Formula and making method of baked buns with different fillings

Abstract

The invention discloses a formula and a making method of baked buns with different fillings. The making method comprises the following steps: preparing dough including wrapper flour and crisp flour; preparing different fillings; wrapping the baked bun; in conclusion, the multiple processes are completed step by step in sequence, key control points are accurately grasped, products are more popular with customers, more and more people know the culture of the north of Shaanxi through the oven buns, the technology is old, the product output is large, enough market supply is provided, and the appearance and taste of the products are upgraded; the main raw materials of the oven steamed bun are flour, yeast and the like which are rich in proteins, carbohydrates and various vitamins and can provide energy and nutrition required by a human body; the oven steamed bun is baked by charcoal fire, so that the oven steamed bun is crispy in outer skin, soft in interior and rich in taste level, and is particularly suitable for the taste of the old people; and culture value: the baked buns are not only delicious food, but also bear rich culture significance, also drive the development of related industries, and have a certain health-care effect.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a formula and a preparation method of steamed buns with different fillings. Background Art

[0002] Lumo, a traditional specialty snack in Shaanxi, is famous for its fine workmanship, crispy and delicious filling. The craftsmanship, flour and oil used in making Lumo are very particular. The flour should be made of good spring wheat flour, and the lard should be white and pure. The flour and oil should be strictly prepared in proportion. First, fry the flour (rice flour is best) over a low heat, and mix it with white sugar, brown sugar, walnut kernels, peanut kernels, green and red silk, plum sauce, sesame, tangerine peel noodles, etc.

[0003] The defects of existing steamed bun making: 1. The steamed buns produced by the steamed bun making technique are too crispy. After the product is formed, the appearance of the steamed buns will be affected during the sales and transportation; 2. As a local specialty food, the production technique of Lu Mo Mo also requires the actual integration of northern and southern products in terms of taste, fillings, etc. Summary of the invention

[0004] The purpose of the present invention is to provide a formula and a production method of steamed buns with different fillings. The formula provided by the present invention has multiple processes completed step by step in sequence, and the key control points are accurately grasped. The product is more popular with customers. It is an old technique with a large product output, which provides sufficient market supply, upgraded product appearance, and upgraded taste.

[0005] To achieve the above object, the present invention provides the following technical solutions: A recipe and a preparation method of steamed buns with different fillings, comprising the following steps: S1: Prepare dough: dough and pastry; Crisp noodles: Add lard to flour and knead into dough with boiling water to make crisp noodles for later use; Skin surface: Add lard, sesame oil, sugar and syrup to flour, mix with boiling water to make dough, and make skin surface for later use; S2: Prepare different fillings: 1. Five-nut filling; 2. Red date filling; S3: Make steamed buns: Divide the dough and crispy dough into small pieces, roll them into long strips, fold and roll them three or four times, and finally roll them into squares; wrap the prepared fillings, flatten them, shape them into round shapes, and add red and green colors; S4: Baking the steamed buns: Put the wrapped steamed buns into the oven, turn them over halfway through, and bake them for about a certain time before taking them out of the oven.

[0006] Preferably, the materials of the five-nut filling in S2 include candied dates, brown sugar, raisins, diced winter melon and wine.

[0007] Preferably, the materials of the red date filling in S2 include coumarin, miscellaneous grains, soybean oil, melon seeds, peanut kernels and sesame seeds.

[0008] Preferably, the baking temperature in S4 is 250°C.

[0009] Preferably, the baking in S4 is divided into upper heating and lower heating.

[0010] Preferably, the materials for the dough in S1 include flour, lard, sesame oil, sugar and molasses.

[0011] Preferably, the materials of the crispy noodles in S1 include flour and lard.

[0012] In summary, due to the adoption of the above technology, the beneficial effects of the present invention are: The positive effects of the present invention are as follows: multiple processes are completed step by step in sequence, key control points are accurately grasped, the product is more popular with customers, more and more people understand northern Shaanxi culture through steamed buns, the craft is relatively old, the product output is large, sufficient market supply is provided, the product appearance is upgraded, and the taste is upgraded.

[0013] 2. Rich in nutrition: The main ingredients of Lu Mo are flour, yeast, etc. These ingredients are rich in protein, carbohydrates and multiple vitamins, which can provide the energy and nutrition needed by the human body; Unique taste: Lu Mo is baked over charcoal fire, with a crispy outer skin and soft inside, and a rich taste, which is especially suitable for the taste of the elderly.

