Steamed egg cake and preparation method thereof

A technology for steaming cakes and custards, which is applied in the field of steaming cakes, can solve the problems of reducing nutritional value, reducing moisture, reducing vitamins and minerals, etc., and achieves the effects of rich nutrition, prevention of moisture evaporation and good preservation.

Inactive Publication Date: 2015-05-06
HENAN HENGRUI STARCH TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After the cake is baked at high temperature, the water content is reduced, vitamins and minerals are also reduced, and the nutritional value is reduced.

Method used

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  • Steamed egg cake and preparation method thereof
  • Steamed egg cake and preparation method thereof
  • Steamed egg cake and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A steamed cake made from the following ingredients:

[0025]

[0026]

[0027] The preparation method of the steamed cake of the present embodiment comprises the following steps:

[0028] (1) Take each raw material by the above weight;

[0029] (2) Prepare custard: use whole egg and sugar whipping method, put eggs and white sugar into the mixer, first beat at a slow speed of 800 rpm for 1 minute, mix white sugar and eggs evenly, and obtain egg liquid , and then stir the egg liquid at a medium speed of 5000 rpm for 5 minutes until it becomes milky white. At this time, use your fingers to lift it up so that the egg paste will not flow down, and then whip it at 10000 rpm for 1 minute to make an egg paste. The batter can stand up, but it is not very firm. The volume of the egg batter is 4 times the volume of the egg liquid, then sieve the edible salt, slowly add it to the egg batter, and mix well;

[0030] (3) Preparation of batter: mix and stir edible glucose, gluc...

Embodiment 2

[0034] A steamed cake made from the following ingredients:

[0035]

[0036] The preparation method of the steamed cake of the present embodiment comprises the following steps:

[0037] (1) Take each raw material by the above weight;

[0038] (2) Prepare custard: use whole egg and sugar whipping method, put eggs and white sugar into the mixer, first beat at a slow speed of 800 rpm for 4 minutes, mix white sugar and eggs evenly, and obtain egg liquid , and then beat the egg liquid at a medium speed of 5000 rpm for 1 minute until it becomes milky white. At this time, use your fingers to lift it up, and the egg paste will not flow down, and then whip it at 10000 rpm for 3 minutes to make an egg paste. The batter can stand up, but it is not very firm. The volume of the egg batter is 2.5 times the volume of the egg liquid, then sieve the edible salt, slowly add it to the egg batter, and mix well;

[0039] (3) Preparation of batter: mix and stir edible glucose, glucose syrup, s...

Embodiment 3

[0043] A steamed cake made from the following ingredients:

[0044]

[0045] The preparation method of the steamed cake of the present embodiment comprises the following steps:

[0046] (1) Take each raw material by the above weight;

[0047] (2) Prepare custard: use whole egg and sugar whipping method, put eggs and white sugar into the mixer, first beat at a slow speed of 800 rpm for 3 minutes, mix white sugar and eggs evenly, and obtain egg liquid , and then beat the egg liquid at a medium speed of 5000 rpm for 4 minutes until it becomes milky white. At this time, use your fingers to lift it up, and the egg paste will not flow down, and then whip it at 10000 rpm for 2 minutes to make an egg paste. The batter can stand up, but it is not very firm. The volume of the egg batter is 3 times the volume of the egg liquid, then sieve the edible salt, slowly add it to the egg batter, and mix well;

[0048] (3) Preparation of batter: mix and stir edible glucose, glucose syrup, so...

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PUM

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Abstract

The invention relates to the technical field of foods, in particular to a steamed egg cake and simultaneously discloses a preparation method of the steamed egg cake. The steamed egg cake is prepared from the following raw materials in parts by weight: 55-65 parts of low-gluten wheat flour, 30-40 parts of white granulated sugar, 40-55 parts of egg, 8-12 parts of edible vegetable oil, 7-15 parts of edible glucose, 7-11 parts of glucose syrup, 16-24 parts of modified starch, 0.3-0.8 part of edible salt, 1-3 parts of sorbitol, 4-6 parts of glycerol, 0.2-0.4 part of glycerin monostearate, 0.5-1.5 parts of baking powder, 0.1-0.4 part of soda powder, 0.7-1.3 parts of potassium sorbate, 0.02-0.05 part of sodium dehydroacetate, 0.15-0.35 part of edible citric acid and 0.05-0.15 part of edible essence. The steamed egg cake provided by the invention keeps the most original and fresh taste of the food, is fine in cake texture, soft in texture, rich in elasticity, soft in mouth feeling and rich in nutrition and is suitable for both the old and the young.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a steamed cake and a production method thereof. Background technique [0002] Cake is commonly called as " chicken cake ", is a main kind in pastry. Traditional cake is an ancient western pastry, which is usually baked in an oven. It uses eggs, sugar, and flour as the main raw materials, and adds milk, fruit juice, milk powder, face powder, salad oil, water, cake oil, cream and other auxiliary materials. , plus shortening, baking powder and other food additives, whipped at high speed, inflated and expanded to make egg paste, then poured into molds, and baked to form a soft, sponge-like dessert. Cake contains minerals such as carbohydrates, protein, fat, vitamins and calcium, potassium, phosphorus, sodium, magnesium, selenium, etc. It is convenient to eat and is one of the most commonly eaten cakes. [0003] With the rapid development of my country's economy and the continuous impr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/48A23L1/01A23L35/00A23L5/10
CPCA23V2002/00A23V2250/61A23V2250/5118A23V2250/642A23V2250/032
Inventor 胡荣柳褚冰张淑芬朱津津吴磊吴宗帅张永王伊云
Owner HENAN HENGRUI STARCH TECH CO LTD
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