Making method of corn flour steamed sponge cake

Abstract

The invention relates to a making method of a corn flour steamed sponge cake, and belongs to the field of food processing, and the making method comprises the following steps: selecting the following raw materials in parts by weight: 125 parts of corn flour with the fineness of 120 meshes, 125 parts of wheat flour, 255 parts of warm water with the temperature of 28-32 DEG C, 2.5 parts of dry yeast powder and 30 parts of soft white sugar; uniformly mixing the raw materials in proportion to obtain corn flour steamed sponge cake flour paste; putting the corn flour steamed sponge cake powder paste into a steamed sponge cake box, reserving a space with more than two paste volumes above the steamed sponge cake powder paste, and covering the steamed sponge cake box with a box cover; the steamed sponge cake box containing the paste is put at the temperature of 28-32 DEG C for fermentation, and after the volume of the paste is increased by one time, fermented flour is obtained; moving the steamed sponge cake box containing the leavening flour into a microwave oven, covering a box cover, continuously heating for 5 minutes by using high-grade fire in the microwave oven, and turning off the fire, wherein the output power of the microwave oven is 750W; the volume of the corn flour steamed sponge cake prepared by the method can be expanded to three initial paste volumes, the taste of the steamed sponge cake can be improved, the corn flour content is high, and the steaming time is short.

Description

Technical Field

[0001] The invention relates to a method for making cornmeal steamed cake and belongs to the field of food processing. Background Art

[0002] Corn has high nutritional value and good health functions. my country is a major corn producer, ranking second in the world. However, foods made from corn have a rough taste and are difficult to swallow. In order to improve the taste of cornmeal steamed cakes, in real life, people add wheat flour, a certain amount of yeast, sugar and water to corn flour, stir it into a uniform thin batter, and steam it into cornmeal steamed cakes after proofing. Since the taste of steamed cakes is affected by many factors, including the ratio of corn flour to wheat flour, corn flour fineness, yeast quality, amount of water added, sugar added, and steaming method, etc., there are some obvious deficiencies in the production and taste of traditional cornmeal steamed cakes. Taking 250 grams of steamed cake flour as an example, the amount of water added is generally about 200 grams. If more water is added, the fluidity will be enhanced, the starch in the batter will precipitate, and the batter will not be able to contain the gas when the dough is proofed, which is not conducive to proofing and taste. Yeast is generally added at about 1% of the weight of the steamed cake flour. Adding more can only speed up the proofing speed and shorten the proofing time, but it does not help to increase the volume and taste of the cornmeal steamed cake. There is also 0.5% aluminum-free baking powder added to the weight of the steamed cake flour. Baking powder can advance the proofing time of the batter, but it does not help to increase the total volume of the cornmeal steamed cake. Sugar can be added to the steamed cake flour, which can help the yeast speed up the proofing speed and change the flavor, but it does not help to increase the total volume of the cornmeal steamed cake. For example, under the above conditions, to make cornmeal steamed cake, take 250 grams of cornmeal steamed cake powder, add 200 grams of warm water, 2.5 grams of dry yeast powder, 1 gram of baking powder, and 30 grams of sugar and stir thoroughly to make a uniform batter. Usually, cornmeal steamed cake powder contains 30% corn flour and 70% wheat flour. Put it in a container, set the initial batter volume to one volume, and steam it in an ordinary pot after it is fully fermented. Steam for 45 minutes to obtain two volumes of steamed cake. This is the best volume state of cornmeal steamed cake made so far.

[0003] To sum up, there are three unsatisfactory points in the existing cornmeal cakes: a. Corn flour accounts for a small proportion. Generally, corn flour accounts for 10-30% of cornmeal steamed cake flour, which cannot meet people's demand for coarse grain nutrition.

[0004] b. The steaming time is long and consumes a lot of energy.

[0005] c. The volume of cornmeal steamed cake can be doubled compared to before steaming. Since the larger the volume of cornmeal steamed cake, the fluffier it is and the better the taste, how to further increase the volume of existing cornmeal steamed cake and improve the taste is a new topic that people are exploring. Summary of the invention

[0006] The invention aims to provide a method for making cornmeal steamed cake. The method can expand the volume of the steamed cake to three volumes of initial batter, improve the taste of the steamed cake, and has high corn flour content, short steaming time and reduced energy consumption.

[0007] The technical solution of the present invention is: a method for making corn flour steamed cake, comprising the following steps: 1) Select the following raw materials by weight: 125 parts of corn flour, 125 parts of wheat flour, 255 parts of warm water at 28-32°C, 2.5 parts of dry yeast powder, 30 parts of soft sugar, the corn flour has a fineness of 120 mesh; 2) mixing the raw materials in proportion to obtain cornmeal steamed cake flour batter; 3) Put the cornmeal steamed cake batter into a food-grade plastic steamed cake box specially designed for microwave ovens, leaving two or more batter volumes of space above the steamed cake batter, and close the lid; 4) placing the cake box containing the batter at a temperature of 28-32° C. for proofing, so that the volume of the batter doubles, to obtain proofed dough; 5) Put the steamed cake box with the proofed dough into a microwave oven with the lid closed. Use high heat in the microwave oven to heat for 5 minutes and then turn off the heat. 6) Cool and remove from the box to get cornmeal steamed cake.

[0008] The steamed cake box is a commercially available food-grade plastic steamed cake box specially used for microwave ovens.

