Baking degree control method for BASK cake
By using the methods of phased gradient heating, vacuum degassing, low-frequency vibration and mold micropore design, the problem of inconsistent doneness of Basque cake during baking was solved, uniform carbonization of the cake surface and uniformity of the internal structure were achieved, and the baking effect was improved.
Patent Information
- Application Number
- CN202510910662.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-07-02
- Publication Date
- 2025-09-09
AI Technical Summary
In traditional baking processes, it is difficult to precisely balance the doneness of Basque cakes, especially in small-sized cakes. There are problems such as sudden temperature rise causing rapid crusting on the surface, sudden temperature drop during the cooling stage causing uneven shrinkage of the internal structure, and uneven temperature distribution leading to inconsistent doneness and significant differences in the degree of surface carbonization.
A method of phased gradient heating preheating, high-temperature coking and gradient cooling shaping is adopted, combined with vacuum degassing, low-frequency vibration and mold micropore design to control the temperature difference and steam release during the baking process, and ensure internal doneness consistency and surface gloss through multi-stage gradient cooling stages.
It effectively avoids excessive temperature difference between the surface and interior of the cake, reduces the risk of bursting, improves the consistency of internal and external doneness, ensures uniform carbonization of the cake surface and fine internal pores, reduces depressions and local charring, and improves surface gloss and internal structure uniformity.
Smart Images
Figure BDA0005479993760000061
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of cake baking, and in particular relates to a method for controlling the baking doneness of a Basque cake. Background Art
[0002] Basque cake is famous for its unique charred crust and delicate texture inside.
[0003] Traditional baking processes, especially when processing small-sized cakes, present some difficulties in controlling doneness. For example, a sudden temperature rise during the heating process causes a rapid crusting on the surface, while a sudden temperature drop during the cooling phase causes uneven shrinkage of the cake's internal structure, resulting in dents or collapse. Furthermore, uneven baking temperature distribution can easily lead to inconsistent doneness across the cake, with significant variations in the degree of surface charring, making it difficult to precisely balance the requirements of surface charring and internal cookedness. Summary of the Invention
[0004] The present invention aims to solve the problems in the prior art and proposes the following technical solutions:
[0005] The present invention provides a method for controlling the doneness of Basque cake, comprising the following steps:
[0006] S1 gradient temperature rise preheating stage:
[0007] First gradient heating: The initial oven temperature is set to 140-150°C, and then raised to 160-170°C at a rate of 5°C / min. Maintain the temperature for 5 minutes to allow the cake mold and batter to be initially heated and allow the internal steam to be slowly released.
[0008] Second gradient heating: heating to 180-190°C at a rate of 3°C / min and maintaining for 10-15 minutes to form a preliminary breathable surface.
[0009] S2 high temperature coking stage:
[0010] Increase the oven temperature to 210-220°C and bake for 5-8 minutes;
[0011] S3 gradient cooling and finalization stage:
[0012] First gradient cooling: cool down to 180°C at a rate of 8°C / min and hold for 2 minutes;
[0013] Second gradient cooling: cool down to 150-160°C at a rate of 5°C / min and bake for 3-5 minutes.
[0014] S4 multi-stage gradient cooling stage
[0015] Cooling in the oven: After baking, cool down from 150-160℃ to 100℃ at a rate of ≤5℃ / min and maintain for 10 minutes to reduce the internal and external temperature difference stress;
[0016] Cooling in a closed environment: Transfer to a closed environment with a humidity of 60-70% and cool to room temperature at a rate of 3°C / min.
[0017] As a preferred embodiment of the above technical solution, before the gradient temperature increase preheating stage, the batter is vacuum degassed: the batter is stirred at a vacuum degree of -0.06MPa to -0.08MPa for 3 to 5 minutes.
[0018] As a preferred embodiment of the above technical solution, during the second gradient temperature rising stage, intermittent vibration is performed with an amplitude of 0.5-1 mm and a frequency of 20-30 Hz when baking at 180-190°C.
