Project Description

Osmanthus Melaleuca Cake

Osmanthus Melaleuca Cake – Ultrasonic Knife – Cheersonic

Do you know the ideal cutting plan for a scented osmanthus fragrans cake?

It’s autumn, how can you miss the most iconic sweet-scented osmanthus? Today I will share with you the sweet-scented osmanthus cake that can be made without the oven!

Osmanthus fragrans is planted in many cities, and the fragrance is fascinating. In fact, osmanthus is also edible, and has the effects of beautifying and beautifying, warming the lungs, dispelling cold and relieving pain.

When making a thousand-layer cake, mix the sweet-scented osmanthus mixed honey into the cream, each layer will have an extra layer of fragrance, and the real lip and teeth will be scented. Pour a layer of sweet-scented osmanthus jelly on the top of the finished thousand-layer cake, the appearance value instantly doubles, the delicate and soft layer of the cake, the layer of aroma, spreading in the mouth, it is definitely the taste of happiness.

Ingredients

Original pastry crust:
3 eggs
35g caster sugar
Corn oil 15g
Whole milk 345g
Arowana low-gluten flour 80g

Osmanthus cream:
Whipped cream 550g
Granulated sugar 25g
Osmanthus honey 40g

Osmanthus jelly:
Osmanthus honey 30g
Clear water 40g
Gelatine tablets 5g

Production process

1. Let’s make the puff pastry first. 3 eggs (approximately 150g), add 35g of fine sugar and mix well. Don’t over-mix it to avoid foaming the egg liquid.
2. Then add 15g corn oil and stir evenly. If there is no corn oil, use soybean oil or sunflower oil. As long as it is light-colored and light-flavored oil, add 345g milk and stir evenly. Finally, sieve and add 80g low-gluten flour. Stir more After a while, you can see no powder.
3. Because the batter has a relatively high proportion of liquid, the powders are easy to form suspended particles and are difficult to stir. It does not matter, we can get a smooth and smooth batter by sieving it twice.
4. Prepare the infrared thermometer, heat the 6-inch special pan for Melaleuca to 115°C, then scoop a spoon of batter into it, quickly rotate the pan to make the batter evenly flat, and then pour the excess batter back into the basin.
5. Pancake crust with a small fire, visually observe the bubbling of the crust, or use an infrared thermometer to measure the temperature to 98 ℃, then you can get out of the fire.
6. Remove the crust from the edge with a bamboo stick or spatula. After frying a pie crust, the pan is cooled on a damp cloth, so that when the second spoonful of batter is scooped, it won’t stick immediately.
7. Fully refrigerate 550g of whipped cream together with the container, then add 25g of fine sugar, and use an electric whisk to beat at low speed, but it is easy to beat it at high speed. Note that if your room temperature exceeds 20 degrees and the container has not been refrigerated in advance, you must sit on ice to beat, otherwise the whipped cream will be difficult to beat.
8. When the cream frosting reaches 70%, add 40g of refrigerated osmanthus honey. Continue to beat until 80% of the hair. Be careful not to over-spend, because when the cream is assembled and wiped, the squeeze with the spatula can still be considered continuous. If you overdo it, it will get rougher and rougher when you wipe the surface.
9. Take a piece of pie crust and place it on the bottom tray, then take 25g of sweet-scented osmanthus cream and smooth it out. One layer of pie crust and one layer of cream alternate upwards, about 20 layers are superimposed, and the cream on the side can be neatly collected.
10. Add 30g of sweet-scented osmanthus honey to the soaked gelatin tablets, then add 40g of warm water (not exceeding 60℃) and mix thoroughly.

Use a round mouth to squeeze the remaining sweet-scented osmanthus cream into a closed loop on the surface of the cake. The loop must be closed, otherwise the mirror liquid will leak out. When the temperature of the osmanthus mirror liquid drops to 35°C, it can be sprinkled on the surface of the cake with the help of a spatula buffer.

CHEERSONIC’s machines are ready for the arrival of autumn. One bite of cake One bite of fragrant sweet-scented osmanthus layer cake needs an ultrasonic cutting machine to help you achieve the ideal cutting. High-yield cake slices must meet your large needs. When your bakery is ready to provide customers with sweet-scented osmanthus layer cakes, please remember to contact CHEERSONIC customer representative: 13372540303

About Cheersonic
Cheersonic manufactures the leading portioning equipment for bakeries producing fresh and frozen desserts. Since 1998 bakers have used Cheersonic machines to cut, slice and portion cheesecake, pie, layer cake, loaves, butter, cheese, pizza, sandwichs, and more. Cheersonic offers ultrasonic cutting solutions that support start-up bakeries and high production commercial facilities alike. Small standalone machines can be used in manual baking facilities and large inline robotic solutions aid in high speed production.

Cheersonic offers many ultrasonic slicing models, both inline and offline applications, with production speeds of 80 to 1,500 cakes or pies per hour.

Cheersonic’ latest offline introductions include ultrasonic cutting with or without divider inserts between each slice. This improves the quality of the cut and makes for a much better product presentation for the customer. In addition, robotic arm improves the speed, efficiency, and accuracy of the cutting process, producing professional looking products every time.

Chinese Website: Cheersonic Provides Professional Ultrasonic Cutting Solutions