CN105309871A - Making technology of cocoa and walnut steamed stuffed bun - Google Patents

Abstract

The invention discloses a making technology of cocoa and walnut steamed stuffed bun. According to the making technology, stuffing is prepared through ingredient preparation, mixing and freezing; wrapper is prepared through ingredient preparation, dough kneading and pressing, manual rolling, filling of stuffing and forming, fermentation, steaming, and cooling and packaging. The cocoa and walnut steamed stuffed bun is fragrant and crisp in taste, unique in flavor, nutritious, healthy and capable of being easily accepted by consumers.

Description

A kind of preparation technology of cocoa walnut bag

Technical field

The invention belongs to food sectors, be specifically related to a kind of preparation technology of cocoa walnut bag.

Background technology

Cocoa walnut bag is the high-grade characteristic dessert of another money of Quzhou, Zhejiang paddy other Food Co., Ltd's research and development fragrant, and product can steam, crisp taste, unique flavor, nutrient health, is very promising a dessert.

Summary of the invention

The technical problem to be solved in the present invention is to provide a kind of crisp taste, unique flavor, nutrient health, is beneficial to the preparation technology of the cocoa walnut bag that consumer accepts.

For solving the problem, the present invention adopts following technical scheme:

A preparation technology for cocoa walnut bag, comprises the following steps:

1) ripe starch 50 grams is got, white sugar 200 grams, milk powder 50 grams, fragment walnut kernel 150 grams, 50 grams, yellow cream, lard 50 grams;

2) all batchings are put into mixer, stir, be stirred to fillings evenly always;

3) fillings mixed up is entered freezer adfreezing, for subsequent use;

4) get 500 grams of flour, cocoa power 150 grams, then put into 5 grams, yeast, sugar 10 grams, 230 grams, water;

5) by all for above-mentioned raw materials put into dough mixing machine or and face cylinder, yeast and water stir to melt and pour into and face, and smooth to dough surface, neither too hard, nor too soft, then sliding with oodle maker press polish;

6) be rubbed into strip the face pressed shape, is then cut into jizi for making dumplings, and rolls into the thin circular musculus cutaneus of middle webbing with rolling pin;

7) fillings of getting in step 3) wraps in the musculus cutaneus rolled, and pinches circular, makes green compact;

8) put the green compact made into fermenting house, at temperature 35-45 DEG C, humidity proofs one hour under the condition of 75-90%;

9) green compact proofed are put into steam box or food steamer steams 3 minutes;

10) can pack as required after steamed finished product being cooled completely, at the temperature of subzero 35 degree, then carry out quick-frozen put in storage.

The invention has the beneficial effects as follows: be integrated with steamed stuffed bun after some materials of being arranged in pairs or groups by the delicious and crisp of walnut, both had the delicious and crisp mouthfeel of walnut, peculiar flavour, had again the nutrient health of steamed stuffed bun and batching concurrently, is very promising a dessert.

Detailed description of the invention

A preparation technology for cocoa walnut bag, comprises the following steps:

Fillings: batching → tune filling → freezing;

Skin: that skin → faric is rolled in batching → and face, pressure surface → craft is shaping → proof → steam → cooling packing of cooking a meal;

Technical requirement

Fillings:

1, prepare burden

By starch 50 grams, white sugar 400 grams, milk powder 50 grams, 100 grams, yellow cream, custard powder 50 grams, ripe yolk 150 proportioning.

2, filling is adjusted

All batchings are put into mixer, stirs, be stirred to fillings evenly always.

3, the fillings mixed up is entered freezer adfreezing just passable.

Skin:

1, prepare burden:

1) fine flour skin: 500 grams of flour, then put into 5 grams, yeast, sugar 10 grams, 230 grams, water.

2) yellow musculus cutaneus: 250 grams of flour, puts into 30 grams of old pumpkins cooked, and 2 grams, yeast, water is appropriate.

2 and face: by all for above-mentioned raw materials put into dough mixing machine or and face cylinder, yeast and water stir to melt to be poured into and face, and smooth to dough surface, and soft or hard is applicable to.

