Yang benefiting cake with curative effects of tonifying kidney and supporting Yang

Abstract

The invention belongs to the technical field of health food, and discloses a yang tonifying cake with kidney tonifying and yang supporting curative effects, which comprises the following raw material components by weight: 15g of male silkworm moth, 15g of gordon euryale seed and 10g of polygala tenuifolia. The effects of the male silkworm moth, the gordon euryale seed and the polygala tenuifolia cooperate with one another to achieve a conditioning effect, the male silkworm moth can achieve the effects of tonifying liver and stomach and tonifying Yang and arresting seminal emission, the gordon euryale seed can achieve the effects of tonifying kidney and securing essence and tonifying spleen, the polygala tenuifolia has the effects of tonifying kidney and supporting Yang and securing essence and reducing urination, and the three raw materials cooperate with one another to achieve the effects of tonifying kidney and supporting Yang, and securing essence and reducing urination. According to the traditional Chinese medicine composition, a mutually matched synergistic effect is formed from multiple dimensions of tonifying liver, tonifying kidney, tonifying spleen, supporting yang, securing essence and reducing urination, the symptoms of soreness and weakness of waist and knees, intolerance of cold and cold limbs, fatigue, frequent micturition at night and sexual dysfunction caused by kidney-yang deficiency can be comprehensively conditioned, the problems that the effect of a single raw material is limited, and various discomforts related to kidney-yang deficiency are difficult to cover are effectively avoided, and the traditional Chinese medicine composition is suitable for clinical application. The kidney-tonifying, yang-supporting and conditioning effects are ensured to be more comprehensive and more targeted.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of health food, and particularly relates to a Yiyang cake with the effects of tonifying kidney and assisting yang. BACKGROUND

[0002] With the acceleration of people's life pace, the increase of work pressure and the influence of unhealthy living habits, the problems caused by kidney yang deficiency, such as soreness and weakness of waist and knees, aversion to cold and cold limbs, fatigue and weakness, frequent nocturia and decreased sexual function, gradually increase, which causes certain influence on physical health and life quality, therefore, the food of medicine origin with the effects of tonifying kidney and assisting yang has attracted widespread attention and become one of the research hotspots in the field of food and health.

[0003] The product needs to meet the taste demand of daily consumption and have certain conditioning effects to adapt to the pursuit of healthy diet of consumers, in the prior art, although there are various foods or health foods which are claimed to have the effects of tonifying kidney and assisting yang, the raw material compositions and preparation methods are different, covering cakes, drinks, pastes and various forms, among which, the cake products are more popular among consumers because of convenient consumption and easy carrying, but there are still some deficiencies in the actual application of the existing related cake products, most of the related cakes only focus on taste and flavor and basic nutrition supply, and do not have clear comprehensive conditioning effects of tonifying kidney and assisting yang, and cannot improve the symptoms related to kidney yang deficiency; although some cakes add a small amount of tonifying raw materials to try to achieve the effect of slightly tonifying kidney or tonifying yang, but most of them rely on a single raw material to play a role, the effect is single, and it is difficult to cover the multi-dimensional conditioning needs of tonifying liver and stomach, tonifying kidney and essence, tonifying kidney and assisting yang, and it is difficult to comprehensively cope with various discomforts caused by kidney yang deficiency; at the same time, the quality of the added tonifying raw materials of some products lacks clear control standards, and the operation of each link in the preparation process lacks standardization, which easily leads to unstable conditioning effect of the product, and it is difficult to meet the needs of consumers for efficacy and reliability, therefore, it needs to be improved. SUMMARY

[0004] In view of the deficiencies in the prior art, the application provides a Yiyang cake with the effects of tonifying kidney and assisting yang, which has the advantages of tonifying kidney and assisting yang.

[0005] To achieve the above-mentioned purpose, the application provides the following technical scheme: a Yiyang cake with the effects of tonifying kidney and assisting yang, the weight ratio of the raw material components is: 15g of male silkworm moth, 15g of gordon euryale seed and 10g of sand willow fruit.

[0006] Preferably, the male silkworm moth needs to be selected as fresh, odorless and disease-free, and needs to be gently washed with clean water for 3-4 times before use, so as to remove the dust, impurities and fine fluff attached to the surface, and the operation needs to be gentle during the washing process to avoid damaging the structure of the male silkworm moth.

