CN104041556A - Filbert chocolate cake and preparing method thereof - Google Patents

Abstract

The invention discloses a filbert chocolate cake of which the main components comprise filberts, butter, dark chocolate, instant coffee powder, granulated sugar, yolk, egg white, corn starch, weak strength flour and rum. A preparing method comprises the steps of (1) skinning the filberts; (2) grinding the filberts, the corn starch, the instant coffee powder and the weak strength flour to be powdery; (3) heating the dark chocolate; (4) placing the egg white into a container and adding the granulated sugar; (5) adding the granulated sugar into the butter; (6) pouring chocolate liquid into the mixture of the step (5); (7) pouring the rum; (8) pouring half of the mixed powder in the step (2); (9) adding the yolk; (10) pouring the other half of the mixed powder in the step (2); (11) adding the yolk and forming paste; (12) stirring the mixed liquid in the step (4) into the paste; (13) uniformly stirring and forming cake paste; (14) pouring the cake paste into a die, placing into an oven and baking for about 25 minutes, covering the surface with tinfoil, baking for 20-30 minutes, and taking out of the oven. The filbert chocolate cake is soft in mouth feeling, can supplement heat, and is high in nutrition value and capable of refreshing and restoring consciousness.

Description

A kind of fibert chocolate cake and preparation method thereof

technical fieldthe present invention relates to a kind of food and preparation method thereof.

background technologyin daily life, can't do without three meals in a day, bread is the staff of life, and food is the necessary nutrition of needed by human body as a supplement, whether good to eatly also takes into account taste.As dessert, no matter be collocation milk, tea or coffee, be all a delicious delicacies.Existing cake mainly contains cream cake, Fruit cake, lifts meter Su etc.Its weak point: there is no being of high nutritive value of fibert, do not there is the effect producing refreshing effect to the mind.

Summary of the invention the object of this invention is to provide a kind of fibert chocolate cake, not only includes the sliding soft mouthfeel of chocolate silk, under fine taste, can also feel that fibert has unique fragrance, makes us trying to stop but cannot.Simultaneously eater can supplement a large amount of heats, and the high nutritive value of fibert, can produce refreshing effect to the mind, and allows all a kind of fibert chocolate cake in best working and learning state and preparation method thereof of people one day.

Technical scheme of the present invention is: a kind of fibert chocolate cake, it is made by weight by following raw material: fibert 21%～30%, butter 14%～20%, dark chocolate bar 14%～20%, instant coffee powder 1%～3%, granulated sugar 14%～20%, yolk 3%～5%, egg white 2%～4%, cornstarch 6%～11%, weak strength flour 2%～4% and Rum 2%～4%.

Wherein preferred, the raw material weight ratio of above-mentioned fibert chocolate cake is: fibert 25%, butter 17%, dark chocolate bar 17%, instant coffee powder 2%, granulated sugar 17%, yolk 4%, egg white 3%, cornstarch 9%, weak strength flour 3% and Rum 3%.

The preparation method of fibert chocolate cake realizes according to the following steps:

(1) fibert of belt leather is put into preheated baking box, 170 roasting about 10 minutes of degree, take out cooling after, with hand rubbing, remove the peel;

(2) fibert, cornstarch, instant coffee powder, the Self-raising flour of peeling are put into food processor together, with the dry grinding function grinds powder of cooking machine;

(3), after dark chocolate bar is cut into small pieces, water proof heating is also constantly stirred, and it is dissolved into liquid, then puts to room temperature standby;

(4) egg white is put into container, adds granulated sugar, stirs into foamed state, standby;

(5) softening butter, adds granulated sugar, with egg-whisk, beats to fluffy state;

(6) chocolate liquid after fusing is poured in the mixture of step (5);

(7) pour again Rum into, continue to beat evenly with egg-whisk;

(8) pour the ready-made mixed-powder of half (2) step into, with egg-whisk, beat evenly;

(9) add yolk, continue to beat evenly;

