阅读说明：本技术 一种奶油蛋糕的制作方法 (Making method of cream cake ) 是由 龚书江 于 2019-08-05 设计创作，主要内容包括：本发明公开了一种奶油蛋糕的制作方法,包括以下步骤：原料处理：选择原料,并分别对原料进行处理,储存备用,蛋糕制备：依次向混合面粉中加入蜂蜜、冰糖与矿石水,并快速搅拌静置。本发明所述的一种奶油蛋糕的制作方法,矿石水是通过加入沸石与麦饭石蒸煮过的水,由于沸石与麦饭石均为多孔材料,能够有效的吸附水中的杂质,提高水质,其次,麦饭石置于水中,可溶出钾、钠、钙、镁、硅、猛、钛、磷等人体所需的20多种微量元素,从而改良水质,通过添加维生素、碳酸钙、葡萄糖酸亚铁等营养物质,能够提高奶油蛋糕整体的营养价值,而且奶油蛋糕中各种成分相互促进,提高人体对各种元素的吸收效率。(the invention discloses a method for making a cream cake, which comprises the following steps: raw material treatment: selecting raw materials, respectively processing the raw materials, storing for later use, preparing cakes: and sequentially adding honey, crystal sugar and mineral water into the mixed flour, and rapidly stirring and standing. According to the making method of the cream cake, the mineral water is water steamed by adding zeolite and medical stone, the zeolite and the medical stone are both porous materials, so that impurities in the water can be effectively adsorbed, the water quality is improved, and secondly, the medical stone can be dissolved out of more than 20 trace elements needed by human bodies, such as potassium, sodium, calcium, magnesium, silicon, manganese, titanium, phosphorus and the like, when being placed in the water, so that the water quality is improved, the overall nutritional value of the cream cake can be improved by adding nutrient substances, such as vitamin, calcium carbonate, ferrous gluconate and the like, and various components in the cream cake are mutually promoted, so that the absorption efficiency of the human bodies on various elements is improved.)

1. the making method of the cream cake is characterized by comprising the following steps of:

(1) and (3) raw material treatment: selecting raw materials, respectively processing the raw materials, and storing for later use;

(2) and preparing a cake: sequentially adding honey, crystal sugar and mineral water into the mixed flour, rapidly stirring and standing, adding milk, olive oil, cod liver oil and egg yolk liquid after standing, stirring uniformly again, and baking in an oven to obtain a cake;

(3) and preparing cream: mixing wheat flour, milk, honey, carrot juice, selenium-rich broccoli juice, calcium carbonate, ferrous gluconate and egg white liquid in a mixer to obtain cream;

(4) preparing a cream cake: and (3) uniformly coating cream on the surface of the cake to obtain the cream cake.

2. the method of claim 1, wherein the method comprises: in the step (1), the raw materials are prepared from the following components in parts by weight: 6-18 parts of wheat flour, 6-12 parts of corn flour, 8-12 parts of buckwheat flour, 0.5-1.2 parts of baking powder, 18-25 parts of honey, 60-70 parts of milk, 80-150 parts of mineral water, 3-5 parts of eggs, 7-10 parts of probiotic powder, 1-3 parts of rock candy, 25-30 parts of yak milk powder, 7-9 parts of sago core, 12-15 parts of carrots, 12-15 parts of selenium-rich broccoli, 12-20 parts of cod liver oil, 2-4 parts of hawthorn powder, 5-7 parts of olive oil, 4-5 parts of walnut kernels, 14-18 parts of vitamins, 16-23 parts of linseed oil, 10-15 parts of calcium carbonate, 8-15 parts of ferrous gluconate and 5-6 parts of edible salt.

3. the method of claim 2, wherein the method comprises: the vitamins comprise vitamin A, vitamin D, vitamin B1, vitamin B2 and vitamin B6, and the weight ratio of the vitamin A, the vitamin D, the vitamin B1, the vitamin B2 and the vitamin B6 is 2:2:2:3: 1.

4. the method of claim 1, wherein the method comprises: in the step (1), the raw material treatment comprises the following steps:

(1.1) flour treatment: sequentially mixing wheat flour, corn flour, buckwheat flour, baking powder, sago core, walnut kernel, linseed oil, probiotic powder and yak milk powder to obtain mixed flour;

(1.2) juicing: soaking carrot and selenium-rich broccoli in water for 10min, juicing in a juicer, and filtering with a 100-mesh filter screen to obtain carrot juice and selenium-rich broccoli juice;

(1.3) egg white separation: separating yolk from egg white in the eggs, and uniformly stirring the yolk to obtain yolk liquid and egg white liquid;

(1.4) preparing ore water: adding zeolite and Maifanitum into clear water, heating, steaming, and filtering to obtain mineral water.

