Making method of Chinese chestnut cakes

A production method and technology of chestnut cake, which are applied in the directions of dough processing, baking, baked food, etc., can solve the problems of loose structure, difficult preservation, dry taste of chestnut cake, etc., and achieve a compact structure, not easy to loosen, and smooth taste Effect

Inactive Publication Date: 2017-03-08
汤晓芳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a method for making chestnut cakes, which can solve the problems of dry mouthfeel, loose structure and difficult preservation of chestnut cakes made by existing methods

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A method for making chestnut cake, which is made by using the following raw materials in parts by weight: 40 parts of chestnut powder, 20 parts of soybean powder, 50 parts of milk, 20 parts of eggs, 10 parts of raisins, 15 parts of edible oil, 15 parts of brown sugar, star anise 3 parts, 5 parts of baking soda;

[0018] The preparation method comprises the following steps:

[0019] A. Heat the above weight portion of milk to 50°C on high heat, then slowly pour in the above weight portion of chestnut powder, stir evenly while pouring, continue to heat until boiling, then turn to low heat, keep boiling for 5 minutes, then turn off the heat, and then Use a blender to stir the chestnut powder poured into the milk into a paste to obtain chestnut puree for later use;

[0020] B, the egg of above-mentioned weight portion is broken up, then adds the brown sugar of above-mentioned weight portion, raisin, edible oil and stirs evenly, obtains egg paste for subsequent use;

[002...

Embodiment 2

[0024] A method for making chestnut cake, which is made by using the following raw materials in parts by weight: 45 parts of chestnut powder, 25 parts of soybean powder, 55 parts of milk, 25 parts of eggs, 12 parts of raisins, 20 parts of edible oil, 18 parts of brown sugar, star anise 6 parts, 8 parts of baking soda;

[0025] The preparation method comprises the following steps:

[0026] A. Heat the above weight portion of milk to 60°C on high heat, then slowly pour in the above weight portion of chestnut powder, stir evenly while pouring, continue to heat until boiling, then turn to low heat, keep boiling for 8 minutes, then turn off the heat, and then Use a blender to stir the chestnut powder poured into the milk into a paste to obtain chestnut puree for later use;

[0027] B, the egg of above-mentioned weight portion is broken up, then adds the brown sugar of above-mentioned weight portion, raisin, edible oil and stirs evenly, obtains egg paste for subsequent use;

[002...

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PUM

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Abstract

The invention discloses a making method of Chinese chestnut cakes, and relates to the technical field of making of cakes. The Chinese chestnut cakes are made from the following raw materials in parts by weight of 40-45 parts of Chinese chestnut powder, 20-25 parts of soybean flour, 50-55 parts of milk, 20-25 parts of eggs, 10-12 parts of raisins, 15-20 parts of edible oil, 15-18 parts of brown sugar, 3-6 parts of star aniseeds, and 5-8 parts of baking soda. Compared with the prior art, the making method disclosed by the invention has the advantage that the problems that the Chinese chestnut cakes made by a conventional method are dry in mouth feel, loose in structure and not liable to preserve are solved.

Description

technical field [0001] The invention relates to the technical field of pastry making, in particular to a method for making chestnut cake. Background technique [0002] Chestnut, also known as chestnut, chestnut, chestnut, and wind chestnut, is a plant of the genus Chestnut in the Fagaceae family. It is native to China and distributed in Vietnam, Taiwan, and mainland China. It grows in areas with an altitude of 370 to 2,800 meters. Widely cultivated artificially. Chestnut is rich in nutrients, rich in protein, fat, carbohydrates, calcium, phosphorus, iron, zinc, multivitamins and other nutrients. Very comprehensive, containing potassium, zinc, iron, etc., especially the potassium content is 3 times higher than that of apples. Chestnut, jujube and persimmon are called "three major woody grains". Therefore chestnut is often made into cake and eats. But because the existing production process is too simple, the chestnut cake made has a dry mouthfeel, loose structure and is n...

Claims

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Application Information

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IPC IPC(8): A21D13/04A21D2/36A21D2/34A21D2/02
CPCA21D2/362A21D2/02A21D2/34A21D2/36
Inventor 汤晓芳
Owner 汤晓芳
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