CN1228269A - Edible stuffed rice flour bun and its preparing method - Google Patents
Edible stuffed rice flour bun and its preparing method Download PDFInfo
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- CN1228269A CN1228269A CN99113458A CN99113458A CN1228269A CN 1228269 A CN1228269 A CN 1228269A CN 99113458 A CN99113458 A CN 99113458A CN 99113458 A CN99113458 A CN 99113458A CN 1228269 A CN1228269 A CN 1228269A
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- rice flour
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Abstract
The present invention relates to an edible stuffed dumpling whose stuffing is mainly made of jam and kernel paste, and dumpling wrapper is made of mixed flour of sweet potato flour and farinha. Its production method includes the following steps: dicing the stuffing material, placing the dices in the drum to make them roll to form the balls, successively adding the above-mentioned mixed flour and a proper quantity of water into the drum, rolling them so as to obtain the invented stuffed dumpling.
Description
The present invention relates to a kind of edible stuffed rice flour bun and preparation method thereof.
Present commercially available stuffed rice flour bun, mainly with sweetened bean paste, sesame sand, dish, meat pulp etc. as the circle core, with glutinous rice flour as justifying that skin is rolled into and, the characteristics of this type of stuffed rice flour bun are that glutinous property is good, but lubricious inadequately, elasticity is also poor;
Commercially available another kind is round with the powder that sweet potato powder makes, though lubricious, elasticity, the bag core is made difficulty, therefore, and the round core that all do not take all of of this type of powder, so taste is not good enough, kind is single.
The objective of the invention is to provide the edible stuffed rice flour bun of a kind of special taste, lubricious, good springiness, and a kind of method that this stuffed rice flour bun is simple, should produce in enormous quantities of making is provided.
The object of the present invention is achieved like this: this edible stuffed rice flour bun, and it is to be wrapped up in by circle core and circle suitcase to form, and it is characterized in that described round core mainly is to be made of jam, nut butter;
Described round skin is to be made of the mixed powder that sweet potato powder and tapioca starch mix.
The preparation method of described edible stuffed rice flour bun may further comprise the steps:
(1) earlier jam, nut butter and Icing Sugar are mixed into sauce group, then this sauce group are pressed into the sauce piece, and this sauce piece cutting piece of coming of age;
(2) described fourth piece is put into cylinder, and in cylinder, add simultaneously a small amount of fecula and this fourth piece glomeration circle core that rolls together;
(3) described cylinder adds described mixed powder one by one and sprays into a spot of water in the process of rolling in this cylinder, makes it to adhere to gradually on the skin of described round core the bisque circle skin that multilayer is formed by this mixed powder.
Edible stuffed rice flour bun of the present invention, it adopts jam, the nut butter of special taste to replace traditional core material with sweetened bean paste, sesame sand, dish, meat pulp etc., and being easy to the edible stuffed rice flour bun that mixed powder that sweet potato powder and tapioca starch mix is a kind of novelty of forming of cladding parcel by drawing materials, so this stuffed rice flour bun have draw materials easily, advantages such as special taste, lubricious, good springiness;
The preparation method of described edible stuffed rice flour bun is mainly carried out in cylinder, and is simple, easy to operate, and suitable industrial mass production, and can to make what vary in size according to the needs of product be routine edible stuffed rice flour bun.
Below edible stuffed rice flour bun of the present invention and preparation method thereof is described in detail as follows:
This edible stuffed rice flour bun, it is to be wrapped up in by circle core and circle suitcase to form, described round core mainly is to be made of jam, nut butter;
Described round skin is to be made of the mixed powder that sweet potato powder and tapioca starch mix.
In described jam, nut butter, can add and be furnished with Icing Sugar and powdered glucose.
In the described mixed powder, the mixing ratio of sweet potato powder and tapioca starch is 1: 0.5～0.8.
On the top layer of described round skin, can be provided with one deck food coloring layer as required, make it to become the edible stuffed rice flour bun of top layer band look.
Preparation method at described edible stuffed rice flour bun may further comprise the steps: (1) earlier is mixed into sauce group with jam, nut butter and Icing Sugar, then this sauce group is pressed into the sauce piece, and this sauce piece cutting piece of coming of age;
(2) described fourth piece is put into cylinder, and in cylinder, add simultaneously a small amount of fecula and this fourth piece glomeration circle core that rolls together;
(3) described cylinder adds described mixed powder one by one and sprays into a spot of water in the process of rolling in this cylinder, makes it to adhere to gradually on the skin of described round core the bisque circle skin that multilayer is formed by this mixed powder.
