CN102488138A - Method for preparing corn steamed sponge cake - Google Patents
Method for preparing corn steamed sponge cake Download PDFInfo
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- CN102488138A CN102488138A CN201110440949XA CN201110440949A CN102488138A CN 102488138 A CN102488138 A CN 102488138A CN 201110440949X A CN201110440949X A CN 201110440949XA CN 201110440949 A CN201110440949 A CN 201110440949A CN 102488138 A CN102488138 A CN 102488138A
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- sponge cake
- dough
- steamed sponge
- flour
- corn
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Abstract
The invention discloses a method used for preparing a corn steamed sponge cake. The method comprises steps that: (1) corn powder and flour are uniformly mixed according to a weight ratio of 4-8:2-6, such that mixed flour is obtained; (2) 100 parts of the mixed flour by weight is added to 60-75 parts of water by weight and 3-5 parts of honey by weight; the mixture is uniformly mixed into a dough; the dough is leavened for 4-6h under a temperature of 20-35 DEG C; (3) 0.5-1 part of pitted red dates is washed, and are uniformly embedded in the leavened dough; the dough is steamed with separated water for 15-25min, such that the corn steamed sponge cake is obtained. Compared to prior art, with the method provided by the invention, leavening is carried out by using honey, such that a leavening effect is good, the prepared corn steamed sponge cake is soft and fragrant, and the prepared corn steamed sponge cake has a sweet aftertaste. Also, the dough is leavened by using natural honey which is used for replacing yeast, such that the leavening effect is better, the selected raw material is safer, and the nutritive value of the corn steamed sponge cake is improved.
Description
Technical field
The present invention relates to a kind of preparation method of food, be specifically related to a kind of method of making the corn steamed sponge cake.
Background technology
Steamed sponge cake is a traditional food, and its quality is soft, and it is edible especially to be fit to children's and old man.The dough that stays when the preparation method of steamed sponge cake adopts yeast or traditional using to produce once steamed sponge cake is usually at present leavened dough; Wherein the former fermentation time is short and convenient; But mouthfeel is good not as the steamed sponge cake that the latter makes; Though the mouthfeel of the steamed sponge cake that the latter makes is good, it is made relative trouble and when leavening dough, need add face alkali, and the consumption proportion of face alkali and dough is bad is affectedly bashful.
Summary of the invention
The technical problem that the present invention will solve provides a kind of method of making corn steamed sponge cake of leavening dough with honey.
The method of making corn steamed sponge cake of the present invention may further comprise the steps:
1) by 4～8: 2～6 weight ratio gets corn flour and flour mixes, and obtains mixed flour;
2) get mixed flour 100 weight portions, add 60～75 weight portions water and 3～5 weight portions honey with become dough, place the 4～6h that leavens dough under 20～35 ℃ of conditions;
3) get 0.5～1 weight portion red date without stone, evenly be embedded in after clean and send out on the good dough, Steam by water bath 15～25min promptly gets.
In the said method,
In the step 1), the weight ratio of corn flour and flour can be confirmed according to the personal like, be generally 5～7: 3～5.
Step 2) in, the consumption of water can confirm according to the water absorption of mixed flour, and when the weight ratio of corn flour in the mixed flour and flour is 5～7: in the time of 3～5, the consumption of water is 65～70 weight portions normally.
Step 2) in, the consumption of honey is preferably 3～4 weight portions.
In the step 3),, the raisins that evenly are packed with 1～2 weight portion on the good dough can also sent out according to individual's mouthfeel.
Compared with prior art, the method for the invention adopts honey to leaven dough, and it is effective to leaven dough, and makes the soft delicate fragrance of corn steamed sponge cake that makes, inlet Hui Tian; In addition, replace yeast to leaven dough with natural honey, ferment effect is better, and is safer in the selection of raw material, can also improve the nutritive value of corn steamed sponge cake.
The specific embodiment
With specific embodiment the present invention is described further below, but the present invention is not limited to these embodiment.
Embodiment 1
1) gets corn flour by 4: 6 weight ratio and flour mixes, obtain mixed flour;
2) get mixed flour 100 weight portions, add 65 weight portions water and 4 weight portions honey with become dough, place the 6h that leavens dough under 25 ℃ of conditions;
3) get 0.5 weight portion red date without stone, evenly be embedded in after clean and send out on the good dough, Steam by water bath 20min takes out, and stripping and slicing promptly gets the corn steamed sponge cake.
Embodiment 2
1) gets corn flour by 5: 5 weight ratio and flour mixes, obtain mixed flour;
2) get mixed flour 100 weight portions, add 70 weight portions water and 5 weight portions honey with become dough, place the 4h that leavens dough under 35 ℃ of conditions;
3) get 1 weight portion red date without stone, evenly be embedded in after clean and send out on the good dough, Steam by water bath 18min takes out, and stripping and slicing promptly gets the corn steamed sponge cake.
