CN104686911A - Steamed cake - Google Patents
Steamed cake Download PDFInfo
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- CN104686911A CN104686911A CN201510161521.XA CN201510161521A CN104686911A CN 104686911 A CN104686911 A CN 104686911A CN 201510161521 A CN201510161521 A CN 201510161521A CN 104686911 A CN104686911 A CN 104686911A
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- cake
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- yolk
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- 239000000843 powder Substances 0.000 claims abstract description 35
- 235000013312 flour Nutrition 0.000 claims abstract description 25
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 16
- 235000013601 eggs Nutrition 0.000 claims abstract description 12
- 241000190633 Cordyceps Species 0.000 claims abstract description 11
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 11
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 11
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 11
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 11
- 239000006071 cream Substances 0.000 claims abstract description 11
- 235000009566 rice Nutrition 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 235000020234 walnut Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 240000007049 Juglans regia Species 0.000 claims abstract 3
- 240000007594 Oryza sativa Species 0.000 claims abstract 3
- 210000002969 egg yolk Anatomy 0.000 claims description 20
- 238000003756 stirring Methods 0.000 claims description 16
- 244000241838 Lycium barbarum Species 0.000 claims description 15
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 15
- 238000010025 steaming Methods 0.000 claims description 11
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 10
- 102000002322 Egg Proteins Human genes 0.000 claims description 10
- 108010000912 Egg Proteins Proteins 0.000 claims description 10
- 235000014103 egg white Nutrition 0.000 claims description 10
- 210000000969 egg white Anatomy 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 9
- 235000015468 Lycium chinense Nutrition 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 5
- 238000005187 foaming Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 241000220317 Rosa Species 0.000 abstract description 3
- 230000003796 beauty Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 241000758789 Juglans Species 0.000 description 8
- 241000209094 Oryza Species 0.000 description 8
- 239000000463 material Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- -1 shortening Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides a steamed cake. The steamed cake is composed of raw materials which comprise, by weight, 80-100 parts of self- raising flour, 100-120 parts of eggs, 30-40 parts of cream, 60-80 parts of white granulated sugar, 10-20 parts of glutinous rice flour, 5-10 parts of oat powder, 3-5 parts of bean flour, 1-3 parts of walnut powder, 1-3 parts of fructus lycii, 0.5-1 part of cordyceps flower, 0.1-0.5 part of flesh rose petal and 0.1-0.3 part of salt. Compared with the prior art, the steamed cake has the advantages that the nutrition is rich and the steamed cake has the effects of boosting the immunity, moistening the skin, maintaining beauty, and the steamed cake has rose smell and is soft and smooth in taste.
Description
Technical field
The present invention relates to a kind of food, particularly relate to a kind of cake steaming.
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.Cake is normally sweet, and typical cake makes in roasting mode.The material of cake mainly includes flour, sweetener, binder, shortening, liquid, essence and leavening, containing the mineral matter such as carbohydrate, protein, fat, vitamin and calcium, potassium, phosphorus, sodium, magnesium, selenium, instant is one of the most edible cake of people.
Along with the raising of people's living standard, health care consciousness is also what day by day increase, and pursuing more healthy food becomes a kind of trend, baking class cake aborning, baking temperature is usually at 180 DEG C-220 DEG C, and very large to vitamin substances destructiveness, high temperature also can make the local flavor of cake change.Therefore the cake steaming produced of relative low temperature is subject to the welcome of consumer because of its more healthy processing technology.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, provide a kind of cake steaming.
The present invention is achieved by the following technical solutions: described cake steaming is made up of by weight following raw materials according: Self-raising flour 80-100 part, egg 100-120 part, cream 30-40 part, white granulated sugar 60-80 part, glutinous rice flour 10-20 part, oatmeal 5-10 part, bean powder 3-5 part, walnut powder 1-3 part, matrimony vine 1-3 part, cordyceps flower 0.5-1 part, fresh-rose lobe 0.1-0.5 part, salt 0.1-0.3 part.
For the preparation of the preparation method of described a kind of cake steaming, comprise the following steps:
(1) matrimony vine, cordyceps flower are pulverized, cross 60 mesh sieves; Fresh-rose lobe is cut into the colored sheet of 4 equal portions;
(2) egg is cleaned, shell, get egg white and yolk respectively;
(3) in yolk, add the white granulated sugar of salt and 1/3, stir, add cream, stir, add Self-raising flour, glutinous rice flour, oatmeal, bean powder, walnut powder, wolfberry fruit powder, cordyceps-pollen, fresh-rose sheet, be stirred to without dry powder, obtain yolk batter;
(4) in egg white, add the white granulated sugar of 2/3, beat to rigid foaming at a high speed, mix with the yolk batter in (3) step, stirring at low speed is even, obtains cake and sticks with paste;
(5) stick with paste into mold forming by cake, put into steam box, design temperature 100-110 DEG C, steam to 20 minutes, outlet, the demoulding, cooling, packaging, to obtain final product.
