Production method of cupcakes

A production method and technology of cup cakes, which are applied in dough processing, baking, baked food, etc., can solve the problems of inconvenient take-out, etc., and achieve the effects of easy take-out, shrinkage prevention, and soft taste

Inactive Publication Date: 2015-05-13
高振宇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Generally, cakes use baking molds, one mold per serving, and they need to be divided and eaten after baking. It is suitable for eating at home, and it is not convenient to take out.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: a kind of preparation method of cup cake, comprises the steps:

[0016] The first step is to separate the egg whites and yolks of 4 eggs and put them into two stainless steel buckets;

[0017] In the second step, put 20g of white sugar, 40g of milk, 40g of salad oil, 20g of milk powder and 60g of low-precision flour in the small bucket with egg yolk, and stir well;

[0018] The third step is to put 40g of white sugar into the small bucket with egg white, and stir with an egg beater for 120 seconds;

[0019] The fourth step is to fully stir the egg yolk and egg white that have been stirred evenly to obtain a cake liquid;

[0020] The fifth step is to evenly put the cake liquid into 10 high-temperature resistant paper cups, then pick up the paper cups and put them down 5-10cm away from the table, for 5 consecutive times, the air bubbles in the cake liquid will be discharged;

[0021] Step 6: Preheat the oven at 170°C for 3 minutes, put the paper cups fille...

Embodiment 2

[0023] Embodiment 2: a kind of preparation method of cup cocoa cake, comprises the steps:

[0024] The first step is to separate the egg whites and yolks of 5 eggs and put them into two stainless steel buckets;

[0025] In the second step, put 25g of white sugar, 50g of milk, 50g of salad oil, 25g of milk powder, 75g of low-fine flour and 15g of cocoa powder in the small bucket with egg yolk, and stir well;

[0026] The third step is to put 50g of white sugar into the small bucket with egg white, and stir with an egg beater for 130 seconds;

[0027] The fourth step is to fully stir the egg yolk and egg white that have been stirred evenly to obtain a cake liquid;

[0028] The fifth step is to evenly put the cake liquid into 13 high-temperature resistant paper cups, then pick up the paper cups and put them down 5-10cm away from the table, and then put them down for 5-6 times in a row to discharge the air bubbles in the cake liquid;

[0029] Step 6: Preheat the oven at 170°C fo...

Embodiment 3

[0031] Embodiment 3: a kind of preparation method of cup matcha cake, comprises the steps:

[0032] The first step is to separate the egg whites and egg yolks of 6 eggs and put them into two stainless steel buckets;

[0033] In the second step, put 30g of white sugar, 60g of milk, 60g of salad oil, 30g of milk powder, 90g of low-fine flour and 15g of matcha powder in the small bucket with egg yolk, and stir well;

[0034] In the third step, put 55g of white sugar into the small bucket with egg white, and stir with an egg beater for 150 seconds;

[0035] The fourth step is to fully stir the egg yolk and egg white that have been stirred evenly to obtain a cake liquid;

[0036] The fifth step is to evenly put the cake liquid into 16 high-temperature resistant paper cups, then pick up the paper cups and put them down 5-10cm away from the table, and then put them down for 5-6 times in a row to discharge the air bubbles in the cake liquid;

[0037] Step 6: Preheat the oven at 170°...

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PUM

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Abstract

The invention discloses a production method of cupcakes. The method includes: firstly, dividing 4-6 eggs into egg white and egg yolk which are then respectively placed into two small stainless barrels, and sequentially placing 20-30g of white granulated sugar, 40-60g of milk, 40-60g of salad oil, 20-30g of milk powder and 60-90g of low-protein flour in the small barrel containing the egg yolk prior to stirring evenly and sufficiently; placing 40-55g of white granulated sugar in the small barrel containing the egg white and stirring for 120-150 seconds with an eggbeater; secondly, stirring the well stirred egg yolk and egg white evenly and sufficiently to have cake liquid produced; putting the cake liquid evenly into 10-16 high temperature resistant paper cups, picking up the paper cups 5-10cm away from the desktop and then laying down for 5-6 times in a continuous manner; finally, allowing a oven to be preheated at the temperature of 170 DEG C for 3-4 minutes, placing the cups on the middle layer for 22-25 minutes, taking out the cups and having the same stood upside down till the cakes are entirely cooled. The method is simple in production, and the cupcakes are soft in taste and convenient to carry out.

Description

technical field [0001] The invention relates to a method for making a cake, in particular to a method for making a cupcake. Background technique [0002] At present, with the rapid economic development, people are paying more and more attention to food safety, and home baking is becoming more and more popular. Various cakes, biscuits, and bread can be made according to their own preferences. Various types of breakfast and snacks are safe and secure. Generally, cakes use baking molds, one mold per serving, and they need to be divided and eaten after baking. It is suitable for eating at home, and it is not convenient to take away. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a method for making cupcakes, which is easy to make, has a soft taste and is convenient to take away. [0004] The technical scheme adopted by the present invention to solve the technical problem is: a kind of preparation method of cup cake...

Claims

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Application Information

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IPC IPC(8): A21D13/08
CPCA21D2/36A21D13/80
Inventor 高振宇
Owner 高振宇
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