Chiffon cake and preparation method thereof

Abstract

The invention relates to a chiffon cake. The chiffon cake is formed by stirring chiffon cake premixed flour, eggs and water, wherein the chiffon cake premixed flour contains the following raw materials: white granulated sugar, wheat flour, wheat starch, an emulsifying agent, baking powder and table salt. A preparation method of the chiffon cake comprises the following steps: adding eggs and water into the chiffon cake premixed flour, uniformly mixing, rapidly mixing for about 5 minutes by adopting a stirring device, then adding edible oil, uniformly stirring, putting into an oven at the temperature of 180 DEG C, and baking for about 45 minutes, so that the chiffon cake with mellow taste can be obtained. Besides, the chiffon cake premixed flour is blended in advance when the chiffon cake is prepared, a powder instant drying technology is adopted after mixing and stirring, moisture of starch can be reduced by 2-4% within 5 seconds, the problems that the baking powder loses efficacy and a product cakes are effectively solved, a whole egg beating method is adopted, the complexity of a chiffon cake separate egg beating method is simplified, the chiffon cake preparation time is shortened, the working efficiency is improved, and the effect of a cake prepared by adopting the separate egg beating method is also realized.

Description

technical field [0001] The invention relates to a dessert, in particular to a chiffon cake and a preparation method thereof. Background technique [0002] Chiffon cake is a type of sponge cake with a very light texture. It uses vegetable oil, eggs, sugar, flour, and baking powder as the basic materials. Since vegetable oil is not as easy to foam as butter (traditional cakes are made of butter), it needs By beating the egg whites into foam to provide enough air to support the volume of the cake, chiffon cake contains enough vegetable oil and eggs, so the texture is very moist, not as easy to harden as traditional butter cake, chiffon cake Cakes also contain less saturated fat, but because they lack the rich flavor of butter cakes, chiffon cakes usually require rich-flavored juices, or add ingredients such as chocolate and fruit. . [0003] The existing chiffon cake production needs to divide the premixed powder into two parts of the mixture, divide the egg into egg white an...

AI Technical Summary

Problems solved by technology

[0003] The existing chiffon cake production needs to divide the premixed powder into two parts of the mixture, divide the egg into egg white and egg yolk, and then mix the two parts of the mixture with the egg yolk and egg white separately and then mix them again. The operation is more complicated and requires more operators. High, you need to master the whipping level of the cream, ordinary people or novices in baking will fail if they don’t master the level

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