CN106720060A - A kind of tealeaves cake and preparation method thereof - Google Patents
A kind of tealeaves cake and preparation method thereof Download PDFInfo
- Publication number
- CN106720060A CN106720060A CN201710209915.7A CN201710209915A CN106720060A CN 106720060 A CN106720060 A CN 106720060A CN 201710209915 A CN201710209915 A CN 201710209915A CN 106720060 A CN106720060 A CN 106720060A
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- parts
- powder
- albumen
- cake
- pasty state
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- 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
- A21D2/362—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
- A21D2/366—Tubers, roots
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of tealeaves cake and preparation method thereof, tealeaves cake is by weight：By 30 40 parts of glutinous millet powder, 30 40 parts of mung bean flour, 20 30 parts of fern powder, 5 10 parts of green tea powder, 35 parts of Jasmine tea powder, 23 parts of Pu ' er tea powder, 10 15 parts of olive oil, 10 15 parts of wolfberry fruit powder, 10 15 parts of hawthorn powder, 5 10 parts of maltose, 58 parts of baking powder, 80 100 parts of albumen, 130 150 parts of Ipomoea batatas leaf juice is made；The preparation method of tealeaves cake, including step：1) raw material is mixed into uniform pasty state material；2) albumen is dismissed with egg-whisk；3) albumen that will be sent is well mixed in adding pasty state material；4) pasty state material is placed in oven for baking and tealeaves cake is obtained.Tealeaves cake tableware long of the invention has fat-reducing, lowering blood pressure and blood fat, constitutional effect, and the cake to have a tealeaves local flavor, and mouthfeel is unique.
Description
Technical field
The present invention relates to cake technical field, more particularly to a kind of tealeaves cake and preparation method thereof.
Background technology
Cake is a kind of ancient Western-style pastry, with flour, oil, sugar etc. as major ingredient, is equipped with the auxiliary materials such as egg product, kernel, flavouring,
A kind of dessert of the sponge by being made after stirring, modulation, baking.Existing cake is in size, shape, institutional framework and local flavor
Aspect is of all shapes and colors, very popular；But existing cake generally existing oil quantity, sugar are too high, easily cause fertilizer
The problems such as fat, hypertension.
The content of the invention
In view of this, it is an object of the invention to provide a kind of tealeaves cake and preparation method thereof, to solve existing cake oil
Fat and rich in sugar, the problem of the disease such as easy obesity, hypertension.
Tealeaves cake of the present invention, is made up of the raw material of following weight portion：
30-40 parts of glutinous millet powder, mung bean flour 30-40 parts, fern powder 20-30 parts, green tea powder 5-10 parts, Jasmine tea powder 3-5
Part, Pu ' er tea powder 2-3 parts, olive oil 10-15 parts, wolfberry fruit powder 10-15 parts, hawthorn powder 10-15 parts, maltose 5-10 parts, bubble is beaten
Powder 5-8 parts, albumen 80-100 parts, 130-150 parts of Ipomoea batatas leaf juice.
The preparation method of tealeaves cake of the present invention, comprises the following steps：
1) by 30-40 parts of glutinous millet powder, mung bean flour 30-40 parts, fern powder 20-30 parts, green tea powder 5-10 parts, Jasmine tea powder
3-5 parts, Pu ' er tea powder 2-3 parts, olive oil 10-15 parts, wolfberry fruit powder 10-15 parts, hawthorn powder 10-15 parts, maltose 5-10 parts, bubble
Powder 5-8 parts is beaten, 130-150 parts of Ipomoea batatas leaf juice is mixed into uniform pasty state material；
2) 80-100 parts of albumen egg-whisk is dismissed 15-20 minutes；
3) by step 2) 1/3rd addition steps 1 of the albumen that sends) in the pasty state material for preparing, and stir mixed
Close uniform, then all add remaining albumen in pasty state material, be stirred for being well mixed；
4) by step 3) obtained in pasty state material pour into container, then container is placed in baking box, in 200-220 DEG C of condition
Under, 5-10min is toasted, tealeaves cake is obtained.
