A steamed bun wrapper and preparation method thereof and steamed bun

Abstract

The present invention relates to the field of food technology, and specifically discloses a steamed bun wrapper and a preparation method thereof and steamed buns, comprising the following components by weight: 500-600 parts of flour, 60-90 parts of tremella powder, 30-50 parts of colloidal lard, 12-15 parts of apple vinegar, 2-5 parts of yeast powder, 5-6 parts of pumpkin seed powder, 2-5 parts of vitamin C powder and water; wherein the particle size of the tremella powder is 2-3 times that of the flour particle size; wherein the colloidal lard is lard mud twisted from lard after refrigeration. The steamed buns prepared by the steamed bun wrapper of the present invention not only have a lower GI value, but also have a good taste.

Description

Technical Field

[0001] The invention relates to the technical field of food, and in particular to a steamed bun wrapper and a preparation method thereof and steamed buns. Background Art

[0002] Steamed bread and steamed buns are common breakfast foods; the main raw material used to prepare steamed bread and steamed bun dough is flour. According to the processing method, flour can be divided into refined flour (white flour, low-gluten flour, medium-gluten flour and high-gluten flour), whole wheat flour, and coarse grain flour (oat flour, corn flour and rice flour). Among them, wheat flour and coarse grain flour are low-GI flours, which are more friendly to sugar control consumers, but the taste and texture of wheat flour and coarse grain flour are poor; refined flour removes wheat bran and germ, and has the advantages of delicate taste and soft texture, but it lacks dietary fiber, vitamins and minerals, and is a high-GI flour. After consumption, it will cause blood sugar to rise rapidly and stimulate insulin secretion. Long-term consumption may lead to unstable blood sugar and increase the risk of diabetes and metabolic syndrome.

[0003] The dough for steamed buns needs to be able to wrap the fillings and not break easily. Therefore, compared with steamed buns, the dough for steamed buns needs to have a certain toughness. Summary of the invention

[0004] The invention aims to provide a steamed bun wrapper and a preparation method thereof and steamed buns, which not only have a lower GI value but also have a good taste.

[0005] The present invention is achieved through the following technical solutions:

[0006] A steamed bun wrapper comprises the following components in parts by weight:

[0007] 500-600 parts of flour, 60-90 parts of Tremella powder, 30-50 parts of colloidal lard, 12-15 parts of apple vinegar, 2-5 parts of yeast powder, 5-6 parts of pumpkin seed powder, 2-5 parts of vitamin C powder and water;

[0008] Among them, the particle size of Tremella powder is 2-3 times that of flour;

[0009] Among them, the gelatinous hog suet is suet mud that is squeezed after refrigeration of hog suet.

[0010] The main material of the steamed buns dough of the present invention is common flour, and low GI flour is not used, so that the taste and texture of the steamed buns dough can be controlled from the main material.

[0011] In addition, in order to further improve the mouthfeel of the steamed buns, the present invention adds tremella powder and gelatinous lard, wherein the tremella powder is crispy in mouthfeel, and adding the tremella powder into the steamed buns can make the steamed buns have a certain crispness and be not easy to stick to teeth; wherein the gelatinous lard can improve the softness and elasticity of the steamed buns, and since the lard is untreated pig fat, which is usually solid, it is difficult to completely melt in the dough when directly mixed with flour, and it is easy to form larger pieces of fat particles, which may cause uneven dough, so in the prior art, a certain amount of boiled lard is usually added when kneading the dough to improve the softness and elasticity of the steamed buns; the present invention adds lard mud obtained by twisting and refrigerating the lard into lard mud into flour when kneading the dough, which not only does not cause uneven dough, but also makes the steamed buns chewier than adding boiled lard, and the crispness brought by the tremella powder can greatly improve the mouthfeel of the steamed buns.

