CN107440014A - A kind of jujube paste yam cakes of milk fragrance and preparation method thereof - Google Patents
A kind of jujube paste yam cakes of milk fragrance and preparation method thereof Download PDFInfo
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- CN107440014A CN107440014A CN201610372231.4A CN201610372231A CN107440014A CN 107440014 A CN107440014 A CN 107440014A CN 201610372231 A CN201610372231 A CN 201610372231A CN 107440014 A CN107440014 A CN 107440014A
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- jujube paste
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Abstract
The invention discloses jujube paste yam cakes of a kind of milk fragrance and preparation method thereof, mainly by following red date without stones 80 120 counted by weight ratio, fresh Chinese yam 200 300, egg 180 220, glutinous rice flour 80 120, olive oil 30 50, osmanthus honey 20 25 through mixing, steam, it is cooled and shaped, packaging forms.Products obtained therefrom is soft tasty, jujube thick flavor, and has light fragrance of osmanthus, sweet tea sand is soft, it is refrigerant agreeable to the taste, sweet mouthfeel, patient is also met to confectionery demand, any preservative is not added in manufacturing process, it is harmless to the body, it is nutritious, it is suitable for people of all ages, various dispensing wide material sources, preparation is simple.
Description
Technical field
The present invention relates to food, jujube paste yam cakes of specifically a kind of milk fragrance and preparation method thereof.
Background technology
Cake be one kind with flour or ground rice, sugar, grease, egg, dairy products etc. for primary raw material, be equipped with various auxiliary materials, fillings and flavoring, be just made type, then through steaming, baking, frying, the food that mode is processed into such as frying.Cake is numerous in variety.Presently commercially available cake often adds anticorrosive additive to keep its color and luster, mouthfeel when making, and reaching half a year even longer shelf-life, this way can make cake lose the taste of itself, and nutrition is not comprehensive enough, even without any nutrition.
The content of the invention
It is simple the invention aims to provide a kind of preparation method, nutritious, sweet mouthfeel, the jujube paste yam cakes and preparation method thereof of milk fragrance.
Realizing the technical scheme of the object of the invention is：
A kind of jujube paste yam cakes of milk fragrance, mainly steamed and formed through mixing by following raw materials counted by weight ratio：
Red date without stone 80-120
Fresh Chinese yam 200-300
Egg 180-220
Glutinous rice flour 80-120
Olive oil 30-50
Osmanthus honey 20-25.
The osmanthus honey is to clean the fresh sweet osmanthus of collection, drain well, puts after a little salt somewhat pickles, pours into honey, and sealing is made after 3-5 months, wherein：The weight of sweet osmanthus and honey is：1∶2.
The preparation method of the jujube paste yam cakes of above-mentioned milk fragrance, comprises the following steps：
（1）Jujube is cleaned, cooked, removes the peel, jujube paste is blended into appropriate water；
（2）By the yolk and Protein Separation of egg, after taking yolk to be mixed with osmanthus honey, add olive oil and stir evenly, it is merged completely；
（3）Jujube paste is added, is stirred；
（4）Glutinous rice flour is added while stirring, becomes jujube paste batter, it is standby；
（5）Fresh Chinese yam is removed the peel, thinly sliced, is soaked, after being mixed with osmanthus honey, big fire water proof and steamed, takes out spreading for cooling；
（7）Chinese yam is pressed into mud；
（8）By step（2）Albumen fully dismiss, the berry sugar of Tot Prot 10% is during which added at twice, until albumen dismissed to dryness foamed state；
（9）Above-mentioned albumen is added to step in three times（4）Jujube paste batter in, stir；
（10）Jujube paste batter is poured into ram-jolt in mould, then Chinese yam mud is slowly poured on above jujube paste batter, is placed in steamer, moderate heat steams 20-40 minutes；
（11）Come out of the stove, modulus, stripping and slicing after cooling, packaging.
