Formula of bowl-shaped cake and making process of bowl-shaped cake

A production process and formula technology, applied in the field of bowl cakes, can solve problems such as roughness, sticking teeth, and not being popular

Inactive Publication Date: 2022-03-15
吴雅琪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the traditional handmade bowl cake, the taste of bowl cake is sour, rough, and sticky to the teeth. It is no longer popular among people, especially among young people.

Method used

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  • Formula of bowl-shaped cake and making process of bowl-shaped cake
  • Formula of bowl-shaped cake and making process of bowl-shaped cake
  • Formula of bowl-shaped cake and making process of bowl-shaped cake

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Embodiment Construction

[0036] In order to facilitate the understanding of the present invention, the present invention will be described more fully below with reference to the associated drawings. Preferred embodiments of the invention are shown in the accompanying drawings. However, the present invention can be embodied in many different forms and is not limited to the embodiments described herein. On the contrary, the purpose of providing these embodiments is to make the disclosure of the present invention more thorough and comprehensive.

[0037] It should be noted that when an element is referred to as being “fixed” to another element, it can be directly on the other element or there can also be an intervening element. When an element is referred to as being "connected to" another element, it can be directly connected to the other element or intervening elements may also be present. The terms "vertical," "horizontal," "left," "right," and similar expressions are used herein for purposes of ill...

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PUM

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Abstract

The invention discloses a bowl-shaped cake formula and a making process thereof. The bowl-shaped cake comprises an old fermentation head, fresh rice milk, cooked gordon euryale seed and auxiliary materials, the raw materials comprise 3 parts of the aged fermentation head, 32 parts of the fresh rice milk, 1 part of the cooked gorgon euryale seed and 1.5-3.5 parts of the auxiliary materials (different proportions are selected according to different auxiliary materials); the auxiliary materials comprise and are not limited to the following materials: white sugar, brown sugar, red dates, purple sweet potatoes, Chinese yams and vegetables, the auxiliary materials can be replaced according to market requirements, and according to the weight, the weight ratio of the old fermentation heads to the fresh rice milk to the cooked gordon euryale seed to the auxiliary materials is 3: 32: 1: 1.5; according to the making technology, on the basis of traditional bowl-shaped cakes, modern machines are assisted, the making technology is elaborately improved, the softness of the traditional bowl-shaped cakes is kept, products made through an existing technology are fine, smooth and elastic, and glutinous and smooth effects are added on the basis of the softness. A low-sugar formula and diversified ingredients are adopted, and various auxiliary materials can be matched, so that the diet requirements of modern people are better met.

Description

technical field [0001] The invention relates to the technical field of bowl cakes, in particular to a formula of bowl cakes and a production process thereof. Background technique [0002] Waner cake, also known as paoba, is a traditional snack spread in the alleys of Guizhou, Sichuan and other places. It is eaten in many places in China, and most of the older generation can make it by hand. Due to the traditional handmade bowl cake, the taste of bowl cake is sour, rough, and sticky to the teeth. It is no longer popular among people, especially among young people. Contents of the invention [0003] The embodiment of the present application provides a recipe of Wanergai and its production process. The production process of this application is supplemented by modern machines on the basis of traditional Wanergai, and the production process has been carefully improved, which not only maintains the softness of traditional Wanergai , and make the products made by the existing te...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L5/10A23P30/10
CPCA23L7/104A23L5/13A23P30/10
Inventor 冉恒张鹏吴雅琪
Owner 吴雅琪
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