CN105495325A - Bamboo charcoal steamed stuffed bun and making method thereof - Google Patents
Bamboo charcoal steamed stuffed bun and making method thereof Download PDFInfo
- Publication number
- CN105495325A CN105495325A CN201511008902.0A CN201511008902A CN105495325A CN 105495325 A CN105495325 A CN 105495325A CN 201511008902 A CN201511008902 A CN 201511008902A CN 105495325 A CN105495325 A CN 105495325A
- Authority
- CN
- China
- Prior art keywords
- dough
- yeast
- parts
- bamboo charcoal
- powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000003610 charcoal Substances 0.000 title claims abstract description 57
- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 48
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 48
- 241001330002 Bambuseae Species 0.000 title claims abstract description 48
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 48
- 239000011425 bamboo Substances 0.000 title claims abstract description 48
- 238000000034 method Methods 0.000 title abstract description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 96
- 239000000843 powder Substances 0.000 claims abstract description 85
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 48
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 42
- 229930006000 Sucrose Natural products 0.000 claims abstract description 42
- 239000002994 raw material Substances 0.000 claims abstract description 35
- 150000003839 salts Chemical class 0.000 claims abstract description 32
- 235000013312 flour Nutrition 0.000 claims abstract description 31
- 235000013336 milk Nutrition 0.000 claims abstract description 26
- 239000008267 milk Substances 0.000 claims abstract description 26
- 210000004080 milk Anatomy 0.000 claims abstract description 26
- 244000302661 Phyllostachys pubescens Species 0.000 claims abstract description 15
- 238000002156 mixing Methods 0.000 claims abstract description 11
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims description 20
- 238000003756 stirring Methods 0.000 claims description 18
- 238000002360 preparation method Methods 0.000 claims description 15
- 235000013305 food Nutrition 0.000 claims description 12
- 239000012528 membrane Substances 0.000 claims description 9
- 239000002245 particle Substances 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 6
- 230000004913 activation Effects 0.000 abstract description 4
- 229910052799 carbon Inorganic materials 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 4
- 238000000855 fermentation Methods 0.000 abstract 2
- 230000004151 fermentation Effects 0.000 abstract 2
- 241000235342 Saccharomycetes Species 0.000 abstract 1
- 244000085595 Zizania latifolia Species 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 239000003053 toxin Substances 0.000 description 4
- 231100000765 toxin Toxicity 0.000 description 4
- 238000011049 filling Methods 0.000 description 3
- 239000004519 grease Substances 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 239000001525 mentha piperita l. herb oil Substances 0.000 description 2
- 235000019477 peppermint oil Nutrition 0.000 description 2
- 230000035807 sensation Effects 0.000 description 2
- 235000019615 sensations Nutrition 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 206010013786 Dry skin Diseases 0.000 description 1
- 208000012895 Gastric disease Diseases 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 206010028813 Nausea Diseases 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000001599 direct drying Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 206010016766 flatulence Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000008693 nausea Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides a bamboo charcoal steamed stuffed bun. The bamboo charcoal steamed stuffed bun comprises a wrapper, wherein the wrapper is made of black dough; the black dough is prepared from the following raw materials in parts by weight: flour, white sugar, salt, fresh yeast, yeast, baking powder, milk powder, water and edible bamboo charcoal powder; the wrapper can also be made of the black dough and white dough. The invention further provides a making method of the bamboo charcoal steamed stuffed bun. The making method comprises the steps of powder mixing, yeast-water mixing, mixing into dough, dough pressing, strict control of time and temperature, fermentation, and baking-steaming. In a formula, natural bamboo charcoal powder is added, so that the effects of detoxifying and beautifying are achieved; moreover, water content in the formula is up to a half of the total amount of all the components, so that the made steamed stuffed bun has high water content and dense mouthfeel. All the powdery materials are mixed with the salt in order to ensure that the salt can be fully dispersed into the powder. The yeast is fully dissolved into the water, so that full activation of the yeast is facilitated; meanwhile, the white sugar is taken as a carbon source for yeast fermentation, so that the growth of saccharomycetes can be facilitated.
