Preparation method of Thousand Layer Cake Wrap and White Peach Thousand Layer Cake

Abstract

The present invention relates to the technical field of crepe cakes, particularly to IPC A21D2, and more specifically to a crepe cake crust and a method for preparing a white peach crepe cake. The crepe cake crust comprises white sugar, whole egg liquid, starch, pure milk, vegetable oil, butter, and maltose. The white peach crepe cake composed of the crepe cake crust comprises a cake base, cream, crepe cake crust, jam, glaze, and biscuit crumbs. The crepe cake of the present invention has a rich taste and an attractive appearance, and few unqualified products are produced in large-scale production.

Description

Technical Field

[0001] The present invention relates to the technical field of crepe cakes, in particular to IPC A21D2, and more specifically to a preparation method of a crepe cake crust and a white peach crepe cake. Background Art

[0002] Thousand-layer cakes are made by layering layers of puff pastry, cake, and cream. They are primarily made from wheat flour, with additional ingredients like fruits, jams, dried fruits, and nuts, often prepared in a variety of ways. With the development of modern times, people's pursuit of delicious food has become increasingly diverse. Thousand-layer cakes are a hot-selling item among cakes and are also loved by many young people.

[0003] Existing patent CN201710154206.3 discloses a moringa seed layer cake and its production method. The method involves soaking moringa seeds in water, grinding them into a slurry with a stone mill, sieving them, taking the filtrate and adding it to the cake ingredients, and then preparing the cake by layering and microwave heating. The cake prepared by this method contains the nutritional components of moringa seeds, and the processed layer cake is moist and has an excellent taste. However, the method does not make a detailed study of the crust.

[0004] The cake's crust, a crucial component, also influences its flavor. While young people today have a strong demand for crepe cakes, their inertia makes it difficult for them to make them at home. Buying crepe cakes has become a popular way for young people to satisfy their cravings. Currently, when large-scale crepe cake production is underway, the crust is often too soft or too thick, resulting in a poor texture or irregular shape. This, in turn, reduces product quality and increases the number of defective products. Summary of the Invention

[0005] In order to solve the problems in the prior art, the first aspect of the present invention provides a Thousand Layer Pancake Wrap, the raw materials of which include white sugar, whole egg liquid, starch, pure milk, vegetable oil, butter, and maltose.

[0006] Preferably, the crepe crust comprises, by weight, 13 to 22 parts of white sugar, 50 to 60 parts of whole egg liquid, 55 to 68 parts of starch, 70 to 90 parts of pure milk, 20 to 30 parts of vegetable oil, 15 to 20 parts of butter, and 3 to 8 parts of maltose.

[0007] Preferably, the crepe crust comprises, by weight, 15 to 20 parts of white sugar, 52 to 56 parts of whole egg liquid, 57 to 63 parts of starch, 70 to 90 parts of pure milk, 22 to 26 parts of vegetable oil, 16 to 18 parts of butter, and 5 to 8 parts of maltose.

[0008] Preferably, the starch includes three or more of low-gluten wheat flour, high-gluten flour, chestnut flour, and modified starch; further preferably, it includes low-gluten wheat flour, chestnut flour, and modified starch.

[0009] Preferably, in parts by weight, the weight ratio of the low-gluten wheat flour, chestnut flour and modified starch is (50-60):(5-6):1; more preferably, it is (52-56):(5.2-5.6):1.

[0010] In some preferred embodiments, the weight ratio of the low-gluten wheat flour, chestnut flour, and modified starch is 54:5.4:1.

[0011] In the present invention, by adding low-gluten wheat flour, hawk chestnut flour and modified starch in a ratio of (52 to 56): (5.2 to 5.6): 1, the toughness of the kabocha crust is increased while preventing the kabocha crust from becoming glutenous and thick. The inventor unexpectedly discovered that when preparing kabocha on a large scale and in large quantities, only adding low-gluten wheat flour and stirring in large quantities can make the prepared kabocha crust thicker and the assembled cake have a thick taste. Adding a certain amount of hawk chestnut flour can make the prepared kabocha crust thinner and the assembled kabocha cake have a rich taste. However, when produced in large quantities, the toughness of the prepared cake crust is not high and it is easy to break from the edge. After adding modified starch, the toughness of the cake crust is improved, so that the kabocha crust is not easy to be damaged before and during assembly, thereby reducing the unqualified rate of the product.