5. the method of claim 4, wherein the method comprises: in the step (1.4), the heating temperature is 130-135 ℃, and a 400-mesh nylon mesh 6 layer is selected during filtering.

6. The method of claim 1, wherein the method comprises: in the step (2), the speed of rapid stirring is 300-350r/min, and the stirring time is 16-20 min.

7. The method of claim 1, wherein the method comprises: in the step (2), the baking step is as follows:

(2.1) primary baking: preheating to 130 ℃, and then putting into an oven to bake for 20 min;

(2.2) baking at high temperature; and opening the oven after primary baking, standing for 2-3min, then closing the oven to heat, wherein the heating temperature is 140 ℃, and obtaining the cake after baking.

8. the method of claim 1, wherein the method comprises: in the step (3), the stirring speed is 150-180r/min, and edible salt and hawthorn powder are added in the stirring process.

Technical Field

the invention relates to the field of food processing, in particular to a making method of a cream cake.

Background

The cream cake is a dessert made of egg cream, and is a cake product prepared by coating cream on the surface of the cake, and shows strong milk fragrance and softness of the cake;

most of the raw materials adopted by the prior cream cake are cream, white granulated sugar, eggs and the like, the cream cake is soft and delicious, but the characteristics of high heat, high sugar content and high fat cannot be avoided, and tests show that the cream cake has low content of trace element components according to the latest information published by the world health and nutrition organization, does not meet the requirements of digestion and absorption of a human body, is easy to make the human body fat and is easy to cause cardiovascular diseases.

Disclosure of Invention

the invention mainly aims to provide a method for making a cream cake, which can effectively solve the problems in the background technology.

in order to achieve the purpose, the invention adopts the technical scheme that:

a method for making a custard comprises the following steps:

(1) and (3) raw material treatment: selecting raw materials, respectively processing the raw materials, and storing for later use;

(2) And preparing a cake: sequentially adding honey, crystal sugar and mineral water into the mixed flour, rapidly stirring and standing, adding milk, olive oil, cod liver oil and egg yolk liquid after standing, stirring uniformly again, and baking in an oven to obtain a cake;

(3) and preparing cream: mixing wheat flour, milk, honey, carrot juice, selenium-rich broccoli juice, calcium carbonate, ferrous gluconate and egg white liquid in a mixer to obtain cream;

(4) preparing a cream cake: and (3) uniformly coating cream on the surface of the cake to obtain the cream cake.

preferably, in the step (1), the raw materials are prepared from the following components in parts by weight: 6-18 parts of wheat flour, 6-12 parts of corn flour, 8-12 parts of buckwheat flour, 0.5-1.2 parts of baking powder, 18-25 parts of honey, 60-70 parts of milk, 80-150 parts of mineral water, 3-5 parts of eggs, 7-10 parts of probiotic powder, 1-3 parts of rock candy, 25-30 parts of yak milk powder, 7-9 parts of sago core, 12-15 parts of carrots, 12-15 parts of selenium-rich broccoli, 12-20 parts of cod liver oil, 2-4 parts of hawthorn powder, 5-7 parts of olive oil, 4-5 parts of walnut kernels, 14-18 parts of vitamins, 16-23 parts of linseed oil, 10-15 parts of calcium carbonate, 8-15 parts of ferrous gluconate and 5-6 parts of edible salt.

preferably, the vitamins include vitamin A, vitamin D, vitamin B1, vitamin B2 and vitamin B6, and the weight ratio of vitamin A, vitamin D, vitamin B1, vitamin B2 and vitamin B6 is 2:2:2:3: 1.

preferably, in the step (1), the raw material treatment comprises the following steps:

(1.1) flour treatment: sequentially mixing wheat flour, corn flour, buckwheat flour, baking powder, sago core, walnut kernel, linseed oil, probiotic powder and yak milk powder to obtain mixed flour;

(1.2) juicing: soaking carrot and selenium-rich broccoli in water for 10min, juicing in a juicer, and filtering with a 100-mesh filter screen to obtain carrot juice and selenium-rich broccoli juice;

(1.3) egg white separation: separating yolk from egg white in the eggs, and uniformly stirring the yolk to obtain yolk liquid and egg white liquid;

(1.4) preparing ore water: adding zeolite and Maifanitum into clear water, heating, steaming, and filtering to obtain mineral water.

Preferably, in the step (1.4), the heating temperature is 130-135 ℃, and a 400-mesh nylon mesh 6 layer is selected for filtration.

preferably, in the step (2), the speed of rapid stirring is 300-350r/min, and the stirring time is 16-20 min.

Preferably, in the step (2), the baking step is as follows:

(2.1) primary baking: preheating to 130 ℃, and then putting into an oven to bake for 20 min;

(2.2) baking at high temperature; and opening the oven after primary baking, standing for 2-3min, then closing the oven to heat, wherein the heating temperature is 140 ℃, and obtaining the cake after baking.