[0012] The particle size of tremella powder has a great influence on the crispness of the prepared bun dough. The present invention can make the prepared bun dough crispier and avoid large particles of tremella powder exposed on the surface of the bun dough by making the particle size of tremella powder 2-3 times that of flour.

[0013] On the one hand, Tremella powder contains nutrients such as protein, multiple amino acids, multiple vitamins, minerals, etc. It is a low-GI ingredient. Using it together with flour as raw materials for steamed bun dough can reduce the amount of flour used to a certain extent, and thus reduce the GI value of the steamed bun dough to a certain extent.

[0014] On the other hand, the raw materials of the steamed bun wrapper of the present invention further contain apple vinegar, pumpkin seed powder and vitamin C powder; wherein, the apple vinegar can help maintain the crispness of the tremella powder during the steaming process, and the apple vinegar can reduce the GI value of flour; the pumpkin seed powder, the vitamin C powder and the apple vinegar are used in combination, which can greatly increase the effect of the apple vinegar on reducing the GI value of flour, and improve the effect of the apple vinegar on maintaining the crispness of the tremella powder.

[0015] In summary, the steamed bun wrapper of the present invention not only has a lower GI value, but also has a good taste.

[0016] In a preferred embodiment, the preparation process of Tremella powder is as follows:

[0017] S1. Wash the Tremella and soak it in clean water;

[0018] S2, boiling the soaked Tremella in boiling water for 5-10 minutes;

[0019] S3, drain the water from the white fungus after being boiled in boiling water, and dry it at 40-50°C;

[0020] S4. Crush the dried Tremella fuciformis under a protective gas atmosphere at -5°C, and sieve to obtain Tremella fuciformis powder.

[0021] The invention enables the prepared tremella powder to maintain crispness in terms of the particle size of the tremella powder and the preparation process, and by adding apple cider vinegar, the apple cider vinegar helps the tremella to better maintain its structure, prevents excessive softening, and ensures that the tremella powder can still maintain crispness after high-temperature steaming.

[0022] The purpose of boiling water is to make the tremella powder easier to steam. The boiling time of the present invention is 5-10 minutes, which will not cause the tremella to soften due to boiling and affect its crispness.

[0023] The present invention adopts low-temperature drying at 40-50°C to avoid high-temperature drying causing too fast evaporation of water and loss of crispness; the low temperature can maintain the structure of the tremella and reduce the loss of crispness; the drying temperature of 40-50°C can not only prevent the tremella from losing its crispness, but also ensure a suitable drying time to avoid the problem of too long drying time caused by too low a temperature.

[0024] Among them, the present invention introduces low-temperature protective gas in the process of crushing white fungus, which can reduce the generation of heat and avoid the loss of crispness in the crushing process.

[0025] In a preferred embodiment, in step S2, lemon juice is added to the boiling water during the boiling water rinsing process, and the amount of lemon juice added is 8-10% based on the volume of the boiling water.

[0026] During the boiling water process, adding lemon juice can help the tremella powder maintain its crispness better.

[0027] In a preferred embodiment, the preparation process of the colloidal hog suet is as follows:

[0028] Step 1, pre-treating the hog fat;

[0029] Step 2: Place the pre-treated lard at 4-5°C for 3-5 hours;

[0030] Step 3: Use a meat grinder to grind the pork lard into lard mud.

[0031] The pig lard is placed in an environment of 4-5℃ for 3-5 hours and then twisted. Compared with the lard mud prepared by directly twisting the pig lard, the prepared bun dough is more chewy.

[0032] In a preferred embodiment, in step 1, the pretreatment process is:

[0033] Rinse the lard and soak it in clean water containing ginger, pepper and cooking wine for 1-2 hours.

[0034] The pretreatment of the present invention can remove the odor of hog lard.

[0035] In a preferred embodiment, the particle size of the flour is 50-70 μm.

[0036] In a preferred embodiment, the flour is a mixture of 60% high-gluten flour and 40% low-gluten flour.

[0037] In a preferred embodiment, 2-3 parts of salt are also included.