Description
Technical field
The present invention relates to field of food, particularly relate to a kind of bamboo charcoal steamed stuffed bun and preparation method thereof.
Background technology
Along with the development of economic society, the growth in the living standard of people, grease removal, toxin expelling are taken seriously more and more and use, and on market, various grease removal and toxin expelling medicine and food swarm out, but mostly there is more serious side effect; Therefore, some attempt to take to go on a diet to carry out grease removal fat-reducing and toxin expelling, and the even night had does not take food, and these are grievous injury health all.
Bamboo charcoal can adsorb molecule, and the traditional Chinese medical science has a lot of application from ancient times to the present, and bamboo charcoal can adsorb harmful substance in human body, the toxin in purifying the blood, and also contributes to human consumption's excretion, cleaning intestine, effect of toxin-expelling and face nourishing.In existing bamboo charcoal bread, add bamboo charcoal powder, although serve effect of toxin-expelling and face nourishing, the water content in bread is less, and mouthfeel is harder.
Summary of the invention
The object of this invention is to provide a kind of bamboo charcoal steamed stuffed bun and preparation method thereof, be applicable to all people group and eat, possess higher water content and careful sense, mouthfeel is soft.
In order to achieve the above object, the invention provides following technical scheme:
A kind of bamboo charcoal steamed stuffed bun, comprise musculus cutaneus, described musculus cutaneus is made up of black dough, and described black dough comprises the raw material of following weight portion:
Flour 450-550 part, white sugar 10-20 part, salt 3-8 part, yeast cake 3 parts, yeast 5-8 part, baking powder 5-9 part, milk powder 8-12 part, water 240-280 part, edible bamboo charcoal paste powder 1-3 part.Water content in formula reaches the half of all the components total amount, to ensure that the steamed stuffed bun of working it out possesses higher water content and careful sense.It is many that yeast cake has living cells, the advantage that fermenting speed is fast, ferment local-flavor is sufficient, use cost is low.Yeast and yeast cake, white sugar are mixed with water, yeast is fully dissolved in water, is conducive to yeast and fully activates, and the carbon source that utilizes as culture propagation of white sugar, can help Yeast Growth simultaneously.Yeast is dry ferment, and itself and yeast cake are used in combination, can improve the fermenting speed of dough, activate dry ferment by yeast cake.
In a kind of preferred embodiment, described black dough comprises the raw material of following weight portion, 500 parts, flour, white sugar 10 parts, salt 5 parts, yeast cake 3 parts, 6 parts, yeast, baking powder 7 parts, milk powder 10 parts, 260 parts, water, 2 parts, edible bamboo charcoal paste powder.
In a kind of preferred embodiment, described musculus cutaneus is made up of black dough and white dough, and white dough comprises the raw material of following weight portion:
Flour 450-550 part, white sugar 10-20 part, salt 3-8 part, yeast cake 3 parts, yeast 5-8 part, baking powder 5-9 part, milk powder 8-12 part, water 240-280 part.
In a kind of preferred embodiment, described white dough comprises the raw material of following weight portion, 500 parts, flour, white sugar 10 parts, salt 5 parts, yeast cake 3 parts, 6 parts, yeast, baking powder 7 parts, milk powder 10 parts, 260 parts, water.
The present invention also provides a kind of preparation method of bamboo charcoal steamed stuffed bun, comprises the following steps,
Step S101, by flour, baking powder, bamboo carbon powder, salt and the milk powder mixing in black dough raw material, stirring at low speed.All powder class materials are mixed with salt, to ensure that the saline taste of salt can be well dispersed in powder class.
Step S102, mixes the yeast cake in black dough raw material, yeast, white sugar with water, dissolves to yeast cake, yeast, white sugar.Yeast is fully dissolved in water, is conducive to yeast and fully activates, and simultaneously the carbon source that utilizes as culture propagation of white sugar, can help Yeast Growth.Yeast is dry ferment, and itself and yeast cake are used in combination, can improve the fermenting speed of dough, activate dry ferment by yeast cake.
