CN107307039A - A kind of pumpkin chiffon cake and preparation method thereof - Google Patents

A kind of pumpkin chiffon cake and preparation method thereof Download PDF

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Publication number
CN107307039A
CN107307039A CN201710682726.1A CN201710682726A CN107307039A CN 107307039 A CN107307039 A CN 107307039A CN 201710682726 A CN201710682726 A CN 201710682726A CN 107307039 A CN107307039 A CN 107307039A
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CN
China
Prior art keywords
pumpkin
yolk
chiffon cake
egg
milk
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Withdrawn
Application number
CN201710682726.1A
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Chinese (zh)
Inventor
董莉
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Individual
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Individual
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Priority to CN201710682726.1A priority Critical patent/CN107307039A/en
Publication of CN107307039A publication Critical patent/CN107307039A/en
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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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • 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
    • A21D2/366—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
    • A21D2/36—Vegetable material
    • A21D2/368—Fermentation by-products, e.g. grapes, hops

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Confectionery (AREA)

Abstract

The invention provides a kind of pumpkin chiffon cake and preparation method thereof, it is made up of the component of following parts by weight：2 ~ 6, egg, 60 ~ 180g of berry sugar, 65 ~ 200g of Self- raising flour, 50 ~ 150ml of milk, 15 ~ 45g of corn oil, 60 ~ 180g of pumpkin, 0.5 ~ 1.5g of ground cinnamon, 2 ~ 6g of Rum.A kind of pumpkin chiffon cake that the present invention is provided, nutritious, raw material is healthy, on the basis of traditional chiffon cake, adds pumpkin, Chinese cassia tree and Rum, makes its bright-colored, and good smell, soft mouth feel is fine and smooth, and rear taste has light aroma, makes us enjoying endless aftertastes.

