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Special making method of ocean theme mousse cake

A marine and characteristic technology, applied in baking, baked goods, food science, etc., can solve the problems of high moisture content and lack of rich flavor of butter cakes, and achieve umami and slightly sour taste, rich and varied taste. , nutritionally balanced effect

Inactive Publication Date: 2016-06-15
李建贤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the lack of rich flavor of butter cake, chiffon cake usually needs rich juice, or with ingredients such as chocolate and fruit
The chiffon cake has a bulky structure, high water content, light taste and not greasy taste, moist and tender taste. Although the chiffon cake is very soft, it is elastic and does not feel soft. It is very easy to pour various sauces when eating. tasty

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] 1. Making shells:

[0032] Put 100 grams of white chocolate into a container, put it into the steamer, and heat it to a melted state. There should be no water in the container, and the steamer should not be covered. Try to dissipate the water vapor and make the chocolate turn into a liquid effect; the melted white chocolate liquid Pour into the sea star fish silicone mold; put it in the refrigerator and freeze for 5-10 hours;

[0033] 2. Making blue ocean wine frozen layer:

[0034] 1) Put 20 grams of gelatine tablets in cold water before soaking, take 50 parts of Sprite and add 5 parts of gelatin tablets, and add 15 parts of Gelatine tablets to 100 parts of Sprite and pour them into 2 containers respectively; Heat on the steamer to completely dissolve the Sprite, take it out and let it cool to room temperature; 2) Take 50g of Sprite and mix it with 50g of Blue Cocktail, 100g of Sprite into 200g of Blue Cocktail, stir well, and put it in the refrigerator Refrigerate inside, ...

Embodiment 2

[0043] 1. Making shells:

[0044] Put 120 grams of white chocolate into a container, put it into the steamer, and heat it to a melted state. There should be no water in the container, and the steamer should not be covered. Try to dissipate the water vapor and make the chocolate turn into a liquid effect; the melted white chocolate liquid Pour into the sea star fish silicone mold; put it in the refrigerator and freeze for 8 hours;

[0045] 2. Making blue ocean wine frozen layer:

[0046] 1) Put 22 grams of gelatine tablets in cold water in advance to soften them. Take 60 parts of Sprite and add 8 parts of Gelatine tablets, and add 18 parts of Gelatine tablets to 120 parts of Sprite and pour them into 2 containers respectively; Heat on the steamer, the Sprite is completely dissolved, take it out and let it cool to room temperature; 2) Take 60g of Sprite and mix it with 60g of blue cocktail, 120g of Sprite into 220g of blue cocktail, stir well, and put it in the refrigerator Refrigera...

Embodiment 3

[0055] 1. Making shells:

[0056] Put 60 grams of white chocolate into a container, put it into the steamer, and heat it to a melted state. There should be no water in the container, and the steamer should not be covered. Try to dissipate the water vapor and make the chocolate liquid; turn the white chocolate into liquid. Pour into the sea star fish silicone mold; put it in the refrigerator and freeze for 5 hours;

[0057] 2. Making blue ocean wine frozen layer:

[0058] 1) Put 20 grams of gelatine tablets in cold water before soaking, take 40 parts of Sprite and add 3 parts of Gelatine tablets, and add 12 parts of Gelatine tablets to 80 parts of Sprite and pour them into 2 containers respectively; Heat on the steamer, the sprite is completely dissolved, take it out to room temperature; 2) Take 40 grams of Sprite into 40 grams of blue cocktail, 80 grams of Sprite into 150 grams of blue cocktail, stir evenly, put it in the refrigerator Refrigerate, refrigerate temperature 5-8 degree...

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PUM

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Abstract

The present invention relates to a characteristic method of marine mousse, which includes the following steps: the present invention selects cocktails, Sprite, and gelatin to form the main mouthfeel of mousse, which is rich in aroma, soft and smooth; it is matched with white chocolate, biscuits, jelly, shredded coconut and other materials, and the mousse production process is exquisite to make the finished product beautiful in shape and balanced in nutrition; through the improvement of the pasta production process and various raw materials, distributed production and multiple integration are realized. Different taste materials, different production themes, and a variety of flavors are integrated. , to produce mousse with beautiful appearance and unique flavor to meet the public's requirements for food color, aroma, taste, shape and balanced nutrition. The invention has the advantages of simple production process, wide selection range of ingredients, easy control of operating conditions, and is suitable for batch production.

Description

Technical field [0001] The invention relates to the field of characteristic pastry processing, in particular to a key method of marine mousse. Background technique [0002] Chiffon Cake is a transliteration of Chiffon Cake in English. It is a sponge cake type with very light texture. It uses vegetable oil, eggs, sugar, flour, and baking powder as the basic materials. This type of cake needs to be beaten into foam to provide enough air to support the volume of the cake. Chiffon cake contains enough vegetable oil and eggs, so the texture is very moist, not as hard as traditional butter cake. Chiffon cakes have bulky texture, high moisture content, light and not greasy taste, and moist and tender taste. It is currently one of the most popular cakes. Chiffon cake also contains less saturated fat. However, due to the lack of the rich aroma of butter cakes, chiffon cakes usually require rich juice, or add chocolate, fruit and other ingredients. Chiffon cake has a bulky texture, hig...

Claims

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Application Information

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IPC IPC(8): A21D13/00A21D13/17A21D13/28A21D13/47
Inventor 李建贤
Owner 李建贤
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