Steamed proso millet bun stuffed with coffee and chestnuts and production method of steamed proso millet bun

Abstract

The invention discloses a steamed proso millet bun stuffed with coffee and chestnuts and a production method of the steamed proso millet bun. In order to solve the problems of low nutritive value and relatively single taste of the steamed proso millet bun in the prior art, lotus seed flour and pine seed flour are added into a steamed proso millet bun wrapper, wherein the addition amount of the added lotus seed flour and pine seed flour accounts for 2-7% of the total mass of the steamed proso millet bun wrapper, and the mass ratio of the lotus seed flour to the pine seed flour added into the steamed proso millet bun wrapper is 1 to 2.3. The steamed proso millet bun disclosed by the invention is stuffed with coffee and chestnuts, and the stuffing is composed of the chestnuts, the coffee, milk powder, honey, white granulated sugar, brown sugar and water. The steamed proso millet bun stuffed with coffee and chestnuts has the advantages that the traditional preparation process of the steamed proso millet bun is changed; the taste selectivity of the steamed proso millet bun is increased; and the lotus seed flour and the pine seed flour are added into the steamed proso millet bun wrapper, so that the nutritive value of the steamed proso millet bun is greatly increased.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a sticky bean bun stuffed with coffee chestnuts 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 ...

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problem of low nutritional value and single taste of sticky bean buns in the prior art, the present invention provides a coffee The sticky bean bun stuffed with chestnuts increases the choice of the taste of the sticky bean bun, and adds lotus seed powder and pine nut powder to the sticky bean bun dough to enhance the nutritional value of the sticky bean bun