Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Tea-flavored baked pastry and preparation method thereof

A technology for pastry and tea flavor, which is applied to the field of tea-flavored baked pastries and its preparation, can solve the problems of easy loss, lack of strong tea aroma, and inability to effectively utilize tea efficacy and nutrients, so as to reduce the greasy feeling, have better taste, and improve the quality of tea leaves. Scented effect

Inactive Publication Date: 2020-08-25
谢嘉源
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the tea flavor of the tea-flavored cakes produced by this production method is not strong and easy to lose, and the efficacy and nutritional components of the tea cannot be effectively utilized.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A tea-flavored baked pastry, comprising the following components in parts by mass: 55 parts of eggs, 25 parts of white sugar, 30 parts of low-gluten flour, 4 parts of tea powder, 8 parts of butter oil, 35 parts of milk, 5 parts of Pu'er tea, dry 5 parts of chrysanthemum and 25 parts of purified water.

[0022] Preparation method of the present invention:

[0023] S1. Boil pure water, brew Pu'er tea and dried chrysanthemum with boiling water, pour out the water after 30 seconds, repeat twice;

[0024] S2. Brew the erh tea and dried chrysanthemum treated by S1 with boiling water for 20 seconds to obtain tea soup;

[0025] S3. Preheat the oven, set the heat to 175°C and lower the heat to 160°C;

[0026] S4. Beat the eggs into the mixing bucket, add sugar, and beat on the mixer until it turns white and becomes thick foam;

[0027] S5. Pour the flour and tea powder into the mixing bucket evenly, and add melted and cooled butter oil, skim milk and tea soup, and stir evenly...

Embodiment 2

[0030] A tea-flavored baked pastry, comprising the following components in parts by mass: 60 parts of eggs, 30 parts of white sugar, 30 parts of flour, 4 parts of tea powder, 12 parts of butter oil, 35 parts of milk, 5 parts of Pu'er tea, and 5 parts of dried chrysanthemum parts and 25 parts of purified water.

[0031] Preparation method of the present invention:

[0032] S1. Boil pure water, brew Pu'er tea and dried chrysanthemum with boiling water, pour out the water after 20 seconds, repeat twice;

[0033] S2. Brew the erh tea and dried chrysanthemum treated by S1 with boiling water for 20 seconds to obtain tea soup;

[0034] S3. Preheat the oven, set the heat to 185°C and lower the heat to 170°C;

[0035] S4. Beat the eggs into the mixing bucket, add sugar, and beat on the mixer until it turns white and becomes thick foam;

[0036] S5. Pour the flour and tea powder into the mixing bucket evenly, and add melted and cooled butter oil, skim milk and tea soup, and stir even...

Embodiment 3

[0039] A tea-flavored baked pastry, comprising the following components in parts by mass: 58 parts of eggs, 25 parts of white sugar, 25 parts of flour, 4 parts of tea powder, 10 parts of butter oil, 30 parts of milk, 3 parts of Pu'er tea, and 3 parts of dried chrysanthemum parts and 25 parts of purified water.

[0040] Preparation method of the present invention:

[0041] S1. Boil pure water, brew Pu'er tea and dried chrysanthemum with boiling water, pour out the water after 25 seconds, repeat twice;

[0042] S2. Brew the erh tea and dried chrysanthemum treated by S1 with boiling water for 20 seconds to obtain tea soup;

[0043] S3. Preheat the oven, set the heat to 180°C and lower the heat to 165°C;

[0044] S4. Beat the eggs into the mixing bucket, add sugar, and beat on the mixer until it turns white and becomes thick foam;

[0045] S5. Pour the flour and tea powder into the mixing bucket evenly, and add melted and cooled butter oil, skim milk and tea soup, and stir even...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a tea-flavored baked pastry. The pastry comprises the following components in parts by mass: 55-60 parts of eggs, 25-30 parts of white sugar, 25-30 parts of flour, 2-4 parts oftea powder, 8-12 parts of butter, 30-35 parts of milk, 2-5 parts of Pu'er tea, 2-5 parts of dried chrysanthemums and 20-25 parts of purified water. The preparation method comprises the following steps: S1, boiling the purified water, brewing the Pu'er tea and the dried chrysanthemums with boiled water, and pouring out the water; S2, brewing the Pu'er tea and the dried chrysanthemums treated in the step S1 with boiled water to obtain tea soup; S3, preheating an oven; S4, breaking eggs into a stirring barrel, adding the white sugar, and performing stirring in a stirrer; S5, pouring the flour and the tea powder into the stirring barrel at a constant speed, adding the dissolved and cooled butter, the skim milk and the tea soup, and performing uniform stirring so as to obtain cake sauce; and S6, laying packing paper in a cake ring in a baking tray, pouring the cake sauce into the cake ring to be flattened, and the sending baking tray into the oven to be baked. The pastry has the advantagesthat the tea fragrance is rich, the tea efficacy and nutritional ingredients can be fully utilized, and the preparation is simple.

Description

technical field [0001] The invention relates to the technical field of baked cakes, in particular to a tea-flavored baked cake and a preparation method thereof. Background technique [0002] Most of the existing tea-flavored baked cakes are sprinkled with tea powder on the surface of the baked cakes, or add a small amount of tea powder in the raw materials for making baked cakes, so that the baked cakes have a tea fragrance. However, the tea flavor of the tea-flavored pastry produced by this production method is not strong and easily lost, and the efficacy and nutritional labeling of the tea cannot be effectively utilized. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a kind of tea-flavored baked cake and its preparation method which has a strong tea fragrance, can make full use of the efficacy and nutritional components of tea, and is easy to prepare in view of the above problems. [0004] In order to solve t...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/36A21D13/80
CPCA21D2/36A21D13/80
Inventor 谢嘉源
Owner 谢嘉源
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com