CN111165533A - Method for making birthday cake blank - Google Patents
Method for making birthday cake blank Download PDFInfo
- Publication number
- CN111165533A CN111165533A CN201911333637.1A CN201911333637A CN111165533A CN 111165533 A CN111165533 A CN 111165533A CN 201911333637 A CN201911333637 A CN 201911333637A CN 111165533 A CN111165533 A CN 111165533A
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- CN
- China
- Prior art keywords
- parts
- making
- mixing
- powder
- 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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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
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
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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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products
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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
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
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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
-
- 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
Landscapes
- 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)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a method for making a birthday cake blank, which comprises the following steps of mixing and heating 4 parts of water, 4 parts of milk, 1.5 parts of butter and 2.5 parts of vegetable oil to 45 ℃; adding 2 parts of low-gluten flour, 1 part of corn flour and 1 part of cake A powder, mixing and stirring uniformly, and continuously heating to 60 ℃; making into batter; adding 7.2 parts of egg yolk, uniformly stirring, and keeping the temperature at 40 ℃; mixing 16.8 parts of egg white, 5.5 parts of cake B powder, 1 part of fine granulated sugar and 0.25 part of tara powder, and beating; sending the mixture to a solid non-flowing state; mixing the batter and the solid egg white, stirring uniformly and baking. The cake blank is made by a hot-pressing method, so that the oil and sugar use amount is greatly saved, and low sugar and low oil are really realized; meanwhile, the liquid and the powder are mixed and heated, sugar of the flour can be separated out, heating of sugar in the later period is reduced, the flour and the corn flour can be puffed, hardness of cake blanks is reduced, and the softness of the prepared cake blanks can be kept for a long time.
Description
Technical Field
The invention relates to the field of food processing, in particular to a method for making a birthday cake blank.
Background
The birthday cake is a delicious food, is a necessity for birthday, originally originates in the west, and is slowly transferred into China later. Along with the increasingly affluent life of people, celebration has become the important activity of every family, and birthday cake is the important edible material in celebration, and present birthday cake embryo most organize more roughly, and the easy dry after long-time placing has the problem of short, the taste is poor.
Disclosure of Invention
The invention aims to provide a method for making a birthday cake blank, which uses less sugar and oil for making, and can keep the soft taste and the fragrance of the cake blank after being stored for more than 3 days.
The technical problem solved by the invention can be realized by adopting the following technical scheme:
a method for making a birthday cake blank is characterized by comprising the following steps: the method comprises the following steps:
the method comprises the following steps: mixing and heating 4 parts of purified water, 4 parts of milk, 1.5 parts of butter and 2.5 parts of vegetable oil to 43-46 ℃;
step two: adding 2 parts of low-gluten flour, 1 part of corn flour and 1 part of cake A powder into the heated mixed liquid in the first step, uniformly mixing and stirring, and continuously heating to 55-65 ℃; making into batter;
step three: adding 7.2 parts of egg yolk into the batter in the step two, uniformly stirring, and keeping the temperature at about 40 ℃;
step four: mixing 16.8 parts of egg white, 5.5 parts of cake B powder, 1 part of fine granulated sugar and 0.25 part of tara powder, and beating; sending the mixture to a solid non-flowing state;
step five: mixing the batter prepared in the third step and the solid egg white prepared in the fourth step together and stirring uniformly;
step six: and putting the mixture uniformly stirred in the step five into a mould, and then putting the mould into a preheated oven for baking, wherein the oven is in an up-down baking mode, the upper fire temperature is 158 ℃, the lower fire temperature is 190 ℃, and the baking time is 35-55 minutes.
Preferably, the heating temperature in step one is 45 ℃.
Preferably, the heating temperature in step two is 60 ℃.
Preferably, the solid non-flowable state in step four is wet foaming.
Preferably, the baking time in the fifth step is 40 minutes.
The cake blank is made by a hot-pressing method, so that the oil and sugar use amount is greatly saved, and low sugar and low oil are really realized; meanwhile, the liquid and the powder are mixed and heated, sugar of the flour can be separated out, heating of sugar in the later period is reduced, the flour and the corn flour can be puffed, hardness of cake blanks is reduced, and the softness of the prepared cake blanks can be kept for a long time.
Detailed Description
The present invention will be described in further detail with reference to examples, but the embodiments of the present invention are not limited thereto.
A method for making a birthday cake blank is characterized by comprising the following steps: the method comprises the following steps:
the method comprises the following steps: mixing 4 parts of purified water, 4 parts of milk, 1.5 parts of butter and 2.5 parts of vegetable oil, and heating to 43-46 ℃, preferably 45 ℃; so as to facilitate the expansion of the powder.
Step two: adding 2 parts of low-gluten flour, 1 part of corn flour and 1 part of cake A powder into the heated mixed liquid in the first step, uniformly mixing and stirring, and continuously heating to 55-65 ℃; making into batter; the powder can not be cooked by boiling at a low temperature.
Step three: adding 7.2 parts of egg yolk into the batter in the step two, uniformly stirring, and keeping the temperature at about 40 ℃;
step four: mixing 16.8 parts of egg white, 5.5 parts of cake B powder, 1 part of fine granulated sugar and 0.25 part of tara powder, and beating; sending the mixture to a solid non-flowing state; the soup is commonly called as a chicken tail shape, and the shape of the soup is kept after the soup is beaten by a spoon.
