Non-peeling and non-cracking lotus root starch steamed bread and preparation method thereof

Abstract

The invention relates to the technical field of food processing, and especially relates to a non-peeling and non-cracking lotus root starch steamed bread and a preparation method thereof. The method comprises the following steps: (1) placing the lotus root starch in a container, adjusting the lotus root starch into a thick paste, and then adding hot water for uniform mixing; (2) pouring the medium-gluten flour, the remaining lotus root starch, yeast and cold water into the container, uniform stirring the materials, adding the lotus root starch, uniformly mixing the materials and kneading dough; (3) fermenting the mixed dough in a constant temperature and humidity incubator; (4) kneading the dough obtained by the above step, then kneading the dough into a cylinder shape, cutting the material, and finishing the material; (5) fermenting the obtained dough; (6) placing the obtained dough in a steamer to be steamed; and (7) taking the product out of a pan. The lotus root starch steamed bread has high addition amount of the lotus root starch, and does not use any additive, the steamed bread cannot be peeled and cracked after steaming, the appearance quality is good, the steamed bread ishigh in specific volume, the color is white, the taste is comfortable, the gluten is good, the lotus root starch steamed bread enriches the diet structure of consumers, and can also be recommended asa staple food for patients with chronic diseases.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a non-skinned and non-cracking lotus root flour steamed bun and a preparation method thereof. Background technique [0002] Lotus root starch is a common nutritious food made from lotus root after dehydration. In addition to starch, glucose and protein, lotus root starch also contains calcium, iron, phosphorus and various vitamins. Lotus root powder is not only easy to digest, but also has the effects of promoting body fluid and clearing heat, nourishing stomach and nourishing yin, invigorating spleen and Qi, nourishing blood and stopping bleeding. [0003] As one of the traditional staple foods in China, steamed buns are widely consumed, especially in the northern regions. However, the existing steamed buns have few designs and varieties and are not functional. Adding lotus root starch to flour to make steamed buns not only makes the steamed buns have the fragrance of l...

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to overcome the drawbacks of the existing steamed buns, such as few varieties, poor functionality, etc., but too much lotus root starch will cause deficiencies such as peeling and cracking, which will lead to the use of additives, etc., to provide a lotus root starch steamed bun and its Preparation