Anti-cracking underbaked cake low temperature slow baking method and products thereof
By using a low-temperature slow baking method and a technique of coating the inner core with water, the problem of cracking in semi-baked cakes with high moisture and low viscosity inner cores has been solved, thus achieving crack-proof cake production.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- ANHUI BAI RUI DUO FOOD CO LTD
- Filing Date
- 2026-03-25
- Publication Date
- 2026-06-05
AI Technical Summary
When using high-moisture, low-viscosity materials such as fruit chunks or fruit puree as the filling, high-temperature rapid baking can easily cause the crust to crack when making a semi-baked cake.
The cake is baked at a low temperature using a slow baking method, which involves refrigerating the batter at a low temperature, drying the filling ingredients at a low temperature, and baking it in an oven at a low temperature of 145~150℃. The cake is removed from the oven when the edges are solidified, and water is brushed around the filling to prevent cracking.
It effectively prevents the surface of the semi-baked cake from cracking, and achieves a rich texture for cakes made with high-moisture, low-viscosity fillings.
Smart Images
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Abstract
Description
Technical Field
[0001] This invention belongs to the field of food baking technology, and in particular relates to a method for slow baking of semi-cooked cakes at low temperature to prevent cracking and the products thereof. Background Technology
[0002] A semi-baked cake is characterized by its standard cake shape on the outside, but its semi-liquid texture inside. Because the ingredients inside are not fully baked, the moisture and oil are retained more, resulting in a highly concentrated flavor.
[0003] Creating a temperature difference between the inside and outside of a cake through high-temperature rapid baking is a well-established baking technique for semi-baked cakes. Generally, a high temperature of 200℃ is used for baking for 6-10 minutes. This allows the outer layer to solidify quickly while the inside remains undercooked, resulting in an enticing molten center, commonly known as lava cake.
[0004] However, this high-temperature, rapid-bake baking method is more suitable for high-fat, high-protein foods, such as cocoa butter and cream cheese, which melt when heated but have high viscosity and are not prone to splattering.
[0005] For high-moisture, low-viscosity materials, such as fruit chunks or fruit puree, this inner core can easily turn into runaway steam at high temperatures, causing the cake's surface to crack. Summary of the Invention
[0006] This application addresses the technical problem that high-moisture, low-viscosity materials cannot be baked using high-temperature rapid baking methods to produce semi-baked cakes. It proposes a low-temperature slow baking method for preventing cracking of semi-baked cakes and its products.
[0007] The specific technical solution is as follows: In a first aspect, the present invention provides a method for slow baking a crack-resistant semi-baked cake at low temperature and the same method thereof, comprising the following steps: Refrigerate the batter at a low temperature of 2-6℃ for 30-45 minutes before use. Dry the core ingredients in an oven at a low temperature for 15-20 minutes, with the drying temperature being 25-35℃. Fill the mold with some batter, making the batter more than half the depth of the mold. Then place the filling ingredients on the batter and fill the mold with batter again until the filling ingredients are completely covered. Bake the mold in the oven at a low temperature of 145-150℃ for 18-23 minutes. The cake is ready when the edges are set and the center is slightly trembling.
[0008] According to the low-temperature slow baking method for preventing cracking of semi-cooked cakes provided by the present invention, the method for preparing the batter is as follows: Cut the dark chocolate into small pieces and put it in a container with the butter. Heat it over a 100°C hot water bath while stirring constantly until it is completely melted into a smooth liquid. Then remove it from the hot water and let it cool to about 35°C to obtain the chocolate butter liquid. Set aside. In a separate container, beat the whole eggs, egg yolks, and granulated sugar until stiff peaks form. Pour the beaten egg mixture into the cooled chocolate butter mixture, add rum, and mix thoroughly with a whisk. Sift in the cake flour and mix well until no dry flour is visible and the batter becomes glossy.
[0009] According to the method for slow baking a semi-cooked cake at low temperature to prevent cracking provided by the present invention, the ingredients of the batter are based on one whole egg liquid, and the amounts of each ingredient are as follows: 65-75g of dark chocolate, 50-60g of unsalted butter, 1 egg yolk, 15-25g of granulated sugar, 25-35g of low-gluten flour, and 10-20ml of rum.
