CN101095426A - Cake and the method for making the same - Google Patents
Cake and the method for making the same Download PDFInfo
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- CN101095426A CN101095426A CNA2007100292635A CN200710029263A CN101095426A CN 101095426 A CN101095426 A CN 101095426A CN A2007100292635 A CNA2007100292635 A CN A2007100292635A CN 200710029263 A CN200710029263 A CN 200710029263A CN 101095426 A CN101095426 A CN 101095426A
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Abstract
The invention discloses a kind of cake. The raw material comprises popcorn 500g, sesame seed 25g, sugar 300g, oil 210g, peanut 200g, egg 105g and custard powder 10g. The preparation method comprises following steps: preparing popcorn with glutinous soybean, disintegrating, mixing egg, sugar and popcorn and getting mixture A, adding peanut, sesame seed and oil into A in order, stirring, mixing said raw material, shaping in cake module, drying in drying furnace. Or mixing egg, sugar and oil and getting mixture B< adding popcorn, peanut, sesame seed and custard powder into B, stirring, shaping in cake module, and drying in drying furnace. The product is characterized by good taste and crisp.
Description
Technical field
The present invention relates to a kind of food, particularly a kind of cake and preparation method thereof.
Background technology:
At present, along with the raising of people's living standard, traditional cake is in the demand that can not satisfy people, and the biscuit composition of selling on the market is single now, and edible back effect is single, can not satisfy people's needs far away.
Summary of the invention
Technical problem to be solved by this invention provides a kind of delicious, not only fragrant but also loose cake.
Another technical problem to be solved by this invention provides a kind of preparation method of cake.
For solving the problems of the technologies described above, the present invention has adopted following technical scheme:
Cake of the present invention, its material component is: puffed rice 400～600 grams, sesame 15～35 grams, sugar 200～400 grams, oil 150～310 grams, peanut 150～250 grams, egg 85～155 grams, custard powder 5～15 grams.
Described oil comprises lard, yellow cream, and lard content is that 100～300 grams, yellow cream content are 5～15 grams, and sugar is granulated sugar.
Described puffed rice 500 grams, sesame 25 grams, sugar 300 grams, oil 210 grams, peanut 200 grams, egg 105 grams, custard powder 10 grams.
Described puffed rice 500 grams, sesame 25 grams, sugar 300 grams, lard 200 grams, yellow cream 10 grams, peanut 200 grams, egg 105 grams, custard powder 10 grams.
A kind of preparation method of cake is processed into puffed rice with glutinous paddy earlier, and it is pulverized, after again egg, sugar being mixed into A with puffed rice, peanut, sesame, oil are put into A successively stir, again above-mentioned material is evenly held to join, be stained with its distribution is placed upside down in moulding on the cake mould after closing, put into the baker oven dry.Described sugar is granulated sugar, and described oil comprises lard, yellow cream.In the baker baking step, at first be to adopt 130～180 ℃ temperature to dry by the fire temperature 8～15 minutes at baker, then the temperature of baker is transferred to 90～120 ℃, baking temperature again 25～45 minutes.
A kind of preparation method of cake, elder generation pours puffed rice, peanut, sesame, custard powder among the B into and mixes again after egg, sugar, oil are mixed into B, again its distribution is placed upside down in moulding on the cake mould, puts into the baker oven dry then.Described sugar is granulated sugar, and described oil comprises lard, yellow cream.In the baker baking step, at first be to adopt 130～180 ℃ temperature to dry by the fire temperature 8～15 minutes at baker, then the temperature of baker is transferred to 90～120 ℃, baking temperature again 25～45 minutes.
In the present invention, egg and granulated sugar are mixed with puffed rice earlier, can close their fragrance and effectively permeate, reach desirable effect.
In the present invention, by adding oil and fresh egg, for example egg is the living egg of chicken that farmers' is supported, and can make cake of the present invention more fragrant, more loose, nicier.
