CN104686897A - Glutinous rice ball containing rose and manufacturing method thereof - Google Patents
Glutinous rice ball containing rose and manufacturing method thereof Download PDFInfo
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- CN104686897A CN104686897A CN201310649959.3A CN201310649959A CN104686897A CN 104686897 A CN104686897 A CN 104686897A CN 201310649959 A CN201310649959 A CN 201310649959A CN 104686897 A CN104686897 A CN 104686897A
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- rice dumpling
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Abstract
The invention relates to glutinous rice balls and a manufacturing method thereof, and belongs to the technical field of food and production method. The glutinous rice balls containing rose include a wrapper material and a filling, and is characterized in that the wrapper material and filling are in the weight ratio of 2-3:1. The production method consists of making wrappers, making stuffing, and making glutinous rice balls. According to the invention, rose powdered sugar and milk powder are added into the common ingredients, the prepared glutinous rice balls have sweet but not greasy taste, do not mix soup, have the taste of light milk fragrance and the smell of roses, and fit the tastes of the public; and production method is simple and convenient.
Description
Technical field
The present invention relates to a kind of rice dumpling and preparation method thereof, belong to food and preparation method technical field.
Background technology
The Lantern Festival is the traditional festival of China, and has the folk custom of eating the rice dumpling in the Lantern Festival, and implied meaning is round round and round.The rice dumpling are one of traditional snacks of China, and generally to eat while hot after boiling, comparatively suitable winter eats.The existing rice dumpling use Semen sesami nigrum, peanut.Kernel, white granulated sugar etc. make fillings for primary raw material, and adopt glutinous rice flour to add making musculus cutaneus, taste is more single.
Summary of the invention
The object of the invention is to solve the deficiency that above-mentioned prior art exists, a kind of nutritious, rice dumpling with rose scent and preparation method thereof are provided.
A kind of rose rice dumpling, comprise cladding and fillings, its special character is: the mass ratio of cladding and fillings is 2-3:1;
Described cladding comprises following raw material by ratio of weight and the number of copies:
Glutinous rice flour: 800-1400 part, milk powder: 80-260 part;
Described fillings comprises following raw material by gravity portion rate:
Black sesame powder 15-35 part, peanut powder 20-30 part, rose Icing Sugar 60-80 part, sugared 80-120 part, flour 10-20 part.
A preparation method for the rose rice dumpling, its special character is to comprise the following steps:
One: the making of rice dumpling skin: by component glutinous rice flour, milk powder mixed with warm water and mix well obtained sticky rice powder embryo, then face embryo is divided into uniform jizi for making dumplings, obtained rice dumpling skin;
Two: the making of rice dumpling stuffing: by component, black sesame powder, peanut powder, rose Icing Sugar, sugar and flour are added warm water and mix, make it become block, be divided into fritter, obtained dumplings stuffings;
Three: make the rice dumpling: ready-made for second step fillings be placed in the ready-made skin of the first step, be made into the rice dumpling according to a conventional method.
The present invention with the addition of rose Icing Sugar and milk powder in the common raw material of the rice dumpling, fragrant and sweet, agreeably sweet, the not mixed soup of the rice dumpling taste made, and entrance has light milk fragrance and rose scent, is applicable to popular taste; Preparation method is simple, is convenient to make.
Detailed description of the invention
Below provide the specific embodiment of the present invention, be used for being described further specific embodiment of the invention step.
Embodiment one
A kind of rose rice dumpling, comprise cladding and fillings, its special character is: the mass ratio of cladding and fillings is 2:1;
Described cladding comprises following raw material by ratio of weight and the number of copies:
Glutinous rice flour: 800 parts, milk powder: 80 parts;
Described fillings comprises following raw material by gravity portion rate:
Black sesame powder 15 parts, peanut powder 20 parts, rose Icing Sugar 60 parts, sugar 80 parts, 10 parts, flour.
A preparation method for the rose rice dumpling, its special character is to comprise the following steps:
One: the making of rice dumpling skin: by component glutinous rice flour, milk powder mixed with warm water and mix well obtained sticky rice powder embryo, then face embryo is divided into uniform jizi for making dumplings, obtained rice dumpling skin;
Two: the making of rice dumpling stuffing: by component, black sesame powder, peanut powder, rose Icing Sugar, sugar and flour are added warm water and mix, make it become block, be divided into fritter, obtained dumplings stuffings;
Three: make the rice dumpling: ready-made for second step fillings be placed in the ready-made skin of the first step, be made into the rice dumpling according to a conventional method.