(10) pour ready-made second half mixed-powder of (2) step into, beat evenly;

(11) add yolk, beat evenly, become batter;

(12) mixed liquor of step (4) is admixed in batter;

(13) by the gimmick turning, mix thoroughly, the mode of up mixing from bottom is mixed completely evenly always, becomes cake and sticks with paste;

(14) inwall of mould is first smeared thin layer butter, and the cake of mixing is stuck with paste and poured mould into, then puts into the baking box of preheated 170 degree, bake after about 25 minutes, on surface, add a cover tinfoil, more roasting 20-30 minute, until cake is stuck with paste complete fluffy initiation, come, can come out of the stove.

the specific embodiment

Embodiment 1

(1) fibert of belt leather is put into preheated baking box, 170 roasting 10 minutes of degree, take out cooling after, with hand rubbing, remove the peel;

(2) fibert 21kg, cornstarch 11kg, instant coffee powder 3kg, the Self-raising flour 4kg of peeling are put into food processor together, with the dry grinding function grinds powder of cooking machine;

(3), after dark chocolate bar 14kg is cut into small pieces, water proof heating is also constantly stirred, and it is dissolved into liquid, then puts to room temperature standby;

(4) egg white 4kg puts into container, adds granulated sugar 5.6kg, stirs into foamed state, standby;

(5) softening butter 20kg, adds granulated sugar 8.4kg, with egg-whisk, beats to fluffy state;

(6) chocolate liquid after fusing is poured in the mixture of step (5);

(7) pour again Rum 4kg into, continue to beat evenly with egg-whisk;

(8) pour the ready-made mixed-powder of half (2) step into, with egg-whisk, beat evenly;

(9) add yolk 2.5kg, continue to beat evenly;

(10) pour ready-made second half mixed-powder of (2) step into, beat evenly;

(11) add yolk 2.5kg, beat evenly, become batter;

(12) mixed liquor of step (4) is admixed in batter;

(13) by the gimmick turning, mix thoroughly, the mode of up mixing from bottom is mixed completely evenly always, becomes cake and sticks with paste;

(14) inwall of mould is first smeared thin layer butter, and the cake of mixing is stuck with paste and poured mould into, then puts into the baking box of preheated 170 degree, bakes after 25 minutes, on surface, adds a cover tinfoil, more roasting 20 minutes, until sticking with paste complete fluffy initiation, comes on cake, can come out of the stove.

Embodiment 2

(1) fibert of belt leather is put into preheated baking box, 170 roasting 10 minutes of degree, take out cooling after, with hand rubbing, remove the peel;

(2) fibert 30kg, cornstarch 6kg, instant coffee powder 1kg, the Self-raising flour 2kg of peeling are put into food processor together, with the dry grinding function grinds powder of cooking machine;

(3), after dark chocolate bar 20kg is cut into small pieces, water proof heating is also constantly stirred, and it is dissolved into liquid, then puts to room temperature standby;

(4) egg white 2kg puts into container, adds granulated sugar 8kg, stirs into foamed state, standby;

(5) softening butter 14kg, adds granulated sugar 12kg, with egg-whisk, beats to fluffy state;

(6) chocolate liquid after fusing is poured in the mixture of step (5);

(7) pour again Rum 2kg into, continue to beat evenly with egg-whisk;

(8) pour the ready-made mixed-powder of half (2) step into, with egg-whisk, beat evenly;

(9) add yolk 1.5kg, continue to beat evenly;

(10) pour ready-made second half mixed-powder of (2) step into, beat evenly;

(11) add yolk 1.5kg, beat evenly, become batter;

(12) mixed liquor of step (4) is admixed in batter;

(13) by the gimmick turning, mix thoroughly, the mode of up mixing from bottom is mixed completely evenly always, becomes cake and sticks with paste;

(14) inwall of mould is first smeared thin layer butter, and the cake of mixing is stuck with paste and poured mould into, then puts into the baking box of preheated 170 degree, bakes after 25 minutes, on surface, adds a cover tinfoil, more roasting 25 minutes, until sticking with paste complete fluffy initiation, comes on cake, can come out of the stove.

