CN102885249A

CN102885249A - Method for preparing mung bean steamed bread

Info

Publication number: CN102885249A
Application number: CN2011102007393A
Authority: CN
Inventors: 宋其祥
Original assignee: Chongqing Qianjiang District Qianshuang Technology Co Ltd
Current assignee: Chongqing Qianjiang District Qianshuang Technology Co Ltd
Priority date: 2011-07-18
Filing date: 2011-07-18
Publication date: 2013-01-23

Abstract

A method for preparing mung bean steamed bread belongs to the field of food processing, and can effectively overcomes defects that general steamed bread is single in taste, not comprehensive in nutrition and does not have functions of clearing away heat. The method comprises immersing the mung bean into clear water for one day, cleaning with the water, and taking 10 kilograms of the mung bean into a juice extractor to extract juice of the mung bean; pouring the extracted mung bean juice into a bowl, adding 200 grams of white sugar and 300 grams of yeast, and uniformly stirring with a spoon so as to enable the white sugar and the yeast to completely melt in the mung bean juice; pouring flour onto a chopping board, pouring the remaining 10 kilograms of mung bean into the flour, uniformly kneading with hands, adding the mung bean juice and the water, uniformly stirring with hands, forcefully kneading the flour and then putting the kneaded flour on the chopping board to ferment for 10 minutes; cutting the dough into 5 parts with a knife, kneading the dough into strips with hands, cutting the strips into small pieces with a steamed bread shape, putting the cut steamed bread into a food steamer, and steaming for 20 minutes to finish the product. The method is mainly used for producing the steamed bread.

Description

The preparation method of mung bean steamed bread

Technical field the present invention relates to a kind of preparation method of mung bean steamed bread.

The background technology steamed bun is a kind of common main meal products, no matter the north or southern people like edible, the nutrition of steamed bun is abundanter, contain more nutritional labeling, but general steamed bun has such shortcoming, be exactly that general steamed bun taste is more single, nutrition is comprehensive not, does not have the effect of clearing heat and removing internal heat.

Summary of the invention the objective of the invention is to provide a kind of preparation method of mung bean steamed bread, and it can effectively solve, and general steamed bun taste is more single, and nutrition is comprehensive not, does not have the shortcoming of the effect of clearing heat and removing internal heat.

The object of the present invention is achieved like this: the preparation method of mung bean steamed bread, and mung bean is put into clear water soaked 1 day, then clean up with clear water, getting wherein 10 kilograms of mung beans, to put into juice extractor fried out with the juice of mung bean; Fried green bean juice is out poured in the basin, added white sugar 200 grams and yeast 300 grams, stir with spoon, allow white sugar and yeast be melted in the green bean juice fully; Flour is poured on the case, remaining 10 kilograms of mung beans are poured into used hand and even in the flour, then add green bean juice and water, the face of firmly becoming reconciled after stirring with hand, the face that will become reconciled was put into the case top fermentation 10 minutes; With cutter dough is divided into 5 parts, then with hand dough is rubbed strip, be cut into again the fritter of steamed bun shape with cutter; The steamed bun that cuts put on the food steamer to steam get final product after 20 minutes.

The preparation method of mung bean steamed bread, this product have the characteristics of nutritious, soft sweetness, clearing heat and removing internal heat, and it is edible to be fit to very much summer.

The specific embodiment

Composition of raw materials:

20 kilograms of 20 kilograms in flour, 10 kilograms in mung bean, white sugar 200 grams, yeast 300 grams, water.

Mung bean is put into clear water soaked 1 day, then clean up with clear water, getting wherein 10 kilograms of mung beans, to put into juice extractor fried out with the juice of mung bean.

Fried green bean juice is out poured in the basin, added white sugar 200 grams and yeast 300 grams, stir with spoon, allow white sugar and yeast be melted in the green bean juice fully.

Flour is poured on the case, remaining 10 kilograms of mung beans are poured into used hand and even in the flour, then add green bean juice and water, the face of firmly becoming reconciled after stirring with hand, the face that will become reconciled was put into the case top fermentation 10 minutes.

With cutter dough is divided into 5 parts, then with hand dough is rubbed strip, be cut into again the fritter of steamed bun shape with cutter.

The steamed bun that cuts put on the food steamer to steam get final product after 20 minutes.

Claims

1. the preparation method of mung bean steamed bread is characterized in that: mung bean is put into clear water soaked 1 day, then clean up with clear water, getting wherein 10 kilograms of mung beans, to put into juice extractor fried out with the juice of mung bean; Fried green bean juice is out poured in the basin, added white sugar 200 grams and yeast 300 grams, stir with spoon, allow white sugar and yeast be melted in the green bean juice fully; Flour is poured on the case, remaining 10 kilograms of mung beans are poured into used hand and even in the flour, then add green bean juice and water, the face of firmly becoming reconciled after stirring with hand, the face that will become reconciled was put into the case top fermentation 10 minutes; With cutter dough is divided into 5 parts, then with hand dough is rubbed strip, be cut into again the fritter of steamed bun shape with cutter; The steamed bun that cuts put on the food steamer to steam get final product after 20 minutes.