CN107593847A - Longan cake - Google Patents
Longan cake Download PDFInfo
- Publication number
- CN107593847A CN107593847A CN201610541266.6A CN201610541266A CN107593847A CN 107593847 A CN107593847 A CN 107593847A CN 201610541266 A CN201610541266 A CN 201610541266A CN 107593847 A CN107593847 A CN 107593847A
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- parts
- egg
- maltitol
- butter
- cake
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- 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.)
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Abstract
The invention belongs to field of food, there is provided a kind of longan cake, be made up of dried longan pulp, boiled dumpling powder, egg, butter, maltitol, salt, making step is：The mixed flour by dried longan pulp and the mixing of boiled dumpling powder is poured into butter heating after dissolving, stirring turns into butter dough made with boiling water group, egg, salt are added in butter dough made with boiling water group, is mixed thoroughly, add maltitol, the cake batter mixed is put into baking box, cooling of being come out of the stove after baking, the present invention, which is suitable to Modern human populations health, to be needed, especially diabetes favour person eats, and uses maltitol instead in formula and provides another sugar-free healthy food for the public.
Description
Technical field
The invention belongs to field of food, and in particular to longan cake.
Background technology
Because old man's motion is few, unnecessary carbohydrate may translate into fat, it is easy to suffer from blood fat height.Longan cake also known as low
Sugared cake, it is the cake made using natural sugar alcohol substituting saccharose, longan cake is not only the patent of diabetic, and
There is certain benefit to the pre- anti-caries of children, coronary heart disease, overweight people, holding build etc. aspect.
The content of the invention
It is in good taste it is an object of the invention to provide longan cake, it is nutritious, suitable for Modern human populations health, it is particularly suitable for
Diabetes favour person eats.
The technical scheme is that providing longan cake, it is made up of the raw material of following weight part ratio：Dried longan pulp 20-30
Part, boiled dumpling powder 50-60 parts, egg 7-9 parts, butter 3-5 parts, maltitol 2-4 parts, salt 1-3 parts.
Longan cake, it is made up of the raw material of following preferable weight part ratio：25 parts of dried longan pulp, 55 parts of boiled dumpling powder, egg 8
Part, 4 parts of butter, 3 parts of maltitol, 2 parts of salt.
The preparation method of longan cake, comprises the following steps：
1）, ratio by weight take butter heating to be poured into after dissolving by dried longan pulp and boiled dumpling powder, quickly stirring turns into butter dough made with boiling water
Group；
2）, in butter dough made with boiling water group pour into 1 shell egg and mix thoroughly；
3）, remaining 5 yolk mix flowable scattered paste shape yolk batter, 5 egg white are poured into vessel, add salt mix thoroughly；
4）, when egg white having been got to blister with egg-whisk, add 1/3 maltitol, continue to beat thickened to egg white, compared with
During thick foam, 1/3 maltitol is added, is further continued for beating to egg white than denser, when lines occurs in surface, is added surplus
Under 1/3 maltitol, continue beat 5 minutes；
5）, the foaming egg white accomplished fluently poured into yolk batter, mix thoroughly, until egg white and yolk batter are sufficiently mixed, obtain egg
Cake batter；
6）, the cake batter mixed is put into baking box, 20-30 minutes are toasted at 150-180 DEG C and are come out of the stove, cooling.
The beneficial effects of the invention are as follows：Cake prepared by the present invention, mouthfeel is oiliness, does not add any additive and white
Sugar, but it is nutritious, it is particularly suitable for diabetes favour person and eats.
Embodiment
The present invention is described in further detail with reference to embodiment, but is not limitation of the present invention.
The longan cake of embodiment 1, is made up of the raw material of following weight：20 grams of dried longan pulp, 50 grams of boiled dumpling powder, egg 7
Gram, 3 grams of butter, 2 grams of maltitol, 1 gram of salt.
