CN105613666A - Key preparation method of mochi sandwich matcha whole-wheat cheese bread - Google Patents
Key preparation method of mochi sandwich matcha whole-wheat cheese bread Download PDFInfo
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- CN105613666A CN105613666A CN201610219952.1A CN201610219952A CN105613666A CN 105613666 A CN105613666 A CN 105613666A CN 201610219952 A CN201610219952 A CN 201610219952A CN 105613666 A CN105613666 A CN 105613666A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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Abstract
The invention relates to a key preparation method of mochi sandwich matcha whole-wheat cheese bread. The method comprises the following sequential steps: in an early stage, preprocessing dough and performing basic fermentation; in a middle stage, preparing a sandwich material and performing bread shaping and secondary fermentation; and in a late stage, performing technological sculpturing, baking in an oven and cooling to obtain a finished product. The cooking method is improved to realize rational combination of pastry and food materials as well as joint cooking; multiple flavors are integrated to prepare staple food with beautiful shape, unique flavor and balanced nutrition, so that the requirements of people on the color, aroma, taste, shape and nutrition collocation balance of food are met; and the method is a preparation technology of special sandwich whole-wheat cheese bread. In the invention, the preparation technology is simple, the food materials are widely selected, the operation conditions are easy to control, and the method is suitable for batch production.
Description
Technical field
The present invention relates to characteristic millet cake manufacture field, the crucial way in especially a kind of sandwich soft Europe.
Background technology
Bread, is also bag, is a kind of grind powder with five cereals (being generally wheat class) and make and the food that heats and make. Taking wheat-flour as main raw material, taking yeast, egg, grease, sugar, salt etc. as auxiliary material, adding water is modulated into dough, through the bakery product that the processes such as roasting, the cooling of fermenting, split, be shaped, proof, roast process. It is divided into soft Europe, France, French, American, fancy Bread and Cakes. It is taking flour or ground rice, sugar, grease, egg, dairy products etc. as main raw material, is equipped with various auxiliary material, fillings and food flavouring, just makes type, then through steaming, the mode such as roasting, fried, stir-fry is processed into. Cake is numerous in variety, and fancy is various about kind more than 3000. Moon cake, cake, crisp short cakes with sesame etc. all belong to cake.
Soft Ou Bao refers to crisp outside and soft inside Ou Bao, and main characteristics is without sugar without oil, and convenient health. Making processes is: stirring �� fermentation �� segmentation �� round as a ball �� centre proofs �� shaping �� proof �� toast �� cool �� pack.
Basis proofs: a ring the most important in the whole technique of bread, and in the process that dough proofs on basis, gluten obtains fully oxidized the process of an oxygenation (dough be also in fact when stirring). The extensibility of dough is better, and the fermentation of dough is a complicated biochemical reaction process, and glucide is decomposed conversion, the glucose transformed and fructose and protein Maillard reaction can occur and produce wheat fragrance. Basis fermentation is very big to the effect of bread, such as the freshness date to bread, mouthfeel, pliability and shape etc., all can produce a very large impact. The ideal temperature that basis proofs is 27 DEG C, and relative humidity is 75%, minimum more than 30 minutes of time.
Round as a ball (rubbing circle with the hands): the dough after segmentation can not be shaping immediately, it is necessary to rubs circle with the hands, makes dough appearance form one layer of smooth skins by rubbing circle with the hands. It is beneficial to and retains new gas, and make dough expansion. Smooth epidermis also help after when shaping dough surface can not adhesion, make the bread epidermis of finished product smooth, interior tissue also can be more even. As far as possible without flour when rubbing circle with the hands, in order to avoid macroscopic void occurs in bread inside, firmly want evenly when rubbing circle with the hands.
Centre proofs: refer to by rub with the hands circle after dough to bloom between this period, generally at 15 ~ 20 minutes. Specifically being seen the state of temperature and dough relaxes at that time, see that the state display of dough is applicable made bread shaping requirement, the object that centre proofs is to make dough produce new gas, recovers flexibility and the extensibility of dough, is convenient to shaping. Centre proofs and can carry out in indoor, it is possible to carry out at greenhouse. As carried out in indoor it is noted that do not allow dough surface skinning, if carrying out also being prevented proofing box humidity too big in greenhouse, and dough surface being clamminess, the relative humidity that centre proofs is 70% ~ 75%, and temperature is 27 ~ 29 DEG C.