[0007] Preferably, the gorgon nut needs to be selected for full particles, no mildew, no insect damage, natural white color, and the gorgon nut needs to be placed in a basin of clean water before use, add enough clean water, the water needs to completely cover the gorgon nut, soak for 2 hours, replace the water after 1 hour of soaking, ensure that the gorgon nut absorbs water and does not breed bacteria.

[0008] Preferably, the sand gourd needs to be selected for dry, no impurities, brownish yellow color, and the sand gourd needs to be placed in a screening device before use to remove stones, debris and other impurities, and then quickly washed in a basin of clean water to remove surface dust, and immediately taken out after washing to avoid absorbing too much water.

[0009] Preferably, the Yiyang cake preparation method has the following specific steps: Step one: raw material processing Prepare 15g of male moth, 15g of gorgon nut, and 10g of sand gourd, and wash the male moth, gorgon nut, and sand gourd with clean water; after washing, lay the male moth evenly on a clean stainless steel tray and place it in a drying device, set the drying temperature to 55°C and the drying time to 2.5 hours, observe the state of the male moth every 30 minutes during the drying process to ensure uniform drying and no burning or deterioration, cool the dried male moth to room temperature, grind it into 80-mesh powder in a grinding device, sieve it with an 80-mesh sieve after grinding to remove particles that have not been ground sufficiently, and store the sieved male moth powder in a sealed container for later use; secondly, soak the washed gorgon nut, take it out after soaking, wash it with clean water, and then place it in a steamer tray lined with clean gauze, add water to the steamer, heat it to boiling to generate steam, maintain the steaming temperature at 100°C, and steam for 25 minutes, until the gorgon nut can be easily poked through with a chopstick and has no hard core, take out the steamed gorgon nut and place it in a food processor, add warm water at 40°C, and start the food processor to beat for 3 minutes to make a smooth gorgon nut paste, pour the gorgon nut paste into a clean container and store it at room temperature for later use; finally, lay the washed sand gourd on a drying tray and place it in a drying device, set the drying temperature to 65°C and the drying time to 1.5 hours, and turn the sand gourd every 20 minutes during the drying process to ensure uniform heating; cool the dried sand gourd to room temperature, grind it into 80-mesh powder in a grinding device, sieve it with an 80-mesh sieve, and store it in a sealed container for later use; Step two: preparation of auxiliary materials According to the specified quality, prepare 200g low gluten flour, 80g white granulated sugar, 60g unsalted butter, 2 eggs; first, put the low gluten flour into the 80 mesh sieve, gently shake the sieve with your hand to sift the flour, remove the particles and lumps in the flour, and then put the sifted low gluten flour into a clean container for later use; secondly, put the white granulated sugar into the grinding equipment and grind it into 100 mesh sugar powder, then sieve it with a 100 mesh sieve to remove the sugar particles that have not been ground enough, and then put the sifted sugar powder into a sealed bag for later use; thirdly, use an electric mixer to stir the butter until it is fluffy, then add the ground sugar powder in three times, each time after adding the sugar powder, continue to stir with the electric mixer at medium speed for 3 minutes, until the sugar powder and butter are fully mixed, forming a fine and particle-free butter cream, and make sure that the sugar powder in the previous step is fully stirred before adding the next one; finally, prepare the egg liquid and place it in room temperature for later use; Step three: mixing and stirring of raw materials First, put the male moth powder, gualou mud and sandgou powder prepared in step one into a large mixing bowl and stir them with a silicone spatula. During the stirring process, continuously gather the raw materials on the edge of the bowl wall to the middle to ensure that the three functional raw materials are fully mixed to form a uniform mixture of functional raw materials. Secondly, add the sifted low gluten flour in step two to the mixture of functional raw materials in four times, then stir until the flour and functional raw material mixture are fully mixed and there are no flour particles. Make sure that the flour in the previous step is fully stirred before adding the next one. Finally, add the butter cream prepared in step two to the mixture in two times, and stir at a low speed of 800 rpm for 8 minutes after each addition to fully mix the butter cream with the mixture. Then add the egg liquid stirred in step two, and stir at a low speed for 6 minutes until the egg liquid is fully mixed into the mixture, finally forming a fine and uniform Yiyang cake batter without particles, and the silicone spatula can slowly drip and the batter is not easy to break when lifted. Step four: shaping process Select the required cake mold, slowly pour the Yiyang cake batter prepared in step three into the prepared mold, and gently scrape the surface of the batter with a silicone spatula to ensure that the batter is evenly distributed in the mold. Then hold the mold with both hands and gently shake it up and down to remove the air bubbles in the batter. If there are still air bubbles on the surface of the batter after shaking, use a toothpick to gently prick them and then scrape the surface with a silicone spatula. Step five: baking operation Open the oven, set the temperature of the upper and lower fire to 165℃, the preheating time is 12 minutes, keep the oven door closed during preheating, ensure that the temperature in the oven rises uniformly to the set temperature, after preheating, put the mold containing the batter into the middle layer of the oven, keep the temperature of the upper and lower fire at 165℃ after putting it in, start baking, the baking time is 28 minutes, when baking for 25 minutes, insert a clean toothpick into the center of Yiyang cake, if there is no batter sticking to the toothpick and the surface of Yiyang cake is golden yellow, it means that it is basically baked; if there is batter sticking to the toothpick, continue to bake, extend the baking time by 2 minutes each time until the toothpick is pulled out without sticking; if it is found that the color of Yiyang cake surface darkens too fast, cover a layer of tin paper on the top of the oven which is suitable for the width of the oven interior to prevent surface scorching; Step six: cooling treatment Take out the baked Yiyang cake and place it together with the mold on a cool and ventilated cooling rack for natural cooling, do not cover the Yiyang cake with any object during the cooling process to prevent water vapor condensation from causing soft taste; primary cooling for 35 minutes until the surface temperature of Yiyang cake drops below 40℃ and there is no obvious swelling; when the temperature of the mold drops to 25℃, invert the mold on the cooling rack, gently tap the bottom of the mold to make Yiyang cake come out of the mold, which completes the preparation.

