CN113057197A - Multi-taste cake blank - Google Patents
Multi-taste cake blank Download PDFInfo
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- CN113057197A CN113057197A CN202110511117.6A CN202110511117A CN113057197A CN 113057197 A CN113057197 A CN 113057197A CN 202110511117 A CN202110511117 A CN 202110511117A CN 113057197 A CN113057197 A CN 113057197A
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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
- 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
- A21D2/16—Fatty acid esters
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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
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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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
-
- 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
- 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
-
- 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
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
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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)
- Molecular Biology (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention provides a cake blank with various tastes, and relates to the technical field of food processing. The multi-taste cake blank comprises a component A, a component B and a component C, wherein the component A comprises the following raw materials in parts by weight: 50-70 parts of eggs and 650-750 parts of low-gluten flour, wherein the component B comprises the following raw materials in parts by weight: 50-70 parts of eggs, 650-750 parts of low-gluten flour, 90-120 parts of cocoa powder and 30-40 parts of traditional Chinese medicine powder, wherein the component C comprises the following raw materials in parts by weight: 50-70 parts of eggs, 650-750 parts of low-gluten flour and 90-120 parts of matcha powder. The cake paste with the original taste, the three flavors of chocolate and matcha is prepared from the raw materials of low-gluten flour, cocoa powder, matcha powder and the like, and then the three are mixed in a cake blank mold for baking and forming, so that one cake blank has the three flavors, the tastes are richer, and the cake blank has the health-care effects of tonifying spleen, stimulating appetite, promoting qi circulation and helping digestion by adding the traditional Chinese medicine powder into the chocolate cake paste.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a cake blank with various tastes.
Background
The cake is an ancient western-style pastry and is generally made by an oven, the cake is made into a sponge-like dessert by taking eggs, white sugar and wheat flour as main raw materials and taking milk, fruit juice, milk powder, spice powder, salad oil, water, shortening and baking powder as auxiliary materials and stirring, blending and baking the auxiliary materials.
When the cake is made, the cake blank needs to be made firstly, then the cake blank is wrapped by cream, and then the cake blank is decorated by food such as fruit slices, chocolate and biscuits, so that a delicate cake can be made, but the taste of the common cake blank is very single, even if the cake blanks with different tastes are assembled together, the cake blank is simply spliced, the taste of the cake blank eaten by each bite is not rich enough, and the appearance is not attractive.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a cake blank with various tastes, and solves the problem that the cake blank has single taste.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: the multi-taste cake blank comprises a component A, a component B and a component C, wherein the mass ratio of the component A to the component B to the component C is 1: 0.7: 0.7, wherein the component A comprises the following raw materials in parts by weight: 50-70 parts of eggs, 300-350 parts of oil, 40-50 parts of white granulated sugar, 100-150 parts of low-fat milk, 650-750 parts of low-gluten flour and 100-150 parts of purified water, wherein the component B comprises the following raw materials in parts by weight: 50-70 parts of eggs, 300-350 parts of oil, 40-50 parts of white granulated sugar, 100-150 parts of low-fat milk, 650-750 parts of low-gluten flour, 90-120 parts of cocoa powder, 30-40 parts of traditional Chinese medicine powder and 100-150 parts of purified water, wherein the component C comprises the following raw materials in parts by weight: 50-70 parts of eggs, 300-350 parts of oil, 40-50 parts of white granulated sugar, 100-150 parts of low-fat milk, 650-750 parts of low-gluten flour, 90-120 parts of matcha powder and 100-150 parts of purified water.
Preferably, the preparation method of the traditional Chinese medicine powder comprises the following steps: mixing malt, rice sprout, endothelium corneum gigeriae galli, medicated leaven and mangnolia officinalis according to the weight ratio of 5: 5: 1: 0.7: mixing at a ratio of 0.6, and grinding into powder.
Preferably, the method for making the multi-taste cake blank comprises the following steps:
s1. preparation of component A
Firstly, eggs are placed into a stirring barrel to be stirred, the eggs are stirred until the eggs are stirred into an inverted stirring barrel, egg liquid cannot fall down, then white granulated sugar, low-fat milk and oil are sequentially added into the stirring barrel while stirring, stirring is continued for 20-25 min, then the low-gluten flour is added into the stirring barrel after passing through a screen with 80-120 meshes, purified water is added, and stirring is continued for 50-60 min, so that the original-taste cake paste can be prepared;
s2. preparation of component B
Preparing a stirring barrel, adding eggs, white granulated sugar, low-fat milk, oil, low-gluten flour and purified water into the stirring barrel according to the step of S1, stirring, adding cocoa powder and the Chinese medicinal powder into the stirring barrel, and stirring for 15-25 min to obtain the chocolate cake paste;
s3.C component preparation
Preparing a stirring barrel, adding the eggs, the white granulated sugar, the low-fat milk, the oil, the low-gluten flour and the purified water into the stirring barrel according to the step of S1, stirring, adding the matcha powder into the stirring barrel, and stirring for 15-25 min to obtain matcha cake paste;
s4, baking
Pouring the prepared original-taste cake paste, chocolate cake paste and matcha cake paste into a cake blank mold, and then putting the cake blank mold into an oven for baking at the baking temperature of 140-150 ℃ for 50-60 min to prepare cake blanks with various tastes.
