CN117044928A - A layer cake prepared from Zhuang herb and tapioca starch, and its preparation method - Google Patents

A layer cake prepared from Zhuang herb and tapioca starch, and its preparation method Download PDF

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CN117044928A
CN117044928A CN202310561652.1A CN202310561652A CN117044928A CN 117044928 A CN117044928 A CN 117044928A CN 202310561652 A CN202310561652 A CN 202310561652A CN 117044928 A CN117044928 A CN 117044928A
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cake
juice
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韦琼华
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention discloses a multi-layer cake prepared by using five-color herb juice and edible tapioca starch in Zhuang nationality areas as main materials and a preparation process, which can realize the effects of enriching the cake on the basis that the cake can ensure color, aroma, taste and the like by mixing food materials and traditional Chinese medicine herb juice with distinct colors; the cake has the effects of detoxification, detumescence, blood circulation promoting, blood stasis removing, qi regulating, vein relaxing, eye protection, heatstroke prevention, wind dispelling, dampness removing, nutrition supplementing, disinfestation and malnutrition eliminating on the characteristics of clear and distinct color, good local flavor and low sugar health of the cake. The maximum value of the cake, the artistic ornamental value and the national culture inheritance force is given, and the cake has a large market prospect and economic value.

Description

A layer cake prepared from Zhuang herb and tapioca starch, and its preparation method
Technical Field
The invention relates to the production of healthy travel foods, in particular to a regional national characteristic food formula and a production process thereof, belonging to the technical field of food production.
Background
The invention is obtained by searching in a patent searching and analyzing system of the national intellectual property office: patent publication No. 1 CN113040322A 2 CN108576708A 3 CN105661406A 4 CN105360557A similar to the present invention can be used for introduction, but the present invention is different from the above in that the components of the product are different, the taste and efficacy of the product are different, and the cultural connotation of the product is different.
The invention uses five-color herb juice in Zhuang nationality and edible tapioca starch as main materials to prepare the multi-layer cake and the preparation process thereof, so that the effects of enriching the cake on the basis that the cake can ensure color, aroma, taste and the like by mixing food materials and traditional Chinese medicine herb juice with distinct colors can be achieved. The cake has the effects of detoxification, detumescence, blood circulation promoting, blood stasis removing, qi regulating, vein relaxing, eye protection, heatstroke prevention, wind dispelling, dampness removing, nutrition supplementing, disinfestation and malnutrition eliminating on the characteristics of clear and distinct color, good local flavor and low sugar health of the cake. The maximum value of the cake, the artistic ornamental value and the national culture inheritance force is given, and the cake has a large market prospect and economic value.
Therefore, developing a multi-layer cake with health-preserving effect has very important significance.
Disclosure of Invention
A preparation method of a layer cake prepared from Zhuang herb and tapioca starch comprises the following steps:
1. instrument: 100ml of small-sized cups, 1000ml of large-sized cups, 1 of small stirring rod, one set of small stone mortar, 1 of medium-sized steamer, one set of 1500ml oil-free glass steamer, one set of 380ml square glass steamer, one gram weight scale, 1 chopping board, 1 handle of kitchen knife, 1 scraping board, several small bowls, several soup ladle and the like
2. Consumable: 480 parts of edible tapioca starch, 100 parts of potato starch, 100 parts of corn starch, 30 parts of five-color herb plants (buddleia officinalis (dried), 100 parts of purple blue grass (fresh), 200 parts of maple leaves (fresh), 20 parts of sappan wood (dried), 30 parts of butterfly bean flowers (dried), 2000 parts of water, 15 parts of old crystal sugar powder, 400 parts of coconut slurry and 7 parts of salad oil.
The preparation method of the multi-layer cake comprises the following steps:
the method comprises the following four steps: s1, extracting color of herb, and preparing raw slurry according to a formula proportion by S2; s3, taking raw pulp according to a color sequencing plan, steaming in layers, S4, refrigerating, and demoulding to obtain a finished product 4 steps
S1 color extraction of herb
(1) Taking 30 parts of butterflybush flower, cleaning, putting into a bowl, and adding 200 parts of boiled water at 100 ℃ for brewing. Sieving 100 parts when the water temperature is reduced to 35 ℃, adding 5 parts of rock sugar, and stirring to obtain natural yellow juice.
Buddlejae flocs with effects of clearing heat and purging pathogenic fire, nourishing liver and improving eyesight, and removing nebula.
