阅读说明：本技术 一种绛心芝士蛋糕及其制备方法 (Purple-red cheese cake and preparation method thereof ) 是由 张秀琬 于 2021-08-25 设计创作，主要内容包括：本发明涉及食品加工技术领域,具体地说是一种绛心芝士蛋糕及其制备方法。一种绛心芝士蛋糕,包括蛋糕胚、内馅,其特征在于：所述的蛋糕胚包括如下重量份的原料：奶油干酪5-10%、全蛋液30-45%、大豆油5-15%、红丝绒蛋糕预拌粉30-45%、水8-16%,各组分含量之和为100%；所述的内馅包括如下重量份的原料：吉利丁粉0.5-1.5%、全脂牛奶10-20%、奶油干酪40-50%、马斯卡彭干酪5-9%、炼奶1-3%、白砂糖10-20%、稀奶油15-30%、各组分含量之和为100%。同现有技术相比,内馅通过两种干酪混合制成,充分体现芝士口味,风味独特,并且蛋糕表面装饰有蛋糕碎,增加美观的同时丰富了口感。(The invention relates to the technical field of food processing, in particular to a purple-red cheese cake and a preparation method thereof. A purple-heart cheese cake comprises a cake blank and inner stuffing, and is characterized in that: the cake blank comprises the following raw materials in parts by weight: 5-10% of cream cheese, 30-45% of whole egg liquid, 5-15% of soybean oil, 30-45% of red velvet cake premixed flour and 8-16% of water, wherein the sum of the contents of all the components is 100%; the stuffing comprises the following raw materials in parts by weight: 0.5-1.5% of Geliding powder, 10-20% of full-cream milk, 40-50% of cream cheese, 5-9% of Mascapeng cheese, 1-3% of condensed milk, 10-20% of white granulated sugar, 15-30% of single cream, and the sum of the contents of all the components is 100%. Compared with the prior art, the inner stuffing is prepared by mixing two types of cheese, the cheese taste is fully reflected, the flavor is unique, and the cake surface is decorated with the cake crumbs, so that the appearance is improved, and the taste is enriched.)

1. A purple-heart cheese cake comprises a cake blank and inner stuffing, and is characterized in that: the cake blank comprises the following raw materials in parts by weight: 5-10% of cream cheese, 30-45% of whole egg liquid, 5-15% of soybean oil, 30-45% of red velvet cake premixed flour and 8-16% of water, wherein the sum of the contents of all the components is 100%; the stuffing comprises the following raw materials in parts by weight: 0.5-1.5% of Geliding powder, 10-20% of full-cream milk, 40-50% of cream cheese, 5-9% of Mascapeng cheese, 1-3% of condensed milk, 10-20% of white granulated sugar, 15-30% of single cream, and the sum of the contents of all the components is 100%;

the preparation method comprises the following steps:

s1, preparing a cake blank; s2, preparing stuffing; s3, assembling and forming; and S4, packaging.

2. The slab cheese cake and the preparation method thereof according to claim 1, wherein the slab cheese cake comprises: the specific method of step S1 is as follows: s11, placing and softening cream cheese at normal temperature, mixing one fourth of whole egg liquid and cream cheese, uniformly stirring until no particles exist, adding soybean oil, red velvet cake premixed flour and water, uniformly stirring, adding the rest whole egg liquid after uniform stirring, and uniformly stirring again; s12, stirring and beating the slurry obtained in the step S1 to obtain beating slurry; and S13, sending the beaten pulp into an oven for baking.

3. The slab cheese cake and the preparation method thereof according to claim 1, wherein the slab cheese cake comprises: the specific method of step S2 is as follows: s21, heating the whole milk to 40-45 ℃, and mixing with the Geliding powder to be uniformly stirred; s22, mixing and stirring the cream cheese, the mascarapencheese and the condensed milk uniformly until no particles exist; s23, whipping cream; s24, mixing and stirring the mixture obtained in the step S21, the step S22 and the step S23 uniformly.

4. The slab cheese cake and the preparation method thereof according to claim 1, wherein the slab cheese cake comprises: the specific method of step S3 is as follows: s31, pressing 70-80% of cake blanks into sheets by using a mould, S32, putting the rest cake blanks and leftover materials into a eggbeater to be smashed for later use; s33, arranging a plastic box outside the baking tray, putting the sheet-shaped cake blank into the baking tray, and filling the inner stuffing on the sheet-shaped cake blank; s34, after the surface of the inner stuffing is coated and leveled, the baking tray is sent into a freezing double tower with the temperature below minus 38 ℃ for freezing; and S35, decorating the broken cake blank on the surface of the cake after cold freezing.

