CN104286106A - Production method of jujube cake - Google Patents
Production method of jujube cake Download PDFInfo
- Publication number
- CN104286106A CN104286106A CN201410518498.0A CN201410518498A CN104286106A CN 104286106 A CN104286106 A CN 104286106A CN 201410518498 A CN201410518498 A CN 201410518498A CN 104286106 A CN104286106 A CN 104286106A
- Authority
- CN
- China
- Prior art keywords
- red date
- production method
- egg liquid
- egg
- described step
- Prior art date
- 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.)
- Pending
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
Abstract
The invention relates to a production method of a jujube cake. The method is characterized by comprising the following steps: 1) removing egg shell to obtain liquid egg for later use; 2) mixing the liquid egg at a high speed; 3) mixing the liquid egg at a low speed; 4) adding self-raising flour to the liquid egg, and uniformly mixing; 5) washing the jujube and removing kernel; 6) pouring the jujube coated with size into a die together with the liquid egg; 7) transferring the die into an oven to bake and form.
Description
Technical field
The present invention relates to the production method of cake, relate in particular to a kind of production method of red date cake.
Background technology
Cake is a kind of ancient Western-style pastry, is generally made by baking box, and cake is primary raw material with egg, white sugar, wheat flour.With milk, fruit juice, milk powder, face powder, salad oil, water, shortening, baking powder are auxiliary material.A kind of sponge-like dessert is made after stirring, modulate, toasting.Along with the raising of people's Living Water product, cake also entering into the ordinary lives of the people from a kind of noble's consumer goods gradually.It is of a great variety that the additive of cake in manufacturing process also becomes, and the most outstanding feature of red date is that vitamin content is very high, and sweet flavor, superior in taste.Red date and cake combine, and have added a kind of selection for vast food enthusiasts again in the product of cake is chosen more.
Summary of the invention
The present invention is just for the technical problem existed in prior art, and provide a kind of production method of red date cake, the method is not only simple, easy operation, add the cake of red date, made it turn increase certain chew strength except having the soft glutinous mouthfeel of cake, allow cake have more perfectly mouthfeel.The raw meat that red date has neutralized cake is greasy, makes it more fine and smooth sweet on taste.
To achieve these goals, technical scheme of the present invention is as follows, and a kind of production method of red date cake, is characterized in that, said method comprising the steps of,
1) egg is shelled to get egg liquid for subsequent use;
2) egg liquid carries out high speed whipping;
3) egg liquid carries out low speed whipping;
4) add Self-raising flour in egg liquid to stir;
5) stoning cleaned by red date;
6) pour in mould by wrapping up in the red date after slurry together with egg liquid;
7) mould is put into baking box, baking is shaped.
As a modification of the present invention, described egg liquid, granulated sugar, red date mass percent are 52-54; 1-2; 22-26.
As a modification of the present invention, in described step 2, mixing time is 100-110s, egg liq is amassed and expands, color whitens.
As a modification of the present invention, in described step 3, mixing time is 130-135s, makes egg liquid fine and smooth, without bulla, has streaked decorative pattern, not easily disappeared.
As a modification of the present invention, in described step 4, mixing time is 210-230s.
As a modification of the present invention, baking box preheating 175 degree in described step 7, cooking time 22-25min.
Relative to prior art, advantage of the present invention is as follows, and 1) add the cake of red date, become sour sour-sweet sweet, the raw meat having neutralized cake is greasy, makes it more fine and smooth sweet in mouthfeel; 2) red date contains protein, fat, carbohydrate, organic acid, vitamin A, vitamin C, micro-calcium various nutrient elements, often eats and can play beauty treatment whitening, delay senility, effect of blood-enrich.
Detailed description of the invention
In order to deepen the understanding of the present invention and understanding, below in conjunction with detailed description of the invention the present invention being made further instructions and introducing.
embodiment 1:
A production method for red date cake, said method comprising the steps of,
1) egg is shelled to get egg liquid for subsequent use;
2) egg liquid carries out high speed whipping;
3) egg liquid carries out low speed whipping;
4) add Self-raising flour in egg liquid to stir;
5) stoning cleaned by red date;
6) pour in mould by wrapping up in the red date after slurry together with egg liquid;
7) mould is put into baking box, baking is shaped.
