CN111296535A - Frozen fried cake and making process thereof - Google Patents
Frozen fried cake and making process thereof Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/60—Deep-fried products, e.g. doughnuts
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
- A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Confectionery (AREA)
Abstract
The invention discloses a frozen fried cake and a preparation process thereof, the frozen fried cake comprises glutinous rice flour, semi-dry yeast, water, small red bean stuffing, rapeseed oil, sesame oil, ginger, edible salt and white granulated sugar, and the frozen fried cake comprises the following components in percentage by weight: 40-55% of glutinous rice flour, 10-17% of water, 10-19% of ormosia filling, 2-5% of sesame oil, 5-10% of rapeseed oil, 1-3% of semi-dry yeast, 1-2% of ginger, 0.5-2% of edible salt and 2-3% of white granulated sugar; the frozen fried cake prepared by the technical process has the advantages of keeping the original flavor of the presently packaged fried cake to the maximum extent, solving the problems of high catering labor cost, high labor intensity, difficult control of product quality and the like, realizing centralized production, manufacturing according to needs, freezing storage, more flexible working time, labor reduction and cost reduction, along with good appearance consistency, beautiful appearance and strong product competitiveness.
Description
Technical Field
The invention relates to a cake and a preparation process thereof, in particular to a frozen fried cake and a preparation process thereof.
Background
The fried cake is a traditional special cake in northeast, Shanxi Taiyuan, Datong, Zhangjiakou in Hebei and Fengshen area in inner Mongolia. The fried cake is more exquisite, and has the characteristics of small size, thin wrapper and various patterns, and the patterns are divided into bean stuffing, sugar stuffing and vegetable stuffing. The bean stuffing comprises four kinds of red bean, cowpea, hyacinth bean and kidney bean; the sugar stuffing comprises brown sugar and white sugar, and optionally green red thread, flos Rosae Rugosae, semen Juglandis, preserved fruit, etc.; the vegetable stuffing comprises mung bean sprout, potato (commonly called yam in the area), carrot stuffing, nostoc commune, dried bean curd, potato stuffing, potato, sow thistle, leek stuffing, potato, celery stuffing and the like. No matter which kind of oil cake with stuffing is crisp outside and tender inside, the aftertaste is endless, and the eating method has two kinds, namely 'plain cake' and 'fried cake', and the existing snack pastry is generally opened in a franchise form to facilitate resource sharing.
At present, the existing fried cake catering industry has high labor cost, high labor intensity and difficult control of product quality, the manual and different tastes of teachers and masters are ordered in different storefronts such as franchised storefronts and the like are also different in level, meanwhile, the sales volume is not constant on the day, the semi-finished product of the fried cake is easy to accumulate, and the existing fried cake has the defects of non-uniform appearance, excessive greasiness, insufficient attractiveness to consumers, low added value and weak competitiveness.
Disclosure of Invention
The invention aims to provide a frozen fried cake and a preparation process thereof, which aim to solve the problems in the background art.
In order to achieve the purpose, the invention provides the following technical scheme:
a frozen fried cake comprises glutinous rice flour, semi-dry yeast, water, small red bean stuffing, rapeseed oil, sesame oil, ginger, edible salt and white granulated sugar, and is characterized in that the fried cake comprises the following components in percentage by weight: 40-55% of glutinous rice flour, 10-17% of water, 10-19% of small red bean stuffing, 2-5% of sesame oil, 5-10% of rapeseed oil, 1-3% of semi-dry yeast, 1-2% of ginger, 0.5-2% of edible salt and 2-3% of white granulated sugar.
As a further scheme of the invention: the red bean stuffing in the fried cake can be replaced by bean paste stuffing, and the content of the bean paste stuffing is kept unchanged after the replacement.
As a still further scheme of the invention: the rapeseed oil in the fried cake can be replaced by one of soybean oil, peanut oil or palm oil, and the content of the rapeseed oil is kept unchanged after replacement.
As a still further scheme of the invention: the sesame oil in the fried cake can be replaced by olive oil.
As a still further scheme of the invention: the white granulated sugar in the fried cake can be replaced by one of sucralose, soybean oligosaccharide, maltol or sorbitol.
