CN107348476A - A kind of sophora flower rolled dough wrapping and preparation method thereof - Google Patents
A kind of sophora flower rolled dough wrapping and preparation method thereof Download PDFInfo
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- CN107348476A CN107348476A CN201710697463.1A CN201710697463A CN107348476A CN 107348476 A CN107348476 A CN 107348476A CN 201710697463 A CN201710697463 A CN 201710697463A CN 107348476 A CN107348476 A CN 107348476A
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- 241000219784 Sophora Species 0.000 title claims abstract description 67
- 238000002360 preparation method Methods 0.000 title description 4
- 235000013305 food Nutrition 0.000 claims abstract description 27
- 235000013312 flour Nutrition 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 77
- 108010068370 Glutens Proteins 0.000 claims description 23
- 235000021312 gluten Nutrition 0.000 claims description 23
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 22
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 12
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims description 12
- 238000000855 fermentation Methods 0.000 claims description 12
- 230000004151 fermentation Effects 0.000 claims description 12
- 238000003306 harvesting Methods 0.000 claims description 9
- 239000004744 fabric Substances 0.000 claims description 8
- 210000003205 muscle Anatomy 0.000 claims description 8
- 239000000796 flavoring agent Substances 0.000 claims description 7
- 235000019634 flavors Nutrition 0.000 claims description 7
- 239000012535 impurity Substances 0.000 claims description 7
- 240000002234 Allium sativum Species 0.000 claims description 6
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 6
- 239000001569 carbon dioxide Substances 0.000 claims description 6
- 235000004611 garlic Nutrition 0.000 claims description 6
- 235000019198 oils Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000005096 rolling process Methods 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 230000035943 smell Effects 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000012976 tarts Nutrition 0.000 claims description 6
- 210000003813 thumb Anatomy 0.000 claims description 6
- 241000209140 Triticum Species 0.000 claims description 2
- 235000021307 Triticum Nutrition 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 238000001556 precipitation Methods 0.000 claims description 2
- 238000010025 steaming Methods 0.000 claims 1
- 235000011888 snacks Nutrition 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 239000010242 baoji Substances 0.000 description 5
- 238000001816 cooling Methods 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 4
- 244000046101 Sophora japonica Species 0.000 description 3
- 235000010586 Sophora japonica Nutrition 0.000 description 3
- 241000628997 Flos Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a kind of sophora flower rolled dough wrapping, belong to food processing technology field.It is characterized in that it is made up of the component of following mass ratio：Sophora flower 2500g~33.33%, flour 5000g~66.67%.While rolled dough wrapping script characteristic is maintained, add sophora flower, add rolled dough wrapping medicinal health function and profile it is attractive in appearance, meet different consumer demands.The sophora flower rolled dough wrapping is suitable for people of all ages, and nutrition is comprehensive, is a rare snack.
Description
Technical field
The present invention relates to a kind of sophora flower rolled dough wrapping and preparation method thereof, belong to food processing technology field.
Background technology
Sophora flower, the robiniae,flos of broad sense refers to the flower and alabastrum of legume, but open flower typically is referred to as into " sophora flower ",
Claim " Chinese scholartree stamen ", bud is then referred to as " sophora bud ".Chang Zhi generally cultivates in room side, roadside all over China, mainly in the north, with loess
Plateau and the North China Plain are more, are typically bloomed in the annual 4-5 months, the florescence is generally 10-15 days or so.Robiniae,flos has good
Ornamental value, every florescence are interim, and a string pure white sophora flower sews full branch, and thick air light plain clear
Perfume (or spice), it is refreshing.
The mouthfeel of sophora flower is fresh and tender, and delicate fragrance is sweet, is the first-class raw material for making cuisines.The year of ancient times calamity poor harvest, common people
Just cake is done with sophora flower and allayed one's hunger and tided over a lean year, be everybody help grain.Up to now, people still with its bag steamed stuffed bun, iron sophora flower cake, make
Various lacol flavors, delicacies.In general, edible sophora flower should be dry flower.Preferably spend in summer and harvested when just opening, removed
Impurity, the same day dry.Dry this sophora flower is in yellow or light brown, lovely luster, is unlikely to deteriorate.If being stained with dew or rain, the next day shine
Dry person, then the easy blackening of color, easily go rotten.The sophorae honey brewed with sophora flower has the sophora flower fragrance of light delicate fragrance, sweet fresh clean, fragrance
It is agreeable to the taste, it is common and a kind of quite popular honey.
