Qi supplementing red bean sandwiched cakes

Abstract

The present invention discloses qi supplementing red bean sandwiched cakes. Raw materials of the sandwiched cakes comprise skin materials, stuffing materials, and coating materials. The cakes are prepared from the skin materials, stuffing materials and coating materials according to a ratio of 1:(0.8-1):(0.05-0.1). The stuffing materials consist of the following raw materials in parts by weight: 2-4 parts of crataegus pinnatifida var. major, 1-2 parts of sedum aizoon, 2-4 parts of red beans, 5-8 parts of gynura bicolor, 1-2 parts of erigeron breviscapus, 1-2 parts of walnut flowers, 14-17 parts of vegetable oil, 5-8 parts of granulated sugar, 5-14 parts of glutinous rice flour, 0.03-0.05 part of carrageenan, 0.06-0.09 part of edible salt, and an appropriate amount of water.

Description

technical field [0001] The invention relates to the technical field of cakes, in particular to a blood-enriching red bean sandwich cake. 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 m...

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