CN104920556A - Chestnut cake and preparation method thereof - Google Patents
Chestnut cake and preparation method thereof Download PDFInfo
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- CN104920556A CN104920556A CN201510363250.6A CN201510363250A CN104920556A CN 104920556 A CN104920556 A CN 104920556A CN 201510363250 A CN201510363250 A CN 201510363250A CN 104920556 A CN104920556 A CN 104920556A
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Abstract
The invention relates to a chestnut cake and a preparation method thereof. The chestnut cake is prepared by the following raw materials of flour, chestnuts, eggs, sugar and baking powder. The preparation method of the recipe comprises the following steps that 1, the chestnuts are ground into chestnut powder for standby application; 2, the chestnut powder and the flour are poured into a bowl to be evenly mixed, the eggs are put into the bowl, the sugar, the baking powder and water are added into the bowl to be evenly mixed, and dough is kneaded; 3, the kneaded dough in the step 2 is pressed into a regular shape by a mould; 4, compression moulding raw cakes are placed in an oven to be baked. According to the chestnut cake and the preparation method thereof, the materials are simple and wide in source, and the preparation method is simple and easy to operate; in addition, the chestnuts have the effects of nourishing the stomach and spleen, invigorating the kidney and reinforcing the tendon and promoting blood circulation and stopping bleeding, and more eating is beneficial for the human body.
Description
[technical field]
The present invention relates to food technology field, especially a kind of chestnut cake and preparation method thereof.
[background technology]
Chinese chestnut is chestnut again, and be a kind of tonic health products of curing the disease, traditional Chinese medicine is thought, chestnut is sweet in flavor and warm in property, has the effects such as nourishing stomach and spleen, Bu Shen Zhuang waist, by force muscle are invigorated blood circulation, hemostasia and detumescence.Chestnut contains abundant nutritional labeling, comprises carbohydrate, protein, fat, multivitamin and inorganic salts.Chestnut has good preventive and therapeutic effect to hypertension, coronary heart disease, atherosclerotic etc.The elderly often eats chestnut, and to anti-senility, promoting longevity is of great benefit to.People pursue more and more to the eating method of Chinese chestnut, the eating method that the past is traditional and single way, can not meet people's taste bud.
[summary of the invention]
For solving above existing Problems existing in the art, the invention provides a kind of chestnut cake and preparation method thereof.
Technical scheme of the present invention is as follows:
A kind of chestnut cake, described chestnut cake is prepared from by following raw material: flour, Chinese chestnut, egg, sugar, baking powder.
Further, described chestnut cake is prepared from by the raw material of following weight: flour 100-200g, Chinese chestnut 40-60g, egg 20-40g, sugared 10-20g, baking powder 5-15g.
Further, described chestnut cake is prepared from by the raw material of following weight: flour 100-125g, Chinese chestnut 40-45g, egg 20-25g, sugared 10-12g, baking powder 5-7g.
Further, described chestnut cake is prepared from by the raw material of following weight: flour 125-200g, Chinese chestnut 45-60g, egg 25-40g, sugared 12-20g, baking powder 7-15g.
Further, described chestnut cake is prepared from by the raw material of following weight: flour 150g, Chinese chestnut 50g, egg 30g, sugared 15g, baking powder 10g.
The preparation method of above-mentioned chestnut cake comprises the steps:
1) Chinese chestnut is broken into chestnut powder for subsequent use;
2) after chest nut powder, flour being poured into and stirred in bowl, squeeze into egg, add sugar, baking powder, water stirs, and become dough;
3) with mould by step 2) in the dough of becoming reconciled be pressed into the shape of rule;
4) the raw egg cake of compression forming being put into baking oven dries ripe.
Further, in step 4) in, put into baking oven and dry 15-20 minute.
Owing to adopting technical scheme of the present invention, the present invention is made to have following beneficial effect:
1., because this material is simple, raw material types is few, source is wide, thus raw material easily obtain.