Beneficial effects of the present invention：
1st, tealeaves cake of the present invention and preparation method thereof, in its raw material for using, glutinous millet is rich in B family vitamin, vitamin
The nutrients such as E, zinc, copper, manganese, the effect of with Yi Yin, sharp lung, profit large intestine, often eating can be with physical fitness；Mung bean flour is toxin expelling
The good merchantable brand of beauty treatment, and the effect with reducing blood lipid；Fern powder Compendium of Materia Medica record its relax bowel, the lipoid and reducing blood pressure that disappears, help sleep
The effects such as dormancy；Therefore the tealeaves cake in the present invention has food therapy health effect, and often eating to build up health, and improve the health care of sleep, drop
Low blood pressure etc. is acted on.
2nd, tealeaves cake of the present invention and preparation method thereof, in its raw material for using, green tea powder, Jasmine tea powder and Pu'er tea
Powder, has row stool, pleasant cephalocathartic, reduces blood pressure and blood fat, reduction blood fat cholesterol, the effects such as anticancer, often eat can lose weight it is thin
Body, reduces the cardiovascular and cerebrovascular diseases such as hypertension.
3rd, tealeaves cake of the present invention and preparation method thereof, green tea, jasmine tea and Pu'er tea are added cake by it so that egg
Cake unique flavor, mouthfeel is more preferable.
4th, tealeaves cake of the present invention and preparation method thereof, the wolfberry fruit powder in its raw material has raising immunologic function, hypoglycemic,
The functions such as kidney tonifying, hawthorn powder has the functions such as stomach strengthening and digestion promoting, reducing blood lipid, and food long can be with physical fitness, and matrimony vine and hawthorn combination
Sweet and sour taste, can improve the mouthfeel of cake.
5th, tealeaves cake of the present invention and preparation method thereof, the Ipomoea batatas leaf juice in its raw material is improved immunity, protects eyesight,
The functions such as hypoglycemic, anti-aging, food long is beneficial to body.
Specific embodiment
With reference to embodiment, the invention will be further described.
Embodiment one：
The present embodiment tealeaves cake, is made up of the raw material of following weight portion：
30 parts of glutinous millet powder, 30 parts of mung bean flour, 20 parts of fern powder, 5 parts of green tea powder, 3 parts of Jasmine tea powder, 2 parts of Pu ' er tea powder,
10 parts of olive oil, 10 parts of wolfberry fruit powder, 10 parts of hawthorn powder, 5 parts of maltose, 5 parts of baking powder, 80 parts of albumen, 130 parts of Ipomoea batatas leaf juice.
The preparation method of tealeaves cake, comprises the following steps in the present embodiment：
1) by 30 parts of glutinous millet powder, 30 parts of mung bean flour, 20 parts of fern powder, 5 parts of green tea powder, 3 parts of Jasmine tea powder, Pu ' er tea powder
2 parts, 10 parts of olive oil, 10 parts of wolfberry fruit powder, 10 parts of hawthorn powder, 5 parts of maltose, 5 parts of baking powder, 130 parts of Ipomoea batatas leaf juice is mixed into
Uniform pasty state material；
2) 80 parts of albumen egg-whisks are dismissed 15-20 minutes；
3) by step 2) 1/3rd addition steps 1 of the albumen that sends) in the pasty state material for preparing, and stir mixed
Close uniform, then all add remaining albumen in pasty state material, be stirred for being well mixed；
4) by step 3) obtained in pasty state material pour into container, then container is placed in baking box, in 200-220 DEG C of condition
Under, 5-10min is toasted, tealeaves cake is obtained.
Embodiment two：
The present embodiment tealeaves cake, is made up of the raw material of following weight portion：
35 parts of glutinous millet powder, 35 parts of mung bean flour, 25 parts of fern powder, 8 parts of green tea powder, 4 parts of Jasmine tea powder, Pu ' er tea powder 2.5
Part, 12.5 parts of olive oil, 12.5 parts of wolfberry fruit powder, 12.5 parts of hawthorn powder, 8 parts of maltose, 6.5 parts of baking powder, protein 90 part, Ipomoea batatas
140 parts of leaf juice.
