CN104604996A - Production method of cupcakes - Google Patents
Production method of cupcakes Download PDFInfo
- Publication number
- CN104604996A CN104604996A CN201510077252.9A CN201510077252A CN104604996A CN 104604996 A CN104604996 A CN 104604996A CN 201510077252 A CN201510077252 A CN 201510077252A CN 104604996 A CN104604996 A CN 104604996A
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- CN
- China
- Prior art keywords
- cake
- puts
- baking box
- egg
- yolk
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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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a production method of cupcakes. The method includes: firstly, dividing 4-6 eggs into egg white and egg yolk which are then respectively placed into two small stainless barrels, and sequentially placing 20-30g of white granulated sugar, 40-60g of milk, 40-60g of salad oil, 20-30g of milk powder and 60-90g of low-protein flour in the small barrel containing the egg yolk prior to stirring evenly and sufficiently; placing 40-55g of white granulated sugar in the small barrel containing the egg white and stirring for 120-150 seconds with an eggbeater; secondly, stirring the well stirred egg yolk and egg white evenly and sufficiently to have cake liquid produced; putting the cake liquid evenly into 10-16 high temperature resistant paper cups, picking up the paper cups 5-10cm away from the desktop and then laying down for 5-6 times in a continuous manner; finally, allowing a oven to be preheated at the temperature of 170 DEG C for 3-4 minutes, placing the cups on the middle layer for 22-25 minutes, taking out the cups and having the same stood upside down till the cakes are entirely cooled. The method is simple in production, and the cupcakes are soft in taste and convenient to carry out.
Description
Technical field
The present invention relates to a kind of preparation method of cake, be specifically related to a kind of preparation method of cup cake.
Background technology
At present, economic development is rapid, and people more and more focus on food security, and family bakes and banks up with earth more and more welcome, various cake, biscuit, bread, and can make all kinds of breakfast, dessert according to liking separately, safety is relieved.General cake all adopts and bakes and banks up with earth mould, an a mould, needs segmentation edible after baking and banking up with earth, and is applicable to be in edible, in addition inconvenient.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of preparation method of cup cake, and make simple, mouthfeel is soft, and convenient in addition.
The technical scheme that technical solution problem of the present invention adopts is: a kind of preparation method of cup cake, is characterized in that, comprise the steps:
The first step, puts into two stainless steel kegs after the egg white of 4 ~ 6 eggs and yolk being separated respectively;
Second step, puts into 20 ~ 30g white granulated sugar, 40 ~ 60g gram milk, 40 ~ 60g salad oil, 20 ~ 30g milk powder and the low refined flour of 60 ~ 90g successively, stirs in the keg that yolk is housed;
3rd step, puts into 40 ~ 55g white granulated sugar in the keg that egg white is housed, and stirs 120 ~ 150 seconds with egg-whisk;
4th step, stirs the yolk stirred and egg white again, obtained cake liquid;
5th step, loads uniformly by cake liquid in 10 ~ 16 high temperature resistant dixie cups, then picks up dixie cup and puts down from desktop 5 ~ 10cm again, continuous 5 ~ 6 times;
6th step, baking box 170 DEG C of preheatings 3 ~ 4 minutes, the dixie cup that cake liquid is housed is put into baking box tray, and baking box tray puts into baking box middle level, roasting 22 ~ 25 minutes;
7th step, takes out baking box after cake is baked, and is stood upside down by each dixie cup, until cake all cools, i.e. and edible.
Preferred as one, add 15 ~ 20g cocoa power or matcha powder again add the low refined flour of 70 ~ 90g in described second step step after.
The present invention is applicable to the baking box of family expenses about 30L.
The invention has the beneficial effects as follows: preparation method is simple, and mouthfeel is soft, adopt high temperature resistant dixie cup in addition convenient.Picked up by dixie cup and put down from desktop 5 ~ 10cm again, continuous 5 ~ 6 times is the bubble in order to discharge in cake liquid, makes the cake after baking and banking up with earth finer and smoother; Taking out baking box after cake is baked, and stood upside down by each dixie cup, until cake all cools, is to prevent cake from bouncing back.
