CN105995484A - Preparing technology for Hong Kong style pumpkin cream custard buns - Google Patents
Preparing technology for Hong Kong style pumpkin cream custard buns Download PDFInfo
- Publication number
- CN105995484A CN105995484A CN201610315468.9A CN201610315468A CN105995484A CN 105995484 A CN105995484 A CN 105995484A CN 201610315468 A CN201610315468 A CN 201610315468A CN 105995484 A CN105995484 A CN 105995484A
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- grams
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- preparing
- flour
- hong kong
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- 238000005516 engineering process Methods 0.000 title claims abstract description 13
- 235000000832 Ayote Nutrition 0.000 title claims abstract description 7
- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 7
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title claims abstract description 7
- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 7
- 240000001980 Cucurbita pepo Species 0.000 title abstract 3
- 239000006071 cream Substances 0.000 title abstract 3
- 235000011950 custard Nutrition 0.000 title abstract 3
- 239000000463 material Substances 0.000 claims abstract description 13
- 235000013305 food Nutrition 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 238000005096 rolling process Methods 0.000 claims abstract description 4
- 235000013312 flour Nutrition 0.000 claims description 17
- 239000000843 powder Substances 0.000 claims description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 239000004576 sand Substances 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 8
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 7
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 5
- 235000020186 condensed milk Nutrition 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 4
- 239000008738 huangbai Substances 0.000 claims description 4
- 241000219122 Cucurbita Species 0.000 claims description 3
- 102000002322 Egg Proteins Human genes 0.000 claims description 3
- 108010000912 Egg Proteins Proteins 0.000 claims description 3
- 235000019219 chocolate Nutrition 0.000 claims description 3
- 235000013345 egg yolk Nutrition 0.000 claims description 3
- 210000002969 egg yolk Anatomy 0.000 claims description 3
- 210000000582 semen Anatomy 0.000 claims description 3
- 239000000155 melt Substances 0.000 claims description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 abstract description 6
- 238000001816 cooling Methods 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 102000004877 Insulin Human genes 0.000 abstract description 3
- 108090001061 Insulin Proteins 0.000 abstract description 3
- 208000005016 Intestinal Neoplasms Diseases 0.000 abstract description 3
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 3
- 229940125396 insulin Drugs 0.000 abstract description 3
- 238000010025 steaming Methods 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000000835 fiber Substances 0.000 abstract 2
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 125000003118 aryl group Chemical group 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 230000007774 longterm Effects 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 210000003491 skin Anatomy 0.000 description 9
- 235000013325 dietary fiber Nutrition 0.000 description 3
- 235000012054 meals Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 238000000465 moulding Methods 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 210000002615 epidermis Anatomy 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 201000002313 intestinal cancer Diseases 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 240000004244 Cucurbita moschata Species 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000011888 snacks Nutrition 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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a preparing technology for Hong Kong style pumpkin cream custard buns. The preparing technology comprises the following steps of preparing stuffing, wherein the steps of material preparing, stuffing blending and refrigerating are carried out; preparing wrappers, wherein the steps of material preparing, dough kneading and pressing, manual wrapper rolling, stuffing wrapping and forming, fermenting, steaming, and cooling and packaging are carried out. The Hong Kong style pumpkin cream custard buns are aromatic and crisp in taste, rich in food fiber, nutrient, healthy and capable of reducing consumption of insulin by diabetes patients when eaten for a long term; besides, soybean dregs contain rich food fibers, have the functions of preventing intestinal cancers and losing weight, and are beneficial to body health.
Description
Technical field
The present invention relates to a kind of food preparation processes, be specifically related to the preparation technology of a kind of trendy styles from Hong Kong Fructus Cucurbitae moschatae drift sand bag.
Background technology
Steamed bun is people's one earlier, along with modern people's growth in the living standard, increasing people have recognized nutrition, the healthy green importance to health earlier, but for a long time, taste that mouthfeel is generally processed than those processes due to healthy breakfast or junk food is weaker, this is also people's normal taste trend, but nutrition and health care is still people and selects, pays close attention to health care major impetus earlier.
Summary of the invention
It is an object of the invention to provide the preparation technology of a kind of trendy styles from Hong Kong Fructus Cucurbitae moschatae drift sand bag, trendy styles from Hong Kong Fructus Cucurbitae moschatae drift sand bag crisp taste, dietary fiber that this technique is produced are abundant, nutrient health, beneficially consumer accept.
