化學(xué)配方數(shù)據(jù)庫(kù)
| 配方類型： |
BEVERAGES AND FOODS |
| 配方說(shuō)明： |
Lemon Chiffon Cake |
| 配方組成： |
K: Sucrose/63
Foam
E: Water/variable
Sucrose (granular)/74
F: Vanilla/4
Baking Powder/5
G: Homogenized Orange/variable
B: Vegetable Oil/52
C: Egg Yolk/52
Salt/2
H: Powdered Egg Whites/13
A: Cake Flour/100
I: Cream of Tartar/1
D: Water/60
J: Water/91 |
| 配制方法： |
Use paddle; sift together and blend Part A ingredients. Add Part B slowly to Part A in 30 s. Mix Part C 30 s on speed 1. Scrape. Mix Part D 1.5 min on speed 2. Add Part E over 30 s. Add Part F at speed 1; scrape.
Mix Part G 1.5 min on speed 2. For foam, degrease equipment. Mix Part I 30 s on speed 2. Add sucrose in a steady stream over 30 s on speed 2.
Mix to stiff peak 2.5 min at speed 3. Target specific gravity 1.75-0.25.
Pour batter into egg white foam while mixing. Mix 30 s at speed 1. Clean whip; mix 30 s at speed 1.
Final specific gravity 0.4-0.5. |
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