Hollow leather cylinder
By optimizing the formula and baking process, the dough fermentation time, poor taste and insufficient composition ratio in existing cake production have been solved, and a better taste, flavor and shelf life have been achieved, and the production efficiency has been improved.
Patent Information
- Application Number
- CN202411251302.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-09-07
- Publication Date
- 2024-12-27
AI Technical Summary
In the existing cake making process, the dough is fermented for a long time, and the finished product tastes based on baking uniformity, and the ingredients are insufficient, resulting in poor taste, short shelf life and limited flavor selection.
Optimized formula and baking process, including mixing flour, yeast, sugar and salt to form a dry mixture, mixing milk, eggs and butter to form a moist mixture, mixing the two to knead into a smooth dough, fermenting until the volume increases by 0.5 to 5 times before rolling Thinly sliced, wrap around the baking mold, apply butter on the surface and sprinkle spices, and bake in the oven until golden and crispy.
Improves the taste, flavor and shelf life of the cake, while improving production efficiency.
Smart Images
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Abstract
Description
Technical Field
[0001] The invention relates to the field of food processing, and in particular to a cake appearance and a preparation method thereof. Background Art
[0002] It is a dessert that has a unique spiral appearance and crispy crust that gives it a crispy outside and a chewy inside. Cakes are usually made by wrapping fermented dough around a cylindrical or conical mold and baking it evenly in an oven. However, there are some shortcomings in the existing cake making process, such as the long fermentation time of the dough, the taste of the finished product is limited by the uniformity of baking, and there is still room for improvement in the ratio of ingredients to enhance the taste, extend the shelf life or provide more flavor options. Therefore, there is an urgent need for an improved cake and a preparation method thereof that can overcome the shortcomings of the prior art. Summary of the invention
[0003] The invention aims to provide an improved cake and a preparation method thereof, and solves the deficiencies of the existing chimney cakes in taste, flavor and production efficiency by optimizing the recipe and baking process.
[0004] To achieve the above object, the present invention provides a chimney cake, which comprises the following ingredients in percentage by weight: 40-50% flour, 10-15% sugar, 5-8% butter, 2-5% yeast, 15-20% milk, 1-3% eggs, Spices and seasonings, including cinnamon and vanilla, 0.5-2% salt.
[0005] In addition, the present invention also provides a method for preparing a cake, comprising the following steps: Combine flour, yeast, sugar, and salt to form a dry mixture; Combine milk, eggs, and butter to form a moist mixture; Combine wet mixture with dry mixture and knead into smooth dough; Let the dough rest and ferment until its volume increases by 0.5 to 5 times; Roll the fermented dough into thin sheets and cut into strips; Wrap the dough strips around a cylindrical or conical baking pan; Grease the surface of the wrapped dough with butter and sprinkle with spices; Bake the spiced dough in a preheated oven at 180-200°C for 15-20 minutes, until golden and crispy.
[0006] Through the formula and preparation method, the chimney cake of the present invention has better taste, flavor and shelf life, and the production efficiency is improved. Figure 1: Finished picture of the hollow leather barrel. Figure 2: Hollow leather barrel structure diagram. Figure 3: Different flavors of hollow leather barrels.
Claims
1. A baked cake, characterized in that The cake has a unique hollow cylindrical or conical appearance, and is made of the following ingredients in percentage by weight: 30-70% flour, 5-30% sugar, 0-20% butter, 1-10% yeast, 0-20% milk, 0-10% eggs, appropriate spices and seasonings, the spices including but not limited to cinnamon, nuts, vanilla, chocolate and a mixture of various fruits and fruit products, and 0-5% salt.
2. A method for preparing a cake, characterized in that, The following steps are involved: a) Mix flour, yeast, sugar and salt to form a dry mixture; b) Mix milk, eggs and butter to form a wet mixture; c) Mix the wet mixture with the dry mixture and knead into a smooth dough; d) Let the dough rise until its volume increases by 1 to 3 times; e) Roll the risen dough into a thin sheet and cut into strips; f) Wrap the dough strips around a cylindrical baking pan; g) Grease the surface of the rolled dough with butter and sprinkle with spices; h) Bake the spiced dough in an oven preheated to 100-300 degrees Celsius for 5-45 minutes, until the surface is golden and crispy.
3. The cake according to claim 1, wherein: The spices are a mixture of equal amounts of cinnamon, nuts, vanilla, chocolate, and various fruits and fruit products.
4. The cake according to claim 1, wherein The butter is melted before spreading.
5. The preparation method according to claim 1, wherein: The fermentation time of step d) is 0.25 to 24 hours.
6. The preparation method according to claim 1, wherein: In the baking step f), the dough is wrapped around a round baking mold, and the center of the cake is a hollow cylinder or a hollow cone.