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化學(xué)配方數(shù)據(jù)庫(kù)

配方類型：	BEVERAGES AND FOODS
配方說(shuō)明：	White Layer Cake
配方組成：	Salt/4.0 Emulsified Shortening/54.0 Baking Powder/5.5 Water/39.0 Flavor (vanilla)/1.0 Cream of Tartar/0.5 Egg Whites (dry)/78.0 Potassium Sorbate/0.1 Water/26.0 B: Cake Flour/100.0 A: Sugar/120.0 Dry Milk (nonfat)/7.0
配制方法：	Mix Part A to solution. Add Part B dry ingredients and blend together for 30 s on first speed (Hobart A-120 mixer). Add liquid egg whites and mix 30 s at first speed. Add water and mix 30 s at first speed. Mix entire batter 1 min at second speed; 2.5 min at third speed; 2 min at first speed. Beater---Cake paddle and 12 qt bowl Desired batter temperature---72 F Desired specific gravity---1.000 Scaling weight---14 oz/8 in. layer Bake 24 min at 375 F.

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