Gang cake and preparation method thereof
A technology for Hong Kong cakes and fillings, applied in the field of Hong Kong cakes and their production, can solve the problems of loss of taste, poor taste, etc., and achieve the effect of complete color, aroma and taste
Inactive Publication Date: 2015-04-15
彭泽家
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Problems solved by technology
Although they have the same name as Hong Kong cakes, there are actually various kinds of Hong Kong cakes in various parts of Hubei. They all have obvious differences in materials, craftsmanship, taste, etc. For example, Huangshi Hong Kong cakes are a relatively famous Hong Kong cake. Cake, which is mainly made of cornmeal. After being baked and completely cooled, Huangshi Port Cake will become harder, and will become harder and drier as time goes by, and the taste will become worse and worse. The Huangshi Port Cake is best eaten within one month after it is made, after which it loses its proper taste
Method used
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Embodiment Construction
[0012] The principles and features of the present invention are described below, and the examples given are only used to explain the present invention, and are not intended to limit the scope of the present invention.
[0013] A kind of Hong Kong cake, comprising fabric and filling, described fabric is made up of the raw material of following weight part: Raw flour 150, brown sugar 25, rice sugar 90, edible oil 40, water alkali 1.2, described filling is made up of following weight The raw material composition of servings: raw flour 50, edible oil 40, kumquat cake 30, rock sugar 35, wax gourd sugar 30, black sesame 50, peanut kernel 20.
[0014] Preferably, the filling also includes raisins and / or walnuts and / or beef jerky and / or dried meat floss.
[0015] A method for making Hong Kong cakes, comprising the following steps:
[0016] The first step is to make the stuffing, steam the raw flour, cool it and crush it, then add cooking oil, kumquat cake, rock sugar, wax gourd sugar...
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The invention relates to a Gang cake which comprises a flour material and a stuffing, wherein the flour material comprises the following raw materials in parts by weight: 150 parts of raw flour, 25 parts of brown sugar, 90 parts of rice sugar, 40 parts of edible oil and 1.2 parts of thermonatrite; the stuffing comprises the following raw materials in parts by weight: 50 parts of raw flour, 40 parts of edible oil, 30 parts of a kumquat cake, 35 parts of crystal sugar, 30 parts of candied melon, 50 parts of black sesame and 20 parts of peanut kernel. A preparation method of the Gang cake comprises the following steps: making the stuffing, making the flour material, wrapping the stuffing, spreading the black sesame and baking. The prepared Gang cake has complete color, flavor and taste, is free from any additive and preservative and can keep the outside crisp and the inside soft when being eaten within four months.
Description
technical field [0001] The invention relates to a port cake and a preparation method thereof. Background technique [0002] Hong Kong Cake is a famous local product in Hubei Province with a history of more than 170 years. Although they have the same name as Hong Kong cakes, there are actually various kinds of Hong Kong cakes in various parts of Hubei. They all have obvious differences in materials, craftsmanship, taste, etc. For example, Huangshi Hong Kong cakes are a relatively famous Hong Kong cake. Cake, which is mainly made of cornmeal. After being baked and completely cooled, Huangshi Port Cake will become harder, and will become harder and drier as time goes by, and the taste will become worse and worse. Huangshi Port Cakes are best eaten within one month after they are made, after which they lose their proper taste. Contents of the invention [0003] The object of the present invention is to provide a kind of Hong Kong cake and its preparation method, solve the ab...
Claims
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IPC IPC(8): A21D13/00
CPCA21D13/80
Inventor 彭泽家
Owner 彭泽家