Shaping: also to cry shaping, the dough after centre proofs is made in the shape of product requirement. The shaping of general bread as basic food is fairly simple, has trimmer just to facilitate. Operate by hand, rolled out by two times and put into compaction die just after having rolled up, pattern bread shaping with regard to more complicated, just do not stated here.
Finally proofing: the dough of forming is put into greenhouse, make the yeast in dough regenerate gas and dough volume is increased, the temperature finally proofed is 35 ~ 38 DEG C. Relative humidity is 80 ~ 85%, if the temperature difference inside and outside the too high dough of temperature is relatively big, dough is proofed uneven, interior tissue can be caused not good. Too high temperature also can make the moisture of the epidermis of dough vaporized many, and surface skining is caused in too fast face, and finished product epidermis can be very thick. Temperature is as more than 40 DEG C, also made bread produce tart flavour, and just because the bread worm of lactic acid the best is 40 ~ 45 DEG C, if proofed at this temperature, milk-acid bacteria can grow rapidly and make bread souring. Temperature is too low, proofs slow, and the time is longer, also can just product is flat. It is noted that do not make proofing excessively of bread when proofing, proofing excessive bread interior tissue coarse, shape is not full, the baking of bread in fact: volume is not be the bigger the better. Generally proof the 80 ~ 90% of finished-product volume. It is just passable that some product proofs 70%.
Baking: process dough being become finished product, whole process is very complicated. In this process, biological activity is prevented; Microorganism and enzyme are destroyed, the sufficient gelatinization of starch; Glucide and protein occur U.S.A to draw anti-moral to react and product fragrance and color and luster simultaneously. Bread baking combines physics, biological chemistry, the change of microbiology reaction, is a quite complicated process.
The present invention takes dough face preprocessing alive in early stage in the process making soft Europe, basis fermentation, and mid-term, sandwich material made, bread integer, Secondary Fermentation, and later stage technique carves line, enters case and toasts, and the step of cooling finished product carries out in proper order. Complete the manufacture craft in the sandwich soft Europe of characteristic. By improve cooking methods make millet cake with food material realize reasonably combined, jointly cook, multiple local flavor merges mutually, produce that profile is attractive in appearance, unique flavor, staple food balanced in nutrition, meet the popular requirement to food look, perfume (or spice), taste, type and nutrition arrangement equilibrium, and it is the problem that the present invention needs to solve.
Summary of the invention
The present invention seeks to be provided that a kind of fiber crops potato is sandwich smears the soft Europe of tea and crucial way thereof.
The present invention is achieved by the following technical programs:
A kind of fiber crops sandwich crucial way smearing the soft Europe of tea of potato, it is characterised in that: raw material is made up of the component of following weight part number:
Liquid whole egg 50-60 part, bread powder 200-220 part, whole-wheat bread powder 50-55 part, matcha powder 15-18 part, yeast 4-6 part, butter 25-28 part, water-milling glutinous rice flour 80-85 part, W-Gum 10-14 part, milk 120-150 part, butter 10-15 part, red bean 80-85 part, raisin 50-60 part, walnut 50-55 part, water 120-150 part, white sugar 40-50 part, salt 3-8 part. Its making processes comprises the steps:
A, making face alive dough:
Dough material is put into successively bread producing machine bucket, arranges and face program, dough material is stirred; Dough is taken out and receives circle, be reentered into bread producing machine bucket, thaw button 60-80 minute by fermentation, carry out one time fermentation; Dough is taken out exhaust, is evenly divided into three equal parts, cover preservative film after rubbing circle and leave standstill lax 20-30 minute.
B, making fiber crops potato and sandwich material:
It is even that fiber crops potato material gets milk, sticky rice flour, W-Gum pours stirring in container into; Place boiling 15-20 minute on steamer, until taking out cooling during surface condensation absence of liquid; Add the stirring of 10-12 part butter to knead, evenly it is divided into three equal parts, places for subsequent use; Red bean, raisin warm water bubble being picked up after 5-8 minute and drain moisture content, walnut cuts into small-particle, makes sandwich material.