[0010] Preferably, in step three, if the Yiyang cake batter is too thick, warm water at 35℃ can be added to adjust the consistency, and if the Yiyang cake batter is too thin, it can be left to stand for 5 minutes to wait for the batter to thicken.

[0011] Preferably, in step four, the cake mold needs to be thoroughly washed with clean water inside and outside, then put it in the oven, set the oven temperature to 80℃, and dry the mold for 10 minutes to remove the water in the mold. After drying, the mold is taken out and cooled to room temperature, then a layer of butter is evenly applied to the inner wall of the mold with a brush, ensuring that every corner of the inner wall of the mold is covered with butter to prevent the subsequent batter from sticking to the mold. After the butter is applied, a layer of food-grade oil paper is placed on the bottom of the mold to completely match the bottom of the mold to further prevent sticking.

[0012] Preferably, in step three, after adding flour each time, mix the mixture with a silicone spatula by turning it from the bottom of the bowl upwards to avoid the formation of gluten.

[0013] Preferably, in step six, if the Yiyang cake still sticks to the mold after gently tapping the bottom of the mold, the mold can be placed in the refrigerator for 5 minutes to separate the cake from the mold using the principle of thermal expansion and contraction, and then try to come out.

[0014] Compared with the prior art, the beneficial effects of the present application are as follows: The three raw materials of male silkworm moth, gualou and sand willow fruit play a synergistic effect to regulate the body, wherein the male silkworm moth can play the roles of tonifying liver and stomach, strengthening yang and astringing essence, the gualou can play the roles of tonifying kidney and astringing essence, and the sand willow fruit can play the roles of tonifying kidney and strengthening yang, astringing essence and reducing urine. The three raw materials play a synergistic effect from the aspects of tonifying liver, tonifying kidney, tonifying spleen, strengthening yang, astringing essence and reducing urine, so as to comprehensively regulate the symptoms of soreness and weakness of waist and knees, cold limbs, fatigue, frequent urination and sexual dysfunction caused by kidney yang deficiency. The effect of tonifying kidney and strengthening yang is more comprehensive and targeted, and the reliability of the overall regulating effect is further ensured. The effect of tonifying kidney and strengthening yang is more comprehensive and targeted, and the reliability of the overall regulating effect is further ensured. DETAILED DESCRIPTION

[0015] All other embodiments obtained by those skilled in the art without creative labor on the basis of the embodiments in the present application belong to the scope of protection of the present application.

