CN104286111A - Production method of yogurt cake - Google Patents
Production method of yogurt cake Download PDFInfo
- Publication number
- CN104286111A CN104286111A CN201410518503.8A CN201410518503A CN104286111A CN 104286111 A CN104286111 A CN 104286111A CN 201410518503 A CN201410518503 A CN 201410518503A CN 104286111 A CN104286111 A CN 104286111A
- Authority
- CN
- China
- Prior art keywords
- yolk
- yoghourt
- mixed liquor
- production method
- egg white
- 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
Links
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
- A21D2/34—Animal material
Abstract
The invention relates to a production method of a yogurt cake. The production method of the yogurt cake is characterized by including following steps: (1) shelling an egg, and separating a yolk from an egg white; (2) adding butter into yoghourt and stirring the butter in the yoghourt; (3) adding yolk liquid into mixed liquid of the butter and the yoghourt, and stirring mixed liquor of the yolk and the mixed liquid of the butter and the yoghourt; (4) adding cake flour and corn starch into the yolk mixed liquor, and then stirring the yolk mixed liquor; (5) adding flour into the yolk mixed liquor and then stirring the yolk mixed liquor; (6) whipping the egg white with sugar until stiff peaks form; (7) adding egg white mixed liquor into the yolk mixed liquor so as to obtain mixed liquor of the egg white and the yolk, and whipping the mixed liquor of the egg white and the yolk to be even; (8) feeding the mixed liquor of the egg white and the yolk into an oven so as to shape the yogurt cake through baking after the mixed liquor of the egg white and the yolk is placed into a cake mold.
Description
Technical field
The present invention relates to the production method of cake, relate in particular to a kind of production method of yoghourt 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.Yoghourt is as a kind of already by the dairy products that numerous people accept, and except having sour-sweet mouthfeel, it promotes effect that gastric secretion, raising appetite, promotion and reinforcement digest in addition.Lactic acid bacteria in Yoghourt can reduce the generation of some carcinogen, thus has protective effect on cancer risk.Yoghourt can also suppress the breeding of spoilage organisms in enteron aisle, and weakens the toxin that spoilage organisms produces in enteron aisle.Yoghourt cake, by Yoghourt and cake perfect adaptation, creates a kind of leisure cake completely newly.
The present invention is just for the technical problem existed in prior art, a kind of production method of yoghourt cake is provided, the method is not only simple, easy operation, has added the cake of Yoghourt, has not only had the fragrance of cake, more make it have the taste that Yoghourt is sour-sweet, because inherently containing sugar in Yoghourt, so make the use that can reduce carbohydrate in the process of cake again, be more conducive to health.The cake having added Yoghourt enters the cake that overtesting shows to compare other, and softer, fragrance is also stronger.
To achieve these goals, technical scheme of the present invention is as follows, and a kind of production method of yoghourt cake, is characterized in that, said method comprising the steps of
1) egg shells, and is separated with egg white by yolk;
2) butter is beaten with Yoghourt;
3) mixed liquor that egg yolk liquid adds butter and Yoghourt is beaten;
4) yolk mixed liquor adds low powder and cornstarch is beaten;
5) yolk mixed liquor adds flour and beats;
6) egg white sugaring is beaten to rigid foaming;
7) egg white mixed liquor being added yolk mixed liquor beats evenly;
8) oven cooking cycle is sent into after the mixed liquor of egg white and yolk being put into mould shaping.
As a modification of the present invention, described egg liquid, butter, Yoghourt, low powder, cornstarch, flour, sugar, mass percent are 40-44; 5-8; 22-26; 1-3; 3-5; 10-12; 2-4.
As a modification of the present invention, in described step 2, mixing time is 120-130.
As a modification of the present invention, in described step 3, mixing time is 140-145s.
As a modification of the present invention, in described step 4, mixing time is 130-135s.
As a modification of the present invention, in described step 5, mixing time is 120-130s.
As a modification of the present invention, in described step 6, mixing time is 130-135s.
As a modification of the present invention, in described step 7, mixing time is 180-185s.
As a modification of the present invention, baking box preheating 160-170 degree in described step 8, cooking time 55-60min.
