CN113812438A - Hunger-preventing pastry and preparation method thereof - Google Patents

Abstract

The invention discloses hunger-preventing pastries and a preparation method thereof, wherein the hunger-preventing pastries comprise medium-low-gluten flour, cream, eggs, dried meat floss, sugar, salt, red dates, Chinese yam, codonopsis pilosula, astragalus membranaceus, poria cocos, hawthorn and liquorice, and are prepared by the following steps: placing red dates, Chinese yam, codonopsis pilosula, astragalus membranaceus, poria cocos, hawthorn fruits and liquorice in a container, adding 250 ml of clear water, soaking for 10 minutes, boiling, and removing residues to obtain a filtrate; separating egg yolk from egg white liquid, mixing egg yolk with paste to form foam, adding sugar and salt, and stirring to obtain egg yolk paste; adding water into the medium-low gluten flour, stirring, adding the filtrate, stirring, adding the yolk paste, stirring, adding the cream and the egg white, and stirring for 15 minutes to obtain a material to be steamed; and placing the material to be steamed in a cake mould , baking for 10 minutes at 150 ℃, baking for 10 minutes at 160 ℃, discharging out of the oven after 10 minutes, and adding dried meat floss. The cake disclosed by the invention can have satiety in a period of time without too much eating, has no side effect, and can improve the immunity, tonify spleen and stomach, and prevent limb weakness.

Description

Hunger-preventing pastry and preparation method thereof

Technical Field

The invention relates to the field of food processing, in particular to hunger-preventing pastry and a preparation method thereof.

Background

The cake is a dessert with sweet taste, is an ancient western-style pastry food, has rich nutrition and soft mouthfeel, and is popular with consumers. The traditional cake mainly comprises flour, eggs and cream, contains carbohydrate, protein, fat, vitamins and the like, can generate hunger feeling again after people eat the cake due to the fact that the cake is easy to digest, the existing cake is generally high in sugar content, if too much sugar is taken at one time, obesity can be caused, blood sugar fluctuation in human bodies can be caused, the cake is particularly unfavorable for diabetics, the living standard is improved, and people hope that the cake can meet the hunger-appeasing requirement and meanwhile hope that the cake can have other effects.

Disclosure of Invention

The invention aims to overcome the technical defects and provide hunger-preventing pastries and a preparation method thereof.

In order to solve the technical problems, the technical scheme provided by the invention is that the hunger-preventing pastry and the preparation method thereof are as follows: comprises the following ingredients in parts by weight: 250 g of medium and low gluten flour, 50 g of cream, 7 eggs, 100 g of dried meat floss, 100 g of sugar, 20 g of salt, 3 g of red date, 6 g of Chinese yam, 6 g of codonopsis pilosula, 3 g of radix astragali, 10 g of poria cocos, 2 g of hawthorn and 3 g of liquorice, and the preparation method comprises the following steps:

s1, placing red dates, Chinese yam, codonopsis pilosula, astragalus membranaceus, poria cocos, hawthorn and liquorice in a container, adding 250 ml of clear water, soaking for 10 minutes, boiling, and removing residues to obtain a filtrate;

s2, separating egg yolk from egg white, mixing the egg yolk with the egg yolk to form foam, adding sugar and salt, and stirring for 5-10 minutes to obtain egg yolk paste;

s3, adding water into the medium and low gluten flour, stirring, adding the obtained filtrate, stirring fully, adding the yolk paste, stirring fully, gradually adding the cream and the egg white liquid, and continuously stirring for 15-20 minutes to obtain a material to be steamed;

s4, waiting for 10-15 minutes, placing the material to be steamed in a cake mold , slowly placing the material into an oven, baking the material for 10 minutes at the temperature of 150-180 ℃, baking the material for 10 minutes at the temperature of 160 ℃, stopping baking the material for 10 minutes, discharging the material out of the oven after 10 minutes to obtain cakes, and uniformly distributing dried meat floss in an interlayer between the two cakes.

Compared with the prior art, the invention has the advantages that: the cake provided by the invention can enable a user to have satiety within a period of time without eating too much, can achieve a good satiety effect when people cannot eat or prevent hunger in time, is a product with homology of medicine and food, does not contain additives, has no side effects, can improve immunity, tonify spleen and stomach, and prevent limb weakness.