Products obtained therefrom red white double-deck cake under being, it is soft tasty, while there is jujube and the strong fragrance of Chinese yam, and there is light fragrance of osmanthus, sweet tea sand is soft, refrigerant agreeable to the taste, sweet mouthfeel, also patient is met to confectionery demand, and any preservative is not added in manufacturing process, it is harmless to the body, it is nutritious, suitable for people of all ages, various dispensing wide material sources, preparation is simple.
Embodiment
Embodiment：
A kind of preparation method of giving off a strong fragrance sweet osmanthus jujube cake of the present invention, comprises the following steps：
（1）100g jujubes are cleaned, cooked, removes the peel, jujube paste is blended into appropriate water；
（2）Take 4 eggs（About 180-210g）, by yolk and Protein Separation, after taking yolk to be mixed with osmanthus honey 18g, add olive oil 30g and stir evenly, it is merged completely；
（3）Jujube paste is added, is stirred；
（4）Glutinous rice flour 100g is added while stirring, becomes jujube paste batter, it is standby；
（5）Fresh Chinese yam 250g is removed the peel, thinly sliced, is soaked, after being mixed with osmanthus honey 5g, big fire water proof and steamed, takes out spreading for cooling；
（7）Chinese yam is pressed into mud；
（8）By step（2）Albumen fully dismiss, the berry sugar of Tot Prot 10% is during which added at twice, until albumen dismissed to dryness foamed state；
（9）Above-mentioned albumen is added to step in three times（4）Jujube paste batter in, stir；
（10）Jujube paste batter is poured into ram-jolt in mould, then Chinese yam mud is slowly poured on above jujube paste batter, is placed in steamer, moderate heat steams 20-40 minutes；
（11）Come out of the stove, modulus, stripping and slicing after cooling, packaging.
Claims (2)
1. a kind of jujube paste yam cakes of milk fragrance, it is characterized in that：Mainly steamed and formed through mixing by following raw materials counted by weight ratio：
Red date without stone 80-120
Fresh Chinese yam 200-300
Egg 180-220
Glutinous rice flour 80-120
Olive oil 30-50
Osmanthus honey 20-25.
2. the preparation method of the jujube paste yam cakes of milk fragrance described in claim 1, it is characterized in that：Comprise the following steps：
（1）Jujube is cleaned, cooked, removes the peel, jujube paste is blended into appropriate water；
（2）By the yolk and Protein Separation of egg, after taking yolk to be mixed with osmanthus honey, add olive oil and stir evenly, it is merged completely；
（3）Jujube paste is added, is stirred；
（4）Glutinous rice flour is added while stirring, becomes jujube paste batter, it is standby；
（5）Fresh Chinese yam is removed the peel, thinly sliced, is soaked, after being mixed with osmanthus honey, big fire water proof and steamed, takes out spreading for cooling；
（6）Chinese yam is pressed into mud；
（7）By step（2）Albumen fully dismiss, the berry sugar of Tot Prot 10% is during which added at twice, until albumen dismissed to dryness foamed state；
（8）Above-mentioned albumen is added to step in three times（4）Jujube paste batter in, stir；
（9）Jujube paste batter is poured into ram-jolt in mould, then Chinese yam mud is slowly poured on above jujube paste batter, is placed in steamer, moderate heat steams 20-40 minutes；
（10）Come out of the stove, modulus, stripping and slicing after cooling, packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610372231.4A CN107440014A (en) | 2016-05-31 | 2016-05-31 | A kind of jujube paste yam cakes of milk fragrance and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610372231.4A CN107440014A (en) | 2016-05-31 | 2016-05-31 | A kind of jujube paste yam cakes of milk fragrance and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107440014A true CN107440014A (en) | 2017-12-08 |
Family
ID=60484716
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610372231.4A Withdrawn CN107440014A (en) | 2016-05-31 | 2016-05-31 | A kind of jujube paste yam cakes of milk fragrance and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107440014A (en) |
-
2016
- 2016-05-31 CN CN201610372231.4A patent/CN107440014A/en not_active Withdrawn
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20171208 |
|
| WW01 | Invention patent application withdrawn after publication |