Method for making raw frozen steamed stuffed bun
A production method and technology of steamed buns, which are applied in food preparation, application, food science and other directions, can solve problems such as flavor, color, taste decline, loss of nutrients, etc., and achieve convenient thawing and cooking methods, soft leather, and filling. Fragrant effect
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specific Embodiment approach 1
[0008] Embodiment 1: The method for making raw and frozen steamed buns in this embodiment is carried out according to the following steps: 1. Take 500g of all-purpose flour, 10-12.5g of antifreeze yeast, 15-25g of sucrose, 1.5-2.5g of salt and 275-325g of water and mix Finally, knead the dough to obtain the dough, then ferment at 25°C for 60-90 minutes, and then make dough skins, each dough skin is 60-70g; 2. The filling materials are cleaned and made into fillings, each piece is 45-55g, and then Quick-frozen at -30°C; 3. After wrapping the filling in the dough, quick-freeze at -30°C, then seal it in a polyethylene packaging bag, and freeze it at -20°C to complete the production of raw frozen buns; step 1 The medium antifreeze yeast used is Saccharomyces cerevisiae Rs-L-192, which has been preserved in the General Microbiology Center of China Microbiological Culture Collection Management Committee, the preservation number is CGMCC No: 5530, and the preservation date is December...
specific Embodiment approach 2
[0020] Embodiment 2: The difference between this embodiment and Embodiment 1 is that in step 1, 500g of all-purpose flour, 10g of antifreeze yeast, 15g of sucrose, 1.5g of salt and 275g of water are mixed before kneading. Other steps and parameters are the same as those in Embodiment 1.
specific Embodiment approach 3
[0021] Embodiment 3: The difference between this embodiment and Embodiment 1 is that in step 1, 500g of all-purpose flour, 12.5g of antifreeze yeast, 25g of sucrose, 2.5g of salt and 325g of water are mixed before kneading. Other steps and parameters are the same as those in Embodiment 1.
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