Step S103, obtains mixture and pours the mixture obtained in step S101 into, stirring at low speed 2-3 minute by step S102, moderate-speed mixer 4-5 minute smooth to dough surface.After yeast fully activates, add powder class mixture again, the yeast of activation is fully mixed with flour, fully to ferment to flour below.Employing low speed, moderate-speed mixer can make a large amount of moisture enter in flour.
Step S104, puts into oodle maker the dough that step S103 obtains and presses 8-10 time, smooth to dough surface, and can membrane.Dough is made to go out muscle by the mode of pressure surface, to ensure that gluten can support whole dough, makes dough enough soft in sweat below.
Step S105, carries out proofing 30-60 minute under the condition of the temperature of 48 DEG C, 60% relative humidity.In prior art, the temperature generally proofed rests in 35 DEG C about-40 DEG C, relative humidity 80-90%.But have employed higher temperature and lower humidity in the present invention, because the water content of filling a prescription in the present invention is very high, require lower to the relative humidity of environment.Adopt higher temperature to be because fully activated by yeast in step s 102, the yeast of activation can't be caused at this temperature dead, be conducive to yeast on the contrary and ferment, make the interior tissue of dough finished product consistent, tissue is fine and smooth.
Step S106, places the dough after proofing in food steamer and steams 20 minutes.
In a kind of preferred embodiment, also comprised before step S101, step S100, bamboo charcoal powder is ground, make its particle diameter be 1000-1500 order.Bamboo charcoal powder is through grinding with the granular sensation reducing bamboo charcoal powder.
In a kind of preferred embodiment, also comprise after step S105, step S1051, the dough after proofing is divided into steamed bun skin making, carry out faric.
The present invention also provides the preparation method of another kind of bamboo charcoal steamed stuffed bun, comprises the following steps,
Step S101, by the flour in black dough raw material, baking powder, edible bamboo carbon powder, salt and milk powder mixing, stirring at low speed;
Step S102, mixes the yeast cake in black dough raw material, yeast, white sugar with water, dissolves to yeast cake, yeast, white sugar;
Step S103, by flour, baking powder, salt and the milk powder mixing in white dough raw material, stirring at low speed;
Step S104, mixes the yeast cake in white dough raw material, yeast, white sugar with water, dissolves to yeast cake, yeast, white sugar;
Step S105, obtains mixture and pours the mixture obtained in step S101 into, stirring at low speed 2-3 minute by step S102, moderate-speed mixer 4-5 minute smooth to dough surface;
Step S106, obtains mixture and pours the mixture obtained in step S103 into, stirring at low speed 2-3 minute by step S104, moderate-speed mixer 4-5 minute smooth to dough surface;
Step S107, puts into the black dough that step S105 obtains oodle maker and presses 8-10 time, smooth to dough surface, and can membrane, and dough is divided into some aliquots, rolls into diameter and be about 4-8cm, thickness is the black dough sheet of 0.3-0.8cm; The white dough that step S106 obtains is put into oodle maker and pressed 8-10 time, smooth to dough surface, and can membrane, dough is divided into some aliquots, rolls into diameter and be about 4-8cm, thickness is the white dough sheet of 0.3-0.8cm;
Step S108, superposes three layers or more successively, puts into oodle maker and press 3 times again by described black dough sheet and white dough sheet.The method adopting black dough sheet to superpose successively with white dough sheet, the dough sheet comprising bamboo charcoal powder can be enable to be close together with the dough sheet not containing bamboo charcoal powder, and the steamed stuffed bun rich in taste made, level is many.
Step S109, proofs under the condition of the temperature of 48 DEG C, 60% relative humidity;
Step S110, places the dough after proofing in food steamer and steams 20 minutes.
