CN101720803B - Manufacturing method of egg mixing cake - Google Patents
Manufacturing method of egg mixing cake Download PDFInfo
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- CN101720803B CN101720803B CN2009103116422A CN200910311642A CN101720803B CN 101720803 B CN101720803 B CN 101720803B CN 2009103116422 A CN2009103116422 A CN 2009103116422A CN 200910311642 A CN200910311642 A CN 200910311642A CN 101720803 B CN101720803 B CN 101720803B
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- egg
- dried orange
- orange peel
- mixing cake
- yolk
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Abstract
The invention discloses an egg mixing cake and a manufacturing method thereof. The egg mixing cake comprises the following components: wheat meal, edible sugar, edible oil, egg and tangerine peel. The egg mixing cake is added with the tangerine peel, and fully harmonizes the fragrance of the tangerine peel and the tastes of other materials to form a distinctive flavor. The manufactured egg mixing cake not only keeps the primary intense egg fragrance and the mouthfeel characteristic of melting in the mouth, but also has the characteristics of fragrant and intense mouthfeel, promotion of fluid in the mouth and no greasy feeling, and avoids internal heat after eating frequently.
Description
Technical field
The present invention relates to a kind of preparation method of egg mixing cake.
Background technology
Egg mixing cake is that Guangdong, overseas Chinese hometown newly can famous special product, and its manufacture craft is with a long history, and manufactured goods egg aromatic flavour, crisp-fried are good to eat, nutritious.Not only overseas Chinese compatriot is profuse in praise to it at home and abroad, elects the good merchantable brand of giving a present as, also is subjected to domestic consumers in general's favor deeply.Make scope though egg mixing cake manufacture craft uniqueness, selection materials break away from biscuit, thus also exist after the common biscuit food can dry, greasy, easy shortcoming such as get angry, be unfavorable for healthy.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of preparation method of egg mixing cake of that be difficult for getting angry, no greasy feeling.
In order to solve the problems of the technologies described above, the preparation method of a kind of egg mixing cake of the present invention may further comprise the steps:
A. the pre-making of dried orange peel: place clear water to soak the dried orange peel of choosing, feel like jelly until dried orange peel, be attached to the lip-deep impurity of dried orange peel with removing, again dried orange peel is picked up and drain its surperficial moisture content, place clean container, adding table sugar, salt sealing were deposited more than 15 days, were cut into the dried orange peel shred of required fineness degree then with slicer;
B. the pre-making of egg: choose the egg that cleans up, with egg device yolk is separated fully with egg white, the egg white of separation is stand-by, yolk after separating neatly is arranged on the clean baking tray, place 120～150 ℃ baker, baking was burnt 8～10 minutes, took out crushing and made the yolk prefabrication;
C. the making of egg mixing cake dough: at first egg white high-speed stirred to the volume that step b is obtained doubles above, add table sugar then and edible oil stirs, add wheat flour, dried orange peel shred and yolk prefabrication at last successively,, make dough through fully stirring 2～3 minutes;
D. egg mixing cake is shaped: dough is pressed into the powder sheet that thickness is 0.3～0.7cm with tablet press machine, again the powder sheet is given birth to embryo with egg halberd mould molding for the egg halberd, place then on the drip pan through putting the oil;
E. egg mixing cake facing: egg white evenly is applied in the egg halberd gives birth on the embryo, repeat twice;
F. baking: the living embryo of egg halberd that step e is obtained places 180～200 ℃ baker, takes out after baking in 4～6 minutes, and egg mixing cake is made in cooling naturally at normal temperatures;
Wherein, the various component ratios of described egg mixing cake are: 32～40 parts of wheat flours, 18～20 parts of table sugar, 10～12 parts of edible oils, 20～30 parts on egg, 5～8 parts of dried orange peels, 1～2 part of salt.
The invention has the beneficial effects as follows: added dried orange peel in this egg mixing cake, the fragrance and other material taste that make full use of dried orange peel are in harmonious proportion mutually, form original in style local flavor, the egg mixing cake of making has not only kept the original strong egg fragrance and the mouthfeel feature of just melt in the mouth, and mouthfeel delicate fragrance glycol, dispute promote the production of body fluid, no greasy feeling, and many foods also are difficult for getting angry.
The specific embodiment
A kind of egg mixing cake of the present invention, the composition of described egg mixing cake comprises wheat flour, table sugar, edible oil, egg and dried orange peel.In order to reach better taste, the composition of egg mixing cake also includes salt.The various component ratios of described egg mixing cake are: 32～40 parts of wheat flours, 18～20 parts of table sugar, 10～12 parts of edible oils, 20～30 parts on egg, 5～8 parts of dried orange peels, 1～2 part of salt.
The preparation method of a kind of egg mixing cake of the present invention may further comprise the steps:
A. the pre-making of dried orange peel: place clear water to soak the dried orange peel of choosing, feel like jelly until dried orange peel, be attached to the lip-deep impurity of dried orange peel with removing, again dried orange peel is picked up and drain its surperficial moisture content, place clean container, adding table sugar, salt sealing were deposited more than 15 days, were cut into the dried orange peel shred of required fineness degree then with slicer;
B. the pre-making of egg: choose the egg that cleans up, with egg device yolk is separated fully with egg white, the egg white of separation is stand-by, yolk after separating neatly is arranged on the clean baking tray, place 120～150 ℃ baker, baking was burnt 8～10 minutes, took out crushing and made the yolk prefabrication;
C. the making of egg mixing cake dough: at first egg white high-speed stirred to the volume that step b is obtained doubles above, add table sugar then and edible oil stirs, add wheat flour, dried orange peel shred and yolk prefabrication at last successively,, make dough through fully stirring 2～3 minutes;
D. egg mixing cake is shaped: dough is pressed into the powder sheet that thickness is 0.3～0.7cm with tablet press machine, again the powder sheet is given birth to embryo with egg halberd mould molding for the egg halberd, place then on the drip pan through putting the oil;
E. egg mixing cake facing: egg white evenly is applied in the egg halberd gives birth on the embryo, repeat twice;
F. baking: the living embryo of egg halberd that step e is obtained places 180～200 ℃ baker, takes out after baking in 4～6 minutes, and egg mixing cake is made in cooling naturally at normal temperatures.
