CN105029186A - Potato closure surface steamed buns and preparation method thereof - Google Patents
Potato closure surface steamed buns and preparation method thereof Download PDFInfo
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- CN105029186A CN105029186A CN201510288023.1A CN201510288023A CN105029186A CN 105029186 A CN105029186 A CN 105029186A CN 201510288023 A CN201510288023 A CN 201510288023A CN 105029186 A CN105029186 A CN 105029186A
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Abstract
The invention discloses potato closure surface steamed buns and a preparation method thereof. The method comprises the following steps: (1) mixing 5 parts of wheat flour and 2 parts of water, kneading to obtain dough, fermenting to obtain fermented dough, and soaking the fermented dough in water to obtain a mixture; (2) adding 300-600 parts of whole potato powder and 800-2100 parts of the wheat flour into the mixture, and kneading to obtain loose dough; (3) fermenting the loose dough, kneading the fermented loose dough to obtain another dough, and fermenting the another dough for 3-5h at 25-30 DEG C; (4.1) pressing the another dough to a 3-5cm thin sheet, scattering the mixed flour of the whole potato powder and the wheat flour on the upper surface of the thin sheet firstly, and rolling the thin sheet from one edge to the opposite edge to obtain long-strip-shaped dough; (4.2) pressing the long-strip-shaped dough to a thin sheet again, and repeating the step (4.1) for 5-10 times; and (5) preparing steamed bun blanks from the long-strip-shaped dough obtained after the former four steps, and cooking in a steaming manner to obtain the potato closure surface steamed buns.
Description
Technical field
The present invention relates to a kind of potato and clash face steamed bun and preparation method thereof.
Background technology
Potato (formal name used at school: Solanumtuberosum, English: potato, potatoes), belong to Solanaceae herbaceos perennial, stem tuber can be edible, is the third-largest important cereal crops in the whole world, is only second to wheat and maize.In China, how to advance and realize potato staple food grainization strategy, Potato ring rot bacteria is become the staple foods such as steamed bun, noodles, ground rice be an important people's livelihood matter of fundamental importance, potato will become rice, wheat, corn another staple food grain outward.In the production technology of steamed bun, in an opposite direction face steamed bun is the most famous, and it is sufficient and famous with wheat aromatic flavour, mouthfeel chewiness, bite.How potato is made good mouthfeel, nutritious steamed bun is a technical problem needing solution badly, to accelerate the realization of potato staple food grain.
Summary of the invention
For above-mentioned technical problem, an object of the present invention is to provide the preparation method that a kind of potato clashes face steamed bun, by exploring farina and the suitable proportioning of wheat flour, with fermenting potato starch and wheaten starch at a suitable temperature, obtained potato clashes face steamed bun.
A further object of the invention is to provide a kind of mouthfeel chewiness, nutritious, administration is fragrant and the aromatic strongly fragrant potato of wheat clashes face steamed bun.
Technical scheme provided by the invention is:
Potato clashes a preparation method for face steamed bun, comprising:
Step one, with parts by weight, get wheat flour 5 parts and 2 parts, water, and becomes dough to obtain leaven in temperature 25 ~ 30 DEG C of standing for fermentation 4 ~ 12h, afterwards leaven is torn into bulk, adds 20 ~ 30 parts of water and obtain mixture in temperature 25 ~ 30 DEG C immersion 2 ~ 4h;
Step 2, with parts by weight, get potato full-powder 300 ~ 600 parts and wheat flour 800 ~ 2100 parts, add entire mixture and 200 ~ 1000 parts of water that step one obtains, through stirring and becoming to fall apart dough;
Loose dough, in temperature 25 ~ 30 DEG C of bottom fermentation 20 ~ 30min, is made a dough, in temperature 25 ~ 30 DEG C of bottom fermentation 3 ~ 5h by step 3, the loose dough that step 2 is neutralized into afterwards;
Dough after fermentation in step 3 is pressed into the thin slice after 3 ~ 5cm by step 4, (4.1), the mixed powder of potato and wheat flour is evenly sprinkled in this thin slice upper surface first time, afterwards along an edge roll of this thin slice to another edge by this rolls of sheets growth strip dough, make this mixed powder be wrapped in this thin slice;
(4.2) this strip dough is pressed into thin slice again, repeats step (4.1) 5 ~ 10 times;
Wherein, evenly sprinkle the mixed powder 50 ~ 100 parts of potato and wheat flour at this thin slice upper surface in described step (4.1), 1/3 ~ 1/2 of the mixed powder that the potato full-powder at every turn added afterwards and the mixed powder of wheat flour are once sprinkled into before being, in this potato and wheat flour mixed powder, the ratio of potato and wheat flour is 1: 3; And,
Step 5, the strip dough finally obtained through step 4 is made steamed bun base, finally cook and namely obtain potato and clash face steamed bun.
