CN110558355A - Making method of cream cake - Google Patents
Making method of cream cake Download PDFInfo
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- CN110558355A CN110558355A CN201910717627.1A CN201910717627A CN110558355A CN 110558355 A CN110558355 A CN 110558355A CN 201910717627 A CN201910717627 A CN 201910717627A CN 110558355 A CN110558355 A CN 110558355A
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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
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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
- A21D13/20—Partially or completely coated products
- A21D13/22—Partially or completely coated products coated before baking
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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
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
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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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
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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
- 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
- A21D2/14—Organic oxygen compounds
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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
- 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
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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
- 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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- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
Abstract
the invention discloses a method for making a cream cake, which comprises the following steps: raw material treatment: selecting raw materials, respectively processing the raw materials, storing for later use, preparing cakes: and sequentially adding honey, crystal sugar and mineral water into the mixed flour, and rapidly stirring and standing. According to the making method of the cream cake, the mineral water is water steamed by adding zeolite and medical stone, the zeolite and the medical stone are both porous materials, so that impurities in the water can be effectively adsorbed, the water quality is improved, and secondly, the medical stone can be dissolved out of more than 20 trace elements needed by human bodies, such as potassium, sodium, calcium, magnesium, silicon, manganese, titanium, phosphorus and the like, when being placed in the water, so that the water quality is improved, the overall nutritional value of the cream cake can be improved by adding nutrient substances, such as vitamin, calcium carbonate, ferrous gluconate and the like, and various components in the cream cake are mutually promoted, so that the absorption efficiency of the human bodies on various elements is improved.
Description
Technical Field
the invention relates to the field of food processing, in particular to a making method of a cream cake.
Background
The cream cake is a dessert made of egg cream, and is a cake product prepared by coating cream on the surface of the cake, and shows strong milk fragrance and softness of the cake;
most of the raw materials adopted by the prior cream cake are cream, white granulated sugar, eggs and the like, the cream cake is soft and delicious, but the characteristics of high heat, high sugar content and high fat cannot be avoided, and tests show that the cream cake has low content of trace element components according to the latest information published by the world health and nutrition organization, does not meet the requirements of digestion and absorption of a human body, is easy to make the human body fat and is easy to cause cardiovascular diseases.
Disclosure of Invention
the invention mainly aims to provide a method for making a cream cake, which can effectively solve the problems in the background technology.
in order to achieve the purpose, the invention adopts the technical scheme that:
a method for making a custard comprises the following steps:
(1) and (3) raw material treatment: selecting raw materials, respectively processing the raw materials, and storing for later use;
(2) And preparing a cake: sequentially adding honey, crystal sugar and mineral water into the mixed flour, rapidly stirring and standing, adding milk, olive oil, cod liver oil and egg yolk liquid after standing, stirring uniformly again, and baking in an oven to obtain a cake;
(3) and preparing cream: mixing wheat flour, milk, honey, carrot juice, selenium-rich broccoli juice, calcium carbonate, ferrous gluconate and egg white liquid in a mixer to obtain cream;
(4) preparing a cream cake: and (3) uniformly coating cream on the surface of the cake to obtain the cream cake.
preferably, in the step (1), the raw materials are prepared from the following components in parts by weight: 6-18 parts of wheat flour, 6-12 parts of corn flour, 8-12 parts of buckwheat flour, 0.5-1.2 parts of baking powder, 18-25 parts of honey, 60-70 parts of milk, 80-150 parts of mineral water, 3-5 parts of eggs, 7-10 parts of probiotic powder, 1-3 parts of rock candy, 25-30 parts of yak milk powder, 7-9 parts of sago core, 12-15 parts of carrots, 12-15 parts of selenium-rich broccoli, 12-20 parts of cod liver oil, 2-4 parts of hawthorn powder, 5-7 parts of olive oil, 4-5 parts of walnut kernels, 14-18 parts of vitamins, 16-23 parts of linseed oil, 10-15 parts of calcium carbonate, 8-15 parts of ferrous gluconate and 5-6 parts of edible salt.
