Making method of milk chocolate taro balls
A production method and chocolate technology are applied in the functions of food ingredients, food ingredients as taste modifiers, and food ingredients as odor modifiers, etc., which can solve the problems of insufficient nutrition, monotony, and lack of layering, so as to achieve rich taste, Bright, lustrous, nutrient-rich effect
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Example Embodiment
[0025] Example 1
[0026] The method for making butter chocolate taro balls in this embodiment includes the following steps:
[0027] Step 1. Choose fresh and undamaged, high-quality taro that is free from mildew, hard, and spots, and wash it;
[0028] Step 2: Steam the taro, peel off the skin and impurities, and pound it into taro puree;
[0029] Step 3: Add tapioca starch, cocoa powder, glutinous rice flour, milk powder, butter, and sugar to the taro mash in sequence, mix them evenly, and knead into a dough. Among them, taro mash, tapioca starch, cocoa powder, glutinous rice flour, milk powder, The weight ratio of butter to white sugar is 1:0.5:0.05:0.3:0.15:0.1:0.3;
[0030] Step 4. Knead the dough into strips, cut them into sections, shape them, and then make a green butter chocolate taro ball;
[0031] Step 5. Put the creamy chocolate taro balls into boiling water, cook, remove, and then eat.
Example Embodiment
[0032] Example 2
[0033] The method for making butter chocolate taro balls in this embodiment includes the following steps:
[0034] Step 1. Choose fresh and undamaged, high-quality taro that is free from mildew, hard, and spots, and wash it;
[0035] Step 2: Steam the taro, peel off the skin and impurities, and pound it into taro puree;
[0036] Step 3: Add potato starch, cocoa powder, glutinous rice flour, milk powder, butter, and brown sugar to the taro mash in sequence, mix them evenly, and knead into a dough. Among them, taro mash, potato starch, cocoa powder, glutinous rice flour, milk powder, butter , The weight ratio of brown sugar is 1:0.7:0.12:0.3:0.1:0.1:0.2;
[0037] Step 4. Knead the dough into strips, cut them into sections, shape them, and then make a green butter chocolate taro ball;
[0038] Step 5. Put the creamy chocolate taro balls into boiling water, cook, remove, and then eat.
Example Embodiment
[0039] Example 3
[0040] The method for making butter chocolate taro balls in this embodiment includes the following steps:
[0041] Step 1. Choose fresh and undamaged, high-quality taro that is free from mildew, hard, and spots, and wash it;
[0042] Step 2: Steam the taro, peel off the skin and impurities, and pound it into taro puree;
[0043] Step 3. Add sweet potato starch, cocoa powder, glutinous rice flour, milk powder, butter, and xylitol to the taro mash in sequence, mix them evenly, and knead into a dough. Among them, taro mash, corn starch, cocoa powder, glutinous rice flour, and milk powder , The weight ratio of butter and xylitol is 1:0.65:0.15:0.35:0.2:0.15:0.2;
[0044] Step 4. Knead the dough into strips, cut them into sections, shape them, and then make a green butter chocolate taro ball;
[0045] Step 5. Put the creamy chocolate taro balls into boiling water, cook, remove, and then eat.
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