[0016] The embodiment of the present application provides a Yiyang cake with the effect of tonifying kidney and strengthening yang, and the weight ratio of the raw material components is: 15g of male silkworm moth, 15g of gualou and 10g of sand willow fruit.

[0017] The precise weight ratio can ensure that the content of the effective components contained in each of the three core raw materials is appropriate and the proportion is coordinated. The male silkworm moth contains components that can play the roles of tonifying liver and stomach, strengthening yang and astringing essence, the gualou contains components that can play the roles of tonifying kidney and astringing essence, and the sand willow fruit contains components that can play the roles of tonifying kidney and strengthening yang, astringing essence and reducing urine. The corresponding effect will not be weakened due to insufficient amount of a raw material, and the overall edible taste of the Yiyang cake will not be affected due to excessive amount of a raw material. At the same time, the combination of 15g of male silkworm moth, 15g of gualou and 10g of sand willow fruit can form a synergistic effect of the effects of the three raw materials from the aspects of tonifying liver, tonifying kidney and tonifying spleen, so as to accurately meet the regulating needs of the symptoms of soreness and weakness of waist and knees, cold limbs, fatigue, frequent urination and sexual dysfunction caused by kidney yang deficiency, and lay a foundation of core raw materials for preparing the Yiyang cake with stable effect and capable of tonifying kidney and strengthening yang.

[0018] The male silkworm moth needs to be selected as fresh, odorless and disease-free, and needs to be gently washed with clean water for 3-4 times before use to remove the dust, impurities and fine fluff attached to the surface. The operation needs to be gentle during the washing process to avoid damaging the structure of the male silkworm moth.

[0019] Gently rinse with clean water to remove surface dust, impurities and fine fluff, which can reduce pollutants in the raw materials and ensure the purity of male silkworm moths. Gentle operation can avoid damaging the structure of male silkworm moths and prevent the loss of related effective components contained in the male silkworm moths, such as liver-tonifying, stomach-nourishing, yang-strengthening and essence-contrasting, in the pretreatment stage, to ensure that the subsequent Yang Cake can normally play the corresponding efficacy.

[0020] Among them, the gordon euryale needs to be selected for full particles, no mildew, no insect damage, and natural white color. Before use, the gordon euryale needs to be placed in a basin of clean water, and enough clean water needs to be added to completely cover the gordon euryale. The soaking time is 2 hours, and the water needs to be replaced once after 1 hour of soaking to ensure that the gordon euryale fully absorbs water and does not breed bacteria.

[0021] Soaking the gordon euryale for 2 hours and replacing the water every 1 hour can ensure that the gordon euryale fully and uniformly absorbs water, laying a foundation for the subsequent steaming to quickly cook and form a delicate gordon euryale paste, preventing bacteria from breeding during long-term soaking, further ensuring the hygiene of the gordon euryale, and ensuring that its kidney-nourishing, essence-contrasting, and spleen-tonifying effects can be effectively preserved.

[0022] Among them, the sand bush needs to be selected for dryness, no impurities, and brownish yellow color. Before use, the sand bush is first placed in a screening device to remove stones, slag and other impurities. After screening, the sand bush is quickly rinsed in a basin of clean water to remove surface dust. After rinsing, the sand bush is immediately removed to avoid absorbing too much water.

[0023] Quickly removing the sand bush after rinsing can only remove surface dust and avoid absorbing too much water, preventing the subsequent drying time from being prolonged or the effective components from being dissolved and lost due to excessive water absorption, ensuring that the sand bush can normally play its role in nourishing the kidney, assisting the yang, and contracting the essence.

