Quick-frozen caramel latte steamed cake and preparation method for same
A technology for quick-freezing caramel and steaming cakes, which is applied in food freezing, food ingredients as taste improvers, and food ingredients as taste improvers. and single form, etc., to solve the storage time limit, maintain the original shape, and prolong the storage time
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Embodiment 1
[0035] A quick-frozen caramel latte steamed cake is made of the following raw materials by weight percentage:
[0036] Eggs: 35%, white sugar: 20%, cake flour: 20%, compound pastry emulsifier: 2%, leavening agent: 0.1%, latte powder: 2%, soybean oil: 5.9%, caramel: 15%.
[0037] The preparation method of the above-mentioned quick-frozen caramel latte steamed cake is as follows:
[0038] (1) Weigh the raw materials according to the above weight percentage, put white granulated sugar and caramel into the eggs and stir to make them melt evenly to obtain egg-sugar mixture, then add baking powder and latte coffee powder to the cake powder and stir evenly, and Add the uniformly mixed powdered material into the egg-sugar mixture, stir to mix evenly, and finally, add an emulsifier and quickly send it to a specific gravity of 0.48;
[0039] (2) Add soybean oil to the material sent in step (1), stir rapidly for 60 seconds, make it mix evenly, and obtain a paste material;
[0040] (3)...
Embodiment 2
[0044] A quick-frozen caramel latte steamed cake is made of the following raw materials by weight percentage:
[0045] Eggs: 45%, white sugar: 10%, cake flour: 20%, compound pastry emulsifier: 4%, leavening agent: 0.3%, latte powder: 2%, soybean oil: 3%, caramel: 15.7%.
[0046] The preparation method of the above-mentioned quick-frozen caramel latte steamed cake is as follows:
[0047] (1) Weigh the raw materials according to the above weight percentage, put white granulated sugar and caramel into the eggs and stir to make them melt evenly to obtain egg-sugar mixture, then add baking powder and latte coffee powder to the cake powder and stir evenly, and Add the evenly mixed powdery material into the egg-sugar mixture, stir to make it evenly mixed, and finally, add an emulsifier and quickly send it to a specific gravity of 0.40;
[0048] (2) Add soybean oil to the material sent in step (1), stir rapidly for 40 seconds, make it mix evenly, and obtain a paste material;
[004...
Embodiment 3
[0053] A quick-frozen caramel latte steamed cake is made of the following raw materials by weight percentage:
[0054] Egg: 35%, white sugar: 10%, cake flour: 30%, compound pastry emulsifier: 3%, leavening agent: 0.2%, latte powder: 3.8%, soybean oil: 3%, caramel: 15%.
[0055] The preparation method of the above-mentioned quick-frozen caramel latte steamed cake is as follows:
[0056] (1) Weigh the raw materials according to the above weight percentage, put white granulated sugar and caramel into the eggs and stir to make them melt evenly to obtain egg-sugar mixture, then add baking powder and latte coffee powder to the cake powder and stir evenly, and Add the evenly mixed powdery material into the egg-sugar mixture, stir to make it evenly mixed, and finally, add an emulsifier and quickly send it to a specific gravity of 0.55;
[0057] (2) Add soybean oil to the material sent in step (1), stir rapidly for 80 seconds, make it mix evenly, and obtain a paste material;
[0058...
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