阅读说明：本技术 一种慕斯蛋糕及其制备方法 (Mousse 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,具体地说是一种慕斯蛋糕及其制备方法。一种慕斯蛋糕,其特征在于：包括蛋糕胚、草莓慕斯层、坚果层、覆盆子慕斯层,所述的蛋糕胚包括如下重量份的原料：小麦粉10-25%、蛋清液25～30%、精制盐0.1～0.2%、复配酸度调节剂0.1-0.3%、白砂糖10～15%、饮用水5-10%、大豆油15-20%、蛋黄液10-15%,各组分含量之和为100%。同现有技术相比,复合两种口味的慕斯层,风味独特,同时,慕斯层中,慕斯层之间填充口感不同于蛋糕胚、慕斯层的颗粒物,丰富口感。(The invention relates to the technical field of food processing, in particular to a mousse cake and a preparation method thereof. A mousse cake characterized in that: the cake blank comprises a cake blank, a strawberry mousse layer, a nut layer and a raspberry mousse layer, wherein the cake blank comprises the following raw materials in parts by weight: 10-25% of wheat flour, 25-30% of egg white liquid, 0.1-0.2% of refined salt, 0.1-0.3% of compound acidity regulator, 10-15% of white granulated sugar, 5-10% of drinking water, 15-20% of soybean oil and 10-15% of egg yolk liquid, wherein the sum of the contents of all the components is 100%. Compared with the prior art, the mousse layer combining the two flavors is unique in flavor, and meanwhile, particles with different mouthfeel from cake blanks and the mousse layer are filled between the mousse layers, so that the mouthfeel is enriched.)

1. A mousse cake characterized in that: the cake blank comprises a cake blank, a strawberry mousse layer, a nut layer and a raspberry mousse layer, wherein the cake blank comprises the following raw materials in parts by weight: 10-25% of wheat flour, 25-30% of egg white liquid, 0.1-0.2% of refined salt, 0.1-0.3% of compound acidity regulator, 10-15% of white granulated sugar, 5-10% of drinking water, 15-20% of soybean oil and 10-15% of egg yolk liquid, wherein the sum of the contents of all the components is 100%;

the strawberry mousse layer comprises the following raw materials in parts by weight: 0.5-2% of Geliding powder, 10-15% of whole milk, 5-10% of cream cheese, 6-12% of white granulated sugar, 4-8% of egg yolk liquid, 10-15% of strawberry granules, 35-60% of strawberry puree and 15-30% of cream, wherein the sum of the contents of all the components is 100%;

the nut layer comprises almond kernels;

the raspberry mousse layer comprises the following raw materials in parts by weight: 0.5-2% of Geliding powder, 10-15% of whole milk, 5-10% of cream cheese, 6-12% of white granulated sugar, 4-8% of egg yolk liquid, 10-15% of raspberry particles, 35-60% of raspberry fruit paste and 15-30% of cream, wherein the sum of the contents of all the components is 100%;

the preparation method comprises the following steps: s1, making a cake blank; s2, making a strawberry mousse layer; s3, making a nut layer; s4, preparing a raspberry mousse layer; s5, manufacturing a finished product; and S6, packaging.

2. The mousse cake and the preparation method thereof according to claim 1, wherein the mousse cake comprises the following components: the specific method of step S1 is as follows: s11, adding refined salt, three-fourths of white granulated sugar and a compound acidity regulator into the egg white liquid for fermentation; s12, mixing wheat flour, yolk liquid, water and the rest white granulated sugar, and stirring uniformly for later use; s13, adding the protein fermented in the step S11 into the mixture in the step S12 and stirring uniformly; and S14, pouring the mixture obtained in the step S13 into a mold, putting the mold into a baking tray, and sending the baking tray into a layered furnace for baking.

3. The mousse cake and the preparation method thereof according to claim 1, wherein the mousse cake comprises the following components: the specific method of step S2 is as follows: s21, heating the whole milk to 40-50 ℃, adding the gilidine powder and stirring uniformly; s22, softening the cream cheese and stirring until the cream cheese is smooth and has no particles; s23, adding white granulated sugar and yolk liquid into the stirred cream cheese, and uniformly stirring; s23, whipping cream; s24, mixing the mixture obtained in the step S21, the step S22 and the step S23 with the strawberry jam, and uniformly stirring; s25, adding strawberry particles into the mixture of the step S24 and stirring uniformly.

4. The mousse cake and the preparation method thereof according to claim 1, wherein the mousse cake comprises the following components: the specific method of step S3 is as follows: crushing the almond kernels into particles.

5. The mousse cake and the preparation method thereof according to claim 1, wherein the mousse cake comprises the following components: the specific method of step S4 is as follows: s41, heating the whole milk to 40-50 ℃, adding the gilidine powder and stirring uniformly; s42, softening the cream cheese and stirring until the cream cheese is smooth and has no particles; s43, adding white granulated sugar and yolk liquid into the stirred cream cheese, and uniformly stirring; s43, whipping cream; s44, mixing the mixture obtained in the step S41, the step S42 and the step S43 with the raspberry fruit paste, and uniformly stirring; s45, adding the raspberry particles into the mixture of the step S44 and stirring uniformly.

