CN102972483A - Low-fat cake - Google Patents
Low-fat cake Download PDFInfo
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- CN102972483A CN102972483A CN2012104972605A CN201210497260A CN102972483A CN 102972483 A CN102972483 A CN 102972483A CN 2012104972605 A CN2012104972605 A CN 2012104972605A CN 201210497260 A CN201210497260 A CN 201210497260A CN 102972483 A CN102972483 A CN 102972483A
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- low
- cake
- fat
- fat cake
- egg white
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Abstract
The invention discloses low-fat cake. The low-fat cake is formed by the following components in percentage by weight: 30%-40% of low-gluten flour, 5%-15% of granulated sugar, 20%-30% of egg white, 5%-10% of concentrated juice and 0.1%-0.5% of ferment powder, and the balance is water. The low-fat cake disclosed by the invention is good in taste, low in fat content and suitable for people suffering from three-high (high blood pressure, high blood fat and high blood sugar) to eat.
Description
Technical field
The present invention relates to a kind of low fat cake.
Background technology
Cake has soft texture, high resilience, nutritious, the characteristics digested and assimilated easily, is subject to liking of consumers in general.Needing to use a large amount of eggs in the cake production process, also need to use shortening, generally is butter or margarine.Therefore, the fat content in the plain cake is higher, and the elderly population with " three height " is difficult for a large amount of edible.
Summary of the invention
The purpose of this invention is to provide a kind of low fat cake, its mouthfeel is good, and fat content is low, more is conducive to health.
Described low fat cake is comprised of the component of following percentage by weight:
| Self-raising flour | 30-40% |
| Granulated sugar | 5-15% |
| Egg white solution | 20-30% |
| Inspissated juice | 5-10% |
| Yeast powder | 0.1-0.5% |
| Surplus is water. | ? |
The preparation method of above-mentioned low fat cake may further comprise the steps:
(1) granulated sugar, egg white solution, the inspissated juice with aforementioned proportion stirred 20-30 minute in the beater high speed;
(2) Self-raising flour, yeast powder and the water of aforementioned proportion are poured in the beater, stirring at low speed 20-30 minute, the uniform batter of furnishing;
(3) batter is packed in the dixie cup, account for 3/5ths of dixie cup volume;
(4) in 180 ℃ baking box, got final product in roasting 20 minutes.
The specific embodiment
Below in conjunction with embodiment the present invention is described in further detail.But the invention is not restricted to given example.
Embodiment 1
The low fat cake of present embodiment is comprised of the component of following percentage by weight:
| Self-raising flour | 30% |
| Granulated sugar | 5% |
| Egg white solution | 20% |
| Inspissated juice | 5% |
| Yeast powder | 0.1% |
| Surplus is water. | ? |
The preparation method of the low fat cake of present embodiment may further comprise the steps:
(1) granulated sugar, egg white solution, the inspissated juice with aforementioned proportion stirred 20-30 minute in the beater high speed;
(2) Self-raising flour, yeast powder and the water of aforementioned proportion are poured in the beater, stirring at low speed 20-30 minute, the uniform batter of furnishing;
(3) batter is packed in the dixie cup, account for 3/5ths of dixie cup volume;
(4) in 180 ℃ baking box, got final product in roasting 20 minutes.
Embodiment 2
The low fat cake of present embodiment is comprised of the component of following percentage by weight:
| Self-raising flour | 35% |
| Granulated sugar | 10% |
| Egg white solution | 25% |
| Inspissated juice | 8% |
| Yeast powder | 0.3% |
| Surplus is water. | ? |
The preparation method of the low fat cake of present embodiment may further comprise the steps:
(1) granulated sugar, egg white solution, the inspissated juice with aforementioned proportion stirred 20-30 minute in the beater high speed;
(2) Self-raising flour, yeast powder and the water of aforementioned proportion are poured in the beater, stirring at low speed 20-30 minute, the uniform batter of furnishing;
(3) batter is packed in the dixie cup, account for 3/5ths of dixie cup volume;
(4) in 180 ℃ baking box, got final product in roasting 20 minutes.
