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Fruit and sorghum pastry cake

A technology of sorghum and fruit, applied in baking, dough processing, baked food, etc., can solve problems such as single efficacy, and achieve the effect of promoting digestion

Inactive Publication Date: 2015-04-15
刘长华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Most of the traditional cakes are stuffed with meat or vegetables, which are relatively greasy. They are often made with flour as the base material, fried or baked with oil, and have a single effect.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A fruit sorghum meringue cake, characterized in that it is made of the following raw materials in parts by weight: 10 parts of apples, 10 parts of pears, 15 parts of sorghum flour, 3 parts of butter, 40 parts of flour, 10 parts of malt grains, 1 part of eggs, 10 parts cream;

[0015] The processing method of fruit sorghum meringue cake:

[0016] (1) After mixing the cream and flour, take the egg liquid from the egg, beat the egg liquid into the flour and stir well, then add sorghum flour and malt grains, stir well, and put the dough into the refrigerator to keep fresh for 30 minutes;

[0017] (2) Take out the dough after waking up, roll the butter and dough into a rectangular cake with a thickness of 0.5cm, put the butter cake on the top of the dough cake, then fold it inward, fold it 5-10 times and roll it out Form into a cylindrical shape, knead the dough into a round shape as needed, and put it in the refrigerator for 20 minutes;

[0018] (3) Cut the apple core Syd...

Embodiment 2

[0020] A fruit sorghum meringue cake, characterized in that it is made of the following raw materials in parts by weight: 15 parts of apples, 15 parts of pears, 20 parts of sorghum flour, 5 parts of butter, 45 parts of flour, 15 parts of malt grains, 2 parts of eggs, 12 parts cream;

[0021] The processing method of fruit sorghum meringue cake:

[0022] (1) After mixing the cream and flour, take the egg liquid from the egg, beat the egg liquid into the flour and stir well, then add sorghum flour and malt grains, stir well, and put the dough into the refrigerator to keep fresh for 30 minutes;

[0023] (2) Take out the dough after waking up, roll the butter and dough into a rectangular cake with a thickness of 0.5cm, put the butter cake on the top of the dough cake, then fold it inward, fold it 5-10 times and roll it out Form into a cylindrical shape, knead the dough into a round shape as needed, and put it in the refrigerator for 20 minutes;

[0024] (3) Cut the apple core Sy...

Embodiment 3

[0026] A fruit sorghum meringue cake, characterized in that it is made of the following raw materials in parts by weight: 20 parts of apples, 20 parts of pears, 30 parts of sorghum flour, 8 parts of butter, 50 parts of flour, 20 parts of malt grains, 3 parts of eggs, 15 parts cream;

[0027] The processing method of fruit sorghum meringue cake:

[0028] (1) After mixing the cream and flour, take the egg liquid from the egg, beat the egg liquid into the flour and stir well, then add sorghum flour and malt grains, stir well, and put the dough into the refrigerator to keep fresh for 30 minutes;

[0029] (2) Take out the dough after waking up, roll the butter and dough into a rectangular cake with a thickness of 0.5cm, put the butter cake on the top of the dough cake, then fold it inward, fold it 5-10 times and roll it out Form into a cylindrical shape, knead the dough into a round shape as needed, and put it in the refrigerator for 20 minutes;

[0030] (3) Cut the apple core Sy...

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PUM

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Abstract

The invention provides a fruit and sorghum pastry cake, and relates to the field of foods. The fruit and sorghum pastry cake is prepared from the following raw materials in parts by weight: 10 to 20 parts of apple, 10 to 20 parts of snow pear, 15 to 30 parts of sorghum flour, 3 to 8 parts of butter, 40 to 50 parts of flour, 10 to 20 parts of malt, 1 to 3 parts of egg, and 10 to 15 parts of cream. The fruit and sorghum pastry cake is crispy and tasty, combines fruit and sorghum, rich in a plurality of vitamins, and capable of digestion, and has the effect of moistening lung.

Description

technical field [0001] The invention relates to the field of food, in particular to a fruit sorghum pastry cake. Background technique [0002] Traditional cakes are mostly stuffed with meat or vegetables, which are relatively greasy. They are often made with flour as the base material, fried or baked with oil, and have a single function. Sorghum contains protein, sugar, B vitamins, calcium, phosphorus, iron, etc. It is the best of all grains and a good material for wine making. In addition, sorghum can also be used as medicine. Sorghum belongs to the spleen and stomach meridian. Fruits are rich in multivitamins, high-fiber foods, and aid in digestion. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a fruit sorghum puff pastry which is helpful for digestion, has high vitamin content and has the effect of moistening the lungs. [0004] The technical problem to be solved by the present invention is realized by the...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
Inventor 刘长华
Owner 刘长华
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