CN105145755A - Cake with fresh flowers and preparation method of cake - Google Patents
Cake with fresh flowers and preparation method of cake Download PDFInfo
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- CN105145755A CN105145755A CN201510582039.3A CN201510582039A CN105145755A CN 105145755 A CN105145755 A CN 105145755A CN 201510582039 A CN201510582039 A CN 201510582039A CN 105145755 A CN105145755 A CN 105145755A
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Abstract
The invention discloses a cake with fresh flowers and a preparation method of the cake. The preparation method comprises the steps of (1) ramming egg liquid, sugar, cake emulsifier and baking powder to prepare a rammed mixture; and (2) mixing the rammed mixture, flour, ground seaweeds, milk powder, edible salt, dried rose petals, glycerin, a food emulsifier and water, filling a mould with the mixture, baking and cooling to obtain the cake with fresh flowers, wherein soybean phospholipid is used as the food emulsifier. The cake with fresh flowers, prepared by using the method, is soft in taste, fresh in flavor and rich in potassium and calcium.
Description
Technical field
The present invention relates to cake preparation field, particularly, relate to a kind of fresh flower cake and preparation method thereof.
Background technology
Fresh flower cake is a kind of leisure food suitable for all ages, and common preparation method is by a bud just ready to burst or the petal of slightly open rose is made into rose filling, bakes in addition and make with batchings such as flour, sesame oil, white sugar, honey.
At present, fresh flower cake prepared by prior art there will be hardening phenomenon in cooling procedure, and cause mouthfeel partially hard, flavour is bad, and the content of potassium and calcium is less, and nutritive value is not high.
Summary of the invention
The object of this invention is to provide a kind of fresh flower cake and preparation method thereof, the fresh flower cake mouthfeel prepared by the method is soft, and flavour is salty fresh, and containing abundant potassium and calcium.
To achieve these goals, the invention provides a kind of preparation method of fresh flower cake, this preparation method comprises:
(1) egg liquid, sugar, cake oil and baking powder are dismissed obtained dismiss mixture;
(2) mixture, flour, ground seaweed, milk powder, edible salt will be dismissed, roseleaf will be dry, glycerine, food emulsifying agent and water mix, fill with mould, cure and cool obtained fresh flower cake;
Wherein, described food emulsifying agent is soybean lecithin.
Present invention also offers a kind of fresh flower cake, this fresh flower cake is prepared by said method and obtains.
Pass through technique scheme, the invention provides a kind of fresh flower cake and preparation method thereof, this fresh flower cake passes through egg liquid, sugar, cake oil and baking powder are dismissed to obtain and are dismissed mixture, then mixture and flour will be dismissed, ground seaweed, milk powder, edible salt, roseleaf is done, glycerine, food emulsifying agent, water mixes, fill with mould, cure and cool obtained, in preparation process, egg liquid, milk powder, roseleaf is done and there occurs synergy between glycerine, make the fresh flower cake mouthfeel that obtains soft, the ground seaweed simultaneously added makes the fresh flower cake mouthfeel that obtains soft, flavour is salty fresh and containing abundant potassium and calcium.
Other features and advantages of the present invention are described in detail in detailed description of the invention part subsequently.
Detailed description of the invention
Below the specific embodiment of the present invention is described in detail.Should be understood that, detailed description of the invention described herein, only for instruction and explanation of the present invention, is not limited to the present invention.
The invention provides a kind of preparation method of fresh flower cake, this preparation method comprises:
(1) egg liquid, sugar, cake oil and baking powder are dismissed obtained dismiss mixture;
(2) mixture, flour, ground seaweed, milk powder, edible salt will be dismissed, roseleaf will be dry, glycerine, food emulsifying agent and water mix, fill with mould, cure and cool obtained fresh flower cake;
Wherein, described food emulsifying agent is soybean lecithin.
