CN111084208A - Konjac mango matcha multi-layer cake and preparation method thereof - Google Patents
Konjac mango matcha multi-layer cake and preparation method thereof Download PDFInfo
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Classifications
-
- 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
- A21D2/366—Tubers, roots
-
- 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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- 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)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to the technical field of cake processing, and particularly relates to a multi-layer cake with konjak, mango and matcha, which is prepared by the following steps: mixing rhizoma Amorphophalli powder, wheat flour, white sugar and green tea powder uniformly to obtain mixed powder; adding the mixed powder into milk, adding egg white, the tara powder and white granulated sugar, and stirring to obtain matcha paste; baking the matcha paste to obtain matcha cake crust; spreading the matcha cake skin on baking paper, and refrigerating; mixing konjaku flour, mango pulp and cream, and stirring until foaming to obtain konjaku mango cream; the method comprises the steps of stacking a plurality of cold-stored matcha cake crusts, respectively smearing a layer of konjac mango cream between any two matcha cake crusts, and cutting into pieces after cold storage to obtain the konjac mango matcha multi-layer cake.
Description
Technical Field
The invention belongs to the technical field of cake processing, and particularly relates to a multi-layer cake containing konjak, mango and matcha and a preparation method of the multi-layer cake.
Background
The world health organization in 2018 noted that the number of global obesity in 2016 was 3 times that in 1975, 19 billion adults were overweight in 2016, and at least 6.5 billion adults were obese. In China, the obese population is 1.23 million. Studies have shown that obesity not only increases the incidence of many chronic diseases, but also aggravates their mortality. Obesity is a catalyst for cardiovascular diseases, diabetes, hypertension, fatty liver and other diseases, is easy to cause psychological factors such as unconsciousness, inferior quality and the like, and seriously affects physical and psychological health of obese patients.
Along with the economic development, overweight and obese people are more and more under the influence of factors such as high-fat and high-calorie eating habits, lack of exercise living habits and the like. The fundamental cause of obesity is that energy intake exceeds energy expenditure, causing an excessive accumulation of energy in the body. The key to weight loss is to achieve a negative balance of calories, i.e., less caloric intake than consumption. Weight loss has become a part of life for obese patients, and most people tend to lose weight by controlling energy intake.
The cake is a soft food with rich fragrance, and is well received by people due to good flavor and taste. However, the traditional cake is a high-calorie food, and excessive calorie is accumulated in the body after long-term and large-scale intake, so that obesity is caused, and the problem is forbidden for many patients who lose weight. With the improvement of the living standard of people in the modern times, consumers gradually pay attention to the diet health problem brought by the delicious food when pursuing the enjoyment of the delicious food. Thus, cakes that are low in calories and help lose weight can trigger a hot pursuit by consumers. Therefore, the invention aims to search for a low-calorie fragrant and sweet delicious cake and meet the requirements of a plurality of obese patients on the cake.
Disclosure of Invention
Compared with the traditional cake, the cake prepared by the method has the effects of reducing blood fat and blood sugar, promoting gastrointestinal peristalsis of a human body and the like, can achieve the effect of assisting weight loss, and is particularly suitable for consumers with the weight loss requirement.
The invention is realized by adopting the following technical scheme:
a preparation method of a multi-layer cake containing konjak, mango and matcha comprises the following steps:
s1, mixing the konjaku flour, the wheat flour, the white granulated sugar and the matcha powder uniformly according to the proportion to obtain mixed powder;
s2, uniformly dividing the mixed powder into 3 parts, adding the 3 parts into milk by stirring for 3 times, adding egg white, stirring until foams appear, adding the mixture into the tower powder, adding white granulated sugar, and continuously stirring for 8-10 minutes after the white granulated sugar is completely added to prepare matcha batter;
s3, coating vegetable oil on a baking pot, coating a layer of matcha batter on the baking pot, baking for 3 minutes to obtain a batter, turning over, and continuing to heat for 3 minutes to obtain matcha cake skin;
s4, spreading the matcha cake peel on baking paper, and refrigerating in a fresh-keeping environment of a refrigerator;
s5, mixing the konjac powder, the mango pulp and cream, and stirring until foaming to obtain konjac mango cream;
and S6, taking the matcha cake crusts processed in the step S4 out of a refrigerator, stacking 15-25 matcha cake crusts, respectively coating a layer of konjac mango cream between any two matcha crusts, placing the matcha crusts in a fresh-keeping environment of the refrigerator for cold storage, taking out the matcha crusts and slicing the matcha crusts to obtain the konjac mango matcha multi-layer cake.
