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Waffles

A waffle and high-flour technology, which is applied in baking, dough processing, baked food, etc., can solve the problems of sweet and greasy taste, lack of crispy and delicious finished products, and restrictions on promotion, so as to achieve low sugar content and benefit The effect of human health and light taste

Inactive Publication Date: 2010-12-15
吴雪锋
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Then, because waffles originated in the West, they cater to the tastes of Westerners and add more ingredients such as butter and creamer. For Easterners, the taste is too sweet and greasy, which limits its promotion in the East. Moreover, high sugar is not good for human health; in addition, because the butter is soft, the finished product lacks a crispy, fragrant and delicious feeling

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1) Mix and stir the raw materials. First, take 500 grams of high flour, 500 grams of low flour, 100 grams of milk powder, 50 grams of yeast, 5 grams of salt, 60 grams of honey, 5 grams of essence, 5 eggs, and 20 grams of cheese powder into the mixer Stir thoroughly for 2 minutes; then, add 200 grams of fresh milk and 30 grams of water, and stir for 1 to 5 minutes; then add 1,000 grams of ghee, and stir for 1 to 10 minutes; finally, add 400 grams of pearl sugar , stirring for 1 to 10 minutes, that is, to obtain a fabric uniformly mixed with various raw materials;

[0024] 2) Divide the fabric into doughs of 50-80 grams in size, put them into a special oven for waffles, control the temperature at 150-200°C, and bake for 3-10 minutes to obtain waffles.

[0025] 3) In addition, according to the personal preference of the eater, any one or more of the following auxiliary materials can be added on the surface of the cake: almonds, fresh milk, chocolate, shredded coconut, blue...

Embodiment 2

[0027] Production process is identical with above-mentioned embodiment, and its difference is that component and consumption are different:

[0028] 800 grams of high flour, 800 grams of low flour, 150 grams of milk powder, 70 grams of yeast, 10 grams of salt, 120 grams of honey, 10 grams of essence, 15 eggs, 50 grams of almonds, 100 grams of shredded coconut, 400 grams of fresh milk, 60 grams of water gram, ghee 1500 grams, pearl sugar 600 grams.

[0029] It can be seen from the above that in this embodiment, the cheese powder component is missing, and the almond and shredded coconut components are added, and the amounts of other components are also adjusted.

Embodiment 3

[0031] Production process is identical with above-mentioned embodiment, and its difference is that component and consumption are different:

[0032] 500g high flour, 500g low flour, 120g milk powder, 30g yeast, 8g salt, 50g honey, 1g essence, 5 eggs, 50g shredded coconut, 50g fresh milk, 10g water, 800g ghee gram, pearl sugar 200 grams.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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PUM

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Abstract

The invention relates to Huafu cake which is composed of: high-gluten flour, low-gluten flour, milk powder, yeast, salt, honey, essence, eggs, fresh milk, water, ghee, and pearl sugar. The cake is produced by the steps of: (1) adding high-gluten flour, low-gluten flour, milk powder, yeast, salt, honey, essence, and eggs into a mixer, stirring thoroughly, adding fresh milk and water, stirring, adding ghee, stirring, adding pearl sugar, and stirring to obtain dough with each material uniformly mixed, and (2) separating the dough into small dough 50-80g, putting into a special stove and baking for 3-10 to obtain the final product. The product is more brittle and delicious as traditional butter is instead by ghee. The adoption of fresh milk, honey, and pearl sugar makes the taste of the cake light, cater the appetite of oriental. The cake has low sugar, which is profit for human health.

Description

technical field [0001] The invention relates to a cake food, in particular to a waffle. Background technique [0002] Waffles are a traditional western cake from Belgium. They are mainly made of wheat flour, eggs, milk, and sugar, mixed and stirred, and then baked in a professional oven. The joy of eating waffles is that it has a wide variety of ingredients, such as almonds, fresh milk, coconut shreds, chocolate and other flavors. The raw materials of the existing waffle mainly include: high flour, low flour, milk powder, yeast, salt, honey, essence, creamer, eggs, water, butter, sugar and the like. When making, first mix the above-mentioned raw materials into fabrics; then, divide the fabrics into small portions and put them in special baking utensils; then send them into an electric oven and bake them at 200°C for about 12 minutes. Then, because waffles originated in the West, they cater to the tastes of Westerners and add more ingredients such as butter and creamer. For...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/08A21D2/34A21D2/36A23L1/307A23L1/164A23L1/48A23L1/01A23L7/117
Inventor 吴雪锋
Owner 吴雪锋
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