5. The slab cheese cake and the preparation method thereof according to claim 1, wherein the slab cheese cake comprises: the specific method of step S4 is as follows: s41, pasting a sticker on the surface of the plastic box, and packaging the plastic box after the plastic box is placed into a freezing paper box; and S42, placing the packaged freezing carton into a freezer.

6. The slab cheese cake and the preparation method thereof according to claim 1, wherein the slab cheese cake comprises: further includes step S5, save; the specific method of step S5 is as follows: the frozen cartons were stored at a temperature of-18 ℃ for a shelf life of 60 days.

7. A deep-heart cheese cake and a method of making the same according to claim 2, wherein: in the step S13, the baking temperature is 190 ℃ for the upper fire, 180 ℃ for the lower fire, and the baking time is 20-30 minutes.

8. A deep-heart cheese cake and a method of making the same according to claim 2, wherein: the beating specific gravity of the beating slurry in the step S12 is 0.55 +/-0.01.

9. A deep-heart cheese cake and its preparation method according to claim 3, characterized in that: in the step S23, the temperature of the cream before whipping is 3-8 ℃, the whipping is carried out at the temperature of 18-20 ℃ of the cream, and the whipping specific gravity is 0.52 +/-0.01.

10. A deep-heart cheese cake and its preparation method according to claim 3, characterized in that: the specific gravity of the mixture obtained in the step 24 is 0.75 +/-0.03, and the temperature of the mixture is 28 +/-1 ℃.

Technical Field

The invention relates to the technical field of food processing, in particular to a purple-red cheese cake and a preparation method thereof.

Background

Most of the existing cheese cakes are white and have single color. Most cheese cakes are made of cheese, cheese tastes singly, and cheese does not have compound taste.

Therefore, the purple-heart cheese cake and the preparation method thereof are designed, the inner stuffing is prepared by mixing two types of cheese, the cheese taste is fully embodied, the flavor is unique, and the red cake pieces are decorated on the surface of the cake, so that the appearance is improved, and the taste is enriched.

Disclosure of Invention

The invention aims to overcome the defects of the prior art, designs the purple-heart cheese cake and the preparation method thereof, the inner stuffing is prepared by mixing two types of cheese, the cheese taste is fully embodied, the flavor is unique, and the red cake pieces are decorated on the surface of the cake, so that the appearance is improved, and the taste is enriched.

In order to realize the purpose, a purple-heart cheese cake is designed, which comprises a cake blank and inner stuffing, and is characterized in that: the cake blank comprises the following raw materials in parts by weight: 5-10% of cream cheese, 30-45% of whole egg liquid, 5-15% of soybean oil, 30-45% of red velvet cake premixed flour and 8-16% of water, wherein the sum of the contents of all the components is 100%; the stuffing comprises the following raw materials in parts by weight: 0.5-1.5% of Geliding powder, 10-20% of full-cream milk, 40-50% of cream cheese, 5-9% of Mascapeng cheese, 1-3% of condensed milk, 10-20% of white granulated sugar, 15-30% of single cream, and the sum of the contents of all the components is 100%;

the preparation method comprises the following steps:

s1, preparing a cake blank; s2, preparing stuffing; s3, assembling and forming; and S4, packaging.

The specific method of step S1 is as follows: s11, placing and softening cream cheese at normal temperature, mixing one fourth of whole egg liquid and cream cheese, uniformly stirring until no particles exist, adding soybean oil, red velvet cake premixed flour and water, uniformly stirring, adding the rest whole egg liquid after uniform stirring, and uniformly stirring again; s12, stirring and beating the slurry obtained in the step S1 to obtain beating slurry; and S13, sending the beaten pulp into an oven for baking.

The specific method of step S2 is as follows: s21, heating the whole milk to 40-45 ℃, and mixing with the Geliding powder to be uniformly stirred; s22, mixing and stirring the cream cheese, the mascarapencheese and the condensed milk uniformly until no particles exist; s23, whipping cream; s24, mixing and stirring the mixture obtained in the step S21, the step S22 and the step S23 uniformly.

The specific method of step S3 is as follows: s31, pressing 70-80% of cake blanks into sheets by using a mould, S32, putting the rest cake blanks and leftover materials into a eggbeater to be smashed for later use; s33, arranging a plastic box outside the baking tray, putting the sheet-shaped cake blank into the baking tray, and filling the inner stuffing on the sheet-shaped cake blank; s34, after the surface of the inner stuffing is coated and leveled, the baking tray is sent into a freezing double tower with the temperature below minus 38 ℃ for freezing; and S35, decorating the broken cake blank on the surface of the cake after cold freezing.

