CN106614975A - 橘皮蛋糕 - Google Patents

橘皮蛋糕 Download PDF

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Publication number
CN106614975A
CN106614975A CN201611249845.XA CN201611249845A CN106614975A CN 106614975 A CN106614975 A CN 106614975A CN 201611249845 A CN201611249845 A CN 201611249845A CN 106614975 A CN106614975 A CN 106614975A
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CN
China
Prior art keywords
dough
orange peel
cakes
added
orange
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.)
Pending
Application number
CN201611249845.XA
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English (en)
Inventor
吴大明
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Individual
Original Assignee
Individual
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Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN201611249845.XA priority Critical patent/CN106614975A/zh
Publication of CN106614975A publication Critical patent/CN106614975A/zh
Pending legal-status Critical Current

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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

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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

本发明公开了一种橘皮蛋糕，其成分为鸡蛋、面粉、橘皮和香油；其制作方法为：将面粉加水混合成面团然后放置20个小时上，等到面团发泡后将鸡蛋液加入到面团中并加入苏打粉搅拌均匀；将新鲜的橘皮用果汁机压榨成橘皮末并加入到面团中搅拌均匀；然后将面团制成面包团后在外面抹上植物油放到蛋糕烤箱烘烤至熟即可。本发明的有益效果是：口感丰富，香味独特。

Description

橘皮蛋糕
背景技术
橘皮通常只是被用来和肉煮汤，而蛋糕通常的成分为糕点类，缺少维生素和口味单一。
发明内容
本发明所要解决的问题在于提供一种橘皮蛋糕，其口感奇特，通气活血。
为了解决以上问题，本发明的技术方案如下：
一种橘皮蛋糕，其成分为鸡蛋、面粉、橘皮和香油；其制作方法为：将面粉加水混合成面团然后放置20个小时上，等到面团发泡后将鸡蛋液加入到面团中并加入苏打粉搅拌均匀；将新鲜的橘皮用果汁机压榨成橘皮末并加入到面团中搅拌均匀；然后将面团制成面包团后在外面抹上植物油放到蛋糕烤箱烘烤至熟即可。
本发明的有益效果是：口感丰富，香味独特。

Claims (1)

1.一种橘皮蛋糕，其成分为鸡蛋、面粉、橘皮和香油；其制作方法特征为：将面粉加水混合成面团然后放置20个小时上，等到面团发泡后将鸡蛋液加入到面团中并加入苏打粉搅拌均匀；将新鲜的橘皮用果汁机压榨成橘皮末并加入到面团中搅拌均匀；然后将面团制成面包团后在外面抹上植物油放到蛋糕烤箱烘烤至熟即可。
CN201611249845.XA 2016-12-29 2016-12-29 橘皮蛋糕 Pending CN106614975A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201611249845.XA CN106614975A (zh) 2016-12-29 2016-12-29 橘皮蛋糕

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201611249845.XA CN106614975A (zh) 2016-12-29 2016-12-29 橘皮蛋糕

Publications (1)

Publication Number Publication Date
CN106614975A true CN106614975A (zh) 2017-05-10

Family

ID=58836168

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201611249845.XA Pending CN106614975A (zh) 2016-12-29 2016-12-29 橘皮蛋糕

Country Status (1)

Country Link
CN (1) CN106614975A (zh)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107449747A (zh) * 2017-07-21 2017-12-08 北方民族大学 橘皮粉提高面包烘焙品质及面包总酚含量、抗氧化能力
CN108094469A (zh) * 2017-12-25 2018-06-01 湖南宇山玉月农业科技有限公司 一种红薯糕
CN110037082A (zh) * 2019-04-18 2019-07-23 浙江李子园食品股份有限公司 一种芒果核橘子皮山楂低糖面糊蛋糕及其制备工艺

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107449747A (zh) * 2017-07-21 2017-12-08 北方民族大学 橘皮粉提高面包烘焙品质及面包总酚含量、抗氧化能力
CN108094469A (zh) * 2017-12-25 2018-06-01 湖南宇山玉月农业科技有限公司 一种红薯糕
CN110037082A (zh) * 2019-04-18 2019-07-23 浙江李子园食品股份有限公司 一种芒果核橘子皮山楂低糖面糊蛋糕及其制备工艺

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Application publication date: 20170510

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