CN106912790A - A kind of preparation method of fermented glutinous rice steamed bun - Google Patents
A kind of preparation method of fermented glutinous rice steamed bun Download PDFInfo
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- CN106912790A CN106912790A CN201710259137.2A CN201710259137A CN106912790A CN 106912790 A CN106912790 A CN 106912790A CN 201710259137 A CN201710259137 A CN 201710259137A CN 106912790 A CN106912790 A CN 106912790A
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Abstract
The invention provides a kind of preparation method of fermented glutinous rice steamed bun, it is characterised in that the constitutive material including following weight ratio：Wherein, flour 500g 1000g, rice wine 200g 400g, salt 3g 5g, white sugar 10g 15g, saleratus power 3g 5g, warm water 300g 500g；Brewed by advance rice wine, sieving for standby and face, proof, second and face, type, face of waking up again, upper gas are twisted into by hand the technological process such as steam, the fermented glutinous rice steamed bun finally prepared is not only soft in good taste, sweet and delicious, nutritious, efficiency high simple to operate, is easy to promote.
Description
Technical field
The present invention relates to food processing field, and in particular to a kind of preparation method of fermented glutinous rice steamed bun.
Background technology
Steamed bun is China's one of staple food for being liked by the people deeply, in the south especially band of Jiangsu and Zhejiang Provinces one, people without
Method meets the single mouthfeel of steamed bun, welcome then various soft and that the local common people are received with pleasantly sweet steamed bun.Rice wine is used as people
Contain the nutritional ingredients such as multivitamin, glucose, amino acid than preferable drinks, can not only stimulating the appetite and refreshing, also
Lively atmosphere blood-nourishing, the function of enriching yin and nourishing kidney is a kind of suitable to people of all ages nutrient excellent product, how to be incorporated wherein rice wine and steamed bun, both
Retain the nutrition of rice wine, can guarantee that the soft mouthfeel of steamed bun is the problem for needing to solve at present again.
The content of the invention
In order to overcome above-mentioned defect of the prior art, present invention aim at a kind of preparation side of fermented glutinous rice steamed bun of offer
Method, had both retained the nutrition of rice wine, and the soft mouthfeel of steamed bun is can guarantee that again, and preparation method is easy and effective, was easy to promote.
Technical scheme
The present invention provides a kind of preparation method of fermented glutinous rice steamed bun, including following weight ratio constitutive material：
Wherein, flour 500g-1000g, rice wine 200g-400g, salt 3g-5g, white sugar 10g-15g, saleratus power 3g-5g,
Warm water 300g-500g；
Preparation method is comprised the following steps：
Step 1, rice wine are brewed good standby according to the taking-up of counterweight weight/power ratio in advance；Left and taken after sodium bicarbonate, flour sieving standby；
Step 2, take out white sugar, salt, flour and warm water according to weight ratio, will be taken out in step 1 standby rice wine plus salt,
Poured into flour after being stirred evenly in white sugar and warm water, being kneaded dough by clockwise direction carries out first time and face, until the face for kneading
Group surface it is smooth it is tack-free after leave and take it is standby；
Step 3, standby dough will be left and taken in step 2 cover wet cloth, carry out fermentation and proof, the time is 2 hours, until face
Group's product increases to original one times and internal cellular even tissue；
Step 4, saleratus power standby in step 1 is uniformly added into during the dough after fully being proofed into step 3 carries out
With then kneading dough carries out second and face again, until dough surface bubble-free；
Step 5, dough is twisted into type by hand, the smooth bubble-free of the dough surface after shaping；
Step 6, the dough after shaping is covered wet cloth carry out wake up face, the time be 50 minutes；
Gas steams on step 7, the shaping dough for finishing face of being waken up in step 6, and it is anti-sticking to smear last layer salad oil in gas steaming steam frame
Glutinous, after 5 minutes big decatize 10 minutes for decatize in elder generation；
Boring cover 10 minutes after step 8, pass fire, is packed after the steamed bun cooling that will be cooked.
