High-egg-content formable cake and making method thereof

Abstract

The invention provides a high-egg-content formable cake and a preparation method thereof. The preparation raw materials of the cake comprise flour, whole egg liquid, sugar and an improver, the improver comprises dietary fiber, starch, an emulsifier and edible gum, the content of the whole egg liquid is 60%-130%, which exceeds the content of the whole egg liquid in conventional cakes. However, the synergistic effect of various components in the preparation raw materials overcomes the contradiction between high egg content and operability in pastries, dough of the pastries does not need to be whipped in the mixing process, freezing / cold storage curing does not need to be carried out before encrusting to improve the operability of crusts, and crust making, encrusting, forming and other processes can be completed under the normal temperature condition. The pastries obtained by the preparation raw materials and the preparation method of the pastries are soft, delicious, stable in shape and long in shelf life.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a high-egg formable pastry and a production method thereof. Background technique [0002] Exquisite appearance, tangy aroma, rich taste and intoxicating taste, the unique Chinese pastries have been inherited and developed for thousands of years. Generations of pastry chefs have spread the pastry culture to all corners of the world through their dexterous hands. Chinese pastry not only contains rich ingredients and excellent craftsmanship, but also integrates festival solar terms, sacrifices, blessings, health preservation, local folk customs and daily life through special dim sum molds, forming exquisite and diverse patterns, auspicious meanings, rich tastes and various pastries. Unique Chinese dim sum and culture. Common pastries can be divided into: puff pastry, puff pastry, deep-fried, pulp skin, cake, egg skin and biscuit. [0003] For some traditional cakes, such as "Jin-sty...

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problem of poor mouthfeel of cakes with high egg content (referring to the percentage of whole egg liquid relative to the weight of flour) in the prior art, the first aspect of the present invention provides a formable cake with high egg content, and its preparation raw materials include flour, Whole egg liquid, sugar and improver, the content of whole egg liquid is 60%~130%, the improver includes dietary fiber, starch, emulsifier and edible gum

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