CN111642538A - Japanese Kawasaki cake and preparation method thereof - Google Patents
Japanese Kawasaki cake and preparation method thereof Download PDFInfo
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- CN111642538A CN111642538A CN202010542367.1A CN202010542367A CN111642538A CN 111642538 A CN111642538 A CN 111642538A CN 202010542367 A CN202010542367 A CN 202010542367A CN 111642538 A CN111642538 A CN 111642538A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 238000010009 beating Methods 0.000 claims abstract description 54
- 239000000843 powder Substances 0.000 claims abstract description 27
- 238000000034 method Methods 0.000 claims abstract description 17
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 15
- 235000012907 honey Nutrition 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 14
- 239000000230 xanthan gum Substances 0.000 claims abstract description 14
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 14
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 14
- 229930006000 Sucrose Natural products 0.000 claims abstract description 13
- 239000005720 sucrose Substances 0.000 claims abstract description 13
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 12
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 12
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 12
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 12
- 229930195729 fatty acid Natural products 0.000 claims abstract description 12
- 239000000194 fatty acid Substances 0.000 claims abstract description 12
- 239000000600 sorbitol Substances 0.000 claims abstract description 12
- -1 sucrose fatty acid ester Chemical class 0.000 claims abstract description 12
- 239000006188 syrup Substances 0.000 claims abstract description 12
- 235000020357 syrup Nutrition 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 239000002002 slurry Substances 0.000 claims description 44
- 239000011259 mixed solution Substances 0.000 claims description 18
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 8
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000013601 eggs Nutrition 0.000 description 12
- 238000011156 evaluation Methods 0.000 description 6
- 239000000243 solution Substances 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 3
- 235000015278 beef Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 244000061176 Nicotiana tabacum Species 0.000 description 1
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
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
-
- 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
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention provides a Japanese Kawasaki cake and a preparation method thereof, wherein the Japanese Kawasaki cake is prepared from the following raw materials in parts by weight: 60-65 parts of low-gluten powder, 20-27 parts of high-gluten powder, 16-25 parts of white granulated sugar, 2-8 parts of xanthan gum, 3-7 parts of water, 1-5 parts of sucrose fatty acid ester, 35-45 parts of egg liquid, 10-15 parts of honey, 6-9 parts of sorbitol and 10-15 parts of maltose syrup. The raw materials are reasonably matched, and the sponge beating process is adopted, so that the Japanese Kawasaki cake prepared by the method is good in forming, attractive in appearance, soft and elastic, fine and smooth in tissue, uniform in air holes, full in egg fragrance, fine and smooth in taste.
Description
Technical Field
The invention relates to the technical field of cakes, in particular to Japanese Kawasaki cake and a preparation method thereof.
Background
The cake is a pasta, usually sweet, and is typically made in a baked form. The materials of the cake mainly include flour, sweetener (usually sucrose), binder (usually egg, vegetarian can be replaced by gluten and starch), shortening (usually beef or artificial beef tallow, low-fat cake can be replaced by concentrated fruit juice), liquid (milk, water or fruit juice), essence and leavening agent (such as yeast or baking powder).
The Nagasaki cake is a style of cake. The name of Nagasaki cake is Casstola (castella). Mutual transmission is a gift given among royal aristocrats of the royal kingdom of the netherlands four centuries ago, and the fifteen century is transmitted to the Japanese Kawasaki. In the seventeenth century, church and traders of portugal went far from the heavy ocean to kawasaki, and what they bring, such as glass, tobacco, bread, etc., are novel careers for the local population, and in order to establish a friendship with each other, these strangers have thought of ways to get the local population well, and church distributes wine to the nobody and desserts to the civilians, and hope to spread the obsterics by this. The marketer can make cake in large quantity and distribute the cake to people in the street. At that time, a cake made of granulated sugar, eggs and flour is popular. Since the beginning of the seventeen century there was a development in Kawasaki, Japan, namely Kawasaki cake.
For the Nagasaki cake, the mouthfeel is continuously innovated and optimized, so the development of the Nagasaki cake with novel mouthfeel has a great market prospect. The Nagasaki cake has higher operation process, and the cake made without paying attention is not ideal, so that the specific preparation method is very important for preparing the Nagasaki cake.
Disclosure of Invention
The invention aims to provide Japanese Kawasaki cake and a preparation method thereof.