In a kind of preferred embodiment, after step S109, also comprise step S1091, the dough after proofing is divided into steamed bun skin making, carry out faric.The steamed bun skin making adopting black dough sheet to superpose with white dough sheet can increase the resolution of steamed stuffed bun outward appearance, time faric, can identify the interior filling article of steamed stuffed bun at once, the phenomenon that mistake is taken can not occur.
The beneficial effect of formula of the present invention is:
Add bamboo charcoal powder, serve effect of toxin-expelling and face nourishing, and the water content in formula reaches the half of all the components total amount, to ensure that the steamed stuffed bun of working it out possesses higher water content.
The beneficial effect of preparation method of the present invention is:
All powder class materials are mixed with salt, to ensure that the saline taste of salt can be well dispersed in powder class.Yeast, white sugar are mixed with water, dissolves to yeast, white sugar.Yeast is fully dissolved in water, is conducive to yeast and fully activates, and simultaneously the carbon source that utilizes as culture propagation of white sugar, can help Yeast Growth.After yeast fully activates, add powder class mixture again, the yeast of activation is fully mixed with flour, fully to ferment to flour below.
The method adopting black dough sheet to superpose successively with white dough sheet, the dough sheet comprising bamboo charcoal powder can be enable to be close together with the dough sheet not containing bamboo charcoal powder, the steamed stuffed bun rich in taste made, level is many; Increase the resolution of steamed stuffed bun outward appearance, time faric, the interior filling article of steamed stuffed bun can be identified at once.
Detailed description of the invention
Be clearly and completely described technical scheme of the present invention below, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1
A kind of bamboo charcoal steamed stuffed bun, comprise dough sheet, dough sheet is made up of black dough, and black dough comprises the raw material of following weight portion:
500 parts, flour; White sugar 10 parts; Salt 5 parts; Yeast cake 3 parts; 6 parts, yeast; Baking powder 7 parts; Milk powder 10 parts; 260 parts, water; 2 parts, edible bamboo charcoal paste powder.
Above-mentioned raw materials is prepared in accordance with the following methods:
Step S100, grinds bamboo charcoal powder, makes its particle diameter be 1000-1500 order.
Step S101, mixes flour, baking powder, bamboo carbon powder, salt and milk powder, stirring at low speed.
Step S102, mixes yeast cake, yeast, white sugar with water, dissolves to yeast cake, yeast, white sugar.
Step S103, obtains mixture and pours the mixture obtained in step S101 into, stirring at low speed 2-3 minute by step S102, moderate-speed mixer 4-5 minute smooth to dough surface.
Step S104, puts into oodle maker pressure 10 times the dough that step S103 obtains, smooth to dough surface, and can membrane.
Step S105, proofs under the condition of the temperature of 48 DEG C, 60% relative humidity.
Step S106, is placed in food steamer by the dough after proofing, adopt boiling water below food steamer, and instillation accounts for the peppermint oil that the water yield is 1%, boiling 20 minutes, Guan Huo, in food steamer, open food steamer again after vexed 5 minutes.Peppermint oil has effect for the treatment of gastric disorder causing nausea, Flatulence, can prevent the bad reaction that the eater of responsive physique produces bamboo charcoal.
Embodiment 2
A kind of bamboo charcoal steamed stuffed bun, comprise dough sheet, dough sheet is made up of black dough, and black dough comprises the raw material of following weight portion:
550 parts, flour; White sugar 20 parts; Salt 8 parts; Yeast cake 3 parts; 8 parts, yeast; Baking powder 9 parts; Milk powder 12 parts; 280 parts, water; 3 parts, edible bamboo charcoal paste powder.The preparation method of the present embodiment is with embodiment 1.
Embodiment 3
A kind of bamboo charcoal steamed stuffed bun, comprise dough sheet, dough sheet is made up of black dough, and black dough comprises the raw material of following weight portion:
450 parts, flour; White sugar 10 parts; Salt 3 parts; Yeast cake 3 parts; 5 parts, yeast; Baking powder 5 parts; Milk powder 8 parts; 240 parts, water; 1 part, edible bamboo charcoal paste powder.The preparation method of the present embodiment is with embodiment 1.
