Grape frozen cake roll and preparation method thereof

Abstract

The invention relates to the technical field of food, in particular to a grape frozen cake roll and a preparation method thereof. The grape frozen cake roll comprises a cake base body and cream stuffing, and is characterized in that the cake base body comprises the following raw materials in parts by weight: 6.91% of dried grapes, 0.50% of brandy, 9.93% of drinking water, 9.74% of soybean oil, 11.76% of wheat flour, 0.15% of a composite leavening agent, 14.13% of yolk liquid, 28.25% of egg white liquid, 0.15% of salt, 0.23% of an acidity regulator, 1.89% of fructo-oligosaccharide, 16.19% of white granulated sugar and 0.43% of a compound coloring agent; the cream stuffing comprises the following raw materials in percentage by weight: 2.38% of white granulated sugar, 0.53% of drinking water, 2.26% of single cream, 3.69% of unsalted butter, 0.14% of brandy, 4.03% of succulent grape fruit stuffing and 8.72% of purple grape jelly. Compared with the prior art, the grape frozen cake roll and the preparation method thereof have the advantages that by adding the cream stuffing with the grape taste, the attractive appearance and the taste of the cake roll are improved, and the popular degree is improved.

Description

Technical Field

[0001] This invention relates to the field of food technology, specifically to a grape-flavored frozen cake roll and its preparation method. Background Technology

[0002] Traditional cakes are soft and melt in your mouth, making them very popular with consumers. However, most cakes today are not visually appealing and have a rather monotonous flavor. Summary of the Invention

[0003] To overcome the shortcomings of the prior art, this invention provides a grape-flavored frozen cake roll and its preparation method.

[0004] To achieve the above objectives, a grape-flavored jelly cake roll is designed, comprising a cake base and a cream filling. The cake base comprises the following ingredients by weight: 6.91% raisins, 0.50% brandy, 9.93% drinking water, 9.74% soybean oil, 11.76% wheat flour, 0.15% compound leavening agent, 14.13% egg yolk liquid, 28.25% egg white liquid, 0.15% salt, 0.23% acidity regulator, 1.89% fructooligosaccharides, 16.19% granulated sugar, and 0.43% compound coloring agent. The cream filling comprises the following ingredients by weight: 2.38% granulated sugar, 0.53% drinking water, 2.26% light cream, 3.69% unsalted butter, 0.14% brandy, 4.03% succulent grape fruit filling, and 8.72% purple grape jelly.

[0005] The wheat flour mentioned is Red Hummingbird brand wheat flour.

[0006] The compound colorant is a natural purple colorant.

[0007] The cream mentioned is Anchor ultra-high temperature sterilized cream.

[0008] A method for preparing a grape-flavored frozen cake roll, characterized by comprising the following steps: S1. Mix the raisins and brandy in the cake base ingredients, soak for 10±2 minutes, drain and set aside to obtain material A; S2, Egg yolk part: Wheat flour, compound leavening agent soybean oil, drinking water and compound coloring agent are put into the mixing bowl of a mixer, the mixer is turned on to mix the materials, and egg yolk liquid is added after the second mixing step is completed. After mixing is completed, material B is obtained. S3, Egg white portion: Add drinking water, fructooligosaccharides, acidity regulator, and salt to the mixing bowl of a whisk, stir slowly, add half of the egg white liquid, then add granulated sugar and the remaining egg white liquid, stir until the sugar and other materials are completely dissolved, to obtain material C; S4, take 10 baking trays and line them with baking paper. Spread the paper evenly on the baking trays and place them on the conveyor belt. Adjust the wiping machine to send material B and material C into the baking trays and put them into the oven for baking. S5, baked in a tunnel oven, and after being taken out of the oven, it is conveyed through a cooling tower to obtain a cooked cake base; S6, stir the granulated sugar in the cream filling ingredients with drinking water heated to 80°C until dissolved, then cool it to below 40°C for later use to obtain material D; S7. Heat the whipped cream, still in its packaging, in a water bath until the center temperature reaches 22-28℃. S8. Cut the unsalted butter into small pieces, put it in a mixing bowl and beat until softened. Add ingredient D and beat until creamy. Add the heavy cream and continue beating. Finally, add the brandy and julienned grape filling and mix well to make ingredient E. S9. After the cake base has cooled, peel off the paper, flip it over, and cut it into 4 equal pieces per pan. Place the side with raisins down, spread the cream from ingredient E on the other side, and place 2 strips of purple grape jelly in the middle and lower position. Roll it into a cake roll with a stick, place it in a baking pan, put it in a blast freezer, remove it from the freezer, and set it aside. S10, Slicing: Remove the baking paper, transfer the cake roll along with the baking paper to the cutting table of the cutting machine, turn on the machine to cut, and obtain the finished product; S11. Place the cut cake roll into a plastic tray and package it using a packaging machine.

