Chiffon cake pre-blend flour requiring no egg separation, chiffon cake adopting pre-blend flour, and preparation method of chiffon cake

Abstract

The invention discloses a chiffon cake pre-blend flour requiring no egg separation, a chiffon cake adopting the pre-blend flour, and a preparation method of the chiffon cake. The chiffon cake pre-blend flour comprises the following components by weight percentage: 45% to 50% cane sugar, 40% to 45% self-raising flour, 6% to 8% albumen powder, 2% to 3% modified starch, 0.4% to 0.8% edible gum, 0.2% to 0.4% salt, 0.1% to 0.3% acidity regulator and 0.1% to 0.3% food flavor. The chiffon cake prepared by the chiffon cake pre-blend flour is characterized in that compared with traditional preparation technology, egg separation leavening is not required and tartar powder is not needed also. The preparation method of the chiffon cake is simplified, and the prepared chiffon cake is soft, moisture-contained and flexible, and is cryopreservation resistant, and the quality of the cake is improved compared with that adopting traditional preparation method.

Description

technical field [0001] The invention belongs to the technical field of cakes, and in particular relates to a chiffon cake premix without egg separation, a chiffon cake and a preparation method thereof. Background technique [0002] Cake premix refers to the mixture formed by pre-mixing various powdery materials such as flour and powdered sugar required for making cakes. When using pre-mixed powder for making cake products, you only need to add some auxiliary materials such as eggs, water, oil, etc. according to the production process in an appropriate amount to produce the product, eliminating the need for weighing, sieving, mixing and other processes in the production process, and promoting Facilitate production and improve production efficiency. At present, the development of my country's bakery food industry is on the rise, but the technical strength and product quality of bakery product companies are uneven. The use of ready-mixed powder not only conforms to the curren...

AI Technical Summary

Problems solved by technology

At present, domestic production of chiffon cakes adopts the egg-separating process of separating egg white and egg yolk. Using the foaming property of egg white to beat it can be inflated to form batter, and a uniform pore network structure is obtained. At the same time, egg white is used as the main support of the cake tissue. The ingredients can provide good toughness and taste after baking, and the egg yolk batter is added after the egg white is beaten and will not affect the structure of the cake; if the whole egg is directly whipped without separation, the egg yolk contains about 32.5% fat and 10% lecithin is also involved in the foaming and aerating process. Lecithin has a strong emulsification effect and will reduce the foaming performance of the protein. At the same time, the fat in the egg yolk will also defoam the protein, weaken the gas-holding effect, and get a rough cake structure. , and the elastic taste of the protein cannot be expressed, and the satisfactory quality of chiffon cake cannot be obtained

The production process of egg separation is relatively complicated, and the technical operation requirements are high. Improper operation may lead to a decrease in the quality of the cake, and workers may also pollute the egg liquid when they come into contact with the egg liquid during the egg separation operation.

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