CN104542824A - Method for making pumpkin and cheese soft cakes - Google Patents
Method for making pumpkin and cheese soft cakes Download PDFInfo
- Publication number
- CN104542824A CN104542824A CN201310494987.2A CN201310494987A CN104542824A CN 104542824 A CN104542824 A CN 104542824A CN 201310494987 A CN201310494987 A CN 201310494987A CN 104542824 A CN104542824 A CN 104542824A
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- CN
- China
- Prior art keywords
- pumpkin
- cheese
- cake
- dough
- soft
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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Classifications
-
- 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
- A21D2/364—Nuts, e.g. cocoa
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Confectionery (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a method for making pumpkin and cheese soft cakes. The pumpkin and cheese soft cakes are composed of pumpkin, white granulated sugar, butter, cake flour, cream cheese, eggs and the like. The method includes the steps of material selection, stirring, dough making, making of pumpkin and cheese paste, forming, baking and the like. The pumpkin and cheese soft cakes made by the method are rich in nutrition, delicious, sweet, crispy and soft and popular with the public.
Description
Technical field
The present invention relates to the preparation method of the soft cake of a kind of pumpkin cheese, belong to food processing technology field.
Background technology
Pumpkin is the plant of Curcurbitaceae Cucurbita.Because the place of production is different, call is different, and have another name called wheat melon, pumpkin, pumpkin, golden wax gourd, Formosan is called golden melon, originates in North America.Pumpkin has plantation all over China, and tender fruity is sweet agreeable to the taste, is one of melon dish of summer and autumn, and the capable of using as feed or coarse cereals of old melon, so there is a lot of place to be also called meal melon.Be commonly used to make pumpkin pie at west pumpkin, i.e. the sweet cake of pumpkin.The water content in pumpkin food portion is lower, and dry matter content is higher, and in non-reducing sugar and content of starch, starch and complete sugared ratio are greater than 1, and fiber is less, and vitamin A, Vitamin C content are also many, are extraordinary health products.In addition, pumpkin is also containing profuse helium base acid, carrotene, vitamin B complex, containing abundant cobalt in pumpkin, cobalt can enliven the metabolism of human body, promote hematopoiesis function, and participate in the synthesis of vitamin B12 in human body, be the necessary trace element of human islet cell, to prevent and treat diabetes, reduce blood sugar have special curative effect.Squash polyoses is a kind of nonspecific immunity strengthening agent, can improve the immunologic function of body, promotes that cell factor generates, plays many-sided regulatory function by approach such as complement activations to immune system.And the high calcium contained in pumpkin, high potassium, low sodium, be particularly suitable for the elderly and hyperpietic, be conducive to prevention of osteoporosis and hypertension.In addition, containing the several amino acids of needed by human body in pumpkin, wherein lysine, leucine, isoleucine, phenylalanine, threonine equal size are higher.The soft cake of pumpkin cheese that the present invention makes is fragrant and sweet soft, nutritious, suitable especially the elderly not liking sweet food.
Summary of the invention
The object of this invention is to provide a kind of nutritious, fragrant and sweet soft soft cake of pumpkin cheese.
Technical solution of the present invention is achieved in that
The soft cake of a kind of pumpkin cheese, comprises pumpkin, white granulated sugar, butter, low powder, cream cheese, egg etc.
1, select materials: select the pumpkin that moisture is few, mouthfeel is sweet, pumpkin is removed the peel slitting, cook into mud, dry in the air cool for subsequent use.
2, stir: softening under butter being put room temperature, put into agitator with white granulated sugar mixing afterwards and stir evenly, then add egg and minced pumpkin, continue rapid stirring even.
3, modulate dough: entered by low dressing sieve, gently mix with scraper and evenly become dough, wrapped by dough preservative film, with the thick 2-3 centimetre of hand Heisei, let cool the lax 1-1.5 hour of Tibetan area refrigeration.
4, pumpkin cheese is stuck with paste: softening under cream cheese being put room temperature, adds Icing Sugar rubber squeegee and stirs a little, use agitator instead and stir evenly, add minced pumpkin, continue rapid stirring even.
5, shaping: to be taken out the cake bottom dough that refrigerated, cut into disc-shaped with the round mousse circle of 6*4, stuck with paste by pumpkin cheese to be extruded on cake bottom and expire to 8 points, surface can sprinkle nut fruits food.
