The invention discloses high-
fiber type mandulapalka residue cakes and a making method. The high-
fiber type mandulapalka residue cakes are made of low-
gluten flour, mandulapalka residue
powder,
corn oil, honey and eggs in a certain ratio. The making method comprises the following steps: A, selecting materials, namely selecting mandulapalka; B, blending the materials, namely mixing the mandulapalkawith water according to a certain ratio, pulping, and filtering; C,
drying, namely
drying the obtained mandulapalka residues in a
drying oven so as to obtain mandulapalka residue
powder; D, beating,namely beating a full-egg liquid and honey with an eggbeater, and uniformly mixing; E, stirring, namely uniformly stirring the
corn oil with the mixed liquid; F, adjusting
powder, namely uniformly mixing the mixed liquid with the mandulapalka residue powder, and screening the low-
gluten flour twice; G, leaving to stand, namely leaving the blended dough at a
room temperature; H, baking, namely baking molded cakes in an oven, thereby obtaining the high-
fiber type mandulapalka residue cakes. The making method is feasible and simple and convenient to operate, soybean residues are retained after
filtration, and through reasonable
nutrition matching and baking, the high
dietary fiber type low-
calorie food is very beneficial to
human health in long-term use.