CN112401121A - Processing technology of jujube cake steamed bread - Google Patents
Processing technology of jujube cake steamed bread Download PDFInfo
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- CN112401121A CN112401121A CN202011286149.2A CN202011286149A CN112401121A CN 112401121 A CN112401121 A CN 112401121A CN 202011286149 A CN202011286149 A CN 202011286149A CN 112401121 A CN112401121 A CN 112401121A
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- 235000008429 bread Nutrition 0.000 title claims abstract description 68
- 238000005516 engineering process Methods 0.000 title claims abstract description 18
- 240000008866 Ziziphus nummularia Species 0.000 title abstract 2
- 235000013312 flour Nutrition 0.000 claims abstract description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 238000002156 mixing Methods 0.000 claims abstract description 23
- 238000010025 steaming Methods 0.000 claims abstract description 16
- 238000004898 kneading Methods 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 13
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 11
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 11
- 229920000742 Cotton Polymers 0.000 claims abstract description 11
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 11
- 239000011425 bamboo Substances 0.000 claims abstract description 11
- 238000005520 cutting process Methods 0.000 claims abstract description 7
- 238000005096 rolling process Methods 0.000 claims abstract description 7
- 239000004615 ingredient Substances 0.000 claims abstract description 5
- 238000005303 weighing Methods 0.000 claims abstract description 5
- 230000005484 gravity Effects 0.000 claims abstract description 4
- 241001247821 Ziziphus Species 0.000 claims description 14
- 235000019991 rice wine Nutrition 0.000 claims description 13
- 241001330002 Bambuseae Species 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 7
- 239000002253 acid Substances 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 241000209140 Triticum Species 0.000 claims description 5
- 235000021307 Triticum Nutrition 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 claims 1
- 238000007605 air drying Methods 0.000 claims 1
- 238000003860 storage Methods 0.000 abstract description 4
- 244000082204 Phyllostachys viridis Species 0.000 abstract 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 12
- 235000006545 Ziziphus mauritiana Nutrition 0.000 description 3
- 235000008529 Ziziphus vulgaris Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 241000209094 Oryza Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 239000002344 surface layer Substances 0.000 description 2
- 235000020681 well water Nutrition 0.000 description 2
- 239000002349 well water Substances 0.000 description 2
- 235000014101 wine Nutrition 0.000 description 2
- 239000003513 alkali Substances 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a processing technology of jujube cake steamed bread, which comprises the following steps: s01, preparing ingredients, namely weighing flour, zymophyte, sugar, red dates and water respectively; s02, kneading dough, namely uniformly mixing the zymophyte and the flour, adding water, and continuously mixing, wherein the weight ratio of the uniformly mixed water to the flour is 1: 3; s03, preparing dough, namely, mixing 2-6 parts of flour into the leavened dough to be uniformly mixed with the leavened dough, and adding sugar in the mixing process; s04, knocking the dough by a plunger and gravity until bubbles in the dough completely disappear; s05, cutting the dough after being fed into the dough block into blocks, placing the blocks into a wooden basin, and covering the blocks with a cotton quilt for later use; s06, forming, namely arranging the blocky dough into a triangular prism shape, and rolling the blocky dough from two ends of the dough to the middle to form quadrangular steamed bun blocks; s07, standing up the steamed bread, and placing the quadrangular steamed bread blocks on the steamed bread plate and covering the steamed bread plate with the cotton quilt; s08, steaming the steamed bread by adopting a bamboo steamer. Has the advantages of convenient long-time storage and convenient transportation.
Description
Technical Field
The invention relates to the field of food, in particular to a processing technology of jujube cake steamed bread.
Background
The traditional Chinese date cake steamed bread has short preservation time due to excessive water content, and is not beneficial to transportation and storage.
Disclosure of Invention
Aiming at the problems, the invention provides a processing technology of jujube cake steamed bread, which has the advantage of long-time storage and convenient transportation.
