CN105614245A - Sticky steamed bun with chocolate-durio zibethinus stuffing, and production method thereof - Google Patents
Sticky steamed bun with chocolate-durio zibethinus stuffing, and production method thereof Download PDFInfo
- Publication number
- CN105614245A CN105614245A CN201410574753.3A CN201410574753A CN105614245A CN 105614245 A CN105614245 A CN 105614245A CN 201410574753 A CN201410574753 A CN 201410574753A CN 105614245 A CN105614245 A CN 105614245A
- Authority
- CN
- China
- Prior art keywords
- chocolate
- bean paste
- powder
- durio zibethinus
- steamed buns
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Confectionery (AREA)
Abstract
The invention relates to a sticky steamed bun with chocolate-durio zibethinus stuffing, and a production method thereof. In order to solve the problems of low nutrition valve and single taste of the sticky steamed bun in the prior art, common yam rhizome powder and white jade bean powder are added to the sticky steamed bun dough wrapper, wherein the addition amount of the common yam rhizome powder and the white jade bean powder is 6-10% of the whole mass of the sticky steamed bun dough wrapper, and a mass ratio of the common yam rhizome powder to the white jade bean powder is 1:3. According to the present invention, the stuffing of the sticky steamed bun is chocolate-durio zibethinus stuffing, and the chocolate-durio zibethinus stuffing comprises white chocolate, durio zibethinus, white sesame, pear flower, jasminum sambac, butter, honey and white granulated sugar; and with the sticky steamed bun with chocolate-durio zibethinus stuffing, the traditional sticky steamed bun production process is changed, the sticky steamed bun taste selection is increased, and the common yam rhizome powder and the white jade bean powder are added to the sticky steamed bun dough wrapper so as to substantially enhance the nutrition value of the sticky steamed bun.
Description
Technical field
The present invention relates to food technology field, particularly the viscous steamed buns stuffed with sweetened bean paste of a kind of chocolate Durio Zibethinus murr filling and production method thereof.
Background technology
Viscous steamed buns stuffed with sweetened bean paste is usually and makes at first in the winter time, is then placed in the cylinder of open air and preserves and pass the winter. The way of viscous steamed buns stuffed with sweetened bean paste is first Semen Panici miliacei to be steeped upper half day, then washes in a pan clean sand, cries " rice washing ", dry in the air afterwards half-dried greatly, wear into face, then use cold water dough-making powder, carry out " fermentation " as cooking flour steamed bread. Tart flavour to be sent, starts to knead dough with hands. This is first step. Second step is filling processed. Semen Ormosiae Hosiei or big Semen Phaseoli Vulgaris are boiled, is pounded bean paste beans, puts into fine sand sugar, hold the filling group that nucleation head is big, standby. 3rd step is, with the Semen setariae flour rubbed, bean filling group is wrapped into the inside, rolls into a ball into steamed buns stuffed with sweetened bean paste shape, puts into big fire in steaming tray and steam 20 minutes, can take the dish out of the pot.
The dough cover great majority of viscous steamed buns stuffed with sweetened bean paste in the market are all made up of glutinous maize face or Radix Et Rhizoma Rhei rice and flour or sticky rice powder or Semen setariae powder, and the filling great majority gluing steamed buns stuffed with sweetened bean paste are only the bean filling of single taste, great majority are made up of Semen Ormosiae Hosiei or big Semen Phaseoli Vulgaris, the nutritive value of this steamed buns stuffed with sweetened bean paste is not significantly high, and taste is very single, a lot of people not eating with or had too much of that taste, therefore, viscous steamed buns stuffed with sweetened bean paste on market cannot meet the demand that people are growing, is therefore badly in need of a kind of different taste on market and has viscous steamed buns stuffed with sweetened bean paste and the production method thereof of more high nutritive value.