Preferably, in the step (3), the stirring speed is 150-180r/min, and edible salt and hawthorn powder are added in the stirring process.

Compared with the prior art, the invention has the following beneficial effects:

1. The mineral water is boiled water by adding zeolite and medical stone, because the zeolite and the medical stone are both porous materials, impurities in the water can be effectively adsorbed, the water quality is improved, and secondly, the medical stone can be dissolved out of more than 20 trace elements needed by human bodies, such as potassium, sodium, calcium, magnesium, silicon, manganese, titanium, phosphorus and the like, so that the water quality is improved;

2. by adding nutrients such as vitamins, calcium carbonate and ferrous gluconate, the overall nutritional value of the cream cake can be improved;

3. By adding edible salt into the cream, the sweet taste of the cream can be highlighted;

4. The hawthorn powder and probiotics are added into the cream to help digestion;

5. the components in the product prepared by the invention are mutually promoted, and the absorption efficiency of the human body to various elements is improved.

Drawings

fig. 1 is a flow chart of the overall structure of a method for making a cream cake according to the present invention.

Detailed Description

in order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.

comparative example 1

as shown in fig. 1, the method comprises the following steps:

the method comprises the following steps:

(1) and (3) raw material treatment: selecting raw materials, wherein the raw materials are prepared from the following components in parts by weight: 12 parts of wheat flour, 8 parts of corn flour, 10 parts of buckwheat flour, 0.8 part of baking powder, 20 parts of honey, 65 parts of milk, 120 parts of water, 4 parts of eggs, 2 parts of rock sugar, 27 parts of yak milk powder, 8 parts of sago core, 13 parts of carrots, 13 parts of selenium-enriched broccoli, 18 parts of cod-liver oil, 6 parts of olive oil, 4 parts of walnut kernels, 15 parts of vitamins, 20 parts of linseed oil, 13 parts of calcium carbonate, 12 parts of ferrous gluconate and 5 parts of edible salt, wherein the vitamins comprise vitamin A, vitamin D, vitamin B1, vitamin B2 and vitamin B6, and the weight ratio of the vitamin A, the vitamin D, the vitamin B1, the vitamin B2 and the vitamin B6 is 2:2:2:3:1, and the raw materials are respectively treated and stored for later use, and the raw material treatment comprises the following steps:

(1.1) flour treatment: sequentially mixing wheat flour, corn flour, buckwheat flour, baking powder, sago core, walnut kernel, linseed oil and yak milk powder to obtain mixed flour;

(1.2) juicing: soaking carrot and selenium-rich broccoli in water for 10min, juicing in a juicer, and filtering with a 100-mesh filter screen to obtain carrot juice and selenium-rich broccoli juice;

(1.3) egg white separation: separating yolk from egg white in the eggs, and uniformly stirring the yolk to obtain yolk liquid and egg white liquid;

(2) And preparing a cake: sequentially adding honey, crystal sugar and water into the mixed flour, rapidly stirring and standing, adding milk, olive oil, cod liver oil and egg yolk liquid after standing, uniformly stirring again, putting into an oven for baking to obtain a cake, wherein the rapid stirring speed is 300r/min, the stirring time is 18min, and the baking steps are as follows:

(2.1) primary baking: preheating to 130 ℃, and then putting into an oven to bake for 20 min;

(2.2) baking at high temperature; opening the oven after primary baking, standing for 2min, then closing the oven to heat, wherein the heating temperature is 140 ℃, and obtaining a cake after baking;

(3) And preparing cream: placing wheat flour, milk, honey, carrot juice, selenium-rich broccoli juice, calcium carbonate, ferrous gluconate and egg white liquid into a stirrer to be stirred to obtain cream, wherein the stirring speed is 160r/min, and edible salt is added during stirring;

(4) preparing a cream cake: and (3) uniformly coating cream on the surface of the cake to obtain the cream cake.

Comparative example 2

As shown in fig. 1, the method comprises the following steps:

(1) and (3) raw material treatment: selecting raw materials, wherein the raw materials are prepared from the following components in parts by weight: 12 parts of wheat flour, 8 parts of corn flour, 10 parts of buckwheat flour, 0.8 part of baking powder, 20 parts of honey, 65 parts of milk, 120 parts of water, 4 parts of eggs, 8 parts of probiotic powder, 2 parts of rock sugar, 27 parts of yak milk powder, 8 parts of sago core, 13 parts of carrot, 13 parts of selenium-rich broccoli, 18 parts of cod-liver oil, 3 parts of hawthorn powder, 6 parts of olive oil, 4 parts of walnut kernels, 15 parts of vitamin, 20 parts of linseed oil, 13 parts of calcium carbonate, 12 parts of ferrous gluconate and 5 parts of edible salt, wherein the vitamins comprise vitamin A, vitamin D, vitamin B1, vitamin B2 and vitamin B6, and the weight ratio of the vitamin A, the vitamin D, the vitamin B1, the vitamin B2 and the vitamin B6 is 2:2:3:1, and the raw materials are respectively treated and stored for later use, and the raw material treatment comprises the following steps:

(1.1) flour treatment: sequentially mixing wheat flour, corn flour, buckwheat flour, baking powder, sago core, walnut kernel, linseed oil, probiotic powder and yak milk powder to obtain mixed flour;

(1.2) juicing: soaking carrot and selenium-rich broccoli in water for 10min, juicing in a juicer, and filtering with a 100-mesh filter screen to obtain carrot juice and selenium-rich broccoli juice;

(1.3) egg white separation: separating yolk from egg white in the eggs, and uniformly stirring the yolk to obtain yolk liquid and egg white liquid;

(2) And preparing a cake: sequentially adding honey, crystal sugar and water into the mixed flour, rapidly stirring and standing, adding milk, olive oil, cod liver oil and egg yolk liquid after standing, uniformly stirring again, putting into an oven for baking to obtain a cake, wherein the rapid stirring speed is 300r/min, the stirring time is 18min, and the baking steps are as follows:

(2.1) primary baking: preheating to 130 ℃, and then putting into an oven to bake for 20 min;

(2.2) baking at high temperature; opening the oven after primary baking, standing for 2min, then closing the oven to heat, wherein the heating temperature is 140 ℃, and obtaining a cake after baking;

(3) and preparing cream: placing wheat flour, milk, honey, carrot juice, selenium-rich broccoli juice, calcium carbonate, ferrous gluconate and egg white liquid into a stirrer to be stirred to obtain cream, wherein the stirring speed is 160r/min, and edible salt and hawthorn powder are added during stirring;

(4) Preparing a cream cake: and (3) uniformly coating cream on the surface of the cake to obtain the cream cake.

Comparative example 3

as shown in fig. 1, the method comprises the following steps:

(1) and (3) raw material treatment: selecting raw materials, wherein the raw materials are prepared from the following components in parts by weight: 12 parts of wheat flour, 8 parts of corn flour, 10 parts of buckwheat flour, 0.8 part of baking powder, 20 parts of honey, 65 parts of milk, 120 parts of mineral water, 4 parts of eggs, 2 parts of rock sugar, 27 parts of yak milk powder, 8 parts of sago core, 13 parts of carrots, 13 parts of selenium-enriched broccoli, 18 parts of cod-liver oil, 6 parts of olive oil, 4 parts of walnut kernels, 15 parts of vitamins, 20 parts of linseed oil, 13 parts of calcium carbonate, 12 parts of ferrous gluconate and 5 parts of edible salt, wherein the vitamins comprise vitamin A, vitamin D, vitamin B1, vitamin B2 and vitamin B6, and the weight ratio of the vitamin A, the vitamin D, the vitamin B1, the vitamin B2 and the vitamin B6 is 2:2:2:3:1, and the raw materials are respectively treated and stored for later use, and the raw material treatment comprises the following steps:

(1.1) flour treatment: sequentially mixing wheat flour, corn flour, buckwheat flour, baking powder, sago core, walnut kernel, linseed oil and yak milk powder to obtain mixed flour;

(1.2) juicing: soaking carrot and selenium-rich broccoli in water for 10min, juicing in a juicer, and filtering with a 100-mesh filter screen to obtain carrot juice and selenium-rich broccoli juice;

(1.3) egg white separation: separating yolk from egg white in the eggs, and uniformly stirring the yolk to obtain yolk liquid and egg white liquid;

(1.4) preparing ore water: adding zeolite and Maifanitum into clear water, heating, steaming, filtering to obtain mineral water, heating to 130 deg.C, and selecting 400 mesh nylon mesh 6 layer during filtering;

(2) And preparing a cake: sequentially adding honey, crystal sugar and mineral water into the mixed flour, rapidly stirring and standing, adding milk, olive oil, cod liver oil and egg yolk liquid after standing, uniformly stirring again, putting into an oven for baking to obtain a cake, wherein the rapid stirring speed is 300r/min, the stirring time is 18min, and the baking steps are as follows:

(2.1) primary baking: preheating to 130 ℃, and then putting into an oven to bake for 20 min;

(2.2) baking at high temperature; opening the oven after primary baking, standing for 2min, then closing the oven to heat, wherein the heating temperature is 140 ℃, and obtaining a cake after baking;

(3) And preparing cream: placing wheat flour, milk, honey, carrot juice, selenium-rich broccoli juice, calcium carbonate, ferrous gluconate and egg white liquid into a stirrer to be stirred to obtain cream, wherein the stirring speed is 160r/min, and edible salt is added during stirring;

(4) preparing a cream cake: and (3) uniformly coating cream on the surface of the cake to obtain the cream cake.