According to a preferable scheme, the konjak powder is 45-55 parts by weight, the wheat flour is 100-130 parts by weight, the white granulated sugar is 35-55 parts by weight, and the matcha powder is 35-55 parts by weight.
Preferably, in step S2, the milk is 500 parts by weight, the egg white is 65-75 parts by weight, the tower powder is 18-30 parts by weight, and the white granulated sugar is 40-60 parts by weight.
Preferably, in step S3, the baking pan is a pan or a round-bottomed pan.
Preferably, in step S4, the preservation environment of the refrigerator is 4 to 8 ℃.
Preferably, in step S4, the refrigerating time in the fresh-keeping environment of the refrigerator is 25-45 minutes.
Preferably, in step S5, the konjaku flour is 50 to 150 parts by weight, the mango pulp is 80 to 100 parts by weight, and the cream is 50 parts by weight.
Preferably, in step S6, after a layer of konjac mango butter is applied, the preservation environment of the refrigerator is 4-8 ℃.
Preferably, in step S6, after a layer of konjac mango butter is applied, the ice cream is placed in a fresh-keeping environment of a refrigerator for 3 to 4 hours.
A multi-layer cake containing konjak, mango and matcha is prepared by the method.
The konjak contains the konjak glucomannan as the main component, is high-quality dietary fiber, is not digested and absorbed, has satiety after eating, does not provide heat for eaters, has the functions of cleaning intestinal tracts, improving the sugar resistance, preventing obesity, improving the cholesterol metabolism and the like, can prevent excessive absorption of sugar, fat and cholesterol by a human body, and has an excellent health-care function. Meanwhile, the konjac glucomannan can be used as a food leavening agent for making cakes due to the unique molecular structure.
The invention has the beneficial effects that:
1. the mango and konjac matcha multi-layer cake disclosed by the invention utilizes the characteristic that konjac glucomannan expands after absorbing water, and after konjac powder and cream are mixed, the original taste and beauty of the cream are maintained, and the content and heat of the cream in the traditional cake are greatly reduced. Similarly, after entering the human body, the konjac flour can absorb water to swell, so that people have satiety, the intake of high-calorie foods by people is reduced, the effect of assisting weight loss is achieved, and the konjac flour is particularly suitable for consumers with weight loss requirements.
2. The traditional cake has rich cream content, a large amount of trans-fatty acid in the cream is harmful to human health, the content of low-density lipoprotein (bad protein) cholesterol in blood can be increased when people frequently eat the cake, the content of high-density lipoprotein (good protein) cholesterol capable of preventing heart diseases can be reduced, the risk of coronary heart disease is increased, and meanwhile, the viscosity of blood can be increased to promote thrombosis and accelerate atherosclerosis. The cake disclosed by the invention contains the konjac flour as the main component and a large amount of food fibers, can promote gastrointestinal peristalsis and digestion, can promote cholesterol to be converted into cholic acid, and can reduce the recirculation of the cholic acid through the liver, so that cholesterol is reduced, and the cake has the effect of preventing and treating hypertension and hyperlipidemia.
Detailed Description
The technical solutions in the examples will be clearly and completely described below. It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments of the present invention without any inventive step, are within the scope of the present invention.
In the following examples, all the materials were added in parts by weight.
