CN103548914A - Premixed black tea chiffon cake flour - Google Patents
Premixed black tea chiffon cake flour Download PDFInfo
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- CN103548914A CN103548914A CN201310543233.1A CN201310543233A CN103548914A CN 103548914 A CN103548914 A CN 103548914A CN 201310543233 A CN201310543233 A CN 201310543233A CN 103548914 A CN103548914 A CN 103548914A
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- black tea
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Abstract
The invention discloses premixed black tea chiffon cake flour, which consists of the following components in part by weight: 40 to 50 parts of low-gluten flour, 30 to 40 parts of white granulated sugar, 8 to 12 parts of egg yolk powder, 3 to 5 parts of instant black tea powder, 3 to 5 parts of whole milk powder, 2 to 3 parts of pre-gelatinized starch, 1 to 2 parts of baking powder, 0.5 to 1 part of edible salt and 0.1 to 0.3 part of citric acid. When the premixed black tea chiffon cake flour is used for making a black tea chiffon cake, a delicious cake can be simply, conveniently and quickly made only by uniformly mixing the premixed black tea chiffon cake flour, a fixed amount of whole egg liquid, a fixed amount of salad oil and a fixed amount of water and performing stirring, foaming, injection-molding and baking, so that a cake making flow is simplified, technical requirements are lowered, and great convenience is brought to the cake making of a household.
Description
Technical field
The invention belongs to food processing field, relate to cake, relate in particular to a kind of black tea chiffon cake premixed powder.
Background technology
[0002] 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 exploitation of cake premixed powder, application have 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 black tea chiffon cake premixed powder, simple while making black tea by spreading the leaves on withering racks to dry chiffon cake with it, convenient, fast, 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 chiffon cake premixed powder, its weight portion is composed as follows: Self-raising flour 40～50, white granulated sugar 30～40, yolk powder 8～12, instant black tea powder 3～5, whole-fat milk powder 3～5, pre-gelatinized starch 2～3, baking powder 1～2, edible salt 0.5～1, 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.
Preparation method: Self-raising flour, white granulated sugar, yolk powder, instant black tea powder, whole-fat milk powder, pre-gelatinized starch, baking powder, edible salt, 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.Because 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 black tea chiffon cake of baking molding more soft good to eat.
A kind of using method of black tea chiffon cake premixed powder:
Raw material proportioning (weight portion): black tea chiffon cake premixed powder 100, egg pulp 60, water 30, salad oil 20.
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, dismiss to 2 times of left and right of original volume, the batter on chamber wall is scraped, then stirring at low speed 1 minute, make 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 15～20 minutes.
(4) take out, cooling.
Four, specific embodiment
Embodiment 1
Raw material proportioning (weight portion)
Self-raising flour 45, white granulated sugar 35, yolk powder 10, instant black tea powder 4, whole-fat milk powder 4, pre-gelatinized starch 2.5, baking powder 1.5, edible salt 0.8, citric acid 0.2.
Preparation method: Self-raising flour, white granulated sugar, yolk powder, instant black tea powder, whole-fat milk powder, pre-gelatinized starch, baking powder, edible salt, citric acid are pressed after formula rate weighing, mix.
Embodiment 2
Raw material proportioning (weight portion)
Self-raising flour 40, white granulated sugar 30, yolk powder 8, instant black tea powder 3, whole-fat milk powder 3, pre-gelatinized starch 2, baking powder 1, edible salt 0.5, citric acid 0.1.
Preparation method: with embodiment 1.
Embodiment 3
Raw material proportioning (weight portion)
Self-raising flour 50, white granulated sugar 40, yolk powder 12, instant black tea powder 5, whole-fat milk powder 5, pre-gelatinized starch 3, baking powder 2, edible salt 1, 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. a black tea chiffon cake premixed powder, its weight portion is composed as follows: Self-raising flour 40～50, white granulated sugar 30～40, yolk powder 8～12, instant black tea powder 3～5, whole-fat milk powder 3～5, pre-gelatinized starch 2～3, baking powder 1～2, edible salt 0.5～1, citric acid 0.1～0.3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310543233.1A CN103548914A (en) | 2013-11-06 | 2013-11-06 | Premixed black tea chiffon cake flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310543233.1A CN103548914A (en) | 2013-11-06 | 2013-11-06 | Premixed black tea chiffon cake flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103548914A true CN103548914A (en) | 2014-02-05 |
Family
ID=50003420
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310543233.1A Pending CN103548914A (en) | 2013-11-06 | 2013-11-06 | Premixed black tea chiffon cake flour |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103548914A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104430682A (en) * | 2014-12-19 | 2015-03-25 | 山东圣琪生物有限公司 | Premixed cake flour and making method thereof |
| CN105794928A (en) * | 2016-03-31 | 2016-07-27 | 浙江科技学院 | White tea and sticky rice cake and production method thereof |
| CN105794929A (en) * | 2016-03-31 | 2016-07-27 | 浙江科技学院 | Black tea glutinous rice cake and production method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6235334B1 (en) * | 1992-10-13 | 2001-05-22 | Margaret Elizabeth Donovan | No fat, no cholesterol cake and process of making the same |
| 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 CN201310543233.1A patent/CN103548914A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6235334B1 (en) * | 1992-10-13 | 2001-05-22 | Margaret Elizabeth Donovan | No fat, no cholesterol cake and process of making the same |
| 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 |
|---|
| 张力田: "《变性淀粉》", 31 August 1992, 华南理工大学出版社 * |
| 杨芳等: "马芬蛋糕预拌粉的研究", 《中国食品添加剂》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104430682A (en) * | 2014-12-19 | 2015-03-25 | 山东圣琪生物有限公司 | Premixed cake flour and making method thereof |
| CN105794928A (en) * | 2016-03-31 | 2016-07-27 | 浙江科技学院 | White tea and sticky rice cake and production method thereof |
| CN105794929A (en) * | 2016-03-31 | 2016-07-27 | 浙江科技学院 | Black tea glutinous rice cake and production 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 |