The preparation method of longan cake, comprises the following steps：
1）, ratio by weight take butter heating to be poured into after dissolving by dried longan pulp and boiled dumpling powder, quickly stirring turns into butter dough made with boiling water
Group；
2）, in butter dough made with boiling water group pour into 1 shell egg and mix thoroughly；
3）, remaining 5 yolk mix flowable scattered paste shape yolk batter, 5 egg white are poured into vessel, add salt mix thoroughly；
4）, when egg white having been got to blister with egg-whisk, add 1/3 maltitol, continue to beat thickened to egg white, compared with
During thick foam, 1/3 maltitol is added, is further continued for beating to egg white than denser, when lines occurs in surface, is added surplus
Under 1/3 maltitol, continue beat 5 minutes；
5）, the foaming egg white accomplished fluently poured into yolk batter, mix thoroughly, until egg white and yolk batter are sufficiently mixed, obtain egg
Cake batter；
6）, the cake batter mixed is put into baking box, 20-30 minutes are toasted at 150-180 DEG C and are come out of the stove, cooling.
The longan cake of embodiment 2, is made up of the raw material of following weight：25 grams of dried longan pulp, 55 grams of boiled dumpling powder, 8 grams of egg, butter
4 grams, 3 grams of maltitol, 2 grams of salt.
Preparation method is the same as embodiment 1.
The longan cake of embodiment 3, is made up of the raw material of following weight：30 grams of dried longan pulp, 60 grams of boiled dumpling powder, 9 grams of egg, Huang
5 grams of oil, 4 grams of maltitol, 3 grams of salt.
Preparation method is the same as embodiment 1.
Claims (3)
1. longan cake, it is characterized in that being made up of the raw material of following weight part ratio：Dried longan pulp 20-30 parts, boiled dumpling powder 50-60 parts,
Egg 7-9 parts, butter 3-5 parts, maltitol 2-4 parts, salt 1-3 parts.
2. longan cake according to claim 1, it is characterized in that being made up of the raw material of following weight part ratio：Dried longan pulp 25
Part, 55 parts of boiled dumpling powder, 8 parts of egg, 4 parts of butter, 3 parts of maltitol, 2 parts of salt.
3. the preparation method of longan cake according to claim 1, it is characterized in that comprising the following steps：
1）, ratio by weight take butter heating to be poured into after dissolving by dried longan pulp and boiled dumpling powder, quickly stirring turns into butter dough made with boiling water
Group；
2）, in butter dough made with boiling water group pour into 1 shell egg and mix thoroughly；
3）, remaining 5 yolk mix flowable scattered paste shape yolk batter, 5 egg white are poured into vessel, add salt mix thoroughly；
4）, when egg white having been got to blister with egg-whisk, add 1/3 maltitol, continue to beat thickened to egg white, compared with
During thick foam, 1/3 maltitol is added, is further continued for beating to egg white than denser, when lines occurs in surface, is added surplus
Under 1/3 maltitol, continue beat 5 minutes；
5）, the foaming egg white accomplished fluently poured into yolk batter, mix thoroughly, until egg white and yolk batter are sufficiently mixed, obtain egg
Cake batter；
6）, the cake batter mixed is put into baking box, 20-30 minutes are toasted at 150-180 DEG C and are come out of the stove, cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610541266.6A CN107593847A (en) | 2016-07-12 | 2016-07-12 | Longan cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610541266.6A CN107593847A (en) | 2016-07-12 | 2016-07-12 | Longan cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107593847A true CN107593847A (en) | 2018-01-19 |
Family
ID=61054715
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610541266.6A Withdrawn CN107593847A (en) | 2016-07-12 | 2016-07-12 | Longan cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107593847A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109169780A (en) * | 2018-11-23 | 2019-01-11 | 翁航 | A kind of longan cake and preparation method |
| CN109497119A (en) * | 2018-11-23 | 2019-03-22 | 翁航 | A kind of longan cake and preparation method |
-
2016
- 2016-07-12 CN CN201610541266.6A patent/CN107593847A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109169780A (en) * | 2018-11-23 | 2019-01-11 | 翁航 | A kind of longan cake and preparation method |
| CN109497119A (en) * | 2018-11-23 | 2019-03-22 | 翁航 | A kind of longan cake and preparation method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180119 |