阅读说明：本技术 一种蛋糕胚底的制作方法 (Method for making cake embryo bottom ) 是由 霍俊宇 于 2021-03-08 设计创作，主要内容包括：本发明适用于蛋糕技术领域,提供了一种蛋糕胚底的制作方法,包括以下份量的原料：低筋面粉69、玉米粉8、麦芽糖醇80、蛋白糖13、泡打粉0.8、盐0.8、鸡蛋10、油62、牛奶35,打破鸡蛋：先将鸡蛋中的蛋白和蛋清分离。该蛋糕胚底的制作方法,通过麦芽糖醇作为甜味剂代替传统蔗糖,制备成无糖的蛋糕胚底,使得本蛋糕在食用后降低胰岛素的分泌,从而减少体内脂肪的过度积聚,防止肥胖,并且蛋白糖与麦芽糖醇的配合使用,保证本蛋糕食用健康的同时保证甜味和口感,又通过蛋清打发时设置的冰块和大碗,使得容器内的蛋清处于一个低温的环境,更加便于蛋清的打发,降低蛋清的打发难度,以使得个人制作蛋糕时更加顺利。(The invention is suitable for the technical field of cakes and provides a method for making a cake embryo bottom, which comprises the following raw materials in parts by weight: low-gluten flour 69, corn flour 8, maltitol 80, aspartame 13, baking powder 0.8, salt 0.8, egg 10, oil 62 and milk 35, breaking egg: firstly, separating the albumen and the albumen in the eggs. This preparation method of cake embryo end, replace traditional sucrose as the sweetener through maltitol, prepare into sugarless cake embryo end, make this cake reduce the secretion of insulin after eating, thereby reduce the excessive accumulation of internal fat, prevent obesity, and albumen sugar and maltitol's cooperation is used, guarantee sweet taste and taste when guaranteeing this cake edible health, ice-cube and big bowl that set up when beating through egg white again, make egg white in the container be in a microthermal environment, the beating of the egg white of being convenient for more is sent out, reduce the beating degree of difficulty of egg white, so that it is more smooth when making individual preparation cake.)

1. The method for making the cake embryo bottom is characterized by comprising the following steps: the method comprises the following raw materials: low gluten flour, corn flour, maltitol, aspartame, baking powder, salt, egg, oil, and milk;

the first step is as follows: breaking eggs: firstly, separating the egg white from the egg;

step two, egg white beating: pouring egg white into a barrel, adding baking powder and salt, stirring to primarily bake the egg white, adding maltitol and aspartame, and continuously stirring to fully bake the egg white;

step three, preparing a preliminary yolk paste: adding oil and milk into a container containing yolk, and stirring;

fourth step, preparing the final yolk paste: adding the low-gluten flour mixed with the corn flour into the container in the third step, quickly fermenting, and quickly stirring to obtain yolk paste;

the fifth step, preparing cake paste: adding beaten egg white into the yolk paste for multiple times, so that the egg white and the yolk paste are uniformly mixed to obtain the cake paste:

sixthly, preparing a cake blank bottom: and pouring the cake paste into a mold, putting the mold into an oven, and baking to obtain a cake embryonic bottom.

2. The method of making a cake embryonic base of claim 1, wherein: the raw materials comprise, by weight, 69 parts of low-gluten flour, 8 parts of corn flour, 80 parts of maltitol, 13 parts of aspartame, 0.8 part of baking powder, 0.8 part of salt, 10 parts of eggs, 62 parts of oil and 35 parts of milk.

3. The method of making a cake embryonic base of claim 1, wherein: the required parts of the yolk and the albumen separated after the egg is broken are 154.

4. The method of making a cake embryonic base of claim 1, wherein: during the egg white beating, firstly, maltitol and aspartame are mixed to prepare mixed sugar, then, egg white is beaten preliminarily, one third of the mixed sugar is added for the first time when the egg white is fish eye-shaped, the third of the mixed sugar is added when the egg white is beaten to be slightly viscous, and the remaining third of the mixed sugar is added when the egg white is beaten to be in a wrinkle state until the egg white is pulled to be in a lifting and pinching state.

5. The method of making a cake embryonic base of claim 1, wherein: the container for egg white whipping is free of water and oil, and the container is placed in a large bowl filled with ice cakes when the egg white is whipped.

6. The method of making a cake embryonic base of claim 1, wherein: the cake paste is required to be turned and stirred when egg white is added and stirred every time, no circle can be drawn, and turning needs to be carried out from the bottom to the top, so that the cake paste needs to be turned slightly and quickly.