[0038] The addition of salt will also make the prepared bun dough more chewy.

[0039] A method for preparing steamed bun wrapper comprises the following steps:

[0040] Step 1) Add vitamin C powder and pumpkin seed powder to apple cider vinegar, stir evenly, and leave for 4-5 hours to obtain an acidic solution;

[0041] Step 2), mixing 20% ​​acid solution with Tremella powder to moisten the Tremella powder;

[0042] Step 3), mix the yeast powder and flour, and add the gelatinous pig board;

[0043] Step 4), use 80% of the acid solution to knead the dough; add water during the kneading process to knead the dough;

[0044] Step 5) Let the dough ferment at 35-40℃ for 2-3 hours.

[0045] During the preparation process of the steamed bun wrapper of the formula of the present invention, the order of adding the various materials has a significant impact on the GI and taste of the prepared steamed bun wrapper:

[0046] The method first adds vitamin C powder and pumpkin seed powder into apple vinegar and leaves the mixture for 4-5 hours, so as to enable the apple vinegar to more fully release phenolic substances, thereby significantly reducing the GI of flour. The vitamin C powder has an antioxidant function and can prevent the phenolic substances in the acidic solution from being oxidized, thereby ensuring the effect of the apple vinegar on reducing the GI of flour. The apple vinegar can also better maintain the structure of the tremella powder, so that the tremella powder can still maintain a crisp feeling after high-temperature steaming.

[0047] The present invention firstly uses part of the prepared acidic solution to wet the tremella powder, so as to achieve uniform wetting of the tremella powder by the acidic solution, thereby ensuring that the tremella powder can still maintain crispness after high-temperature steaming.

[0048] In the preparation method of the present invention, the amount of water added is determined according to the actual dough kneading process.

[0049] The invention can improve the taste of the steamed bun dough by fermenting in an environment of 35-40°C.

[0050] A steamed bun comprises stuffing and the steamed bun dough.

[0051] Compared with the prior art, the present invention has the following advantages and beneficial effects:

[0052] The invention adds tremella powder, colloidal hog lard, apple vinegar, pumpkin seed powder and vitamin C powder to flour for preparing steamed bun dough. The tremella powder makes the steamed bun dough have a certain crispness, the colloidal hog lard makes the steamed bun dough more chewy, and the apple vinegar, pumpkin seed powder and vitamin C powder are used in combination to not only maintain the crispness of the tremella powder after steaming, but also greatly reduce the GI value of the flour, so that the prepared steamed bun dough has not only a low GI value but also a good taste. DETAILED DESCRIPTION

[0053] In order to make the purpose, technical scheme and advantages of the present invention clearer, the present invention is further described in detail below in conjunction with the embodiments. The schematic implementation mode of the present invention and its description are only used to explain the present invention and are not intended to limit the present invention. The embodiments described below are part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in the field without creative work are within the scope of protection of the present invention.

[0054] In the following description, a large number of specific details are set forth in order to provide a thorough understanding of the present invention. However, it is apparent to those of ordinary skill in the art that these specific details do not have to be employed to practice the present invention. In other embodiments, in order to avoid confusing the present invention, known structures, materials or methods are not specifically described. The materials, instruments and reagents used in the following examples, unless otherwise specified, can be obtained from commercial sources. The technical means used in the examples, unless otherwise specified, are conventional means well known to those skilled in the art.

[0055] In order to prepare steamed buns with both low GI value and better taste, the present embodiment provides a steamed bun dough, comprising the following components in parts by weight:

[0056] 500-600 parts of flour, 60-90 parts of tremella powder, 30-50 parts of colloidal lard, 12-15 parts of apple cider vinegar, 2-5 parts of yeast powder, 5-6 parts of pumpkin seed powder, 2-5 parts of vitamin C powder and water; 2-3 parts of salt can also be included, and salt can make the prepared bun skin more chewy;

[0057] Among them, the particle size of tremella powder is 2-3 times that of flour; among them, the colloidal lard is lard mud formed by squeezing lard after refrigeration.

