Method for making cooked wheaten food with various kinds of vitamins

[0012] Example 1 Mix 3kg of noodle fertilizer, a little clean warm water, 35kg milk powder, 13kg sugar, and 12kg eggs, mix together and stir well, mix together 50kg clean warm water, 100kg wheat flour and make dough at room temperature 18℃-20℃ for 9 hours, then Add 4kg of baking soda to the dough into the dough, awake the noodles, divide into equal parts of small dough to make a steamed bun, or use a rolling pin to roll the noodles into thin slices, brush one side with soybean oil, and make a Hanamaki. Steam for 15-20 minutes. Open the lid and eat.

[0013] Example 2 Mix 3kg of noodle fertilizer, a little clean warm water, 35kg milk powder, 13kg sugar, 12kg eggs and mix together, mix together 50kg clean warm water, 100kg buckwheat flour, and make the dough and ferment at room temperature 18℃-20℃ for 9 hours. Add 4kg of baking soda to the dough into the dough, awake the noodles, divide into equal parts of small dough to make a steamed bun, or use a rolling pin to roll the noodles into thin slices, brush one side with soybean oil, and make a Hanamaki. Steam for 15-20 minutes. Open the lid and eat.

[0014] Example 3 3kg of noodle fertilizer, a little clean warm water, 35kg of dry Lactobacillus bulgaricus powder, 13kg of sugar, 12kg of eggs, mix together and stir evenly, 50kg of clean warm water, 100kg of buckwheat flour, and the dough is fermented at room temperature 18℃-20℃ for 9 hours Add 4kg of baking soda to the dough, wake up the noodles, divide into equal parts of small dough to make a bun shape, or use a rolling pin to roll the noodles into thin slices, brush one side with soybean oil, and make a Hanamaki. Steam for 15-20 minutes. After that, open the lid and eat.