A preparation process of a frozen fried cake comprises the following steps:
firstly, selecting and cleaning small red beans, then putting the small red beans into water for boiling for 30-60 minutes, then taking out the small red beans for later use, selecting and cleaning ginger, then crushing the ginger into small fragments by using manual or crushing equipment, and then taking the small red beans for later use;
secondly, quantitatively weighing the glutinous rice flour, pouring the weighed glutinous rice flour into a prepared basin, or judging and adding quantitative glutinous rice flour through a packaging bag label, adding edible salt and semi-white granulated sugar, and uniformly stirring with chopsticks;
thirdly, taking a measuring cup to measure the milliliter of water, mixing the semi-dry yeast into water, stirring uniformly, pouring the mixed water into flour little by little, stirring while pouring, ensuring the stirring uniformity of the flour and the water, being more convenient to observe, preventing the taste of the cake from being problematic due to excessive local water addition, starting manual kneading, pressing the dough wadding towards the middle by using the palm, paying attention to the fact that sticky flour on a basin is rubbed off, avoiding waste, reducing the complexity in subsequent cleaning, reducing the adhesion of the dough to the basin by adding sesame oil in the pressing process, improving the taste and fragrance of the processed dough, ensuring that the dough is not easy to stick hands when being pressed, pressing the dough into a roll and having a smooth surface without pits and cracks;
fourthly, the well-blended flour is gathered into a sphere or rectangle and then placed in the middle of a basin, a piece of wet cloth or a plastic bag is used for covering the basin to prevent the dough from being dried by air, and then the time is waited for 10 to 30 minutes, so that the flour and the water have a sufficient time process to be blended, and the taste of the cake is ensured;
fifthly, cutting the dough after standing into the same size, wrapping prepared small red bean stuffing into the dough, pressing the dough wrapped with the stuffing into a grinding tool, shaping or printing, ensuring the appearance, and improving the attractiveness and competitiveness of the product;
sixthly, pouring the rapeseed oil into a pot, heating to 160-plus-one temperature, frying slowly with a small fire at 220 ℃ to prevent oil from splashing around, adding the standby ginger, frying for 20 seconds, then removing the broken slag with a strainer, pouring the molded small dough into the pot, frying for 1-3 minutes, removing oil after frying, and then sucking away the redundant oil stain with oil absorption paper;
seventhly, weighing the rice cakes after being manufactured after cooling, then filling the rice cakes into a packaging bag, attaching information labels such as date and weight, then putting the rice cakes into a refrigerated cabinet for quick-freezing storage, and finally sending the rice cakes to each franchisee in batches;
compared with the prior art, the invention has the beneficial effects that:
the invention provides a frozen fried cake and a preparation process thereof, the frozen fried cake prepared by the process has the color, the flavor and the taste of stuffing which are comparable to those of the fried cake prepared freshly, the original flavor of the fried cake prepared currently is retained to the maximum extent, the problems of high catering labor cost, high labor intensity, difficult control of product quality and the like are solved, meanwhile, the frozen fried cake can be produced in a centralized way, made according to needs and stored in a freezing way, the frozen fried cake technology is applied, the working time is more flexible, the labor is reduced, the fried cake is wrapped in the idle time of workers, the expenditure is greatly reduced, the frozen fried cake has good appearance consistency, beautiful appearance, good taste, strong product competitiveness, high added value, higher selling price, higher profit rate, more optional ingredients and more convenient purchase, the frozen fried cake has good deoiling effect, crisp and non-greasy taste, and reduces the influence of fried food on body health.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1, a fried cake was formulated according to the following mass ratios:
the red bean paste comprises glutinous rice flour, semi-dry yeast, water, small red bean stuffing, rapeseed oil, sesame oil, ginger, edible salt and white granulated sugar, and is characterized by comprising the following components in percentage by weight: 50% of glutinous rice flour, 15% of water, 15% of small red bean stuffing, 3% of sesame oil, 10% of rapeseed oil, 3% of semi-dry yeast, 1% of ginger, 1% of edible salt and 2% of white granulated sugar.
A preparation process of a frozen fried cake comprises the following steps:
firstly, selecting and cleaning small red beans, then putting the small red beans into water for boiling for 30 minutes, then taking out the small red beans for later use, selecting and cleaning ginger, then crushing the ginger into small fragments by using manual or crushing equipment, and then taking the small red beans for later use;
secondly, quantitatively weighing the glutinous rice flour, pouring the weighed glutinous rice flour into a prepared basin, or judging and adding quantitative glutinous rice flour through a packaging bag label, adding edible salt and semi-white granulated sugar, and uniformly stirring with chopsticks;
thirdly, taking a measuring cup to measure the milliliter of water, mixing the semi-dry yeast into water, stirring uniformly, pouring the mixed water into flour little by little, stirring while pouring, ensuring the stirring uniformity of the flour and the water, being more convenient to observe, preventing the taste of the cake from being problematic due to excessive local water addition, starting manual kneading, pressing the dough wadding towards the middle by using the palm, paying attention to the fact that sticky flour on a basin is rubbed off, avoiding waste, reducing the complexity in subsequent cleaning, reducing the adhesion of the dough to the basin by adding sesame oil in the pressing process, improving the taste and fragrance of the processed dough, ensuring that the dough is not easy to stick hands when being pressed, pressing the dough into a roll and having a smooth surface without pits and cracks;
and fourthly, putting the kneaded dough in the middle of a basin after gathering the kneaded dough into a spherical shape or a rectangular shape, covering the dough with a piece of wet cloth or a plastic bag to prevent the dough from being air-dried, and waiting for 10 minutes to ensure that the flour and the water have a time process of fully blending, thereby ensuring the taste of the pastry.
