Coarse cereal cake

Abstract

The invention discloses a coarse cereal cake. The coarse cereal cake is prepared by the steps of: adding edible auxiliary materials and seasonings into flour and coarse cereal powder which are taken as staple food raw materials and roasting. The coarse cereal cake is characterized in that: the coarse cereal powder comprises oat meal, barley flour, mung bean flour and millet flour, the weigh ratioof the flour to the oat meal to the barley flour to the mung bean flour to the millet flour is 6:1:1:1:1, and the edible auxiliary materials and the seasonings comprise eggs, white granulated sugar, water, baking powder, oil and green tea powder which sequentially account for 100, 80, 40, 1.5, 20 and 1.4 percent of the total weight of the staple raw materials.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a multigrain pastry. Background technique [0002] In recent years, people have become more and more fond of whole grains and miscellaneous grains, and miscellaneous grain pastries have also emerged as the times require. Scientific research shows that miscellaneous grain pastries are rich in nutrients needed by the human body. However, multigrain pastries generally have a lack of smooth taste and are not suitable for baking. 1. After baking, the cut surface of the pastry is not smooth enough, etc., which need to be improved; and after a period of time, microorganisms begin to grow, and the shelf life is short. Contents of the invention [0003] The purpose of the present invention is to overcome the above problems by adding certain green tea powder in the pastry to provide a multigrain pastry with soft texture, strong fragrance, rich nutrition and easy digestion and absorp...

AI Technical Summary

Problems solved by technology

[0002] In recent years, people have become more and more fond of whole grains and miscellaneous grains, and miscellaneous grain pastries have also emerged as the times require. Scientific research shows that miscellaneous grain pastries are rich in nutrients needed by the human body. However, multigrain pastries generally have a lack of smooth taste and are not suitable for baking. 1. After baking, the cut surface of the pastry is not smooth enough, etc., which need to be improved; and after a period of time, microorganisms begin to grow, and the shelf life is short.