[0012] Preferably, the modified starch is hydroxypropyl distarch phosphate.

[0013] Preferably, the vegetable oil includes one or more of soybean oil, corn oil, and olive oil; further preferably, soybean oil.

[0014] Preferably, the soybean oil is non-genetically modified soybean oil.

[0015] Preferably, the butter is unsalted butter.

[0016] Preferably, the whole egg liquid is pasteurized whole egg liquid.

[0017] Preferably, the method for preparing the Thousand Layer Cake Wrapper comprises the following steps:

[0018] In a blender, mix the whole egg liquid and white sugar, then add starch, maltose, pure milk, vegetable oil and butter in turn to obtain a mixing liquid. Set the temperature of the crust machine, pass the prepared mixing liquid through a brush mesh and sieve, apply vegetable oil and mixing liquid on the crust machine, and start the machine to shape it.

[0019] Preferably, the method for preparing the Thousand Layer Cake Wrapper specifically comprises the following steps:

[0020] S1: Mix the whole egg liquid and white sugar in a blender and stir at low speed for 2 to 6 minutes to obtain a stirred liquid;

[0021] S2: adding the uniformly mixed mixture of starch and maltose to the stirred liquid and stirring;

[0022] S3: Add half of the pure milk in the raw material to the stirred liquid, stir for 1 to 3 minutes, then add the remaining pure milk and stir evenly;

[0023] S4: Continue adding the heated vegetable oil and butter to the stirred liquid and stir at low speed for 20 to 40 seconds;

[0024] S5: Set the temperature of the crust machine to 95-135°C and use it after reaching the preheating temperature;

[0025] S6: passing the stirred liquid obtained in S4 through a brush screen, and circulating the discharged material through a screen during use;

[0026] S7: Apply vegetable oil and sifted mixing liquid on the crust forming surface of the crust machine and start the machine to form the crust.

[0027] Preferably, the stirring process in S2 is first stirring at a low speed for 1 to 2 minutes, and then stirring at a high speed for 2 to 4 minutes; more preferably, the stirring process is first stirring at a low speed for 1 to 2 minutes, and then stirring at a high speed for 3 minutes.

[0028] Preferably, the temperature of the pure milk in S3 is 15-20°C; more preferably, it is 20°C.

[0029] Preferably, the temperature of the vegetable oil and butter in S4 is 40-45°C.

[0030] Preferably, the temperature of the crust machine in S5 is 105°C.

[0031] In the present invention, half of the pure milk is added first and then the other half during the preparation process, thereby reducing the graininess in the batter and increasing the fluidity of the batter, thereby preventing the batter from breaking during preparation due to aggregation of particles and forming incomplete large holes during large-scale preparation.

[0032] In the present invention, when preparing soft and thin crepe crusts in large quantities, 16 to 18 parts of butter and 20 to 25 parts of vegetable oil are added to further increase the softness and water-locking property of the crepe crust, while increasing the fluidity of the batter and preventing the crust from hardening after cooling, thereby improving the qualified rate and mouthfeel of the crepe cake. The inventor speculates that by adding 16 to 18 parts of butter and mixing them with starch and pure milk, the good emulsifying property of the butter itself can lock the moisture in the batter, increase the wet viscosity in the batter, and improve the ductility of the batter. However, the addition of butter may cause the fluidity of the batter to deteriorate when stirring in large quantities. In the process of making the crust, it is not easy to form a crust of suitable thickness. A crust may be thick in the middle and thin on both sides, or of different thicknesses on the left and right. After the crepe cake is prepared and cut into 1 / 12 pieces, a gap may appear in the center. At the same time, low-gluten wheat flour comes into contact with a large amount of water. Under high-speed stirring, the number of gluten networks may increase, resulting in a poorer crust texture. After cooling, the water in the gelatinized amylose at the edge of the crust is lost, causing the crust to become hard and difficult to eat. Accidentally adding 20 to 25 parts of vegetable oil was found to increase the fluidity of the batter, thereby improving the pass rate of the crepe cake. In addition, the addition of 20 to 25 parts of vegetable oil significantly reduced the hardening of the crust caused by the lowering of the temperature.