2., because the Chinese chestnut in material in the present invention has nourishing stomach and spleen, the strong muscle of kidney tonifying, effect of promoting blood circulation and hemostasis, many foods are useful to human body.
3. preparation method of the present invention is simple, is easy to operation.
[detailed description of the invention]
The following examples can help those skilled in the art more fully to understand the present invention, but cannot limit the present invention by any way, the number in the embodiment of the present invention can be chosen as according to the actual needs gram or kilogram.
Embodiment 1
A kind of chestnut cake is prepared from by the raw material of following weight: flour 100g, Chinese chestnut 40g, egg 20g, white sugar 10g, baking powder 5g.
After above weight composition, be prepared from according to the following steps:
1) Chinese chestnut is broken into chestnut powder for subsequent use;
2) after chest nut powder, flour being poured into and stirred in bowl, squeeze into egg, add white sugar, baking powder, water stirs, and become dough;
3) with mould by step 2) in the dough of becoming reconciled be pressed into the shape of rule;
4) the raw egg cake of compression forming is put into baking oven to carry out curing 15 minutes.
Embodiment 2
A kind of chestnut cake is prepared from by the raw material of following weight: flour 125g, Chinese chestnut 45g, egg 25g, white sugar 12g, baking powder 7g.
After above weight composition, be prepared from according to the following steps:
1) Chinese chestnut is broken into chestnut powder for subsequent use;
2) after chest nut powder, flour being poured into and stirred in bowl, squeeze into egg, add white sugar, baking powder, water stirs, and become dough;
3) with mould by step 2) in the dough of becoming reconciled be pressed into the shape of rule;
4) the raw egg cake of compression forming is put into baking oven to carry out curing 16 minutes.
Embodiment 3
A kind of chestnut cake is prepared from by the raw material of following weight: flour 150g, Chinese chestnut 50g, egg 30g, white sugar 15g, baking powder 10g.
After above weight composition, be prepared from according to the following steps:
1) Chinese chestnut is broken into chestnut powder for subsequent use;
2) after chest nut powder, flour being poured into and stirred in bowl, squeeze into egg, add white sugar, baking powder, water stirs, and become dough;
3) with mould by step 2) in the dough of becoming reconciled be pressed into the shape of rule;
4) the raw egg cake of compression forming is put into baking oven to carry out curing 18 minutes.
Embodiment 4
A kind of chestnut cake is prepared from by the raw material of following weight: flour 175g, Chinese chestnut 55g, egg 35g, white sugar 18g, baking powder 13g.
After above weight composition, be prepared from according to the following steps:
1) Chinese chestnut is broken into chestnut powder for subsequent use;
2) after chest nut powder, flour being poured into and stirred in bowl, squeeze into egg, add white sugar, baking powder, water stirs, and become dough;
3) with mould by step 2) in the dough of becoming reconciled be pressed into the shape of rule;
4) the raw egg cake of compression forming is put into baking oven to carry out curing 19 minutes.
Embodiment 5
A kind of chestnut cake is prepared from by the raw material of following weight: flour 200g, Chinese chestnut 60g, egg 40g, white sugar 20g, baking powder 15g.
After above weight composition, be prepared from according to the following steps:
1) Chinese chestnut is broken into chestnut powder for subsequent use;
2) after chest nut powder, flour being poured into and stirred in bowl, squeeze into egg, add white sugar, baking powder, water stirs, and become dough;
3) with mould by step 2) in the dough of becoming reconciled be pressed into the shape of rule;
4) the raw egg cake of compression forming is put into baking oven to carry out curing 20 minutes.
Chinese chestnut in the present invention in material has nourishing stomach and spleen, the strong muscle of kidney tonifying, effect of promoting blood circulation and hemostasis, and many foods are useful to human body.
Although above the present invention is described in detail with a general description of the specific embodiments, on basis of the present invention, can make some modifications or improvements it, this will be apparent to those skilled in the art.Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, all belong to the scope of protection of present invention.
Claims (7)
1. a chestnut cake, is characterized in that: be prepared from by following raw material: flour, Chinese chestnut, egg, sugar, baking powder.
