Glutinous bean-stuffed steamed bun with candied date-taro stuffing and production method thereof

Abstract

The invention discloses a glutinous bean-stuffed steamed bun with a candied date-taro stuffing and a production method thereof. In order to solve the problems that the conventional glutinous bean-stuffed steamed bun is low in nutritional value and relatively simplex in taste, Chinese yam flour and rose flour are added into a wrapper of the bean-stuffed steamed bun; the addition amounts of the Chinese yam flour and the rose flour are 6-10% of the total mass of the wrapper of the bean-stuffed steamed bun; the mass ratio between the Chinese yam flour and the rose flour which are added into the wrapper of the bean-stuffed steamed bun is 15: 1; the bean-stuffed steamed bun uses the candied date-taro stuffing, and the candied date-taro stuffing consists of candied dates, taros, corns, brown sugar and white granulated sugar. The production method of the glutinous bean-stuffed steamed bun with the candied date-taro stuffing changes the conventional process for making the glutinous bean-stuffed steamed bun; selectable tastes of the glutinous bean-stuffed steamed bun are increased; the Chinese yam flour and the rose flour are added into the wrapper of the glutinous bean-stuffed steamed bun, so that nutritional values of the glutinous bean-stuffed steamed bun are greatly increased.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a sticky bean bun stuffed with candied dates and taro and a production method thereof. Background technique [0002] Sticky bean buns are generally made at the beginning of winter, and then stored in an outdoor tank for the winter. The method of sticky bean buns is to soak the rhubarb rice for half a day, then wash the sand, which is called "washing rice", and then let it dry for a large part, grind it into noodles, and then knead the noodles with cold water to "ferment" like making white flour steamed buns. When it smells sour, start kneading the dough with your hands. This is the first step. The second step is to make stuffing. Boil red adzuki beans or big kidney beans, mash them into bean paste, add fine granulated sugar, knead them into stuffing balls with big nuclei, and set aside. The third step is to use the kneaded yellow rice noodles to wrap the bean paste balls inside...

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problem of low nutritional value and relatively single taste of sticky bean buns in the prior art, the present invention provides a kind of candied dates by changing the traditional technical solution The sticky bean bun with taro filling increases the choice of the taste of the sticky bean bun, and adds yam powder and rose powder to the sticky bean bun dough to enhance the nutritional value of the sticky bean bun