Description

A kind of pumpkin chiffon cake and preparation method thereof
Technical field
The invention belongs to field of food, more particularly to a kind of pumpkin chiffon cake further relates to the system of the pumpkin chiffon cake Make method.
Background technology
Pumpkin is warm-natured sweet, enters spleen, stomach.Function with tonifying middle-Jiao and Qi, anti-inflammatory analgetic, and pumpkin contain it is substantial amounts of The glyceric acid such as linoleic acid, palmitic acid, stearic acid, have certain regulation protective effect to cardiovascular and cerebrovascular, blood pressure and blood sugar, are For a kind of generally accepted food of masses.Chiffon cake product at present on the market is a lot, but more added with food such as baking powders Also compare on additive, taste traditional single.
The content of the invention
It is an object of the invention to provide pumpkin chiffon cake of a kind of raw material health and special taste and preparation method thereof.
In order to achieve the above object, the technical solution adopted by the present invention is, a kind of pumpkin chiffon cake, by following parts by weight Component be made：2 ~ 6, egg, 60 ~ 180g of berry sugar, 65 ~ 200g of Self- raising flour, 50 ~ 150ml of milk, 15 ~ 45g of corn oil, 60 ~ 180g of pumpkin, 0.5 ~ 1.5g of ground cinnamon, 2 ~ 6g of Rum.
As a kind of of the invention preferred, the pumpkin chiffon cake is made up of the component of following parts by weight：2, egg, carefully Granulated sugar 60g, Self- raising flour 65g, milk 50ml, corn oil 15g, pumpkin 60g, ground cinnamon 0.5g, Rum 2g.The present invention also public affairs A kind of preparation method of pumpkin chiffon cake has been opened, has been comprised the following steps：
（1）Pumpkin is cleaned into peeling, fritter is cut, cooks, is pressed into after mud and is sieved with 100-300 mesh, the minced pumpkin into exquisiteness is standby With；
（2）Egg white and yolk are separated, takes yolk to add 10 ~ 30g berry sugars and breaks up, beats micro, slight to granulated sugar thawing, yolk When turning white, 15 ~ 45g of corn oil, 50 ~ 150ml of milk are added, stirs, obtains yolk milk liquid；
（3）Minced pumpkin is admixed in yolk milk liquid, stirring, stirs clockwise；
（4）In above-mentioned feed liquid, 65 ~ 200g of Self- raising flour, 0.5 ~ 1.5g of ground cinnamon, 2 ~ 6g of Rum are sieved into successively, and stirring is equal It is even, obtain pumpkin yolk batter standby；
（5）Albumen adds berry sugar in three times, every time 20 ~ 50g, is dismissed using egg-whisk in sugaring, and it is in not drip to beat to egg head The big hook solid fallen；
（6）Admix pumpkin yolk batter in three times in the protein liquid dismissed, mix uniform；
（7）Pour into hollow mould, gently shake the air pocket in mould, discharge batter；
（8）Baking box is preheated 8 ~ 15 minutes, and biscuit to be baked is put into by 165 degree ~ 180 degree of temperature after preheating；
（9）It is fiery up and down with 165 degree ~ 180 degree, toast 30 ~ 40 minutes, being extracted out until insertion toothpick does not have adhesion thing；
（10）Take out cake, fallen together from about 20cm eminence with mould and shake part hot gas, back-off dry in the air it is cool after be stripped, produce Pumpkin chiffon cake.
Wherein, the pumpkin chiffon cake is made up of the component of following parts by weight：2 ~ 6, egg, berry sugar 60 ~ 180g is low 65 ~ 200g of gluten flour, 50 ~ 150ml of milk, 15 ~ 45g of corn oil, 60 ~ 180g of pumpkin, 0.5 ~ 1.5g of ground cinnamon, Rum 2 ~ 6g。
Beneficial effect：A kind of pumpkin chiffon cake that the present invention is provided, nutritious, raw material is healthy, special taste, is passing Unite on the basis of chiffon cake, add pumpkin, Chinese cassia tree and Rum, make its bright-colored, good smell, soft mouth feel is fine and smooth, Taste has light aroma afterwards, makes us enjoying endless aftertastes.
Embodiment
According to following embodiments, the present invention may be better understood.However, as it will be easily appreciated by one skilled in the art that real Apply specific material proportion, process conditions and its result described by example and be merely to illustrate the present invention, without that will not also should limit The present invention described in detail in claims processed.
Embodiment 1：
A kind of pumpkin chiffon cake, is made up of the component of following parts by weight：2, egg, berry sugar 60g, Self- raising flour 65g, ox Milk 50ml, corn oil 15g, pumpkin 60g, ground cinnamon 0.5g, Rum 2g.
The preparation method of above-mentioned pumpkin chiffon cake, comprises the following steps：
（1）Pumpkin is cleaned into peeling, fritter is cut, cooks, is pressed into after mud and is sieved with 150 mesh, the minced pumpkin into exquisiteness is standby；