[0058] Specifically, the preparation process of Tremella powder is as follows:

[0059] S1. Wash the Tremella and soak it in clean water;

[0060] S2, boiling the soaked Tremella in boiling water for 5-10 minutes;

[0061] S3, drain the water from the white fungus after being boiled in boiling water, and dry it at 40-50°C;

[0062] S4. Crush the dried Tremella fuciformis under a protective gas atmosphere at -5°C, and sieve to obtain Tremella fuciformis powder.

[0063] Preferably, lemon juice is added to the boiling water during the boiling water rinsing process, and the amount of lemon juice added is 8-10% based on the volume of the boiling water.

[0064] Specifically, the preparation process of the colloidal hog suet is as follows:

[0065] Step 1: Pre-treat the pig fat: rinse the pig fat and soak it in clean water containing ginger, pepper and cooking wine for 1-2 hours;

[0066] Step 2: Place the pre-treated lard at 4-5°C for 3-5 hours;

[0067] Step 3: Use a meat grinder to grind the pork lard into lard mud.

[0068] In a preferred embodiment, the flour is a mixture of 60% high-gluten flour and 40% low-gluten flour; the particle size of the flour is 50-70 μm;

[0069] The above-mentioned method for preparing steamed buns dough comprises the following steps:

[0070] Step 1) Add vitamin C powder and pumpkin seed powder to apple cider vinegar, stir evenly, and leave for 4-5 hours to obtain an acidic solution;

[0071] Step 2), mixing 20% ​​acid solution with Tremella powder to moisten the Tremella powder;

[0072] Step 3), mix the yeast powder and flour, and add the gelatinous pig board;

[0073] Step 4), use 80% of the acid solution to knead the dough; add water during the kneading process to knead the dough;

[0074] Step 5) Place the dough in a 35-40℃ environment to ferment for 2-3 hours; then cut into pieces and roll out the dough to make buns.

[0075] The prepared bun skin can be used to wrap the fillings to make buns.

[0076] In this embodiment, tremella powder, colloidal hog lard, apple vinegar, pumpkin seed powder and vitamin C powder are added to the flour used for preparing the bun dough. The tremella powder makes the bun dough have a certain crispness, the colloidal hog lard makes the bun dough more chewy, and the combined use of apple vinegar, pumpkin seed powder and vitamin C powder can not only maintain the crispness of the tremella powder after steaming, but also greatly reduce the GI value of the flour, so that the prepared bun dough has not only a low GI value but also a good taste.

[0077] In order to better illustrate the technical effect of this embodiment, the following specific cases are used for illustration.

[0078] Embodiment 1:

[0079] A steamed bun wrapper is composed of the following components in parts by weight:

[0080] 500 parts of flour, 90 parts of tremella powder, 40 parts of gelatinous lard, 15 parts of apple vinegar, 5 parts of yeast powder, 6 parts of pumpkin seed powder, 5 parts of vitamin C powder, 3 parts of salt, and about 150 parts of water.

[0081] The flour is a mixture of 60% high-gluten flour and 40% low-gluten flour; the particle size of the flour is 50-70 μm; and the particle size of the tremella powder is 3 times that of the flour.

[0082] Wherein, the preparation process of Tremella powder is as follows:

[0083] S1. Wash the Tremella fuciformis and soak it in clean water for 2 hours;

[0084] S2, boiling the soaked Tremella in boiling water for 10 minutes; adding lemon juice to the boiling water during the boiling process, the amount of lemon juice added being 8% based on the volume of the boiling water;

[0085] S3, drain the white fungus after boiling in boiling water and dry it at 45°C;

[0086] S4. Grind the dried Tremella fuciformis in a protective gas atmosphere of -5°C, and sieve to obtain Tremella fuciformis powder. Specifically, nitrogen gas at -5°C is introduced into the grinding equipment to reduce the high temperature generated during the grinding process.

