CN105660801A - Key preparation method of honey lava cake - Google Patents
Key preparation method of honey lava cake Download PDFInfo
- Publication number
- CN105660801A CN105660801A CN201610219951.7A CN201610219951A CN105660801A CN 105660801 A CN105660801 A CN 105660801A CN 201610219951 A CN201610219951 A CN 201610219951A CN 105660801 A CN105660801 A CN 105660801A
- Authority
- CN
- China
- Prior art keywords
- cake
- egg
- paste
- mel
- lava
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Zoology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to a key preparation method of a honey lava cake.The method comprises the following sequential steps of preparing egg liquid, honey paste and paste, pouring the raw materials into a mold and conducting shaping, placing the raw materials into an oven for baking, and cooling a finished product.According to the key preparation method of the honey lava cake, distinctive food materials are selected to make the cake, baking time of the lava cake is particular and is the key for making the lava cake successfully, the periphery of the lava cake which is made ready is fixed and shaped, the interior of the lava cake is provided with paste-state fluid, and when the lava cake is cut, honey paste inside the cake can flow out in the form of liquid which is similar to the lava state.The finished product is aromatic, crispy, smooth, sweet and delicious in mouthfeel and unique in modeling.By means of the method, the preparation process is simple, the food materials are wide in selection range, the operation condition is easy to control, and the method is suitable for batch production.
Description
Technical field
The present invention relates to characteristic cake manufacture field, the crucial way of especially a kind of Mel magma cake.
Background technology
Cake, English name Cake, is a kind of wheaten food, is be primary raw material with egg, white sugar, wheat flour. With milk, fruit juice, milk powder, XIANGFEN, salad oil, water, shortening, baking powder are adjuvant. A kind of sponge-like dessert is made after stirring, modulation, baking. The material of cake mainly includes flour, sweeting agent (usually sucrose), adhesive (are usually egg, vegetarian can replace with gluten and starch), shortening (be usually Adeps Bovis seu Bubali or margarine, the cake of low-fat content can replace with concentrated fruit juice), liquid (milk, water or fruit juice), essence and leaven (such as yeast or yeast powder).
Dryness foaming in the middle of cake production process, is take albumen to carry out repeatedly friction speed stage by stage and be stirred, and substep adds sugar and makes it foam. First go to 1 grade (low speed) stirring with electric mixer, the egg liquid broken up, presents thick bubble (term claims flake to steep) and now adds berry sugar, electric mixer goes to 3 grades (middling speeds) and starts to beat, it is tiny that the bubble of albumen becomes, and volumetric expansion is to 2 times of sizes. Now mentioning head of beating eggs, egg liquid cannot be bonded on egg head, in flowing water shape, rocks egg beating pan still flowable. Add berry sugar. Continuing on 3 grades (middling speed whippings), it is finer and smoother that albumen bubble becomes, and has lines slightly, mentions head of beating eggs, and the albumen in basin cannot be stood, and the egg liquid on head of beating eggs is hang. Now it is called moist foaming, is suitable for making light cheese cake. Continue to add berry sugar, continue to stir with 3 grades (middling speed whipping), the egg liquid in egg beating pan, can be upright, the state that can stoop not at all. Now just reach 10 Distribution status, also referred to as rigid foaming, do chiffon cake proper. Albumen is beaten to 10 distributions, and baking cake surface out is coarse, dry, expands not high, and surface is almost without slight crack.
The present invention improves the foam process that cake is stuck with paste, the physics of strict control cake fermentation, chemical reaction in the process making cake. Take the time of cake production, the temperature that are precisely controlled, by foam process, molding integer, baking, cold preservation, gravy step, complete the special facture of magma cake. By improve manufacture method and the food materials of cake cake realize reasonably combined, jointly cook, multiple local flavor blends, produce good looking appearance, unique flavor, wheaten food balanced in nutrition, meet the popular requirement that food color, type and nutrition arrangement is balanced, be the problem that present invention mainly solves.
Summary of the invention
The invention aims to provide a kind of Mel magma cake and crucial way thereof.
The present invention is achieved by the following technical programs:
The crucial way of Mel magma cake, it is characterised in that: raw material is made up of the component of following parts by weight:
Egg 150-180 part (describes by 1 egg 50-60 part weight ratio), 60 parts of egg yolk, Icing Sugar 15-20 part, Mel 80-100 part, Self-raising flour 30-50 part; Manufacturing process comprises the steps:
A, making cake are stuck with paste:
A. take egg yolk, container put into by shell egg, Icing Sugar, by electric mixer low and middle-grade speed 2-4 minute, makes egg and sticks with paste;
B. bubbling state 2-3 minute is kept with little fire continuous heating Mel to boiling;
C. Mel is stuck with paste Homogeneous phase mixing with egg, stir energetically with flexible glue scraper and shake and remove the bubble produced in whipping process;
D. adding the flour sieved, stirring at low speed to flour is thoroughly mixed uniformly;
B, mould integer:
Circle cake baking mould inwall butter is smeared uniformly, sprinkles flour, knock gently and remove unnecessary flour; Being poured into by batter in mould, the bubble in batter is removed in light shake, makes pulp surface smooth;
C, baking:
Baking box 180 degrees Celsius preheats 30 minutes, puts into Cake mould, and the time of baking is 12-15 minute; Come out of the stove together with grilled mold natural cooling 30-40 minute on airing net, make finished product.
