Preparation method of waffle cake and product

A production method and technology of milk cakes, applied in bakery, baking, food science, etc., can solve the problems of dry biscuits, short storage period and hard cakes

Inactive Publication Date: 2008-09-03
范树丛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But no matter what, the texture of the biscuit is always dry and hard
[0004] The cake rooms all over the stre

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0021] The preparation method of custard cake comprises the following steps:

[0022] First, take 50Kg of sugar and add 32.5-35Kg of water, boil it, add 90-110g of alum, stir for 3 minutes, let it stand and cool to 30°C, and set aside; when the weather is cold and dry, 90-110g of lemon can be used for alum acid substitute.

[0023] Next, mix 19-20Kg of the above-mentioned syrup, 650-800g of ammonium bicarbonate, 40-60g of sodium metabisulfite, 200-300g of baking soda and 1000-1250g of eggs and stir evenly, wherein the amount of sodium metabisulfite varies with the temperature rise and fall. Reduce the increase; you can also add 100-300g of milk powder to it, and the taste is the best at 200g. In order to make its color and smell better, you can also add appropriate amount of spices and lemon yellow.

[0024] Next, pour the ingredients prepared in the above steps into 25Kg of high-gluten flour, stir with a dough mixer for 8-15 minutes, stir evenly, and let stand for 45-60 min...

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PUM

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Abstract

The invention relates to a method for preparing an egg and milk cake biscuit and a product thereof. The technical problem to be solved is to provide the method for preparing the egg and milk cake biscuit with a taste between the common biscuits and the cakes. The technical proposal is that the method for preparing the egg and milk cake biscuit includes the following steps: (1) preparing the sirup by adding 100 parts of sugar to 65-70 parts of water, boiling and adding 0.18-0.22 parts of alum; (2) preparing the ingredient including 38-40 parts of the sirup, 1.30-1.60 parts of ammonium acid carbonate, 0.08-0.12 parts of sodium metabisulfite, 0.4-0.60 parts of saleratus and 2.00-2.50 parts of egg; (3) kneading the dough, pouring the ingredient prepared in step (2) into 50 parts of high protein flour; (4) preparing the biscuit. The method has the advantages that no antiseptic or lipid is added in the preparation process, the egg and milk cake biscuit is not only as chewy as the biscuit but also as soft as the cake, and has storage endurance.

Description

technical field [0001] The invention relates to a sheet-shaped snack food, in particular to a method and product for making custard cake. Background technique [0002] Cakes and biscuits are popular casual snacks. For a long time, biscuits have a corresponding consumer group because of their storage resistance and crisp taste; while cakes are very popular among children and the elderly because of their softness and easy crumbs. [0003] For example, the breakfast biscuits created by Danone pay more attention to the balanced combination of nutrition. They need carbohydrates that provide energy, vitamins that balance nutrition, calcium that strengthens bones, and iron that is beneficial to blood. Therefore, its breakfast biscuits are made of natural wheat, milk and chocolate, and are carefully made by using a unique baking process to fully preserve the nutrients in the grains, so that the biscuits are rich in slow-release carbohydrates, and additional calcium, iron, and vitam...

Claims

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Application Information

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IPC IPC(8): A21D13/08
Inventor 范树丛
Owner 范树丛
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