Premixed flour needing no egg separation or flour scalding and used for chiffon cake with scalded paste, and using method thereof

Abstract

The invention belongs to the technical field of food, and provides premixed flour needing no egg separation or flour scalding and used for a chiffon cake with scalded paste, and a using method thereof. The premixed flour comprises the following components in parts by weight: 30-50 parts of white granulated sugar, 30-50 parts of wheat flour, 2-5 parts of egg white powder, 1-5 parts of egg yolk powder, 1-5 parts of glutinous rice flour, 5-15 parts of edible starch and 1-5 parts of auxiliary materials. During preparation of the chiffon cake with scalded paste in the prior art, flour scalding andegg separating and stirring are two necessary links. However, when the premixed flour disclosed by the invention is used for making the chiffon cake with scalded paste, the two steps of flour scaldingand egg separating and stirring can be omitted, so secondary pollution of raw materials is avoided, manpower is saved, cost is reduced, making time is shortened, various costs of manufacturers are reduced, yield is favorably increased, and industrial and quantitative production of the chiffon cake is facilitated.

Description

Technical field [0001] The present invention relates to the technical field of food, in particular to a hot-seed chiffon cake premix powder without egg separation and hot noodles and a use method thereof. Background technique [0002] Ready-mixed powder refers to the baking ingredients used by pre-mixing part of the raw and auxiliary materials used in baking according to the recipe, and then selling to customers. It is essentially different from a single raw material in the general sense. It is a compound semi-finished product that contains some baking technology content in the form of compound powder. It is a product with technology, but it is displayed in front of the baking staff in a very ordinary appearance and simple and popular form. It is not a raw material in the general sense. Ready-mixed powder is prepared by the manufacturer of many complex food materials in a professional way to reduce the professionalism, technicality and failure rate of production. The use of re...

AI Technical Summary

Problems solved by technology

[0003] Hot chiffon cake has a bulky texture, high water content, light and not greasy taste, moist and tender, and full of elasticity. In the more traditional production, the two indispensable links are hot noodles and egg separation, which is very important for industrialization. In terms of quantitative production, it undoubtedly increases the various costs of the manufacturer, and also has a certain impact on the increase in production.