http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108669190-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_70654985c85bb94272ecc8c630f73624 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-80 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-80 |
| filingDate | 2018-06-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_af465ebb801a0854d43cbfa15509dd60 |
| publicationDate | 2018-10-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-108669190-A |
| titleOfInvention | A kind of walnut cake and its production method |
| abstract | The present invention relates to a kind of walnut cake and its production methods.The raw material weight number of walnut cake of the present invention is：80~120 parts of wheat flour, 40~50 parts of Icing Sugar, 35~40 parts of palm oil, 1 part of malt syrup, 12~18 parts of cracker meal, 4~5 parts of ammonium bicarbonate, 0.5~1 part of sodium bicarbonate, 0.5~1 part of salt, 0.05 part of milk face powder, 0.1 part of pure milk essence, 8~14 parts of water.The method for producing above-mentioned walnut cake is：Raw material is checked and accepted first, processing, is weighed in proportion；Then Icing Sugar, wheat flour, cracker meal, ammonium bicarbonate, sodium bicarbonate, milk face powder, salt are mixed for use, palm oil, pure milk essence and water is sufficiently stirred, then wherein stir evenly the mixed powder got ready input；The dough being stirred quantitatively is divided；After rubbing the dough after segmentation with the hands circle, centre one shrinkage pool of system；By malt syrup point in the intermediate shrinkage pool of walnut cake, malt syrup is avoided to overflow；In 200 DEG C of excessive internal heat temperature, when 180 DEG C of lower fire temperature, toast about 15 minutes；Finally wait for that finished color surface is golden yellow, center malt syrup is bright orange, comes out of the stove when bottom is pale brown；Cooling packing is up to product.Walnut cake produced by the invention is fragrant and sweet, mouthfeel is loose, attractive color, long shelf-life. |
| priorityDate | 2018-06-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 25.