Cassava coconut biscuits and preparation method thereof
A technology of coconut and cassava, applied in baking, baked food, food science, etc., can solve problems affecting nutrient absorption, and achieve the effect of promoting nutrient utilization and preventing deterioration
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Embodiment 1
[0022] The cassava coconut biscuit of the present embodiment comprises following components:
[0023] 70kg of cassava starch, 30kg of coconut flour, 30kg of egg white, 10kg of white sugar, and appropriate amount of water.
[0024] Its preparation method is as follows:
[0025] 1) Flour mixing: fully mix tapioca starch, coconut flour and other raw materials into dough;
[0026] 2) Forming: Extrude the adjusted dough into shape;
[0027] 3) Baking: bake at 180°C for 10 minutes;
[0028] 4) Cool the package.
Embodiment 2
[0030] The cassava coconut biscuit of the present embodiment comprises following components:
[0031] 60 kg of cassava starch, 25 kg of coconut flour, 25 kg of egg white, 5 kg of white sugar, and appropriate amount of water.
[0032] Its preparation method is identical with embodiment 1.
Embodiment 3
[0034] The cassava coconut biscuit of the present embodiment comprises following components:
[0035] 80kg of cassava starch, 35kg of coconut flour, 35kg of egg white, 15kg of white sugar, and appropriate amount of water.
[0036] Its preparation method is identical with embodiment 1.
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