CN103548912A - Premixed flour for apricot kernel pound cakes - Google Patents
Premixed flour for apricot kernel pound cakes Download PDFInfo
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- CN103548912A CN103548912A CN201310542611.4A CN201310542611A CN103548912A CN 103548912 A CN103548912 A CN 103548912A CN 201310542611 A CN201310542611 A CN 201310542611A CN 103548912 A CN103548912 A CN 103548912A
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Abstract
The invention discloses premixed flour for apricot kernel pound cakes. The premixed flour for apricot kernel pound cakes consists of the following components in parts by weight: 40-50 parts of low-gluten flour, 40-50 parts of white granulated sugar, 25-35 parts of natural cream powder, 5-10 parts of whole milk powder, 5-10 parts of apricot kernel powder, 2-3 parts of pre-gelatinized starch, 1-2 parts of baking powder, 0.5-1 part of table salt, 0.3-0.5 part of sucrose ester and 0.1-0.3 part of citric acid. The premixed flour can be used for making apricot kernel pound cakes easily, conveniently and rapidly, delicious cakes can be made by only uniformly mixing the cake premixed flour with a fixed amount of egg pulp, salad oil and water, stirring, fermenting, performing injection molding and baking, the cake making flow is simplified, the technical requirement is lowered, and great convenience is brought to household making of cakes.
Description
Technical field
The invention belongs to food processing field, relate to cake, relate in particular to a kind of almond heavy oil cake premixed powder.
Background technology
Cake be a class to take flour, sucrose, egg, cream, milk powder etc. be primary raw material, the soft food of making through baking.Its multiple tastes, is of high nutritive value.According to cake materials and manufacture craft, cake can be divided into spongecake, heavy oil cake and chiffon cake.
In recent years, along with improving constantly of people's living standard, cake has progressed into people's diet.In some big and medium-sized cities, cake, bread have become the daily-consumption food items of more and more many families.And along with progressively universal in ordinary people family of the continuous enhancing of people's Consciousness of food security and small household appliances (eggbeater, electric oven etc.), the situation of family's self-control cake is more and more many, in order to meet the market demand of ever-increasing family self-control cake, a kind of novel, raw-food material---cake premixed powder arises at the historic moment easily and efficiently.The development and application of cake premixed powder has significantly reduced professional, the technical and mortality of cake production.
Summary of the invention
The object of the present invention is to provide a kind of almond heavy oil cake premixed powder, simple, convenient, fast while making almond heavy oil cake with it, only cake premix powder need be mixed with quantitative egg pulp, salad oil and water, stir, dismiss, injection molding, baking can produce delicious cake, simplified cake production flow process, having reduced specification requirement ，Wei family cake production brings great convenience.
A kind of almond heavy oil cake premixed powder, its weight portion is composed as follows: Self-raising flour 40～50, white granulated sugar 40～50, natural cream powder 25～35, whole-fat milk powder 5～10, almond powder 5～10, pre-gelatinized starch 2～3, baking powder 1～2, edible salt 0.5～1, sucrose ester 0.3～0.5, citric acid 0.1～0.3.
Described white granulated sugar is through pulverizing, cross the white granulated sugar of 80 mesh sieves;
Described pre-gelatinized starch is potato pre-gelatinized starch.Natural cream powder, is that to select high-quality natural cream be raw material, and after emulsification embedding, spraying is dry to be formed.
Preparation method: Self-raising flour, white granulated sugar, natural cream powder, whole-fat milk powder, almond powder, pre-gelatinized starch, baking powder, edible salt, sucrose ester, citric acid are pressed after formula rate weighing, mix.
Cake mouthfeel is soft is because it contains more gas, determines that it is egg white that cake is held the main component of gas ability.Egg white itself is meta-alkalescence, the pH value of egg white solution is conventionally in 7.5 left and right, and egg white is only under the slant acidity environment of pH value 4.5～5, could form bulk, stable foam state, so added a small amount of citric acid in formula, be used for regulating acidity, be beneficial to egg white and dismiss, and guarantee foam stabilization, lasting, make the almond heavy oil cake of baking molding more soft good to eat.
A kind of using method of almond heavy oil cake premixed powder:
Raw material proportioning (weight portion): almond heavy oil cake premixed powder 100, egg pulp 50, water 20, salad oil 10.
After will above-mentioned raw materials weighing, join together in eggbeater, agitation as appropriate, makes that various raw materials are wetting to be mixed, and stirring at low speed 2 minutes, then high-speed stirred 5-7 minute, scrape the batter on chamber wall, then stirring at low speed 2 minutes, makes cake batter.
