CN105432755A - Chiffon cake premixing powder and making method of chiffon cake - Google Patents
Chiffon cake premixing powder and making method of chiffon cake Download PDFInfo
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- CN105432755A CN105432755A CN201511015139.4A CN201511015139A CN105432755A CN 105432755 A CN105432755 A CN 105432755A CN 201511015139 A CN201511015139 A CN 201511015139A CN 105432755 A CN105432755 A CN 105432755A
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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
- 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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Abstract
The invention relates to the technical field of cakes, in particular to chiffon cake premixing powder and a making method of a chiffon cake. The chiffon cake premixing powder comprises a first mixture and a second mixture, wherein the first mixture comprises white granulated sugar, edible salt and tartar powder; the second mixture comprises white granulated sugar, wheat flour and corn flour. The making method of the chiffon cake comprises the following steps: 1, dividing eggs into egg white and yolk; adding the egg white to the first mixture, and obtaining an emulsified mixture; 3, adding pure milk, salad oil and the yolk to the second mixture, and mixing the ingredients into paste; 4, mixing the first emulsified mixture with the paste, then adding a second emulsified mixture for uniform mixing, and obtaining cake paste; 5, conducting baking, and obtaining the chiffon cake. The chiffon cake premixing powder contains no baking powder and glycerel monostearte and can be used for making the chiffon cake. The chiffon cake made of the chiffon cake premixing powder has the advantages of being mellow and fine in mouthfeel and free of greasy taste.
Description
Technical field
The present invention relates to cake technical field, be specifically related to the preparation method of a kind of chiffon cake premix powder and chiffon cake.
Background technology
Prior art, when making cake, all needs to add leavening (such as baking powder) and makes cake, cake could be allowed to initiate.Chiffon cake is a kind of cake, belongs to a point egg cake-type.Chiffon cake premix powder of the prior art, equally all containing baking powder, but utilize the chiffon cake that this chiffon cake premix powder containing baking powder makes, its mouthfeel is harder, soft not, and compares heavy oil, tastes easily greasy.
In addition, the chiffon cake premix powder of prior art, how containing monoglyceride.Monoglyceride can play the effect of wetting, emulsification and foaming when making cake.But utilize the chiffon cake that this chiffon cake premix powder containing monoglyceride makes, its mouthfeel is harder equally, soft not, and compares heavy oil equally, tastes easily greasy.
Summary of the invention
An object of the present invention is for the deficiencies in the prior art, provides a kind of chiffon cake premix powder, and this chiffon cake premix powder, not containing baking powder and monoglyceride, can make the chiffon cake of making have soft, the fine and smooth and advantage of oiliness mouth of mouthfeel.
Two of object of the present invention is for the deficiencies in the prior art, provides the preparation method of chiffon cake, utilizes the chiffon cake made by the preparation method of this chiffon cake to have soft, the fine and smooth and advantage of oiliness mouth of mouthfeel.
One of to achieve these goals, the present invention adopts following technical scheme:
There is provided a kind of chiffon cake premix powder, it comprises separate Part I mixture and Part II mixture;
Described Part I mixture comprises the component of following percentage by weight:
White granulated sugar 85% ~ 95%
Edible salt 2% ~ 8%
Tower tower powder 2% ~ 8%;
Described Part II mixture comprises the component of following percentage by weight:
White granulated sugar 10% ~ 20%
Wheat flour 70% ~ 80%
Cornstarch 10% ~ 20%.
Preferably, a kind of chiffon cake premix powder, it comprises separate Part I mixture and Part II mixture;
Described Part I mixture comprises the component of following percentage by weight:
White granulated sugar 88% ~ 92%
Edible salt 3% ~ 7%
Tower tower powder 3% ~ 7%;
Described Part II mixture comprises the component of following percentage by weight:
White granulated sugar 12% ~ 16%
Wheat flour 72% ~ 78%
Cornstarch 10% ~ 15%.
More preferred, a kind of chiffon cake premix powder, it comprises separate Part I mixture and Part II mixture;
Described Part I mixture comprises the component of following percentage by weight:
White granulated sugar 90%
Edible salt 3%
Tower tower powder 7%;
Described Part II mixture comprises the component of following percentage by weight:
White granulated sugar 12%
Wheat flour 75%
Cornstarch 13%.
