Matcha and pea stuffed sticky bean bun and production method thereof

Abstract

The present invention discloses a matcha and pea stuffed sticky bean bun and a production method thereof. In order to solve the problems in the prior art that the sticky bean bun is low in nutritional value and single in taste. Purple sweet potato flour and perilla frutescens flour are added into the dough skin of the bean bun. The addition amount of the added purple sweet potato flour and perilla frutescens flour is 4-10% of the overall mass of the bean bun dough and the weight ratio of the added purple sweet potato flour to perilla frutescens flour in the bean bun dough skin is 5 to 1. The bean bun stuffing is a matcha and pea stuffing which is prepared from matcha powder, peas, egg yolk, honey, white granulated sugar, brown sugar, and maltodextrin. The matcha and pea stuffed sticky bean bun changes the traditional production technology of the sticky bean buns, increases the flavor choices of the sticky bean buns, and the addition of the purple sweet potato flour and perilla frutescens flour greatly enhances the nutritional value of the sticky bean buns.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a sticky bean bun with matcha pea stuffing 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, form the b...

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 matcha by changing the traditional technical solution The sticky bean bun with pea filling has increased the choice of the taste of the sticky bean bun, and added purple potato powder and perilla powder to the sticky bean bun dough to enhance the nutritional value of the sticky bean bun