Cow milk rice slurry bowl cake and making method thereof

Abstract

According to the making method, sticky rice flour, wheat starch, water chestnut flour, white sugar and water are adopted as main raw materials, Jinlian cow milk flakes made through a traditional manual making technology are blended through an accurate proportion and a unique making technology, and the bowl cake with unique flavor and nutritional value is made. The making method comprises the steps of powder syrup preparation, sweet water preparation, mixing and stirring, steaming, decoration, cooling and the like, through big fire steaming and residual heat braising, it is ensured that a cake body is soft and well-done, Jinlian cow milk flakes are rapidly softened and absorbed into the cake body, and the rich cow milk flavor is added. According to the invention, the variety of the bowl cake is enriched, the inheritance and development of the traditional making technology of Jinlian cow milk are promoted, the requirements of consumers on healthy, delicious and novel foods are met, and the bowl cake has wide market prospect and culture inheritance value.

Description

Technical Field

[0001] The invention relates to the field of food technology, in particular to a rice milk bowl cake which combines tradition with innovation and incorporates local characteristic food material - Jinbang milk, and a unique preparation method thereof. Background Art

[0002] As a popular traditional snack, bowl cake is famous for its soft, sweet and rich taste. However, most bowl cake products on the market are highly homogenized and lack innovation and characteristics. Jinbang milk, as a specialty of Jinbang Community, Daliang Street, Shunde District, Foshan City, Guangdong Province, is well-known for its unique production process and rich nutritional value, but it is rare to incorporate it into the production of bowl cake. Therefore, developing a new product that retains the flavor of traditional bowl cake and incorporates local specialty ingredients has broad market prospects and cultural heritage value. Summary of the invention

[0003] The present invention aims to create a bowl-shaped cake product which is soft and glutinous, salty and sweet, has rice aroma and milk flavor and is rich in nutrition. At the same time, it also aims to promote the inheritance and development of the traditional production technique of Jinbang milk, enrich the variety of local specialty snacks, meet consumers' demand for healthy, delicious and novel food, and inject new vitality into the food industry.

[0004] The present invention is achieved through the following technical solutions.

[0005] A milk and rice milk bowl cake, the formula of which comprises the following raw materials in parts by weight:

[0006] 50g rice flour;

[0007] Wheat starch: 10 g;

[0008] Water chestnut powder: 7g;

[0009] White sugar: 30 to 40 grams;

[0010] Water: 250 to 300 grams, to dissolve sugar and powder;

[0011] And an appropriate amount of Jinbang milk slices are used to decorate the finished product and enhance the flavor.

[0012] A method for making milk and rice milk bowl cake comprises the following steps:

[0013] Step 1: Mix 100g water with rice flour, wheat starch and water chestnut flour to form a slurry;

[0014] Step 2: Add the remaining 150 to 200 grams of water to the sugar and heat until the sugar is completely dissolved to form sugar water;

[0015] Step 3: Pour the syrup obtained in step 2 into the slurry obtained in step 1 quickly, stirring quickly while pouring to ensure that the slurry and syrup are fully mixed to form rice slurry;

[0016] Step 4: Pour the rice slurry obtained in step 3 into the prepared bowls. Each bowl should not be too full to avoid overflow during steaming. Then, put the bowls into the steamer and steam over high heat for 20 to 25 minutes until the cake is fully cooked. After turning off the heat, continue to simmer for 2 minutes to make the cake softer.

[0017] Step 5: Take out the steamed bowl cakes and put a piece of Jinbang milk slice on the surface of each cake while it is still hot. Use the residual heat of the cake to quickly soften the milk slice and absorb it into the cake.

[0018] Step 6: Place the processed bowl cake in step 5 at room temperature to cool naturally and then it is ready to eat.

[0019] Furthermore, in step four, the steaming time is appropriately adjusted according to the size of the bowl and the thickness of the rice paste to ensure that the cake is fully cooked and has the best taste.

[0020] Furthermore, in step five, the specification of the Jinbang milk slices is one cake and one slice, and is divided into large thick slices and thin small slices.

[0021] Beneficial effects of the present invention:

[0022] 1. Innovation and integration: Incorporating Jinbang milk, a local specialty ingredient, into the production of traditional bowl cakes, giving bowl cakes a unique flavor and nutritional value;

[0023] 2. Production process: The taste and quality of the product are ensured by precisely controlling the proportion of raw materials and steaming time;

[0024] 3. Cultural inheritance: The invention not only enriches the varieties of bowl cakes, but also promotes the inheritance and development of the traditional production technique of Jinbang milk;

[0025] 4. Application prospects: The milk and rice milk bowl cake described in the present invention not only retains the delicious taste of traditional bowl cakes, but also incorporates local specialty ingredients, meeting consumers' demand for healthy, delicious and novel food. At the same time, its unique production process and cultural connotation also provide strong support for the market promotion of the product. DETAILED DESCRIPTION

[0026] The scheme of the present invention is described in more detail and completely below.

