Anti-burst production process of small-size BASK cake and BASK cake

Abstract

The invention relates to a small-size BASK cake anti-burst production process and a BASK cake, and the process comprises the following steps: S1, at the first stage, pouring cake paste into a mold, then putting the mold into an oven, setting the temperature of the oven to be 180-190 DEG C, baking the cake for 10-15 minutes to form a preliminary skin, and allowing internal steam to be slowly released; through staged temperature control and steam release design of micropores in the side face of the mold, steam is guided to escape directionally, and the possibility of cake bursting is effectively reduced; gradient heating is combined with hot air circulation, so that heat is uniformly distributed, surface coking reaction is promoted to be uniformly carried out, color piebaldness is eliminated, and surface coking is uniform; according to the gradient cooling process, after the cake is baked, the cake is slowly cooled in an oven and then transferred to a closed environment with specific humidity to be continuously cooled, so that the internal structure of the cake is slowly shaped, and the retraction phenomenon caused by overlarge temperature difference is effectively reduced.

Description

Technical Field

[0001] The invention relates to the technical field of cake baking, in particular to a small-sized Basque cake anti-explosion production process and the Basque cake. Background Art

[0002] Basque cake is a baked dessert originating from Spain, known for its charred crust and delicate and smooth interior. In the traditional production process, small-sized Basque cakes (diameter ≤ 10 cm) have many problems during baking due to their small size and large surface area to volume ratio. During high-temperature baking, the surface quickly forms a crust, and the internal steam cannot be evenly released, causing the cake to burst. Oven temperature fluctuations or uneven heat distribution cause inconsistent distribution of charred areas on the surface, resulting in color mottled patterns. During the cooling process after baking, the temperature difference is too large, causing the internal structure to shrink and collapse, forming pits. After baking, the unstable batter causes the product surface to wrinkle and be uneven. Therefore, a small-sized Basque cake anti-cracking production process and Basque cake are proposed to solve this problem. Summary of the Invention

[0003] The present invention aims to solve the problems existing in the prior art and provides the following technical solutions:

[0004] The explosion-proof production process of small-sized Basque cakes includes the following steps:

[0005] In the first stage of S1, the cake batter is poured into the mold, and then placed in the oven. The oven temperature is set to 180-190℃, and the cake is baked for 10-15 minutes to form a preliminary crust and allow the internal steam to be slowly released;

[0006] In the second stage, S2, the oven temperature is raised to 210-220°C and baked for 5-8 minutes. At the same time, the humidity in the oven is adjusted to 40-50% through the humidity sensor.

[0007] In the third stage, S3, the oven temperature is lowered to 150-160°C and baked for 3-5 minutes to stabilize the internal structure.

[0008] S4 is a gradient cooling step. After the baking is completed, the temperature is slowly lowered to 100° C. in the oven, and then transferred to a sealed environment with a humidity of 60-70%, and further cooled to room temperature.

[0009] As an improvement of the above technical solution, micropores are opened on the side of the mold, the diameter of the micropores is 0.5-1mm, and the spacing is 2-3cm.

[0010] As an improvement to the above technical solution, in the staged baking process, hot air circulation is used to assist baking in the second stage.

[0011] As an improvement of the above technical solution, in step S4, the cooling rate is ≤5°C / min.

[0012] As an improvement to the above technical solution, before the mold is placed in the oven, the oven needs to be preheated to 195°C ± 3°C and maintained at this temperature for 10 minutes.

[0013] The Basque cake is baked using the above-described explosion-proof production process for the small-sized Basque cake.

[0014] Beneficial effects of the present invention:

[0015] The staged temperature control and the steam release design of the micro-holes on the side of the mold guide the steam to escape in a targeted manner, effectively reducing the possibility of the cake bursting;

[0016] Adopting gradient heating combined with hot air circulation to evenly distribute heat, promote uniform surface coking reaction, eliminate color spots, and ensure uniform surface coking.

[0017] The gradient cooling process allows the cake to slowly cool down in the oven after baking, and then be transferred to a closed environment with a specific humidity to continue cooling, so that the internal structure of the cake slowly takes shape, effectively reducing the shrinkage caused by excessive temperature differences. DETAILED DESCRIPTION

[0018] In order to make the purpose, technical solutions and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not intended to limit the present invention.

[0019] Example 1

[0020] In the first stage of S1, before the mold is placed in the oven, the oven needs to be preheated to 195°C ± 3°C and maintained at this temperature for 10 minutes. The cake batter is poured into the mold, and then the mold is placed in the oven. The oven temperature is set to 180°C and the cake is baked for 10 minutes to form a preliminary crust and allow the internal steam to be slowly released. Micropores are opened on the side of the mold with a diameter of 0.5 mm and a spacing of 2 cm.

[0021] In the second stage, S2, the oven temperature is raised to 210°C and baked for 5 minutes. At the same time, the humidity in the oven is controlled to 40% through the humidity sensor, and hot air circulation is used to assist baking.

[0022] In the third stage, S3, the oven temperature is lowered to 150°C and baked for 3 minutes to stabilize the internal structure.

[0023] S4 gradient cooling: after baking, slowly cool to 100°C in the oven at a cooling rate of ≤5°C / min, then transfer to a sealed environment with a humidity of 60%, and continue cooling to room temperature.

