CN105941555A - Red bean cake made by baking - Google Patents
Red bean cake made by baking Download PDFInfo
- Publication number
- CN105941555A CN105941555A CN201610453347.0A CN201610453347A CN105941555A CN 105941555 A CN105941555 A CN 105941555A CN 201610453347 A CN201610453347 A CN 201610453347A CN 105941555 A CN105941555 A CN 105941555A
- Authority
- CN
- China
- Prior art keywords
- baking
- semen phaseoli
- parts
- red bean
- cake
- 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.)
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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
- 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
- A21D2/362—Leguminous plants
-
- 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
-
- 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)
- Botany (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a red bean cake made by baking. The red bean cake is made from, by weight, 5-8 parts of red beans, 30-40 parts of wheat flour, 5-8 parts of lotus root powder, 4-6 parts of eggs, 3-5 parts of cream, 10-15 parts of whole milk powder, 10-15 parts of sorghum flour, 1-2 parts of white sugar, 0.4-0.6 part of yeast and 3-5 parts of vegetable oil. The red bean cake made by baking is soft, sweet and delicious and rich in nutritional ingredients, can serve as staple food or snack food, has excellent nourishing efficacies and is available for home making and batch manufacture.
Description
Technical field
The present invention relates to bakee and food technology field, particularly relate to a kind of Semen Phaseoli cake being made by baking.
Background technology
Cake is a kind of ancient Western-style pastry, is usually and is made by baking box, and cake is with egg, white sugar, wheat flour to be main
Want raw material.With milk, fruit juice, milk powder, XIANGFEN, salad oil, water, shortening, baking powder are adjuvant.Through stirring, modulate, toasting
After make a kind of sponge-like dessert.
Cake is a kind of wheaten food, it is common that sweet, typical cake is to make in the way of roasting.The material master of cake
(usually egg, vegetarian can use gluten and starch generation for flour to be included, sweeting agent (typically sucrose), adhesive
Replace), shortening (usually Adeps Bovis seu Bubali or margarine, the cake of low-fat content can replace with concentrated fruit juice), liquid (milk,
Water or fruit juice), essence and leaven.
The main component of cake is flour, egg, butter etc., containing carbohydrate, protein, fat, vitamin and
The mineral such as calcium, potassium, phosphorus, sodium, magnesium, selenium, instant, is one of the most edible cake of people.And Semen Phaseoli has the benefit that nourishes heart
The effects such as blood, strengthening the spleen and stomach, elimination edema, damp eliminating heat clearing away, toxin expelling fat reducing coordinate butter can strengthen eating mouth feel, are not also afraid of impact
Healthy, Oleum Ricini eats the effect in intestine moistening road.
Summary of the invention
In order to overcome above-mentioned the deficiencies in the prior art, the invention provides a kind of Semen Phaseoli cake being made by baking.
The technical solution adopted in the present invention is:
A kind of Semen Phaseoli cake being made by baking, is made by its weight portion by following raw material: Semen Phaseoli 5-8 part, Semen Tritici aestivi
Flour 30-40 part, Amylum Nelumbinis Rhizomatis 5-8 part, egg 4-6 part, butter 3-5 part, whole milk powder 10-15 part, Sorghum vulgare Pers. flour 10-15 part, white
Sugar 1-2 part, yeast 0.4-0.6 part, vegetable oil 3-5 part.
Further, a kind of Semen Phaseoli cake being made by baking, it bakees manufacture method and includes the following:
Take after Semen Phaseoli 5-8 part cleans, adds the water boil of 10-12 times of Semen Phaseoli weight portion and become the most extremely to Semen Phaseoli grain expansion
1.2-1.3 times, stop working and separate red bean juice after cooling and boil Semen Phaseoli, give over to standby work；
The red bean juice addition yeast 0.4-0.6 part stirring taking half makes yeast fully be melted in red bean juice, obtains fermentation liquid and gives over to
Standby；Take second half red bean juice and add egg 4-6 part, the stirring of white sugar 1-2 part, make egg, white sugar be sufficiently mixed in second half red
In fermented bean drink, liquid must be regulated and give over to standby；
Taking butter 3-5 part to join in Amylum Nelumbinis Rhizomatis 5-8 part and be twisted into bits shape, put in food steamer and cook, standing cools is then cut into
2-3mm size block lamellar, obtains crystal；
Take Semen Tritici aestivi flour 30-40 part, after whole milk powder 10-15 part, Sorghum vulgare Pers. flour 10-15 part, crystal be sufficiently mixed uniformly,
Add fermentation liquid and become dough, then adding regulation liquid and be sufficiently mixed uniformly, obtain soft dough, cut into 4-6X4-6X3-4cm
Block face, after the 3-5min of treacle face, spills on its surface and boils Semen Phaseoli, then spray vegetable oil, put on baking tray；
After first preheating baking box 5min reaches 40-50 DEG C to roasting the temperature inside the box, then the baking tray being placed with block face is placed to baking box
In, temperature is set to 160-180 DEG C, after used time 30-35min, takes out and is Semen Phaseoli cake.
