CN107897263A - A kind of beautifying face and moistering lotion jujube cake - Google Patents
A kind of beautifying face and moistering lotion jujube cake Download PDFInfo
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- CN107897263A CN107897263A CN201711290975.2A CN201711290975A CN107897263A CN 107897263 A CN107897263 A CN 107897263A CN 201711290975 A CN201711290975 A CN 201711290975A CN 107897263 A CN107897263 A CN 107897263A
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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
- A21D2/364—Nuts, e.g. cocoa
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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)
- Confectionery (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to the manufacture field of cake, disclose a kind of beautifying face and moistering lotion jujube cake, all kept on improving from raw material selection and preparation method, it is reasonably combined go out delicious mouthfeel and significant dietotherapy effect, the jujube cake being prepared, sweet mouthfeel silk is slided, there is strong jujube milk flavor, rich in abundant amino acid, the nutritional ingredients such as vitamin and mineral, can tonifying spleen and stomach, nourishing generate fluid, energy energy delaying aging again, prevention of arterial hardens, also protect liver, the effect of increasing muscular strength, phenol anthocyanidin therein, according to fat-soluble and water miscible speciality, there is whitening function, pectin content is very high, cholesterol can effectively be reduced, atherosclerosis, promote cardiovascular health, there is good prevention effect to digestive problems such as constipation.
Description
Technical field
The invention belongs to the processing technique field of cake, and in particular to a kind of beautifying face and moistering lotion jujube cake.
Background technology
Cake is to be matched somebody with somebody with flour or rice flour, sugar, grease, egg, dairy products etc. for primary raw material as a kind of common food
With various auxiliary materials, fillings and flavoring, type is just made, then through steaming, baking, frying, the mode such as frying and be processed into.Cake is numerous in variety,
Fancy is various to there are about kind more than 3000.Moon cake, cake, crisp short cakes with sesame, biscuit etc. belong to cake.
Jujube cake is one of " "Ching and Han" Royal Dynasty Feast " ten big cake.The hired cake in Zao Gaoyuanshi Qing Dynasty imperial palace, once there is the first cake of imperial palace
The laudatory title of point.Its is savory remote for jujube cake, and entrance silk sweet tea, can containing vitamin C, protein, calcium, iron, vitamins and other nutritious components
Tonifying spleen and stomach, nourishing generate fluid, also protect liver, increase the effect of muscular strength, beauty treatment health care.Because date cake taste is authentic, valency
Lattice are suitable, and jujube contains many nutritions of needed by human body, so extensively being liked by modern consumption colony, have " often among the people
Product date cake, it is refreshing that body is good for spirit " and " three jujube of a solar eclipse, at the age of one hundred years old to bear one's age well " saying.One product drifting fragrance date cake has started
The climax of purchase is lined up, and hundred eat and do not mind.Can be with tonifying spleen kidney, replenishing qi and blood
With the improvement of living standards, intake extreme care of the people for sweet food is particular about, the making pattern of traditional jujube cake and
Ingredient can not adapt to the requirement of modern, it is necessary to weed out the old and bring forth the new, and prepare the jujube cake production of suitable modern's demand
Product.
The content of the invention
The purpose of the present invention is for it is existing the problem of, there is provided a kind of beautifying face and moistering lotion jujube cake, can blood-enrich, very
It is adapted to insufficiency of vital energy and blood, the crowd to suffer from indiestion eats.
The present invention is achieved by the following technical solutions：
A kind of beautifying face and moistering lotion jujube cake, is made of following component in parts by weight：180-200 parts of weak strength flour, egg 150-160
Part, 90-100 parts of enuleation date, 80-90 parts of brown sugar, 60-70 parts of milk, 40-50 parts of corn oil, 30-35 parts of honey, Rum
25-30 parts, 20-25 parts of walnut meat, 12-15 parts of dried Chinese gooseberry, blueberry do 10-12 parts, 5-8 parts of roseleaf, sodium bicarbonate(edible)
3.0-3.5 parts, 2.0-2.5 parts of grape pip powder, 0.8-1.0 parts of salt, its preparation method comprises the following steps：
（1）It is cut into small broken by enuleation date, dried Chinese gooseberry, blueberry are dry, walnut is ground into comminutions, is mixed evenly, is added
Roseleaf and grape pip powder, pour into milk and Rum, stir evenly, and seal up preservative film, and 30-40 points are placed at 0-5 DEG C
Clock；
（2）Using egg device by the yolk and Protein Separation of egg, brown sugar is crushed to 40-60 mesh sizes, to yolk in add
The brown sugar of 15-18%, is stirred 8-10 minutes under 120-150 revs/min with egg whisk, is then placed in 80-90 DEG C of water-bath
50-60 DEG C is heated to, quick stirring 2-3 minutes, obtains viscous fluid；
（3）By step（1）Refrigerate mixture to take out, add corn oil and stir evenly, then add step（2）What is prepared is sticky
Liquid, is put into honey and is stirred that to obtain jujube egg yolk paste within 3-5 minutes spare；
（4）Albumen is dismissed with electric mixer, adds remaining brown sugar in three times, speed-frequency adjustment process is 4000- three times
4500 revs/min, 3800-4000 revs/min, 3000-3500 revs/min, dismiss to the bending for lifting egg-whisk and having ticking
The egg white icing that state is sent to obtain the final product；
（5）/ 3rd egg white icing is taken to be added in jujube egg yolk paste, rapid large-area turns uniformly, is then added to
In remaining protein paste, rapid large-area, which turns, uniformly obtains mixed protein paste, and Self- raising flour, sodium bicarbonate and salt are crossed 60-
70 mesh sieves are put into mixed protein paste, are quickly turned uniformly, are subsequently poured into mould, are vibrated 2-3 times by a small margin, are put into pre- in advance
In the oven of heat, toasted 25-30 minutes at 165-170 DEG C.
