CN104068088A - Colorful vegetable-fruit cake - Google Patents
Colorful vegetable-fruit cake Download PDFInfo
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- CN104068088A CN104068088A CN201410284308.3A CN201410284308A CN104068088A CN 104068088 A CN104068088 A CN 104068088A CN 201410284308 A CN201410284308 A CN 201410284308A CN 104068088 A CN104068088 A CN 104068088A
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Abstract
The invention discloses a colorful vegetable-fruit cake and relates to the field of foods. The colorful vegetable-fruit cake comprises, by weight, 150-250g of tomatoes, 150-250g of blueberries, 150-250g of oranges, 150-250g of grapes, 150-250g of mung beans, 45-55g of powdered milk, 55-65ml of salad oil, 15-25g of honey, 75-85g of white granulated sugar, 65-75g of self-raising flour, 150-250g of cream and 3-8 eggs. According to the colorful vegetable-fruit cake, vegetables and fruits are mixed to form the cake, the greasy taste of the cake is reduced, the cake is brightly colorful and has multiple tastes, and meanwhile, the colorful vegetable-fruit cake helps to fill in the market gap.
Description
Technical field
The present invention relates to field of food, relate in particular to a kind of multicolored vegetables and fruits cake.
Background technology
Cake is a kind of ancient Western-style pastry, is generally made by baking box.Traditional Fruit cake is a kind of fruit taste cake that utilizes some fresh fruits or some jam, fruit grain jam to be made for main raw material(s).But most fruits cake is all fruit layer cake, do not allow fruit incorporate cake.Vegetables cake on market is little, and great majority are leading as market taking Fruit cake, cream cake and ice cream cake.
Summary of the invention
Technical problem to be solved by this invention be to provide a kind of bright in luster, taste is various, the multicolored vegetables and fruits cake of the soft sliding non-greasy of mouthfeel.
Technical problem to be solved by this invention realizes by the following technical solutions.
A kind of multicolored vegetables and fruits cake, is characterized in that being made up of the raw material of following weight: tomato 150-250 gram, blueberry 150-250 gram, orange 150-250 gram, grape 150-250 gram, mung bean 150-250 gram, milk powder 45-55 gram, salad oil 55-65ml, honey 15-25 gram, white granulated sugar 75-85 gram, Self-raising flour 65-75 gram, cream 150-250 gram, egg 3-8 are only;
The processing method of five colours vegetables and fruits cake:
(1) by tomato, blueberry, orange, grape extraction juice, mung bean is added water and stewed soup, mung bean slag is pulled out, leave sweet mung bean soup; The yolk protein of egg is separated, yolk is broken into egg yolk liquid and protein liquid;
(2) milk powder of above-mentioned weight, salad oil, honey, white granulated sugar, Self-raising flour, egg yolk liquid protein liquid are divided into five parts;
(3) in the milk powder after dividing equally, salad oil, honey, white granulated sugar, Self-raising flour, egg yolk liquid, protein liquid, get portion, pour milk powder, salad oil, honey, Self-raising flour into container, add again tomato juice to stir, after stirring, add egg yolk liquid to continue to stir, add again by white granulated sugar and egg white solution and beat to the moist blowing agent becoming and stir, pour in mould, be put into baking in 170 DEG C of preheated baking boxs again and take out after 45 minutes, the back-off of coming out of the stove is cooled to red tomato cake base;
(4) make blue blueberry pie base, yellow orange cake base, purple grape cake base and green mung bean cake base according to step (3);
(5) red tomato cake base, blue blueberry pie base, yellow orange cake base, purple grape cake base and green mung bean cake base are superposeed, five layers altogether, between every two layers of cake base and all make multicolored vegetables and fruits cake after butter above last layer cake embryo.
A kind of multicolored vegetables and fruits cake, raw material by following weight is made, 200 grams of tomatoes, 200 grams of blueberries, 200 grams of oranges, 200 grams of grapes, 200 grams, mung bean, 50 grams of milk powders, salad oil 60ml, 20 grams of honey, 80 grams of white granulated sugars, 70 grams of Self-raising flour, 200 grams, cream, 5, egg.