Fifthly, cutting the dough after standing into the same size, wrapping prepared small red bean stuffing into the dough, pressing the dough wrapped with the stuffing into a grinding tool, shaping or printing, ensuring the appearance, and improving the attractiveness and competitiveness of the product;
sixthly, pouring the rapeseed oil into a pot, heating to 170 ℃, frying slowly with soft fire to prevent oil from splashing around, adding the standby ginger, frying for 20 seconds, then shovelling away the crushed slag with a strainer, pouring the molded small dough into the oil, frying for 2 minutes, fishing out the small dough after being fried, controlling the oil, and then sucking away the redundant oil stain again with oil absorption paper;
and seventhly, weighing the cooled rice cakes, packaging the rice cakes into packaging bags, attaching information labels such as date and weight, quickly freezing and storing the rice cakes in a refrigerated cabinet, and finally sending the rice cakes to all franchises in batches.
Example 2, a fried cake was formulated according to the following mass ratios:
the red bean paste comprises glutinous rice flour, semi-dry yeast, water, small red bean stuffing, rapeseed oil, sesame oil, ginger, edible salt and white granulated sugar, and is characterized by comprising the following components in percentage by weight: 55% of glutinous rice flour, 15% of water, 10% of small red bean stuffing, 3% of sesame oil, 10% of rapeseed oil, 3% of semi-dry yeast, 1% of ginger, 1% of edible salt and 2% of white granulated sugar.
A preparation process of a frozen fried cake comprises the following steps:
firstly, selecting and cleaning small red beans, then putting the small red beans into water for boiling for 35 minutes, then taking out the small red beans for later use, selecting and cleaning ginger, then crushing the ginger into small fragments by using manual or crushing equipment, and then taking the small red beans for later use;
secondly, quantitatively weighing the glutinous rice flour, pouring the weighed glutinous rice flour into a prepared basin, or judging and adding quantitative glutinous rice flour through a packaging bag label, adding edible salt and semi-white granulated sugar, and uniformly stirring with chopsticks;
thirdly, taking a measuring cup to measure the milliliter of water, mixing the semi-dry yeast into water, stirring uniformly, pouring the mixed water into flour little by little, stirring while pouring, ensuring the stirring uniformity of the flour and the water, being more convenient to observe, preventing the taste of the cake from being problematic due to excessive local water addition, starting manual kneading, pressing the dough wadding towards the middle by using the palm, paying attention to the fact that sticky flour on a basin is rubbed off, avoiding waste, reducing the complexity in subsequent cleaning, reducing the adhesion of the dough to the basin by adding sesame oil in the pressing process, improving the taste and fragrance of the processed dough, ensuring that the dough is not easy to stick hands when being pressed, pressing the dough into a roll and having a smooth surface without pits and cracks;
and fourthly, putting the kneaded dough in the middle of a basin after gathering the kneaded dough into a spherical shape or a rectangular shape, covering the dough with a piece of wet cloth or a plastic bag to prevent the dough from being air-dried, and waiting for 15 minutes to ensure that the flour and the water have a time process of fully blending, thereby ensuring the taste of the pastry.
Fifthly, cutting the dough after standing into the same size, wrapping prepared small red bean stuffing into the dough, pressing the dough wrapped with the stuffing into a grinding tool, shaping or printing, ensuring the appearance, and improving the attractiveness and competitiveness of the product;
sixthly, pouring the rapeseed oil into a pot, heating to 160 ℃, frying slowly with slow fire to prevent oil from splashing around, adding the standby ginger, frying for 20 seconds, then shovelling away the crushed slag with a strainer, pouring the molded small dough into the pot, frying for 1 minute, fishing out the small dough after being fried, controlling oil, and then sucking away the redundant oil stain again with oil absorption paper;
and seventhly, weighing the cooled rice cakes, packaging the rice cakes into packaging bags, attaching information labels such as date and weight, quickly freezing and storing the rice cakes in a refrigerated cabinet, and finally sending the rice cakes to all franchises in batches.