Rolled dough wrapping, it is Shaanxi Xi Fu (Baoji) name snack, rises in Baoji Qishan County.Baoji Qishan rolled dough wrapping 2011
It is identified as Chinese famous snacks.
Baoji rolled dough wrapping have somersault, softness, icy, it is vinegar-pepper tasty, suitable for four seasons the characteristics of, it is equal in Baoji streets and lanes
It can be seen that its figure.Especially the Northwest of China is now popular in, in southwest, North China, East China, Central China, south China also compared with by joyous
Meet.
Rolled dough wrapping is developed from the Tang Dynasty cold naughty face.With somersault, softness, icy, it is vinegar-pepper tasty the characteristics of, be the Central Shanxi Plain
One of western mansion snack representative, and one of food of northwest most national style.
The rolled dough wrapping way of people from Qishan is very outstanding, and eating method and rice noodle tegument are essentially the same, different from rice noodle tegument, rolled dough wrapping
Mouthfeel is harder, and toughness is high, there is muscle.The people of the band of Baoji one likes eating, also popular in Xi'an in recent years.
The content of the invention
It is an object of the invention to provide it is a kind of be different from currently on the market popular, collection nutritive value, health care with it is medicinal
Value and rich in taste is unique, is easy to sophora flower rolled dough wrapping for making and preparation method thereof.
The present invention is to provide such a sophora flower rolled dough wrapping, it is characterised in that is made up of the component of following mass ratio：
Sophora flower 2500g~33.33%
Flour 5000g~66.67%
The sophora flower is the first fresh sophora flower opened of summer harvesting.
The flour is smart wheat flour.
Described sophora flower rolled dough wrapping is prepared by following conventional methods:
A, the fresh sophora flower of harvesting is eluted with water, juice is squeezed into juice extractor, placed standby on one side；
B, flour is taken to make dough：Flour is put into the half sophora flower juice edge in basin plus in clear water about 1000g and step A
Agglomerating (and face knead dough best same direction) is kneaded slightly in same direction uniform face, is covered half-dried cage cloth and is stood 30 minutes；
C, wash one's face muscle：The smaller part of falling clear water basin, the dough for taking step A to become reconciled are put into, gently kneaded dough until clear water is changed into basin
Thick face water, take out dough and put face water standby on one side, change a new basin and equally pour into smaller part basin clear water, after repeating 3 to 5 times i.e.
Can；
D, sophora flower batter is made：Yoke is put on big basin, yoke is placed on by sieve (copper wire sieve of domestic filtered impurity)
On, the face water that step B is washed is scooped into copper wire sieve with wooden dipper, is filled into basin 4 to 5 times repeatedly, the broken gluten filtered out is put into face
On muscle block, the face water slurry in big basin is precipitated about 5 to 6 hours, and the clear water on basin is scooped out, and it is batter to be left, and adds step A
In remaining half sophora flower juice, instant sophora flower batter；
E, ferment：" the old face " of appropriate yeast powder or steamed bun fermentation is added in the face water of step B, temperature is placed after stirring evenly
Warm place's standing for fermentation, general night or so or longer time, face water, which smells, micro- sends tart flavour；
F, gluten is made：Pour into clear water in pot and boil, the gluten that step B is washed is seized twine into strips it is slightly thicker than thumb
Be put into after stick is multiple in pot boil 45 minutes it is ripe, carried after solid carbon dioxide pulls out, be torn into standby in being sold at reduced prices compared with small strip piece shape with strainer；
G, musculus cutaneus is made：The batter of step C is inserted in small basin into food steamer moderate heat to steam to dough medium-soft and do not touch with one's hand
Shi Houyong spoons scrape appropriate size one, are rolled with the rolling pin for the oil that nuzzles up slightly smaller and food steamer food steamer size musculus cutaneus is made rapidly
Each top is put rapeseed oil on the skin and so made repeatedly, and a sheet by a sheet piled up is put into food steamer, and upper cage is steamed about 45 minutes with very hot oven, is taken
Go out, after cooling, one by one separate, be cut into the leaf bar of garlic bolt, musculus cutaneus.
The present invention has following advantages and effect：Using such scheme, can add while rolled dough wrapping script characteristic is maintained
Entered sophora flower, add rolled dough wrapping medicinal health function and profile it is attractive in appearance, meet different consumer demands.The sophora flower
Rolled dough wrapping is suitable for people of all ages, and nutrition is comprehensive, is a rare snack.