It is further preferred that the temperature of warm water described in step 2 is 40 DEG C, it is smooth for the dough surface behind guarantee and face
It is tack-free.
It is further preferred that dough fermentation environment described in step 3 is 30 DEG C of normal temperature, relative humidity 70%.
It is further preferred that dough described in step 6 is waken up, the environment temperature in face is 28 DEG C -30 DEG C, relative humidity 80%.
It is further preferred that the flour uses Strong flour.
Beneficial effect
A kind of preparation method of fermented glutinous rice steamed bun that the present invention is provided, the fermented glutinous rice steamed bun the prepared prior art that compares possesses
There is following beneficial effect：
Soft in good taste, sweet and delicious, nutritious, efficiency high simple to operate is easy to promote.
Specific embodiment
For elaboration present invention is better described, expansion explanation is carried out with reference to embodiment：
The present invention provides a kind of preparation method of fermented glutinous rice steamed bun, including following weight ratio constitutive material：
Flour 500g-1000g, rice wine 200g-400g, salt 3g-5g, white sugar 10g-15g, saleratus power 3g-5g, warm water
300g-500g；Weight is preferably constituted in the present embodiment to be respectively：Flour 500g, salt 3g, white sugar 10g, saleratus power 4g, warm water
300g is standby, and wherein flour uses Strong flour, lifts the mouthfeel of steamed bun.
Preparation method is comprised the following steps：
Step 1, rice wine are brewed good standby according to the taking-up of counterweight weight/power ratio in advance；Left and taken after sodium bicarbonate, flour sieving standby；
Step 2, white sugar, salt, flour and 40 DEG C of warm water are taken out according to weight ratio, the rice wine for taking out standby in step 1 is added
Poured into flour after being stirred evenly in upper salt, white sugar and warm water, being kneaded dough by clockwise direction carries out first time and face, until kneading into
Dough surface it is smooth it is tack-free after leave and take it is standby；
Step 3, standby dough will be left and taken in step 2 cover wet cloth, in 30 DEG C of normal temperature, in the environment of relative humidity 70%
Carry out fermentation to proof, the time is 2 hours, until dough volume increases to original one times and internal cellular even tissue；
Step 4, saleratus power standby in step 1 is uniformly added into during the dough after fully being proofed into step 3 carries out
With then kneading dough carries out second and face again, until dough surface bubble-free；
Step 5, dough is twisted into type by hand, the smooth bubble-free of the dough surface after shaping；
Step 6, the dough after shaping is covered wet cloth temperature be 28 DEG C -30 DEG C, enter in the environment of relative humidity 80%
The awake face of row, the face time of waking up is 50 minutes；
Gas steams on step 7, the shaping dough for finishing face of being waken up in step 6, and it is anti-sticking to smear last layer salad oil in gas steaming steam frame
Glutinous, after 5 minutes big decatize 10 minutes for decatize in elder generation；
Boring cover 10 minutes after step 8, pass fire, the steamed bun that will be cooked is directly edible or is packed after cooling down completely.
A kind of prepared fermented glutinous rice steamed bun out of the preparation method of fermented glutinous rice steamed bun that the present invention is provided is soft in good taste, fragrant and sweet
Good to eat, nutritious, efficiency high simple to operate is easy to promote.
Above-described embodiment is the description of the invention, is not limitation of the invention, any to simple transformation of the invention
Structure afterwards belongs to protection scope of the present invention.It should be pointed out that for the person of ordinary skill of the art, can also do
Go out many variations and modifications；All of modification or improvement are regarded as protection scope of the present invention.