preferably, the vitamins include vitamin A, vitamin D, vitamin B1, vitamin B2 and vitamin B6, and the weight ratio of vitamin A, vitamin D, vitamin B1, vitamin B2 and vitamin B6 is 2:2:2:3: 1.
preferably, in the step (1), the raw material treatment comprises the following steps:
(1.1) flour treatment: sequentially mixing wheat flour, corn flour, buckwheat flour, baking powder, sago core, walnut kernel, linseed oil, probiotic powder and yak milk powder to obtain mixed flour;
(1.2) juicing: soaking carrot and selenium-rich broccoli in water for 10min, juicing in a juicer, and filtering with a 100-mesh filter screen to obtain carrot juice and selenium-rich broccoli juice;
(1.3) egg white separation: separating yolk from egg white in the eggs, and uniformly stirring the yolk to obtain yolk liquid and egg white liquid;
(1.4) preparing ore water: adding zeolite and Maifanitum into clear water, heating, steaming, and filtering to obtain mineral water.
Preferably, in the step (1.4), the heating temperature is 130-135 ℃, and a 400-mesh nylon mesh 6 layer is selected for filtration.
preferably, in the step (2), the speed of rapid stirring is 300-350r/min, and the stirring time is 16-20 min.
Preferably, in the step (2), the baking step is as follows:
(2.1) primary baking: preheating to 130 ℃, and then putting into an oven to bake for 20 min;
(2.2) baking at high temperature; and opening the oven after primary baking, standing for 2-3min, then closing the oven to heat, wherein the heating temperature is 140 ℃, and obtaining the cake after baking.
Preferably, in the step (3), the stirring speed is 150-180r/min, and edible salt and hawthorn powder are added in the stirring process.
Compared with the prior art, the invention has the following beneficial effects:
1. The mineral water is boiled water by adding zeolite and medical stone, because the zeolite and the medical stone are both porous materials, impurities in the water can be effectively adsorbed, the water quality is improved, and secondly, the medical stone can be dissolved out of more than 20 trace elements needed by human bodies, such as potassium, sodium, calcium, magnesium, silicon, manganese, titanium, phosphorus and the like, so that the water quality is improved;
2. by adding nutrients such as vitamins, calcium carbonate and ferrous gluconate, the overall nutritional value of the cream cake can be improved;
3. By adding edible salt into the cream, the sweet taste of the cream can be highlighted;
4. The hawthorn powder and probiotics are added into the cream to help digestion;
5. the components in the product prepared by the invention are mutually promoted, and the absorption efficiency of the human body to various elements is improved.
Drawings
fig. 1 is a flow chart of the overall structure of a method for making a cream cake according to the present invention.
Detailed Description
in order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
comparative example 1
as shown in fig. 1, the method comprises the following steps:
the method comprises the following steps:
(1) and (3) raw material treatment: selecting raw materials, wherein the raw materials are prepared from the following components in parts by weight: 12 parts of wheat flour, 8 parts of corn flour, 10 parts of buckwheat flour, 0.8 part of baking powder, 20 parts of honey, 65 parts of milk, 120 parts of water, 4 parts of eggs, 2 parts of rock sugar, 27 parts of yak milk powder, 8 parts of sago core, 13 parts of carrots, 13 parts of selenium-enriched broccoli, 18 parts of cod-liver oil, 6 parts of olive oil, 4 parts of walnut kernels, 15 parts of vitamins, 20 parts of linseed oil, 13 parts of calcium carbonate, 12 parts of ferrous gluconate and 5 parts of edible salt, wherein the vitamins comprise vitamin A, vitamin D, vitamin B1, vitamin B2 and vitamin B6, and the weight ratio of the vitamin A, the vitamin D, the vitamin B1, the vitamin B2 and the vitamin B6 is 2:2:2:3:1, and the raw materials are respectively treated and stored for later use, and the raw material treatment comprises the following steps:
(1.1) flour treatment: sequentially mixing wheat flour, corn flour, buckwheat flour, baking powder, sago core, walnut kernel, linseed oil and yak milk powder to obtain mixed flour;
