Home › Nursery Stock › Article

Detailed Explanation of the Production and Processing Method of Lily Cake

Nursery Stock 0 views
Making food with baked rice flour has the characteristics of being fragrant and delicious, quick to rehydrate, and easy for the human body to absorb and digest, and is very popular among consumers. 1. Production of baked rice flour. (1) Heating and baking method. Wash the rice clean, remove impurities such as sand and gravel, and drain. Put an appropriate amount of washed fine sand into a pot, add a small amount of cooking oil, heat it over high heat, add the drained rice, and keep stirring until all the rice grains are cooked. Then sift out the fine sand, let the rice grains cool, and pour them into a grinder to grind. The grinding passes through a 100-mesh

Making food with baked rice flour has the characteristics of being fragrant and delicious, quick to rehydrate, and easy for the human body to absorb and digest, and is very popular among consumers.

1. Production of baked rice flour

(1) Heating and baking method. Wash the rice clean, remove impurities such as sand and gravel, and drain. Put an appropriate amount of washed fine sand into a pot, add a small amount of cooking oil, heat it over high heat, add the drained rice, and keep stirring until all the rice grains are cooked. Then sift out the fine sand, let the rice grains cool, and pour them into a grinder to grind. The grinding passes through 100-mesh sieve openings, and the sifted material is baked rice flour.

(2) Puffing method. Remove the impurities from the rice. Heat the nozzle of a screw-type continuous puffing machine with an electric furnace or blowtorch, then start the puffing machine. Pour the rice into the hopper of the puffing machine. The rice grains are heated in the machine barrel and quickly ejected to form puffed grains. After coming out of the machine, the puffed grains enter a grinder to be ground. The powder passes through 100-mesh sieve openings, and the sifted material is baked rice flour.

2. Production process

1. Raw material formula (%). Baked glutinous rice flour 43, powdered white sugar 40, lily powder 8. Vegetable oil 2, sesame powder 3, soybean milk 4.

2. Process flow. Raw materials powdered white sugar, vegetable oil, soybean milk mixed and stirred baked flour, lily powder, sesame powder -> rubbing the cake -> sieving -> pressing the cake -> steaming the cake -> cooling -> slicing -> baking -> cooling -> packaging -> finished product.

3. Production. Wash the lilies and sesame seeds clean, dry them in the sun, and grind them into 100-mesh fine powder. Rubbing the cake: Mix the baked rice flour, lily powder, sesame powder, etc., place them on a worktable and make a hollow shape, pour in the powdered white sugar, vegetable oil, and soybean milk that have been stirred into a paste, and mix while kneading and rubbing. The rubbed powder should be moist but not sticky, to the extent that it can form a lump when squeezed tightly by hand. Sieving and pressing the cake: After the powder is rubbed, sieve it with a 16-mesh sieve so that the powder particle size is uniform and the dryness and moisture are appropriate. After sieving, put it into a wooden frame 3 cm high and 40 cm x 40 cm in length and width, scrape it flat, and press it firmly. Steaming the cake, cooling, and slicing: Put the shaped cake blank together with the cake mold into a steamer, heat and steam for 5-8 minutes, take it out, cool it, and cut it into cake slices. Baking, cooling, and packaging: Put the lily cake after cutting into a baking oven, bake at 120 degrees C for 5-10 minutes, take it out, cool it, and package it to obtain the finished product.

Related Articles