First of all, ingredients

One whole egg, slightly salty, 25g of fine sugar, 20g of cocoa powder 10g, 20g of low flour, 80g of almond slices and 20g of salt-free cream.

Second, the steps

1, first melt the cream into liquid, then put it in the oven 150C for preheating.

2. Mix the eggs with fine sand and salt evenly.

3. Add the sieved low flour and cocoa powder into the mixing step 2, and mix evenly to form flour-free noodles. Finally, add the cream and stir well.

4. Finally, add almond slices, mix well and put them in the refrigerator 15 minutes.

5. Finally, take the stuffing and smooth the almond slices as much as possible without overlapping 150? /kloc-bake for 0/5-20 minutes, uniformly color, discharging, cooling and bagging.

But it can be plants of Malvaceae and Cocoa.

Evergreen trees, up to12m, with dense crown; The bark is thick and dark gray-brown; The shoots are brown and pubescent. Leaves short-stalked, ovoid to obovate, 20 to 30 cm long and 7 to 10 cm wide, with long and sharp tips, rounded base, nearly heart-shaped or obtuse, glabrous on both sides or slightly sparse stellate pubescence on veins; Tuoka zone, early autumn.

Flowers are arranged in cymes, and the diameter of flowers is about18 mm; Pedicel is about 65438 02 mm long; Calyx pink, 5 sepals, long lanceolate, persistent, hairy at the edge; 5 petals, pale yellow, slightly longer than calyx, helmet-shaped at the lower part, sharply reduced and rolled back, and sharp at the top; Staminodes are linear; The developing stamens are opposite to the petals; The ovary is obovate, slightly 5-edged, 5-loculed, with 14 to 16 ovules per locule, arranged in two rows, and the style is cylindrical. Drupe is oval or oblong, with a length of 15 ~ 20cm and a diameter of about 7cm. There are 10 longitudinal grooves on the surface. After drying, the five longitudinal grooves on the inner side are not obvious, which are light green at first, then dark yellow or close to red, and brown after drying. The peel is thick, fleshy, hard as wood after drying, 4 to 8 mm thick, and there are 12 to 14 seeds in each room; The seeds are oval, slightly flat, 2.5 cm long and 65438 0.5 cm wide, with thick cotyledons and no endosperm. The flowering period is almost all year round. Fruiting began in 4 ~ 5 years after planting, the yield increased greatly after 10 years, and decreased gradually after 40 ~ 50 years.

growing environment

Hoh Xil was born on a gentle slope formed by warm and humid climate and alluvial soil rich in organic matter, but it is not suitable for growing in places with poor drainage, heavy clay or frequent typhoons. I like the sun, but I couldn't accept the scorching sun exposure when I was young. The average temperature in the coldest month in the original producing area is 16 ~ 2 1℃, the average temperature in the hottest month is 26-29℃, there is no frost all year round, the average annual temperature is also 22-26.5℃, and the annual rainfall is mostly 1500-2000mm.

distribution range

Cocoa is native to the central and southern United States and is widely cultivated in tropical areas all over the world. It is cultivated in Hainan and southern Yunnan.

Main value

economy

Cocoa beans are the main raw materials for making cocoa powder and "chocolate candy". It is one of the three major drinks in the world.

officinal

Flavonoids and procyanidins isolated from cocoa can increase the production of nitric oxide, antioxidation and immune system. They can prolong the action time of other antioxidants in the body, such as vitamin E and vitamins. Epicatechin in cocoa can effectively inhibit atherosclerosis, and proanthocyanidins and catechins have strong antioxidant effects, which can reduce low-density lipoprotein cholesterol and increase high-density lipoprotein cholesterol. Linoleic acid, oleic acid and palmitic acid in cocoa can enhance this effect, while stearic acid in cocoa has no effect on cholesterol.