[0033] A second aspect of the present invention provides a white peach crepe cake prepared from crepe crust, which comprises a cake base, cream, crepe crust, jam, glaze and biscuit crumbs.

[0034] Preferably, the weight ratio of the cake base, cream, pie crust, jam, glaze and biscuit crumbs is (220-230): (1000-1100): (360-390): (280-320): (130-160): (3-5).

[0035] Preferably, the raw materials for preparing the cake embryo include, by weight, 125-135 parts of egg white liquid, 70-80 parts of white sugar, 55-60 parts of water, 55-60 parts of vegetable oil, 65-70 parts of low-gluten wheat flour, 1-2 parts of baking powder, 70-80 parts of egg yolk liquid, and 1 part of tartar powder.

[0036] Preferably, the egg white liquid and the egg yolk liquid are both pasteurized egg white liquid and egg yolk liquid.

[0037] Preferably, the vegetable oil includes one or more of soybean oil, corn oil, and olive oil; further preferably, soybean oil.

[0038] Preferably, the method for preparing the cake embryo comprises the following steps:

[0039] M1: Add water and vegetable oil to a mixing tank and stir for 1 to 2 minutes;

[0040] M2: Add baking powder and low-gluten wheat flour, stir at low speed for 1 to 2 minutes, then stir at medium speed for 2 to 6 minutes.

[0041] M3: Add egg yolk liquid and stir at medium speed for 2 to 6 minutes until evenly mixed to obtain batter;

[0042] M4: Pour the egg white solution, cream of tartar, and sugar into a mixing bowl, stir at low speed for 1-2 minutes, then at high speed for 5-11 minutes;

[0043] M5: Take one-third of the beaten egg whites and pour them into the batter in M3, stir to mix, then add the remaining beaten egg whites and stir evenly;

[0044] M6: Pour the mixed material into a 10-inch mold and smooth it out;

[0045] M7: Place the cake in M6 in the converter and bake.

[0046] Preferably, the converter temperature is 175-185° C., and the time is 16-20 min; more preferably, it is 180° C., and the time is 18 min.

[0047] Preferably, the cream is white peach oolong chantilly cream and pink cream.

[0048] Preferably, the white peach oolong chantilly cream comprises, by weight, 110 to 115 parts of white peach oolong milk tea, 65 to 70 parts of light cream, 34 to 38 parts of gelatin aqueous solution, and 22 to 26 parts of pure fat white chocolate.

[0049] Preferably, the white peach oolong milk tea comprises, by weight, 95 to 105 parts of cream, 5 to 10 parts of white peach oolong flavored tea, and 4 to 8 parts of white sugar.

[0050] Preferably, the weight ratio of gelatin to water in the gelatin aqueous solution is 1:(4-6); more preferably, it is 1:5.

[0051] Preferably, the preparation method of the white peach oolong chantilly cream comprises the following steps:

[0052] N1: Heat the cream, sugar, and white peach oolong flavored tea in a water bath for 15-25 minutes to obtain white peach oolong milk tea, which is set aside.

[0053] N2: Add gelatin aqueous solution to the cream and stir until completely dissolved. Stir evenly to form a mixture;

[0054] N3: Add pure white chocolate to the mixture and mix well. Add white peach oolong milk tea and mix well.

[0055] N4: Wrap with plastic wrap, record the time, place in a refrigerator at 1-5°C, and refrigerate until the center temperature of the cream is below 10°C.

[0056] N5: Stir the refrigerated cream at high speed for 4 to 8 minutes.

[0057] Preferably, the preparation method of the pink cream comprises: compounding the white peach oolong chantilly cream and the compound colorant, and stirring at high speed for 4 to 8 minutes.