6. The mousse cake and the preparation method thereof according to claim 1, wherein the mousse cake comprises the following components: the specific method of step S5 is as follows: s51, pressing the cake blank obtained in the step S1 into a sheet shape, and placing the sheet into a plastic box; s52, filling a strawberry mousse layer on the surface of the cake blank, and smearing the surface to be smooth; s53, uniformly scattering a nut layer on the surface of the strawberry mousse layer; s54, filling a raspberry mousse layer on the surface of the nut layer, and smearing the surface to be smooth; s55, the plastic box is sent into a freezing tower with the temperature below-38 ℃ for freezing.

7. The mousse cake and the preparation method thereof according to claim 1, wherein the mousse cake comprises the following components: the specific method of step S6 is as follows: s61, sticking a label on the surface of the plastic box; s62, detecting the plastic box by a metal detector; and S63, sealing the plastic box.

8. The mousse cake and the preparation method thereof according to claim 2, wherein the mousse cake comprises the following components: in the step S14, the upper fire temperature of the hierarchical furnace is 190 ℃ and the lower fire temperature is 150 ℃ and 170 ℃, and the baking time is 20-30 minutes.

Technical Field

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

Background

The mousse cake as a typical representative of western cake culture is originally sourced from Duparis as a delicious food, has the characteristics of pure taste, rich milk flavor, instant melting in the mouth and the like, and is popular with consumers. However, most mousse cakes are soft in taste and have only one taste.

Disclosure of Invention

The invention provides a mousse cake and a preparation method thereof for overcoming the defects of the prior art, the mousse cake is compounded with two flavors of mousse layers, the flavor is unique, and meanwhile, particles with different mouthfeel from cake blanks and the mousse layers are filled between the mousse layers in the mousse layers, so that the mouthfeel is enriched.

In order to realize the purpose, a mousse cake is designed, which is characterized in that: the cake blank comprises a cake blank, a strawberry mousse layer, a nut layer and a raspberry mousse layer, wherein the cake blank comprises the following raw materials in parts by weight: 10-25% of wheat flour, 25-30% of egg white liquid, 0.1-0.2% of refined salt, 0.1-0.3% of compound acidity regulator, 10-15% of white granulated sugar, 5-10% of drinking water, 15-20% of soybean oil and 10-15% of egg yolk liquid, wherein the sum of the contents of all the components is 100%;

the strawberry mousse layer comprises the following raw materials in parts by weight: 0.5-2% of Geliding powder, 10-15% of whole milk, 5-10% of cream cheese, 6-12% of white granulated sugar, 4-8% of egg yolk liquid, 10-15% of strawberry granules, 35-60% of strawberry puree and 15-30% of cream, wherein the sum of the contents of all the components is 100%;

the nut layer comprises almond kernels;

the raspberry mousse layer comprises the following raw materials in parts by weight: 0.5-2% of Geliding powder, 10-15% of whole milk, 5-10% of cream cheese, 6-12% of white granulated sugar, 4-8% of egg yolk liquid, 10-15% of raspberry particles, 35-60% of raspberry fruit paste and 15-30% of cream, wherein the sum of the contents of all the components is 100%;

the preparation method comprises the following steps: s1, making a cake blank; s2, making a strawberry mousse layer; s3, making a nut layer; s4, preparing a raspberry mousse layer; s5, manufacturing a finished product; and S6, packaging.

The specific method of step S1 is as follows: s11, adding refined salt, three-fourths of white granulated sugar and a compound acidity regulator into the egg white liquid for fermentation; s12, mixing wheat flour, yolk liquid, water and the rest white granulated sugar, and stirring uniformly for later use; s13, adding the protein fermented in the step S11 into the mixture in the step S12 and stirring uniformly; and S14, pouring the mixture obtained in the step S13 into a mold, putting the mold into a baking tray, and sending the baking tray into a layered furnace for baking.

The specific method of step S2 is as follows: s21, heating the whole milk to 40-50 ℃, adding the gilidine powder and stirring uniformly; s22, softening the cream cheese and stirring until the cream cheese is smooth and has no particles; s23, adding white granulated sugar and yolk liquid into the stirred cream cheese, and uniformly stirring; s23, whipping cream; s24, mixing the mixture obtained in the step S21, the step S22 and the step S23 with the strawberry jam, and uniformly stirring; s25, adding strawberry particles into the mixture of the step S24 and stirring uniformly.

The specific method of step S3 is as follows: crushing the almond kernels into particles.

The specific method of step S4 is as follows: s41, heating the whole milk to 40-50 ℃, adding the gilidine powder and stirring uniformly; s42, softening the cream cheese and stirring until the cream cheese is smooth and has no particles; s43, adding white granulated sugar and yolk liquid into the stirred cream cheese, and uniformly stirring; s43, whipping cream; s44, mixing the mixture obtained in the step S41, the step S42 and the step S43 with the raspberry fruit paste, and uniformly stirring; s45, adding the raspberry particles into the mixture of the step S44 and stirring uniformly.

