芒果4-6％；桂花1-3％；蜂蜜1-3％；牛奶4-6％；起酥油1-3％；甜味剂2-5％；肉松3-6％；鸡蛋清15-25％；鸡蛋黄8-12％,该工艺包括以下步骤：S1：低筋面粉、玉米淀粉、红枣粉、黑芝麻粉的预处理步骤；S2：鸡蛋清、鸡蛋黄的预处理步骤；S3：西柚、芒果的预处理步骤；S4：蛋糕的一二次烘焙；S5：蛋糕的三次烘焙；本发明的配方通过在原料之中添加黑芝麻粉,从而有效提高蛋糕中的盖含量,并通过改善鸡蛋清与鸡蛋黄之间的配比,从而有效避免蛋糕中胆固醇等物质含量过高,从而避免蛋糕食用过多而影响人们的身体健康。(The invention relates to the field of cake processing, in particular to a hot-processed cake with a pouring core, which is characterized in that: comprises (by mass percent): 10-12% of low-gluten flour; 6-12% of corn starch; 2-5% of red date powder; 4-8% of black sesame powder; 4-6% of grapefruit; 4-6% of mango; 1-3% of sweet osmanthus; 1-3% of honey; 4-6% of milk; 1-3% of shortening; 2-5% of a sweetening agent; 3-6% of dried meat floss; 15-25% of egg white; 8-12% of egg yolk, and the process comprises the following steps: s1: pretreating low-gluten flour, corn starch, red date powder and black sesame powder; s2: pretreating egg white and egg yolk; s3: pretreating grapefruit and mango; s4: baking the cake for the first time and the second time; s5: baking the cake for three times; according to the formula, the black sesame powder is added into the raw materials, so that the cover content of the cake is effectively increased, the mixture ratio of egg white to egg yolk is improved, the content of substances such as cholesterol in the cake is effectively prevented from being too high, and the influence on the health of people due to too much eating of the cake is avoided.)

1. A hot-working cake with a pouring core is characterized in that: comprises (by mass percent):

10-12% of low-gluten flour;

6-12% of corn starch;

2-5% of red date powder;

4-8% of black sesame powder;

4-6% of grapefruit;

4-6% of mango;

1-3% of sweet osmanthus;

1-3% of honey;

4-6% of milk;

1-3% of shortening, wherein the shortening is artificial butter;

2-5% of a sweetening agent, wherein the sweetening agent is white granulated sugar;

3-6% of dried meat floss;

15-25% of egg white;

8-12% of egg yolk.

2. A hot-work pour-center cake according to claim 1, wherein: comprises (by mass percent):

12% of low-gluten flour;

10% of corn starch;

3% of red date powder;

4% of black sesame powder;

6% of grapefruit;

6% of mango;

3% of osmanthus;

3% of honey;

5% of milk;

3% of shortening, wherein the shortening is artificial butter;

5% of a sweetening agent, wherein the sweetening agent is white granulated sugar;

5% of dried meat floss;

25% of egg white;

10 percent of egg yolk.

3. A hot-work pour-center cake according to claim 1, wherein: comprises (by mass percent):

11% of low-gluten flour;

9% of corn starch;

3% of red date powder;

6 percent of black sesame powder;

6% of grapefruit;

6% of mango;

3% of osmanthus;

3% of honey;

5% of milk;

3% of shortening, wherein the shortening is artificial butter;

5% of a sweetening agent, wherein the sweetening agent is white granulated sugar;

5% of dried meat floss;

25% of egg white;

10 percent of egg yolk.

4. A hot-work pour-center cake according to claim 1, wherein: comprises (by mass percent):

10% of low-gluten flour;

8% of corn starch;

3% of red date powder;

10% of black sesame powder;

6% of grapefruit;

6% of mango;

3% of osmanthus;

3% of honey;

5% of milk;

3% of shortening, wherein the shortening is artificial butter;

5% of a sweetening agent, wherein the sweetening agent is white granulated sugar;

5% of dried meat floss;

25% of egg white;

10 percent of egg yolk.

5. A hot-work pour-center cake according to claim 1, wherein: the grapefruit is prepared by completely peeling the outer peel and the inner peel, then taking out the granular pulp for standby, and the mango is cut into granules with the size similar to that of grapefruit fruit granules.