Cake steaming of the present invention compare commercially available cake, there is following characteristics:
(1) nutritious, be rich in various trace element and amino acid;
(2) easy to digest, relax bowel successful;
(3) there is effect of develop immunitypty, moisturizing beauty treatment;
(4) there is Rose Essentielle, the soft cunning of mouthfeel.
Detailed description of the invention
Elaborate to embodiments of the invention below, the present embodiment is implemented under premised on technical solution of the present invention, give detailed embodiment and concrete operating process, but protection scope of the present invention is not limited to following embodiment.
Embodiment 1
Take raw material by weight: Self-raising flour 80kg, egg 100kg, cream 30kg, white granulated sugar 60kg, glutinous rice flour 20kg, oatmeal 10kg, bean powder 5kg, walnut powder 3kg, matrimony vine 3kg, cordyceps flower 1kg, fresh-rose lobe 0.1kg, salt 0.1kg.
Be prepared by following preparation method:
(1) matrimony vine, cordyceps flower are pulverized, cross 60 mesh sieves; Fresh-rose lobe is cut into the colored sheet of 4 equal portions;
(2) egg is cleaned, shell, get egg white and yolk respectively;
(3) in yolk, add the white granulated sugar of salt and 1/3, stir, add cream, stir, add Self-raising flour, glutinous rice flour, oatmeal, bean powder, walnut powder, wolfberry fruit powder, cordyceps-pollen, fresh-rose sheet, be stirred to without dry powder, obtain yolk batter;
(4) in egg white, add the white granulated sugar of 2/3, beat to rigid foaming at a high speed, mix with the yolk batter in (3) step, stirring at low speed is even, obtains cake and sticks with paste;
(5) stick with paste into mold forming by cake, put into steam box, design temperature 100-110 DEG C, steam to 20 minutes, outlet, the demoulding, cooling, packaging, to obtain final product.
Embodiment 2
Take raw material by weight: Self-raising flour 90kg, egg 110kg, cream 35kg, white granulated sugar 70kg, glutinous rice flour 15kg, oatmeal 8kg, bean powder 4kg, walnut powder 2kg, matrimony vine 2kg, cordyceps flower 0.8kg, fresh-rose lobe 0.3kg, salt 0.2kg.
Be prepared by following preparation method:
(1) matrimony vine, cordyceps flower are pulverized, cross 60 mesh sieves; Fresh-rose lobe is cut into the colored sheet of 4 equal portions;
(2) egg is cleaned, shell, get egg white and yolk respectively;
(3) in yolk, add the white granulated sugar of salt and 1/3, stir, add cream, stir, add Self-raising flour, glutinous rice flour, oatmeal, bean powder, walnut powder, wolfberry fruit powder, cordyceps-pollen, fresh-rose sheet, be stirred to without dry powder, obtain yolk batter;
(4) in egg white, add the white granulated sugar of 2/3, beat to rigid foaming at a high speed, mix with the yolk batter in (3) step, stirring at low speed is even, obtains cake and sticks with paste;
(5) stick with paste into mold forming by cake, put into steam box, design temperature 100-110 DEG C, steam to 20 minutes, outlet, the demoulding, cooling, packaging, to obtain final product.
Embodiment 3
Take raw material by weight: Self-raising flour 100kg, egg 120kg, cream 40kg, white granulated sugar 80kg, glutinous rice flour 10kg, oatmeal 5kg, bean powder 3kg, walnut powder 1kg, matrimony vine 1kg, cordyceps flower 0.5kg, fresh-rose lobe 0.5kg, salt 0.3kg.
Be prepared by following preparation method:
(1) matrimony vine, cordyceps flower are pulverized, cross 60 mesh sieves; Fresh-rose lobe is cut into the colored sheet of 4 equal portions;
(2) egg is cleaned, shell, get egg white and yolk respectively;
(3) in yolk, add the white granulated sugar of salt and 1/3, stir, add cream, stir, add Self-raising flour, glutinous rice flour, oatmeal, bean powder, walnut powder, wolfberry fruit powder, cordyceps-pollen, fresh-rose sheet, be stirred to without dry powder, obtain yolk batter;
(4) in egg white, add the white granulated sugar of 2/3, beat to rigid foaming at a high speed, mix with the yolk batter in (3) step, stirring at low speed is even, obtains cake and sticks with paste;
(5) stick with paste into mold forming by cake, put into steam box, design temperature 100-110 DEG C, steam to 20 minutes, outlet, the demoulding, cooling, packaging, to obtain final product.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any amendments done within the spirit and principles in the present invention, equivalent replacement and improvement etc., all should be included within protection scope of the present invention.
Claims (2)
1. a cake steaming, it is characterized in that, described cake steaming is made up of by weight following raw materials according: Self-raising flour 80-100 part, egg 100-120 part, cream 30-40 part, white granulated sugar 60-80 part, glutinous rice flour 10-20 part, oatmeal 5-10 part, bean powder 3-5 part, walnut powder 1-3 part, matrimony vine 1-3 part, cordyceps flower 0.5-1 part, fresh-rose lobe 0.1-0.5 part, salt 0.1-0.3 part.
