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Cream cake making method

A production method and cream technology, which is applied in the treatment of cream preparations, dairy products, dough, etc., can solve problems such as unfavorable intestinal environment, obesity, and inability to enjoy delicious cakes frequently, and achieve the effect of reducing accumulation in the body

Inactive Publication Date: 2014-06-25
吕艳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

After testing, according to the latest information released by the World Health and Nutrition Organization, the ratio of its nutritional ingredients does not meet the requirements of human digestion and absorption. If the sucrose content is too high, it may cause a burden on the human digestive system and is not conducive to the balance of the intestinal environment. Regular consumption may cause obesity, so sub-healthy people with "three highs" cannot often enjoy the delicacy of cakes

Method used

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Embodiment

[0007] The preparation method of the cream cake provided by the present invention comprises a batching preparation process, a taste preparation process, a stirring and beating process, a stirring process, a mixing mold filling process, a baking process, a demoulding process, and a decoration process. The stirring and beating process adopts Stir slowly in batches, that is, the stirring and beating process is carried out in two stages. The first stage is to add part of the cream to the probiotic powder and mix and stir at a slow speed, while the other part of the cream is stirred at a high speed; The cream is combined together and mixed and stirred 80 times per minute; in the preparation process of the flavoring material, the temperature of the added flavoring material is lowered to below 35°C.

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Abstract

The invention discloses a cream cake making method. A stirring and foaming process adopts multistep slow stirring, namely the stirring and foaming process is divided into two stages. The first stage includes: adding probiotics powder to one part of cream, slowly mixing and stirring, and stirring and foaming the other part of cream at high speed. The second stage includes: mixing the two part of cream, and slowly mixing and forming. The cream cake making method has the advantages that the problem that the heat generated by high-speed stirring and foaming is bad for probiotics survival is solved, and the problem that flavor of the cake is affected due to the fact that the cream is not foamed sufficiently if the cream is not stirred at high speed is also solved.

Description

technical field [0001] The invention belongs to the technical field of cake making, and in particular relates to a method for making a cream cake. Background technique [0002] In the past, the raw materials used in cream cakes were mostly cream, white sugar, eggs, etc. The texture was soft and delicious, but it inevitably had the characteristics of high calories, high sugar content, and high fat. After testing, according to the latest information released by the World Health and Nutrition Organization, the ratio of its nutritional ingredients does not meet the requirements of human digestion and absorption. If the sucrose content is too high, it may cause a burden on the human digestive system and is not conducive to the balance of the intestinal environment. Regular consumption may cause obesity, so sub-healthy people with "three highs" cannot often enjoy the delicacy of cakes. Contents of the invention [0003] The preparation method of the butter cake provided...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/34A23C13/16
Inventor 吕艳
Owner 吕艳
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