Making method of trilayer cake

A production method and a cake-making technology, which are applied in the field of making noodle cakes, can solve problems such as the inability to meet the requirements for the color and variety of noodle cakes

Inactive Publication Date: 2006-02-22
李晓光
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Along with the raising of living standard, people are also increasingly urgent to the design and color variety of dough cake, for this reason, disclosed the making method of the dough cake of some different design and color varieties successively on the publication, as the patent No. 98110361. " and patent application No. 00107109.2 " new scones and preparation method thereof " etc., the disclosure and application of the production method of these different designs and varieties of noodle cakes, has important effect to improving people's material life, but still can't satisfy people's need for noodle cakes. demand for color varieties

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0024] Kneading steps:

[0025] 1), material selection, when the flour temperature is 15°C, select the salt water with a concentration of 2% and a temperature of 75°C, weigh 25 kg of flour and 17.5 kg of salt water;

[0026] 2) To make flour flocculation, add half of the weighed salt water to the weighed flour, use a dough mixer or manually turn over the flour repeatedly, so that the salt water is gradually absorbed by the flour until it becomes flocculent;

[0027] 3) To make the dough, add two-thirds of the remaining salt water in step 2) to the flour wadding, and continue to turn over the flour wadding so that the salt water is evenly absorbed by the flour wadding to make a sticky dough without lumps;

[0028] 4) Punch the dough, dip the remaining salt water and pound the dough repeatedly until the surface of the dough is smooth and does not shrink after stretching.

[0029] Noodle steps:

[0030] Put a top cover or cover a clean cloth on the dough that has been squeezed,...

example 2

[0042] For the selection of materials in the dough mixing step, when the temperature of the flour is 25°C, use salt water with a concentration of 1.5% and a temperature of 65°C, weigh 25 kg of flour and 17.8 kg of salt water; A layer of cooking oil, then cover the top or cover with a clean cloth; the rest is the same as in Example 1.

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PUM

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Abstract

A three-layer cake is prepared through kneading flour to obtain dough, laying aside for a certain time, preparing small blocks of dough, rollnig to obtain raw sheets, laminating, and roasting on pan.

Description

technical field [0001] The invention relates to a method for making noodle cakes, more specifically a method for making three-layer cakes. Background technique [0002] Noodle cakes made from flour are a traditional food that is still widely spread today. Along with the raising of living standard, people are also increasingly urgent to the design and color variety of dough cake, for this reason, have disclosed the making method of the dough cake of some different design and color varieties successively on the publication, as the patent No. 98110361. " and patent application No. 00107109.2 " new scones and preparation method thereof " etc., the disclosure and application of the production method of these different kinds of dough cakes, has important effect to improving people's material life, but still can't satisfy people's demand for dough cakes. demand for color varieties. Contents of the invention [0003] The object of the present invention is to provide a kind of pr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/08A21D8/02A21D13/10A21D13/17A21D13/60
Inventor 李晓光
Owner 李晓光
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