Melted-core cakes and making method thereof

A cake and egg technology, which is applied in the field of heart-melting cake and its preparation, can solve the problems of high calorie, non-conformity, and low calorie of cakes, and achieve the effects of fusion and unity of taste, increase of surface tension, and saving time and cost

Inactive Publication Date: 2016-12-07
NANJING HONGSENLIN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Nowadays, people are always busy with their lives, with a fast-paced life, often unable to eat on time, and taking snacks with them has become the first choice for most people, but how to choose a low-calorie, nutritionally balanced snack is a problem for most people. Generally, people prefer cakes Or biscuits, but biscuits need to be eaten with drinking water, otherwise it is difficult to swallow, and cakes are soft and easy to swallow, becoming everyone's favorite food, and the dopamine secretion brought by cakes always makes people relaxed and happy, relaxing the tired body and mind, but now Most of the cakes are high in calories, average in taste, and add a lot of preservatives, which is not in line with the current human concept of pursuing healthy and delicious food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A method for preparing heart melting cake, comprising the following steps:

[0035] Step 1: Accurately weigh the following components by weight: 7.84 parts of butter, 7.42 parts of fermented cream, 4.72 parts of Riken emulsifier, 8.85 parts of powdered sugar, 8.43 parts of trehalose, 20.06 parts of eggs, 19.89 parts of flour, and 2.12 parts of cornstarch 0.42 parts of baking powder, 0.02 parts of xanthan gum, 0.5 parts of salt, and 15 parts of stuffing.

[0036] Step 2: Raw material pretreatment:

[0037] Pretreatment of butter and fermented cream: pre-thaw and soften butter and fermented cream at a temperature of 25-30°C;

[0038] Grape intervention treatment: add 1500g of brandy for every 10kg of raisins, soak for 2h-24h and set aside;

[0039] Step 3: Stirring of bottom and fabric: first add 50% butter, fermented cream, 50% powdered sugar, trehalose, Riken emulsifier, stir at 100-150rpm for 20-30 seconds, then add at 100-150rpm Stir the eggs for 30-40 seconds, the...

Embodiment 2

[0048] A method for preparing heart melting cake, comprising the following steps:

[0049] Step 1: Accurately weigh the following components by weight: 10 parts of butter, 10 parts of fermented cream, 8 parts of Riken emulsifier, 11 parts of powdered sugar, 11 parts of trehalose, 27 parts of eggs, 28 parts of flour, and 5 parts of cornstarch 0.5 parts of baking powder, 0.05 parts of xanthan gum, 1 part of salt, and 18 parts of fillings.

[0050] Step 2: Raw material pretreatment:

[0051] Pretreatment of butter and fermented cream: pre-thaw and soften butter and fermented cream at a temperature of 25-30°C;

[0052] Grape intervention treatment: add 1500g of brandy for every 10kg of raisins, soak for 2h-24h and set aside;

[0053] Step 3: Stirring of bottom and fabric: first add 50% butter, fermented cream, 50% powdered sugar, trehalose, Riken emulsifier, stir at 100-150rpm for 20-30 seconds, then add at 100-150rpm Stir the eggs for 30-40 seconds, then stir at a speed of 100...

Embodiment 3

[0062] A method for preparing heart melting cake, comprising the following steps:

[0063] Step 1: Accurately weigh the following components by weight: 7 parts of butter, 7 parts of fermented cream, 4 parts of Riken emulsifier, 8 parts of powdered sugar, 8 parts of trehalose, 20 parts of eggs, 19 parts of flour, and 2 parts of cornstarch 0.3 parts of baking powder, 0.02 parts of xanthan gum, 0.5 parts of salt, and 14 parts of stuffing.

[0064] Step 2: Raw material pretreatment:

[0065] Pretreatment of butter and fermented cream: pre-thaw and soften butter and fermented cream at a temperature of 25-30°C;

[0066] Grape intervention treatment: add 1500g of brandy for every 10kg of raisins, soak for 2h-24h and set aside;

[0067] Step 3: Stirring of bottom and fabric: first add 50% butter, fermented cream, 50% powdered sugar, trehalose, Riken emulsifier, stir at 100-150rpm for 20-30 seconds, then add at 100-150rpm Stir the eggs for 30-40 seconds, then stir at a speed of 100-...

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PUM

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Abstract

The invention discloses melted-core cakes. The melted-core cakes comprises the following components in parts by weight: 7 to 10 parts of butter, 7 to 10 parts of fermented cream, 4 to 8 parts of a Riken emulsifier, 8 to 11 parts of sugar powder, 8 to 11 parts of trehalose, 20 to 27 parts of eggs, 19 to 28 parts of flour, 2 to 5 parts of corn starch, 0.3 to 0.5 part of baking powder, 0.02 to 0.05 part of xanthan gum, 0.5 to 1 part of salt and 14 to 18 parts of stuffing. Furthermore, the invention discloses a making method of the melted-core cakes. The melted-core cakes have the effects of healthy raw materials, easiness of being melted to mouths, high nutrients and low calories.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a fusion cake and a preparation method thereof. Background technique [0002] Nowadays, people are always busy with their lives, with a fast-paced life, often unable to eat on time, and taking snacks with them has become the first choice for most people, but how to choose a low-calorie, nutritionally balanced snack is a problem for most people. Generally, cakes are the first choice for people. Or biscuits, but biscuits need to be eaten with drinking water, otherwise it is difficult to swallow, and cakes are soft and easy to swallow, becoming everyone's favorite food, and the dopamine secretion brought by cakes always makes people relaxed and happy, relaxing the tired body and mind, but now Most of the cakes are high in calories, average in taste, and add a lot of preservatives, which is not in line with the current human concept of pursuing healthy and delicious food. Contents of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/18A21D13/00
CPCA21D2/181
Inventor 翟照明张祥俊
Owner NANJING HONGSENLIN FOOD
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