Embodiment 4
A kind of bamboo charcoal steamed stuffed bun, comprise dough sheet, dough sheet is made up of black dough, and black dough comprises the raw material of following weight portion:
550 parts, flour; White sugar 20 parts; Salt 8 parts; Yeast cake 3 parts; 8 parts, yeast; Baking powder 9 parts; Milk powder 12 parts; 280 parts, water; 3 parts, edible bamboo charcoal paste powder.The preparation method of the present embodiment with embodiment 1 substantially, also comprise after step S105, step S1051, the dough after proofing is divided into steamed bun skin making, carry out faric, fillings is sweetened bean paste.
Embodiment 5
A kind of bamboo charcoal steamed stuffed bun, comprise dough sheet, musculus cutaneus is made up of black dough and white dough, and black dough comprises the raw material of following weight portion: 500 parts, flour, white sugar 10 parts, salt 5 parts, 6 parts, yeast, baking powder 7 parts, milk powder 10 parts, 260 parts, water, 2 parts, edible bamboo charcoal paste powder; White dough comprises the raw material of following weight portion: 500 parts, flour, white sugar 10 parts, salt 5 parts, 6 parts, yeast, baking powder 7 parts, milk powder 10 parts, 260 parts, water.
Above-mentioned raw materials is prepared in accordance with the following methods:
Step S101, by the flour in black dough raw material, baking powder, edible bamboo carbon powder, salt and milk powder mixing, stirring at low speed;
Step S102, mixes the yeast cake in black dough raw material, yeast, white sugar with water, dissolves to yeast cake, yeast, white sugar;
Step S103, by flour, baking powder, salt and the milk powder mixing in white dough raw material, stirring at low speed;
Step S104, mixes the yeast cake in white dough raw material, yeast, white sugar with water, dissolves to yeast cake, yeast, white sugar;
Step S105, obtains mixture and pours the mixture obtained in step S101 into, stirring at low speed 2-3 minute by step S102, moderate-speed mixer 4-5 minute smooth to dough surface;
Step S106, obtains mixture and pours the mixture obtained in step S103 into, stirring at low speed 2-3 minute by step S104, moderate-speed mixer 4-5 minute smooth to dough surface;
Step S107, puts into the black dough that step S105 obtains oodle maker and presses 8-10 time, smooth to dough surface, and can membrane, and dough is divided into some aliquots, rolls into diameter and be about 4-8cm, thickness is the black dough sheet of 0.3-0.8cm; The white dough that step S106 obtains is put into oodle maker and pressed 8-10 time, smooth to dough surface, and can membrane, dough is divided into some aliquots, rolls into diameter and be about 4-8cm, thickness is the white dough sheet of 0.3-0.8cm;
Step S108, superposes three layers successively by described black dough sheet and white dough sheet, puts into oodle maker and presses 3 times again.The method adopting black dough sheet to superpose successively with white dough sheet, the dough sheet comprising bamboo charcoal powder can be enable to be close together with the dough sheet not containing bamboo charcoal powder, and the steamed stuffed bun rich in taste made, level is many.
Step S109, proofs under the condition of the temperature of 48 DEG C, 60% relative humidity;
Step S110, places the dough after proofing in food steamer and steams 20 minutes.
Embodiment 6
A kind of bamboo charcoal steamed stuffed bun, comprise dough sheet, musculus cutaneus is made up of black dough and white dough, and black dough comprises the raw material of following weight portion: 500 parts, flour, white sugar 10 parts, salt 5 parts, 6 parts, yeast, baking powder 7 parts, milk powder 10 parts, 260 parts, water, 2 parts, edible bamboo charcoal paste powder; White dough comprises the raw material of following weight portion: 500 parts, flour, white sugar 10 parts, salt 5 parts, 6 parts, yeast, baking powder 7 parts, milk powder 10 parts, 260 parts, water.
The preparation method of the present embodiment with embodiment 6 substantially, in step S108, black dough sheet and white dough sheet superpose four layers successively.Also comprise after step S109, step S1091, the dough after proofing is divided into steamed bun skin making, carry out faric, fillings is sweetened bean paste.