Embodiment
It is following that the present invention will be further described in conjunction with the embodiments.
Embodiment 1：
A, the fresh sophora flower of harvesting is eluted with water, chopping is chopped into sophora flower mud, and sophora flower mud drum is lived with net cloth, firmly Chinese scholartree
Flower juice is screwed into bowl, is placed standby on one side；
B, flour is taken to make dough：Flour is put into the half sophora flower juice edge in basin plus in clear water about 1000g and step A
Agglomerating (and face knead dough best same direction) is kneaded slightly in same direction uniform face, is covered half-dried cage cloth and is stood 30 minutes；
C, wash one's face muscle：The smaller part of falling clear water basin, the dough for taking step A to become reconciled are put into, gently kneaded dough until clear water is changed into basin
Thick face water, take out dough by face water put on one side it is standby, change a new basin and equally pour into smaller part basin clear water, after being repeated 4 times；
D, sophora flower batter is made：Yoke is put on big basin, yoke is placed on by sieve (copper wire sieve of domestic filtered impurity)
On, the face water that step B is washed is scooped into copper wire sieve with wooden dipper, is filled into basin 4 times repeatedly, the broken gluten filtered out is put into gluten block
On, the face water slurry precipitation in big basin more 5 hours, the clear water on basin is scooped out, it is batter to be left, and is added surplus in step A
Remaining half sophora flower juice, instant sophora flower batter；
E, ferment：" the old face " of appropriate yeast powder or steamed bun fermentation is added in the face water of step B, temperature is placed after stirring evenly
Warm place's standing for fermentation, general night or so or longer time, face water, which smells, micro- sends tart flavour；
F, gluten is made：Pour into clear water in pot and boil, the gluten that step B is washed is seized twine into strips it is slightly thicker than thumb
Be put into after stick is multiple in pot boil 45 minutes it is ripe, carried after solid carbon dioxide pulls out, be torn into standby in being sold at reduced prices compared with small strip piece shape with strainer；
G, musculus cutaneus is made：The batter of step C is inserted in small basin into food steamer moderate heat to steam to dough medium-soft and do not touch with one's hand
Shi Houyong spoons scrape appropriate size one, are rolled with the rolling pin for the oil that nuzzles up slightly smaller and food steamer food steamer size musculus cutaneus is made rapidly
Each top is put rapeseed oil on the skin and so made repeatedly, and a sheet by a sheet piled up is put into food steamer, and upper cage is steamed about 45 minutes with very hot oven, is taken
Go out, after cooling, one by one separate, be cut into the leaf bar of garlic bolt, musculus cutaneus.
Embodiment 2：
A, the fresh sophora flower of harvesting is eluted with water, chopping is chopped into sophora flower mud, and sophora flower mud drum is lived with net cloth, firmly Chinese scholartree
Flower juice is screwed into bowl, is placed standby on one side；
B, flour is taken to make dough：Flour is put into the half sophora flower juice edge in basin plus in clear water about 1000g and step A
Agglomerating (and face knead dough best same direction) is kneaded slightly in same direction uniform face, is covered half-dried cage cloth and is stood 30 minutes；
C, wash one's face muscle：The smaller part of falling clear water basin, the dough for taking step A to become reconciled are put into, gently kneaded dough until clear water is changed into basin
Thick face water, take out dough by face water put on one side it is standby, change a new basin and equally pour into smaller part basin clear water, after being repeated 5 times；
D, sophora flower batter is made：Yoke is put on big basin, yoke is placed on by sieve (copper wire sieve of domestic filtered impurity)
On, the face water that step B is washed is scooped into copper wire sieve with wooden dipper, is filled into basin 5 times repeatedly, the broken gluten filtered out is put into gluten block
On, the face water slurry in big basin is precipitated about 6 hours, and the clear water on basin is scooped out, and it is batter to be left, and is added surplus in step A
Remaining half sophora flower juice, instant sophora flower batter,
E, ferment：" the old face " of appropriate yeast powder or steamed bun fermentation is added in the face water of step B, temperature is placed after stirring evenly
Warm place's standing for fermentation, general night or so or longer time, face water, which smells, micro- sends tart flavour；
F, gluten is made：Pour into clear water in pot and boil, the gluten that step B is washed is seized twine into strips it is slightly thicker than thumb
Be put into after stick is multiple in pot boil 45 minutes it is ripe, carried after solid carbon dioxide pulls out, be torn into standby in being sold at reduced prices compared with small strip piece shape with strainer；
G, musculus cutaneus is made：The batter of step C is inserted in small basin into food steamer moderate heat to steam to dough medium-soft and do not touch with one's hand
Shi Houyong spoons scrape appropriate size one, are rolled with the rolling pin for the oil that nuzzles up slightly smaller and food steamer food steamer size musculus cutaneus is made rapidly
Each top is put rapeseed oil on the skin and so made repeatedly, and a sheet by a sheet piled up is put into food steamer, and upper cage is steamed about 45 minutes with very hot oven, is taken
Go out, after cooling, one by one separate, be cut into the leaf bar of garlic bolt, musculus cutaneus.
