CN106417446A - Chiffon cake premixed flour and chiffon cake prepared from same - Google Patents
Chiffon cake premixed flour and chiffon cake prepared from same Download PDFInfo
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- CN106417446A CN106417446A CN201610931511.4A CN201610931511A CN106417446A CN 106417446 A CN106417446 A CN 106417446A CN 201610931511 A CN201610931511 A CN 201610931511A CN 106417446 A CN106417446 A CN 106417446A
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- parts
- chiffon cake
- premix powder
- powder
- chiffon
- Prior art date
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- 235000013312 flour Nutrition 0.000 title claims abstract description 26
- 239000000843 powder Substances 0.000 claims abstract description 91
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 37
- 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 abstract description 20
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims abstract description 20
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 20
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 20
- 241000209140 Triticum Species 0.000 claims abstract description 20
- 235000021307 Triticum Nutrition 0.000 claims abstract description 20
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 20
- 210000000969 egg white Anatomy 0.000 claims abstract description 20
- 235000014103 egg white Nutrition 0.000 claims abstract description 20
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 20
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 20
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 20
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 17
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims description 28
- -1 Hydroxypropyl Chemical group 0.000 claims description 19
- 235000012209 glucono delta-lactone Nutrition 0.000 claims description 19
- 239000000182 glucono-delta-lactone Substances 0.000 claims description 19
- 229960003681 gluconolactone Drugs 0.000 claims description 19
- 238000000034 method Methods 0.000 claims description 19
- ANOBYBYXJXCGBS-UHFFFAOYSA-L stannous fluoride Chemical compound F[Sn]F ANOBYBYXJXCGBS-UHFFFAOYSA-L 0.000 claims description 19
- 235000013601 eggs Nutrition 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 210000001161 mammalian embryo Anatomy 0.000 claims description 7
- 235000013336 milk Nutrition 0.000 claims description 7
- 239000008267 milk Substances 0.000 claims description 7
- 210000004080 milk Anatomy 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 7
- 235000012424 soybean oil Nutrition 0.000 claims description 7
- 239000003549 soybean oil Substances 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 230000009286 beneficial effect Effects 0.000 abstract description 5
- 229920003012 Hydroxypropyl distarch phosphate Polymers 0.000 abstract 1
- 239000001310 hydroxy propyl distarch phosphate Substances 0.000 abstract 1
- 235000013825 hydroxy propyl distarch phosphate Nutrition 0.000 abstract 1
- DVROLKBAWTYHHD-UHFFFAOYSA-N hydroxy propyl distarch phosphate Chemical compound OC1C(O)C(OC)OC(CO)C1OC(O)CCOC1C(OC2C(C(O)C(OC3C(C(OP(O)(=O)OC4C(C(O)C(OC)OC4CO)O)C(C)OC3CO)O)OC2COC2C(C(O)C(OC)C(CO)O2)O)O)OC(CO)C(OC)C1O DVROLKBAWTYHHD-UHFFFAOYSA-N 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 9
- 238000009776 industrial production Methods 0.000 description 2
- 239000007858 starting material Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000000991 chicken egg Anatomy 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
- A21D10/005—Solid, dry or compact materials; Granules; Powders
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A21D2/18—Carbohydrates
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A21D2/18—Carbohydrates
- A21D2/188—Cellulose; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to the technical field of premixed flour, in particular to chiffon cake premixed flour and a chiffon cake prepared from the same. The chiffon cake premixed flour is prepared from, by weight, 40-52 parts of white granulated sugar, 40-60 parts of wheat flour, 5-15 parts of hydroxy propyl distarch phosphate, 5-10 parts of egg white powder, 0.5-1.5 parts of sodium carboxymethylcellulose, 0.5-1.5 parts of baking soda, 1.0-1.5 parts of salt and 0.5-1.0 part of gluconic acid-delta-lactone. The chiffon cake prepared from the chiffon cake premixed flour is beneficial for human health and has the advantages of being mellow in taste, fine and smooth and not greasy.
Description
Technical field
The present invention relates to premixed powder technical field, be specifically related to a kind of chiffon cake premix powder and apply its relative wind preparing
Cake.
