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Caramel waffle

A technology for cake and caramel, applied in the food field, can solve the problems of monotonous taste, unsanitary raw materials, lack of new ideas, etc., and achieve the effect of rich nutrition

Inactive Publication Date: 2016-01-27
刘书元
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the quality of waffles sold in the market is uneven, and most of the tastes are not authentic, and the merchants mix unhygienic and unqualified raw materials for the sake of profit, which poses a threat to people's health
Or the taste is monotonous, lacks novelty, and cannot meet the needs of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A caramel waffle, calculated in parts by weight, comprising the following raw materials:

[0019] Corn starch 40-60 parts, low-gluten flour 40-80 parts, caramel 20-40 parts, pudding 20-40 parts, butter 10-30 parts, eggs 10-30 parts, baking powder 5-15 parts, mango 10- 30 parts, yellow peach 10-30 parts.

Embodiment 2

[0021] A caramel waffle according to Embodiment 1, calculated in parts by weight, includes the following raw materials:

[0022] 40 parts of corn starch, 40 parts of low-gluten flour, 20 parts of caramel, 20 parts of pudding, 10 parts of butter, 10 parts of eggs, 5 parts of baking powder, 10 parts of mango, and 10 parts of yellow peach.

Embodiment 3

[0024] A caramel waffle according to Embodiment 1, calculated in parts by weight, includes the following raw materials:

[0025] 50 parts of corn starch, 60 parts of low-gluten flour, 30 parts of caramel, 30 parts of pudding, 20 parts of butter, 20 parts of eggs, 10 parts of baking powder, 20 parts of mango, and 20 parts of yellow peach.

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PUM

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Abstract

The invention discloses a caramel waffle which comprises the following raw materials by weight: 40-60 parts of corn starch, 40-80 parts of self-raising flour, 20-40 parts of caramel, 20-40 parts of pudding, 10-30 parts of butter, 10-30 parts of egg, 5-15 parts of baking powder, 10-30 parts of mango and 10-30 part of yellow peach. The caramel waffle has advantages of loose texture, delicious taste, abundant nutrition and effective beautifying function.

Description

technical field [0001] The invention relates to the field of food, in particular to a caramel waffle. Background technique [0002] Waffles, also known as waffles, plaid cakes, checkered cakes, and embossed egg cakes, are a kind of scones that originated in Belgium and are baked on a special baking pan. Waffles are a new kind of snack, with an eye-catching appearance and a mouth-watering sweet aroma, which are popular with consumers and are still popular. At present, the quality of commercially available waffles is uneven, and most of the tastes are not authentic. Moreover, for the sake of profit, the merchants mix unhygienic and unqualified raw materials, which poses a threat to people's health. Or the taste is monotonous, lacks novelty, and cannot meet the needs of consumers. Contents of the invention [0003] The invention provides a caramel waffle, which is soft and delicious, sweet and fragrant, rich in nutrition and has the effect of beautifying and beautifying the...

Claims

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Application Information

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IPC IPC(8): A21D13/00A23L33/00
CPCA23V2002/00A23V2200/318
Inventor 刘书元
Owner 刘书元