CN109757547A

CN109757547A - A kind of spongecake and preparation method thereof without additive

Info

Publication number: CN109757547A
Application number: CN201810889294.6A
Authority: CN
Inventors: 李剑; 黄国平; 李银花; 马丽萍
Original assignee: Guangdong Food and Drugs Vocational College
Current assignee: Guangdong Food and Drugs Vocational College
Priority date: 2018-08-07
Filing date: 2018-08-07
Publication date: 2019-05-17

Abstract

The invention discloses a kind of spongecake and preparation method thereof without additive, the spongecake are prepared from the following materials: shell egg 320-1280g, sugar 110g-440g, butter 63-252g, weak strength flour 90-360g.The present invention realizes the preparation of no hair powder spongecake, reduces the use of flavors and fragrances, and prepares that resulting spongecake mouthfeel is soft, and health-nutrition is suitable for people of all ages.The form that the present invention utilizes insulating water to beat, in the case where realization is dismissed without hair powder, moreover it is possible to the effect of playing sterilization.

Description

A kind of spongecake and preparation method thereof without additive

Technical field

The present invention relates to food processing fields, and in particular to a kind of spongecake and preparation method thereof without additive.

Background technique

Spongecake is a kind of sweet and delicious spongiform dessert, its full of nutrition, soft taste is deep to be liked by consumer Love.Basic need addition such as baking powder, tower tower powder, sodium bicarbonate, cake oil help traditional spongecake in the production process The additive that cake is bulk, is unfavorable for health.

Summary of the invention

To solve the above problems, the present invention provides a kind of spongecake and preparation method thereof without additive.

To achieve the above object, the technical scheme adopted by the invention is as follows:

A kind of spongecake without additive, it is characterised in that: be prepared from the following materials:

Shell egg 320-1280g, sugar 110g-440g, butter 63-252g, weak strength flour 90-360g.

Preferably, it is prepared from the following materials:

Shell egg 640g, sugar 220g, butter 126g, weak strength flour 180g.

The present invention provides a kind of preparation methods of spongecake without additive, include the following steps:

S1, it weighs: shell egg 320-1280g, sugar 110g-440g, butter 63-252g, weak strength flour 90-360g；

S2, the warm water by weighed butter every about 60 DEG C are added the weak strength flour of sieving, are stirred with scraper after melting it It mixes uniformly, the shell egg of 50-200g is added, stirs evenly, cover preservative film, anti-superficial drying, unsuitable excessive whipping, Yi Mianqi It is spare to obtain batter for muscle；

S3, the water bath with thermostatic control that the egg beating pan of the shell egg for being loaded with 270-1080g and the sugar of 110g-440g is placed in 70 DEG C In, it is stirred continuously egg liquid, is sent out until dismissing to 7 one-tenth, has the cock tail of about 2cm long to occur, when egg bubble paste is in stiff peaks, is stopped Only stir；Egg bubble paste is separately added into two times in the resulting batter of step S2, is gently turned uniformly, turning should not be excessive, with Exempt from batter to lose heart；

S4, the resulting batter of step S3 is fitted into ready mold, and gently shakes bubble out, be put into and mix up the roasting of furnace temperature It is baked, gets angry 180 DEG C in case, lower fiery 170 DEG C, furnace temperature is adjusted to 150 DEG C of excessive internal heat after 20min, and lower fire is constant, continues to toast 20- 30min, specific time determine according to cake size；Until cake embryo surface can come out of the stove in golden yellow, several lower back-off drops are gently shaken On warm frame.

The invention has the following advantages:

1) preparation for realizing no hair powder spongecake, reduces the use of flavors and fragrances, and prepares resulting sponge egg Cake mouthfeel is soft, and health-nutrition is suitable for people of all ages.

2) form beaten using insulating water, in the case where realization is dismissed without hair powder, moreover it is possible to the effect of playing sterilization.

Specific embodiment

In order to which objects and advantages of the present invention are more clearly understood, the present invention is carried out with reference to embodiments further It is described in detail.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to limit this hair It is bright.

Embodiment 1

A kind of spongecake without additive, is made by the steps:

S1, it weighs: shell egg 640g, sugar 220g, butter 126g, weak strength flour 180g；

S2, by weighed butter every 60 DEG C of warm waters, after melting it, the weak strength flour of sieving is added, is stirred with scraper equal It is even, the shell egg of 100g is added, stirs evenly, covers preservative film, anti-superficial drying, unsuitable excessive whipping obtains batter in order to avoid playing muscle It is spare；

S3, the egg beating pan of the shell egg for being loaded with 540g and the sugar of 220g is placed in 70 DEG C of water bath with thermostatic control, is stirred continuously Egg liquid is sent out until dismissing to 7 one-tenth, has the cock tail of about 2cm long to occur, and when egg bubble paste is in stiff peaks, stops stirring；By egg Bubble paste is separately added into two times in the resulting batter of step S2, is gently turned uniformly, and turning should not be excessive, in case batter loses heart；

Comparative example 1

Weigh: shell egg 540g (step S3 adds), sugar 220g, butter 126g, weak strength flour 180g, shell egg 50g (step S2 adds), Baking powder 2g, baking powder and weak strength flour are sieved together, other steps are constant, same as Example 1, the inclined sweet tea of gained cake, soft Degree is similar.