Materia medica true: the flavor of Mi Meng Hua is thinner than qi, and is accompanied by blood-nourishing herbs, so it is a unique force. "
(2) Taking 20 parts of sappan wood, cleaning, decocting with 200 parts of water by using an oilless glass pot, decocting with strong fire, and flameout and stewing after the water is boiled for 10 minutes. Sieving 100 parts when the water temperature is reduced to 35 ℃, adding 3 parts of rock sugar, and stirring to obtain natural red juice.
Sappan Lignum has effects of promoting blood circulation, removing blood stasis, and relieving swelling and pain.
Materia medica true: caesalpinia sappan is used for treating red flower, and can be used for regulating blood when used at a small quantity, and can be used for breaking blood when used at a large quantity, but has mild reddening property, and is slightly cold and cool. "
(3) 100 parts of fresh bluegrass, cleaning, shearing and boiling 300 parts of water for 20 minutes without a cover, keeping boiling for 2 minutes and stopping fire. Sieving 100 parts when the water temperature is reduced to 35 ℃, adding 3 parts of rock sugar, and stirring to obtain natural purple juice.
The herba Ardisiae Japonicae is perennial herb of Acanthaceae, and contains glycosides and flavonoids, and has effects of inducing sweat, relieving exterior syndrome, detumescence, removing toxic substances, and relieving spasm, and can be widely used for treating common cold, fever, sore throat, infantile dyspepsia, infantile hyperpyrexia, and infantile convulsion in Guangxi Zhuang region.
(4) Cleaning 30 parts of the butterfly bean flower, putting the butterfly bean flower into a bowl, adding 200 parts of 100 ℃ boiled water for brewing, and capping and stewing for 5 minutes. Sieving 100 parts when the water temperature is reduced to 35 ℃, adding 3 parts of rock sugar, and stirring to obtain natural blue juice.
The butterfly bean flower Buttrefly Pea has the effects of protecting eyes, preventing heatstroke and protecting health.
(5) Fresh maple leaves are taken, 200 parts of tender leaves and branches are added, washed, sheared and crushed by stone mortar for a plurality of times, squeezed by gauze, juice is taken twice repeatedly, the leaf residues are mixed with 240 parts of water, the two kinds of juice are taken by gauze, and then the mixture is put into an oilless glass pot to be boiled to 70-80 ℃, flamed out, cooled to 30-40 ℃ and repeatedly boiled once, cooled to 35 ℃ again, sieved and taken 100 parts, and 3 parts of rock sugar are added to be stirred and melted, thus obtaining the natural black juice. (if the best black effect is desired, the leaf residue can be soaked in water for one day and one night for remanufacturing)
The maple leaves have medical value and medicinal value, and have the effects of dispelling wind and relieving pain in the medicinal value, and can also treat toothache, stomach pain, diarrhea and the like after being eaten.
(6) The white juice is self-made and ready to be made, and has the effects of supplementing nutrition, promoting urination, reducing swelling, killing parasites and eliminating malnutrition.
S2, preparing raw slurry according to the formula proportion
(1) Yellow raw pulp is prepared by taking 35 parts of edible tapioca starch, 15 parts of corn starch and 103 parts of yellow buddleja juice (100 parts of juice and 3 parts of old rock sugar), pouring tapioca starch and corn starch into a fine screen together, sieving, putting into a bowl, adding the juice, fully stirring, gently stirring, reducing the generation of large foam as much as possible, skimming if the large foam exists, and standing for standby.
The formula and the operation method which are the same as those of the yellow raw pulp (1) are used for obtaining the red sappan raw pulp (2), the purple violet blue grass raw pulp (3) and the blue butterfly bean peanut pulp (4).
(5) Taking 35 parts of black raw starch, 15 parts of corn starch, 103 parts of black maple leaf juice (100 parts of juice and 3 parts of old rock candy), pouring the cassava starch and the corn starch into a fine screen together, sieving, putting into a bowl, adding the juice, fully stirring, gently stirring, reducing the generation of large foam as much as possible, skimming if the large foam exists, and standing for later use. If a cake with a darker and brighter color is desired, maple leaves can be used to prepare raw pulp after standing for one night.
(6) White (meta-color) raw pulp is prepared by taking 60 parts of edible tapioca starch, 25 parts of corn starch and 200 parts of coconut pulp, and standing for standby after fully stirring. Because raw juice is thicker than other juice, the white raw juice is also thicker after being stirred, and the white raw juice is consistent with the soft, slippery and elastic taste state of other cakes after being steamed.