In order to achieve the purpose, the invention is realized by the following technical scheme:
the Japanese Kawasaki cake is prepared from the following raw materials in parts by weight: 60-65 parts of low-gluten powder, 20-27 parts of high-gluten powder, 16-25 parts of white granulated sugar, 2-8 parts of xanthan gum, 3-7 parts of water, 1-5 parts of sucrose fatty acid ester, 35-45 parts of egg liquid, 10-15 parts of honey, 6-9 parts of sorbitol and 10-15 parts of maltose syrup.
The preparation method of Japanese Kawasaki cake comprises the following steps:
the method comprises the following steps: mixing 6-9 parts by weight of sorbitol, 10-15 parts by weight of maltose syrup and 1-5 parts by weight of sucrose fatty acid ester to obtain a mixed solution;
step two: beating 35-45 parts by weight of egg liquid, 10-15 parts by weight of honey, 3-7 parts by weight of water and 16-25 parts by weight of white granulated sugar for 6-8 min, then adding the mixed solution in the first step, continuing beating for 3-5 min, then adding 60-65 parts by weight of low-gluten powder, 20-27 parts by weight of high-gluten powder and 2-8 parts by weight of xanthan gum, and continuing beating for 4-6 min to obtain a preliminary cake slurry;
step three: further beating the cake slurry obtained in the step two by a beating machine to obtain final pure cake slurry;
step four: and (4) injecting the pure cake slurry obtained in the third step into a mould for baking to obtain the target product.
Preferably, the specific operation of step two is: beating 35-45 parts by weight of egg liquid, 10-15 parts by weight of honey, 3-7 parts by weight of water and 16-25 parts by weight of white granulated sugar at a rotating speed of 35-45 r/min for 6-8 min, then adding the mixed solution in the step one, continuing beating at a rotating speed of 45-60 r/min for 3-5 min, then adding 60-65 parts by weight of low-gluten powder, 20-27 parts by weight of high-gluten powder and 2-8 parts by weight of xanthan gum, continuing beating at a rotating speed of 45-60 r/min for 4-6 min, and obtaining preliminary cake slurry;
preferably, the specific operation of step three is: and (5) further beating the cake slurry obtained in the step two at a rotating speed of 200-300 r/min by a beating machine to obtain the final pure cake slurry.
Preferably, in the fourth step, the baking temperature is 165-175 ℃ in the first area, and 165-175 ℃ in the second area; the second zone is fired at 175-185 ℃ and the second zone is fired at 175-185 ℃; the three-zone upper fire is 185-195 ℃, and the three-zone lower fire is 185-195 ℃.
Preferably, in the fourth step, the baking time is 55-60 min.
Preferably, the specific operations in step four are: and (3) injecting the pure cake slurry obtained in the third step into a mold, baking until the texture is golden yellow, then taking out, demolding, placing in an environment of 25-27 ℃, and cooling until the central temperature of the cake is 30-32 ℃ to obtain the target product.
The invention has the beneficial effects that:
1. the invention adopts proper white granulated sugar, proper amount of honey and maltose syrup to match, so that the cake has proper sweet taste and sweet and fragrant taste.
2. The proper amount of sucrose fatty acid ester and sorbitol are added in the cake making agent, so that the cake has good foaming performance, the cake tissue is more uniform, and the formability is improved.
3. The xanthan gum is added into the cake slurry, so that the viscosity of the cake slurry can be improved, the gas holding capacity of the cake slurry can be enhanced, the stability of the cake slurry is enhanced, the moist feeling of the cake can be increased, and the mouthfeel is better.