（2）Egg white and yolk are separated, takes yolk to add 10g berry sugars and breaks up, is beaten to granulated sugar melts, yolk turns white slightly When, corn oil 15g, milk 50ml are added, stirs, obtains yolk milk liquid；
（3）Minced pumpkin is admixed in yolk milk liquid, stirring, stirs clockwise；
（4）In above-mentioned feed liquid, Self- raising flour 65g, ground cinnamon 0.5g, Rum 2g are sieved into successively, is stirred, pumpkin egg is obtained Yellow batter is standby；
（5）Albumen adds berry sugar in three times, and each 20g is dismissed using egg-whisk in sugaring, and it is in what is do not dripped to beat to egg head Big hook solid；
（6）Admix pumpkin yolk batter in three times in the protein liquid dismissed, mix uniform；
（7）Pour into hollow mould, gently shake the air pocket in mould, discharge batter；
（8）Baking box is preheated 10 minutes, and biscuit to be baked is put into by temperature 180 degree after preheating；
（9）It is fiery up and down with 180 degree, toast 30 minutes, being extracted out until insertion toothpick does not have adhesion thing；
（10）Take out cake, fallen together from about 20cm eminence with mould and shake part hot gas, back-off dry in the air it is cool after be stripped, produce Pumpkin chiffon cake.
Embodiment 2：
A kind of pumpkin chiffon cake, is made up of the component of following parts by weight：6, egg, berry sugar 180g, Self- raising flour 200g, Milk 150ml, corn oil 45g, pumpkin 180g, ground cinnamon 1.5g, Rum 6g.
The preparation method of above-mentioned pumpkin chiffon cake, comprises the following steps：
（1）Pumpkin is cleaned into peeling, fritter is cut, cooks, is pressed into after mud and is sieved with 300 mesh, the minced pumpkin into exquisiteness is standby；
（2）Egg white and yolk are separated, takes yolk to add 30g berry sugars and breaks up, is beaten to granulated sugar melts, yolk turns white slightly When, corn oil 45g, milk 150ml are added, stirs, obtains yolk milk liquid；
（3）Minced pumpkin is admixed in yolk milk liquid, stirring, stirs clockwise；
（4）In above-mentioned feed liquid, Self- raising flour 200g, ground cinnamon 1.5g, Rum 6g are sieved into successively, stirs, obtains pumpkin Yolk batter is standby；
（5）Albumen adds berry sugar in three times, and each 40g is dismissed using egg-whisk in sugaring, and it is in what is do not dripped to beat to egg head Big hook solid；
（6）Admix pumpkin yolk batter in three times in the protein liquid dismissed, mix uniform；
（7）Pour into hollow mould, gently shake the air pocket in mould, discharge batter；
（8）Baking box is preheated 15 minutes, and biscuit to be baked is put into by 170 degree of temperature after preheating；
（9）It is fiery up and down with 170 degree, toast 35 minutes, being extracted out until insertion toothpick does not have adhesion thing；
（10）Take out cake, fallen together from about 20cm eminence with mould and shake part hot gas, back-off dry in the air it is cool after be stripped, produce Pumpkin chiffon cake.
Embodiment 3：
A kind of pumpkin chiffon cake, is made up of the component of following parts by weight：4, egg, berry sugar 120g, Self- raising flour 140g, Milk 100ml, corn oil 30g, pumpkin 120g, ground cinnamon 1g, Rum 4g.
The preparation method of above-mentioned pumpkin chiffon cake, comprises the following steps：
（1）Pumpkin is cleaned into peeling, fritter is cut, cooks, is pressed into after mud and is sieved with 250 mesh, the minced pumpkin into exquisiteness is standby；
（2）Egg white and yolk are separated, takes yolk to add 20g berry sugars and breaks up, is beaten to granulated sugar melts, yolk turns white slightly When, corn oil 30g, milk 100ml are added, stirs, obtains yolk milk liquid；
（3）Minced pumpkin is admixed in yolk milk liquid, stirring, stirs clockwise；
（4）In above-mentioned feed liquid, Self- raising flour 140g, ground cinnamon 1g, Rum 4g are sieved into successively, is stirred, pumpkin egg is obtained Yellow batter is standby；
（5）Albumen adds berry sugar in three times, and each 30g is dismissed using egg-whisk in sugaring, and it is in what is do not dripped to beat to egg head Big hook solid；
（6）Admix pumpkin yolk batter in three times in the protein liquid dismissed, mix uniform；
（7）Pour into hollow mould, gently shake the air pocket in mould, discharge batter；
（8）Baking box is preheated 15 minutes, and biscuit to be baked is put into by temperature 180 degree after preheating；
（9）It is fiery up and down with 180 degree, toast 40 minutes, being extracted out until insertion toothpick does not have adhesion thing；
（10）Take out cake, fallen together from about 20cm eminence with mould and shake part hot gas, back-off dry in the air it is cool after be stripped, produce Pumpkin chiffon cake.