Preferably, described potato is clashed in the preparation method of face steamed bun, also carry out steps A after step 4 and between step 5, described steps A comprises: the strip dough obtained in step 4 treacle at temperature 25 ~ 30 DEG C is sent out 20 ~ 30min, carries out described step 5 more afterwards.
Preferably, described potato is clashed in the preparation method of face steamed bun, in described step 4, with the power of 50 ~ 100N, the dough after fermentation in step 3 is pressed into the thin slice after 3 ~ 5cm.
Preferably, described potato is clashed in the preparation method of face steamed bun, in described step 5, the detailed process that steamed bun base made by the strip dough finally obtained through step 4 is comprised: strip dough step 4 finally obtained is cut into the roughly the same elementary steamed bun base of weight, get wheat flour and this elementary steamed bun base is mixed and made into secondary steamed bun base through tumbling, wherein the consumption of wheat flour and the part by weight of elementary steamed bun base are 2 ~ 3: 10.
Preferably, described potato is clashed in the preparation method of face steamed bun, and each obtained strip dough also evenly sprinkles the mixed powder of 50 ~ 100 parts of potato full-powders and wheat flour.
Preferably, described potato is clashed in the preparation method of face steamed bun, in described step one, leaven is torn into 3 × 3 × 3cm
3~ 5 × 5 × 5cm
3block.
Preferably, described potato is clashed in the preparation method of face steamed bun, in described step 2, also adds the egg liquid of 10 ~ 16 parts and the light-coloured vinegar of 5 ~ 10 parts.
A kind of potato clashes face steamed bun, is made up of the method described in any one.
The present invention at least comprises following beneficial effect:
The present invention turns out by homemade leaven the introduction that yeast obtains flour fermentation, and in wheat flour, add the potato full-powder of proper ratio, at leaven as under introduction, can obtain the face sent out through suitable fermentation time and temperature.And in steamed bun manufacturing process, add dry potato full-powder and little flour through repeatedly extruding and rolling, obtained quality exquisiteness, unique flavor, mouthfeel chewiness like this, nutritious, administration is fragrant and the aromatic strongly fragrant potato of wheat clashes face steamed bun.Promote the process of potato staple food grain.Provide a kind of newly, the potato edible way of coming into Domestic dining table; Too increase enterprise product type simultaneously, enriched product category, increase Business Economic Benefit.
Detailed description of the invention
Below in conjunction with accompanying drawing, the present invention is described in further detail, can implement according to this with reference to description word to make those skilled in the art.
