Making method of quick-frozen cyclone steamed stuffed bun dough

Abstract

The invention relates to the technical field of food, in particular to a making method of quick-frozen cyclone steamed stuffed bun dough. The making method includes the following steps of conducting mixing for the first time, conducting mixing for the second time, dividing dough, conducting quick-freezing, performing storage in a freezer, carrying out unfreezing, wrapping flaky grease, forming layers, rolling the layered dough, dicing the rolled dough, rolling the dough into cylinders, conducting quantitative division, putting the divided cylinders on the cups for skin forming, and carrying out quick-freezing. In the making method, by means of the mixing sequence of all the components and the synergistic effect of all the successive operation steps, the finally made quick-frozen cyclone steamed stuffed bun dough has the advantage of being long in storage life. According to the making method, by means of the synergistic effect of eggs, margarine, milk powder, flaky grease, white granulated sugar, salt and wheat flour, finally the made quick-frozen cyclone steamed stuffed bun dough has the advantages of being agreeably sweet, crispy, soft and refreshing.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a method for making quick-frozen cyclone-wrapped dough. Background technique [0002] For industrialized bread, it is usually made from frozen dough at present. For making whirlwind buns, it is not possible to make use of ordinary frozen dough, but to make use of special whirlwind bun dough. [0003] The whirlwind buns made of ordinary frozen dough in the prior art have the following defects: (1) Although the whirlwind buns have a sweet taste, they tend to be greasy, which affects the taste experience of consumers; (2) the whirlwind buns in the prior art , its taste is usually hard and not soft enough; (3) the whirlwind buns in the prior art lack a refreshing taste experience. If the whirlwind buns can have a refreshing taste, it will change the traditional whirlwind buns that are hard and easy to eat Agglomerated mouthfeel; (4) the shelf life of the cyclone-wrapped dough in the p...

AI Technical Summary

Problems solved by technology

[0003] The whirlwind buns made of ordinary frozen dough in the prior art have the following defects: (1) Although the whirlwind buns have a sweet taste, they tend to be greasy, which affects the taste experience of consumers; (2) the whirlwind buns in the prior art , its taste is usually hard and not soft enough; (3) the whirlwind buns in the prior art lack a refreshing taste experience. If the whirlwind buns can have a refreshing taste, it will change the traditional whirlwind buns that are hard and easy to eat Agglomerated mouthfeel; (4) the shelf life of the cyclone dough in the prior art is relatively short, which is not conducive to the application of commercial transportation and sales