White fungus and coix seed cake

Abstract

The invention discloses a white fungus and coix seed cake which is prepared by the following raw materials in parts by weight: 30-40 parts of wheat flour, 10-20 parts of maize powder, 5-8 parts of fried coix seed powder, 6-8 parts of white fungus powder, 30-40 parts of egg, 30-40 parts of white granulated sugar, 5-10 parts of olive oil, 15-20 parts of cream, 1-2 parts of baking powder, 10-20 parts of coix seed composite yoghourt, 5-8 parts of mixed fruit and vegetable juice and a proper amount of water. The white fungus and coix seed cake is unique in mouth feel, high in resilience due to colloids in the white fungus and rich in nutrition due to the mixed fruit and vegetable juice; and the coix seed composite yoghourt is rich in nutrition and good in taste.

Description

technical field [0001] The invention relates to the field of cakes, in particular to a tremella barley cake. Background technique [0002] Cake is a kind of ancient Western-style pastry, is generally made by oven, and cake is main raw material with egg, white sugar, wheat flour. With milk, fruit juice, milk powder, face powder, salad oil, water, shortening and baking powder as auxiliary materials, after stirring, modulation and baking, a kind of sponge-like dessert is made. [0003] Existing cake kind is single, lacks the health care effect such as dietotherapy more. Contents of the invention [0004] The object of the present invention is to provide a kind of tremella barley cake with unique taste and high elasticity. [0005] The above purpose is achieved through the following schemes: [0006] A tremella barley cake is characterized in that: [0007] It is prepared from the following raw materials in parts by weight: 30-40 parts of wheat flour, 10-20 parts of corn f...

AI Technical Summary

Problems solved by technology

[0003] Existing cakes have a single variety, and most of them lack health care functions such as diet therapy