CN106577952A - Cake with nuts, and preparation method thereof - Google Patents
Cake with nuts, and preparation method thereof Download PDFInfo
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- CN106577952A CN106577952A CN201611222201.1A CN201611222201A CN106577952A CN 106577952 A CN106577952 A CN 106577952A CN 201611222201 A CN201611222201 A CN 201611222201A CN 106577952 A CN106577952 A CN 106577952A
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Abstract
The invention discloses a cake with nuts, and a preparation method thereof. The cake with nuts comprises the following raw materials in parts by weight: 180-200 parts of powder, 70-80 parts of egg whites, 11-13 parts of Chinese chestnut powder, 2-3 parts of Chinese yam powder, 5-8 parts of haw powder, 70-80 parts of butter, 3-4 parts of baking powder, 3-4 parts of granulated sugar, 60-80 parts of fresh milk and a proper amount of water. The prepared cake has the nuts, the formula comprises the Chinese chestnut powder, the Chinese yam powder and the haw powder, the flavor is unique, and the nutrition is high.
Description
Technical field
The present invention relates to a kind of cake, more particularly to a kind of kernel filling cake and preparation method thereof.
Background technology
Cake is a kind of spongiform dessert having a sweet taste, and its nutritious, soft taste, depth are liked by consumer.
Traditional cake, its main component are flour, egg, butter, containing carbohydrate, protein, fat, vitamin etc.,
Addition rice-chestnut powder, Rhizoma Dioscoreae powder, Fructus Crataegi powder are even few as one of the raw material of cake, change traditional cake single taste, take the photograph
Enter too many pure sweet food, cause the fluctuation of blood in human body in sugar, it is especially unfavorable to diabeticss, meeting demand of allaying one's hunger
Meanwhile, more wish that cake there can be other effects.
The content of the invention
It is an object of the invention to provide one kind is nutritious, be suitable to various crowd's kernel filling cakes and preparation method thereof,
What the purpose of the present invention was achieved through the following technical solutions：This kind of kernel pie cake includes each original of following weight portion
Material：180～200 parts of flour, Ovum Gallus domesticus album 70-80 parts, 11～13 parts of rice-chestnut powder, Rhizoma Dioscoreae powder 2-3 parts, Fructus Crataegi powder 5-8 part, butter 70-
80 parts, baking powder 3-4 parts, Saccharum Sinensis Roxb. 3-4 parts, 60～80 parts of fresh milk, appropriate amount of water.
A kind of described kernel filling cake includes each raw material of following weight portion：200 parts of flour, 70 parts of Ovum Gallus domesticus album, rice-chestnut powder
13 parts, 3 parts of Rhizoma Dioscoreae powder, 8 parts of Fructus Crataegi powder, 70 parts of butter, 4 parts of baking powder, 4 parts of Saccharum Sinensis Roxb., 80 parts of fresh milk, appropriate amount of water.
A kind of described kernel filling cake includes each raw material of following weight portion：180 parts of flour, 80 parts of Ovum Gallus domesticus album, rice-chestnut powder
11 parts, 2 parts of Rhizoma Dioscoreae powder, 5 parts of Fructus Crataegi powder, 80 parts of butter, 3 parts of baking powder, 3 parts of Saccharum Sinensis Roxb., 65 parts of fresh milk, appropriate amount of water.
A kind of preparation method of described kernel filling cake includes following process step：
(1) Ovum Gallus domesticus album, butter, baking powder, Saccharum Sinensis Roxb. mixing are dismissed in ice-cream like, forms mixture A;
(2) by rice-chestnut powder, Rhizoma Dioscoreae powder, Fructus Crataegi powder, water mixing and stirring, form mixture B；
（3）Mixture A dough-making powder, fresh milk stir, then place fermentation 1-2h, form mixture C；
（4）Mixture C is poured in multiple round pie moulds, 5-10 minutes are placed, loads mixing with a funnelform container
Thing B, funnelform container are inserted into the centre of the mixture C for pouring mould into, clamp-on mixture B, and the amount of mixture B is mixture
/ 3rd of C；
（5）Baking, the temperature of baking box is 120-160 degree, and time control 20-30 minute is this product.
Described rice-chestnut powder, Rhizoma Dioscoreae powder are the product for cooking.
The state flow state of described mixture B.
The invention has the beneficial effects as follows：There is kernel filling with the cake of above-mentioned formula, in formula, contain rice-chestnut powder, Rhizoma Dioscoreae
Powder, Fructus Crataegi powder, unique flavor are acted on high nutrition.
Specific embodiment
The present invention is described in further detail in conjunction with the embodiments.
Embodiment
The present invention is a kind of kernel pie cake, including each raw material of following weight portion：180～200 parts of flour, Ovum Gallus domesticus album
70-80 parts, 11～13 parts of rice-chestnut powder, Rhizoma Dioscoreae powder 2-3 parts, Fructus Crataegi powder 5-8 part, butter 70-80 parts, baking powder 3-4 parts, Saccharum Sinensis Roxb. 3-
4 parts, 60～80 parts of fresh milk, appropriate amount of water.
A kind of described kernel filling cake, including each raw material of following weight portion：200 parts of flour, 70 parts of Ovum Gallus domesticus album, rice-chestnut powder
13 parts, 3 parts of Rhizoma Dioscoreae powder, 8 parts of Fructus Crataegi powder, 70 parts of butter, 4 parts of baking powder, 4 parts of Saccharum Sinensis Roxb., 80 parts of fresh milk, appropriate amount of water.
