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Special preparation method of briquette cakes

A technology for cakes and recipes, applied in baking, baked goods, food science, etc., can solve the problem of protein being unable to stand, and achieve the effect of rich and varied layers, large-scale production, and soft and smooth 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 micro lines, lift the egg beater, the egg white in the basin cannot stand, and the egg liquid on the egg beater is drooping

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 1. Make egg yolk batter:

[0027] Take 3 refrigerated eggs, separate the egg yolks and egg whites, and put them in water-free and oil-free beating bowls; 120 grams of egg yolks, 40 grams of milk, 30 grams of corn oil, 15 grams of sugar, add vanilla extract, and stir with a manual egg beater 8-12 minutes, until it is evenly stirred, add 30 grams of sifted low-gluten flour and stir well to make an egg yolk batter; put 20 grams of black sesame seeds and 30 grams of crushed Oreo biscuits into a cooking machine and grind them into powder, together with bamboo charcoal Put 3 grams of powder into the egg yolk batter and stir well;

[0028] 2. Make meringue:

[0029] Take 3 egg whites, add a few drops of lemon juice, put into an electric egg beater and stir at low speed, beat for 1 minute, the egg liquid will show fish-eye bubbles; add 20 grams of fine sugar, turn the electric egg beater to medium speed and beat for 1 Minutes, the egg white bubbles become smaller, the volume ...

Embodiment 2

[0035] 1. Make egg yolk batter:

[0036] Take 4 refrigerated eggs, separate the egg yolks and egg whites, and put them in water-free and oil-free beating bowls; 180 grams of egg yolks, 60 grams of milk, 40 grams of corn oil, 18 grams of sugar, add vanilla extract, and stir with a manual egg beater 12 minutes until evenly mixed, add 40 grams of sifted low-gluten flour and stir well to make egg yolk batter; put 25 grams of black sesame seeds and 35 grams of crushed Oreo biscuits into a cooking machine and grind them into powder, together with bamboo charcoal powder 5 gram into the egg yolk batter and stir well;

[0037] 2. Make meringue:

[0038] Take 4 egg whites, add a few drops of lemon juice, put into an electric egg beater and stir at low speed, beat for 2 minutes, the egg liquid will show fish-eye bubbles; add 22 grams of fine sugar, turn the electric egg beater to medium speed and beat for 2 Minutes, the egg white bubbles become smaller, the volume expands to 2-2.5 time...

Embodiment 3

[0044] 1. Make egg yolk batter:

[0045] Take 2 refrigerated eggs, separate the egg yolks and egg whites, and put them in water-free and oil-free beating bowls; 100 grams of egg yolks, 35 grams of milk, 25 grams of corn oil, 15 grams of sugar, add vanilla extract, and stir with a manual egg beater 8 minutes until evenly mixed, add 25 grams of sifted low-gluten flour and stir well to make egg yolk batter; put 15 grams of black sesame seeds and 15 grams of crushed Oreo biscuits into a cooking machine and grind them into powder, together with bamboo charcoal powder 3 gram into the egg yolk batter and stir well;

[0046] 2. Make meringue:

[0047]Take 2 egg whites, add a few drops of lemon juice, put into an electric egg beater and stir at low speed, beat for 1 minute, the egg liquid will show fish-eye bubbles; add 15 grams of fine sugar, turn the electric egg beater to medium speed and beat for 1 Minutes, the egg white bubbles become smaller, the volume expands to 2-2.5 times, ...

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PUM

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Abstract

The invention relates to a special preparation method of briquette cakes. The preparation method comprises the following sequential steps: preparing egg yolk paste and meringue through egg yolk and egg white distribution, putting into a mould and baking in an oven to obtain a finished product to finish the special preparation technology of the briquette cakes. The pastry preparation method is improved to realize rational combination of pastry and food materials as well as joint cooking; the pastry fermentation effect is satisfactory; and the cakes with beautiful shape and unique flavor are prepared, so that the requirements of people on the color, aroma, taste, shape and nutrition collocation balance of food are met. 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 briquette 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 protein and stir...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08
Inventor 李建贤
Owner 李建贤
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