[0009] The beneficial effects of the present invention are as follows: (1) The volume of the steamed cake of the present invention can be increased to three volumes of the initial batter, while the volume of the steamed cake of the conventional method can only be increased to two volumes of the initial batter. The increase in the volume of the cornmeal steamed cake of the present invention is mainly due to the fact that the amount of water added is higher than that of the conventional method, and the batter and the proofed surface remain in a uniform paste state without precipitation. For example, in the conventional method, 200 grams of water is contained in 250 grams of cornmeal steamed cake powder, while in the present invention, 255 grams of water is added to 250 grams of cornmeal steamed cake powder. The amount of water in the present invention is increased by 55 grams compared with the conventional method. The covered steamed cake box maintains the humidity in the box. A microwave oven with an output power of 750W is selected, and the high-end fire in the microwave oven is selected for heating and cooking. On the basis of the CO2 gas produced by the yeast, the excess water adds a large amount of water molecule vapor, which expands rapidly, thereby increasing the honeycomb structure of the steamed cake on the original basis and making it The volume of the steamed cake is further increased, and microwaves generate water molecule vapor and simultaneously conduct rapid heat transfer, which is characterized by uniform and rapid heat transfer from the inside of the steamed cake to the outside, so that the increased volume of the steamed cake can be quickly shaped; the fineness of the corn flour raw material is above 120 mesh, which can make the batter containing excess water maintain a uniform paste for a certain period of time without precipitation. Therefore, a microwave oven is used for rapid heating, so that the fluffy honeycomb structure of the steamed cake does not collapse, and the covered steamed cake box retains the moisture in the honeycomb structure, so that the honeycomb structure of the steamed cake will not become dry and hard, thereby improving the taste.

[0010] (2) In the cornmeal steamed cake of the present invention, the mixing ratio of corn flour to wheat flour is 1:1, the corn flour content is high, and the taste is not affected, which cannot meet people's demand for coarse grain nutrition.

[0011] (3) Taking 250 grams of flour as an example, the proofed dough is heated in a microwave oven with an output power of 750W. The high-end fire in the equipment is used to heat it continuously for 5 minutes to make cornmeal steamed cake. However, it takes 45 minutes to steam the proofed dough made of 250 grams of flour in a pot. The steaming time is shortened by 40 minutes, which is 8 times faster, thus improving efficiency and saving energy. DETAILED DESCRIPTION

[0012] Implementation Case 1: A method for making cornmeal steamed cakes, comprising: mixing 125 grams of corn flour and 125 grams of wheat flour, wherein the fineness of the corn flour is 120 meshes, adding 255 grams of warm water at 28-32°C, 2.5 grams of dry yeast powder, and 30 grams of soft white sugar to the mixed flour, and stirring evenly to obtain cornmeal steamed cake flour batter, placing the batter in a food-grade plastic box resistant to high temperatures above 123°C, wherein there is a space of two batter volumes above the batter in the plastic box, and the box is covered, and the batter is proofed at a temperature of 30°C±2 to obtain a proofed surface with a batter volume increased by 1 times, and the proofed surface and the box are moved into a microwave oven with an output power of 750W and a turntable function, and the high-grade fire in the microwave oven is selected for 5 consecutive minutes, and the cornmeal steamed cake is taken out, cooled, and removed from the box to obtain the cornmeal steamed cake. Based on the initial batter volume before proofing, the volume of the cornmeal steamed cake made by the method is three initial batter volumes, and the cornmeal steamed cake is fluffy and soft.

[0013] Implementation Case 2: Take 500 grams of cornmeal steamed cake flour (cornmeal and wheat flour 1:1, the cornmeal fineness is 120 mesh), add 510 grams of 28-32℃ warm water, 5 grams of dry yeast powder, 60 grams of soft white sugar, put it in a food-grade plastic box with a high temperature resistance of more than 123℃, and there is a space of two and a half batter volumes above the batter in the plastic box. Stir it evenly with a hand-held egg beater and cover the box. Proof it at a temperature of 30℃±2 to obtain a proofing surface with a batter volume increased by 1 times. Move the proofed batter and the box into a microwave oven with an output power of 750W and a turntable function, select high-end fire to heat continuously for 10 minutes, take it out, cool it and remove it from the box. Based on the initial batter volume before proofing, the volume of the finished cornmeal steamed cake is three initial batter volumes.

Claims

1. A method for making cornmeal steamed cake, characterized in that: The following steps are involved: 1) Select the following raw materials by weight: 125 parts of corn flour, 125 parts of wheat flour, 255 parts of warm water at 28-32°C, 2.5 parts of dry yeast powder, 30 parts of soft sugar, the corn flour has a fineness of 120 mesh; 2) mixing the raw materials in proportion to obtain cornmeal steamed cake flour batter; 3) Put the cornmeal steamed cake batter into a food-grade plastic steamed cake box specially designed for microwave ovens, leaving two or more batter volumes of space above the steamed cake batter, and close the lid; 4) placing the cake box containing the batter at a temperature of 28-32° C. for proofing, so that the volume of the batter doubles, to obtain proofed dough; 5) Put the steamed cake box with the proofed dough into a microwave oven with the lid closed. Use high heat in the microwave oven to heat for 5 minutes and then turn off the heat. 6) Cool and remove from the box to get the cornmeal steamed cake.