Recipe and production process of shark fin golden cake

Abstract

The invention discloses a formula of shark fin sponge cake and a manufacturing technology, suitable for industrial production, of the shark fin sponge cake. The shark fin sponge cake comprises, by weight, 18-25% of egg liquid, 17-23% of white granulated sugar, 17-21% of cassava starch, 5-8% of wheat starch, 4-7% of rice flour, 20-25% of water, 0.5-0.8% of butter, 1.1-1.5% of salad oil, 3-3.5% of flour and 0.06-0.07% of yeast. The manufacturing technology includes the steps of (a) batter manufacturing; (b) sourdough preparing; (c) batter rising (including stirring batter); (d) baking to be done. The manufacturing technology is characterized in that the batter is stirred according to a batter stirring frequency model in a reference attached map first in the batter rising process, according to braking of the shark fin sponge cake, open flames are adopted for braking the upper layer and the lower layer of the shark fin sponge cake in a sectional mode, and the sponge cake can be provided, wherein the surface of the sponge cake is slightly crisp, and uniform shark-fin-shaped pore tissues are formed in the interior. The shark fin sponge cake manufactured according to the formula and the manufacturing technology is fluffy and elastic, elasticity is high, and the shark fin sponge cake can be fried, baked and steamed for eating and more suitable for large-scale industrial production.

Description

technical field [0001] The invention relates to a food preparation method, in particular to a formula of shark fin golden cake and a manufacturing process suitable for industrial production. Background technique [0002] Golden cake is a delicious and nutritious southern snack. There are many varieties of golden cakes in the market, with different designs and colors, and most of them are made by hand at home and in workshops. This traditional production method often guides production based on experience. Lacking a standardized production process, the taste and flavor of the product fluctuate greatly, which cannot meet consumers' requirements for high-quality products, nor can it achieve large-scale industrial production. In addition, since the product formula usually contains a large amount of tapioca starch, the product is smooth and elastic. , The stirring method of the slurry will directly affect the water absorption swelling, suspension and sedimentation of starch and o...

AI Technical Summary

Problems solved by technology

Due to the high content of yeast in the processing of traditional golden cakes, the wake-up time is short, generally within 1-4 hours. During the whole process of wake-up, stir once every 15-30 minutes, and the stirring interval is fixed. Although this kind of intermittent stirring can achieve a good mixing effect, it is not necessarily the best stirring method for the fermentation of yeast, the gas holding capacity of slurry, the sedimentation and suspension of starch and other particles, etc.

Images