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How to make Flavored Cake

A production method and cake technology, which are applied in the processing of dough, baking, baked food, etc., can solve the problems of single nutrition and monotonous taste of cakes.

Active Publication Date: 2016-01-20
GUANGXI XILIANNA COMMERCE & TRADE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides a method for making flavored cakes, which can solve the problems of single nutrition and monotonous taste of existing cakes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The preparation method of the flavor cake of present embodiment 1 is:

[0019] (1) Pretreatment of Zhitian pepper, bell pepper, and Jiuzhi tangerine peel: first chop 15 grams of Zhitian pepper, 30 grams of lantern pepper, and 10 grams of Jiuzhi tangerine peel, and heat the cooking oil to 80°C , put the chili pepper and the bell pepper into the edible oil and fry until cooked, finally add the nine-made tangerine peel and mix well, sieve to remove the oil, and cool for later use;

[0020] (2) Thaw 350 grams of whipped cream and set aside;

[0021] (3) Production of cocoa cake embryos: first mix 75 grams of New Zealand butter, 37.5 grams of soybean oil, 45 grams of whole eggs, 50 grams of egg yolks, 25 grams of pure milk, and 50 grams of water. Use; mix 57 grams of low-gluten flour and 25 grams of cocoa powder through a 100-mesh sieve, and set aside; then mix 105 grams of egg whites and 75 grams of fine sugar and mix well before use; finally mix all the ingredients evenly...

Embodiment 2

[0025] The preparation method of the flavor cake of present embodiment 2 is:

[0026] (1) Pretreatment of Zhitian pepper, bell pepper, and Jiuzhi tangerine peel: first chop 10 grams of Zhitian pepper, 20 grams of lantern pepper, and 6 grams of Jiuzhi tangerine peel, and heat the cooking oil to 80°C , put the chili pepper and the bell pepper into the edible oil and fry until cooked, finally add the nine-made tangerine peel and mix well, sieve to remove the oil, and cool for later use;

[0027] (2) Thaw 230 grams of whipped cream and set aside;

[0028] (3) Production of cocoa cake embryos: first mix 50 grams of New Zealand butter, 25 grams of soybean oil, 30 grams of whole eggs, 33 grams of egg yolks, 16 grams of pure milk, and 33 grams of water. Use; mix 38 grams of low-gluten flour and 17 grams of cocoa powder through a 100-mesh sieve, and set aside; then mix 70 grams of egg whites and 50 grams of fine sugar and stir evenly for later use; finally mix all the ingredients even...

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PUM

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Abstract

The invention discloses a flavor cake fabrication method and relates to the technical field of food processing. The method comprises preprocessing red cluster peppers, bell peppers and preserved mandarin peels, unfreezing non-dairy cream, fabricating cocoa cake base, making the red cluster peppers, the bell peppers and the preserved mandarin peels into sour and spicy cream fillings, cutting the cocoa cake base transversely equally into three parts, clamping one third of the sour and spicy cream fillings between every two parts of the cocoa cake base, applying the remaining two third of sour and spicy cream fillings to the surface of the cocoa cake base and smoothing the surface to obtain finished products. The flavor cake fabricated through the method is unique in flavor, the flavor of traditional cakes can be increased, the taste is enriched, the cake implication is increased, and some health effect brought by the cake can be combined while people enjoy the cake.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for making flavored cakes. Background technique [0002] Cake is a kind of sweet and spongy snack, and it is also an ancient pasta. It is rich in nutrition and soft in taste, and is deeply loved by consumers. [0003] Traditional cakes are mainly composed of flour, eggs, and cream, and contain carbohydrates, proteins, fats, vitamins, etc. However, traditional cakes are generally pure sweet and have a single taste. It will cause obesity, and it will cause fluctuations in blood sugar in the human body, especially unfavorable to diabetics; moreover, due to the reproduction of microorganisms in the oral cavity, eating too much sweets can easily cause dental caries. [0004] With the development of the times, people's choice of cakes, while satisfying their hunger needs, they also hope that cakes can have other functions. Contents of the invention [0005] The inv...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 黄亮
Owner GUANGXI XILIANNA COMMERCE & TRADE