6. A hot-work pour-center cake according to claim 5, wherein: the grapefruit fruit particles and the mango particles are uniformly mixed with the sweet osmanthus, the honey and the milk and stirred together.

7. A hot-work pour-center cake according to claim 1, wherein: the white granulated sugar, the egg white and the egg yolk are mixed and then processed by an egg beater to form a foam material.

8. A process for hot working a cake with center of gravity as claimed in any of claims 1 to 7, comprising the steps of:

s1: sieving low-gluten flour, corn starch, red date powder and black sesame powder by a screen mesh, adding the low-gluten flour, the corn starch, the soybean powder and the honeysuckle powder into a mixing bowl, and uniformly mixing the materials by chopsticks for later use;

s2: adding egg white and egg yolk into a container, continuously stirring and mixing the egg white and the egg yolk through an egg beater, adding white granulated sugar into the container when stirring to form foam, then continuing stirring until bubbles formed by mixing and stirring the egg white and the egg yolk disappear, and then adding the mixture prepared in the step one into the container and stirring and mixing again;

s3: firstly, completely stripping the outer skin and the inner skin of the grapefruit, then taking out the granular pulp for later use, cutting the mango into granules with the size similar to that of the grapefruit grains, and then uniformly mixing and stirring the grapefruit grains, the mango grains, the sweet osmanthus, the honey and the milk together;

s4: pouring the raw materials prepared in the step two into a cake mould, ensuring that the pouring amount is one fifth of the total volume of a mould groove, opening an oven, preheating for 5 minutes at 160 ℃, placing the cake mould filled with the cake raw materials into the oven after preheating is finished, baking for 10 minutes at medium fire, taking out, pouring a proper amount of the mixture prepared in the step three, adding a proper amount of the mixed raw materials in the step two, and then putting the mixture into the oven to bake for 15 minutes at medium fire;

s5: taking out the cake prepared in the fourth step, brushing a layer of shortening 3 on the surface of the cake, uniformly scattering dried meat floss on the surface of the cake, putting the cake into an oven, baking the cake for 10 minutes at medium fire, cooling the cake after baking is finished, and demolding the cake.

Technical Field

The invention relates to the technical field related to cake processing, in particular to a processing technology for hot-processing a cake with a pouring core.

Background

The cake is an ancient western-style pastry and is generally made by an oven, and the cake takes eggs, white sugar and wheat flour as main raw materials. Takes milk, fruit juice, milk powder, sachet, salad oil, water, shortening and baking powder as auxiliary materials. After stirring, conditioning and baking, a sponge-like snack is produced, which is usually sweet, typically a cake made in a baked manner. The materials of the cake mainly comprise flour, sweetening agent (usually sucrose), binding agent (usually egg, which can be replaced by gluten and starch by vegetarian), shortening (usually beef tallow or artificial beef tallow, which can be replaced by concentrated fruit juice), liquid (milk, water or fruit juice), essence and leavening agent (such as yeast or baking powder), but the traditional cake has lower calcium content and the yolk of the egg has higher content of substances such as cholesterol, etc., so that the cake has more food which can affect the health.

Disclosure of Invention

The invention aims to provide a processing technology for hot processing of a cake with a centered core, which aims to solve the problems in the background technology.

In order to achieve the purpose, the invention provides the following technical scheme: a thermally processed cake with a center of gravity comprising (in mass percent):

10-12% of low-gluten flour;

6-12% of corn starch;

2-5% of red date powder;

4-8% of black sesame powder;

4-6% of grapefruit;

4-6% of mango;

1-3% of sweet osmanthus;

1-3% of honey;

4-6% of milk;

1-3% of shortening, wherein the shortening is artificial butter;

2-5% of a sweetening agent, wherein the sweetening agent is white granulated sugar;

3-6% of dried meat floss;

15-25% of egg white;

8-12% of egg yolk.

Preferably, 12% low gluten flour;

10% of corn starch;

3% of red date powder;

4% of black sesame powder;

6% of grapefruit;

6% of mango;

3% of osmanthus;

3% of honey;

5% of milk;

3% of shortening, wherein the shortening is artificial butter; 5% of a sweetening agent, wherein the sweetening agent is white granulated sugar; 5% of dried meat floss;

25% of egg white;

10 percent of egg yolk.

