Henry steudnera tuber deep-fried glutinous rice cakes

Abstract

The invention relates to henry steudnera tuber deep-fried glutinous rice cakes. The henry steudnera tuber deep-fried glutinous rice cakes are prepared through the following steps of when 10 is used as a base rate, weighing glutinous rice, rice and corn, belonging to the type of rice according to the proportion of the glutinous rice to the rice to the corn being (8-7) to (4-2) to (3-1), crushing the weighed glutinous rice, the weighed rice and the weighed corn, and uniformly stirring the crushed glutinous rice, the crushed rice and the crushed corn so as to obtain glutinous rice flour; weighing Lipu taros, boilen taros and colocasia konishii tuber, belonging to the type of taros according to the proportion of the Lipu taros to the boilen taros to the colocasia konishii tuber being (8-7) to (4-2) to (3-2), crushing the weighed Lipu taros, the weighed boilen taros and the weighed colocasia konishii tuber, and uniformly stirring the crushed Lipu taros, the crushed boilen taros and the crushed colocasia konishii tuber so as to obtain taro powder; weighing white granulated sugar, pure milk, nonfat dry milk powder, butter and gelatin in ingredients according to the proportion of the white granulated sugar, to the pure milk, to the nonfat dry milk powder, to the butter, to the gelatin being (0.5-0.3) to (0.4-0.2) to (0.2-0.1) to (0.05-0.03) to (0.2-0.1), crushing the weighed white granulated sugar, the weighed pure milk, the weighed nonfat dry milk powder, the weighed butter and the weighed gelatin, and uniformly stirring the crushed white granulated sugar, the crushed pure milk, the crushed nonfat dry milk powder, the crushed butter and the crushed gelatin so as to obtain ingredient pulp; when 100 is used as a benchmark, weighing the glutinous rice flour, the ingredient pulp and pure water according to the proportion of the glutinous rice flour to the ingredient pulp to the pure water being (9-8) to (6-5) to (7-5), and uniformly stirring the weighed glutinous rice flour, the weighed ingredient pulp and the weighed pure water so as to obtain glutinous rice pulp; weighing the taro powder, the white granulated sugar, edible salt and the pure water according to the proportion of the taro powder, to the white granulated sugar, to the edible salt, to the pure water being (9-8) to (7-6) to (0.4-0.2) to (5-4), and uniformly stirring the weighed taro powder, the weighed white granulated sugar, the weighed edible salt and the weighed pure water so as to obtain taro pulp; and finally pouring the glutinous rice pulp and the taro pulp into square pastry cell plates, and performing steaming, wrapper pressing, filling wrapping and baking so as to obtain the green and high-quality henry steudnera tuber deep-fried glutinous rice cakes having the efficacy of delaying senescence.

Description

technical field [0001] The invention relates to a glutinous rice cake, in particular to a taro glutinous rice cake with anti-aging properties. technical background [0002] Nuomi Ci is a traditional folk snack. It is mainly made of glutinous rice and brown rice, supplemented by white sugar for sweetening. Its efficacy is low and it is not easy to preserve. At present, there are many modern glutinous rice products on the market, but the production process is different, the flavor is also different, and the shelf life is only about 15 days. The glutinous rice skin is easy to dry and crack, aging, and the taste is not good. This product is produced with natural green main ingredients glutinous rice, taro and ingredients as raw materials and new technology. It tastes smooth, and also has the effects of invigorating the middle and nourishing Qi, beautifying and blackening hair. It is a pure natural green and healthy food. At the same time, as people grow older, people will alway...

AI Technical Summary

Problems solved by technology

[0002] Nuomi Ci is a traditional folk snack. It is mainly made of glutinous rice and brown rice, supplemented by white sugar for sweetening. It has low efficacy and is not easy to preserve.

At present, there are many modern glutinous rice products on the market, but the production process is different, the flavor is also different, and the shelf life is only about 15 days. The glutinous rice skin is easy to dry and crack, aging, and the taste is not good.