Weight ratio between described Part I mixture and described Part II mixture is 1:1.5 ~ 3.
To achieve these goals two, the present invention adopts following technical scheme:
There is provided the preparation method of chiffon cake, be made by a kind of chiffon cake premix powder described above, it comprises the following steps:
Step one, is split up into albumen and yolk by egg;
Step 2, adds the albumen of step one in described Part I mixture, then stirs certain hour to emulsification shape, obtains emulsifying mixt;
Step 3, adds the yolk of plain chocolate, salad oil and step one in described Part II mixture, then carries out fully stirring to be mixed into batter;
Step 4, the emulsifying mixt that step 2 is obtained is divided into Part I emulsifying mixt and Part II emulsifying mixt, first get after the obtained batter of Part I emulsifying mixt and step 3 mixes, add Part II emulsifying mixt again, continue to mix, obtain cake slurry;
Step 5, the cake slurry utilizing baking box step 4 to be obtained toasts, after toasting certain hour at a certain temperature, i.e. obtained chiffon cake.
In technique scheme, in described step 2, the weight ratio of described Part I mixture and described albumen is 1:1.5 ~ 3.
In technique scheme, in described step 3, described Part II mixture, described plain chocolate, weight ratio between described salad oil and described yolk are 10 ~ 20:4 ~ 8:3 ~ 10:5 ~ 12.
In technique scheme, in described step 4, the weight ratio between described Part I emulsifying mixt and described Part II emulsifying mixt is 1:1 ~ 2.5; Weight ratio between the batter that described Part I emulsifying mixt and step 3 obtain is 1:3 ~ 4.
In technique scheme, in described step 5, baking temperature is 170 DEG C ~ 190 DEG C, and baking time is 35min ~ 45min.
In technique scheme, in described step 2, the time of stirring is 4min ~ 8min, and makes obtained emulsifying mixt can be provoked and become chicken shape of tail.
Compared with prior art, beneficial effect is in the present invention:
(1) a kind of chiffon cake premix powder provided by the invention, relative to chiffon cake premix powder of the prior art, not containing baking powder and monoglyceride, can be used in making chiffon cake.Because monoglyceride belongs to chemical addition agent, if human body is taken in a large number, be unfavorable for health, therefore, the chiffon cake utilizing chiffon cake premix powder of the present invention to make both was beneficial to health, had again soft, the fine and smooth and advantage of oiliness mouth of mouthfeel.
(2) a kind of chiffon cake premix powder provided by the invention, has formula simple, not containing additive, and can be applicable to the feature of family's cake production or large-scale production.
(3) preparation method of chiffon cake provided by the invention, because the chiffon cake premix powder that make use of not containing baking powder and monoglyceride carries out making chiffon cake, and by egg is split up into albumen and yolk, albumen is utilized to mix with the Part I mixture of chiffon cake premix powder, and utilize the Part II mixture of yolk and chiffon cake premix powder and plain chocolate, salad oil mixes, and through the making step of uniqueness, make final obtained chiffon cake have soft, the fine and smooth and advantage of oiliness mouth of mouthfeel.
(4) preparation method of chiffon cake provided by the invention, in step 4, the emulsifying mixt that step 2 is obtained is divided into Part I emulsifying mixt and Part II emulsifying mixt, first get after the obtained batter of Part I emulsifying mixt and step 3 mixes, add Part II emulsifying mixt again, continue to mix, obtain cake slurry, wherein, weight ratio between Part I emulsifying mixt and Part II emulsifying mixt is 1:1 ~ 2.5, this step 4 is very crucial step, join in batter successively again after the emulsifying mixt that step 2 is obtained is divided into two parts and mix, final obtained chiffon cake can be made well to have mouthfeel soft, fine and smooth, and the advantage of oiliness mouth.
(5) preparation method of chiffon cake provided by the invention, has preparation method simple, convenient and swift, and can be applicable to the feature of family's cake production or large-scale production.
Detailed description of the invention
In order to make technical problem solved by the invention, technical scheme and beneficial effect clearly understand, below in conjunction with embodiment, the present invention is further elaborated.Should be appreciated that specific embodiment described herein only in order to explain the present invention, be not intended to limit the present invention.
Embodiment 1.