Preferably, 11% of low-gluten flour;

9% of corn starch;

3% of red date powder;

6 percent of black sesame powder;

6% of grapefruit;

6% of mango;

3% of osmanthus;

3% of honey;

5% of milk;

3% of shortening, wherein the shortening is artificial butter; 5% of a sweetening agent, wherein the sweetening agent is white granulated sugar; 5% of dried meat floss;

25% of egg white;

10 percent of egg yolk.

Preferably, 10% of weak flour;

8% of corn starch;

3% of red date powder;

10% of black sesame powder;

6% of grapefruit;

6% of mango;

3% of osmanthus;

3% of honey;

5% of milk;

3% of shortening, wherein the shortening is artificial butter;

5% of a sweetening agent, wherein the sweetening agent is white granulated sugar;

5% of dried meat floss;

25% of egg white;

10 percent of egg yolk.

Preferably, the grapefruit is prepared by peeling off the outer peel and the inner peel, taking out the granular pulp for standby, and the mango is cut into granules with the size similar to that of the grapefruit granules.

Preferably, the grapefruit fruit particles and the mango particles are uniformly mixed with the sweet osmanthus, the honey and the milk and stirred together.

Preferably, the white granulated sugar, the egg white and the egg yolk are mixed and then processed by an egg beater to form a foam material.

A processing technology for hot processing a cake with a core comprises the following steps:

s1: sieving low-gluten flour, corn starch, red date powder and black sesame powder by a screen mesh, adding the low-gluten flour, the corn starch, the soybean powder and the honeysuckle powder into a mixing bowl, and uniformly mixing the materials by chopsticks for later use;

s2: adding egg white and egg yolk into a container, continuously stirring and mixing the egg white and the egg yolk through an egg beater, adding white granulated sugar into the container when stirring to form foam, then continuing stirring until bubbles formed by mixing and stirring the egg white and the egg yolk disappear, and then adding the mixture prepared in the step one into the container and stirring and mixing again;

s3: firstly, completely stripping the outer skin and the inner skin of the grapefruit, then taking out the granular pulp for later use, cutting the mango into granules with the size similar to that of the grapefruit grains, and then uniformly mixing and stirring the grapefruit grains, the mango grains, the sweet osmanthus, the honey and the milk together;

s4: pouring the raw materials prepared in the step two into a cake mould, ensuring that the pouring amount is one fifth of the total volume of a mould groove, opening an oven, preheating for 5 minutes at 160 ℃, placing the cake mould filled with the cake raw materials into the oven after preheating is finished, baking for 10 minutes at medium fire, taking out, pouring a proper amount of the mixture prepared in the step three, adding a proper amount of the mixed raw materials in the step two, and then putting the mixture into the oven to bake for 15 minutes at medium fire;

s5: taking out the cake prepared in the fourth step, brushing a layer of shortening 3 on the surface of the cake, uniformly scattering dried meat floss on the surface of the cake, putting the cake into an oven, baking the cake for 10 minutes at medium fire, cooling the cake after baking is finished, and demolding the cake.

Compared with the prior art, the invention has the beneficial effects that: according to the formula, the black sesame powder is added into the raw materials, so that the cover content of the cake is effectively improved, the proportion between the egg white and the egg yolk is improved, the phenomenon that the content of substances such as cholesterol in the cake is too high is effectively avoided, the phenomenon that the cake is too much eaten to influence the body health of people is avoided, the red date powder is added into the cake, the cake is better in taste and can play a blood replenishing role, the vitamin content in the cake can be effectively increased due to the addition of the grapefruit and the mango, and the cake can be more fragrant, sweet and delicious when tasted due to the addition of the osmanthus fragrans and the honey.

Drawings

FIG. 1 is a process flow diagram of the present invention

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example one

The invention provides a technical scheme that: a thermally processed cake with a center of gravity comprising (in mass percent):

12% of low-gluten flour;

10% of corn starch;

3% of red date powder;

4% of black sesame powder;

6% of grapefruit;

6% of mango;

3% of osmanthus;

3% of honey;

5% of milk;

3% of shortening, wherein the shortening is artificial butter;

5% of a sweetening agent, wherein the sweetening agent is white granulated sugar;

5% of dried meat floss;

25% of egg white;

10 percent of egg yolk.