As a modification of the present invention, described egg liquid, granulated sugar, red date mass percent are 52-54; 1-2; 22-26.
As a modification of the present invention, in described step 2, mixing time is 100-110s, egg liq is amassed and expands, color whitens.
As a modification of the present invention, in described step 3, mixing time is 130-135s, makes egg liquid fine and smooth, without bulla, has streaked decorative pattern, not easily disappeared.
As a modification of the present invention, in described step 4, mixing time is 210-230s.
As a modification of the present invention, baking box preheating 175 degree in described step 7, cooking time 22-25min.
It should be noted that above-described embodiment is only preferred embodiment of the present invention; be not used for limiting protection scope of the present invention; equivalent replacement done on the basis of the above or substitute and all belong to protection scope of the present invention, protection scope of the present invention is as the criterion with claims.
Claims (6)
1. a production method for red date cake, is characterized in that, said method comprising the steps of
1) egg is shelled to get egg liquid for subsequent use;
2) egg liquid carries out high speed whipping;
3) egg liquid carries out low speed whipping;
4) add Self-raising flour in egg liquid to stir;
5) stoning cleaned by red date;
6) pour in mould by wrapping up in the red date after slurry together with egg liquid;
7) mould is put into baking box, baking is shaped.
2. the production method of red date cake according to claim 1, is characterized in that, described egg liquid, granulated sugar, red date mass percent are 52-54; 1-2; 22-26.
3. the production method of red date cake according to claim 2, is characterized in that, in described step 2, mixing time is 100-110s.
4. the production method of red date cake according to claim 3, is characterized in that, in described step 3, mixing time is 130-135s.
5. the production method of red date cake according to claim 1, is characterized in that, in described step 4, mixing time is 210-230s.
6. the production method of red date cake according to claim 1, is characterized in that, baking box preheating 175 degree in described step 7, cooking time 22-25min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410518498.0A CN104286106A (en) | 2014-10-03 | 2014-10-03 | Production method of jujube cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410518498.0A CN104286106A (en) | 2014-10-03 | 2014-10-03 | Production method of jujube cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104286106A true CN104286106A (en) | 2015-01-21 |
Family
ID=52306275
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410518498.0A Pending CN104286106A (en) | 2014-10-03 | 2014-10-03 | Production method of jujube cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104286106A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104839290A (en) * | 2015-04-22 | 2015-08-19 | 邹健 | Yam cake and making method thereof |
| CN107821519A (en) * | 2017-10-18 | 2018-03-23 | 河南工业大学 | A kind of selenium-rich jujube Chinese medicine health-care cake |
| CN108576140A (en) * | 2018-05-18 | 2018-09-28 | 中玺（天津）枣业技术工程中心 | Red date cake and processing method |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102090432A (en) * | 2009-12-10 | 2011-06-15 | 南开大学滨海学院 | Jujube juice cake |
-
2014
- 2014-10-03 CN CN201410518498.0A patent/CN104286106A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102090432A (en) * | 2009-12-10 | 2011-06-15 | 南开大学滨海学院 | Jujube juice cake |
Non-Patent Citations (3)
| Title |
|---|
| 崔东波: "红枣枸杞保健戚风蛋糕的研制", 《粮油食品科技》 * |
| 贾成山 郭晓海主编: "《西式面点技术》", 31 August 2013, 中国财富出版社 * |
| 邱泼等: "蜂蜜枣糕的研制", 《粮食加工》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104839290A (en) * | 2015-04-22 | 2015-08-19 | 邹健 | Yam cake and making method thereof |
| CN107821519A (en) * | 2017-10-18 | 2018-03-23 | 河南工业大学 | A kind of selenium-rich jujube Chinese medicine health-care cake |
| CN108576140A (en) * | 2018-05-18 | 2018-09-28 | 中玺（天津）枣业技术工程中心 | Red date cake and processing method |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150121 |