Processing device and processing method used for double-layer tiger cake

Abstract

The invention discloses a processing device and a processing method used for a double-layer tiger cake. The processing device comprises a box body, a grill component, a lifting and lowering mechanismand a heat dissipation mechanism, wherein the front side wall of the box body is provided with an opening; the grill component is arranged in the opening; the heat dissipation mechanism is positionedon the rear end of the box body; the lifting and lowering mechanism is positioned between the grill component and the heat dissipation mechanism; in addition, a partitioning board is arranged betweenthe lifting and lowering mechanism and the heat dissipation mechanism; a heating pipe is installed below the grill component and is fixedly connected on a lower end in the box body; the rear side wallof the box body is provided with a ventilation opening; and the heat dissipation mechanism is installed on two sides of the ventilation opening. The processing device is provided with a cake grill and a tiger grill, so that the cake and the grill can be simultaneously processed and baked, and tiger cake processing efficiency is improved. A threaded rod and a spacing rod are arranged, so that a down-pressing board and a supporting board can be controlled to vertically move. When the cake and the tiger finish being baked, a baffle board can be directly pulled out, and the cake is pressed to thetiger through the down-pressing board to directly finish a tiger cake processing and shaping process.

Description

technical field [0001] The invention relates to the field of food processing equipment, in particular to a processing device for double-layer tiger skin cake and a processing method thereof. Background technique [0002] Chiffon cake is a dessert, which belongs to the type of sponge cake. The main raw materials are vegetable oil, eggs, sugar, flour, baking powder and so on. However, due to the lack of rich flavor of butter cake, chiffon cake usually needs rich juice, or add ingredients such as chocolate and fruit. Since vegetable oil is not as easy to foam as butter, it is necessary to beat egg whites into foam to provide enough air to support the volume of the cake. Chiffon cake contains sufficient vegetable oil and eggs, so the texture is very moist, unlike traditional butter cakes that tend to harden, and chiffon cake also contains less saturated fat. [0003] Tiger skin cake belongs to a kind of chiffon cake, which is composed of a thin layer of tiger skin and two laye...

AI Technical Summary

Problems solved by technology

[0003] Tiger skin cake belongs to a kind of chiffon cake, which is composed of a thin layer of tiger skin and two layers of cake. The existing method of making tiger skin cake is to bake the thin layer of tiger skin and the two layers of cake separately, and then put them together after completion. This process needs to manually combine the two layers, which is time-consuming and labor-intensive.

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