The preparation method of tealeaves cake, comprises the following steps in the present embodiment：
1) by 35 parts of glutinous millet powder, 35 parts of mung bean flour, 25 parts of fern powder, 8 parts of green tea powder, 4 parts of Jasmine tea powder, Pu ' er tea powder
2.5 parts, 12.5 parts of olive oil, 12.5 parts of wolfberry fruit powder, 12.5 parts of hawthorn powder, 8 parts of maltose, 6.5 parts of baking powder, Ipomoea batatas leaf juice
140 parts are mixed into uniform pasty state material；
2) 90 parts of albumen egg-whisks are dismissed 15-20 minutes；
3) by step 2) 1/3rd addition steps 1 of the albumen that sends) in the pasty state material for preparing, and stir mixed
Close uniform, then all add remaining albumen in pasty state material, be stirred for being well mixed；
4) by step 3) obtained in pasty state material pour into container, then container is placed in baking box, in 200-220 DEG C of condition
Under, 5-10min is toasted, tealeaves cake is obtained.
Embodiment three：
The present embodiment tealeaves cake, is made up of the raw material of following weight portion：
40 parts of glutinous millet powder, 40 parts of mung bean flour, 30 parts of fern powder, 10 parts of green tea powder, 5 parts of Jasmine tea powder, Pu ' er tea powder 3
Part, 15 parts of olive oil, 15 parts of wolfberry fruit powder, 15 parts of hawthorn powder, 10 parts of maltose, 8 parts of baking powder, 0 part of protein 10, Ipomoea batatas leaf juice
150 parts.
The preparation method of tealeaves cake, comprises the following steps in the present embodiment：
1) by 40 parts of glutinous millet powder, 40 parts of mung bean flour, 30 parts of fern powder, 10 parts of green tea powder, 5 parts of Jasmine tea powder, Pu'er tea
3 parts of powder, 15 parts of olive oil, 15 parts of wolfberry fruit powder, 15 parts of hawthorn powder, 10 parts of maltose, 8 parts of baking powder, the 150 parts of mixing of Ipomoea batatas leaf juice
Into uniform pasty state material；
2) 100 parts of albumen egg-whisks are dismissed 15-20 minutes；
3) by step 2) 1/3rd addition steps 1 of the albumen that sends) in the pasty state material for preparing, and stir mixed
Close uniform, then all add remaining albumen in pasty state material, be stirred for being well mixed；
4) by step 3) obtained in pasty state material pour into container, then container is placed in baking box, in 200-220 DEG C of condition
Under, 5-10min is toasted, tealeaves cake is obtained.
Finally illustrate, the above embodiments are merely illustrative of the technical solutions of the present invention and it is unrestricted, although with reference to compared with
Good embodiment has been described in detail to the present invention, it will be understood by those within the art that, can be to skill of the invention
Art scheme is modified or equivalent, and without deviating from the objective and scope of technical solution of the present invention, it all should cover at this
In the middle of the right of invention.
Claims (2)
1. a kind of tealeaves cake, it is characterised in that：It is made up of the raw material of following weight portion：
30-40 parts of glutinous millet powder, mung bean flour 30-40 parts, fern powder 20-30 parts, green tea powder 5-10 parts, 3-5 parts of Jasmine tea powder is general
2-3 parts of Pu'er tea tea powder, olive oil 10-15 parts, wolfberry fruit powder 10-15 parts, hawthorn powder 10-15 parts, maltose 5-10 parts, baking powder 5-8
Part, albumen 80-100 parts, 130-150 parts of Ipomoea batatas leaf juice.
