Method for making steamed breads

Abstract

The invention relates to a method for making steamed breads, which is characterized by comprising the following steps of: (1) dough making: stirring about 70% of flour, most of water and a pasty dough prepared with a small amount of warm water in advance in a single-shaft S-shaped or crank type dough maker for 5-10 minutes until a dough is unsticky and has elasticity and smooth surfaces, and then putting the dough into a fermenting cylinder, wherein the temperature of the dough requires to be 30 DEG C; (2) fermentation: covering wet cloth on the fermenting cylinder, fermenting for about 3 hours in a fermenting room at the room temperature of 26-28 DEG C and the relative humidity of about 75% until the size of the dough is doubled, the internal honeycomb tissue of the dough is uniform, and the dough has an obvious sour; (3) neutralization, i.e. secondary dough making: putting the fermented dough into the dough maker, gradually adding dissolving water containing soda to neutralize acidity generated by fermentation; and then adding remanent dry flour and water, stirring for 10-15 minutes until the dough is ripe, wherein the soda addition is mastered based on experience, and if the soda addition is appropriate, the dough has a soda flavor and a good mouth feel; (4) formation: accomplishing quantitative cutting and rounding of the dough by adopting a double-roll spiral forming machine, and then placing in boiling drawers (steaming baskets) for fermentation; (5) final fermentation: finally fermenting for 15 minutes at the temperature of 40 DEG C and the relative humidity of about 80%; (6) steaming: steaming in a pot in the traditional method, wherein the dough requires to be placed on the drawers (baskets) when water is boiled, and is well cooked after being steamed for 30-35 minutes on strong fire, or for 25 minutes by using boiler steam for industrial production; and (7) cooling, carrying out air-blast cooling for 5 minutes or naturally cooling and then packaging.

Description

Technical field: [0001] The invention relates to a method for making steamed buns. technical background: [0002] Mantou is a unique flour-based fermented food in my country, which plays an important role in people's lives. In the past, the production of steamed buns was mostly based on families and workshops, and the development of production was very slow. In recent years, with the needs of the socialization of staple food processing, some progress has been made in the production of steamed buns in terms of mechanization and frozen storage, so a new technology for making steamed buns is needed. Invention content: [0003] Raw materials for making buns [0004] ①Flour generally uses medium-gluten flour. The main indicators of steamed bread flour in my country are as follows: [0005] Wet gluten (%) 25.0~30.0 [0006] Silty curve stability time (minutes) ≥ 3.0 [0007] Falling value (seconds) ≥ 250 [0008] Ash content (%)≤0.55 0.70 [0009] ② The starter is mainly ...

AI Technical Summary

Problems solved by technology

In the past, the production of steamed buns was mostly based on families and workshops, and the development of production was very slow.