The technical scheme of the invention is as follows:
a processing technology of jujube cake steamed bread,
the method comprises the following steps:
s01, preparing ingredients, namely respectively weighing 10-14 parts of flour, 0.8-1.2 parts of zymocyte, 0.3-0.5 part of sugar, and 2-4 parts of red date and water;
s02, kneading dough, namely uniformly mixing the zymophyte and the flour, adding water, and continuously mixing, wherein the weight ratio of the uniformly mixed water to the flour is 1: 3, fermenting for 4.5-5.5 h;
s03, preparing dough, namely, mixing 2-6 parts of flour into the leavened dough to be uniformly mixed with the leavened dough, and adding sugar into the mixture in the mixing process for 25-35 minutes;
s04, knocking the dough by a plunger and gravity until bubbles in the dough completely disappear;
s05, cutting the dough after being fed into the dough block into blocks, placing the blocks into a wooden basin, and covering the blocks with a cotton quilt for later use;
s06, forming, namely arranging the blocky dough into a triangular prism shape, flattening two ends of the blocky dough, rolling the blocky dough from two ends of the dough to the middle to form quadrangular steamed bun blocks, and adding jujubes at 1/3 positions of the two ends of the blocky dough in the length direction;
s07, standing the steamed bread, namely placing the quadrangular steamed bread blocks on a steamed bread plate, covering the steamed bread plate with a cotton quilt, and standing for 25-35 minutes;
s08, steaming the steamed bread by adopting a bamboo steamer.
In a further technical scheme, the method also comprises the following steps:
s09, steaming the buns, and decorating the steamed buns after the steamed buns are taken out of the steamer;
s010, airing the steamed buns, namely placing the jujube cake steamed buns with the steamed buns on a wooden steamed bun airing plate for cooling, wherein gaps are formed among every two steamed buns.
In a further technical scheme, the zymocyte is rice wine or yeast.
In a further technical scheme, one side of the bamboo steamer, which is used for placing the cake and steamed bread, is a bamboo green surface.
In a further technical scheme, the wooden steamed bun airing plate is made of locust.
In a further technical scheme, the temperature of the dried buns in the step S010 is 18-22 ℃.
In a further technical scheme, the water adopted is water in deep wells in the north area of Yangxian city.
In a further technical scheme, the adopted red dates have sugar content of 78-82% and acid content of 0.6-0.75%. The sugar content of the red dates is 78% -82%, and the acid content is 0.6% -0.75%, so that the taste of the steamed cake buns is improved.
In a further technical scheme, the flour is first wheat flour milled from wheat produced in the east or the north of the county.
In a further technical scheme, the adopted rice wine is brewed by the wine rice of Yangxiang dam of Yangxian county.
The specific manufacturing process comprises the following steps:
uniformly mixing water and flour in a wooden basin according to a ratio, placing the mixture in the wooden basin to ferment for 4-5 h to obtain leavened dough, adding the flour into the leavened dough to mix, kneading the dough for 25-35 min after mixing, leavening the dough, adding sugar in the dough kneading process, leavening the dough after 25-35 min, twisting each dough into a triangular prism shape by a dough roller, flattening two ends of the dough, adding Chinese dates at 1/3 positions at two ends in the length direction of the dough, rolling the dough from two ends to the middle of the dough to form quadrangular steamed bun blocks, steaming the dough in a steamer, performing flower dotting before the dough is taken out of the steamer after the steamed dough is steamed, cooling the steamed buns in a shady and ventilated environment, and forming a hard outer surface layer on the surface of the cooled buns.
The invention has the beneficial effects that:
1. the rice wine is fermented, alkaline flour is not added, the rice wine is purely made by hands, the shape is attractive, the storage is convenient, the Su-steeps are fragrant and sweet, the Su-steeps are steamed thoroughly before meals, the Su-steeps are fresh and fragrant, and the Su-steeps can also be eaten in yellow after being baked, and the Su-steeps are crisp and fragrant;
2. the dough is hard and has little moisture, so the preservation time can reach half a year;
3. the rice wine is adopted for fermentation, and the fermented flour does not generate acid and does not need to be added with alkali.
Detailed Description
The following examples further illustrate the invention.
