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Mung bean cake

A mung bean and cake technology, applied in the field of cakes, can solve problems such as single color and taste, little change, loss of interest, etc., and achieve the effect of rich nutrition, good taste and unique flavor

Inactive Publication Date: 2019-04-19
代建福
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As people have more and more diverse demands on the quality, safety, flavor and taste of cakes, traditional plain cakes have a single color and taste, and there are few changes. Long-term eating makes people lose interest.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] 1000 parts of flour, 200 parts of eggs, 20 parts of salt, 12 parts of white sugar, 300 parts of mung beans, 15 parts of sesame oil, 12 parts of red beans, 200 parts of water.

Embodiment 2

[0012] 1800 parts of flour, 300 parts of eggs, 40 parts of salt, 20 parts of white sugar, 400 parts of mung beans, 20 parts of sesame oil, 20 parts of red beans, 400 parts of water.

Embodiment 3

[0014] 1500 parts of flour, 250 parts of eggs, 30 parts of salt, 15 parts of white sugar, 350 parts of mung beans, 18 parts of sesame oil, 15 parts of red beans, 300 parts of water.

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PUM

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Abstract

A mung bean cake is provided and is prepared from flour, eggs, salt, white granulated sugar, mung bean, sesame oil, adzuki bean and water. The mung bean cake is good in taste, rich in nutrition, low in sugar content and low in salt content. The mung bean can clear internal heat and detoxify and the adzuki bean can induce diuresis to alleviate edema so that the cake meets contemporary healthy cooking culture demands.

Description

technical field [0001] The invention relates to a cake, in particular to a mung bean cake. Background technique [0002] Cake is very popular among the people. As people have more and more diverse demands on the quality, safety, flavor and taste of cakes, the traditional plain cakes have a single color and taste with little change, and people lose interest after eating for a long time. Contents of the invention [0003] Purpose of the invention: the purpose of this invention is to provide a healthy and delicious mung bean cake and its preparation method. [0004] Summary of the invention: The mung bean cake of the present invention is made of the following components by weight: 1000-1800 parts of flour, 200-300 parts of eggs, 20-40 parts of salt, 12-20 parts of white sugar, 300-300 parts of mung beans 400 parts, 15-20 parts of sesame oil, 12-20 parts of red beans, 200-400 parts of water. [0005] The preferred components of the mung bean cake of the present invention ar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36
CPCA21D13/06A21D2/362
Inventor 代建福
Owner 代建福