Claims (3)

1. a kind of pumpkin chiffon cake, it is characterised in that：It is made up of the component of following parts by weight：2 ~ 6, egg, berry sugar 60 ~ 180g, 65 ~ 200g of Self- raising flour, 50 ~ 150ml of milk, 15 ~ 45g of corn oil, 60 ~ 180g of pumpkin, ground cinnamon 0.5 ~ 1.5g are bright 2 ~ 6g of nurse wine.
2. a kind of pumpkin chiffon cake according to claim 1, it is characterised in that：The pumpkin chiffon cake is by following weight The component of part is made：2, egg, berry sugar 60g, Self- raising flour 65g, milk 50ml, corn oil 15g, pumpkin 60g, ground cinnamon 0.5g, Rum 2g.
3. a kind of preparation method of pumpkin chiffon cake according to claim 1, it is characterised in that：Comprise the following steps：
Pumpkin is cleaned into peeling, fritter is cut, cooks, is pressed into after mud and is sieved with 100-300 mesh, the minced pumpkin into exquisiteness is standby；
（2）Egg white and yolk are separated, takes yolk to add 10 ~ 30g berry sugars and breaks up, beats micro, slight to granulated sugar thawing, yolk When turning white, 15 ~ 45g of corn oil, 50 ~ 150ml of milk are added, stirs, obtains yolk milk liquid；
（3）Minced pumpkin is admixed in yolk milk liquid, stirring, stirs clockwise；
（4）In above-mentioned feed liquid, 65 ~ 200g of Self- raising flour, 0.5 ~ 1.5g of ground cinnamon, 2 ~ 6g of Rum are sieved into successively, and stirring is equal It is even, obtain pumpkin yolk batter standby；
（5）Albumen adds berry sugar in three times, every time 20 ~ 50g, is dismissed using egg-whisk in sugaring, and it is in not drip to beat to egg head The big hook solid fallen；
（6）Admix pumpkin yolk batter in three times in the protein liquid dismissed, mix uniform；
（7）Pour into hollow mould, gently shake the air pocket in mould, discharge batter；
（8）Baking box is preheated 8 ~ 15 minutes, and biscuit to be baked is put into by 165 degree ~ 180 degree of temperature after preheating；
（9）It is fiery up and down with 165 degree ~ 180 degree, toast 30 ~ 40 minutes, being extracted out until insertion toothpick does not have adhesion thing；
（10）Take out cake, fallen together from about 20cm eminence with mould and shake part hot gas, back-off dry in the air it is cool after be stripped, produce Pumpkin chiffon cake.
CN201710682726.1A 2017-08-10 2017-08-10 A kind of pumpkin chiffon cake and preparation method thereof Withdrawn CN107307039A (en)

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Application Number Priority Date Filing Date Title
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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108094953A (en) * 2017-12-14 2018-06-01 武汉轻工大学 A kind of pumpkin flavor cake steaming and preparation method thereof
CN108684790A (en) * 2018-07-11 2018-10-23 贵州夜郎古国生物科技有限公司 A kind of camellia oil cake and preparation method thereof
CN111034759A (en) * 2019-12-31 2020-04-21 杭州天舜食品有限公司 Pumpkin matcha chocolate biscuit cake and making method thereof

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103858962A (en) * 2012-12-14 2014-06-18 张为明 Pumpkin cake and making method thereof
CN104351301A (en) * 2014-11-25 2015-02-18 周茂伟 Making method of chiffon cake
CN104351303A (en) * 2014-11-27 2015-02-18 周茂伟 Formula and making method for coffee chiffon cakes
CN104855484A (en) * 2015-06-08 2015-08-26 许昌学院 Poria cocos and red date chiffon cake and manufacturing method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103858962A (en) * 2012-12-14 2014-06-18 张为明 Pumpkin cake and making method thereof
CN104351301A (en) * 2014-11-25 2015-02-18 周茂伟 Making method of chiffon cake
CN104351303A (en) * 2014-11-27 2015-02-18 周茂伟 Formula and making method for coffee chiffon cakes
CN104855484A (en) * 2015-06-08 2015-08-26 许昌学院 Poria cocos and red date chiffon cake and manufacturing method thereof

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108094953A (en) * 2017-12-14 2018-06-01 武汉轻工大学 A kind of pumpkin flavor cake steaming and preparation method thereof
CN108684790A (en) * 2018-07-11 2018-10-23 贵州夜郎古国生物科技有限公司 A kind of camellia oil cake and preparation method thereof
CN111034759A (en) * 2019-12-31 2020-04-21 杭州天舜食品有限公司 Pumpkin matcha chocolate biscuit cake and making method thereof

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Application publication date: 20171103

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