(1.2) juicing: soaking carrot and selenium-rich broccoli in water for 10min, juicing in a juicer, and filtering with a 100-mesh filter screen to obtain carrot juice and selenium-rich broccoli juice;
(1.3) egg white separation: separating yolk from egg white in the eggs, and uniformly stirring the yolk to obtain yolk liquid and egg white liquid;
(2) And preparing a cake: sequentially adding honey, crystal sugar and water into the mixed flour, rapidly stirring and standing, adding milk, olive oil, cod liver oil and egg yolk liquid after standing, uniformly stirring again, putting into an oven for baking to obtain a cake, wherein the rapid stirring speed is 300r/min, the stirring time is 18min, and the baking steps are as follows:
(2.1) primary baking: preheating to 130 ℃, and then putting into an oven to bake for 20 min;
(2.2) baking at high temperature; opening the oven after primary baking, standing for 2min, then closing the oven to heat, wherein the heating temperature is 140 ℃, and obtaining a cake after baking;
(3) And preparing cream: placing wheat flour, milk, honey, carrot juice, selenium-rich broccoli juice, calcium carbonate, ferrous gluconate and egg white liquid into a stirrer to be stirred to obtain cream, wherein the stirring speed is 160r/min, and edible salt is added during stirring;
(4) preparing a cream cake: and (3) uniformly coating cream on the surface of the cake to obtain the cream cake.
Comparative example 2
As shown in fig. 1, the method comprises the following steps:
(1) and (3) raw material treatment: selecting raw materials, wherein the raw materials are prepared from the following components in parts by weight: 12 parts of wheat flour, 8 parts of corn flour, 10 parts of buckwheat flour, 0.8 part of baking powder, 20 parts of honey, 65 parts of milk, 120 parts of water, 4 parts of eggs, 8 parts of probiotic powder, 2 parts of rock sugar, 27 parts of yak milk powder, 8 parts of sago core, 13 parts of carrot, 13 parts of selenium-rich broccoli, 18 parts of cod-liver oil, 3 parts of hawthorn powder, 6 parts of olive oil, 4 parts of walnut kernels, 15 parts of vitamin, 20 parts of linseed oil, 13 parts of calcium carbonate, 12 parts of ferrous gluconate and 5 parts of edible salt, wherein the vitamins comprise vitamin A, vitamin D, vitamin B1, vitamin B2 and vitamin B6, and the weight ratio of the vitamin A, the vitamin D, the vitamin B1, the vitamin B2 and the vitamin B6 is 2:2:3:1, and the raw materials are respectively treated and stored for later use, and the raw material treatment comprises the following steps:
(1.1) flour treatment: sequentially mixing wheat flour, corn flour, buckwheat flour, baking powder, sago core, walnut kernel, linseed oil, probiotic powder and yak milk powder to obtain mixed flour;
(1.2) juicing: soaking carrot and selenium-rich broccoli in water for 10min, juicing in a juicer, and filtering with a 100-mesh filter screen to obtain carrot juice and selenium-rich broccoli juice;
(1.3) egg white separation: separating yolk from egg white in the eggs, and uniformly stirring the yolk to obtain yolk liquid and egg white liquid;
(2) And preparing a cake: sequentially adding honey, crystal sugar and water into the mixed flour, rapidly stirring and standing, adding milk, olive oil, cod liver oil and egg yolk liquid after standing, uniformly stirring again, putting into an oven for baking to obtain a cake, wherein the rapid stirring speed is 300r/min, the stirring time is 18min, and the baking steps are as follows:
(2.1) primary baking: preheating to 130 ℃, and then putting into an oven to bake for 20 min;
(2.2) baking at high temperature; opening the oven after primary baking, standing for 2min, then closing the oven to heat, wherein the heating temperature is 140 ℃, and obtaining a cake after baking;
(3) and preparing cream: placing wheat flour, milk, honey, carrot juice, selenium-rich broccoli juice, calcium carbonate, ferrous gluconate and egg white liquid into a stirrer to be stirred to obtain cream, wherein the stirring speed is 160r/min, and edible salt and hawthorn powder are added during stirring;
(4) Preparing a cream cake: and (3) uniformly coating cream on the surface of the cake to obtain the cream cake.
