Yam sweet dumpling and preparation method thereof

Abstract

The invention discloses a yam sweet dumpling and a preparation method thereof. The yam sweet dumpling is prepared from raw materials in parts by weight as follows: a yam sweet dumpling wrapper: 100-150 parts of glutinous rice flour, 2-5 parts of quick-frozen oil and 90-110 parts of water; yam sweet dumpling stuffing: yams or a mixture of the yams and one of Chinese wolfberries and red dates. The preparation method comprises steps as follows: Step 1, a preparation process of the yam sweet dumpling wrapper; Step 2, a preparation process of the yam sweet dumpling stuffing. According to the yam sweet dumpling and the preparation method thereof, processes distinct from traditional sweet dumpling processes are adopted, so that the steaming time is shortened, and few microelements of the yams are lost. The problem of high viscosity of the steamed yams is solved, the stuffing does not leak during cooking of the sweet dumpling prepared by a machine, and the stuffing is more sweet and delicious under the condition that the taste and the flavor of the yams are not changed.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a yam glutinous rice ball and a preparation method thereof. Background technique [0002] Because the characteristics of yam are different from the general raw materials of traditional glutinous rice balls (sesame, peanut, bean paste, etc.), after the steamed yam is out of the pot, due to its high viscosity, it will cause sticking with the glutinous rice balls if it is directly used as a filling without treatment, and the taste is extremely good. Poor, after the finished product is produced by the machine, due to its high viscosity, it is not easy to wrap, and the filling is exposed when the glutinous rice balls are cooked. Repeated adjustments to the machine can not solve the problem of the exposed fillings. After dozens of times of mixing the whole and auxiliary ingredients, the exposed fillings still cannot be solved when cooking glutinous rice balls. How to make glutinous rice...

AI Technical Summary

Problems solved by technology

[0002] Because the characteristics of yam are different from the general raw materials of traditional glutinous rice balls (sesame, peanut, bean paste, etc.), after the steamed yam is out of the pot, due to its high viscosity, it will cause sticking with the glutinous rice balls if it is directly used as a filling without treatment, and the taste is extremely good. Poor, after the finished product is produced by the machine, due to the high viscosity, it is not easy to wrap, and the filling is exposed when the glutinous rice balls are cooked

Repeated adjustments to the machine can not solve the problem of the exposed fillings. After dozens of times of mixing the whole and auxiliary ingredients, the exposed fillings still cannot be solved when cooking glutinous rice balls. How to make glutinous rice balls without changing the texture and taste of yam? The glutinous rice balls that do not reveal the fillings, and the fillings are sweeter and more delicious, have become an urgent problem to be solved in the production process of yam glutinous rice balls