Embodiment 3：
A, the fresh sophora flower of harvesting is eluted with water, juice is squeezed into juice extractor, placed standby on one side；
B, flour is taken to make dough：Flour is put into the half sophora flower juice edge in basin plus in clear water about 1000g and step A
Agglomerating (and face knead dough best same direction) is kneaded slightly in same direction uniform face, is covered half-dried cage cloth and is stood 30 minutes；
C, wash one's face muscle：The smaller part of falling clear water basin, the dough for taking step A to become reconciled are put into, gently kneaded dough until clear water is changed into basin
Thick face water, take out dough by face water put on one side it is standby, change a new basin and equally pour into smaller part basin clear water, after being repeated 4 times；
D, sophora flower batter is made：Yoke is put on big basin, yoke is placed on by sieve (copper wire sieve of domestic filtered impurity)
On, the face water that step B is washed is scooped into copper wire sieve with wooden dipper, is filled into basin 4 times repeatedly, the broken gluten filtered out is put into gluten block
On, the face water slurry in big basin is precipitated about 5 hours, and the clear water on basin is scooped out, and it is batter to be left, and is added surplus in step A
Remaining half sophora flower juice, instant sophora flower batter；
E, ferment：" the old face " of appropriate yeast powder or steamed bun fermentation is added in the face water of step B, temperature is placed after stirring evenly
Warm place's standing for fermentation, general night or so or longer time, face water, which smells, micro- sends tart flavour；
F, gluten is made：Pour into clear water in pot and boil, the gluten that step B is washed is seized twine into strips it is slightly thicker than thumb
Be put into after stick is multiple in pot boil 45 minutes it is ripe, carried after solid carbon dioxide pulls out, be torn into standby in being sold at reduced prices compared with small strip piece shape with strainer；
G, musculus cutaneus is made：The batter of step C is inserted in small basin into food steamer moderate heat to steam to dough medium-soft and do not touch with one's hand
Shi Houyong spoons scrape appropriate size one, are rolled with the rolling pin for the oil that nuzzles up slightly smaller and food steamer food steamer size musculus cutaneus is made rapidly
Each top is put rapeseed oil on the skin and so made repeatedly, and a sheet by a sheet piled up is put into food steamer, and upper cage is steamed about 45 minutes with very hot oven, is taken
Go out, after cooling, one by one separate, be cut into the leaf bar of garlic bolt, musculus cutaneus.
Embodiment 4：
A, the fresh sophora flower of harvesting is eluted with water, juice is squeezed into juice extractor, placed standby on one side；
B, flour is taken to make dough：Flour is put into the half sophora flower juice edge in basin plus in clear water about 1000g and step A
Agglomerating (and face knead dough best same direction) is kneaded slightly in same direction uniform face, is covered half-dried cage cloth and is stood 30 minutes；
C, wash one's face muscle：The smaller part of falling clear water basin, the dough for taking step A to become reconciled are put into, gently kneaded dough until clear water is changed into basin
Thick face water, take out dough by face water put on one side it is standby, change a new basin and equally pour into smaller part basin clear water, after being repeated 5 times；
D, sophora flower batter is made：Yoke is put on big basin, yoke is placed on by sieve (copper wire sieve of domestic filtered impurity)
On, the face water that step B is washed is scooped into copper wire sieve with wooden dipper, is filled into basin 5 times repeatedly, the broken gluten filtered out is put into gluten block
On, the face water slurry in big basin is precipitated about 6 hours, and the clear water on basin is scooped out, and it is batter to be left, and is added surplus in step A
Remaining half sophora flower juice, instant sophora flower batter；
E, ferment：" the old face " of appropriate yeast powder or steamed bun fermentation is added in the face water of step B, temperature is placed after stirring evenly
Warm place's standing for fermentation, general night or so or longer time, face water, which smells, micro- sends tart flavour；
F, gluten is made：Pour into clear water in pot and boil, the gluten that step B is washed is seized twine into strips it is slightly thicker than thumb
Be put into after stick is multiple in pot boil 45 minutes it is ripe, carried after solid carbon dioxide pulls out, be torn into standby in being sold at reduced prices compared with small strip piece shape with strainer；
G, musculus cutaneus is made：The batter of step C is inserted in small basin into food steamer moderate heat to steam to dough medium-soft and do not touch with one's hand
Shi Houyong spoons scrape appropriate size one, are rolled with the rolling pin for the oil that nuzzles up slightly smaller and food steamer food steamer size musculus cutaneus is made rapidly
Each top is put rapeseed oil on the skin and so made repeatedly, and a sheet by a sheet piled up is put into food steamer, and upper cage is steamed about 45 minutes with very hot oven, is taken
Go out, after cooling, one by one separate, be cut into the leaf bar of garlic bolt, musculus cutaneus.