4. When the Japanese Kawasaki cake is prepared, all raw materials are reasonably matched, technological parameters of each step are optimized, wherein the technological parameters comprise beating rotating speed, beating time, baking temperature, baking time and the like, and a sponge beating process is adopted, so that the finally prepared Japanese Kawasaki cake is good in forming, attractive in appearance, soft and elastic, fine and smooth in tissue, uniform in air holes, rich in egg fragrance, fine and smooth in taste and soft and moist in mouthfeel, and has no cracking due to normal swelling.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
a preparation method of Japanese Kawasaki cake comprises the following steps:
the method comprises the following steps: mixing 8 parts by weight of sorbitol, 13 parts by weight of maltose syrup and 3 parts by weight of sucrose fatty acid ester to obtain a mixed solution;
step two: beating 40 parts by weight of egg liquid, 12 parts by weight of honey, 5 parts by weight of water and 18 parts by weight of white granulated sugar for 8min at a rotating speed of 45r/min, then adding the mixed solution obtained in the step one, continuing beating for 4min at a rotating speed of 60r/min, then adding 62 parts by weight of low-gluten powder, 26 parts by weight of high-gluten powder and 5 parts by weight of xanthan gum, and continuing beating for 6min at a rotating speed of 50r/min to obtain a primary cake slurry;
step three: further beating the cake slurry obtained in the step two at the rotating speed of 300r/min by a beating machine to obtain the final pure cake slurry;
step four: injecting the pure cake slurry in the third step into a mould to be baked until the texture is golden yellow, wherein the baking time is 58min, the baking temperature is 165-175 ℃ on the first zone and 165-175 ℃ on the second zone; the second zone is fired at 175-185 ℃ and the second zone is fired at 175-185 ℃; the three-zone upper fire is 185-195 ℃, and the three-zone lower fire is 185-195 ℃;
and taking out after baking, demolding, placing in an environment of 25-27 ℃, and cooling until the central temperature of the cake is 30-32 ℃ to obtain a target product.
Example 2:
a preparation method of Japanese Kawasaki cake comprises the following steps:
the method comprises the following steps: mixing 6-9 parts by weight of sorbitol, 10-15 parts by weight of maltose syrup and 1-5 parts by weight of sucrose fatty acid ester to obtain a mixed solution;
step two: beating 42 parts by weight of egg liquid, 13 parts by weight of honey, 6 parts by weight of water and 20 parts by weight of white granulated sugar at a rotating speed of 45r/min for 8min, then adding the mixed solution obtained in the step one, continuing beating at a rotating speed of 50r/min for 5min, then adding 62 parts by weight of low-gluten powder, 25 parts by weight of high-gluten powder and 6 parts by weight of xanthan gum, and continuing beating at a rotating speed of 52r/min for 6min to obtain a primary cake slurry;
step three: further beating the cake slurry obtained in the step two at the rotating speed of 300r/min by a beating machine to obtain the final pure cake slurry;
step four: injecting the pure cake slurry in the third step into a mould to be baked until the texture is golden yellow, wherein the baking time is 58min, the baking temperature is 165-175 ℃ on the first zone and 165-175 ℃ on the second zone; the second zone is fired at 175-185 ℃ and the second zone is fired at 175-185 ℃; the three-zone upper fire is 185-195 ℃, and the three-zone lower fire is 185-195 ℃;
and taking out after baking, demolding, placing in an environment of 25-27 ℃, and cooling until the central temperature of the cake is 30-32 ℃ to obtain a target product.
Example 3:
a preparation method of Japanese Kawasaki cake comprises the following steps:
the method comprises the following steps: mixing 7 parts by weight of sorbitol, 12 parts by weight of maltose syrup and 4 parts by weight of sucrose fatty acid ester to obtain a mixed solution;
step two: beating 45 parts by weight of egg liquid, 13 parts by weight of honey, 5 parts by weight of water and 22 parts by weight of white granulated sugar for 6min at a rotating speed of 35r/min, then adding the mixed solution obtained in the step one, continuing beating for 5min at a rotating speed of 45r/min, then adding 65 parts by weight of low-gluten powder, 22 parts by weight of high-gluten powder and 5 parts by weight of xanthan gum, and continuing beating for 5min at a rotating speed of 60r/min to obtain a primary cake slurry;
step three: further beating the cake slurry obtained in the step two at the rotating speed of 200r/min by a beating machine to obtain the final pure cake slurry;
step four: injecting the pure cake slurry in the third step into a mould to be baked until the texture is golden yellow, wherein the baking time is 60min, the baking temperature is 165-175 ℃ on the first zone and 165-175 ℃ on the second zone; the second zone is fired at 175-185 ℃ and the second zone is fired at 175-185 ℃; the three-zone upper fire is 185-195 ℃, and the three-zone lower fire is 185-195 ℃;
and taking out after baking, demolding, placing in an environment of 25-27 ℃, and cooling until the central temperature of the cake is 30-32 ℃ to obtain a target product.