Step five: mixing the batter prepared in the third step and the solid egg white prepared in the fourth step together and stirring uniformly;
step six: and putting the mixture uniformly stirred in the step five into a mould, and then putting the mould into a preheated oven for baking, wherein the oven is in an up-down baking mode, the upper fire temperature is 158 ℃, the lower fire temperature is 190 ℃, and the baking time is 35-55 minutes. The upper and lower baking temperatures are different, so that the internal tissue is more delicate and soft.
The cake blank manufactured by the method greatly saves the oil and sugar usage amount, and really realizes low sugar and low oil; meanwhile, the dough-ironing mode is adopted, the liquid and the powder are mixed and heated, so that sugar of the flour can be separated out, heating of sugar in the later period is reduced, meanwhile, the flour and the corn flour can be slightly puffed, the hardness of the cake blank is reduced, and the softness of the prepared cake blank can be kept for a long time.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the technical scope of the present invention, so that any minor modifications, equivalent changes and modifications made to the above embodiments according to the technical spirit of the present invention still belong to the protection scope of the present invention.
Claims (5)
1. A method for making a birthday cake blank is characterized by comprising the following steps: the method comprises the following steps:
the method comprises the following steps: mixing and heating 4 parts of purified water, 4 parts of milk, 1.5 parts of butter and 2.5 parts of vegetable oil to 43-46 ℃;
step two: adding 2 parts of low-gluten flour, 1 part of corn flour and 1 part of cake A powder into the heated mixed liquid in the first step, uniformly mixing and stirring, and continuously heating to 55-65 ℃; making into batter;
step three: adding 7.2 parts of egg yolk into the batter in the step two, uniformly stirring, and keeping the temperature at about 40 ℃;
step four: mixing 16.8 parts of egg white, 5.5 parts of cake B powder, 1 part of fine granulated sugar and 0.25 part of tara powder, and beating; sending the mixture to a solid non-flowing state;
step five: mixing the batter prepared in the third step and the solid egg white prepared in the fourth step together and stirring uniformly;
step six: and putting the mixture uniformly stirred in the step five into a mould, and then putting the mould into a preheated oven for baking, wherein the oven is in an up-down baking mode, the upper fire temperature is 158 ℃, the lower fire temperature is 190 ℃, and the baking time is 35-55 minutes.
2. The method for making a birthday cake blank according to claim 1, characterized in that: the heating temperature in step one was 45 ℃.
3. The method for making a birthday cake blank according to claim 1, characterized in that: the heating temperature in the second step was 60 ℃.
4. The method for making a birthday cake blank according to claim 1, characterized in that: the solid non-flowable state in step four is wet foaming.
5. The method for making a birthday cake blank according to claim 1, characterized in that: and in the fifth step, the baking time is 40 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911333637.1A CN111165533A (en) | 2019-12-23 | 2019-12-23 | Method for making birthday cake blank |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911333637.1A CN111165533A (en) | 2019-12-23 | 2019-12-23 | Method for making birthday cake blank |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111165533A true CN111165533A (en) | 2020-05-19 |
Family
ID=70624269
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911333637.1A Pending CN111165533A (en) | 2019-12-23 | 2019-12-23 | Method for making birthday cake blank |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111165533A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111670932A (en) * | 2020-06-19 | 2020-09-18 | 武汉市仟吉食品有限公司 | Frozen scalded chiffon cake blank and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR782222A (en) * | 1933-12-04 | 1935-05-31 | Emulsol Corp | Process for manufacturing cake doughs and cakes |
| CN105935072A (en) * | 2016-06-23 | 2016-09-14 | 山东麦琪食品股份有限公司 | Alfalfa birthday cake and processing process thereof |
| CN106819025A (en) * | 2017-01-13 | 2017-06-13 | 河源市鼎信科技中介服务有限公司 | A kind of preparation method of cake |
| CN107581223A (en) * | 2016-06-30 | 2018-01-16 | 桂林市粮铭农业科技开发有限公司 | Congress tart |
-
2019
- 2019-12-23 CN CN201911333637.1A patent/CN111165533A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR782222A (en) * | 1933-12-04 | 1935-05-31 | Emulsol Corp | Process for manufacturing cake doughs and cakes |
| CN105935072A (en) * | 2016-06-23 | 2016-09-14 | 山东麦琪食品股份有限公司 | Alfalfa birthday cake and processing process thereof |
| CN107581223A (en) * | 2016-06-30 | 2018-01-16 | 桂林市粮铭农业科技开发有限公司 | Congress tart |
| CN106819025A (en) * | 2017-01-13 | 2017-06-13 | 河源市鼎信科技中介服务有限公司 | A kind of preparation method of cake |
Non-Patent Citations (1)
| Title |
|---|
| 高高的美食天地: ""用烫面的方法做出来的蛋糕"", 《百度》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111670932A (en) * | 2020-06-19 | 2020-09-18 | 武汉市仟吉食品有限公司 | Frozen scalded chiffon cake blank and preparation method thereof |
| CN111670932B (en) * | 2020-06-19 | 2023-05-02 | 武汉市仟吉食品有限公司 | Frozen and ironed chiffon cake embryo and preparation method thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20200519 |