Red bean and coarse cereal bread
A technology of red bean and miscellaneous grains, which is applied in the processing of dough, baking, baked food, etc., can solve the problems of unhealthy, easy decomposition, poor fragrance retention, etc. effect of efficacy
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Embodiment 1
[0015] A red bean miscellaneous grain bread, which is composed of the following raw materials in parts by weight: 30-40 parts of wheat flour, 6-8 parts of peanut oil, 30-40 parts of soybean meal, 6-10 parts of egg white, 40-50 parts of corn flour, and 5-9 parts of honey , 30-40 parts of buckwheat flour, 2-6 parts of mung beans, 20-40 parts of sweet potatoes, 6-8 parts of milk powder, 1-3 parts of baking powder, 40-60 parts of red beans, 1-3 parts of table salt.
Embodiment 2
[0017] A red bean miscellaneous grain bread, which is composed of the following raw materials in parts by weight: 30 parts of wheat flour, 6 parts of peanut oil, 30 parts of soybean meal, 6 parts of egg white, 40 parts of corn flour, 5 parts of honey, 30 parts of buckwheat flour, 2 parts of mung bean, and 20 parts of sweet potato 1 part, 6 parts of milk powder, 1 part of baking powder, 40 parts of red beans, 1 part of table salt.
Embodiment 3
[0019] A red bean miscellaneous grain bread, which is composed of the following raw materials in parts by weight: 35 parts of wheat flour, 7 parts of peanut oil, 35 parts of soybean meal, 8 parts of egg white, 45 parts of corn flour, 7 parts of honey, 35 parts of buckwheat flour, 4 parts of mung bean, and 30 parts of sweet potato 7 parts of milk powder, 2 parts of baking powder, 50 parts of red beans, 2 parts of table salt.
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