The specific embodiment
Embodiment 1:
A kind of cake, its material component is: puffed rice 400 grams, sesame 15 grams, granulated sugar 200 grams, lard 100 grams, yellow cream 5 grams, peanut 150 grams, egg 85 grams, custard powder 5 grams.Its preparation method is: puffed rice is pulverized, after again egg, granulated sugar being mixed into A with puffed rice, peanut, sesame, lard, yellow cream are put into A successively and stirred, again above-mentioned material is evenly held to join, be stained with and its distribution is placed upside down in moulding on the cake mould after closing, putting into the baker oven dry, in the baker baking step, at first is to adopt 130 ℃ temperature to dry by the fire temperature 8 minutes at baker wherein, then the temperature of baker is transferred to 90 ℃, baking temperature again got final product in 25 minutes.
Embodiment 2:
A kind of cake, its material component is: puffed rice 500 grams, sesame 25 grams, granulated sugar 300 grams, lard 200 grams, yellow cream 10 grams, peanut 200 grams, egg 105 grams, custard powder 10 grams.Its preparation method is: puffed rice is pulverized, after again egg, granulated sugar being mixed into A with puffed rice, peanut, sesame, lard, yellow cream are put into A successively and stirred, again above-mentioned material is evenly held to join, be stained with and its distribution is placed upside down in moulding on the cake mould after closing, putting into the baker oven dry, in the baker baking step, at first is to adopt 150 ℃ temperature to dry by the fire temperature 10 minutes at baker wherein, then the temperature of baker is transferred to 100 ℃, baking temperature again got final product in 35 minutes.
Embodiment 3:
A kind of cake, its material component is: puffed rice 600 grams, sesame 35 grams, granulated sugar 400 grams, lard 310 grams, yellow cream 15 grams, peanut 250 grams, egg 155 grams, custard powder 15 grams.Its preparation method is: puffed rice is pulverized, after again egg, granulated sugar being mixed into A with puffed rice, peanut, sesame, lard, yellow cream are put into A successively and stirred, again above-mentioned material is evenly held to join, be stained with and its distribution is placed upside down in moulding on the cake mould after closing, putting into the baker oven dry, in the baker baking step, at first is to adopt 180 ℃ temperature to dry by the fire temperature 15 minutes at baker wherein, then the temperature of baker is transferred to 120 ℃, baking temperature again got final product in 45 minutes.
Embodiment 4:
A kind of cake, its material component is: puffed rice 400 grams, sesame 15 grams, granulated sugar 200 grams, lard 100 grams, yellow cream 5 grams, peanut 150 grams, egg 85 grams, custard powder 5 grams.Its preparation method is: after earlier egg, sugar, lard, yellow cream being mixed into B, again puffed rice, peanut, sesame, custard powder are poured among the B and mixed, again its distribution is placed upside down in moulding on the cake mould, put into the baker oven dry then, wherein in the baker baking step, at first be to adopt 130 ℃ temperature to dry by the fire temperature 8 minutes at baker, then the temperature of baker transferred to 90 ℃, baking temperature again got final product in 25 minutes.
Embodiment 5:
A kind of cake, its material component is: puffed rice 500 grams, sesame 25 grams, granulated sugar 300 grams, lard 200 grams, yellow cream 10 grams, peanut 200 grams, egg 105 grams, custard powder 10 grams.Its preparation method is: after earlier egg, sugar, lard, yellow cream being mixed into B, again puffed rice, peanut, sesame, custard powder are poured among the B and mixed, again its distribution is placed upside down in moulding on the cake mould, put into the baker oven dry then, wherein in the baker baking step, at first be to adopt 150 ℃ temperature to dry by the fire temperature 10 minutes at baker, then the temperature of baker transferred to 100 ℃, baking temperature again got final product in 35 minutes.
Embodiment 6:
A kind of cake, its material component is: puffed rice 600 grams, sesame 35 grams, granulated sugar 400 grams, lard 310 grams, yellow cream 15 grams, peanut 250 grams, egg 155 grams, custard powder 15 grams.Its preparation method is: after earlier egg, sugar, lard, yellow cream being mixed into B, again puffed rice, peanut, sesame, custard powder are poured among the B and mixed, again its distribution is placed upside down in moulding on the cake mould, put into the baker oven dry then, wherein in the baker baking step, at first be to adopt 180 ℃ temperature to dry by the fire temperature 15 minutes at baker, then the temperature of baker transferred to 120 ℃, baking temperature again got final product in 45 minutes.