[0014] 3. Cultural value: Lu Mo is not only a delicacy, but also carries rich cultural significance. In some places, Lu Mo is regarded as a symbol of praying for a worry-free year and continuous good fortune. Economic value: The production and sale of Lu Mo not only increases the income of villagers, but also drives the development of related industries, such as the development and processing of local products. Health benefits: The flour and yeast in Lu Mo help digestion, especially for people with indigestion. Eating Lu Mo in moderation has certain health benefits. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] The accompanying drawings constituting a part of the present invention are used to provide a further understanding of the present invention, so that other features, purposes and advantages of the present invention become more obvious. The accompanying drawings of the exemplary embodiments of the present invention and their descriptions are used to explain the present invention and do not constitute an improper limitation of the present invention. In the accompanying drawings: Figure 1 It is a flow chart of the present invention. DETAILED DESCRIPTION

[0016] In order to make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments 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 this field without making creative work belong to the scope of protection of the present invention. Therefore, the following detailed description of the embodiments of the present invention provided in the drawings is not intended to limit the scope of the invention claimed for protection, but merely represents the selected embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work belong to the scope of protection of the present invention.

[0017] In the description of the present invention, it is necessary to understand that the terms indicating orientation or positional relationship are based on the orientation or positional relationship shown in the drawings, and are only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as a limitation on the present invention.

[0018] In the present invention, unless otherwise clearly specified and limited, the terms "installed", "connected", "connected", "fixed" and the like should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection or an indirect connection through an intermediate medium, it can be the internal connection of two elements or the interaction relationship between two elements. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to the specific circumstances of the specification.

[0019] The present invention provides Figure 1 The formula and preparation method of steamed buns with different fillings shown include the following steps: S1: Prepare dough: dough and pastry; Crisp noodles: Add lard to flour and knead into dough with boiling water to make crisp noodles for later use; Skin surface: Add lard, sesame oil, sugar and syrup to flour, mix with boiling water to make dough, and make skin surface for later use; S2: Prepare different fillings: 1. Five-nut filling; 2. Red date filling; S3: Make steamed buns: Divide the dough and crispy dough into small pieces, roll them into long strips, fold and roll them three or four times, and finally roll them into squares; wrap the prepared fillings, flatten them, shape them into round shapes, and add red and green colors; S4: Baking the steamed buns: Put the wrapped steamed buns into the oven, turn them over halfway through, and bake them for about a certain time before taking them out of the oven.

[0020] Preferably, the materials of the five-nut filling in S2 include candied dates, brown sugar, raisins, diced winter melon and wine.

[0021] Preferably, the materials of the red date filling in S2 include coumarin, miscellaneous grains, soybean oil, melon seeds, peanut kernels and sesame seeds.

[0022] Preferably, the baking temperature in S4 is 250°C.

[0023] Preferably, the baking in S4 is divided into upper heating and lower heating.

[0024] Preferably, the materials for the dough in S1 include flour, lard, sesame oil, sugar and molasses.

[0025] Preferably, the material of the crispy noodles in S1 includes flour and lard. Embodiment 1

[0026] Recipe for crispy five-nut stuffing steamed bun: Step 1: Prepare dough ingredients: 100 catties flour, 50 catties lard; Crisp noodles: Add lard to flour and knead into dough with boiling water to make crisp noodles for later use; Step 2: Prepare the five-nut filling: 10 jin of candied dates; 12 jin of brown sugar; 8 jin of raisins; 8 jin of diced winter melon; 2.4 jin of wine; 360g of courgette; 60 jin of grains; 6 jin of soybean oil; 8 jin of melon seeds; 10 jin of peanuts; 12 jin of sesame seeds; fry the flour over low heat, add the above ingredients, mix well and make the filling for later use; Step 3: Make steamed buns: Divide the dough into small pieces, roll them into long strips, fold and roll them three or four times, and finally roll them into squares; wrap them with the prepared five-nut fillings, flatten them, shape them into round shapes, and add some red and green colors.

[0027] Step 4: Bake the steamed buns: Put the wrapped steamed buns into the oven, turn them over halfway, and set the temperature of the upper and lower fire to 250℃. Bake them for a specific time and then they can be taken out of the oven. Embodiment 2

[0028] Recipe for steamed bun with five-nut filling: Step 1: Prepare the dough ingredients: 100 catties of dough; 30 catties of lard; 6 catties of sesame oil; 4 catties of sugar; 4 catties of molasses; Skin surface: Add lard, sesame oil, sugar and syrup to flour, mix with boiling water to make dough, and make skin surface for later use; Step 2: Prepare the five-nut filling: 10 jin of candied dates; 12 jin of brown sugar; 8 jin of raisins; 8 jin of diced winter melon; 2.4 jin of wine; 360g of courgette; 60 jin of grains; 6 jin of soybean oil; 8 jin of melon seeds; 10 jin of peanuts; 12 jin of sesame seeds; fry the flour over low heat, add the above ingredients, mix well and make the filling for later use; Step 3: Make steamed buns: Divide the dough into small pieces, roll them into long strips, fold and roll them three or four times, and finally roll them into squares; wrap them with the prepared five-nut fillings, flatten them, shape them into round shapes, and add red and green colors.

