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Method for making dessert skin by using potato and wheat starch

A potato starch and wheat starch technology, which is applied in the functions of food ingredients, food heat treatment, food science and other directions, can solve the problem that potato and wheat starch are not widely used, so as to alleviate the phenomenon of supply shortage, expand the scope of use, and have good taste. Effect

Pending Publication Date: 2017-06-27
胡海淡
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the problem that potato and wheat starch have not been widely used in the prior art. After a long period of experimentation, a method for making dessert skin with potato and wheat starch is provided.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] 1. Prepare two parts of potato starch and wheat starch with the same weight as needed;

[0017] 2. The total weight of the above two parts of starch and clear water are equipped with a part of clear water in a weight percentage of 1:0.68;

[0018] 3. Weigh the potato starch according to 1 / 3 of the total weight of the prepared potato and wheat starch, then pour the potato starch into the pot and mix well with the prepared water until the potato starch is completely dissolved in the water;

[0019] 4. Boil the water pot and keep stirring until there are lumps and solidified blocks in the pot, add edible oil with a total weight percentage of starch of 14%; turn off the heat when the potato starch becomes a paste;

[0020] 5. Pour the wheat starch and the remaining potato starch on the chopping board for mixing, then pour the boiled potato starch paste and knead until the dough is uniform, smooth and elastic;

[0021] 6. Then divide the kneaded mixed starch dough into seve...

Embodiment 2

[0023] 1. Prepare two parts of potato starch and wheat starch with the same weight as needed;

[0024] 2. The total weight of the above two parts of starch and clear water are equipped with a part of clear water in a weight percentage of 1:0.56;

[0025] 3. Weigh the potato starch according to 1 / 3 of the total weight of the prepared potato and wheat starch, then pour the potato starch into the pot and mix well with the prepared water until the potato starch is completely dissolved in the water;

[0026] 4. Boil the water pot and keep stirring until there are lumps and solidified blocks in the pot, add edible oil with a total weight percentage of starch of 8%; turn off the heat when the potato starch becomes a paste;

[0027] 5. Pour the wheat starch and the remaining potato starch on the chopping board for mixing, then pour the boiled potato starch paste and knead until the dough is uniform, smooth and elastic;

[0028] 6. Then divide the kneaded mixed starch dough into sever...

Embodiment 3

[0030] 1. Prepare two parts of potato starch and wheat starch with the same weight as needed;

[0031] 2. The total weight of the above two parts of starch and clear water are equipped with a part of clear water in a weight percentage of 1:0.80;

[0032] 3. Weigh the potato starch according to 1 / 3 of the total weight of the prepared potato and wheat starch, then pour the potato starch into the pot and mix well with the prepared water until the potato starch is completely dissolved in the water;

[0033] 4. Boil the water pot and keep stirring until there are lumps and solidified blocks in the pot, add edible oil with a total weight percentage of starch of 20%; turn off the heat when the potato starch becomes a paste;

[0034] 5. Pour the wheat starch and the remaining potato starch on the chopping board for mixing, then pour the boiled potato starch paste and knead until the dough is uniform, smooth and elastic;

[0035] 6. Then divide the kneaded mixed starch dough into seve...

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Abstract

The invention provides a method for making dessert skin by using potato and wheat starch. The method comprises the following steps that 1, potato starch and wheat starch which are equal in weight are prepared as required; 2, the potato starch and the wheat starch are mixed with water to prepare clear water, wherein the ratio of the total weight of the potato starch and the wheat starch to the weight of water is equal to 1 to (0.56-0.80); 3, the potato starch which is 1 / 3 of the total starch weight is poured into a water pot containing clear water and is evenly stirred; 4, the water pot is heated, edible oil accounting for 8-20% by weight percentage is added when massive solidification blocks appear in the pot, heating is stopped when the potato starch is pasty; 5, the wheat starch and the left potato starch are poured onto a chopping board, and potato starch paste is poured for rubbing; and 6, the rubbed dough is divided into multiple small pieces for making the dessert skin. By adopting the method, flour can be completely replaced by using the potato and wheat starch to make the dessert skin, the dessert skin is smooth and has a good taste. The method is of important significance for expanding application of the potato and wheat starch and reducing the usage amount of the flour.

Description

technical field [0001] The invention relates to a method for making dim sum skins, in particular to a method for making dim sum skins with potato and wheat starch, which is especially suitable for making steamed stuffed buns, dumplings, glutinous rice balls and other popular dim sums using potato and wheat starch. Background technique [0002] As we all know, the people of our country have always used flour and rice flour to make the skins of buns, dumplings, glutinous rice balls and other snacks, and rarely use starch from other miscellaneous grains. This has become a norm and habit, and few people change it. my country is a country with a large population and insufficient arable land. It provides food for 20% of the world's population with 7% of the world's arable land. On February 23, 2016, the Ministry of Agriculture officially released the "Guiding Opinions on Promoting the Development of the Potato Industry", suggesting that potatoes should be used as a staple food p...

Claims

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Application Information

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IPC IPC(8): A23L29/30
CPCA23V2002/00A23V2200/126A23V2250/5118A23V2300/24
Inventor 胡海淡
Owner 胡海淡
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