Method for preparing crisp cake

A technology of baking equipment and refined flour is applied in food preparation, medical preparations containing active ingredients, pharmaceutical formulas, etc., and can solve the problems of similarity, single taste, and ordinary taste.

Inactive Publication Date: 2007-08-29
陈坤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0002] As we all know, the traditional pastry is made of fine flour as the main ingredient, with a little sugar, oil and seasoning added. It has a single taste and an ordinary taste.
Although there are ...

Method used

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  • Method for preparing crisp cake

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Experimental program
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Effect test

Embodiment 1

[0009] Put the wheat and oats in the baking equipment respectively, and dry them at 55-70°C. After they are cooled to room temperature, they are crushed with a pulverizer. After passing through a 40-60 mesh sieve, wheat flour and oat flour can be obtained. ; Add 18-22 kg of wheat fine flour and 8-20 kg of oat fine flour to the dough mixer and mix evenly for later use.

Embodiment 2

[0011] Put red beans, soybeans, broad beans, mung beans, cowpeas, black beans, kidney beans, and peas in the baking equipment, and bake them at 105-110°C for 1-1.5 hours, and wait for them to cool to room temperature Grinding with a pulverizer, after passing through a 40-60 mesh sieve, eight kinds of bean powder materials can be obtained; 3 kg of red bean powder, 3 kg of soybean powder, 3 kg of broad bean powder, 3 kg of mung bean powder, 3 kg of cowpea powder, and 3 kg of black bean powder 3 kg, 3 kg of cloud bean powder, and 3 kg of pea powder for use.

Embodiment 3

[0013] Put the wolfberry, red dates, yam, mulberry, and osmanthus in the baking equipment, and dry them at a temperature of 55-70°C. After cooling to room temperature, use a pulverizer to crush them, and pass through a 30-40 mesh sieve. Finally, five kinds of traditional Chinese medicine powders can be obtained; 2 kg of wolfberry powder, 2.5 kg of red date powder, 2.5 kg of yam powder, 1.5 kg of mulberry powder, and 1.5 kg of osmanthus powder will be used for later use.

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Abstract

The present invention relates to a short cake. Said short cake is made up by using wheat flour and oat flour as main material, and adding five Chinese medicinal materials of jujube powder, mulberry powder, lyceum berry powder, Chinese yam powder and longan flesh powder and eight bean powders of red bean powder, black bean powder, soybabean powder, mung bean powder, sasage bean powder, haricot bean powder, broad bean powder and pea bean powder and mixing the above-mentioned all raw materials with five auxiliary materials of white granulated sugar, vegetable oil, shortening oil, honey and yeast powder according to a certain mixing ration through the following several processes: kneading to make dough, making the dough into the form of cake, backing for 4-6 min at 180-220 deg.C, cooling and packaging.

Description

technical field [0001] The invention relates to a health-preserving crisp cake elaborately prepared by using refined wheat flour and oat flour as main ingredients, equipped with five kinds of traditional Chinese medicine powders, eight kinds of bean flours and five kinds of auxiliary materials. Background technique [0002] It is well known that traditional pastry is made of refined flour as the main ingredient, slightly added with sugar, oil and seasonings. It has a single taste and ordinary taste. Although there are multiple cakes on the market now, the formula and the production process are roughly the same, and there is no substantial improvement in the production of the process, thus failing to meet the needs of the market. Contents of the invention [0003] The purpose of the present invention is to provide a health-preserving shortbread that uses refined wheat flour and oat flour as the main ingredients, five kinds of traditional Chinese medicine powders, eight kind...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36A23L1/48A23L1/29A23L1/164A23L1/20A23L1/212A61K36/8945A61P13/12A61P11/00A61P25/20A61P25/28A61P25/00A61P29/00A61P39/02A61P1/04A61P1/00A61P1/14A61P7/10A61P3/06A61P9/14A61P43/00A61P39/06A21D13/00A23L19/00A23L33/00A23L35/00
Inventor 王锋陈坤
Owner 陈坤
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