[0048]Example 1
[0049]A surface sputacca-crushed chocolate coating cake, including a cake blank, a chocolate coating layer wrapped in the outer surface of the cake blank, the cake green body having a sandwich cream layer, the chocolate coating layer A cookie dry decorative grain is attached.
[0050]Cake blanks include the following components: 95 parts of weight, 95 copies of glutinous powder, 190 in total egg liquid, 65 zipper oil, 2 milk powder, 2 breasts, 2 pieces, salt 2 serviles, 2 sodium alginate, 14 emulsifiers, 0.3 vanilla powder, 0.3 sodium dehydrocetate, 48 water and 1 octeree alcohol.
[0051]Sandwich cream includes the following components: 100 parts of water, 30 copies of water, 30 copies of white sugar, 30 glycoly sugar powder, 1 salt powder, 10 fruit glucosa, 5 pieces of dietary fiber powder, 0.05 .
[0052]Its cookies include the following components: 25 parts by weight, 30 moored oil, 30 oil butter, 20 white sand sugar powder, 2 salt powder, 25-30 water, 100 parts of low-gluten powder and chives 10 copies.
[0053]The chocolate coating of the chocolate coat layer includes the following components: 5 parts of mass, 5 copies, 25 copies, 20 sugar powder, 10 cocoa liquid blocks, 0.1 parts of lecithin and 0.05 parts of lumin .
[0054]As a preferred embodiment, the emulsifier for the cake blank is a common cake SP, and the flavor of the sandwich cream is a vanilla flavor, lemon flavor, strawberry flavor and milk flavor. At least one.
[0055]As a preferred embodiment, the sandwich cream also includes a colorant of 0.15 parts, and the colorant is added to the flavor flavor. The vanilla essence is pale yellow colorant, and the lemon flavor corresponds to lemon yellow. Yellow Colorant, the strawberry flavor corresponds to strawberry colorant, the milk flavor corresponds to the colorant.
[0056]A surface cookie dried chocolate coating cake, including the following steps:
[0057](1) Cake blank production
[0058]a. Puzzle pretreatment, configuration: 原 全 过 过 滤 滤 滤 滤 滤 滤 水 水 水 比 例 比 比 比 比 比 例 例 例 例 例 例 比 例 例 例 例 例 例 例 例 例 例take.
[0059]b. First take some water to mix the milk powder with the refinement milk uniform.
[0060]c. Emulsifiers, chromorary oil, sodium alginate, vanilla powder, edible alcohol and remaining water are mixed with 30R / min for 5 min, and stirred but not.
[0061]D. Mix white sand sugar powder, whole egg liquid and salt powder, and stirred at 30 R / min for 3 min.
[0062]e. The mixture is mixed with 30R / min for 5 min at 30 R / min.
[0063]f. Add a pre-dissolved milk powder and the emulsion mixture and stirred at 20R / min for 2 min.
[0064]g. Take 10R / min to stir the proportion of the material to extract the liquid into the inflator of the extraction to the inflator, and the proportion of batter is 0.4-0.5.
[0065]h. Pouring: Pouring the material described in step G for pouring on the steel conveyor belt;
[0066]i. Baking: Baked with a straight blast fire, the baking temperature is 165 ° C, the time is 30 min, baked to the surface.
[0067]j. Demolding and cooling: After baked cake blank for demolding, it is placed on the conveyor belt to enter a sterile zone to cool to the cake core temperature below 30 ° C;
[0068](2) Cream sandwich preparation
[0069]d. Water in the formula of the cream, white sand sugar powder, glucose powder, dietary fiber powder, and fruit glucose powder, and the glucose seeds are mixed at low speeds of the sender.
[0070]e. Add salt powder, flavor (lemon flavor, strawberry flavor, milk flavor, etc.), mixed mix mixing after mixing agent
[0071]f. Put the cream to 0.68-0.72
[0072](3) Biscuits and decorative particles
[0073]a. Water no water butter, stirring at low speed 2-3 min, stirring at medium speed for 2-3 min, stir until the hair is used;
[0074]b. Add color pull oil, continue to send 1-2 min in the medium speed, and send a cream shape;
[0075]c. Add water, stir for 1-2 min, stir until uniform. Add the chisel and stir, stir 0.5-1min, stir until uniform
[0076]d. Add a low-gluten powder after sieve, stirring at a low speed for 1-2min, stirred to uniform, granulated as a granulated shape, and baked for 15 min at 180 ° C;
[0077](4) Preparation of chocolate coated slurry
[0078]a. First put the substitute can be added to the grinding machine first, continuously milling for 3 h, maintained at 70 ± 2 ° C during milling.
[0079]b. After confirming that the sugar powder is completely dissolved, the catalytic liquid block, lecithin, and vanillin are added to the grinding cylinder, keep the grinding cylinder temperature of 60 ± 2 ° C, continue to be milled for 8 to 10 hours;
[0080]c. Using the scraper fineness instrument to measure, the slurry is completed at 60 ° C, and the slurry is available;
[0081](5) Cake body slit and sandwich
[0082]The cake billet that has been cooled is equipped with two pieces of equation, and the sandwich cake is evenly applied, and then the cake blank is divided into 80 × 40 × 20 mm square shape.
[0083](6) Surface to ground decorative grains and coating
[0084]After the cake is sandwich, the surface is evenly sprinkled with the cookies. The chocolate coated pulp is pouring on the surface of the cake, and the coating is carried out, and the excess chocolate coating is pulled off with the wind, and then the product is cooled to cool down at a temperature of 0 ° C, the time is 5 min.
[0085](7) The product is sent to the packaging workshop for a nitrogen package.
[0086]It should be noted that when the chocolate coating is made, it is necessary to maintain a constant temperature 60 ± 2 ° C for milling 2-3H before continuing to use.
[0087]The cookies of the cake blank surface of the present invention are not limited to the cookies in the formulation, alternative to other types of cookies, such as toughbread dryness.
[0088]According to a surface spoons, a chocolate coating cake is made of white sugar, eggs, wheat flour, cocoa liquid block, refined vegetable oil, etc., through multiple mouthfections and different parts of the flavor. . The coating cake of the present invention is divided into four parts, the innermost layer is a cream sandwich, the intermediate layer is a cake blank, a cake blank surface sputum, and the outermost layer wrapped in chocolate coating. The breakthrough of this product lies in solving the problem of moisture migration between materials leading to changes in the overall number of products and the quality reduction. At the same time, due to the coating of the chocolate coating, it can be used to isolate oxygen, and the role of extending the shelf life is achieved.
[0089]Further, compared with the conventional chocolate coating cake, the coating cake of the present invention has newly added surface biscuits to enhance the flavor and taste of the overall coating, while the biscuit is ensured due to the presence of chocolate coatings. The taste keeps crisp. The purpose is to allow consumers to taste the sandwich cream, cake body, cookies, and chocolate housings in one product.
[0090]The preparation method of the present invention includes a production chain of a sandwich cream, cake fabric, cookie production, and chocolate coating fabrication, forming a whole production chain of the entire product of the present invention.
[0091]The filling of the present invention adopts a filling of anhydrous whole oil-fat matrix to ensure the stability of the first height. Second, the moisture migration problem between the cake blank and the cookies, this product is solved by the chocolate coating. Through the coating of the chocolate coating, it can be used to isolate moisture and oxygen, which solves moisture migration. The problem has reached the role of extending its shelf life.
[0092]The product exceeding the product of the present invention is a problem that the moisture migration between the materials is caused by the change in the overall port of the product and the quality decrease.
