| 摘要 |
PURPOSE: A production method of potato manju is provided to remove the acrid taste of potato by boiling the potato in a fermented soybean paste solution. CONSTITUTION: Potato is inserted into a boiling pot, and 1.5-2 times the amount of fermented soybean paste solution is poured into the pot for boiling. 10-20 g of sugar and 2-4 g of butter are melted in 4-6 g of starch syrup, and 10-90 g of boiled potato is added to the mixture before boiling. The boiled mixture is mixed with 4-6 g of custard cream mix, 8-12 g of walnut powder, 40-60 g of soybean sediment to obtain potato sediment. 210-230g of sugar, 160-180g of egg, 90-110 g of boiled potato, 18-22 g of concentrated milk, 18-22 g of starch syrup, and 40-60 g of butter are mixed to obtain manju skin dough. The manju skin dough is aged, and mixed with 380-400 g of weak flour, 7-9 g of baking powder, and 6-8 g of sodium bicarbonate before secondly aging. The aged manju skin dough is divided into 10-20 g each, and 30-40 g of potato sediment is inserted into the manju skin dough. [Reference numerals] (AA) Boiling potato; (BB) Making potato sediment; (CC) Making manju skin dough; (DD) Encrusting; (EE) Molding; (FF) Topping; (GG) Baking; (HH) Potato manju |