[0024] The preparation method of the Yang Cake is as follows: Step 1: Raw material processing Preparation of 15g male moth, 15g gualoupi, 10g sand, wash the male moth, gualoupi and sand with clean water; after washing, the male moth is laid flat on a clean stainless steel tray and placed in a drying device, with a drying temperature of 55°C and a drying time of 2.5 hours. During the process, the state of the male moth is observed every 30 minutes to ensure uniform drying and no burning or deterioration. After drying, the male moth is cooled to room temperature, ground into 80-mesh powder in a grinding device, and sieved with an 80-mesh sieve to remove particles that have not been ground sufficiently. The sieved male moth powder is then placed in a sealed container for later use. Next, the washed gualoupi is soaked, then taken out and washed with clean water, and then placed in a steamer with clean gauze. The steamer is filled with water and heated to boiling, then the temperature is maintained at 100°C for 25 minutes until the gualoupi is easily pierced with a chopstick and has no hard core. The steamed gualoupi is then placed in a food processor and 40°C warm water is added. The food processor is started and stirred for 3 minutes to make a smooth gualoupi paste. The gualoupi paste is then poured into a clean container and placed at room temperature for later use. Finally, the washed sand is placed in a drying tray and placed in a drying device, with a drying temperature of 65°C and a drying time of 1.5 hours. During the process, the sand is turned every 20 minutes to ensure even heating. After drying, the sand is cooled to room temperature, ground into 80-mesh powder in a grinding device, and sieved with an 80-mesh sieve before being placed in a sealed container for later use. Step two: preparation of auxiliary materials According to the specified quality, prepare 200g low-gluten flour, 80g white sugar, 60g unsalted butter, and 2 eggs. First, sift the low-gluten flour through an 80-mesh sieve by gently shaking the sieve with your hand to remove any lumps or particles. Then, sift the flour into a clean container for later use. Next, grind the white sugar into 100-mesh sugar powder using a grinding device. After grinding, sieve the sugar powder through a 100-mesh sieve to remove any unground sugar particles. Then, place the sieved sugar powder in a sealed bag for later use. Thirdly, use an electric mixer to beat the butter until it becomes fluffy. Then, add the ground sugar powder in three portions, each time stirring for 3 minutes at medium speed until the sugar and butter are fully mixed and form a smooth butter cream. Make sure that the sugar powder is fully mixed before adding the next portion. Finally, prepare the egg liquid and place it at room temperature for later use. Step three: mixing and stirring of raw materials First, the male silkworm moth powder after pretreatment, gualou mud, sand mud powder together into a large bowl with a silicone spatula stirring, stirring process constantly bowl edge of the raw materials to the middle of the gathering, to ensure that the three kinds of efficacy of the raw materials fully integrated, forming a uniform mixture of efficacy of raw materials; second, the low gluten flour after screening in step two 4 times into the mixture of efficacy of raw materials, then stirring, until the flour and efficacy of the raw material mixture completely integrated, no flour particles, each time before adding flour to ensure that the last time the flour has been fully stirred evenly; finally, the butter cream made in step two is added to the mixture in two portions, and each portion is stirred at a low speed of 800 rpm for 8 minutes with an electric mixer to fully integrate the butter cream and the mixture; then add the egg liquid stirred in step two, and stir at a low speed of 800 rpm for 6 minutes with an electric mixer until the egg liquid is fully integrated into the mixture, and finally form a fine and uniform cake batter without particles, and the silicone spatula can slowly drip and the batter is not easy to break. Step four: forming treatment Select the required cake mold, and slowly pour the Yiyang cake batter prepared in step three into the prepared mold. Use a silicone spatula to gently scrape the surface of the batter to ensure even distribution of the batter in the mold. Then hold the mold with both hands and gently shake it up and down to remove any air bubbles in the batter. If there are still air bubbles on the surface of the batter after shaking, use a toothpick to gently prick them and then use a silicone spatula to scrape the surface flat. Step five: baking operation Turn on the oven and set the temperature to 165°C with both top and bottom heat. Preheat for 12 minutes. Keep the oven door closed during preheating to ensure the oven interior temperature rises evenly to the set temperature. After preheating, place the mold with the batter on the middle rack of the oven. Keep the temperature at 165°C with both top and bottom heat. Bake for 28 minutes. At the 25-minute mark, insert a clean toothpick into the center of the Yiyang cake. If the toothpick is not sticky and the surface of the Yiyang cake is evenly golden, it means it is almost fully baked. If the toothpick is sticky, continue baking for an additional 2 minutes each time until the toothpick is no longer sticky. If the surface of the Yiyang cake is browning too quickly, cover the top of the oven with a layer of tin foil that fits the width of the oven interior to prevent the surface from burning. Step six: cooling treatment Remove the baked Yiyang cake from the oven and place it, along with the mold, on a cool rack in a cool and well-ventilated area for natural cooling. Do not cover the Yiyang cake with any objects during the cooling process to prevent water vapor condensation, which can cause the texture to become soft. Cool for 35 minutes until the surface temperature of the Yiyang cake drops below 40°C and there is no obvious swelling. When the mold temperature drops to 25°C, invert the mold on the cooling rack and gently tap the bottom of the mold to release the Yiyang cake from the mold. The preparation is complete.