[0058] Preferably, the compound colorant is liquid water-based cochineal.

[0059] Preferably, the weight ratio of the white peach oolong chantilly cream to the compound colorant is (925-930):1; further preferably, it is 929:1.

[0060] In the present invention, by adding 34 to 38 parts of gelatin aqueous solution and 22 to 26 parts of pure fat white chocolate, the light cream after refrigeration is stirred at a high speed for 4 to 8 minutes, while the cream flavor of the thousand-layer cake can be enriched, the deformation resistance, stickiness and antifreeze ability of the cream can be improved when it is made in large quantities, and the qualified rate of the product is improved. The inventors have found that light cream, granulated sugar and white peach oolong flavored tea are directly heated in a water bath without adding pure fat white chocolate and gelatin aqueous solution. The cream on the periphery of the thousand-layer cake formed by the final assembly has slight denaturation and cannot perfectly keep the appearance just made. After adding pure fat white chocolate and gelatin aqueous solution, high-speed stirring is carried out in 4 to 8 minutes to form a relatively stable cream structure. When preparing thousand-layer cake in large quantities, raw materials such as thousand-layer cake skin, cake embryo, jam, biscuit crumbs can be firmly bonded together. After transportation, freezing and thawing, no water is analyzed out, and the shape of the thousand-layer cake is kept intact at the same time, and tilting, melting and other phenomena will not occur.

[0061] Preferably, the preparation method of the glaze comprises the following steps: heating and dissolving water, glucose syrup and white sugar, adding hydroxypropyl distarch phosphate, compound colorant and gelatin, stirring evenly, cooling to 32-40° C. and setting aside.

[0062] Preferably, the weight ratio of the water, glucose syrup, white sugar, hydroxypropyl distarch phosphate, compound colorant and gelatin is (18-22): (25-30): (1-1.5): 1: (0.004-0.008): (8-10).

[0063] In the present invention, by adding water, glucose syrup, granulated sugar, hydroxypropyl distarch phosphate, a compound colorant, and gelatin in a weight ratio of (18-22): (25-30): (1-1.5): 1: (8-10): (0.004-0.008), the aesthetics of the crepe cake is improved while also improving the antifreeze property of the surface glaze of the crepe cake. The inventors have found that after stirring and dissolving glucose syrup, granulated sugar, a compound colorant, and gelatin in a weight ratio of (18-22): (25-30): 1: (0.004-0.008): (8-10), and then cooling, the viscosity of the glaze can be improved, but its fluidity does not meet expectations. After cutting and freezing and thawing, the crepe cake slightly melts when in contact with moisture in the air and seeps down along the cut surface. After adding too much gelatin, the crepe cake has a gel texture. Later, it was discovered that adding a certain amount of hydroxypropyl distarch phosphate could increase the viscosity of the crepe glaze. At the same time, when compounded with other raw materials in a certain proportion, it could achieve a glaze with the best taste and good antifreeze performance, which would not easily damage the surface of the crepe cake.

[0064] Preferably, the assembly order of the white peach crepe cake from bottom to top is cake base, pink cream, crepe cake crust, pink cream, crepe cake crust, pink cream, crepe cake crust, jam, pink cream, crepe cake crust, pink cream, crepe cake crust, jam, crepe cake crust, white peach oolong chantilly cream, crepe cake crust, white peach oolong chantilly cream, crepe cake crust, white peach oolong chantilly cream, crepe cake crust, jam, crepe cake crust, white peach oolong chantilly cream, crepe cake crust, white peach oolong chantilly cream, crepe cake crust, white peach oolong chantilly cream, pink cream, glaze, and biscuit crumbs.

[0065] The post-processing process of the white peach crepe cake is as follows: placing the white peach crepe cake in a freezer less than or equal to -18°C and freezing it until the center temperature of the white peach crepe cake is -15°C; and cutting the cake into 12 pieces when the center temperature of the white peach crepe cake is -7 to -10°C.

[0066] Preferably, the stirrer has low speed, medium-low speed, medium speed and high speed.