Claims (4)
1. a kind of sophora flower rolled dough wrapping, it is characterised in that be made up of the component of following mass ratio：
Sophora flower 2500g~33.33%
Flour 5000g~66.67%.
2. sophora flower rolled dough wrapping according to claim 1, the sophora flower is the first fresh sophora flower opened of summer harvesting.
3. sophora flower rolled dough wrapping as claimed in claim 1, it is characterised in that the flour is smart wheat flour.
4. sophora flower rolled dough wrapping as claimed in claim 1, it is characterised in that prepared by following method:
A, the fresh sophora flower of harvesting is squeezed into juice with juice extractor, placed standby on one side；
B, flour is taken to make dough：By flour be put into basin plus clear water about 1000g and step A in half sophora flower juice along same
Agglomerating (and face knead dough best same direction) is kneaded in the uniform face in direction slightly, is covered half-dried cage cloth and is stood 30 minutes；
C, wash one's face muscle：The smaller part of falling clear water basin, the dough for taking step A to become reconciled are put into, gently kneaded dough until clear water is changed into thick in basin
Face water, take out dough and put face water standby on one side, change a new basin and equally pour into smaller part basin clear water, after repeating 3 to 5 times；
D, sophora flower batter is made：Yoke is put on big basin, is placed on by sieve (copper wire sieve of domestic filtered impurity) on yoke,
The washed face water of step B is scooped into copper wire sieve with wooden dipper, is filled into basin 4 to 5 times repeatedly, the broken gluten filtered out is put into gluten block
On, the face water slurry precipitation in big basin more 5 to 6 hours, the clear water on basin is scooped out, it is batter to be left, and is added in step A
Remaining half sophora flower juice, instant sophora flower batter；
E, ferment：" the old face " of appropriate yeast powder or steamed bun fermentation is added in the face water of step B, warm place is placed after stirring evenly
Standing for fermentation, or so general night or longer time, face water, which smells, micro- sends tart flavour；
F, gluten is made：Clear water is poured into pot to boil, and the gluten that step B is washed is seized and twines into the stick slightly thicker than thumb into strips
Be put into after multiple in pot boil 45 minutes it is ripe, carried after solid carbon dioxide pulls out, be torn into standby in being sold at reduced prices compared with small strip piece shape with strainer；
G, musculus cutaneus is made：The batter of step C is inserted in small basin into food steamer moderate heat to steam to dough medium-soft and when do not touch with one's hand
Scrape appropriate size one with spoon, rapidly with nuzzle up oil rolling pin roll be made it is slightly smaller each with the musculus cutaneus of food steamer food steamer size
Top is put rapeseed oil on the skin and so made repeatedly, and a sheet by a sheet pile up is put into food steamer, the very hot oven steaming about 45 minutes of upper cage, taking-up, treats
After cool, one by one separate, be cut into the leaf bar of garlic bolt, musculus cutaneus.
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| CN201710697463.1A CN107348476A (en) | 2017-08-15 | 2017-08-15 | A kind of sophora flower rolled dough wrapping and preparation method thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103125824A (en) * | 2013-02-18 | 2013-06-05 | 时闻讯 | Sophora japonica steamed bread and making method thereof |
| JP2015204791A (en) * | 2014-04-22 | 2015-11-19 | 不二製油株式会社 | Noodle skin, and noodle skin-wrapped food |
| CN105211684A (en) * | 2014-06-28 | 2016-01-06 | 张吉芳 | The cool skin of a kind of spinach |
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