Example 1
A multi-layer cake with konjac, mango and matcha is prepared by the following steps:
s1, uniformly mixing 45 parts of konjac flour, 100 parts of wheat flour, 35 parts of white granulated sugar and 35 parts of matcha powder to prepare mixed powder;
s2, uniformly dividing the mixed powder into 3 parts, stirring the 3 parts for 3 times, adding the 3 parts into 500 parts of milk, simultaneously adding 65 parts of egg white, stirring until foams appear, adding 18 parts of tower powder, stirring while adding 40 parts of white granulated sugar, and continuously stirring for 8 minutes after the white granulated sugar is completely added to prepare matcha batter;
s3, coating vegetable oil on a round-bottom pot, coating a layer of matcha batter on the round-bottom pot, baking for 3 minutes to obtain a batter, turning over, and continuing to heat for 3 minutes to obtain matcha cake skin;
s4, spreading 15 matcha cake skins on baking paper, and refrigerating in a refrigerator at 8 ℃ for 45 minutes;
s5, mixing 50 parts of konjac flour, 80 parts of mango pulp and 50 parts of cream, and stirring until foaming to obtain konjac mango cream;
s6, taking the matcha crusts processed in the step S4 out of the refrigerator, stacking 15 matcha crusts, respectively coating a layer of konjac mango butter between any two matcha crusts, placing the matcha crusts in the refrigerator at 8 ℃ for 4 hours, taking out the matcha crusts and cutting the matcha crusts into pieces, and obtaining the konjac mango matcha multi-layer cake.
Example 2
A multi-layer cake with konjac, mango and matcha is prepared by the following steps:
s1, uniformly mixing 50 parts of konjac flour, 110 parts of wheat flour, 40 parts of white granulated sugar and 40 parts of matcha powder to prepare mixed powder;
s2, uniformly dividing the mixed powder into 3 parts, stirring the 3 parts for 3 times, adding the 3 parts into 500 parts of milk, simultaneously adding 70 parts of egg white, stirring until foams appear, adding 18 parts of tower powder, stirring, adding 50 parts of white granulated sugar, and continuously stirring for 9 minutes after the white granulated sugar is completely added to prepare matcha batter;
s3, brushing vegetable oil on a pan, then brushing a layer of matcha paste on the pan, baking for 3 minutes to obtain a paste, turning over the paste, and then continuing heating for 3 minutes to obtain matcha cake skin;
s4, spreading 20 matcha cake skins on baking paper, and storing in a refrigerator at 4 ℃ for 30 minutes;
s5, mixing 100 parts of konjac flour, 90 parts of mango pulp and 50 parts of cream, and stirring until foaming to obtain konjac mango cream;
and S6, taking the matcha cake crusts processed in the step S4 out of the refrigerator, stacking 20 matcha cake crusts, respectively coating a layer of konjac mango cream between any two matcha cake crusts, placing the matcha cake crusts in the refrigerator at 4 ℃ for refrigeration for 3 hours, taking out the matcha cake and cutting the matcha cake into pieces, and thus obtaining the konjac mango matcha multi-layer cake.
Example 3
A multi-layer cake with konjac, mango and matcha is prepared by the following steps:
s1, uniformly mixing 55 parts of konjac flour, 130 parts of wheat flour, 55 parts of white granulated sugar and 55 parts of matcha powder to prepare mixed powder;
s2, uniformly dividing the mixed powder into 3 parts, stirring the 3 parts for 3 times, adding the 3 parts into 500 parts of milk, simultaneously adding 75 parts of egg white, stirring until foams appear, adding 30 parts of tower powder, stirring while adding 60 parts of white granulated sugar, and continuously stirring for 10 minutes after the white granulated sugar is completely added to prepare matcha batter;
s3, brushing vegetable oil on a pan, then brushing a layer of matcha paste on the pan, baking for 3 minutes to obtain a paste, turning over the paste, and then continuing heating for 3 minutes to obtain matcha cake skin;
s4, spreading the matcha cake peel on baking paper, and refrigerating in a refrigerator at 6 ℃ for 25 minutes;
s5, mixing 50 parts of konjac flour, 100 parts of mango pulp and 50 parts of cream, and stirring until foaming to obtain konjac mango cream;
and S6, taking the matcha cake crusts processed in the step S4 out of the refrigerator, stacking 25 matcha cake crusts, respectively coating a layer of konjac mango cream between any two matcha cake crusts, placing the matcha cake crusts in the refrigerator at 6 ℃ for refrigeration for 3.5 hours, taking out the matcha cake and cutting the matcha cake into pieces, and thus obtaining the konjac mango matcha multi-layer cake.
