CN107410425A - A kind of preparation method of coarse food grain hard wheat cake steamed bun - Google Patents
A kind of preparation method of coarse food grain hard wheat cake steamed bun Download PDFInfo
- Publication number
- CN107410425A CN107410425A CN201710327923.1A CN201710327923A CN107410425A CN 107410425 A CN107410425 A CN 107410425A CN 201710327923 A CN201710327923 A CN 201710327923A CN 107410425 A CN107410425 A CN 107410425A
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- CN
- China
- Prior art keywords
- flour
- food grain
- coarse food
- steamed bun
- cake
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
Abstract
The invention discloses a kind of preparation method of coarse food grain hard wheat cake steamed bun；It is characterised in that it includes：Flour and dispensing；The flour includes 9 parts of wheat flour, 0.5 part of buckwheat face, 0.5 part of oat flour；The dispensing has yeast, salt, aniseed.The present invention prepares hard wheat cake steamed bun using coarse food grain flour, and coarse food grain flour uses a variety of coarse cereals as primary raw material, ensure that the mouthfeel of health care coarse food grain flour of the present invention and the hard wheat cake steamed bun subsequently obtained, has the characteristics of high nutritive value, health, cost is low.
Description
Technical field
The present invention relates to coarse food grain steamed bun technical field, more particularly to a kind of preparation method of coarse food grain hard wheat cake steamed bun.
Background technology
With the continuous improvement of people's living standards, the dietary structure of people is adjusted, to the demand of coarse food grain not
Disconnected expansion.Contain abundant string and vitamin in coarse food grain；Activating vessels, strengthening cytoactive, resistance skin aoxidizes,
Promote appetite and digestion, safeguard the normal function of nervous system.It is many with food made of coarse food grain in the market, but wheaten food is thick
Grain product variety is relatively simple, not comprehensive containing many additives, nutritional ingredient.
Therefore, how a kind of preparation method with high, healthy, the low feature of cost the coarse food grain hard wheat cake steamed bun of nutritive value is provided
The problem of being those skilled in the art's urgent need to resolve.
The content of the invention
In view of this, the invention provides a kind of with nutritive value is high, the coarse food grain hard wheat cake steamed bun of health, the low feature of cost
Preparation method.
To achieve the above object, the present invention provides following technical scheme：
A kind of preparation method of coarse food grain hard wheat cake steamed bun；It is characterised in that it includes：Flour and dispensing；The flour includes small
9 parts of wheat flour, 0.5 part of buckwheat face, 0.5 part of oat flour；The dispensing has yeast, salt, aniseed.
Preferably, in a kind of above-mentioned preparation method of coarse food grain hard wheat cake steamed bun, specific steps include：
And face (1)：The coarse food grain face that wheat flour, buckwheat face and oat flour are prepared by mixing into according to 9: 0.5: 0.5 ratio
Powder, pour into dough mixing machine, and be put into appropriate salt, warm water, ferment face or dry ferment, be tuned into slightly soft dough；
(2) pressure surface：The dough become reconciled in step (1) is placed on chopping board and spread out, and is sprinkled into the coarse food grain flour, is used
In the yoke press-in dough of 10 centimeters of left and right, after being iteratively repeated above-mentioned action several times, micro- hard full group is placed on 25 DEG C of left sides
After being fermented 40 minutes in right environment, then above-mentioned dough is rolled into 3 centimeters thick of disc cake, and a little fennel seeds are put on its surface；
(3) pancake：The flour cake rolled in step (2) is put into hot pot and ironed to the colouring of flour cake bottom, turn-over, according to feelings
Condition can be stirred and pokered several times, and during pokering, a little cores ventilations are pricked on flour cake with draw point, and (this process has what is accelerated the ripening
Effect), until well-done, you can take the dish out of the pot, finished product is made.
Understood via above-mentioned technical scheme, compared with prior art, the present invention prepares hard wheat cake steamed bun using coarse food grain flour, slightly
Grain face powder uses a variety of coarse cereals as primary raw material, ensure that the mouth of health care coarse food grain flour of the present invention and the hard wheat cake steamed bun subsequently obtained
Sense, there is the characteristics of high nutritive value, health, cost is low.
Embodiment
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described,
Obviously, described embodiment is only part of the embodiment of the present invention, rather than whole embodiments.Based in the present invention
Embodiment, the every other embodiment that those of ordinary skill in the art are obtained under the premise of creative work is not made, all
Belong to the scope of protection of the invention.
The embodiment of the invention discloses a kind of system with high, healthy, the low feature of cost the coarse food grain hard wheat cake steamed bun of nutritive value
Make method.
The preparation method for referring to a kind of coarse food grain hard wheat cake steamed bun disclosed by the invention, is specifically included：
Flour and dispensing；The flour includes 9 parts of wheat flour, 0.5 part of buckwheat face, 0.5 part of oat flour；The dispensing has
Yeast, salt, aniseed.
The present invention prepares hard wheat cake steamed bun using coarse food grain flour, and coarse food grain flour uses a variety of coarse cereals as primary raw material, ensure that this
The mouthfeel of invention health care coarse food grain flour and the hard wheat cake steamed bun subsequently obtained, there is the characteristics of high nutritive value, health, cost is low.