Relative to prior art, advantage of the present invention is as follows, and 1) add the cake of Yoghourt, become sour sour-sweet sweet, the raw meat having neutralized cake is greasy, makes it more fine and smooth sweet in mouthfeel; 2) Yoghourt is as a kind of already by the dairy products that numerous people accept, and except having sour-sweet mouthfeel, it promotes effect that gastric secretion, raising appetite, promotion and reinforcement digest in addition.Lactic acid bacteria in Yoghourt can reduce the generation of some carcinogen, thus has protective effect on cancer risk.Yoghourt can also suppress the breeding of spoilage organisms in enteron aisle, and weakens the toxin that spoilage organisms produces in enteron aisle.3) because containing certain sugared part in Yoghourt, so the use of carbohydrate can be reduced in the process making cake, health is more conducive to.4) cake having added Yoghourt is also softer, and fragrance is also stronger.
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 yoghourt cake, said method comprising the steps of
1) egg shells, and is separated with egg white by yolk;
2) butter is beaten with Yoghourt;
3) mixed liquor that egg yolk liquid adds butter and Yoghourt is beaten;
4) yolk mixed liquor adds low powder and cornstarch is beaten;
5) yolk mixed liquor adds flour and beats;
6) egg white sugaring is beaten to rigid foaming;
7) egg white mixed liquor being added yolk mixed liquor beats evenly;
8) oven cooking cycle is sent into after the mixed liquor of egg white and yolk being put into mould shaping.
As a modification of the present invention, described egg liquid, butter, Yoghourt, low powder, cornstarch, flour, sugar, mass percent are 40-44; 5-8; 22-26; 1-3; 3-5; 10-12; 2-4.
As a modification of the present invention, in described step 2, mixing time is 120-130.
As a modification of the present invention, in described step 3, mixing time is 140-145s.
As a modification of the present invention, in described step 4, mixing time is 130-135s.
As a modification of the present invention, in described step 5, mixing time is 120-130s.
As a modification of the present invention, in described step 6, mixing time is 130-135s.
As a modification of the present invention, in described step 7, mixing time is 180-185s.
As a modification of the present invention, baking box preheating 160-170 degree in described step 8, cooking time 55-60min.
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 (9)
1. a production method for yoghourt cake, is characterized in that, said method comprising the steps of
1) egg shells, and is separated with egg white by yolk;
2) butter is beaten with Yoghourt;
3) mixed liquor that egg yolk liquid adds butter and Yoghourt is beaten;
4) yolk mixed liquor adds low powder and cornstarch is beaten;
5) yolk mixed liquor adds flour and beats;
6) egg white sugaring is beaten to rigid foaming;
7) egg white mixed liquor being added yolk mixed liquor beats evenly;
8) oven cooking cycle is sent into after the mixed liquor of egg white and yolk being put into mould shaping.
2. the production method of yoghourt cake according to claim 1, is characterized in that, described egg liquid, butter, Yoghourt, low powder, cornstarch, flour, sugar, mass percent are 40-44; 5-8; 22-26; 1-3; 3-5; 10-12; 2-4.
3. the production method of yoghourt cake according to claim 1, is characterized in that, in described step 2, mixing time is 120-130.
4. the production method of yoghourt cake according to claim 1, is characterized in that, in described step 3, mixing time is 140-145s.
5. the production method of yoghourt cake according to claim 1, is characterized in that, in described step 4, mixing time is 130-135s.
6. the production method of yoghourt cake according to claim 1, is characterized in that, in described step 5, mixing time is 120-130s.
7. the production method of yoghourt cake according to claim 1, is characterized in that, in described step 6, mixing time is 130-135s.
8. the production method of yoghourt cake according to claim 1, is characterized in that, in described step 7, mixing time is 180-185s.
9. the production method of yoghourt cake according to claim 1, is characterized in that, baking box preheating 160-170 degree in described step 8, cooking time 55-60min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410518503.8A CN104286111A (en) | 2014-10-03 | 2014-10-03 | Production method of yogurt cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410518503.8A CN104286111A (en) | 2014-10-03 | 2014-10-03 | Production method of yogurt cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104286111A true CN104286111A (en) | 2015-01-21 |
Family
ID=52306280
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410518503.8A Pending CN104286111A (en) | 2014-10-03 | 2014-10-03 | Production method of yogurt cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104286111A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108013098A (en) * | 2018-01-15 | 2018-05-11 | 佛山市日可威食品科技研究院（普通合伙） | A kind of diet yogurt cake and preparation method thereof |
-
2014
- 2014-10-03 CN CN201410518503.8A patent/CN104286111A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 国明: "《人人都爱的经典蛋糕配方》", 31 January 2012, 中国纺织出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108013098A (en) * | 2018-01-15 | 2018-05-11 | 佛山市日可威食品科技研究院（普通合伙） | A kind of diet yogurt cake and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 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 |