[0087] The preparation process of the colloidal hog suet is as follows:

[0088] Step 1: Pre-treat the pig fat: rinse the pig fat and soak it in clean water containing ginger, pepper and cooking wine for 2 hours;

[0089] Step 2: Place the pre-treated lard at -5°C for 3 hours;

[0090] Step 3: Use a meat grinder to grind the pork lard into lard mud.

[0091] The method for preparing the steamed bun wrapper of the present embodiment comprises the following steps:

[0092] Step 1), add vitamin C powder and pumpkin seed powder to apple cider vinegar, stir evenly, and leave for 5 hours to obtain an acidic solution;

[0093] Step 2), mixing 20% ​​acid solution with Tremella powder to moisten the Tremella powder;

[0094] Step 3), mix the yeast powder and flour;

[0095] Step 4), use 80% of the acid solution to knead the dough; add water during the kneading process to knead the dough;

[0096] Step 5) Ferment the dough at 35°C for 2.5 hours, then cut into pieces and roll out to make bun wrappers.

[0097] Embodiment 2:

[0098] This embodiment is based on embodiment 1, and the difference from embodiment 1 is that the amount of each component in the steamed bun dough is different, specifically:

[0099] A steamed bun wrapper is composed of the following components in parts by weight:

[0100] 600 parts of flour, 60 parts of tremella powder, 30 parts of gelatinous lard, 12 parts of apple cider vinegar, 4 parts of yeast powder, 5 parts of pumpkin seed powder, 3 parts of vitamin C powder, 2 parts of salt, and about 160 parts of water.

[0101] Comparative Example 1:

[0102] This comparative example is based on Example 1, and the difference from Example 1 is that the formula does not contain pumpkin seed powder and vitamin C powder, specifically:

[0103] A steamed bun wrapper is composed of the following components in parts by weight:

[0104] 500 parts of flour; 90 parts of tremella powder, 40 parts of gelatinous lard, 15 parts of apple vinegar, 5 parts of yeast powder, 3 parts of salt, and about 150 parts of water.

[0105] Comparative Example 2:

[0106] This comparative example is based on Example 1, and the difference from Example 1 is that the formula does not contain apple vinegar, pumpkin seed powder and vitamin C powder, specifically:

[0107] A steamed bun wrapper is composed of the following components in parts by weight:

[0108] 500 parts of flour, 90 parts of tremella powder, 40 parts of gelatinous lard, 5 parts of yeast powder, 3 parts of salt, and about 150 parts of water.

[0109] Comparative Example 3:

[0110] This comparative example is based on Example 1, and the difference from Example 1 is that the content of apple cider vinegar in the formula is increased, specifically:

[0111] A steamed bun wrapper is composed of the following components in parts by weight:

[0112] 500 parts of flour, 90 parts of tremella powder, 40 parts of gelatinous lard, 20 parts of apple vinegar, 5 parts of yeast powder, 6 parts of pumpkin seed powder, 5 parts of vitamin C powder, 3 parts of salt, and about 150 parts of water.

[0113] Comparative Example 4:

[0114] This comparative example is based on Example 1, and the difference from Example 1 is that the formula does not contain Tremella powder, and an equal amount of flour is used instead, specifically:

[0115] A steamed bun wrapper is composed of the following components in parts by weight:

[0116] 590 parts of flour, 40 parts of gelatinous lard, 15 parts of apple cider vinegar, 5 parts of yeast powder, 6 parts of pumpkin seed powder, 5 parts of vitamin C powder, 3 parts of salt, and about 150 parts of water.

