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Method for manufacturing birthday cake blank

A production method and technology of cake embryos, which are applied in the processing of dough, baked goods, baking, etc., can solve the problems of short storage time, rough structure, easy drying, etc., and achieve the purpose of maintaining softness, reducing hardness and saving usage. Effect

Pending Publication Date: 2020-05-19
福建耘福食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As people's lives become more and more affluent, birthday celebrations have become an important activity for every family. Birthday cakes are an important ingredient in birthday celeb

Method used

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Experimental program
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Effect test

Embodiment Construction

[0017] The present invention will be further described in detail below in conjunction with examples, but the embodiments of the present invention are not limited thereto.

[0018] A method for making a birthday cake embryo is characterized in that it comprises the following steps:

[0019] Step 1: Mix and heat 4 parts of purified water, 4 parts of milk, 1.5 parts of butter, and 2.5 parts of vegetable oil to 43-46°C, preferably 45°C; in order to facilitate the puffing of the powder.

[0020] Step 2: Add 2 parts of low-gluten flour, 1 part of corn flour, and 1 part of cake A flour to the mixed liquid being heated in step 1, mix well and continue heating to 55-65°C; make batter; the temperature is not high , the powder will not be scalded.

[0021] Step 3: Add 7.2 parts of egg yolks to the batter in Step 2, and stir evenly, keeping the temperature at about 40°C;

[0022] Step 4: Mix and beat 16.8 parts of egg whites, 5.5 parts of cake B powder, 1 part of granulated sugar and 0....

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PUM

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Abstract

The invention discloses a method for manufacturing a birthday cake blank. The method which comprises the following steps: mixing 4 parts of water, 4 parts of milk, 1.5 parts of butter and 2.5 parts ofvegetable oil, and performing heating to 45 DEG C; adding 2 parts of low-gluten flour, 1 part of corn flour and 1 part of cake A powder, performing uniform mixing by stirring, and continuously performing heating to 60 DEG C to prepare paste; adding 7.2 parts of egg yolk, performing uniform stirring, and keeping the temperature at 40 DEG C; mixing 16.8 parts of egg white, 5.5 parts of cake B powder,1 part of fine granulated sugar and 0.25 part of tartar powder, and beating the mixture to a solid state without flowing; and uniformly mixing the paste and the solid egg white by stirring, and thenperforming baking. According to the invention, the cake blank is prepared by adopting a dough burning and beating method, so that the use amount of oil and sugar is greatly saved, and the purpose oflow sugar and low oil are really realized; meanwhile, liquid and powder are mixed and heated, so that the sugar content of the flour can be separated out, and heating of sugar later can be reduced; and in addition, the flour and the corn flour can be expanded, so that hardness of the cake blank can be reduced, and the prepared cake blank can be kept soft for a long time.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for making a birthday cake embryo. Background technique [0002] Birthday cake is a delicacy and a necessity for celebrating birthdays. It first originated in the West, and then slowly spread to China. As people's lives become more and more affluent, birthday celebrations have become an important event for every family. Birthday cakes are an important ingredient in birthday celebrations. Most of the current birthday cake embryos have rough tissues, and they tend to dry out after being placed for a long time, and the storage time is short. , The problem of poor taste. Contents of the invention [0003] The object of the present invention is to provide a method for making a birthday cake embryo, which uses less sugar and oil to make, and can maintain the soft taste and fragrance of the cake embryo after being stored for more than 3 days. [0004] The technical problem so...

Claims

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Application Information

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IPC IPC(8): A21D13/047A21D13/06A21D13/068A21D13/80A21D2/36A21D2/34A21D2/08
CPCA21D13/047A21D13/06A21D13/068A21D13/80A21D2/36A21D2/34A21D2/08
Inventor 李秋松黄桂荣赖永增
Owner 福建耘福食品有限公司
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