The second formula is consistent with a ratio of the first formula, except that the corn starch is replaced by potato starch.
The total dosage of the final cake is as follows: 235 parts of edible tapioca starch, 100 parts of corn starch/potato starch, 700 parts of color juice, 15 parts of sugar and 7 parts of salad oil.
S3, taking raw pulp according to a color sequencing scheme and steaming in a layered manner
The steaming is an ancient cooking mode, and the whole steaming process is characterized in that the whole steaming process is used for mixing water and heat, yin and yang, locking all nutrition ingredients and water in food, keeping the taste, shape and nutrition of the food to the greatest extent, ensuring that the nutrition is not lost, avoiding the destruction of effective ingredients and the generation of toxic substances caused by uneven heating and excessive frying, and being beneficial to the digestion and absorption of the food.
The Zhuang-and-rural five-color cassava layer cake is cooked by adopting a steaming cooking mode, so that a good product which is suitable for both the old and the young and has great market potential is achieved.
The color sorting scheme of the Zhuang and rural five-color cassava and multi-layer cake is as follows: the bottom layer: white (white), first layer: blue, white (interchrome), second layer: red, white (interstitial), third layer: purple, white (white), fourth layer: yellow, white (white), top layer: black.
The specific operation steps are as follows:
(1) one of 380ml clean anhydrous square glass boxes is taken, 2.5 parts of thin oil (salad oil) is brushed on the bottom and the edges of the box, and the box is taken out after being cooled conveniently.
(2) Steaming the first layer after steaming the steamer: white raw slurry (interval color) is firstly and uniformly stirred before being molded, 20 parts of raw slurry is firstly poured into a glass box, medium fire is covered for steaming for 4 minutes, the maturity is observed after the time, if the raw slurry is taken out from the mold at maturity level, the method is noted when the cover is moved, and condensed water on the inner cover is not required to be dripped on a single-layer cake body, so that color mixing of other raw slurry is avoided. Pouring the raw slurry with the same amount and other colors into a glass box, and horizontally placing into a steamer. The same procedure was repeated 8 times. Steaming blue, yellow, red, purple and black cake layers respectively, and sealing with black at white slurry interval.
(3) The whole-course control of the fire is carried out, the fire is needed to be medium after the water is boiled, the fire deficiency or the excessive fire has a larger influence on the cooking of each layer of raw slurry, and the excessive fire causes the bubbling among the layers of the cake to influence the flatness and compactness of the cake layer; if the fire is too small, the degree of ripeness is slow, and the phenomenon of halation and dyeing among colors easily occurs due to poor color fastness, so that the clear and tidy degree among colors of the cake layer is affected.
S4, demoulding finished product after refrigeration
After the cake is fully ripe, the cake is taken out to cool or refrigerated for 20 minutes and then demoulded to obtain the finished product, and in order to ensure the cake to have softer taste for a long time, about 1 part of thin oil can be lightly smeared on the top cake when the temperature of the cake is about 50 ℃.
1. Because starch can sink to form non-Newtonian fluid, the starch must be stirred again in advance before each preparation for steaming, but the strength is tightly controlled to prevent a large amount of bubbles from being generated, and the bubbles are treated before steaming so as to prevent the cake body from influencing the quality of a finished product due to the bulge of the bubbles.
2. The starch is settled after meeting water for a long time and separated from pigment in water when the starch is steamed for each time, if the prepared raw starch is steamed for a night, decolorization occurs, the cake body and water are separated, namely, the cake body is ripened and overflows a large amount of color water, and if the cake body is improperly treated, the phenomenon of uneven cake surface and color shifting of each layer of cake body occurs, so that the color of each layer of cake body of the thousand-layer cake body is not well known.
3. The steaming mould is ensured to be horizontally placed in the steamer, so that the phenomenon of uneven left and right of the cake body is avoided, and the attractive degree and the ripe uniformity of the cake body are influenced.
4. And after the cake layer reaches the planned degree and the steaming time is finished, flameout, cover adding and stewing for 1-2 minutes, and cover removing and taking out. Demoulding after normal temperature or demoulding after quick-freezing in a refrigerator for 20 minutes.
The cost consciousness and the use of the raw materials are well controlled.