Further: in step A, egg is stuck with paste and taken 60 parts of egg yolk, shell egg 150 parts, 18 parts of mixed preparing acquisitions of Icing Sugar.
Further: in step A, technology c keeps the stirring of electric mixer high speed, it is poured slowly into Mel continuously stirred at egg paste center, until liquid presents turns white and become thick and heavy, now volumetric expansion is 2 times, mentions egg during stirring rod and sticks with paste the trickling state acquisition in slow thickness.
Further: baking time standard in step C: whole process rocks grilled mold gently, jitter situation in observation, it is ensured that cake top slightly condenses, middle part is in a liquid state and does not solidify.
The method have the advantages that
1, the cake that the present invention makes take egg yolk, shell egg, Icing Sugar jointly foam make egg stick with paste, Mel injects the process of egg paste and investigates, determine soft mouthfeel and the sugariness contrast of overall cake, rational allocation process eliminates opaque granule and bubble, make egg paste, Icing Sugar, Mel, flour obtain thickness trickling, the fine and smooth state merged, obtain high-quality cake for the making of magma cake early stage and stick with paste.
2, the present invention selects the baking time that characteristic food materials carry out making magma cake to investigate, accurately judge that molten condition when cake toasts is the key successfully making magma cake, magma cake periphery after completing is fixed-type, internal pulp liquid, Mel slurry within during cutting can become liquid to flow out, similar magmatic state, for successful magma cake. Finished product taste mellow shortcake is sliding, and sweet good to eat, moulding shows unique characteristics. Present invention process operates distinct uniqueness, is easy to control processing conditions, accomplish scale production.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail, but embodiments of the present invention are not limited to the scope that embodiment represents.
Raw material sources in example illustrate:
Icing Sugar: " pure Icing Sugar " board, food stage, is purchased from pipe city, Zhengzhou City Guang Yuanshihua firm.
Mel: " Sheng Beite " board, is purchased from Sheng Beite apiculture source producer.
Embodiment 1:
1, make cake to stick with paste:
Take 3, egg yolk, container put into by shell egg 2, Icing Sugar 15 grams, by electric mixer low and middle-grade speed 2-4 minute, makes egg and sticks with paste;Bubbling state 2-3 minute is kept to boiling with little fire continuous heating Mel 80 grams; Keep the stirring of electric mixer high speed, it is poured slowly into Mel continuously stirred at egg paste center, until liquid presents turns white and become thick and heavy, now volumetric expansion is 2 times, mention egg during stirring rod and stick with paste state of trickling in slow thickness by Mel and egg paste Homogeneous phase mixing, stir energetically with flexible glue scraper and shake and remove the bubble produced in whipping process; Adding 35 grams of the flour sieved, stirring at low speed is thoroughly mixed uniformly to flour.
2, mould integer:
Circle cake baking mould inwall butter is smeared uniformly, sprinkles flour, knock gently and remove unnecessary flour; Being poured into by batter in mould, the bubble in batter is removed in light shake, makes pulp surface smooth.
3, baking:
Baking box 180 degrees Celsius preheats 30 minutes, puts into Cake mould, and the time of baking is 12-15 minute, and whole process rocks grilled mold gently, jitter situation in observation, it is ensured that cake top slightly condenses, and middle part is in a liquid state and does not solidify; Come out of the stove together with grilled mold natural cooling 30-40 minute on airing net, make finished product.
Embodiment 2:
1, make cake to stick with paste:
Take 3, egg yolk, container put into by shell egg 3, Icing Sugar 18 grams, with electric mixer low and middle-grade fast 4 minutes, makes egg and sticks with paste; Bubbling state is kept 3 minutes to boiling with little fire continuous heating Mel 85 grams; Keep the stirring of electric mixer high speed, it is poured slowly into Mel continuously stirred at egg paste center, until liquid presents turns white and become thick and heavy, now volumetric expansion is 2 times, mention egg during stirring rod and stick with paste state of trickling in slow thickness by Mel and egg paste Homogeneous phase mixing, stir energetically with flexible glue scraper and shake and remove the bubble produced in whipping process; Adding 40 grams of the flour sieved, stirring at low speed is thoroughly mixed uniformly to flour.
