Novel multi-taste sandwich stone-like cake and making method thereof

Abstract

The invention discloses novel multi-taste sandwich stone-like cake and a preparation method thereof. The novel multi-taste sandwich stone-like cake is prepared from, by mass, 40-50 kg of coarse cerealpowder, 15-20 kg of radix puerariae, 65-75 kg of low-gluten wheat flour, 12-15 kg of sesame oil, 10-15 kg of eggs, 0.5-1 kg of lactic acid bacteria powder, 8-10 kg of dry yeast powder, 24-26 kg of butter and 13-18 kg of fruit pulp. The novel multi-taste sandwich stone-like cake disclosed by the invention is formed by dipping and coating double-layer cake crusts with sandwich fruit pulp fillings with various flavors, compared with a traditional stone-like cake with a single taste, the requirements of different consumers for tastes can be better met, meanwhile, the upper surface and the lower surface of the cake crust are baked to form recesses through the heat conduction stones in random arrangement, so that the unique taste of the stone cake is formed, the whole process flow is simple, mechanical operation can be realized, and the obtained stone-like cake has the traditional unique taste, also has multiple taste selections and has a good market prospect.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a novel multi-taste sandwich stone cake and a preparation method thereof. Background technique [0002] Stone cake, also known as stone cake, stone bun, and Ba Pian'er, is a flavor food with a long history in Shanxi and Shaanxi. The stone cake has a unique production process. The cake is placed on the heated stones, and the stones are laid on it, and the cake is slowly baked with the heat transmitted by the stones. It has the characteristics of thin, fragrant, crisp, easy to digest, and durable. features. [0003] At present, the production methods of stone cakes are mostly traditional manual production, including the rolling of the cake skin and the subsequent baking of stones, and due to the high temperature of the stones, the operators are prone to burns, and there is no relevant standardized production process. Due to experience, the quality of the produ...

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Problems solved by technology

[0003] At present, the production methods of stone cakes are mostly traditional manual production, including the rolling of the cake skin and the subsequent baking of stones, and due to the high temperature of the stones, the operators are prone to burns, and there is no relevant standardized production process. Due to experience, the quality of the product cannot be kept consistent. When the stone cake is bitten, a large amount of cake crumbs will be produced, which not only affects the appearance, but also easily floats into the respiratory tract of the eater. At the same time, the taste of the stone cake is relatively simple at this stage. Limit the development of stone cake