Summary of the invention
In order to solve the problem that viscous steamed buns stuffed with sweetened bean paste of the prior art is of low nutritive value, taste is more single, the present invention is changed in traditional technical scheme, provide the viscous steamed buns stuffed with sweetened bean paste of a kind of chocolate Durio Zibethinus murr filling, add the selection of viscous steamed buns stuffed with sweetened bean paste taste, and in viscous steamed buns stuffed with sweetened bean paste dough cover, add Rhizoma Dioscoreae powder, white jade Semen Glycines powder, enhance the nutritive value of viscous steamed buns stuffed with sweetened bean paste.
The purpose of the present invention is achieved through the following technical solutions: the viscous steamed buns stuffed with sweetened bean paste of a kind of chocolate Durio Zibethinus murr filling, including steamed buns stuffed with sweetened bean paste dough cover, steamed buns stuffed with sweetened bean paste filling, steamed buns stuffed with sweetened bean paste dough cover is the flour mixed with adulterants of sticky rice powder, rice flour, sticky rice powder in described mixing dough cover, rice flour mass ratio be 56:11, adding Rhizoma Dioscoreae powder, white jade Semen Glycines powder in described steamed buns stuffed with sweetened bean paste dough cover, described steamed buns stuffed with sweetened bean paste filling is chocolate Durio Zibethinus murr filling.
The 6-10% that addition is steamed buns stuffed with sweetened bean paste dough cover total quality of the Rhizoma Dioscoreae powder of addition, white jade Semen Glycines powder in described steamed buns stuffed with sweetened bean paste dough cover.
The Rhizoma Dioscoreae powder, the mass ratio of white jade Semen Glycines powder that add in described steamed buns stuffed with sweetened bean paste dough cover are 1:3.
Described chocolate Durio Zibethinus murr filling is made up of white chocolate, Durio Zibethinus murr, Semen sesami Albae, pear flower, Flos Jasmini Sambac, butter, Mel, white sugar.
The described white chocolate in chocolate Durio Zibethinus murr filling, Durio Zibethinus murr, Semen sesami Albae, pear flower, Flos Jasmini Sambac mass ratio be 5:2.3:2:1:1.
The step of the production method of the viscous steamed buns stuffed with sweetened bean paste of described chocolate Durio Zibethinus murr filling is:
Step 1: make steamed buns stuffed with sweetened bean paste filling: in mass ratio, choose the white chocolate of high-quality, Durio Zibethinus murr, Semen sesami Albae, pear flower, Flos Jasmini Sambac, Durio Zibethinus murr is mashed, put in frying pan, add butter, Mel, white sugar, little fire parch 8-12 minute, then take out, make spherical shape, quickly cooling, white chocolate is melted, Semen sesami Albae is put into parch 3-5 minute in pot, then the Semen sesami Albae fried is put in the white chocolate of thawing, it is stirred continuously, stir, make it sticky, then the spherical shape Durio Zibethinus murr of quickly cooling is put into wherein, it is made to stick white chocolate and Semen sesami Albae, then by pear flower, Flos Jasmini Sambac is bonded at outside, finally it is placed under the temperature conditions of-20 DEG C freezing 10-15 minute, take out, obtain chocolate Durio Zibethinus murr filling, standby,
Step 2: dough-making powder: a, in mass ratio, choose the Oryza glutinosa of high-quality, rice, Rhizoma Dioscoreae, white jade bean, Oryza glutinosa, rice, Rhizoma Dioscoreae, white jade bean are put in clear water and soaked 3-5 hour, take out and clean, then dry, adopt super micron mill to pulverize after drying, obtain sticky rice powder, rice flour, Rhizoma Dioscoreae powder, white jade Semen Glycines powder, then Rhizoma Dioscoreae powder is put into pot medium and small fire parch 10 minutes; B, by sticky rice powder, rice flour mixing, stir; C, add the warm water soaking 30 minutes of mixed flour volume 1.3-1.6 times; D, interpolation Rhizoma Dioscoreae powder, white jade Semen Glycines powder, and add proper honey, it is stirred continuously to mix homogeneously, add water dough-making powder, is repeatedly performed and mixes, until forming dough;
Step 3: the dough in step 2 is placed in steady temperature 27-33 DEG C, the condition bottom fermentation of constant humidity 65%-85%, fermentation time is 4-6 hour, ferments standby;
Step 4: the dough fermented and chocolate Durio Zibethinus murr filling are processed, make viscous steamed buns stuffed with sweetened bean paste, then adopt clean Folium Perillae to be wrapped by steamed buns stuffed with sweetened bean paste, it is placed in pot and boils, carry out quick freezing after boiling, when-25 DEG C of temperature below, quick-freezing 30-35 minute, packs after freezing, prepares finished product.