Comparative example 3
as shown in fig. 1, the method comprises the following steps:
(1) and (3) raw material treatment: selecting raw materials, wherein the raw materials are prepared from the following components in parts by weight: 12 parts of wheat flour, 8 parts of corn flour, 10 parts of buckwheat flour, 0.8 part of baking powder, 20 parts of honey, 65 parts of milk, 120 parts of mineral water, 4 parts of eggs, 2 parts of rock sugar, 27 parts of yak milk powder, 8 parts of sago core, 13 parts of carrots, 13 parts of selenium-enriched broccoli, 18 parts of cod-liver oil, 6 parts of olive oil, 4 parts of walnut kernels, 15 parts of vitamins, 20 parts of linseed oil, 13 parts of calcium carbonate, 12 parts of ferrous gluconate and 5 parts of edible salt, wherein the vitamins comprise vitamin A, vitamin D, vitamin B1, vitamin B2 and vitamin B6, and the weight ratio of the vitamin A, the vitamin D, the vitamin B1, the vitamin B2 and the vitamin B6 is 2:2:2:3:1, and the raw materials are respectively treated and stored for later use, and the raw material treatment comprises the following steps:
(1.1) flour treatment: sequentially mixing wheat flour, corn flour, buckwheat flour, baking powder, sago core, walnut kernel, linseed oil and yak milk powder to obtain mixed flour;
(1.2) juicing: soaking carrot and selenium-rich broccoli in water for 10min, juicing in a juicer, and filtering with a 100-mesh filter screen to obtain carrot juice and selenium-rich broccoli juice;
(1.3) egg white separation: separating yolk from egg white in the eggs, and uniformly stirring the yolk to obtain yolk liquid and egg white liquid;
(1.4) preparing ore water: adding zeolite and Maifanitum into clear water, heating, steaming, filtering to obtain mineral water, heating to 130 deg.C, and selecting 400 mesh nylon mesh 6 layer during filtering;
(2) And preparing a cake: sequentially adding honey, crystal sugar and mineral water into the mixed flour, rapidly stirring and standing, adding milk, olive oil, cod liver oil and egg yolk liquid after standing, uniformly stirring again, putting into an oven for baking to obtain a cake, wherein the rapid stirring speed is 300r/min, the stirring time is 18min, and the baking steps are as follows:
(2.1) primary baking: preheating to 130 ℃, and then putting into an oven to bake for 20 min;
(2.2) baking at high temperature; opening the oven after primary baking, standing for 2min, then closing the oven to heat, wherein the heating temperature is 140 ℃, and obtaining a cake after baking;
(3) And preparing cream: placing wheat flour, milk, honey, carrot juice, selenium-rich broccoli juice, calcium carbonate, ferrous gluconate and egg white liquid into a stirrer to be stirred to obtain cream, wherein the stirring speed is 160r/min, and edible salt is added during stirring;
(4) preparing a cream cake: and (3) uniformly coating cream on the surface of the cake to obtain the cream cake.
