Mulberry layer cake and preparation method thereof

A production method and a sandwich cake technology, which are applied in baking, baked food with modified ingredients, baked food, etc., can solve the problems of poor oil stability, easy deterioration and high oil content, and achieve good oil stability, not easy to deteriorate, The effect of low oil content

Inactive Publication Date: 2018-03-30
JUXIANGYUAN HEALTH FOOD ZHONGSHAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] However, the existing sandwich cakes have the following defects: high oil content, poor oil stability, and easy deterioration

Method used

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  • Mulberry layer cake and preparation method thereof
  • Mulberry layer cake and preparation method thereof

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Embodiment 1-5

[0049] A mulberry sandwich cake, comprising a cake body and fillings; the raw materials for preparing the cake body include the following components: low-gluten wheat flour, milk powder, baking powder, granulated sugar, fresh eggs, edible salt, edible oil, sorbitol, and sodium bicarbonate , cake oil and water; the raw materials for the filling include the following components: mulberry fruit granules, mulberry jam and lotus seed paste. The specific dosage of each of the above components is shown in Table 1 below.

[0050] The formula table of the mulberry sandwich cake of table 1 embodiment 1-5

[0051]

[0052] The mulberry sandwich cake of embodiment 1-5 is prepared according to the following method:

[0053] Pretreatment step: take the formula amount of water, add the formula amount of granulated sugar, edible salt and sorbitol, stir and dissolve to obtain the first mixture; add the formula amount of milk powder into the second mixture, stir and dissolve to obtain the s...

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Abstract

The invention discloses a mulberry layer cake. The cake includes a cake body and a filling. The cake body is prepared from, by weight, 450-550 parts of low-gluten wheat flour, 17-25 parts of milk powder, 8-9 parts of baking powder, 230-240 parts of granulated sugar, 265-275 parts of fresh eggs, 2.5-5.5 parts of edible salt, 116-126 parts of edible oil, 62-72 parts of sorbitol, 1-2.5 parts of sodium bicarbonate, 4-8 parts of cake oil and 80-150 parts of water. The filling is prepared from, by weight, 40-50 parts of mulberry pulp, 40-50 parts of mulberry jam and 800-900 parts of lotus paste. Themulberry layer cake has the advantages of being low in fat content, unlikely to go bad, endurable to long-term preservation, abundant in nutrient and capable of achieving the functions of relaxing bowels, nourishing skin and the like. The invention also discloses a preparation method of the mulberry layer cake. The preparation method is simple in flow, convenient to operate and low in cost.

Description

technical field [0001] The invention relates to the technical field of baked food, in particular to a mulberry sandwich cake and a preparation method thereof. Background technique [0002] Mulberry, also known as mulberry, is the ripe fruit of the mulberry tree, which is the ear of the mulberry tree of the Moraceae plant. It is cultivated all over the country and even all over the world. The specific ripening time of mulberries in different regions is different, earlier in the south and later in the north. Mulberry is sweet and cold in nature and has the functions of nourishing the liver and kidney, promoting body fluid and moistening dryness, and blackening the eyes. Mulberry fruit has been a kind of fresh fruit often used by the common people since ancient times. It has the effects of diuresis, health care and refreshing, and its special effect is also recorded in the Compendium of Materia Medica. Mulberry fruit is rich in active protein, vitamins, amino acids, carotene...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D13/31A21D13/38
CPCA21D13/06A21D13/31A21D13/38
Inventor 梁杏英余妙嫦陈震东张延杰张国权吴俏槿阮锦江
Owner JUXIANGYUAN HEALTH FOOD ZHONGSHAN
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