Preferably, the stirring barrel and the cake blank mold are cleaned, sterilized and dried before use, and then the inner wall of the stirring barrel and the inner wall of the cake blank mold are coated with a layer of oil.
Preferably, the stirring speed of the stirring barrel is 120-160 r/min.
(III) advantageous effects
The invention provides a multi-flavor cake blank. The method has the following beneficial effects:
1. according to the invention, the cake paste with three flavors of original flavor, chocolate and matcha is prepared from the raw materials of eggs, oil, white granulated sugar, low-fat milk, low-gluten flour, cocoa powder, matcha powder and the like, and then the three are mixed in a cake blank mold for baking and forming, so that one cake blank has three flavors, the taste is richer, and the appearance is more attractive.
2. According to the invention, the traditional Chinese medicine powder prepared by taking the malt, the rice sprout, the endothelium corneum gigeriae galli, the medicated leaven and the mangnolia officinalis as raw materials is added into the chocolate cake paste to prepare the cake embryo, so that the cake embryo has health-care effects of tonifying spleen, stimulating appetite, promoting qi circulation and helping digestion, the taste of the traditional Chinese medicine powder can be covered by the cocoa powder, and the taste of the cake embryo cannot be influenced.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows:
the embodiment of the invention provides a multi-taste cake blank, which comprises a component A, a component B and a component C, wherein the mass ratio of the component A to the component B to the component C is 1: 0.7: 0.7, the component A comprises the following raw materials in parts by weight: 55 parts of eggs, 320 parts of oil, 44 parts of white granulated sugar, 120 parts of low-fat milk, 700 parts of low-gluten flour and 120 parts of purified water, wherein the component B comprises the following raw materials in parts by weight: 55 parts of eggs, 320 parts of oil, 44 parts of white granulated sugar, 120 parts of low-fat milk, 700 parts of low-gluten flour, 100 parts of cocoa powder, 35 parts of Chinese medicinal powder and 120 parts of purified water, wherein the component C comprises the following raw materials in parts by weight: 55 parts of eggs, 320 parts of oil, 44 parts of white granulated sugar, 120 parts of low-fat milk, 700 parts of low-gluten flour, 110 parts of matcha powder and 120 parts of purified water.
The preparation method of the traditional Chinese medicine powder comprises the following steps: mixing malt, rice sprout, endothelium corneum gigeriae galli, medicated leaven and mangnolia officinalis according to the weight ratio of 5: 5: 1: 0.7: 0.6, the malt and the chicken's gizzard membrane are flat in nature and sweet in taste, the rice sprout and the medicated leaven are warm in nature and sweet in taste, and the mangnolia officinalis is warm in nature and bitter in taste.
The method for making the cake blanks with various tastes comprises the following steps:
s1. preparation of component A
Firstly, eggs are placed into a stirring barrel to be stirred, the eggs are stirred until the eggs are stirred into an inverted stirring barrel, egg liquid can not fall down, then white granulated sugar, low-fat milk and oil are sequentially added into the stirring barrel while stirring, stirring is continued for 25min, then the low-gluten flour is added into the stirring barrel after passing through a 120-mesh screen, purified water is added, and stirring is continued for 50min, so that the original-taste cake paste can be prepared;
s2. preparation of component B
Preparing a stirring barrel, adding eggs, white granulated sugar, low-fat milk, oil, low-gluten flour and purified water into the stirring barrel according to the step of S1, stirring, adding cocoa powder and the Chinese medicinal powder into the stirring barrel, and stirring for 20min to obtain chocolate cake paste;
s3.C component preparation
Preparing a stirring barrel, adding the eggs, the white granulated sugar, the low-fat milk, the oil, the low-gluten flour and the purified water into the stirring barrel according to the step of S1, stirring, adding the matcha powder into the stirring barrel, and stirring for 20min to obtain matcha cake paste;
s4, baking
The cake blank mould comprises a cake blank mould, a cake blank mould and a cake paste mould, wherein the cake blank mould comprises an original cake paste, a chocolate cake paste and a green tea cake paste, the original cake paste, the chocolate cake paste and the green tea cake paste are poured into the cake blank mould, then the cake blank mould is placed into an oven to be baked, the baking temperature is 140 ℃, the cake blank mould can be baked for 60min, cake blanks with various tastes can be manufactured, the cake pastes with three different tastes are mixed in the cake blank mould to be baked and formed, one cake blank can have three tastes, the taste of each cake blank to be eaten is more abundant, and the cake blank mould is baked and formed at one.