Example 1:
a processing technology of jujube cake steamed bread comprises the following steps:
s01, preparing ingredients, namely respectively weighing 10-14 parts of flour, 0.8-1.2 parts of zymophyte, 0.3-0.5 part of sugar, 2-4 parts of red date and water, wherein the flour is 10 parts, 12 parts or 14 parts, and the optimal part is 12 parts; 0.8 part, 1 part or 1.2 parts of zymocyte, and optimally 1 part; sugar 0.3, 0.4 or 0.5, optimally 0.4; 2, 3 or 4 parts of water, and optimally 3 parts of water;
s02, kneading dough, namely uniformly mixing the zymophyte and the flour, adding water, and continuously mixing, wherein the weight ratio of the uniformly mixed water to the flour is 1: 3, fermenting for 4.5-5.5 h;
s03, preparing dough, namely, mixing 2-6 parts of flour into the leavened dough to be uniformly mixed with the leavened dough, and adding sugar into the mixture in the mixing process for 25-35 minutes;
s04, knocking the dough by a plunger and gravity until bubbles in the dough completely disappear;
s05, cutting the dough after being fed into the dough block into blocks, placing the blocks into a wooden basin, and covering the blocks with a cotton quilt for later use;
s06, forming, namely arranging the blocky dough into a triangular prism shape, flattening two ends of the blocky dough, rolling the blocky dough from two ends of the dough to the middle to form quadrangular steamed bun blocks, and adding jujubes at 1/3 positions of the two ends of the blocky dough in the length direction;
s07, standing the steamed bread, namely placing the quadrangular steamed bread blocks on a steamed bread plate, covering the steamed bread plate with a cotton quilt, and standing for 25-35 minutes;
s08, steaming the steamed bread by adopting a bamboo steamer.
In another embodiment, the method further comprises the following steps:
s09, steaming the buns, and decorating the steamed buns after the steamed buns are taken out of the steamer;
s010, airing the steamed buns, namely placing the jujube cake steamed buns with the steamed buns on a wooden steamed bun airing plate for cooling, wherein gaps are formed among every two steamed buns.
In another embodiment, the fermentation tubes are sake or yeast. .
In another embodiment, one side of the bamboo steamer for placing the cake and steamed bread is a bamboo green surface.
In another embodiment, the wooden bun airing tray is made of locust.
In another embodiment, the temperature of the dried buns in the step S010 is 18-22 ℃.
In another embodiment, the water used is water from a deep well in the north region of city, county. The deep well water is adopted for kneading because the deep well water contains abundant mineral substances.
In another embodiment, the adopted red dates have sugar content of 78-82% and acid content of 0.6-0.75%. The sugar content of the red dates is 78% -82%, and the acid content is 0.6% -0.75%, so that the taste of the steamed cake buns is improved.
In another embodiment, the flour used is first wheat flour milled from wheat produced in the east or the north current year of county.
In another embodiment, the rice wine is brewed from wine rice in Yangxiang dam county.
The specific manufacturing process comprises the following steps:
uniformly mixing water and flour in a wooden basin according to a ratio, placing the mixture in the wooden basin to ferment for 4-5 h to obtain leavened dough, adding the flour into the leavened dough to mix, kneading the dough for 25-35 min after mixing, leavening the dough, adding sugar in the dough kneading process, leavening the dough after 25-35 min, twisting each dough into a triangular prism shape by a dough roller, flattening two ends of the dough, adding Chinese dates at 1/3 positions at two ends in the length direction of the dough, rolling the dough from two ends to the middle of the dough to form quadrangular steamed bun blocks, steaming the dough in a steamer, performing flower dotting before the dough is taken out of the steamer after the steamed dough is steamed, cooling the steamed buns in a shady and ventilated environment, and forming a hard outer surface layer on the surface of the cooled buns.