Beneficial effects of the present invention: the invention provides the viscous steamed buns stuffed with sweetened bean paste of a kind of chocolate Durio Zibethinus murr filling, change traditional technique making viscous steamed buns stuffed with sweetened bean paste, add the selection of viscous steamed buns stuffed with sweetened bean paste taste, and in viscous steamed buns stuffed with sweetened bean paste dough cover, add Rhizoma Dioscoreae powder, white jade Semen Glycines powder, enhance the nutritive value of viscous steamed buns stuffed with sweetened bean paste greatly.
In the Rhizoma Dioscoreae powder added, white jade Semen Glycines powder:
Rhizoma Dioscoreae, containing the material such as amylase, polyphenol oxidase, is conducive to taste digestive and absorptive functions, containing various nutrients, there is strong body, the effect of kidney nourishing and replenishing vital essence, there are Saponin, lymphatic temperament, have lubrication, moist effect, containing mucus protein, have and drop hypoglycemic effect, containing substantial amounts of mucus albumen, electrolytes and minerals, can effectively stop blood fat in the precipitation of blood vessel wall, prevention cardiovascular diseases, obtains effect of the mind calming and mentality promoting, life lengthening.
White jade bean, its sugar part, reducing sugar, protamine content are moderate, but calcium, phosphorus, copper, ferrum, zinc equal size are apparently higher than other bean products, aminoacid possibly together with 10 kinds of needed by human, nutrition is very abundant, also have the function such as lung moistening, antiinflammatory, skin care, bone strengthening, stomach invigorating, removing toxic substances, particularly to diabetes, cardiovascular disease, suffer from a deficiency of the kidney, deficiency of the kidney, enrich blood, the aspect effect such as replenish the calcium obvious.
Therefore, chocolate Durio Zibethinus murr filling not only adds the selection of taste, makes viscous steamed buns stuffed with sweetened bean paste more delicious, also to a certain extent, enhances the nutritive value of viscous steamed buns stuffed with sweetened bean paste.
Detailed description of the invention
Embodiment 1
The viscous steamed buns stuffed with sweetened bean paste of a kind of chocolate Durio Zibethinus murr filling, including steamed buns stuffed with sweetened bean paste dough cover, steamed buns stuffed with sweetened bean paste filling, steamed buns stuffed with sweetened bean paste dough cover is the flour mixed with adulterants of sticky rice powder, rice flour, sticky rice powder in described mixing dough cover, rice flour mass ratio be 56:11, adding Rhizoma Dioscoreae powder, white jade Semen Glycines powder in described steamed buns stuffed with sweetened bean paste dough cover, described steamed buns stuffed with sweetened bean paste filling is chocolate Durio Zibethinus murr filling.
The 6-10% that addition is steamed buns stuffed with sweetened bean paste dough cover total quality of the Rhizoma Dioscoreae powder of addition, white jade Semen Glycines powder in described steamed buns stuffed with sweetened bean paste dough cover.
The Rhizoma Dioscoreae powder, the mass ratio of white jade Semen Glycines powder that add in described steamed buns stuffed with sweetened bean paste dough cover are 1:3.
Described chocolate Durio Zibethinus murr filling is made up of white chocolate, Durio Zibethinus murr, Semen sesami Albae, pear flower, Flos Jasmini Sambac, butter, Mel, white sugar.
The described white chocolate in chocolate Durio Zibethinus murr filling, Durio Zibethinus murr, Semen sesami Albae, pear flower, Flos Jasmini Sambac mass ratio be 5:2.3:2:1:1.
