TWM628598U - ox tongue cake structure - Google Patents

Abstract

An ox tongue cake structure, comprising: an oil skin layer, at least one pastry layer and a filling layer, the oil skin layer is formed by a tool after wrapping the pastry layer and the filling layer to form an oblong shape It is characterized in that: the filling layer is made of granular salty spice, oil and flour blended, so that the ox tongue cake has a salty and crispy taste.

Description

ox tongue cake structure

The new type relates to the field of food, and particularly refers to a ox tongue cake structure.

Common cakes have their own characteristics in each region, such as Taichung Sun Cake, Dajia Cream Shortcake, Lukang Beef Tongue Cake, etc. The aforementioned cakes are basically made of high-gluten flour, low-gluten flour, lard, cream, Salad oil, water and sugar are mixed in a certain proportion to form a crust, then low-gluten flour and lard are mixed to form a pastry, and then the oil skin, pastry and maltose are kneaded into a ball, and each part of the oil skin is kneaded. After kneading it round, flatten it, wrap it in pastry and maltose, close the mouth and pinch it tightly. After pressing the rod with tools such as sticks, finally, according to the characteristics, for example, the sun cake and the shortbread stick will be round, and the ox tongue cake will grow into an ellipse. Shaped appearance, and then sent to the oven for baking.

This case is mainly for the discussion of ox tongue cake. In order to increase the customer repurchase rate, the ox tongue cake has developed original, yam and brown sugar flavors. Beef tongue such as flavor, strawberry flavor, etc. However, consumers will find that the ox tongue cake only has a sweet (sweet) taste. For consumers who like rich flavors, the current ox tongue cake is not willing to buy, and the sweet taste of the ox tongue cake is more suitable for milk. , coffee or fruit juices are not suitable for drinks such as alcohol and soft drinks.

The main purpose of this new model is to provide a ox tongue cake structure, which can provide ox tongue cake that consumers who prefer heavy tastes (such as salt and pepper taste, spicy taste or curry taste) can choose.

The new structure comprises: an oil skin layer, at least one shortening layer and a filling layer, the oil skin layer covers the shortening layer and the filling layer, and the shortening layer covers the filling layer, It is shaped into an oblong shape by a tool, and then baked and shaped to form a ox tongue cake; it is characterized in that: the filling layer is made of granular salty spices, oil and flour, so that the ox tongue cake has a salty and crispy texture. the taste.

In an embodiment of the present invention, the salty spice is pepper salt.

In the embodiment of the present invention, the salty spice is composed of chili powder and spice.

In an embodiment of the present invention, the salty spice is curry powder.

Through the above description, the features and effects of the new model are briefly described as follows: The structure of the new model can provide consumers with rich flavors of beef tongue cakes, which not only increases the willingness of consumers who do not like sweets to buy beef tongue cakes, but also increases beef tongue cakes. Cake taste and texture.

10: Beef Tongue Pie

1: oil skin layer

2: puff pastry layer

3: filling layer

Figure 1: A perspective view of the structure of the new model.

Fig. 2 is a cross-sectional view of the structure at the A-A part of Fig. 1 .

As shown in FIG. 1 and FIG. 2 , the structure of the novel beef tongue cake is composed of an oil skin layer 1 , a pastry layer 2 and a filling layer 3 .

As shown in FIG. 2 , the oil skin layer 1 is composed of high-gluten flour, low-gluten flour, lard, butter, salad oil, water and sugar in a certain proportion.

As shown in FIG. 2 , the pastry layer 2 is made by mixing lard and low-gluten flour.

As shown in FIG. 2 , the filling layer 3 is made by mixing granular salty spices, oil and flour.

Please refer to Fig. 1 and Fig. 2, use the oil skin layer 1 to cover the pastry layer 2 and the filling layer 3, the pastry layer 2 covers the filling layer 3, and then use a tool (such as a stick or a food machine) to remove the three It is shaped into an oblong shape, and then sent to a baking oven to bake and shape to form a ox tongue cake 10.

Please refer to FIG. 2 , although only one layer of the pastry layer 2 is shown in the drawing, multiple layers can be arranged according to the actual situation, so that the ox tongue cake has the crispy effect of a thousand-layer pie.

Please refer to FIGS. 1 and 2 , wherein the salty spice of the filling layer 3 can be salt and pepper, so that the produced ox tongue cake 10 has the aroma of pepper and the taste of crispy salt.

Please refer to FIG. 1 and FIG. 2 , wherein, the salty spice of the filling layer 3 can be chili powder and spice (such as chili, Sichuan pepper, seven-flavored powder), so that the produced ox tongue cake 10 has a spicy taste and strength Spicy taste.

Please refer to FIGS. 1 and 2 , wherein the salty spice of the filling layer 3 can be curry powder (curry sauce), so that the prepared beef tongue cake 10 has the taste and texture of curry.

To sum up, the new structure has never been seen in various books or used in public, and it sincerely meets the requirements for a new patent application.

It needs to be stated that the above are the specific embodiments of the present invention and the technical principles used. If changes are made in accordance with the concept of the present invention, the functions produced by it still do not exceed the spirit covered by the description and drawings. , shall be within the scope of this new model, and shall be stated together.

10: Beef Tongue Pie

1: oil skin layer

2: puff pastry layer

3: filling layer

Claims (4)

An ox tongue cake structure, comprising: an oil skin layer, at least one pastry layer and a filling layer, the oil skin layer is composed of the pastry layer and the filling layer, the pastry layer covers the filling layer, and passes through a tool It is shaped into an oblong shape and then baked to form a ox tongue cake; it is characterized in that: the filling layer is made of granular salty spices, oil and flour, so that the ox tongue cake has a salty and crispy taste . The ox tongue cake structure according to claim 1, wherein the salty spice is pepper salt. The ox tongue cake structure according to claim 1, wherein the salty spice is composed of chili powder and spice. The beef tongue cake structure according to claim 1, wherein the salty spice is curry powder.

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