CN107593838A - A kind of peppermint honey cake - Google Patents
A kind of peppermint honey cake Download PDFInfo
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- CN107593838A CN107593838A CN201710834861.3A CN201710834861A CN107593838A CN 107593838 A CN107593838 A CN 107593838A CN 201710834861 A CN201710834861 A CN 201710834861A CN 107593838 A CN107593838 A CN 107593838A
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- peppermint
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- egg
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- Jellies, Jams, And Syrups (AREA)
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Abstract
The invention discloses a kind of peppermint honey cake, belong to food technology field.It is made up of following raw material：10 18 parts of peppermint, 30 50 parts of honey, 7 11 parts of dark plum, 79 parts of mulberries, 45 75 parts of white granulated sugar, 30 50 parts of Plain flour, 150 250 parts of Self- raising flour, 80 120 parts of fresh hen egg, 25 45 parts of Rum, 15 25 parts of vanillic aldehyde, 14 26 parts of baking powder, 100 150 parts of salt-free butter, 10 15 parts of olive oil.Peppermint honey cake provided by the invention, taste is sour-sweet, soft careful, there is wind-dispelling heat-dissipating, bowl spares to moisturize, promote the production of body fluid blood-nourishing and astringe the lung ease constipation the effect of.
Description
Technical field
The present invention relates to food technology field, and in particular to a kind of peppermint honey cake
Background technology
Cake is a kind of ancient Western-style pastry, and its main component is flour, egg, cream etc., contains carbohydrate, egg
The mineral matter such as white matter, fat, vitamin and calcium, potassium, phosphorus, sodium, magnesium, selenium, instant, mouthfeel is careful, is that people most often eat use
One of cake.By the development in epoch, the taste of cake constantly changes with the appreciation grade of people, also generates perhaps
More new composition of raw materials and preparation method.
The content of the invention
For above-mentioned, it is an object of the invention to provide a kind of peppermint honey cake
The concrete technical scheme that the present invention takes is：
A kind of peppermint honey cake, it is characterised in that by weight, be made up of following raw material：
Present invention also offers a kind of peppermint honey cake production method, comprise the following steps：Peppermint 10-18 parts, honey
30-50 parts, dark plum 7-11 parts, mulberries 7-9 parts, white granulated sugar 45-75 parts, Plain flour 30-50 parts, Self- raising flour 150-250 parts,
Fresh hen egg 80-120 parts, Rum 25-45 parts, vanillic aldehyde 15-25 parts, baking powder 14-26 parts, salt-free butter 100-150 parts, olive
Olive oil 10-15 parts.
(1) peppermint, dark plum and mulberries are cleaned, and mince into cement paste, are impregnated with Rum, and the another baking box that starts is preheated to 220
DEG C, maintain 1 hour；
(2) egg is crushed, yolk, into two anhydrous no oil vessels, adds 1/3rd white granulated sugars and egg with Protein Separation
White to mix to the lines state that present, addition honey continuation high-speed stirred lifts egg-whisk to dryness foaming wedge angle；
(3) remaining white granulated sugar is mixed with yolk, stirs to yolk color and shoal, add butter, baking powder, vanillic aldehyde with
Sieve flour, uniform stirring；
(4) protein paste is mixed with egg yolk paste, adds broken peppermint impregnated etc. and stir together, batter is uniformly fallen
Enter in mould, gently shake bubble；
(5) mould is put into the middle level of the baking box preheated in advance, it is roasting 15 minutes with 180 DEG C, then be cooled to 150 DEG C and bake 10 points
Clock；
(6) mould back-off rack is taken out, stands cooling and demolding.
It is an advantage of the invention that：Taste is sour-sweet, soft careful, has wind-dispelling heat-dissipating, bowl spares to moisturize, promote the production of body fluid blood-nourishing and profit of astringing the lung
The effect of intestines,
Embodiment
Presently preferred embodiments of the present invention is described in detail below so that advantages and features of the invention can be easier to by
It will be appreciated by those skilled in the art that apparent clearly defined so as to be made to protection scope of the present invention.
Embodiment 1
A kind of peppermint honey cake, it is characterised in that by weight, be made up of following raw material：10 parts of peppermint, honey 30
Part, 71 parts of dark plum, 7 parts of mulberries, 45 parts of white granulated sugar, 30 parts of Plain flour, 150 parts of Self- raising flour, 80 parts of fresh hen egg, Rum 25
Part, 15 parts of vanillic aldehyde, 14 parts of baking powder, 100 parts of salt-free butter, 10 parts of olive oil.
