Tartary buckwheat cake and production method thereof
A production method and cake technology, which can be applied in baking, dough processing, baked food, etc., can solve the problem that a single tartary buckwheat product cannot meet the demand, and achieve the effect of preventing freckles and age spots, and preventing cardiovascular diseases.
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Embodiment 1
[0015] A tartary buckwheat cake, which is composed of the following raw materials in parts by weight: 25 parts of eggs, 12 parts of white sugar, 12 parts of invert syrup, 25 parts of soybean oil, 22.5 parts of low-gluten flour, 66 parts of tartary buckwheat noodles, and 0.35 parts of baking powder , 0.3 parts of soda, 3 parts of sorbitol, 0.03 parts of sodium dehydroacetate and 0.02 parts of potassium sorbate.
[0016] The preparation method comprises the following steps:
[0017] (1) Eggs, white sugar, invert syrup, sorbitol, sodium dehydroacetate and potassium sorbate are put into the barrel according to the proportion and stirred until the white sugar is completely dissolved;
[0018] (2) Mix low-gluten flour, buckwheat noodles, baking powder, soda and soybean oil in proportion;
[0019] (3) Thoroughly mix the raw materials in step (1) and step (2) to form batter, cast and mold, bake at 240°C for 18 minutes, and cool to obtain the finished product.
Embodiment 2
[0021] A tartary buckwheat cake, which is composed of the following raw materials in parts by weight: 20 parts of eggs, 15 parts of white sugar, 10 parts of invert syrup, 27 parts of soybean oil, 25 parts of low-gluten flour, 5 parts of tartary buckwheat noodles, and 0.2 part of baking powder , 0.1 part of soda, 4 parts of sorbitol, 0.04 part of sodium dehydroacetate and 0.01 part of potassium sorbate.
[0022] The preparation method comprises the following steps:
[0023] (1) Eggs, white sugar, invert syrup, sorbitol, sodium dehydroacetate and potassium sorbate are put into the barrel according to the proportion and stirred until the white sugar is completely dissolved;
[0024] (2) Mix low-gluten flour, buckwheat noodles, baking powder, soda and soybean oil in proportion;
[0025] (3) Thoroughly mix the raw materials in step (1) and step (2) to form batter, cast and mold, bake at 235°C for 18 minutes, and cool to obtain the finished product.
Embodiment 3
[0027] A tartary buckwheat cake, which is composed of the following raw materials in parts by weight: 30 parts of eggs, 10 parts of white sugar, 15 parts of invert syrup, 23 parts of soybean oil, 20 parts of low-gluten flour, 8 parts of tartary buckwheat noodles, and 0.4 parts of baking powder , 0.3 parts of soda, 2 parts of sorbitol, 0.01 parts of sodium dehydroacetate and 0.01 parts of potassium sorbate.
[0028] The preparation method comprises the following steps:
[0029] (1) Eggs, white sugar, invert syrup, sorbitol, sodium dehydroacetate and potassium sorbate are put into the barrel according to the proportion and stirred until the white sugar is completely dissolved;
[0030] (2) Mix low-gluten flour, buckwheat noodles, baking powder, soda and soybean oil in proportion;
[0031] (3) Thoroughly mix the raw materials in step (1) and step (2) to form batter, cast and mold, bake at 230°C for 18 minutes, and cool to obtain the finished product.
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Abstract
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Application Information
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