Processing method of Chinese bread water cake and processed Chinese bread water cake

Abstract

The invention discloses a Chinese bread water cake. The Chinese bread water cake is prepared by the steps of preparing eggs and water according to the weight ratio of 1 part of egg and 0.5-4 parts of water, fully and uniformly mixing the eggs and the water, then putting a steamed Chinese bread or Chinese bread without being steamed in the uniformly mixed egg aqueous solution, and putting the steamed Chinese bread or Chinese bread without being steamed and the egg aqueous solution in a cooking device together to be cooked or in baking equipment to be baked until the egg aqueous solution is cooked and solidified finally, wherein the Chinese bread without being steamed is also needed to be cooked if being used, and one or more kinds of edible oil, salt, sugar, honey or other food materials with a suitable amount can be added to be used for seasoning, improving the flavor or improving the nutrition. The cooked Chinese bread water cake after cooking or baking is processed into a special shape suitable for packaging and is packaged, or is directly filled in a special vessel, thus facilitating to be made into a commodity and sold. With the adoption of the processed Chinese bread water cake, the deficiencies of a Chinese bread, a cake and a steamed egg custard are made up, the nutrition of the Chinese bread, the cake and the steamed egg custard is synthesized, the existence mode and the taste are similar to the steamed egg custard, and the processed Chinese bread water cake is very suitable for infants and the aged to eat as staple food.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing steamed bun water cake and the processed steamed bun water cake. Background technique [0002] Mantou is a relatively popular Chinese pastry in catering. It is even used as a staple food in some areas in northern my country. The steamed buns here include steamed buns without fillings and steamed buns with fillings (also known as steamed buns, also called steamed buns in Jiangsu and Zhejiang. But there is no difference in other aspects except the stuffing); cake is a common kind of Western-style pastry, but it is rarely used as a staple food in our country. Steamed egg is a dish that is easy to process and suitable for all ages all over the country and even the world. It is very tender and smooth without chewing. Children and the elderly can eat it with confidence. It is rich in protein and fat but sugar There are few substances and cannot be used a...

AI Technical Summary

Problems solved by technology

However, steamed buns are rich in carbohydrates, but insufficient in protein and fat (steamed buns after fermentation have more protein than raw flour). Although they can be used as the staple food of ordinary people, they need to be eaten with other foods, so they cannot be used as Toddler's staple food

At the same time, as a kind of food that needs to be chewed, steamed buns and cakes are difficult for young children to eat, especially cakes, as a kind of baked and dehydrated food, are easy to produce debris during eating and cause eaters to choke, so they are not suitable for young children.