TH1703000157C3 - Steamed bun recipe with germinated rice flour and production process - Google Patents

Abstract

Page 1 of the number 1 page, a summary of the invention. Steamed buns added to germinated rice flour By using germinated rice flour instead of using wheat flour, Nang Suan steamed buns supplemented with germinated rice flour consisted of Germinated rice flour, wheat flour, yeast powder, baking powder, filtered water, sugar, salt, egg white and shortening by mixing the steamed buns with the bun flour mixture and kneading them together and carrying them aside and steaming, which is the development of buns supplemented with germinated rice flour. To respond to the needs of society and to increase the choice for consumers who are more interested in their own health ------------ Steamed buns with germinated rice flour There are some germinated germinated rice flour instead of wheat flour. Germinated rice flour, wheat flour, yeast powder, baking powder, filtered water, granulated sugar, salt, egg white and shortening by whisking and kneading the bun flour mixture together. And leave it for steaming, which is the development of steamed buns, supplemented with germinated rice flour to respond to the needs of society and to increase the choice for consumers who are more interested in their health.

Claims (4)

Page 1 of 1 page Claims1. Steamed buns with germinated germinated rice flour consisted of germinated germinated rice flour 14.0-17.0 percent by weight, wheat flour 36.0-41.0 percent by weight, yeast powder 0.4-0.8 percent by weight, baking powder 0.4-0.8 percent by weight, filtered water 25.0-29.0 percent by weight, sugar. Sand 9.0-13.0 percent by weight, salt 0.04-0.10 percent by weight, egg white 0.9-2.0 percent by weight, shortening 1.0-4.0 percent by weight.2. Steamed buns added to germinated rice flour According to claim 1, the best ingredients of germinated rice flour-added buns were 16.70 percent germinated rice flour, 38.99 percent by weight wheat flour, 0.67 percent by weight yeast powder, 0.66 percent by weight of baking powder, 27.85 percent by weight of filtered water. Weight: Sugar 11.14 percent by weight, salt 0.07 percent by weight, egg white 1.17 percent by weight, white butter 2.75 percent by weight.3. The production process of steamed buns added to germinated rice flour The formula according to claim 1 has the following steps: a. Sift germinated rice flour, wheat flour and baking powder together, pour it into a mixing bowl, add yeast powder, then mix the salt, sugar and filtered water, pour the mixture into it, beat for 3 minutes. b. Add egg white and butter Knead for 7 minutes or until the dough is sticky and does not stick to your hands. Let it rest for 10 minutes. c. Cut it into 8 g cubes each. Then leave it for 1 hour. d. 20 minutes 1. The steamed bun formula with germinated germinated rice flour consists of germinated germinated rice flour 14.0-17.0 percent by weight, wheat flour 36.0-41.0 percent by weight, yeast powder 0.4-0.8 percent by weight, baking powder 0.4-0.8 percent by weight, filtered water 25.0-29.0, sugar. Sand 9.0-13.0 Salt 0.04-0.10 Egg white 0.9-2.0 percent by weight Shortening 1.0-4.0 percent by weight 2. Steamed bun recipe, supplemented with germinated rice flour According to claim 1, where the best ingredients of the fortified bun recipe The germinated germinated rice flour was 16.70 percent germinated rice flour, 38.99 percent by weight wheat flour, 0.67 percent by weight yeast powder, 0.66 percent by weight of baking powder, 27.85 percent by weight of filtered water, 11.14 percent by weight of granulated sugar, 0.07 percent by weight of table salt. Egg whites 1.17 percent by weight, white butter 2.75 percent by weight. 3. Steamed buns added to germinated germinated rice flour obtained from the formula under claim 1 or 2. 4. The production process of steamed buns added to germinated rice flour The steps are as follows: a. Sift the germinated rice flour, wheat flour and baking powder together, pour it into a mixing bowl, add yeast powder, then mix the salt, sugar and filtered water. Pour the mixture and knead for 3 minutes. b. Add the egg whites and shortening. Knead for 7 minutes or until a sticky dough does not stick to your hands. Let it rest for 10 minutes. C. Cut into cubes, 8 g each.