Novel sesame cake and making method thereof
By using Yanshan yeast and baking powder in the production of sesame cakes, combined with freezing and refrigeration fermentation, the problems of unstable fermentation and poor taste of sesame cake dough are solved, and the sesame cakes have rich flavor, delicate taste and dough stability are achieved.
Patent Information
- Application Number
- CN202411720340.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-28
- Publication Date
- 2025-03-18
AI Technical Summary
The existing sesame cakes are fermented at room temperature during the production process, resulting in unstable fermentation cycle, insufficient microorganism metabolism in yeast, and fewer flavor substances, which affects the flavor and taste of the sesame cakes. At the same time, the dough stability is poor, affecting the shape and appearance of the sesame cakes.
The combination of Yanshan yeast and baking powder is used to control the fermentation process of the dough through freezing and refrigeration, ensuring rapid loosening and good taste and nutritional value of the dough, while reducing the oxidation and deterioration of the dough.
The sesame cake has a richer flavor, a more delicate taste, and a higher sense of layering. At the same time, it improves the stability of the dough, reduces oxidation and deterioration, and improves production efficiency.
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of sesame cake making, in particular to a novel sesame cake and a making method thereof. Background Art
[0002] Sesame cake is mainly made from black sesame, which is rich in high-quality protein, dietary fiber, vitamins and minerals. It has health benefits such as "replenishing the liver and kidneys, nourishing the five internal organs, benefiting the essence and blood, and moisturizing the intestines". It is regarded as a nourishing holy product. Eating more sesame cakes can enhance the body's immunity, prevent diseases, and improve problems such as dry and rough skin, making the skin more delicate and smooth, and slowing down skin aging.
[0003] Most existing sesame cakes are fermented and proofed at room temperature during the production process, which is affected by various factors such as ambient temperature and humidity, resulting in an unstable fermentation cycle. In addition, the metabolism of microorganisms in the yeast is not sufficient, and fewer flavor substances are produced, which affects the flavor and taste of the sesame cake. At the same time, the microorganisms and enzymes in the dough are active, resulting in poor dough stability, which affects the shape and appearance of the sesame cake.
[0004] Therefore, in view of the problem that most of the above-mentioned sesame cake doughs are fermented at room temperature, which makes their fermentation speed unstable, the taste is poor and the dough stability is poor, and the appearance and shape of the sesame cake are affected, a new sesame cake and a preparation method thereof can be designed. Summary of the invention
[0005] In order to overcome the problem that most sesame cake dough is fermented at room temperature, which makes its fermentation speed unstable, tastes poor and dough stability poor, affecting the appearance and shape of sesame cake.
[0006] The technical scheme of the present invention is: a new type of sesame cake, which comprises the following components by weight: 50 kilograms of flour, 1 kilogram of baking powder, 0.5 kilograms of Yanshan yeast, 36 kilograms of cold water, soybean oil, and an appropriate amount of black sesame.
[0007] A novel sesame cake making method comprises the novel sesame cake as described above, and the steps are as follows:
[0008] S1: Pour 50 catties of flour into a dough mixer, add 1 catties of baking powder and 0.5 catties of Yanshan yeast, slowly add cold water several times to stir the flour, adding cold water while stirring until the flour becomes flocculent;
[0009] S2: Continue kneading the dough until it is smooth, and cover it with a damp cloth or plastic wrap to let it rise;
[0010] S3: Put the fermented dough into the refrigerator for freezing and fermentation. After fermentation, divide it into bowls and put them into the refrigerator for further fermentation.
[0011] S4: When making, take out the fermented dough, sprinkle black sesame seeds on one side, and then roll it into a round shape with a rolling pin;
[0012] S5: Pour soybean oil into an electric baking pan, put the round dough into the baking pan and bake it. After baking, take it out of the pan and cut it into pieces for eating or selling.
[0013] Preferably, the dough proofing time is 20 to 30 minutes, the proofing temperature is 25 to 35° C., and the proofing humidity is 70% to 85%.
