Rice wine and brown sugar cake capable of maintaining beauty

A cake and brown sugar technology, applied in the field of cakes, can solve problems such as difficulty in meeting consumers' demands for different tastes and tastes of cake products, inability to achieve health care effects, inactivation of effective substances, etc., to help blood circulation, unique formula, The effect of high nutritional content

Inactive Publication Date: 2016-09-14
李桦
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, various cake products appearing in the market use eggs as the main raw material. Traditional cakes have a single taste and lack layers and textures. It is difficult to meet consumers' needs for different tastes and textures of cake products.
As people gradually shift their attention to the taste and characteristics of the cake, ordinary cakes have been difficult to meet the needs of consumers, but most of the cakes in the pr

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0027] A rice wine beautifying brown sugar cake, the raw materials of which include skin material, filling material and coating material, which are prepared according to the ratio of 1:0.8:0.05 from the skin material, filling material and coating material;

[0028] The leather is made up of the following raw materials in parts by weight:

[0029] Baking powder 0.3, flour 150, donkey-hide gelatin 1, sugar 40, buckwheat flour 4, black bean flour 5, black sesame powder 3, edible salt 0.8, milk 15, vegetable oil 40, egg 15, water to taste;

[0030] The filling is composed of the following raw materials in parts by weight: 1 rice wine, 1 motherwort, 1 longan, 1 ginger, 1 mulberry, 0.1 saffron, 1 rose, 1 pomelo peel, 14 vegetable oil, 5 brown sugar, 5 glutinous rice flour, Glue 0.03, edible salt 0.06, appropriate amount of water;

[0031] Described coating material is made from the raw material of following weight part:

[0032] Chitosan 15, locust bean gum 0.1, green tea powder 0...

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PUM

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Abstract

The invention discloses a rice wine and brown sugar cake capable of maintaining beauty. The rice wine and brown sugar cake capable of maintaining beauty is prepared from a crust, stuffing and a wrapping film. The stuffing is prepared from, by weight, 1-4 parts of rice wine, 1-2 parts of herba leonuri, 1-3 parts of dried longan, 1-2 parts of fresh ginger, 1-2 parts of mulberry fruits, 0.1-0.4 part of stigma croci, 1-2 parts of flos rosae rugosae, 1-3 parts of shaddock peel, 14-17 parts of vegetable oil, 5-8 parts of brown sugar, 5-14 parts of glutinous rice flour, 0.03-0.05 part of carrageenan, 0.06-0.09 part of edible salt and a proper amount of water.

Description

technical field [0001] The invention relates to the technical field of cakes, in particular to a rice wine beautifying brown sugar cake. Background technique [0002] 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). [0003] At present, various cake products appearing in the market all use eggs as the main raw material. Traditional cakes have a single taste and lack layers and textures, making it difficult to meet consumers' needs for different tastes and textures of cake products. As people gradually shift their attention to the taste and characteristics of the cake, ordinary cakes have been difficult to meet the needs of consumers, but m...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36A21D2/34
CPCA21D2/34A21D2/36A21D2/362
Inventor 李桦
Owner 李桦
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