Formula and manufacturing technology of shark fin sponge cake

Abstract

The invention discloses a formula of shark fin sponge cake and a manufacturing technology, suitable for industrial production, of the shark fin sponge cake. The shark fin sponge cake comprises, by weight, 18-25% of egg liquid, 17-23% of white granulated sugar, 17-21% of cassava starch, 5-8% of wheat starch, 4-7% of rice flour, 20-25% of water, 0.5-0.8% of butter, 1.1-1.5% of salad oil, 3-3.5% of flour and 0.06-0.07% of yeast. The manufacturing technology includes the steps of (a) batter manufacturing; (b) sourdough preparing; (c) batter rising (including stirring batter); (d) baking to be done. The manufacturing technology is characterized in that the batter is stirred according to a batter stirring frequency model in a reference attached map first in the batter rising process, according to braking of the shark fin sponge cake, open flames are adopted for braking the upper layer and the lower layer of the shark fin sponge cake in a sectional mode, and the sponge cake can be provided, wherein the surface of the sponge cake is slightly crisp, and uniform shark-fin-shaped pore tissues are formed in the interior. The shark fin sponge cake manufactured according to the formula and the manufacturing technology is fluffy and elastic, elasticity is high, and the shark fin sponge cake can be fried, baked and steamed for eating and more suitable for large-scale industrial production.

Description

technical field [0001] The present invention relates to a preparation method of food, in particular to a recipe of shark fin golden cake and a production process suitable for industrial production. Background technique [0002] Golden cakes are delicious and high nutritional value of southern snacks. At present, there are many varieties of golden cakes on the market, with different colors, and most of them are mainly made by hand-made at home and in workshops. This traditional production method is often guided by experience. There is a lack of standardized production processes, and the taste and flavor of products fluctuate greatly, which cannot meet the requirements of consumers for high-quality products, and cannot achieve large-scale industrial production. In addition, because the product formula usually contains a large amount of tapioca starch, the product is smooth and elastic, but in the process of pulp proofing (commonly known as "wake up"), the pulp contains a large...

AI Technical Summary

Problems solved by technology

Due to the high content of yeast in the processing of traditional golden cakes, the wake-up time is short, generally within 1-4 hours. During the whole process of wake-up, stir once every 15-30 minutes, and the stirring interval is fixed. Although this kind of intermittent stirring can achieve a good mixing effect, it is not necessarily the best stirring method for the fermentation of yeast, the gas holding capacity of slurry, the sedimentation and suspension of starch and other particles, etc.

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