Embodiment 3

(1) fibert of belt leather is put into preheated baking box, 170 roasting 10 minutes of degree, take out cooling after, with hand rubbing, remove the peel;

(2) fibert 25kg, cornstarch 9kg, instant coffee powder 2kg, the Self-raising flour 3kg of peeling are put into food processor together, with the dry grinding function grinds powder of cooking machine;

(3), after dark chocolate bar 17kg is cut into small pieces, water proof heating is also constantly stirred, and it is dissolved into liquid, then puts to room temperature standby;

(4) egg white 3kg puts into container, adds granulated sugar 6.8kg, stirs into foamed state, standby;

(5) softening butter 17kg, adds granulated sugar 10.2kg, with egg-whisk, beats to fluffy state;

(6) chocolate liquid after fusing is poured in the mixture of step (5);

(7) pour again Rum 3kg into, continue to beat evenly with egg-whisk;

(8) pour the ready-made mixed-powder of half (2) step into, with egg-whisk, beat evenly;

(9) add yolk 2kg, continue to beat evenly;

(10) pour ready-made second half mixed-powder of (2) step into, beat evenly;

(11) add yolk 2kg, beat evenly, become batter;

(12) mixed liquor of step (4) is admixed in batter;

(13) by the gimmick turning, mix thoroughly, the mode of up mixing from bottom is mixed completely evenly always, becomes cake and sticks with paste;

(14) inwall of mould is first smeared thin layer butter, and the cake of mixing is stuck with paste and poured mould into, then puts into the baking box of preheated 170 degree, bakes after 30 minutes, on surface, adds a cover tinfoil, more roasting 25 minutes, until sticking with paste complete fluffy initiation, comes on cake, can come out of the stove.

Claims (2)

1. a fibert chocolate cake, it is characterized in that: the raw material comprising is made by weight: fibert 21%～30%, butter 14%～20%, dark chocolate bar 14%～20%, instant coffee powder 1%～3%, granulated sugar 14%～20%, yolk 3%～5%, egg white 2%～4%, cornstarch 6%～11%, weak strength flour 2%～4% and Rum 2%～4%.

2. a preparation method for fibert chocolate cake, is characterized in that:

(1) fibert of belt leather is put into preheated baking box, 170 roasting about 10 minutes of degree, take out cooling after, with hand rubbing, remove the peel;

(2) fibert, cornstarch, instant coffee powder, the Self-raising flour of peeling are put into food processor together, with the dry grinding function grinds powder of cooking machine;

(3), after dark chocolate bar is cut into small pieces, water proof heating is also constantly stirred, and it is dissolved into liquid, then puts to room temperature standby;

(4) egg white is put into container, adds granulated sugar, stirs into foamed state, standby;

(5) softening butter, adds granulated sugar, with egg-whisk, beats to fluffy state;

(6) chocolate liquid after fusing is poured in the mixture of step (5);

(7) pour again Rum into, continue to beat evenly with egg-whisk;

(8) pour the ready-made mixed-powder of half (2) step into, with egg-whisk, beat evenly;

(9) add yolk, continue to beat evenly;

(10) pour ready-made second half mixed-powder of (2) step into, beat evenly;

(11) add yolk, beat evenly, become batter;

(12) mixed liquor of step (4) is admixed in batter;

(13) by the gimmick turning, mix thoroughly, the mode of up mixing from bottom is mixed completely evenly always, becomes cake and sticks with paste;

(14) inwall of mould is first smeared thin layer butter, and the cake of mixing is stuck with paste and poured mould into, then puts into the baking box of preheated 170 degree, bake after about 25 minutes, on surface, add a cover tinfoil, more roasting 20-30 minute, until cake is stuck with paste complete fluffy initiation, come, can come out of the stove.