Sticky steamed bun stuffed with pumpkin and cassiae nodosae paste and production method of steamed bun stuffed with pumpkin and cassiae nodosae paste

Abstract

The invention relates to a sticky steamed bun stuffed with pumpkin and cassiae nodosae paste and a production method of the sticky steamed bun stuffed with the pumpkin and cassiae nodosae paste. In order to solve the problems that in the prior art, the nutrient value of the sticky steamed bun stuffed with bean paste is low, and the taste is single, buckwheat flour and coix seed flour are added to the wrapper of the sticky steamed bun stuffed with the pumpkin and cassiae nodosae paste, the addition amount of the buckwheat flour and the coix seed flour is5-8% of the total mass of the wrapper of the sticky steamed bun stuffed with the pumpkin and cassiae nodosae paste, and the mass ratio of the added buckwheat flour to the added coix seed flour in the wrapper of the sticky steamed bun stuffed with the pumpkin and cassiae nodosae paste is 2.6 to 1. The paste in the sticky steamed bun is the pumpkin and cassiae nodosae paste which is prepared from cassiae nodosae, pumpkins, peas, brown sugar and white granulated sugar. According to the sticky steamed bun stuffed with the pumpkin and cassiae nodosae paste, disclosed by the invention, a conventional technology for making the sticky steamed bun stuffed with bean paste is changed, selection of the taste of the sticky steamed bun stuffed with bean paste is increased, and the buckwheat flour and the coix seed flour are added to the wrapper of the sticky steamed bun stuffed with the pumpkin and cassiae nodosae paste, so that the nutrient value of the sticky steamed bun stuffed with the pumpkin and cassiae nodosae paste is greatly increased.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a sticky bean bun with pumpkin back bean paste 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 kind of pumpkin The sticky bean bun with bean filling has increased the choice of sticky bean bun flavors, and added buckwheat noodles and barley rice noodles to the sticky bean bun skin to enhance the nutritional value of the sticky bean bun