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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: 2005-03-23
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) Select the materials. When the temperature of the flour is 15℃, choose the salt water with the concentration of 2% and the temperature of 75℃, and weigh 25 kg of flour and 17.5 kg of salt water;

[0026] 2) For noodle making, add half of the weighed salt water to the weighed flour, use a kneading machine or manually to repeat the flour, so that the salt water is gradually absorbed by the flour until it appears flocculent;

[0027] 3) To make dough, add two-thirds of the remaining salt water in step 2) to the dough, and continue to turn over the dough to make the salt water evenly absorbed by the dough to make a sticky, gnocchi-free dough;

[0028] 4) Squeeze the noodles, dip the remaining salt water and repeatedly smash the dough until the surface of the dough is smooth and does not shrink after being stretched.

[0029] Steps for making noodles:

[0030] Cover the rolled dough with a top cover or a clean cloth, and let it stand for 5-20 minutes ...

example 2

[0042] In the selection of ingredients in the noodle step, when the flour temperature is 25°C, select 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; in the step of noodles, brush the surface of the dough first A layer of cooking oil, and then cover or cover with clean cloth; the rest is the same as in Example 1.

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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 to a method for making three-layer cakes. Background technique [0002] Noodles made with flour as the basic raw material are a traditional food that is still widely spread today. With the improvement of living standards, people’s demand for flour cakes has become increasingly urgent. For this reason, publications have successively disclosed the production methods of some different varieties of flour cakes, such as the patent number 98110361.8 "Method for making cakes." "And Patent Application No. 00107109.2 "New scones and their production methods", etc. The disclosure and application of the production methods of these different varieties of flour cakes play an important role in improving people’s material life, but they still cannot satisfy people’s needs for flour cakes. Demand for variety of colors. Summary of the invention [0003] The purpose of the present invention is to p...

Claims

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Application Information

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IPC IPC(8): A21D8/02A21D13/10A21D13/17A21D13/60
Inventor 李晓光
Owner 李晓光
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