Preparation process of steamed stuffed bun skin

A preparation process, technology of steamed bun skin, applied in the field of steamed bun skin preparation technology, can solve problems such as steamed stuffed bun skin tends to dry out, reduce customer flow, affect sales volume, etc., shorten fermentation time, prevent dryness, and not easily dry out Effect
CN109770211AInactive Publication Date: 2019-05-21重庆大同八社食品有限公司
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
重庆大同八社食品有限公司
Publication Date
2019-05-21
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention belongs to the field of food, and particularly discloses a preparation process of steamed stuffed bun skin, which comprises the following steps of: (1) preparing raw materials; (2) heating water; (3) putting flour into a flour mixing device and melting yeast and white granulated sugar with water for later use; (4) adding the melted yeast and white granulated sugar into the flour anduniformly mixing to prepare a semi-finished product; (5) putting egg white and salt into the semi-finished product and adding water for kneading; (6) standing the dough obtained in the step (5) in anenvironment with the temperature of 28-38 DEG C for 0.5-1 hour; (7) cutting: kneading the dough in the step (6) into strips and then cutting into a plurality of small pieces of dough; (8) rolling thesmall pieces of dough. The steamed stuffed bun skin prepared by the method is fluffy and soft, the steamed stuffed bun skin is prevented from being dried, and the overall taste of the steamed stuffedbun is improved.
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Description

technical field

[0001] The invention relates to the field of food, in particular to a preparation process of steamed stuffed bun skin. Background technique

[0002] As a traditional noodle product in China, like dumplings, steamed stuffed buns are popular because of their low price and affordable price. Steamed buns are usually stuffed with vegetables, meat or sugar, and wrapped with a skin made from fermented flour.

[0003] The production of bun filling is relatively easy, but the production of bun skin is particularly particular, because the quality of bun skin is related to the color and taste of the whole bun. In the prior art, the production of bun skin usually needs to go through the process of kneading, fermenting and rolling. And dough is to mix flour, flour foaming agent (such as yeast) and water.

[0004] However, the process of kneading and fermenting has a great influence on the taste and color of the steamed bun skin. The skin of the steamed bun produced in t...

Claims

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