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Pumpkin chiffon cake and processing method thereof

A chiffon cake and pumpkin technology, which is applied in baking, baked food with modified ingredients, dough processing, etc., can solve the problem of single taste, and achieve the effect of unique taste, pleasant aroma and healthy raw materials

Inactive Publication Date: 2017-11-03
董莉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many chiffon cake products on the market, but most of them are added with food additives such as baking powder, and the taste is relatively traditional and single

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A pumpkin chiffon cake is made from the following components in parts by weight: 2 eggs, 60g fine sugar, 65g low-gluten flour, 50ml milk, 15g corn oil, 60g pumpkin, 0.5g cinnamon powder, and 2g rum.

[0021] The preparation method of the above-mentioned pumpkin chiffon cake comprises the following steps:

[0022] (1) Wash and peel the pumpkin, cut it into small pieces, steam it, mash it and sieve it with 150 mesh to make fine pumpkin puree for later use;

[0023] (2) Separate the egg white from the egg yolk, take the egg yolk and add 10g of fine sugar to beat until the sugar melts and the egg yolk is slightly whitish, then add 15g of corn oil and 50ml of milk, stir well to obtain egg yolk milk liquid;

[0024] (3) Mix the pumpkin puree into the egg yolk milk liquid, stir clockwise, and stir evenly;

[0025] (4) Sieve 65g of low-gluten flour, 0.5g of cinnamon powder, and 2g of rum into the above-mentioned liquid in turn, and stir well to obtain a pumpkin egg yolk batter...

Embodiment 2

[0033] A pumpkin chiffon cake is made of the following components by weight: 6 eggs, 180g caster sugar, 200g low-gluten flour, 150ml milk, 45g corn oil, 180g pumpkin, 1.5g cinnamon powder, and 6g rum.

[0034] The preparation method of the above-mentioned pumpkin chiffon cake comprises the following steps:

[0035] (1) Wash and peel the pumpkin, cut it into small pieces, steam it, mash it and sieve it with 300 mesh to make fine pumpkin puree for later use;

[0036] (2) Separate the egg white from the egg yolk, take the egg yolk and add 30g of fine sugar to beat until the sugar melts and the egg yolk is slightly whitish, then add 45g of corn oil and 150ml of milk, stir well to obtain egg yolk milk liquid;

[0037] (3) Mix the pumpkin puree into the egg yolk milk liquid, stir clockwise, and stir evenly;

[0038] (4) In the above material liquid, sieve 200g of low-gluten flour, 1.5g of cinnamon powder, and 6g of rum in sequence, and stir well to obtain the pumpkin egg yolk batte...

Embodiment 3

[0046] A pumpkin chiffon cake is made from the following components in parts by weight: 4 eggs, 120g fine sugar, 140g low-gluten flour, 100ml milk, 30g corn oil, 120g pumpkin, 1g cinnamon powder and 4g rum.

[0047] The preparation method of the above-mentioned pumpkin chiffon cake comprises the following steps:

[0048] (1) Wash and peel the pumpkin, cut it into small pieces, steam it, mash it and sieve it with 250 mesh to make fine pumpkin puree for later use;

[0049] (2) Separate the egg white from the egg yolk, take the egg yolk and add 20g of fine sugar to beat until the sugar melts and the egg yolk is slightly whitish, then add 30g of corn oil and 100ml of milk, stir well to obtain egg yolk milk liquid;

[0050] (3) Mix the pumpkin puree into the egg yolk milk liquid, stir clockwise, and stir evenly;

[0051] (4) In the above material liquid, sieve 140g of low-gluten flour, 1g of cinnamon powder, and 4g of rum in sequence, and stir well to obtain a pumpkin egg yolk bat...

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PUM

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Abstract

The invention provides a pumpkin chiffon cake and a processing method thereof. The pumpkin chiffon cake is processed from the following components in parts by weight: 2-6 eggs, 60-80 g of berry sugar, 65-200 g of low-gluten flour, 50-150 ml of milk, 15-45 g of corn oil, 60-180 g of pumpkin, 0.5-1.5 g of cinnamon powder and 2-6 g of rum. The pumpkin chiffon cake is abundant in nutrition; raw materials are healthful; on the basis of the traditional chiffon cake, the pumpkin, cinnamon and the rum are added; and therefore, the pumpkin chiffon cake is bright in appearance, has pleasant perfume, tastes soft and delicate, has faint wine perfume in aftertaste, and is memorable.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a pumpkin chiffon cake and a method for making the pumpkin chiffon cake. Background technique [0002] Pumpkin is warm in nature and sweet in taste, enters the spleen and stomach meridians. It has the function of invigorating the vital energy, reducing inflammation and relieving pain, and pumpkin contains a large amount of glyceric acid such as linseed oleic acid, palmitic acid, stearic acid, etc., which has a certain regulatory and protective effect on cardiovascular and cerebrovascular, blood pressure and blood sugar. A generally accepted food. At present, there are many chiffon cake products on the market, but most of them are added with food additives such as baking powder, and the taste is relatively traditional and single. Contents of the invention [0003] The purpose of the invention is to provide a pumpkin chiffon cake with healthy raw materials and unique taste and a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36
CPCA21D13/06A21D2/36A21D2/366A21D2/368
Inventor 董莉
Owner 董莉
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