Green bean pumpkin cake in hot toffee and preparation method thereof
A pumpkin cake and mung bean technology, applied in the field of nutritional cakes, can solve the problems of single ingredients, single taste, and inability to supply as usual throughout the year, and achieve the effect of rich nutrition and strong coconut fragrance
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[0017] A shredded mung bean pumpkin cake is made from the following raw materials (catties):
[0018] Pumpkin 80, Mung Bean 10, Stevia Leaf 8, Kudingcha Powder 10, Glutinous Rice Flour 60, Milk Powder 10, Hawthorn 6, Emlical Seed 4, Astragalus 2, Black Plum 6, Paeoniae Alba 4, Dogwood 2, Galangal 2, Coconut Appropriate amount of juice and nectar;
[0019] The nectar is made of raw materials in the following weight ratio: jasmine: lemongrass: honey=2:1:9.
[0020] A method for preparing shredded mung bean pumpkin pie, comprising the following steps:
[0021] (1) Wash the fresh jasmine and lemongrass, blanching them with boiling water for 10 seconds, freeze-dry them immediately, and crush them to a fineness of 100 meshes. Mix the obtained flower powder with honey evenly to obtain nectar;
[0022] (2) Peel the pumpkin and cut it into cubes, pick and wash the mung beans, remove the impurities and wash the fresh stevia leaves, put them all into the pot, add Kudingcha powder, pour...
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