The above description is only a preferred embodiment of the present invention, and all equivalent changes and modifications made in accordance with the claims of the present invention should be covered by the present invention.
Claims (10)
1. The preparation method of the multi-layer cake with the konjac, the mango and the matcha is characterized by comprising the following steps of:
s1, mixing the konjaku flour, the wheat flour, the white granulated sugar and the matcha powder uniformly according to the proportion to obtain mixed powder;
s2, uniformly dividing the mixed powder into 3 parts, adding the 3 parts into milk by stirring for 3 times, adding egg white after uniformly stirring, stirring until foams appear, adding white granulated sugar after tower powder, stirring, and continuing stirring for 8-10 minutes after the white granulated sugar is completely added to prepare matcha batter;
s3, coating vegetable oil on a baking pot, coating a layer of matcha batter on the baking pot, baking for 3 minutes to obtain a batter, turning over, and continuing to heat for 3 minutes to obtain matcha cake skin;
s4, spreading the matcha cake peel on baking paper, and refrigerating in a fresh-keeping environment of a refrigerator;
s5, mixing the konjac powder, the mango pulp and cream, and stirring until foaming to obtain konjac mango cream;
and S6, taking the matcha cake crusts processed in the step S4 out of a refrigerator, stacking 15-25 matcha cake crusts, respectively coating a layer of konjac mango cream between any two matcha crusts, placing the matcha crusts in a fresh-keeping environment of the refrigerator for cold storage, taking out the matcha crusts and slicing the matcha crusts to obtain the konjac mango matcha multi-layer cake.
2. The preparation method of the konjac mango matcha multi-layer cake according to claim 1, wherein in step S1, the konjac flour is 45-55 parts, the wheat flour is 100-130 parts, the white granulated sugar is 35-55 parts, and the matcha powder is 35-55 parts by weight.
3. The method of making a konjac mango matcha multi-layer cake according to claim 1, wherein the cake is a half-cake; in the step S2, the milk is 500 parts by weight, the egg white is 65-75 parts by weight, the tower powder is 18-30 parts by weight, and the white granulated sugar is 40-60 parts by weight.
4. The method for preparing the multi-layer cake with konjac, mango and matcha according to claim 1, wherein the method comprises the following steps: in step S3, the baking pan is a pan or a round-bottomed pan.
5. The method for preparing the multi-layer cake with konjac, mango and matcha according to claim 1, wherein the method comprises the following steps: in the step S4, the preservation environment of the refrigerator is 4-8 ℃.
6. The method for preparing the multi-layer cake with konjac, mango and matcha according to claim 1, wherein the method comprises the following steps: in step S4, the refrigerating time in the fresh-keeping environment of the refrigerator is 25 to 45 minutes.
7. The method for preparing the multi-layer cake with konjac, mango and matcha according to claim 1, wherein the method comprises the following steps: in the step S5, the konjak powder is 50-150 parts by weight, the mango pulp is 80-100 parts by weight, and the cream is 50 parts by weight.
8. The method for preparing the multi-layer cake with konjac, mango and matcha according to claim 1, wherein the method comprises the following steps: in the step S6, after a layer of konjac mango butter is smeared, the preservation environment of the refrigerator is 4-8 ℃.
9. The method for preparing the multi-layer cake with konjac, mango and matcha according to claim 1, wherein the method comprises the following steps: in the step S6, after a layer of konjac mango butter is smeared, the ice cream is placed in a fresh-keeping environment of a refrigerator for 3-4 hours.
10. A konjac mango matcha multi-layer cake prepared by the method of any one of claims 1 to 9.
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| CN201911328691.7A CN111084208A (en) | 2019-12-20 | 2019-12-20 | Konjac mango matcha multi-layer cake and preparation method thereof |
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| CN201911328691.7A CN111084208A (en) | 2019-12-20 | 2019-12-20 | Konjac mango matcha multi-layer cake and preparation method thereof |
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| CN (1) | CN111084208A (en) |
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| CN111567601A (en) * | 2020-06-11 | 2020-08-25 | 谢嘉源 | Fruit cake and making method thereof |
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