CN101185455A - Cake and preparation method thereof - Google Patents
Cake and preparation method thereof Download PDFInfo
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- CN101185455A CN101185455A CNA2006101387905A CN200610138790A CN101185455A CN 101185455 A CN101185455 A CN 101185455A CN A2006101387905 A CNA2006101387905 A CN A2006101387905A CN 200610138790 A CN200610138790 A CN 200610138790A CN 101185455 A CN101185455 A CN 101185455A
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- cream
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Abstract
The invention relates to the field of cake food processing, in particular to a cake and the manufacturing method thereof. The raw materials of the cake of the invention comprises 600g of eggs, 1100g of flour powder, 500g of warm water with the temperature of 30 DEG C, 900g of white sugar, 50g of baking powder, 80g of cake oil, and 5g of edible milk essence. The cake prepared by steaming is fine in taste, soft, fragrant and sweet, and easy to be digested. Compared with a baked cake, the cake has full moisture content and no drying taste.
Description
Technical field
The present invention relates to the cake food manufacture field, specifically provide a kind of cake and preparation method thereof.
Background technology
Cake production method under the prior art mostly is baking, and the cake of baking not only nutrition disappearance is arranged, and dry mouth can not satisfy consumer's edible demand.
Summary of the invention
The present invention be directed to above deficiency a kind of cake and preparation method thereof is provided.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of cake, its prescription comprises following raw material:
Egg 600 grams, flour 1100 grams, 30 ℃ of warm water 500 grams, white sugar 900 grams, baking powder 50 grams, cake oil 80 grams, edible milk flavour 5 grams.
Also comprise in the prescription raisins a little, red and green pickled fruit a little, yellow cream a little.
A kind of preparation method of cake may further comprise the steps:
A, the egg that will strike, white sugar, cake oil are put into agitator and were stirred about 8 minutes, add 30 ℃ of warm water dilutions again after stirring into cream, continue to stir stand-by;
B, flour, baking powder, edible milk flavour are put into container and mixed thoroughly;
It is continuous that C, blend step A and step B are stirred to long filament;
D, the yellow cream that will heat brush the mould container inner surface uniformly, then yellow cream are dried;
E, step C is stirred ripe dough join in the described mould container of step D, put into pot and steam; Steaming time is 13 minutes;
After F, steaming time have arrived, mould container is taken out in pot, and cake body back-off is come out to get final product.
In the steps A, the method that adds warm water is: the warm water frame is slowly added to agitator.
Compared with prior art, a kind of cake of the present invention has following characteristics and advantage:
1, delicate mouthfeel, soft fragrant and sweet, easily digestion.
2, compare with the cake of baking, the moisture abundance, sensation is not done.
The specific embodiment
The invention will be further described below in conjunction with specific embodiment, but not as a limitation of the invention.
Get egg 600 gram, flour 1100 grams, 30 ℃ of warm water 500 grams, white sugar 900 grams, baking powder 50 grams, cake oil 80 grams, edible milk flavour 5 grams, raisins a little, red and green pickled fruit a little, yellow cream a little.
The egg, white sugar, the cake oil that strike are put into agitator stirred about 8 minutes, add 30 ℃ of warm water dilutions (the warm water frame is slowly added) again after stirring into cream to agitator, continue to stir stand-by;
Flour, baking powder, edible milk flavour are put into container and mixed thoroughly;
The white powder of mixing thoroughly is joined in the cream of dilution, it is continuous to be stirred to long filament.
The yellow cream of heating is brushed the mould container inner surface uniformly, then yellow cream is dried;
The dough that kneading is good joins in the mould container, puts into pot and steams; Steam with high fire, steaming time is: steam first pot of time is 13 minutes at every turn, and later every pot is 12 minutes;
After steaming time has arrived, mould container is taken out in pot, and cake body back-off is come out to get final product.
Cake of the present invention requires very highly in manufacturing process to water temperature, water temperature decide according to weather, winter height, summer is low, morning height, afternoon is low, the speed of height that the cream that dilution is good has swung and water temperature, current concerns very big.When the face that will become reconciled joined in the mould container, face will add moderate, added to have lacked cake bottom sky, had added the cake out-of-shape.Steaming time is oversize, and cake is easily burnt, and the time is too short, and the surface is not yet done, rough.
Above-described embodiment is the more preferably specific embodiment of the present invention, and common variation that those skilled in the art carries out in the technical solution of the present invention scope and replacement all should be included in protection scope of the present invention.
Claims (4)
1. cake, its prescription comprises following raw material:
Egg 600 grams, flour 1100 grams, 30 ℃ of warm water 500 grams, white sugar 900 grams, baking powder 50 grams, cake oil 80 grams, edible milk flavour 5 grams.
2. a kind of cake according to claim 1 is characterized in that, also comprise in the described prescription raisins a little, red and green pickled fruit a little, yellow cream a little.
3. the preparation method of a cake is characterized in that, may further comprise the steps:
A, the egg that will strike, white sugar, cake oil are put into agitator and were stirred about 8 minutes, add 30 ℃ of warm water again after stirring into cream, continue to stir stand-by;
B, with flour, baking powder, that edible milk flavour is put into container for stirring is continuous to long filament;
The semi-finished product that C, blend step A and step B obtain carry out kneading;
D, the yellow cream that will heat brush the mould container inner surface uniformly, then yellow cream are dried;
E, the good dough of step C kneading is joined in the described mould container of step D, put into pot and steam; Steaming time is 13 minutes;
After F, steaming time have arrived, mould container is taken out in pot, and cake body back-off is come out to get final product.
