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Waffle frying and baking method

A technology for waffles and frying, which is applied in baking methods, baking, and baked foods, etc., can solve the problems of affecting the taste of the cake and lack of crispness, and achieve the effect of enhancing the crispness and ensuring the taste.

Pending Publication Date: 2021-06-11
达夫(福建省)食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When the existing waffles are made, the way of baking is adopted, which causes the taste of the cakes to be soft and not crispy after being made, which affects the taste of the cakes. In order to solve this problem, we propose a waffle Roasting method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A method for frying waffles, comprising the following steps:

[0027] S1. Preheat the oven for 3 minutes, spread butter on the mold, put the mold in the oven to preheat for 1 minute, keep the temperature of the mold at 45 degrees Celsius, and pour the prepared batter into the preheated mold In the above, by preheating the mold, the situation of sticking is avoided, and at the same time, the situation of sticking is avoided by smearing butter;

[0028] S2. Keep the temperature of the oven at 200 degrees Celsius, and the heating time is 6 minutes, then reduce the temperature to 160 degrees Celsius, and the heating time is 10 minutes;

[0029] S3. Observe the emergence of water vapor. If there is no water vapor, open the oven and take out the waffles. When there is water vapor, continue to heat for 20 seconds, and then take it out, avoiding the situation where the waffles are not ripe and sticky when the oven is opened directly. After taking it out, brush butter on the wa...

Embodiment 2

[0045] A method for frying waffles, comprising the following steps:

[0046] S1. Preheat the oven for 4 minutes, spread butter on the mold, put the mold in the oven to preheat for 1.5 minutes, keep the temperature of the mold at 50 degrees Celsius, and pour the prepared batter into the preheated On the mold, by preheating the mold, the situation of sticking is avoided, and at the same time, the situation of sticking is avoided by smearing butter;

[0047] S2. Make the temperature of the oven at 210 degrees Celsius, and the heating time is 7 minutes, then reduce the temperature to 170 degrees Celsius, and the heating time is 11 minutes;

[0048] S3. Observe the emergence of water vapor. If there is no water vapor, turn on the oven and take out the waffles. When there is water vapor, continue to heat for 25 seconds, and then take it out, avoiding the situation that the waffles are not ripe and sticky when the oven is opened directly. , after taking it out, brush the butter on t...

Embodiment 3

[0064] A method for frying waffles, comprising the following steps:

[0065] S1. Preheat the oven for 5 minutes, spread butter on the mold, put the mold in the oven to preheat for 2 minutes, keep the temperature of the mold at 55 degrees Celsius, and pour the prepared batter into the preheated mold In the above, by preheating the mold, the situation of sticking is avoided, and at the same time, the situation of sticking is avoided by smearing butter;

[0066] S2. Make the temperature of the oven be 220 degrees Celsius, and the heating time is 8 minutes, then reduce the temperature to 180 degrees Celsius, and the heating time is 12 minutes;

[0067] S3. Observe the emergence of water vapor. If there is no water vapor, open the oven and take out the waffles. When there is water vapor, continue to heat for 30 seconds, and then take it out, avoiding the situation that the waffles are not ripe and sticky when the oven is opened directly. After taking it out, brush butter on the wa...

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PUM

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Abstract

The invention relates to the technical field of biscuit making, in particular to a waffle frying and baking method which comprises the following steps: S1, preheating an oven for 3-5 minutes, smearing butter on a mold, putting the mold into the oven, conducting preheating for 1-2 minutes, enabling the temperature of the mold to be 45-55 DEG C, and pouring made paste into the preheated mold; S2, making the temperature of the oven range from 200 DEG C to 220 DEG C and the heating time range from 6 min to 8 min, then reducing the temperature to 160 DEG C to 180 DEG C, and controlling the heating time to be from 10 min to 12 min; S3, observing the water vapor emission condition, opening the oven and taking out the waffle when no water vapor exists, continuing heating for 20-30 seconds when the water vapor exists, and then taking out the waffle, so as to avoid the condition that the waffle is adhered when the oven is directly opened and the waffle is not mature, and after the waffle is taken out, brushing butter on the waffle and heating the waffle again for 3-4 minutes; and S4, after the step S3 is completed, subjecting the waffle to demolding treatment, and airing the taken-out waffle for 20-30 min. The method enhances the taste of the waffle.

Description

technical field [0001] The invention relates to the technical field of biscuit making, in particular to a waffle baking method. Background technique [0002] Waffles, also known as lattice cakes, checkered cakes. It is a kind of scone, which originated in Belgium and is made in an oven equipped with a special baking tray. Waffles belong to dim sum recipes, and the main raw materials are eggs and milk. Eggs are rich in protein, fat, vitamins, iron, calcium, potassium and other minerals needed by the human body. When the existing waffles are made, the way of baking is adopted, which causes the taste of the cakes to be soft and not crispy after being made, which affects the taste of the cakes. In order to solve this problem, we propose a waffle Roasting method. Contents of the invention [0003] The object of the present invention is to solve the disadvantages in the prior art that the mouthfeel is soft and not crisp, which affects the mouthfeel of the cake, and proposes a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D8/06A21D13/45
CPCA21D8/06A21D13/45
Inventor 林亚木
Owner 达夫(福建省)食品有限公司
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