3, pressure surface: press fine flour skin and yellow musculus cutaneus respectively, and then gather into folds, then pressure surface, then the musculus cutaneus pressed, by yellow face inside, fine flour skin this direction is outside rolled uniformly, becomes yellowish-white alternate face and rolls up.

3, manual rolled dough wrapping: be rubbed into strip the face of spooling shape, is then cut into required jizi for making dumplings according to actual conditions, squeeze son by direction, cross section with hand is flat, then roll circular musculus cutaneus with rolling pin, require thick middle, thin edge, decorative pattern is clear is good.

4, shaping, faric: the musculus cutaneus rolled, wrap into required fillings, pinch circular, then put into mould.

5, proof: put the green compact made into fermenting house, at temperature 35---45 DEG C, humidity proofs about one hours under the condition of about 75---90%, the volume of green compact is about that about original twice, moulding is full, and third dimension is strong, epidermis is not touched with one's hand and is advisable, and can carry out steaming and cook a meal.

6, steaming is cooked a meal: steam box put into by the green compact proofed or food steamer steams about about 3 minutes, and the finished product steamed is shaped, musculus cutaneus high resilience, and mouthfeel is good, and epidermis is moist, glossy, handsome in appearance.

7, cooling packing: can pack as required after steamed finished product cools completely, then carries out quick-frozen and puts in storage at the temperature of subzero 35 degree.

The overall taste good of the cocoa walnut bag of the present embodiment, be easy to carry, it is edible after when only need heat certain, when edible, experiment is tasted by taste flavor, in 100 objects carrying out testing, having 85 to represent, mouthfeel is fine, and mouthfeel can accept to have 13 to represent, mouthfeel is difficult to accept separately to have 2 to represent.

In order to detect the eating mouth feel of cocoa walnut bag of the present invention further, the present invention has also carried out Comparability test with two kinds of common on the market walnut bags, detailed process and result as follows:

After tested, the cocoa walnut bag of the present embodiment is better compared to the obvious mouthfeel of walnut bag of frequent species on the market, and taste is more fragrant, has good market prospects.

The invention has the beneficial effects as follows: be integrated with steamed stuffed bun after some materials of being arranged in pairs or groups by the delicious and crisp of walnut, both had the delicious and crisp mouthfeel of walnut, peculiar flavour, had again the nutrient health of steamed stuffed bun and batching concurrently, is very promising a dessert.

The above, be only the specific embodiment of the present invention, but protection scope of the present invention is not limited thereto, and any change of expecting without creative work or replacement, all should be encompassed in protection scope of the present invention.

Claims (1)

1. a preparation technology for cocoa walnut bag, is characterized in that: comprise the following steps:

1) ripe starch 50 grams is got, white sugar 200 grams, milk powder 50 grams, fragment walnut kernel 150 grams, 50 grams, yellow cream, lard 50 grams;

2) all batchings are put into mixer, stir, be stirred to fillings evenly always;

3) fillings mixed up is entered freezer adfreezing, for subsequent use;

4) get 500 grams of flour, cocoa power 150 grams, then put into 5 grams, yeast, sugar 10 grams, 230 grams, water;

5) by all for above-mentioned raw materials put into dough mixing machine or and face cylinder, yeast and water stir to melt and pour into and face, and smooth to dough surface, neither too hard, nor too soft, then sliding with oodle maker press polish;

6) be rubbed into strip the face pressed shape, is then cut into jizi for making dumplings, and rolls into the thin circular musculus cutaneus of middle webbing with rolling pin;

7) fillings of getting in step 3) wraps in the musculus cutaneus rolled, and pinches circular, makes green compact;

8) put the green compact made into fermenting house, at temperature 35-45 DEG C, humidity proofs one hour under the condition of 75-90%;

9) green compact proofed are put into steam box or food steamer steams 3 minutes;

10) can pack as required after steamed finished product being cooled completely, at the temperature of subzero 35 degree, then carry out quick-frozen put in storage.