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Sticky steamed bun with banana creamy custard stuffing, and production method thereof

A technology of custard stuffing and sticky bean buns, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of single taste and low nutritional value of sticky bean buns, and achieve the effect of enhancing nutritional value and increasing the choice of taste

Inactive Publication Date: 2016-06-01
HARBIN TIANYI ECOLOGICAL AGRI BYPROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problem of low nutritional value and relatively single taste of sticky bean buns in the prior art, the present invention provides a banana The sticky bean bun with custard filling has increased the choice of the taste of the sticky bean bun, and added purple kidney bean powder and water chestnut powder to the sticky bean bun dough to enhance the nutritional value of the sticky bean bun

Method used

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Examples

Experimental program
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Embodiment 1

[0021] A sticky bean bun with banana custard filling, comprising bean bun skin and bean bun filling, the bean bun dough skin is a mixture of glutinous rice noodles and rice noodles, and the mass ratio of glutinous rice noodles and rice noodles in the mixed dough skin is 53:9, and the Purple kidney bean powder and water chestnut powder are added to the bean bun dough, and the bean bun filling is banana custard filling.

[0022] The added amount of purple kidney bean powder and water chestnut powder added to the bean bag dough skin is 7-10% of the overall quality of the bean bag dough skin.

[0023] The mass ratio of purple kidney bean powder and water chestnut powder added in the bean bag dough skin is 3.4:1.

[0024] The banana custard filling is made from bananas, eggs, milk powder, whipped cream, butter, orange powder, honey, white granulated sugar and brown sugar.

[0025] The mass ratio of banana, egg, milk powder, whipped cream, butter, orange powder, honey, wh...

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PUM

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Abstract

The invention relates to a sticky steamed bun with banana creamy custard stuffing, and a production method thereof. In order to solve the problems of low nutrition valve and single taste of the sticky steamed bun in the prior art, purple phaseolus vulgaris powder and water chestnut powder are added to the sticky steamed bun dough wrapper, wherein the addition amount of the purple phaseolus vulgaris powder and the water chestnut powder is 7-10% of the whole mass of the sticky steamed bun dough wrapper, and a mass ratio of the purple phaseolus vulgaris powder to the water chestnut powder is 3.4:1. According to the present invention, the stuffing of the sticky steamed bun is banana creamy custard stuffing, and the banana creamy custard stuffing comprises banana, egg, milk powder, unsalted butter, butter, orange powder, honey, brown sugar and white granulated sugar; and with the sticky steamed bun with banana creamy custard stuffing, the traditional sticky steamed bun production process is changed, the sticky steamed bun taste selection is increased, and the purple phaseolus vulgaris powder and the water chestnut powder are added to the sticky steamed bun dough wrapper so as to substantially enhance the nutrition value of the sticky steamed bun.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a sticky bean bun stuffed with banana milk yellow 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, for...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/00A23L1/105A23L1/29
Inventor 葛红东
Owner HARBIN TIANYI ECOLOGICAL AGRI BYPROD
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