CN105767882A

CN105767882A - Rose steamed bread

Info

Publication number: CN105767882A
Application number: CN201610259435.7A
Authority: CN
Inventors: 李建贤
Original assignee: Individual
Current assignee: Individual
Priority date: 2016-04-25
Filing date: 2016-04-25
Publication date: 2016-07-20

Abstract

The invention relates to rose steamed bread. Components are improved, and conventional streamed bread is matched with purple cabbage juice to endow a finished product with the advantage of rich and balanced nutrition. The rose steamed bread is made by respectively implementing and then integrating the steps of stuffing making, dough making, stuffing filling, shape designing and cooking forming, so that food materials of the novel rose steamed bread are reasonably, creatively and uniquely matched, nutritional components of the food can be kept better, and the rose steamed bread is attractive in appearance, unique in flavor and original.

Description

A kind of Flos Rosae Rugosae steamed bread

Technical field

The present invention relates to characteristic cake manufacture field, the manufacture method of especially a kind of Flos Rosae Rugosae steamed bread.

Background technology

Purple cabbage, also known as red cabbage, red Caulis et Folium Brassicae capitatae, is commonly called as purple cabbage, a mutation in Cruciferae, Brassica genus brassica specie, a type owing to siphonal lobe and leaf-head are aubergine, in common head cabbage.Therefore it is called purple cabbage.Also being purple Caulis et Folium Brassicae capitatae, blade is purplish red, there is wax powder on blade face, leaf-head subcircular.Nutritious, especially contain vitamin C, vitamin U and the more vitamin E and B race that enrich.

Steamed bread, also referred to as steamed bun, steamed bun (at Shanxi dialect, Shaanxi Xi Fu dialect, Fujian dialect, in Henan, Along North Jiangsu, Northern Anhui, Shandong, western part have this to call, steamed bun word is rear coinage, it is believed that steamed bun word derives from the steamed bun word pronunciation at previous Shanxi language.The ground such as the Central Shanxi Plain, Central Plains is referred to as steamed bun), one of China Han tradition wheaten food, the food that the fermentation of a kind of flour is steamed into, shape is round and swells.Originally having filling, claiming afterwards without filling is steamed bread, and what have filling is steamed bun.Usual people select steamed bread to be used as staple food.

The traditional method of steamed bread is flour to be added the mix homogeneously such as yeast (old face), water or edible alkali, by kneading, proof after cook and form, finished product profile is hemispherical or rectangle.Taste is soft good to eat, nutritious, one of food that the descendants of the Yellow are the warmest.Raw material needed for making steamed bread is flour, yeast powder, (sugar seldom uses), water, alkali, (green-red shred made of orange peel).The fermented steamed bread of making of flour is easier to digest and assimilate.Steamed bread makes simple, easy to carry.

Traditional process for preparing steamed buns is simple and easy, but mouthfeel is single.By improving the improvement making composition, make new-type Flos Rosae Rugosae steamed bread realize profile to be in bright colors with the collocation of Thallus Porphyrae dip by tradition steamed bread, moulding unique and beautiful, the advantage of nutritious equilibrium, meet the popular requirement that food color, type and nutrition arrangement is balanced, and be the present invention problem that needs to solve.

Summary of the invention

The invention aims to provide a kind of Flos Rosae Rugosae steamed bread and preparation method thereof.

The present invention is achieved by the following technical programs:

A kind of Flos Rosae Rugosae steamed bread, it is characterised in that: raw material is made up of the component of following parts by weight: Plain flour 200-250 part, yeast 2-5 part, purple 50 parts of cabbage juice, salt 1-3 part；Its manufacturing process comprises the steps:

Prepared by A, raw material:

Plain flour is mixed sieving for standby with salt；Purple cabbage is cleaned and puts into juice extractor with a small amount of water and beat into pureed, be screened into purple cabbage juice；

B, making dough:

Yeast powder is melted quiet to 5 minutes with clear water；Joining in the step A flour made by yeast water and purple cabbage juice, stirring is kneaded into dough, seals lax dough 5-10 minute, makes dough；