Example 3, a fried cake was formulated according to the following mass ratios:
the red bean paste comprises glutinous rice flour, semi-dry yeast, water, small red bean stuffing, rapeseed oil, sesame oil, ginger, edible salt and white granulated sugar, and is characterized by comprising the following components in percentage by weight: 50% of glutinous rice flour, 15% of water, 10% of small red bean stuffing, 5% of sesame oil, 10% of rapeseed oil, 3% of semi-dry yeast, 2% of ginger, 2% of edible salt and 3% of white granulated sugar.
A preparation process of a frozen fried cake comprises the following steps:
firstly, selecting and cleaning small red beans, then putting the small red beans into water for cooking for 40 minutes, then taking out the small red beans for later use, selecting and cleaning ginger, then crushing the ginger into small fragments by using manual or crushing equipment, and then taking the small red beans for later use;
secondly, quantitatively weighing the glutinous rice flour, pouring the weighed glutinous rice flour into a prepared basin, or judging and adding quantitative glutinous rice flour through a packaging bag label, adding edible salt and semi-white granulated sugar, and uniformly stirring with chopsticks;
thirdly, taking a measuring cup to measure the milliliter of water, mixing the semi-dry yeast into water, stirring uniformly, pouring the mixed water into flour little by little, stirring while pouring, ensuring the stirring uniformity of the flour and the water, being more convenient to observe, preventing the taste of the cake from being problematic due to excessive local water addition, starting manual kneading, pressing the dough wadding towards the middle by using the palm, paying attention to the fact that sticky flour on a basin is rubbed off, avoiding waste, reducing the complexity in subsequent cleaning, reducing the adhesion of the dough to the basin by adding sesame oil in the pressing process, improving the taste and fragrance of the processed dough, ensuring that the dough is not easy to stick hands when being pressed, pressing the dough into a roll and having a smooth surface without pits and cracks;
and fourthly, putting the kneaded dough in the middle of a basin after gathering the kneaded dough into a spherical shape or a rectangular shape, covering the dough with a piece of wet cloth or a plastic bag to prevent the dough from being air-dried, and waiting for 15 minutes to ensure that the flour and the water have a time process of fully blending, thereby ensuring the taste of the pastry.
Fifthly, cutting the dough after standing into the same size, wrapping prepared small red bean stuffing into the dough, pressing the dough wrapped with the stuffing into a grinding tool, shaping or printing, ensuring the appearance, and improving the attractiveness and competitiveness of the product;
sixthly, pouring the rapeseed oil into a pot, heating to 180 ℃, frying slowly with slow fire to prevent oil from splashing around, adding the spare ginger, frying for 20 seconds, then shovelling away the crushed slag with a strainer, pouring the shaped small dough into the oil, frying for 3 minutes, fishing out the small dough after frying, controlling the oil, and then sucking away the redundant oil stain again with oil absorption paper;
and seventhly, weighing the cooled rice cakes, packaging the rice cakes into packaging bags, attaching information labels such as date and weight, quickly freezing and storing the rice cakes in a refrigerated cabinet, and finally sending the rice cakes to all franchises in batches.
Effects of the implementation
The invention provides a frozen fried cake and a preparation process thereof, the frozen fried cake prepared by the process has the color, the flavor and the taste of stuffing which are comparable to those of the fried cake prepared freshly, the original flavor of the fried cake prepared currently is retained to the maximum extent, the problems of high catering labor cost, high labor intensity, difficult control of product quality and the like are solved, meanwhile, the frozen fried cake can be produced in a centralized way, made according to needs and stored in a freezing way, the frozen fried cake technology is applied, the working time is more flexible, the labor is reduced, the fried cake is wrapped in the idle time of workers, the expenditure is greatly reduced, the frozen fried cake has good appearance consistency, beautiful appearance, good taste, strong product competitiveness, high added value, higher selling price, higher profit rate, more optional ingredients and more convenient purchase, the frozen fried cake has good deoiling effect, crisp and non-greasy taste, and reduces the influence of fried food on body health.
As can be seen from the above examples 1, 2 and 3, the fried cake prepared according to the present invention can satisfy the production and eating requirements in comparison with the conventional fried cake.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (6)
1. A frozen fried cake comprises glutinous rice flour, semi-dry yeast, water, small red bean stuffing, rapeseed oil, sesame oil, ginger, edible salt and white granulated sugar, and is characterized in that the fried cake comprises the following components in percentage by weight: 40-55% of glutinous rice flour, 10-17% of water, 10-19% of small red bean stuffing, 2-5% of sesame oil, 5-10% of rapeseed oil, 1-3% of semi-dry yeast, 1-2% of ginger, 0.5-2% of edible salt and 2-3% of white granulated sugar.
