Cake and preparation method thereof

A production method and pastry technology, applied in baking, baked food, food science, etc., can solve problems such as dry taste, lack of nutrition in cakes, and inability to meet consumers' eating requirements, and achieve the effect of sufficient moisture

Inactive Publication Date: 2008-05-28
王勇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Most of the cake making methods in the prior art are baking, and the baked cake not only lacks nutrition, but also has a dry taste, which cannot meet the eating requirements of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0019] The present invention will be further described below in conjunction with specific examples, but not as a limitation to the present invention.

[0020] Take 600 grams of eggs, 1100 grams of flour, 500 grams of warm water at 30°C, 900 grams of sugar, 50 grams of baking powder, 80 grams of cake oil, 5 grams of edible milk essence, a little raisins, a little red and green silk, and a little yellow cream.

[0021] Put the beaten eggs, sugar, and cake oil into the blender and stir for about 8 minutes. After stirring into cream, add warm water at 30°C to dilute (put the warm water on the blender and add slowly), and continue stirring for later use;

[0022] Put the flour, baking powder and edible milk essence into the container and mix well;

[0023] Add the well-mixed white powder to the diluted cream and stir until the filaments are continuous.

[0024] Brush the heated yellow cream evenly on the inner surface of the mold container, and then dry the yellow cream;

[0025]...

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PUM

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Abstract

The invention relates to the field of cake food processing, in particular to a cake and the manufacturing method thereof. The raw materials of the cake of the invention comprises 600g of eggs, 1100g of flour powder, 500g of warm water with the temperature of 30 DEG C, 900g of white sugar, 50g of baking powder, 80g of cake oil, 5g of edible milk essence. The cake prepared by steaming is fine in taste, soft, fragrant and sweet, and easy to be digested. Compared with a baked cake, the cake has full moisture content and no drying taste.

Description

technical field [0001] The invention relates to the field of pastry food processing, and specifically provides a kind of pastry and a preparation method thereof. Background technique [0002] Most of the cake making methods in the prior art are baking, and the baked cake not only lacks nutrition, but also has a dry mouthfeel, which cannot meet the eating requirements of consumers. Contents of the invention [0003] The present invention provides a kind of cake and preparation method thereof for above deficiency. [0004] The technical solution adopted by the present invention to solve its technical problems is: [0005] A pastry whose recipe includes the following ingredients: [0006] 600 grams of eggs, 1100 grams of flour, 500 grams of warm water at 30°C, 900 grams of sugar, 50 grams of baking powder, 80 grams of cake oil, and 5 grams of edible milk essence. [0007] The recipe also includes a little raisins, a little red and green silk, and a little yellow cream. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08
Inventor 王勇
Owner 王勇
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