[0014] Preferably, the frozen fermentation time is 6.5 hours, the dough weight is 2.5 pounds per bowl, the refrigerated fermentation time is 6 hours, and the refrigerated temperature is 0°C.
[0015] Preferably, the temperature of the electric baking pan is 200°C, the weight of soybean oil is 20g, and the number of pieces cut after being taken out of the pan is 12.
[0016] Preferably, the electric baking pan is preheated before use, and the baking time is 3 to 5 minutes.
[0017] The invention has the following beneficial effects: the use of Yanshan yeast can rapidly increase the fermentation speed of the dough, making the production of sesame cakes more efficient, and at the same time can make the dough swell, making the sesame cakes softer, improving the taste of the sesame cakes and increasing the nutritional value of the sesame cakes; the baking powder can rapidly make the dough fluffy, making the texture of the sesame cakes more delicate and soft, shortening the baking time of the sesame cakes and improving the production efficiency; with the cooperation of the two, the dough can be rapidly puffed and have good taste and nutritional value; more flavor substances can be produced through freezing and refrigerated fermentation, making the flavor of the sesame cakes richer, further making the taste of the sesame cakes more delicate and more layered, while reducing the oxidation and deterioration of the dough, keeping the dough in a more stable state, being beneficial to the quality of the dough in the later production, and improving the production efficiency. DETAILED DESCRIPTION
[0018] The present invention will be further described below in conjunction with the embodiments.
[0019] Example 1
[0020] The present invention provides an embodiment: a new type of sesame cake, comprising the following components by weight: 50 catties of flour, 1 catties of baking powder, 0.5 catties of Yanshan yeast, 36 catties of cold water, soybean oil, and an appropriate amount of black sesame;
[0021] A novel sesame cake making method comprises the following steps: pouring 50 kilograms of flour into a dough mixer, adding 1 kilogram of baking powder and 0.5 kilogram of Yanshan yeast, slowly adding cold water for multiple times to stir the flour, and adding cold water while stirring until the flour becomes flocculent; continuing to knead the flocculent dough until the surface is smooth, covering it with a wet cloth or plastic wrap and letting it rise for 30 minutes in an environment with a temperature of 25 DEG C and a humidity of 70%; putting the risen dough into a refrigerator for frozen fermentation for 6.5 hours, dividing the dough into 2.5 kilograms each after fermentation, putting the dough into a basin, and putting the basin into a cold storage room with a temperature of 0 DEG C for refrigerated fermentation for 6 hours; when making, taking out the fermented dough, sprinkling black sesame seeds on one side, and then rolling it into a round shape with a rolling pin; pouring 20g of soybean oil into an electric baking pan, putting the round dough into the electric baking pan and baking it at 200 DEG C, taking it out of the pan after baking, and cutting it into 12 pieces for eating or selling.
[0022] Example 2
[0023] The present invention provides an embodiment: a new type of sesame cake, comprising the following components by weight: 50 catties of flour, 1 catties of baking powder, 0.5 catties of Yanshan yeast, 36 catties of cold water, soybean oil, and an appropriate amount of black sesame;
[0024] A novel sesame cake making method comprises the following steps: pouring 50 kilograms of flour into a dough mixer, adding 1 kilogram of baking powder and 0.5 kilogram of Yanshan yeast, slowly adding cold water for multiple times to stir the flour, and adding cold water while stirring until the flour becomes flocculent; continuing to knead the flocculent dough until the surface is smooth, covering it with a wet cloth or plastic wrap and letting it rise for 25 minutes in an environment with a temperature of 30 DEG C and a humidity of 80%; putting the risen dough into a refrigerator for frozen fermentation for 6.5 hours, dividing the dough into 2.5 kilograms each after fermentation, putting the dough into a basin, and putting the basin into a cold storage room with a temperature of 0 DEG C for refrigerated fermentation for 6 hours; when making, taking out the fermented dough, sprinkling black sesame seeds on one side, and then rolling it into a round shape with a rolling pin; pouring 20g of soybean oil into an electric baking pan, putting the round dough into the electric baking pan and baking it at 200 DEG C, taking it out of the pan after baking, and cutting it into 12 pieces for eating or selling.