Embodiment 3
1) gets corn flour by 8: 2 weight ratio and flour mixes, obtain mixed flour;
2) get mixed flour 100 weight portions, add 74.5 weight portions water and 3 weight portions honey with become dough, place the 5h that leavens dough under 20 ℃ of conditions;
3) get the raisins of 0.8 weight portion red date without stone and 2 weight portions, evenly be embedded in after clean and send out on the good dough, Steam by water bath 25min takes out, and stripping and slicing promptly gets the corn steamed sponge cake.
Embodiment 4
1) gets corn flour by 7: 3 weight ratio and flour mixes, obtain mixed flour;
2) get mixed flour 100 weight portions, add 60 weight portions water and 4 weight portions honey with become dough, place the 5h that leavens dough under 30 ℃ of conditions;
3) get the raisins of 1 weight portion red date without stone and 1.5 weight portions, evenly be embedded in after clean and send out on the good dough, Steam by water bath 20min takes out, and stripping and slicing promptly gets the corn steamed sponge cake.
Claims (5)
1. method of making the corn steamed sponge cake is characterized in that may further comprise the steps:
1) by 4～8: 2～6 weight ratio gets corn flour and flour mixes, and obtains mixed flour;
2) get mixed flour 100 weight portions, add 60～75 weight portions water and 3～5 weight portions honey with become dough, place the 4～6h that leavens dough under 20～35 ℃ of conditions;
3) get 0.5～1 weight portion red date without stone, evenly be embedded in after clean and send out on the good dough, Steam by water bath 15～25min promptly gets.
2. the method for making corn steamed sponge cake according to claim 1 is characterized in that: in the step 1), the weight ratio of corn flour and flour is 5～7: 3～5.
3. the method for making corn steamed sponge cake according to claim 2 is characterized in that: step 2) in, the consumption of water is 65～70 weight portions.
4. the method for making corn steamed sponge cake according to claim 1 is characterized in that: step 2) in, the consumption of honey is 3～4 weight portions.
5. according to the method for each described making corn steamed sponge cake in the claim 1～4, it is characterized in that: in the step 3), sending out the raisins that evenly are packed with 1～2 weight portion on the good dough.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110440949XA CN102488138A (en) | 2011-12-26 | 2011-12-26 | Method for preparing corn steamed sponge cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110440949XA CN102488138A (en) | 2011-12-26 | 2011-12-26 | Method for preparing corn steamed sponge cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102488138A true CN102488138A (en) | 2012-06-13 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110440949XA Pending CN102488138A (en) | 2011-12-26 | 2011-12-26 | Method for preparing corn steamed sponge cake |
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| CN (1) | CN102488138A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103960583A (en) * | 2013-01-31 | 2014-08-06 | 安琪酵母股份有限公司 | Premixed composition for preparing fermentation product and preparation method of premixed composition |
| CN105029191A (en) * | 2015-07-03 | 2015-11-11 | 武汉商学院 | Fresh corn steamed cake, and preparation method thereof |
| CN106173925A (en) * | 2016-07-27 | 2016-12-07 | 惠州市柯帝士科技有限公司 | Corn steamed sponge cake |
| CN106213176A (en) * | 2016-07-27 | 2016-12-14 | 惠州市柯帝士科技有限公司 | Fructus Jujubae steamed sponge cake |
| CN107373336A (en) * | 2016-05-17 | 2017-11-24 | 鲁雪静 | A kind of corn steamed sponge cake preparation method |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1977620A (en) * | 2005-12-08 | 2007-06-13 | 赵春 | Eight-treasure nutrient steamed sponge cake making method |
-
2011
- 2011-12-26 CN CN201110440949XA patent/CN102488138A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1977620A (en) * | 2005-12-08 | 2007-06-13 | 赵春 | Eight-treasure nutrient steamed sponge cake making method |
Non-Patent Citations (3)
| Title |
|---|
| 段明月等: "《灶旁边看边做营养素食》", 31 January 2011, article "玉米发糕", pages: 219 * |
| 王志振: "玉米风味小吃", 《农村实用科技信息》, no. 6, 31 December 1998 (1998-12-31), pages 19 * |
| 菲尔: "蜂蜜发面法", 《农家参谋》, no. 11, 31 December 2006 (2006-12-31), pages 35 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103960583A (en) * | 2013-01-31 | 2014-08-06 | 安琪酵母股份有限公司 | Premixed composition for preparing fermentation product and preparation method of premixed composition |
| CN103960583B (en) * | 2013-01-31 | 2016-04-13 | 安琪酵母股份有限公司 | A kind of premix composition for the preparation of fermented product and preparation method thereof |
| CN105029191A (en) * | 2015-07-03 | 2015-11-11 | 武汉商学院 | Fresh corn steamed cake, and preparation method thereof |
| CN107373336A (en) * | 2016-05-17 | 2017-11-24 | 鲁雪静 | A kind of corn steamed sponge cake preparation method |
| CN106173925A (en) * | 2016-07-27 | 2016-12-07 | 惠州市柯帝士科技有限公司 | Corn steamed sponge cake |
| CN106213176A (en) * | 2016-07-27 | 2016-12-14 | 惠州市柯帝士科技有限公司 | Fructus Jujubae steamed sponge cake |
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Application publication date: 20120613 |