In order to ensure the accuracy measured, prevent fillings on the impact of musculus cutaneus water content, moisture determination and mouthfeel detection are carried out to the steamed stuffed bun that embodiment 1,2,3 and 5 is made.Water content adopt direct drying method carry out, namely refer to when about 100 DEG C convection dryings, lose the percentage that material accounts for original total amount.Mouthfeel detects and draws by carrying out survey to 100 eaters.Wherein, contrast groups is the bamboo charcoal steamed stuffed bun that market is bought.Visible, the steamed stuffed bun water yield that the present invention makes is apparently higher than existing bamboo charcoal steamed stuffed bun water content, and its mouthfeel is softer than existing bamboo charcoal steamed stuffed bun, without granular sensation.
Table one
The above; be only the specific embodiment of the present invention, but protection scope of the present invention is not limited thereto, is anyly familiar with those skilled in the art in the technical scope that the present invention discloses; change can be expected easily or replace, all should be encompassed within protection scope of the present invention.Therefore, protection scope of the present invention should described be as the criterion with the protection domain of claim.
Claims (9)
1. a bamboo charcoal steamed stuffed bun, comprises musculus cutaneus, it is characterized in that, described musculus cutaneus is made up of black dough, and described black dough comprises the raw material of following weight portion:
Flour 450-550 part, white sugar 10-20 part, salt 3-8 part, yeast cake 3 parts, yeast 5-8 part, baking powder 5-9 part, milk powder 8-12 part, water 240-280 part, edible bamboo charcoal paste powder 1-3 part.
2. bamboo charcoal steamed stuffed bun according to claim 1, is characterized in that, described black dough comprises the raw material of following weight portion,
500 parts, flour, white sugar 10 parts, salt 5 parts, yeast cake 3 parts, 6 parts, yeast, baking powder 7 parts, milk powder 10 parts, 260 parts, water, 2 parts, edible bamboo charcoal paste powder.
3. bamboo charcoal steamed stuffed bun according to claim 1 and 2, is characterized in that, described musculus cutaneus is made up of black dough and white dough, and white dough comprises the raw material of following weight portion:
Flour 450-550 part, white sugar 10-20 part, salt 3-8 part, yeast cake 3 parts, yeast 5-8 part, baking powder 5-9 part, milk powder 8-12 part, water 240-280 part.
4. bamboo charcoal steamed stuffed bun according to claim 3, is characterized in that, described white dough comprises the raw material of following weight portion, 500 parts, flour, white sugar 10 parts, salt 5 parts, yeast cake 3 parts, 6 parts, yeast, baking powder 7 parts, milk powder 10 parts, 260 parts, water.
5., by the preparation method of the bamboo charcoal steamed stuffed bun described in claim 1 or 2, it is characterized in that, comprise the following steps,
Step S101, by the flour in black dough raw material, baking powder, edible bamboo carbon powder, salt and milk powder mixing, stirring at low speed;
Step S102, mixes the yeast cake in black dough raw material, yeast, white sugar with water, dissolves to yeast cake, yeast, white sugar;
Step S103, obtains mixture and pours the mixture obtained in step S101 into, stirring at low speed 2-3 minute by step S102, moderate-speed mixer 4-5 minute smooth to dough surface;
Step S104, puts into the dough that step S103 obtains oodle maker and presses 8-10 time, smooth to dough surface, and can membrane;
Step S105, proofs under the condition of the temperature of 48 DEG C, 60% relative humidity;
Step S106, places the dough after proofing in food steamer and steams 20 minutes.
6. the preparation method of bamboo charcoal steamed stuffed bun according to claim 5, is characterized in that, also comprised before step S101, step S100, bamboo charcoal powder ground, and makes its particle diameter be 1000-1500 order.
7. the preparation method of bamboo charcoal steamed stuffed bun according to claim 5, is characterized in that, also comprise after step S105, step S1051, and the dough after proofing is divided into steamed bun skin making, carries out faric.