Claims (5)
1. a kind of preparation method of fermented glutinous rice steamed bun, it is characterised in that the constitutive material including following weight ratio：
Wherein, flour 500g-1000g, rice wine 200g-400g, salt 3g-5g, white sugar 10g-15g, saleratus power 3g-5g, warm water
300g-500g；
Preparation method is comprised the following steps：
Step 1, rice wine are brewed good standby according to the taking-up of counterweight weight/power ratio in advance；Left and taken after sodium bicarbonate, flour sieving standby；
Step 2, white sugar, salt, flour and warm water are taken out according to weight ratio, standby rice wine will be taken out in step 1 plus salt, white sugar
With stirred evenly in warm water after pour into flour, by clockwise direction knead dough carry out for the first time and face, until the handler table for kneading
Face it is smooth it is tack-free after leave and take it is standby；
Step 3, standby dough will be left and taken in step 2 cover wet cloth, carry out fermentation and proof, the time is 2 hours, until dough body
Product increases to original one times and internal cellular even tissue；
Step 4, saleratus power standby in step 1 is uniformly added into the dough after fully being proofed into step 3 is neutralized, so
Kneading dough carries out second and face again afterwards, until dough surface bubble-free；
Step 5, dough is twisted into type by hand, the smooth bubble-free of the dough surface after shaping；
Step 6, the dough after shaping is covered wet cloth carry out wake up face, the time be 50 minutes；
Gas steams on step 7, the shaping dough for finishing face of being waken up in step 6, and after 5 minutes big decatize 10 minutes for decatize in elder generation；
Boring cover 10 minutes after step 8, pass fire, is packed after the steamed bun cooling that will be cooked.
2. a kind of preparation method of fermented glutinous rice steamed bun according to claim 1, it is characterised in that warm water described in step 2
Temperature is 40 DEG C, smooth tack-free for the dough surface behind guarantee and face.
3. the preparation method of a kind of fermented glutinous rice steamed bun according to claim 1, it is characterised in that dough described in step 3 is sent out
Ferment environment is 30 DEG C of normal temperature, relative humidity 70%.
4. the preparation method of a kind of fermented glutinous rice steamed bun according to claim 1, it is characterised in that dough described in step 6 is waken up
The environment temperature in face is 28 DEG C -30 DEG C, relative humidity 80%.
5. the preparation method of a kind of fermented glutinous rice steamed bun according to claim 1, it is characterised in that the flour uses muscle face high
Powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710259137.2A CN106912790A (en) | 2017-04-17 | 2017-04-17 | A kind of preparation method of fermented glutinous rice steamed bun |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710259137.2A CN106912790A (en) | 2017-04-17 | 2017-04-17 | A kind of preparation method of fermented glutinous rice steamed bun |
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| CN106912790A true CN106912790A (en) | 2017-07-04 |
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| CN201710259137.2A Pending CN106912790A (en) | 2017-04-17 | 2017-04-17 | A kind of preparation method of fermented glutinous rice steamed bun |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108552474A (en) * | 2018-04-25 | 2018-09-21 | 张绍英 | A kind of old face steamed bun of rice wine and preparation method thereof |
| CN110959804A (en) * | 2019-12-24 | 2020-04-07 | 上海爱一特餐饮有限公司 | Steamed twisted roll and its making method |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103250977A (en) * | 2012-06-21 | 2013-08-21 | 李艳辉 | Rice wine health care steamed bread and making method thereof |
-
2017
- 2017-04-17 CN CN201710259137.2A patent/CN106912790A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103250977A (en) * | 2012-06-21 | 2013-08-21 | 李艳辉 | Rice wine health care steamed bread and making method thereof |
Non-Patent Citations (4)
| Title |
|---|
| 吴景耀: "《馒头•面包•三明治》", 28 February 2003, 延边人民出版社 * |
| 张保平: "《日常生活窍门全书》", 31 July 2006, 青岛出版社 * |
| 张家林: "《烹饪诀窍500题》", 31 March 2003, 内蒙古科学技术出版社 * |
| 黄永生: "《健康与养生》", 30 June 2008, 吉林人民出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108552474A (en) * | 2018-04-25 | 2018-09-21 | 张绍英 | A kind of old face steamed bun of rice wine and preparation method thereof |
| CN110959804A (en) * | 2019-12-24 | 2020-04-07 | 上海爱一特餐饮有限公司 | Steamed twisted roll and its making method |
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Application publication date: 20170704 |
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| RJ01 | Rejection of invention patent application after publication |