Further, described yeast is formed by soda powder 50% and Ta Ta powder 50% autogamy of percentage by weight.
Further, described vegetable oil is by the Oleum Arachidis hypogaeae semen 40% of percentage by weight, Oleum Brassicae campestris 25%, Oleum sesami 10%, Oleum Glycines
15%, Oleum Ricini 10% mixes.
Beneficial effects of the present invention: the cake prepared by this method, mouthfeel is soft, fragrant and sweet good to eat, becomes rich in multiple nutrients
Point, can eat as staple food, also can be used as leisure food, also there is good nourishing effects, can family manufacture and in batch
Make.
Detailed description of the invention
A kind of Semen Phaseoli cake being made by baking, it bakees manufacture method and includes the following:
Take after Semen Phaseoli 5-8 part cleans, adds the water boil of 10-12 times of Semen Phaseoli weight portion and become the most extremely to Semen Phaseoli grain expansion
1.2-1.3 times, stop working and separate red bean juice after cooling and boil Semen Phaseoli, give over to standby work；
The red bean juice addition yeast 0.4-0.6 part stirring taking half makes yeast fully be melted in red bean juice, obtains fermentation liquid and gives over to
Standby；Take second half red bean juice and add egg 4-6 part, the stirring of white sugar 1-2 part, make egg, white sugar be sufficiently mixed in second half red
In fermented bean drink, liquid must be regulated and give over to standby；
Taking butter 3-5 part to join in Amylum Nelumbinis Rhizomatis 5-8 part and be twisted into bits shape, put in food steamer and cook, standing cools is then cut into
2-3mm size block lamellar, obtains crystal；
Take Semen Tritici aestivi flour 30-40 part, after whole milk powder 10-15 part, Sorghum vulgare Pers. flour 10-15 part, crystal be sufficiently mixed uniformly,
Add fermentation liquid and become dough, then adding regulation liquid and be sufficiently mixed uniformly, obtain soft dough, cut into 4-6X4-6X3-4cm
Block face, after the 3-5min of treacle face, spills on its surface and boils Semen Phaseoli, then spray vegetable oil, put on baking tray；
After first preheating baking box 5min reaches 40-50 DEG C to roasting the temperature inside the box, then the baking tray being placed with block face is placed to baking box
In, temperature is set to 160-180 DEG C, after used time 30-35min, takes out and is Semen Phaseoli cake.
Further, described yeast is formed by soda powder 50% and Ta Ta powder 50% autogamy of percentage by weight.
Further, described vegetable oil is by the Oleum Arachidis hypogaeae semen 40% of percentage by weight, Oleum Brassicae campestris 25%, Oleum sesami 10%, Oleum Glycines
15%, Oleum Ricini 10% mixes.
Embodiment 1
A kind of Semen Phaseoli cake being made by baking, is made by its weight portion by following raw material: 8 parts of Semen Phaseoli, Semen Tritici aestivi powder
40 parts of powder, Amylum Nelumbinis Rhizomatis 8 parts, 6 parts of egg, 5 parts of butter, whole milk powder 15 parts, 15 parts of Sorghum vulgare Pers. flour, white sugar 2 parts, 0.6 part of yeast, element
Oil 5 parts.
Embodiment 2
A kind of Semen Phaseoli cake being made by baking, is made by its weight portion by following raw material: 7 parts of Semen Phaseoli, Semen Tritici aestivi powder
35 parts of powder, Amylum Nelumbinis Rhizomatis 6 parts, 5 parts of egg, 4 parts of butter, whole milk powder 12 parts, 13 parts of Sorghum vulgare Pers. flour, white sugar 1.5 parts, 0.5 part of yeast,
4 parts of vegetable oil.