Example 4:
a preparation method of Japanese Kawasaki cake comprises the following steps:
the method comprises the following steps: mixing 9 parts by weight of sorbitol, 10 parts by weight of maltose syrup and 4 parts by weight of sucrose fatty acid ester to obtain a mixed solution;
step two: beating 45 parts by weight of egg liquid, 10 parts by weight of honey, 5 parts by weight of water and 25 parts by weight of white granulated sugar for 7min at a rotating speed of 35r/min, then adding the mixed solution obtained in the step one, continuing beating for 5min at a rotating speed of 60r/min, then adding 60 parts by weight of low-gluten powder, 25 parts by weight of high-gluten powder and 3 parts by weight of xanthan gum, and continuing beating for 4min at a rotating speed of 60r/min to obtain a primary cake slurry;
step three: further beating the cake slurry obtained in the step two at the rotating speed of 300r/min by a beating machine to obtain the final pure cake slurry;
step four: injecting the pure cake slurry in the third step into a mould to be baked until the texture is golden yellow, wherein the baking time is 60min, the baking temperature is 165-175 ℃ on the first zone and 165-175 ℃ on the second zone; the second zone is fired at 175-185 ℃ and the second zone is fired at 175-185 ℃; the three-zone upper fire is 185-195 ℃, and the three-zone lower fire is 185-195 ℃;
and taking out after baking, demolding, placing in an environment of 25-27 ℃, and cooling until the central temperature of the cake is 30-32 ℃ to obtain a target product.
Example 4:
a preparation method of Japanese Kawasaki cake comprises the following steps:
the method comprises the following steps: mixing 8 parts by weight of sorbitol, 15 parts by weight of maltose syrup and 5 parts by weight of sucrose fatty acid ester to obtain a mixed solution;
step two: beating 40 parts by weight of egg liquid, 15 parts by weight of honey, 7 parts by weight of water and 19 parts by weight of white granulated sugar for 8min at a rotating speed of 45r/min, then adding the mixed solution obtained in the step one, continuing beating for 3min at a rotating speed of 45r/min, then adding 62 parts by weight of low-gluten powder, 27 parts by weight of high-gluten powder and 8 parts by weight of xanthan gum, and continuing beating for 5min at a rotating speed of 45r/min to obtain a primary cake slurry;
step three: further beating the cake slurry obtained in the step two at the rotating speed of 280r/min by a beating machine to obtain the final pure cake slurry;
step four: injecting the pure cake slurry in the third step into a mould to be baked until the texture is golden yellow, wherein the baking time is 58min, the baking temperature is 165-175 ℃ on the first zone and 165-175 ℃ on the second zone; the second zone is fired at 175-185 ℃ and the second zone is fired at 175-185 ℃; the three-zone upper fire is 185-195 ℃, and the three-zone lower fire is 185-195 ℃;
and taking out after baking, demolding, placing in an environment of 25-27 ℃, and cooling until the central temperature of the cake is 30-32 ℃ to obtain a target product.
Example 4:
a preparation method of Japanese Kawasaki cake comprises the following steps:
the method comprises the following steps: mixing 6 parts by weight of sorbitol, 15 parts by weight of maltose syrup and 1 part by weight of sucrose fatty acid ester to obtain a mixed solution;
step two: beating 35 parts by weight of egg liquid, 12 parts by weight of honey, 3 parts by weight of water and 16 parts by weight of white granulated sugar for 6min at a rotating speed of 40r/min, then adding the mixed solution obtained in the step one, continuing beating for 3min at a rotating speed of 50r/min, then adding 65 parts by weight of low-gluten powder, 20 parts by weight of high-gluten powder and 2 parts by weight of xanthan gum, and continuing beating for 6min at a rotating speed of 50r/min to obtain a primary cake slurry;
step three: further beating the cake slurry obtained in the step two at the rotating speed of 200r/min by a beating machine to obtain the final pure cake slurry;
step four: injecting the pure cake slurry in the third step into a mould to be baked until the texture is golden yellow, wherein the baking time is 55min, the baking temperature is 165-175 ℃ on the first zone and 165-175 ℃ on the second zone; the second zone is fired at 175-185 ℃ and the second zone is fired at 175-185 ℃; the three-zone upper fire is 185-195 ℃, and the three-zone lower fire is 185-195 ℃;
and taking out after baking, demolding, placing in an environment of 25-27 ℃, and cooling until the central temperature of the cake is 30-32 ℃ to obtain a target product.
Evaluation:
the specific volume and elasticity of the Japanese Kawasaki cakes prepared in examples 1-6 were measured and subjected to sensory evaluation. The specific volume of the cake is (volume of cake (ml)/mass of cake (g), and the elasticity is measured by a texture analyzer. The number of participators in sensory evaluation is 20, and the evaluation is carried out on the three aspects of cake appearance, core structure and taste (including flavor, soft degree, fineness and wetness). The specific evaluation results are shown in table 1.
