CN102934672A - Processing method of cake - Google Patents
Processing method of cake Download PDFInfo
- Publication number
- CN102934672A CN102934672A CN2012105129113A CN201210512911A CN102934672A CN 102934672 A CN102934672 A CN 102934672A CN 2012105129113 A CN2012105129113 A CN 2012105129113A CN 201210512911 A CN201210512911 A CN 201210512911A CN 102934672 A CN102934672 A CN 102934672A
- Authority
- CN
- China
- Prior art keywords
- cake
- processing method
- baking
- raw material
- raw materials
- 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
Links
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 235000011837 pasties Nutrition 0.000 claims abstract description 8
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims abstract description 4
- 241000209140 Triticum Species 0.000 claims abstract description 4
- 235000021307 Triticum Nutrition 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 235000013312 flour Nutrition 0.000 claims abstract description 4
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims abstract description 4
- 239000012467 final product Substances 0.000 claims description 3
- 239000004088 foaming agent Substances 0.000 claims description 3
- 239000000047 product Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 3
- 238000010009 beating Methods 0.000 abstract 2
- 239000004604 Blowing Agent Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a processing method of a cake. The processing method comprises the following steps: uniformly beating fresh egg liquid, a cake blowing agent and white granulated sugar, then adding the wheat flour and the oil and beating to be pasty; pouring the pasty raw materials into a mold; putting the mold containing the raw materials into a baking oven for baking until the raw materials swell and the surface is golden yellow; and taking the finished product from the baking oven, and cooling. The processing method of the cake has the advantages that the baking time of the cake is accurately controlled, so that the baking process is appropriate, and the processed cake is good in mouthfeel and meets the needs of people.
Description
Technical field
The present invention relates to the processing method of a kind of processing method of food, particularly a kind of cake.
Background technology
Cake is a kind of food that suits the taste of both old and young, and it is nutritious, and is very popular.In the processing of present cake, often can occur because baking temperature is too high, overlong time etc. causes the cake mouthfeel not good.
Summary of the invention
Goal of the invention: for the problems referred to above, the purpose of this invention is to provide a kind of processing method that can improve the cake mouthfeel.
Technical scheme: a kind of processing method of cake may further comprise the steps:
(1) fresh hen egg liquid, cake foaming agent, white granulated sugar are beaten evenly, dismissed to pasty state at adding wheat flour, oil;
(2) the pasty state raw material is poured in the mould;
The mould that (3) will fill raw material is put into baking box and is baked to fluffy of raw material, golden yellow the getting final product in surface;
(4) finished product is taken out cooling from baking box.
Beneficial effect: compared with prior art, advantage of the present invention is accurately to hold the stoving time of cake, makes bake process apt, and the cake mouthfeel that processes is good, satisfies people's demand.
The specific embodiment
Below in conjunction with specific embodiment, further illustrate the present invention, should understand these embodiment only is used for explanation the present invention and is not used in and limits the scope of the invention, after having read the present invention, those skilled in the art all fall within the application's claims limited range to the modification of the various equivalent form of values of the present invention.
A kind of processing method of cake may further comprise the steps:
(1) fresh hen egg liquid, cake foaming agent, white granulated sugar are beaten evenly, dismissed to pasty state at adding wheat flour, oil;
(2) the pasty state raw material is poured in the mould;
The mould that (3) will fill raw material is put into baking box and is baked to fluffy of raw material, golden yellow the getting final product in surface;
(4) finished product is taken out cooling from baking box.
Claims (1)
1. the processing method of a cake is characterized in that may further comprise the steps:
(1) fresh hen egg liquid, cake foaming agent, white granulated sugar are beaten evenly, dismissed to pasty state at adding wheat flour, oil;
(2) the pasty state raw material is poured in the mould;
The mould that (3) will fill raw material is put into baking box and is baked to fluffy of raw material, golden yellow the getting final product in surface;
(4) finished product is taken out cooling from baking box.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105129113A CN102934672A (en) | 2012-11-30 | 2012-11-30 | Processing method of cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105129113A CN102934672A (en) | 2012-11-30 | 2012-11-30 | Processing method of cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102934672A true CN102934672A (en) | 2013-02-20 |
Family
ID=47693632
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012105129113A Pending CN102934672A (en) | 2012-11-30 | 2012-11-30 | Processing method of cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102934672A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907660A (en) * | 2014-03-27 | 2014-07-09 | 张美沛 | Papaya fruit cake and making method thereof |
| CN105309576A (en) * | 2015-11-27 | 2016-02-10 | 巴中怡美食品有限责任公司 | Cake and making method thereof |
| CN107183125A (en) * | 2017-04-25 | 2017-09-22 | 华中农业大学 | A kind of preparation method of low-fat cake |
| CN107372748A (en) * | 2017-09-21 | 2017-11-24 | 海门臻凯工业设计有限公司 | A kind of original flavor cake |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101185455A (en) * | 2006-11-16 | 2008-05-28 | 王勇 | Cake and preparation method thereof |
-
2012
- 2012-11-30 CN CN2012105129113A patent/CN102934672A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101185455A (en) * | 2006-11-16 | 2008-05-28 | 王勇 | Cake and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 刘品: "蛋糕制作DIY", 《农产品加工》 * |
| 郭桦等: "海绵蛋糕的制作技巧", 《广州食品工业科技》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907660A (en) * | 2014-03-27 | 2014-07-09 | 张美沛 | Papaya fruit cake and making method thereof |
| CN105309576A (en) * | 2015-11-27 | 2016-02-10 | 巴中怡美食品有限责任公司 | Cake and making method thereof |
| CN107183125A (en) * | 2017-04-25 | 2017-09-22 | 华中农业大学 | A kind of preparation method of low-fat cake |
| CN107372748A (en) * | 2017-09-21 | 2017-11-24 | 海门臻凯工业设计有限公司 | A kind of original flavor cake |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| DD01 | Delivery of document by public notice |
Addressee: Ding Qian Document name: Notification of Passing Examination on Formalities |
|
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130220 |
|
| WD01 | Invention patent application deemed withdrawn after publication |