2. A frozen deep-fried cake as claimed in claim 1, wherein the red bean filling in the deep-fried cake is replaced with a sweetened bean paste filling, and the content of the sweetened bean paste filling is maintained after the replacement.
3. Frozen fried cake as claimed in claim 1, characterized in that the rapeseed oil in the fried cake can be replaced by one of soybean oil, peanut oil or palm oil, the content of which remains unchanged after the replacement.
4. Frozen deep-fried cake as claimed in claim 1, wherein the sesame oil in the deep-fried cake can be replaced by olive oil.
5. A frozen fried cake as claimed in claim 1 wherein the white granulated sugar in the fried cake is replaced with one of sucralose, soy oligosaccharides, maltol or sorbitol.
6. A process for making a frozen deep-fried cake according to any one of claims 1 to 5, comprising the steps of:
1) selecting and cleaning small red beans, then putting the small red beans into water to be boiled for 30-60 minutes, then taking out the small red beans for later use, selecting and cleaning the ginger, then crushing the ginger into small fragments by using manual or crushing equipment, and then taking the small red beans for later use;
2) weighing glutinous rice flour quantitatively, pouring into a prepared basin, or judging and adding quantitative glutinous rice flour by a packaging bag label, adding edible salt and semi-white granulated sugar, and stirring uniformly by using chopsticks;
3) the method comprises the following steps of taking a measuring cup to measure the milliliter of water, mixing semi-dry yeast into water, uniformly stirring, pouring the mixed water into flour little by little, stirring while pouring, ensuring the stirring uniformity of flour and water, being more convenient to observe, preventing the problem of cake taste caused by excessive local water addition, starting manual kneading, pressing flour wadding towards the middle by hands, taking care that sticky flour on a basin is rubbed off, avoiding waste, reducing the complexity in subsequent cleaning, reducing the adhesion of dough to the basin by adding sesame oil in the pressing process, improving the taste and fragrance of the processed dough, preventing the dough from sticking hands easily when being pressed, pressing the dough into a ball, and enabling the surface to be smooth and free of pits and cracks;
4) gathering the well-blended flour into a spherical shape or a rectangular shape, putting the dough in the middle of a basin, covering the dough with a piece of wet cloth or a plastic bag to prevent the dough from being air-dried, and waiting for 10-30 minutes to ensure that the flour and the water have a sufficient time process to blend, thereby ensuring the taste of the cake;
5) the dough after standing is cut into the same size, then prepared small red bean stuffing is wrapped in the dough, the dough wrapped with the stuffing is pressed into a grinding tool for plastic forming or printing, the appearance is guaranteed, and the attractiveness and the competitiveness of the product are improved;
6) pouring the rapeseed oil into a pot, heating to 160-220 ℃, frying slowly with small fire to prevent oil from splashing around, adding the standby ginger, frying for 20 seconds, then shoveling away the crushed slag with a strainer, pouring the molded small dough into the oil, frying for 1-3 minutes, fishing out the small dough after molding, controlling oil after frying, and then sucking away the redundant oil stain again with oil absorption paper;
7) and cooling the prepared rice cakes, weighing the rice cakes, then filling the rice cakes into a packaging bag, attaching information labels such as date and weight, then putting the rice cakes into a refrigerated cabinet for quick-freezing storage, and finally sending the rice cakes to each franchisee in batches.
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|---|---|---|---|---|
| JP2009112268A (en) * | 2007-11-08 | 2009-05-28 | Tanbaya:Kk | Method for producing frozen rice cake fried confectionery |
| CN102356773A (en) * | 2011-09-02 | 2012-02-22 | 无锡华顺民生食品有限公司 | Production method for frozen pre-fried glutinous rice cake capable of being heated in microwave oven |
| CN107095127A (en) * | 2017-03-17 | 2017-08-29 | 安徽农业大学 | A kind of preparation method of the oily fruit of crisp glutinous rice |
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- 2020-03-10 CN CN202010164991.2A patent/CN111296535A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009112268A (en) * | 2007-11-08 | 2009-05-28 | Tanbaya:Kk | Method for producing frozen rice cake fried confectionery |
| CN102356773A (en) * | 2011-09-02 | 2012-02-22 | 无锡华顺民生食品有限公司 | Production method for frozen pre-fried glutinous rice cake capable of being heated in microwave oven |
| CN107095127A (en) * | 2017-03-17 | 2017-08-29 | 安徽农业大学 | A kind of preparation method of the oily fruit of crisp glutinous rice |
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