Waxy wheat dough balls and preparation method thereof
A production method and technology of waxy wheat, applied in the field of food processing, can solve the problems of poor rheological properties of waxy wheat dough, poor appearance of bread, large gap in the core wrap, etc., and achieve the effects of bright color, reasonable ratio and simple formula.
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Embodiment 1
[0021] 1) Kneading noodles: Weigh 140g of glutinous wheat flour and 60g of strong gluten common wheat flour, 200g of flour raw materials in total, then dissolve 4g of salt in 160ml of water, stir with chopsticks while adding water, the water temperature is about 25-30°C, and form a sticky mixture. Sticky dough.
[0022] 2) Proofing: The viscous dough is placed at a temperature of 25-30°C and a humidity of 30-40% to proof for 3 minutes.
[0023] 3) Forming and cooking: Use a spoon or chopsticks to clamp the viscous dough into an approximately round or long irregular shape with a diameter of about 1-3cm, put it in boiling soup water, and then cook for 3-5min. out of the pot.
Embodiment 2
[0025] 1) Kneading noodles: Weigh 140g of glutinous wheat flour and 60g of medium-gluten common wheat flour, 200g of flour raw materials in total, then dissolve 4g of salt in 240ml of water, stir with chopsticks while adding water, the water temperature is about 25-30°C, forming a thick paste shaped batter.
[0026] 2) Proofing: Put the viscous batter at a temperature of 25-30°C and a humidity of 30-40% to proof for 2 minutes.
[0027] 3) Forming and cooking: pour the viscous batter into boiling soup water with a spoon or chopsticks to form an irregular shape approximately round or strip-shaped with a diameter of about 1-3cm, then cook for 3-5 minutes, and then it will come out pot.
Embodiment 3
[0029] 1) Kneading noodles: Weigh 140g of glutinous wheat flour and 60g of strong gluten common wheat flour, a total of 200g of flour raw materials, then measure 80ml of water, stir with chopsticks while adding water, the water temperature is about 25-30°C, and form scattered tadpole-like Flock.
[0030] 2) Proofing: Put the tadpole-shaped flour wadding at a temperature of 25-30°C and a humidity of 30-40% to proof for 3 minutes.
[0031] 3) Cooking: Put the tadpole-shaped noodles into boiling soup water, then cook for 3-5 minutes, and then they can be taken out of the pot.
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