In above-mentioned preparation method, the consumption of each component all can be selected in wide scope, in order to make the fresh flower cake mouthfeel that obtains soft, flavour is salty fresh, and containing abundant potassium and calcium, preferably, relative to the flour of 100 weight portions, the consumption of ground seaweed is 5-10 weight portion, the consumption of egg liquid is 140-170 weight portion, the consumption of cake oil is 7-10 weight portion, the consumption of milk powder is 5-10 weight portion, the consumption of sugar is 75-90 weight portion, the consumption of edible salt is 1-2 weight portion, the consumption that roseleaf is done is 5-8 weight portion, the consumption of glycerine is 1-3 weight portion, the consumption of baking powder is 1-2 weight portion, the consumption of food emulsifying agent is 1-4 weight portion, the consumption of water is 50-75 weight portion.
Certainly, the concrete kind of sugar can be selected in wide scope, can be one or more in white granulated sugar, maltose, fructose and glucose, in order to make the fresh flower cake mouthfeel that obtains softer, preferably, sugar is selected from one or more in white granulated sugar, maltose and glucose.
Meanwhile, the concrete kind of flour also can be selected in wide scope, and in order to make the mouthfeel of the fresh flower cake obtained softer, preferably, flour is Self-raising flour.
In above-mentioned preparation method, the time of dismissing can be selected in wide scope, can mix fully to make raw material, preferably, in feed liquid, fully can entrain into air, form comparatively stable foam-like object, thus the pine realizing cake sends out, the time of dismissing is 5-10min.
Similarly, the temperature and time of baking does not all do special restriction, in order to make the fresh flower cake mouthfeel that obtains softer, preferably, baking at least meets the following conditions: temperature of getting angry is 150-190 DEG C, and lower fiery temperature is 170-210 DEG C, and baking time is 25-30min.
Certainly, the kind of egg liquid has diversity, and can be one or more in egg liquid, duck's egg liquid, goose egg liquid, in order to be easier to dismiss, preferably, egg liquid be egg liquid.
Present invention also offers a kind of fresh flower cake, this fresh flower cake is prepared by said method and obtains.
Below will be described the present invention by embodiment.In following examples, the content parameter of potassium and calcium is all detected by atomic absorption spectrophotometry and obtains.
Embodiment 1
(1) at 25 DEG C, 150g egg liquid, 85g white granulated sugar, 8g cake oil and 1.5g baking powder are dismissed 8min is obtained dismisses mixture;
(2) 244.5g is dismissed that mixture, 100g Self-raising flour, 8g ground seaweed, 8g milk powder, 1.5g edible salt, 6g roseleaf are dry, the mixing of 2g glycerine, 3g soybean lecithin and 60g water, to fill with after mould in temperature of getting angry be 170 DEG C, lower fiery temperature is cure 28min at 190 DEG C, obtained fresh flower cake A1 after cooling.
The content parameter of the mouthfeel of this fresh flower cake, flavour, potassium and calcium is as shown in table 1.
Embodiment 2
(1) at 25 DEG C, 140g egg liquid, 75g maltose, 7g cake oil and 1g baking powder are dismissed 5min is obtained dismisses mixture;
(2) 223g is dismissed that mixture, 100g Self-raising flour, 5g ground seaweed, 5g milk powder, 1g edible salt, 5g roseleaf are dry, the mixing of 1g glycerine, 1g soybean lecithin and 50g water, to fill with after mould in temperature of getting angry be 150 DEG C, lower fiery temperature is cure 30min at 170 DEG C, obtained fresh flower cake A2 after cooling.
The content parameter of the mouthfeel of this fresh flower cake, flavour, potassium and calcium is as shown in table 1.
Embodiment 3
(1) at 25 DEG C, 170g egg liquid, 90g glucose, 10g cake oil and 2g baking powder are dismissed 10min is obtained dismisses mixture;
(2) 272g is dismissed that mixture, 100g Self-raising flour, 10g ground seaweed, 10g milk powder, 2g edible salt, 8g roseleaf are dry, the mixing of 3g glycerine, 4g soybean lecithin and 75g water, to fill with after mould in temperature of getting angry be 190 DEG C, lower fiery temperature is cure 25min at 210 DEG C, obtained fresh flower cake A3 after cooling.