Embodiment 3
A kind of Semen Phaseoli cake being made by baking, is made by its weight portion by following raw material: 5 parts of Semen Phaseoli, Semen Tritici aestivi powder
30 parts of powder, Amylum Nelumbinis Rhizomatis 5 parts, 4 parts of egg, 3 parts of butter, whole milk powder 10 parts, 10 parts of Sorghum vulgare Pers. flour, white sugar 1 part, 0.4 part of yeast, element
Oil 3 parts.
Claims (4)
1. the Semen Phaseoli cake that a kind is made by baking, it is characterised in that be made by its weight portion by following raw material: red
Bean 5-8 part, Semen Tritici aestivi flour 30-40 part, Amylum Nelumbinis Rhizomatis 5-8 part, egg 4-6 part, butter 3-5 part, whole milk powder 10-15 part, Sorghum vulgare Pers. Flour
Powder 10-15 part, white sugar 1-2 part, yeast 0.4-0.6 part, vegetable oil 3-5 part.
A kind of Semen Phaseoli cake being made by baking, it is characterised in that it bakees manufacture method
Include the following:
Take after Semen Phaseoli 5-8 part cleans, adds the water boil of 10-12 times of Semen Phaseoli weight portion to Semen Phaseoli grain expansion and become big to 1.2-
1.3 times, stop working and separate red bean juice after cooling and boil Semen Phaseoli, give over to standby work；
The red bean juice addition yeast 0.4-0.6 part stirring taking half makes yeast fully be melted in red bean juice, obtains fermentation liquid and gives over to
Standby；Take second half red bean juice and add egg 4-6 part, the stirring of white sugar 1-2 part, make egg, white sugar be sufficiently mixed in second half red
In fermented bean drink, liquid must be regulated and give over to standby；
Taking butter 3-5 part to join in Amylum Nelumbinis Rhizomatis 5-8 part and be twisted into bits shape, put in food steamer and cook, standing cools is then cut into
2-3mm size block lamellar, obtains crystal；
Take Semen Tritici aestivi flour 30-40 part, after whole milk powder 10-15 part, Sorghum vulgare Pers. flour 10-15 part, crystal be sufficiently mixed uniformly, add
Enter fermentation liquid and become dough, then adding regulation liquid and be sufficiently mixed uniformly, obtain soft dough, cut into 4-6X4-6X3-4cm block
Shape face, after the 3-5min of treacle face, spills on its surface and boils Semen Phaseoli, then spray vegetable oil, put on baking tray；
After first preheating baking box 5min reaches 40-50 DEG C to roasting the temperature inside the box, then the baking tray being placed with block face is placed to baking box
In, temperature is set to 160-180 DEG C, after used time 30-35min, takes out and is Semen Phaseoli cake.
A kind of Semen Phaseoli cake being made by baking the most according to claim 1, it is characterised in that described yeast by
Soda powder 50% and Ta Ta powder 50% autogamy of percentage by weight forms.
A kind of Semen Phaseoli cake being made by baking the most according to claim 1, it is characterised in that described vegetable oil by
The Oleum Arachidis hypogaeae semen 40% of percentage by weight, Oleum Brassicae campestris 25%, Oleum sesami 10%, Oleum Glycines 15%, Oleum Ricini 10% mix.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610453347.0A CN105941555A (en) | 2016-06-22 | 2016-06-22 | Red bean cake made by baking |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610453347.0A CN105941555A (en) | 2016-06-22 | 2016-06-22 | Red bean cake made by baking |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105941555A true CN105941555A (en) | 2016-09-21 |
Family
ID=56906002
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610453347.0A Pending CN105941555A (en) | 2016-06-22 | 2016-06-22 | Red bean cake made by baking |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105941555A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105123848A (en) * | 2015-08-12 | 2015-12-09 | 花晓雯 | Blood sugar-lowering cake and preparation method thereof |
-
2016
- 2016-06-22 CN CN201610453347.0A patent/CN105941555A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105123848A (en) * | 2015-08-12 | 2015-12-09 | 花晓雯 | Blood sugar-lowering cake and preparation method thereof |
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|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160921 |