Cassava macaron and making method thereof

The invention discloses a cassava macaron and a making method of the cassava macaron. The cassava macaron is prepared from, by weight, 110 parts to 140 parts of almond powder, 60 parts to 90 parts of edible whole cassava powder, 300 parts to 450 parts of white sugar, 100 parts to 250 parts of egg wh...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	XIE CAIFENG, LIU YINGFEN, LIU ZUAN, GU BI, CEN XI, TAN XUEJIANG, LI KAI
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	The invention discloses a cassava macaron and a making method of the cassava macaron. The cassava macaron is prepared from, by weight, 110 parts to 140 parts of almond powder, 60 parts to 90 parts of edible whole cassava powder, 300 parts to 450 parts of white sugar, 100 parts to 250 parts of egg white and 60 parts to 90 parts of water. According to the cassava macaron, part of almond powder is replaced with the edible whole cassava powder for making macaron, the cost of the macaron is reduced, meanwhile, abundant edible fiber, amino acids, vitamins and other nutrient ingredients in the edible whole cassava powder can be fully utilized, and the made macaron is high in nutritive value and has the health care effect. The cassava macaron has the heath care effects of delaying digestive absorption, relieving astriction and the like.