CN107897271A - A kind of health jujube honey cake and its preparation process - Google Patents
A kind of health jujube honey cake and its preparation process Download PDFInfo
- Publication number
- CN107897271A CN107897271A CN201711411376.1A CN201711411376A CN107897271A CN 107897271 A CN107897271 A CN 107897271A CN 201711411376 A CN201711411376 A CN 201711411376A CN 107897271 A CN107897271 A CN 107897271A
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- parts
- cake
- jujube
- honey
- sugar
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Classifications
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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
- A21D2/10—Hydrocarbons
-
- 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
- A21D2/34—Animal 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
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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)
- Zoology (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a kind of health jujube honey cake, it is characterised in that includes each component of following parts by weight：543 547 parts of weak strength flour, 544 548 parts of yolk, 410 415 parts of sugar, 42 48 parts of honey, 20 15 parts of liquid coffee concentrate, 8 12 parts of Rum, 43 47 parts of maltose, 5.5 6 parts of salt, 635 643 parts of egg white, good 168 173 parts of the butter of peace, 42 49 parts of soybean oil, 45 53 parts of jujube.The present invention adds jujube and honey in cake preparation process can not only improve the flavor of cake, while can be with replenishing vitamins, rich in nutrition, invigorating spleen and reinforcing stomach.
Description
Technical field
The invention belongs to food processing field, is related to a kind of health jujube honey cake and its preparation process.
Background technology
Cake is a kind of ancient Western-style pastry, is usually made by oven, and cake is with egg, white sugar, based on wheat flour
Want raw material.With milk, fruit juice, milk powder, face powder, salad oil, water, shortening, baking powder are auxiliary material.By stirring, modulating, toasting
After a kind of sponge-like dessert is made.The main component of cake is flour, egg, cream etc., contains carbohydrate, albumen
The mineral matter such as matter, fat, vitamin and calcium, potassium, phosphorus, sodium, magnesium, selenium, convenient, sweet mouthfeel, is the favorite cake of people
One of point.
As the improvement of people's living standards, not only pursuing mouthfeel, taste for the edible of cake, while also focus on supporting
It is raw.
The content of the invention
It is an object of the invention to provide a kind of health jujube honey cake and its preparation process, in the cake preparation process
The flavor of cake can not only be improved by adding jujube and honey, while can be with replenishing vitamins, rich in nutrition, invigorating spleen and reinforcing stomach.
The purpose of the present invention can be achieved through the following technical solutions：
A kind of health jujube honey cake, includes each component of following parts by weight：
543-547 parts of weak strength flour, 544-548 parts of yolk, 410-415 parts of sugar, 42-48 parts of honey, liquid coffee concentrate 20-15
Part, 8-12 parts of Rum, 43-47 parts of maltose, 5.5-6 parts of salt, 635-643 parts of egg white, peace good butter 168-173 parts, soybean
42-49 parts oily, 45-53 parts of jujube.
Preferably, each component of following parts by weight is included：
544.5 parts of weak strength flour, 544.5 parts of yolk, 414 parts of sugar, 45 parts of honey, 22.5 parts of liquid coffee concentrate, Rum 10
Part, 45 parts of maltose, 5.85 parts of salt, 639 parts of egg white, good 171 parts of the butter of peace, 45 parts of soybean oil, 50 parts of jujube.
A kind of preparation process of health jujube honey cake, specific preparation process are as follows：
(1) by maltose with hot water heating and melting into malt liquid glucose, while be enucleated after jujube is cooked, be prepared into jujube
Mud；
(2) yolk is broken up, sugaring, honey, red date mud, malt liquid glucose, salt stir evenly, basin heat put below a mixing bowl
Water, continue to be stirred to that foamed state trace, which does not disappear, quickly turns middling speed, egg liquid temperature reaches 40 degree to take away hot water；
(3) and then liquid coffee concentrate and Rum are added continue stirring at low speed and dismiss 1 minute, obtain egg yolk paste, at the same time will
It is uniformly mixed after pacifying good butter heating and melting with soybean oil, then adds weak strength flour and stir untill no dry powder, then add
Egg yolk paste stirs evenly, and obtains batter；
(4) is there is into ice scoriform state to pico- in protein frozen, takes out moderate-speed mixer and dismiss 6-8 minutes, dismissed in albumen
Need to add sugar in three times in journey, the amount of addition sugar is identical every time, until dismissing to partially hard foamed state；
(5) albumen sent is added in batter and stirred evenly, obtain cake paste；
(6) cake paste is poured into and be lined with advance in the mould of paper, be then placed in oven for baking, up to jujube honey egg
Cake.
Preferably, excessive internal heat temperature is 160 DEG C in baking oven in baking process in the step 6, and lower fire temperature is 170 DEG C, is dried
The roasting time is 9min.
Beneficial effects of the present invention：
The cake of the present invention adds jujube and honey during preparing can not only improve the flavor of cake, while can be with
Replenishing vitamins, rich in nutrition, invigorating spleen and reinforcing stomach.
The cake of the present invention adds Rum during preparation can remove the fishy smell of egg in cake, while can be with
Promote the fermentation of cake, improve the mellowness of cake, and then lift mouthfeel.