[0025] The preparation process covers raw material processing, auxiliary material preparation, raw material mixing and stirring, molding processing, baking operation, and cooling processing. By standardizing the raw material selection criteria and ensuring the continuity of the preparation steps, the finished product quality of Yiyang cake and the effective exertion of the kidney-yang tonifying and yang-boosting effects are guaranteed.

[0026] In step three, if the Yiyang cake batter is too thick, warm water at 35°C can be added to adjust the consistency. If the Yiyang cake batter is too thin, it can be left to stand for 5 minutes to allow the batter to thicken.

[0027] By controlling the viscosity of the Yiyang cake batter, we can avoid the problems of uneven distribution when pouring the batter into the mold, difficulty in cooking the interior, and a dry and hard texture after baking if the batter is too thick. We can also avoid the problems of cake collapse and loose structure during baking if the batter is too thin, ensuring that the batter is smooth and uniform.

[0028] In step four, the cake mold needs to be thoroughly washed with clean water inside and out, then placed in the oven, set the oven temperature to 80°C, and dry for 10 minutes to remove the moisture in the mold. After drying, remove the mold and cool it to room temperature. Then, evenly apply a layer of butter to the inner wall of the mold using a brush. Ensure that every corner of the mold is covered with butter to prevent the subsequent batter from sticking to the mold. After applying the butter, place a layer of food-grade oil paper on the bottom of the mold to completely cover the bottom, further preventing sticking.

[0029] Applying butter and laying food-grade oil paper on the mold after it has cooled to room temperature provides double protection against sticking. This effectively prevents the Yiyang cake from sticking to the mold after baking, ensuring that the cake can be completely removed and maintaining its regular appearance. At the same time, it reduces the negative impact of the mold on the taste of the cake, improving the finished product quality and appearance of the Yiyang cake.

[0030] In step three, after adding the flour each time, mix the mixture by turning it from the bottom of the bowl upwards with a silicone spatula to avoid gluten formation.

[0031] Mixing the mixture by turning it from the bottom of the bowl upwards with a silicone spatula after adding the flour each time can prevent gluten formation due to excessive or improper stirring. If gluten is formed, it will make the Yiyang cake after baking hard and not soft. This mixing method ensures that the flour and functional ingredient mixture are fully combined without leaving any flour particles and prevents gluten formation, ensuring that the Yiyang cake has a smooth and soft texture.

[0032] In step six, if the Yiyang cake on the bottom of the mold is still sticking to the mold, place the mold in the refrigerator for 5 minutes to separate the cake from the mold using the principle of thermal expansion and contraction, and then try to remove it.

[0033] The mold is placed in the refrigerator for 5 minutes, and a tiny gap is generated between the mold and the Yiyang cake by using the principle of thermal expansion and cold contraction, without forcibly peeling off the cake, which can easily and completely take out the Yiyang cake, and effectively protect the appearance and structural integrity of the cake.

[0034] It should be noted that the relational terms herein such as first and second and the like are used solely to distinguish one entity or action from another, without necessarily requiring or implying any actual relationship or order between such entities or actions. Moreover, the terms "comprises", "comprising", or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but can also include other elements not expressly listed or inherent to such process, method, article, or apparatus.

[0035] Although embodiments of the present application have been shown and described, it is to be understood that various modifications, substitutions, alternatives, and variations can be made in the embodiments without departing from the spirit and scope of the present application as defined by the appended claims and their equivalents.

Claims

1. A type of Yiyang cake with kidney-tonifying and yang-boosting effects, characterized in that, The weight ratio of the raw materials is as follows: 15g male silkworm moth, 15g foxnut, and 10g sand gourd seed.