A kind of chiffon cake premix powder, it comprises separate Part I mixture and Part II mixture;
Wherein, Part I mixture comprises the component of following percentage by weight:
White granulated sugar 90%
Edible salt 3%
Tower tower powder 7%;
Part II mixture comprises the component of following percentage by weight:
White granulated sugar 12%
Wheat flour 75%
Cornstarch 13%.
In the present embodiment, the weight ratio between Part I mixture and Part II mixture is 1:2.
The preparation method of chiffon cake, be made by above-mentioned a kind of chiffon cake premix powder, it comprises the following steps:
Step one, is split up into albumen and yolk by egg;
Step 2, adds the albumen of step one in Part I mixture, then stirs 4min to emulsification shape, obtains emulsifying mixt, and make obtained emulsifying mixt can be provoked and become chicken shape of tail; In the present embodiment, the weight ratio of Part I mixture and albumen is 1:1.5.
Step 3, adds the yolk of plain chocolate, salad oil and step one in Part II mixture, then carries out fully stirring to be mixed into batter.In the present embodiment, Part II mixture, plain chocolate, weight ratio between salad oil and yolk are 15:6:7:8.
Step 4, the emulsifying mixt that step 2 is obtained is divided into Part I emulsifying mixt and Part II emulsifying mixt, first get after the obtained batter of Part I emulsifying mixt and step 3 mixes, add Part II emulsifying mixt again, continue to mix, obtain cake slurry; In the present embodiment, the weight ratio between Part I emulsifying mixt and Part II emulsifying mixt is 1:1.2; In the present embodiment, the weight ratio between the batter that Part I emulsifying mixt and step 3 obtain is 1:3.2.
Step 5, the cake slurry utilizing baking box step 4 to be obtained toasts, toast 40min at 180 DEG C after, i.e. obtained chiffon cake.
A kind of chiffon cake premix powder that the present embodiment is obtained, relative to chiffon cake premix powder of the prior art, not containing baking powder and monoglyceride, can be used in making chiffon cake.Because monoglyceride belongs to chemical addition agent, if human body is taken in a large number, be unfavorable for health, therefore, the chiffon cake utilizing chiffon cake premix powder of the present invention to make both was beneficial to health, had again soft, the fine and smooth and advantage of oiliness mouth of mouthfeel.
Embodiment 2.
A kind of chiffon cake premix powder, it comprises separate Part I mixture and Part II mixture;
Wherein, Part I mixture comprises the component of following percentage by weight:
White granulated sugar 85%
Edible salt 8%
Tower tower powder 7%;
Part II mixture comprises the component of following percentage by weight:
White granulated sugar 10%
Wheat flour 80%
Cornstarch 10%.
In the present embodiment, the weight ratio between Part I mixture and Part II mixture is 1:3.
The preparation method of chiffon cake, be made by above-mentioned a kind of chiffon cake premix powder, it comprises the following steps:
Step one, is split up into albumen and yolk by egg;
Step 2, adds the albumen of step one in Part I mixture, then stirs 8min to emulsification shape, obtains emulsifying mixt, and make obtained emulsifying mixt can be provoked and become chicken shape of tail; In the present embodiment, the weight ratio of Part I mixture and albumen is 1:3.
Step 3, adds the yolk of plain chocolate, salad oil and step one in Part II mixture, then carries out fully stirring to be mixed into batter.In the present embodiment, Part II mixture, plain chocolate, weight ratio between salad oil and yolk are 10:4:3:5.
Step 4, the emulsifying mixt that step 2 is obtained is divided into Part I emulsifying mixt and Part II emulsifying mixt, first get after the obtained batter of Part I emulsifying mixt and step 3 mixes, add Part II emulsifying mixt again, continue to mix, obtain cake slurry; In the present embodiment, the weight ratio between Part I emulsifying mixt and Part II emulsifying mixt is 1:1.5; In the present embodiment, the weight ratio between the batter that Part I emulsifying mixt and step 3 obtain is 1:3.
Step 5, the cake slurry utilizing baking box step 4 to be obtained toasts, toast 45min at 170 DEG C after, i.e. obtained chiffon cake.
