Making method of butter cakes with flavor of yellow peaches

Abstract

The invention discloses a making method of butter cakes with flavor of yellow peaches. The working procedure of stirring and whipping is performed in the manner of slowly stirring many times, namely the working procedure of stirring and whipping is divided into two stages, wherein the first stage is realized through the steps that probiotics powder and yellow peach powder are added to part of cream, the probiotics powder, the yellow peach powder and the cream are mixed and stirred at a low speed, and the other part of the cream is stirred and whipped at a high speed; the second stage is realized through the steps that two parts of the cream, which is stirred and whipped, is combined together, and the mixed cream is mixed and whipped at a low speed. According to the making method disclosed by the invention, the problem that heat which is generated during the stirring and whipping at a high speed is disadvantageous to the living of probiotics can be solved, and the problem that if the cream is not stirred at a high speed, the foaming is inadequate and the taste is influenced, is also solved, so that the made cakes are unique in flavor and are loved by mass.

Description

technical field [0001] The invention belongs to the technical field of cake making, and in particular relates to a method for making a yellow peach-flavored cream cake. Background technique [0002] In the past, the raw materials used in cream cakes were mostly butter, white sugar, eggs, etc. The texture was soft and delicious, but it inevitably had the characteristics of high calorie, high sugar and high fat. After testing, according to the latest information released by the World Health and Nutrition Organization, the ratio of its nutritional ingredients does not meet the requirements of human digestion and absorption. If the sucrose content is too high, it may cause a burden on the human digestive system and is not conducive to the balance of the intestinal environment. Regular consumption may cause obesity, so sub-healthy people with "three highs" cannot often enjoy the delicacy of cakes, and the flavor of cream cakes is relatively popular, so a multi-flavored cake is ne...

AI Technical Summary

Problems solved by technology

After testing, according to the latest information released by the World Health and Nutrition Organization, the ratio of its nutritional ingredients does not meet the requirements of human digestion and absorption. If the sucrose content is too high, it may cause a burden on the human digestive system and is not conducive to the balance of the intestinal environment. Regular consumption may cause obesity, so sub-healthy people with "three highs" cannot often enjoy the delicacy of cakes, and the flavor of cream cakes is relatively popular, so a multi-flavored cake is needed to attract customers