Detailed description of the invention
Embodiment 1: a kind of preparation method of cup cake, comprises the steps:
The first step, puts into two stainless steel kegs after the egg white of 4 eggs and yolk being separated respectively;
Second step, puts into 20g white granulated sugar, 40g gram milk, 40g salad oil, 20g milk powder and the low refined flour of 60g successively, stirs in the keg that yolk is housed;
3rd step, puts into 40g white granulated sugar, stirs 120 seconds with egg-whisk in the keg that egg white is housed;
4th step, stirs the yolk stirred and egg white again, obtained cake liquid;
5th step, loads uniformly by cake liquid in 10 high temperature resistant dixie cups, then picks up dixie cup and puts down from desktop 5 ~ 10cm again, continuous 5 times, namely discharges the bubble in cake liquid;
6th step, baking box 170 DEG C of preheatings 3 minutes, the dixie cup that cake liquid is housed is put into baking box tray, and baking box tray puts into baking box middle level, roasting 22 minutes;
7th step, takes out baking box after cake is baked, and is stood upside down by each dixie cup, prevents cake from bouncing back, until cake all cools, i.e. and edible.
Embodiment 2: a kind of preparation method of cup cocoa cake, comprises the steps:
The first step, puts into two stainless steel kegs after the egg white of 5 eggs and yolk being separated respectively;
Second step, puts into 25g white granulated sugar, 50g gram milk, 50g salad oil, 25g milk powder, the low refined flour of 75g and 15g cocoa power successively, stirs in the keg that yolk is housed;
3rd step, puts into 50g white granulated sugar, stirs 130 seconds with egg-whisk in the keg that egg white is housed;
4th step, stirs the yolk stirred and egg white again, obtained cake liquid;
5th step, loads uniformly by cake liquid in 13 high temperature resistant dixie cups, then picks up dixie cup and puts down from desktop 5 ~ 10cm again, continuous 5 ~ 6 times, namely discharges the bubble in cake liquid;
6th step, baking box 170 DEG C of preheatings 3 minutes, the dixie cup that cake liquid is housed is put into baking box tray, and baking box tray puts into baking box middle level, roasting 23 minutes;
7th step, takes out baking box after cake is baked, and is stood upside down by each dixie cup, prevents cake from bouncing back, until cake all cools, i.e. and edible.
Embodiment 3: a kind of preparation method of cup green tea cake, comprises the steps:
The first step, puts into two stainless steel kegs after the egg white of 6 eggs and yolk being separated respectively;
Second step, puts into 30g white granulated sugar, 60g gram milk, 60g salad oil, 30g milk powder, the low refined flour of 90g and 15g matcha powder successively, stirs in the keg that yolk is housed;
3rd step, puts into 55g white granulated sugar, stirs 150 seconds with egg-whisk in the keg that egg white is housed;
4th step, stirs the yolk stirred and egg white again, obtained cake liquid;
5th step, loads uniformly by cake liquid in 16 high temperature resistant dixie cups, then picks up dixie cup and puts down from desktop 5 ~ 10cm again, continuous 5 ~ 6 times, namely discharges the bubble in cake liquid;
6th step, baking box 170 DEG C of preheatings 4 minutes, the dixie cup that cake liquid is housed is put into baking box tray, and baking box tray puts into baking box middle level, roasting 25 minutes;
7th step, takes out baking box after cake is baked, and is stood upside down by each dixie cup, prevents cake from bouncing back, until cake all cools, i.e. and edible.
