Preparation method of frozen-black tea cup cakes

A technology of cup cakes and production methods, which is applied in the direction of dough processing, baking, baked food, etc., can solve the problems such as the inability of protein to stand, and achieve the effect of convenient processing conditions, distinctive and unique process operation, and promotion of taste

Inactive Publication Date: 2016-06-01
李建贤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Continue to turn on the 3rd gear (medium speed whipping), the protein bubbles become more delicate, there will be some mi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] 1. Make the cake batter:

[0029] a. Take 35 grams of egg yolk, 100 grams of whole egg, 75 grams of almond powder, and 75 grams of sugar into a container, and stir evenly with a manual egg beater to make egg yolk liquid;

[0030] b. Take the egg white and put it into an electric egg beater and stir at a low speed for 1 minute, the egg liquid will show fish-eye bubbles; add 6 grams of fine sugar, turn the electric egg beater to medium speed and beat for 1 minute, the bubbles of the egg white will become smaller and the volume will expand 2-2.5 times, the egg liquid is still flowing; add 6 grams of fine sugar, turn to medium speed and beat for 1 minute, the protein bubbles will be more delicate, there are micro lines, the egg white in the basin cannot stand, and the egg liquid is drooping Moist foaming in the state; add 6 grams of granulated sugar, stir at a medium speed for 2 minutes, the egg liquid reaches a state that can stand upright without bending, and becomes a ...

Embodiment 2

[0040] 1. Make the cake batter:

[0041] a. Take 40 grams of egg yolk, 110 grams of whole egg, 60 grams of almond powder, and 80 grams of sugar into a container, and stir evenly with a manual egg beater to make egg yolk liquid;

[0042] b. Take the egg white and put it into an electric egg beater and stir at a low speed for 1 minute, the egg liquid will show fish-eye bubbles; add 8 grams of fine sugar, turn the electric egg beater to medium speed and beat for 1 minute, the bubbles of the egg white will become smaller and the volume will expand 2-2.5 times, the egg liquid is still flowing; add 8 grams of fine sugar, turn to medium speed and beat for 1 minute, the protein bubbles will be more delicate, there are micro lines, the egg white in the basin cannot stand, and the egg liquid is drooping Moist foaming in the state; add 8 grams of granulated sugar, stir at a medium speed for 2 minutes, the egg liquid can stand upright and not bend, and become a hard foam to make a merin...

Embodiment 3

[0052] 1. Make the cake batter:

[0053] a. Take 35 grams of egg yolk, 100 grams of whole egg, 75 grams of almond powder, and 75 grams of sugar into a container, and stir evenly with a manual egg beater to make egg yolk liquid;

[0054] b. Take the egg white and put it into an electric egg beater and stir at a low speed for 1 minute, the egg liquid will show fish-eye bubbles; add 6 grams of fine sugar, turn the electric egg beater to medium speed and beat for 1 minute, the bubbles of the egg white will become smaller and the volume will expand 2-2.5 times, the egg liquid is still flowing; add 6 grams of fine sugar, turn to medium speed and beat for 1 minute, the protein bubbles will be more delicate, there are micro lines, the egg white in the basin cannot stand, and the egg liquid is drooping Moist foaming in the state; add 6 grams of granulated sugar, stir at a medium speed for 2 minutes, the egg liquid reaches a state that can stand upright without bending, and becomes a ...

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PUM

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Abstract

The invention relates to a preparation method of frozen-black tea cup cakes. The preparation method comprises the following sequential steps: preparing egg yolk liquid, meringue, paste and cake paste; preparing frozen black tea; molding and baking in an oven; and cooling to obtain a finished product. The cooking method is improved to realize rational combination of pastry and food materials as well as joint cooking; multiple flavors are integrated to prepare staple food with beautiful shape, unique flavor and balanced nutrition, so that the requirements of people on the color, aroma, taste, shape and nutrition collocation balance of food are met; and the method is a preparation technology of special layer cakes. In the invention, the preparation technology is simple, the food materials are widely selected, the operation conditions are easy to control, and the method is suitable for batch production.

Description

technical field [0001] The invention relates to the field of characteristic pastry processing, in particular to a key method of black tea frozen cup cake. Background technique [0002] Cake is a kind of ancient Western-style pastry, is generally made by oven, and cake is main raw material with egg, white sugar, wheat flour. Use milk, fruit juice, milk powder, face powder, salad oil, water, shortening, baking powder as auxiliary materials. A sponge-like dessert is made after being stirred, modulated and baked. [0003] A cake is a pasta, usually sweet, typically baked. Cake materials mainly include flour, sweetener (usually sucrose), binder (usually eggs, vegetarians can substitute gluten and starch), shortening (usually butter or margarine, low-fat Cakes will be replaced with concentrated fruit juice), liquid (milk, water or fruit juice), essence and leavening agent (such as yeast or baking powder). [0004] The dry foaming in the cake making process is to take the prote...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D13/00A21D2/36
CPCA21D2/364
Inventor 李建贤
Owner 李建贤
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