The mixotrophism of vegetables and fruit is worth high, and can better reduce the greasy feeling of cake.
Beneficial effect of the present invention is:
Multicolored vegetables and fruits cake provided by the invention, is the cake that a kind of vegetables and fruit are mixed, and has reduced the greasy feeling of cake, bright-colored, has accomplished a kind of cake various tastes, has also filled up gaps in market simultaneously.
Detailed description of the invention
For technological means, creation characteristic that the present invention is realized, reach object and effect is easy to understand, below in conjunction with specific embodiment, further set forth the present invention.
Embodiment 1
A kind of multicolored vegetables and fruits cake, is made up of the raw material of following weight: 150 grams of tomatoes, 150 grams of blueberries, 150 grams of oranges, 150 grams of grapes, 150 grams, mung bean, 45 grams of milk powders, salad oil 55ml, 15 grams of honey, 75 grams of white granulated sugars, 65 grams of Self-raising flour, 150 grams, cream, 3, egg;
The processing method of five colours vegetables and fruits cake:
(1) by tomato, blueberry, orange, grape extraction juice, mung bean is added water and stewed soup, mung bean slag is pulled out, leave sweet mung bean soup; The yolk protein of egg is separated, yolk is broken into egg yolk liquid and protein liquid;
(2) milk powder of above-mentioned weight, salad oil, honey, white granulated sugar, Self-raising flour, egg yolk liquid protein liquid are divided into five parts;
(3) in the milk powder after dividing equally, salad oil, honey, white granulated sugar, Self-raising flour, egg yolk liquid, protein liquid, get portion, pour milk powder, salad oil, honey, Self-raising flour into container, add again tomato juice to stir, after stirring, add egg yolk liquid to continue to stir, add again by white granulated sugar and egg white solution and beat to the moist blowing agent becoming and stir, pour in mould, be put into baking in 170 DEG C of preheated baking boxs again and take out after 45 minutes, the back-off of coming out of the stove is cooled to red tomato cake base;
(4) make blue blueberry pie base, yellow orange cake base, purple grape cake base and green mung bean cake base according to step (3);
(5) red tomato cake base, blue blueberry pie base, yellow orange cake base, purple grape cake base and green mung bean cake base are superposeed, five layers altogether, between every two layers of cake base and all make multicolored vegetables and fruits cake after butter above last layer cake embryo.
A kind of multicolored vegetables and fruits cake, raw material by following weight is made, 200 grams of tomatoes, 200 grams of blueberries, 200 grams of oranges, 200 grams of grapes, 200 grams, mung bean, 50 grams of milk powders, salad oil 60ml, 20 grams of honey, 80 grams of white granulated sugars, 70 grams of Self-raising flour, 200 grams, cream, 5, egg.
Embodiment 2
A kind of multicolored vegetables and fruits cake, raw material by following weight is made, 200 grams of tomatoes, 200 grams of blueberries, 200 grams of oranges, 200 grams of grapes, 200 grams, mung bean, 50 grams of milk powders, salad oil 60ml, 20 grams of honey, 80 grams of white granulated sugars, 70 grams of Self-raising flour, 200 grams, cream, 5, egg;
The processing method of five colours vegetables and fruits cake:
(1) by tomato, blueberry, orange, grape extraction juice, mung bean is added water and stewed soup, mung bean slag is pulled out, leave sweet mung bean soup; The yolk protein of egg is separated, yolk is broken into egg yolk liquid and protein liquid;
(2) milk powder of above-mentioned weight, salad oil, honey, white granulated sugar, Self-raising flour, egg yolk liquid protein liquid are divided into five parts;
(3) in the milk powder after dividing equally, salad oil, honey, white granulated sugar, Self-raising flour, egg yolk liquid, protein liquid, get portion, pour milk powder, salad oil, honey, Self-raising flour into container, add again tomato juice to stir, after stirring, add egg yolk liquid to continue to stir, add again by white granulated sugar and egg white solution and beat to the moist blowing agent becoming and stir, pour in mould, be put into baking in 170 DEG C of preheated baking boxs again and take out after 45 minutes, the back-off of coming out of the stove is cooled to red tomato cake base;
(4) make blue blueberry pie base, yellow orange cake base, purple grape cake base and green mung bean cake base according to step (3);
(5) red tomato cake base, blue blueberry pie base, yellow orange cake base, purple grape cake base and green mung bean cake base are superposeed, five layers altogether, between every two layers of cake base and all make multicolored vegetables and fruits cake after butter above last layer cake embryo.