The grapefruit pulp is taken out for standby after the outer peel and the inner peel are completely peeled off, the mango is cut into particles with the size similar to that of grapefruit fruit particles, the mango particles, the sweet osmanthus, the honey and the milk are uniformly mixed and stirred together, and the white granulated sugar, the egg white and the egg yolk are mixed and then processed by an egg beater to form a foam packaged substance.

A processing technology for hot processing of a cake with a center is characterized by comprising the following steps:

s1: sieving low-gluten flour, corn starch, red date powder and black sesame powder by a screen mesh, adding the low-gluten flour, the corn starch, the soybean powder and the honeysuckle powder into a mixing bowl, and uniformly mixing the materials by chopsticks for later use;

s2: adding egg white and egg yolk into a container, continuously stirring and mixing the egg white and the egg yolk through an egg beater, adding white granulated sugar into the container when stirring to form foam, then continuing stirring until bubbles formed by mixing and stirring the egg white and the egg yolk disappear, and then adding the mixture prepared in the step one into the container and stirring and mixing again;

s3: firstly, completely stripping the outer skin and the inner skin of the grapefruit, then taking out the granular pulp for later use, cutting the mango into granules with the size similar to that of the grapefruit grains, and then uniformly mixing and stirring the grapefruit grains, the mango grains, the sweet osmanthus, the honey and the milk together;

s4: pouring the raw materials prepared in the step two into a cake mould, ensuring that the pouring amount is one fifth of the total volume of a mould groove, opening an oven, preheating for 5 minutes at 160 ℃, placing the cake mould filled with the cake raw materials into the oven after preheating is finished, baking for 10 minutes at medium fire, taking out, pouring a proper amount of the mixture prepared in the step three, adding a proper amount of the mixed raw materials in the step two, and then putting the mixture into the oven to bake for 15 minutes at medium fire;

s5: taking out the cake prepared in the fourth step, brushing a layer of shortening 3 on the surface of the cake, uniformly scattering dried meat floss on the surface of the cake, putting the cake into an oven, baking the cake for 10 minutes at medium fire, cooling the cake after baking is finished, and demolding the cake.

Example two

The invention provides a technical scheme that: a thermally processed cake with a center of gravity comprising (in mass percent):

11% of low-gluten flour;

9% of corn starch;

3% of red date powder;

6 percent of black sesame powder;

6% of grapefruit;

6% of mango;

3% of osmanthus;

3% of honey;

5% of milk;

3% of shortening, wherein the shortening is artificial butter;

5% of a sweetening agent, wherein the sweetening agent is white granulated sugar;

5% of dried meat floss;

25% of egg white;

10 percent of egg yolk.

The grapefruit pulp is taken out for standby after the outer peel and the inner peel are completely peeled off, the mango is cut into particles with the size similar to that of grapefruit fruit particles, the mango particles, the sweet osmanthus, the honey and the milk are uniformly mixed and stirred together, and the white granulated sugar, the egg white and the egg yolk are mixed and then processed by an egg beater to form a foam packaged substance.

A processing technology for hot processing of a cake with a center is characterized by comprising the following steps:

s1: sieving low-gluten flour, corn starch, red date powder and black sesame powder by a screen mesh, adding the low-gluten flour, the corn starch, the soybean powder and the honeysuckle powder into a mixing bowl, and uniformly mixing the materials by chopsticks for later use;

s2: adding egg white and egg yolk into a container, continuously stirring and mixing the egg white and the egg yolk through an egg beater, adding white granulated sugar into the container when stirring to form foam, then continuing stirring until bubbles formed by mixing and stirring the egg white and the egg yolk disappear, and then adding the mixture prepared in the step one into the container and stirring and mixing again;

s3: firstly, completely stripping the outer skin and the inner skin of the grapefruit, then taking out the granular pulp for later use, cutting the mango into granules with the size similar to that of the grapefruit grains, and then uniformly mixing and stirring the grapefruit grains, the mango grains, the sweet osmanthus, the honey and the milk together;