The invention provides the preparation method that a kind of potato clashes face steamed bun, comprising:
Step one, with parts by weight, get wheat flour 5 parts and 2 parts, water, and becomes dough to obtain leaven in temperature 25 ~ 30 DEG C of standing for fermentation 4 ~ 12h, afterwards leaven is torn into bulk, adds 20 ~ 30 parts of water and obtain mixture in temperature 25 ~ 30 DEG C immersion 2 ~ 4h;
Step 2, with parts by weight, get potato full-powder 300 ~ 600 parts and wheat flour 800 ~ 2100 parts, add entire mixture and 200 ~ 1000 parts of water that step one obtains, through stirring and becoming to fall apart dough;
Loose dough, in temperature 25 ~ 30 DEG C of bottom fermentation 20 ~ 30min, is made a dough, in temperature 25 ~ 30 DEG C of bottom fermentation 3 ~ 5h by step 3, the loose dough that step 2 is neutralized into afterwards;
Dough after fermentation in step 3 is pressed into the thin slice after 3 ~ 5cm by step 4, (4.1), evenly sprinkle the mixed powder of potato and wheat flour in this thin slice upper surface first time, afterwards along an edge roll of this thin slice to another edge by this rolls of sheets growth strip dough;
(4.2) this strip dough is pressed into thin slice again, repeats step (4.1) 5 ~ 10 times;
Wherein, evenly sprinkle the mixed powder 50 ~ 100 parts of potato and wheat flour at this thin slice upper surface in described step (4.1), 1/3 ~ 1/2 of the mixed powder that the potato full-powder at every turn added afterwards and the mixed powder of wheat flour are once sprinkled into before being, in this potato and wheat flour mixed powder, the ratio of potato and wheat flour is 1: 3; And,
Step 5, the strip dough finally obtained through step 4 is made steamed bun base, finally cook and namely obtain potato and clash face steamed bun.
The present invention turns out by homemade leaven the introduction that yeast obtains flour fermentation, and in wheat flour, add the potato full-powder of proper ratio, at leaven as under introduction, can obtain the face sent out through suitable fermentation time and temperature.And in steamed bun manufacturing process, dry potato full-powder and little flour is added through repeatedly extruding and rolling, obtain quality exquisiteness, unique flavor, mouthfeel chewiness like this, nutritious, administration is fragrant and the aromatic strongly fragrant potato of wheat clashes face steamed bun, promoted the process of potato staple food grain.
As preferably, the mouthfeel of clashing face steamed bun in order to this potato more chewiness, potato full-powder addition is more, also steps A is carried out after step 4 and between step 5, described steps A comprises: the strip dough obtained in step 4 treacle at temperature 25 ~ 30 DEG C is sent out 20 ~ 30min, carries out described step 5 more afterwards.
As preferably, in order to make steamed bun chewiness and don't very hard as mouthfeel, in described step 4, with the power of 50 ~ 100N, the dough after fermentation in step 3 is pressed into the thin slice after 3 ~ 5cm.
As preferably, in order to make, steamed bun interior tissue is finer and closely woven, have levels sense, in described step 5, the detailed process that steamed bun base made by the strip dough finally obtained through step 4 is comprised: strip dough step 4 finally obtained is cut into the roughly the same elementary steamed bun base of weight, get wheat flour and this elementary steamed bun base is mixed and made into secondary steamed bun base through tumbling, wherein the consumption of wheat flour and the part by weight of elementary steamed bun base are 2 ~ 3: 10.
As preferably, in described step 4, each obtained strip dough also evenly sprinkles the mixed powder of 50 ~ 100 parts of potato full-powders and wheat flour.
As preferably, in order to make the unartificial yeast amount reproduction in flour, in described step one, leaven is torn into 3 × 3 × 3cm
3~ 5 × 5 × 5cm
3block.
As preferably, clashing to make this potato that face steamed bun is nutritious, steamed bun profile light, in described step 2, also adding the egg liquid of 10 ~ 16 parts and the light-coloured vinegar of 5 ~ 10 parts.
A kind of potato clashes face steamed bun, is obtained by the method described in any one.