[0010] According to the low-temperature slow baking method for preventing cracking of semi-cooked cake provided by the present invention, the speed of the electric mixer for whipping whole eggs, egg yolks and granulated sugar is 8000~12000 rpm, and the whipping time is 3~5 minutes.
[0011] According to the low-temperature slow baking method for preventing cracking of semi-cooked cake provided by the present invention, the batter is refrigerated at a low temperature of 3°C for 35 minutes before use.
[0012] According to the low-temperature slow baking method for preventing cracking of semi-cooked cake provided by the present invention, the core ingredient is fruit chunks or fruit puree, and the size of the fruit chunks does not exceed 5mm.
[0013] According to the low-temperature slow baking method for preventing cracking of semi-cooked cake provided by the present invention, after placing the filling ingredients on the batter and before filling in the batter again, a layer of water is brushed onto the surface of the batter around the filling.
[0014] The present invention also provides a semi-baked cake, which is made by the low-temperature slow baking method for preventing cracking of semi-baked cakes according to any one of claims 1 to 7.
[0015] The beneficial effects of this invention are as follows: The invented low-temperature slow baking method can overcome the defect of cracking when using high-moisture, low-viscosity materials as fillings in semi-baked cakes. This allows for the use of high-moisture, low-viscosity materials such as fruit puree as fillings to create semi-baked cakes with a richer texture. Detailed Implementation
[0016] In the following description, certain specific details are set forth in order to provide a thorough understanding of various embodiments. However, those skilled in the art will understand that the invention can be practiced without these details. In other instances, well-known structures have not been shown or described in detail to avoid unnecessarily obscuring the description of the embodiments. Unless the context otherwise requires, throughout the specification and appended claims, the word "comprising" should be interpreted in an open-ended, inclusive sense, i.e., as "including but not limited to". Example 1
[0017] Making the batter: Cut the dark chocolate into small pieces and put it in a container with the butter. Heat it over a 100°C hot water bath while stirring constantly until it is completely melted into a smooth liquid. Then remove it from the hot water and let it cool to about 35°C to obtain the chocolate butter liquid. Set aside. In a separate container, beat in whole eggs, egg yolks and granulated sugar. Beat quickly at 10,000 rpm for 4 minutes. Pour the beaten egg mixture into the cooled chocolate butter mixture, add rum, and mix thoroughly with a whisk. Sift in the cake flour and mix well until no dry flour is visible and the batter becomes glossy.
[0018] The ingredients include 1 whole egg, 70g dark chocolate, 55g unsalted butter, egg yolk, 20g granulated sugar, 30g cake flour, and 15ml rum.
[0019] Making a semi-baked cake: Refrigerate the batter at 2°C for 30 minutes before use. Dry the core ingredients in the oven at a low temperature of 25℃ for 15 minutes. Fill the mold with some batter, making the batter more than half the depth of the mold. Then place the filling ingredients on the batter and fill the mold with batter again until the filling ingredients are completely covered. Bake the mold in the oven at a low temperature of 145℃ for 18 minutes. The cake is ready when the edges are set and the center is slightly trembling.
[0020] The core ingredient is freshly cut mango cubes, each 5mm*5mm*5mm in size.
[0021] Comparative Example 1 The difference between this embodiment and Embodiment 1 is that: The core ingredients were not dried in the oven at a low temperature.
[0022] Comparative Example 2 The difference between this embodiment and Embodiment 1 is that: Do not refrigerate the batter at low temperature.
[0023] Comparative Example 3 The difference between this embodiment and Embodiment 1 is that: Fill the mold with part of the batter, but not more than half the depth of the mold.
[0024] Comparative Example 4 The difference between this embodiment and Embodiment 1 is that: The core ingredients were not dried in the oven at a low temperature.
[0025] Do not refrigerate the batter at low temperature.
[0026] Bake the mold in a preheated oven at 220℃ for 8 minutes on the middle rack.
