Processing method of cake

A processing method and cake technology, applied in baking, baked food, food science and other directions, can solve the problems of high baking temperature, poor cake taste, long time, etc., and achieve the effect of good taste

Inactive Publication Date: 2013-02-20
吴晓琴
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the current cake processing, it often occurs that the cake taste is not good due to the high baking temperature and long time.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0010] Below in conjunction with specific embodiment, further illustrate the present invention, should be understood that these embodiments are only used to illustrate the present invention and are not intended to limit the scope of the present invention, after having read the present invention, those skilled in the art will understand various equivalent forms of the present invention All modifications fall within the scope defined by the appended claims of the present application.

[0011] A kind of processing method of cake, comprises the following steps:

[0012] (1) Beat fresh egg liquid, cake foaming agent, and white sugar evenly, then add wheat flour and oil and beat until paste;

[0013] (2) Pour the pasty raw material into the mould;

[0014] (3) Put the mold containing the raw materials into the oven and bake until the raw materials are puffed up and the surface is golden;

[0015] (4) Take the finished product out of the oven and let it cool down.

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PUM

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Abstract

The invention discloses a processing method of a cake. The processing method comprises the following steps: uniformly beating fresh egg liquid, a cake blowing agent and white granulated sugar, then adding the wheat flour and the oil and beating to be pasty; pouring the pasty raw materials into a mold; putting the mold containing the raw materials into a baking oven for baking until the raw materials swell and the surface is golden yellow; and taking the finished product from the baking oven, and cooling. The processing method of the cake has the advantages that the baking time of the cake is accurately controlled, so that the baking process is appropriate, and the processed cake is good in mouthfeel and meets the needs of people.

Description

technical field [0001] The invention relates to a food processing method, in particular to a cake processing method. Background technique [0002] Cake is a kind of food suitable for all ages, and it is nutritious and deeply loved by people. In the current cake processing, it often occurs that the cake tastes poor due to high baking temperature and long time. Contents of the invention [0003] Purpose of the invention: In view of the above problems, the purpose of the invention is to provide a processing method that can improve the mouthfeel of the cake. [0004] Technical solution: a method for processing a cake, comprising the following steps: [0005] (1) Beat fresh egg liquid, cake foaming agent, and white sugar evenly, then add wheat flour and oil and beat until paste; [0006] (2) Pour the pasty raw material into the mould; [0007] (3) Put the mold containing the raw materials into the oven and bake until the raw materials are puffed up and the surface is golden...

Claims

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Application Information

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IPC IPC(8): A21D13/08
Inventor 吴晓琴
Owner 吴晓琴
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