Small double-layer tiger skin cake and making method thereof

A technology of tiger skin cake and double layer is applied in the field of small double layer tiger skin cake and its preparation, which can solve the problem of single taste of tiger skin cake, and achieve the effects of enriching taste, increasing taste and expanding audience.

Inactive Publication Date: 2018-11-16
合肥市福客多快餐食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the shortcoming of relatively single mouthfeel of the tiger skin cake in the prior art, and propose a kind of small double-layer tiger skin cake and its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A small double-layer tiger skin cake and a preparation method thereof, the components and weights of the raw materials are as follows:

[0036] Tiger skin ingredients: 1 part vanilla extract, 10 parts cornstarch, 2 parts egg yolk, 32 parts fine sugar.

[0037] Cake ingredients: 40 parts of low-gluten flour, 25 parts of corn oil, 25 parts of milk, 1 part of baking powder, 2 parts of eggs, 4 parts of maltitol, and 29 parts of caster sugar.

[0038] Filling materials: 30 parts of crayfish, 18 parts of spicy crayfish base, 15 parts of minced garlic, 8 parts of minced ginger, 5 parts of green onion, 3 parts of white wine, 4 parts of Angelica dahurica, 1 part of bay leaf, 6 parts of rock sugar, olive oil 15 servings.

[0039] Preparation method of tiger skin:

[0040] Step 1: Break the egg yolks into a bowl, add vanilla extract, and beat the egg yolks with an egg beater;

[0041] Step 2: After the egg yolks are beaten, add cornstarch and continue to beat for 3 minutes with...

Embodiment 2

[0058] A small double-layer tiger skin cake and a preparation method thereof, the components and weights of the raw materials are as follows:

[0059] Tiger skin ingredients: 1 part vanilla extract, 11 parts cornstarch, 3 parts egg yolk, 34 parts fine sugar.

[0060] Cake ingredients: 45 parts of low-gluten flour, 26 parts of corn oil, 27 parts of milk, 2 parts of baking powder, 3 parts of eggs, 5 parts of maltitol, and 30 parts of caster sugar.

[0061]Filling materials: 33 parts of crayfish, 19 parts of spicy crayfish base, 17 parts of minced garlic, 9 parts of minced ginger, 7 parts of green onion, 5 parts of white wine, 5 parts of Angelica dahurica, 2 parts of fragrant leaves, 7 parts of rock sugar, olive oil 17 servings.

[0062] Preparation method of tiger skin:

[0063] Step 1: Break the egg yolks into a bowl, add vanilla extract, and beat the egg yolks with an egg beater;

[0064] Step 2: After the egg yolks are beaten, add cornstarch and continue to beat for 3 minu...

Embodiment 3

[0081] A small double-layer tiger skin cake and a preparation method thereof, the components and weights of the raw materials are as follows:

[0082] Tiger skin ingredients: 2 parts vanilla extract, 12 parts cornstarch, 3 parts egg yolk, 35 parts fine sugar.

[0083] Cake ingredients: 50 parts of low-gluten flour, 28 parts of corn oil, 28 parts of milk, 2 parts of baking powder, 3 parts of eggs, 6 parts of maltitol, and 31 parts of caster sugar.

[0084] Filling materials: 35 parts of crayfish, 20 parts of spicy crayfish base, 18 parts of minced garlic, 10 parts of minced ginger, 8 parts of green onion, 6 parts of white wine, 6 parts of Angelica dahurica, 2 parts of fragrant leaves, 8 parts of rock sugar, olive oil 18 servings.

[0085] Preparation method of tiger skin:

[0086] Step 1: Break the egg yolks into a bowl, add vanilla extract, and beat the egg yolks with an egg beater;

[0087] Step 2: After the egg yolks are beaten, add cornstarch and continue to beat for 3 m...

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PUM

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Abstract

The invention relates to the technical field of food processing, in particular to a small double-layer tiger skin cake and a making method thereof. The small double-layer tiger skin cake is made fromtiger skin materials including 1-2 parts of vanillin, 10-12 parts of corn starch, 2-3 parts of yolk and 32-35 parts of granulated sugar, cake materials including 40-50 parts of low-gluten flour, 25-28parts of corn oil, 25-28 parts of milk, 1-2 parts of baking powder, 2-3 parts of eggs, 4-6 parts of maltitol and 29-31 parts of granulated sugar, stuffing materials including 30-35 parts of chicken lobsters, 18-20 parts of pungent and spicy chicken lobster bottom material, 15-18 parts of minced garlic, 8-10 parts of bruised ginger, 5-8 parts of green Chinese onion sections, 3-6 parts of baijiu, 4-6 parts of radix angelicae, 1-2 parts of myrcia, 6-8 parts of rock candies and 15-18 parts of olive oil. By making a traditional single-layer tiger skin cake into a double-layer tiger skin cake, thetaste of the cake is increased, the layering impression of the cake is increased, the added chicken lobsters make the cake pungent, spicy and sweet, the taste of the tiger skin cake is enriched, the tiger skin cake is peculiar, acceptance consumers of the tiger skin cake are increased, and long-term development is promoted.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a small double-layer tiger skin cake and a preparation method thereof. Background technique [0002] Chiffon cake is a dessert, which belongs to the type of sponge cake. The main raw materials are vegetable oil, eggs, sugar, flour and so on. However, due to the lack of rich flavor of butter cake, chiffon cake usually requires rich juice or ingredients such as chocolate and fruit. Tiger skin cake is also a kind of chiffon cake. [0003] Crayfish are freshwater economical shrimps, which are widely welcomed by people because of their delicious meat. The protein content in crayfish is very high, and the meat is soft and easy to digest. It is an excellent food for people who are weak and need to take care of themselves after illness. [0004] But traditionally produced tiger skin cakes are all one-layer cakes, which are fragrant and soft, with sweet jam or cream sandwiched ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/32A21D13/38A21D13/40
CPCA21D13/32A21D13/38A21D13/40
Inventor 王传仓
Owner 合肥市福客多快餐食品有限公司
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