CN103404575A - Pastry preparing method - Google Patents
Pastry preparing method Download PDFInfo
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- CN103404575A CN103404575A CN2013103772150A CN201310377215A CN103404575A CN 103404575 A CN103404575 A CN 103404575A CN 2013103772150 A CN2013103772150 A CN 2013103772150A CN 201310377215 A CN201310377215 A CN 201310377215A CN 103404575 A CN103404575 A CN 103404575A
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Abstract
The invention discloses a pastry preparation method. The method comprises the following steps of 1) mixing and beating bananas, pineapples and apples with a weight ratio of 1: (0.3-0.6): (0.5-0.9) after the bananas, the pineapples and the apples are peeled to obtain fruit puree; 2) preparing, by weight, 100-150 parts of flour, 5-10 parts of milk, 20-30 parts of granulated sugar, 3-5 parts of baking powder, 10-20 parts by weight of egg liquid and 30-40 parts of fruit puree, stirring the raw materials evenly, putting the raw materials in a die for standing 20-40 minutes, steaming the raw materials until the raw materials are cooked to obtain finished products. The prepared pastry is rich in nutrition, has a unique taste and a rich fresh scent of fruit and is a novel pastry variety.
Description
Technical field
The invention belongs to food technology field, specifically a kind of preparation method of cake.
Background technology
Cake has the advantage such as have a sweet taste, entrance is fluffy, thereby very popular.Mostly common cake is take that flour is major ingredient, then arranges in pairs or groups and make with granulated sugar, egg etc.; Nutritional labeling is more single, and taste is too sweet greasy, makes consumer's selection face too small, is difficult to meet the demand that people pursue various taste.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of cake, nutritious to make, as to have strong fruit fragrant, mouthfeel uniqueness cake new varieties.
The present invention is by the following technical solutions:
A kind of preparation method of cake, step is as follows:
1) by after banana, pineapple and apple peel, according to the weight ratio of 1:0.3～0.6:0.5～0.9, mix making beating, make fruit mud;
2) get flour 100～150 weight portions, milk 5～10 weight portions, granulated sugar 20～30 weight portions, baking powder 3～5 weight portions, egg liquid 10～20 weight portions, fruit mud 30～40 weight portions, stir, put into mould standing 20～40 minutes, and got product after cooking.
In step 1), the preferred weight ratio of the banana after peeling, pineapple and apple is 1:0.5:0.65.
Step 2) in, during stirring, optimum weight part of each material is: flour 130 weight portions, milk 8 weight portions, granulated sugar 24 weight portions, baking powder 4.6 weight portions, egg liquid 16 weight portions, fruit mud 35 weight portions.
Preparation process of the present invention, add banana, pineapple and apple, makes the fruit ingredient of the uniqueness that the cake that makes adds, and the cake special taste after making, have strong fruit fragrant, and nutrition is more comprehensive.
The specific embodiment
Below with embodiment, be further described, but the present invention is not limited to these embodiment.
Embodiment 1
A kind of preparation method of cake, step is as follows:
1) by after banana, pineapple and apple peel, according to the weight ratio of 1:0.5:0.65, mix making beating, make fruit mud;
2) get flour 130 weight portions, milk 8 weight portions, granulated sugar 24 weight portions, baking powder 4.6 weight portions, egg liquid 16 weight portions, fruit mud 35 weight portions, stir, put into mould standing 30 minutes, get product after cooking
Embodiment 2
A kind of preparation method of cake, step is as follows:
1) by after banana, pineapple and apple peel, according to the weight ratio of 1:0.3:0.6, mix making beating, make fruit mud;
2) get flour 150 weight portions, milk 5 weight portions, granulated sugar 24 weight portions, baking powder 5 weight portions, egg liquid 10 weight portions, fruit mud 36 weight portions, stir, put into mould standing 40 minutes, get product after cooking
Embodiment 3
A kind of preparation method of cake, step is as follows:
1) by after banana, pineapple and apple peel, according to the weight ratio of 1:0.4:0.9, mix making beating, make fruit mud;
2) get flour 120 weight portions, milk 10 weight portions, granulated sugar 20 weight portions, baking powder 4.3 weight portions, egg liquid 20 weight portions, fruit mud 30 weight portions, stir, put into mould standing 30 minutes, get product after cooking
Embodiment 4
A kind of preparation method of cake, step is as follows:
1) by after banana, pineapple and apple peel, according to the weight ratio of 1:0.6:0.5, mix making beating, make fruit mud;
2) get flour 120 weight portions, milk 10 weight portions, granulated sugar 20 weight portions, baking powder 4 weight portions, egg liquid 20 weight portions, fruit mud 30 weight portions, stir, put into mould standing 25 minutes, get product after cooking.