[0117] Comparative Example 5:

[0118] This comparative example is based on Example 1, and the difference from Example 1 is that the formula does not contain colloidal hog suet, specifically:

[0119] A steamed bun wrapper is composed of the following components in parts by weight:

[0120] 500 parts of flour, 90 parts of tremella powder, 15 parts of apple cider vinegar, 5 parts of yeast powder, 6 parts of pumpkin seed powder, 5 parts of vitamin C powder, 3 parts of salt, and about 150 parts of water.

[0121] Comparative Example 6:

[0122] This comparative example is based on Example 1, and the difference from Example 1 is that the colloidal lard in the formula is replaced by an equal amount of boiled lard, specifically:

[0123] A steamed bun wrapper is composed of the following components in parts by weight:

[0124] 500 parts of flour, 90 parts of tremella powder, 40 parts of boiled lard, 15 parts of apple cider vinegar, 5 parts of yeast powder, 6 parts of pumpkin seed powder, 5 parts of vitamin C powder, 3 parts of salt, and about 150 parts of water.

[0125] Comparative Example 7:

[0126] This comparative example is based on Example 1, and the difference from Example 1 is that:

[0127] The particle size of Tremella powder is the same as that of flour.

[0128] Comparative Example 8:

[0129] This comparative example is based on Example 1, and the difference from Example 1 is that the preparation process of Tremella powder is different:

[0130] In this comparative example, the soaked Tremella fuciformis was boiled in boiling water, and then directly dried at high temperature (80° C.), and then conventionally pulverized (not pulverized under low-temperature protective gas) and sieved.

[0131] Comparative Example 9:

[0132] This comparative example is based on Example 1, and the difference from Example 1 is that the preparation process of the steamed bun wrapper is different:

[0133] The method for preparing the steamed bun wrapper of this comparative example comprises the following steps:

[0134] Step 1), add Tremella powder, vitamin C powder, pumpkin seed powder and yeast powder to flour and mix well; then add colloidal lard; add apple cider vinegar to mix; and add water during the mixing process to knead into dough.

[0135] Step 2) Ferment the dough at 35°C for 2.5 hours; then cut into pieces and roll out to make bun wrappers.

[0136] Comparative Example 10:

[0137] A steamed bun wrapper is composed of the following components in parts by weight:

[0138] 500 parts of flour, 5 parts of yeast powder, 3 parts of salt, and about 150 parts of water. The flour is a mixture of 60% high-gluten flour and 40% low-gluten flour; the particle size of the flour is 50-70 μm.

[0139] The steamed buns prepared in Example 1-Example 2 and Comparative Example 1-Example 10 were wrapped with fresh meat fillings to make steamed buns, and steamed for 20 minutes to test the taste and GI value of the steamed buns. Among them, the taste test adopts a tasting method: 3 people evaluate the steamed buns prepared in Example 1-Example 2 and Comparative Example 1-Example 10, and the results are the comprehensive evaluation of the 3 people, among which the chewiness, crispness and softness adopt a scoring system, and the texture parameters of the steamed buns are tested by a texture analyzer at the same time, and the texture setting parameters are: TPA mode, the test probe is P / 36R, the compression rate is 50%, the forward speed is 1.5mm / s, the punching speed is 1.2mm / s, the retreat speed is 2.2mm / s, the trigger type is Auto, the starting point induction force is 5g, the probe is pressed down twice during one measurement, and the time interval between the two compressions is 3s. The GI value is determined with reference to "GB29922-2013 National Food Safety Standard General Rules for Special Medical Purpose Formulated Foods". The scoring results of the steamed buns are shown in Table 1, where the scoring standard is a 10-point system. The texture analyzer test results and the GI value of the test are shown in Table 2:

[0140] Table 1

[0141]

[0142] Table 2

[0143]

[0144] From the data in Table 1 and Table 2, we can see that:

[0145] 1) Adding gelatinous lard when kneading the dough can increase the elasticity of the bun dough, making it more chewy and softer.

[0146] 2) Adding Tremella powder when kneading the dough can make the prepared bun dough have a certain crispness and can reduce the GI value of flour to a certain extent.

