http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104642446-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a83e924614703276c06b52d5b815d21c |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 |
| filingDate | 2013-11-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0a2e75d3e88c4f88a1c0bf2b884683c4 |
| publicationDate | 2015-05-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104642446-A |
| titleOfInvention | Thin and crisp round cake making method |
| abstract | The present invention discloses a thin and crisp round cake making method and the thin and crisp round cake is mainly composed of the following materials: 150-200 grams of flour, 10-30 grams of milk powder, 100-200 grams of white granulated sugar, 10-20 grams of peanut oil, 1 egg, 40-50 grams of sesame and a small amount of refined salt. The making method is composed of the following steps: weighing materials, mixing each material, kneading the mixed materials into a dough until the dough is smooth with moderate softness and hardness; rolling the dough into flakes with a thickness of 1-2 mm, cutting the dough into various shapes using a mould, and then drying the moulded dough flake; putting the dried moulded dough flake into an oven to bake. The thin and crisp round cake making method is simple and the produced thin and crisp round cake has a perfect combination of color, aroma and taste. |
| priorityDate | 2013-11-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 15.