C, integer:

A. reserved one block of dough is Hua Xin, is kneaded into strip and puts and serve as Hua Xin；

B. thin skin rolled into by the little dough of all the other dough divider, and six one group stacks successively；

C. put first sheet volume started above by fickle in love, six sheets are all got involved in, thinner by pinching in the middle of it, cut from centre with cutter, be formed for two flowers, make petal shape, other dough sheet repeat the above steps；

D, steaming and decocting:

Steaming in holder, one layer of salad oil of brush, ready-made steamed bread is put up, puts into pot cover on steamer cover, open little fire and heat to steamer, carry out secondary and proof；Open big fire to steam 12-15 minute, close fire stewing 3-5 minute again, take the dish out of the pot and make finished product.

Further: step B makes dough as dough is rolled ovalisation dough cover, the group of making dough repeatedly repeats step 10-15 time, does not have bubble to be effect until cutting dough.

Further: step D proofs and takes 60-70 degree Celsius, and proofing period is 30-40 minute, proof to volume 1.5 times big, dough expansion to fluffy for effect.

The method have the advantages that

1, the present invention is by improving the improvement making composition, make finished product have nutritious balanced advantage with purple cabbage juice collocation tradition steamed bread, make new-type Flos Rosae Rugosae steamed bread realize various food culinary art reasonably combined, common and produce good looking appearance, unique flavor, show ingenuity.

2, the present invention adopts stuffing material making, dough technique, shape-designing, steaming and decocting molding to make the step integrated again step by step and carry out, and processing technology is innovated, and material matching intention is unique, can keep again the nutritional labeling of food and the beautiful profile of cake preferably.Technological operation is simple, be easy to control processing conditions, accomplish scale production.

Detailed description of the invention

Below in conjunction with embodiment, the present invention is described in further detail, but embodiments of the present invention are not limited to the scope that embodiment represents.

Embodiment 1:

1, prepared by raw material:

By 200 grams of Plain flours and 2 grams of salt mixing sieving for standby；Purple cabbage 100 grams is cleaned and puts into juice extractor with a small amount of water and beat into pureed, be screened into purple cabbage juice；

2, dough is made:

2 grams of yeast powders are melted quiet to 5 minutes with 20 grams of clear water；In the flour join yeast water with purple cabbage juice, stirring is kneaded into dough, seals lax dough 5-10 minute, dough is rolled ovalisation dough cover, repeatedly the group of making dough, repeat step 10-15 time, until cutting dough do not have bubble；

3, integer:

Reserved one block of dough is Hua Xin, is kneaded into strip and puts and serve as Hua Xin；Thin skin rolled into by the little dough of all the other dough divider, and six one group stacks successively；Put first sheet volume started above by fickle in love, six sheets are all got involved in, thinner by pinching in the middle of it, cut from centre with cutter, be formed for two flowers, make petal shape, other dough sheet repeat the above steps；

4, steaming and decocting:

Steaming in holder, one layer of salad oil of brush, ready-made steamed bread is put up, puts into pot cover on steamer cover, opening little fire to heat to steamer, carry out secondary and proof, temperature is 60-70 degree Celsius, proofing period is 30-40 minute, proofs to volume 1.5 times big, and dough expansion is to fluffy；Open big fire to steam 12-15 minute, close fire stewing 3-5 minute again, take the dish out of the pot and make finished product.

Embodiment 2:

1, prepared by raw material:

By 250 grams of Plain flours and 3 grams of salt mixing sieving for standby；Purple cabbage 150 grams is cleaned and puts into juice extractor with a small amount of water and beat into pureed, be screened into purple cabbage juice；

2, dough is made:

3 grams of yeast powders are melted quiet to 5 minutes with 30 grams of clear water；In the flour join yeast water with purple cabbage juice, stirring is kneaded into dough, seals lax dough 5-10 minute, dough is rolled ovalisation dough cover, repeatedly the group of making dough, repeat step 10-15 time, until cutting dough do not have bubble；

3, integer:

Reserved one block of dough is Hua Xin, is kneaded into strip and puts and serve as Hua Xin；Thin skin rolled into by the little dough of all the other dough divider, and 8 one group stacks successively；Put first sheet volume started above by fickle in love, 8 sheets are all got involved in, thinner by pinching in the middle of it, cut from centre with cutter, be formed for two flowers, make petal shape, other dough sheet repeat the above steps；

4, steaming and decocting:

Embodiment 3

1, prepared by raw material:

By 180 grams of Plain flours and 2 grams of salt mixing sieving for standby；Purple cabbage 80 grams is cleaned and puts into juice extractor with a small amount of water and beat into pureed, be screened into purple cabbage juice；

2, dough is made:

1 gram of yeast powder is melted quiet to 5 minutes with 15 grams of clear water；In the flour join yeast water with purple cabbage juice, stirring is kneaded into dough, seals lax dough 5-10 minute, dough is rolled ovalisation dough cover, repeatedly the group of making dough, repeat step 10-15 time, until cutting dough do not have bubble；

3, integer:

Reserved one block of dough is Hua Xin, is kneaded into strip and puts and serve as Hua Xin；Thin skin rolled into by the little dough of all the other dough divider, and 4 one group stacks successively；Put first sheet volume started above by fickle in love, 4 sheets are all got involved in, thinner by pinching in the middle of it, cut from centre with cutter, be formed for two flowers, make petal shape, other dough sheet repeat the above steps；

4, steaming and decocting:

Gained characteristic one Flos Rosae Rugosae steamed bread A of the present invention carries out mouth feel score experiment, with do not add the steamed bread B of purple cabbage juice, do not make the steamed bread C of rose, the repeatedly lax steamed bread D in face that wakes up and contrast, a kind of Flos Rosae Rugosae steamed bread A good looking appearance prepared by the present embodiment, there is the purple cabbage fragrance of pure and fresh strong fragrance, taste is fragrant soft good to eat, nutritious, has the characteristic of distinctness.Through 50 people to a kind of Flos Rosae Rugosae steamed bread A, with the steamed bread B not adding purple cabbage juice, do not make the steamed bread C of rose, the steamed bread D that face of repeatedly waking up relaxes carries out sensory evaluation, 40 people are had to represent Flos Rosae Rugosae steamed bread B, Flos Rosae Rugosae steamed bread C, Flos Rosae Rugosae steamed bread D compares the taste preferring a kind of Flos Rosae Rugosae steamed bread A, 3 people are had to represent the taste preferring Flos Rosae Rugosae steamed bread B compared with a kind of Flos Rosae Rugosae steamed bread A, all the other 7 people evaluate the taste of a kind of Flos Rosae Rugosae steamed bread A not as Flos Rosae Rugosae steamed bread B, Flos Rosae Rugosae steamed bread C, Flos Rosae Rugosae steamed bread D, visible, the present invention has salient feature and unique local flavor, it is subject to liking of most of tester.

Above content is in conjunction with concrete preferred implementation further description made for the present invention, it is impossible to assert that specific embodiment of the invention is confined to these explanations.For general technical staff of the technical field of the invention, without departing from the inventive concept of the premise, it is also possible to make some simple deduction or replace, protection scope of the present invention all should be considered as belonging to.

Claims

1. a Flos Rosae Rugosae steamed bread, it is characterised in that: raw material is made up of the component of following parts by weight: Plain flour 200-250 part, yeast 2-5 part, purple 50 parts of cabbage juice, salt 1-3 part；Its manufacturing process comprises the steps:

Prepared by A, raw material:

B, making dough:

C, integer:

D, steaming and decocting:

2. a kind of Flos Rosae Rugosae steamed bread according to claim 1, it is characterised in that: step B makes dough as dough is rolled ovalisation dough cover, and the group of making dough repeatedly repeats step 10-15 time, does not have bubble to be effect until cutting dough.

3. a kind of Flos Rosae Rugosae steamed bread according to claim 1, it is characterised in that: step D proofs and takes 60-70 degree Celsius, and proofing period is 30-40 minute, proofs to volume 1.5 times big, dough expansion to fluffy for effect.