Technical Field

The invention belongs to the technical field of cakes, and particularly relates to a method for making a cake embryo bottom.

Background

The cake is an ancient western-style pastry, which is generally made by an oven, the cake is a sponge-like dessert which is prepared by taking eggs, white sugar and wheat flour as main raw materials and taking milk, fruit juice, milk powder, spice powder, salad oil, water, shortening and baking powder as auxiliary materials through stirring, blending and baking, the cake is wheaten food which is usually sweet, a typical cake is made in a baking mode, and the cake materials mainly comprise flour, a sweetening agent, a bonding agent, shortening, liquid, essence and a leavening agent.

The share of cake food in the market is continuously expanded, people can be fattened due to long-term eating of high-sugar raw materials used in the process of making the cake food, the health of people is further influenced, and the embryo bottom of the cake made by an individual often fails due to unsmooth beating of egg white, so that the positivity of individual baking is influenced.

Disclosure of Invention

The invention provides a method for making a cake embryo bottom, and aims to solve the problems that the share of cake food in the market is continuously expanded, and people are fattened and the health of people is influenced due to the fact that the cake food is eaten for a long time by using high-sugar raw materials during making.

The invention is realized in such a way that the method for manufacturing the cake embryo bottom comprises the following raw materials: low gluten flour, corn flour, maltitol, aspartame, baking powder, salt, egg, oil, and milk;

the first step is as follows: breaking eggs: firstly, separating the egg white from the egg;

step two, egg white beating: pouring egg white into a barrel, adding baking powder and salt, stirring to primarily bake the egg white, adding maltitol and aspartame, and continuously stirring to fully bake the egg white;

step three, preparing a preliminary yolk paste: adding oil and milk into a container containing yolk, and stirring;

fourth step, preparing the final yolk paste: adding the low-gluten flour mixed with the corn flour into the container in the third step, quickly fermenting, and quickly stirring to obtain yolk paste;

the fifth step, preparing cake paste: adding beaten egg white into the yolk paste for multiple times, so that the egg white and the yolk paste are uniformly mixed to obtain the cake paste:

sixthly, preparing a cake blank bottom: and pouring the cake paste into a mold, putting the mold into an oven, and baking to obtain a cake embryonic bottom.

Preferably, the raw materials comprise, by weight, 69 parts of low-gluten flour, 8 parts of corn flour, 80 parts of maltitol, 13 parts of aspartame, 0.8 part of baking powder, 0.8 part of salt, 10 parts of eggs, 62 parts of oil and 35 parts of milk.

Preferably, the egg is opened and the separated yolk and albumen require 154 parts.

Preferably, during the egg white beating, maltitol and aspartame are mixed to prepare mixed sugar, then egg white is beaten preliminarily, one third of the mixed sugar is added for the first time when the egg white is fish eye-shaped, the third of the mixed sugar is added when the egg white is beaten to be slightly viscous, and the remaining third of the mixed sugar is added when the egg white is beaten to be in a wrinkle state until the egg white is pulled to be in a lifted and sharp state.

Preferably, the container for egg white whipping is free of water and oil, and the container is placed in a large bowl filled with ice blocks during the egg white whipping.

Preferably, the cake paste is stirred by adding egg white every time, no ring can be drawn, and the cake paste needs to be turned from bottom to top slightly and quickly.

Compared with the prior art, the invention has the beneficial effects that: according to the method for making the cake embryo soles, the maltitol is used as a sweetening agent to replace the traditional cane sugar, the sugar-free cake embryo soles are prepared, secretion of insulin is reduced after the cake is eaten, excessive accumulation of fat in a body is reduced, obesity is prevented, the aspartame and the maltitol are matched for use, sweet taste and mouthfeel are guaranteed while eating health of the cake is guaranteed, and the egg white in a container is in a low-temperature environment through ice blocks and bowls arranged when the egg white is beaten, so that beating of the egg white is facilitated, beating difficulty of the egg white is reduced, and a person can make the cake more smooth.