Egg mixing cake of the present invention is broken through traditional materials, adds an amount of dried orange peel in the making of egg mixing cake, and the fragrance and other material taste that make full use of dried orange peel are in harmonious proportion mutually, form original in style local flavor.The product of making has not only kept the original strong egg fragrance of egg mixing cake and the mouthfeel feature of just melt in the mouth, and mouthfeel delicate fragrance glycol, dispute promote the production of body fluid, no greasy feeling, and many foods also are difficult for getting angry, outstanding more abound with the new of dried orange peel can the overseas Chinese hometown local flavor.
Below be one of them object lesson of preparation method of egg mixing cake of the present invention:
At first choosing the 6kg dried orange peel places more than the clear water immersion 2 as a child, removing is attached to the impurity on dried orange peel surface, dried orange peel picked up drain its surperficial moisture content, place in the clean container, add the sealing of 5kg white granulated sugar and 1kg salt then and deposit more than 15 days, be cut into the dried orange peel shred of required fineness degree again with cutter.
28kg fresh hen egg with cleaning up separates yolk with egg white fully with egg device, and the egg white of separation is stand-by, yolk after the separation neatly is arranged in clean baking tray, place 130 ℃ baker, it is medium rare to be baked to yolk through 9 minutes, takes out crushing and makes the yolk prefabrication.
It is above that 50% high-speed stirred to volume in the above-mentioned egg white is doubled, and drops into 10kg edible vegetable oil and 16kg white granulated sugar and stir.Drop into the 34kg wheat flour successively, 12kg dried orange peel shred and yolk prefabrication through fully stirring 2 minutes, are made dough; With tablet press machine dough is pressed into the powder sheet of the about 0.5cm of thickness then, with egg halberd mould molding.Place on the drip pan through putting the oil, the egg halberd that the egg white of above-mentioned remainder evenly is applied in after the moulding is given birth on the embryo, repeat 2 times; Egg halberd after at last facing being smeared is given birth to embryo and is placed 190 ℃ baker, takes out after baking in 5 minutes, and egg mixing cake is made in cooling naturally at normal temperatures.
Claims (1)
1. the preparation method of an egg mixing cake is characterized in that may further comprise the steps:
A. the pre-making of dried orange peel: place clear water to soak the dried orange peel of choosing, feel like jelly until dried orange peel, be attached to the lip-deep impurity of dried orange peel with removing, again dried orange peel is picked up and drain its surperficial moisture content, place clean container, adding table sugar, salt sealing were deposited more than 15 days, were cut into the dried orange peel shred of required fineness degree then with slicer;
B. the pre-making of egg: choose the egg that cleans up, with egg device yolk is separated fully with egg white, the egg white of separation is stand-by, yolk after separating neatly is arranged on the clean baking tray, place 120～150 ℃ baker, baking was burnt 8～10 minutes, took out crushing and made the yolk prefabrication;
C. the making of egg mixing cake dough: at first egg white high-speed stirred to the volume that step b is obtained doubles above, add table sugar then and edible oil stirs, add wheat flour, dried orange peel shred and yolk prefabrication at last successively,, make dough through fully stirring 2～3 minutes;
D. egg mixing cake is shaped: dough is pressed into the powder sheet that thickness is 0.3～0.7cm with tablet press machine, again the powder sheet is given birth to embryo with egg halberd mould molding for the egg halberd, place then on the drip pan through putting the oil;
E. egg mixing cake facing: egg white evenly is applied in the egg halberd gives birth on the embryo, repeat twice;
F. baking: the living embryo of egg halberd that step e is obtained places 180～200 ℃ baker, takes out after baking in 4～6 minutes, and egg mixing cake is made in cooling naturally at normal temperatures;
Wherein, the various component ratios of described egg mixing cake are: 32～40 parts of wheat flours, 18～20 parts of table sugar, 10～12 parts of edible oils, 20～30 parts on egg, 5～8 parts of dried orange peels, 1～2 part of salt.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009103116422A CN101720803B (en) | 2009-12-17 | 2009-12-17 | Manufacturing method of egg mixing cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009103116422A CN101720803B (en) | 2009-12-17 | 2009-12-17 | Manufacturing method of egg mixing cake |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101720803A CN101720803A (en) | 2010-06-09 |
| CN101720803B true CN101720803B (en) | 2011-11-16 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009103116422A Expired - Fee Related CN101720803B (en) | 2009-12-17 | 2009-12-17 | Manufacturing method of egg mixing cake |
Country Status (1)
| Country | Link |
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| CN (1) | CN101720803B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102246844B (en) * | 2011-07-20 | 2013-07-10 | 马换荣 | Formula of organic egg yolk cake and processing method thereof |
| CN104186601B (en) * | 2014-09-16 | 2017-02-08 | 广东新盟食品有限公司 | Natural wheat cake |
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2009
- 2009-12-17 CN CN2009103116422A patent/CN101720803B/en not_active Expired - Fee Related
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| Publication number | Publication date |
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| CN101720803A (en) | 2010-06-09 |
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