[0067] Beneficial effects

[0068] 1. In the present invention, by adding low-gluten wheat flour, chestnut flour and modified starch in a ratio of (52-56): (5.2-5.6): 1, the toughness of the crepe crust is increased while preventing the crepe crust from becoming gluten-forming and thickening.

[0069] 2. In the present invention, when preparing soft and thin crepe cake crusts in large quantities, 16 to 18 parts of butter and 20 to 25 parts of vegetable oil are added to further increase the softness and water-locking properties of the crepe cake crust, while increasing the fluidity of the batter and preventing the crust from hardening after cooling, thereby improving the qualified rate and taste of the crepe cake.

[0070] 3. In the present invention, by adding 34 to 38 parts of gelatin aqueous solution and 22 to 26 parts of pure fat white chocolate and stirring the refrigerated cream at high speed for 4 to 8 minutes, the cream flavor of the crepe cake can be enriched, and the deformation resistance, adhesiveness and antifreeze ability of the cream can be improved during large-scale production, thereby improving the qualified rate of the product.

[0071] 4. In the present invention, by adding water, glucose syrup, sugar, hydroxypropyl distarch phosphate, compound colorant and gelatin in a weight ratio of (18-22): (25-30): (1-1.5): 1: (8-10): (0.004-0.008), the aesthetics of the crepe cake is improved while the antifreeze property of the surface glaze of the crepe cake is improved. BRIEF DESCRIPTION OF THE DRAWINGS

[0072] Figure 1 The thin Thousand Layer Cake skin of Example 1 is complete in surface and uniform in thickness;

[0073] Figure 2 This is the appearance of the 1 / 12 layer cake in Example 1; the appearance is complete;

[0074] Figure 3 This is the appearance of the Thousand Layer Cake with a chipped corner in Comparative Example 2;

[0075] Figure 4 This is the appearance of the comparative example 3 with the thousand-layer edge damaged;

[0076] Figure 5 This is the appearance of the Thousand Layer Cake in Comparative Example 5, in which the glaze seeps down and the skin color becomes lighter. DETAILED DESCRIPTION

[0077] Example 1

[0078] The first aspect of the present embodiment provides a crepe crust, which comprises, by weight, 18 parts of white sugar, 54 parts of pasteurized whole egg liquid, 54 parts of low-gluten wheat (Triticum aestivumL) flour, 5.4 parts of hawk chestnut flour, 1 part of hydroxypropyl distarch phosphate, 80 parts of pure milk, 24 parts of non-genetically modified soybean (Glycine max) oil, 17 parts of unsalted butter, and 6 parts of wheat (Triticum aestivumL) maltose.

[0079] The preparation method of the Thousand Layer Cake Wrap specifically comprises the following steps:

[0080] S1: Mix pasteurized whole egg liquid and Korean caster sugar in a blender and stir at low speed for 4 minutes to obtain a mixed solution;

[0081] S2: adding a uniform mixture of low-gluten wheat flour, cornstarch flour, maltose, and hydroxypropyl distarch phosphate to the stirred liquid, stirring at a low speed for 2 minutes and then at a high speed for 3 minutes;

[0082] S3: Add half the volume of pure milk in the raw material to the stirred liquid, stir for 2 minutes, then add the remaining volume of pure milk and stir evenly;

[0083] S4: Continue adding the heated non-GMO soybean oil and unsalted butter to the mixture and stir at low speed for 30 seconds;

[0084] S5: Set the temperature of the crust machine to 105°C and use it after reaching the preheating temperature;

[0085] S6: passing the stirred liquid obtained in S4 through a brush screen, and circulating the discharged material through a screen during use;

[0086] S7: Apply non-GMO soybean oil on the crust forming surface of the crust machine, apply the sifted mixing liquid, and start the machine to form.

[0087] The temperature of the pure milk in S3 is 20°C.

[0088] The temperature of the vegetable oil and unsalted butter in S4 is 40°C.

[0089] A second aspect of the present embodiment provides a white peach crepe cake prepared from crepe crust, which includes cake base, cream, crepe crust, jam, icing, and biscuit crumbs.

