Steamed rice cakes soft in mouth feel and making method of steamed rice cakes
A production method and soft technology, which are applied in the processing of dough, baking, and baked goods with modified ingredients, etc., can solve the problems of skin damage, skin infection, no effect, etc., to stimulate peristalsis, promote absorption, and improve metabolism. the effect of the ability
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Embodiment 1
[0032] Soft and soft steamed rice cakes, including the following components in parts by mass: 50 parts of carrier material, 10 parts of first additive, 4 parts of second additive, 8 parts of dehumidification material, 23 parts of sticky rice flour, 2 parts of flower petal powder parts, 4 parts moisturizer.
[0033] The carrier material includes the following components in parts by mass: 29 parts of egg white, 3 parts of trehalose, 1 part of edible starch, 0.5 part of baking powder, 1.5 parts of emulsifier, 0.5 part of drinking water, 13 parts of white granulated sugar, Wherein, the preparation method of the carrier material is as follows: sequentially put egg white, trehalose, edible starch, baking powder, emulsifier, drinking water and white sugar into the mixer according to the parts by mass, and stir evenly Get the carrier material.
[0034] The first additive includes the following components in parts by mass: 3 parts of sorbitol, 2 parts of glycerin, and 0.05 part of mal...
Embodiment 2
[0050]Steamed rice cake with a soft taste, including the following components in parts by mass: 50-60 parts of carrier material, 12 parts of first additive, 5 parts of second additive, 9 parts of dehumidification material, 24 parts of sticky rice flour, flower petals 2 parts powder, 5 parts moisturizer.
[0051] The carrier material includes the following components in parts by mass: 30 parts of egg white, 4 parts of trehalose, 1 part of edible starch, 0.8 parts of baking powder, 1.8 parts of emulsifier, 0.6 parts of drinking water, 15 parts of white granulated sugar, Wherein, the preparation method of the carrier material is as follows: sequentially put egg white, trehalose, edible starch, baking powder, emulsifier, drinking water and white sugar into the mixer according to the parts by mass, and stir evenly Get the carrier material.
[0052] The first additive includes the following components in parts by mass: 4 parts of sorbitol, 2 parts of glycerin, and 0.08 part of mali...
Embodiment 3
[0069] Steamed rice cake with a soft mouthfeel, including the following components in parts by mass: 60 parts of carrier material, 14 parts of first additive, 7 parts of second additive, 10 parts of dehumidification material, 26 parts of sticky rice flour, 3 parts of flower petal powder parts, 6 parts of moisturizer.
[0070] The carrier material includes the following components in parts by mass: 32 parts of egg white, 5 parts of trehalose, 2 parts of edible starch, 1 part of baking powder, 2 parts of emulsifier, 0.7 parts of drinking water, 16 parts of white granulated sugar, Wherein, the preparation method of the carrier material is as follows: sequentially put egg white, trehalose, edible starch, baking powder, emulsifier, drinking water and white sugar into the mixer according to the parts by mass, and stir evenly Get the carrier material.
[0071] The first additive includes the following components in parts by mass: 5 parts of sorbitol, 3 parts of glycerin, and 0.1 par...
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