The specific method of step S4 is as follows: s41, pasting a sticker on the surface of the plastic box, and packaging the plastic box after the plastic box is placed into a freezing paper box; and S42, placing the packaged freezing carton into a freezer.

Further includes step S5, save; the specific method of step S5 is as follows: the frozen cartons were stored at a temperature of-18 ℃ for a shelf life of 60 days.

In the step S13, the baking temperature is 190 ℃ for the upper fire, 180 ℃ for the lower fire, and the baking time is 20-30 minutes.

The beating specific gravity of the beating slurry in the step S12 is 0.55 +/-0.01.

In the step S23, the temperature of the cream before whipping is 3-8 ℃, the whipping is carried out at the temperature of 18-20 ℃ of the cream, and the whipping specific gravity is 0.52 +/-0.01.

The specific gravity of the mixture obtained in the step 24 is 0.75 +/-0.03, and the temperature of the mixture is 28 +/-1 ℃.

Compared with the prior art, the cheese stuffing is prepared by mixing two types of cheese, the cheese taste is fully reflected, the flavor is unique, and the cake surface is decorated with the cake crumbs, so that the appearance is improved, and the taste is enriched.

Detailed Description

The first embodiment is as follows:

the embodiment is a purple-heart cheese cake and a preparation method thereof. The purple-heart cheese cake of the embodiment comprises cake blanks and inner stuffing.

The cake blank comprises the following raw materials in parts by weight: 6260g of cream cheese, 26380g of whole egg liquid, 7540g of soybean oil, 25140g of red velvet cake premixed flour and 7535g of water.

The stuffing comprises the following raw materials by weight: 1169g of geliding powder, 20961 g of whole milk, 65212 g of cream cheese, 11645 g of masca cheese, 3491 g of condensed milk, 18635 g of white granulated sugar and 34936 g of cream.

The preparation method of the purple-heart cheese cake comprises the following steps:

s1, preparing cake blanks: s11, placing and softening cream cheese at normal temperature, mixing one fourth of whole egg liquid and cream cheese, uniformly stirring until no particles exist, adding soybean oil, red velvet cake premixed flour and water, uniformly stirring, adding the rest whole egg liquid after uniform stirring, and uniformly stirring again; s12, stirring and beating the slurry obtained in the step S1 to obtain beating slurry; and S13, sending the beaten pulp into an oven for baking.

S2, preparing stuffing: s21, heating the whole milk to 40-45 ℃, and mixing with the Geliding powder to be uniformly stirred; s22, mixing and stirring the cream cheese, the mascarapencheese and the condensed milk uniformly until no particles exist; s23, whipping cream; s24, mixing and stirring the mixture obtained in the step S21, the step S22 and the step S23 uniformly.

S3, assembling and forming: s31, pressing 70-80% of cake blanks into sheets by using a mould, S32, putting the rest cake blanks and leftover materials into a eggbeater to be smashed for later use; s33, arranging a plastic box outside the baking tray, putting the sheet-shaped cake blank into the baking tray, and filling the inner stuffing on the sheet-shaped cake blank; s34, after the surface of the inner stuffing is coated and leveled, the baking tray is sent into a freezing double tower with the temperature below minus 38 ℃ for freezing; and S35, decorating the broken cake blank on the surface of the cake after cold freezing.

S4, packaging: s41, pasting a sticker on the surface of the plastic box, and packaging the plastic box after the plastic box is placed into a freezing paper box; and S42, placing the packaged freezing carton into a freezer.

Further comprising step S5, saving: the frozen cartons were stored at a temperature of-18 ℃ for a shelf life of 60 days.

In the step S13, the baking temperature is 190 ℃ for the upper fire, 170 ℃ for the lower fire, and the baking time is 20 minutes.

The beating specific gravity of the beating slurry in the step S12 is 0.55 +/-0.01.

In step S23, the temperature of the dilute cream before whipping is 3-8 ℃, the whipping is carried out at the temperature of 18-20 ℃ of the dilute cream, and the whipping specific gravity is 0.52 +/-0.01.

The specific gravity of the mixture obtained in the step 24 is 0.75 +/-0.03, and the temperature of the mixture is 28 +/-1 ℃.

According to the purple-red cheese cake, the inner stuffing is prepared by mixing two types of cheese, the cheese taste is fully reflected, the flavor is unique, and the cake surface is decorated with the cake crumbs, so that the appearance is improved, and the taste is enriched.