Crystal steamed creamy custard bun and preparation method thereof

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...

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