2, mould integer:
Circle cake baking mould inwall butter is smeared uniformly, sprinkles flour, knock gently and remove unnecessary flour; Being poured into by batter in mould, the bubble in batter is removed in light shake, makes pulp surface smooth.
3, baking:
Baking box 170 degrees Celsius preheats 30 minutes, puts into Cake mould, and the time of baking is that 15-16 journey rocks grilled mold gently, jitter situation in observation, it is ensured that cake top slightly condenses, and middle part is in a liquid state and does not solidify; Come out of the stove together with grilled mold natural cooling 30-40 minute on airing net, make finished product.
Embodiment 3
1, make cake to stick with paste:
Take 1, egg yolk, container put into by shell egg 2, Icing Sugar 12 grams, with electric mixer low and middle-grade fast 2 minutes, makes egg and sticks with paste; Bubbling state is kept 2 minutes to boiling with little fire continuous heating Mel 60 grams; Keep the stirring of electric mixer high speed, it is poured slowly into Mel continuously stirred at egg paste center, until liquid presents turns white and become thick and heavy, now volumetric expansion is 2 times, mention egg during stirring rod and stick with paste state of trickling in slow thickness by Mel and egg paste Homogeneous phase mixing, stir energetically with flexible glue scraper and shake and remove the bubble produced in whipping process; Adding 30 grams of the flour sieved, stirring at low speed is thoroughly mixed uniformly to flour.
2, mould integer:
Circle cake baking mould inwall butter is smeared uniformly, sprinkles flour, knock gently and remove unnecessary flour; Being poured into by batter in mould, the bubble in batter is removed in light shake, makes pulp surface smooth.
3, baking:
Baking box 160 degrees Celsius preheats 20 minutes, puts into Cake mould, and the time of baking is 12 minutes, and whole process rocks grilled mold gently, jitter situation in observation, it is ensured that cake top slightly condenses, and middle part is in a liquid state and does not solidify;Come out of the stove together with grilled mold natural cooling 30-40 minute on airing net, make finished product.
Gained characteristic Mel magma cake A of the present invention carries out mouth feel score experiment, with do not carry out egg yolk, shell egg, Icing Sugar foam process Mel magma cake B, do not carry out Mel, the magma cake C of batter intense agitation technique, the magma cake D that do not carry out precisely baking contrast, Mel magma cake A good looking appearance prepared by the present embodiment, there is the black tea milk fragrance of pure and fresh strong fragrance, delicious and fragrant taste shortcake sliding good to eat, there is the characteristic of distinctness, and mouthfeel is various, the advantage of nutritious equilibrium to make finished product have by organic collocation of the food materials such as cake. through 100 people to Mel magma cake A, with the Mel magma cake B not carrying out rigid foaming, do not add the cake C that black tea freezes, do not carry out the black tea cup of cold preservation technique to freeze cake D and carry out sensory evaluation, 78 people are had to represent and cake B, cake C, cake D compares the taste preferring Mel magma cake A, 8 people are had to represent the taste preferring cake B compared with Mel magma cake A, all the other 14 people evaluate the taste of Mel magma cake A not as cake B, cake C, cake D, visible, the present invention has salient feature and unique local flavor, it is subject to liking of most of tester.
Above content is in conjunction with concrete preferred implementation further description made for the present invention, it is impossible to assert that specific embodiment of the invention is confined to these explanations. For general technical staff of the technical field of the invention, without departing from the inventive concept of the premise, it is also possible to make some simple deduction or replace, protection scope of the present invention all should be considered as belonging to.
Claims (4)
1. the crucial way of Mel magma cake, it is characterised in that: raw material is made up of the component of following parts by weight:
Egg 150-180 part (describes by 1 egg 50-60 part weight ratio), 60 parts of egg yolk, Icing Sugar 15-20 part, Mel 80-100 part, Self-raising flour 30-50 part; Manufacturing process comprises the steps:
A, making cake are stuck with paste:
A. take egg yolk, container put into by shell egg, Icing Sugar, by electric mixer low and middle-grade speed 2-4 minute, makes egg and sticks with paste;
B. bubbling state 2-3 minute is kept with little fire continuous heating Mel to boiling;
C. Mel is stuck with paste Homogeneous phase mixing with egg, stir energetically with flexible glue scraper and shake and remove the bubble produced in whipping process;
D. adding the flour sieved, stirring at low speed to flour is thoroughly mixed uniformly;
B, mould integer:
Circle cake baking mould inwall butter is smeared uniformly, sprinkles flour, knock gently and remove unnecessary flour; Being poured into by batter in mould, the bubble in batter is removed in light shake, makes pulp surface smooth;
C, baking:
Baking box 180 degrees Celsius preheats 30 minutes, puts into Cake mould, and the time of baking is 12-15 minute; Come out of the stove together with grilled mold natural cooling 30-40 minute on airing net, make finished product.