example 1
as shown in fig. 1, the method comprises the following steps:
(1) and (3) raw material treatment: selecting raw materials, wherein the raw materials are prepared from the following components in parts by weight: 12 parts of wheat flour, 8 parts of corn flour, 10 parts of buckwheat flour, 0.8 part of baking powder, 20 parts of honey, 65 parts of milk, 120 parts of mineral water, 4 parts of eggs, 8 parts of probiotic powder, 2 parts of rock sugar, 27 parts of yak milk powder, 8 parts of sago core, 13 parts of carrots, 13 parts of selenium-rich broccoli, 18 parts of cod liver oil, 3 parts of hawthorn powder, 6 parts of olive oil, 4 parts of walnut kernels, 15 parts of vitamins, 20 parts of linseed oil, 13 parts of calcium carbonate, 12 parts of ferrous gluconate and 5 parts of edible salt, wherein the vitamins comprise vitamin A, vitamin D, vitamin B1, vitamin B2 and vitamin B6, and the weight ratio of the vitamins A, vitamin D, vitamin B1, vitamin B2 and vitamin B6 is 2:2:2:3:1, and the raw materials are respectively treated and stored for later use, and the raw material treatment comprises the following steps:
(1.1) flour treatment: sequentially mixing wheat flour, corn flour, buckwheat flour, baking powder, sago core, walnut kernel, linseed oil, probiotic powder and yak milk powder to obtain mixed flour;
(1.2) juicing: soaking carrot and selenium-rich broccoli in water for 10min, juicing in a juicer, and filtering with a 100-mesh filter screen to obtain carrot juice and selenium-rich broccoli juice;
(1.3) egg white separation: separating yolk from egg white in the eggs, and uniformly stirring the yolk to obtain yolk liquid and egg white liquid;
(1.4) preparing ore water: adding zeolite and Maifanitum into clear water, heating, steaming, filtering to obtain mineral water, heating to 130 deg.C, and selecting 400 mesh nylon mesh 6 layer during filtering;
(2) and preparing a cake: sequentially adding honey, crystal sugar and mineral water into the mixed flour, rapidly stirring and standing, adding milk, olive oil, cod liver oil and egg yolk liquid after standing, uniformly stirring again, putting into an oven for baking to obtain a cake, wherein the rapid stirring speed is 300r/min, the stirring time is 18min, and the baking steps are as follows:
(2.1) primary baking: preheating to 130 ℃, and then putting into an oven to bake for 20 min;
(2.2) baking at high temperature; opening the oven after primary baking, standing for 2min, then closing the oven to heat, wherein the heating temperature is 140 ℃, and obtaining a cake after baking;
(3) And preparing cream: placing wheat flour, milk, honey, carrot juice, selenium-rich broccoli juice, calcium carbonate, ferrous gluconate and egg white liquid into a stirrer to be stirred to obtain cream, wherein the stirring speed is 160r/min, and edible salt and hawthorn powder are added during stirring;
(4) Preparing a cream cake: and (3) uniformly coating cream on the surface of the cake to obtain the cream cake.
in table 1, comparative examples 1 to 3 are control groups, mineral water and hawthorn powder and probiotics are not used, comparative example 2 is mineral water and hawthorn powder and probiotics are not added, example 1 is hawthorn powder and probiotics are simultaneously added and mineral water is used, cream and cake are selected to be 50g respectively, the cream and the cake are soaked in water, the content of trace elements (the trace elements are potassium, sodium, calcium, magnesium, silicon, manganese, titanium and phosphorus) in the water and the content of nutrient substances (the nutrient positions are protein and fat) in intestinal tracts after a user eats the cake for 3 hours, and the test results are as follows:
as can be seen from Table 1, by comparing the comparative example 1 with the comparative example 2, it can be seen that the addition of hawthorn powder and probiotics to the cream cake can effectively improve the digestion and absorption capacity of a user, and prevent fat and the like from remaining in the intestinal tract to affect normal eating, and by comparing the comparative example 1 with the comparative example 3, it can be seen that the content of trace elements of the whole cream cake can be improved by using mineral water after boiling zeolite and medical stone, so that the content of nutrient components of the cream cake can be improved, and by comparing the comparative example 1 with the example 1, it can be seen that 20 kinds of trace elements required by the human body, such as potassium, sodium, calcium, magnesium, silicon, manganese, titanium, phosphorus and the like can be dissolved by using the mineral water, the hawthorn powder and the probiotics simultaneously, so that the water quality can be improved, and various components are mutually promoted, so that the absorption efficiency and the absorption efficiency of the human body to various elements are improved.