Add the last time in the mixed powder in the cylinder and can add food coloring, make it to become the mixed powder of band look according to the needs of product, for example red, green, look, orchid, etc. various different colours, make it to form one deck dyed layer on the top layer of described round skin.
Claims (6)
1. edible stuffed rice flour bun, it is to be wrapped up in by circle core and circle suitcase to form, and it is characterized in that described round core mainly is to be made of jam, nut butter;
Described round skin is to be made of the mixed powder that sweet potato powder and tapioca starch mix.
2. edible stuffed rice flour bun according to claim 1 is characterized in that can being furnished with Icing Sugar and powdered glucose in described jam, nut butter.
3. edible stuffed rice flour bun according to claim 1 is characterized in that in described mixed powder the mixing ratio of sweet potato powder and tapioca starch is 1: 0.5～0.8.
4. edible stuffed rice flour bun according to claim 1 is characterized in that can being provided with one deck food coloring layer on the top layer of described round skin.
5. make the described edible stuffed rice flour bun of claim 1 for one kind, it is characterized in that this method may further comprise the steps:
(1) earlier jam, nut butter and Icing Sugar are mixed into sauce group, then this sauce group are pressed into the sauce piece, and this sauce piece cutting piece of coming of age;
(2) described fourth piece is put into cylinder, and in cylinder, add simultaneously a small amount of fecula and this fourth piece glomeration circle core that rolls together;
(3) described cylinder adds described mixed powder one by one and sprays into a spot of water in the process of rolling in this cylinder, makes it to adhere to gradually on the skin of described round core the bisque circle skin that multilayer is formed by this mixed powder.
6. the preparation method of edible stuffed rice flour bun according to claim 5, it is characterized in that adding the last time in the mixed powder in the cylinder and can add food coloring, make this mixed powder become the mixed powder of band look, make and form one deck dyed layer on the top layer of described round skin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99113458A CN1228269A (en) | 1999-02-04 | 1999-02-04 | Edible stuffed rice flour bun and its preparing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99113458A CN1228269A (en) | 1999-02-04 | 1999-02-04 | Edible stuffed rice flour bun and its preparing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1228269A true CN1228269A (en) | 1999-09-15 |
Family
ID=5276647
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99113458A Pending CN1228269A (en) | 1999-02-04 | 1999-02-04 | Edible stuffed rice flour bun and its preparing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1228269A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1305412C (en) * | 2005-09-16 | 2007-03-21 | 张政 | Sweet potato sweet soup ball powder and preparation process thereof |
| CN102396748A (en) * | 2010-09-16 | 2012-04-04 | 刘文钦 | Manufacturing method of starch pearls |
| CN101449791B (en) * | 2006-12-12 | 2012-10-10 | 胜田(福清)食品有限公司 | Sweet potato pill |
| CN105028855A (en) * | 2015-07-13 | 2015-11-11 | 百色学院 | Popping candy pearl taro ball and preparation method thereof |
| CN105166894A (en) * | 2015-08-27 | 2015-12-23 | 韦耿辉 | Traditional Chinese medicine tapioca pudding |
-
1999
- 1999-02-04 CN CN99113458A patent/CN1228269A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1305412C (en) * | 2005-09-16 | 2007-03-21 | 张政 | Sweet potato sweet soup ball powder and preparation process thereof |
| CN101449791B (en) * | 2006-12-12 | 2012-10-10 | 胜田(福清)食品有限公司 | Sweet potato pill |
| CN102396748A (en) * | 2010-09-16 | 2012-04-04 | 刘文钦 | Manufacturing method of starch pearls |
| CN102396748B (en) * | 2010-09-16 | 2013-04-17 | 刘文钦 | Manufacturing method of starch pearls |
| CN105028855A (en) * | 2015-07-13 | 2015-11-11 | 百色学院 | Popping candy pearl taro ball and preparation method thereof |
| CN105166894A (en) * | 2015-08-27 | 2015-12-23 | 韦耿辉 | Traditional Chinese medicine tapioca pudding |
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