Title:
METHOD FOR PRODUCING CAKE HAVING THREE-LAYERED STRUCTURE AND MIXED POWDER FOR CAKE
Document Type and Number:
Japanese Patent JP2019154291
Kind Code:
A
Abstract:
To provide a blending proportion of a cake mix capable of producing a cake having a three-layered structure in a satisfactory state no matter who makes the cake regardless of the way of mixing an egg yolk dough with a meringue dough, types of baking processes or whether a butter as oil and fat is used and to provide a method for producing a cake having a three-layered structure by using the cake mix.SOLUTION: The method for producing a cake having a three-layered structure comprises a step of preparing an egg yolk dough which includes: a mixed powder for an egg yolk dough including 100 pts.mass of wheat flour, 55 to 155 pts.wt. of sugar, 0.5 to 17.5 pts.mass of a first oil and fat and 0.01 to 2.5 pts.mass of an emulsifier; 50 to 70 pts.mass of egg yolk; and 5 to 57.5 pts.mass of a second oil and fat, a step of preparing a meringue dough which includes: a mixed powder for a meringue dough including 30 to 50 pts.mass of sugar and 0.005 to 0.15 pt.mass of a thickener; and 110 to 130 pts.mass of egg white, and a step of mixing the egg yolk dough with the meringue dough and baking the same.SELECTED DRAWING: None
Inventors:
UEGAKITO YUKIE
Application Number:
JP2018043853A
Publication Date:
September 19, 2019
Filing Date:
March 12, 2018
Export Citation:
Assignee:
NIPPON FLOUR MILLS
International Classes:
A21D10/00; A21D13/11
Other References:
オーマイ マジックケーキミックス 130G×4個, JPN6021044133, 14 August 2017 (2017-08-14), pages 1 - 2, ISSN: 0004761989
Attorney, Agent or Firm:
Shinichiro Tanaka
Disciple Maru Ken
▲吉▼田 和彦
Atsushi Hakoda
Kenji Asai
Kazuo Yamazaki
Satsuki Ichikawa
Hironobu Hattori
Akizawa
Disciple Maru Ken
▲吉▼田 和彦
Atsushi Hakoda
Kenji Asai
Kazuo Yamazaki
Satsuki Ichikawa
Hironobu Hattori
Akizawa