Preparation method of optimized tea cakes
A cake and tea technology, applied in the field of optimized tea cake preparation, can solve the problems that the cake is difficult to have the tea effect, the taste of the stuffing becomes poor, and it is difficult to mix evenly, so as to achieve easy absorption and utilization, increase the taste, and simple production process Effect
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Example Embodiment
[0014] Example 1:
[0015] This embodiment provides an optimized tea cake preparation method, which is characterized in that it includes the following steps:
[0016] 1) Soak the tea leaves in water for 1-2 minutes, filter out the water while hot, and take out the tea leaves;
[0017] 2) Place the treated tea leaves in step 1) in a container, add water at a constant temperature of 88-93°C, and fully stir for 30-40 minutes to cook, then move to a water mill, and grind the tea leaves in the slurry to a slurry. Get the tea slurry for use;
[0018] 3) Mix the xylitol and the tea slurry treated in step 2) according to parts by weight, mix, heat, and cook, then add the main pastry ingredients and salad oil in sequence, and stir well until the material is sticky and cool to room temperature to form. can.
Example Embodiment
[0019] Example 2:
[0020] This embodiment provides an optimized tea cake preparation method, which is characterized in that it includes the following steps:
[0021] 1) Soak the tea leaves in water for 1-2 minutes, filter out the water while hot, and take out the tea leaves;
[0022] 2) Place the treated tea leaves in step 1) in a container, add water at a constant temperature of 88-93°C, and fully stir for 30-40 minutes to cook, then move to a water mill, and grind the tea leaves in the slurry to a slurry. Get the tea slurry for use;
[0023] 3) Mix the xylitol and the tea slurry treated in step 2) according to parts by weight, mix, heat, and cook, then add the main pastry ingredients and salad oil in sequence, and stir well until the material is sticky and cool to room temperature to form. can.
[0024] The temperature of water used in step 1) is 95-97°C.
[0025] The mass ratio of water to tea used in step 2) is 5:1.
[0026] Step 2) The slurry ground during the operation is sieved ...
Example Embodiment
[0029] Example 3:
[0030] This embodiment provides an optimized tea cake preparation method, which is characterized in that it includes the following steps:
[0031] 1) Soak the tea leaves in water for 1-2 minutes, filter out the water while hot, and take out the tea leaves;
[0032] 2) Place the treated tea leaves in step 1) in a container, add water at a constant temperature of 88-93°C, and fully stir for 30-40 minutes to cook, then move to a water mill, and grind the tea leaves in the slurry to a slurry. Get the tea slurry for use;
[0033] 3) Mix the xylitol and the tea slurry treated in step 2) according to parts by weight, mix, heat, and cook, then add the main pastry ingredients and salad oil in sequence, and stir well until the material is sticky and cool to room temperature to form. can.
[0034] The temperature of water used in step 1) is 95-97°C.
[0035] The mass ratio of water to tea used in step 2) is 5:1.
[0036] Step 2) The slurry ground during the operation is sieved ...
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