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
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[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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