(3) injection molding baking: using piping bag or little spoon that batter is injected to resistance to roasting cake dixie cup to 8 minute expires.With 180 ℃-185, toast 20～25 minutes.
(4) take out, cooling.
Four, specific embodiment
Embodiment 1
Raw material proportioning (weight portion)
Self-raising flour 45, white granulated sugar 45, natural cream powder 30, whole-fat milk powder 8, almond powder 7, pre-gelatinized starch 2.5, baking powder 1.5, edible salt 0.8, sucrose ester 0.4, citric acid 0.2.
Preparation method: Self-raising flour, white granulated sugar, natural cream powder, whole-fat milk powder, almond powder, pre-gelatinized starch, baking powder, edible salt, sucrose ester, citric acid are pressed after formula rate weighing, mix.
Embodiment 2
Raw material proportioning (weight portion)
Self-raising flour 40, white granulated sugar 40, natural cream powder 25, whole-fat milk powder 5, almond powder 5, pre-gelatinized starch 2, baking powder 1, edible salt 0.5, sucrose ester 0.3, citric acid 0.1.
Preparation method: with embodiment 1.
Embodiment 3
Raw material proportioning (weight portion)
Self-raising flour 50, white granulated sugar 50, natural cream powder 35, whole-fat milk powder 10, almond powder 10, pre-gelatinized starch 3, baking powder 2, edible salt 1, sucrose ester 0.5, citric acid 0.3.
Preparation method: with embodiment 1.
More than describe embodiments of the present invention in detail, but this example of just lifting for the ease of understanding should not be considered to be limitation of the scope of the invention.Equally, any those skilled in the art all can, according to the description of technical scheme of the present invention and preferred embodiment thereof, make various possible being equal to and change or replace.
Claims (1)
1. an almond heavy oil cake premixed powder, its weight portion is composed as follows: Self-raising flour 40～50, white granulated sugar 40～50, natural cream powder 25～35, whole-fat milk powder 5～10, almond powder 5～10, pre-gelatinized starch 2～3, baking powder 1～2, edible salt 0.5～1, sucrose ester 0.3～0.5, citric acid 0.1～0.3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310542611.4A CN103548912A (en) | 2013-11-06 | 2013-11-06 | Premixed flour for apricot kernel pound cakes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310542611.4A CN103548912A (en) | 2013-11-06 | 2013-11-06 | Premixed flour for apricot kernel pound cakes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103548912A true CN103548912A (en) | 2014-02-05 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310542611.4A Pending CN103548912A (en) | 2013-11-06 | 2013-11-06 | Premixed flour for apricot kernel pound cakes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103548912A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103749625A (en) * | 2013-12-17 | 2014-04-30 | 当涂县科辉商贸有限公司 | Basil seed and almond cake mix and preparation method |
| CN105104486A (en) * | 2015-09-01 | 2015-12-02 | 孟凡勤 | Malt and nut spleen-tonifying cake and making method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102047923A (en) * | 2010-11-23 | 2011-05-11 | 广州合诚实业有限公司 | Chiffon cake pre-blend flour requiring no egg separation, chiffon cake adopting pre-blend flour, and preparation method of chiffon cake |
| CN103371202A (en) * | 2012-04-28 | 2013-10-30 | 安琪酵母股份有限公司 | Pre-mixed flour for vegetarian cakes, usage method of pre-mixed flour and cake products prepared by pre-mixed flour |
-
2013
- 2013-11-06 CN CN201310542611.4A patent/CN103548912A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102047923A (en) * | 2010-11-23 | 2011-05-11 | 广州合诚实业有限公司 | Chiffon cake pre-blend flour requiring no egg separation, chiffon cake adopting pre-blend flour, and preparation method of chiffon cake |
| CN103371202A (en) * | 2012-04-28 | 2013-10-30 | 安琪酵母股份有限公司 | Pre-mixed flour for vegetarian cakes, usage method of pre-mixed flour and cake products prepared by pre-mixed flour |
Non-Patent Citations (2)
| Title |
|---|
| 杨芳等: "马芬蛋糕预拌粉的研究", 《中国食品添加剂》, 15 April 2011 (2011-04-15), pages 191 - 192 * |
| 汪磊等: "蛋糕预混粉淀粉添加的研究", 《粮食与饲料工业》, no. 6, 15 June 2009 (2009-06-15), pages 9 - 10 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103749625A (en) * | 2013-12-17 | 2014-04-30 | 当涂县科辉商贸有限公司 | Basil seed and almond cake mix and preparation method |
| CN105104486A (en) * | 2015-09-01 | 2015-12-02 | 孟凡勤 | Malt and nut spleen-tonifying cake and making method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140205 |