Detailed Description

Embodiment 1, hunger prevention pastry and a preparation method thereof comprise the following ingredients in parts by weight: 250 g of medium and low gluten flour, 50 g of cream, 7 eggs, 100 g of dried meat floss, 100 g of sugar, 20 g of salt, 3 g of red date, 6 g of Chinese yam, 6 g of codonopsis pilosula, 3 g of radix astragali, 10 g of poria cocos, 2 g of hawthorn and 3 g of liquorice, and the preparation method comprises the following steps:

s1, placing red dates, Chinese yam, codonopsis pilosula, astragalus membranaceus, poria cocos, hawthorn and liquorice in a container, adding 250 ml of clear water, soaking for 10 minutes, boiling, and removing residues to obtain a filtrate;

s2, separating egg yolk from egg white, mixing the egg yolk with the egg yolk to form foam, adding sugar and salt, and stirring for 5 minutes to obtain egg yolk paste;

s3, adding water into the medium and low gluten flour, stirring, adding the obtained filtrate, stirring fully, adding the yolk paste, stirring fully, gradually adding the cream and the egg white liquid, and continuously stirring for 15 minutes to obtain a material to be steamed;

s4, waiting for 10 minutes, placing the material to be steamed in a cake mold , slowly placing the material into an oven, baking the material for 10 minutes at 150 ℃, then baking the material for 10 minutes at 160 ℃, discharging the material out of the oven after 10 minutes to obtain cakes, and uniformly distributing dried meat floss in an interlayer between two cakes.

Embodiment 2, hunger prevention pastries and preparation methods thereof comprise the following ingredients in parts by weight: 250 g of medium and low gluten flour, 50 g of cream, 7 eggs, 100 g of dried meat floss, 100 g of sugar, 20 g of salt, 3 g of red date, 6 g of Chinese yam, 6 g of codonopsis pilosula, 3 g of radix astragali, 10 g of poria cocos, 2 g of hawthorn and 3 g of liquorice, and the preparation method comprises the following steps:

s1, placing red dates, Chinese yam, codonopsis pilosula, astragalus membranaceus, poria cocos, hawthorn and liquorice in a container, adding 250 ml of clear water, soaking for 10 minutes, boiling, and removing residues to obtain a filtrate;

s2, separating egg yolk from egg white, mixing the egg yolk with the egg yolk to form foam, adding sugar and salt, and stirring for 10 minutes to obtain egg yolk paste;

s3, adding water into the medium and low gluten flour, stirring, adding the obtained filtrate, stirring fully, adding the yolk paste, stirring fully, gradually adding the cream and the egg white liquid, and continuously stirring for 20 minutes to obtain a material to be steamed;

s4, waiting for 15 minutes, placing the material to be steamed in a cake mold , slowly placing the material into an oven, baking the material for 10 minutes at 180 ℃, then baking the material for 10 minutes at 160 ℃, discharging the material out of the oven after 10 minutes to obtain cakes, and uniformly distributing dried meat floss in an interlayer between two cakes.

The cake provided by the invention can enable a user to have satiety within a period of time without eating too much, can achieve a good satiety effect when people cannot eat or prevent hunger in time, is a product with homology of medicine and food, does not contain additives, has no side effects, can improve immunity, tonify spleen and stomach, and prevent limb weakness.

The applicable groups are as follows:

1. the problem of eating can be solved by eating the cake when the children eat food irregularly.

2. The young group can replace Chinese meal without having to eat at the time of working to the middle of the moon.

3. The old people have poor cooking capability, and can take the cake instead of Chinese food, and people can have meals together when returning.

The present invention and the embodiments thereof have been described above without limitation, and those skilled in the art will be able to devise examples similar to the above embodiments without departing from the spirit and scope of the invention.

Claims (1)

1. The hunger-preventing pastry and the preparation method thereof are characterized by comprising the following ingredients in parts by weight: 250 g of medium and low gluten flour, 50 g of cream, 7 eggs, 100 g of dried meat floss, 100 g of sugar, 20 g of salt, 3 g of red date, 6 g of Chinese yam, 6 g of codonopsis pilosula, 3 g of radix astragali, 10 g of poria cocos, 2 g of hawthorn and 3 g of liquorice, and the preparation method comprises the following steps:

s1, placing red dates, Chinese yam, codonopsis pilosula, astragalus membranaceus, poria cocos, hawthorn and liquorice in a container, adding 250 ml of clear water, soaking for 10 minutes, boiling, and removing residues to obtain a filtrate;

s2, separating egg yolk from egg white, mixing the egg yolk with the egg yolk to form foam, adding sugar and salt, and stirring for 5-10 minutes to obtain egg yolk paste;

s3, adding water into the medium and low gluten flour, stirring, adding the obtained filtrate, stirring fully, adding the yolk paste, stirring fully, gradually adding the cream and the egg white liquid, and continuously stirring for 15-20 minutes to obtain a material to be steamed;

s4, waiting for 10-15 minutes, placing the material to be steamed in a cake mold , slowly placing the material into an oven, baking the material for 10 minutes at the temperature of 150-180 ℃, baking the material for 10 minutes at the temperature of 160 ℃, stopping baking the material for 10 minutes, discharging the material out of the oven after 10 minutes to obtain cakes, and uniformly distributing dried meat floss in an interlayer between the two cakes.