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Manufacturing method of egg mixing cake

A production method, egg halberd technology, applied in baking methods, dough processing, baking, etc., can solve problems such as easy to get angry, greasy, unfavorable to health, etc., and achieve the effect of not easy to get angry, and the taste is fragrant and sweet

Inactive Publication Date: 2011-11-16
刘碧华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the egg halberd biscuits are made with a unique technique, the materials used are not out of the range of biscuit making. Therefore, there are also disadvantages such as dry mouth, greasy, easy to get angry after eating ordinary biscuits, which is not conducive to health

Method used

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Embodiment Construction

[0013] An egg halberd cake according to the present invention, the ingredients of the egg halberd cake include wheat flour, edible sugar, edible oil, eggs and tangerine peel. In order to achieve a better taste, the ingredients of egg halberd cakes also include salt. The proportions of various ingredients of the egg halberd cake are: 32-40 parts of wheat flour, 18-20 parts of edible sugar, 10-12 parts of edible oil, 20-30 parts of egg, 5-8 parts of tangerine peel and 1-2 parts of table salt.

[0014] A kind of preparation method of egg halberd cake of the present invention, comprises the following steps:

[0015] a. Pre-production of tangerine peel: Soak the selected tangerine peel in clean water until the tangerine peel becomes soft to remove impurities attached to the surface of the tangerine peel, then pick up the tangerine peel and squeeze out the surface water, and place it in a clean container , add edible sugar and salt, seal and store for more than 15 days, and then us...

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PUM

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Abstract

The invention discloses an egg mixing cake and a manufacturing method thereof. The egg mixing cake comprises the following components: wheat meal, edible sugar, edible oil, egg and tangerine peel. The egg mixing cake is added with the tangerine peel, and fully harmonizes the fragrance of the tangerine peel and the tastes of other materials to form a distinctive flavor. The manufactured egg mixingcake not only keeps the primary intense egg fragrance and the mouthfeel characteristic of melting in the mouth, but also has the characteristics of fragrant and intense mouthfeel, promotion of fluid in the mouth and no greasy feeling, and avoids internal heat after eating frequently.

Description

technical field [0001] The invention relates to a method for making egg halberd cakes. Background technique [0002] Egg halberd cake is a famous specialty in Xinhui, Guangdong, the hometown of overseas Chinese. Its production process has a long history. Not only overseas Chinese compatriots at home and abroad are full of praise for it, but also selected as a good gift, it is also favored by domestic consumers. Although egg halberd biscuits are made with unique craftsmanship, the materials used are not out of the scope of biscuit making. Therefore, there are also disadvantages such as dry mouth, greasy, easy to get angry after eating ordinary biscuits, which is not conducive to health. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a method for making egg halberd cakes that are not easy to get angry and have no greasy feeling. [0004] In order to solve the above-mentioned technical problems, a kind of prepara...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/08A21D2/36A21D8/06
Inventor 刘碧华
Owner 刘碧华
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