Drawings

Fig. 1 is a flow chart of a method of making a cake of the present invention.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

The invention provides a technical scheme that: a method for making a cake embryo bottom comprises the following raw materials: low gluten flour, corn flour, maltitol, aspartame, baking powder, salt, egg, oil, and milk;

the first step is as follows: breaking eggs: firstly, separating the egg white from the egg;

step two, egg white beating: pouring egg white into a barrel, adding baking powder and salt, stirring to primarily bake the egg white, adding maltitol and aspartame, and continuously stirring to fully bake the egg white;

step three, preparing a preliminary yolk paste: adding oil and milk into a container containing yolk, and stirring;

fourth step, preparing the final yolk paste: adding the low-gluten flour mixed with the corn flour into the container in the third step, quickly fermenting, and quickly stirring to obtain yolk paste;

the fifth step, preparing cake paste: adding beaten egg white into the yolk paste for multiple times, so that the egg white and the yolk paste are uniformly mixed to obtain cake paste;

sixthly, preparing a cake blank bottom: and pouring the cake paste into a mold, putting the mold into an oven, and baking to obtain a cake embryonic bottom.

In the present embodiment, maltitol is less digestible and less liable to increase the blood sugar level, and therefore has little stimulating effect on the secretion of insulin necessary for glucose metabolism, and thus reduces the secretion of insulin, and can be used as a sweetener for diabetics, and maltitol does not stimulate the secretion of insulin, so that it is expected to reduce excessive accumulation of body fat and prevent obesity, because maltitol has lower sweetness than sucrose, and aspartame has one hundred times the sweetness of sucrose, so that the cake can be used in combination with aspartame to ensure rich sweetness without much fear of obesity, so that the flavor of the cake is not changed, and aspartame is also suitable as a sweetener for diabetics due to its low calorie characteristics, and maltitol is used as a sweetener instead of conventional sucrose, the sugar-free cake blank bottom is prepared, so that the secretion of insulin is reduced after the cake is eaten, the excessive accumulation of fat in a body is reduced, the obesity is prevented, the protein sugar and the maltitol are matched for use, and the sweet taste and the mouthfeel of the cake are guaranteed while the eating health is guaranteed.

Further, the raw materials comprise, by mass, low-gluten flour 69, corn flour 8, maltitol 80, aspartame 13, baking powder 0.8, salt 0.8, eggs 10, oil 62 and milk 35.

In this embodiment, ten eggs need not be used in their entirety.

Furthermore, the required parts of the yolk and the albumen separated after the egg is broken are 154.

In the embodiment, the proportion of the yolk to the egg white required in the product is one to one, and the specific numerical value is adjusted as required.

Furthermore, during egg white beating, maltitol and aspartame are mixed to prepare mixed sugar, then egg white is beaten preliminarily, one third of the mixed sugar is added for the first time when the egg white is fish eye-shaped, the third of the mixed sugar is added when the egg white is beaten to be slightly viscous, and the remaining third of the mixed sugar is added when the egg white is beaten to be in a wrinkle state until the egg white is pulled to be in a lifted and sharp state.

In the embodiment, the mixed sugar is added into the egg white in a plurality of times to be completely fused with the egg white, so that the maltitol and the aspartame can fully play the role of the sweetening agent, and the flavor of the cake can be further ensured.

Furthermore, the container for egg white whipping is free of water and oil, and the container is placed in a large bowl filled with ice blocks when the egg white is whipped.

In this embodiment, the container of beating to send out egg white need keep clean in order to make egg white beat to send out smoothly, the outer ice-cube of cooperation container for egg white in the container is in a microthermal environment, the beating of the egg white of being convenient for more sends out, reduces the beating degree of difficulty of egg white, so that more smoothly when making the cake of individual preparation.

Further, the cake paste needs to be turned over and stirred when egg white is added and stirred every time, a circle cannot be drawn, and the cake paste needs to be turned over from the bottom to the top, which is more or less fast.

In this embodiment, through turning over the bubble of stirring and not drawing the mode of circle in guaranteeing the cake paste sufficient, avoid the defoaming to the less not soft enough of volume after preventing the cake guarantees the taste of cake.

The working principle and the using process of the invention are as follows: after the invention is installed, the first step is as follows: breaking eggs: firstly, separating the egg white from the egg; step two, egg white beating: pouring egg white into a barrel, adding baking powder and salt, stirring to primarily bake the egg white, adding maltitol and aspartame, and continuously stirring to fully bake the egg white; step three, preparing a preliminary yolk paste: adding oil and milk into a container containing yolk, and stirring; fourth step, preparing the final yolk paste: adding the low-gluten flour mixed with the corn flour into the container in the third step, quickly fermenting, and quickly stirring to obtain yolk paste; the fifth step, preparing cake paste: adding beaten egg white into the yolk paste for multiple times, so that the egg white and the yolk paste are uniformly mixed to obtain cake paste; sixthly, baking: and pouring the cake paste into a mold, putting the mold into an oven, and baking to obtain a cake embryonic bottom.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.