[0027] The semi-baked cake products prepared in Example 1 and Comparative Examples 1-4 were observed, and the results are shown in Table 1.
[0028] Table 1 Based on Table 1, it was found that the low-temperature slow baking method of the present invention can overcome the defect of cracking when using high-moisture, low-viscosity materials as the core to make semi-baked cakes. Example 2
[0029] Making the batter: Cut the dark chocolate into small pieces and put it in a container with the butter. Heat it over a 100°C hot water bath while stirring constantly until it is completely melted into a smooth liquid. Then remove it from the hot water and let it cool to about 35°C to obtain the chocolate butter liquid. Set aside. In a separate container, beat in whole eggs, egg yolks and granulated sugar. Beat quickly at 10,000 rpm for 4 minutes. Pour the beaten egg mixture into the cooled chocolate butter mixture, add rum, and mix thoroughly with a whisk. Sift in the cake flour and mix well until no dry flour is visible and the batter becomes glossy.
[0030] The ingredients include 1 whole egg, 70g dark chocolate, 55g unsalted butter, egg yolk, 20g granulated sugar, 30g cake flour, and 15ml rum.
[0031] Making a semi-baked cake: Refrigerate the batter at 4°C for 35 minutes before use. Dry the core ingredients in the oven at a low temperature of 30℃ for 18 minutes. Fill the mold with some batter, making the batter more than half the depth of the mold. Then place the filling ingredients on the batter and fill the mold with batter again until the filling ingredients are completely covered. Bake the mold in the oven at a low temperature of 150℃ for 20 minutes. When the edges of the cake are set and the center is slightly trembling, it is ready to be taken out of the oven.
[0032] The core ingredient is freshly cut mango cubes, each 5mm*5mm*5mm in size. Example 3
[0033] Making the batter: Cut the dark chocolate into small pieces and put it in a container with the butter. Heat it over a 100°C hot water bath while stirring constantly until it is completely melted into a smooth liquid. Then remove it from the hot water and let it cool to about 35°C to obtain the chocolate butter liquid. Set aside. In a separate container, beat in whole eggs, egg yolks and granulated sugar. Beat quickly at 10,000 rpm for 4 minutes. Pour the beaten egg mixture into the cooled chocolate butter mixture, add rum, and mix thoroughly with a whisk. Sift in the cake flour and mix well until no dry flour is visible and the batter becomes glossy.
[0034] The ingredients include 1 whole egg, 70g dark chocolate, 55g unsalted butter, egg yolk, 20g granulated sugar, 30g cake flour, and 15ml rum.
[0035] Making a semi-baked cake: Refrigerate the batter at a low temperature of 6℃ for 45 minutes before use. Dry the core ingredients in the oven at a low temperature of 35℃ for 20 minutes. Fill the mold with some batter, making the batter more than half the depth of the mold. Then place the filling ingredients on the batter and fill the mold with batter again until the filling ingredients are completely covered. Bake the mold in the oven at a low temperature of 155℃ for 23 minutes. When the edges of the cake are set and the center is slightly trembling, it is ready to be taken out of the oven.
[0036] The core ingredient is freshly cut mango cubes, each 5mm*5mm*5mm in size. Example 4
[0037] Making the batter: Cut the dark chocolate into small pieces and put it in a container with the butter. Heat it over a 100°C hot water bath while stirring constantly until it is completely melted into a smooth liquid. Then remove it from the hot water and let it cool to about 35°C to obtain the chocolate butter liquid. Set aside. In a separate container, beat in whole eggs, egg yolks and granulated sugar. Beat quickly at 10,000 rpm for 4 minutes. Pour the beaten egg mixture into the cooled chocolate butter mixture, add rum, and mix thoroughly with a whisk. Sift in the cake flour and mix well until no dry flour is visible and the batter becomes glossy.
[0038] The ingredients include 1 whole egg, 70g dark chocolate, 55g unsalted butter, egg yolk, 20g granulated sugar, 30g cake flour, and 15ml rum.
