CN105961546A - Purple sweet potato cake made through baking - Google Patents
Purple sweet potato cake made through baking Download PDFInfo
- Publication number
- CN105961546A CN105961546A CN201610453334.3A CN201610453334A CN105961546A CN 105961546 A CN105961546 A CN 105961546A CN 201610453334 A CN201610453334 A CN 201610453334A CN 105961546 A CN105961546 A CN 105961546A
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- CN
- China
- Prior art keywords
- steudnerae henryanae
- rhizoma steudnerae
- parts
- baking
- 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
- A21D2/366—Tubers, roots
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/145—Acids, anhydrides or salts thereof
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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 purple sweet potato cake made through baking. The cake is made from, by weight, 3-5 parts of purple sweet potatoes, 30-35 parts of wheat flour, 5-8 parts of lotus root starch, 4-6 parts of eggs, 1-2 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 made cake is soft in mouthfeel, fragrant, sweet, delicious, rich in multiple nutritional ingredients and capable of serving as staple food for eating and serving as leisure food, has the effects of achieving nourishing, protecting the liver and nourishing the blood and can be made at home and made in a batched mode.
Description
Technical field
The present invention relates to bakee and food technology field, particularly relate to a kind of Rhizoma Steudnerae Henryanae 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 Rhizoma Steudnerae Henryanae 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 Rhizoma Steudnerae Henryanae cake being made by baking.
The technical solution adopted in the present invention is:
A kind of Rhizoma Steudnerae Henryanae cake being made by baking, is made by its weight portion by following raw material: Rhizoma Steudnerae Henryanae 3-5 part, Semen Tritici aestivi
Flour 30-35 part, Amylum Nelumbinis Rhizomatis 5-8 part, egg 4-6 part, butter 1-2 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 Rhizoma Steudnerae Henryanae cake being made by baking, it bakees manufacture method and includes the following:
Take after Rhizoma Steudnerae Henryanae 3-5 part cleans, adds the water boil of 5-7 times of Rhizoma Steudnerae Henryanae weight portion to Rhizoma Steudnerae Henryanae and expand and become big to 1.2-1.3
Times, flame-out cool after separately purple sweet potato juice and boil Rhizoma Steudnerae Henryanae, and will boil Rhizoma Steudnerae Henryanae and be cut into 3-5mm square block, give over to standby work；
Taking Amylum Nelumbinis Rhizomatis 5-8 part to add the water of its 1/3 weight portion and stir into grume, shakeout in being put in pot, shakeouing thickness is 1-
2mm, makes pancake, is then cut into a length of 3-4cm of filament, a width of 1-2mm, obtains brilliant silk；
The purple sweet potato juice addition yeast 0.4-0.6 part stirring taking half makes yeast fully be melted in purple sweet potato juice, obtains fermentation liquid and gives over to
Standby；Take second half purple sweet potato 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 purple
In potato juice, liquid must be regulated and give over to standby；
Take butter 1-2 part to join in Sorghum vulgare Pers. flour 10-15 part and be twisted into bits shape, and fully mix, oil meal must be mixed and give over to standby
Make；
Take Semen Tritici aestivi flour 30-35 part, whole milk powder 10-15 part, mixing oil meal are sufficiently mixed after uniformly, add fermentation liquid and
Become dough, then add regulation liquid and be sufficiently mixed uniformly, obtain soft dough, cut into 2-3X2-3X1X1-1.5cm bulk face, treacle
After the 3-5min of face, block face is divided into two parts of equal number, a block face uniformly sprinkles brilliant silk, additionally a block face
Pressure thereon, is then spilt, on its block surface, double layer sandwich face, the Rhizoma Steudnerae Henryanae square boiled, then is sprayed 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 Rhizoma Steudnerae Henryanae cake.
Further, described yeast is formed by soda powder 40% and Ta Ta powder 60% 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 have and well nourish, effect that hepatoprotective nourishes blood, can family's system
Make and make in batch.
Detailed description of the invention
A kind of Rhizoma Steudnerae Henryanae cake being made by baking, it bakees manufacture method and includes the following:
Take after Rhizoma Steudnerae Henryanae 3-5 part cleans, adds the water boil of 5-7 times of Rhizoma Steudnerae Henryanae weight portion to Rhizoma Steudnerae Henryanae and expand and become big to 1.2-1.3
Times, flame-out cool after separately purple sweet potato juice and boil Rhizoma Steudnerae Henryanae, and will boil Rhizoma Steudnerae Henryanae and be cut into 3-5mm square block, give over to standby work；
Taking Amylum Nelumbinis Rhizomatis 5-8 part to add the water of its 1/3 weight portion and stir into grume, shakeout in being put in pot, shakeouing thickness is 1-
2mm, makes pancake, is then cut into a length of 3-4cm of filament, a width of 1-2mm, obtains brilliant silk；
The purple sweet potato juice addition yeast 0.4-0.6 part stirring taking half makes yeast fully be melted in purple sweet potato juice, obtains fermentation liquid and gives over to
Standby；Take second half purple sweet potato 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 purple
In potato juice, liquid must be regulated and give over to standby；
Take butter 1-2 part to join in Sorghum vulgare Pers. flour 10-15 part and be twisted into bits shape, and fully mix, oil meal must be mixed and give over to standby
Make；
Take Semen Tritici aestivi flour 30-35 part, whole milk powder 10-15 part, mixing oil meal are sufficiently mixed after uniformly, add fermentation liquid and
Become dough, then add regulation liquid and be sufficiently mixed uniformly, obtain soft dough, cut into 2-3X2-3X1X1-1.5cm bulk face, treacle
After the 3-5min of face, block face is divided into two parts of equal number, a block face uniformly sprinkles brilliant silk, additionally a block face
Pressure thereon, is then spilt, on its block surface, double layer sandwich face, the Rhizoma Steudnerae Henryanae square boiled, then is sprayed 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 Rhizoma Steudnerae Henryanae cake.