s4: pouring the raw materials prepared in the step two into a cake mould, ensuring that the pouring amount is one fifth of the total volume of a mould groove, opening an oven, preheating for 5 minutes at 160 ℃, placing the cake mould filled with the cake raw materials into the oven after preheating is finished, baking for 10 minutes at medium fire, taking out, pouring a proper amount of the mixture prepared in the step three, adding a proper amount of the mixed raw materials in the step two, and then putting the mixture into the oven to bake for 15 minutes at medium fire;

s5: taking out the cake prepared in the fourth step, brushing a layer of shortening 3 on the surface of the cake, uniformly scattering dried meat floss on the surface of the cake, putting the cake into an oven, baking the cake for 10 minutes at medium fire, cooling the cake after baking is finished, and demolding the cake.

EXAMPLE III

The invention provides a technical scheme that: a thermally processed cake with a center of gravity comprising (in mass percent):

10% of low-gluten flour;

8% of corn starch;

3% of red date powder;

10% of black sesame powder;

6% of grapefruit;

6% of mango;

3% of osmanthus;

3% of honey;

5% of milk;

3% of shortening, wherein the shortening is artificial butter;

5% of a sweetening agent, wherein the sweetening agent is white granulated sugar;

5% of dried meat floss;

25% of egg white;

10 percent of egg yolk.

The grapefruit pulp is taken out for standby after the outer peel and the inner peel are completely peeled off, the mango is cut into particles with the size similar to that of grapefruit fruit particles, the mango particles, the sweet osmanthus, the honey and the milk are uniformly mixed and stirred together, and the white granulated sugar, the egg white and the egg yolk are mixed and then processed by an egg beater to form a foam packaged substance.

A processing technology for hot processing of a cake with a center is characterized by comprising the following steps:

s1: sieving low-gluten flour, corn starch, red date powder and black sesame powder by a screen mesh, adding the low-gluten flour, the corn starch, the soybean powder and the honeysuckle powder into a mixing bowl, and uniformly mixing the materials by chopsticks for later use;

s2: adding egg white and egg yolk into a container, continuously stirring and mixing the egg white and the egg yolk through an egg beater, adding white granulated sugar into the container when stirring to form foam, then continuing stirring until bubbles formed by mixing and stirring the egg white and the egg yolk disappear, and then adding the mixture prepared in the step one into the container and stirring and mixing again;

s3: firstly, completely stripping the outer skin and the inner skin of the grapefruit, then taking out the granular pulp for later use, cutting the mango into granules with the size similar to that of the grapefruit grains, and then uniformly mixing and stirring the grapefruit grains, the mango grains, the sweet osmanthus, the honey and the milk together;

s4: pouring the raw materials prepared in the step two into a cake mould, ensuring that the pouring amount is one fifth of the total volume of a mould groove, opening an oven, preheating for 5 minutes at 160 ℃, placing the cake mould filled with the cake raw materials into the oven after preheating is finished, baking for 10 minutes at medium fire, taking out, pouring a proper amount of the mixture prepared in the step three, adding a proper amount of the mixed raw materials in the step two, and then putting the mixture into the oven to bake for 15 minutes at medium fire;

s5: taking out the cake prepared in the fourth step, brushing a layer of shortening 3 on the surface of the cake, uniformly scattering dried meat floss on the surface of the cake, putting the cake into an oven, baking the cake for 10 minutes at medium fire, cooling the cake after baking is finished, and demolding the cake.

Through carrying out the comparative experiment to above-mentioned three group embodiments, can discover, three group embodiments all can provide a hot processing cake of annotating heart, through the comparative experiment discovery, the taste of the whole taste of a hot processing cake of annotating heart of embodiment one preparation is better, but its calcium content is whole lower, the whole calcium content of a hot processing cake of annotating heart of embodiment two preparation is higher, and the taste is better, the cake softness of a hot processing cake of annotating heart of embodiment three preparation has obvious reduction in comparison with embodiment two, from this, it can be known that embodiment two effects are the best.

The cake is more delicious and tasty when tasted, and due to the addition of the grapefruit and the mango, the vitamin content in the cake can be effectively increased, and due to the addition of the sweet osmanthus and the honey, the cake can have a certain health preserving effect, so that the consumption idea that consumers seek healthy life at present is better adapted.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.