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Cupcakes and making method thereof

A technology for cupcakes and cakes, which is applied in baking, baked foods with modified ingredients, baked foods, etc. It can solve the problems of short shelf life, complicated production process, and water loss of bread, and achieve delicate taste, rich nutrition, and improved nutrition value effect

Inactive Publication Date: 2018-01-26
王才旺
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional cakes mainly include flour, eggs, oil, baking powder and other raw materials. After kneading, dividing, forming, proofing, baking, cooling and other steps, the production process is complicated and requires a long period of fermentation. Many people who love bread Users are discouraged
However, the purchased bread has a short shelf life, and after a period of storage, the moisture will be lost, causing the problem of poor taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] The present invention will be described in detail below in conjunction with the examples.

[0018] Weigh the following raw materials in parts by weight (kg): 6 parts of bread, 1 part of butter, 3 parts of mayonnaise, 2 parts of eggs, 1 part of walnut kernel, 1 part of hazelnut, 1 part of wolfberry, 1 part of matcha powder, 2 parts of honey, 0.3 parts of salt, 3 parts of corn kernels, 3 parts of pineapples, and 2 parts of bananas.

[0019] The specific steps of the cupcake processing method are as follows:

[0020] (1) Pick fresh eggs, beat them into a uniform egg liquid, and set aside;

[0021] (2) Cut pineapples and bananas into granules, the size of which is 10mm square;

[0022] (3) Grind walnut kernels and hazelnuts into crushed particles;

[0023] (4) Put the butter in a container, homogenize it, add mayonnaise, wolfberry, honey, salt, corn kernels, matcha powder, fruit granules in step (2), and nut granules in step (3) in sequence, and stir Uniform;

[0024] ...

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Abstract

The invention provides cupcakes and a making method thereof. The cupcakes are characterized by consisting of the following substances in parts by weight: 6-9 parts of bread, 1-3 parts of butter, 3-9 parts of mayonnaise, 2-6 parts of eggs, 1-3 parts of walnut kernels, 1-3 parts of hazelnuts, 1-3 parts of Chinese wolfberry fruits, 1-3 parts of matcha powder, 2-6 parts of honey, 0.3-0.5 part of salt,3-9 parts of corn granules, 3-9 parts of pineapples and 2-6 parts of bananas. Pineapple granules, banana granules, the corn granules, the walnut kernels and the hazelnuts in the raw materials can enable the cakes to have multiple-level mouth feels, and the Chinese wolfberry fruits and the matcha powder are collocated, so that the nutrient value of the cupcakes is increased, and the cupcakes havegood visual effects. The bread is used as a main material of the cupcakes, and the cupcakes with different tastes can be made according to different kinds of the selected bread, so that the bread which is stored for a long term is effectively consumed, and besides, the made cupcakes are fine and smooth in mouth feel, rich in nutrition and edible when being hot and cold.

Description

technical field [0001] The invention relates to the field of food, in particular to a cupcake and a manufacturing method thereof. Background technique [0002] Bread is a kind of traditional pasta, which originated in the West. It has a soft and delicate taste and is rich in nutritional value. It is a food suitable for all ages. Traditional cakes mainly include flour, eggs, oil, baking powder and other raw materials. After kneading, dividing, forming, proofing, baking, cooling and other steps, the production process is complicated and requires a long period of fermentation. Many people who love bread Users stay away. However, the purchased bread has a short shelf life, and after a period of storage, the moisture will be lost, causing the problem of poor taste. Contents of the invention [0003] In view of the above problems, the present invention provides a method for making cupcakes, which re-processes the bread that has been stored for a long time so that it has a soft...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D13/47A21D17/00
Inventor 王才旺
Owner 王才旺
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