Background technology
Cake premixed powder refers to the various powder raw materials such as the flour needed for making cake, Icing Sugar are stirred in advance formation
Mixture.When making sponge cake prod use premixed powder, only need to be according to its manufacture craft, appropriate interpolation partial supplementary material such as chicken
Egg, water, grease etc. can produce product, save in manufacturing process weigh, sieve, the flow process such as mixing, promote to produce facilitation,
Improve production efficiency.At present, China's bakery industry development is in rising trend, but the technical force of baking goods enterprise and
Product quality is uneven.Use premixed powder to not only conform with current central plant continuous prodution the pattern provided and delivered, have simultaneously
It is beneficial to ensure constant product quality, simplify production process and reduce material loss.Premixed powder raw material is allocated in specialty mode and is formed,
Can reduce enterprise and make the professional and technical of product, therefore premixed powder is also more and more extensive in the application of food service industry.
Chiffon cake is soft due to quality, and mouthfeel moistens tender refreshing and high resilience, and taste is light oiliness, becomes and is consumed most
One of cake that person welcomes.The method major part of existing making chiffon cake is all the manufacture craft using point egg, there is cake
The problems such as shrinking, mouthfeel is more dry, and cake tissue toughness is inadequate.
Content of the invention
In order to overcome shortcoming and defect present in prior art, it is an object of the invention to provide a kind of chiffon cake pre-
Breading, uses the chiffon cake that this chiffon cake premix powder makes both to be beneficial to health, have again mouthfeel soft, fine and smooth and
The advantage of oiliness mouth.
Another object of the present invention is to provide a kind of method applying chiffon cake premix powder to prepare chiffon cake, the party
Method step is simple, convenient operation and control, and cheaper starting materials is easy to get, steady quality, and success rate is high, and production efficiency is high, and production cost is low,
Can large-scale industrial production.
The present invention further an object is that a kind of chiffon cake of offer, and this chiffon cake outward appearance is stood upright, and network structure is bright
Aobvious, mouthfeel is soft, fine and smooth and oiliness mouth.
The purpose of the present invention is achieved through the following technical solutions：A kind of chiffon cake premix powder, this chiffon cake premix powder
Including the raw material of following weight portion：
White granulated sugar 40-52 part
Wheat flour 40-60 part
Hydroxypropyl PASELLI EASYGEL 5-15 part
Egg white powder 5-10 part
Sodium carboxymethylcellulose 0.5-1.5 part
Sodium bicarbonate 0.5-1.5 part
Salt 1.0-1.5 part
Glucono-δ-lactone 0.5-1.0 part.
Preferably, this chiffon cake premix powder includes the raw material of following weight portion：
White granulated sugar 40-46 part
Wheat flour 40-50 part
Hydroxypropyl PASELLI EASYGEL 5-10 part
Egg white powder 5-8 part
Sodium carboxymethylcellulose 0.5-1.0 part
Sodium bicarbonate 0.5-1.0 part
Salt 1.0-1.2 part
Glucono-δ-lactone 0.5-0.8 part.
Another is preferred, and this chiffon cake premix powder includes the raw material of following weight portion：
White granulated sugar 44-48 part
Wheat flour 45-55 part
Hydroxypropyl PASELLI EASYGEL 8-12 part
Egg white powder 7-8 part
Sodium carboxymethylcellulose 0.8-1.2 part
Sodium bicarbonate 0.8-1.2 part
Salt 1.1-1.3 part
Glucono-δ-lactone 0.7-0.9 part.
Another is preferred, and this chiffon cake premix powder includes the raw material of following weight portion：
White granulated sugar 46-52 part
Wheat flour 50-60 part
Hydroxypropyl PASELLI EASYGEL 10-15 part
Egg white powder 8-10 part
Sodium carboxymethylcellulose 1.0-1.5 part
Sodium bicarbonate 1.0-1.5 part
Salt 1.2-1.5 part
Glucono-δ-lactone 0.8-1.0 part.