The step of the production method of the viscous steamed buns stuffed with sweetened bean paste of described chocolate Durio Zibethinus murr filling is:
Step 1: make steamed buns stuffed with sweetened bean paste filling: in mass ratio, choose the white chocolate of high-quality, Durio Zibethinus murr, Semen sesami Albae, pear flower, Flos Jasmini Sambac, Durio Zibethinus murr is mashed, put in frying pan, add butter, Mel, white sugar, little fire parch 8-12 minute, then take out, make spherical shape, quickly cooling, white chocolate is melted, Semen sesami Albae is put into parch 3-5 minute in pot, then the Semen sesami Albae fried is put in the white chocolate of thawing, it is stirred continuously, stir, make it sticky, then the spherical shape Durio Zibethinus murr of quickly cooling is put into wherein, it is made to stick white chocolate and Semen sesami Albae, then by pear flower, Flos Jasmini Sambac is bonded at outside, finally it is placed under the temperature conditions of-20 DEG C freezing 10-15 minute, take out, obtain chocolate Durio Zibethinus murr filling, standby,
Step 2: dough-making powder: a, in mass ratio, choose the Oryza glutinosa of high-quality, rice, Rhizoma Dioscoreae, white jade bean, Oryza glutinosa, rice, Rhizoma Dioscoreae, white jade bean are put in clear water and soaked 3-5 hour, take out and clean, then dry, adopt super micron mill to pulverize after drying, obtain sticky rice powder, rice flour, Rhizoma Dioscoreae powder, white jade Semen Glycines powder, then Rhizoma Dioscoreae powder is put into pot medium and small fire parch 10 minutes; B, by sticky rice powder, rice flour mixing, stir; C, add the warm water soaking 30 minutes of mixed flour volume 1.3-1.6 times; D, interpolation Rhizoma Dioscoreae powder, white jade Semen Glycines powder, and add proper honey, it is stirred continuously to mix homogeneously, add water dough-making powder, is repeatedly performed and mixes, until forming dough;
Step 3: the dough in step 2 is placed in steady temperature 27-33 DEG C, the condition bottom fermentation of constant humidity 65%-85%, fermentation time is 4-6 hour, ferments standby;
Step 4: the dough fermented and chocolate Durio Zibethinus murr filling are processed, make viscous steamed buns stuffed with sweetened bean paste, then adopt clean Folium Perillae to be wrapped by steamed buns stuffed with sweetened bean paste, it is placed in pot and boils, carry out quick freezing after boiling, when-25 DEG C of temperature below, quick-freezing 30-35 minute, packs after freezing, prepares finished product.
The experiment proved that, steamed buns stuffed with sweetened bean paste dough cover adds Rhizoma Dioscoreae powder, white jade Semen Glycines powder, the taste that can make steamed buns stuffed with sweetened bean paste dough cover is better, nutritive value uprises, more contribute to assimilate, and no matter chocolate Durio Zibethinus murr filling is should will the bean filling of single taste will than on market in nutritive value in mouthfeel, it is possible to meet people to a certain extent to delicious and healthy pursuit simultaneously.
Claims (6)
1. the viscous steamed buns stuffed with sweetened bean paste of chocolate Durio Zibethinus murr filling, including steamed buns stuffed with sweetened bean paste dough cover, steamed buns stuffed with sweetened bean paste filling, steamed buns stuffed with sweetened bean paste dough cover is the flour mixed with adulterants of sticky rice powder, rice flour, it is characterized in that: sticky rice powder in described mixing dough cover, rice flour mass ratio be 56:11, adding Rhizoma Dioscoreae powder, white jade Semen Glycines powder in described steamed buns stuffed with sweetened bean paste dough cover, described steamed buns stuffed with sweetened bean paste filling is chocolate Durio Zibethinus murr filling.
