阅读说明：本技术 一种蛋糕制作配方 (Cake making formula ) 是由 孟繁彬 于 2021-09-10 设计创作，主要内容包括：本发明公开了：一种蛋糕制作配方,其特征在于；将黄油2.5到3.5份、橄榄油1.5到2.5份、牛奶7.5到8.5份,混合搅拌隔水加热到70°到90°,奶油奶酪2.5到3.5份隔水加热至化开后与上述材料进行混合,之后再将小麦面粉5到6份、玉米淀粉1到2份混合搅拌物加入其中,在将白砂糖8到9份、鸡蛋白18到22份、面酥0.5到1份混合后加入其中的50％搅拌均匀在将剩下的50％加入搅拌均匀,之后加入模具放入烤箱上火185°到175°下火175°到165°烘烤40到50分钟后取出,在制作的过程中未加入香精和食品添加剂,其中反式脂肪酸含量较少对人的身体副作用减少,制作完成以后口感细腻,更加的适合儿童老人孕妇吃。(The invention discloses: a cake preparation formula which is characterized in that; 2.5 to 3.5 parts of butter, 1.5 to 2.5 parts of olive oil and 7.5 to 8.5 parts of milk are mixed, stirred, heated to 70 to 90 degrees in a waterproof way, 2.5 to 3.5 parts of cream cheese are heated to be melted in a waterproof way and then mixed with the materials, 5 to 6 parts of wheat flour and 1 to 2 parts of corn starch are added into the mixture, 8 to 9 parts of white granulated sugar, 18 to 22 parts of egg white and 0.5 to 1 part of flour cake are mixed, 50 percent of the mixture is added into the mixture and stirred uniformly, the rest 50 percent of the mixture is added into the mixture and stirred uniformly, then the mixture is added into a mold and placed into an oven to be baked for 40 to 50 minutes under the conditions of 185 degrees to 175 degrees and 175 degrees for 175 degrees, and then the mixture is taken out, essence and food additives are not added in the manufacturing process, wherein the content of trans-fatty acid is less, the side effect on the human body is reduced, the mouthfeel is fine and the milk is more suitable for the old of the pregnant women and the old.)

1. A cake preparation formula which is characterized in that; 2.5 to 3.5 parts of butter, 1.5 to 2.5 parts of olive oil and 7.5 to 8.5 parts of milk are mixed, stirred, heated to 70 to 90 ℃ in a waterproof way, 2.5 to 3.5 parts of cream cheese are heated to be melted in a waterproof way and then mixed with the materials, 5 to 6 parts of wheat flour and 1 to 2 parts of corn starch are added into the mixture, 8 to 9 parts of white granulated sugar, 18 to 22 parts of egg white and 0.5 to 1 part of flour cake are mixed, 50 percent of the mixture is added into the mixture and stirred uniformly, the rest 50 percent of the mixture is added into the mixture and stirred uniformly, and then the mixture is added into a mold and placed into an oven to be baked for 40 to 50 minutes under the temperature of 185 to 175 ℃ and the temperature of 175 ℃ to 165 ℃ and then taken out.

2. The cake making formulation of claim 1, wherein said wheat flour and corn starch are mixed and sieved.

3. The cake-making formulation according to claim 1, wherein said pastry 80 is replaced with from 1 to 1.5 parts of fresh lemon juice.

Technical Field

The invention is applied to the field of food, and particularly relates to a cake making formula.

Background

Various flavors and trans-fatty acid food additives of different types are often added in the process of making cakes, so that the cake has certain side effects on human bodies, damages the bodies and is not nutritious, and the cake has rough mouthfeel after being made and is not suitable for children, old people and pregnant women.

Disclosure of Invention

The invention aims to provide a cake making formula to solve the problems in the background technology.

In order to achieve the purpose, the invention provides the following technical scheme: a cake preparation formula which is characterized in that; 2.5 to 3.5 parts of butter, 1.5 to 2.5 parts of olive oil and 7.5 to 8.5 parts of milk are mixed, stirred, heated to 70 to 90 ℃ in a waterproof way, 2.5 to 3.5 parts of cream cheese are heated to be melted in a waterproof way and then mixed with the materials, 5 to 6 parts of wheat flour and 1 to 2 parts of corn starch are added into the mixture, 8 to 9 parts of white granulated sugar, 18 to 22 parts of egg white and 0.5 to 1 part of flour cake are mixed, 50 percent of the mixture is added into the mixture and stirred uniformly, the rest 50 percent of the mixture is added into the mixture and stirred uniformly, and then the mixture is added into a mold and placed into an oven to be baked for 40 to 50 minutes under the temperature of 185 to 175 ℃ and the temperature of 175 ℃ to 165 ℃ and then taken out.

Preferably, the wheat flour and the corn starch are mixed and then sieved.

Preferably, the pastry 80 can be replaced by 1 to 1.5 parts of fresh lemon juice

Compared with the prior art, the invention has the advantages that: essence and food additives are not added in the preparation process, the side effect on human body is reduced due to less trans-fatty acid content, and the prepared food has fine taste and is more suitable for children, old people and pregnant women.

Detailed Description

In order that the above objects, features and advantages of the present invention can be more clearly understood, the present invention will be described in further detail with reference to specific embodiments. It should be noted that the embodiments and features of the embodiments of the present application may be combined with each other without conflict.

In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, however, the present invention may be practiced otherwise than as specifically described herein, and thus the scope of the present invention is not limited by the specific embodiments disclosed below.

Examples

The invention provides a technical scheme that: a cake preparation formula which is characterized in that; 2.5 to 3.5 parts of butter, 1.5 to 2.5 parts of olive oil and 7.5 to 8.5 parts of milk are mixed, stirred, heated to 70 to 90 ℃ in a waterproof way, 2.5 to 3.5 parts of cream cheese are heated to be melted in a waterproof way and then mixed with the materials, 5 to 6 parts of wheat flour and 1 to 2 parts of corn starch are added into the mixture, 8 to 9 parts of white granulated sugar, 18 to 22 parts of egg white and 0.5 to 1 part of flour cake are mixed, 50 percent of the mixture is added into the mixture and stirred uniformly, the rest 50 percent of the mixture is added into the mixture and stirred uniformly, and then the mixture is added into a mold and placed into an oven to be baked for 40 to 50 minutes under the temperature of 185 to 175 ℃ and the temperature of 175 ℃ to 165 ℃ and then taken out.

Specifically, the wheat flour and the corn starch are mixed and then sieved.

The comprehensive taste of the cake can be improved, and the fineness of the cake is improved.

Specifically, the pastry 80 can be replaced with 1 to 1.5 parts of fresh lemon juice.

According to different production environments, different components can be adopted for production, and the universality of the formula is improved.

Description of the formulation: in the preparation process of the formula, no food additive, namely hard and high-nutrition raw materials are added, and the baked product is light yellow in appearance, more elastic, smooth, soft, glutinous, fragrant and sweet in taste in a manual stirring mode, and is suitable for children, old people and pregnant women.

Nutrient composition table

In the description herein, the description of the terms "one embodiment," "some embodiments," "specific embodiments," etc., means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.

The above is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and various modifications and changes will occur to those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.