[0090] The weight ratio of the cake base, cream, pie crust, jam, glaze and biscuit crumbs is 226:605:375:300:150:4.

[0091] The raw materials for preparing the cake base include, by weight, 132 parts of pasteurized egg white liquid, 74 parts of Korean fine sugar, 57 parts of water, 57 parts of non-genetically modified soybean oil, 69 parts of low-gluten wheat flour, 1.7 parts of Sanae baking powder, 74 parts of pasteurized egg yolk liquid, and 1 part of Sanae tartar powder.

[0092] The preparation method of the cake embryo comprises the following steps:

[0093] M1: Add water and non-GMO soybean oil to a mixing tank and stir for 2 minutes;

[0094] M2: Add Zaomiao baking powder and low-gluten wheat flour, stir at low speed for 1 minute, then stir at medium speed for 4 minutes.

[0095] M3: Add pasteurized egg yolk liquid and stir at medium speed for 4 minutes until evenly mixed to obtain batter;

[0096] M4: Pour pasteurized egg white solution, cream of tartar and sugar into a mixing bowl, stir at low speed for 1 minute, then at high speed for 8 minutes;

[0097] M5: Take one-third (volume) of the beaten egg whites and pour them into the batter in M3, stir to mix, then add the remaining beaten egg whites and stir evenly;

[0098] M6: Pour the mixed material into a 10-inch mold and smooth it out;

[0099] M7: Place the cake in M6 in the converter and bake.

[0100] The converter temperature is 180° C. and the time is 18 minutes.

[0101] The creams are white peach oolong chantilly cream and pink cream.

[0102] The white peach oolong chantilly cream comprises, by weight, 113 parts of white peach oolong milk tea, 68 parts of light cream, 36 parts of gelatin aqueous solution, and 24 parts of pure fat white chocolate.

[0103] The white peach oolong milk tea comprises, by weight, 100 parts of cream, 7 parts of white peach oolong flavored tea, and 6 parts of white granulated sugar.

[0104] The weight ratio of gelatin to water in the gelatin aqueous solution is 1:5.

[0105] The preparation method of the white peach oolong chantilly cream comprises the following steps:

[0106] N1: Heat the cream, sugar, and white peach oolong flavored tea in a water bath for 20 minutes to obtain white peach oolong milk tea, which is set aside.

[0107] N2: Add gelatin aqueous solution to the cream and stir until completely dissolved. Stir evenly to form a mixture;

[0108] N3: Add pure white chocolate to the mixture and mix well. Add white peach oolong milk tea and mix well.

[0109] N4: Wrap with plastic wrap, record the time, place in a 4°C refrigerator, and refrigerate until the center temperature of the cream is 4°C.

[0110] N5: Stir the refrigerated cream at high speed for 6 minutes.

[0111] The preparation method of the pink cream comprises: compounding white peach oolong chantilly cream and a compound colorant, and stirring at high speed for 6 minutes.

[0112] The compound colorant is liquid water-based cochineal.

[0113] The weight ratio of the white peach oolong chantilly cream to the compound colorant is 929:1.

[0114] The preparation method of the glaze comprises the following steps: heating and dissolving water, glucose syrup and white sugar, adding hydroxypropyl distarch phosphate, compound colorant and gelatin, stirring evenly, cooling to 35° C. and setting aside.

[0115] The raw materials for the glaze are, by weight, 20 parts of water, 29 parts of glucose syrup, 1.2 parts of white sugar, 1 part of hydroxypropyl distarch phosphate, 9 parts of gelatin, and 0.006 parts of a compound colorant.

[0116] The assembly order of the white peach thousand-layer cake from bottom to top is cake base, pink cream, thousand-layer cake crust, pink cream, thousand-layer cake crust, pink cream, thousand-layer cake crust, jam, pink cream, thousand-layer cake crust, pink cream, thousand-layer cake crust, jam, thousand-layer cake crust, white peach oolong chantilly cream, thousand-layer cake crust, white peach oolong chantilly cream, thousand-layer cake crust, white peach oolong chantilly cream, thousand-layer cake crust, jam, thousand-layer cake crust, white peach oolong chantilly cream, thousand-layer cake crust, white peach oolong chantilly cream, thousand-layer cake crust, white peach oolong chantilly cream, pink cream, icing, and biscuit crumbs.

