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Buckwheat cake and making technology thereof

A technology for cakes and buckwheat, applied in baking, dough processing, baked food and other directions, can solve problems such as unhealthy health, loss of interest, single ingredients, color and taste, etc., and achieves low cost, unique flavor and simple preparation method. Effect

Inactive Publication Date: 2014-06-04
王玮
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, traditional cake ingredients, color and taste are single, little change, long-term eating makes people lose interest, and there are many additives in traditional cakes, eating too much is not good for health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0006] The manufacturing process of buckwheat cake of the present invention comprises the following steps:

[0007] (1) Put the egg liquid, whole wheat flour and distilled water into the beater, stir well, and set aside;

[0008] (2) Mix buckwheat flour, corn flour, oat flour, whey powder and lactose with water, stir well, and set aside;

[0009] (3) Mix the above two liquids, mold them, put them in the oven to bake, and take out when the surface of the cake is golden yellow;

[0010] (4) Brush a layer of peanut oil on the bottom of the cake, then bake in the oven for 5 minutes.

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Abstract

The invention provides buckwheat cake. The buckwheat cake is characterized by comprising 1000g of whole-wheat flour, 1000g of eggs, 200g of buckwheat flour, 300g of corn flour, 500g of whey powder, 100g of lactose, 200g of peanut oil and 400g of distilled water. The invention further provides a making method of the cake. The making method is simple and easy to implement and easy to realize.

Description

technical field [0001] The invention relates to a cake and its production process, in particular to a buckwheat cake and its production process. Background technique [0002] Cake is popular among consumers as a snack food. With the development of my country's economy and the improvement of living standards, people have more and more diverse demands on the quality, safety, flavor and taste of cakes. However, traditional cake ingredients, color and taste are single, and there are few changes. Long-term eating makes people lose interest, and there are many additives in traditional cakes, and eating too much is not beneficial to health. Contents of the invention [0003] Purpose of the invention: the purpose of the invention is to provide a healthy and delicious buckwheat cake and its preparation method. [0004] Summary of the invention: the buckwheat cake of the present invention is composed of 1000g of whole wheat flour, 1000g of eggs, 200g of buckwheat flour, 300g of cor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 王玮
Owner 王玮
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