Sliced Osmanthus Cake Cutting

Sliced Osmanthus Cake Cutting – Commercial Cake Cutter – Cheersonic

Do you know the ideal cutting scheme of sweet scented osmanthus thousand layer cake?

In autumn, how can we have the most representative osmanthus? Today, I would like to share with you the sweet osmanthus thousand layer cake that can be made without oven!

Osmanthus fragrans are grown in many cities, and their fragrance is fascinating. In fact, Osmanthus fragrans can also be eaten, and they have the effects of beauty, lung warming and pain relieving.

When making a thousand layer cake, mix the sweet scented osmanthus and honey into the cream, and each layer will have an extra layer of fragrance, which will leave a real fragrance on the lips and teeth. Pour a layer of osmanthus jelly on the top of the finished thousand layer cake, and the face value will be doubled instantly. The delicate, soft and fragrant cake layer will spread in your mouth, which is definitely a taste of happiness.

Required ingredients

Original crust:

3 eggs

Fine granulated sugar 35g

Corn oil 15g

Whole milk 345g

Golden arowana low gluten flour 80g

Osmanthus butter:

Light cream 550g

Fine granulated sugar 25g

Osmanthus honey 40g

Osmanthus jelly:

Osmanthus honey 30g

Clear water 40g

Gilardine 5g

Production process

1. Let’s make a thousand layer crust first. Mix 3 eggs (about 150g) with 35g of fine granulated sugar evenly, do not over mix, so as to avoid foaming the egg liquid.

2. Then add 15g of corn oil and stir it evenly. If there is no corn oil, use soybean oil or sunflower seed oil. As long as the oil is light in color and taste, add 345g of milk and stir it evenly. Finally, sift and add 80g of low gluten flour. Stir more for a while until no flour is visible.

3. Since the liquid proportion of the batter is relatively high, the powder is easy to form suspended particles, which is difficult to stir. It doesn’t matter. We can get fine and smooth batter after sieving twice.

4. Prepare an infrared thermometer, heat a 6-inch 1000 layer special frying pan to 115 ℃, scoop a spoonful of batter, quickly rotate the frying pan to evenly spread the batter, and then pour the excess batter back into the pan.

5. Flip the pancake skin on a low fire, and then leave the fire after visually measuring the bubbling of the pancake skin or measuring the temperature to 98 ℃ with an infrared thermometer.

6. Use a bamboo stick or spatula to remove the crust from the edge. After frying a piece of cake crust, the pan is cooled on a wet cloth, so that when the second spoon of batter is scooped, it will not stick immediately.

7. Refrigerate 550g light cream together with the container, then add 25g fine granulated sugar, and use the electric egg beater to beat it at low speed, while it is easy to beat it at high speed. Note that if your room temperature exceeds 20 ℃ and the container has not been refrigerated in advance, you must use ice to beat, otherwise the light cream is difficult to beat.

8. When the cream reaches 70%, add 40g of refrigerated osmanthus honey. Continue to stir until 80%. Be careful not to over spread the cream, because when the cream is assembled and plastered, the squeezing between the cream and the spatula is still continuous. If it is too much, the plastering will become rougher and rougher.

9. Take a piece of cake crust and place it on the bottom tray, then take 25g of osmanthus cream and smooth it. One layer of cake crust and one layer of cream are alternately upward, about 20 layers are stacked, which can tidy up the cream on the edge.

10. Add 30g sweet scented osmanthus honey and 40g warm water (no more than 60 ℃) to the soaked gelatin tablets.

The remaining sweet scented osmanthus cream, squeeze a closed loop on the surface of the thousand layer cake with a round mouth. Make sure to close the loop, otherwise the mirror liquid will leak. When the temperature of osmanthus mirror liquid drops to 35 ℃, it can be poured on the surface of the layered cake with the help of a scraper buffer.

Cheersonic Ultrasonic’s machines are ready for the coming of autumn. One mouthful of sweet scented osmanthus thousand layer cake needs ultrasonic cutting machine to help you achieve ideal cutting. High output cake slices must meet your large demand. When your bakery is ready to provide customers with osmanthus thousand layer cake, please remember to contact Cheersonic Supersonic Customer Representative: +86 13372540303

Chinese Website: Cheersonic Provides Professional Ultrasonic Cutting Solutions