A kind of chiffon cake premix powder that the present embodiment is obtained, relative to chiffon cake premix powder of the prior art, not containing baking powder and monoglyceride, can be used in making chiffon cake.Because monoglyceride belongs to chemical addition agent, if human body is taken in a large number, be unfavorable for health, therefore, the chiffon cake utilizing chiffon cake premix powder of the present invention to make both was beneficial to health, had again soft, the fine and smooth and advantage of oiliness mouth of mouthfeel.
Embodiment 3.
A kind of chiffon cake premix powder, it comprises separate Part I mixture and Part II mixture;
Wherein, Part I mixture comprises the component of following percentage by weight:
White granulated sugar 95%
Edible salt 2%
Tower tower powder 3%;
Part II mixture comprises the component of following percentage by weight:
White granulated sugar 20%
Wheat flour 70%
Cornstarch 10%.
In the present embodiment, the weight ratio between Part I mixture and Part II mixture is 1:1.5.
The preparation method of chiffon cake, be made by above-mentioned a kind of chiffon cake premix powder, it comprises the following steps:
Step one, is split up into albumen and yolk by egg;
Step 2, adds the albumen of step one in Part I mixture, then stirs 5min to emulsification shape, obtains emulsifying mixt, and make obtained emulsifying mixt can be provoked and become chicken shape of tail; In the present embodiment, the weight ratio of Part I mixture and albumen is 1:2.
Step 3, adds the yolk of plain chocolate, salad oil and step one in Part II mixture, then carries out fully stirring to be mixed into batter.In the present embodiment, Part II mixture, plain chocolate, weight ratio between salad oil and yolk are 20:8:10:12.
Step 4, the emulsifying mixt that step 2 is obtained is divided into Part I emulsifying mixt and Part II emulsifying mixt, first get after the obtained batter of Part I emulsifying mixt and step 3 mixes, add Part II emulsifying mixt again, continue to mix, obtain cake slurry; In the present embodiment, the weight ratio between Part I emulsifying mixt and Part II emulsifying mixt is 1:1; In the present embodiment, the weight ratio between the batter that Part I emulsifying mixt and step 3 obtain is 1:4.
Step 5, the cake slurry utilizing baking box step 4 to be obtained toasts, toast 35min at 190 DEG C after, i.e. obtained chiffon cake.
A kind of chiffon cake premix powder that the present embodiment is obtained, relative to chiffon cake premix powder of the prior art, not containing baking powder and monoglyceride, can be used in making chiffon cake.Because monoglyceride belongs to chemical addition agent, if human body is taken in a large number, be unfavorable for health, therefore, the chiffon cake utilizing chiffon cake premix powder of the present invention to make both was beneficial to health, had again soft, the fine and smooth and advantage of oiliness mouth of mouthfeel.
Embodiment 4.
A kind of chiffon cake premix powder, it comprises separate Part I mixture and Part II mixture;
Wherein, Part I mixture comprises the component of following percentage by weight:
White granulated sugar 93%
Edible salt 5%
Tower tower powder 2%;
Part II mixture comprises the component of following percentage by weight:
White granulated sugar 13%
Wheat flour 72%
Cornstarch 15%.
In the present embodiment, the weight ratio between Part I mixture and Part II mixture is 1:2.5.
The preparation method of chiffon cake, be made by above-mentioned a kind of chiffon cake premix powder, it comprises the following steps:
Step one, is split up into albumen and yolk by egg;
Step 2, adds the albumen of step one in Part I mixture, then stirs 6min to emulsification shape, obtains emulsifying mixt, and make obtained emulsifying mixt can be provoked and become chicken shape of tail; In the present embodiment, the weight ratio of Part I mixture and albumen is 1:2.5.
Step 3, adds the yolk of plain chocolate, salad oil and step one in Part II mixture, then carries out fully stirring to be mixed into batter.In the present embodiment, Part II mixture, plain chocolate, weight ratio between salad oil and yolk are 13:5:8:10.
Step 4, the emulsifying mixt that step 2 is obtained is divided into Part I emulsifying mixt and Part II emulsifying mixt, first get after the obtained batter of Part I emulsifying mixt and step 3 mixes, add Part II emulsifying mixt again, continue to mix, obtain cake slurry; In the present embodiment, the weight ratio between Part I emulsifying mixt and Part II emulsifying mixt is 1:2.5; In the present embodiment, the weight ratio between the batter that Part I emulsifying mixt and step 3 obtain is 1:3.5.