[0009] Compared with the prior art, the present invention provides a grape-flavored frozen cake roll and its preparation method. By adding grape-flavored cream filling, the cake roll's appearance and taste are improved, thus increasing its popularity. Detailed Implementation Example

[0010] This embodiment is a grape jelly cake roll, comprising a cake base and a cream filling. The cake base comprises the following ingredients by weight: 6.91% raisins, 0.50% brandy, 9.93% drinking water, 9.74% soybean oil, 11.76% Red Hummingbird wheat flour, 0.15% compound leavening agent, 14.13% egg yolk liquid, 28.25% egg white liquid, 0.15% salt, 0.23% acidity regulator, 1.89% fructooligosaccharides, 16.19% white sugar, and 0.43% natural purple compound coloring agent. The cream filling comprises the following ingredients by weight: 2.38% white sugar, 0.53% drinking water, 2.26% Anchor ultra-high temperature sterilized cream, 3.69% unsalted butter, 0.14% brandy, 4.03% succulent grape fruit filling, and 8.72% purple grape jelly.

[0011] The preparation method of the grape jelly cake roll in this embodiment includes the following steps: S1. Mix the raisins and brandy in the cake base ingredients, soak for 10±2 minutes, drain and set aside to obtain material A; S2, Egg yolk part: Wheat flour, compound leavening agent soybean oil, drinking water and compound coloring agent are put into the mixing bowl of a mixer, the mixer is turned on to mix the materials, and egg yolk liquid is added after the second mixing step is completed. After mixing is completed, material B is obtained. S3, Egg white portion: Add drinking water, fructooligosaccharides, acidity regulator, and salt to the mixing bowl of a whisk, stir slowly, add half of the egg white liquid, then add granulated sugar and the remaining egg white liquid, stir until the sugar and other materials are completely dissolved, to obtain material C; S4, take 10 baking trays and line them with baking paper. Spread the paper evenly on the baking trays and place them on the conveyor belt. Adjust the wiping machine to send material B and material C into the baking trays and put them into the oven for baking. S5, baked in a tunnel oven, and after being taken out of the oven, it is conveyed through a cooling tower to obtain a cooked cake base; S6, stir the granulated sugar in the cream filling ingredients with drinking water heated to 80°C until dissolved, then cool it to below 40°C for later use to obtain material D; S7. Heat the whipped cream, still in its packaging, in a water bath until the center temperature reaches 22-28℃. S8. Cut the unsalted butter into small pieces, put it in a mixing bowl and beat until softened. Add ingredient D and beat until creamy. Add the heavy cream and continue beating. Finally, add the brandy and julienned grape filling and mix well to make ingredient E. S9. After the cake base has cooled, peel off the paper, flip it over, and cut it into 4 equal pieces per pan. Place the side with raisins down, spread the cream from ingredient E on the other side, and place 2 strips of purple grape jelly in the middle and lower position. Roll it into a cake roll with a stick, place it in a baking pan, put it in a blast freezer, remove it from the freezer, and set it aside. S10, Slicing: Remove the baking paper, transfer the cake roll along with the baking paper to the cutting table of the cutting machine, turn on the machine to cut, and obtain the finished product; S11. Place the cut cake roll into a plastic tray and package it using a packaging machine.

