Crystal steamed creamy custard bun and preparation method thereof

A technology of crystal custard buns and milk, which is applied in food preparation, food science, food coating, etc. It can solve the problems of easy leakage of skin, single variety, and single nutrition, so as to prevent leakage, increase the variety of buns, and taste pure effect

Inactive Publication Date: 2014-01-01
江拥军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Because the skin made by flour is easy to leak, the traditional steamed stuffed bun usually has very little filling, but the outer skin has a lot of nutrition.
Moreover, in the prior art, most of the fillings of buns are red bean paste, pork, pickles, sesame, etc., basically there is no custard filling, and the variety is relatively single

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A crystal custard bun, the ratio of each raw material is: 70g of orange powder, 35g of mung bean starch, 20g of tapioca starch, 25g of potato starch, 10g of lotus root starch, 0.9g of guar gum, 0.6g of carrageenan, 8g of salad oil, Butter 40g, sugar 80g, egg 2250g 50g, milk 90g, orange powder 30g, corn flour 25g, custard powder 20g.

[0021] The above-mentioned crystal custard bag is realized through the following steps:

[0022] (1) Preparation of bun skin

[0023] Stir 70g of orange powder, 35g of mung bean starch, 20g of tapioca starch, 25g of modified potato starch, 10g of lotus root starch, 0.9g of guar gum, 0.6g of carrageenan and 120g of water in a heatable jacketed pot, then heat and gelatinize , after reaching a certain formable viscosity, add 8g of salad oil to knead the noodles in vacuum, and take them out of the pan to make dough with strong plasticity;

[0024] (2) Preparation of fillings

[0025] After softening 40g of butter at room temperature, add 80...

Embodiment 2

[0030] A crystal custard bun, the ratio of each raw material is: 80g of orange powder, 40g of mung bean starch, 30g of tapioca starch, 30g of potato starch, 12g of lotus root starch, 1.2g of guar gum, 0.8g of carrageenan, 10g of salad oil, 50g of butter, 90g of sugar, 280g of eggs, 105g of milk, 35g of orange flour, 30g of corn flour, and 25g of custard flour.

[0031] The above-mentioned crystal custard bag is realized through the following steps:

[0032] (1) Preparation of bun skin

[0033] Stir 80g of orange powder, 40g of mung bean starch, 30g of tapioca starch, 30g of modified potato starch, 12g of lotus root starch, 1.2g of guar gum, 0.8g of carrageenan and 140g of water in a heatable sandwich pot, then heat and gelatinize , after reaching a certain formable viscosity, add 10g of salad oil to knead the noodles in vacuum, and take them out of the pan to make dough with strong plasticity;

[0034] (2) Preparation of fillings

[0035] After softening 50g of butter at ro...

Embodiment 3

[0040] A crystal custard bun, the ratio of each raw material is: 90g of orange powder, 45g of mung bean starch, 35g of tapioca starch, 35g of potato starch, 15g of lotus root starch, 1.5g of guar gum, 1.0g of carrageenan, 15g of salad oil, Butter 55g, sugar 100g, eggs 290g, milk 120g, orange powder 40g, corn flour 35g, custard powder 30g.

[0041] The above-mentioned crystal custard bag is realized through the following steps:

[0042] (1) Preparation of bun skin

[0043] Stir 90g of orange powder, 45g of mung bean starch, 35g of tapioca starch, 35g of modified potato starch, 15g of lotus root starch, 1.5g of guar gum, 1.0g of carrageenan and 165g of water in a heatable jacketed pot, then heat and gelatinize , after reaching a certain formable viscosity, add 15g of salad oil to knead the noodles in vacuum, and take them out of the pan to make dough with strong plasticity;

[0044] (2) Preparation of fillings

[0045] After softening 55g of butter at room temperature, add 10...

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PUM

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Abstract

The invention discloses crystal steamed creamy custard buns and a preparation method thereof. The crystal steamed creamy custard buns comprises the following raw materials: wheat starch, mung bean starch, tapioca starch, potato starch, lotus root starch, colloid, salad oil, butter, white sugar, egg, milk, corn starch and custard powder. The preparation method comprises the following steps: steamed stuffed bun wrapper preparation; stuffing preparation; formed product preparation; cooking; packing, labeling and marketing. The crystal steamed creamy custard buns are characterized in that the steamed stuffed bun wrappers adopt a mixture of various starches, so that the prepared crystal steamed creamy custard buns are crystal, bright and translucent in appearance, and have low probability of leakage; the stuffing in the crystal steamed creamy custard buns is clear to see, thereby prompting appetite. The crystal steamed creamy custard buns are smooth to eat, are fine and smooth, tough and chewy and al dente, and are unique in taste. Moreover, not only the steamed stuffed bun wrappers but also the stuffing are rich in nutrition; the crystal steamed creamy custard buns are fragrant outside and tender inside, are thin in the steamed stuffed bun wrappers and full in stuffing, and breaks through the tradition. Besides, the types of the steamed stuffed bun are increased.

Description

technical field [0001] The invention relates to a bun, in particular to a crystal custard bun and a preparation method thereof. Background technique [0002] Baozi is one of the traditional foods of the Han nationality in China. According to legend, it was invented by Zhuge Liang during the Three Kingdoms period. The use of the name "Baozi" began in the Song Dynasty. "Yan Yi Yi Mou Lu": "On Renzong's birthday, Baozi was given to all the ministers." The steamed stuffed bun. In the north, steamed food without stuffing is generally called steamed buns, and those with stuffing are called steamed buns, while those with stuffing are generally called steamed buns in the south, and those without stuffing are also called "big buns". [0003] Because the skin made by flour is easy to leak, the traditional steamed stuffed bun usually has very little filling, but has a lot of skin and single nutrition. And, in the prior art, most of the fillings of steamed stuffed buns are bean paste...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/00A23L1/09A23L29/30A23P20/25
CPCA23L29/30A23P20/25A23V2002/00
Inventor 江拥军
Owner 江拥军
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