[0019] As a preferred embodiment of the above technical solution, micropores are opened on the side of the mold, the micropores have a diameter of 0.5-1 mm and a spacing of 2-3 cm.
[0020] As a preferred embodiment of the above technical solution, during the high-temperature coking stage, hot air circulation is started with a wind speed of 10-15 m / s and a humidity maintained at 40-50%.
[0021] The beneficial effects of the present invention are:
[0022] (1) The present invention adopts a method of preheating by gradient heating, high-temperature coking and shaping by gradient cooling in stages, which avoids a large temperature difference between the surface and the interior of the cake, and allows the surface of the cake to slowly form a breathable crust, creating conditions for steam release, ensuring that the internal protein and starch fully react, and improving the consistency of the internal and external doneness.
[0023] (2) The present invention degasses the prepared cake batter in a vacuum manner, uses low-frequency vibration to assist in expelling small bubbles inside, and combines the micro-hole design on the side of the mold to guide the directional escape of steam, thereby effectively reducing the risk of the cake bursting during the baking process.
[0024] (3) The present invention starts hot air circulation and controls humidity during the high-temperature coking stage, making the temperature field in the oven more uniform, promoting uniform coking of the cake surface, reducing local blackening on the surface, improving surface gloss, and also reducing the degree of central depression, making the pores inside the cake more uniform and delicate. DETAILED DESCRIPTION
[0025] In order to make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions of the present invention will be clearly and completely described below in conjunction with the embodiments.
[0026] Example 1
[0027] The prepared cake batter was placed in a vacuum environment of -0.06MPa, stirred at a rate of 60r / min for 3 minutes, and allowed to stand for 1 minute after degassing to reduce the content of large bubbles inside the batter.
[0028] S1 Gradient temperature rise preheating stage
[0029] First gradient heating: The initial oven temperature is set to 140°C, and then raised to 160°C at a rate of 5°C / min. Maintain the temperature for 5 minutes to allow the cake mold and batter to be initially heated and allow the internal steam to be slowly released.
[0030] The second gradient heating: the temperature is raised from 160°C to 180°C at a rate of 3°C / min and maintained for 10 minutes to form a preliminary breathable skin. At the same time, the low-frequency vibration device is turned on with an amplitude of 0.5mm and a frequency of 20Hz. It vibrates for 30 seconds every 5 minutes to form a preliminary skin and assist in steam release. At this stage, the gradient heating is used to avoid rapid crusting on the surface and create conditions for internal moisture migration. Micropores are opened on the side of the mold with a pore diameter of 1mm and a spacing of 3cm.
[0031] S2 high temperature coking stage
[0032] The oven temperature was raised to 210°C and the oven was baked for 5 minutes. The humidity in the oven was controlled to 50% by a humidity sensor. Hot air circulation was used to assist baking, with a wind speed of 10 m / s and the humidity maintained at 40%.
[0033] S3 gradient cooling finalization stage
[0034] First gradient cooling: cool down from 210°C to 180°C at a rate of 8°C / min and maintain for 2 minutes to alleviate the impact of the sudden drop in high temperature on the cake structure;
[0035] Second gradient cooling: cool down from 180℃ to 150℃ at a rate of 5℃ / min and bake for 3 minutes to stabilize the internal protein coagulation and starch gelatinization to ensure uniform internal doneness.
[0036] S4 multi-stage gradient cooling stage
[0037] Cooling in the oven: After baking, cool down from 150°C to 100°C at a rate of ≤5°C / min and maintain for 10 minutes to reduce the internal and external temperature difference stress;
[0038] Cooling in a closed environment: Transfer to a closed environment with a humidity of 60% and cool to room temperature at a rate of 3°C / min.
[0039] Example 2
[0040] The prepared cake batter was placed in a vacuum environment of -0.07 MPa, stirred at a rate of 60 r / min for 3 minutes, and allowed to stand for 1 minute after degassing to reduce the content of large bubbles inside the batter.
