Steamed bun manufacturing method

A production method and technology of steamed bread, which are applied in the fields of food preparation, application, food science, etc., can solve the problems of complex procedures, high failure rate, difficulty, etc., and achieve the effects of unique traditional flavor, convenient use and safe consumption.

Inactive Publication Date: 2013-04-03
YIJIAYI NATURAL FLOUR
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Most of the commercial steamed buns in the market are added with various additives for various purposes; the traditional homemade steamed buns are relatively complicated and difficult to master; especially the younger generation, they are not able to make steamed buns with traditional flavors and methods. In addition, some people make it by experience, but self-study is relatively complicated, and the failure rate is high; in addition, the existing production methods generally mark how many grams of flour, how many grams of water are added, and how many grams of yeast are added. Weighing equipment does not conform to the life style of ordinary people; so it is difficult to eat safe, delicious and comfortable steamed buns

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] A method for making steamed buns provided by the present invention will be described in detail below through examples.

[0019] The invention provides a method for making steamed buns.

[0020] First of all, choose the ingredients, 8 cups of flour (the weight is about 1000 grams), 2 cups of water (natural flat cup), 2 small bags of active dry yeast (5 grams per bag), when the amount of flour is halved or doubled, the water and yeast will be used accordingly The formula can be halved or doubled according to the proportion, and the formula can be changed year-on-year.

[0021] Secondly, prepare warm water: adjust the water temperature to 30-36°C (not hot to touch with hands, close to body temperature) and pour it into the washbasin for later use.

[0022] The next step is to dissolve the yeast: put the yeast into the water, stir it with chopsticks and dissolve it into an emulsion.

[0023] Next step, kneading the dough: Pour the flour into the yeast aqueous solution, st...

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PUM

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Abstract

The invention provides a steamed bun manufacturing method. The steamed bun manufacturing method comprises the following steps of 1, raw material selection, 2, warm water blending, 3, yeast dissolution, 4, flour mixing, 5, segmentation and molding, 6, standing, and 7, steaming. The steamed bun manufacturing method utilizes a specially-made measuring cup to solve the problems of gram weight and calculation. Through the raw material selection, warm water blending, yeast dissolution, flour mixing, segmentation and molding, standing and steaming processes, the steamed bun manufacturing method can be operated simply and is convenient for use. A steamed bun obtained by the steamed bun manufacturing method has a traditional and unique special flavor, is safe for taking, has a delicious taste and is rich in nutrients.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for making steamed buns. Background technique [0002] Most of the commercial steamed buns in the market are added with various additives for various purposes; the traditional homemade steamed buns are relatively complicated and difficult to master; especially the younger generation, they are not able to make steamed buns with traditional flavors and methods. In addition, some people make it by experience, but self-study is relatively complicated, and the failure rate is high; in addition, the existing production methods generally mark how many grams of flour, how many grams of water are added, and how many grams of yeast are added. Weighing equipment does not conform to the life style of ordinary people; so it is difficult to eat safe, delicious and comfortable steamed buns. Contents of the invention [0003] The invention provides a method for making steamed buns, whi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L7/104
Inventor 刘杰
Owner YIJIAYI NATURAL FLOUR
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