2. The Yiyang cake with kidney-tonifying and yang-boosting effects according to claim 1, characterized in that: The male silkworm moths used should be fresh, odorless, and disease-free. Before use, they should be gently rinsed with clean water 3-4 times to remove dust, impurities, and fine hairs attached to the surface. The rinsing process should be gentle to avoid damaging the structure of the male silkworm moth.

3. The Yiyang cake with kidney-tonifying and yang-boosting effects according to claim 1, characterized in that: The selected gorgon fruit should be plump, free from mold and insects, and naturally off-white in color. Before use, place the gorgon fruit in a basin of clean water, add enough water to completely submerge the gorgon fruit, and soak for 2 hours. Change the water after soaking for 1 hour to ensure that the gorgon fruit fully absorbs water and does not breed bacteria.

4. The Yiyang cake with kidney-tonifying and yang-boosting effects according to claim 1, characterized in that: The selected konjac seeds should be dry, free of impurities, and brownish-yellow in color. Before use, the konjac seeds should be placed in a screening device to remove impurities such as stones and debris. After screening, the konjac seeds should be quickly rinsed in a basin of clean water to remove the surface dust. After rinsing, the konjac seeds should be taken out immediately to avoid them absorbing too much water.

5. The Yiyang cake with kidney-tonifying and yang-boosting effects according to claim 1, characterized in that, The specific steps for preparing Yiyang cake are as follows: Step 1: Raw material processing Prepare 15g of male silkworm moths, 15g of fox nuts, and 10g of jujube seeds. Wash the male silkworm moths, fox nuts, and jujube seeds thoroughly with clean water. After rinsing, spread the male silkworm moths evenly on a clean stainless steel tray and place them in a drying device. Set the drying temperature to 55℃ and the drying time to 2.5 hours. Observe the male silkworm moths every 30 minutes to ensure they are evenly dried without scorching or spoilage. After drying, cool the male silkworm moths to room temperature and grind them into 80-mesh powder. After grinding, sieve the powder through an 80-mesh sieve to remove any insufficiently ground particles. Store the sieved male silkworm moth powder in a sealed container for later use. Next, soak the washed fox nuts. After soaking, remove the fox nuts and rinse them with clean water. Then, place them in a steamer basket lined with clean gauze. Add water to a steamer and heat over high heat until boiling and steam is generated. Then reduce to medium heat and maintain a steaming temperature of 100℃ for 25 minutes, or until the water chestnuts can be easily pierced with chopsticks without any hard core. Remove the steamed water chestnuts and place them in a food processor with 40℃ warm water. Blend for 3 minutes to create a smooth, lump-free water chestnut paste. Pour the paste into a clean container and let it sit at room temperature. Finally, spread the washed water chestnuts evenly on a drying tray and place them in a drying machine. Set the drying temperature to 65℃ and the drying time to 1.5 hours, turning the water chestnuts every 20 minutes to ensure even heating. After drying, let the water chestnuts cool to room temperature and grind them into 80-mesh powder. Sieve the powder through an 80-mesh sieve and store in a sealed container for later use. Step Two: Preparation of Auxiliary Materials Prepare 200g of cake flour, 80g of granulated sugar, 60g of unsalted butter, and 2 eggs according to the specified weight. First, sift the cake flour through an 80-mesh sieve, gently shaking the sieve to remove lumps and granules. Store the sifted flour in a clean container. Second, grind the granulated sugar into 100-mesh powdered sugar. After grinding, sift the powdered sugar through a 100-mesh sieve to remove any unground sugar granules. Store the sifted powdered sugar in a sealed bag. Third, beat the butter with an electric mixer until fluffy. Then, add the ground powdered sugar in three batches, continuing to beat with the electric mixer at medium speed for 3 minutes after each addition, until the powdered sugar is fully incorporated into the butter, forming a smooth, lump-free buttercream. Before each addition of powdered sugar, ensure that the previous addition is completely and evenly mixed. Finally, prepare the egg wash and leave it at room temperature. Step 3: Mix and stir the raw materials First, pour the pre-treated male silkworm moth powder, fox nut paste, and sand gourd seed powder from step one into a large mixing bowl and stir using a silicone spatula. During stirring, continuously gather the ingredients from the edge of the bowl towards the center to ensure that the three active ingredients are fully combined and form a uniform active ingredient mixture. Second, add the sifted low-gluten flour from step two to the active ingredient mixture in four batches, stirring each time until the flour and active ingredient mixture are completely combined and there are no flour lumps. Before adding each batch of flour, ensure that the previous batch of flour has been completely mixed. Finally, add the butter cream prepared in step two batches to the above mixture. After each addition, use an electric mixer at a low speed of 800 rpm for 8 minutes to fully combine the butter cream with the mixture. Add the egg mixture from step two and beat with an electric mixer on low speed for 6 minutes until the egg mixture is completely incorporated into the mixture, resulting in a smooth, even, and lump-free Yiyang cake batter that can be slowly dripped from a silicone spatula without breaking easily. Step 4: Molding Process Select the desired pastry mold, slowly pour the Yiyang cake batter prepared in step three into the prepared mold, gently smooth the surface of the batter with a silicone spatula to ensure that the batter is evenly distributed in the mold, then hold the sides of the mold with both hands and gently shake it up and down to remove any remaining air bubbles in the batter. If there are still air bubbles on the surface of the batter after shaking, gently poke them with a toothpick and then smooth the surface with a silicone spatula. Step 5: Baking Open the oven and set the top and bottom heat to 165℃ for 12 minutes. Keep the oven door closed during preheating to ensure the internal temperature rises evenly to the set temperature. Once preheated, place the mold containing the batter on the middle rack of the oven and maintain the top and bottom heat at 165℃ for 28 minutes. After 25 minutes of baking, gently insert a clean toothpick into the center of the Yiyang cake. If the toothpick comes out clean and free of batter, and the surface of the Yiyang cake is evenly golden brown, it is basically cooked. If the toothpick is still sticky with batter, continue baking, increasing the baking time by 2 minutes each time, until the toothpick comes out clean. If you find that the surface of Yiyang cake is darkening too quickly, you can cover the top of the oven with a layer of aluminum foil that matches the width of the oven's interior to prevent the surface from burning. Step Six: Cooling Treatment Remove the baked Yiyang cake from the oven and place it, along with the mold, on a cool, ventilated cooling rack to cool naturally. Do not cover the Yiyang cake with anything during the cooling process to prevent moisture condensation and softening. Let it cool for 35 minutes until the surface temperature of the Yiyang cake drops below 40°C and there is no obvious expansion. When the temperature of the mold drops to 25°C, invert the mold on the cooling rack and gently tap the bottom of the mold to release the Yiyang cake from the mold. The preparation is now complete.

