CN104304389A - Preparation method for cereal cake - Google Patents
Preparation method for cereal cake Download PDFInfo
- Publication number
- CN104304389A CN104304389A CN201410518492.3A CN201410518492A CN104304389A CN 104304389 A CN104304389 A CN 104304389A CN 201410518492 A CN201410518492 A CN 201410518492A CN 104304389 A CN104304389 A CN 104304389A
- Authority
- CN
- China
- Prior art keywords
- cheese
- biscuit
- paste
- purple
- pouring
- 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
- A21D13/10—Multi-layered products
- A21D13/11—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure
-
- 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
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
-
- 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
- A21D2/366—Tubers, roots
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a preparation method for a cereal cake. The preparation method is characterized by comprising the following steps: (1) washing purple potatoes, and steaming until the purple potatoes are completely cooked; (2) beating the cooked purple potatoes into purple potato paste for later use by an agitator; (3) softening butter over water; (4) evenly pulverizing biscuits; (5) pouring biscuit crumbs into the butter and evenly stirring, and adding corn starch during a stirring process; (6) pouring biscuit paste into a mold with tinfoil paved at the bottom part in advance, and compacting with strength; (7) softening cheese, cutting into pieces, heating over the water, and beating the cheese to a lubricating state by an eggbeater; (8) adding sugar and milk to the cheese and beating; (9) mixing gelatin powder with a small amount of water, and pouring into cheese paste and evenly beating, wherein the beating time is 130-135; (10) pouring the purple potato paste into a mold in which the biscuit paste is paved; (11) pouring the mixed cheese into the mold and floating the surface; (12) putting the mold in a refrigerator and freezing into a finished product, wherein the freezing time of the refrigerator is 2-3h.
Description
Technical field
The present invention relates to the production method of cake, relate in particular to a kind of coarse cereal cake preparation method.
Background technology
Cheese cake, or play department cake, ramekin, be the one of west dessert.There is soft upper strata, be mixed with special cheese, add sugar and other batching, as egg, cream, shredded coconut stuffing and fruit etc.Cheese cake usually all with biscuit as bottom, also have and do not use bottom.This type of cake structurally more general cake is sturdy, but the more general cake of quality comes soft, and in mouthfeel, also more general cake comes moistening, if describe with concrete things, cheese cake mouthfeel is similar to lift rice Soviet Union or the cake of mousse and so on, if but itself both do not come soft again.Sometimes cheese cake seem not too as cake, compare on the contrary picture group one.Mostly cheese cake on market is to add various Common Fruits in process of production, but does not also have a kind ofly to be emerged by the cake of purple potato as additive, and this method has replenished the market vacancy, and the diet adding people is selected.
The present invention, just for the technical problem existed in prior art, provides a kind of coarse cereal cake preparation method, and the method is not only simple, easily operates, and has filled up the market vacancy, enriched the dietetic life of people.
To achieve these goals, technical scheme of the present invention is as follows, and a kind of coarse cereal cake preparation method, is characterized in that, said method comprising the steps of
1) purple potato is cleaned, and steams to ripe rotten;
2) the purple potato mixer boiled is broken into purple mashed potatoes for subsequent use;
3) butter water proof softens;
4) biscuit evenly pulverizes;
5) broken for biscuit pouring in butter is stirred, in whipping process, add cornstarch;
6) biscuit is stuck with paste to pour into and is completed in the mould of tinfoil in bottom in advance, puts forth one's strength by reality;
7) after cheese softens, be cut into small pieces, water proof heats, and beats to lubricating status with egg-whisk;
8) sugaring and milk add in cheese and beat;
9) fish glue powder a small amount of water mixing, pours into during cheese is stuck with paste and beats evenly; Described mixing time is 130-135;
10) purple mashed potatoes are poured in the mould completing biscuit paste;
11) cheese mixed is poured in mould smooth out surface;
12) mould is put into refrigerator ice and make finished product, the described refrigerator freezing time is 2-3h.
As a modification of the present invention, described cornstarch, purple potato, cheese, milk, butter, sugar, biscuit, fish glue powder mass percent are 10-20:10-15; 20-30; 5-10; 11-15; 0-2; 10-20; 3-5.