[0147] 3) The combination of apple cider vinegar, pumpkin seed powder and vitamin C powder can significantly reduce the GI value of steamed buns. It can also maintain the crispness of Tremella powder after high-temperature cooking, and the particle size and preparation process of Tremella powder have an impact on the effect of maintaining the crispness of Tremella powder after high-temperature cooking.

[0148] 4) When kneading the dough, the order in which the ingredients are added affects the crispness and GI value of the bun dough.

[0149] The specific implementation methods described above further illustrate the objectives, technical solutions and beneficial effects of the present invention in detail. It should be understood that the above description is only a specific implementation method of the present invention and is not intended to limit the scope of protection of the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A steamed bun wrapper, characterized in that: It includes the following components by weight: 500-600 parts of flour, 60-90 parts of Tremella powder, 30-50 parts of colloidal lard, 12-15 parts of apple vinegar, 2-5 parts of yeast powder, 5-6 parts of pumpkin seed powder, 2-5 parts of vitamin C powder and water; Wherein, the particle size of the Tremella powder is 2-3 times the particle size of the flour; Among them, the colloidal hog suet is suet mud formed by refrigerating the hog suet and then wringing it; The preparation process of the white fungus powder is as follows: S1. Wash the Tremella and soak it in clean water; S2, boiling the soaked Tremella in boiling water for 5-10 minutes; S3, draining the white fungus after being boiled in the boiling water, and drying at 40-50°C; S4, crushing the dried Tremella fuciformis under a protective gas atmosphere of -5°C, and sieving to obtain the Tremella fuciformis powder; In step S2, lemon juice is added to the boiling water during the boiling water rinsing process, and the amount of the lemon juice added is 8-10% based on the volume of the boiling water; The method for preparing the steamed bun wrapper comprises the following steps: Step 1), adding the vitamin C powder and the pumpkin seed powder into the apple cider vinegar, stirring evenly, and leaving for 4-5 hours to obtain an acidic solution; Step 2), mixing 20% ​​of the acidic solution with the tremella powder to moisten the tremella powder; Step 3), mixing the yeast powder and the flour, and adding colloidal lard; Step 4), using 80% of the acidic solution to knead dough; adding water during the kneading process to knead the dough; Step 5), ferment the dough at 35-40°C for 2-3 hours.

2. The bun wrapper according to claim 1, characterized in that: The preparation process of the colloidal hog suet is as follows: Step 1, pre-treating the hog fat; Step 2: Place the pre-treated lard at 4-5°C for 3-5 hours; Step 3: Use a meat grinder to grind the pig fat into fat mud.

3. The bun wrapper according to claim 2, characterized in that: In step 1, the preprocessing process is: Rinse the lard and soak it in clean water containing ginger, pepper and cooking wine for 1-2 hours.

4. The bun wrapper according to claim 1, characterized in that: The particle size of the flour is 50-70 μm.

5. The bun wrapper according to claim 1, characterized in that: The flour is a mixture of 60% high-gluten flour and 40% low-gluten flour.

6. A steamed bun wrapper according to any one of claims 1 to 5, characterized in that: Also include 2-3 parts of salt.

7. A method for preparing a steamed bun wrapper according to any one of claims 1 to 6, characterized in that: The following steps are involved: Step 1), adding the vitamin C powder and the pumpkin seed powder into the apple cider vinegar, stirring evenly, and leaving for 4-5 hours to obtain an acidic solution; Step 2), mixing 20% ​​of the acidic solution with the tremella powder to moisten the tremella powder; Step 3), mixing the yeast powder and the flour, and adding colloidal lard; Step 4), using 80% of the acidic solution to knead dough; adding water during the kneading process to knead the dough; Step 5), ferment the dough at 35-40°C for 2-3 hours.

8. A steamed bun, characterized in that: The invention comprises fillings and the steamed bun wrapper as claimed in any one of claims 1 to 6.

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