Further described as to such scheme, the step（4）The albumen is killed time three times to be evenly distributed.
Further described as to such scheme, step（5）The albumen will face big as far as possible during turning
Product turns, and stops after turning uniformly, can not excessively turn.
Further described as to such scheme, step（5）The oven preheating temperature is 160-170 DEG C, during preheating
Between be 5-8 minutes.
The present invention has the following advantages compared with prior art：Do not met to change traditional jujube cake from sorting to manufacture craft
The problem of modern requires, the present invention provides a kind of beautifying face and moistering lotion jujube cake, is asked from all leans in raw material selection and preparation method
Essence, it is reasonably combined go out delicious mouthfeel and significant dietotherapy effect, the jujube cake being prepared, sweet mouthfeel silk slides, has strong
Jujube milk flavor, rich in nutritional ingredients such as abundant amino acid, vitamin and minerals, can tonifying spleen and stomach, nourishing generate fluid and
Energy energy delaying aging, prevention of arterial hardening, also protects liver, increases the effect of muscular strength, phenol anthocyanidin therein, according to fat-soluble
And water miscible speciality, there is whitening function, pectin content is very high, can effectively reduce cholesterol, atherosclerosis, promotes
The digestive problems such as constipation are had good prevention effect by cardiovascular health.
Embodiment
With reference to specific embodiment, the present invention will be further described.
Embodiment 1
A kind of beautifying face and moistering lotion jujube cake, is made of following component in parts by weight：180 parts of weak strength flour, 150 parts of egg, stoning are red
90 parts of jujube, 80 parts of brown sugar, 60 parts of milk, 40 parts of corn oil, 30 parts of honey, 25 parts of Rum, 20 parts of walnut meat, dried Chinese gooseberry 12
Part, blueberry do 10 parts, 5 parts of roseleaf, 3.0 parts of sodium bicarbonate(edible), 2.0 parts of grape pip powder, 0.8 part of salt, its preparation method
Comprise the following steps：
（1）It is cut into small broken by enuleation date, dried Chinese gooseberry, blueberry are dry, walnut is ground into comminutions, is mixed evenly, is added
Roseleaf and grape pip powder, pour into milk and Rum, stir evenly, and seal up preservative film, are placed 30 minutes at 0 DEG C；
（2）Using egg device by the yolk and Protein Separation of egg, brown sugar is crushed to 40 mesh sizes, to yolk in add 15%
Brown sugar, stirred 8 minutes under 120 revs/min with egg whisk, be then placed in 80 DEG C of water-bath and be heated to 50 DEG C, quickly
Stirring 2 minutes, obtains viscous fluid；
（3）By step（1）Refrigerate mixture to take out, add corn oil and stir evenly, then add step（2）What is prepared is sticky
Liquid, is put into honey and is stirred that to obtain jujube egg yolk paste within 3 minutes spare；
（4）Albumen is dismissed with electric mixer, adds remaining brown sugar in three times, speed-frequency adjustment process is 4000 three times
Rev/min, 3800 revs/min, 3000 revs/min, dismiss what is sent to obtain the final product to the case of bending for lifting egg-whisk and having ticking
Egg white icing；
（5）/ 3rd egg white icing is taken to be added in jujube egg yolk paste, rapid large-area turns uniformly, is then added to
In remaining protein paste, rapid large-area, which turns, uniformly obtains mixed protein paste, and Self- raising flour, sodium bicarbonate and salt are crossed 60 mesh
Sieve is put into mixed protein paste, is quickly turned uniformly, is subsequently poured into mould, is vibrated 2 times by a small margin, be put into preheat in advance it is roasting
In case, toasted 30 minutes at 165 DEG C.
Further described as to such scheme, the step（4）The albumen is killed time three times to be evenly distributed.
