Yeast cake and preparation process for same

Abstract

The invention discloses yeast cake and a preparation process for the same. The yeast cake is prepared from the following components: 100 to 200 parts of water, 28 to 38 parts of starch, 65 to 80 parts of flour, 3 to 10 parts of yeasts, 50 to 70 parts of condensed milk, 100 to 150 parts of whole eggs, 200 to 300 parts of egg yolk, 100 to 150 parts of butter, 150 to 200 parts of white sugar and 40 to 60 parts of lemon juice. The yeast cake prepared in such a manner tastes soft, elastic, sweet and delicious, and is nutritional and healthy.

Description

technical field [0001] The invention relates to the field of western pastry preparation, in particular to a fermented cake and a preparation process thereof. Background technique [0002] Cake is a kind of pastry, which is a kind of sponge-like dessert made after stirring, blending, modulation, and baking with eggs, white sugar, and wheat flour as raw materials, with milk, fruit juice, milk powder, salad oil, etc. Fermentation technology has been widely used in many processes, bringing different textures and tastes to various baked products; if fermentation is required: bread, pizza, steamed buns and other foods that use yeast. Fermented food must go through a certain period of fermentation, proofing, and turning over. The loose structure of this type of food is formed by yeast fermentation. [0003] Although the cake has a soft taste and a loose internal structure, the cake is not fermented with yeast. The loose structure of the cake is caused by the leavening agent used. ...

AI Technical Summary

Problems solved by technology

However, the leavening agent used in conventional cakes is also called baking powder, and excessive consumption of potassium alum in the baking powder ingredients will have a certain poisonous effect on the human body. Affect the development of nerve cells; and if you put too much baking powder, it will be bitter and affect the taste of the cake

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