Potherb and brown rice cakes

Abstract

The invention discloses potherb and brown rice cakes. The potherb and brown rice cakes are made from a skin, a stuffing and a coating material according to the proportion of 1 to 0.8-1 to 0.05-0.1. The skin is made from taro powder, lily powder, edible salt, milk, vegetable oil, eggs, honey, baking powder, brown rice, flour, white sugar and a proper amount of water. The stuffing is made from cucumber fragrance, athyrium multidentatum, wild celery, gadolosaurus buds, sauropus androgynus, alternanthera sessilis, vegetable oil, glutinous rice, carrageenan, edible salt and a proper amount of water. The coating material is made from chitosan, locust bean gum, green tea powder, sodium alginate, beta-cyclodextrins and citric acid. The potherb and brown rice cakes are unique in formula, the used materials are scientific and fastidious, a production method is simple and practical, produced layer cakes are high in nutrition content, soft, glutinous, fragrant and smooth and have a good taste, production devices are mature, and large-scale production can be achieved.

Description

technical field [0001] The invention relates to the technical field of cakes, in particular to a brown rice cake with wild vegetables. Background technique [0002] A cake is a pasta, usually sweet, typically baked. Cake materials mainly include flour, sweetener (usually sucrose), binder (usually eggs, vegetarians can substitute gluten and starch), shortening (usually butter or margarine, low-fat Cakes will be replaced with concentrated fruit juice), liquid (milk, water or fruit juice), essence and leavening agent (such as yeast or baking powder). [0003] At present, various cake products appearing in the market all use eggs as the main raw material. Traditional cakes have a single taste and lack layers and textures, making it difficult to meet consumers' needs for different tastes and textures of cake products. As people gradually shift their attention to the taste and characteristics of the cake, ordinary cakes have been difficult to meet the needs of consumers, but mos...

AI Technical Summary

Problems solved by technology

[0003] At present, various cake products appearing in the market use eggs as the main raw material. Traditional cakes have a single taste and lack layers and textures. It is difficult to meet consumers' needs for different tastes and textures of cake products.

As people gradually shift their attention to the taste and characteristics of the cake, ordinary cakes have been difficult to meet the needs of consumers, but most of the cakes in the prior art have relatively low nutritional components, and the health care in the existing health care cakes is relatively low. Raw materials are added to the cake. After baking, the effective substances lose their activity and cannot achieve a good health care effect. At the same time, the health care raw materials have a natural bitter taste, which will affect the taste of the cake. Consumers are still looking for better taste. cake products