The specific method of step S5 is as follows: s51, pressing the cake blank obtained in the step S1 into a sheet shape, and placing the sheet into a plastic box; s52, filling a strawberry mousse layer on the surface of the cake blank, and smearing the surface to be smooth; s53, uniformly scattering a nut layer on the surface of the strawberry mousse layer; s54, filling a raspberry mousse layer on the surface of the nut layer, and smearing the surface to be smooth; s55, the plastic box is sent into a freezing tower with the temperature below-38 ℃ for freezing.

The specific method of step S6 is as follows: s61, sticking a label on the surface of the plastic box; s62, detecting the plastic box by a metal detector; and S63, sealing the plastic box.

In the step S14, the upper fire temperature of the hierarchical furnace is 190 ℃ and the lower fire temperature is 150 ℃ and 170 ℃, and the baking time is 20-30 minutes.

Compared with the prior art, the mousse layer combining two flavors has unique flavor, and meanwhile, particles with different mouthfeel from cake blanks and the mousse layer are filled between the mousse layers, so that the mouthfeel is enriched.

Detailed Description

The first embodiment is as follows:

this example is a mousse cake and method of making the same. The mousse cake comprises cake blank, strawberry mousse layer, nut layer and raspberry mousse layer.

The cake blank comprises the following raw materials in parts by weight: 18.5% of wheat flour, 26.7% of egg white liquid, 0.15% of refined salt, 0.22% of compound acidity regulator, 13.6% of white granulated sugar, 8.5% of drinking water, 19.03% of soybean oil and 13.3% of egg yolk liquid.

The strawberry mousse layer comprises the following raw materials in parts by weight: 0.75% of Geliding powder, 11.4% of whole milk, 6.7% of cream cheese, 7.5% of white granulated sugar, 4.6% of yolk liquid, 12% of strawberry particles, 40% of strawberry puree and 17.05% of cream.

The nut layer comprises almond kernels;

the raspberry mousse layer comprises the following raw materials in parts by weight: 0.68% of Geliding powder, 14.55% of whole milk, 8.72% of cream cheese, 7.05% of white granulated sugar, 5.1% of egg yolk liquid, 10% of raspberry particles, 37.6% of raspberry fruit paste and 16.3% of cream.

The preparation method comprises the following steps:

s1, making cake blanks: s11, adding refined salt, three-fourths of white granulated sugar and a compound acidity regulator into the egg white liquid for fermentation; s12, mixing wheat flour, yolk liquid, water and the rest white granulated sugar, and stirring uniformly for later use; s13, adding the protein fermented in the step S11 into the mixture in the step S12 and stirring uniformly; and S14, pouring the mixture obtained in the step S13 into a mold, putting the mold into a baking tray, and sending the baking tray into a layered furnace for baking.

S2, preparing a strawberry mousse layer: s21, heating the whole milk to 40-50 ℃, adding the gilidine powder and stirring uniformly; s22, softening the cream cheese and stirring until the cream cheese is smooth and has no particles; s23, adding white granulated sugar and yolk liquid into the stirred cream cheese, and uniformly stirring; s23, whipping cream; s24, mixing the mixture obtained in the step S21, the step S22 and the step S23 with the strawberry jam, and uniformly stirring; s25, adding strawberry particles into the mixture of the step S24 and stirring uniformly.

S3, preparing a nut layer: crushing the almond kernels into particles.

S4, preparing a raspberry mousse layer: s41, heating the whole milk to 40-50 ℃, adding the gilidine powder and stirring uniformly; s42, softening the cream cheese and stirring until the cream cheese is smooth and has no particles; s43, adding white granulated sugar and yolk liquid into the stirred cream cheese, and uniformly stirring; s43, whipping cream; s44, mixing the mixture obtained in the step S41, the step S42 and the step S43 with the raspberry fruit paste, and uniformly stirring; s45, adding the raspberry particles into the mixture of the step S44 and stirring uniformly.

S5, preparing a finished product: s51, pressing the cake blank obtained in the step S1 into a sheet shape, and placing the sheet into a plastic box; s52, filling a strawberry mousse layer on the surface of the cake blank, and smearing the surface to be smooth; s53, uniformly scattering a nut layer on the surface of the strawberry mousse layer; s54, filling a raspberry mousse layer on the surface of the nut layer, and smearing the surface to be smooth; s55, the plastic box is sent into a freezing tower with the temperature below-38 ℃ for freezing.

S6, packaging: s61, sticking a label on the surface of the plastic box; s62, detecting the plastic box by a metal detector; and S63, sealing the plastic box.

In step S14, the upper fire temperature of the hierarchical furnace is 190 ℃ and the lower fire temperature is 150 ℃ and 170 ℃ and the baking time is 20-30 minutes.

The mousse cake and the preparation method thereof compound the mousse layers with two flavors, have unique flavor, and meanwhile, in the mousse layers, the particles with different mouthfeel from the cake blank and the mousse layers are filled between the mousse layers, so that the mouthfeel is enriched.