CN104351303A - Formula and making method for coffee chiffon cakes - Google Patents
Formula and making method for coffee chiffon cakes Download PDFInfo
- Publication number
- CN104351303A CN104351303A CN201410697760.2A CN201410697760A CN104351303A CN 104351303 A CN104351303 A CN 104351303A CN 201410697760 A CN201410697760 A CN 201410697760A CN 104351303 A CN104351303 A CN 104351303A
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- Prior art keywords
- coffee
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- egg
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/368—Fermentation by-products, e.g. grapes, hops
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a formula for coffee chiffon cakes. The formula comprises the following raw materials: 80 grams of low-gluten flour, 190 eggs, 7 grams of ground coffee, 15 milliliters of boiled water, 40 milliliters of clear water, 5 milliliters of coffee wine, 30 grams of corn oil, 45 grams of berry sugar and a plurality of drops of lemon juice. The invention also discloses a making method for the coffee chiffon cakes. The formula and the making method have the advantages that the coffee chiffon cakes are easily made successfully by the method, and the made coffee chiffon cakes are soft and smooth in mouthfeel and medium in sweetness, are prepared from natural materials, and are safe to eat.
Description
Technical field
The present invention relates to the field of baking and banking up with earth, particularly relate to a kind of preparation method of coffee chiffon cake.
Background technology
Along with the raising of people's living standard, people also require more and more higher for the diversity of food.People are no longer satisfied with the desserts such as existing cake, biscuit, in the dessert kind that constantly exploitation is new, and how to develop that mouthfeel is good and the dessert kind of edible safety is teacher of the baking and banking up with earth and the topic of baking and banking up with earth fan's discussion always.
Chiffon cake is the existing a kind of cake be popular, and the method for various making chiffon cake is also a lot, but begining to learn the person of baking and banking up with earth all is not easy to succeed usually.
Summary of the invention
Technical problem to be solved of the present invention is that providing a kind of is easily successful and the formula of the coffee chiffon cake of the soft exquisiteness of coffee chiffon cake mouthfeel made and preparation method.
The present invention solves the problems of the technologies described above by the following technical solutions: a kind of formula of coffee chiffon cake, comprise: Self-raising flour 80 grams, 190, egg, ground coffee 7 grams, boiling water 15ml, clear water 40ml, coffee wine 5ml, corn oil 30 grams, berry sugar 45 grams, lemon juice number drips.
A preparation method for coffee chiffon cake, comprises the steps:
Step 1: get out all material, ground coffee first bubbles open with boiling water, then adds clear water, and be mixed to and do not have dry powder, Self-raising flour sieves 2 ~ 3 times in advance;
Step 2: egg white and yolk knock respectively two clean without in oily anhydrous container, first egg white is placed on refrigerator cold-storage, adds the coffee liquid mixed in yolk, mix thoroughly;
Step 3: add corn oil and coffee wine, mix thoroughly;
Step 4: be sieved into Self-raising flour, with Manual egg beater with the gimmick of " in a zigzag ", mixes egg liquid and flour, to can't see dry powder and granule;
Step 5: add several lemon juices in egg white, first beats to thick bubble, divides and add 35 grams of berry sugars for 3 times, beats to almost dryness foaming, after namely mentioning egg-whisk, head of beating eggs can be seen the little triangle of slightly crotch;
Step 6: baking box preheating 180 degree, gets 1/3 egg white sent, and adds in yolk paste, with egg-whisk or scraper, both is cut and mixes or turn evenly;
Step 7: the cake mixed is stuck with paste, and refunds in egg white, softly and fast turns evenly with scraper, the cake mixed is stuck with paste, should be very fine and smooth, is rich in gloss, and does not have air pocket;
Step 8: by the cake mixed stick with paste pour into mould from eminence, then mould is gently knocked on chopping board several under, shake surface air pocket;
Step 9: mould is sent into preheated baking box, lower floor, fire, toast about 35 minutes, is expanded to slight falling to cake by 175 degree up and down, claps surperficial with have gentle hands, can feel cake elasticity and " rustling " sound can not be sent, toast after terminating, come out of the stove immediately.
