Sour cream cake and making method thereof

A production method and a technology for sour cream, which are applied in baking, baked goods with modified ingredients, baked goods, etc., can solve the problems of rough texture, poor taste and high cake viscosity, and achieve the effects of storage resistance and excellent taste.

Inactive Publication Date: 2017-06-23
SUZHOU GARDEN WEIYE FOOD DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1: a kind of sour cream cake, this sour cream cake comprises cake body and the sour cream layer that covers outside the cake body, the sour cream layer is made of following ingredients: milk, yeast, sugar, light cream, Sanhua full fat Evaporated milk, custard powder.

Embodiment 2

[0024] Embodiment 2: a kind of sour cream cake, described sour cream cake comprises cake body and the sour cream layer that covers outside described cake body, the consumption of each component of sour cream layer is as follows: 50-200 parts of milk, 1-3 parts Yeast, 50-90 parts of sugar, 150-250 parts of whipped cream, 100-150 parts of Sanhua full-fat evaporated milk, 120-200 parts of custard powder.

Embodiment 3

[0025] Embodiment 3: a kind of sour cream cake, described sour cream cake comprises cake body and the sour cream layer that covers outside described cake body, the consumption of each component of sour cream layer is as follows: 200 parts of milk, 1 part of yeast, 70 1 part sugar, 200 parts whipped cream, 120 parts Sanhua full-fat evaporated milk, 100 parts custard powder.

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PUM

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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 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D13/24A21D13/28
Inventor 卞庄
Owner SUZHOU GARDEN WEIYE FOOD DEV CO LTD
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