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Sandwich doughnut and making method thereof

A production method and doughnut technology, which are applied in baking, dough processing, baked food, etc., can solve the problems of limited filling thickness, increase labor costs, increase operation steps, etc., so as to delay product aging, increase Morphological diversity, avoiding the effect of offset and dislocation

Pending Publication Date: 2020-03-17
福建初粮当道食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The stuffing of sandwich donuts in the related art is done after the cake body is baked, and the filling is cut in half by hand, that is, the stuffing of donuts is dependent on manual operation and belongs to cold processing; it is prone to problems There are: (1) increased secondary pollution, shortened shelf life; (2) increased operating steps, increased labor costs; (3) limited state of fillings, limited consistency of fillings after cutting, only Fillings that can be solid and thick; while fillings that are in a semi-liquid state cannot be used as fillings for cold-processed donuts

Method used

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  • Sandwich doughnut and making method thereof
  • Sandwich doughnut and making method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0027] The sandwich doughnut includes 20g of filling and 60g of cake skin. The raw materials of the cake skin are 26.36g of wet material and 33.64g of dry material. Butter 12.12g and cake emulsifier 0.47g, dry materials are flour 15.61g, almond flour 1.65g, corn starch 3.28g, baking powder 0.44g and granulated sugar 12.66g; the sandwich doughnut is made through the following steps:

[0028] (1) Stir the above-mentioned granulated sugar, butter and the cake emulsifier that accounts for 2% of the total cake crust, add maltose syrup to fuse, then add eggs and stir, and finally add flour, almond flour, cornstarch, and baking powder to mix into a batter , to obtain a cake crust; wherein the emulsifier is composed of 0.117g of mono-, diglycerol fatty acid ester, 0.094g of sorbitol liquid, 0.06g of propylene glycol, 0.023g of sucrose fatty acid ester, 0.023g of sorbitol dry monostearate and sorbitol It is obtained by compounding 0.01g of dry alcohol monopalmitate and 0.143g of clean ...

Embodiment 2

[0033] The sandwich doughnut includes 20g of filling and 60g of cake skin. The raw materials of the cake skin are 26.36g of wet material and 33.64g of dry material. Butter 12.12g and cake emulsifier 0.47g, dry materials are flour 14.0g, cocoa powder 1.61g, almond flour 1.65g, corn starch 3.28g, baking powder 0.34g, baking soda 0.1g and sugar 12.66g; the sandwich Donuts are made through the following steps:

[0034] (1) Stir the above-mentioned granulated sugar, butter and the cake emulsifier that accounts for 2% of the total cake crust, add maltose syrup for fusion, then add eggs and stir, and finally add flour, cocoa powder, almond flour, cornstarch, baking powder , cocoa powder is mixed into a batter to obtain a cake crust; wherein the emulsifier is composed of 0.117g of mono- and diglycerol fatty acid ester, 0.094g of sorbitol liquid, 0.06g of propylene glycol, 0.023g of sucrose fatty acid ester, sorbitol dry monostearate Acetate 0.023g and sorbitol dry monopalmitate 0.01g...

Embodiment 3

[0039] The sandwich doughnut includes 20g of filling and 60g of cake skin. The raw materials of the cake skin are 26.36g of wet material and 33.64g of dry material. Butter 12.12g and cake emulsifier 0.47g, dry materials are flour 15.61g, almond flour 1.65g, corn starch 3.28g, baking powder 0.44g and granulated sugar 12.66g; the sandwich doughnut is made through the following steps:

[0040] (1) stirring above-mentioned granulated sugar and butter, adding maltose syrup to fuse, then adding eggs and stirring, finally adding flour, almond flour, cornstarch, baking powder and mixing into batter to obtain cake crust; wherein the emulsifier is composed of mono and diglycerol Fatty acid ester 0.117g, sorbitol liquid 0.094g, propylene glycol 0.06g, sucrose fatty acid ester 0.023g, sorbitol dry monostearate 0.023g and sorbitol dry monopalmitate 0.01g mixed with 0.143g clean water Mixed with the income; the filling can be the moon cake lotus paste filling sold in the market.

[0041] (...

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Abstract

The invention provides a sandwich doughnut and a making method thereof. The sandwich doughnut comprises stuffing and a cake wrapper. The cake wrapper contains the following raw materials: 44% of wet materials and 56% of dry materials. To be specific, the wet materials include malt syrup, eggs, butter and a cake emulsifier; and the dry materials include flour, almond powder, corn starch, baking powder and granulated sugar. Besides, the making method includes the following steps: stirring the granulated sugar, the butter and the cake emulsifier accounting for 2% of the total amount of the cake wrapper, adding the malt syrup for mixing, then adding the eggs for stirring, and finally adding powder substances for mixing into a paste to obtain a cake wrapper material; wrapping the stuffing withthe cake wrapper by adopting a spiral sleeve type wrapping stuffing injection machine and making a ring-shaped doughnut; baking the doughnut to obtain a sandwich doughnut. Therefore, the doughnut is not only suitable for stuffing in a thick state but also stuffing in a semi-fluid state; and the labor cost is low, and the quality guarantee period and the shelf life of a product are prolonged.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a sandwich doughnut and a preparation method thereof. Background technique [0002] Donuts, also known as donuts and donuts, are sweets that are mixed with flour, sugar, cream and eggs and then fried. The two most common shapes of doughnuts are hollow rings, or filled doughnuts with sweet fillings such as cream and egg yolk in the middle of the dough. [0003] The filling of the filling doughnut in the related art is to fill the half-cut by hand after baking the cake body, that is, the filling of the doughnut depends on manual operation and belongs to cold processing; it is easy to cause problems. There are: (1) increased secondary pollution and shortened shelf life; (2) increased operating steps and increased labor costs; (3) the state of the filling is limited, and the consistency of the filling after the incision is limited, only It can be solid and thicker fillings; while semi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/31A21D13/40A21D2/16A21D2/18A21D2/14A21C9/06
CPCA21D13/31A21D13/40A21D2/16A21D2/181A21D2/14A21C9/065
Inventor 孙少锋吴纯丽
Owner 福建初粮当道食品有限公司
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