[0024] Example 2

[0025] In the first stage of S1, before the mold is placed in the oven, the oven needs to be preheated to 195°C ± 3°C and maintained at this temperature for 10 minutes. The cake batter is poured into the mold, and then the mold is placed in the oven. The oven temperature is set to 185°C and the cake is baked for 13 minutes to form a preliminary crust and allow the internal steam to be slowly released. Micropores are opened on the side of the mold with a diameter of 0.8 mm and a spacing of 3 cm.

[0026] In the second stage, S2, the oven temperature is raised to 215°C and baked for 6 minutes. At the same time, the humidity in the oven is controlled to 45% through a humidity sensor, and hot air circulation is used to assist baking.

[0027] In the third stage, S3, the oven temperature is lowered to 155°C and baked for 4 minutes to stabilize the internal structure.

[0028] S4 gradient cooling: After baking, slowly cool to 100°C in the oven at a cooling rate of ≤5°C / min, then transfer to a closed environment with a humidity of 65%, and continue cooling to room temperature.

[0029] Example 3

[0030] In the first stage of S1, before the mold is placed in the oven, the oven needs to be preheated to 195°C ± 3°C and maintained at this temperature for 10 minutes. The cake batter is poured into the mold, and then the mold is placed in the oven. The oven temperature is set to 190°C and the cake is baked for 15 minutes to form a preliminary crust and allow the internal steam to be slowly released. The side of the mold is provided with micropores with a diameter of 1 mm and a spacing of 3 cm.

[0031] In the second stage, S2, the oven temperature is raised to 220°C and baked for 8 minutes. At the same time, the humidity in the oven is controlled to 50% through a humidity sensor, and hot air circulation is used to assist baking.

[0032] In the third stage, S3, the oven temperature is lowered to 160°C and baked for 5 minutes to stabilize the internal structure.

[0033] S4 gradient cooling: after baking, slowly cool to 100°C in the oven at a cooling rate of ≤5°C / min, then transfer to a sealed environment with a humidity of 70%, and continue cooling to room temperature.

[0034] The Basque cakes prepared in Examples 1 to 3 of the present application were tested for their properties. The specific results are shown in Table 1 below.

[0035]

[0036] Table 1

[0037] As shown in Table 1, the temperature of 180-190°C in the first stage can gradually form a preliminary crust with appropriate toughness and breathability on the surface of the cake. At the same time, the steam generated by the internal batter during heating can be slowly released through the internal channels of the batter and the subsequent micropore design of the mold, avoiding excessive internal steam pressure. The low temperature delays the Maillard reaction, the protein network maintains elasticity, and the micropores form a pressure relief channel.

[0038] The second stage: After the first stage of baking is completed, quickly increase the oven temperature to 210-220℃, and turn on the hot air circulation function at the same time. The hot air circulation can make the hot air in the oven flow evenly, ensuring that all parts of the cake are heated more evenly, avoiding excessive or insufficient local carbonization. Under the high temperature of 210-220℃ and 40-50% humidity environment, the sugar and protein on the surface of the cake quickly undergo Maillard reaction, accelerating the carbonization process and forming a signature burnt crust. The appropriate humidity can slow down the excessive evaporation of moisture on the skin, prevent the skin from hardening too quickly, and allow the carbonization reaction to proceed more evenly.

[0039] Stage 3: After the second stage is completed, cool the oven temperature to 150-160℃ and continue baking at 155℃ for 3-5 minutes. The main function of this stage is to make the moisture inside the cake more evenly distributed, the protein fully solidified, and the starch completely gelatinized, thereby stabilizing the internal structure of the cake, ensuring that the cake is cooked through and has a delicate texture, while avoiding excessive drying or collapse of the internal structure due to excessive temperature;

[0040] The gradient cooling process allows the cake to slowly cool down in the oven after baking, and then be transferred to a closed environment with a specific humidity to continue cooling, so that the internal structure of the cake slowly takes shape, effectively reducing the shrinkage caused by excessive temperature differences.

[0041] The above are all preferred embodiments of the present application, and are not intended to limit the scope of protection of the present application. Therefore, any equivalent changes made based on the structure, shape, and principle of the present application should be included in the scope of protection of the present application.

Claims

1. A process for preventing small-sized Basque cakes from bursting, characterized in that: include: In the first stage of S1, the cake batter is poured into the mold, and then placed in the oven. The oven temperature is set to 180-190℃, and the cake is baked for 10-15 minutes to form a preliminary crust and allow the internal steam to be slowly released; In the second stage, S2, the oven temperature is raised to 210-220°C and baked for 5-8 minutes. At the same time, the humidity in the oven is adjusted to 40-50% through the humidity sensor. In the third stage, S3, the oven temperature is lowered to 150-160°C and baked for 3-5 minutes to stabilize the internal structure. S4 is a gradient cooling step. After the baking is completed, the temperature is slowly lowered to 100° C. in the oven, and then transferred to a sealed environment with a humidity of 60-70%, and further cooled to room temperature.

2. The explosion-proof production process for small-sized Basque cakes according to claim 1, characterized in that: 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.

3. The explosion-proof production process for small-sized Basque cakes according to claim 2, characterized in that: During the staged baking process, hot air circulation is used to assist baking in the second stage.

4. The explosion-proof production process for small-sized Basque cakes according to claim 3, characterized in that: In step S4, the cooling rate is ≤5°C / min.

5. The explosion-proof production process for small-sized Basque cakes according to claim 1, characterized in that: Before placing the mold into the oven, the oven needs to be preheated to 195°C ± 3°C and maintained at this temperature for 10 minutes.

6. Basque cake, characterized by: The small-sized Basque cake is baked by adopting any one of the anti-explosion production processes of claims 1-5.

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