Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Key preparation method of honey lava cake

A technology of honey and cake, which is applied in dough processing, baking, baked food, etc. It can solve the problem that protein cannot stand, and achieve the effect of unique shape, distinctive and unique process operation, mellow and crispy taste

Inactive Publication Date: 2016-06-15
李建贤
View PDF0 Cites 4 Cited by
  • 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] 1. Make the cake batter:

[0030] Take 3 egg yolks, 2 whole eggs, and 15 grams of powdered sugar into a container, and use an electric egg beater at medium and low speed for 2-4 minutes to make egg paste; continue heating 80 grams of honey over low heat until it boils and keeps bubbling 2-3 minutes; keep stirring at a high speed with the electric egg beater, slowly pour honey into the center of the egg paste and continue stirring until the liquid becomes whitish and thick, at this time the volume expands to 2 times, and the egg paste becomes Mix honey and egg batter evenly in a slow viscous flowing state, stir vigorously with a soft rubber spatula and shake to remove air bubbles generated during the stirring process; add 35 grams of sifted flour, and stir at a low speed until the flour is completely mixed.

[0031] 2. Mold shaping:

[0032] Spread butter evenly on the inner wall of the round cake pan, sprinkle with flour, tap lightly to remove excess flour; pour the ba...

Embodiment 2

[0036] 1. Make the cake batter:

[0037] Put 3 egg yolks, 3 whole eggs, and 18 grams of powdered sugar into a container, and use an electric egg beater at medium and low speed for 4 minutes to make egg paste; continue heating 85 grams of honey over low heat until it boils and keeps bubbling for 3 minutes ;Keep stirring at high speed with the electric egg beater, slowly pour honey into the center of the egg paste and continue stirring until the liquid becomes whitish and thick. At this time, the volume expands to 2 times, and the egg paste is slowly viscous and flowing when the stirrer is lifted Mix honey and egg paste evenly, stir vigorously with a soft rubber spatula and shake to remove air bubbles generated during the stirring process; add 40 grams of sifted flour, and stir at a low speed until the flour is completely mixed.

[0038] 2. Mold shaping:

[0039] Spread butter evenly on the inner wall of the round cake pan, sprinkle with flour, tap lightly to remove excess flou...

Embodiment 3

[0043] 1. Make the cake batter:

[0044] Put 1 egg yolk, 2 whole eggs, and 12 grams of powdered sugar into a container, and use an electric egg beater at a medium-low speed for 2 minutes to make egg paste; continue heating 60 grams of honey over low heat until it boils and keeps bubbling for 2 minutes ;Keep stirring at high speed with the electric egg beater, slowly pour honey into the center of the egg paste and continue stirring until the liquid becomes whitish and thick. At this time, the volume expands to 2 times, and the egg paste is slowly viscous and flowing when the stirrer is lifted Mix honey and egg paste evenly, stir vigorously with a soft rubber spatula and shake to remove air bubbles generated during the stirring process; add 30 grams of sifted flour, and stir at a low speed until the flour is completely mixed.

[0045] 2. Mold shaping:

[0046] Spread butter evenly on the inner wall of the round cake pan, sprinkle with flour, tap lightly to remove excess flour; ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a key method of the honey magma cake, which comprises the following steps: making egg liquid, honey slurry, batter, pouring and shaping, baking in a box, and cooling the finished product in sequence. The invention selects special ingredients for production, and the baking time of the magma cake is exquisite, which is the key to the successful production of the magma cake. After the completion of the production, the periphery of the magma cake is fixed and formed, and the inside becomes a slurry-like liquid. When cutting, the honey slurry inside can be turned into a liquid Outflow, similar to magma state. The finished product tastes mellow, crispy and smooth, sweet and delicious, and has a unique shape. The invention has the advantages of simple production process, wide selection range of ingredients, easy control of operating conditions, and is suitable for mass production.

Description

technical field [0001] The invention relates to the field of characteristic pastry processing, in particular to a key method of honey magma cake. Background technique [0002] Cake, English name Cake, is a kind of pasta, is to use egg, white sugar, wheat flour as main raw material. 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. 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). [0003] The dry foaming in the cake making process is to take the protein and stir it at different speeds in different stages, and add sugar step by step to make it foam. Fir...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/34
CPCA21D2/34
Inventor 李建贤
Owner 李建贤
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com