Embodiment 1:
Potato clashes a preparation method for face steamed bun, comprising:
Step one, get wheat flour 5g and water 2g, and become dough to obtain leaven in temperature 25 DEG C of standing for fermentation 12h, afterwards leaven is torn into 3 × 3 × 3cm
3block.Add 20g water and obtain mixture in temperature 25 DEG C immersion 4h;
Step 2, get potato full-powder 300 and wheat flour 800, add entire mixture and 200g water that step one obtains, then add the egg liquid of 10g and the light-coloured vinegar of 5g.Through stirring and becoming to fall apart dough;
Loose dough, in temperature 25 DEG C of bottom fermentation 30min, is made a dough, in temperature 25 DEG C of bottom fermentation 5h by step 3, the loose dough that step 2 is neutralized into afterwards;
Dough after fermentation in step 3 is pressed into the thin slice after 3cm with the repeated multiple times extruding of the power of 100N by step 4, (4.1), evenly sprinkle the mixed powder of potato and wheat flour in this thin slice upper surface first time, afterwards along an edge roll of this thin slice to another edge by this rolls of sheets growth strip dough;
(4.2) this strip dough is pressed into thin slice again, repeats step (4.1) 5 times;
Wherein, evenly sprinkle the mixed powder 50g of potato and wheat flour at this thin slice upper surface in described step (4.1), 1/3 of the mixed powder that the potato full-powder at every turn added afterwards and the mixed powder of wheat flour are once sprinkled into before being, in this potato and wheat flour mixed powder, the ratio of potato and wheat flour is 1: 3; Each obtained strip dough also evenly sprinkles the mixed powder of 50g potato full-powder and wheat flour.And,
Step 5, the strip dough obtained in step 4 treacle at temperature 25 DEG C is sent out 20min,
Step 6, the strip dough finally obtained through step 5 is made steamed bun base: strip dough step 5 finally obtained is cut into the roughly the same elementary steamed bun base of weight, get wheat flour and this elementary steamed bun base is mixed and made into secondary steamed bun base through tumbling, wherein the consumption of wheat flour and the part by weight of elementary steamed bun base are 2: 10.Finally cook and namely obtain potato and clash face steamed bun.
Embodiment 2:
Potato clashes a preparation method for face steamed bun, comprising:
Step one, get wheat flour 5g and water 2g, and become dough to obtain leaven in temperature 30 DEG C of standing for fermentation 12h, afterwards leaven is torn into 5 × 5 × 5cm
3block.Add 30g water and obtain mixture in temperature 30 DEG C immersion 2 ~ 4h;
Step 2, get potato full-powder 600g and wheat flour 2100g, add entire mixture and 1000g water that step one obtains, then add the egg liquid of 16g and the light-coloured vinegar of 10g.Through stirring and becoming to fall apart dough;
Loose dough, in temperature 30 DEG C of bottom fermentation 20min, is made a dough, in temperature 30 DEG C of bottom fermentation 3h by step 3, the loose dough that step 2 is neutralized into afterwards;
Dough after fermentation in step 3 is pressed into the thin slice after 5cm with the repeated multiple times extruding of the power of 100N by step 4, (4.1), evenly sprinkle the mixed powder of potato and wheat flour in this thin slice upper surface first time, afterwards along an edge roll of this thin slice to another edge by this rolls of sheets growth strip dough;
(4.2) this strip dough is pressed into thin slice again, repeats step (4.1) 10 times;
Wherein, evenly sprinkle the mixed powder 100g of potato and wheat flour at this thin slice upper surface in described step (4.1), 1/2 of the mixed powder that the potato full-powder at every turn added afterwards and the mixed powder of wheat flour are once sprinkled into before being, in this potato and wheat flour mixed powder, the ratio of potato and wheat flour is 1: 3; Each obtained strip dough also evenly sprinkles the mixed powder of 100g potato full-powder and wheat flour.And,
Step 5, the strip dough obtained in step 4 treacle at temperature 30 DEG C is sent out 20min,
Step 6, the strip dough finally obtained through step 5 is made steamed bun base: strip dough step 5 finally obtained is cut into the roughly the same elementary steamed bun base of weight, get wheat flour and this elementary steamed bun base is mixed and made into secondary steamed bun base through tumbling, wherein the consumption of wheat flour and the part by weight of elementary steamed bun base are 3: 10.Finally cook and namely obtain potato and clash face steamed bun.