4. the preparation method of a kind of cake according to claim 3 is characterized in that, in the described steps A, the method that adds warm water is: the warm water frame is slowly added to agitator.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006101387905A CN101185455A (en) | 2006-11-16 | 2006-11-16 | Cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006101387905A CN101185455A (en) | 2006-11-16 | 2006-11-16 | Cake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101185455A true CN101185455A (en) | 2008-05-28 |
Family
ID=39478237
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006101387905A Pending CN101185455A (en) | 2006-11-16 | 2006-11-16 | Cake and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101185455A (en) |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102415425A (en) * | 2011-12-08 | 2012-04-18 | 漯河联泰食品有限公司 | Cake with satiny mouthfeel and baking method thereof |
| CN102440277A (en) * | 2011-09-30 | 2012-05-09 | 常熟市红钻石食品有限责任公司 | Cake with preserved plum |
| CN102696724A (en) * | 2012-04-28 | 2012-10-03 | 邱万来 | Cake and processing process thereof |
| CN102934672A (en) * | 2012-11-30 | 2013-02-20 | 吴晓琴 | Processing method of cake |
| CN102934673A (en) * | 2012-11-30 | 2013-02-20 | 吴晓琴 | Cake |
| CN103004926A (en) * | 2012-12-14 | 2013-04-03 | 安徽科技学院 | Green tea and orange peel pastry and making method thereof |
| CN103355390A (en) * | 2013-08-09 | 2013-10-23 | 王婵 | Raisin cake and making method thereof |
| CN103404575A (en) * | 2013-08-27 | 2013-11-27 | 张释文 | Pastry preparing method |
| CN104222238A (en) * | 2014-10-11 | 2014-12-24 | 石涛 | Golden cake making method |
| CN104489484A (en) * | 2014-12-31 | 2015-04-08 | 东莞和创食品有限公司 | Steamed cake and making method thereof |
| CN104585809A (en) * | 2015-02-12 | 2015-05-06 | 漯河市恒瑞加友食品科技有限公司 | Steamed egg cake and preparation method thereof |
| CN105053126A (en) * | 2015-08-12 | 2015-11-18 | 福建好彩头食品股份有限公司 | Sandwich type steamed cake and manufacture method thereof |
| CN105495102A (en) * | 2014-09-22 | 2016-04-20 | 何明东 | Prunus salicina lindl cake and production method thereof |
| CN106173140A (en) * | 2015-04-30 | 2016-12-07 | 六盘水盛谷实业有限公司 | A kind of doll's shape of face cake and preparation method thereof |
-
2006
- 2006-11-16 CN CNA2006101387905A patent/CN101185455A/en active Pending
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102440277A (en) * | 2011-09-30 | 2012-05-09 | 常熟市红钻石食品有限责任公司 | Cake with preserved plum |
| CN102415425B (en) * | 2011-12-08 | 2012-12-26 | 漯河联泰食品有限公司 | Cake with satiny mouthfeel and baking method thereof |
| CN102415425A (en) * | 2011-12-08 | 2012-04-18 | 漯河联泰食品有限公司 | Cake with satiny mouthfeel and baking method thereof |
| CN102696724A (en) * | 2012-04-28 | 2012-10-03 | 邱万来 | Cake and processing process thereof |
| CN102934672A (en) * | 2012-11-30 | 2013-02-20 | 吴晓琴 | Processing method of cake |
| CN102934673A (en) * | 2012-11-30 | 2013-02-20 | 吴晓琴 | Cake |
| CN103004926B (en) * | 2012-12-14 | 2013-12-04 | 安徽科技学院 | Green tea and orange peel pastry and making method thereof |
| CN103004926A (en) * | 2012-12-14 | 2013-04-03 | 安徽科技学院 | Green tea and orange peel pastry and making method thereof |
| CN103355390A (en) * | 2013-08-09 | 2013-10-23 | 王婵 | Raisin cake and making method thereof |
| CN103404575A (en) * | 2013-08-27 | 2013-11-27 | 张释文 | Pastry preparing method |
| CN105495102A (en) * | 2014-09-22 | 2016-04-20 | 何明东 | Prunus salicina lindl cake and production method thereof |
| CN104222238A (en) * | 2014-10-11 | 2014-12-24 | 石涛 | Golden cake making method |
| CN104489484A (en) * | 2014-12-31 | 2015-04-08 | 东莞和创食品有限公司 | Steamed cake and making method thereof |
| CN104585809A (en) * | 2015-02-12 | 2015-05-06 | 漯河市恒瑞加友食品科技有限公司 | Steamed egg cake and preparation method thereof |
| CN106173140A (en) * | 2015-04-30 | 2016-12-07 | 六盘水盛谷实业有限公司 | A kind of doll's shape of face cake and preparation method thereof |
| CN105053126A (en) * | 2015-08-12 | 2015-11-18 | 福建好彩头食品股份有限公司 | Sandwich type steamed cake and manufacture method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20080528 |