Further described as to such scheme, step（5）The albumen will face big as far as possible during turning
Product turns, and stops after turning uniformly, can not excessively turn.
Further described as to such scheme, step（5）The oven preheating temperature is 160 DEG C, preheating time 8
Minute.
Embodiment 2
A kind of beautifying face and moistering lotion jujube cake, is made of following component in parts by weight：190 parts of weak strength flour, 155 parts of egg, stoning are red
95 parts of jujube, 85 parts of brown sugar, 65 parts of milk, 45 parts of corn oil, 33 parts of honey, 28 parts of Rum, 22 parts of walnut meat, dried Chinese gooseberry 13
Part, blueberry do 11 parts, 6 parts of roseleaf, 3.3 parts of sodium bicarbonate(edible), 2.3 parts of grape pip powder, 0.9 part of salt, its preparation method
Comprise the following steps：
（1）It is cut into small broken by enuleation date, dried Chinese gooseberry, blueberry are dry, walnut is ground into comminutions, is mixed evenly, is added
Roseleaf and grape pip powder, pour into milk and Rum, stir evenly, and seal up preservative film, are placed 35 minutes at 2 DEG C；
（2）Using egg device by the yolk and Protein Separation of egg, brown sugar is crushed to 50 mesh sizes, to yolk in add 16%
Brown sugar, stirred 9 minutes under 130 revs/min with egg whisk, be then placed in 85 DEG C of water-bath and be heated to 55 DEG C, quickly
Stirring 2.5 minutes, obtains viscous fluid；
（3）By step（1）Refrigerate mixture to take out, add corn oil and stir evenly, then add step（2）What is prepared is sticky
Liquid, is put into honey and is stirred that to obtain jujube egg yolk paste within 4 minutes spare；
（4）Albumen is dismissed with electric mixer, adds remaining brown sugar in three times, speed-frequency adjustment process is 4300 three times
Rev/min, 3900 revs/min, 3300 revs/min, dismiss what is sent to obtain the final product to the case of bending for lifting egg-whisk and having ticking
Egg white icing；
（5）/ 3rd egg white icing is taken to be added in jujube egg yolk paste, rapid large-area turns uniformly, is then added to
In remaining protein paste, rapid large-area, which turns, uniformly obtains mixed protein paste, and Self- raising flour, sodium bicarbonate and salt are crossed 65 mesh
Sieve is put into mixed protein paste, is quickly turned uniformly, is subsequently poured into mould, is vibrated 2 times by a small margin, be put into preheat in advance it is roasting
In case, toasted 28 minutes at 168 DEG C.
Further described as to such scheme, the step（4）The albumen is killed time three times to be evenly distributed.
Further described as to such scheme, step（5）The albumen will face big as far as possible during turning
Product turns, and stops after turning uniformly, can not excessively turn.
Further described as to such scheme, step（5）The oven preheating temperature is 165 DEG C, preheating time 6
Minute.
Embodiment 3
A kind of beautifying face and moistering lotion jujube cake, is made of following component in parts by weight：200 parts of weak strength flour, 160 parts of egg, stoning are red
100 parts of jujube, 90 parts of brown sugar, 70 parts of milk, 50 parts of corn oil, 35 parts of honey, 30 parts of Rum, 25 parts of walnut meat, dried Chinese gooseberry
15 parts, blueberry do 12 parts, 8 parts of roseleaf, 3.5 parts of sodium bicarbonate(edible), 2.5 parts of grape pip powder, 1.0 parts of salt, its preparation side
Method comprises the following steps：
（1）It is cut into small broken by enuleation date, dried Chinese gooseberry, blueberry are dry, walnut is ground into comminutions, is mixed evenly, is added
Roseleaf and grape pip powder, pour into milk and Rum, stir evenly, and seal up preservative film, place 40 minutes at 5 DEG C；
（2）Using egg device by the yolk and Protein Separation of egg, brown sugar is crushed to 60 mesh sizes, to yolk in add 18%
Brown sugar, stirred 10 minutes under 150 revs/min with egg whisk, be then placed in 90 DEG C of water-bath and be heated to 60 DEG C, quickly
Stirring 3 minutes, obtains viscous fluid；
（3）By step（1）Refrigerate mixture to take out, add corn oil and stir evenly, then add step（2）What is prepared is sticky
Liquid, is put into honey and is stirred that to obtain jujube egg yolk paste within 5 minutes spare；
（4）Albumen is dismissed with electric mixer, adds remaining brown sugar in three times, speed-frequency adjustment process is 4500 three times
Rev/min, 4000 revs/min, 3500 revs/min, dismiss what is sent to obtain the final product to the case of bending for lifting egg-whisk and having ticking
Egg white icing；
（5）/ 3rd egg white icing is taken to be added in jujube egg yolk paste, rapid large-area turns uniformly, is then added to
In remaining protein paste, rapid large-area, which turns, uniformly obtains mixed protein paste, and Self- raising flour, sodium bicarbonate and salt are crossed 70 mesh
Sieve is put into mixed protein paste, is quickly turned uniformly, is subsequently poured into mould, is vibrated 3 times by a small margin, be put into preheat in advance it is roasting
In case, toasted 25 minutes at 170 DEG C.
