Fruity cake with wrapper

A dough and pastry technology, which is applied to dough processing, baking, baked food and other directions, can solve the problems of poor taste of fruity fillings, single pastry taste, affecting dough forming, etc., and achieves low production cost and long storage time. , the effect of prolonging the storage period

Inactive Publication Date: 2010-01-13
胡志伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention mainly solves the technical problems of the existing cakes such as single taste, insufficient fragrance, bad taste of fruity fillings, rehydration of fillings which affects dough formation, and difficulty in long-term preservation.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: making fruity glutinous rice balls. First take 100 parts of banana-flavored fruit powder (10 grams each, the same below), 150 parts of modified starch, 5 parts of milk tea additive, and 0.6 parts of ethyl maltol, and pour them into a steel basin in turn, add 1 to 2 times the weight of modified starch in cold water and mix Mix well and set aside; then take 160 parts of sugar and pour it into the pot, add 3 to 6 times the weight of sugar in cold water and boil, then pour boiling water into the basin and keep stirring until the stuffing becomes a paste-like paste for later use.

[0016] Take 15 parts of sugar (50 grams each, the same below) into the pot, add water 4 to 7 times the weight of sugar, boil to dissolve the sugar fully, then let it cool for later use; take 150 parts of glutinous rice flour and pour it into the basin , then add 45 parts of banana-flavored fruit powder and stir evenly, then slowly pour the cooled sugar water into the basin, knead the...

Embodiment 2

[0017] Embodiment 2: making fruity steamed buns. First take 110 parts of grape-flavored fruit powder, 160 parts of modified starch, 6 parts of milk tea additive, and 0.5 parts of ethyl maltol and pour them into a steel basin in turn, add cold water 1 to 2 times the weight of modified starch and mix well for later use; then take 150 parts of sugar and pour Put it into the pot, add cold water 3 to 6 times the weight of sugar and boil it, then pour the boiling water into the pot and keep stirring until the stuffing becomes a paste for later use.

[0018] Take 20 parts of sugar and pour it into a pot, add water 4 to 7 times the weight of sugar, boil to dissolve the sugar fully, then let it stand and cool for later use; take 200 parts of flour and pour it into a pot, then add 50 parts of grape-flavored fruit powder, yeast 14 parts, 5 parts of baking powder and stir well, then slowly pour the cooled sugar water into the basin, knead the raw materials into a crispy dough, then cut th...

Embodiment 3

[0019] Example 3: making fruity buns. First, take 108 parts of peach-flavored fruit powder, 160 parts of modified starch, 7 parts of milk tea additive, and 0.5 parts of ethyl maltol and pour them into a steel basin in turn, add 1 to 2 times the weight of modified starch in cold water and mix well for later use; then take 150 parts of sugar Pour it into a pot, add 3 to 6 times the weight of sugar in cold water and bring to a boil, then pour boiling water into the pot and keep stirring until the stuffing becomes a paste for later use.

[0020] Take 25 parts of sugar and pour it into a pot, add water 4 to 7 times the weight of sugar, boil to dissolve the sugar fully, then let it stand and cool for later use; take 180 parts of flour and pour it into a pot, then add 55 parts of peach-flavored fruit powder, 15 parts of yeast, 6 parts of baking powder and stir well, then slowly pour the cooled sugar water into the basin, knead the raw materials into a crispy dough, then cut the dough...

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PUM

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Abstract

A fruity cake with a wrapper comprises the wrapper and filling. The wrapper is mainly composed of the following raw materials by weight percent: 150-200 parts of glutinous rice flour or flour, 15-25 parts of sugar and 45-55 parts of fruit powder. The filling is mainly composed of the following raw materials by weight percent: 90-110 parts of fruit powder, 140-160 parts of modified starch, 4-7 parts of milky tea additive, 0.4-0.7 part of ethyl maltol and 140-160 parts of sugar. The invention has the advantages of long storage time and low production cost. Through the combination of the wrapper and the filling, the invention can have various tastes; after the products are cooked, the flavor is strong, the taste is soft, thick, smooth and sweet without oiliness after people eat the products, and the flavor is fresh and delicious with long aftertaste.

Description

technical field [0001] The invention relates to a food, in particular to a fruity pastry with dough. Background technique [0002] In traditional cakes, the dough is mainly made of glutinous rice flour or flour and mixed with fine sugar, which has a single taste. With the improvement of people's material living standards, these single-taste cakes can no longer meet people's needs. Add fruity fillings to the pastry to enrich the taste of the pastries, but currently the fruity fillings used in pastry with fruity fillings are mostly fruit puree or jam, which is not soft or thick enough in mouthfeel, rich in fragrance, and in the filling. The water contained will return to the water, which not only affects the forming of the dough, but also makes it difficult for the pastry to be stored for a long time. Contents of the invention [0003] The invention mainly solves the technical problems of the existing cakes such as single taste, insufficient fragrance, bad taste of fruity f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A21D13/08A21D2/36A23L1/48A23L1/22A23L7/122
Inventor 胡志伟
Owner 胡志伟
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