Embodiment 3
A kind of multicolored vegetables and fruits cake, is made up of the raw material of following weight: 250 grams of tomatoes, 250 grams of blueberries, 250 grams of oranges, 250 grams of grapes, 250 grams, mung bean, 55 grams of milk powders, salad oil 65ml, 25 grams of honey, 85 grams of white granulated sugars, 75 grams of Self-raising flour, 250 grams, cream, 8, egg;
The processing method of five colours vegetables and fruits cake:
(1) by tomato, blueberry, orange, grape extraction juice, mung bean is added water and stewed soup, mung bean slag is pulled out, leave sweet mung bean soup; The yolk protein of egg is separated, yolk is broken into egg yolk liquid and protein liquid;
(2) milk powder of above-mentioned weight, salad oil, honey, white granulated sugar, Self-raising flour, egg yolk liquid protein liquid are divided into five parts;
(3) in the milk powder after dividing equally, salad oil, honey, white granulated sugar, Self-raising flour, egg yolk liquid, protein liquid, get portion, pour milk powder, salad oil, honey, Self-raising flour into container, add again tomato juice to stir, after stirring, add egg yolk liquid to continue to stir, add again by white granulated sugar and egg white solution and beat to the moist blowing agent becoming and stir, pour in mould, be put into baking in 170 DEG C of preheated baking boxs again and take out after 45 minutes, the back-off of coming out of the stove is cooled to red tomato cake base;
(4) make blue blueberry pie base, yellow orange cake base, purple grape cake base and green mung bean cake base according to step (3);
(5) red tomato cake base, blue blueberry pie base, yellow orange cake base, purple grape cake base and green mung bean cake base are superposeed, five layers altogether, between every two layers of cake base and all make multicolored vegetables and fruits cake after butter above last layer cake embryo.
More than show and described general principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (2)
1. a multicolored vegetables and fruits cake, is characterized in that being made up of the raw material of following weight: tomato 150-250 gram, blueberry 150-250 gram, orange 150-250 gram, grape 150-250 gram, mung bean 150-250 gram, milk powder 45-55 gram, salad oil 55-65ml, honey 15-25 gram, white granulated sugar 75-85 gram, Self-raising flour 65-75 gram, cream 150-250 gram, egg 3-8 are only;
The processing method of five colours vegetables and fruits cake:
(1) by tomato, blueberry, orange, grape extraction juice, mung bean is added water and stewed soup, mung bean slag is pulled out, leave sweet mung bean soup; The yolk protein of egg is separated, yolk is broken into egg yolk liquid and protein liquid;
(2) milk powder of above-mentioned weight, salad oil, honey, white granulated sugar, Self-raising flour, egg yolk liquid protein liquid are divided into five parts;
(3) in the milk powder after dividing equally, salad oil, honey, white granulated sugar, Self-raising flour, egg yolk liquid, protein liquid, get portion, pour milk powder, salad oil, honey, Self-raising flour into container, add again tomato juice to stir, after stirring, add egg yolk liquid to continue to stir, add again by white granulated sugar and egg white solution and beat to the moist blowing agent becoming and stir, pour in mould, be put into baking in 170 DEG C of preheated baking boxs again and take out after 45 minutes, the back-off of coming out of the stove is cooled to red tomato cake base;
(4) make blue blueberry pie base, yellow orange cake base, purple grape cake base and green mung bean cake base according to step (3);
(5) red tomato cake base, blue blueberry pie base, yellow orange cake base, purple grape cake base and green mung bean cake base are superposeed, five layers altogether, between every two layers of cake base and all make multicolored vegetables and fruits cake after butter above last layer cake embryo.
