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Making process of small white cakes

A technology for making white cakes, which is applied in the field of small white cakes. It can solve problems such as poor taste and achieve the effects of easy molding, easy-to-obtain materials and moderate chewiness

Inactive Publication Date: 2020-11-20
郑州朱屯米粉食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a production process of small white cakes, aiming to solve the problem of poor taste of existing small white cakes after secondary heating

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] To make plain white biscuits:

[0029] The first step is to prepare materials by weighing 5000 parts of medium-gluten wheat flour, 1900 parts of water, 75 parts of baking powder, 100 parts of starter, and 2 parts of edible alkali in parts by weight; wherein, the starter is old starter, yeast powder, and fresh yeast. any of

[0030] In the second step, pour the above-mentioned medium-gluten wheat flour, baking powder, leavening agent, and edible alkali into the dough mixer, dry mix for 3-5 minutes, then add all the weighed water and stir to form a dough;

[0031] The third step is to ferment the above dough in an environment with a relative humidity of 70% and 30-35°C for 3 hours;

[0032] The fourth step is to repeatedly knead the fermented dough until it is smooth, and then use a noodle press to shape it, divide it into small circular dough pieces with a diameter of 115mm and a weight of 75-80 grams per piece;

[0033] The fifth step is to place the above-mentioned r...

Embodiment 2

[0043] Make savory small white cakes:

[0044] The first step is to prepare materials by weighing 5000 parts of medium-gluten wheat flour, 2100 parts of water, 100 parts of baking powder, 80 parts of starter, 1 part of edible alkali, 60 parts of thirteen spices, and 45 parts of salt by weight; wherein, the starter is Any of old yeast, yeast powder, and fresh yeast;

[0045] In the second step, pour the above-mentioned medium-gluten wheat flour, baking powder, leavening agent, edible alkali, thirteen spices and salt into the dough mixer, dry mix for 3-5 minutes, then add all the weighed water and stir to form a dough;

[0046] The rest of the steps are the same as in Example 1, until the preparation of the salty and delicious small white cake is completed.

[0047] Compared with the original flavor of small white cakes, in addition to the special flavor of fermentation, the above-mentioned small white cakes also have the unique taste of thirteen spices and salt. Except for th...

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PUM

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Abstract

The invention discloses a making process of small white cakes. The process comprises the following steps: (1) weighing and preparing 5000 parts of medium-gluten wheat flour, 1900-2100 parts of water,50-100 parts of baking powder, 80-150 parts of a leavening agent and 1-10 parts of edible alkali by weight; (2) pouring the medium-gluten wheat flour, the baking powder, the leavening agent and the edible alkali into a dough mixer, performing dry mixing for 3-5 minutes, adding water, and performing stirring to obtain dough; (3) fermenting the dough in an environment with a relative humidity of 70%and a temperature of 30-35 DEG C for 3 hours; and (4) repeatedly kneading and pressing the fermented dough to be smooth, pressing and forming the dough by using a dough pressing machine, dividing thedough into fixed weight, and then carrying out secondary fermentation, cooking and cooling. Compared with traditional small white cake making processes, the making process has more excellent characteristics, materials are easy to obtain, the forming is easy, the taste is loose, soft, elastic and chewy, the natural taste of wheat flour products and the special flavor of fermentation are achieved,and the original taste and flavor can be kept after heating.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a manufacturing process of small white cakes. Background technique [0002] In ancient my country, cake was the general term for all kinds of pasta, and most of the food made of flour could be called cake. With the development of farming civilization, its production methods are constantly enriched and improved. In the Central Plains, a small white cake made from fermented flour is popular. It has a soft taste and moderate chewiness, and is very popular among local residents. However, the best taste of this small white cake is within half an hour after being baked, beyond this time period, especially after secondary heating, the taste will be greatly reduced. With the development of productivity and the quickening pace of life of residents, there are fewer and fewer opportunities to make and eat pancakes in the family. Therefore, improving the production process of small...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/80A21D8/04A21D2/36
CPCA21D13/80A21D8/045A21D8/047A21D2/36
Inventor 黄宁焦阳洋康路明
Owner 郑州朱屯米粉食品有限公司