Step 5, the cake slurry utilizing baking box step 4 to be obtained toasts, toast 42min at 175 DEG C after, i.e. obtained chiffon cake.
A kind of chiffon cake premix powder that the present embodiment is obtained, relative to chiffon cake premix powder of the prior art, not containing baking powder and monoglyceride, can be used in making chiffon cake.Because monoglyceride belongs to chemical addition agent, if human body is taken in a large number, be unfavorable for health, therefore, the chiffon cake utilizing chiffon cake premix powder of the present invention to make both was beneficial to health, had again soft, the fine and smooth and advantage of oiliness mouth of mouthfeel.
Embodiment 5.
A kind of chiffon cake premix powder, it comprises separate Part I mixture and Part II mixture;
Wherein, Part I mixture comprises the component of following percentage by weight:
White granulated sugar 86%
Edible salt 6%
Tower tower powder 8%;
Part II mixture comprises the component of following percentage by weight:
White granulated sugar 10%
Wheat flour 78%
Cornstarch 12%.
In the present embodiment, the weight ratio between Part I mixture and Part II mixture is 1:1.8.
The preparation method of chiffon cake, be made by above-mentioned a kind of chiffon cake premix powder, it comprises the following steps:
Step one, is split up into albumen and yolk by egg;
Step 2, adds the albumen of step one in Part I mixture, then stirs 6min to emulsification shape, obtains emulsifying mixt, and make obtained emulsifying mixt can be provoked and become chicken shape of tail; In the present embodiment, the weight ratio of Part I mixture and albumen is 1:1.8.
Step 3, adds the yolk of plain chocolate, salad oil and step one in Part II mixture, then carries out fully stirring to be mixed into batter.In the present embodiment, Part II mixture, plain chocolate, weight ratio between salad oil and yolk are 17:7:5:6.
Step 4, the emulsifying mixt that step 2 is obtained is divided into Part I emulsifying mixt and Part II emulsifying mixt, first get after the obtained batter of Part I emulsifying mixt and step 3 mixes, add Part II emulsifying mixt again, continue to mix, obtain cake slurry; In the present embodiment, the weight ratio between Part I emulsifying mixt and Part II emulsifying mixt is 1:2; In the present embodiment, the weight ratio between the batter that Part I emulsifying mixt and step 3 obtain is 1:3.8.
Step 5, the cake slurry utilizing baking box step 4 to be obtained toasts, toast 33min at 185 DEG C after, i.e. obtained chiffon cake.
A kind of chiffon cake premix powder that the present embodiment is obtained, relative to chiffon cake premix powder of the prior art, not containing baking powder and monoglyceride, can be used in making chiffon cake.Because monoglyceride belongs to chemical addition agent, if human body is taken in a large number, be unfavorable for health, therefore, the chiffon cake utilizing chiffon cake premix powder of the present invention to make both was beneficial to health, had again soft, the fine and smooth and advantage of oiliness mouth of mouthfeel.
Embodiment 6.
A kind of chiffon cake premix powder, it comprises separate Part I mixture and Part II mixture;
Wherein, Part I mixture comprises the component of following percentage by weight:
White granulated sugar 88%
Edible salt 7%
Tower tower powder 5%;
Part II mixture comprises the component of following percentage by weight:
White granulated sugar 10%
Wheat flour 70%
Cornstarch 20%.
In the present embodiment, the weight ratio between Part I mixture and Part II mixture is 1:2.3.
The preparation method of chiffon cake, be made by above-mentioned a kind of chiffon cake premix powder, it comprises the following steps:
Step one, is split up into albumen and yolk by egg;
Step 2, adds the albumen of step one in Part I mixture, then stirs 7min to emulsification shape, obtains emulsifying mixt, and make obtained emulsifying mixt can be provoked and become chicken shape of tail; In the present embodiment, the weight ratio of Part I mixture and albumen is 1:2.2.
Step 3, adds the yolk of plain chocolate, salad oil and step one in Part II mixture, then carries out fully stirring to be mixed into batter.In the present embodiment, Part II mixture, plain chocolate, weight ratio between salad oil and yolk are 18:6:4:11.
