CN105519861A - Processing method of leavening dough steamed buns - Google Patents
Processing method of leavening dough steamed buns Download PDFInfo
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- CN105519861A CN105519861A CN201410521489.7A CN201410521489A CN105519861A CN 105519861 A CN105519861 A CN 105519861A CN 201410521489 A CN201410521489 A CN 201410521489A CN 105519861 A CN105519861 A CN 105519861A
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Abstract
The invention relates to a processing method of leavening dough steamed buns. The processing method comprises the following steps of (1) adding leavening dough to warm water of 20-35 DEG C, performing uniform stirring, adding flour, and performing stirring to obtain heavy paste namely paste dough; (2) fermenting the paste dough under the condition of 25-35 DEG C for 1-2 hours, adding dietary alkali and baking soda, and performing uniform stirring; (3) adding flour to the materials prepared in the step (2), uniformly kneading the material and the flour to obtain dough with a smooth surface, and fermenting the dough under the condition of 25-35 DEG C for 2-4 hours; (4) kneading the dough fermented in the step (3) into a strip, dividing the strip into small pieces of the dough, with uniform sizes, and then kneading the small pieces of the dough to obtain dough with the smooth surface; and (5) fermenting the dough kneaded in the step (4) under the condition of 25-35 DEG C for 0.5-1 hour, and performing cooking for 20-40 minutes, so as to obtain the steamed buns. The processing method disclosed by the invention is simple, and the prepared leavening dough steamed buns are delicious in taste and chewy.
Description
Technical field
The present invention relates to a kind of processing method of used flour steamed bun, belong to food technology field.
Background technology
One of staple food of steamed bun people, especially north of China are staple food mainly with steamed bun.Steamed bun normally adds water flour, sugar etc. is mixed well, and the food cooked after fermentation, finished product profile is hemispherical or rectangular.In China Chiang-Nan area, this type of wheaten food adding the fillingss such as incarnation, dish, fine bean mash when making is called steamed bun all, and without the steamed bun of filling white steamed bun.
The processing method of steamed bun is a lot, but the steamed bun strength road that existing method processes is limited, and taste is not good enough.
Summary of the invention
For the deficiencies in the prior art, the invention provides a kind of processing method of used flour steamed bun.
Technical scheme of the present invention is as follows:
A processing method for used flour steamed bun, step is as follows:
(1) used flour is joined in the warm water of 20-35 DEG C, stir, add flour and stir into dense and burned, son must be stuck with paste;
Described used flour: flour: the mass ratio of water is (5-10): 100:(80-150);
(2) stick with paste son in 25-35 DEG C of condition bottom fermentation 1-2h, add alkali face and sodium bicarbonate, stir;
Described alkali face: sodium bicarbonate: the mass ratio of flour is (3-5): 100:(3-5);
(3) material that step (2) is obtained is added flour again, knead to ganoid dough, in 25-35 DEG C of condition bottom fermentation 2-4h;
The mass ratio of the material that described step (2) is obtained and flour is 10:(5-10);
(4) dough that step (3) ferments is kneaded into rectangular again, is divided into jizi for making dumplings of uniform size, then be kneaded into ganoid dough;
(5) dough step (4) rubbed, after 25-35 DEG C of condition bottom fermentation 0.5-1h, steams 20-40 minute, to obtain final product.
According to the present invention, preferably, the used flour described in step (1): flour: the mass ratio of water is (6-9): 100:(90-120).
According to the present invention, preferably, the alkali face described in step (2): sodium bicarbonate: the mass ratio of flour is (4-5): 100:(4-5).
According to the present invention, preferably, in step (3), the mass ratio of the material that described step (2) is obtained and flour is 10:(6-8).
The invention has the beneficial effects as follows:
Preparation method of the present invention is simple, obtained used flour steamed bun delicious taste, strength road.
Detailed description of the invention
Below by specific embodiment, the present invention will be further described, but be not limited thereto.
Embodiment 1
A processing method for used flour steamed bun, step is as follows:
(1) used flour is joined in the warm water of 20-35 DEG C, stir, add flour and stir into dense and burned, son must be stuck with paste;
Described used flour: flour: the mass ratio of water is 5:100:80;
(2) stick with paste son in 25-35 DEG C of condition bottom fermentation 1h, add alkali face and sodium bicarbonate, stir;
Described alkali face: sodium bicarbonate: the mass ratio of flour is 3:100:3;
(3) material that step (2) is obtained is added flour again, knead to ganoid dough, in 25-35 DEG C of condition bottom fermentation 2h;
The mass ratio of the material that described step (2) is obtained and flour is 10:5;
(4) dough that step (3) ferments is kneaded into rectangular again, is divided into jizi for making dumplings of uniform size, then be kneaded into ganoid dough;
(5) dough step (4) rubbed, after 25-35 DEG C of condition bottom fermentation 0.5h, steams 40 minutes, to obtain final product.