Example 2:
the processing technology of the jujube cake steamed bread is characterized by comprising the following steps:
s01, preparing ingredients, namely weighing 12 parts of flour, 1 part of rice wine, 0.4 part of sugar, 3 parts of red dates and 3 parts of water respectively;
s02, kneading dough, namely putting 8 parts of flour into a basin, adding rice wine to uniformly mix, adding water to continuously mix, wherein the temperature of the added water is 48-52 ℃, and the weight ratio of the uniformly mixed water to the flour is 1: 3, fermenting for 4.5-5.5 h, and performing subsequent steps after the dough is expanded and the fragrance of rice wine is emitted;
s03, preparing dough, namely, mixing 4 parts of flour in the leavened dough to be uniformly mixed with the leavened dough, wherein the mixing time is 25-35 minutes, and sugar is added in the mixing process;
s04, pressing the dough with a plunger, beating the dough with a fist, and kneading the dough with a palm for 25-35 minutes until bubbles in the dough completely disappear; repeatedly kneading, kneading and plunger kneading to ensure that the surface of the dough is smooth and fine and has no bubbles;
s05, cutting the dough after feeding into blocks, cutting the dough into 30 blocks, placing the blocks in a wooden basin, and covering the blocks with cotton quilt for later use;
s06, forming, namely rubbing the blocky dough into strips, smearing sesame oil on the outer surface of the blocky dough to form a triangular prism, flattening the two ends of the blocky dough, adding red dates at 1/3 positions of the two ends of the blocky dough in the length direction, cutting the dried red dates into blocks, wherein the length of the cut red dates is about 0.5cm, and pressing the blocks to the middle of the strip-shaped dough; the red dates are added to improve the fragrance and beautify the appearance; rolling the two ends of the strip-shaped dough to the middle to form quadrangular steamed bread blocks;
s07, standing the steamed bread, namely placing the quadrangular steamed bread blocks on a steamed bread plate, covering the steamed bread plate with a cotton quilt, and standing for 25-35 minutes; further fermenting the steamed bread after forming to fully adhere the flour, the water, the rice wine and the sugar water into a whole; generating water vapor on the surface of the steamed bread;
s08, steaming the steamed bread by adopting a bamboo steamer; during the steaming process of the proofed steamed bread, steaming the steamed bread for 13-17 minutes with big water, changing the steamed bread into small fire, balancing the steam, not hurting, and taking the steamed bread out of the pot after 5-7 minutes;
s09, steaming the buns, and decorating the steamed buns after the steamed buns are taken out of the steamer; before the steamed bread is taken out of the steamer, quincunx flowers are respectively dotted at the middle parts of the two halves of the steamed bread, so that the function of drawing dragon and dotting is realized; the method comprises the following steps of ordering the buns by a master worker in person, ordering the songs of the buns by a side singing, taking the buns out of a cage, ordering flowers, making white and fat, and making laugh; the method for dibbling buns is stable, accurate and fast, and needs to be centered, uniform in color and consistent in weight;
s010, airing the steamed buns, namely placing the jujube cake steamed buns with the steamed buns on a wooden steamed bun airing plate for cooling, wherein gaps are formed among every two steamed buns; prevent the adhesion of the outer skin of the steamed bread, and the dried steamed bread is dried for 3 to 4 hours generally. .
The key points are noted in the manufacturing process: the surface is harder, the harder the better; proofing and leavening dough, and covering the cotton quilt; smooth and fine without bubbles.
After molding, attention is paid to: the steamed bread is not easy to move, the steamed bread is not air-tight, the steamed bread is consistent, the dried steamed bread is not close to the steamed bread, and the steamed bread is uniform.
Steamed bun steaming key: steaming with big fire, baking with small fire, observing steam, steaming the steamed bread in a steamer, smelling the flavor of the steamed bread, and taking out the incense.
The above-mentioned embodiments only express the specific embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the present invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention.