Step 4, the emulsifying mixt that step 2 is obtained is divided into Part I emulsifying mixt and Part II emulsifying mixt, first get after the obtained batter of Part I emulsifying mixt and step 3 mixes, add Part II emulsifying mixt again, continue to mix, obtain cake slurry; In the present embodiment, the weight ratio between Part I emulsifying mixt and Part II emulsifying mixt is 1:2.2; In the present embodiment, the weight ratio between the batter that Part I emulsifying mixt and step 3 obtain is 1:3.6.
Step 5, the cake slurry utilizing baking box step 4 to be obtained toasts, toast 41min at 178 DEG C after, i.e. obtained chiffon cake.
A kind of chiffon cake premix powder that the present embodiment is obtained, relative to chiffon cake premix powder of the prior art, not containing baking powder and monoglyceride, can be used in making chiffon cake.Because monoglyceride belongs to chemical addition agent, if human body is taken in a large number, be unfavorable for health, therefore, the chiffon cake utilizing chiffon cake premix powder of the present invention to make both was beneficial to health, had again soft, the fine and smooth and advantage of oiliness mouth of mouthfeel.
Embodiment 7.
A kind of chiffon cake premix powder, it comprises separate Part I mixture and Part II mixture;
Wherein, Part I mixture comprises the component of following percentage by weight:
White granulated sugar 92%
Edible salt 2%
Tower tower powder 6%;
Part II mixture comprises the component of following percentage by weight:
White granulated sugar 16%
Wheat flour 70%
Cornstarch 14%.
In the present embodiment, the weight ratio between Part I mixture and Part II mixture is 1:2.7.
The preparation method of chiffon cake, be made by above-mentioned a kind of chiffon cake premix powder, it comprises the following steps:
Step one, is split up into albumen and yolk by egg;
Step 2, adds the albumen of step one in Part I mixture, then stirs 5min to emulsification shape, obtains emulsifying mixt, and make obtained emulsifying mixt can be provoked and become chicken shape of tail; In the present embodiment, the weight ratio of Part I mixture and albumen is 1:2.8.
Step 3, adds the yolk of plain chocolate, salad oil and step one in Part II mixture, then carries out fully stirring to be mixed into batter.In the present embodiment, Part II mixture, plain chocolate, weight ratio between salad oil and yolk are 12:4:9:7.
Step 4, the emulsifying mixt that step 2 is obtained is divided into Part I emulsifying mixt and Part II emulsifying mixt, first get after the obtained batter of Part I emulsifying mixt and step 3 mixes, add Part II emulsifying mixt again, continue to mix, obtain cake slurry; In the present embodiment, the weight ratio between Part I emulsifying mixt and Part II emulsifying mixt is 1:1.8; In the present embodiment, the weight ratio between the batter that Part I emulsifying mixt and step 3 obtain is 1:3.3.
Step 5, the cake slurry utilizing baking box step 4 to be obtained toasts, toast 36min at 188 DEG C after, i.e. obtained chiffon cake.
A kind of chiffon cake premix powder that the present embodiment is obtained, relative to chiffon cake premix powder of the prior art, not containing baking powder and monoglyceride, can be used in making chiffon cake.Because monoglyceride belongs to chemical addition agent, if human body is taken in a large number, be unfavorable for health, therefore, the chiffon cake utilizing chiffon cake premix powder of the present invention to make both was beneficial to health, had again soft, the fine and smooth and advantage of oiliness mouth of mouthfeel.
Finally should be noted that; above embodiment is only in order to illustrate technical scheme of the present invention; but not limiting the scope of the invention; although done to explain to the present invention with reference to preferred embodiment; those of ordinary skill in the art is to be understood that; can modify to technical scheme of the present invention or equivalent replacement, and not depart from essence and the scope of technical solution of the present invention.
Claims (10)
1. a chiffon cake premix powder, is characterized in that: it comprises separate Part I mixture and Part II mixture;
Described Part I mixture comprises the component of following percentage by weight:
White granulated sugar 85% ~ 95%
Edible salt 2% ~ 8%
Tower tower powder 2% ~ 8%;
Described Part II mixture comprises the component of following percentage by weight:
White granulated sugar 10% ~ 20%
Wheat flour 70% ~ 80%
Cornstarch 10% ~ 20%.