C, shaping:
Smear tea dough and roll ovalization for one part that gets that steps A makes, get the ellipse rolled into after circle rubbed with the hands by one part of numb potato dough that step B makes than smearing the little circle of tea dough, spread one part of sandwich material that step B makes, compress to compress after sandwich material webs rises and close up.
D, baking:
Bread is put into baking box and carries out Secondary Fermentation, ferment 10-15 minute; Taking out dough, a small amount of dry powder is spread on surface, and decorative pattern figure ornament portrayed by outward appearance cutter; By baking box 180 degree of preheatings, get dough and put into baking box baking 20-30 minute, move out of hot baking tray after coming out of the stove and dry in the air cool, finished product.
Further: in steps A, dough material gets liquid whole egg 50 parts, bread powder 200 parts, 50 parts, whole-wheat bread powder, matcha powder 15 parts, 4 parts, yeast, 10 parts, butter, 100 parts, water, white sugar 40 parts, salt 3 parts is mixed.
Further: steps A neutral plane program is arrange bread producing machine within 15-18 minute, to obtain with 8-10 minute, face, time-out 5 minutes, setting and face.
Further: the one time fermentation in steps A selects the fermentation thaw routine of bread producing machine, and thawing time gets 60-80 minute, an end, and attenuation degree is hard object insertion dough, and hole does not bounce back and do not subside for effect.
The present invention has following useful effect:
1, the present invention selects characteristic food material to carry out sandwich soft Europe to make, choose liquid whole egg, bread powder, whole-wheat bread powder, matcha powder, butter be bread manufacture raw material, complete elementary dough and face, face technique of waking up; Milk, sticky rice flour, W-Gum making fiber crops potato material is adopted to form the main body mouthfeel in soft Europe, the aromatic thin cunning strongly fragrant, tender of milk; The beneficial functional adopt red bean, raisin, walnut to make sandwich material, be filled with the crisp mouthfeel sweet crisp, fragrant of preserved fruit class, more add multiple nutritional components, enhance sour-sweet appetizing, mended brain and enrich blood.
2, the present invention adopts bread manufacture raw material to carry out bread and face, fermentation, integer, baking process, multiple raw materials processing proportioning, manufacture craft is accurate, solves the face of once waking up in the making processes of bread soft Europe, Secondary Fermentation, the key issue of sandwich material formulation and integer, baking. The soft silk floss of finished product mouthfeel is sliding, and levels are rich is changeable, easier digested absorption, it is achieved that the innovation of the sandwich millet cake in novel soft Europe is attempted. Technological operation of the present invention is simple, be convenient to controlled working condition, accomplish scale production.
Embodiment
Below in conjunction with embodiment, the present invention is described in further detail, but embodiments of the present invention are not limited to the scope that embodiment represents.
The explanation in the raw materials used source of following instance:
Bread powder: " Fu Ge " board, is purchased from only minister food trade company limited of Chaoan district of Chaozhou city.
Whole-wheat bread powder: " newly good " board, is purchased from Shanghai Ji Xinlan commerce and trade company limited.
Water-milling glutinous rice flour: " rice well fragrant " board, is purchased from Shenzhen and builds great achievement commerce and trade company limited.
W-Gum: " micro-spectral technology " board, food grade, is purchased from Shanghai Wei Pu chemical industry Technology Service Co., Ltd.
Embodiment 1:
1, the face of living dough is made:
Bread producing machine bucket is put in dough material liquid whole egg 50 grams, bread powder 200 grams, 50 grams, whole-wheat bread powder, matcha powder 15 grams, 4 grams, yeast, 10 grams, butter, 100 grams, water, white sugar 40 grams, salt 3 grams mixing successively, bread producing machine arranges and 10 minutes, face, suspends 5 minutes, arrange and face 15 minutes, is stirred by dough material; Being taken out by dough and receive circle, be reentered into bread producing machine bucket, thaw button 60 minutes by fermentation, carry out one time fermentation, ends, attenuation degree is that hard object inserts dough, and hole does not bounce back and do not subside for effect; Dough is taken out exhaust, is evenly divided into three equal parts, cover preservative film after rubbing circle and leave standstill lax 20 minutes.