Embodiment 3:
Potato clashes a preparation method for face steamed bun, comprising:
Step one, get wheat flour 5g and water 2g, and become dough to obtain leaven in temperature 28 DEG C of standing for fermentation 8h, afterwards leaven is torn into 4 × 4 × 4cm
3block, add 25g water in temperature 28 DEG C soak 3h obtain mixture;
Step 2, get potato full-powder 450g and wheat flour 1450g, add entire mixture and 600g water that step one obtains, then add the egg liquid of 13g and the light-coloured vinegar of 7g.Through stirring and becoming to fall apart dough;
Loose dough, in temperature 28 DEG C of bottom fermentation 25min, is made a dough, in temperature 28 DEG C of bottom fermentation 4h by step 3, the loose dough that step 2 is neutralized into afterwards;
Dough after fermentation in step 3 is pressed into the thin slice after 4cm with the repeated multiple times extruding of the power of 75N by step 4, (4.1), evenly sprinkle the mixed powder of potato and wheat flour in this thin slice upper surface first time, afterwards along an edge roll of this thin slice to another edge by this rolls of sheets growth strip dough;
(4.2) this strip dough is pressed into thin slice again, repeats step (4.1) 8 times;
Wherein, evenly sprinkle the mixed powder 75g of potato and wheat flour at this thin slice upper surface in described step (4.1), 5/12 of the mixed powder that the potato full-powder at every turn added afterwards and the mixed powder of wheat flour are once sprinkled into before being, in this potato and wheat flour mixed powder, the ratio of potato and wheat flour is 1: 3; Each obtained strip dough also evenly sprinkles the mixed powder of 75g potato full-powder and wheat flour.And,
Step 5, the strip dough obtained in step 4 treacle at temperature 28 DEG C is sent out 25min,
Step 6, the strip dough finally obtained through step 5 is made steamed bun base: strip dough step 5 finally obtained is cut into the roughly the same elementary steamed bun base of weight, get wheat flour and this elementary steamed bun base is mixed and made into secondary steamed bun base through tumbling, wherein the consumption of wheat flour and the part by weight of elementary steamed bun base are 2.5: 10.Finally cook and namely obtain potato and clash face steamed bun.
The present invention turns out by homemade leaven the introduction that yeast obtains flour fermentation, and in wheat flour, add the potato full-powder of proper ratio, at leaven as under introduction, can obtain the face sent out through suitable fermentation time and temperature.And in steamed bun manufacturing process, dry potato full-powder and little flour is added through repeatedly extruding and rolling, obtain quality exquisiteness, unique flavor, mouthfeel chewiness like this, nutritious, administration is fragrant and the aromatic strongly fragrant potato of wheat clashes face steamed bun, promoted the process of potato staple food grain.
Although embodiment of the present invention are open as above, but it is not restricted to listed in description and embodiment utilization, it can be applied to various applicable the field of the invention completely, for those skilled in the art, can easily realize other amendment, therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details and illustrates here and the legend described.