[0041] S1 Gradient temperature rise preheating stage
[0042] First gradient heating: The initial oven temperature is set to 145°C, and then raised to 165°C at a rate of 5°C / min. Maintain the temperature for 5 minutes to allow the cake mold and batter to be initially heated and allow the internal steam to be slowly released.
[0043] The second gradient heating: the temperature is raised from 165°C to 185°C at a rate of 3°C / min and maintained for 13 minutes to form a preliminary breathable skin. At the same time, the low-frequency vibration device is turned on with an amplitude of 0.7mm and a frequency of 25Hz. It vibrates for 30 seconds every 5 minutes to form a preliminary skin and assist in steam release. At this stage, the gradient heating is used to avoid rapid crusting on the surface and create conditions for internal moisture migration. Micropores are opened on the side of the mold with a pore diameter of 1mm and a spacing of 3cm.
[0044] S2 high temperature coking stage
[0045] The oven temperature was raised to 215°C and baked for 6 minutes. The humidity in the oven was controlled to 50% by a humidity sensor. Hot air circulation was used to assist baking, with a wind speed of 13m / s and the humidity maintained at 45%.
[0046] S3 gradient cooling finalization stage
[0047] First gradient cooling: cool from 215°C to 180°C at a rate of 8°C / min and maintain for 2 minutes to alleviate the impact of the sudden drop in high temperature on the cake structure;
[0048] Second gradient cooling: cool down from 180℃ to 155℃ at a rate of 5℃ / min and bake for 4 minutes to stabilize the internal protein coagulation and starch gelatinization to ensure uniform internal doneness.
[0049] S4 multi-stage gradient cooling stage
[0050] Cooling in the oven: After baking, cool down from 155°C to 100°C at a rate of ≤5°C / min and maintain for 10 minutes to reduce the internal and external temperature difference stress;
[0051] Cooling in a closed environment: Transfer to a closed environment with a humidity of 65% and cool to room temperature at a rate of 3°C / min.
[0052] Example 3
[0053] The prepared cake batter was placed in a vacuum environment of -0.08 MPa, stirred at a rate of 60 r / min for 3 minutes, and allowed to stand for 1 minute after degassing to reduce the content of large bubbles inside the batter.
[0054] S1 Gradient temperature rise preheating stage
[0055] First gradient heating: The initial oven temperature is set at 150°C, and then raised to 170°C at a rate of 5°C / min. Maintain the temperature for 5 minutes to allow the cake mold and batter to be initially heated and allow the internal steam to be slowly released.
[0056] The second gradient heating: the temperature is raised from 170°C to 190°C at a rate of 3°C / min and maintained for 15 minutes to form a preliminary breathable skin. At the same time, the low-frequency vibration device is turned on with an amplitude of 1mm and a frequency of 30Hz. It vibrates for 30 seconds every 5 minutes to form a preliminary skin and assist in steam release. At this stage, the gradient heating is used to avoid rapid crusting on the surface and to create conditions for internal moisture migration. Micropores are opened on the side of the mold with a pore diameter of 1mm and a spacing of 3cm.
[0057] S2 high temperature coking stage
[0058] The oven temperature was raised to 220°C and baked for 8 minutes. The humidity in the oven was controlled to 50% by a humidity sensor. Hot air circulation was used to assist baking, with a wind speed of 15m / s and the humidity maintained at 50%.
[0059] S3 gradient cooling finalization stage
[0060] First gradient cooling: cool down from 220°C to 180°C at a rate of 8°C / min and maintain for 2 minutes to alleviate the impact of the sudden drop in high temperature on the cake structure;
[0061] Second gradient cooling: cool down from 180℃ to 160℃ at a rate of 5℃ / min and bake for 5 minutes to stabilize the internal protein coagulation and starch gelatinization to ensure uniform internal doneness.
[0062] S4 multi-stage gradient cooling stage
[0063] Cooling in the oven: After baking, cool down from 160°C to 100°C at a rate of ≤5°C / min and maintain for 10 minutes to reduce the internal and external temperature difference stress;
[0064] Cooling in a closed environment: Transfer to a closed environment with a humidity of 70% and cool to room temperature at a rate of 3°C / min.