8., by the preparation method of the bamboo charcoal steamed stuffed bun described in claim 3 or 4, it is characterized in that, comprise the following steps,
Step S101, by the flour in black dough raw material, baking powder, edible bamboo carbon powder, salt and milk powder mixing, stirring at low speed;
Step S102, mixes the yeast cake in black dough raw material, yeast, white sugar with water, dissolves to yeast cake, yeast, white sugar;
Step S103, by flour, baking powder, salt and the milk powder mixing in white dough raw material, stirring at low speed;
Step S104, mixes the yeast cake in white dough raw material, yeast, white sugar with water, dissolves to yeast cake, yeast, white sugar;
Step S105, obtains mixture and pours the mixture obtained in step S101 into, stirring at low speed 2-3 minute by step S102, moderate-speed mixer 4-5 minute smooth to dough surface;
Step S106, obtains mixture and pours the mixture obtained in step S103 into, stirring at low speed 2-3 minute by step S104, moderate-speed mixer 4-5 minute smooth to dough surface;
Step S107, puts into the black dough that step S105 obtains oodle maker and presses 8-10 time, smooth to dough surface, and can membrane, and dough is divided into some aliquots, rolls into diameter and be about 4-8cm, thickness is the black dough sheet of 0.3-0.8cm; The white dough that step S106 obtains is put into oodle maker and pressed 8-10 time, smooth to dough surface, and can membrane, dough is divided into some aliquots, rolls into diameter and be about 4-8cm, thickness is the white dough sheet of 0.3-0.8cm;
Step S108, superposes three layers or more successively, puts into oodle maker and press 3 times again by described black dough sheet and white dough sheet;
Step S109, proofs under the condition of the temperature of 48 DEG C, 60% relative humidity;
Step S110, places the dough after proofing in food steamer and steams 20 minutes.
9. the preparation method of bamboo charcoal steamed stuffed bun according to claim 8, is characterized in that, also comprise after step S109, step S1091, and the dough after proofing is divided into steamed bun skin making, carries out faric.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511008902.0A CN105495325A (en) | 2015-12-29 | 2015-12-29 | Bamboo charcoal steamed stuffed bun and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511008902.0A CN105495325A (en) | 2015-12-29 | 2015-12-29 | Bamboo charcoal steamed stuffed bun and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105495325A true CN105495325A (en) | 2016-04-20 |
Family
ID=55703933
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201511008902.0A Pending CN105495325A (en) | 2015-12-29 | 2015-12-29 | Bamboo charcoal steamed stuffed bun and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105495325A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995455A (en) * | 2016-06-14 | 2016-10-12 | 重庆市武陵山珍经济技术开发（集团）有限公司 | Healthcare steamed stuffed buns |
| CN106418162A (en) * | 2016-08-29 | 2017-02-22 | 蔡凤文 | Preparation method of steamed stuffed buns with rhizoma dioscoreae and poria cocos |
| CN107125570A (en) * | 2017-05-31 | 2017-09-05 | 成都鲜美诚食品有限公司 | A kind of tea flavour steamed stuffed bun |
| CN108617946A (en) * | 2018-05-10 | 2018-10-09 | 广西思民科技有限公司 | A kind of packet steamed stuffed bun technique in winter |
| CN110946301A (en) * | 2019-11-14 | 2020-04-03 | 广东华饮食品供应链管理有限公司 | Chicken steamed stuffed bun and preparation method thereof |
| CN111869849A (en) * | 2020-07-08 | 2020-11-03 | 北京富亿农板栗有限公司 | Chinese chestnut sauce processing technology |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101341950A (en) * | 2008-08-18 | 2009-01-14 | 张云霞 | Method for making multicolor multi-flavor tridimensional cartoon package |