The content parameter of the mouthfeel of this fresh flower cake, flavour, potassium and calcium is as shown in table 1.
Comparative example 1
Fresh flower cake B1 is obtained according to the method for embodiment 1, unlike, do not use egg liquid.The content parameter of the mouthfeel of this fresh flower cake, flavour, potassium and calcium is as shown in table 1.
Comparative example 2
Fresh flower cake B2 is obtained according to the method for embodiment 1, unlike, do not use milk powder.The content parameter of the mouthfeel of this fresh flower cake, flavour, potassium and calcium is as shown in table 1.
Comparative example 3
Fresh flower cake B3 is obtained according to the method for embodiment 1, unlike, do not use roseleaf to do.The content parameter of the mouthfeel of this fresh flower cake, flavour, potassium and calcium is as shown in table 1.
Comparative example 4
Fresh flower cake B4 is obtained according to the method for embodiment 1, unlike, do not use glycerine.The content parameter of the mouthfeel of this fresh flower cake, flavour, potassium and calcium is as shown in table 1.
Comparative example 5
Fresh flower cake B5 is obtained according to the method for embodiment 1, unlike, do not use ground seaweed.The content parameter of the mouthfeel of this fresh flower cake, flavour, potassium and calcium is as shown in table 1.
Table 1
| Mouthfeel | Flavour | w1(mg/100g) | w2(mg/100g) | |
| A1 | Soft | Salty fresh | 280 | 268 |
| A2 | Soft | Salty fresh | 275 | 267 |
| A3 | Soft | Salty fresh | 278 | 259 |
| B1 | Harder | Delicate flavour is not enough | 279 | 261 |
| B2 | Harder | Insufficient fragrance | 281 | 198 |
| B3 | Harder | Insufficient fragrance | 282 | 259 |
| B4 | Harder | Delicate flavour is not enough | 279 | 264 |
| B5 | Soft | Salty fresh | 38 | 42 |
In upper table, w1 represents the content of potassium, and w2 represents the content of calcium.
As shown in Table 1, fresh flower cake mouthfeel provided by the invention is salty fresh and containing abundant potassium and calcium, relative to A1-A3, harder and the fresh insufficient fragrance of the mouthfeel of B1-B4, describes in preparation process, egg liquid, milk powder, roseleaf dry with glycerine between there occurs synergy, make the fresh flower cake mouthfeel that obtains soft, flavour is salty freshly significantly to be reduced relative to the potassium of A1-A3, B5 and the content parameter of calcium, and the interpolation describing ground seaweed makes the fresh flower cake obtained contain abundant potassium and calcium.
More than describe the preferred embodiment of the present invention in detail; but the present invention is not limited to the detail in above-mentioned embodiment, within the scope of technical conceive of the present invention; can carry out multiple simple variant to technical scheme of the present invention, these simple variant all belong to protection scope of the present invention.
It should be noted that in addition, each concrete technical characteristic described in above-mentioned detailed description of the invention, in reconcilable situation, can be combined by any suitable mode, in order to avoid unnecessary repetition, the present invention illustrates no longer separately to various possible combination.
In addition, also can be combined between various different embodiment of the present invention, as long as it is without prejudice to thought of the present invention, it should be considered as content disclosed in this invention equally.
Claims (8)
1. a preparation method for fresh flower cake, is characterized in that, described preparation method comprises:
(1) egg liquid, sugar, cake oil and baking powder are dismissed obtained dismiss mixture;
(2) by describedly dismissing that mixture, flour, ground seaweed, milk powder, edible salt, roseleaf are dry, the mixing of glycerine, food emulsifying agent and water, fill with mould, cure and cool obtained fresh flower cake;
Wherein, described food emulsifying agent is soybean lecithin.