[0065] The test data of the baking effect of Basque cakes in Examples 1 to 3 of the present application are shown in Table 1 below:
[0066]
[0067] Table 1
[0068] In Table 1, the surface color difference reflects the consistency of the cake surface color. The lower the value, the smaller the color difference, that is, the more uniform the surface color.
[0069] Surface gloss refers to the glossiness of the cake surface. A higher value means a brighter surface.
[0070] The batter bubble retention rate indicates the proportion of bubbles remaining inside the cake after baking. A lower percentage means fewer bubbles remain and the cake structure is more compact and uniform.
[0071] Crust caramelization uniformity measures how evenly the cake crust is caramelized, with higher percentages indicating more even caramelization.
[0072] As can be seen from the table, Example 2 leads the other two examples with a crust coking uniformity of 95%, indicating that it is properly handled during the high-temperature coking stage, so that the cake surface is heated evenly and the phenomenon of local excessive coking is reduced.
[0073] S1 gradient temperature rise preheating stage:
[0074] By heating the cake in stages (slow heating + maintenance phase), we can prevent the cake from crusting quickly due to a sudden temperature rise, and allow the internal steam to be released slowly, reducing the risk of explosion:
[0075] Example 1: The second gradient temperature was raised to 180° C. and maintained for 10 minutes. The initial skin formation on the surface was relatively mild, but the steam release may not have been fully promoted, resulting in a high bubble retention rate (12%).
[0076] Example 2: The temperature was raised to 185°C and maintained for 13 minutes. Combined with a higher amplitude (0.7 mm) and frequency (25 Hz), vibration assisted steam release, the bubble retention rate was reduced to 8%, and the surface coking uniformity reached 95%.
[0077] Example 3: Heating to 190°C and maintaining for 15 minutes, the vacuum degassing is more thorough (-0.08 MPa), and the bubble residual rate is the lowest (5%). However, the high temperature may cause premature hardening of the skin, and the coking uniformity is slightly reduced (88%).
[0078] Mold micropore design:
[0079] Micropores (0.5-1mm diameter, 2-3cm spacing) guide steam escape in a targeted manner, preventing localized steam accumulation that could lead to uneven or collapsed surfaces. This design was adopted in all examples, but Example 2 achieved more precise humidity control (45% during the high-temperature coking phase), further enhancing surface gloss by 32%.
[0080] S2 high temperature coking stage:
[0081] High temperature and short time charring promotes the formation of a caramelized outer layer on the surface, but the time needs to be balanced to avoid excessive charring.
[0082] Example 1: Baking at 210°C for 5 minutes, the degree of scorching is relatively light, the surface color difference ΔE=1.7 and the glossiness is medium 28.
[0083] Example 2: Baking at 215°C for 6 minutes, with moderate temperature and time, the surface color difference was the lowest ΔE=1.3, and the glossiness was the highest 32, indicating that the carbonization was uniform and not excessive.
[0084] Example 3: Baking at 220°C for 8 minutes. The high temperature caused some areas to be too deeply coked, the surface color difference ΔE=1.6 was slightly higher, and the glossiness was 29 times lower than that of Example 2.
[0085] Humidity control: 40-50% humidity inhibits rapid evaporation of water, prevents the skin from drying out and cracking, and promotes uniform carbonization. The humidity of 45% in Example 2 is closer to the middle value, which is more conducive to balancing carbonization and internal ripening.
[0086] S3 gradient cooling and finalization stage:
[0087] Rapid cooling at 8°C / min alleviates the impact of sudden high temperature drop on the cake structure and avoids uneven internal shrinkage.
[0088] Example 1: After decreasing the temperature from 210°C to 180°C, the temperature was then decreased to 150°C at a rate of 5°C / min and maintained for 3 minutes. The internal doneness was uniform and the surface charring uniformity was 90%.