[0012] By adding grape-flavored cream filling, the cake roll's appearance and taste were improved, increasing its popularity.

Claims

1. A grape-flavored frozen cake roll, comprising a cake base and a cream filling, characterized in that: The cake base comprises the following ingredients by weight: 6.91% raisins, 0.50% brandy, 9.93% drinking water, 9.74% soybean oil, 11.76% wheat flour, 0.15% compound leavening agent, 14.13% egg yolk liquid, 28.25% egg white liquid, 0.15% salt, 0.23% acidity regulator, 1.89% fructooligosaccharides, 16.19% white sugar, and 0.43% compound coloring agent; the cream filling comprises the following ingredients by weight: 2.38% white sugar, 0.53% drinking water, 2.26% light cream, 3.69% unsalted butter, 0.14% brandy, 4.03% succulent grape fruit filling, and 8.72% purple grape jelly.

2. The grape-flavored frozen cake roll according to claim 1, characterized in that: The wheat flour mentioned is Red Hummingbird brand wheat flour.

3. The grape-flavored frozen cake roll according to claim 1, characterized in that: The compound colorant is a natural purple colorant.

4. The grape-flavored frozen cake roll according to claim 1, characterized in that: The cream mentioned is Anchor ultra-high temperature sterilized cream.

5. A method for preparing a grape-flavored frozen cake roll according to any one of claims 1 to 4, characterized in that: Includes the following steps: S1. Mix the raisins and brandy in the cake base ingredients, soak for 10±2 minutes, drain and set aside to obtain material A; S2, Egg yolk part: Wheat flour, compound leavening agent soybean oil, drinking water and compound coloring agent are put into the mixing bowl of a mixer, the mixer is turned on to mix the materials, and egg yolk liquid is added after the second mixing step is completed. After mixing is completed, material B is obtained. S3, Egg white portion: Add drinking water, fructooligosaccharides, acidity regulator, and salt to the mixing bowl of a whisk, stir slowly, add half of the egg white liquid, then add granulated sugar and the remaining egg white liquid, stir until the sugar and other materials are completely dissolved, to obtain material C; S4, take 10 baking trays and line them with baking paper. Spread the paper evenly on the baking trays and place them on the conveyor belt. Adjust the wiping machine to send material B and material C into the baking trays and put them into the oven for baking. S5, baked in a tunnel oven, and after being taken out of the oven, it is conveyed through a cooling tower to obtain a cooked cake base; S6, stir the granulated sugar in the cream filling ingredients with drinking water heated to 80°C until dissolved, then cool it to below 40°C for later use to obtain material D; S7. Heat the whipped cream, still in its packaging, in a water bath until the center temperature reaches 22-28℃. S8. Cut the unsalted butter into small pieces, put it in a mixing bowl and beat until softened. Add ingredient D and beat until creamy. Add the heavy cream and continue beating. Finally, add the brandy and julienned grape filling and mix well to make ingredient E. S9. After the cake base has cooled, peel off the paper, flip it over, and cut it into 4 equal pieces per pan. Place the side with raisins down, spread the cream from ingredient E on the other side, and place 2 strips of purple grape jelly in the middle and lower position. Roll it into a cake roll with a stick, place it in a baking pan, put it in a blast freezer, remove it from the freezer, and set it aside. S10, Slicing: Remove the baking paper, transfer the cake roll along with the baking paper to the cutting table of the cutting machine, turn on the machine to cut, and obtain the finished product; S11. Place the cut cake roll into a plastic tray and package it using a packaging machine.