The stirring barrel and the cake blank mold are required to be cleaned, sterilized and dried before use, then the layer is coated on the inner wall of the stirring barrel and the cake blank mold by using oil, the cleaning, the sterilizing and the drying are used for ensuring the sanitation, and the layer is coated on the inner wall of the stirring barrel and the cake blank mold by using oil for preventing cake paste and cake blanks from being adhered to the stirring barrel and the cake blank mold.
The stirring speed of the stirring barrel is 120 r/min.
Example two:
the embodiment of the invention provides a multi-taste cake blank, which comprises a component A, a component B and a component C, wherein the mass ratio of the component A to the component B to the component C is 1: 0.7: 0.7, the component A comprises the following raw materials in parts by weight: 60 parts of eggs, 340 parts of oil, 45 parts of white granulated sugar, 140 parts of low-fat milk, 720 parts of low-gluten flour and 100 parts of purified water, wherein the component B comprises the following raw materials in parts by weight: 58 parts of eggs, 350 parts of oil, 50 parts of white granulated sugar, 150 parts of low-fat milk, 750 parts of low-gluten flour, 100 parts of cocoa powder, 40 parts of Chinese medicinal powder and 140 parts of purified water, wherein the component C comprises the following raw materials in parts by weight: 60 parts of eggs, 300 parts of oil, 40 parts of white granulated sugar, 110 parts of low-fat milk, 720 parts of low-gluten flour, 120 parts of matcha powder and 130 parts of purified water.
The preparation method of the traditional Chinese medicine powder comprises the following steps: mixing malt, rice sprout, endothelium corneum gigeriae galli, medicated leaven and mangnolia officinalis according to the weight ratio of 5: 5: 1: 0.7: 0.6, the malt and the chicken's gizzard membrane are flat in nature and sweet in taste, the rice sprout and the medicated leaven are warm in nature and sweet in taste, and the mangnolia officinalis is warm in nature and bitter in taste.
The method for making the cake blanks with various tastes comprises the following steps:
s1. preparation of component A
Firstly, eggs are placed into a stirring barrel to be stirred, the eggs are stirred until the eggs are stirred into an inverted stirring barrel, egg liquid can not fall down, then white granulated sugar, low-fat milk and oil are sequentially added into the stirring barrel while stirring, stirring is continued for 24min, then the low-gluten flour is added into the stirring barrel after passing through a 100-mesh screen, purified water is added, and stirring is continued for 55min, so that the original-taste cake paste can be prepared;
s2. preparation of component B
Preparing a stirring barrel, adding eggs, white granulated sugar, low-fat milk, oil, low-gluten flour and purified water into the stirring barrel according to the step of S1, stirring, adding cocoa powder and the Chinese medicinal powder into the stirring barrel, and stirring for 24min to obtain chocolate cake paste;
s3.C component preparation
Preparing a stirring barrel, adding the eggs, the white granulated sugar, the low-fat milk, the oil, the low-gluten flour and the purified water into the stirring barrel according to the step of S1, stirring, adding the matcha powder into the stirring barrel, and stirring for 24min to obtain matcha cake paste;
s4, baking
The cake blank mould comprises a cake blank mould, a cake blank mould and a cake paste mould, wherein the cake blank mould comprises an original cake paste, a chocolate cake paste and a green tea cake paste, the original cake paste, the chocolate cake paste and the green tea cake paste are poured into the cake blank mould, then the cake blank mould is placed into an oven to be baked, the baking temperature is 150 ℃, baking is 55min, cake blanks with various tastes can be manufactured, the cake pastes with three different tastes are mixed in the cake blank mould to be baked and formed, one cake blank can have three tastes, the taste of each cake blank to be eaten is more abundant, and the cake blank mould is baked and formed at one time without splicing, and the.
The stirring barrel and the cake blank mold are required to be cleaned, sterilized and dried before use, then the layer is coated on the inner wall of the stirring barrel and the cake blank mold by using oil, the cleaning, the sterilizing and the drying are used for ensuring the sanitation, and the layer is coated on the inner wall of the stirring barrel and the cake blank mold by using oil for preventing cake paste and cake blanks from being adhered to the stirring barrel and the cake blank mold.