In a word,, should illustrate that obviously those skilled in the art can carry out various variations and remodeling though the present invention has exemplified above-mentioned preferred implementation.Therefore, unless such variation and remodeling have departed from scope of the present invention, otherwise all should be included within protection scope of the present invention.
Claims (10)
1, a kind of cake is characterized in that: its material component is: puffed rice 400～600 grams, sesame 15～35 grams, sugar 200～400 grams, oil 150～310 grams, peanut 150～250 grams, egg 85～155 grams, custard powder 5～15 grams.
2, cake according to claim 1 is characterized in that: described oil comprises lard, yellow cream, and lard content is that 100～300 grams, yellow cream content are 5～15 grams, and sugar is granulated sugar.
3, cake according to claim 1 is characterized in that: described puffed rice 500 grams, sesame 25 grams, sugar 300 grams, oil 210 grams, peanut 200 grams, egg 105 grams, custard powder 10 grams.
4, cake according to claim 2 is characterized in that: described puffed rice 500 grams, sesame 25 grams, sugar 300 grams, lard 200 grams, yellow cream 10 grams, peanut 200 grams, egg 105 grams, custard powder 10 grams.
5, a kind of preparation method of cake, it is characterized in that: earlier glutinous paddy is processed into puffed rice, it is pulverized, after again egg, sugar being mixed into A with puffed rice, peanut, sesame, oil are put into A successively to be stirred, again above-mentioned material is evenly held to join, be stained with its distribution is placed upside down in moulding on the cake mould after closing, put into the baker oven dry.
6, preparation method according to claim 5 is characterized in that: described sugar is granulated sugar, and described oil comprises lard, yellow cream.
7, according to claim 5 or 6 described preparation methods, it is characterized in that: in the baker baking step, at first be to adopt 130～180 ℃ temperature to dry by the fire temperature 8～15 minutes, then the temperature of baker transferred to 90～120 ℃, baking temperature again 25～45 minutes at baker.
8, a kind of preparation method of cake is characterized in that: after earlier egg, sugar, oil being mixed into B, again puffed rice, peanut, sesame, custard powder being poured among the B and mixed, again its distribution is placed upside down in moulding on the cake mould, put into the baker oven dry then.
9, preparation method according to claim 8 is characterized in that: described sugar is granulated sugar, and described oil comprises lard, yellow cream.
10, according to Claim 8 or 9 described preparation methods, it is characterized in that: in the baker baking step, at first be to adopt 130～180 ℃ temperature baking temperature 8～15 minutes at baker, then the temperature of baker transferred to 90～120 ℃, baking temperature again 25～45 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2007100292635A CN100558237C (en) | 2007-07-20 | 2007-07-20 | A kind of cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2007100292635A CN100558237C (en) | 2007-07-20 | 2007-07-20 | A kind of cake and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101095426A true CN101095426A (en) | 2008-01-02 |
| CN100558237C CN100558237C (en) | 2009-11-11 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2007100292635A Expired - Fee Related CN100558237C (en) | 2007-07-20 | 2007-07-20 | A kind of cake and preparation method thereof |
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| Country | Link |
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| CN (1) | CN100558237C (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102550621A (en) * | 2010-12-30 | 2012-07-11 | 费从宇 | Oat nut strip and processing technology thereof |
| CN102669576A (en) * | 2012-04-19 | 2012-09-19 | 四川徽记食品股份有限公司 | Puffed coarse grain food producing method |
| CN106234503A (en) * | 2016-08-30 | 2016-12-21 | 山西绿德农业科技有限公司 | A kind of cake of press and preparation method thereof |
-
2007
- 2007-07-20 CN CNB2007100292635A patent/CN100558237C/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102550621A (en) * | 2010-12-30 | 2012-07-11 | 费从宇 | Oat nut strip and processing technology thereof |
| CN102669576A (en) * | 2012-04-19 | 2012-09-19 | 四川徽记食品股份有限公司 | Puffed coarse grain food producing method |
| CN106234503A (en) * | 2016-08-30 | 2016-12-21 | 山西绿德农业科技有限公司 | A kind of cake of press and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100558237C (en) | 2009-11-11 |
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| C06 | Publication | ||
| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
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| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20091111 Termination date: 20120720 |