2. the crucial way of Mel magma cake according to claim 1, it is characterised in that: in step A, egg is stuck with paste and is taken 60 parts of egg yolk, shell egg 150 parts, 18 parts of mixed preparing acquisitions of Icing Sugar.
3. the crucial way of Mel magma cake according to claim 1, it is characterized in that: in step A, technology c keeps the stirring of electric mixer high speed, it is poured slowly into Mel continuously stirred at egg paste center, until liquid presents turns white and become thick and heavy, now volumetric expansion is 2 times, mentions egg during stirring rod and sticks with paste the trickling state acquisition in slow thickness.
4. the crucial way of Mel magma cake according to claim 1, it is characterised in that: baking time standard in step C: whole process rocks grilled mold gently, jitter situation in observation, it is ensured that cake top slightly condenses, middle part is in a liquid state and does not solidify.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610219951.7A CN105660801A (en) | 2016-04-07 | 2016-04-07 | Key preparation method of honey lava cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610219951.7A CN105660801A (en) | 2016-04-07 | 2016-04-07 | Key preparation method of honey lava cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105660801A true CN105660801A (en) | 2016-06-15 |
Family
ID=56309562
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610219951.7A Pending CN105660801A (en) | 2016-04-07 | 2016-04-07 | Key preparation method of honey lava cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105660801A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106857766A (en) * | 2017-04-28 | 2017-06-20 | 苏州花园饼屋有限公司 | One kind fermentation cake and its preparation technology |
| CN109757547A (en) * | 2018-08-07 | 2019-05-17 | 广东食品药品职业学院 | A kind of spongecake and preparation method thereof without additive |
| CN115777733A (en) * | 2022-12-06 | 2023-03-14 | 厚德食品股份有限公司 | Honey cake baking and transporting equipment |
-
2016
- 2016-04-07 CN CN201610219951.7A patent/CN105660801A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106857766A (en) * | 2017-04-28 | 2017-06-20 | 苏州花园饼屋有限公司 | One kind fermentation cake and its preparation technology |
| CN109757547A (en) * | 2018-08-07 | 2019-05-17 | 广东食品药品职业学院 | A kind of spongecake and preparation method thereof without additive |
| CN115777733A (en) * | 2022-12-06 | 2023-03-14 | 厚德食品股份有限公司 | Honey cake baking and transporting equipment |
| CN115777733B (en) * | 2022-12-06 | 2023-07-18 | 厚德食品股份有限公司 | Honey cake toasts transportation equipment |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104222241B (en) | A kind of cake moon cake and preparation method thereof | |
| CN104351301A (en) | Making method of chiffon cake | |
| CN115644214A (en) | Low-sugar purple sweet potato chiffon cake and making method thereof | |
| CN105613690A (en) | Key preparation method of blueberry yogurt chiffon cakes | |
| CN104304399A (en) | Method for making macarons | |
| CN104322641A (en) | Sponge cake and preparation method thereof | |
| CN105660801A (en) | Key preparation method of honey lava cake | |
| CN110050819A (en) | A kind of layer cake manufacture craft | |
| CN101990922A (en) | Method for making puff | |
| CN104146285B (en) | Slightly sweet egg tart sauce with long shelf life and low water activity, preparation method and application thereof | |
| CN105660774A (en) | Special making method of ocean theme mousse cake | |
| CN105794931A (en) | Main making method for special mango dorayaki | |
| CN104855466A (en) | Chocolate egg tart and production method thereof | |
| CN107853363A (en) | French moon cake and its production method | |
| CN108208088A (en) | A kind of Ka Shida sauce and preparation method | |
| CN106342990A (en) | Sandwich baked pastry and making method thereof | |
| CN105613691A (en) | Special preparation method of briquette cakes | |
| CN104304391A (en) | Production method for oatmeal cheese cake | |
| KR101953021B1 (en) | A manufacturing method of a tart using pears | |
| CN108812813A (en) | A kind of small size double-layer tiger skin cake and preparation method thereof | |
| CN105660803A (en) | Key making method of tree cake | |
| CN105613686A (en) | Preparation method of frozen-black tea cup cakes | |
| KR101114666B1 (en) | hadicraft work manufacturing method using block suger and meringue | |
| CN113080227A (en) | High-nutrition flour-free sugar-free chocolate cake and making method thereof | |
| CN105875768A (en) | Key method for manufacturing strawberry and chocolate brulee |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160615 |
|
| WD01 | Invention patent application deemed withdrawn after publication |