The preparation technology of the present invention a kind of trendy styles from Hong Kong Fructus Cucurbitae moschatae drift sand bag, comprises the following steps:
1) 50 grams of bean dregs, 450 grams of condensed milk, chocolate 100 grams, 150 grams of ripe egg yolk, Semen Maydis oil 20 grams are taken；
2) all of dispensing being placed in non-stick pan, medium and small fire is mixed thoroughly, is stir-fried, and fries stuffing material agglomerating always；
3) stuffing material mixed up is put into adfreezing in freezer, standby；
4) take 500 grams of flour, place into 5 grams of yeast, sugar 10 grams, 230 grams of water, to put into dough mixing machine or dough-making powder cylinder, yeast and water stirring and melt and pour dough-making powder into, and smooth to dough surface, soft or hard is suitable for, and becomes flour skin, standby；
5) taking 250 grams of flour, put into 30 grams of old pumpkins cooked, 2 grams of yeast, water is appropriate, puts into dough mixing machine or dough-making powder cylinder, yeast and water stirring and melts and pour dough-making powder into, and smooth to dough surface, and soft or hard is suitable for, and becomes Huang dough cover, standby；
6) press flour skin and yellow dough cover respectively, gather into folds the most again, then pressure surface, then the dough cover pressed, by yellow face inside, flour skin this direction outside is rolled uniformly, becomes the roll that HUANGBAI(sic) is alternate；
7) be rubbed into strip shape by the face spooled, and is then cut into jizi for making dumplings, squeezes son by direction, cross section with hand pressure is flat, then rolls into middle webbing with rolling pin thin, decorative pattern circular dough cover clearly；
8) the dough cover rolled, wrap into required stuffing material, pinch circular, be then placed in mould；
9) putting the green compact made into fermenting house, in temperature 35-45 DEG C, humidity is to proof about one hour under conditions of 75-90%；
10) steam box put into by the green compact proofed or food steamer steams 3 minutes；
11) after steamed finished product cools down completely, at a temperature of subzero 35 degree, carry out quick-freezing put in storage.
The invention has the beneficial effects as follows: bean dregs, condensed milk, Fructus Cucurbitae moschatae are formed with flour mix and match, utilize the fermentation technology multiple dispensing of collocation, being made for soft taste, milk overflows, the pumpkin bun of nutrient health, not only there is the sweet mouthfeel of milk, and nutritious, HUANGBAI(sic) is alternate, and texture highlights, look good, smell good and taste good, also had the nutrient health of Fructus Cucurbitae moschatae and flour concurrently；And eat bean dregs, blood cholesterol level can be reduced, reduce diabetes patient's consumption to insulin, it addition, possibly together with abundant dietary fiber in bean dregs, have prevention intestinal cancer and effect of fat-reducing, be therefore the most promising healthy snack.
Detailed description of the invention
Preparation technology below in conjunction with specific embodiment trendy styles from Hong Kong a kind of to present invention Fructus Cucurbitae moschatae drift sand bag is described further.
The preparation technology of the present invention a kind of trendy styles from Hong Kong Fructus Cucurbitae moschatae drift sand bag, technological process:
Stuffing material: dispensing → tune filling → freezing
Skin: dispensing → dough-making powder, pressure surface → craft roll skin → faric molding → proof → steam → cooling packing of cooking a meal
Technology requirement
Stuffing material
1, dispensing
By 50 grams of bean dregs, 450 grams of condensed milk, chocolate 100 grams, 150 grams of ripe egg yolk, 20 grams of proportionings of Semen Maydis oil.
2, filling is adjusted
All of dispensing being placed in non-stick pan, medium and small fire is mixed thoroughly, is stir-fried, and fries stuffing material agglomerating always.
3, the stuffing material fried is entered freezer adfreezing the most permissible.
Skin:
1, dispensing:
(1), flour skin: 500 grams of flour, place into 5 grams of yeast, sugar 10 grams, 230 grams of water.
(2), yellow dough cover: 250 grams of flour, put into 30 grams of old pumpkins cooked, 2 grams of yeast, water is appropriate.
2, dough-making powder: all for above-mentioned raw materials dough mixing machine or dough-making powder cylinders put into, yeast and water stirring are melted and pour dough-making powder into, and smooth to dough surface, soft or hard is suitable for.
3, pressure surface: press flour skin and yellow dough cover respectively, gather into folds the most again, then pressure surface, then the dough cover pressed, by yellow face inside, flour skin this direction outside is rolled uniformly, becomes the roll that HUANGBAI(sic) is alternate.
