CN105104690A - Jasmine flower and oat balls in hot sugar and preparation method thereof - Google Patents

Abstract

The invention discloses jasmine flower and oat balls in hot sugar. The jasmine flower and oat balls in hot sugar are prepared from the following raw materials in parts by weight: 40-50 parts of oat kernels, 10-14 parts of high gluten flour, 5-7 parts of water chestnut powder, 8-10 parts of glutinous rice flour, 7-8 parts of jasmine flowers, 2-3 parts of stevia rebaudian leaves, 14-18 parts of saki, 18-22 parts of dried bean curd sheets, 8-10 parts of salad oil, 40-50 parts of soft sugar, 14-17 parts of coconut milk, and a proper amount of edible oil, degreased milk and mango juice. According to the jasmine flower and oat balls in hot sugar, the jasmine flowers and the saki are used as cores, the dried bean curd sheets are used as covers, the raw materials including the oat kernels, the high gluten flour and the like are used as shells, and the soft sugar and the coconut milk are used as sugar coatings to prepare desserts in hot sugar; the desserts are dipped with mango milk and tasted so that people have five layers of enjoyment and enjoy the delicious food; the soft sugar is finely selected so that sugar filaments are glittering and translucent, sweet and crispy and golden yellow; and the coconut milk is added so that the sugar filaments are sweet and delicious, and the dried bean curd sheets cover ice blocks so as to prevent fused liquid of the ice blocks from flowing out after oil frying and tainting caused by other odors is avoided.

Description

A kind of hot candied Jasmine oat ball and preparation method thereof

Technical field

The present invention relates to a kind of hot candied cuisines, particularly relate to a kind of hot candied Jasmine oat ball and preparation method thereof.

Background technology

The hot candied sweets of tradition is hang up syrup after fried for the fruit flour parcels such as banana mostly, first lower reentrancy is dipped in cold water when eating, not only the duration and degree of heating is difficult to grasp, raw material, mouthfeel are single, cuisines can not be lowered the temperature rapidly and reduce its mouthfeel by cold water, the invention provides a kind of nutritious, appetizing hot candied cuisines for this reason.

Summary of the invention

Instant invention overcomes prior art deficiency, provide a kind of hot candied Jasmine oat ball and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of hot candied Jasmine oat ball is made up of the raw material of following weight parts:

Oat kernel 40-50, Strong flour 10-14, water caltrop starch 5-7, glutinous rice flour 8-10, Jasmine 7-8, stevia rebaudian leaf 2-3, pure mellow wine 14-18, skin of soya-bean milk 18-22, salad oil 8-10, soft white sugar 40-50, Coconut Juice 14-17, edible oil and skim milk, mango juice are appropriate.

A kind of hot candied Jasmine oat ball preparation method, comprises the following steps:

(1) leach after oat kernel skim milk being soaked 6-7 hour and drain, send in pot, little fire stir-fries to going out perfume (or spice), takes out cooling, with Strong flour, water caltrop starch, glutinous rice flour, appropriate skim milk mixing and stirring, obtains Oats paste (a kind of food);

(2) fresh Jasmine, stevia rebaudian leaf impurity elimination are cleaned, with boiling water blanching 4-6 second, then ultramicro grinding after freeze drying, mix with pure mellow wine, in units of 16-19 gram, be frozen into ice cube, the two-layer skin of soya-bean milk of every ice cube wraps, outside the skin of soya-bean milk, wrap Oats paste (a kind of food) again, obtain prefrying material;

(3) dispersion of above-mentioned prefrying material sent into burn and become in the edible oil of heat to 4-5, explode and can pull out to 7-8 maturation, obtain just fried material, then send into burn and become to explode to surface golden yellow in deep fat to 7-8, taking the dish out of the pot immediately to rock drains oil, and this is fried optimum state;

(4) another standby clean pot, spoon, pot is burnt heat by moderate heat, pour salad rusting into and become heat to 5-6, put into soft white sugar, push away stir-fry with spoon and prevent bonding, slowly pour Coconut Juice into when sugar melts, push away fry to sugar thicken, look in cream colour, air pocket reduce after the stirring of big fire immediately 4-6 second, make that liquid glucose rapid temperature increases is thinning to 186-187 DEG C of liquid glucose, look is golden yellow, minute bubbles when increasing, this is sugar cook optimum state;

(5) preferably stir off in (3), (4) and friedly reach optimum state simultaneously, the major ingredient exploded being dropped in the liquid glucose endured rapidly, push away stir-fry several under make major ingredient evenly superscribe one deck liquid glucose, be contained in be wiped with one deck oil dish on, serve immediately, taste while hot;

(6) be that ratio carries out mingle blending with 1:1 by skim milk, mango juice, obtain mango milk, load in bowl, serve together with (5) hot candied dish, under first soaking in mango milk after the hot candied dish of chopstick clamp, reentrancy is tasted.

Compared with prior art, advantage of the present invention is:

The present invention with Jasmine and pure mellow wine be core, the skin of soya-bean milk is dressing, the raw material such as oat kernel and Strong flour is shell, soft white sugar and Coconut Juice make hot candied sweets for sugar-coat, dip in and taste with mango milk entrance, five heavily enjoy, enjoy delicious food, selected fine draft white sugar is to ensure that sugared filament crystal is lustrous and transparent, sweet crisp, golden yellow, adding Coconut Juice makes sugared silk fragrant and sweet delicious, prevents fried rear ice melting liquid from flowing out, avoid taint of odour with skin of soya-bean milk parcel ice cube.