2, fiber crops potato and sandwich material is made:
It is even that fiber crops potato material gets 120 grams, milk, sticky rice flour 80 grams, W-Gum 10 grams pours stirring in container into; Place boiling 20 minutes on steamer, until taking out cooling during surface condensation absence of liquid; Add 10 grams of butter stirrings to knead, evenly it is divided into three equal parts, places for subsequent use; 80 grams, red bean, raisin 50 grams being picked up after steeping 8 minutes with warm water and drain water gram, walnut 50 grams cuts into small-particle, makes sandwich material.
3, shaping:
Get one part to smear tea dough and roll ovalization, get the ellipse rolled into after circle rubbed with the hands by one part of numb potato dough than smearing the little circle of tea dough, spread one part of sandwich material, compress to compress after sandwich material webs rises and close up.
4, toast:
Bread is put into baking box and carries out Secondary Fermentation, ferment 10-15 minute; Taking out dough, a small amount of dry powder is spread on surface, and decorative pattern figure ornament portrayed by outward appearance cutter; By baking box 180 degree of preheatings, get dough and put into baking box and toast 30 minutes, move out of hot baking tray after coming out of the stove and dry in the air cool, finished product.
Embodiment 2:
1, the face of living dough is made:
Bread producing machine bucket is put in dough material liquid whole egg 60 grams, bread powder 220 grams, 60 grams, whole-wheat bread powder, matcha powder 20 grams, 6 grams, yeast, 12 grams, butter, 120 grams, water, white sugar 50 grams, salt 5 grams mixing successively, bread producing machine arranges and 15 minutes, face, suspends 5 minutes, arrange and face 20 minutes, is stirred by dough material; Being taken out by dough and receive circle, be reentered into bread producing machine bucket, thaw button 60 minutes by fermentation, carry out one time fermentation, ends, attenuation degree is that hard object inserts dough, and hole does not bounce back and do not subside for effect; Dough is taken out exhaust, is evenly divided into three equal parts, cover preservative film after rubbing circle and leave standstill lax 30 minutes.
2, fiber crops potato and sandwich material is made:
It is even that fiber crops potato material gets 150 grams, milk, sticky rice flour 100 grams, W-Gum 20 grams pours stirring in container into; Place boiling 30 minutes on steamer, until taking out cooling during surface condensation absence of liquid; Add 12 grams of butter stirrings to knead, evenly it is divided into three equal parts, places for subsequent use; 100 grams, red bean, raisin 60 grams being picked up after steeping 10 minutes with warm water and drain water gram, walnut 60 grams cuts into small-particle, makes sandwich material.
3, shaping:
Get one part to smear tea dough and roll ovalization, get the ellipse rolled into after circle rubbed with the hands by one part of numb potato dough than smearing the little circle of tea dough, spread one part of sandwich material, compress to compress after sandwich material webs rises and close up.
4, toast:
Bread is put into baking box and carries out Secondary Fermentation, ferment 15 minutes; Taking out dough, a small amount of dry powder is spread on surface, and decorative pattern figure ornament portrayed by outward appearance cutter; By baking box 180 degree of preheatings, get dough and put into baking box and toast 40 minutes, move out of hot baking tray after coming out of the stove and dry in the air cool, finished product.
Embodiment 3
1, the face of living dough is made:
Bread producing machine bucket is put in dough material liquid whole egg 40 grams, bread powder 180 grams, 40 grams, whole-wheat bread powder, matcha powder 12 grams, 4 grams, yeast, 10 grams, butter, 800 grams, water, white sugar 30 grams, salt 3 grams mixing successively, bread producing machine arranges and 10 minutes, face, suspends 5 minutes, arrange and face 10 minutes, is stirred by dough material; Being taken out by dough and receive circle, be reentered into bread producing machine bucket, thaw button 50 minutes by fermentation, carry out one time fermentation, ends, attenuation degree is that hard object inserts dough, and hole does not bounce back and do not subside for effect; Dough is taken out exhaust, is evenly divided into three equal parts, cover preservative film after rubbing circle and leave standstill lax 30 minutes.