The color level is clear, the mouth is smooth, the fresh fragrance of the first mouth herb and the coconut fragrance of the second mouth are well mixed, the first mouth herb and the coconut fragrance are as if the second mouth herb are placed in subtropical forests, the slightly sweet taste can not be played, and the first mouth herb is soft and Q-shaped, so that the index finger is big. The cake has high toughness and good ductility, and can be eaten at normal temperature, but has better edible flavor after being refrigerated slightly. The cake body after refrigeration has obvious hardness and shaping, and is recovered to be soft after being slightly heated by a microwave oven, thus being convenient to eat. Because of the comprehensive effect of various herbs, the product has multiple health effects, and the Zhuang 'three in three months' and 'five colors' culture is used for meal, so that more humane smell is given to the product, the popularization potential of the market is increased, and because the cake raw materials are processed and manufactured according to local conditions and materials, the power-assisted 'one-product' development is realized: the planting popularization of crops and the income increase of farmers show positive social effects.
Drawings
Figure 1 is a basic manufacturing process flow of the multi-layer cake.
Detailed Description
The following description of the technical solutions in the embodiments of the present invention will be clear and complete, and it is obvious that the described embodiments are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Examples:
1) Color is extracted by herb
Selecting Buddleja officinalis, taking 30 parts, cleaning, placing into a bowl, and adding 200 parts of boiled water at 100 ℃ for brewing. Sieving 100 parts when the water temperature is reduced to 35 ℃, adding 5 parts of rock sugar, and stirring and melting; thus obtaining the natural yellow juice.
Selecting sappan wood, taking 20 parts, cleaning, decocting with 200 parts of water in an oilless glass pan, decocting with strong fire, and flameout and stewing after the water is boiled for 10 minutes. Sieving 100 parts when the water temperature is reduced to 35 ℃, adding 3 parts of rock sugar, and stirring to obtain natural red juice.
Selecting 100 parts of fresh bluegrass, cleaning, shearing and boiling 300 parts of water for 20 minutes without a cover, keeping boiling for 2 minutes, and stopping heating. Sieving 100 parts when the water temperature is reduced to 35 ℃, adding 3 parts of rock sugar, and stirring to obtain natural purple juice.
Selecting the butterfly bean curd, taking 30 parts of the butterfly bean curd, washing, putting the butterfly bean curd into a bowl, adding 200 parts of 100 ℃ boiled water for brewing, covering and stewing for 5 minutes. Sieving 100 parts when the water temperature is reduced to 35 ℃, adding 3 parts of rock sugar, and stirring to obtain natural blue juice.
Selecting fresh maple leaves, cleaning 200 parts of tender leaves and branches, cutting into fine pieces, crushing the pieces by using stone mortar, squeezing the pieces by using gauze, repeatedly taking juice twice, soaking the pieces by using 240 parts of water for 20 minutes, taking juice by using gauze, mixing the two kinds of juice, putting the juice into an oilless glass pot, boiling the juice to 70-80 ℃, flameout, cooling the juice to 30-40 ℃, repeatedly boiling the juice once, cooling the juice to 35 ℃ again, sieving the juice, taking 100 parts of juice, adding 3 parts of rock sugar, stirring and melting the juice to obtain natural black juice; if the best black effect is desired, the leaf residue can be soaked in water for one night and one day for remanufacturing.
The white juice is prepared by the steps of supplementing nutrition, promoting urination, reducing swelling, killing parasites and eliminating malnutrition.
2) Preparing raw pulp according to the formula proportion
(1) Taking 35 parts of edible tapioca starch, 15 parts of corn starch and 103 parts of yellow buddleja juice, wherein the yellow buddleja juice comprises 100 parts of juice and 3 parts of old rock candy; pouring tapioca starch and corn starch into a fine screen, sieving, placing into a bowl, adding yellow buddleja juice, stirring thoroughly, reducing the generation of large foam as much as possible, skimming if large foam exists, and standing for standby.
The formula and the operation method which are the same as those of the yellow raw pulp (1) are used for obtaining the red sappan raw pulp (2), the purple violet blue grass raw pulp (3) and the blue butterfly bean peanut pulp (4).
(5) Taking 35 parts of black raw starch, 15 parts of corn starch and 103 parts of black maple leaf juice, wherein the black maple leaf juice comprises 100 parts of juice and 3 parts of old rock candy, pouring the cassava starch and the corn starch into a fine screen together, sieving, putting into a bowl, adding the juice, fully stirring, and skimming if the large foam is needed, and standing for later use. If a cake with a darker and brighter color is desired, maple leaves can be used to prepare raw pulp after standing for one night.
