CN104719751A - Purple yam steamed bread and making method thereof - Google Patents

Abstract

The invention relates to a purple yam steamed bread and a making method thereof. The method comprises the following steps: washing carefully chosen mature purple yam, peeling, cutting to form small blocks, putting the small blocks in a beater, beating, putting wheat flour in a kneader, adding the above obtained purple yam pulp, honey, salt, olive oil and yeast into the wheat flour, stirring, and adjusting the humidity by using water until no dry flour exists; uniformly stirring the above obtained mixture to form a dough, and taking out the dough from the kneader; allowing the dough to stand for fermentation, dividing the obtained dough into a plurality of small circular doughs, putting the small circular doughs in a food steamer, steaming for 30min, and taking out the steamed bread. The purple yam steamed bread has soft mouthfeel, contains nutrients of purple yam, and can meet people's demands on heavy diet.

Description

A kind of fragrant taro steamed bun and preparation method thereof

technical fieldthe present invention relates to a kind of food, particularly a kind of steamed bun.

background technologysteamed bun is traditional wheaten food of China, and as one of staple food on dining table, always deeply by the liking of broad masses, existing steamed bun, mainly by appropriate flour and yeast mixing, and becomes dough, through fermentation, shaping, proof after above cage be steamed into.The Major Nutrient material of steamed bun is carbohydrate, is one of basal diet of people's makeup energy.But its taste is single, nutritive value is not high yet, and the pursuit of people to nutrient health is not being met.

Fragrant taro is a kind of food with dietotherapy effect deeply liked by broad masses, and containing necessary nutriments of human body such as rich in protein, calcium, phosphorus, not only taste is fragrant beautiful for it, can also increase the immunity of body, grow body and strengthen body.

summary of the inventionthe object of this invention is to provide the good and nutritious fragrant taro steamed bun of a kind of mouthfeel and preparation method.

Technical scheme of the present invention is: a kind of fragrant taro steamed bun, and this fragrant taro steamed bun material composition has: wheat flour 100 parts, honey 2-8 part, fragrant taro slurry 15-20 part, salt 2-7 part, olive oil 1-5 part, yeast 0.5-1.5 part and water 5-9 part.

The preparation method of fragrant taro steamed bun realizes according to the following steps:

(1) the fragrant taro of selected maturation is removed the peel after cleaning, and puts into beater making beating after being cut into small pieces, and slurries are crossed 100 mesh sieves and obtained fragrant taro slurry, stand-by;

(2) first wheat flour is put in dough mixing machine, more fragrant taro slurry, honey, salt, olive oil, yeast are joined in wheat flour, stir together, water use regulation humidity, until there is no dry powder;

(3), after said mixture uniform stirring being become dough, take out from dough mixing machine;

(4) above-mentioned dough is placed in proofing box, temperature ensures at 34 ~ 37 DEG C, and humidity ensures, at 50-65%, to proof about 1h;

(5) after question handler proofs, be divided into the little dough of several circles, the little dough of circle put into food steamer steaming and take out for 30 minutes.

The present invention is improved on the composition of traditional steamed bun, compared with traditional steamed bun, adds honey and fragrant taro, not only reaches the object of seasoning, also make steamed bun be provided with the nutriment of fragrant taro, and mouthfeel cotton is soft, can meet the demand of people to health diet.

detailed description of the invention

Embodiment 1

The fragrant taro of selected maturation cleans rear peeling, puts into beater making beating after being cut into small pieces, and slurries are crossed 100 mesh sieves and obtained fragrant taro slurry, stand-by; First 500g wheat flour is put in dough mixing machine, more fragrant for 90g taro slurry, 15g honey, 20g salt, 20g olive oil, 7.5g yeast are joined in wheat flour, stir together, water use regulation humidity, until there is no dry powder; After said mixture uniform stirring is become dough, take out from dough mixing machine; Above-mentioned dough is placed in proofing box, and temperature ensures at 37 DEG C, and humidity ensures, 55%, to proof about 1h; After question handler proofs, be divided into the little dough of several circles, the little dough of circle put into food steamer steaming and take out for 30 minutes.

Embodiment 2

The fragrant taro of selected maturation cleans rear peeling, puts into beater making beating after being cut into small pieces, and slurries are crossed 100 mesh sieves and obtained fragrant taro slurry, stand-by; First 500g wheat flour is put in dough mixing machine, more fragrant for 80g taro slurry, 25g honey, 15g salt, 15g olive oil, 5g yeast are joined in wheat flour, stir together, water use regulation humidity, until there is no dry powder; After said mixture uniform stirring is become dough, take out from dough mixing machine; Above-mentioned dough is placed in proofing box, and temperature ensures at 36 DEG C, and humidity ensures, 65%, to proof about 1h; After question handler proofs, be divided into the little dough of several circles, the little dough of circle put into food steamer steaming and take out for 30 minutes.

Claims (2)

1. a fragrant taro steamed bun, is characterized in that: this fragrant taro steamed bun material composition has: wheat flour 100 parts, honey 2-8 part, fragrant taro slurry 15-20 part, salt 2-7 part, olive oil 1-5 part, yeast 0.5-1.5 part and water 5-9 part.

2. the preparation method of a kind of fragrant taro steamed bun according to claim 1, is characterized in that:

(1) the fragrant taro of selected maturation is removed the peel after cleaning, and puts into beater making beating after being cut into small pieces, and slurries are crossed 100 mesh sieves and obtained fragrant taro slurry, stand-by;

(2) first wheat flour is put in dough mixing machine, more fragrant taro slurry, honey, salt, olive oil, yeast are joined in wheat flour, stir together, water use regulation humidity, until there is no dry powder;

(3), after said mixture uniform stirring being become dough, take out from dough mixing machine;

(4) above-mentioned dough is placed in proofing box, temperature ensures at 34 ~ 37 DEG C, and humidity ensures, at 50-65%, to proof about 1h;

(5) after question handler proofs, be divided into the little dough of several circles, the little dough of circle put into food steamer steaming and take out for 30 minutes.