Being more highly preferred to, this chiffon cake premix powder includes the raw material of following weight portion：
White granulated sugar 44 parts
Wheat flour 45 parts
Hydroxypropyl PASELLI EASYGEL 8 parts
Egg white powder 7 parts
Sodium carboxymethylcellulose 0.8 part
0.8 part of sodium bicarbonate
Salt 1.1 parts
Glucono-δ-lactone 0.7 part.
Another is preferred, and this chiffon cake premix powder includes the raw material of following weight portion：
White granulated sugar 46 parts
Wheat flour 50 parts
Hydroxypropyl PASELLI EASYGEL 10 parts
Egg white powder 8 parts
Sodium carboxymethylcellulose 1.0 parts
1.0 parts of sodium bicarbonate
Salt 1.2 parts
Glucono-δ-lactone 0.8 part.
Another is preferred, and this chiffon cake premix powder includes the raw material of following weight portion：
White granulated sugar 48 parts
Wheat flour 55 parts
Hydroxypropyl PASELLI EASYGEL 12 parts
Egg white powder 8 parts
Sodium carboxymethylcellulose 1.2 parts
1.2 parts of sodium bicarbonate
Salt 1.3 parts
Glucono-δ-lactone 0.9 part.
The preparation method of a kind of chiffon cake premix powder, weighs above-mentioned raw materials by weight, mixes, and prepares relative wind egg
Cake premixed powder.
A kind of method applying chiffon cake premix powder described above to prepare chiffon cake, by 250-300g egg, 30-
60g water or milk join in a mixing bowl, add chiffon cake premix powder moderate-speed mixer described in 200-400g uniform, dismiss to
Proportion is 0.35-0.40, is slowly added to 35-60g soybean oil and stirs, and makes cake embryo 400-600g/, at the 170-that gets angry
190 DEG C, lower fire 140-160 DEG C at a temperature of baking 40-60min, prepare chiffon cake.
A kind of chiffon cake, this chiffon cake prepares according to method described above.
The beneficial effects of the present invention is：The chiffon cake using the chiffon cake premix powder of the present invention to make both had been beneficial to people
Body is healthy, has again that mouthfeel is soft, fine and smooth and the advantage of oiliness mouth.
The method step preparing chiffon cake of the present invention is simple, and convenient operation and control, cheaper starting materials is easy to get, and quality is steady
Fixed, success rate is high, and production efficiency is high, and production cost is low, can large-scale industrial production.
The chiffon cake outward appearance that the present invention prepares is stood upright, and network structure is obvious, and mouthfeel is soft, fine and smooth and oiliness mouth.
Detailed description of the invention
For the ease of the understanding of those skilled in the art, below in conjunction with embodiment, the present invention is further illustrated, real
The content that the mode of executing is mentioned not limitation of the invention.
Embodiment 1
A kind of chiffon cake premix powder, this chiffon cake premix powder includes the raw material of following weight portion：
White granulated sugar 40 parts
Wheat flour 40 parts
Hydroxypropyl PASELLI EASYGEL 5 parts
Egg white powder 5 parts
Sodium carboxymethylcellulose 0.5 part
0.5 part of sodium bicarbonate
Salt 1.0 parts
Glucono-δ-lactone 0.5 part.
The preparation method of a kind of chiffon cake premix powder, weighs above-mentioned raw materials by weight, mixes, and prepares relative wind egg
Cake premixed powder.
A kind of method applying chiffon cake premix powder described above to prepare chiffon cake, by 250g egg, 30g water or
Milk joins in a mixing bowl, adds chiffon cake premix powder moderate-speed mixer described in 200g uniform, dismiss to proportion be 0.35,
It is slowly added to 35g soybean oil to stir, makes cake embryo 400g/, in 170 DEG C, the baking at a temperature of lower fiery 140 DEG C of getting angry
40min, prepares chiffon cake.
A kind of chiffon cake, this chiffon cake prepares according to method described above.