The invention has the advantages that: use method of the present invention to make coffee chiffon cake and be easy to be successful, and the soft exquisiteness of coffee chiffon cake mouthfeel made, sweet taste is moderate, and materials are natural, edible safety.
Detailed description of the invention
A formula for coffee chiffon cake, comprising: Self-raising flour 80 grams, 190, egg, ground coffee 7 grams, boiling water 15ml, clear water 40ml, coffee wine 5ml, corn oil 30 grams, berry sugar 45 grams, lemon juice number drips.
A preparation method for coffee chiffon cake, comprises the steps:
Step 1: get out all material, ground coffee first bubbles open with boiling water, then adds clear water, and be mixed to and do not have dry powder, Self-raising flour sieves 2 ~ 3 times in advance;
Step 2: egg white and yolk knock respectively two clean without in oily anhydrous container, first egg white is placed on refrigerator cold-storage, adds the coffee liquid mixed in yolk, mix thoroughly;
Step 3: add corn oil and coffee wine, mix thoroughly;
Step 4: be sieved into Self-raising flour, with Manual egg beater with the gimmick of " in a zigzag ", mixes egg liquid and flour, to can't see dry powder and granule;
Step 5: add several lemon juices in egg white, first beats to thick bubble, divides and add 35 grams of berry sugars for 3 times, beats to almost dryness foaming, after namely mentioning egg-whisk, head of beating eggs can be seen the little triangle of slightly crotch;
Step 6: baking box preheating 180 degree, gets 1/3 egg white sent, and adds in yolk paste, with egg-whisk or scraper, both is cut and mixes or turn evenly;
Step 7: the cake mixed is stuck with paste, and refunds in egg white, softly and fast turns evenly with scraper, the cake mixed is stuck with paste, should be very fine and smooth, is rich in gloss, and does not have air pocket;
Step 8: by the cake mixed stick with paste pour into mould from eminence, then mould is gently knocked on chopping board several under, shake surface air pocket;
Step 9: mould is sent into preheated baking box, lower floor, fire, toast about 35 minutes, is expanded to slight falling to cake by 175 degree up and down, claps surperficial with have gentle hands, can feel cake elasticity and " rustling " sound can not be sent, toast after terminating, come out of the stove immediately.
Claims (2)
1. a formula for coffee chiffon cake, is characterized in that: comprising: Self-raising flour 80 grams, 190, egg, ground coffee 7 grams, boiling water 15ml, clear water 40ml, coffee wine 5ml, corn oil 30 grams, berry sugar 45 grams, lemon juice number drips.
2. use a preparation method for the formula of coffee chiffon cake as claimed in claim 1, it is characterized in that: comprise the steps:
Step 1: get out all material, ground coffee first bubbles open with boiling water, then adds clear water, and be mixed to and do not have dry powder, Self-raising flour sieves 2 ~ 3 times in advance;
Step 2: egg white and yolk knock respectively two clean without in oily anhydrous container, first egg white is placed on refrigerator cold-storage, adds the coffee liquid mixed in yolk, mix thoroughly;
Step 3: add corn oil and coffee wine, mix thoroughly;
Step 4: be sieved into Self-raising flour, with Manual egg beater with the gimmick of " in a zigzag ", mixes egg liquid and flour, to can't see dry powder and granule;
Step 5: add several lemon juices in egg white, first beats to thick bubble, divides and add 35 grams of berry sugars for 3 times, beats to almost dryness foaming, after namely mentioning egg-whisk, head of beating eggs can be seen the little triangle of slightly crotch;
Step 6: baking box preheating 180 degree, gets 1/3 egg white sent, and adds in yolk paste, with egg-whisk or scraper, both is cut and mixes or turn evenly;
Step 7: the cake mixed is stuck with paste, and refunds in egg white, softly and fast turns evenly with scraper, the cake mixed is stuck with paste, should be very fine and smooth, is rich in gloss, and does not have air pocket;
