Wrappers used for crystal food and processing method thereof
A processing method and dough skin technology, which is applied in food preparation, application, food science, etc., can solve problems such as easy fluffy texture, rough surface, white skin, etc., and achieve the goal of increasing nutritional value, easy promotion, and increasing smoothness Effect
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Embodiment 1
[0017] A. Dough ingredients
[0018] In parts by weight, there are 90 parts of starch, 10 parts of gluten, and 39 parts of water.
[0019] B. Dough making process
[0020] (1) Weigh 90 parts of starch and 10 parts of gluten according to the above ratio, and mix well;
[0021] (2) Add 39 parts of water, mix well, and make dough in an environment with a vacuum of -0.09Mpa;
[0022] (3) The beaten noodles are pressed and shaped to make a dough with a thickness of 0.6mm.
Embodiment 2
[0024] A. Dough ingredients
[0025] In parts by weight, there are 79 parts of modified starch, 18 parts of gluten powder, 3 parts of whey protein powder, and 40 parts of water.
[0026] B. Dough making process
[0027] (1) Weigh 79 parts of modified starch, 18 parts of gluten powder, and 3 parts of whey protein powder according to the above ratio, and mix well;
[0028] (2) Add 40 parts of water, mix well, and make dough in an environment with a vacuum of -0.07Mpa;
[0029] (3) The beaten noodles are pressed and shaped to make a dough with a thickness of 0.4mm.
Embodiment 3
[0031] A. Dough ingredients
[0032] In parts by weight, 70 parts of modified starch, 25 parts of gluten, 5 parts of whey protein powder, and 42 parts of water.
[0033] B. Dough making process
[0034] (1) Weigh 70 parts of starch, 25 parts of gluten powder, and 5 parts of whey protein powder according to the above ratio, and mix well;
[0035] (2) Add 42 parts of water, mix well, and make dough in an environment with a vacuum of -0.05Mpa;
[0036] (3) The beaten noodles are pressed and shaped to make a dough with a thickness of 1.2mm.
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