Embodiment 2
A kind of chiffon cake premix powder, this chiffon cake premix powder includes the raw material of following weight portion：
White granulated sugar 44 parts
Wheat flour 45 parts
Hydroxypropyl PASELLI EASYGEL 8 parts
Egg white powder 7 parts
Sodium carboxymethylcellulose 0.8 part
0.8 part of sodium bicarbonate
Salt 1.1 parts
Glucono-δ-lactone 0.7 part.
The preparation method of a kind of chiffon cake premix powder, weighs above-mentioned raw materials by weight, mixes, and prepares relative wind egg
Cake premixed powder.
A kind of method applying chiffon cake premix powder described above to prepare chiffon cake, by 260g egg, 40g water or
Milk joins in a mixing bowl, adds chiffon cake premix powder moderate-speed mixer described in 250g uniform, dismiss to proportion be 0.36,
It is slowly added to 40g soybean oil to stir, makes cake embryo 450g/, in 175 DEG C, the baking at a temperature of lower fiery 145 DEG C of getting angry
45min, prepares chiffon cake.
A kind of chiffon cake, this chiffon cake prepares according to method described above.
Embodiment 3
A kind of chiffon cake premix powder, this chiffon cake premix powder includes the raw material of following weight portion：
White granulated sugar 46 parts
Wheat flour 50 parts
Hydroxypropyl PASELLI EASYGEL 10 parts
Egg white powder 8 parts
Sodium carboxymethylcellulose 1.0 parts
1.0 parts of sodium bicarbonate
Salt 1.2 parts
Glucono-δ-lactone 0.8 part.
The preparation method of a kind of chiffon cake premix powder, weighs above-mentioned raw materials by weight, mixes, and prepares relative wind egg
Cake premixed powder.
A kind of method applying chiffon cake premix powder described above to prepare chiffon cake, by 275g egg, 45g water or
Milk joins in a mixing bowl, adds chiffon cake premix powder moderate-speed mixer described in 300g uniform, dismiss to proportion be 0.38,
It is slowly added to 45g soybean oil to stir, makes cake embryo 500g/, in 180 DEG C, the baking at a temperature of lower fiery 150 DEG C of getting angry
50min, prepares chiffon cake.
A kind of chiffon cake, this chiffon cake prepares according to method described above.
Embodiment 4
A kind of chiffon cake premix powder, this chiffon cake premix powder includes the raw material of following weight portion：
White granulated sugar 48 parts
Wheat flour 55 parts
Hydroxypropyl PASELLI EASYGEL 12 parts
Egg white powder 8 parts
Sodium carboxymethylcellulose 1.2 parts
1.2 parts of sodium bicarbonate
Salt 1.3 parts
Glucono-δ-lactone 0.9 part.
The preparation method of a kind of chiffon cake premix powder, weighs above-mentioned raw materials by weight, mixes, and prepares relative wind egg
Cake premixed powder.
A kind of method applying chiffon cake premix powder described above to prepare chiffon cake, by 290g egg, 50g water or
Milk joins in a mixing bowl, adds chiffon cake premix powder moderate-speed mixer described in 350g uniform, dismiss to proportion be 0.39,
It is slowly added to 50g soybean oil to stir, makes cake embryo 550g/, in 185 DEG C, the baking at a temperature of lower fiery 155 DEG C of getting angry
55min, prepares chiffon cake.
A kind of chiffon cake, this chiffon cake prepares according to method described above.
Embodiment 5
A kind of chiffon cake premix powder, this chiffon cake premix powder includes the raw material of following weight portion：
White granulated sugar 52 parts
Wheat flour 60 parts
Hydroxypropyl PASELLI EASYGEL 15 parts
Egg white powder 10 parts
Sodium carboxymethylcellulose 1.5 parts
1.5 parts of sodium bicarbonate
Salt 1.5 parts
Glucono-δ-lactone 1.0 parts.
The preparation method of a kind of chiffon cake premix powder, weighs above-mentioned raw materials by weight, mixes, and prepares relative wind egg
Cake premixed powder.
A kind of method applying chiffon cake premix powder described above to prepare chiffon cake, by 300g egg, 60g water or
Milk joins in a mixing bowl, adds chiffon cake premix powder moderate-speed mixer described in 400g uniform, dismiss to proportion be 0.40,
It is slowly added to 60g soybean oil to stir, makes cake embryo 600g/, in 190 DEG C, the baking at a temperature of lower fiery 160 DEG C of getting angry
60min, prepares chiffon cake.