[0117] The post-processing process of the white peach crepe cake is as follows: placing the white peach crepe cake in a freezing chamber equal to -18°C and freezing it until the center temperature of the white peach crepe cake is -15°C; and cutting the cake into 12 pieces when the center temperature of the white peach crepe cake is -8°C.

[0118] The stirrer is divided into low speed, medium-low speed, medium speed and high speed.

[0119] The stirrer was purchased from Lecon Company with the product number LC-B40B.

[0120] The white sugar is Korean fine sugar, purchased from Jinan Jinhuafang Food Technology Co., Ltd., with the product number BST125.

[0121] The pasteurized whole egg liquid, pasteurized egg white liquid, and pasteurized egg yolk liquid were purchased from Suzhou Oufu Egg Industry Co., Ltd.

[0122] The low-gluten wheat flour was purchased from Zidacheng 66 brand.

[0123] The hawk chestnut powder was purchased from the Jiale brand.

[0124] The pure milk was purchased from the Xiledi brand.

[0125] The non-GMO soybean oil was purchased from the Green Home brand.

[0126] The unsalted butter was purchased from Eva brand.

[0127] The maltose syrup was purchased from Haocheng brand, and the model was Haocheng maltose syrup 75%.

[0128] The hydroxypropyl distarch phosphate was purchased from Prostar, with the model numbers HP-CF and W0390.

[0129] The baking powder was purchased from the Zaomea brand.

[0130] The cream of tartar was purchased from the Sanae brand.

[0131] The cream was purchased from Lelai brand.

[0132] The white peach oolong triangle tea bag was purchased from Xinxinglu brand.

[0133] The gelatin was purchased from Kemai brand.

[0134] The pure fat white chocolate is purchased from Extraordinary Brands.

[0135] The compound colorant is liquid water-soluble cochineal red 97CB0904, purchased from Sensing brand.

[0136] Example 2

[0137] The specific implementation method of Example 2 is the same as that of Example 1, except that the lasagna crust is composed of 18 parts of white sugar, 54 parts of pasteurized whole egg liquid, 52 parts of low-gluten wheat flour, 5.2 parts of hawk chestnut flour, 1 part of hydroxypropyl distarch phosphate, 80 parts of pure milk, 20 parts of non-GMO soybean oil, 16 parts of unsalted butter, and 6 parts of maltose.

[0138] Example 3

[0139] The specific implementation method of Example 3 is the same as that of Example 1, except that the lasagna crust is composed of 18 parts of white sugar, 54 parts of pasteurized whole egg liquid, 56 parts of low-gluten wheat flour, 5.6 parts of hawk chestnut flour, 1 part of hydroxypropyl distarch phosphate, 80 parts of pure milk, 25 parts of non-GMO soybean oil, 18 parts of unsalted butter, and 6 parts of maltose.

[0140] Comparative Example 1

[0141] The specific implementation method of Comparative Example 1 is the same as that of Example 1, except that the lasagna crust is composed of 18 parts of white sugar, 54 parts of pasteurized whole egg liquid, 58 parts of low-gluten wheat flour, 2 parts of hawk chestnut flour, 0.1 parts of hydroxypropyl distarch phosphate, 80 parts of pure milk, 25 parts of non-genetically modified soybean oil, 18 parts of unsalted butter, and 6 parts of maltose.

[0142] Comparative Example 2

[0143] The specific implementation method of Comparative Example 2 is the same as that of Example 1, except that the lasagna crust is composed of 18 parts of white sugar, 54 parts of pasteurized whole egg liquid, 54 parts of low-gluten wheat flour, 5.4 parts of hawk chestnut flour, 0.2 parts of hydroxypropyl distarch phosphate, 80 parts of pure milk, 5 parts of non-genetically modified soybean oil, 3 parts of unsalted butter, and 6 parts of maltose.

