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Mung bean cake and preparation method of mung bean cake

A technology of mung bean cake and weight ratio, which is applied in the direction of baking, dough processing, baked food, etc., can solve the problems of failure to achieve health care effect, obesity, etc., achieve the effect of improving health care effect, rich nutrition, and solving nutritional loss

Inactive Publication Date: 2014-06-11
俞华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Long-term consumption can easily lead to obesity, and then lead to hyperlipidemia, coronary heart disease, arteriosclerosis, diabetes and other diseases, without achieving health benefits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] (1) Take 40 kg of low-gluten flour and add it to the noodle making machine, add 20 kg of water, 10 kg of vegetable oil, and 10 kg of lotus leaf powder and stir evenly. minute;

[0017] (2) Take 50 kg of low-gluten flour and add it to the noodle making machine, add 30 kg of vegetable oil and stir evenly to make puff pastry, cover it with plastic wrap and let it stand for 10 minutes. (3) Take 30 kg of mung beans, wash them, soak them in water For 2 hours, add 1 kg of water and cook in a pressure cooker for 10 minutes. After cooling, put it in a blender and stir until uniform, pour it into a pan, add 25 kg of butter and 30 kg of glucose powder, and cook over low heat until the filling is formed;

[0018] (4) Separately cut the oily skin and meringue into several equal pieces, then roll out the meringue on the oily skin, roll it up and cover it with plastic wrap, and let it stand for 10 minutes; (5) Take step (4) ) flatten the small pieces, roll them into a round shape, w...

Embodiment 2

[0020] (1) Take 45 kg of low-gluten flour and add it to the noodle making machine, add 25 kg of water, 15 kg of vegetable oil, and 15 kg of lotus leaf powder and stir evenly. The moisture content is controlled at 6%. minute;

[0021] (2) Take 55 kg of low-gluten flour and add it to the noodle making machine, add 40 kg of vegetable oil and stir evenly to make puff pastry, cover it with plastic wrap and let it stand for 12 minutes. (3) Take 35 kg of mung beans, wash them, soak them in water For 4 hours, add 1 kg of water and cook in a pressure cooker for 15 minutes. After cooling, put it in a blender and stir until uniform, pour it into a pan, add 30 kg of butter and 35 kg of glucose powder, and cook over low heat until the filling is formed;

[0022] (4) Separately cut the oily skin and meringue into several equal pieces, then roll out the meringue on the oily skin, roll it up and cover it with plastic wrap, and let it stand for 15 minutes; (5) Take step (4) ) flatten the sma...

Embodiment 3

[0024] (1) Take 50 kg of low-gluten flour and add it to the noodle making machine, add 30 kg of water, 18 kg of vegetable oil, and 20 kg of lotus leaf powder and stir evenly. The moisture content is controlled at 6%. minute;

[0025] (2) Take 60 kg of low-gluten flour and add it to the noodle making machine, add 55 kg of vegetable oil and stir evenly to make puff pastry, cover it with plastic wrap and let it stand for 15 minutes. (3) Take 40 kg of mung beans, wash them, soak them in water For 6 hours, add 2 kg of water and cook in a pressure cooker for 15 minutes. After cooling, put it in a blender and stir until uniform, pour it into a pan, add 35 kg of butter and 40 kg of glucose powder, and cook over low heat until the filling is formed;

[0026] (4) Separately cut the oily skin and meringue into several equal pieces, then roll out the meringue on the oily skin, roll it up and cover it with plastic wrap, and let it stand for 15 minutes; (5) Take step (4) ) flatten the sma...

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Abstract

The invention discloses mung bean cake and a preparation method of the mung bean cake. The mung bean cake is prepared from the following ingredients in percentage by weight: oil skin comprises the following ingredients in percentage by weight: 40 to 50 percent of low-gluten flour, 20 to 30 percent of water, 10 to 18 percent of vegetable oil and 10 to 20 percent of lotus leaf powder; crust skin comprises the following ingredients in percentage by weight: 50 to 60 percent of low-gluten flour and 30 to 55 percent of vegetable oil; stuffing comprises the following ingredients in percentage by weight: 30 to 40 percent of mung bean, 30 to 40 percent of glucose powder, 1 to 2 percent of water and 25 to 35 percent of butter. The preparation method comprises the steps that the low-gluten flour, the water, the vegetable oil and the lotus leaf powder are taken and are uniformly stirred, the water content is controlled to be 5 to 6 percent, and the oil skin is prepared; the low-gluten flour and the vegetable oil are taken and are uniformly stirred, and the crust skin is prepared; the mung bean is taken and cleaned, the water is added, the mung bean is boiled out, is uniformly stirred and is poured into a pan, the butter and the glucose powder are added, and the mixture is boiled into the stuffing by soft fire; the oil skin and the crust skin are respectively cut into a plurality of identical small blocks, then, the crust skin is placed on the oil skin and is rolled to be longer, and next, the rolling up is carried out; each small block is taken and is flattened by pressing and is rolled into a round shape, the stuffing is taken and wrapped, and the blank is put into a baking oven for to be baked, and the mung bean cake disclosed by the invention is obtained.

Description

technical field [0001] The invention provides a mung bean cake, which relates to the mung bean cake prepared with lotus leaf powder as a raw material. Background technique [0002] The nutritional value of mung beans is very high, it can be said that the whole body is full of treasures. Its protein content is relatively high, about 10%-20%, which is 2-3 times higher than that of flour and millet; the content of amino acids is also relatively high, about 2-5 times that of ordinary food. In addition, mung beans are also very rich in unsaturated fatty acids, vitamin B and rich in minerals. In addition to being rich in nutrition, mung beans have many other functions. First of all, mung bean can clear away heat and dampness, and it is a summer refreshing drink that is always available in the family; secondly, mung bean has detoxification effect, can prevent acidosis, and has a certain curative effect on food poisoning; thirdly, mung bean also has anti-inflammatory and bacterici...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
Inventor 俞华
Owner 俞华
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