[0039] Making a semi-baked cake: Refrigerate the batter at 6°C for 30 minutes before use. Dry the core ingredients in the oven at a low temperature of 35℃ for 15 minutes. Fill the mold with some batter, making the batter more than half the depth of the mold. Then place the filling ingredients on the batter and fill the mold with batter again until the filling ingredients are completely covered. Bake the mold in the oven at a low temperature of 155℃ for 18 minutes. When the edges of the cake are set and the center is slightly trembling, it is ready to be taken out of the oven.
[0040] The core ingredient is freshly cut mango cubes, each 5mm*5mm*5mm in size. Example 5
[0041] Making the batter: Cut the dark chocolate into small pieces and put it in a container with the butter. Heat it over a 100°C hot water bath while stirring constantly until it is completely melted into a smooth liquid. Then remove it from the hot water and let it cool to about 35°C to obtain the chocolate butter liquid. Set aside. In a separate container, beat in whole eggs, egg yolks and granulated sugar. Beat quickly at 10,000 rpm for 4 minutes. Pour the beaten egg mixture into the cooled chocolate butter mixture, add rum, and mix thoroughly with a whisk. Sift in the cake flour and mix well until no dry flour is visible and the batter becomes glossy.
[0042] The ingredients include 1 whole egg, 70g dark chocolate, 55g unsalted butter, egg yolk, 20g granulated sugar, 30g cake flour, and 15ml rum.
[0043] Making a semi-baked cake: Refrigerate the batter at 2°C for 45 minutes before use. Dry the core ingredients in the oven at a low temperature of 25℃ for 20 minutes. Fill the mold with some batter, making the batter more than half the depth of the mold. Then place the filling ingredients on the batter and fill the mold with batter again until the filling ingredients are completely covered. Bake the mold in the oven at a low temperature of 145℃ for 23 minutes. When the edges of the cake are set and the center is slightly trembling, it is ready to be taken out of the oven.
[0044] The core ingredient is freshly cut mango cubes, each 5mm*5mm*5mm in size. Example 6
[0045] Making the batter: Cut the dark chocolate into small pieces and put it in a container with the butter. Heat it over a 100°C hot water bath while stirring constantly until it is completely melted into a smooth liquid. Then remove it from the hot water and let it cool to about 35°C to obtain the chocolate butter liquid. Set aside. In a separate container, beat in whole eggs, egg yolks and granulated sugar. Beat quickly at 10,000 rpm for 4 minutes. Pour the beaten egg mixture into the cooled chocolate butter mixture, add rum, and mix thoroughly with a whisk. Sift in the cake flour and mix well until no dry flour is visible and the batter becomes glossy.
[0046] The ingredients include 1 whole egg, 70g dark chocolate, 55g unsalted butter, egg yolk, 20g granulated sugar, 30g cake flour, and 15ml rum.
[0047] Making a semi-baked cake: Refrigerate the batter at 3°C for 35 minutes before use. Dry the core ingredients in the oven at a low temperature of 30℃ for 18 minutes. Fill the mold with some batter, making the batter more than half the depth of the mold. Then place the filling ingredients on the batter and fill the mold with batter again until the filling ingredients are completely covered. Bake the mold in the oven at a low temperature of 150℃ for 20 minutes. When the edges of the cake are set and the center is slightly trembling, it is ready to be taken out of the oven.
[0048] The core ingredient is freshly cut mango cubes, each 5mm*5mm*5mm in size.
[0049] The semi-baked cake products prepared in Examples 2-6 were observed, and the results are shown in Table 2.
[0050] Table 2 According to Table 2, although no cracking of the crust occurred in Examples 1 and 2-6, a relatively obvious dividing line appeared on the side of the semi-baked cake, and the color was slightly lighter, affecting the appearance. It could only be covered by pouring jam on the outside. Example 7
[0051] Making the batter: Cut the dark chocolate into small pieces and put it in a container with the butter. Heat it over a 100°C hot water bath while stirring constantly until it is completely melted into a smooth liquid. Then remove it from the hot water and let it cool to about 35°C to obtain the chocolate butter liquid. Set aside. In a separate container, beat in whole eggs, egg yolks and granulated sugar. Beat quickly at 10,000 rpm for 4 minutes. Pour the beaten egg mixture into the cooled chocolate butter mixture, add rum, and mix thoroughly with a whisk. Sift in the cake flour and mix well until no dry flour is visible and the batter becomes glossy.
