Wrappers for quick-frozen roasted steamed stuffed buns and application of wrappers
A steamed bun skin and wrapping technology, which is applied in the application, baking, baked food, etc., can solve the problems of moisture in the stuffing, cracking of the skin, etc.
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Embodiment 1
[0022] Embodiment 1: quick-frozen baked bun skin
[0023] Quick-frozen baked bun skins were prepared according to the following formula: 50 g of whole potato flour, 600 g of wheat flour, 300 g of water, 1 g of trehalose, 1 g of high acyl gellan gum, 10 g of table salt, and 10 g of modified starch P1800.
Embodiment 2
[0024] Embodiment 2: quick-frozen baked bun skin
[0025] Prepare quick-frozen baked bun skins according to the following formula: 70g of whole potato flour, 1200g of wheat flour, 400g of water, 2g of trehalose, 6g of high acyl gellan gum, 15g of table salt, and 50g of modified starch P1800.
Embodiment 3
[0026] Embodiment 3: quick-frozen baked bun skin
[0027] Prepare quick-frozen baked bun skins according to the following formula: 90g whole potato flour, 700g wheat flour, 500g water, 3g trehalose, 4g high acyl gellan gum, 20g table salt, and 20g modified starch P1800.
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