[0029] Step 4: Bake the steamed buns: Put the wrapped steamed buns into the oven, turn them over halfway, and set the temperature of the upper and lower fire to 250℃. Bake them for a specific time and then they can be taken out of the oven. Embodiment 3

[0030] Recipe for crispy red date stuffed steamed buns: Step 1: Prepare dough ingredients: 100 catties flour, 50 catties lard; Crisp noodles: Add lard to flour and knead into dough with boiling water to make crisp noodles for later use; Step 2: Prepare the red dates filling: 20 jin of candied dates; 8 jin of brown sugar; 2 jin of wine; 60 jin of date paste; 40 jin of grains; 10 jin of oil; 10 jin of sesame seeds; 10 jin of melon seeds; 10 jin of peanuts; fry the flour over low heat, add the above ingredients, mix well and make the filling for later use; Step 3: Make steamed buns: Divide the dough into small pieces, roll them into long strips, fold and roll them three or four times, and finally roll them into squares; wrap them with the prepared five-nut fillings, flatten them, shape them into round shapes, and add some red and green colors.

[0031] Step 4: Bake the steamed buns: Put the wrapped steamed buns into the oven, turn them over halfway, and set the temperature of the upper and lower fire to 250℃. Bake them for a specific time and then they can be taken out of the oven. Embodiment 4

[0032] Recipe for steamed buns with red dates filling: Step 1: Prepare the dough ingredients: 100 catties of dough; 30 catties of lard; 6 catties of sesame oil; 4 catties of sugar; 4 catties of molasses; Skin surface: Add lard, sesame oil, sugar and syrup to flour, mix with boiling water to make dough, and make skin surface for later use; Step 2: Prepare the red dates filling: 20 jin of candied dates; 8 jin of brown sugar; 2 jin of wine; 60 jin of date paste; 40 jin of grains; 10 jin of oil; 10 jin of sesame seeds; 10 jin of melon seeds; 10 jin of peanuts; fry the flour over low heat, add the above ingredients, mix well and make the filling for later use; Step 3: Make steamed buns: Divide the dough into small pieces, roll them into long strips, fold and roll them three or four times, and finally roll them into squares; wrap them with the prepared five-nut fillings, flatten them, shape them into round shapes, and add red and green colors.

[0033] Step 4: Bake the steamed buns: Put the wrapped steamed buns into the oven, turn them over halfway, and set the temperature of the upper and lower fire to 250℃. Bake them for a specific time and then they can be taken out of the oven.

Claims

1. A recipe and a method for making steamed buns with different fillings, characterized in that: The following steps are involved: S1: Prepare dough: dough and pastry; Crisp noodles: Add lard to flour, knead into dough with boiling water, and make crisp noodles for later use; Skin surface: Add lard, sesame oil, sugar and molasses to flour, mix with boiling water to make dough, and make skin surface for later use; S2: Prepare different fillings:

1. Five-nut filling; 2. Red date filling; S3: Make steamed buns: Divide the dough and crispy dough into small pieces, roll them into long strips, fold and roll them three or four times, and finally roll them into squares; wrap the prepared fillings, flatten them, shape them into round shapes, and add red and green colors; S4: Baking the steamed buns: Put the wrapped steamed buns into the oven, turn them over halfway through, and bake them for about a certain time before taking them out of the oven.

2. The recipe and production method of steamed buns with different fillings according to claim 1, characterized in that: The materials of the five-kernel filling in S2 include candied dates, brown sugar, raisins, diced winter melon and wine.

3. The recipe and preparation method of steamed buns with different fillings according to claim 1, characterized in that: The materials of the red date filling in S2 include coumarin, miscellaneous grains, soybean oil, melon seeds, peanut kernels and sesame seeds.

4. The recipe and preparation method of steamed buns with different fillings according to claim 1, characterized in that: The baking temperature in S4 is 250°C.

5. The recipe and production method of steamed buns with different fillings according to claim 1, characterized in that: In the step S4, the baking is divided into upper baking and lower baking.

6. The recipe and production method of steamed buns with different fillings according to claim 1, characterized in that: The materials for the dough in S1 include flour, lard, sesame oil, sugar and molasses.

7. The recipe and preparation method of steamed buns with different fillings according to claim 1, characterized in that: The materials of the crispy noodles in S1 include flour and lard.

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