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Cake with satiny mouthfeel and baking method thereof

A baking method and taste technology, applied in the field of cakes, can solve the problems that cakes cannot be produced by baking methods

Active Publication Date: 2012-04-18
LUOHE LIANTAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is that the existing cakes used by the elderly and babies cannot be produced by baking methods, and a cake with a smooth taste is provided, and its baking method is involved, so that the cakes are more popular

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Example 1: This example is prepared from the following raw materials: 10 g all-purpose flour, 25 g eggs, 5.5 g white sugar, 7 g salad oil, 2 g emulsifier, 10 g fructose syrup, 5 g cream, glycerin 2 g, milk powder 5 g, sorbitol 5 g, xanthan gum 0.05 g, monoglyceride 1 g, salt 0.2 g, essence 0.5 g.

[0011] This embodiment is prepared according to the following process: A. Stirring: Put eggs, white sugar, and all-purpose flour into a stirring pot with a shield brush together, stir at a slow speed, and then whip for 8-10 minutes quickly, and the The gluten network structure formed by the all-purpose flour in the mixture is interrupted, and then the emulsifier, fructose syrup, butter, glycerin, milk powder, sorbitol, xanthan gum, monoglyceride, salt, and essence are added and stirred at medium speed for 3 minutes, then Slowly add the salad oil to the mixing pot against the wall of the pot for 2-3 minutes, until the materials are fully mixed and even;

[0012] B. Grouting: ...

Embodiment 2

[0015] Embodiment 2: This embodiment is prepared from the following raw materials: 20 g of all-purpose flour, 30 g of eggs, 7 g of white sugar, 15 g of salad oil, 5 g of emulsifier, 5 g of fructose syrup, 8 g of cream, and glycerin 5 g, milk powder 9 g, sorbitol 1 g, xanthan gum 0.05 g, monoglyceride 1 g, salt 0.2 g, essence 0.5 g.

[0016] The preparation method of this embodiment is as in Example 1.

Embodiment 3

[0017] Embodiment 3: This embodiment is prepared from the following raw materials: 15 g of all-purpose flour, 22 g of eggs, 15 g of white sugar, 5 g of salad oil, 5 g of emulsifier, 15 g of fructose syrup, 5 g of cream, and glycerin 3 g, milk powder 5.5 g, sorbitol 3 g, xanthan gum 0.05 g, monoglyceride 1 g, salt 0.2 g, essence 0.5 g.

[0018] The preparation method of this embodiment is as in Example 1.

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PUM

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Abstract

The invention discloses a cake with satiny mouthfeel and a baking method thereof. The cake is prepared from plain flour, eggs, white sugar, salad oil, an emulsifying agent, high fructose corn syrup, cream, glycerol, milk powder, sorbitol, xanthan gum, monoglyceride, salt and essence. The baking method comprises the following steps of: A, stirring until materials are mixed fully and uniformly; B, pouring pulp, namely pouring the stirred pulp into a baking die with a paper holder; and C, baking, namely putting the paper holder into an oven, baking for 15 to 20 minutes and taking the cake out off the oven. In the cake, cake flour or low-gluten flour in the conventional process of the conventional cake formula is replaced by the plain flour; and a gluten network structure formed by the plain flour in a mixture is broken in the processing process. The baked product has the characteristics of smoothness and softness and is easy to digest. Compared with the conventional baking process, the cake has the advantage that the problem of dried mouthfeel is solved; and the cake has the characteristics which are the same as those of the conventional baked cake, and also offers a fine and smooth mouthfeel.

Description

technical field [0001] The invention relates to a cake, in particular to a cake suitable for the elderly and children. Background technique [0002] At present, there are many cakes in the market, with different designs and colors, which are a kind of traditional leisure meal food that consumers like to see. However, there are no cakes suitable for older people and younger babies. Invention patent 200610138790.5 announced "a kind of pastry and its production method". The steamed method can obtain delicate, soft, sweet and digestible pastries. However, this patented technology cannot be used for traditional baking methods to produce cakes. been widely promoted. Contents of the invention [0003] The technical problem to be solved by the present invention is that the existing cakes used by the elderly and infants cannot be produced by baking methods, and a cake with a creamy taste is provided, and the baking method thereof is involved, so that the cakes are more popular. ...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/34
Inventor 邱泼钟建平吕佰皇
Owner LUOHE LIANTAI FOOD
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