Making oatmeal peach cake

Oat protein content is about 15%, individual varieties up to 21-23%, contains several major mineral elements significantly higher than other cereals, dietary fiber content 2.5 times higher than wheat, amino acid content is richer and more balanced than other cereals, In particular, the lysine content of the Zengzhi and Jiangu functions is more than twice that of rice and wheat flour. The content of tryptophan that controls anemia and hair loss is also higher than that of rice and wheat. It is a kind of special nutrition for the human body. Health foods. First, the raw material formula: raw flour 60 kg, cooked flour 60 kg, oat flour (over 120 mesh sieve after oatmeal finely crushed) 30 kg, 60 kg of white sugar, edible vegetable oil 60 kg, baking powder 2 grams. Second, the process: oat flour, part of the wheat flour → steaming → cooked flour + remaining wheat flour + baking powder → dough and → blanks → baking → finished products. Vegetable oil, white powder → dissolve → surface three, operation points: the white sugar added to the edible vegetable oil fully dissolved, the oat flour and some wheat flour steamed, the wheat flour, oat flour, baking powder into the edible vegetable oil fully mixed, Knead the loose dough, knead the dough one by one into a dough cake about 10 cm in diameter, and put it in a clean baking dish. After preheating the oven, bake it in a high fire for 7 minutes. After the surface luster is consistent with the pattern color, it can leave the fire and cool to room temperature, which is the finished product. Fourth, note: With the increase in the amount of oat flour, peach dark color, texture becomes more crisp, its special flavor and slippery so that peach has a good taste. However, when the ratio of oat flour to flour exceeds 2:3, the palatability of peach cake will be reduced and the appearance color will be worse. When the ratio of oatmeal powder to flour is 1:4, the resulting peach cake has better appearance and texture. (Kang Jiliang)

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