Sticky steamed bun stuffed with sweetened bean paste and manufacture method of sticky steamed bun stuffed with sweetened bean paste

Abstract

The invention relates to sticky steamed bun stuffed with sweetened bean paste and a manufacture method of the sticky steamed bun stuffed with sweetened bean paste, and aims at solving the problems that the sticky steamed bun stuffed with sweetened bean paste in the prior art has sour mouth feeling in the eating process, the oil sputtering can be easily caused during the oil frying, and in addition, the sticky steamed bun stuffed with sweetened bean paste in the prior art cannot be easily digested. The invention provides the sticky steamed bun stuffed with sweetened bean paste, and millet flour and soybean flour are added into the existing basic raw materials. A concrete manufacture method comprises the following steps that: A, the existing granular raw materials are selected and soaked, the soaking time is 10 to 30 days, and then, the rice is fished out and is placed into clean water to be flushed for 5 to 7 times; and B, the rice is placed into a water mill to be milled into water milling flour pulp, the water milling flour pulp is contained into a bag to be tightly pressed, water is filtered out, then, the millet and the soybean are milled into flour, the flour is added into the flour pressed in the first step, and dough is made until the dough is not hand-sticky. The millet and the soybean are added into the raw materials, the millet amino acid is lack of lysine, the soybean amino acid is rich in lysine, the defects of the millet can be overcome, in addition, the sticky steamed bun stuffed with sweetened bean paste cannot be easily digested, the millet has the effect of preventing and treating dyspepsia, the sticky steamed bun stuffed with sweetened bean paste can be chewy through the millet addition, the sour flavor is avoided, and the oil sputtering during the oil frying is avoided.

Description

technical field [0001] The invention relates to a sticky bean bun and a preparation method thereof. Background technique [0002] Sticky bean bun is a traditional Manchu food with a history of thousands of years. 1:1 ratio, mix evenly, and then ferment to produce a sour taste; 2. Sticky corn flour bean bun: ferment the sticky corn for about ten days, grind it into flour paste, drain the water and knead the dough; 3. Glutinous rice flour bean bun: mix glutinous rice with The rice is mixed together in a ratio of 6:4, soaked for about ten days, and ground into noodle paste and noodles. Red kidney beans or red adzuki beans can be used for stuffing in bean buns, and the stuffing can be made by boiling the beans. Use reconciled noodles to wrap the stuffing, and the sticky bean buns are ready. The bean buns made with this traditional craft have a sour taste when eaten, and tend to collapse when fried. Because it is not easy to digest, it is not easy to eat more. Contents of th...

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problems in the prior art that the sticky bean buns taste sour when eaten, and are easy to collapse and are not easy to digest when fried, the present invention improves the traditional formula and method of sticky bean buns, which have a good taste and will not collapse when fried. won't hurt the spleen and stomach