Claims (2)
1. a preparation method for cup cake, is characterized in that, comprises the steps:
The first step, puts into two stainless steel kegs after the egg white of 4 ~ 6 eggs and yolk being separated respectively;
Second step, puts into 20 ~ 30g white granulated sugar, 40 ~ 60g gram milk, 40 ~ 60g salad oil, 20 ~ 30g milk powder and the low refined flour of 60 ~ 90g successively, stirs in the keg that yolk is housed;
3rd step, puts into 40 ~ 55g white granulated sugar in the keg that egg white is housed, and stirs 120 ~ 150 seconds with egg-whisk;
4th step, stirs the yolk stirred and egg white again, obtained cake liquid;
5th step, loads uniformly by cake liquid in 10 ~ 16 high temperature resistant dixie cups, then picks up dixie cup and puts down from desktop 5 ~ 10cm again, continuous 5 ~ 6 times;
6th step, baking box 170 DEG C of preheatings 3 ~ 4 minutes, the dixie cup that cake liquid is housed is put into baking box tray, and baking box tray puts into baking box middle level, roasting 22 ~ 25 minutes;
7th step, takes out baking box after cake is baked, and is stood upside down by each dixie cup, until cake all cools, i.e. and edible.
2. the preparation method of cup cake as claimed in claim 1, is characterized in that: add 15 ~ 20g cocoa power or matcha powder again add 70 ~ 90 low refined flours in described second step step after.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510077252.9A CN104604996A (en) | 2015-02-13 | 2015-02-13 | Production method of cupcakes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510077252.9A CN104604996A (en) | 2015-02-13 | 2015-02-13 | Production method of cupcakes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104604996A true CN104604996A (en) | 2015-05-13 |
Family
ID=53139869
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510077252.9A Pending CN104604996A (en) | 2015-02-13 | 2015-02-13 | Production method of cupcakes |
Country Status (1)
| Country | Link |
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| CN (1) | CN104604996A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105309576A (en) * | 2015-11-27 | 2016-02-10 | 巴中怡美食品有限责任公司 | Cake and making method thereof |
| CN106472639A (en) * | 2016-12-23 | 2017-03-08 | 佛山科学技术学院 | A kind of ultrafine green tea powder cake and preparation method thereof |
| CN109197948A (en) * | 2018-11-23 | 2019-01-15 | 翁航 | A kind of passion fruit cake and preparation method |
Citations (3)
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| CN102845502A (en) * | 2011-06-28 | 2013-01-02 | 黑龙江省麒麟工贸公司 | preparation method of pea polypeptide cake |
| CN102986796A (en) * | 2012-11-29 | 2013-03-27 | 张敏 | Method for making low-fat cakes |
| CN103444827A (en) * | 2013-09-10 | 2013-12-18 | 江苏农林职业技术学院 | Lucid ganoderma fruit chiffon cake and preparation method of lucid ganoderma fruit chiffon cake |
-
2015
- 2015-02-13 CN CN201510077252.9A patent/CN104604996A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102845502A (en) * | 2011-06-28 | 2013-01-02 | 黑龙江省麒麟工贸公司 | preparation method of pea polypeptide cake |
| CN102986796A (en) * | 2012-11-29 | 2013-03-27 | 张敏 | Method for making low-fat cakes |
| CN103444827A (en) * | 2013-09-10 | 2013-12-18 | 江苏农林职业技术学院 | Lucid ganoderma fruit chiffon cake and preparation method of lucid ganoderma fruit chiffon cake |
Non-Patent Citations (2)
| Title |
|---|
| DYUBNXJB: "可可戚风杯子蛋糕", 《HTTP://BAIKE.BAIDU.COM/HISTORY/可可戚风杯子蛋糕/75850741》 * |
| 阿拉伯树胶: "经过摸索试验后不会失败的戚风蛋糕配方做法，跟大家分", 《HTTP://BBS.WJDAILY.COM/BBS/FORUM.PHP?MOD=VIEWTHREAD&TID=236060&PAGE=4&AUTHORID=94055》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105309576A (en) * | 2015-11-27 | 2016-02-10 | 巴中怡美食品有限责任公司 | Cake and making method thereof |
| CN106472639A (en) * | 2016-12-23 | 2017-03-08 | 佛山科学技术学院 | A kind of ultrafine green tea powder cake and preparation method thereof |
| CN109197948A (en) * | 2018-11-23 | 2019-01-15 | 翁航 | A kind of passion fruit cake and preparation 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: 20150513 |