[0025] Example 3
[0026] The present invention provides an embodiment: a new type of sesame cake, comprising the following components by weight: 50 catties of flour, 1 catties of baking powder, 0.5 catties of Yanshan yeast, 36 catties of cold water, soybean oil, and an appropriate amount of black sesame;
[0027] A novel sesame cake making method comprises the following steps: pouring 50 kilograms of flour into a dough mixer, adding 1 kilogram of baking powder and 0.5 kilogram of Yanshan yeast, slowly adding cold water for multiple times to stir the flour, and adding cold water while stirring until the flour becomes flocculent; continuing to knead the flocculent dough until the surface is smooth, covering it with a wet cloth or plastic wrap and letting it rise for 20 minutes in an environment with a temperature of 35 DEG C and a humidity of 85%; putting the risen dough into a refrigerator for frozen fermentation for 6.5 hours, dividing the dough into 2.5 kilograms each after fermentation, putting the dough into a basin, and putting the basin into a cold storage room with a temperature of 0 DEG C for refrigerated fermentation for 6 hours; when making, taking out the fermented dough, sprinkling black sesame seeds on one side, and then rolling it into a round shape with a rolling pin; pouring 20g of soybean oil into an electric baking pan, putting the round dough into the electric baking pan and baking it at 200 DEG C, taking it out of the pan after baking, and cutting it into 12 pieces for eating or selling.
[0028] The novel sesame cake making method using embodiments 1, 2, and 3 can make the flavor of the sesame cake more intense, further make the sesame cake taste more delicate and have a better sense of layers, and at the same time reduce the oxidation and deterioration of the dough, so that the dough remains in a more stable state, which is beneficial to the quality of the dough in the later production and improves the production efficiency.
[0029] The implementation modes of the present invention are described in detail above in conjunction with the embodiments, but the present invention is not limited to the above-mentioned implementation modes, and various changes can be made within the knowledge scope of those skilled in the art without departing from the purpose of the present invention.
Claims
1. A novel sesame cake, characterized in that: By weight, the ingredients include: 50 kilograms of flour, 1 kilogram of baking powder, 0.5 kilograms of Yanshan yeast, 36 kilograms of cold water, and appropriate amounts of soybean oil and black sesame seeds.
2. A novel sesame cake production method, characterized in that: The novel sesame cake according to claim 1 comprises the following steps: S1: Pour 50 catties of flour into a dough mixer, add 1 catties of baking powder and 0.5 catties of Yanshan yeast, slowly add cold water several times to stir the flour, adding cold water while stirring until the flour becomes flocculent; S2: Continue kneading the dough until it is smooth, and cover it with a damp cloth or plastic wrap to let it rise; S3: Put the fermented dough into the refrigerator for freezing and fermentation. After fermentation, divide it into bowls and put them into the refrigerator for further fermentation. S4: When making, take out the fermented dough, sprinkle black sesame seeds on one side, and then roll it into a round shape with a rolling pin; S5: Pour soybean oil into an electric baking pan, put the round dough into the baking pan and bake it. After baking, take it out of the pan and cut it into pieces for eating or selling.
3. The method for making the novel sesame cake according to claim 2, characterized in that: The dough proofing time is 20 to 30 minutes, the proofing temperature is 25 to 35°C, and the proofing humidity is 70% to 85%.
4. The method for making the novel sesame cake according to claim 2, characterized in that: The frozen fermentation time is 6.5 hours, the dough weight is 2.5 pounds per bowl, the refrigerated fermentation time is 6 hours, and the refrigerated temperature is 0°C.
5. The method for making a novel sesame cake according to claim 2, characterized in that: The temperature of the electric baking pan is 200°C, the weight of soybean oil is 20g, and the number of pieces cut after taking it out of the pan is 12.
6. The method for making a novel sesame cake according to claim 2, characterized in that: The electric baking pan should be preheated before use, and the baking time is 3 to 5 minutes.