Stuffed baking pita cake and preparation method thereof

A cake and pocket technology, which is applied in baking, baked food, food science, etc., can solve the problems of sponge cake with single traditional style, low egg content, and loose taste, so as to achieve rich varieties, broad market prospects, and moist taste Effect

Inactive Publication Date: 2017-06-20
焙之道食品(福建)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the above-mentioned sponge cake styles are relatively traditional and single, and the shelf life is short
In addition, the commercially available ordinary sponge cakes are easy to age due to their low egg content and loose taste.

Method used

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  • Stuffed baking pita cake and preparation method thereof
  • Stuffed baking pita cake and preparation method thereof
  • Stuffed baking pita cake and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Please refer to the recipes and process parameters in the attached table 1, table 2 and table 3 to prepare the stuffed baked pocket cake of the present invention.

[0046] (1) Preparation of raw materials:

[0047] Weigh by weight, eggs: 38 parts, white sugar: 20 parts, pastry flour: 25 parts, edible coconut oil: 1 part, milk powder 1 part, baked pocket cake special improver: 2 parts, cake oil: 1.5 parts, Sorbitol liquid: 3 parts, glycerin: 2 parts, salt: 0.3 parts, preservatives: 0.1 parts, citric acid: 0.04 parts, food flavor 0.1 parts.

[0048] Ingredients are mixed in groups as follows:

[0049] a Add salt, preservatives, and citric acid to white sugar and stir well,

[0050] Add milk powder, special improver for baked pocket cakes, and edible essence to the pastry powder and stir evenly.

[0051] c Stir the cake oil, glycerin and sorbitol liquid together.

[0052] (2) stirring:

[0053] Pour the eggs into a mixing bowl and beat them, add a and stir until the s...

Embodiment 2

[0069] The process of this embodiment is basically the same as that of Example 1, the difference being the adjustment of formula and process parameters, see Table 1, Table 2, Table 3 for details.

Embodiment 3

[0071] The process of this embodiment is substantially the same as that of Example 1, and the adjustments of its formula and process parameters are shown in Table 1, Table 2, and Table 3.

[0072] Table 1 Proportion of special improver formula for baked pocket cakes

[0073]

[0074] Table 2 Baked Pocket Cakes with Filling

[0075]

[0076] Table 3 process parameters

[0077]

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PUM

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Abstract

The invention discloses a stuffed baking pita cake and a preparation method thereof, which comprises a cake embryo and stuffing. The cake embryo comprises, by weight, 30-50 parts of eggs, 15-30 parts of white sugar, 20-35 parts of pastry flour, 0.5-5 parts of edible vegetable oil, 1-5 parts of powdered milk, 1-10 parts of exclusive modifying agent for baking pita cakes, 0.5-3 parts of cake oil, 1-5 parts of D-sorbitol solution, 1-3 parts of glycerol, 0.1-0.5 part of salt, 0.01-0.3 part of preservative, 0.02-0.07 part of citric acid and 0.05-0.5 part of edible flavor. The preparation method comprises the steps of premixing raw materials, stirring, dispensing, distributing pulp, baking cakes, stripping and cooling, cutting the cakes, injecting the stuffing and compression moulding and the like. According to the stuffed baking pita cake, the style of the cake is novel, moreover, the cake is filled with different flavors of jam, greatly enriching its taste and nutrition, the cake tastes moist and elastic, storage life can be up to one month, and the cake can attract consumers easily and has a broad market prospect.

Description

technical field [0001] The invention relates to the technical field of cake making, and particularly discloses a stuffed baked pocket cake and a preparation method thereof. Background technique [0002] In the west, cake is a kind of representative pastry, which is deeply loved by people. In our country, as a kind of food suitable for all ages and seasons, cake has entered thousands of households. Sponge cake is a kind of puffy snack made by using the foaming property of protein to fill the egg liquid with a large amount of air and adding flour to bake it. It gets its name because its structure resembles a porous sponge. It is also called foam cake abroad, and it is called plain cake in China. [0003] Sponge cakes have been widely used in my country. Liu Ling has conducted in-depth research on fruit sponge cakes: Patent CN 103798332A discloses a method for making mango sponge cakes, and patent CN103798331A discloses a method for making dragon fruit sponge cakes. , patent...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/33
Inventor 薛从福韩雪王军沈文辉陈晓民
Owner 焙之道食品(福建)有限公司
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