2. the viscous steamed buns stuffed with sweetened bean paste of a kind of chocolate Durio Zibethinus murr filling according to claim 1, it is characterised in that: the 6-10% that addition is steamed buns stuffed with sweetened bean paste dough cover total quality of the Rhizoma Dioscoreae powder of addition, white jade Semen Glycines powder in described steamed buns stuffed with sweetened bean paste dough cover.
3. the viscous steamed buns stuffed with sweetened bean paste of a kind of chocolate Durio Zibethinus murr filling according to claim 1, it is characterised in that: the Rhizoma Dioscoreae powder, the mass ratio of white jade Semen Glycines powder that add in described steamed buns stuffed with sweetened bean paste dough cover are 1:3.
4. the viscous steamed buns stuffed with sweetened bean paste of a kind of chocolate Durio Zibethinus murr filling according to claim 1, it is characterised in that: described chocolate Durio Zibethinus murr filling is made up of white chocolate, Durio Zibethinus murr, Semen sesami Albae, pear flower, Flos Jasmini Sambac, butter, Mel, white sugar.
5. the viscous steamed buns stuffed with sweetened bean paste of a kind of chocolate Durio Zibethinus murr filling according to claim 4, it is characterised in that: the described white chocolate in chocolate Durio Zibethinus murr filling, Durio Zibethinus murr, Semen sesami Albae, pear flower, Flos Jasmini Sambac mass ratio be 5:2.3:2:1:1.
6. the viscous steamed buns stuffed with sweetened bean paste of a kind of chocolate Durio Zibethinus murr filling according to claim 1, it is characterised in that: the step of the production method of the viscous steamed buns stuffed with sweetened bean paste of described chocolate Durio Zibethinus murr filling is:
Step 1: make steamed buns stuffed with sweetened bean paste filling: in mass ratio, choose the white chocolate of high-quality, Durio Zibethinus murr, Semen sesami Albae, pear flower, Flos Jasmini Sambac, Durio Zibethinus murr is mashed, put in frying pan, add butter, Mel, white sugar, little fire parch 8-12 minute, then take out, make spherical shape, quickly cooling, white chocolate is melted, Semen sesami Albae is put into parch 3-5 minute in pot, then the Semen sesami Albae fried is put in the white chocolate of thawing, it is stirred continuously, stir, make it sticky, then the spherical shape Durio Zibethinus murr of quickly cooling is put into wherein, it is made to stick white chocolate and Semen sesami Albae, then by pear flower, Flos Jasmini Sambac is bonded at outside, finally it is placed under the temperature conditions of-20 DEG C freezing 10-15 minute, take out, obtain chocolate Durio Zibethinus murr filling, standby,
Step 2: dough-making powder: a, in mass ratio, choose the Oryza glutinosa of high-quality, rice, Rhizoma Dioscoreae, white jade bean, Oryza glutinosa, rice, Rhizoma Dioscoreae, white jade bean are put in clear water and soaked 3-5 hour, take out and clean, then dry, adopt super micron mill to pulverize after drying, obtain sticky rice powder, rice flour, Rhizoma Dioscoreae powder, white jade Semen Glycines powder, then Rhizoma Dioscoreae powder is put into pot medium and small fire parch 10 minutes; B, by sticky rice powder, rice flour mixing, stir; C, add the warm water soaking 30 minutes of mixed flour volume 1.3-1.6 times; D, interpolation Rhizoma Dioscoreae powder, white jade Semen Glycines powder, and add proper honey, it is stirred continuously to mix homogeneously, add water dough-making powder, is repeatedly performed and mixes, until forming dough;
Step 3: the dough in step 2 is placed in steady temperature 27-33 DEG C, the condition bottom fermentation of constant humidity 65%-85%, fermentation time is 4-6 hour, ferments standby;
