Sour cream cake and making method thereof

Abstract

The invention discloses sour cream cake and a making method thereof. The sour cream cake comprises a cake blank and a sour cream layer covering the outside of the cake blank, wherein the sour cream layer is prepared from the following ingredients: milk, yeast, sugar, unsalted butter, fill cream evaporated milk and custard powder. Through the mode, the prepared sour cream cake is diversified in flavor, still soft after being placed for a long time and extremely good in taste; the sour cream cake has rich probiotics and therefore is healthier due to fermentation.

Description

technical field [0001] The invention relates to the field of Western-style pastry preparation, in particular to a yogurt cake and a preparation method thereof. Background technique [0002] Cake is a kind of pastry, which is a kind of sponge-like dessert made after stirring, blending, modulation, and baking with eggs, white sugar, and wheat flour as raw materials, with milk, fruit juice, milk powder, salad oil, etc. All kinds of cakes seen in daily life, such as birthday cakes, wedding cakes, etc., are mostly composed of cake embryos and outer decorative layers. In ordinary cakes, cream and fruit are often used as the decorative layer of the cake. But ordinary sweet cream is artificial non-dairy cream, the taste is not as good as yogurt cream, long-term consumption is harmful to health, and the taste is not good: the cream is too thick in the mouth, and it is even unacceptable-hard to swallow. And the cream makes the overall viscosity of the cake higher, and the cake with ...

AI Technical Summary

Problems solved by technology

But ordinary sweet cream is artificial non-dairy cream, the taste is not as good as yogurt cream, long-term consumption is harmful to health, and the taste is not good: the cream is too thick in the mouth, and it is even difficult to accept-hard to swallow

And the cream makes the overall viscosity of the cake higher, and the cake with high viscosity is difficult to pour out of the box

And this kind of cake has poor shape retention: the whipped cream is easy to collapse under low temperature observation, and the texture is rough