Cake making method

Abstract

The invention discloses a cake making method. 0-60% of weak strength flour, 0-50% of corn starch and 40-50% of milk powder are mixed to be flour and the flour is sieved at least one time; protein and egg yolk of eggs of a proper number are separated, the ratio of the eggs to the flour is 1-1.5: 1, a little lemon juice or white vinegar is added in the protein to be whipped until coarse bubbles are generated, coarse-granular sugar with the ratio to the eggs being 0.1-0.2: 1 is added, and the mixture continues to be whipped until the protein hardens and short upright sharp corners can be pulled out; water with the ratio to the eggs being 0.1-0.2: 1, oil with the ratio to the eggs being 0.5-0.6: 1, berry sugar with the ratio to the eggs being 0.2-0.4: 1, salt with the ratio to the eggs being 0.01-0.03: 1, and vanillin with the ratio to the eggs being 0.01-0.02: 1 are added into the egg yolk, and the flour is also added into the egg yolk to be whipped until the flour and the egg yolk are completely and evenly mixed; the protein and the egg yolk are poured together to be whipped evenly and then are poured into a mould, and the mould is put into an oven to be baked for 25-30 minutes at 150 DEG C. Soft and delicious cakes can be made according to the method.

Description

technical field [0001] The invention relates to a pastry making method, in particular to a cake making method. Background technique [0002] As the staple food, pastries, such as steamed buns, steamed buns, dumplings and some cakes, as well as snacks, are deeply loved by people and have the characteristics of oriental food. However, compared with Western-style pastries, they do not have a sweet and soft taste. Contents of the invention [0003] Aiming at the deficiencies of the existing solutions, the present invention proposes a method for making cakes. [0004] The present invention is achieved like this, a kind of preparation method of cake: [0005] 1) First, mix 0-60% low-gluten flour, 0-50% cornstarch, and 40%-50% milk powder to make flour, and sieve the flour at least once; [0006] 2) Then, separate the protein and yolk of an appropriate amount of eggs, the ratio of the egg to the flour is 1-1.5:1, add a little lemon juice or white vinegar to the protein, beat un...

AI Technical Summary

Problems solved by technology

[0002] As the staple food, pastries, such as steamed buns, steamed buns, dumplings and some cakes, as well as snacks, are deeply loved by people and have the characteristics of oriental food. However, compared with Western-style pastries, they do not have a sweet and soft taste.