JPS55138359A - Preparation of cake - Google Patents
Preparation of cakeInfo
- Publication number
- JPS55138359A JPS55138359A JP4711079A JP4711079A JPS55138359A JP S55138359 A JPS55138359 A JP S55138359A JP 4711079 A JP4711079 A JP 4711079A JP 4711079 A JP4711079 A JP 4711079A JP S55138359 A JPS55138359 A JP S55138359A
- Authority
- JP
- Japan
- Prior art keywords
- jam
- small amount
- raw
- sugar
- give
- Prior art date
- 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.)
- Granted
Links
Abstract
PURPOSE: To obtain a roast cake looking like a roast potato, having a properly blended taste of salty one of soy sauce and sugar sweetness, and abundant animal protein and high nutritive value, by making it from wheat flour and white raw jam.
CONSTITUTION: White flour as one main component is blended with approximately a half amount of sugar, a small amount of water, and, if necessary, an extremely small amount of a red coloring agent, to give thin pastries. White raw jam as the other main component is blended with approximately a half amount of sugar, a small amount of water, extremely small amounts of eggs and chopped sea tangles, and, if necessary, an extremely small amount of a yellow coloring agent, to give jam. The jam is formed in such a way that it has a large diameter in the middle part, decreasing gradually its diameters toward the ends. The prepared jam is covered with the pastry and shaped into a form of a sweet potato to give a raw cake. About two of the raw cakes are skewered and the pastries are coated with the yellow of an egg, soy sauce, etc., heated uniformly from the both sides and roasted.
COPYRIGHT: (C)1980,JPO&Japio
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP4711079A JPS55138359A (en) | 1979-04-16 | 1979-04-16 | Preparation of cake |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP4711079A JPS55138359A (en) | 1979-04-16 | 1979-04-16 | Preparation of cake |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS55138359A true JPS55138359A (en) | 1980-10-29 |
JPS5635409B2 JPS5635409B2 (en) | 1981-08-17 |
Family
ID=12766034
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP4711079A Granted JPS55138359A (en) | 1979-04-16 | 1979-04-16 | Preparation of cake |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS55138359A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS63146755A (en) * | 1986-07-16 | 1988-06-18 | Asahi Denka Kogyo Kk | Wrapped food and preparation thereof |
-
1979
- 1979-04-16 JP JP4711079A patent/JPS55138359A/en active Granted
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS63146755A (en) * | 1986-07-16 | 1988-06-18 | Asahi Denka Kogyo Kk | Wrapped food and preparation thereof |
Also Published As
Publication number | Publication date |
---|---|
JPS5635409B2 (en) | 1981-08-17 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JPS55138359A (en) | Preparation of cake | |
GB1253271A (en) | Refatted egg yolk solids, process for preparing the same, and food products comprising the same | |
KR20050067810A (en) | Chinese pancake containing red bean | |
JPS56106567A (en) | Preparation of rice cake mixed with spinach | |
KR20210000187A (en) | Bread with Acorn pollen and preparation method thereof | |
JPS5672665A (en) | Preparation of food having delicate flavor like sea urchin | |
JPS5645168A (en) | Noodle and chinese dough coating sheet | |
JP2576873B2 (en) | Bun | |
JPS6455147A (en) | Production of 'karinto' (fried dough cookies) containing shiitake mushroom | |
JP3021599U (en) | Farst food style rice | |
JPS59203475A (en) | Kneaded food | |
JPS5648855A (en) | Baked food like biscuit or cookie | |
JPS61177948A (en) | Cake | |
JP3112674B1 (en) | Gyoza skin containing purple potato flour and gyoza using this | |
KR19990033614A (en) | Seaweed preparation costs and manufacturing method | |
JPH0651A (en) | Production of confectionery raw material | |
JPH07236408A (en) | Production of glutinous rice-containing bread | |
JPS60192549A (en) | Production of japanese lobster cracker | |
KR20000024944A (en) | Dumpling skin and process thereof | |
SU1214055A1 (en) | Method of producing flour confectionery articles | |
JPS57177660A (en) | Preparation of raw noodle | |
JPH01179640A (en) | Baked cookie-like confectionery prepared by mixing 'arare' and baking mixture thereof | |
NL7805360A (en) | Confectionery prods. for diabetics - contg. soya flour and powdered egg white, have low carbohydrate and fat content | |
RU2292143C2 (en) | Composition for wafer production | |
DE2800310B2 (en) | Preferably spherical, seamless food made from baked goods |