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (8)
1. the making method of the cream cake is characterized by comprising the following steps of:
(1) and (3) raw material treatment: selecting raw materials, respectively processing the raw materials, and storing for later use;
(2) and preparing a cake: sequentially adding honey, crystal sugar and mineral water into the mixed flour, rapidly stirring and standing, adding milk, olive oil, cod liver oil and egg yolk liquid after standing, stirring uniformly again, and baking in an oven to obtain a cake;
(3) and preparing cream: mixing wheat flour, milk, honey, carrot juice, selenium-rich broccoli juice, calcium carbonate, ferrous gluconate and egg white liquid in a mixer to obtain cream;
(4) preparing a cream cake: and (3) uniformly coating cream on the surface of the cake to obtain the cream cake.
2. the method of claim 1, wherein the method comprises: in the step (1), the raw materials are prepared from the following components in parts by weight: 6-18 parts of wheat flour, 6-12 parts of corn flour, 8-12 parts of buckwheat flour, 0.5-1.2 parts of baking powder, 18-25 parts of honey, 60-70 parts of milk, 80-150 parts of mineral water, 3-5 parts of eggs, 7-10 parts of probiotic powder, 1-3 parts of rock candy, 25-30 parts of yak milk powder, 7-9 parts of sago core, 12-15 parts of carrots, 12-15 parts of selenium-rich broccoli, 12-20 parts of cod liver oil, 2-4 parts of hawthorn powder, 5-7 parts of olive oil, 4-5 parts of walnut kernels, 14-18 parts of vitamins, 16-23 parts of linseed oil, 10-15 parts of calcium carbonate, 8-15 parts of ferrous gluconate and 5-6 parts of edible salt.
3. the method of claim 2, wherein the method comprises: the vitamins comprise vitamin A, vitamin D, vitamin B1, vitamin B2 and vitamin B6, and the weight ratio of the vitamin A, the vitamin D, the vitamin B1, the vitamin B2 and the vitamin B6 is 2:2:2:3: 1.
4. the method of claim 1, wherein the method comprises: in the step (1), the raw material treatment comprises the following steps:
(1.1) flour treatment: sequentially mixing wheat flour, corn flour, buckwheat flour, baking powder, sago core, walnut kernel, linseed oil, probiotic powder and yak milk powder to obtain mixed flour;
(1.2) juicing: soaking carrot and selenium-rich broccoli in water for 10min, juicing in a juicer, and filtering with a 100-mesh filter screen to obtain carrot juice and selenium-rich broccoli juice;
(1.3) egg white separation: separating yolk from egg white in the eggs, and uniformly stirring the yolk to obtain yolk liquid and egg white liquid;
(1.4) preparing ore water: adding zeolite and Maifanitum into clear water, heating, steaming, and filtering to obtain mineral water.
5. the method of claim 4, wherein the method comprises: in the step (1.4), the heating temperature is 130-135 ℃, and a 400-mesh nylon mesh 6 layer is selected during filtering.
6. The method of claim 1, wherein the method comprises: in the step (2), the speed of rapid stirring is 300-350r/min, and the stirring time is 16-20 min.
7. The method of claim 1, wherein the method comprises: in the step (2), the baking step is as follows:
(2.1) primary baking: preheating to 130 ℃, and then putting into an oven to bake for 20 min;
(2.2) baking at high temperature; and opening the oven after primary baking, standing for 2-3min, then closing the oven to heat, wherein the heating temperature is 140 ℃, and obtaining the cake after baking.
8. the method of claim 1, wherein the method comprises: in the step (3), the stirring speed is 150-180r/min, and edible salt and hawthorn powder are added in the stirring process.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111567601A (en) * | 2020-06-11 | 2020-08-25 | 谢嘉源 | Fruit cake and making method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111567601A (en) * | 2020-06-11 | 2020-08-25 | 谢嘉源 | Fruit cake and making method thereof |
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Application publication date: 20191213 |