[0144] Comparative Example 3

[0145] The specific implementation of Comparative Example 3 is the same as that of Example 1, except that the white peach oolong chantilly cream comprises, by weight, 113 parts of white peach oolong milk tea, 68 parts of light cream, 20 parts of gelatin aqueous solution, and 15 parts of pure fat white chocolate.

[0146] Comparative Example 4

[0147] The specific implementation of Comparative Example 4 is the same as that of Example 1, except that the raw materials for the glaze are, by weight, 20 parts of water, 29 parts of glucose syrup, 1.2 parts of white sugar, 9 parts of gelatin, and 0.006 parts of compound colorant.

[0148] Comparative Example 5

[0149] The specific implementation of Comparative Example 5 is the same as that of Example 1, except that the raw materials for the glaze are, by weight, 20 parts of water, 29 parts of glucose syrup, 1.2 parts of white sugar, 0.1 parts of hydroxypropyl distarch phosphate, 9 parts of gelatin, and 0.006 parts of a compound colorant.

[0150] Performance Testing

[0151] 1. The Thousand Layer Cake Wraps prepared in Examples 1 to 3 and Comparative Examples 1 to 5 were left for 2 hours and the hardness and thickness of the Wraps were observed and recorded in Table 1.

[0152] 2. The quality of the crepe cakes prepared in Examples 1 to 3 and Comparative Examples 1 to 5 was checked, and the results were recorded in Table 1.

[0153] Table 1

[0154]

[0155]

Claims

1. A white peach layer cake, characterized in that: Including cake base, cream, pie crust, jam, icing, biscuit crumbs; The Thousand Layer Pie Wrap comprises, by weight, 13 to 22 parts of white sugar, 50 to 60 parts of whole egg liquid, 55 to 68 parts of starch, 70 to 90 parts of pure milk, 20 to 30 parts of vegetable oil, 15 to 20 parts of butter, and 3 to 8 parts of maltose. The starch includes low-gluten wheat flour, corn flour, and hydroxypropyl distarch phosphate; the weight ratio of the low-gluten wheat flour, corn flour, and hydroxypropyl distarch phosphate is (52-56): (5.2-5.6): 1; the corn flour is purchased from Knorr brand; The cream is white peach oolong chantilly cream and pink cream; the white peach oolong chantilly cream is composed of 110-115 parts of white peach oolong milk tea, 65-70 parts of cream, 34-38 parts of gelatin aqueous solution, and 22-26 parts of pure fat white chocolate in parts by weight; The preparation method of the glaze comprises the following steps: heating and dissolving water, glucose syrup and white sugar, adding hydroxypropyl distarch phosphate, compound colorant and gelatin, stirring evenly, cooling to 32-40° C. and setting aside; The weight ratio of the water, glucose syrup, white sugar, hydroxypropyl distarch phosphate, compound colorant and gelatin is (18-22): (25-30): (1-1.5): 1: (0.004-0.008): (8-10).

2. The white peach layer cake according to claim 1, characterized in that The vegetable oil includes one or more of soybean oil, corn oil and olive oil.

3. The white peach layer cake according to claim 1, characterized in that The preparation method of the Thousand Layer Pancake Wrapper comprises the following steps: In a blender, mix the whole egg liquid and white sugar, then add starch, maltose, pure milk, vegetable oil and butter in turn to obtain a mixing liquid. Set the temperature of the crust machine, pass the prepared mixing liquid through a brush mesh and sieve, apply vegetable oil and mixing liquid on the crust machine, and start the machine to shape it.

4. The white peach layer cake according to claim 1, characterized in that The weight ratio of the cake base, cream, pie crust, jam, glaze and biscuit crumbs is (220-230): (1000-1100): (360-390): (280-320): (130-160): (3-5).

5. The white peach layer cake according to claim 1, characterized in that The raw materials for preparing the cake embryo include, by weight, 125-135 parts of egg white liquid, 70-80 parts of white sugar, 55-60 parts of water, 55-60 parts of vegetable oil, 65-70 parts of low-gluten wheat flour, 1-2 parts of baking powder, 70-80 parts of egg yolk liquid, and 1 part of tartar powder.

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