2. a kind of chiffon cake premix powder according to claim 1, is characterized in that: it comprises separate Part I mixture and Part II mixture;
Described Part I mixture comprises the component of following percentage by weight:
White granulated sugar 88% ~ 92%
Edible salt 3% ~ 7%
Tower tower powder 3% ~ 7%;
Described Part II mixture comprises the component of following percentage by weight:
White granulated sugar 12% ~ 16%
Wheat flour 72% ~ 78%
Cornstarch 10% ~ 15%.
3. a kind of chiffon cake premix powder according to claim 1, is characterized in that: it comprises separate Part I mixture and Part II mixture;
Described Part I mixture comprises the component of following percentage by weight:
White granulated sugar 90%
Edible salt 3%
Tower tower powder 7%;
Described Part II mixture comprises the component of following percentage by weight:
White granulated sugar 12%
Wheat flour 75%
Cornstarch 13%.
4. a kind of chiffon cake premix powder according to claim 1, is characterized in that: the weight ratio between described Part I mixture and described Part II mixture is 1:1.5 ~ 3.
5. the preparation method of chiffon cake, is characterized in that: be made by a kind of chiffon cake premix powder described in Claims 1-4 any one, it comprises the following steps:
Step one, is split up into albumen and yolk by egg;
Step 2, adds the albumen of step one in described Part I mixture, then stirs certain hour to emulsification shape, obtains emulsifying mixt;
Step 3, adds the yolk of plain chocolate, salad oil and step one in described Part II mixture, then carries out fully stirring to be mixed into batter;
Step 4, the emulsifying mixt that step 2 is obtained is divided into Part I emulsifying mixt and Part II emulsifying mixt, first get after the obtained batter of Part I emulsifying mixt and step 3 mixes, add Part II emulsifying mixt again, continue to mix, obtain cake slurry;
Step 5, the cake slurry utilizing baking box step 4 to be obtained toasts, after toasting certain hour at a certain temperature, i.e. obtained chiffon cake.
6. the preparation method of chiffon cake according to claim 5, is characterized in that: in described step 2, and the weight ratio of described Part I mixture and described albumen is 1:1.5 ~ 3.
7. the preparation method of chiffon cake according to claim 5, is characterized in that: in described step 3, and described Part II mixture, described plain chocolate, weight ratio between described salad oil and described yolk are 10 ~ 20:4 ~ 8:3 ~ 10:5 ~ 12.
8. the preparation method of chiffon cake according to claim 5, is characterized in that: in described step 4, and the weight ratio between described Part I emulsifying mixt and described Part II emulsifying mixt is 1:1 ~ 2.5; Weight ratio between the batter that described Part I emulsifying mixt and step 3 obtain is 1:3 ~ 4.
9. the preparation method of chiffon cake according to claim 5, is characterized in that: in described step 5, and baking temperature is 170 DEG C ~ 190 DEG C, and baking time is 35min ~ 45min.
10. the preparation method of chiffon cake according to claim 5, is characterized in that: in described step 2, and the time of stirring is 4min ~ 8min, and makes obtained emulsifying mixt can be provoked and become chicken shape of tail.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511015139.4A CN105432755A (en) | 2015-12-31 | 2015-12-31 | Chiffon cake premixing powder and making method of chiffon cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511015139.4A CN105432755A (en) | 2015-12-31 | 2015-12-31 | Chiffon cake premixing powder and making method of chiffon cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105432755A true CN105432755A (en) | 2016-03-30 |
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| CN201511015139.4A Pending CN105432755A (en) | 2015-12-31 | 2015-12-31 | Chiffon cake premixing powder and making method of chiffon cake |
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| CN106417446A (en) * | 2016-10-31 | 2017-02-22 | 广东广益科技实业有限公司 | Chiffon cake premixed flour and chiffon cake prepared from same |
| CN106472636A (en) * | 2016-12-02 | 2017-03-08 | 郑州轻工业学院 | A kind of Quinoa miscellaneous grain crops chiffon cake and preparation method thereof |
| CN111887276A (en) * | 2020-07-24 | 2020-11-06 | 广西科技师范学院 | Premixed cassava flour cake flour and preparation method thereof, cake and preparation method thereof |
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| CN111887276A (en) * | 2020-07-24 | 2020-11-06 | 广西科技师范学院 | Premixed cassava flour cake flour and preparation method thereof, cake and preparation method thereof |
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