[0027] A milk and rice milk bowl cake and a production method thereof, Specific embodiment 1:

[0029] formula:

[0030] Rice flour: 50g

[0031] Wheat starch: 10 g

[0032] Water chestnut powder: 7g

[0033] White sugar: 35g (can be adjusted according to personal taste)

[0034] Water: 275g (100g for mixing powder and 175g for dissolving sugar)

[0035] Jinbang Milk Slice: 1 piece (large thick slice)

[0036] Preparation method:

[0037] Preparation of batter: Pour 100 grams of water into a bowl, add glutinous rice flour, wheat starch and water chestnut powder, and stir thoroughly with a whisk or chopsticks until there are no particles and a uniform batter is formed.

[0038] Preparation of syrup: Pour the remaining 175 grams of water into the pot, add white sugar, heat over medium heat and stir until the white sugar is completely dissolved to form a transparent syrup.

[0039] Mixing and stirring: Pour the sugar water into the batter quickly, stirring quickly with a stirrer while pouring to ensure that the sugar water and batter are fully mixed to form rice batter.

[0040] Steaming: Pour the rice slurry into the prepared bowl, about 80% full. Place the bowl into the steamer and steam over high heat for 22 minutes. After turning off the heat, continue to simmer for 2 minutes.

[0041] Decoration and cooling: Take out the steamed bowl cake and place a slice of Jinbang milk slice on the surface of the cake while it is still hot; using the residual heat of the cake, the milk slice will quickly soften and be absorbed into the cake; place the bowl cake at room temperature to cool naturally to room temperature and it is ready to eat. Specific embodiment 2:

[0043] formula:

[0044] Rice flour: 50g

[0045] Wheat starch: 10 g

[0046] Water chestnut powder: 7g

[0047] White sugar: 40g (sweeter taste)

[0048] Water: 300g (100g for mixing powder and 200g for dissolving sugar)

[0049] Jinbang Milk Slice: 1 slice (small thin slice)

[0050] Preparation method:

[0051] Preparation of slurry: As in Example 1, 100 g of water was mixed evenly with glutinous rice flour, wheat starch and water chestnut powder.

[0052] Preparation of sugar water: Pour 200 grams of water into a pot, add white sugar, heat over medium heat and stir until the white sugar is completely dissolved.

[0053] Mixing and stirring: Pour the sugar water into the batter quickly, stirring quickly while pouring to ensure even mixing.

[0054] Steaming: Pour the rice slurry into the prepared bowl, about 80% full; put the bowl into the steamer and steam on high heat for 25 minutes. After turning off the heat, continue to simmer for 2 minutes to ensure that the cake is fully cooked and soft.

[0055] Decoration and cooling: Take out the steamed bowl cake and place a piece of Jinbang milk slice on the surface of the cake while it is still hot. The milk slice will quickly soften and absorb into the cake using the residual heat of the cake; place the bowl cake at room temperature and naturally cool it to room temperature before eating. At this point, the surface of the bowl cake is covered with white milk slices, which taste salty, sweet, soft and glutinous, with a strong rice and milk flavor.

[0056] The above two embodiments provide methods for making milk and rice milk cakes with different flavors, which can be adjusted according to personal preferences and actual needs. During the production process, it is necessary to ensure that the raw material ratio is accurate, the stirring is sufficient, and the steaming time is appropriate to obtain the best taste and flavor.

[0057] In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "examples", "specific examples", or "some examples" means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in any one or more embodiments or examples in a suitable manner.

[0058] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention shall be included in the protection scope of the present invention.

Claims

1. A milk and rice milk cake, characterized in that: Its formula includes the following raw materials in parts by weight: 50g rice flour; Wheat starch: 10 g; Water chestnut powder: 7g; White sugar: 30 to 40 grams; Water: 250 to 300 grams, to dissolve sugar and powder; And an appropriate amount of Jinbang milk slices are used to decorate the finished product and enhance the flavor.

2. A method for making the milk and rice milk bowl cake as claimed in claim 1, characterized in that: The following steps are involved: Step 1: Mix 100g water with rice flour, wheat starch and water chestnut flour to form a slurry; Step 2: Add the remaining 150 to 200 grams of water to the sugar and heat until the sugar is completely dissolved to form sugar water; Step 3: Pour the syrup obtained in step 2 into the slurry obtained in step 1 quickly, stirring quickly while pouring to ensure that the slurry and syrup are fully mixed to form rice slurry; Step 4: Pour the rice slurry obtained in step 3 into the prepared bowls. Each bowl should not be too full to avoid overflow during steaming. Then, put the bowls into the steamer and steam over high heat for 20 to 25 minutes until the cake is fully cooked. After turning off the heat, continue to simmer for 2 minutes to make the cake softer. Step 5: Take out the steamed bowl cakes and put a piece of Jinbang milk slice on the surface of each cake while it is still hot. Use the residual heat of the cake to quickly soften the milk slice and absorb it into the cake. Step 6: Place the processed bowl cake in step 5 at room temperature to cool naturally and then it is ready to eat.

3. The method for making the milk and rice milk cake according to claim 2, characterized in that: In step 4, the steaming time is adjusted appropriately according to the size of the bowl and the thickness of the rice paste to ensure that the cake is fully cooked and has the best taste.

4. The method for making the milk and rice milk cake according to claim 2, characterized in that: In step five, the specification of Jinbang milk slices is one cake and one slice, and it is divided into large thick slices and thin small slices.