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Processing method of fermented cakes

A processing method, cake technology, applied in the direction of pre-baked dough processing, baking, baked goods, etc.

Inactive Publication Date: 2017-07-14
CHACHA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although most of the common cakes on the market are soft and fluffy, they use a lot of additives. Therefore, consumers, especially those who pay attention to their own health management, will buy or eat them in moderation, and ask people to buy some healthy ones. Thicker", "harder" and "colorless" cakes are beyond the reach of others

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0027] Take 1000g of medium flour, 110g of egg yolk, 410g of water, and 5g of yeast and stir to form a dough, add 150g of fine sugar and continue to stir until the surface of the dough is smooth, then add 200g of butter and stir until the gluten expands, and ferment at 26°C and 80% humidity 16 hours, made into seed noodles. Add 120g of water, 20g of yeast, and 425g of medium flour to the fermented noodles and stir slowly to form a dough, then add 150g of granulated sugar and 105g of egg yolk and stir until the dough is smooth, then add butter until the gluten is fully expanded, and finally add 400g of raisins and 400g of orange Piding and 10g of spices are enough. Ferment at 28°C for 90 minutes, then divide into 100g / piece of small dough, shape it into a round shape, and rest for 15 minutes, gently harvest the dough into a round mold for final fermentation (Temperature 30°C, 5 hours). Baking: upper / lower heat, 150-160°C / 170-180°C, 35~40min. Cool upside down after taking out ...

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PUM

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Abstract

The invention discloses fermented cakes and a processing method thereof. The fermented cakes are prepared from the following raw materials: wheat flour, yolks, water, yeast, fine granulated sugar, and fermented butter; and the fermented cakes are prepared by the following steps of: preparing seed dough and carrying out fermenting, preparing main dough, carrying out fermenting, carrying out shaping, carrying out baking, and carrying out cooling. The processing method disclosed by the invention solves disadvantages of traditional cakes, namely relatively large amount of additive usage, in virtue of utilization of the fermentation function of the yeast in replacement of the additives. The prepared fermented cakes are soft, dense, fine and moistened in taste, as well as mellow in flavor; moreover, the fermented cakes have multilayer structure and relatively high nutritional values, and thus, the fermented cakes are beneficial for promotion.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a cake processing method of first fermenting and then baking. [0002] technical background [0003] Cake is one of the daily foods of the public. Although most of the common cakes on the market are soft and fluffy, they use a lot of additives. Therefore, consumers, especially those who pay attention to their own health management, will buy or eat them in moderation, and ask people to buy some healthy ones. "Thicker", "harder" and "colorless" cakes are difficult for the strong. Therefore, it is necessary to develop a product that uses less additives, is beneficial to nutritional balance, and can provide mouthfeel enjoyment at the same time. [0004] Yeast is a single-celled fungal microorganism, rich in protein, all B vitamins and a variety of minerals, and is often used in the production of bread, steamed buns and other pastries. The main function of yeast is to produce carbon dio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/80A21D8/04
CPCA21D8/047
Inventor 陈先保李佳
Owner CHACHA FOOD CO LTD