CN104304385A - Preparation method for red date leavened cake - Google Patents
Preparation method for red date leavened cake Download PDFInfo
- Publication number
- CN104304385A CN104304385A CN201410518488.7A CN201410518488A CN104304385A CN 104304385 A CN104304385 A CN 104304385A CN 201410518488 A CN201410518488 A CN 201410518488A CN 104304385 A CN104304385 A CN 104304385A
- Authority
- CN
- China
- Prior art keywords
- red date
- preparation
- egg liquid
- cake
- egg
- 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.)
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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 preparation method for red date leavened cake. The method is characterized by comprising the following steps of 1) extracting beaten eggs for later use; 2) stirring the beaten eggs at high speed; 3) stirring the beaten eggs at low speed; 4) adding low-protein flour into the beaten eggs for uniform stirring, and meanwhile, adding milk and butter for stirring; 5) cleaning and seeding red dates; 6) pouring the red dates wrapped with slurry and the beaten eggs into a mold; 7) placing the mold into a baking oven, and baking and forming the red date leavened cake.
Description
Technical field
The present invention relates to the production method of cake, relate in particular to the preparation method of a kind of red date foaming 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, the preparation method that a kind of red date foams cake is provided, the method is not only simple, easy operation, add the cake of red date, make 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, and mixes milk and butter, and foaming effect is better, 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 preparation method of red date foaming 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, add milk simultaneously and stir together with butter,
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 milk, butter, egg liquid, granulated sugar, red date mass percent are 20-25:15-20:52-54; 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 250-300s.
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; 3) add milk and butter in this technical scheme, whole cake foaming effect is better, and child likes more.
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 preparation method for red date foaming 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; Described mixing time is 100s, egg liq is amassed and expands, color whitens.
3) egg liquid carries out low speed whipping; Described mixing time is 130s, makes egg liquid fine and smooth, without bulla, has streaked decorative pattern, not easily disappeared.
4) add Self-raising flour in egg liquid to stir, add milk simultaneously and stir together with butter, described mixing time is 250s.
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; Baking box preheating 175 degree in described step 7, cooking time 22min.
In this embodiment, described milk, butter, egg liquid, granulated sugar, red date quality are respectively 20 grams, 15 grams, 52 grams, 1 gram, 22 grams.
embodiment 2:
A preparation method for red date foaming 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; Described mixing time is 110s, egg liq is amassed and expands, color whitens;
3) egg liquid carries out low speed whipping; Described mixing time is 135s, makes egg liquid fine and smooth, without bulla, has streaked decorative pattern, not easily disappeared.
4) add Self-raising flour in egg liquid to stir, add milk simultaneously and stir together with butter, described mixing time is 300s;
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; Baking box preheating 175 degree in described step 7, cooking time 25min;
In this embodiment, described milk, butter, egg liquid, granulated sugar, red date quality are respectively 25 grams, 20 grams, 54 grams, 2 grams, 26 grams.
embodiment 3:
A preparation method for red date foaming 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; Described mixing time is 105s, egg liq is amassed and expands, color whitens.
3) egg liquid carries out low speed whipping; Described mixing time is 133s, makes egg liquid fine and smooth, without bulla, has streaked decorative pattern, not easily disappeared.
4) add Self-raising flour in egg liquid to stir, add milk simultaneously and stir together with butter, described mixing time is 280s.
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; Baking box preheating 175 degree in described step 7, cooking time 23min.
In this embodiment, described milk, butter, egg liquid, granulated sugar, red date quality are respectively 22 grams, 18 grams, 53 grams, 1 gram, 25 grams.
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 preparation method for red date foaming 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, add milk simultaneously and stir together with butter,
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 preparation method of red date foaming cake according to claim 1, it is characterized in that, described milk, butter, egg liquid, granulated sugar, red date mass percent are 20-25:15-20:52-54; 1-2; 22-26.
3. the preparation method of red date foaming cake according to claim 2, it is characterized in that, in described step 2, mixing time is 100-110s.
4. the preparation method of red date foaming cake according to claim 3, it is characterized in that, in described step 3, mixing time is 130-135s.
5. the preparation method of red date foaming cake according to claim 1, it is characterized in that, in described step 4, mixing time is 250-300s.
6. the preparation method of red date foaming 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 |
|---|---|---|---|
| CN201410518488.7A CN104304385A (en) | 2014-10-03 | 2014-10-03 | Preparation method for red date leavened cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410518488.7A CN104304385A (en) | 2014-10-03 | 2014-10-03 | Preparation method for red date leavened cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104304385A true CN104304385A (en) | 2015-01-28 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410518488.7A Pending CN104304385A (en) | 2014-10-03 | 2014-10-03 | Preparation method for red date leavened cake |
Country Status (1)
| Country | Link |
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| CN (1) | CN104304385A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104839290A (en) * | 2015-04-22 | 2015-08-19 | 邹健 | Yam cake and making method thereof |
-
2014
- 2014-10-03 CN CN201410518488.7A patent/CN104304385A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104839290A (en) * | 2015-04-22 | 2015-08-19 | 邹健 | Yam cake and making method thereof |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150128 |
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| WD01 | Invention patent application deemed withdrawn after publication |