Detailed description of the invention

Below in conjunction with embodiment, the present invention is described in further detail:

Embodiment:

A kind of hot candied Jasmine oat ball is made up of the raw material of following weight (jin):

Oat kernel 40, Strong flour 10, water caltrop starch 5, glutinous rice flour 8, Jasmine 7, stevia rebaudian leaf 2, pure mellow wine 14, the skin of soya-bean milk 18, salad oil 8, soft white sugar 40, Coconut Juice 14, edible oil and skim milk, mango juice are appropriate.

A kind of hot candied Jasmine oat ball preparation method, comprises the following steps:

(1) leach after oat kernel skim milk being soaked 6 hours and drain, send in pot, little fire stir-fries to going out perfume (or spice), takes out cooling, with Strong flour, water caltrop starch, glutinous rice flour, appropriate skim milk mixing and stirring, obtains Oats paste (a kind of food);

(2) fresh Jasmine, stevia rebaudian leaf impurity elimination are cleaned, with boiling water blanching 5 seconds, then ultramicro grinding after freeze drying, mix with pure mellow wine, in units of 19 grams, be frozen into ice cube, the two-layer skin of soya-bean milk of every ice cube wraps, outside the skin of soya-bean milk, wrap Oats paste (a kind of food) again, obtain prefrying material;

(3) dispersion of above-mentioned prefrying material sent into and burn in the edible oil of 4 one-tenths heat, explode and can pull out to 7 maturations, obtain just fried material, then send into burning and explode to surface golden yellow to 8 one-tenth deep fats, taking the dish out of the pot immediately to rock drains oil, and this is fried optimum state;

(4) another standby clean pot, spoon, pot is burnt heat by moderate heat, pour salad rusting to 5 into and become heat, put into soft white sugar, with spoon push away stir-fry prevent bonding, slowly pour Coconut Juice into when sugar melts, push away fry to sugar thicken, look in cream colour, air pocket minimizing after big fire immediately stir 5 seconds, make that liquid glucose rapid temperature increases to 187 DEG C liquid glucose is thinning, look is golden yellow, minute bubbles when increasing, this is sugar cook optimum state;

(5) preferably stir off in (3), (4) and friedly reach optimum state simultaneously, the major ingredient exploded being dropped in the liquid glucose endured rapidly, push away stir-fry several under make major ingredient evenly superscribe one deck liquid glucose, be contained in be wiped with one deck oil dish on, serve immediately, taste while hot;

(6) be that ratio carries out mingle blending with 1:1 by skim milk, mango juice, obtain mango milk, load in bowl, serve together with (5) hot candied dish, under first soaking in mango milk after the hot candied dish of chopstick clamp, reentrancy is tasted.

Claims (2)

1. a hot candied Jasmine oat ball, it is characterized in that being made up of the raw material of following weight parts:

Oat kernel 40-50, Strong flour 10-14, water caltrop starch 5-7, glutinous rice flour 8-10, Jasmine 7-8, stevia rebaudian leaf 2-3, pure mellow wine 14-18, skin of soya-bean milk 18-22, salad oil 8-10, soft white sugar 40-50, Coconut Juice 14-17, edible oil and skim milk, mango juice are appropriate.

2. a hot candied Jasmine oat ball preparation method as claimed in claim 1, is characterized in that comprising the following steps:

(1) leach after oat kernel skim milk being soaked 6-7 hour and drain, send in pot, little fire stir-fries to going out perfume (or spice), takes out cooling, with Strong flour, water caltrop starch, glutinous rice flour, appropriate skim milk mixing and stirring, obtains Oats paste (a kind of food);

(2) fresh Jasmine, stevia rebaudian leaf impurity elimination are cleaned, with boiling water blanching 4-6 second, then ultramicro grinding after freeze drying, mix with pure mellow wine, in units of 16-19 gram, be frozen into ice cube, the two-layer skin of soya-bean milk of every ice cube wraps, outside the skin of soya-bean milk, wrap Oats paste (a kind of food) again, obtain prefrying material;

(3) dispersion of above-mentioned prefrying material sent into burn and become in the edible oil of heat to 4-5, explode and can pull out to 7-8 maturation, obtain just fried material, then send into burn and become to explode to surface golden yellow in deep fat to 7-8, taking the dish out of the pot immediately to rock drains oil, and this is fried optimum state;

(4) another standby clean pot, spoon, pot is burnt heat by moderate heat, pour salad rusting into and become heat to 5-6, put into soft white sugar, push away stir-fry with spoon and prevent bonding, slowly pour Coconut Juice into when sugar melts, push away fry to sugar thicken, look in cream colour, air pocket reduce after the stirring of big fire immediately 4-6 second, make that liquid glucose rapid temperature increases is thinning to 186-187 DEG C of liquid glucose, look is golden yellow, minute bubbles when increasing, this is sugar cook optimum state;

(5) preferably stir off in (3), (4) and friedly reach optimum state simultaneously, the major ingredient exploded being dropped in the liquid glucose endured rapidly, push away stir-fry several under make major ingredient evenly superscribe one deck liquid glucose, be contained in be wiped with one deck oil dish on, serve immediately, taste while hot;

(6) be that ratio carries out mingle blending with 1:1 by skim milk, mango juice, obtain mango milk, load in bowl, serve together with (5) hot candied dish, under first soaking in mango milk after the hot candied dish of chopstick clamp, reentrancy is tasted.