Step 8: by the cake mixed stick with paste pour into mould from eminence, then mould is gently knocked on chopping board several under, shake surface air pocket;
Step 9: mould is sent into preheated baking box, lower floor, fire, toast about 35 minutes, is expanded to slight falling to cake by 175 degree up and down, claps surperficial with have gentle hands, can feel cake elasticity and " rustling " sound can not be sent, toast after terminating, come out of the stove immediately.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410697760.2A CN104351303A (en) | 2014-11-27 | 2014-11-27 | Formula and making method for coffee chiffon cakes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410697760.2A CN104351303A (en) | 2014-11-27 | 2014-11-27 | Formula and making method for coffee chiffon cakes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104351303A true CN104351303A (en) | 2015-02-18 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410697760.2A Withdrawn CN104351303A (en) | 2014-11-27 | 2014-11-27 | Formula and making method for coffee chiffon cakes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104351303A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105010478A (en) * | 2015-05-28 | 2015-11-04 | 北京德青源蛋品安全工程技术研究有限公司 | Waffle cake and preparation method thereof |
| CN105360263A (en) * | 2015-12-25 | 2016-03-02 | 蒋娜 | Guilinggao chiffon cake |
| CN105558815A (en) * | 2015-12-15 | 2016-05-11 | 三全食品股份有限公司 | Quick-frozen caramel latte steamed cake and preparation method for same |
| CN105851178A (en) * | 2016-06-17 | 2016-08-17 | 上海交通大学 | Low-sugar purple sweet potato chiffon cake and preparation method thereof |
| CN107307039A (en) * | 2017-08-10 | 2017-11-03 | 董莉 | A kind of pumpkin chiffon cake and preparation method thereof |
| CN107307322A (en) * | 2017-07-18 | 2017-11-03 | 德州汇洋生物科技有限公司 | Can containing leisure food and preparation method thereof |
| CN107307038A (en) * | 2017-08-10 | 2017-11-03 | 董莉 | A kind of Cranberry Pu'er chiffon cake and preparation method thereof |
| CN107318925A (en) * | 2017-08-23 | 2017-11-07 | 董莉 | A kind of coconut juice banana chiffon cake and preparation method thereof |
| CN107581222A (en) * | 2017-11-03 | 2018-01-16 | 耿立开 | A kind of konjaku cake and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103548936A (en) * | 2013-11-06 | 2014-02-05 | 哈尔滨派特纳生物科技开发有限公司 | Premixed coffee chiffon cake flour |
-
2014
- 2014-11-27 CN CN201410697760.2A patent/CN104351303A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103548936A (en) * | 2013-11-06 | 2014-02-05 | 哈尔滨派特纳生物科技开发有限公司 | Premixed coffee chiffon cake flour |
Non-Patent Citations (1)
| Title |
|---|
| 暖调蓝0429: ""戚风试验田：【咖啡戚风】"", 《HTTP://BLOG.SINA.COM.CN/S/BLOG_EC08DCAE0101GYMP.HTML 新浪博客》 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105010478A (en) * | 2015-05-28 | 2015-11-04 | 北京德青源蛋品安全工程技术研究有限公司 | Waffle cake and preparation method thereof |
| CN105558815A (en) * | 2015-12-15 | 2016-05-11 | 三全食品股份有限公司 | Quick-frozen caramel latte steamed cake and preparation method for same |
| CN105360263A (en) * | 2015-12-25 | 2016-03-02 | 蒋娜 | Guilinggao chiffon cake |
| CN105851178A (en) * | 2016-06-17 | 2016-08-17 | 上海交通大学 | Low-sugar purple sweet potato chiffon cake and preparation method thereof |
| CN107307322A (en) * | 2017-07-18 | 2017-11-03 | 德州汇洋生物科技有限公司 | Can containing leisure food and preparation method thereof |
| CN107307039A (en) * | 2017-08-10 | 2017-11-03 | 董莉 | A kind of pumpkin chiffon cake and preparation method thereof |
| CN107307038A (en) * | 2017-08-10 | 2017-11-03 | 董莉 | A kind of Cranberry Pu'er chiffon cake and preparation method thereof |
| CN107318925A (en) * | 2017-08-23 | 2017-11-07 | 董莉 | A kind of coconut juice banana chiffon cake and preparation method thereof |
| CN107581222A (en) * | 2017-11-03 | 2018-01-16 | 耿立开 | A kind of konjaku cake and preparation method thereof |
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| C04 | Withdrawal of patent application after publication (patent law 2001) | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20150218 |