Steamed cake and making method thereof

Abstract

The invention provides steamed cakes and a making method thereof. The steamed cakes are prepared from the following raw materials in parts by weight: 400-600 parts of steamed cake premixed flour, 300-500 parts of eggs, 80-120 parts of milk, 80-120 parts of liquid cream, 10-30 parts of cake oil and 10-25 parts of composite emulsifier oil (also called emulsified oil). According to the improvement on the raw material formula and manufacturing process, the produced steamed cakes are long in storage time, sweet, soft and loose in taste, fine and smooth in texture, white as snow and bulky in taste and are steamed without causing internal heat. The steamed cake premixed flour is special flour, is premixed flour mixed according to the ratio and is convenient to use, rapid to weigh and standard in finished product.

Description

technical field [0001] The food field that the present invention relates to, particularly a kind of steamed cake and its preparation method. Background technique [0002] Various pastries emerge in an endless stream on the market, and they have become a necessary food for people to travel at home and receive guests. With the continuous improvement of people's quality of life and the continuous enhancement of health care awareness, various health-care pastries have emerged as the times require and become the darling of consumers. [0003] Steaming is the most traditional cooking method. It avoids high-temperature hot oil and excessive seasoning, and retains the original protein and fiber of the food to the greatest extent. Steaming also maintains the original flavor of the food, which is deeply loved by the people. However, traditional steamed cakes are easy to harden during storage at room temperature or low temperature, thus changing their texture; traditional steamed cake...

AI Technical Summary

Problems solved by technology

However, traditional steamed cakes are easy to harden during storage at room temperature or low temperature, thus changing their texture; traditional steamed cakes are too high in water content, rough and hardened, resulting in short storage time and poor taste, which is not conducive to product management ;Traditional steamed cakes have a certain difference in the proportion of ingredients and the selection of materials, which makes the taste and appearance of the steamed cakes very different. It is quite inconvenient to want an accurate ratio