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Green tea pineapple cake and processing technology thereof

A technology of pineapple cake and green tea, applied in the field of green tea pineapple cake and its processing technology, can solve the problems of hard skin and greasy taste, and achieve the effect of crispy skin but not hard, reducing greasy feeling and low density

Inactive Publication Date: 2015-04-01
CUINENG TRADE SHENZHEN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The skin of the existing pineapple cake is generally made of butter, sugar, eggs, low-gluten flour, cream, and salt. The skin made in this way is relatively hard and tastes greasy.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A kind of green tea pineapple cake, its raw material formula is:

[0038] The skin includes by weight: 550 parts of low-gluten flour, 55 parts of sugar, 40 parts of milk powder, 12 parts of cheese powder, 12 parts of green tea powder, 170 parts of anhydrous butter, 210 parts of salted butter, 10 parts of coconut oil, and 50 parts of eggs 1 part of salt, 1 part of salt, the weight ratio of skin and filling is 3:2.

[0039] The inner filling comprises, by weight, 500 parts of pineapple, 40 parts of rock sugar and 65 parts of maltose. Described pineapple is peeled pineapple.

[0040] The preparation method of the above-mentioned green tea pineapple cake is as follows:

[0041] (1) Making the filling

[0042] 1) Peel and dice pineapple for later use;

[0043] 2) Take diced pineapple, rock sugar and maltose and heat until the sugar melts;

[0044] 3) Fry until the water evaporates completely;

[0045] (2) Skin production

[0046] 1) Soften anhydrous butter, salted but...

Embodiment 2

[0055] A kind of green tea pineapple cake, its raw material formula is:

[0056] The skin includes by weight: 550 parts of low-gluten flour, 60 parts of sugar, 35 parts of milk powder, 15 parts of cheese powder, 10 parts of green tea powder, 170 parts of anhydrous butter, 200 parts of salted butter, 10 parts of coconut oil, and 50 parts of eggs 2 parts of salt, 2 parts of salt, the weight ratio of skin and filling is 3:2.

[0057] The inner filling comprises, by weight, 800 parts of pineapple, 45 parts of rock sugar and 55 parts of maltose. Described pineapple is peeled pineapple.

[0058] The preparation method of the above-mentioned green tea pineapple cake is as follows:

[0059] (1) Making the filling

[0060] 1) Peel and dice pineapple for later use;

[0061] 2) Take diced pineapple, rock sugar and maltose and heat until the sugar melts;

[0062] 3) Fry until the water evaporates completely;

[0063] (2) Skin production

[0064] 1) Soften anhydrous butter, salted b...

Embodiment 3

[0073] A kind of green tea pineapple cake, its raw material formula is:

[0074] The skin includes by weight: 600 parts of low-gluten flour, 65 parts of sugar, 30 parts of milk powder, 17 parts of cheese powder, 8 parts of green tea powder, 160 parts of anhydrous butter, 210 parts of salted butter, 15 parts of coconut oil, and 60 parts of eggs 3 parts of salt, 3 parts of salt, the weight ratio of skin and filling is 3:2.

[0075] The inner filling comprises, by weight, 1000 parts of pineapple, 40 parts of rock sugar and 65 parts of maltose. Described pineapple is peeled pineapple.

[0076] The preparation method of the above-mentioned green tea pineapple cake is as follows:

[0077] (1) Making the filling

[0078] 1) Peel and dice pineapple for later use;

[0079] 2) Take diced pineapple, rock sugar and maltose and heat until the sugar melts;

[0080] 3) Fry until the water evaporates completely;

[0081] (2) Skin production

[0082]1) Soften anhydrous butter, salted bu...

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PUM

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Abstract

The invention relates to a green tea pineapple cake which comprises a wrapper and fillings. The wrapper comprises the following components in parts by weight: 550 to 600 parts of low-gluten flour, 55 to 65 parts of sugar, 30 to 40 parts of milk powder, 12 to 17 parts of cheese powder, 8 to 12 parts of green tea powder, 160 to 170 parts of dehydrated butter, 195 to 210 parts of butter salted, 10 to 15 parts of coconut oil, 50 to 60 parts of eggs and 1 to 3 parts of salt; the weight ratio of the wrapper to the fillings is 3:2. The pineapple cake disclosed by the invention has the advantages that nutritional ingredients are easily absorbed and utilized; the wrapper is crisp and is not hard; the green tea pineapple cake is not greasy in taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a green tea pineapple cake and a processing technology thereof. Background technique [0002] Pineapple Cake is a traditional pastry, and its filling is mainly pineapple pulp. According to the preferences of consumers, winter melon, whole grains, chestnuts, etc. can also be added. [0003] The skin of the existing pineapple cake is generally made of butter, sugar, eggs, low-gluten flour, butter, and salt. The skin made in this way is relatively hard and tastes greasy. With the improvement of people's living and economic level, there are higher requirements for the mouthfeel and taste of food, which not only require good mouthfeel and taste, but also hope that the nutritional elements of raw materials will not be destroyed or lost. Contents of the invention [0004] The purpose of the present invention is to provide a green tea pineapple cake, which is rich in various n...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36A21D2/38
CPCA21D2/16A21D2/263A21D2/36A21D13/80
Inventor 林仁祥
Owner CUINENG TRADE SHENZHEN
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