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Multi-taste cake blank

A cake embryo and taste technology, which is applied in the direction of baking, baked food with modified ingredients, dough treatment, etc., can solve the problem of single taste of cake embryo, and achieve the effect of rich taste and beautiful appearance

Inactive Publication Date: 2021-07-02
仝玉慧
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of the prior art, the present invention provides cake embryos with multiple flavors, which solves the problem of single taste of cake embryos

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The embodiment of the present invention provides a variety of flavor cake embryos, including A component, B component and C component, the mass ratio of A component, B component and C component is 1:0.7:0.7, A component contains the following Raw materials in parts by weight: 55 parts of eggs, 320 parts of oil, 44 parts of white sugar, 120 parts of low-fat milk, 700 parts of low-gluten flour, 120 parts of purified water, component B includes the following raw materials by weight: 55 parts of eggs, oil 320 parts, 44 parts of white sugar, 120 parts of low-fat milk, 700 parts of low-gluten flour, 100 parts of cocoa powder, 35 parts of Chinese medicine powder, 120 parts of purified water, component C includes the following raw materials by weight: 55 parts of eggs, oil 320 parts, 44 parts of white sugar, 120 parts of low-fat milk, 700 parts of low-gluten flour, 110 parts of matcha powder, 120 parts of purified water.

[0027] The production method of traditional Chinese med...

Embodiment 2

[0040] The embodiment of the present invention provides a variety of flavor cake embryos, including A component, B component and C component, the mass ratio of A component, B component and C component is 1:0.7:0.7, A component contains the following Raw materials in parts by weight: 60 parts of eggs, 340 parts of oil, 45 parts of white sugar, 140 parts of low-fat milk, 720 parts of low-gluten flour, 100 parts of purified water, component B includes the following raw materials by weight: 58 parts of eggs, oil 350 parts, 50 parts of white sugar, 150 parts of low-fat milk, 750 parts of low-gluten flour, 100 parts of cocoa powder, 40 parts of Chinese medicine powder, 140 parts of purified water, component C includes the following raw materials by weight: 60 parts of eggs, oil 300 parts, white sugar 40 parts, low-fat milk 110 parts, low-gluten flour 720 parts, matcha powder 120 parts, purified water 130 parts.

[0041] The production method of traditional Chinese medicine powder is...

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Abstract

The invention provides a multi-taste cake blank, and relates to the technical field of food processing. The multi-taste cake blank comprises a component A, a component B and a component C. The component A comprises the following raw materials in parts by weight: 50-70 parts of eggs and 650-750 parts of low-gluten flour, the component B comprises the following raw materials in parts by weight: 50-70 parts of eggs, 650-750 parts of low-gluten flour, 90-120 parts of cocoa powder and 30-40 parts of traditional Chinese medicine powder, and the component C comprises the following raw materials in parts by weight: 50-70 parts of eggs, 650-750 parts of low-gluten flour and 90-120 parts of matcha powder. The cake paste with the original taste, the chocolate taste and the matcha taste is prepared from the low-gluten flour, the cocoa powder, the matcha powder and other raw materials, then the cake paste with the original taste, the chocolate taste and the matcha taste is mixed in a cake blank mold to be baked and formed, one cake blank can have the three tastes, and the tastes are richer. By adding Chinese medicine powder to the chocolate cake batter, the cake blank has the health-care effects of tonifying spleen, promoting appetite, promoting qi circulation and helping digestion.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to cake embryos with various flavors. Background technique [0002] Cake is an ancient western pastry, usually made by oven. Cake is made of eggs, sugar, and wheat flour as main raw materials, with milk, fruit juice, milk powder, face powder, salad oil, water, shortening, and baking powder as auxiliary materials. A sponge-like dessert is made after being stirred, modulated and baked. [0003] When making a cake, it is necessary to make a cake embryo first, then wrap the cake embryo with cream, and then decorate it with fruit slices, chocolate, biscuits and other foods to complete a beautiful cake, but the common cake embryo tastes extremely Single, even if the cake embryos of different flavors are assembled together, it is only a simple splicing, and the taste of the cake embryos eaten in each bite is still not rich enough, and the appearance is very unattractive. Content...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/34A21D2/16A21D2/18A21D2/36A21D2/38
CPCA21D13/06A21D2/34A21D2/16A21D2/181A21D2/364A21D2/36A21D2/38
Inventor 仝玉慧
Owner 仝玉慧
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