Embodiment two
A kind of rose rice dumpling, comprise cladding and fillings, its special character is: the mass ratio of cladding and fillings is 3:1;
Described cladding comprises following raw material by ratio of weight and the number of copies:
Glutinous rice flour: 1400 parts, milk powder: 260 parts;
Described fillings comprises following raw material by gravity portion rate:
Black sesame powder 35 parts, peanut powder 30 parts, rose Icing Sugar 80 parts, sugar 120 parts, 20 parts, flour.
A preparation method for the rose rice dumpling, its special character is to comprise the following steps:
One: the making of rice dumpling skin: by component glutinous rice flour, milk powder mixed with warm water and mix well obtained sticky rice powder embryo, then face embryo is divided into uniform jizi for making dumplings, obtained rice dumpling skin;
Two: the making of rice dumpling stuffing: by component, black sesame powder, peanut powder, rose Icing Sugar, sugar and flour are added warm water and mix, make it become block, be divided into fritter, obtained dumplings stuffings;
Three: make the rice dumpling: ready-made for second step fillings be placed in the ready-made skin of the first step, be made into the rice dumpling according to a conventional method.
Embodiment three
A kind of rose rice dumpling, comprise cladding and fillings, its special character is: the mass ratio of cladding and fillings is 2.5:1;
Described cladding comprises following raw material by ratio of weight and the number of copies:
Glutinous rice flour: 1000 parts, milk powder: 160 parts;
Described fillings comprises following raw material by gravity portion rate:
Black sesame powder 25 parts, peanut powder 25 parts, rose Icing Sugar 70 parts, sugar 100 parts, 15 parts, flour.
A preparation method for the rose rice dumpling, its special character is to comprise the following steps:
One: the making of rice dumpling skin: by component glutinous rice flour, milk powder mixed with warm water and mix well obtained sticky rice powder embryo, then face embryo is divided into uniform jizi for making dumplings, obtained rice dumpling skin;
Two: the making of rice dumpling stuffing: by component, black sesame powder, peanut powder, rose Icing Sugar, sugar and flour are added warm water and mix, make it become block, be divided into fritter, obtained dumplings stuffings;
Three: make the rice dumpling: ready-made for second step fillings be placed in the ready-made skin of the first step, be made into the rice dumpling according to a conventional method.
The present invention with the addition of rose Icing Sugar and milk powder in the common raw material of the rice dumpling, fragrant and sweet, agreeably sweet, the not mixed soup of the rice dumpling taste made, and entrance has light milk fragrance and rose scent, is applicable to popular taste; Preparation method is simple, is convenient to make.
Claims (2)
1. rose rice dumpling, comprise cladding and fillings, it is characterized in that: the mass ratio of cladding and fillings is 2-3:1;
Described cladding comprises following raw material by ratio of weight and the number of copies:
Glutinous rice flour: 800-1400 part, milk powder: 80-260 part;
Described fillings comprises following raw material by gravity portion rate:
Black sesame powder 15-35 part, peanut powder 20-30 part, rose Icing Sugar 60-80 part, sugared 80-120 part, flour 10-20 part.
2. a preparation method for the rose rice dumpling, is characterized in that comprising the following steps:
One: the making of rice dumpling skin: by component glutinous rice flour, milk powder mixed with warm water and mix well obtained sticky rice powder embryo, then face embryo is divided into uniform jizi for making dumplings, obtained rice dumpling skin;
Two: the making of rice dumpling stuffing: by component, black sesame powder, peanut powder, rose Icing Sugar, sugar and flour are added warm water and mix, make it become block, be divided into fritter, obtained dumplings stuffings;
Three: make the rice dumpling: ready-made for second step fillings be placed in the ready-made skin of the first step, be made into the rice dumpling according to a conventional method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310649959.3A CN104686897A (en) | 2013-12-06 | 2013-12-06 | Glutinous rice ball containing rose and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310649959.3A CN104686897A (en) | 2013-12-06 | 2013-12-06 | Glutinous rice ball containing rose and manufacturing method thereof |
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| CN104686897A true CN104686897A (en) | 2015-06-10 |
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| CN201310649959.3A Pending CN104686897A (en) | 2013-12-06 | 2013-12-06 | Glutinous rice ball containing rose and manufacturing method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902948A (en) * | 2018-07-24 | 2018-11-30 | 贵州省毕节绿色畜牧科技开发有限责任公司 | A kind of rice dumpling stuffing and preparation method thereof |
-
2013
- 2013-12-06 CN CN201310649959.3A patent/CN104686897A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902948A (en) * | 2018-07-24 | 2018-11-30 | 贵州省毕节绿色畜牧科技开发有限责任公司 | A kind of rice dumpling stuffing and preparation method thereof |
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Application publication date: 20150610 |