The present invention adds liquid coffee concentrate in cake, is conducive to be lifted the mouthfeel of cake.
Embodiment
Embodiment 1：
A kind of health jujube honey cake, includes each component of following parts by weight：
543 parts of weak strength flour, 544 parts of yolk, 410 parts of sugar, 42 parts of honey, 20 parts of liquid coffee concentrate, 8 parts of Rum, malt
43 parts of sugar, 5.5 parts of salt, 635 parts of egg white, good 168 parts of the butter of peace, 42 parts of soybean oil, 45 parts of jujube.
A kind of preparation process of health jujube honey cake, specific preparation process are as follows：
(1) by maltose with hot water heating and melting into malt liquid glucose, while be enucleated after jujube is cooked, be prepared into jujube
Mud；
(2) yolk is broken up, sugaring, honey, red date mud, malt liquid glucose, salt stir evenly, basin heat put below a mixing bowl
Water, continue to be stirred to that foamed state trace, which does not disappear, quickly turns middling speed, egg liquid temperature reaches 40 degree to take away hot water；
(3) and then liquid coffee concentrate and Rum are added continue stirring at low speed and dismiss 1 minute, obtain egg yolk paste, at the same time will
It is uniformly mixed after pacifying good butter heating and melting with soybean oil, then adds weak strength flour and stir untill no dry powder, then add
Egg yolk paste stirs evenly, and obtains batter；
(4) is there is into ice scoriform state to pico- in protein frozen, takes out moderate-speed mixer and dismiss 6-8 minutes, dismissed in albumen
Need to add sugar in three times in journey, the amount of addition sugar is identical every time, until dismissing to partially hard foamed state；
(5) albumen sent is added in batter and stirred evenly, obtain cake paste；
(6) cake paste is poured into and be lined with advance in the mould of paper, be then placed in oven for baking, excessive internal heat temperature is in baking oven
160 DEG C, lower fire temperature is 170 DEG C, and the time of baking is 9min, up to jujube honey cake.
Embodiment 2：
A kind of health jujube honey cake, includes each component of following parts by weight：
544.5 parts of weak strength flour, 544.5 parts of yolk, 414 parts of sugar, 45 parts of honey, 22.5 parts of liquid coffee concentrate, Rum 10
Part, 45 parts of maltose, 5.85 parts of salt, 639 parts of egg white, good 171 parts of the butter of peace, 45 parts of soybean oil, 50 parts of jujube；
A kind of preparation process of health jujube honey cake, specific preparation process are as follows：
(1) by maltose with hot water heating and melting into malt liquid glucose, while be enucleated after jujube is cooked, be prepared into jujube
Mud；
(2) yolk is broken up, sugaring, honey, red date mud, malt liquid glucose, salt stir evenly, basin heat put below a mixing bowl
Water, continue to be stirred to that foamed state trace, which does not disappear, quickly turns middling speed, egg liquid temperature reaches 40 degree to take away hot water；
(3) and then liquid coffee concentrate and Rum are added continue stirring at low speed and dismiss 1 minute, obtain egg yolk paste, at the same time will
It is uniformly mixed after pacifying good butter heating and melting with soybean oil, then adds weak strength flour and stir untill no dry powder, then add
Egg yolk paste stirs evenly, and obtains batter；
(4) is there is into ice scoriform state to pico- in protein frozen, takes out moderate-speed mixer and dismiss 6-8 minutes, dismissed in albumen
Need to add sugar in three times in journey, the amount of addition sugar is identical every time, until dismissing to partially hard foamed state；
(5) albumen sent is added in batter and stirred evenly, obtain cake paste；
(6) cake paste is poured into and be lined with advance in the mould of paper, be then placed in oven for baking, excessive internal heat temperature is in baking oven
160 DEG C, lower fire temperature is 170 DEG C, and the time of baking is 9min, up to jujube honey cake.
Embodiment 3：
A kind of health jujube honey cake, includes each component of following parts by weight：
547 parts of weak strength flour, 548 parts of yolk, 415 parts of sugar, 48 parts of honey, 15 parts of liquid coffee concentrate, 12 parts of Rum, malt
47 parts of sugar, 6 parts of salt, 643 parts of egg white, good 173 parts of the butter of peace, 49 parts of soybean oil, 53 parts of jujube.