(6) White (meta-color) raw pulp is prepared by taking 60 parts of edible tapioca starch, 25 parts of corn starch and 200 parts of coconut pulp, and standing for standby after fully stirring. Because raw juice is thicker than other juice, the white raw juice is also thicker after being stirred, and the white raw juice is consistent with the soft, slippery and elastic taste state of other cakes after being steamed.
The total dosage of the final cake is as follows: 235 parts of edible tapioca starch, 100 parts of corn starch/potato starch, 700 parts of color juice, 15 parts of sugar and 7 parts of salad oil.
3) Raw pulp is taken according to a color sequencing scheme and steamed in layers
The color sorting scheme of the Zhuang and rural five-color cassava and multi-layer cake is as follows: the bottom layer: white, first layer: blue, white, second layer: red, white, third layer: purple, white, fourth layer: yellow, white, top layer: black; each layer is provided with a space color.
The specific operation steps are as follows:
one 380ml clean anhydrous square glass box is provided, and 2.5 parts of thin oil is brushed on the bottom and the edges of the box, so that the box is convenient to cool and then taken out of the mould.
(2) Steaming the first layer after steaming the steamer: white raw slurry (interval color) is firstly and uniformly stirred before being molded, 20 parts of raw slurry is firstly and lightly poured into a glass box, medium fire is covered for steaming for 4 minutes, the maturity is observed after the time, if the raw slurry is taken out in a mature level, the method is noted when the cover is moved, and condensed water on the inner cover is not required to be dripped on a single-layer cake body, so that the color mixing of other raw slurry is avoided. Pouring the raw slurry with the same amount and other colors into a glass box, and horizontally placing into a steamer. The same procedure was repeated 8 times. Steaming blue, yellow, red, purple and black cake layers respectively, and sealing with black at white slurry interval.
(3) The whole-course control of the fire is carried out, the fire is needed to be medium after the water is boiled, the fire deficiency or the excessive fire has a larger influence on the cooking of each layer of raw slurry, and the excessive fire causes the bubbling among the layers of the cake to influence the flatness and compactness of the cake layer; if the fire is too small, the degree of ripeness is slow, and the phenomenon of halation and dyeing among colors easily occurs due to poor color fastness, so that the clear and tidy degree among colors of the cake layer is affected.
4) Demoulding finished product after refrigeration
After the cake is fully ripe, the cake is taken out to cool or refrigerated for 20 minutes and then demoulded to obtain the finished product, and in order to ensure the cake to have softer taste for a long time, about 1 part of thin oil can be lightly smeared on the top cake when the temperature of the cake is about 50 ℃.
Because starch can sink to form non-Newtonian fluid, the starch must be stirred again in advance before each preparation for steaming, but the strength is tightly controlled to prevent a large amount of bubbles from being generated, and the bubbles are treated before steaming so as to prevent the cake body from influencing the quality of a finished product due to the bulge of the bubbles.
The starch is settled after meeting water for a long time and separated from pigment in water when the starch is steamed for each time, if the prepared raw starch is steamed for a night, decolorization occurs, the cake body and water are separated, namely, the cake body is ripened and overflows a large amount of color water, and if the cake body is improperly treated, the phenomenon of uneven cake surface and color shifting of each layer of cake body occurs, so that the color of each layer of cake body of the thousand-layer cake body is not well known.
The steaming mould is ensured to be horizontally placed in the steamer, so that the phenomenon of uneven left and right of the cake body is avoided, and the attractive degree and the ripe uniformity of the cake body are influenced.
And after the cake layer reaches the planned degree and the steaming time is finished, flameout, cover adding and stewing for 1-2 minutes, and cover removing and taking out. Demoulding after normal temperature or demoulding after quick-freezing in a refrigerator for 20 minutes.
It is noted that relational terms such as first and second, and the like are used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Moreover, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made therein without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

Claims (4)

1. A kind of cake made of Zhuang herb and tapioca starch and its making process are characterized in that: the preparation of the food material of the multi-layer cake comprises the following steps: 480 parts of edible tapioca starch, 100 parts of potato starch, 100 parts of corn starch, 30 parts of five-color herb plants, 100 parts of bluegrass, 200 parts of maple leaves, 20 parts of sappan wood, 30 parts of butterfly bean flowers, 2000 parts of water, 15 parts of old crystal sugar powder, 400 parts of coconut slurry and 7 parts of salad oil; the preparation method of the multi-layer cake comprises the following steps: s1: extracting color of herb; s2: preparing raw slurry according to a formula proportion; s3: taking raw pulp according to a color sequencing plan, and steaming in layers; s4: and (5) demoulding after refrigeration.
