How to make peach cake? A detailed explanation of peach cake making techniques

Peaches are crisp, tender and refreshing, and rich in nutrients. Peach cake, made from peaches as the basic raw material with the addition of crabapple, carrot, gelatin, flavoring and other ingredients, has good chewiness, is pleasant to chew, has a unique flavor, and is rich in various vitamins. Its processing procedure is:

1. Formula: peach fruit 35%-37%, crabapple fruit 10%-12%, carrot 10%-12%, white granulated sugar 40%-42%, food-grade gelatin 1%-2%, edible flavoring and preservative sorbate in appropriate amounts.

2. Operation

1. Material selection: choose fresh peaches, crabapples and carrots that are free from rot, diseases and insect pests. Peaches and crabapples are ready when they are 80% to 90% ripe; carrots that are large and red in color are best.

2. Processing: wash and pit the peaches and crabapples, and wash the carrots, then crush them separately in a crusher or cut them into 3 mm thick slices with a stainless steel knife, place them in a steamer with an appropriate amount of clean water and boil for 5-15 minutes, then pour them together with the boiling water into a pulping machine with a sieve plate aperture of 0.8 mm and pulp them to obtain the fruit pulp of the two fruits and the carrot pulp. At the same time, heat and dissolve the gelatin, flavoring and the like with an appropriate amount of water.

3. Mixing: pour the three kinds of pulp together with the dissolved gelatin liquid and white granulated sugar into the steamer, add clean water amounting to about 40% of the weight of the peach fruit, then raise the temperature so that the pressure in the pot is maintained at 20 x 104 Pa, while stirring continuously and fully without stopping. When it is concentrated to a paste-like state and the soluble solids reach 65%, stop heating, stir in the edible flavoring and sorbate solution, take it out of the pot and pour it into a wooden tray 100 cm long, 50 cm wide and 30 cm high to solidify. To make the surface of the cake smooth, the tray should be pre-lined with a layer of clean polyethylene film.

4. Packaging: the peach cake, condensed into a solid state, has good elasticity, moderate sweetness, a slight sense of transparency and luster, and no sugar bleeding. Cut it into certain shapes with a stainless steel knife according to commodity specifications, and seal and package it in polypropylene plastic boxes or food bags.