6. The Yiyang cake with kidney-tonifying and yang-boosting effects according to claim 5, characterized in that: If the Yiyang cake batter mentioned in step three is too thick, you can add 35℃ warm water to adjust the consistency. If the Yiyang cake batter is too thin, you can let it stand for 5 minutes to wait for the batter to thicken.

7. The Yiyang cake with kidney-tonifying and yang-boosting effects according to claim 5, characterized in that: The pastry molds mentioned in step four need to be thoroughly rinsed inside and out with clean water. Then, place them in the oven and set the oven temperature to 80℃ and the drying time to 10 minutes to remove the moisture from the molds. After drying, remove the molds and let them cool to room temperature. Then, use a brush to evenly coat the inner wall of the mold with a layer of butter, making sure that every corner of the inner wall of the mold is covered with butter to prevent the batter from sticking to the mold later. After coating, place a layer of food-grade parchment paper at the bottom of the mold that fits completely against the bottom of the mold to further prevent sticking.

8. The Yiyang cake with kidney-tonifying and yang-boosting effects according to claim 5, characterized in that: In step three, after each addition of flour to the mixture of functional ingredients, use a silicone spatula to mix the ingredients by folding them from the bottom of the bowl upwards to prevent the flour from developing gluten.

9. The Yiyang cake with kidney-tonifying and yang-boosting effects according to claim 5, characterized in that: If the Yiyang cake still sticks to the mold after gently tapping the bottom of the mold as described in step six, you can put the mold in the refrigerator for 5 minutes to use the principle of thermal expansion and contraction to separate the cake from the mold before trying to remove it.