Kiwi fruit steamed buns and making method thereof

Abstract

The invention discloses kiwi fruit steamed buns and a making method thereof. The kiwi fruit steamed buns consist of the following components in parts by mass of 100-200 parts of kiwi fruit pulp, 100-150 parts of yeast powder, 200-300 parts of flour, 50-60 parts of honey, 60-100 parts of henry steudnera tuber powder and 400-500 parts of warm water. The making method comprises the following steps ofpreparing the kiwi fruit pulp; weighing the raw materials according to the composition proportion; adding the yeast powder to the warm water, and performing stirring so as to obtain a yeast powder solution; putting the honey to the kiwi fruit pulp, performing uniform stirring, adding the flour, then gradually adding the yeast powder solution, performing mixing to obtain dough, and performing standing; taking out the kiwi fruit dough, performing kneading while sprinkling the henry steudnera tuber powder, performing thorough and uniform kneading, performing twisting to obtain long strips of which the sections are elliptical, and equally and horizontally cutting the long strips with a knife to obtain equal parts of the long strips, putting the equal parts in a steamer, performing steaming, stopping heating, performing waiting for some time, taking out the steamed parts, and performing cooling to room temperature. The kiwi fruit steamed buns disclosed by the invention are simple and goodto make, nutritive to eat, unique in flavor and good in market prospects.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a kiwifruit steamed bun and a preparation method thereof. Background technique [0002] Mantou is a traditional food in my country and is deeply loved by the public. However, the ingredients of steamed buns in the current market are relatively single, which can no longer meet people's growing material needs; kiwi fruit has a soft texture and a sweet and sour taste. The flavor is described as a trio of strawberry, banana, and pineapple. In addition to organic substances such as kiwifruit, proteolytic enzymes, tannin pectin and sugars, as well as trace elements such as calcium, potassium, selenium, zinc, germanium, and 17 kinds of amino acids needed by the human body, kiwifruit also contains rich vitamin C, grape Acid, fructose, citric acid, malic acid, fat. It is a fruit with fresh quality, rich nutrition and delicious flavor. Kiwi fruit is rich in minerals...

AI Technical Summary

Problems solved by technology

[0003] The inventor found in the early stage of the experiment that, first, when the kiwi fruit is beaten to pulp, sometimes there will be insufficient beating, resulting in insufficient flavor of the kiwi fruit steamed bun; second, depending on the temperature of the room temperature, sometimes it will The taste of steamed buns is hard; third, 3. Insufficient fermentation time or incorrect fermentation temperature will cause steamed buns to be soft enough