Relative to prior art, advantage of the present invention is as follows, 1) the present invention adds purple potato in manufacturing process, fill up the market vacancy, allow and like edible purple potato to like again the people of edible cake, many a kind of purchase selections 2) cake in the present invention adds a certain amount of purple potato, and purple potato is rich in protein, starch, pectin, cellulose, amino acid, vitamin and several mineral materials, is also rich in selenium element and anthocyanidin simultaneously.The special health care of the purple nutritious tool of potato, gal4 amino acid is wherein all very easily by human consumption and absorption.The vitamin A be wherein rich in can improve the mucomembranous epithelial cell of eyesight and skin, and vitamin C can make collagen protein normally synthesize, and prevents and treats scorbutic generation, and anthocyanidin is natural potent free radical scavenger.Long-term edible purple potato, much to the healthy benefit of people; 3) also add cornstarch in this technical scheme, increase coarse food grain and be conducive to reducing blood sugar, blood fat, and cake sugar content prepared by the method is low, be especially applicable to person in middle and old age and eat.
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 kind of coarse cereal cake preparation method, said method comprising the steps of
1) purple potato is cleaned, and steams to ripe rotten;
2) the purple potato mixer boiled is broken into purple mashed potatoes for subsequent use;
3) butter water proof softens;
4) biscuit evenly pulverizes;
5) broken for biscuit pouring in butter is stirred, in whipping process, add cornstarch;
6) biscuit is stuck with paste to pour into and is completed in the mould of tinfoil in bottom in advance, puts forth one's strength by reality;
7) after cheese softens, be cut into small pieces, water proof heats, and beats to lubricating status with egg-whisk;
8) sugaring and milk add in cheese and beat;
9) fish glue powder a small amount of water mixing, pours into during cheese is stuck with paste and beats evenly; Described mixing time is 130-135;
10) purple mashed potatoes are poured in the mould completing biscuit paste;
11) cheese mixed is poured in mould smooth out surface;
12) mould is put into refrigerator ice and make finished product, the described refrigerator freezing time is 2-3h.
In this technical scheme, described cornstarch, purple potato, cheese, milk, butter, sugar, biscuit, fish glue opaque amount are respectively 10 grams, 10 grams, 20 grams, 5 grams, 11 grams, 0 gram, 10 grams, 3 grams.
embodiment 2:
A kind of coarse cereal cake preparation method, said method comprising the steps of
1) purple potato is cleaned, and steams to ripe rotten;
2) the purple potato mixer boiled is broken into purple mashed potatoes for subsequent use;
3) butter water proof softens;
4) biscuit evenly pulverizes;
5) broken for biscuit pouring in butter is stirred, in whipping process, add cornstarch;
6) biscuit is stuck with paste to pour into and is completed in the mould of tinfoil in bottom in advance, puts forth one's strength by reality;
7) after cheese softens, be cut into small pieces, water proof heats, and beats to lubricating status with egg-whisk;
8) sugaring and milk add in cheese and beat;
9) fish glue powder a small amount of water mixing, pours into during cheese is stuck with paste and beats evenly; Described mixing time is 130-135;
10) purple mashed potatoes are poured in the mould completing biscuit paste;
11) cheese mixed is poured in mould smooth out surface;
12) mould is put into refrigerator ice and make finished product, the described refrigerator freezing time is 2-3h.
In this technical scheme, described cornstarch, purple potato, cheese, milk, butter, sugar, biscuit, fish glue opaque amount are respectively 20 grams, 15 grams, 30 grams, 10 grams, 15 grams, 2 grams, 20 grams, 5 grams.
embodiment 3:
A kind of coarse cereal cake preparation method, said method comprising the steps of,
1) purple potato is cleaned, and steams to ripe rotten;
2) the purple potato mixer boiled is broken into purple mashed potatoes for subsequent use;
3) butter water proof softens;
4) biscuit evenly pulverizes;
5) broken for biscuit pouring in butter is stirred, in whipping process, add cornstarch;
6) biscuit is stuck with paste to pour into and is completed in the mould of tinfoil in bottom in advance, puts forth one's strength by reality;
7) after cheese softens, be cut into small pieces, water proof heats, and beats to lubricating status with egg-whisk;
8) sugaring and milk add in cheese and beat;
9) fish glue powder a small amount of water mixing, pours into during cheese is stuck with paste and beats evenly; Described mixing time is 130-135;
10) purple mashed potatoes are poured in the mould completing biscuit paste;
11) cheese mixed is poured in mould smooth out surface;
12) mould is put into refrigerator ice and make finished product, the described refrigerator freezing time is 2-3h.