[0089] Example 2: After decreasing the temperature from 215°C to 180°C, it was decreased to 155°C and maintained for 4 minutes. The longer setting time promoted protein coagulation, and the surface charring uniformity reached 95%.
[0090] Example 3: After decreasing the temperature from 220°C to 180°C, it was decreased to 160°C and maintained for 5 minutes. Too long a high temperature setting time may cause excessive hardening of the surface and a decrease in the coking uniformity by 88%.
[0091] S4 multi-stage gradient cooling stage:
[0092] The airtight environment (60-70% humidity) prevents the cake skin from losing water too quickly, reducing cracks and dents.
[0093] The closed environment humidity of Example 2 is 65%, which is at an intermediate value and is more conducive to balancing the moisture of the skin and the stability of the internal structure.
[0094] Cooling rate: Slow cooling at 3°C / min reduces internal and external temperature difference stress and avoids collapse. All examples adopt this design, but the final cooling environment humidity of Example 2 is moderate, and the gloss performance is the best.
[0095] Vacuum degassing and low frequency vibration:
[0096] Vacuum degassing: reduces large bubbles inside the batter and improves the uniformity of bubble distribution.
[0097] The vacuum degree of Example 3 is the lowest at -0.08 MPa, the degassing is the most thorough, and the bubble residual rate is the lowest at 5%. However, the surface coking uniformity of 88% in the high-temperature coking stage is slightly lower than that of Example 2, which may be due to insufficient surface toughness caused by excessive degassing.
[0098] Low-frequency vibration: helps to expel small bubbles and further optimizes the internal pore structure in combination with the mold micropore design.
[0099] The amplitude of Example 2, 0.7 mm, and the frequency, 25 Hz, were moderate, and the vibration effect was the best. The bubble residual rate, 8%, and the surface coking uniformity, 95%, were both better than those of the other examples.
[0100] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit the same.
Claims
1. Basque cake baking doneness control method, it is characterized in that, The following steps are involved: S1 gradient temperature rise preheating stage: First gradient heating: The initial oven temperature is set to 140-150°C, and then raised to 160-170°C at a rate of 5°C / min. Maintain the temperature for 5 minutes to allow the cake mold and batter to be initially heated and allow the internal steam to be slowly released. Second gradient heating: heating to 180-190°C at a rate of 3°C / min and maintaining for 10-15 minutes to form a preliminary breathable surface. S2 high temperature coking stage: Increase the oven temperature to 210-220°C and bake for 5-8 minutes; S3 gradient cooling and finalization stage: First gradient cooling: cool down to 180°C at a rate of 8°C / min and hold for 2 minutes; Second gradient cooling: cool down to 150-160°C at a rate of 5°C / min and bake for 3-5 minutes. S4 multi-stage gradient cooling stage Cooling in the oven: After baking, cool down from 150-160℃ to 100℃ at a rate of ≤5℃ / min and maintain for 10 minutes to reduce the internal and external temperature difference stress; Cooling in a closed environment: Transfer to a closed environment with a humidity of 60-70% and cool to room temperature at a rate of 3°C / min.
2. The method for controlling the degree of doneness of Basque cake according to claim 1, wherein: Before the gradient temperature rise preheating stage, the batter is vacuum degassed: the batter is stirred at a vacuum degree of -0.06MPa to -0.08MPa for 3 to 5 minutes.
3. The method for controlling the degree of doneness of Basque cake according to claim 1, wherein: During the second gradient temperature rise stage, intermittent vibration is performed at an amplitude of 0.5-1 mm and a frequency of 20-30 Hz while baking at 180-190°C.
4. The method for controlling the degree of doneness of Basque cake according to claim 1, wherein: The side of the mold is provided with micropores, the diameter of the micropores is 0.5-1 mm, and the spacing is 2-3 cm.
5. The method for controlling the degree of doneness of Basque cake according to claim 1, wherein: During the high-temperature coking stage, hot air circulation is turned on with a wind speed of 10-15 m / s and the humidity is maintained at 40-50%.