2. The cake made of Zhuang herb and tapioca starch and the making process thereof according to claim 1, wherein the cake is characterized in that: the five-color herb plant is buddleja officinalis; the buddleja officinalis is dried; the purple blue grass is fresh; the maple leaves are fresh; the sappan wood is dried; the butterfly bean flower is dried.
3. The cake made of Zhuang herb and tapioca starch and the making process thereof according to claim 2, wherein the cake is characterized in that: the color of the herb in the S1 is extracted, and the specific color extracting method is as follows: selecting butterflybush flower, taking 30 parts, cleaning, placing into a bowl, adding 200 parts of 100 ℃ boiled water for brewing, sieving when the water temperature is reduced to 35 ℃, taking 100 parts, adding 5 parts of rock sugar, and stirring for melting; the natural yellow juice can be obtained;
selecting sappan wood, taking 20 parts, cleaning, mixing with 200 parts of water, frying with an oilless glass pot, extinguishing and stewing after boiling water for 10 minutes, sieving when the water temperature is reduced to 35 ℃, taking 100 parts, adding 3 parts of rock sugar, and stirring and melting; the natural red juice can be obtained;
selecting 100 parts of fresh bluegrass, cleaning, shearing and boiling 300 parts of water for 20 minutes without a cover, keeping boiling for 2 minutes, and stopping heating; sieving 100 parts when the water temperature is reduced to 35 ℃, adding 3 parts of rock sugar, and stirring and melting; the natural purple juice can be obtained;
selecting butterfly bean flowers, taking 30 parts of butterfly bean flowers, cleaning, placing the butterfly bean flowers into a bowl, adding 200 parts of boiled water at 100 ℃ for brewing, covering and stewing for 5 minutes; sieving 100 parts when the water temperature is reduced to 35 ℃, adding 3 parts of rock sugar, and stirring and melting; thus obtaining natural blue juice;
selecting fresh maple leaves, taking 200 parts of tender leaves, adding leaves and branches, cleaning, cutting, crushing by using stone mortar, squeezing juice by using gauze, repeatedly taking juice twice, adding 240 parts of water into leaf residues, soaking for 20 minutes by using gauze, taking juice, mixing the two kinds of juice, putting into an oilless glass pot, boiling to 70-80 ℃, flameout, cooling to 30-40 ℃, repeatedly boiling once, cooling again to 35 ℃, sieving, taking 100 parts, adding 3 parts of rock sugar, and stirring to obtain natural black juice;
the juice is selected as the intermediate color, and the white juice is purchased for ready use.
4. The cake made of Zhuang herb and tapioca starch and the making process thereof according to claim 3, wherein the cake is characterized in that: the S3: the specific steps of taking raw pulp and steaming in layers according to a color sequencing plan are as follows: 1) One 380ml clean anhydrous square glass box is provided, 2.5 parts of thin oil is brushed on the bottom and the edges of the box, and the box is convenient to cool and then taken out of the mould;
2) Steaming the first layer after steaming the steamer: the white coconut milk is required to be stirred uniformly again before being molded, 20 parts of the coconut milk is poured into a glass box, the glass box is covered, medium fire steaming is carried out for 4 minutes, the maturity degree is observed after the time, if the coconut milk is taken out in a mature level, the cover is moved, the method is noted, and condensed water on the inner cover is not required to be dripped on a single-layer cake body, so that the color mixing of other raw milk is avoided; respectively pouring equal amounts of color juices with other colors into a glass box, and horizontally placing into a steamer; the same method was repeated 8 times; steaming blue, yellow, red, purple and black cake layers respectively, wherein white coconut milk intervals are arranged between each color, and finally black capping is carried out;
3) When the fire is controlled in the whole course, the fire needs to be medium after water is boiled, and too small or too large fire has a great influence on the cooking of each layer of coconut milk, and when the fire is too large, the layers of the cake foam, so that the flatness and compactness of the cake layer are influenced; if the fire is too small, the degree of ripeness is slow, and the phenomenon of halation and dyeing among colors easily occurs due to poor color fastness, so that the clear and tidy degree among colors of the cake layer is affected.
CN202310561652.1A 2023-05-18 2023-05-18 A layer cake prepared from Zhuang herb and tapioca starch, and its preparation method Pending CN117044928A (en)

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