Sandwich doughnut cake and preparation method thereof

Abstract

The invention discloses a preparation method for a sandwich doughnut cake, and belongs to the field of preparation of doughnut cakes. The sandwich doughnut cake is prepared from the following raw materials in parts by mass: 22-23 parts of medium-strength wheat flour, 19-22 parts of white granulated sugar, 4-6 parts of water, 18-21 parts of refined vegetable oil, 25-26 parts of fresh eggs, 5-6 parts of corn starch, 1-2 parts of edible salts, 0.5-0.8 part of double-effect baking powder, 0.1-0.2 part of citric acid, 0.05-0.15 part of edible flavor, 2-6 parts of Custard cream, 5-6 parts of coating chocolate, 0.2-0.5 part of chocolate cream, 0.04-0.06 part of a d-sorbitol solution, 0.04-0.05 part of glycerol, 0.04-0.05 part of xanthan gum and 0.10-0.15 part of a cake emulsifier. A preparation method for the sandwich doughnut cake comprises the following steps: preparing the raw materials and mixing the raw materials, fermenting flour pulp, slip-casting and molding the fermented flour pulp, roasting the fermented flour pulp, carrying out core casting on the roasted flour pulp, de-molding and cooling the flour pulp to obtain a cake, forming patterns on the coating of the cake, and packaging and warehousing the cake. The preparation method further comprises preparing coating chocolate. The sandwich doughnut cake adopts various formulas, and is rich in nutrient, is fine in classifying in a preparing process, steps are smooth, and the operation is easier.

Description

technical field [0001] The invention belongs to the technical field of cake making, and in particular relates to a method for making a stuffed donut cake. Background technique [0002] Donuts are a kind of dessert that has emerged in recent years and is deeply loved by people. It is usually made of high-gluten flour or medium-gluten flour, and low-gluten flour is also used. Add milk powder, eggs, sugar and leavening agent, reconcile and wake up for a period of time, make donuts and fry them in oil, and add various desserts on the surface. Yet this method produces donut, is suitable for hand-made, and its deficiency is that production efficiency is low, and the control of the donut shape and the size of making is relevant with operator's experience and degree of familiarity. [0003] The Chinese patent with application number 200910204842.8 discloses a donut ingredient, production process and donut. The raw materials include 400-430 parts of cake premix, 90-110 parts of all-...

AI Technical Summary

Problems solved by technology

Put the cake premix, all-purpose flour, and skimmed milk powder in a container and stir evenly, put the anhydrous butter on the induction cooker and heat it to dissolve; then pour the eggs, water, melted anhydrous butter, and honey into the mixed fabric Stir evenly until there are no particles, add oil after standing still and expect to produce donuts in a fully automatic donut making machine at 175-185 °C; although the donuts made by the modified method have fewer steps in the production process and have a beautiful appearance , but the ingredients used are simple, which can no longer meet people's requirements for food nutrition intake, and the fat content is high after frying

[0004] The Chinese patent application number 200780100191.7 discloses a steamed cake-shaped donut, which has a total fat content of 7-18%, especially 7-15%, and more particularly 7-12%. Although the cake-shaped donuts prepared by this method can be stored in a frozen state before or after steaming, and the fat content is also low, the production process is complicated and the raw materials are diverse, so it is difficult to control the dosage. It is difficult for ordinary enterprises to practice Production

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