Embodiment 2
A processing method for used flour steamed bun, step is as follows:
(1) used flour is joined in the warm water of 20-35 DEG C, stir, add flour and stir into dense and burned, son must be stuck with paste;
Described used flour: flour: the mass ratio of water is 10:100:150;
(2) stick with paste son in 25-35 DEG C of condition bottom fermentation 2h, add alkali face and sodium bicarbonate, stir;
Described alkali face: sodium bicarbonate: the mass ratio of flour is 5:100:5;
(3) material that step (2) is obtained is added flour again, knead to ganoid dough, in 25-35 DEG C of condition bottom fermentation 4h;
The mass ratio of the material that described step (2) is obtained and flour is 10:10;
(4) dough that step (3) ferments is kneaded into rectangular again, is divided into jizi for making dumplings of uniform size, then be kneaded into ganoid dough;
(5) dough step (4) rubbed, after 25-35 DEG C of condition bottom fermentation 1h, steams 30 minutes, to obtain final product.
Embodiment 3
A processing method for used flour steamed bun, step is as follows:
(1) used flour is joined in the warm water of 20-35 DEG C, stir, add flour and stir into dense and burned, son must be stuck with paste;
Described used flour: flour: the mass ratio of water is 8:100:120;
(2) stick with paste son in 25-35 DEG C of condition bottom fermentation 2h, add alkali face and sodium bicarbonate, stir;
Described alkali face: sodium bicarbonate: the mass ratio of flour is 4:100:4;
(3) material that step (2) is obtained is added flour again, knead to ganoid dough, in 25-35 DEG C of condition bottom fermentation 4h;
The mass ratio of the material that described step (2) is obtained and flour is 10:8;
(4) dough that step (3) ferments is kneaded into rectangular again, is divided into jizi for making dumplings of uniform size, then be kneaded into ganoid dough;
(5) dough step (4) rubbed, after 25-35 DEG C of condition bottom fermentation 1h, steams 30 minutes, to obtain final product.
Claims (4)
1. a processing method for used flour steamed bun, step is as follows:
(1) used flour is joined in the warm water of 20-35 DEG C, stir, add flour and stir into dense and burned, son must be stuck with paste;
Described used flour: flour: the mass ratio of water is (5-10): 100:(80-150);
(2) stick with paste son in 25-35 DEG C of condition bottom fermentation 1-2h, add alkali face and sodium bicarbonate, stir;
Described alkali face: sodium bicarbonate: the mass ratio of flour is (3-5): 100:(3-5);
(3) material that step (2) is obtained is added flour again, knead to ganoid dough, in 25-35 DEG C of condition bottom fermentation 2-4h;
The mass ratio of the material that described step (2) is obtained and flour is 10:(5-10);
(4) dough that step (3) ferments is kneaded into rectangular again, is divided into jizi for making dumplings of uniform size, then be kneaded into ganoid dough;
(5) dough step (4) rubbed, after 25-35 DEG C of condition bottom fermentation 0.5-1h, steams 20-40 minute, to obtain final product.
2. the processing method of used flour steamed bun according to claim 1, is characterized in that, the used flour described in step (1): flour: the mass ratio of water is (6-9): 100:(90-120).
3. the processing method of used flour steamed bun according to claim 1, is characterized in that, the alkali face described in step (2): sodium bicarbonate: the mass ratio of flour is (4-5): 100:(4-5).
4. the processing method of used flour steamed bun according to claim 1, is characterized in that, in step (3), the mass ratio of the material that described step (2) is obtained and flour is 10:(6-8).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410521489.7A CN105519861A (en) | 2014-09-30 | 2014-09-30 | Processing method of leavening dough steamed buns |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410521489.7A CN105519861A (en) | 2014-09-30 | 2014-09-30 | Processing method of leavening dough steamed buns |
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| Publication Number | Publication Date |
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| CN105519861A true CN105519861A (en) | 2016-04-27 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410521489.7A Pending CN105519861A (en) | 2014-09-30 | 2014-09-30 | Processing method of leavening dough steamed buns |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107156639A (en) * | 2017-06-19 | 2017-09-15 | 杨忠安 | A kind of steamed bun cake and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1383752A (en) * | 2001-04-29 | 2002-12-11 | 周倜 | Production process of cooked wheaten food |
| CN102090568A (en) * | 2009-12-09 | 2011-06-15 | 黄立强 | Method for making steamed breads |
| CN102406125A (en) * | 2011-10-23 | 2012-04-11 | 河南工业大学 | Steamed bun preparation method suitable for industrial production |
| CN102613264A (en) * | 2012-04-01 | 2012-08-01 | 范征 | Leavening old dough juice, leavening composition and leavening process |
-
2014
- 2014-09-30 CN CN201410521489.7A patent/CN105519861A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1383752A (en) * | 2001-04-29 | 2002-12-11 | 周倜 | Production process of cooked wheaten food |
| CN102090568A (en) * | 2009-12-09 | 2011-06-15 | 黄立强 | Method for making steamed breads |
| CN102406125A (en) * | 2011-10-23 | 2012-04-11 | 河南工业大学 | Steamed bun preparation method suitable for industrial production |
| CN102613264A (en) * | 2012-04-01 | 2012-08-01 | 范征 | Leavening old dough juice, leavening composition and leavening process |
Non-Patent Citations (1)
| Title |
|---|
| 周晟: "《家常主食》", 31 January 2014, 团结出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107156639A (en) * | 2017-06-19 | 2017-09-15 | 杨忠安 | A kind of steamed bun cake and preparation method thereof |
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Application publication date: 20160427 |
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