Claims (8)
1. potato clashes a preparation method for face steamed bun, it is characterized in that, comprising:
Step one, with parts by weight, get wheat flour 5 parts and 2 parts, water, and becomes dough to obtain leaven in temperature 25 ~ 30 DEG C of standing for fermentation 4 ~ 12h, afterwards leaven is torn into bulk, adds 20 ~ 30 parts of water and obtain mixture in temperature 25 ~ 30 DEG C immersion 2 ~ 4h;
Step 2, with parts by weight, get potato full-powder 300 ~ 600 parts and wheat flour 800 ~ 2100 parts, add entire mixture and 200 ~ 1000 parts of water that step one obtains, through stirring and becoming to fall apart dough;
Loose dough, in temperature 25 ~ 30 DEG C of bottom fermentation 20 ~ 30min, is made a dough, in temperature 25 ~ 30 DEG C of bottom fermentation 3 ~ 5h by step 3, the loose dough that step 2 is neutralized into afterwards;
Dough after fermentation in step 3 is pressed into the thin slice after 3 ~ 5cm by step 4, (4.1), evenly sprinkle the mixed powder of potato and wheat flour in this thin slice upper surface first time, afterwards along an edge roll of this thin slice to another edge by this rolls of sheets growth strip dough;
(4.2) this strip dough is pressed into thin slice again, repeats step (4.1) 5 ~ 10 times;
Wherein, evenly sprinkle the mixed powder 50 ~ 100 parts of potato and wheat flour at this thin slice upper surface in described step (4.1), 1/3 ~ 1/2 of the mixed powder that the potato full-powder at every turn added afterwards and the mixed powder of wheat flour are once sprinkled into before being, in this potato and wheat flour mixed powder, the ratio of potato and wheat flour is 1: 3; And,
Step 5, the strip dough finally obtained through step 4 is made steamed bun base, finally cook and namely obtain potato and clash face steamed bun.
2. potato as claimed in claim 1 clashes the preparation method of face steamed bun, it is characterized in that, also steps A is carried out after step 4 and between step 5, described steps A comprises: the strip dough obtained in step 4 treacle at temperature 25 ~ 30 DEG C is sent out 20 ~ 30min, carries out described step 5 more afterwards.
3. potato as claimed in claim 1 clashes the preparation method of face steamed bun, it is characterized in that, in described step 4, with the power of 50 ~ 100N, the dough after fermentation in step 3 is pressed into the thin slice after 3 ~ 5cm.
4. the potato as described in any one of claims 1 to 3 clashes the preparation method of face steamed bun, it is characterized in that, in described step 5, the detailed process that steamed bun base made by the strip dough finally obtained through step 4 is comprised: strip dough step 4 finally obtained is cut into the roughly the same elementary steamed bun base of weight, get wheat flour and this elementary steamed bun base is mixed and made into secondary steamed bun base through tumbling, wherein the consumption of wheat flour and the part by weight of elementary steamed bun base are 2 ~ 3: 10.
5. potato as claimed in claim 4 clashes the preparation method of face steamed bun, it is characterized in that, in described step 4, each obtained strip dough also evenly sprinkles the mixed powder of 50 ~ 100 parts of potato full-powders and wheat flour.
6. potato as claimed in claim 4 clashes the preparation method of face steamed bun, it is characterized in that, in described step one, leaven is torn into 3 × 3 × 3cm
3~ 5 × 5 × 5cm
3block.
7. potato as claimed in claim 4 clashes the preparation method of face steamed bun, it is characterized in that, in described step 2, also adds the egg liquid of 10 ~ 16 parts and the light-coloured vinegar of 5 ~ 10 parts.
8. potato clashes a face steamed bun, it is characterized in that, is made up of the method described in any one of claim 1 to 7.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107736589A (en) * | 2017-11-20 | 2018-02-27 | 乐陵希森马铃薯产业集团有限公司 | A kind of preparation technology of potato granule full powder and its application |
| CN108272002A (en) * | 2018-02-08 | 2018-07-13 | 绵阳仙特米业有限公司 | Steamed bun powder containing potato full-powder |
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| CN1182542A (en) * | 1996-11-20 | 1998-05-27 | 张伟 | Steamed and baked flour food added in potato |
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| CN104366374A (en) * | 2014-11-24 | 2015-02-25 | 中国农业科学院农产品加工研究所 | Potato steamed bread and preparation method thereof |
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Cited By (2)
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| CN107736589A (en) * | 2017-11-20 | 2018-02-27 | 乐陵希森马铃薯产业集团有限公司 | A kind of preparation technology of potato granule full powder and its application |
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