4, manual rolled dough wrapping: be rubbed into strip shape by the face spooled, and is then cut into required jizi for making dumplings according to practical situation, squeezes son by direction, cross section with hand pressure is flat, then rolls circular dough cover with rolling pin, it is desirable to thick middle, and thin edge, decorative pattern is clearly preferred.
5, molding, faric: the dough cover rolled, to wrap into required stuffing material, pinch circular, it is then placed in mould.
6, proofing: put the green compact made into fermenting house, in temperature 35---45 DEG C, humidity is to proof about about one hour under conditions of about 75---90%, the volume of green compact is approximately about original twice, and 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.
7, 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 has been shaped, dough cover high resilience, and in good taste, epidermis is moist, glossy, handsome in appearance.
8, cooling packing: steamed finished product can be packed after cooling down completely as required, then carries out quick-freezing at a temperature of subzero 35 degree and puts in storage.
The overall taste good of the trendy styles from Hong Kong Fructus Cucurbitae moschatae drift sand bag of the present embodiment, it is simple to carry, reduces diabetes patient's consumption to insulin, it addition, possibly together with abundant dietary fiber in bean dregs, have prevention intestinal cancer and effect of fat-reducing, life-time service is the most healthy.
Claims (1)
1. the preparation technology of a trendy styles from Hong Kong Fructus Cucurbitae moschatae drift sand bag, it is characterised in that: comprise the following steps:
1) 50 grams of bean dregs, 450 grams of condensed milk, chocolate 100 grams, 150 grams of ripe egg yolk, Semen Maydis oil 20 grams are taken；
2) all of dispensing being placed in non-stick pan, medium and small fire is mixed thoroughly, is stir-fried, and fries stuffing material agglomerating always；
3) stuffing material fried is put into adfreezing in freezer, standby；
4) take 500 grams of flour, place into 5 grams of yeast, sugar 10 grams, 230 grams of water, to put into dough mixing machine or dough-making powder cylinder, yeast and water stirring and melt and pour dough-making powder into, and smooth to dough surface, soft or hard is suitable for, and becomes flour skin, standby；
5) taking 250 grams of flour, put into 30 grams of old pumpkins cooked, 2 grams of yeast, water is appropriate, puts into dough mixing machine or dough-making powder cylinder, yeast and water stirring and melts and pour dough-making powder into, and smooth to dough surface, and soft or hard is suitable for, and becomes Huang dough cover, standby；
6) press flour skin and yellow dough cover respectively, gather into folds the most again, then pressure surface, then the dough cover pressed, by yellow face inside, flour skin this direction outside is rolled uniformly, becomes the roll that HUANGBAI(sic) is alternate；
7) be rubbed into strip shape by the face spooled, and is then cut into jizi for making dumplings, squeezes son by direction, cross section with hand pressure is flat, then rolls into middle webbing with rolling pin thin, decorative pattern circular dough cover clearly；
8) the dough cover rolled, wrap into required stuffing material, pinch circular, be then placed in mould；
9) putting the green compact made into fermenting house, in temperature 35-45 DEG C, humidity is to proof about one hour under conditions of 75-90%；
10) steam box put into by the green compact proofed or food steamer steams 3 minutes；
11) after steamed finished product cools down completely, at a temperature of subzero 35 degree, carry out quick-freezing put in storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610315468.9A CN105995484A (en) | 2016-05-15 | 2016-05-15 | Preparing technology for Hong Kong style pumpkin cream custard buns |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610315468.9A CN105995484A (en) | 2016-05-15 | 2016-05-15 | Preparing technology for Hong Kong style pumpkin cream custard buns |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105995484A true CN105995484A (en) | 2016-10-12 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610315468.9A Pending CN105995484A (en) | 2016-05-15 | 2016-05-15 | Preparing technology for Hong Kong style pumpkin cream custard buns |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105995484A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103918755A (en) * | 2014-03-19 | 2014-07-16 | 柳培健 | Sweet osmanthus green tea cake |
| CN105309851A (en) * | 2015-06-12 | 2016-02-10 | 衢州谷香人家食品有限公司 | Preparation technology of Hongkong style custard bun |
-
2016
- 2016-05-15 CN CN201610315468.9A patent/CN105995484A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103918755A (en) * | 2014-03-19 | 2014-07-16 | 柳培健 | Sweet osmanthus green tea cake |
| CN105309851A (en) * | 2015-06-12 | 2016-02-10 | 衢州谷香人家食品有限公司 | Preparation technology of Hongkong style custard bun |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20161012 |
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| WD01 | Invention patent application deemed withdrawn after publication |