| CN104686917A (en) * | 2015-03-31 | 2015-06-10 | 吕俊刚 | Black charcoal cream custard dessert and making method |
-
2015
- 2015-12-29 CN CN201511008902.0A patent/CN105495325A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101341950A (en) * | 2008-08-18 | 2009-01-14 | 张云霞 | Method for making multicolor multi-flavor tridimensional cartoon package |
| CN104686917A (en) * | 2015-03-31 | 2015-06-10 | 吕俊刚 | Black charcoal cream custard dessert and making method |
Non-Patent Citations (1)
| Title |
|---|
| 英杰美食坊: "双色小包子", 《好豆食谱HTTP://WWW.HAODOU.COM/RECIPE/274553/》 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995455A (en) * | 2016-06-14 | 2016-10-12 | 重庆市武陵山珍经济技术开发（集团）有限公司 | Healthcare steamed stuffed buns |
| CN106418162A (en) * | 2016-08-29 | 2017-02-22 | 蔡凤文 | Preparation method of steamed stuffed buns with rhizoma dioscoreae and poria cocos |
| CN107125570A (en) * | 2017-05-31 | 2017-09-05 | 成都鲜美诚食品有限公司 | A kind of tea flavour steamed stuffed bun |
| CN108617946A (en) * | 2018-05-10 | 2018-10-09 | 广西思民科技有限公司 | A kind of packet steamed stuffed bun technique in winter |
| CN110946301A (en) * | 2019-11-14 | 2020-04-03 | 广东华饮食品供应链管理有限公司 | Chicken steamed stuffed bun and preparation method thereof |
| CN111869849A (en) * | 2020-07-08 | 2020-11-03 | 北京富亿农板栗有限公司 | Chinese chestnut sauce processing technology |
| CN111869849B (en) * | 2020-07-08 | 2021-08-31 | 北京富亿农板栗有限公司 | Chinese chestnut sauce processing technology |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105495325A (en) | Bamboo charcoal steamed stuffed bun and making method thereof | |
| CN103478738B (en) | A kind of composition with fat-reducing body shaping and Weight management effect | |
| CN103431016B (en) | Auricularia polytricha nutritional flaky pastries and preparation method thereof | |
| CN103229810A (en) | Health care biscuit with grape taste and preparation method of health care biscuit | |
| CN103704761A (en) | Beef sausage and processing method thereof | |
| CN105594803B (en) | Qi-tonifying spleen-tonifying health care bread and making method thereof | |
| CN106106680B (en) | A kind of production method of dendrobium nobile moon cake | |
| CN108271841A (en) | A kind of drying Preparation Method of lotus mountain cake | |
| CN110999935A (en) | Meal replacement energy bar biscuit and preparation method thereof | |
| CN104430699A (en) | Pleurotus eryngii pumpkin health care bread making method | |
| KR101303029B1 (en) | Bread manufacturing method using rice flour and ginseng extract and composition for bakery | |
| CN101869262A (en) | Cooked wheaten food made by utilizing medical edible fungal hypha material and method thereof | |
| CN103931702A (en) | Corn-poppy butter biscuits and preparation method thereof | |
| CN107897259A (en) | A kind of sea cucumber cake and preparation method thereof | |
| CN105935075A (en) | Rice wine and brown sugar cake capable of maintaining beauty | |
| CN101606712B (en) | Herbal addition agent of daily health-care food and application thereof | |
| CN105794911A (en) | Chinese yam flaky pastry and preparation method thereof | |
| CN105248531A (en) | Atractylodes bread and making method thereof | |
| CN112772696B (en) | Preparation method of soft wafer | |
| KR20130087667A (en) | Manufacturing method of bread that allium hookeri is added | |
| CN108124935A (en) | Bean dregs short biscuit | |
| CN107927583A (en) | A kind of processing technology of the health care fermented soya bean of strengthening the spleen and stomach | |
| CN106616308A (en) | Mushroom and green vegetable steamed stuffed bun and manufacture method thereof | |
| CN105614884A (en) | Nutrient powder capable of effectively adjusting function of body | |
| CN106212608A (en) | A kind of self-control Bulbus Lilii is calmed the nerves cookies and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160420 |