6, toast: cake is put into preheated baking box, in refining temperature 180 DEG C-200 DEG C, toasts 20-25 minute, natural cooling packing after coming out of the stove.
The soft cake of pumpkin cheese made by this method is nutritious, fragrant and sweet soft, likes by masses very much.
Detailed description of the invention
Embodiment
Pick out the pumpkin that moisture is few, mouthfeel is sweet, pumpkin is removed the peel slitting, cook into mud and dry in the air cool, softening under butter being put room temperature, mix with white granulated sugar and put into agitator and stir evenly, add egg and minced pumpkin again, continue rapid stirring even, low dressing sieve is entered, gently mix with scraper and evenly become dough, dough preservative film is wrapped, thick 2 centimetres by hand Heisei, let cool lax 1 hour of Tibetan area refrigeration; Cream cheese is put room temperature soften, add Icing Sugar rubber squeegee and stir a little, then use agitator instead and stir evenly, add minced pumpkin, continue rapid stirring even.
Taken out the cake bottom dough that refrigerated, cut into disc-shaped with the round mousse circle of 6*4, stuck with paste by pumpkin cheese to be extruded on cake bottom and expire to 8 points, surface can sprinkle nut fruits food.Cake is put into preheated baking box, toasts 25 minutes in refining temperature 180 DEG C, natural cooling packing after coming out of the stove.
Claims (2)
1. a preparation method for the soft cake of pumpkin cheese, is characterized in that comprising following composition: pumpkin, white granulated sugar, butter, low powder, cream cheese, egg etc.
2. a preparation method for the soft cake of pumpkin cheese, comprises the following steps:
A, to select materials: select the pumpkin that moisture is few, mouthfeel is sweet, pumpkin is removed the peel slitting, cook into mud, dry in the air cool for subsequent use;
B, stirring: softening under butter being put room temperature, put into agitator with white granulated sugar mixing afterwards and stir evenly, then add egg and minced pumpkin, continue rapid stirring even;
C, modulation dough: entered by low dressing sieve, gently mix and evenly become dough, wrapped by dough preservative film with scraper, with the thick 2-3 centimetre of hand Heisei, let cool the lax 1-1.5 hour of Tibetan area refrigeration;
D, pumpkin cheese are stuck with paste: softening under cream cheese being put room temperature, add Icing Sugar rubber squeegee and stir a little, use agitator instead and stir evenly, add minced pumpkin, continue rapid stirring even;
E, shaping: to be taken out by the cake bottom dough refrigerated, cut into disc-shaped with the round mousse circle of 6*4, stuck with paste by pumpkin cheese to be extruded on cake bottom and expire to 8 points, surface can sprinkle nut fruits food;
F, baking: cake is put into preheated baking box, toast 20-25 minute in refining temperature 180 DEG C-200 DEG C, natural cooling packing after coming out of the stove.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310494987.2A CN104542824A (en) | 2013-10-22 | 2013-10-22 | Method for making pumpkin and cheese soft cakes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310494987.2A CN104542824A (en) | 2013-10-22 | 2013-10-22 | Method for making pumpkin and cheese soft cakes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104542824A true CN104542824A (en) | 2015-04-29 |
Family
ID=53060755
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310494987.2A Pending CN104542824A (en) | 2013-10-22 | 2013-10-22 | Method for making pumpkin and cheese soft cakes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104542824A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105192230A (en) * | 2015-09-25 | 2015-12-30 | 南陵县襄荷产业协会 | Method for preparing pumpkin flavor fudge |
| CN106417537A (en) * | 2016-12-03 | 2017-02-22 | 福建连城健尔聪食品有限公司 | Liancheng sweet potato cake |
-
2013
- 2013-10-22 CN CN201310494987.2A patent/CN104542824A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105192230A (en) * | 2015-09-25 | 2015-12-30 | 南陵县襄荷产业协会 | Method for preparing pumpkin flavor fudge |
| CN106417537A (en) * | 2016-12-03 | 2017-02-22 | 福建连城健尔聪食品有限公司 | Liancheng sweet potato cake |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150429 |
|
| WD01 | Invention patent application deemed withdrawn after publication |