CN105360816A - Chestnut-paste red-bean cake and preparing method thereof - Google Patents
Chestnut-paste red-bean cake and preparing method thereof Download PDFInfo
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- CN105360816A CN105360816A CN201410405423.1A CN201410405423A CN105360816A CN 105360816 A CN105360816 A CN 105360816A CN 201410405423 A CN201410405423 A CN 201410405423A CN 105360816 A CN105360816 A CN 105360816A
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Abstract
The invention relates to a chestnut-paste red-bean cake and a preparing method thereof, and belongs to the technical field of food preparation methods. The chestnut-paste red-bean cake is prepared from following raw materials by weight 10-30 parts of chestnut paste, 10-30 parts of red bean paste, 5-10 parts of white sugar, 5-20 parts of agar and 30-60 parts of water. The preparing method includes weighing the raw materials according to weight parts, 2) adding 10-20 parts of warm water into the red bean paste, fully mixing to obtain a bean paste solution, and keeping for further use, with the temperature of the water being required to be 25-35 DEG C, 3) dipping the agar with cold water and draining off, 4) boiling the rest of the water, and adding the dipped agar so as to melt the agar to obtain an agar solution, 5) mixing the agar solution and the bean paste solution, stewing with soft fire, and stirring continuously and slowly to prevent a burnt bottom, 6) adding the white sugar, boiling, stewing with soft fire for 5-15 min, and cooling, 7) refrigerating in a refrigerated cabinet for 0.5-1 h, taking out and fully stirring, and 8) filling a container, refrigerating for 2.5-4.5 hr, taking out and slicing. Materials in the recipe are easily available. The preparing method is simple and convenient. A prepared finished product is smooth, refreshing and bright in color, melts in one's mouth, and is particularly suitable for eating in summer.
Description
Technical field
The present invention relates to fine and soft red bean cake of a kind of chestnut and preparation method thereof, belong to method for making food technical field.
Background technology
The mineral matter such as starch-containing in Chinese chestnut, protein, fat, sugar, starch, crude fibre, carrotene, multivitamin and calcium, phosphorus, potassium, nutritive value is very high, can for the nutrient of absorption of human body and utilization up to 98%.Its sweet aroma, likes by consumer deeply.And red bean is rich in vitamin, protein and several mineral materials, enrich blood, diuresis, detumescence, the effect such as promotion heart activation.Its fiber helps the refuse such as salinity, fat in excretion body in addition, deeply likes by female consumer.Having in traditional food processing adopts Chinese chestnut and red bean to make food respectively, but lacks the food simultaneously adopting Chinese chestnut and red bean to make.
Summary of the invention
The object of the present invention is to provide fine and soft red bean cake of a kind of chestnut simultaneously adopting Chinese chestnut and red bean to make and preparation method thereof.
The present invention is achieved through the following technical solutions:
The fine and soft red bean cake of a kind of chestnut, feature is made up of the raw material of following weight portion: the fine and soft 10-30 part of chestnut, red bean paste 10-30 part, white sugar 5-10 part, agar 5-20 part, water 30-60 part.
The fine and soft red bean cake of above-mentioned chestnut, preferably adopts the raw material of following weight portion to make: fine and soft 15 parts of chestnut, red bean paste 15 parts, white sugar 7 parts, 12 parts, agar, 40 parts, water.
A preparation method for the fine and soft red bean cake of chestnut, its special feature is to comprise the following steps:
1) various raw material is taken by weight;
2) red bean paste warm water 10-20 part, mixing, makes sweetened bean paste liquid, stand-by, requires that water temperature is 25-35 DEG C;
3) agar cold water bubbles open, and drains away the water;
4) will water be remained boiled, add the agar that bubble is sent out, and make it to melt, make agar solution;
5) by agar solution and the mixing of sweetened bean paste liquid, little fire boils, and constantly slowly stirs, in case be sticking;
6) add white sugar boiled, then boil 5-15min with little fire, dry in the air cool;
7) put into refrigerator refrigeration 0.5-1 hour, taking-up stirs evenly;
8) pour into container, then refrigerate 2.5-4.5hr, take out stripping and slicing.
The present invention's formula is drawn materials easily, and preparation method is easy, and made finished product is smooth tasty and refreshing, just melt in the mouth, good palatability, and color and luster is shinny, is especially applicable to eating summer.
Detailed description of the invention
Below provide the specific embodiment of the present invention, be used for being further described formation of the present invention.