In this technical scheme, described cornstarch, purple potato, cheese, milk, butter, sugar, biscuit, fish glue opaque amount are respectively 15 grams, 12 grams, 25 grams, 60 grams, 13 grams, 1 gram, 16 grams, 4 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 (2)
1. a coarse cereal cake preparation method, is characterized in that, said method comprising the steps of
1) purple potato is cleaned, and steams to ripe rotten;
2) the purple potato mixer boiled is broken into purple mashed potatoes for subsequent use;
3) butter water proof softens;
4) biscuit evenly pulverizes;
5) broken for biscuit pouring in butter is stirred, in whipping process, add cornstarch;
6) biscuit is stuck with paste to pour into and is completed in the mould of tinfoil in bottom in advance, puts forth one's strength by reality;
7) after cheese softens, be cut into small pieces, water proof heats, and beats to lubricating status with egg-whisk;
8) sugaring and milk add in cheese and beat;
9) fish glue powder a small amount of water mixing, pours into during cheese is stuck with paste and beats evenly; Described mixing time is 130-135;
10) purple mashed potatoes are poured in the mould completing biscuit paste;
11) cheese mixed is poured in mould smooth out surface;
12) mould is put into refrigerator ice and make finished product, the described refrigerator freezing time is 2-3h.
2. coarse cereal cake preparation method according to claim 1, is characterized in that, described cornstarch, purple potato, cheese, milk, butter, sugar, biscuit, fish glue powder mass percent are 10-20:10-15; 20-30; 5-10; 11-15; 0-2; 10-20; 3-5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410518492.3A CN104304389A (en) | 2014-10-03 | 2014-10-03 | Preparation method for cereal cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410518492.3A CN104304389A (en) | 2014-10-03 | 2014-10-03 | Preparation method for cereal cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104304389A true CN104304389A (en) | 2015-01-28 |
Family
ID=52359825
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410518492.3A Pending CN104304389A (en) | 2014-10-03 | 2014-10-03 | Preparation method for cereal cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104304389A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106858327A (en) * | 2017-01-10 | 2017-06-20 | 浙江海洋大学 | A kind of preparation method of edible coarse food grain cored |
| CN107027860A (en) * | 2016-10-31 | 2017-08-11 | 陈温 | A kind of additive-free formula of coarse cereal cake and preparation method thereof |
| CN110250244A (en) * | 2019-07-10 | 2019-09-20 | 陆泓企 | A kind of cake and its manufacture craft |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2788409A1 (en) * | 1999-01-19 | 2000-07-21 | Europ De Produits Dietetiques | Sweet or savory cakes with a high protein content and a low carbohydrate and lipid content |
| CN103999920A (en) * | 2014-06-19 | 2014-08-27 | 王世伟 | Method for making marbling cheese cake |
-
2014
- 2014-10-03 CN CN201410518492.3A patent/CN104304389A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2788409A1 (en) * | 1999-01-19 | 2000-07-21 | Europ De Produits Dietetiques | Sweet or savory cakes with a high protein content and a low carbohydrate and lipid content |
| CN103999920A (en) * | 2014-06-19 | 2014-08-27 | 王世伟 | Method for making marbling cheese cake |
Non-Patent Citations (2)
| Title |
|---|
| 一个厨师: "紫薯冻芝士蛋糕", 《百度百科》, 27 November 2011 (2011-11-27), pages 25466860 * |
| 黎国雄: "《家庭烘焙圣经》", 31 August 2012, article "柠檬芝士蛋糕", pages: 306-307 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107027860A (en) * | 2016-10-31 | 2017-08-11 | 陈温 | A kind of additive-free formula of coarse cereal cake and preparation method thereof |
| CN106858327A (en) * | 2017-01-10 | 2017-06-20 | 浙江海洋大学 | A kind of preparation method of edible coarse food grain cored |
| CN110250244A (en) * | 2019-07-10 | 2019-09-20 | 陆泓企 | A kind of cake and its manufacture craft |
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| PB01 | Publication | ||
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| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150128 |