A kind of described kernel filling cake, including each raw material of following weight portion：180 parts of flour, 80 parts of Ovum Gallus domesticus album, rice-chestnut powder
11 parts, 2 parts of Rhizoma Dioscoreae powder, 5 parts of Fructus Crataegi powder, 80 parts of butter, 3 parts of baking powder, 3 parts of Saccharum Sinensis Roxb., 65 parts of fresh milk, appropriate amount of water.
A kind of preparation method of described kernel filling cake includes following process step：
(1) Ovum Gallus domesticus album, butter, baking powder, Saccharum Sinensis Roxb. mixing are dismissed in ice-cream like, forms mixture A;
(2) by rice-chestnut powder, Rhizoma Dioscoreae powder, Fructus Crataegi powder, water mixing and stirring, form mixture B；
（3）Mixture A dough-making powder, fresh milk stir, then place fermentation 1.5h, form mixture C；
（4）Mixture C is poured in multiple round pie moulds, is placed 8 minutes, load mixture B with a funnelform container,
Funnelform container is inserted into the centre of the mixture C for pouring mould into, clamp-ons mixture B, and the amount of mixture B is mixture C
1/3rd；
（5）Baking, the temperature of baking box is 145 degree, and time control is this product in 25 minutes.
Described rice-chestnut powder, Rhizoma Dioscoreae powder are the product for cooking.
The state flow state of described mixture B.
Claims (6)
1. a kind of kernel filling cake, it is characterised in that including each raw material of following weight portion：180～200 parts of flour, Ovum Gallus domesticus album 70-
80 parts, 11～13 parts of rice-chestnut powder, Rhizoma Dioscoreae powder 2-3 parts, Fructus Crataegi powder 5-8 part, butter 70-80 parts, baking powder 3-4 parts, Saccharum Sinensis Roxb. 3-4
Part, 60～80 parts of fresh milk, appropriate amount of water.
2. a kind of kernel filling cake according to claim 1, it is characterised in that including each raw material of following weight portion：Face
It is 200 parts of powder, 70 parts of Ovum Gallus domesticus album, 13 parts of rice-chestnut powder, 3 parts of Rhizoma Dioscoreae powder, 8 parts of Fructus Crataegi powder, 70 parts of butter, 4 parts of baking powder, 4 parts of Saccharum Sinensis Roxb., fresh
80 parts of milk, appropriate amount of water.
3. a kind of kernel filling cake according to claim 1, it is characterised in that including each raw material of following weight portion：Face
It is 180 parts of powder, 80 parts of Ovum Gallus domesticus album, 11 parts of rice-chestnut powder, 2 parts of Rhizoma Dioscoreae powder, 5 parts of Fructus Crataegi powder, 80 parts of butter, 3 parts of baking powder, 3 parts of Saccharum Sinensis Roxb., fresh
65 parts of milk, appropriate amount of water.
4. the preparation method of a kind of kernel filling cake according to claims 1 to 3 any claim, it is characterised in that
Including following process step：
(1) Ovum Gallus domesticus album, butter, baking powder, Saccharum Sinensis Roxb. mixing are dismissed in ice-cream like, forms mixture A;
(2) by rice-chestnut powder, Rhizoma Dioscoreae powder, Fructus Crataegi powder, water mixing and stirring, form mixture B；
（3）Mixture A dough-making powder, fresh milk stir, then place fermentation 1-2h, form mixture C；
（4）Mixture C is poured in multiple round pie moulds, 5-10 minutes are placed, loads mixing with a funnelform container
Thing B, funnelform container are inserted into the centre of the mixture C for pouring mould into, clamp-on mixture B, and the amount of mixture B is mixture
/ 3rd of C；
（5）Baking, the temperature of baking box is 120-160 degree, and time control 20-30 minute is this product.
5. the preparation method of a kind of kernel filling cake according to Claims 1 to 4 any claim, it is characterised in that：
Rice-chestnut powder, Rhizoma Dioscoreae powder are the product for cooking.
6. the preparation method of a kind of kernel filling cake according to claim 4, it is characterised in that：The state stream of mixture B
Body state.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611222201.1A CN106577952A (en) | 2016-12-27 | 2016-12-27 | Cake with nuts, and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611222201.1A CN106577952A (en) | 2016-12-27 | 2016-12-27 | Cake with nuts, and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106577952A true CN106577952A (en) | 2017-04-26 |
Family
ID=58604092
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611222201.1A Pending CN106577952A (en) | 2016-12-27 | 2016-12-27 | Cake with nuts, and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN106577952A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107148988A (en) * | 2017-07-26 | 2017-09-12 | 镇雄滇龙生态科技有限公司 | A kind of Chinese chestnut group and preparation method thereof |
| CN107372722A (en) * | 2017-09-08 | 2017-11-24 | 河北科技师范学院 | Chinese chestnut cake and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102047933A (en) * | 2009-10-29 | 2011-05-11 | 展昕宇 | Chinese chestnut chocolate cake |
| CN105994559A (en) * | 2016-08-16 | 2016-10-12 | 福建建民食品有限公司 | Mustard-flavored cake and making method thereof |
-
2016
- 2016-12-27 CN CN201611222201.1A patent/CN106577952A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102047933A (en) * | 2009-10-29 | 2011-05-11 | 展昕宇 | Chinese chestnut chocolate cake |
| CN105994559A (en) * | 2016-08-16 | 2016-10-12 | 福建建民食品有限公司 | Mustard-flavored cake and making method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107148988A (en) * | 2017-07-26 | 2017-09-12 | 镇雄滇龙生态科技有限公司 | A kind of Chinese chestnut group and preparation method thereof |
| 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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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170426 |