Further described as to such scheme, the step（4）The albumen is killed time three times to be evenly distributed.
Further described as to such scheme, step（5）The albumen will face big as far as possible during turning
Product turns, and stops after turning uniformly, can not excessively turn.
Further described as to such scheme, step（5）The oven preheating temperature is 170 DEG C, preheating time 5
Minute.
Claims (4)
1. a kind of beautifying face and moistering lotion jujube cake, it is characterised in that be made in parts by weight of following component：180-200 parts of weak strength flour,
150-160 parts of egg, 90-100 parts of enuleation date, 80-90 parts of brown sugar, 60-70 parts of milk, 40-50 parts of corn oil, honey 30-
35 parts, 25-30 parts of Rum, 20-25 parts of walnut meat, 12-15 parts of dried Chinese gooseberry, blueberry do 10-12 parts, 5-8 parts of roseleaf,
3.0-3.5 parts of sodium bicarbonate(edible), 2.0-2.5 parts of grape pip powder, 0.8-1.0 parts of salt, its preparation method comprises the following steps：
（1）It is cut into small broken by enuleation date, dried Chinese gooseberry, blueberry are dry, walnut is ground into comminutions, is mixed evenly, is added
Roseleaf and grape pip powder, pour into milk and Rum, stir evenly, and seal up preservative film, and 30-40 points are placed at 0-5 DEG C
Clock；
（2）Using egg device by the yolk and Protein Separation of egg, brown sugar is crushed to 40-60 mesh sizes, to yolk in add
The brown sugar of 15-18%, is stirred 8-10 minutes under 120-150 revs/min with egg whisk, is then placed in 80-90 DEG C of water-bath
50-60 DEG C is heated to, quick stirring 2-3 minutes, obtains viscous fluid；
（3）By step（1）Refrigerate mixture to take out, add corn oil and stir evenly, then add step（2）What is prepared is sticky
Liquid, is put into honey and is stirred that to obtain jujube egg yolk paste within 3-5 minutes spare；
（4）Albumen is dismissed with electric mixer, adds remaining brown sugar in three times, speed-frequency adjustment process is 4000- three times
4500 revs/min, 3800-4000 revs/min, 3000-3500 revs/min, dismiss to the bending for lifting egg-whisk and having ticking
The egg white icing that state is sent to obtain the final product；
（5）/ 3rd egg white icing is taken to be added in jujube egg yolk paste, rapid large-area turns uniformly, is then added to
In remaining protein paste, rapid large-area, which turns, uniformly obtains mixed protein paste, and Self- raising flour, sodium bicarbonate and salt are crossed 60-
70 mesh sieves are put into mixed protein paste, are quickly turned uniformly, are subsequently poured into mould, are vibrated 2-3 times by a small margin, are put into pre- in advance
In the oven of heat, toasted 25-30 minutes at 165-170 DEG C.
A kind of 2. beautifying face and moistering lotion jujube cake as claimed in claim 1, it is characterised in that the step（4）The albumen is dismissed three times
Time evenly distributes.
A kind of 3. beautifying face and moistering lotion jujube cake as claimed in claim 1, it is characterised in that step（5）The albumen is during turning
Large area to turn as far as possible, stop after turning uniformly, can not excessively turn.
A kind of 4. beautifying face and moistering lotion jujube cake as claimed in claim 1, it is characterised in that step（5）The oven preheating temperature is
160-170 DEG C, preheating time is 5-8 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711290975.2A CN107897263A (en) | 2017-12-08 | 2017-12-08 | A kind of beautifying face and moistering lotion jujube cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711290975.2A CN107897263A (en) | 2017-12-08 | 2017-12-08 | A kind of beautifying face and moistering lotion jujube cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107897263A true CN107897263A (en) | 2018-04-13 |
Family
ID=61853923
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711290975.2A Withdrawn CN107897263A (en) | 2017-12-08 | 2017-12-08 | A kind of beautifying face and moistering lotion jujube cake |
Country Status (1)
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109938074A (en) * | 2019-04-15 | 2019-06-28 | 北京西贝一村餐饮管理有限公司 | A kind of thickness cuts jujube cake and preparation method thereof |
-
2017
- 2017-12-08 CN CN201711290975.2A patent/CN107897263A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109938074A (en) * | 2019-04-15 | 2019-06-28 | 北京西贝一村餐饮管理有限公司 | A kind of thickness cuts jujube cake and preparation method thereof |
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Application publication date: 20180413 |