2. for the preparation of a preparation method for cake steaming according to claim 1, it is characterized in that, for the preparation of the preparation method of described cake steaming, comprise the following steps:
(1) matrimony vine, cordyceps flower are pulverized, cross 60 mesh sieves; Fresh-rose lobe is cut into the colored sheet of 4 equal portions;
(2) egg is cleaned, shell, get egg white and yolk respectively;
(3) in yolk, add the white granulated sugar of salt and 1/3, stir, add cream, stir, add Self-raising flour, glutinous rice flour, oatmeal, bean powder, walnut powder, wolfberry fruit powder, cordyceps-pollen, fresh-rose sheet, be stirred to without dry powder, obtain yolk batter;
(4) in egg white, add the white granulated sugar of 2/3, beat to rigid foaming at a high speed, mix with the yolk batter in (3) step, stirring at low speed is even, obtains cake and sticks with paste;
(5) stick with paste into mold forming by cake, put into steam box, design temperature 100-110 DEG C, steam to 20 minutes, outlet, the demoulding, cooling, packaging, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510161521.XA CN104686911A (en) | 2015-04-07 | 2015-04-07 | Steamed cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510161521.XA CN104686911A (en) | 2015-04-07 | 2015-04-07 | Steamed cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104686911A true CN104686911A (en) | 2015-06-10 |
Family
ID=53334805
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510161521.XA Pending CN104686911A (en) | 2015-04-07 | 2015-04-07 | Steamed cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104686911A (en) |
Cited By (29)
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| CN105053126A (en) * | 2015-08-12 | 2015-11-18 | 福建好彩头食品股份有限公司 | Sandwich type steamed cake and manufacture method thereof |
| CN105145755A (en) * | 2015-09-11 | 2015-12-16 | 安徽三只松鼠电子商务有限公司 | Cake with fresh flowers and preparation method of cake |
| CN105231116A (en) * | 2015-10-16 | 2016-01-13 | 郑州轻工业学院 | Gluten-free panicum miliaceum flour sandwich steamed cake and making method thereof |
| CN105310020A (en) * | 2015-12-15 | 2016-02-10 | 三全食品股份有限公司 | Quickly-frozen original-taste steamed cakes and preparation method thereof |
| CN105325864A (en) * | 2015-12-15 | 2016-02-17 | 三全食品股份有限公司 | Quick-frozen sea salt and cheese steamed cake and preparation method thereof |
| CN105325863A (en) * | 2015-12-15 | 2016-02-17 | 三全食品股份有限公司 | Quick-frozen matcha and red bean steamed cake and preparation method thereof |
| CN105325865A (en) * | 2015-12-15 | 2016-02-17 | 三全食品股份有限公司 | Quick-frozen kumquat and cheese steamed cake and preparation method thereof |
| CN105341671A (en) * | 2015-12-15 | 2016-02-24 | 三全食品股份有限公司 | Quick-frozen cheese and strawberry steamed cake and preparation method thereof |
| CN105558815A (en) * | 2015-12-15 | 2016-05-11 | 三全食品股份有限公司 | Quick-frozen caramel latte steamed cake and preparation method for same |
| CN105558816A (en) * | 2015-12-15 | 2016-05-11 | 三全食品股份有限公司 | Quick-frozen honey and grapefruit steamed cakes and preparation method thereof |
| CN105707193A (en) * | 2016-03-31 | 2016-06-29 | 浙江科技学院 | Kumquat and sticky rice cake and production method thereof |
| CN105851814A (en) * | 2016-05-13 | 2016-08-17 | 许昌学院 | Flower steamed cake and preparation method thereof |
| CN105851852A (en) * | 2016-05-31 | 2016-08-17 | 安徽巧美滋食品有限公司 | Red wine steamed cake |
| CN105851789A (en) * | 2016-03-31 | 2016-08-17 | 浙江科技学院 | Rhizoma polygonati steaming cakes and production method thereof |
| CN105851139A (en) * | 2016-03-31 | 2016-08-17 | 浙江科技学院 | Dendrobium officinale leaf cakes and production method thereof |
| CN105995490A (en) * | 2016-05-31 | 2016-10-12 | 安徽巧美滋食品有限公司 | Fresh flower cooking cakes |
| CN106036442A (en) * | 2016-05-31 | 2016-10-26 | 安徽巧美滋食品有限公司 | Green and healthy cakes |
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| CN108184954A (en) * | 2018-03-20 | 2018-06-22 | 广州聚澜健康产业研究院有限公司 | One, which cultivates peanut, freezes milk cake and preparation method thereof |
| CN109156699A (en) * | 2018-08-14 | 2019-01-08 | 刘磊 | A kind of carrot taste cake steaming and preparation method thereof |
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| CN110973480A (en) * | 2019-12-24 | 2020-04-10 | 巢湖市营养学会 | Selenium-rich rye trehalose natural enzyme steamed cake and preparation method thereof |
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