Claims (10)
1. The processing technology of the jujube cake steamed bread is characterized by comprising the following steps:
s01, preparing ingredients, namely respectively weighing 10-14 parts of flour, 0.8-1.2 parts of zymocyte, 0.3-0.5 part of sugar, and 2-4 parts of red date and water;
s02, kneading dough, namely uniformly mixing the zymophyte and the flour, adding water, and continuously mixing, wherein the weight ratio of the uniformly mixed water to the flour is 1: 3, fermenting for 4.5-5.5 h;
s03, preparing dough, namely, mixing 2-6 parts of flour into the leavened dough to be uniformly mixed with the leavened dough, and adding sugar into the mixture in the mixing process for 25-35 minutes;
s04, knocking the dough by a plunger and gravity until bubbles in the dough completely disappear;
s05, cutting the dough after being fed into the dough block into blocks, placing the blocks into a wooden basin, and covering the blocks with a cotton quilt for later use;
s06, forming, namely arranging the blocky dough into a triangular prism shape, flattening two ends of the blocky dough, rolling the blocky dough from two ends of the dough to the middle to form quadrangular steamed bun blocks, and adding jujubes at 1/3 positions of the two ends of the blocky dough in the length direction;
s07, standing the steamed bread, namely placing the quadrangular steamed bread blocks on a steamed bread plate, covering the steamed bread plate with a cotton quilt, and standing for 25-35 minutes;
s08, steaming the steamed bread by adopting a bamboo steamer.
2. The processing technology of the jujube cake steamed bread as claimed in claim 1, further comprising the following steps:
s09, steaming the buns, and decorating the steamed buns after the steamed buns are taken out of the steamer;
s010, airing the steamed buns, namely placing the jujube cake steamed buns with the steamed buns on a wooden steamed bun airing plate for cooling, wherein gaps are formed among every two steamed buns.
3. The processing technology of the jujube cake steamed bread as claimed in claim 2, wherein the fermentation bacteria is rice wine or yeast.
4. The processing technology of the jujube cake steamed bread as claimed in claim 1, 2 or 3, wherein one side of the bamboo steamer for placing the cake steamed bread is a bamboo green surface.
5. The processing technology of the jujube cake steamed bread as claimed in claim 2 or 3, wherein the wooden air-drying steamed bread tray is made of locust.
6. The processing technology of the jujube cake steamed bread as claimed in claim 2 or 3, wherein the temperature of the dried steamed bread in the step S010 is 18 ℃ -22 ℃.
7. The processing technology of the jujube cake steamed bread as claimed in claim 1, 2 or 3, wherein the water is water in a deep well in the north area of Yangxian city.
8. The processing technology of the jujube cake steamed bread as claimed in claim 1, 2 or 3, wherein the adopted red dates have sugar content of 78% -82% and acid content of 0.6% -0.75%.
9. The processing technology of the jujube cake steamed bread as claimed in claim 1, 2 or 3, wherein the flour is first wheat flour produced in the east or the north current year of county.
10. The processing technology of the steamed bread with the jujube cake according to claim 3, characterized in that the adopted rice wine is brewed from the rice wine of Yangxiang dam county.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202011286149.2A CN112401121A (en) | 2020-11-17 | 2020-11-17 | Processing technology of jujube cake steamed bread |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202011286149.2A CN112401121A (en) | 2020-11-17 | 2020-11-17 | Processing technology of jujube cake steamed bread |
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| CN112401121A true CN112401121A (en) | 2021-02-26 |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1552842A (en) * | 2003-06-03 | 2004-12-08 | 张文君 | Fermentation promotor with xanthumic acid as main component and its preparation and use |
| CN107156639A (en) * | 2017-06-19 | 2017-09-15 | 杨忠安 | A kind of steamed bun cake and preparation method thereof |
| CN108719775A (en) * | 2017-04-21 | 2018-11-02 | 孙涛 | The preparation method of jujube purple sweet potato steamed bun |
-
2020
- 2020-11-17 CN CN202011286149.2A patent/CN112401121A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1552842A (en) * | 2003-06-03 | 2004-12-08 | 张文君 | Fermentation promotor with xanthumic acid as main component and its preparation and use |
| CN108719775A (en) * | 2017-04-21 | 2018-11-02 | 孙涛 | The preparation method of jujube purple sweet potato steamed bun |
| CN107156639A (en) * | 2017-06-19 | 2017-09-15 | 杨忠安 | A kind of steamed bun cake and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 张民: "洋县枣糕馍", 《中国食品》 * |
| 杨石珊: "《创新年代丛书 人文洋州》", 31 March 2010, 现代出版社 * |
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