[0052] The ingredients include 1 whole egg, 70g dark chocolate, 55g unsalted butter, egg yolk, 20g granulated sugar, 30g cake flour, and 15ml rum.
[0053] Making a semi-baked cake: Refrigerate the batter at 3°C for 35 minutes before use. Dry the core ingredients in the oven at a low temperature of 30℃ for 18 minutes. Fill the mold with some batter, making the batter more than half the depth of the mold. Then place the filling ingredients on the batter. Brush a layer of water on the surface of the batter around the filling. Fill the mold with batter again so that the batter completely covers the filling ingredients. Bake the mold in the oven at a low temperature of 150℃ for 20 minutes. When the edges of the cake are set and the center is slightly trembling, it is ready to be taken out of the oven.
[0054] The core ingredient is freshly cut mango cubes, each 5mm*5mm*5mm in size.
[0055] Observing the semi-baked cake product made in Example 7, no cracking of the crust was found, nor was any dividing line on the side observed.
[0056] The above embodiments are only used to illustrate the technical solutions of the present invention, and are not intended to limit it.
Claims
1. A method for slow baking a crack-resistant semi-cooked cake at low temperature and its products, characterized in that... include: Refrigerate the batter at a low temperature of 2-6℃ for 30-45 minutes before use. Dry the core ingredients in an oven at a low temperature for 15-20 minutes, with the drying temperature being 25-35℃. Fill the mold with some batter, making the batter more than half the depth of the mold. Then place the filling ingredients on the batter and fill the mold with batter again until the filling ingredients are completely covered. Bake the mold in the oven at a low temperature of 145-150℃ for 18-23 minutes. The cake is ready when the edges are set and the center is slightly trembling.
2. The method for slow baking a crack-resistant semi-cooked cake at low temperature according to claim 1, characterized in that, The method for making the batter is as follows: Cut the dark chocolate into small pieces and put it in a container with the butter. Heat it over a 100°C hot water bath while stirring constantly until it is completely melted into a smooth liquid. Then remove it from the hot water and let it cool to about 35°C to obtain the chocolate butter liquid. Set aside. In a separate container, beat the whole eggs, egg yolks, and granulated sugar until stiff peaks form. Pour the beaten egg mixture into the cooled chocolate butter mixture, add rum, and mix thoroughly with a whisk. Sift in the cake flour and mix well until no dry flour is visible and the batter becomes glossy.
3. The method for slow baking a crack-resistant semi-cooked cake at low temperature according to claim 2, characterized in that, The batter is made from one whole egg, and the amounts of each ingredient are as follows: 65-75g dark chocolate, 50-60g unsalted butter, 1 egg yolk, 15-25g granulated sugar, 25-35g low-gluten flour, and 10-20ml rum.
4. The method for slow baking a crack-resistant semi-cooked cake at low temperature according to claim 2, characterized in that, The whisk speed for whipping whole eggs, egg yolks and granulated sugar is 8000~12000 rpm, and the whipping time is 3~5 minutes.
5. The method for slow baking a crack-resistant semi-cooked cake at low temperature according to claim 1, characterized in that, Refrigerate the batter at 3°C for 35 minutes before use.
6. The method for slow baking a crack-resistant semi-cooked cake at low temperature according to claim 1, characterized in that, The core ingredient is fruit chunks or fruit puree, and the size of the fruit chunks does not exceed 5mm.
7. The method for slow baking a crack-resistant semi-cooked cake at low temperature according to claim 1, characterized in that, After placing the filling ingredients on the batter and before filling in more batter, brush a layer of water onto the surface of the batter around the filling.
8. A semi-baked cake, characterized in that, The semi-baked cake is made using the low-temperature slow baking method for preventing cracking as described in any one of claims 1 to 7.