2. the preparation method of tealeaves cake described in a kind of claim 1, it is characterised in that：Comprise the following steps：
1) by 30-40 parts of glutinous millet powder, mung bean flour 30-40 parts, fern powder 20-30 parts, green tea powder 5-10 parts, Jasmine tea powder 3-5
Part, Pu ' er tea powder 2-3 parts, olive oil 10-15 parts, wolfberry fruit powder 10-15 parts, hawthorn powder 10-15 parts, maltose 5-10 parts, bubble is beaten
Powder 5-8 parts, 130-150 parts of Ipomoea batatas leaf juice is mixed into uniform pasty state material；
2) 80-100 parts of albumen egg-whisk is dismissed 15-20 minutes；
3) by step 2) 1/3rd addition steps 1 of the albumen that sends) in the pasty state material for preparing, and it is equal to stir mixing
It is even, then remaining albumen is all added in pasty state material, it is stirred for being well mixed；
4) by step 3) obtained in pasty state material pour into container, then container is placed in baking box, under the conditions of 200-220 DEG C, dry
Roasting 5-10min, is obtained tealeaves cake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710209915.7A CN106720060A (en) | 2017-03-31 | 2017-03-31 | A kind of tealeaves cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710209915.7A CN106720060A (en) | 2017-03-31 | 2017-03-31 | A kind of tealeaves cake and preparation method thereof |
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| Publication Number | Publication Date |
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| CN106720060A true CN106720060A (en) | 2017-05-31 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710209915.7A Pending CN106720060A (en) | 2017-03-31 | 2017-03-31 | A kind of tealeaves cake and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108030022A (en) * | 2017-12-25 | 2018-05-15 | 湖南宇山玉月农业科技有限公司 | A kind of sweet potato cake |
| CN110214803A (en) * | 2019-06-06 | 2019-09-10 | 湖北神丹健康食品有限公司 | A kind of puer tea flavor cake and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102972471A (en) * | 2012-09-29 | 2013-03-20 | 江苏爱福特科技开发有限公司 | Making method for green tea fruit cake |
| CN104938577A (en) * | 2015-06-10 | 2015-09-30 | 芜湖县寿记食品厂 | Matcha cake and preparation method thereof |
| CN105309880A (en) * | 2014-07-30 | 2016-02-10 | 李月梅 | Nutritional cake |
| CN105410106A (en) * | 2015-12-31 | 2016-03-23 | 东莞市绰士食品有限公司 | Pre-mixed powder and production method of green tea-flavored cake |
| CN105432752A (en) * | 2015-12-18 | 2016-03-30 | 林秋健 | Tea leaf cake and making method thereof |
| CN105935074A (en) * | 2016-06-24 | 2016-09-14 | 李桦 | Chrysanthemum nankingense cake for eliminating summer-heat by cooling |
-
2017
- 2017-03-31 CN CN201710209915.7A patent/CN106720060A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102972471A (en) * | 2012-09-29 | 2013-03-20 | 江苏爱福特科技开发有限公司 | Making method for green tea fruit cake |
| CN105309880A (en) * | 2014-07-30 | 2016-02-10 | 李月梅 | Nutritional cake |
| CN104938577A (en) * | 2015-06-10 | 2015-09-30 | 芜湖县寿记食品厂 | Matcha cake and preparation method thereof |
| CN105432752A (en) * | 2015-12-18 | 2016-03-30 | 林秋健 | Tea leaf cake and making method thereof |
| CN105410106A (en) * | 2015-12-31 | 2016-03-23 | 东莞市绰士食品有限公司 | Pre-mixed powder and production method of green tea-flavored cake |
| CN105935074A (en) * | 2016-06-24 | 2016-09-14 | 李桦 | Chrysanthemum nankingense cake for eliminating summer-heat by cooling |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108030022A (en) * | 2017-12-25 | 2018-05-15 | 湖南宇山玉月农业科技有限公司 | A kind of sweet potato cake |
| CN110214803A (en) * | 2019-06-06 | 2019-09-10 | 湖北神丹健康食品有限公司 | A kind of puer tea flavor cake and preparation method thereof |
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| PB01 | Publication | ||
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Application publication date: 20170531 |