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Waterfall steamed bun

A technology of Xiaolongbao and waterfall, applied in the field of making Xiaolongbao, can solve the problems that cannot meet material and cultural needs, and achieve interesting effects

Inactive Publication Date: 2014-08-27
南京麦思德餐饮管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional noodles can no longer meet people's daily material and cultural needs.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of waterfall steamed bun, its preparation method is as follows:

[0017] Step 1: Make pork filling and seasoning. The seasoning is vinegar and soy sauce with starch; now mix the vinegar and soy sauce, and then add a little cornstarch to make a paste. The method of making the filling belongs to the known technology. Pour the seasoning into the mold in the freezer, freeze;

[0018] Step 2: Knead the dough, wake up the dough, cut, roll out the bun skin, the thickness of the bun skin is 0.1cm, roll out the flat circular compartment, and prick holes in the compartment;

[0019] Step 3: Wrap the buns, take out the frozen seasoning, cover the compartment, put the stuffing into the bun skin, gather the bun skin, put the seasoning-coated compartment into the upper layer, close the bun skin, and pinch it tightly.

[0020] Step 4: freezing, testing, and packaging.

[0021] Steam in a steamer for 6 minutes, take it out, and put it on a plate. You can see the colored sauce ...

Embodiment 2

[0023] A kind of waterfall steamed bun, its preparation method is as follows:

[0024] Step 1: making meat fillings and seasoning sesame paste; the method of making the fillings and seasonings belongs to the known technology, the seasonings are poured into the mold, put into the freezer, and frozen;

[0025] Step 2: Knead the dough, wake up the dough, cut, roll out the bun skin, the thickness of the bun skin is 0.1cm, roll out the flat circular compartment, and prick holes in the compartment;

[0026] Step 3: Wrap the buns, take out the frozen seasoning, cover the compartment, put the stuffing into the bun skin, gather the bun skin, put the seasoning-coated compartment into the upper layer, close the bun skin, and pinch it tightly.

[0027] Step 4: freezing, testing, and packing.

[0028] Steam in a steamer for 7 minutes, take it out, and put it on a plate. You can see the colored sauce slowly flowing down the translucent bun wall and soaking into the filling.

Embodiment 3

[0030] A kind of waterfall steamed bun, its preparation method is as follows:

[0031] Step 1: making red date vegetable filling and seasoning sweet-scented osmanthus sauce; the preparation method of filling and seasoning belongs to the known technology, and the seasoning is poured into the mold, put into the freezer, and freeze;

[0032] Step 2: Knead the dough, wake up the dough, cut, roll out the bun skin, the thickness of the bun skin is 0.1cm, roll out the flat circular compartment, and prick holes in the compartment;

[0033] Step 3: Wrap the buns, take out the frozen seasoning, cover the compartment, put the stuffing into the bun skin, gather the bun skin, put the seasoning-coated compartment into the upper layer, close the bun skin, and pinch it tightly.

[0034] Step 4: freezing, testing, and packing.

[0035] Steam in a steamer for 4 minutes, take it out, and put it on a plate. You can see the colored sauce slowly flowing down the translucent bun wall and soaking in...

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Abstract

The invention relates to a method for preparing food, in particular to a method for preparing a steamed bun and discloses a waterfall steamed bun. The waterfall steam bun comprises stuffing, condiments, a separating layer and a skin. The condiments and the stuffing are located in a space formed by the skin. The condiments are located above the stuffing through the separating layer. According to the waterfall steamed bun, in the stewing process, hot steam enters the condiments through small holes of the separation layer, and the condiments are molten and enter the stuffing along the small holes. Due to the fact that the skin is quite thin, the phenomenon that the condiments flow into the stuffing slowly can be seen, and the condiments look like a waterfall, so that the enjoyment of the steamed bun is achieved. The steamed bun with the condiments can be eaten without the requirement for independently preparing a sauce bag, the requirement for the fast-paced life of modern people is satisfied, and the good prospect is achieved.

Description

technical field [0001] The invention relates to a method for making food, in particular to a method for making small steamed buns. Background technique [0002] Traditional Chinese food pays attention to the taste and taste, and Xiaolongbao is especially famous for its juicy and delicious taste. At present, the innovative research on Xiaolongbao mainly focuses on the selection and ratio of fillings, and the pursuit of delicious taste, while no one pays attention to the presentation form of the whole food. Traditional noodles can no longer meet people's daily material and cultural needs. Contents of the invention [0003] In order to solve the above problems, the present invention provides a production method of steamed buns in which the soup flows into the steamed buns by itself, presenting a waterfall-like dynamic. [0004] The main contents of the present invention are: a waterfall steamed bun, which is composed of fillings, seasonings, interlayers and steamed bun wrap...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L1/00A23L7/104
CPCA23L27/00A23P20/25A23V2002/00A23V2200/09A23V2200/08
Inventor 闻献
Owner 南京麦思德餐饮管理有限公司
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