Mushroom and green vegetable steamed stuffed bun and manufacture method thereof
A production method and technology of green vegetables, applied in food science, food coating, application, etc., can solve the problems of long steamed bun proofing time, loss of nutrients, low production efficiency, etc., to improve human immunity, improve quality, The effect of quality improvement
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Embodiment 1
[0041] A shiitake mushroom and green vegetable bag is prepared through the following steps:
[0042] S1, add 60 parts of all-purpose flour, 0.4 parts of dry yeast and 25 parts of skin water into the mixing device, stir slowly for 5 minutes, and then stir quickly for 15 minutes until fully mixed to form a dough;
[0043] S2, resting the dough obtained in S1 for 5 minutes;
[0044] S3, putting the dough obtained in S2 into a noodle pressing device and rolling;
[0045] S4, breaking the dough obtained in S3 into small pieces, sprinkled with flour for later use;
[0046] S5, add 50 parts of green vegetables, 15 parts of shiitake mushrooms, 1.5 parts of white sugar, 1 part of edible salt and 13 parts of stuffing water into the blender and stir evenly, and the prepared fillings are left to stand for later use;
[0047] S6, kneading the dough obtained in S4 and the filling obtained in S5;
[0048] S7, pushing the buns formed in S6 into the proofing room for proofing, the proofing te...
Embodiment 2
[0055] A shiitake mushroom and green vegetable bag is prepared through the following steps:
[0056] S1, add 65 parts of all-purpose flour, 0.2 parts of dry yeast and 28 parts of skin water into the mixing device, stir at a slow speed for 5 minutes, and then stir quickly for 10 minutes until fully mixed to form a dough;
[0057] S2, resting the dough obtained in S1 for 5 minutes;
[0058] S3, putting the dough obtained in S2 into a noodle pressing device and rolling;
[0059] S4, breaking the dough obtained in S3 into small pieces, sprinkled with flour for later use;
[0060] S5, add 52 parts of green vegetables, 13 parts of shiitake mushrooms, 8 parts of silver carp meat, 1.8 parts of white sugar, 0.8 parts of edible salt and 11 parts of stuffing water into the mixer and stir evenly, and the prepared fillings are left to stand for later use;
[0061] S6, kneading the dough obtained in S4 and the filling obtained in S5;
[0062] S7, pushing the buns formed in S6 into the pr...
Embodiment 3
[0069] A shiitake mushroom and green vegetable bag is prepared through the following steps:
[0070] S1, add 64 parts of all-purpose flour, 0.3 parts of dry yeast and 26 parts of skin water into the mixing device, stir at a slow speed for 5 minutes, and then stir quickly for 12 minutes until fully mixed to form a dough;
[0071] S2, resting the dough obtained in S1 for 5 minutes;
[0072] S3, putting the dough obtained in S2 into a noodle pressing device and rolling;
[0073] S4, breaking the dough obtained in S3 into small pieces, sprinkled with flour for later use;
[0074] S5, add 51 parts of green vegetables, 12 parts of shiitake mushrooms, 9 parts of silver carp meat, 6 parts of bean glutinous rice, 1.8 parts of white sugar, 0.9 parts of edible salt and 10 parts of stuffing water into the blender and stir evenly. The prepared fillings are set aside for later use ;
[0075] S6, kneading the dough obtained in S4 and the filling obtained in S5;
[0076] S7, pushing the b...
PUM
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Abstract
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