Spleen tonifying purple yam in hot toffee and preparing method thereof

Abstract

The invention discloses spleen tonifying purple yam in hot toffee. The spleen tonifying purple yam in hot toffee is prepared from, by weight, 40-50 parts of purple yam, 10-15 parts of sticky rice, 8-10 parts of corn kernels, 4-5 parts of black soya beans, 20-30 parts of beef soup, 15-18 parts of litchis, 2-3 parts of bitter gourd, 1-2 parts of stevia rebaudian, 20-25 parts of thin bean curd sheets, 10-12 parts of salad oil, 50-60 parts of soft sugar, 18-20 parts of coconut juice, 4-6 parts of lemon grass, appropriate amount of edible oil and appropriate amount of cider. The dessert in hot toffee is prepared with the litchis and the bitter gourd serving as a core, the thin bean curd sheets serving as a coating, the purple yam and the sticky rice serving as a shell, and the soft sugar and the coconut juice serving as icing, and therefore an eater is given quadruple enjoyment and enjoys the delicacy; the soft sugar is carefully selected to guarantee that sugar filaments are glittering, translucent, sweet, crisp, and golden yellow, the coconut juice is added to make the sugar filaments have an aromatic flavor, as the lemon grass is mixed with the cider, alcohol makes the dessert in hot toffee be cooled fast to be prevented from scalding the mouth, and the purple yam in hot toffee is more fragrant, sweeter and more delicious after being taken; ice blocks are wrapped by the thin bean curd sheets to prevent the situation that liquid flows out as the ice blocks melt after frying, and mouthfeel is prevented from getting worse.

Description

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AI Technical Summary

Benefits of technology

This patented technology involves making pastries that are made up mostly by adding ingredients like coffee or tea leaves into cream-based products such as yogurt instead of traditional sugars for better flavorings. It also includes vegetables called talcum seeds which help it stick together well when mixed properly during production. Additionally, there may be other sweeteners used along with this mixture to improve its overall texture and appearance. Overall, these techniques aimed at improving food quality without compromising their nutritional value while maintaining good eatability properties on baked goods.

Problems solved by technology

The technical problem addressed by this patented technology relates to making traditional cake or bread that contains flavorings without losing their original texture when they were cooked over ice cream instead being served alone on top.