2, fiber crops potato and sandwich material is made:
It is even that fiber crops potato material gets 100 grams, milk, sticky rice flour 60 grams, W-Gum 8 grams pours stirring in container into; Place boiling 20 minutes on steamer, until taking out cooling during surface condensation absence of liquid; Add 8 grams of butter stirrings to knead, evenly it is divided into three equal parts, places for subsequent use; 60 grams, red bean, raisin 40 grams being picked up after steeping 8 minutes with warm water and drain water gram, walnut 40 grams cuts into small-particle, makes sandwich material.
3, shaping:
Get one part to smear tea dough and roll ovalization, get the ellipse rolled into after circle rubbed with the hands by one part of numb potato dough than smearing the little circle of tea dough, spread one part of sandwich material, compress to compress after sandwich material webs rises and close up.
4, toast:
Bread is put into baking box and carries out Secondary Fermentation, ferment 10 minutes; Taking out dough, a small amount of dry powder is spread on surface, and decorative pattern figure ornament portrayed by outward appearance cutter; By baking box 200 degree of preheatings, get dough and put into baking box and toast 30 minutes, move out of hot baking tray after coming out of the stove and dry in the air cool, finished product.
The gained characteristic of the present invention fiber crops sandwich soft Europe A of tea that smears of potato carries out mouth feel score experiment, with the soft Europe B not adding the fiber crops sandwich material of potato, do not carry out the red bean of preprocessing, the soft Europe C of the sandwich material such as walnut, carry out the awake face of tradition, contrast with the soft Europe D of face program, numb potato prepared by the present embodiment is sandwich, and to smear tea soft Europe A profile attractive in appearance, what have pure and fresh strong fragrance smears the fragrant fragrance of tea milk, taste is fresh fragrant crisp sliding good to eat, there is distinct characteristic, and by fiber crops potato and milk, corn and red bean, raisin, organic collocation of the nuts food materials such as walnut makes finished product have the advantage of nutritious equilibrium. through 60 people, to fiber crops, potato is sandwich smears the soft Europe A of tea, add the soft Europe B of the fiber crops sandwich material of potato, do not carry out the red bean of preprocessing, the soft Europe C of the sandwich material such as walnut, carry out the awake face of tradition, sensory evaluation is carried out with the soft Europe D of face program, 50 people are had to represent and soft Europe B, soft Europe C, soft Europe D compares and prefers the fiber crops sandwich taste smearing the soft Europe A of tea of potato, have 5 people represent with fiber crops potato is sandwich smear tea soft Europe A compared with prefer the taste of soft Europe B, all the other 5 people evaluate the sandwich taste of tea soft Europe A of smearing of fiber crops potato not as soft Europe B, soft Europe C, soft Europe D, visible, the present invention has salient feature and unique local flavor, it is subject to liking of most of tester.
Above content is in conjunction with concrete preferred implementation further description made for the present invention, can not assert that specific embodiment of the invention is confined to these explanations. For general technical staff of the technical field of the invention, without departing from the inventive concept of the premise, it is also possible to make some simple deduction or replace, all should be considered as belonging to protection scope of the present invention.