2. chestnut cake according to claim 1, is characterized in that: be prepared from by the raw material of following weight: flour 100-200g, Chinese chestnut 40-60g, egg 20-40g, sugared 10-20g, baking powder 5-15g.
3. chestnut cake according to claim 2, is characterized in that: be prepared from by the raw material of following weight: flour 100-125g, Chinese chestnut 40-45g, egg 20-25g, sugared 10-12g, baking powder 5-7g.
4. chestnut cake according to claim 2, is characterized in that: be prepared from by the raw material of following weight: flour 125-200g, Chinese chestnut 45-60g, egg 25-40g, sugared 12-20g, baking powder 7-15g.
5. chestnut cake according to claim 2, is characterized in that: be prepared from by the raw material of following weight: flour 150g, Chinese chestnut 50g, egg 30g, sugared 15g, baking powder 10g.
6., according to a preparation method for described chestnut cake arbitrary in claim 1-5, it is characterized in that: described preparation method comprises the steps:
1) Chinese chestnut is broken into chestnut powder for subsequent use;
2) after chest nut powder, flour being poured into and stirred in bowl, squeeze into egg, add sugar, baking powder, water stirs, and become dough;
3) with mould by step 2) in the dough of becoming reconciled be pressed into the shape of rule;
4) the raw egg cake of compression forming being put into baking oven dries ripe.
7. the preparation method of chestnut cake according to claim 6, is characterized in that: in step 4) in, put into baking oven and dry 15-20 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510363250.6A CN104920556A (en) | 2015-06-26 | 2015-06-26 | Chestnut cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510363250.6A CN104920556A (en) | 2015-06-26 | 2015-06-26 | Chestnut cake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN104920556A true CN104920556A (en) | 2015-09-23 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510363250.6A Pending CN104920556A (en) | 2015-06-26 | 2015-06-26 | Chestnut cake and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107372722A (en) * | 2017-09-08 | 2017-11-24 | 河北科技师范学院 | Chinese chestnut cake and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101530116A (en) * | 2009-04-19 | 2009-09-16 | 韩婷婷 | Cream-chestnut cake |
| CN102047933A (en) * | 2009-10-29 | 2011-05-11 | 展昕宇 | Chinese chestnut chocolate cake |
| CN102986793A (en) * | 2012-09-29 | 2013-03-27 | 徐州格利尔科技有限公司 | Cake prescription and making method thereof |
| CN103004919A (en) * | 2011-09-24 | 2013-04-03 | 施冲明 | Chestnut cake |
| CN103329975A (en) * | 2013-06-27 | 2013-10-02 | 冯耀荣 | Making method of dried tangerine or orange peel and chestnut biscuit |
| CN104663820A (en) * | 2013-12-01 | 2015-06-03 | 李海珍 | Nutritional chestnut pastry |
-
2015
- 2015-06-26 CN CN201510363250.6A patent/CN104920556A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101530116A (en) * | 2009-04-19 | 2009-09-16 | 韩婷婷 | Cream-chestnut cake |
| CN102047933A (en) * | 2009-10-29 | 2011-05-11 | 展昕宇 | Chinese chestnut chocolate cake |
| CN103004919A (en) * | 2011-09-24 | 2013-04-03 | 施冲明 | Chestnut cake |
| CN102986793A (en) * | 2012-09-29 | 2013-03-27 | 徐州格利尔科技有限公司 | Cake prescription and making method thereof |
| CN103329975A (en) * | 2013-06-27 | 2013-10-02 | 冯耀荣 | Making method of dried tangerine or orange peel and chestnut biscuit |
| CN104663820A (en) * | 2013-12-01 | 2015-06-03 | 李海珍 | Nutritional chestnut pastry |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107372722A (en) * | 2017-09-08 | 2017-11-24 | 河北科技师范学院 | Chinese chestnut cake and preparation method thereof |
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| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150923 |
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| RJ01 | Rejection of invention patent application after publication |