2. the multicolored vegetables and fruits cake of one according to claim 1, it is characterized in that: the raw material by following weight is made 200 grams of tomatoes, 200 grams of blueberries, 200 grams of oranges, 200 grams of grapes, 200 grams, mung bean, 50 grams of milk powders, salad oil 60ml, 20 grams of honey, 80 grams of white granulated sugars, 70 grams of Self-raising flour, 200 grams, cream, 5, egg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410284308.3A CN104068088A (en) | 2014-06-23 | 2014-06-23 | Colorful vegetable-fruit cake |
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| CN201410284308.3A CN104068088A (en) | 2014-06-23 | 2014-06-23 | Colorful vegetable-fruit cake |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104365805A (en) * | 2014-12-01 | 2015-02-25 | 蒋瑾 | Mixed honey cake |
| CN105104484A (en) * | 2015-09-01 | 2015-12-02 | 孟凡勤 | Litchi seed and mushroom aroma qi regulating cake and making method thereof |
| CN105918413A (en) * | 2016-06-24 | 2016-09-07 | 苏州市王森教育咨询有限公司 | Ceramic cake and preparation method thereof |
| CN106036442A (en) * | 2016-05-31 | 2016-10-26 | 安徽巧美滋食品有限公司 | Green and healthy cakes |
| CN106070678A (en) * | 2016-08-04 | 2016-11-09 | 陈温 | The formula of a kind of colored butter and manufacture method |
| CN106106646A (en) * | 2016-07-06 | 2016-11-16 | 许凤英 | A kind of Fructus Lycopersici esculenti frozen tofu cupcake |
| CN106259695A (en) * | 2016-08-22 | 2017-01-04 | 劳加舒 | A kind of vegetarian diet cake and preparation method thereof |
| CN106665773A (en) * | 2016-12-27 | 2017-05-17 | 李康康 | Colorful cake and making method thereof |
| CN107873779A (en) * | 2017-12-23 | 2018-04-06 | 安徽青松食品有限公司 | A kind of rural honey cake and its preparation technology |
| CN110692679A (en) * | 2019-10-11 | 2020-01-17 | 湖南艾伦食品有限公司 | Tomato mung bean cake making method |
| CN111567601A (en) * | 2020-06-11 | 2020-08-25 | 谢嘉源 | Fruit cake and making method thereof |
-
2014
- 2014-06-23 CN CN201410284308.3A patent/CN104068088A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104365805A (en) * | 2014-12-01 | 2015-02-25 | 蒋瑾 | Mixed honey cake |
| CN105104484A (en) * | 2015-09-01 | 2015-12-02 | 孟凡勤 | Litchi seed and mushroom aroma qi regulating cake and making method thereof |
| CN106036442A (en) * | 2016-05-31 | 2016-10-26 | 安徽巧美滋食品有限公司 | Green and healthy cakes |
| CN105918413A (en) * | 2016-06-24 | 2016-09-07 | 苏州市王森教育咨询有限公司 | Ceramic cake and preparation method thereof |
| CN106106646A (en) * | 2016-07-06 | 2016-11-16 | 许凤英 | A kind of Fructus Lycopersici esculenti frozen tofu cupcake |
| CN106070678A (en) * | 2016-08-04 | 2016-11-09 | 陈温 | The formula of a kind of colored butter and manufacture method |
| CN106259695A (en) * | 2016-08-22 | 2017-01-04 | 劳加舒 | A kind of vegetarian diet cake and preparation method thereof |
| CN106665773A (en) * | 2016-12-27 | 2017-05-17 | 李康康 | Colorful cake and making method thereof |
| CN107873779A (en) * | 2017-12-23 | 2018-04-06 | 安徽青松食品有限公司 | A kind of rural honey cake and its preparation technology |
| CN107873779B (en) * | 2017-12-23 | 2021-03-23 | 安徽青松食品有限公司 | Rural honey cake and preparation process thereof |
| CN110692679A (en) * | 2019-10-11 | 2020-01-17 | 湖南艾伦食品有限公司 | Tomato mung bean cake making method |
| CN111567601A (en) * | 2020-06-11 | 2020-08-25 | 谢嘉源 | Fruit cake and making method thereof |
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