Embodiment 1
The fine and soft red bean cake of chestnut of the present embodiment, adopts the raw material of following weight portion to make: fine and soft 15 parts of chestnut, red bean paste 15 parts, white sugar 7 parts, 12 parts, agar, 40 parts, water.
The preparation method of the fine and soft red bean cake of chestnut, comprises the following steps:
1) various raw material is taken by weight;
2) red bean paste warm water 10-20 part, mixing, makes sweetened bean paste liquid, stand-by, requires that water temperature is 25-35 DEG C;
3) agar cold water bubbles open, and drains away the water;
4) will water be remained boiled, add the agar that bubble is sent out, and make it to melt, make agar solution;
5) by agar solution and the mixing of sweetened bean paste liquid, little fire boils, and constantly slowly stirs, in case be sticking;
6) add white sugar boiled, then boil 5-15min with little fire, dry in the air cool;
7) put into refrigerator refrigeration 0.5-1 hour, taking-up stirs evenly;
8) pour into container, then refrigerate 2.5-4.5hr, take out stripping and slicing.
Embodiment 2
The fine and soft red bean cake difference of chestnut of the present embodiment and embodiment 1 is, it is made up of the raw material of following weight portion: fine and soft 10 parts of chestnut, red bean paste 10 parts, white sugar 5 parts, 8 parts, agar, 30 parts, water.
Embodiment 3
The fine and soft red bean cake difference of chestnut of the present embodiment and embodiment 1 is, it is made up of the raw material of following weight portion: fine and soft 30 parts of chestnut, red bean paste 25 parts, white sugar 10 parts, 20 parts, agar, 50 parts, water.
Claims (3)
1. the fine and soft red bean cake of chestnut, it is characterized in that being made up of the raw material of following weight portion: the fine and soft 10-30 part of chestnut, red bean paste 10-30 part, white sugar 5-10 part, agar 5-20 part, water 30-60 part.
2., according to the fine and soft red bean cake of chestnut a kind of described in claim 1, it is characterized in that the fine and soft red bean cake of chestnut adopts the raw material of following weight portion to make: fine and soft 15 parts of chestnut, red bean paste 15 parts, white sugar 7 parts, 12 parts, agar, 40 parts, water.
3. a preparation method for the fine and soft red bean cake of chestnut, is characterized in that comprising the following steps:
1) various raw material is taken by weight;
2) red bean paste warm water 10-20 part, mixing, makes sweetened bean paste liquid, stand-by, requires that water temperature is 25-35 DEG C;
3) agar cold water bubbles open, and drains away the water;
4) will water be remained boiled, add the agar that bubble is sent out, and make it to melt, make agar solution;
5) by agar solution and the mixing of sweetened bean paste liquid, little fire boils, and constantly slowly stirs, in case be sticking;
6) add white sugar boiled, then boil 5-15min with little fire, dry in the air cool;
7) put into refrigerator refrigeration 0.5-1 hour, taking-up stirs evenly;
8) pour into container, then refrigerate 2.5-4.5hr, take out stripping and slicing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410405423.1A CN105360816A (en) | 2014-08-18 | 2014-08-18 | Chestnut-paste red-bean cake and preparing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410405423.1A CN105360816A (en) | 2014-08-18 | 2014-08-18 | Chestnut-paste red-bean cake and preparing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105360816A true CN105360816A (en) | 2016-03-02 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410405423.1A Pending CN105360816A (en) | 2014-08-18 | 2014-08-18 | Chestnut-paste red-bean cake and preparing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105360816A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107788378A (en) * | 2017-10-20 | 2018-03-13 | 广东日可威食品原料有限公司 | One kind is used for puerperous donkey-hide gelatin beans cake and preparation method thereof |
| CN111000148A (en) * | 2019-12-24 | 2020-04-14 | 北京御食园食品股份有限公司 | Red bean, coix seed and gordon euryale seed cake and preparation method thereof |
-
2014
- 2014-08-18 CN CN201410405423.1A patent/CN105360816A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107788378A (en) * | 2017-10-20 | 2018-03-13 | 广东日可威食品原料有限公司 | One kind is used for puerperous donkey-hide gelatin beans cake and preparation method thereof |
| CN111000148A (en) * | 2019-12-24 | 2020-04-14 | 北京御食园食品股份有限公司 | Red bean, coix seed and gordon euryale seed cake and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160302 |
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| WD01 | Invention patent application deemed withdrawn after publication |