南瓜保健海绵蛋糕的研制

Research on the Processing Technique of Pumpkin Sponge Cake

将南瓜制成泥添加到海绵蛋糕中,研制南瓜保健蛋糕。通过试验,确定了制作南瓜保健海绵蛋糕的最佳工艺配方:南瓜泥添加量24%,鸡蛋添加量155%,白砂糖添加量75%,牛奶添加量27%。

Crush pumpkin into puree and add it to other ingredients to make sponge cake. Through single factor and orthogohal experiments, the optimum forum la of pumpkin sponge cake was determined： the amount of pumpkin puree added was24%, the amount of eggs added was 155%, the amount of white sugar added was 75%, and the amount of milk added was 27%. According to this formula, the cake is soft to the mouth and delicious in taste with a golden color.