CN102048004A - Preparation method of crystal cake - Google Patents
Preparation method of crystal cake Download PDFInfo
- Publication number
- CN102048004A CN102048004A CN2009101913957A CN200910191395A CN102048004A CN 102048004 A CN102048004 A CN 102048004A CN 2009101913957 A CN2009101913957 A CN 2009101913957A CN 200910191395 A CN200910191395 A CN 200910191395A CN 102048004 A CN102048004 A CN 102048004A
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- Prior art keywords
- cake
- agar
- preparation
- crystal
- egg white
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
The invention relates to a preparation method of a crystal cake, belonging to the field of processing cakes. The method can be used for effectively solving the defect that the common cake has no crystal visual effect. The method comprises the following steps: firstly, baking the cake, preparing the cake into a round cake base, boiling agar for melting, and pouring the melting agar into foamed egg white to form whipping egg white; and spreading the whipping egg white on the surface of the cake, then preparing into flower shapes, pouring agar thin pulp on the surface, and solidifying, thus obtaining the crystal cake. The method is mainly used for processing cakes.
Description
Technical field the present invention relates to a kind of preparation method of quartzy cake.
The background technology cake is the often edible a kind of food of people, and the nutrition of cake is very abundant, contains the multiple nutritional components of needed by human body, but general cake has such shortcoming, and general exactly cake does not have sparkling and crystal-clear limpid visual effect.
Summary of the invention the objective of the invention is to provide a kind of preparation method of quartzy cake, and it can effectively solve the shortcoming that general cake does not have sparkling and crystal-clear limpid visual effect.
The object of the present invention is achieved like this: the preparation method of quartzy cake, at first cake is baked, make conglobate cake base then, again agar being boiled to pour into after molten to beat becomes albumen to the albumen that bubbles and avoids woods sugar, it is layered on the cake surface, do flower then, then the agar thin pulp is poured on the surface, get final product after solidifying.
The preparation method of the quartzy cake of the present invention, this product colour is bright-coloured, pattern is attractive in appearance, sparkling and crystal-clear limpid, fragrant and sweet soft cunning, the tasty and refreshing refreshing heart.
Specific embodiment composition of raw materials:
Cake embryo: 1 kilogram of refined flour 500 gram, white sugar 500 grams, new fresh hen egg.
Egg bubble: egg white 200 grams, white sugar 800 grams, agar 20 grams, glucose 60 grams, vanillic aldehyde 10 grams, clear water 500 grams.
Pouring face: agar 40 grams, 2 kilograms of white sugar, 1 kilogram in clear water.
Preparation method:
At first cake is baked, made conglobate cake base then, again agar being boiled to pour into after molten to beat becomes albumen to the albumen that bubbles and avoids woods sugar, and it is layered on the cake surface, does flower then, then the agar thin pulp is poured on the surface, gets final product after solidifying.
Claims (1)
1. the preparation method of quartzy cake, it is characterized in that: at first cake is baked, make conglobate cake base then, again agar being boiled to pour into after molten to beat becomes albumen to the albumen that bubbles and avoids woods sugar, it is layered on the cake surface, do flower then, then the agar thin pulp is poured on the surface, get final product after solidifying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101913957A CN102048004A (en) | 2009-11-09 | 2009-11-09 | Preparation method of crystal cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101913957A CN102048004A (en) | 2009-11-09 | 2009-11-09 | Preparation method of crystal cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102048004A true CN102048004A (en) | 2011-05-11 |
Family
ID=43953074
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009101913957A Pending CN102048004A (en) | 2009-11-09 | 2009-11-09 | Preparation method of crystal cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102048004A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104996520A (en) * | 2015-04-17 | 2015-10-28 | 北京德青源蛋品安全工程技术研究有限公司 | Frozen cake and preparation method thereof |
-
2009
- 2009-11-09 CN CN2009101913957A patent/CN102048004A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104996520A (en) * | 2015-04-17 | 2015-10-28 | 北京德青源蛋品安全工程技术研究有限公司 | Frozen cake and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20110511 |