Sandwich low-sugar Swiss roll and a preparation method thereof

A sandwich and protein sugar technology, which is applied in baking, baked food, food science, etc., can solve problems such as hard taste, unfavorable health, and high sugar content in Swiss rolls

Inactive Publication Date: 2019-06-28
ANHUI PANPAN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of the prior art, the present invention provides a sandwich low-sugar Swiss roll and its production method, which solves the problems that the existing Swiss roll has a high sugar content, which is not conducive to health and has a hard taste

Method used

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  • Sandwich low-sugar Swiss roll and a preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] S1. Select four fresh eggs, separate the egg whites and egg yolks, put them in a pot for later use, select 40 grams of low-gluten flour, sieve them twice, put 20 grams of butter in 50 grams of milk, and heat them on low heat while Stir while heating, until 20 grams of butter is completely melted in 50 grams of milk, heat until there are small bubbles on the side, do not boil, let it cool;

[0029] S2. Beat the egg yolks, then pour the cooled milk and butter mixture into the egg yolks, add 40 grams of salad oil, 10 grams of protein sugar and 2 grams of baking powder, sift in 50 grams of low-gluten flour, and then stir. Keep it aside until there are no dry powder particles;

[0030] S3. Add 6 drops of lemon juice to the protein, add 3 grams of protein sugar, and then stir. After stirring for 2 minutes, add 2 grams of protein sugar again, and beat the protein until the protein sugar is completely melted. ;

[0031] S4. Take one-third of the foamed egg white and pour it i...

Embodiment 2

[0035] S1. Select four fresh eggs, separate the egg whites from the egg yolks, put them in a pot for later use, select 50 grams of low-gluten flour, sieve them twice, put 30 grams of butter in 60 grams of milk, and heat them over a low heat. Stir while heating, until 30 grams of butter is completely melted in 60 grams of milk, heat until there are small bubbles on the side, do not boil, let it cool;

[0036] S2. Beat the egg yolks, then pour the cooled milk and butter mixture into the egg yolks, add 50 grams of salad oil, 15 grams of protein sugar and 3 grams of baking powder, sift in 50 grams of low-gluten flour, and then stir, stir Keep it aside until there are no dry powder particles;

[0037] S3. Add 8 drops of lemon juice to the protein, add 3 grams of protein sugar, and then stir. After stirring for 2 minutes, add 2 grams of protein sugar again, and beat the protein until the protein sugar is completely melted. ;

[0038] S4. Take one-third of the foamed egg white and po...

Embodiment 3

[0042] S1. Select four fresh eggs, separate the egg whites from the egg yolks, put them in a pot for later use, select 45 grams of low-gluten flour, sieve them twice, put 25 grams of butter in 55 grams of milk, and heat them over a low heat. Stir while heating, until 25 grams of butter is completely melted in 55 grams of milk, heat until there are small bubbles next to it, do not boil, let it cool;

[0043] S2. Beat the egg yolks, then pour the cooled milk and butter mixture into the egg yolks, add 45 grams of salad oil, 12 grams of protein sugar and 2.5 grams of baking powder, sift in 45 grams of low-gluten flour, then stir, stir Keep it aside until there are no dry powder particles;

[0044] S3. Add 7 drops of lemon juice to the protein, add 3 grams of protein sugar, and then stir. After stirring for 2 minutes, add 2 grams of protein sugar again, and beat the protein until the protein sugar is completely melted. ;

[0045] S4. Take one-third of the foamed egg white and pou...

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PUM

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Abstract

The invention discloses a sandwich low-sugar Swiss roll and a preparation method thereof. The sandwich low-sugar Swiss roll is prepared from, by weight, 20-30 grams of butter, 50-60 grams of milk, 4 eggs, 40-50 grams of low-gluten flour, 20-25 grams of jam, 4050 grams of salad oil, 15-20 grams of protein sugar, 6-8 drops of lemon juice, 150-200 grams of whipped cream and 2-3 grams of baking powder. The method comprises the following steps that S1, the fresh eggs are selected, the egg whites and egg yolks are separated and contained in pots for standby, the moderate low-gluten flour is selectedand sieved twice, the moderate butter is put into the milk, heating is performed by adopting soft fire, and stirring is performed while heating until the butter is completely melted in the milk. Theinvention relates to the technical field of Swiss roll preparation. The sandwich low-sugar Swiss roll and the preparation method thereof have the advantages that traditional white granulated sugar isreplaced with the protein sugar, the content of sugar is reduced, the Swiss roll is prepared by adopting a low-sugar mode, the burden of eating the Swiss roll is reduced, a simple production method isadopted, and the softness of the Swiss roll is improved.

Description

technical field [0001] The invention relates to the technical field of making Swiss rolls, in particular to a low-sugar stuffed Swiss roll and a manufacturing method thereof. Background technique [0002] Swiss roll is a kind of sponge cake (sponge cake), the material is baked into a thin cake in the oven, with jam and cream (mixed cream, milk custard cream, etc.), and chopped fruit pulp , rolled into rolls, and mixed cocoa powder and coffee powder can be added to form a soft and spongy roll cake. [0003] Swiss rolls have won the love of many people for their soft taste. The taste of Swiss rolls is generally sweet, with high sugar content. Higher sugar content will affect the health of the body. Higher calories can easily lead to obesity, which is lower than that of obese people. , Eating more is harmful but not beneficial. The existing Swiss rolls are hard, so how to make low-sugar, light-tasting Swiss rolls is what needs to be improved. Contents of the invention [00...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/062A21D13/17
Inventor 步显勇蔡金垵蔡镕骏蔡金鑫蔡丕鹏蔡金钗
Owner ANHUI PANPAN FOOD CO LTD
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