Further, described yeast is formed by soda powder 40% and Ta Ta powder 60% 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 Rhizoma Steudnerae Henryanae cake being made by baking, is made by its weight portion by following raw material: Rhizoma Steudnerae Henryanae 3 parts, Semen Tritici aestivi powder
30 parts of powder, Amylum Nelumbinis Rhizomatis 5 parts, 4 parts of egg, 1 part 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.
Embodiment 2
A kind of Rhizoma Steudnerae Henryanae cake being made by baking, is made by its weight portion by following raw material: Rhizoma Steudnerae Henryanae 4 parts, Semen Tritici aestivi powder
33 parts of powder, Amylum Nelumbinis Rhizomatis 6 parts, 5 parts of egg, 1.5 parts of butter, whole milk powder 12 parts, 12 parts of Sorghum vulgare Pers. flour, white sugar 1.5 parts, yeast 0.5
Part, 4 parts of vegetable oil.
Embodiment 3
A kind of Rhizoma Steudnerae Henryanae cake being made by baking, is made by its weight portion by following raw material: Rhizoma Steudnerae Henryanae 5 parts, Semen Tritici aestivi powder
35 parts of powder, Amylum Nelumbinis Rhizomatis 8 parts, 6 parts of egg, 2 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.
Claims (4)
1. the Rhizoma Steudnerae Henryanae cake that a kind is made by baking, it is characterised in that be made by its weight portion by following raw material: purple
Potato 3-5 part, Semen Tritici aestivi flour 30-35 part, Amylum Nelumbinis Rhizomatis 5-8 part, egg 4-6 part, butter 1-2 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 Rhizoma Steudnerae Henryanae cake being made by baking, it is characterised in that it bakees manufacture method
Include the following:
Take after Rhizoma Steudnerae Henryanae 3-5 part cleans, add the water boil of 5-7 times of Rhizoma Steudnerae Henryanae weight portion and expand to Rhizoma Steudnerae Henryanae and become greatly to 1.2-1.3 times,
Flame-out cool after separately purple sweet potato juice and boil Rhizoma Steudnerae Henryanae, and will boil Rhizoma Steudnerae Henryanae and be cut into 3-5mm square block, give over to standby work；
Taking Amylum Nelumbinis Rhizomatis 5-8 part to add the water of its 1/3 weight portion and stir into grume, shakeout in being put in pot, shakeouing thickness is 1-
2mm, makes pancake, is then cut into a length of 3-4cm of filament, a width of 1-2mm, obtains brilliant silk；
The purple sweet potato juice addition yeast 0.4-0.6 part stirring taking half makes yeast fully be melted in purple sweet potato juice, obtains fermentation liquid and gives over to
Standby；Take second half purple sweet potato 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 purple
In potato juice, liquid must be regulated and give over to standby；
Take butter 1-2 part to join in Sorghum vulgare Pers. flour 10-15 part and be twisted into bits shape, and fully mix, oil meal must be mixed and give over to standby
Make；
Take Semen Tritici aestivi flour 30-35 part, whole milk powder 10-15 part, mixing oil meal are sufficiently mixed after uniformly, add fermentation liquid and become
Dough, then adds regulation liquid and is sufficiently mixed uniformly, obtain soft dough, cut into 2-3X2-3X1X1-1.5cm bulk face, treacle face
After 3-5min, block face is divided into two parts of equal number, a block face uniformly sprinkles brilliant silk, additionally a block face pressure
Thereon, then spill, on its block surface, double layer sandwich face, the Rhizoma Steudnerae Henryanae square boiled, 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 Rhizoma Steudnerae Henryanae cake.
A kind of Rhizoma Steudnerae Henryanae cake being made by baking the most according to claim 1, it is characterised in that described yeast by
Soda powder 40% and Ta Ta powder 60% autogamy of percentage by weight forms.
A kind of Rhizoma Steudnerae Henryanae 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 |
|---|---|---|---|
| CN201610453334.3A CN105961546A (en) | 2016-06-22 | 2016-06-22 | Purple sweet potato cake made through baking |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610453334.3A CN105961546A (en) | 2016-06-22 | 2016-06-22 | Purple sweet potato cake made through baking |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105961546A true CN105961546A (en) | 2016-09-28 |
Family
ID=57021459
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610453334.3A Pending CN105961546A (en) | 2016-06-22 | 2016-06-22 | Purple sweet potato cake made through baking |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105961546A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107711966A (en) * | 2017-11-07 | 2018-02-23 | 安徽鸿泰食品有限公司 | A kind of preparation method of walnut multi-flavor dried meat floss cake |
| CN112889875A (en) * | 2021-02-26 | 2021-06-04 | 安徽盼盼食品有限公司 | Preparation method of anthocyanin-rich fermented bread |
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 CN201610453334.3A patent/CN105961546A/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 |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107711966A (en) * | 2017-11-07 | 2018-02-23 | 安徽鸿泰食品有限公司 | A kind of preparation method of walnut multi-flavor dried meat floss cake |
| CN112889875A (en) * | 2021-02-26 | 2021-06-04 | 安徽盼盼食品有限公司 | Preparation method of anthocyanin-rich fermented bread |
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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: 20160928 |