Method for making steamed bread by utilizing multifunctional wheaten food cooking machine

Abstract

The invention relates to a method for making steamed bread by utilizing a multifunctional wheaten food cooking machine, comprising the following steps of: a, adding water into an inner barrel, driving a stirring knife, mixing and stirring materials to be uniform, so as to obtain a steamed bread base; b, stopping stirring, and fermenting the steamed bread base; and c, opening a steam rack cover, communicating holes of a steam rack with a lower steam chamber, and steaming the steamed bread by the way that steam produced by a steam generating device enters into an upper steam chamber and the lower steam chamber. Thus, appropriate flour water ratio can be effectively guaranteed and manual complex labour can be avoided, and dough water absorption consistency is ensured; meanwhile, heat of the steam can permeate into the the steamed bread base from the upper surface and the lower surface of the steamed bread base, steamed bread steaming speed is improved, steaming time is shortened, and danger of unsteamed bread can be avoided.

Description

technical field [0001] The invention relates to a pasta processing technology, in particular to a method for making steamed buns with a multifunctional pasta machine. Background technique [0002] The steamed bun production method on the market mainly comprises four processes of kneading, forming, cutting and steaming. [0003] However, due to the high viscosity of the steamed bun base, the structure for forming and cutting is relatively complicated, which is not conducive to cleaning by users. In addition, in the process of steaming steamed buns, the water at the bottom of the pot is usually heated to generate steam, and then the steam starts to heat and steam the steamed buns from the bottom of the steamed buns. When it is large, it is not easy to steam, which affects eating. [0004] In addition, at present, in the process of steaming steamed buns, it is necessary to artificially put the cut steamed buns into the pot, which increases the labor of the user. Contents of...

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Problems solved by technology

[0003] However, due to the high viscosity of steamed buns, the structure for forming and cutting is relatively complicated, which is not conducive to cleaning by users.

In addition, in the process of steaming steamed buns, the water at the bottom of the pot is usually heated to generate steam, and then the steam starts to heat and steam the steamed buns from the bottom of the steamed buns. When it is large, it is not easy to steam, which affects eating

[0004] In addition, at present, in the process of steaming steamed buns, it is necessary to manually put the cut steamed buns into the pot, which increases the labor of the user.

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