Mushroom floss walnut cakes and preparation method thereof
A technology of shiitake mushrooms and peach crisps, which is applied in baking, dough processing, baked food, etc., to achieve the effects of rich nutrition, increased dietary fiber content, and delicious taste
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Embodiment 1
[0025] Mushroom Pine Peach Crisp Preparation:
[0026] Mushroom Songtao Crisp: 25% low-gluten wheat flour, 25% potato starch, 1.5% baking powder, 1.5% salt, 4% sugar powder, 10% egg liquid, 10% water and 18% vegetable oil (peanut oil) to form a dough , and divided into two equal parts; the dough was left to stand for 5 minutes, and 5% of the mushroom pine was sprinkled on one dough, so that it was evenly distributed in the dough; the two doughs were rolled into about 3mm thick dough cakes, stacked together, Roll up to form a two-color roll, cut into small cakes with a thickness of 10mm, garnish with walnuts accounting for 5% of the mass of the small cakes, and put them on the baking tray; first bake in the oven at 180°C for 20 minutes, then turn the small cakes over for another 10 minutes.
[0027] 4. Cool and pack.
Embodiment 2
[0029] Mushroom Pine Peach Crisp Preparation:
[0030] 23% low-gluten wheat flour, 20% potato starch, 1.5% baking powder, 1.5% salt, 4% white sugar powder, 10% egg liquid, 10% water and 20% vegetable oil (rapeseed oil), form a dough, and divide evenly Two equal parts. Let the dough rest for 5 minutes, and sprinkle 10% of the mushroom pine on one dough, so that it is evenly distributed in the dough. Roll the 2 pieces of dough into cakes with a thickness of about 3mm, stack them together, roll them up to form two-color rolls, cut into small cakes with a thickness of 5mm, garnish with peanuts accounting for 5% of the mass of the small cakes, and put them on the baking tray. First bake the oven at 180°C for 20 minutes, then turn the cake over for another 10 minutes.
[0031] 4. Cool and pack.
Embodiment 3
[0033] Mushroom Pine Peach Crisp Preparation:
[0034] 40% low-gluten wheat flour, 10% potato starch, 1.5% baking powder, 1.5% salt, 2% xylitol powder, 10% egg liquid, 10% water and 10% vegetable oil (corn oil), form a dough, and divide evenly Two equal parts. Let the dough rest for 5 minutes, and sprinkle 15% of the mushroom pine on one dough, so that it is evenly distributed in the dough. Roll the 2 pieces of dough into cakes with a thickness of about 3 mm, stack them together, roll them up to form two-color rolls, cut into small cakes with a thickness of 10 mm, garnish with cashew nuts accounting for 5% of the mass of the small cakes, and put them on the baking tray. First bake the oven at 180°C for 20 minutes, then turn the cake over for another 10 minutes.
[0035] 4. Cool and pack.
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