Mung bean biscuits
A biscuit and mung bean technology, applied in legume baked food, baked food, baked food with modified ingredients, etc., can solve the problems of unsatisfactory, low nutritional value, high fat content, etc., to regulate complexion, maintain metabolism, taste unique effect
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Embodiment 1
[0013] Weigh 100g of mung bean flour, 30g of purple rice flour, 20g of barley flour, 20g of gorgon flour, 30g of flour, appropriate amount of water, and appropriate amount of sugar; Make dough; use a biscuit mold (other molds of various shapes can be used) to print sheets of various shapes, use a fork to pierce some holes on it, put the biscuit green body after oiling the baking tray; preheat the oven to 160°C, Bake for 20 minutes. Just take it out.
Embodiment 2
[0015] Weigh 150g mung bean flour, 60g purple rice flour, 30g barley flour, 30g gorgon flour, 60g flour, appropriate amount of water, and appropriate amount of sugar; mix mung bean flour, purple rice flour, barley flour, gorgon flour, flour and sugar evenly, and gradually add water Make dough; use a biscuit mold (other molds of various shapes can be used) to print sheets of various shapes, use a fork to pierce some holes on it, put the biscuit green body after oiling the baking tray; preheat the oven to 160°C, Bake for 30 minutes. Just take it out.
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