Jasmine flower castanea mollissima crisp cake and preparation method thereof
A technology of jasmine board and chestnut crisp, which is applied in baking, dough processing, baked food, etc., can solve the problems of unsatisfactory consumers, simple taste, single raw material, etc., and achieve rich and elegant fragrance, unique flavor and rich nutrition Effect
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[0019] A kind of jasmine chestnut cake is made from the following raw materials (catties):
[0020] Chestnut 50, wheat flour 60, millet flour 10, barley flour 30, plantain taro starch 4, milk powder 10, jasmine 10, passion fruit 20, honey 6, egg white 1, softened ghee 2, angelica dahurica 1, citron 2, sage tail Grass 1, amomum 2, reed root 1, chicken bone grass 2, appropriate amount of soaking liquid;
[0021] The soaking solution is made of raw materials in the following weight ratio: lemon peel: chrysanthemum: bamboo leaves: tea powder: white vinegar = 1:1:1:2:2, and an appropriate amount of water;
[0022] The preparation method of the soaking solution: clean fresh lemon peel, chrysanthemum, and bamboo leaves, dry them at low temperature until they contain 10% water, then mix them with tea powder and white vinegar after ultrafine grinding, and pour 4 times of clear water , boiled on low heat for 1 hour, cooled and centrifuged to remove slag to obtain soaking liquid.
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