Step 4: the dough fermented and chocolate Durio Zibethinus murr filling are processed, make viscous steamed buns stuffed with sweetened bean paste, then adopt clean Folium Perillae to be wrapped by steamed buns stuffed with sweetened bean paste, it is placed in pot and boils, carry out quick freezing after boiling, when-25 DEG C of temperature below, quick-freezing 30-35 minute, packs after freezing, prepares finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410574753.3A CN105614245A (en) | 2014-10-25 | 2014-10-25 | Sticky steamed bun with chocolate-durio zibethinus stuffing, and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410574753.3A CN105614245A (en) | 2014-10-25 | 2014-10-25 | Sticky steamed bun with chocolate-durio zibethinus stuffing, and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105614245A true CN105614245A (en) | 2016-06-01 |
Family
ID=56029942
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410574753.3A Pending CN105614245A (en) | 2014-10-25 | 2014-10-25 | Sticky steamed bun with chocolate-durio zibethinus stuffing, and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105614245A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360477A (en) * | 2016-09-18 | 2017-02-01 | 三只松鼠股份有限公司 | Durian filling and preparation method thereof |
| CN107890129A (en) * | 2016-10-01 | 2018-04-10 | 李建贤 | A kind of crucial way of red bean sago bag |
| CN112772834A (en) * | 2020-12-31 | 2021-05-11 | 广州市汇沣园食品有限公司 | Finger-sucking walnut bag and preparation method thereof |
-
2014
- 2014-10-25 CN CN201410574753.3A patent/CN105614245A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360477A (en) * | 2016-09-18 | 2017-02-01 | 三只松鼠股份有限公司 | Durian filling and preparation method thereof |
| CN107890129A (en) * | 2016-10-01 | 2018-04-10 | 李建贤 | A kind of crucial way of red bean sago bag |
| CN112772834A (en) * | 2020-12-31 | 2021-05-11 | 广州市汇沣园食品有限公司 | Finger-sucking walnut bag and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101617790A (en) | Ginger cake and manufacturing method thereof | |
| CN103229809A (en) | Chess cake with multicolored leaf fragrance | |
| CN104222240A (en) | Method for preparing coarse rice cake | |
| KR100770038B1 (en) | A manufacturing method of steamed bread with sweet bean jam | |
| KR20160078548A (en) | Preparing Method for Pudding of Platycondon And Pudding of Platycondon Prepared Thereby | |
| CN105614245A (en) | Sticky steamed bun with chocolate-durio zibethinus stuffing, and production method thereof | |
| CN101416692A (en) | Full-vegetarian multi-flavor jam production technique | |
| CN103891833A (en) | Method for manufacturing big-red-date biscuits | |
| CN106417514A (en) | Making method for fragrance pig meat mooncakes | |
| KR20100119388A (en) | The baked bread and its manufacturing method | |
| CN104273435A (en) | Sticky steamed bun stuffed with stuffing of various nuts and mung beans and production method of sticky steamed bun | |
| CN105519825A (en) | Red date and kidney bean stuffed sticky bean bun and production method thereof | |
| CN105614246A (en) | Sticky steamed bun with creamy custard chestnut stuffing, and production method thereof | |
| CN104381749A (en) | Viscose bean bun with black sesame and pea stuffing, and production method thereof | |
| CN105614243A (en) | Sticky steamed bun with five-flower common yam rhizome stuffing, and production method thereof | |
| CN105519824A (en) | Matcha and pea stuffed sticky bean bun and production method thereof | |
| CN105767420A (en) | Orange flavored Chinese yam cake | |
| CN106418189A (en) | Raisin-greengage stuffing rice dumpling and preparation method thereof | |
| CN104273402A (en) | Steamed proso millet bun stuffed with purple sweet potatoes and phaseolus vulgaris and production method of steamed proso millet bun | |
| CN105767689A (en) | Jujube paste Chinese yam cakes and making method thereof | |
| CN105767696A (en) | Osmanthus fragrans flower, purple glutinous rice and yam cake preparation method | |
| KR101784086B1 (en) | Process for the preparation of Mugwort steamed bread which improves glutinosity | |
| CN108835191A (en) | A kind of Fig moon cake and preparation method thereof | |
| CN107343515A (en) | A kind of orange peel red bean walnut shortbread and preparation method thereof | |
| CN108703175A (en) | A kind of formula and preparation method thereof of rabbit meat pine Semen Coicis cake |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160601 |