Comparative example 2

Weigh: shell egg 360g (step S3 adds), sugared 110g, butter 100g, weak strength flour 180g, shell egg 50g (step S2 adds), Tower tower powder 3g, lemon extract 2 drip；Tower tower powder and weak strength flour sieving, are then added vanilla, other steps are constant, with implementation Example 1 is identical.

Comparative example 3

Weigh: shell egg 270g (step S3 adds), sugar 110g, butter 63g, weak strength flour 180g, shell egg 50g (step S2 adds), Several drops of baking powder 2g, lemon juice, baking powder and weak strength flour sieving, are then added lemon juice, other steps are constant, with embodiment 1 Identical, heating water bath destroys the Victoria C of lemon juice completely, does not play the role of good deodorization.

Comparative example 4

Weigh: shell egg 270g (step S3 adds), sugar 110g, weak strength flour 90g, shell egg 50g (step S2 adds), baking powder 2g, Several drops of cake oil 2g, lemon juice take room temperature play, and cake oil is added in egg and sugar and beats, and baking powder is added to weak strength flour paste Middle stirring, mouthfeel is slightly bulk, contains additive.

Comparative example 5

It weighs: shell egg 270g (step S3 adds), sugar 110g, butter 126g, weak strength flour 90g, shell egg 100g (step S2 adds), Making step is same as Example 1.

Comparative example 6

It weighs: shell egg 270g (step S3 adds), sugar 55g, butter 63g, weak strength flour 90g, shell egg 100g (step S2 adds), bubble Powder 2g, several drops of vanilla, tower tower powder and weak strength flour sieving are played, vanilla is then added, other steps are constant, with embodiment 1 is identical.

Comparative example 7

Weigh: shell egg 270g (step S3 adds), sugar 220g, butter 126g, weak strength flour 180g, shell egg 50g (step S2 adds), A few drops of lemon juice, several drops of vanilla, tower tower powder, lemon juice and vanilla are added in weak strength flour and stir evenly, other steps are not Become, it is same as Example 1.

Comparative example 8

Weigh: shell egg 270g (step S3 adds), sugar 440g, butter 252g, weak strength flour 180g, shell egg 50g (step S2 adds), Several drops of lemon juice, baking powder 3g, tower tower powder 3g, cake oil 3g, several drops of vanilla, tower tower powder, baking powder, lemon juice and vanilla Essence is added in weak strength flour and stirs evenly, and cake oil is added in batter obtained in 1 step S3 of embodiment and quickly beats；Other steps It is rapid constant, it is same as Example 1.

1 naked eyes evaluation standards of grading of table

2 Analyses Methods for Sensory Evaluation Results of table

	Form	Color	Mouthfeel	Fragrance	Total score
						Embodiment 1	20	28	28	19	95
Comparative example 1	20	28	26	17	91
						Comparative example 2	18	25	24	16	83
Comparative example 3	16	24	22	14	76
						Comparative example 4	14	21	19	12	66
Comparative example 5	14	22	20	14	70
						Comparative example 6	12	18	18	12	60
Comparative example 7	9	17	14	9	50
						Comparative example 8	8	15	12	7	43

This specific implementation dismisses method using constant temperature waters, and basic formula reform is different from traditional formula, has and much add Adding agent, hair powder class, mainly rising, to send out principle be that warm heating water bath is dismissed, and is sterilized, and health, safety and sanitation, health, mouthfeel is strong, There is no the nose fragrance of choking of additive, natural mellowness, light shake and left-hand thread by the temperature-control in cooking process and before coming out of the stove walk Rapid design avoids the occurrence of cake collapses, and resulting mouthfeel is good, aromatic flavour.

The above is only a preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art For member, without departing from the principle of the present invention, it can also make several improvements and retouch, these improvements and modifications are also answered It is considered as protection scope of the present invention.

Claims

1. a kind of spongecake without additive, it is characterised in that: be prepared from the following materials:

2. a kind of spongecake without additive as described in claim 1, it is characterised in that: prepared by following raw material and At:

Shell egg 640g, sugar 220g, butter 126g, weak strength flour 180g.

3. a kind of preparation method of the spongecake without additive, characterized by the following steps:

S1, formula according to claim 1 weigh each component；

S2, by weighed butter every 60 DEG C of warm waters, make its melt after, the weak strength flour of sieving is added, is stirred evenly with scraper, adds The shell egg for entering 50-200g, stirs evenly, and covers preservative film, and it is spare to obtain batter；

S3, the egg beating pan of the shell egg for being loaded with 270-1080g and the sugar of 110g-440g is placed in 70 DEG C of water bath with thermostatic control, no Disconnected stirring egg liquid, sends out until dismissing to 7 one-tenth, has the cock tail of 2cm long to occur, and when egg bubble paste is in stiff peaks, stops stirring； Egg bubble paste is separately added into two times in the resulting batter of step S2, is gently turned uniformly, turning should not be excessive, in case batter is let out Gas；

S4, the resulting batter of step S3 is fitted into ready mold, and gently shakes bubble out, be put into the oven for mixing up furnace temperature Baking is got angry 180 DEG C, and lower fiery 170 DEG C, furnace temperature is adjusted to 150 DEG C of excessive internal heat after 20min, and lower fire is constant, continues to toast 20-30min, Until cake embryo surface can come out of the stove in golden yellow, gently shake on several lower back-off cooling framves.