A kind of preparation process of health jujube honey cake, specific preparation process are as follows：
(1) by maltose with hot water heating and melting into malt liquid glucose, while be enucleated after jujube is cooked, be prepared into jujube
Mud；
(2) yolk is broken up, sugaring, honey, red date mud, malt liquid glucose, salt stir evenly, basin heat put below a mixing bowl
Water, continue to be stirred to that foamed state trace, which does not disappear, quickly turns middling speed, egg liquid temperature reaches 40 degree to take away hot water；
(3) and then liquid coffee concentrate and Rum are added continue stirring at low speed and dismiss 1 minute, obtain egg yolk paste, at the same time will
It is uniformly mixed after pacifying good butter heating and melting with soybean oil, then adds weak strength flour and stir untill no dry powder, then add
Egg yolk paste stirs evenly, and obtains batter；
(4) is there is into ice scoriform state to pico- in protein frozen, takes out moderate-speed mixer and dismiss 6-8 minutes, dismissed in albumen
Need to add sugar in three times in journey, the amount of addition sugar is identical every time, until dismissing to partially hard foamed state；
(5) albumen sent is added in batter and stirred evenly, obtain cake paste；
(6) cake paste is poured into and be lined with advance in the mould of paper, be then placed in oven for baking, excessive internal heat temperature is in baking oven
160 DEG C, lower fire temperature is 170 DEG C, and the time of baking is 9min, up to jujube honey cake.
Present invention disclosed above preferred embodiment is only intended to help and illustrates the present invention.Preferred embodiment is not detailed
All details are described, are not limited the invention to the specific embodiments described.Obviously, according to the content of this specification,
It can make many modifications and variations.This specification is chosen and specifically describes these embodiments, is in order to preferably explain the present invention
Principle and practical application so that skilled artisan can be best understood by and utilize the present invention.The present invention is only
Limited by claims and its four corner and equivalent.
Claims (4)
1. a kind of health jujube honey cake, it is characterised in that include each component of following parts by weight：
543-547 parts of weak strength flour, 544-548 parts of yolk, 410-415 parts of sugar, 42-48 parts of honey, 20-15 parts of liquid coffee concentrate,
8-12 parts of Rum, 43-47 parts of maltose, 5.5-6 parts of salt, 635-643 parts of egg white, peace good butter 168-173 parts, soybean oil
42-49 parts, 45-53 parts of jujube.
2. a kind of health jujube honey cake according to claim 1, it is characterised in that include each group of following parts by weight
Point：
544.5 parts of weak strength flour, 544.5 parts of yolk, 414 parts of sugar, 45 parts of honey, 22.5 parts of liquid coffee concentrate, 10 parts of Rum, wheat
45 parts of bud sugar, 5.85 parts of salt, 639 parts of egg white, good 171 parts of the butter of peace, 45 parts of soybean oil, 50 parts of jujube.
3. the preparation process of the health jujube honey cake described in a kind of claim 1, it is characterised in that specific preparation process is such as
Under：
(1) by maltose with hot water heating and melting into malt liquid glucose, while be enucleated after jujube is cooked, be prepared into red date mud；
(2) yolk is broken up, sugaring, honey, red date mud, malt liquid glucose, salt stir evenly, a basin hot water is put below a mixing bowl,
Continue to be stirred to that foamed state trace, which does not disappear, quickly turns middling speed, egg liquid temperature reaches 40 degree to take away hot water；
(3) and then liquid coffee concentrate and Rum added continue stirring at low speed and dismiss 1 minute, obtain egg yolk paste and obtain egg yolk paste,
It will be uniformly mixed after good butter heating and melting will be pacified at the same time with soybean oil, then adds weak strength flour and stir untill no dry powder, so
Egg yolk paste is added afterwards to stir evenly, and obtains batter；
(4) is there is into ice scoriform state to pico- in protein frozen, takes out moderate-speed mixer and dismiss 6-8 minutes, during albumen is dismissed
Need to add sugar in three times, the amount of addition sugar is identical every time, until dismissing to partially hard foamed state；
(5) albumen sent is added in batter and stirred evenly, obtain cake paste；
(6) cake paste is poured into and be lined with advance in the mould of paper, be then placed in oven for baking, up to jujube honey cake.
A kind of 4. preparation process of health jujube honey cake according to claim 3, it is characterised in that the step 6
Excessive internal heat temperature is 160 DEG C in baking oven in middle baking process, and lower fire temperature is 170 DEG C, and the time of baking is 9min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711411376.1A CN107897271A (en) | 2017-12-23 | 2017-12-23 | A kind of health jujube honey cake and its preparation process |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711411376.1A CN107897271A (en) | 2017-12-23 | 2017-12-23 | A kind of health jujube honey cake and its preparation process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107897271A true CN107897271A (en) | 2018-04-13 |
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ID=61869651
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711411376.1A Pending CN107897271A (en) | 2017-12-23 | 2017-12-23 | A kind of health jujube honey cake and its preparation process |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110856503A (en) * | 2018-08-24 | 2020-03-03 | 嘉兴市美丽家食品有限责任公司 | Honey cake making method |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104041556A (en) * | 2014-05-30 | 2014-09-17 | 大连民族学院 | Filbert chocolate cake and preparing method thereof |
-
2017
- 2017-12-23 CN CN201711411376.1A patent/CN107897271A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104041556A (en) * | 2014-05-30 | 2014-09-17 | 大连民族学院 | Filbert chocolate cake and preparing method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 胡友国: "《家常宴客菜600道》", 31 May 2011, 中国妇女出版社 * |
| 赵迎盼: "《养胃吃什么宜忌速查》", 30 November 2015, 中国轻工业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110856503A (en) * | 2018-08-24 | 2020-03-03 | 嘉兴市美丽家食品有限责任公司 | Honey cake making method |
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Application publication date: 20180413 |