Embodiment 3
The low fat cake of present embodiment is comprised of the component of following percentage by weight:
| Self-raising flour | 40% |
| Granulated sugar | 15% |
| Egg white solution | 30% |
| Inspissated juice | 10% |
| Yeast powder | 0.5% |
| Surplus is water. | ? |
The preparation method of the low fat cake of present embodiment may further comprise the steps:
(1) granulated sugar, egg white solution, the inspissated juice with aforementioned proportion stirred 20-30 minute in the beater high speed;
(2) Self-raising flour, yeast powder and the water of aforementioned proportion are poured in the beater, stirring at low speed 20-30 minute, the uniform batter of furnishing;
(3) batter is packed in the dixie cup, account for 3/5ths of dixie cup volume;
(4) in 180 ℃ baking box, got final product in roasting 20 minutes.
Low fat cake mouthfeel of the present invention is good, fat content is low, and it is edible to be more suitable for three high crowds.
Claims (2)
1. a low fat cake is characterized in that, be comprised of the component of following percentage by weight: 5-15% granulated sugar, 20-30% egg white solution, 5-10% inspissated juice, 30-40% Self-raising flour, 0.1-0.5% yeast powder, surplus are water.
2. low fat cake as claimed in claim 1 is characterized in that, be comprised of the component of following percentage by weight: 10% granulated sugar, 15% egg white solution, 8% inspissated juice, 35% Self-raising flour, 0.3% yeast powder, surplus are water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104972605A CN102972483A (en) | 2012-11-29 | 2012-11-29 | Low-fat cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104972605A CN102972483A (en) | 2012-11-29 | 2012-11-29 | Low-fat cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102972483A true CN102972483A (en) | 2013-03-20 |
Family
ID=47847058
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012104972605A Pending CN102972483A (en) | 2012-11-29 | 2012-11-29 | Low-fat cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102972483A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106035552A (en) * | 2016-08-12 | 2016-10-26 | 武汉生物工程学院 | Low-fat-content pound cakes and preparation method thereof |
| CN107183125A (en) * | 2017-04-25 | 2017-09-22 | 华中农业大学 | A kind of preparation method of low fat cake |
| CN114052061A (en) * | 2021-10-27 | 2022-02-18 | 青岛丹香投资管理有限公司 | Cake formula with low fatty acid content and processing technology |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101990921A (en) * | 2009-08-13 | 2011-03-30 | 杨丽 | Method for making cake |
| CN102771537A (en) * | 2012-06-30 | 2012-11-14 | 訾庆丰 | Banana and coconut milk cake |
-
2012
- 2012-11-29 CN CN2012104972605A patent/CN102972483A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101990921A (en) * | 2009-08-13 | 2011-03-30 | 杨丽 | Method for making cake |
| CN102771537A (en) * | 2012-06-30 | 2012-11-14 | 訾庆丰 | Banana and coconut milk cake |
Non-Patent Citations (2)
| Title |
|---|
| 宇宙创意小组: "《从女性生活中来-低脂小点心》", 30 June 2005, article "香橙小蛋糕" * |
| 马格里格: "《花色蛋糕装饰教程》", 31 May 1999, article "瑞士蛋糕卷" * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106035552A (en) * | 2016-08-12 | 2016-10-26 | 武汉生物工程学院 | Low-fat-content pound cakes and preparation method thereof |
| CN107183125A (en) * | 2017-04-25 | 2017-09-22 | 华中农业大学 | A kind of preparation method of low fat cake |
| CN114052061A (en) * | 2021-10-27 | 2022-02-18 | 青岛丹香投资管理有限公司 | Cake formula with low fatty acid content and processing technology |
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Legal Events
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20130320 |