A kind of chiffon cake, this chiffon cake prepares according to method described above.
Above-described embodiment is the present invention preferably implementation, and in addition, the present invention can realize with alternate manner,
Without departing from obvious replacement any on the premise of present inventive concept all within protection scope of the present invention.
Claims (10)
1. a chiffon cake premix powder, it is characterised in that：This chiffon cake premix powder includes the raw material of following weight portion：
White granulated sugar 40-52 part
Wheat flour 40-60 part
Hydroxypropyl PASELLI EASYGEL 5-15 part
Egg white powder 5-10 part
Sodium carboxymethylcellulose 0.5-1.5 part
Sodium bicarbonate 0.5-1.5 part
Salt 1.0-1.5 part
Glucono-δ-lactone 0.5-1.0 part.
2. a kind of chiffon cake premix powder according to claim 1, it is characterised in that：This chiffon cake premix powder include as
The raw material of lower weight portion：
White granulated sugar 40-46 part
Wheat flour 40-50 part
Hydroxypropyl PASELLI EASYGEL 5-10 part
Egg white powder 5-8 part
Sodium carboxymethylcellulose 0.5-1.0 part
Sodium bicarbonate 0.5-1.0 part
Salt 1.0-1.2 part
Glucono-δ-lactone 0.5-0.8 part.
3. a kind of chiffon cake premix powder according to claim 1, it is characterised in that：This chiffon cake premix powder include as
The raw material of lower weight portion：
White granulated sugar 44-48 part
Wheat flour 45-55 part
Hydroxypropyl PASELLI EASYGEL 8-12 part
Egg white powder 7-8 part
Sodium carboxymethylcellulose 0.8-1.2 part
Sodium bicarbonate 0.8-1.2 part
Salt 1.1-1.3 part
Glucono-δ-lactone 0.7-0.9 part.
4. a kind of chiffon cake premix powder according to claim 1, it is characterised in that：This chiffon cake premix powder include as
The raw material of lower weight portion：
White granulated sugar 46-52 part
Wheat flour 50-60 part
Hydroxypropyl PASELLI EASYGEL 10-15 part
Egg white powder 8-10 part
Sodium carboxymethylcellulose 1.0-1.5 part
Sodium bicarbonate 1.0-1.5 part
Salt 1.2-1.5 part
Glucono-δ-lactone 0.8-1.0 part.
5. a kind of chiffon cake premix powder according to claim 1, it is characterised in that：This chiffon cake premix powder include as
The raw material of lower weight portion：
White granulated sugar 44 parts
Wheat flour 45 parts
Hydroxypropyl PASELLI EASYGEL 8 parts
Egg white powder 7 parts
Sodium carboxymethylcellulose 0.8 part
0.8 part of sodium bicarbonate
Salt 1.1 parts
Glucono-δ-lactone 0.7 part.
6. a kind of chiffon cake premix powder according to claim 1, it is characterised in that：This chiffon cake premix powder include as
The raw material of lower weight portion：
White granulated sugar 46 parts
Wheat flour 50 parts
Hydroxypropyl PASELLI EASYGEL 10 parts
Egg white powder 8 parts
Sodium carboxymethylcellulose 1.0 parts
1.0 parts of sodium bicarbonate
Salt 1.2 parts
Glucono-δ-lactone 0.8 part.
7. a kind of chiffon cake premix powder according to claim 1, it is characterised in that：This chiffon cake premix powder include as
The raw material of lower weight portion：
White granulated sugar 48 parts
Wheat flour 55 parts
Hydroxypropyl PASELLI EASYGEL 12 parts
Egg white powder 8 parts
Sodium carboxymethylcellulose 1.2 parts
1.2 parts of sodium bicarbonate
Salt 1.3 parts
Glucono-δ-lactone 0.9 part.
8. the preparation method of a kind of chiffon cake premix powder as described in any one of claim 1-7, it is characterised in that：By weight
Part weighs above-mentioned raw materials, mixes, and prepares chiffon cake premix powder.