Its specific manufacturing process comprises the steps of：
(1) peppermint, dark plum and mulberries are cleaned, and mince into cement paste, are impregnated with Rum, and the another baking box that starts is preheated to 220
DEG C, maintain 1 hour；
(2) egg is crushed, yolk, into two anhydrous no oil vessels, adds 1/3rd white granulated sugars and egg with Protein Separation
White to mix to the lines state that present, addition honey continuation high-speed stirred lifts egg-whisk to dryness foaming wedge angle；
(3) remaining white granulated sugar is mixed with yolk, stirs to yolk color and shoal, add butter, baking powder, vanillic aldehyde with
Sieve flour, uniform stirring；
(4) protein paste is mixed with egg yolk paste, adds broken peppermint impregnated etc. and stir together, batter is uniformly fallen
Enter in mould, gently shake bubble；
(5) mould is put into the middle level of the baking box preheated in advance, it is roasting 15 minutes with 180 DEG C, then be cooled to 150 DEG C and bake 10 points
Clock；
(6) mould back-off rack is taken out, stands cooling and demolding.
Embodiment 2
A kind of peppermint honey cake, it is characterised in that by weight, be made up of following raw material：14 parts of peppermint, honey 40
Part, 9 parts of dark plum, 8 parts of mulberries, 60 parts of white granulated sugar, 40 parts of Plain flour, 200 parts of Self- raising flour, 100 parts of fresh hen egg, Rum 35
Part, 20 parts of vanillic aldehyde, 20 parts of baking powder, 125 parts of salt-free butter, 12.5 parts of olive oil.
Its specific manufacturing process comprises the steps of：
(1) peppermint, dark plum and mulberries are cleaned, and mince into cement paste, are impregnated with Rum, and the another baking box that starts is preheated to 220
DEG C, maintain 1 hour；
(2) egg is crushed, yolk, into two anhydrous no oil vessels, adds 1/3rd white granulated sugars and egg with Protein Separation
White to mix to the lines state that present, addition honey continuation high-speed stirred lifts egg-whisk to dryness foaming wedge angle；
(3) remaining white granulated sugar is mixed with yolk, stirs to yolk color and shoal, add butter, baking powder, vanillic aldehyde with
Sieve flour, uniform stirring；
(4) protein paste is mixed with egg yolk paste, adds broken peppermint impregnated etc. and stir together, batter is uniformly fallen
Enter in mould, gently shake bubble；
(5) mould is put into the middle level of the baking box preheated in advance, it is roasting 15 minutes with 180 DEG C, then be cooled to 150 DEG C and bake 10 points
Clock；
(6) mould back-off rack is taken out, stands cooling and demolding.
Embodiment 3
A kind of peppermint honey cake, it is characterised in that by weight, be made up of following raw material：18 parts of peppermint, honey 50
Part, 11 parts of dark plum, 9 parts of mulberries, 75 parts of white granulated sugar, Plain flour 30-50 parts, 250 parts of Self- raising flour, 120 parts of fresh hen egg, Lang Mu
45 parts of wine, 25 parts of vanillic aldehyde, 26 parts of baking powder, 150 parts of salt-free butter, 15 parts of olive oil.
Its specific manufacturing process comprises the steps of：
(1) peppermint, dark plum and mulberries are cleaned, and mince into cement paste, are impregnated with Rum, and the another baking box that starts is preheated to 220
DEG C, maintain 1 hour；
(2) egg is crushed, yolk, into two anhydrous no oil vessels, adds 1/3rd white granulated sugars and egg with Protein Separation
White to mix to the lines state that present, addition honey continuation high-speed stirred lifts egg-whisk to dryness foaming wedge angle；
(3) remaining white granulated sugar is mixed with yolk, stirs to yolk color and shoal, add butter, baking powder, vanillic aldehyde with
Sieve flour, uniform stirring；
(4) protein paste is mixed with egg yolk paste, adds broken peppermint impregnated etc. and stir together, batter is uniformly fallen
Enter in mould, gently shake bubble；
(5) mould is put into the middle level of the baking box preheated in advance, it is roasting 15 minutes with 180 DEG C, then be cooled to 150 DEG C and bake 10 points
Clock；
(6) mould back-off rack is taken out, stands cooling and demolding.
Claims (4)
1. a kind of peppermint honey cake, it is characterised in that by weight, be made up of following raw material：Peppermint 10-18 parts, honey
30-50 parts, dark plum 7-11 parts, mulberries 7-9 parts, white granulated sugar 45-75 parts, Plain flour 30-50 parts, Self- raising flour 150-250 parts,
Fresh hen egg 80-120 parts, Rum 25-45 parts, vanillic aldehyde 15-25 parts, baking powder 14-26 parts, salt-free butter 100-150 parts, olive
Olive oil 10-15 parts.
