Espresso and pineapple cake and processing technology thereof

A technology for pineapple cake and espresso, applied in the field of espresso pineapple cake and its processing technology, can solve the problems of hard skin and greasy taste, and achieve the effects of crisp and not hard skin, reduced greasy feeling, and low density

Inactive Publication Date: 2015-03-04
CUINENG TRADE SHENZHEN
View PDF3 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The skin of the existing pineapple cake is generally made of butter, sugar, eggs, low-gluten flour, cream, and salt. The skin made in this way is relatively hard and tastes greasy.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A kind of espresso pineapple cake, its raw material formula is:

[0038] The skin includes by weight: 550 parts of low-gluten flour, 55 parts of sugar, 40 parts of milk powder, 12 parts of cheese powder, 170 parts of anhydrous butter, 210 parts of salted butter, 10 parts of coconut oil, 50 parts of eggs, and 1 part of salt , The weight ratio of skin and filling is 3:2.

[0039] The inner filling includes, by weight, 500 parts of pineapple, 100 parts of coffee powder, 40 parts of rock sugar and 65 parts of maltose. Described pineapple is peeled pineapple.

[0040] The preparation method of the above-mentioned espresso pineapple cake is as follows:

[0041] (1) Making the filling

[0042] 1) Peel and dice pineapple for later use;

[0043] 2) Take diced pineapple, rock sugar and maltose and heat until the sugar melts;

[0044] 3) Add coffee powder, mix well, and stir-fry until the water evaporates completely;

[0045] (2) Skin production

[0046] 1) Soften anhydrous...

Embodiment 2

[0055] A kind of espresso pineapple cake, its raw material formula is:

[0056] The skin includes by weight: 550 parts of low-gluten flour, 60 parts of sugar, 35 parts of milk powder, 15 parts of cheese powder, 170 parts of anhydrous butter, 200 parts of salted butter, 10 parts of coconut oil, 50 parts of eggs, and 2 parts of salt , The weight ratio of skin and filling is 3:2.

[0057] The inner filling comprises, by weight, 800 parts of pineapple, 150 parts of coffee powder, 45 parts of rock sugar and 55 parts of maltose. Described pineapple is peeled pineapple.

[0058] The preparation method of the above-mentioned espresso pineapple cake is as follows:

[0059] (1) Making the filling

[0060] 1) Peel and dice pineapple for later use;

[0061] 2) Take diced pineapple, rock sugar and maltose and heat until the sugar melts;

[0062] 3) Add coffee powder, mix well, and stir-fry until the water evaporates completely;

[0063] (2) Skin production

[0064] 1) Soften anhydro...

Embodiment 3

[0073] A kind of espresso pineapple cake, its raw material formula is:

[0074] The skin includes by weight: 600 parts of low-gluten flour, 65 parts of sugar, 30 parts of milk powder, 17 parts of cheese powder, 160 parts of anhydrous butter, 210 parts of salted butter, 15 parts of coconut oil, 60 parts of eggs, and 3 parts of salt , The weight ratio of skin and filling is 3:2.

[0075] The inner filling includes, in parts by weight: 1000 parts of pineapple, 200 parts of coffee powder, 40 parts of rock sugar and 65 parts of maltose. Described pineapple is peeled pineapple.

[0076] The preparation method of the above-mentioned espresso pineapple cake is as follows:

[0077] (1) Making the filling

[0078] 1) Peel and dice pineapple for later use;

[0079] 2) Take diced pineapple, rock sugar and maltose and heat until the sugar melts;

[0080] 3) Add coffee powder, mix well, and stir-fry until the water evaporates completely;

[0081] (2) Skin production

[0082] 1) Soften ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

An espresso and pineapple cake comprises a wrapper and stuffing at a weight ratio of 3:2, wherein the wrapper comprises the following ingredients in parts by weight: 550-600 parts of low-gluten flour, 55-65 parts of sugar, 30-40 parts of milk powder, 12-17 parts of cheese powder, 160-170 parts of dehydrated butter, 195-210 parts of salted butter, 10-15 parts of coconut oil, 50-60 parts of egg and 1-3 parts of salt, and the stuffing comprises the following ingredients in parts by weight: 500-1000 parts of pineapple, 100-200 parts of ground coffee, 40-50 parts of rock candy and 55-65 parts of maltose. The pineapple cake has the advantages that nutritional ingredients can be absorbed and utilized easily, and the wrapper is crisp, and not hard and greasy in taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an espresso pineapple cake and a processing technology thereof. Background technique [0002] Pineapple Cake is a traditional pastry, and its filling is mainly pineapple pulp. According to the preferences of consumers, winter melon, whole grains, chestnuts, etc. can also be added. [0003] The skin of the existing pineapple cake is generally made of butter, sugar, eggs, low-gluten flour, butter, and salt. The skin made in this way is relatively hard and tastes greasy. With the improvement of people's living and economic level, there are higher requirements for the mouthfeel and taste of food, which not only require good mouthfeel and taste, but also hope that the nutritional elements of raw materials will not be destroyed or lost. Contents of the invention [0004] The object of the present invention is to provide an espresso pineapple cake, which is rich in various nu...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & AuthorityApplications(China)
IPC IPC(8): A21D13/08
CPCA21D13/80
Inventor林仁祥
OwnerCUINENG TRADE SHENZHEN