9. apply the method that the chiffon cake premix powder described in any one of claim 1-7 prepares chiffon cake, its feature
It is：250-300g egg, 30-60g water or milk are joined in a mixing bowl, adds the chiffon cake described in 200-400g pre-
Breading moderate-speed mixer is uniform, and dismissing to proportion is 0.35-0.40, is slowly added to 35-60g soybean oil and stirs, makes cake
Embryo 400-600g/, at 170-190 DEG C, the baking 40-60min at a temperature of lower fire 140-160 DEG C of getting angry, prepares chiffon cake.
10. a kind of chiffon cake according to claim 1, it is characterised in that：This chiffon cake is according to claim 9
Method prepare.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610931511.4A CN106417446A (en) | 2016-10-31 | 2016-10-31 | Chiffon cake premixed flour and chiffon cake prepared from same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610931511.4A CN106417446A (en) | 2016-10-31 | 2016-10-31 | Chiffon cake premixed flour and chiffon cake prepared from same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106417446A true CN106417446A (en) | 2017-02-22 |
Family
ID=58177418
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610931511.4A Pending CN106417446A (en) | 2016-10-31 | 2016-10-31 | Chiffon cake premixed flour and chiffon cake prepared from same |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106417446A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106912521A (en) * | 2017-03-31 | 2017-07-04 | 山东福洋生物科技有限公司 | A kind of cake premixed powder, cake and preparation method thereof |
| CN108835160A (en) * | 2018-08-01 | 2018-11-20 | 广东奇乐趣食品科技有限公司 | A kind of souffles muffin premixed powder and its application |
| CN111264587A (en) * | 2020-03-20 | 2020-06-12 | 吗哪烘焙原料(临沂)有限公司 | Egg separation-free and non-hot-surface scalding seed chiffon cake A, B combined premixed flour and using method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| CN103783101A (en) * | 2014-01-29 | 2014-05-14 | 青岛品品好制粉有限公司 | Cake premixed flour, preparing method of cake premixed flour, cake and preparing method of cake |
| CN104738116A (en) * | 2015-04-24 | 2015-07-01 | 信阳农林学院 | Chinese chestnut cake preblend powder, Chinese chestnut cake and preparation method |
| CN105432755A (en) * | 2015-12-31 | 2016-03-30 | 东莞市绰士食品有限公司 | Chiffon cake premixing powder and making method of chiffon cake |
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| CN102047923A (en) * | 2010-11-23 | 2011-05-11 | 广州合诚实业有限公司 | Chiffon cake pre-blend flour requiring no egg separation, chiffon cake adopting pre-blend flour, and preparation method of chiffon cake |
| CN103783101A (en) * | 2014-01-29 | 2014-05-14 | 青岛品品好制粉有限公司 | Cake premixed flour, preparing method of cake premixed flour, cake and preparing method of cake |
| CN104738116A (en) * | 2015-04-24 | 2015-07-01 | 信阳农林学院 | Chinese chestnut cake preblend powder, Chinese chestnut cake and preparation method |
| CN105432755A (en) * | 2015-12-31 | 2016-03-30 | 东莞市绰士食品有限公司 | Chiffon cake premixing powder and making method of chiffon cake |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106912521A (en) * | 2017-03-31 | 2017-07-04 | 山东福洋生物科技有限公司 | A kind of cake premixed powder, cake and preparation method thereof |
| CN108835160A (en) * | 2018-08-01 | 2018-11-20 | 广东奇乐趣食品科技有限公司 | A kind of souffles muffin premixed powder and its application |
| CN108835160B (en) * | 2018-08-01 | 2021-06-25 | 广东奇乐趣食品科技有限公司 | Shufu bud muffin premixed flour and application thereof |
| CN111264587A (en) * | 2020-03-20 | 2020-06-12 | 吗哪烘焙原料(临沂)有限公司 | Egg separation-free and non-hot-surface scalding seed chiffon cake A, B combined premixed flour and using method thereof |
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Application publication date: 20170222 |