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Peart barley cake and preparation method thereof

A technology of cake and barley, which is applied in food preparation, baking, baked food, etc., can solve the problems of not being able to effectively meet the needs, reducing the acceptance level, and changing the taste and taste of cakes, etc.

Inactive Publication Date: 2010-07-07
刘保锐
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the traditional cakes that adopt wheat flour, eggs, sugar and oil to add suitable auxiliary materials can not effectively meet people's needs.
And when adding some health-care raw materials, due to the characteristics of these raw materials, the mouthfeel and taste of the cake will often change, thereby reducing people's acceptance

Method used

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  • Peart barley cake and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Spread the barley flour evenly in the oven, adjust the upper and lower heat temperature of the oven to 160 / 140°C, and bake for 15 minutes to prepare the roasted barley flour.

[0019] (2) Take each raw material by weighing the following amounts for subsequent use:

[0020] 1500 grams of eggs, 500 grams of white sugar, 280 grams of raw barley flour, 220 grams of roasted barley flour, 130 grams of wheat flour, 200 grams of milk powder, 65 grams of butter, 100 grams of salad oil, and 70 grams of cake oil.

[0021] (3) Put eggs and white sugar together to make a paste, then pour raw barley powder, roasted barley powder, wheat flour, and milk powder into the paste and stir evenly, then add cream, salad oil and cake oil and stir quickly Pour into the mould;

[0022] (4) Put the mold containing the above batter into the oven, adjust the upper / lower temperature to 200 / 180°C, bake for 25 minutes, and then take it out of the oven.

Embodiment 2

[0024] (1) Spread the barley flour evenly in the oven, adjust the upper and lower heat temperature of the oven to 160 / 140°C, and bake for 20 minutes to prepare the roasted barley flour.

[0025] (2) Take each raw material by weighing the following amounts for subsequent use:

[0026] 1500 grams of eggs, 500 grams of white sugar, 320 grams of raw barley flour, 180 grams of roasted barley flour, 100 grams of wheat flour, 200 grams of milk powder, 65 grams of cream, 100 grams of salad oil, and 70 grams of cake oil.

[0027] (3) Put eggs and white sugar together to make a paste, then pour raw barley powder, roasted barley powder, wheat flour, and milk powder into the paste and stir evenly, then add cream, salad oil and cake oil and stir quickly Pour into the mould;

[0028] (4) Put the mold containing the above batter into the oven, adjust the upper / lower temperature to 200 / 180°C, bake for 20 minutes, and then take it out of the oven.

Embodiment 3

[0030] (1) Spread the barley flour evenly in the oven, adjust the upper and lower heat temperature of the oven to 160 / 140°C, and bake for 25 minutes to prepare the roasted barley flour.

[0031] (2) Take each raw material by weighing the following amounts for subsequent use:

[0032] 1500 grams of eggs, 500 grams of white sugar, 300 grams of raw barley flour, 200 grams of roasted barley flour, 70 grams of wheat flour, 200 grams of milk powder, 65 grams of butter, 100 grams of salad oil, and 70 grams of cake oil.

[0033] (3) Put eggs and white sugar together to make a paste, then pour raw barley powder, roasted barley powder, wheat flour, and milk powder into the paste and stir evenly, then add cream, salad oil and cake oil and stir quickly Pour into the mould;

[0034] (4) Put the mold containing the above batter into the oven, adjust the upper / lower temperature to 200 / 180°C, bake for 18 minutes, and then take it out of the oven.

[0035] control group

[0036] Take each r...

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Abstract

The invention discloses a coix seed cake and a preparation method thereof. The cake is made from the following ingredients by weight proportion: 1500 portions of eggs, 500 portions of white sugar, 280 to 320 portions of unprepared coix seed powder, 180 to 220 portions of baked coix seed powder, 70 to 130 portions of wheat flour, 200 portions of milk powder, 65 portions of creams, 100 portions of salad oil and 70 portions of cake oil; the preparation steps comprises: spreading the coix seed powder evenly in an oven; adjusting the upper heat temperature and the lower heat temperature of the oven to be 160 and 140 DEG C and baking for 15 to 25 minutes to obtain the bake coix seed powder; all the ingredients are weighed; the egg and the white sugar are beaten together into paste; the unprepared coix seed powder, the baked coix seed powder, the wheat flour, the milk powder, the creams, the salad oil and the cake oil are added into the paste and stirred evenly, which are finally put into the oven with the upper heat temperature and the lower heat temperature of 160 and 140 DEG C and baked for 20 to 25 minutes. The prepared cake is soft and has inviting rice scent.

Description

technical field [0001] The invention relates to cakes, in particular to a barley cake and a preparation method thereof. Background technique [0002] As daily food, cake is widely liked by the common people of my country because of its convenient eating and easy to carry. But, along with the raising of living standard, the change of ideology, the requirement of people to food is not just full stomach, but hopes that it has certain health-care effect. Therefore, the traditional cake that adopts wheat flour, egg, sugar and oil to add suitable auxiliary material to make can not effectively satisfy people's needs. And when adding some raw materials with health-care effects, due to the characteristics of these raw materials themselves, the mouthfeel and taste of the cake will often be changed, thereby reducing people's acceptance. Contents of the invention [0003] The object of the present invention is to provide a kind of barley cake which not only has health care function,...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/00A21D13/04A21D13/08A23L1/29A23L1/164A23L7/117
Inventor 刘保锐
Owner 刘保锐
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