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Coconut juice and banana chiffon cake and making method thereof

A chiffon cake and banana technology, applied in baking, baked food with modified ingredients, dough processing, etc., can solve the problem of single taste and function, achieve the effect of reducing LDL cholesterol, healthy raw materials, and enhancing satiety

Inactive Publication Date: 2017-11-07
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 and function are relatively traditional and single

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A banana chiffon cake with coconut milk is made from the following components in parts by weight: 4 eggs, 70g of caster sugar, 78g of low-gluten flour, 65ml of coconut milk, 35g of coconut oil, 100g of bananas, and 6ml of lemon juice.

[0022] The preparation method of the above-mentioned coconut milk banana chiffon cake comprises the following steps:

[0023] (1) Peel the bananas, cut them into small pieces, and use a cooking machine to puree them at medium speed to make banana puree for later use;

[0024] (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 35g of coconut oil and 65ml of coconut milk, stir well to obtain egg yolk and coconut milk;

[0025] (3) Mix the banana puree into the egg yolk coconut slurry, stir clockwise, and stir evenly;

[0026] (4) Sieve 78g of low-gluten flour into the above material liquid, stir well, and get batter for late...

Embodiment 2

[0034] A coconut milk banana chiffon cake is made of the following components in parts by weight: 6 eggs, 110g of fine sugar, 117g of low-gluten flour, 98ml of coconut milk, 54g of coconut oil, 150g of bananas, and 9ml of lemon juice.

[0035] The preparation method of the above-mentioned coconut milk banana chiffon cake comprises the following steps:

[0036] (1) Peel the bananas, cut them into small pieces, and use a cooking machine to puree them at medium speed to make banana puree for later use;

[0037] (2) Separate the egg white from the egg yolk, take the egg yolk and add 15g of fine sugar to beat until the sugar melts and the egg yolk is slightly whitish, then add 54g of coconut oil and 98ml of coconut milk, stir well to obtain egg yolk and coconut milk;

[0038] (3) Mix the banana puree into the egg yolk coconut slurry, stir clockwise, and stir evenly;

[0039] (4) In the above material liquid, sieve 117g of low-gluten flour, stir well, and get batter for later use; ...

Embodiment 3

[0047] A banana chiffon cake with coconut milk is made from the following components in parts by weight: 5 eggs, 90g of caster sugar, 98g of low-gluten flour, 81ml of coconut milk, 44g of coconut oil, 125g of bananas, and 7.5ml of lemon juice.

[0048] The preparation method of the above-mentioned coconut milk banana chiffon cake comprises the following steps:

[0049] (1) Peel the bananas, cut them into small pieces, and use a cooking machine to puree them at medium speed to make banana puree for later use;

[0050] (2) Separate the egg white from the egg yolk, take the egg yolk and add 12g of fine sugar to beat until the sugar melts and the egg yolk is slightly whitish, then add 44g of coconut oil and 81ml of coconut milk, stir well to obtain egg yolk and coconut milk;

[0051] (3) Mix the banana puree into the egg yolk coconut slurry, stir clockwise, and stir evenly;

[0052] (4) In the above material liquid, sieve 98g of low-gluten flour, stir well, and get batter for lat...

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Abstract

The invention provides a coconut juice and banana chiffon cake and a making method thereof. The coconut juice and banana chiffon cake is made from, by weight, 4-6 eggs, 70-110 g of fine granulated sugar, 78-1117 g of low-gluten flour, 65-98 ml of coconut milk, 35-54 g of coconut oil, 100-150 g of bananas and 6-9 ml of lemon juice. The coconut juice and banana chiffon cake is rich in nutrition and adopts healthy raw materials, and the lemon juice is added based on a traditional chiffon cake, so that a cake body is fine, dense, soft and mellow in structure and is not likely to collapse. Edible oil is replaced by coconut oil, and the cake is healthier. In addition, by adding the coconut juice and banana, the single taste of the traditional chiffon cake is improved. Furthermore, due to the fact that the bananas contain carbohydrate easy to digest, the satiety is improved, the coconut oil can assist to reduce harmful LDL cholesterol, and the coconut juice and banana chiffon cake is suitable for populations having weight losing and body shaping demands to eat.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a banana chiffon cake with coconut milk and a method for making the banana chiffon cake with coconut milk. Background technique [0002] Coconut oil is the only oil composed of medium-chain fatty acids in daily food. The main component is lauric acid, which can improve the efficiency of metabolism and reduce the ratio of cholesterol. Bananas contain a lot of carbohydrates and dietary fiber, which can quickly replenish energy and bring a sense of satiety. It is a common food for weight loss and body shaping. 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 and function are relatively traditional and single. Contents of the invention [0003] The object of the present invention is to provide a coconut milk banana chiffon cake with healthy raw materials and the effect of weight loss ...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/36A21D2/14
CPCA21D13/06A21D2/145A21D2/36A21D2/364
Inventor 董莉
Owner 董莉
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