Claims (3)
1. the preparation method of a cake, is characterized in that, step is as follows:
1) by after banana, pineapple and apple peel, according to the weight ratio of 1:0.3～0.6:0.5～0.9, mix making beating, make fruit mud;
2) get flour 100～150 weight portions, milk 5～10 weight portions, granulated sugar 20～30 weight portions, baking powder 3～5 weight portions, egg liquid 10～20 weight portions, fruit mud 30～40 weight portions, stir, put into mould standing 20～40 minutes, and got product after cooking.
2. preparation method according to claim 1, it is characterized in that: the weight ratio of the banana after peeling, pineapple and apple is 1:0.5:0.65.
3. preparation method according to claim 1, it is characterized in that, step 2) in, during stirring, the weight portion of each material is: flour 130 weight portions, milk 8 weight portions, granulated sugar 24 weight portions, baking powder 4.6 weight portions, egg liquid 16 weight portions, fruit mud 35 weight portions.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103772150A CN103404575A (en) | 2013-08-27 | 2013-08-27 | Pastry preparing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103772150A CN103404575A (en) | 2013-08-27 | 2013-08-27 | Pastry preparing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103404575A true CN103404575A (en) | 2013-11-27 |
Family
ID=49597665
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013103772150A Pending CN103404575A (en) | 2013-08-27 | 2013-08-27 | Pastry preparing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103404575A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103960332A (en) * | 2014-04-04 | 2014-08-06 | 张燕 | Smooth blueberry pastry and preparing method thereof |
| CN104170929A (en) * | 2014-07-23 | 2014-12-03 | 汪辉鳌 | Tartary buckwheat and fruit product and preparation method thereof |
| CN105495102A (en) * | 2014-09-22 | 2016-04-20 | 何明东 | Prunus salicina lindl cake and production method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20020041924A1 (en) * | 1992-10-13 | 2002-04-11 | Donovan Margaret E. | No fat, no cholesterol cake and process of making the same |
| CN101185455A (en) * | 2006-11-16 | 2008-05-28 | 王勇 | Cake and preparation method thereof |
| CN102754773A (en) * | 2012-06-29 | 2012-10-31 | 訾庆丰 | Cherry tomato milk cake |
-
2013
- 2013-08-27 CN CN2013103772150A patent/CN103404575A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20020041924A1 (en) * | 1992-10-13 | 2002-04-11 | Donovan Margaret E. | No fat, no cholesterol cake and process of making the same |
| CN101185455A (en) * | 2006-11-16 | 2008-05-28 | 王勇 | Cake and preparation method thereof |
| CN102754773A (en) * | 2012-06-29 | 2012-10-31 | 訾庆丰 | Cherry tomato milk cake |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103960332A (en) * | 2014-04-04 | 2014-08-06 | 张燕 | Smooth blueberry pastry and preparing method thereof |
| CN104170929A (en) * | 2014-07-23 | 2014-12-03 | 汪辉鳌 | Tartary buckwheat and fruit product and preparation method thereof |
| CN105495102A (en) * | 2014-09-22 | 2016-04-20 | 何明东 | Prunus salicina lindl cake and production method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20131127 |