The stirring speed of the stirring barrel is 140 r/min.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (5)
1. The multi-taste cake blank comprises a component A, a component B and a component C, and is characterized in that: the mass ratio of the component A to the component B to the component C is 1: 0.7: 0.7, wherein the component A comprises the following raw materials in parts by weight: 50-70 parts of eggs, 300-350 parts of oil, 40-50 parts of white granulated sugar, 100-150 parts of low-fat milk, 650-750 parts of low-gluten flour and 100-150 parts of purified water, wherein the component B comprises the following raw materials in parts by weight: 50-70 parts of eggs, 300-350 parts of oil, 40-50 parts of white granulated sugar, 100-150 parts of low-fat milk, 650-750 parts of low-gluten flour, 90-120 parts of cocoa powder, 30-40 parts of traditional Chinese medicine powder and 100-150 parts of purified water, wherein the component C comprises the following raw materials in parts by weight: 50-70 parts of eggs, 300-350 parts of oil, 40-50 parts of white granulated sugar, 100-150 parts of low-fat milk, 650-750 parts of low-gluten flour, 90-120 parts of matcha powder and 100-150 parts of purified water.
2. The multi-flavor cake embryo of claim 1, wherein: the preparation method of the traditional Chinese medicine powder comprises the following steps: mixing malt, rice sprout, endothelium corneum gigeriae galli, medicated leaven and mangnolia officinalis according to the weight ratio of 5: 5: 1: 0.7: mixing at a ratio of 0.6, and grinding into powder.
3. The multi-flavor cake embryo of claim 1, wherein: the making method of the cake blanks with various tastes comprises the following steps:
s1. preparation of component A
Firstly, eggs are placed into a stirring barrel to be stirred, the eggs are stirred until the eggs are stirred into an inverted stirring barrel, egg liquid cannot fall down, then white granulated sugar, low-fat milk and oil are sequentially added into the stirring barrel while stirring, stirring is continued for 20-25 min, then the low-gluten flour is added into the stirring barrel after passing through a screen with 80-120 meshes, purified water is added, and stirring is continued for 50-60 min, so that the original-taste cake paste can be prepared;
s2. preparation of component B
Preparing a stirring barrel, adding eggs, white granulated sugar, low-fat milk, oil, low-gluten flour and purified water into the stirring barrel according to the step of S1, stirring, adding cocoa powder and the Chinese medicinal powder into the stirring barrel, and stirring for 15-25 min to obtain the chocolate cake paste;
s3.C component preparation
Preparing a stirring barrel, adding the eggs, the white granulated sugar, the low-fat milk, the oil, the low-gluten flour and the purified water into the stirring barrel according to the step of S1, stirring, adding the matcha powder into the stirring barrel, and stirring for 15-25 min to obtain matcha cake paste;
s4, baking
Pouring the prepared original-taste cake paste, chocolate cake paste and matcha cake paste into a cake blank mold, and then putting the cake blank mold into an oven for baking at the baking temperature of 140-150 ℃ for 50-60 min to prepare cake blanks with various tastes.
4. The multi-flavor cake embryo of claim 3, wherein: the stirring barrel and the cake blank mold are cleaned, disinfected and dried before use, and then a layer of oil is coated on the inner wall of the stirring barrel and the cake blank mold.
5. The multi-flavor cake embryo of claim 3, wherein: the stirring speed of the stirring barrel is 120-160 r/min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110511117.6A CN113057197A (en) | 2021-05-11 | 2021-05-11 | Multi-taste cake blank |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110511117.6A CN113057197A (en) | 2021-05-11 | 2021-05-11 | Multi-taste cake blank |
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| CN113057197A true CN113057197A (en) | 2021-07-02 |
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| CN202110511117.6A Pending CN113057197A (en) | 2021-05-11 | 2021-05-11 | Multi-taste cake blank |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106305903A (en) * | 2015-07-06 | 2017-01-11 | 雷桂丽 | Rainbow cake |
| CN107811010A (en) * | 2017-11-26 | 2018-03-20 | 合肥市绿之林农业开发有限公司 | A kind of spleen benefiting and stimulating the appetite nutrition and health care cake and preparation method thereof |
| CN108056136A (en) * | 2018-02-01 | 2018-05-22 | 广州聚澜健康产业研究院有限公司 | A kind of mango cheese cake and preparation method thereof |
-
2021
- 2021-05-11 CN CN202110511117.6A patent/CN113057197A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106305903A (en) * | 2015-07-06 | 2017-01-11 | 雷桂丽 | Rainbow cake |
| CN107811010A (en) * | 2017-11-26 | 2018-03-20 | 合肥市绿之林农业开发有限公司 | A kind of spleen benefiting and stimulating the appetite nutrition and health care cake and preparation method thereof |
| CN108056136A (en) * | 2018-02-01 | 2018-05-22 | 广州聚澜健康产业研究院有限公司 | A kind of mango cheese cake and preparation method thereof |
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Application publication date: 20210702 |
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