Pomegranate-shaped spring roll and manufacturing method thereof
A technology for spring rolls and pomegranates, which is applied in the field of pomegranate-type spring rolls and their production, can solve the problems of lack of characteristics in appearance and fillings, and achieve the effects of being beneficial to food digestion, increasing the sense of hierarchy, and preventing cardiovascular diseases.
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Embodiment 1
[0033] Embodiment 1: a kind of pomegranate spring roll, comprises spring roll skin, spring roll filling and bean sprouts;
[0034] Wherein, the spring roll filling is composed of three layers: quicksand filling, glutinous rice dough layer, flaxseed layer from inside to outside;
[0035] The number of parts of each component of the glutinous rice dough layer is: 1 part of orange powder, 2 parts of white granulated sugar, 5 parts of water, and 6 parts of glutinous rice flour;
[0036] The number of parts of each component of the quicksand filling is: 26 parts of cooked salted duck egg yolk, 34 parts of water, 16 parts of sugar, 1.7 parts of gelatin, 13 parts of butter, 2 parts of custard powder and 8 parts of milk powder.
[0037] The method for making above-mentioned pomegranate spring rolls comprises the steps:
[0038] The first step: the production method of the spring roll skin: take an appropriate amount of flour, add 0.5 part of edible salt, 0.1 part of glyceryl monostea...
Embodiment 2
[0043] Embodiment two: a kind of pomegranate spring roll, comprises spring roll skin, spring roll filling and sprouts;
[0044] Wherein, the spring roll filling is composed of three layers: quicksand filling, glutinous rice dough layer, flaxseed layer from inside to outside;
[0045] The weight of each component of the glutinous rice dough layer is: 7.14g of orange powder, 14.3g of white granulated sugar, 35.7g of water, 42.86g of glutinous rice flour;
[0046] The number of components of the quicksand filling is: 25.84 parts of cooked salted duck egg yolk, 33.6 parts of water, 16.4 parts of sugar, 1.68 parts of gelatin, 12.9 parts of butter, 1.8 parts of custard powder and 7.75 parts of milk powder.
[0047] The steps of the manufacturing method in this embodiment are the same as those described in Embodiment 1.
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