2. preparation method according to claim 1, wherein, relative to the described flour of 100 weight portions, the consumption of described ground seaweed is 5-10 weight portion, the consumption of described egg liquid is 140-170 weight portion, the consumption of described cake oil is 7-10 weight portion, the consumption of described milk powder is 5-10 weight portion, the consumption of described sugar is 75-90 weight portion, the consumption of described edible salt is 1-2 weight portion, the consumption that described roseleaf is done is 5-8 weight portion, the consumption of described glycerine is 1-3 weight portion, the consumption of described baking powder is 1-2 weight portion, the consumption of described food emulsifying agent is 1-4 weight portion, the consumption of described water is 50-75 weight portion.
3. preparation method according to claim 1, wherein, described sugar be selected from white granulated sugar, maltose and glucose one or more.
4. according to the preparation method in claim 1-3 described in any one, wherein, described flour is Self-raising flour.
5. preparation method according to claim 4, wherein, described in time of dismissing be 5-10min.
6. preparation method according to claim 5, wherein, described baking at least meets the following conditions: temperature of getting angry is 150-190 DEG C, and lower fiery temperature is 170-210 DEG C, and baking time is 25-30min.
7. preparation method according to claim 6, wherein, described egg liquid is egg liquid.
8. a fresh flower cake, is characterized in that, described fresh flower cake obtains according to the method preparation in claim 1-7 described in any one.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510582039.3A CN105145755A (en) | 2015-09-11 | 2015-09-11 | Cake with fresh flowers and preparation method of cake |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510582039.3A CN105145755A (en) | 2015-09-11 | 2015-09-11 | Cake with fresh flowers and preparation method of cake |
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| CN105145755A true CN105145755A (en) | 2015-12-16 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510582039.3A Pending CN105145755A (en) | 2015-09-11 | 2015-09-11 | Cake with fresh flowers and preparation method of cake |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831213A (en) * | 2016-05-05 | 2016-08-10 | 郑州荣利达生物科技有限公司 | Dehydrated cake and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102415425A (en) * | 2011-12-08 | 2012-04-18 | 漯河联泰食品有限公司 | Cake with satiny mouthfeel and baking method thereof |
| CN102972469A (en) * | 2011-09-05 | 2013-03-20 | 中国人民解放军总后勤部军需装备研究所 | Storable cake and preparation method thereof |
| CN104686911A (en) * | 2015-04-07 | 2015-06-10 | 宿州学院 | Steamed cake |
| CN104839295A (en) * | 2015-06-01 | 2015-08-19 | 新疆生命核力高科股份有限公司 | Calliopsis cake and making method thereof |
-
2015
- 2015-09-11 CN CN201510582039.3A patent/CN105145755A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102972469A (en) * | 2011-09-05 | 2013-03-20 | 中国人民解放军总后勤部军需装备研究所 | Storable cake and preparation method thereof |
| CN102415425A (en) * | 2011-12-08 | 2012-04-18 | 漯河联泰食品有限公司 | Cake with satiny mouthfeel and baking method thereof |
| CN104686911A (en) * | 2015-04-07 | 2015-06-10 | 宿州学院 | Steamed cake |
| CN104839295A (en) * | 2015-06-01 | 2015-08-19 | 新疆生命核力高科股份有限公司 | Calliopsis cake and making method thereof |
Non-Patent Citations (2)
| Title |
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| 王森: "《蛋糕大全》", 31 July 2014, 青岛出版社 * |
| 黎国雄: "《时尚美味芝士蛋糕》", 30 September 2009, 中国轻工业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831213A (en) * | 2016-05-05 | 2016-08-10 | 郑州荣利达生物科技有限公司 | Dehydrated cake and preparation method thereof |
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Address after: 241000, No. 8, Long Sheng Road, Wuhu hi tech Industrial Development Zone, Yijiang District, Anhui, Wuhu Applicant after: THREE SQUIRRELS CO., LTD. Address before: 241000 Wuhu high tech Industrial Development Zone, Anhui Xishan Road, No. 38 Applicant before: Anhui Three Squirrels Electronic Commerce Co., Ltd. |
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Application publication date: 20151216 |
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