Making method of sourdough fermented steamed bun

Abstract

The invention provides a making method of a sourdough fermented steamed bun. According to a technical scheme, the method comprises the steps of: (1) taking 25000g of medium-gluten wheat flour, 10500g of water, 5000g of sourdough and 35g of edible alkali, mixing the substances evenly and conducting kneading to obtain a fermented dough; (2) putting the fermented dough into an automatic flour pressing machine to conduct pressing 9 times; (3) then making the product enter an automatic forming machine, and performing rolling forming to obtain a 125g round dough; (4) then bringing the dough into a fermenting box with a temperature parameter set at 38DEG C and humidity of 65%, and conducting fermentation for 30min; and (5) then carrying out steaming for 30min under a steam pressure controlled at 0.4pa. The method provided by the invention combines the traditional sourdough fermentation technology with the modern rolling technology, does not involve any additive, and cause no harm to the body. The sourdough fermented steamed bun has strong flour fragrance and rich nutrition, the dough leavening process of steamed buns is fully excavated, and no nutritional ingredient is lost.

Description

Technical field: [0001] The invention relates to the technical field of food processing, in particular to a method for making old noodle steamed buns. Background technique: [0002] In today's fast-paced life, ordinary families rarely have time to steam steamed buns, and they buy them in the market after get off work, and the steamed buns sold in the market have serious food safety problems. First, they abuse food additives to save trouble; It is shoddy, fumigated with sulfur, etc., and becomes poisonous steamed buns; third, the workmanship is rough, sometimes acidic and sometimes alkaline, especially when the production process is not hygienic, which brings safety hazards to consumers' health. Contents of the invention [0003] The old noodle steamed buns developed by Ximinle adopt the combination of traditional old noodle fermentation technology and modern rolling technology, without adding any additives, and without any harm to the body; Lose any nutritional ingredients...

AI Technical Summary

Problems solved by technology

[0002] In today's fast-paced life, ordinary families rarely have time to steam steamed buns, and they buy them in the market after get off work, and the steamed buns sold in the market have serious food safety problems. First, they abuse food additives to save trouble; It is shoddy, fumigated with sulfur, etc., and becomes poisonous steamed buns; third, the workmanship is rough, sometimes acidic and sometimes alkaline, especially the production process is not hygienic, which brings safety hazards to the health of consumers