| 摘要 |
PURPOSE:To obtain the above jelly cake having good texture and taste and capable of distributing a ordinary temperature, by blending a jelly raw material containing a specific amount of gelatin with water and oils and fats cake dough to emulsify the blend and further cooling and solidifying the resultant emulsion. CONSTITUTION:A jelly raw material containing 2.5-5.5wt.% gelatin is blended with 11-20wt.% water and oils and fats cake dough such as chocolate having 26-50wt.% oils and fats content by over mixer, etc., and the blend is emulsified to provide the emulsion having 18-34wt.% oils and fats contents content originated in the above-mentioned oils and fats cake dough in total emulsion. The emulsion is then cooled, solidified and further cut and packed to provide the aimed jelly cake. |