Claims (4)
1. the sandwich crucial way smearing the soft Europe of tea of numb potato, it is characterised in that: raw material is made up of the component of following weight part number:
Liquid whole egg 50-60 part, bread powder 200-220 part, whole-wheat bread powder 50-55 part, matcha powder 15-18 part, yeast 4-6 part, butter 25-28 part, water-milling glutinous rice flour 80-85 part, W-Gum 10-14 part, milk 120-150 part, butter 10-15 part, red bean 80-85 part, raisin 50-60 part, walnut 50-55 part, water 120-150 part, white sugar 40-50 part, salt 3-8 part; Its making processes comprises the steps:
A, making face alive dough:
Dough material is put into successively bread producing machine bucket, arranges and face program, dough material is stirred; Dough is taken out and receives circle, be reentered into bread producing machine bucket, thaw button 60-80 minute by fermentation, carry out one time fermentation; Dough is taken out exhaust, is evenly divided into three equal parts, cover preservative film after rubbing circle and leave standstill lax 20-30 minute:
B, making fiber crops potato and sandwich material:
It is even that fiber crops potato material gets milk, sticky rice flour, W-Gum pours stirring in container into; Place boiling 15-20 minute on steamer, until taking out cooling during surface condensation absence of liquid; Add the stirring of 10-12 part butter to knead, evenly it is divided into three equal parts, places for subsequent use; Red bean, raisin warm water bubble being picked up after 5-8 minute and drain moisture content, walnut cuts into small-particle, makes sandwich material:
C, shaping:
Smear tea dough and roll ovalization for one part that gets that steps A makes, get the ellipse rolled into after circle rubbed with the hands by one part of numb potato dough that step B makes than smearing the little circle of tea dough, spread one part of sandwich material that step B makes, compress to compress after sandwich material webs rises and close up:
D, baking:
Bread is put into baking box and carries out Secondary Fermentation, ferment 10-15 minute; Taking out dough, a small amount of dry powder is spread on surface, and decorative pattern figure ornament portrayed by outward appearance cutter; By baking box 180 degree of preheatings, get dough and put into baking box baking 20-30 minute, move out of hot baking tray after coming out of the stove and dry in the air cool, finished product.
2. the fiber crops sandwich crucial way smearing the soft Europe of tea of potato according to claim 1, it is characterised in that: in steps A, dough material gets liquid whole egg 50 parts, bread powder 200 parts, 50 parts, whole-wheat bread powder, matcha powder 15 parts, 4 parts, yeast, 10 parts, butter, 100 parts, water, white sugar 40 parts, salt 3 parts is mixed.
3. the fiber crops sandwich crucial way smearing the soft Europe of tea of potato according to claim 1, it is characterised in that: steps A neutral plane program is arrange bread producing machine within 15-18 minute, to obtain with 8-10 minute, face, time-out 5 minutes, setting and face.
4. the fiber crops sandwich crucial way smearing the soft Europe of tea of potato according to claim 1, it is characterized in that: the one time fermentation in steps A selects the fermentation thaw routine of bread producing machine, and thawing time gets 60-80 minute, an end, attenuation degree is hard object insertion dough, and hole does not bounce back and do not subside for effect.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610219952.1A CN105613666A (en) | 2016-04-07 | 2016-04-07 | Key preparation method of mochi sandwich matcha whole-wheat cheese bread |
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| CN201610219952.1A CN105613666A (en) | 2016-04-07 | 2016-04-07 | Key preparation method of mochi sandwich matcha whole-wheat cheese bread |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107307281A (en) * | 2017-08-10 | 2017-11-03 | 董莉 | A kind of Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste and preparation method thereof |
| CN107912504A (en) * | 2016-10-11 | 2018-04-17 | 李建贤 | A kind of crucial way in the soft Europe of caramel |
| CN107912503A (en) * | 2016-10-10 | 2018-04-17 | 李建贤 | A kind of crucial way in the sandwich soft Europe of Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste |
| CN114747604A (en) * | 2022-03-30 | 2022-07-15 | 鲨鱼菲特健康科技有限公司 | A kind of European bag and preparation method thereof |
-
2016
- 2016-04-07 CN CN201610219952.1A patent/CN105613666A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107912503A (en) * | 2016-10-10 | 2018-04-17 | 李建贤 | A kind of crucial way in the sandwich soft Europe of Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste |
| CN107912504A (en) * | 2016-10-11 | 2018-04-17 | 李建贤 | A kind of crucial way in the soft Europe of caramel |
| CN107307281A (en) * | 2017-08-10 | 2017-11-03 | 董莉 | A kind of Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste and preparation method thereof |
| CN114747604A (en) * | 2022-03-30 | 2022-07-15 | 鲨鱼菲特健康科技有限公司 | A kind of European bag and preparation method thereof |
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Application publication date: 20160601 |