2. peppermint honey cake according to claim 1, it is characterised in that by weight, be made up of following raw material：It is thin
Lotus 12-16 parts, honey 35-45 parts, dark plum 8-10 parts, mulberries 7.5-8.5 parts, white granulated sugar 52-68 parts, Plain flour 35-45 parts,
Self- raising flour 175-225 parts, fresh hen egg 90-110 parts, Rum 30-40 parts, vanillic aldehyde 17-23 parts, baking powder 17-23 parts, nothing
Salt butter 112-138 parts, olive oil 11.7-13.3 parts.
3. peppermint honey cake according to claim 1, it is characterised in that by weight, be made up of following raw material：It is thin
14 parts of lotus, 40 parts of honey, 9 parts of dark plum, 8 parts of mulberries, 60 parts of white granulated sugar, 40 parts of Plain flour, 200 parts of Self- raising flour, fresh hen egg
100 parts, 35 parts of Rum, 20 parts of vanillic aldehyde, 20 parts of baking powder, 125 parts of salt-free butter, 12.5 parts of olive oil.
4. a kind of preparation method of peppermint honey cake, it is characterised in that comprise the following steps：
(1) peppermint, dark plum and mulberries are cleaned, and mince into cement paste, are impregnated with Rum, and the another baking box that starts is preheated to 220 DEG C, dimension
Hold 1 hour；
(2) egg is crushed, yolk, into two anhydrous no oil vessels, adds 1/3rd white granulated sugars and mixed with albumen with Protein Separation
Lines state can be extremely presented by closing stirring, and addition honey continuation high-speed stirred lifts egg-whisk to dryness foaming wedge angle；
(3) remaining white granulated sugar is mixed with yolk, stirs to yolk color and shoal, add butter, baking powder, vanillic aldehyde and sieving
Flour, uniform stirring；
(4) protein paste is mixed with egg yolk paste, adds broken peppermint impregnated etc. and stir together, batter is uniformly poured into mould
In tool, gently shake bubble；
(5) mould is put into the middle level of the baking box preheated in advance, it is roasting 15 minutes with 180 DEG C, then be cooled to 150 DEG C and bake 10 minutes；
(6) mould back-off rack is taken out, stands cooling and demolding.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710834861.3A CN107593838A (en) | 2017-09-15 | 2017-09-15 | A kind of peppermint honey cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710834861.3A CN107593838A (en) | 2017-09-15 | 2017-09-15 | A kind of peppermint honey cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107593838A true CN107593838A (en) | 2018-01-19 |
Family
ID=61060234
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710834861.3A Pending CN107593838A (en) | 2017-09-15 | 2017-09-15 | A kind of peppermint honey cake |
Country Status (1)
| Country | Link |
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| CN (1) | CN107593838A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109380476A (en) * | 2018-09-14 | 2019-02-26 | 潍坊职业学院 | A kind of mulberries cake and preparation method thereof |
Citations (6)
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| CN102960411A (en) * | 2012-12-18 | 2013-03-13 | 李红梅 | Cake and manufacturing method thereof |
| CN103518796A (en) * | 2013-10-28 | 2014-01-22 | 合肥康龄养生科技有限公司 | Minty needle mushroom bread |
| KR20140019158A (en) * | 2012-08-06 | 2014-02-14 | 주식회사 디와이푸드 | A rice cake having sea tangle and the manufacturing method thereof |
| CN104430763A (en) * | 2014-12-11 | 2015-03-25 | 青岛德润电池材料有限公司 | Nutritional cake and processing method thereof |
| CN105124362A (en) * | 2015-06-29 | 2015-12-09 | 安徽省怀宁县顶雪食品有限公司 | Health-care type mulberry cake and production method thereof |
| CN105767110A (en) * | 2016-05-30 | 2016-07-20 | 姜家勇 | Health-care cake and making method thereof |
-
2017
- 2017-09-15 CN CN201710834861.3A patent/CN107593838A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20140019158A (en) * | 2012-08-06 | 2014-02-14 | 주식회사 디와이푸드 | A rice cake having sea tangle and the manufacturing method thereof |
| CN102960411A (en) * | 2012-12-18 | 2013-03-13 | 李红梅 | Cake and manufacturing method thereof |
| CN103518796A (en) * | 2013-10-28 | 2014-01-22 | 合肥康龄养生科技有限公司 | Minty needle mushroom bread |
| CN104430763A (en) * | 2014-12-11 | 2015-03-25 | 青岛德润电池材料有限公司 | Nutritional cake and processing method thereof |
| CN105124362A (en) * | 2015-06-29 | 2015-12-09 | 安徽省怀宁县顶雪食品有限公司 | Health-care type mulberry cake and production method thereof |
| CN105767110A (en) * | 2016-05-30 | 2016-07-20 | 姜家勇 | Health-care cake and making method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109380476A (en) * | 2018-09-14 | 2019-02-26 | 潍坊职业学院 | A kind of mulberries cake and preparation method thereof |
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Application publication date: 20180119 |