Red bean-semen coicis cake and making method thereof

A technology of barley and cake, which is used in baking, dough processing, baked goods, etc.

Inactive Publication Date: 2017-06-13
航天(北京)食品技术研究院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] To sum up, the current market lacks a delicious and easy-to-make cake that can dispel dampness and play a role in health care if eaten regularly.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The cake is composed of the following raw materials by weight: 60% of eggs, 4% of low-gluten flour, 6% of fine sugar, 8% of edible oil, 6% of red bean powder, 6% of barley powder, 5% of milk, 2% of inulin, Walnut powder 1%, jujube powder 1%, gorgon powder 1%.

[0034] The preparation method comprises the following steps:

[0035] (1) egg white and egg yolk are separated;

[0036] (2) Add half of the granulated sugar to the egg yolk and stir evenly, then add cooking oil and stir until there is no oil, then add milk and stir evenly to make egg yolk liquid;

[0037] (3) Sieve low-gluten flour, red bean powder, barley powder and inulin into the egg yolk liquid, then add walnut powder, jujube powder and Gorgon seed powder, and stir for 10 minutes to form an egg yolk paste;

[0038] (4) Stir the egg whites until the surface foams, then add the remaining half of the fine sugar and continue to beat at high speed for 3-5 minutes to obtain meringue;

[0039] (5) Add the mering...

Embodiment 2

[0042] The cake is composed of the following raw materials by weight: 70% of eggs, 6% of low-gluten flour, 2% of fine sugar, 2% of edible oil, 5% of red bean milk concentrated powder, 5% of barley milk concentrated powder, 5% of milk, chrysanthemum 3% powder, 1% jujube powder, 1% gorgon powder.

[0043] Make cake according to the preparation method of embodiment 1, wherein in step (3), in the egg yolk liquid, sieve into low-gluten flour, red bean milk concentrated powder, barley milk concentrated powder, inulin respectively, then add jujube powder and Gorgon fruit powder, Stir well for 10 minutes to form egg yolk paste;

[0044] In step (6), the oven temperature is 170°C, and the baking time is 55 minutes.

Embodiment 3

[0046] The cake is composed of the following raw materials by weight: 60% of eggs, 7% of low-gluten flour, 8% of granulated sugar, 5% of edible oil, 5% of red bean powder, 5% of concentrated barley milk powder, 5% of milk, and 3% of inulin , walnut powder 1%, jujube powder 1%.

[0047] Make the cake according to the preparation method of Example 1, wherein in step (3), sieve low-gluten flour, red bean powder, barley milk concentrated powder, inulin into the egg yolk liquid respectively, then add walnut powder and jujube powder, and stir evenly 12 minutes into egg yolk paste;

[0048] In step (6), the oven temperature is 160°C, and the baking time is 60 minutes.

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PUM

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Abstract

The invention relates to red bean-semen coicis cake. The red bean-semen coicis cake comprises egg, flour, granulated sugar, edible oil, red bean powder, semen coicis powder, milk and the like. The healthcare red bean-semen coicis cake is nutritional and delicious, convenient to make and capable of tonifying the spleen and eliminating dampness if people eat the cake frequently. The invention further relates to a making method of the red bean-semen coicis cake.

Description

technical field [0001] The invention relates to the technical field of health food processing, in particular to a red bean barley cake and a preparation method thereof. Background technique [0002] A cake is a pasta, usually a sweet, sponge-like treat. A typical cake is made with eggs, sugar, and wheat flour as the main raw materials, with milk, fruit juice, milk powder, spice powder, salad oil, shortening, baking powder, and water as auxiliary materials. It is made after stirring, preparing, and baking in an oven. . Cake materials mainly include flour, shortening (usually butter or margarine, low-fat cakes will be replaced by concentrated fruit juice), sweetener (usually sucrose), binder (usually eggs, can also be used gluten and starch substitutes), liquid ingredients (milk, water or fruit juice), flavors and leavening agents (such as yeast or baking powder). [0003] With the development of the economy and the improvement of living standards, people begin to pay atten...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/80A21D2/34A21D2/36
CPCA21D2/34A21D2/36A21D2/362A21D2/364
Inventor 关斌
Owner 航天(北京)食品技术研究院
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