In order to further optimize above-mentioned technical proposal, specific steps include：
And face (1)：The coarse food grain face that wheat flour, buckwheat face and oat flour are prepared by mixing into according to 9: 0.5: 0.5 ratio
Powder, pour into dough mixing machine, and be put into appropriate salt, warm water, ferment face or dry ferment, be tuned into slightly soft dough；
(2) pressure surface：The dough become reconciled in step (1) is placed on chopping board and spread out, and is sprinkled into the coarse food grain flour, is used
In the yoke press-in dough of 10 centimeters of left and right, after being iteratively repeated above-mentioned action several times, micro- hard full group is placed on 25 DEG C of left sides
After being fermented 40 minutes in right environment, then above-mentioned dough is rolled into 3 centimeters thick of disc cake, and a little fennel seeds are put on its surface；
(3) pancake：The flour cake rolled in step (2) is put into hot pot and ironed to the colouring of flour cake bottom, turn-over, according to feelings
Condition can be stirred and pokered several times, and during pokering, a little cores ventilations are pricked on flour cake with draw point, and (this process has what is accelerated the ripening
Effect), until well-done, you can take the dish out of the pot, finished product is made.
Each embodiment is described by the way of progressive in this specification, what each embodiment stressed be and other
The difference of embodiment, between each embodiment identical similar portion mutually referring to.For device disclosed in embodiment
For, because it is corresponded to the method disclosed in Example, so description is fairly simple, related part is said referring to method part
It is bright.
The foregoing description of the disclosed embodiments, professional and technical personnel in the field are enable to realize or using the present invention.
A variety of modifications to these embodiments will be apparent for those skilled in the art, as defined herein
General Principle can be realized in other embodiments without departing from the spirit or scope of the present invention.Therefore, it is of the invention
The embodiments shown herein is not intended to be limited to, and is to fit to and principles disclosed herein and features of novelty phase one
The most wide scope caused.
Claims (2)
- A kind of 1. preparation method of coarse food grain hard wheat cake steamed bun；It is characterised in that it includes：Flour and dispensing；The flour includes wheat 9 parts of flour, 0.5 part of buckwheat face, 0.5 part of oat flour；The dispensing has yeast, salt, aniseed.
- 2. the preparation method of a kind of coarse food grain hard wheat cake steamed bun according to claim 1, it is characterised in that specific steps include：And face (1)：The coarse food grain flour that wheat flour, buckwheat face and oat flour are prepared by mixing into according to 9: 0.5: 0.5 ratio, fall Enter in dough mixing machine, and be put into appropriate salt, warm water, ferment face or dry ferment, be tuned into slightly soft dough；(2) pressure surface：The dough become reconciled in step (1) is placed on chopping board and spread out, and is sprinkled into the coarse food grain flour, it is public with 10 In the yoke press-in dough for the left and right divided, after being iteratively repeated above-mentioned action several times, micro- hard full group is placed on 25 DEG C or so After being fermented 40 minutes in environment, then above-mentioned dough is rolled into 3 centimeters thick of disc cake, and a little fennel seeds are put on its surface；(3) pancake：The flour cake rolled in step (2) is put into hot pot and ironed to the colouring of flour cake bottom, turn-over, according to circumstances may be used Stir and pokered several times, during pokering, a little cores ventilations are pricked on flour cake with draw point, and (this process has the work to accelerate the ripening With), until well-done, you can take the dish out of the pot, finished product is made.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710327923.1A CN107410425A (en) | 2017-05-10 | 2017-05-10 | A kind of preparation method of coarse food grain hard wheat cake steamed bun |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710327923.1A CN107410425A (en) | 2017-05-10 | 2017-05-10 | A kind of preparation method of coarse food grain hard wheat cake steamed bun |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107410425A true CN107410425A (en) | 2017-12-01 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710327923.1A Pending CN107410425A (en) | 2017-05-10 | 2017-05-10 | A kind of preparation method of coarse food grain hard wheat cake steamed bun |
Country Status (1)
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| CN (1) | CN107410425A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102113533A (en) * | 2010-12-27 | 2011-07-06 | 韩志锋 | Vegetable nutritional guokwei and preparation method thereof |
| CN102224836A (en) * | 2011-05-30 | 2011-10-26 | 罗福新 | Production of coarse cereals Guokui food |
| CN105961493A (en) * | 2016-05-05 | 2016-09-28 | 中国农业科学院农产品加工研究所 | Potato guokui and processing method thereof |
-
2017
- 2017-05-10 CN CN201710327923.1A patent/CN107410425A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102113533A (en) * | 2010-12-27 | 2011-07-06 | 韩志锋 | Vegetable nutritional guokwei and preparation method thereof |
| CN102224836A (en) * | 2011-05-30 | 2011-10-26 | 罗福新 | Production of coarse cereals Guokui food |
| CN105961493A (en) * | 2016-05-05 | 2016-09-28 | 中国农业科学院农产品加工研究所 | Potato guokui and processing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 美国糖尿病协会: "《糖尿病人的生活保健指南：健康厨房》", 31 March 2001, 天津科技翻译出版公司 * |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171201 |
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| RJ01 | Rejection of invention patent application after publication |