Table 1:
| specific volume of cake | Elasticity | Sensory evaluation (score 100) | |
| Example 1 | 4.9 | 0.98 | 95 |
| Example 2 | 4.8 | 0.99 | 94 |
| Example 3 | 5.0 | 0.97 | 93 |
| Example 4 | 5.2 | 0.96 | 92 |
| Example 5 | 4.8 | 0.99 | 94 |
| Example 6 | 4.7 | 0.96 | 92 |
The above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (7)
1. The Japanese Kawasaki cake is characterized by being prepared from the following raw materials in parts by weight: 60-65 parts of low-gluten powder, 20-27 parts of high-gluten powder, 16-25 parts of white granulated sugar, 2-8 parts of xanthan gum, 3-7 parts of water, 1-5 parts of sucrose fatty acid ester, 35-45 parts of egg liquid, 10-15 parts of honey, 6-9 parts of sorbitol and 10-15 parts of maltose syrup.
2. A preparation method of Japanese Kawasaki cake is characterized by comprising the following steps:
the method comprises the following steps: mixing 6-9 parts by weight of sorbitol, 10-15 parts by weight of maltose syrup and 1-5 parts by weight of sucrose fatty acid ester to obtain a mixed solution;
step two: beating 35-45 parts by weight of egg liquid, 10-15 parts by weight of honey, 3-7 parts by weight of water and 16-25 parts by weight of white granulated sugar for 6-8 min, then adding the mixed solution in the first step, continuing beating for 3-5 min, then adding 60-65 parts by weight of low-gluten powder, 20-27 parts by weight of high-gluten powder and 2-8 parts by weight of xanthan gum, and continuing beating for 4-6 min to obtain a preliminary cake slurry;
step three: further beating the cake slurry obtained in the step two by a beating machine to obtain final pure cake slurry;
step four: and (4) injecting the pure cake slurry obtained in the third step into a mould for baking to obtain the target product.
3. The method for preparing Japanese Kawasaki cake as claimed in claim 2, wherein the specific operation of step two is: beating 35-45 parts by weight of egg liquid, 10-15 parts by weight of honey, 3-7 parts by weight of water and 16-25 parts by weight of white granulated sugar at a rotating speed of 35-45 r/min for 6-8 min, then adding the mixed solution obtained in the step one, continuing beating at a rotating speed of 45-60 r/min for 3-5 min, then adding 60-65 parts by weight of low-gluten powder, 20-27 parts by weight of high-gluten powder and 2-8 parts by weight of xanthan gum, and continuing beating at a rotating speed of 45-60 r/min for 4-6 min to obtain a preliminary cake slurry.
4. The method for preparing Japanese Kawasaki cake as claimed in claim 2, wherein the specific operation of step three is: and (5) further beating the cake slurry obtained in the step two at a rotating speed of 200-300 r/min by a beating machine to obtain the final pure cake slurry.
5. The method for preparing Japanese Kawasaki cake according to claim 2, wherein in the fourth step, the baking temperature is 165-175 ℃ on the first zone and 165-175 ℃ on the second zone; the second zone is fired at 175-185 ℃ and the second zone is fired at 175-185 ℃; the three-zone upper fire is 185-195 ℃, and the three-zone lower fire is 185-195 ℃.
6. The method for preparing Japanese Kawasaki cake according to claim 2, wherein the baking time in step four is 55-60 min.
7. The method for preparing Japanese Kawasaki cake according to claim 2, wherein the specific operations in step four are: and (3) injecting the pure cake slurry obtained in the third step into a mold, baking until the texture is golden yellow, then taking out, demolding, placing in an environment of 25-27 ℃, and cooling until the central temperature of the cake is 30-32 ℃ to obtain the target product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN202010542367.1A CN111642538A (en) | 2020-06-15 | 2020-06-15 | Japanese Kawasaki cake and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010542367.1A CN111642538A (en) | 2020-06-15 | 2020-06-15 | Japanese Kawasaki cake and preparation method thereof |
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| CN111642538A true CN111642538A (en) | 2020-09-11 |
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| CN202010542367.1A Pending CN111642538A (en) | 2020-06-15 | 2020-06-15 | Japanese Kawasaki cake and preparation method thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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