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Matcha and durian stuffed bun and processing method thereof

A technology of tea durian and matcha powder, which is applied in baking, dough processing, baked food and other directions, can solve the problem of inability to meet the continuous pursuit of delicious food, and achieve the effect of clear taste and scientific and reasonable formula

Inactive Publication Date: 2018-04-20
李梓童
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are various steamed buns on the market, such as steamed or grilled meat buns, seafood buns, three delicacies buns, soup buns, vegetable buns, etc. The constant pursuit of food

Method used

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Examples

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Embodiment Construction

[0018] In order to facilitate those skilled in the art to understand the present invention, the present invention will be further described in detail below in conjunction with specific embodiments.

[0019] The invention provides a matcha durian bun, which comprises bun skin and stuffing. The bun skin includes 40%-60% flour, 5%-10% butter, 15%-25% tea, 5%-10% white sugar, 1%-5% salt, 5%-10% egg, and 1% matcha powder. %-5%. Fillings include durian pulp 60%-70%, milk 5%-15%, cream 5%-10%, mayonnaise 5%-10%, starch 1%-5%, honey 1%-3%, white sugar 5% %-10%, salt 1%-5%, condensed milk 2%-4%.

[0020] In this example, the composition of the bun skin is as follows: the bun skin includes 58% flour, 5% butter, 15% tea, 8% white sugar, 3% salt, 8% egg, and 3% matcha powder. During specific implementation, the dosage of each ingredient can be adjusted according to different tastes. Flour can choose any value between 40%-60%, such as 40%, 50%, etc., and butter can choose any value in 5...

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PUM

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Abstract

The invention relates to a matcha durian bun and a processing method thereof, comprising a bun skin and fillings, the bun skin including 40%-60% flour, 5%-10% butter, 15%-25% tea, and 5%-white sugar 10%, salt 1%-5%, eggs 5%-10%, matcha powder 1%-5%; the filling includes durian pulp 60%-70%, milk 5%-15%, cream 5%-10% %, mayonnaise 5%‑10%, starch 1%‑5%, honey 1%‑3%, white sugar 5%‑10%, salt 1%‑5%, condensed milk 2%‑4%. The matcha durian bun and the processing method of the present invention have a scientific and reasonable formula. Tea is used to make the bun skin, and matcha powder is evenly wrapped on the outside of the bun, so that the bun skin has the fragrance of tea. At the same time, durian pulp is used as a filling made of mixed cream and milk. The aroma is overflowing, and the overall taste is more distinct, which makes people linger on the mouth, satisfying the pursuit of food lovers for food.

Description

technical field [0001] The invention relates to the field of daily food, in particular to a matcha durian bag and a processing method thereof. Background technique [0002] Steamed stuffed bun is an ancient traditional noodle dish, usually made of flour wrapped with stuffing, mainly made of flour and stuffing made of meat or vegetables, originated in Sichuan. According to legend, it was invented by Zhuge Liang during the Three Kingdoms period. After thousands of years of evolution and development, buns have become an indispensable food in people's daily life. Since the reform and opening up, with the rapid development of the economy, foreign delicacies have also begun to enter the country, and many Chinese and foreign foods have also appeared in the process of localization. For example, traditional steamed buns are no longer steamed but baked with traditional Western bread. method. There are various steamed buns on the market, such as steamed or grilled meat buns, seafood...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/31A21D13/38A21D2/36A21D2/34A21D13/24A21D13/28
CPCA21D13/31A21D2/34A21D2/36A21D13/24A21D13/28A21D13/38
Inventor 李梓童
Owner 李梓童
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