Sugar-free cream egg roll and method for producing the same
A cream and egg technology, used in food preparation, baking, baked goods, etc., can solve the problems of diabetic patients suffering, diabetic complications, and inability to eat at will, and achieve the effect of extending the shelf life, loose tissue, and flat bottom.
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Embodiment 1
[0021] Raw material composition: 800 parts of eggs, 200 parts of sugar-free improver, 320 parts of low-gluten flour, 8 parts of baking powder, 8 parts of milk flavor powder, 30 parts of cake oil, 6 parts of milk flavor, 80 parts of liquid edible oil, 1000 parts of butter .
[0022] The sugar-free improving agent is composed of 20 parts of xylitol, 10 parts of sorbitol and 4 parts of sucrose fatty acid ester. The liquid edible oil is composed of 20 parts of pastry, 10 parts of high-grade butter and 3 parts of anhydrous pastry.
[0023] Production Method
[0024] (1) Pour eggs and sugar-free improver into the container and stir until completely melted, then stir quickly for 2 minutes until uniform;
[0025] (2) Pour the sifted low-gluten flour, baking powder, and milk powder into the container, and stir for 2 minutes at a medium speed; add to (1), stir well, then add the milk powder, and stir for 5 minutes at a slow speed ;
[0026] (3) Pour the cake oil into the cake and st...
Embodiment 2
[0030] 800 parts of eggs, 100 parts of sugar-free improver, 200 parts of low-gluten flour, 10 parts of baking powder, 5 parts of milk flavor powder, 10 parts of cake oil, 2 parts of milk essence, 50 parts of liquid edible oil, and 800 parts of butter. The sugar-free improving agent is composed of 70 parts of xylitol, 30 parts of sorbitol and 10 parts of sucrose fatty acid ester. The liquid edible oil is composed of 70 parts of pastry, 30 parts of high-grade butter and 10 parts of anhydrous pastry.
[0031] Production Method
[0032] (1) Pour the eggs and sugar-free improver into the container and stir until completely melted, and stir quickly for 2-5 minutes until uniform;
[0033] (2) Pour the sifted low-gluten flour, baking powder, and milk powder into the container, and stir at a medium speed for 2-5 minutes; add to (1), stir well, then add the milk powder, and stir slowly 5 minutes;
[0034] (3) Pour the cake oil into the cake and stir it for 8 minutes until it is compl...
Embodiment 3
[0038] Raw material composition: 150 parts of eggs, 50 parts of sugar-free improver, 200 parts of low-gluten flour, 2 parts of baking powder, 2 parts of milk flavor powder, 10 parts of cake oil, 2 parts of milk flavor, 20 parts of liquid edible oil, 500 parts of butter . The sugar-free improving agent is composed of 50 parts of xylitol, 20 parts of sorbitol and 8 parts of sucrose fatty acid ester. The liquid edible oil is composed of 40 parts of pastry, 30 parts of high-grade butter and 5 parts of anhydrous pastry.
[0039] Production Method
[0040] (1) Pour eggs and sugar-free improver into the container and stir until completely melted, then stir quickly for 5 minutes until uniform;
[0041] (2) Pour the sifted low-gluten flour, baking powder, and milk powder into the container, and stir at a medium speed for 2-5 minutes; add to (1), stir well, then add the milk powder, and stir slowly 2-5 minutes;
[0042] (3) Pour the cake oil into the cake and stir it for 2-8 minutes...
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