Low-sugar low-fat cake formula and processing technology thereof
A processing technology, cake technology, applied in baking, baked goods with modified ingredients, dough processing and other directions, can solve the problems of high unfavorable health of the three high people, reduced cake taste, etc., to reduce fat content, reduce sugar content, etc. volume, enhance the effect of taste
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[0027] Example 1: A low sugar low fat cake recipe, the cake recipe is composed by a main ingredient and auxiliary materials, the score is 80 Ingredients parts by weight of flour, eggs, 30 parts, 5 parts of baking powder, 10 parts of powdered milk and edible 0.5 parts of an oil composition, accessories 10 parts by weight of the score is sugar, 20 parts of potato composition, the balance being water.
[0028] Low-sugar low fat cake process, the process comprising the steps of:
[0029] S1: Ingredients preform, the main ingredient was added in a 1:10 ratio of milk powder dissolved in water, into the pot boil, skim the upper oil skin fat, the materials in sugar water into small fire slowly boiled syrup to maroon, the potato after cooking materials in water was added with stirring broken, resulting thin paste mountain taro,
[0030] S2: materials processing, the high melting portion of syrup is added in the mountains poi stir to give a yellow red mud mixing the oil into A, B two, added...
Example Embodiment
[0036] Example 2: low-sugar low fat cake recipe, the cake recipe is composed by a main ingredient and auxiliary materials, the score is 100 Ingredients parts by weight of a low-gluten flour, 35 parts of egg, baking powder 8 parts, 15 parts of powdered milk and edible 0.75 parts of an oil composition, excipient score is 15 parts by weight of sugar, 25 parts of potato composition, the balance being water.
[0037] Low-sugar low fat cake process, the process comprising the steps of:
[0038] S1: Ingredients preform, the main ingredient was added in a 1:10 ratio of milk powder dissolved in water, into the pot boil, skim the upper oil skin fat, the materials in sugar water into small fire slowly boiled syrup to maroon, the potato after cooking materials in water was added with stirring broken, resulting thin paste mountain taro,
[0039] S2: materials processing, the high melting portion of syrup is added in the mountains poi stir to give a yellow red mud mixing the oil into A, B two, ...
Example Embodiment
[0045] Example 3: A low sugar low-fat cake formula, the formulation of the cake is composed of the main material and excipients, and the main amount is 90 parts by weight, 40 eggs, 10 pieces of eggs, 25 pieces of milk powder, 25 parts of milk powder and edible 1 part of the oil, the excipient is 20 parts by weight of the sugar, 30 parts of the sauce, the margin is water.
[0046] Processing process of low sugar low-fat cake contains the following steps:
[0047] S1: ingredient prefabrication, the main material is dissolved in the proportion of milk powder at 1:10, put it into the pot, put on the upper oil peel to fat, and slowly cook the white sugar in the excipient to the jujube red syrup, will After the accent, the sauce was stirred and broken, and the righteous hang moon was obtained.
[0048] S2: Accessive processing, combine part of the high-temperature melting syrup to the lanceolate is thoroughly stirred and uniformly mixed with red-yellow mixed mud, divided into A, B, two ...
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