Non-peeling and non-cracking lotus root starch steamed bread and preparation method thereof
The technology of lotus root flour and steamed buns is applied in the field of non-cracking lotus root flour steamed buns and their preparation and no peeling, which can solve the problems of peeling of lotus root flour, few varieties of steamed buns, poor functionality, etc., and achieves a low glycemic index and a rich diet structure. , the effect of supplementary nutritional support
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[0018] The preparation method of lotus root starch steamed bread of the present invention, the method comprises the following steps:
[0019] (1) Pretreatment of lotus root powder: take 1 / 4~1 / 2 lotus root powder in a container, add cold water and stir to make a thick paste, then add hot water to mix well, cool for later use;
[0020] (2) Kneading dough: Pour the all-purpose flour, remaining lotus root starch, yeast, and cold water into a container and stir to mix evenly, then add the lotus root starch processed in step (1), mix evenly and knead the dough to form a mixed dough;
[0021] (3) Proofing for the first time: put the mixed dough in a constant temperature and humidity incubator for proofing;
[0022] (4) Knead the dough: knead the dough obtained in step (3) for 5-10 minutes, then knead it into a cylinder, cut it into pieces, and shape it;
[0023] (5) Second proofing: Put the dough obtained in step (4) into a constant temperature and humidity incubator for proofing; ...
Embodiment 1
[0040] The specific steps of the preparation method of lotus root starch steamed bread are as follows:
[0041] (1) Pretreatment of lotus root starch: put 1 / 4 lotus root powder in a basin, add cold water to the basin, the amount of cold water added is twice the weight of lotus root starch, stir well, make a thick paste, then add the same weight of Hot water, the temperature of the hot water is 60°C, mix well, and cool down for later use.
[0042] (2) Kneading dough: take 100 parts by weight of all-purpose flour, the remaining 3 / 4 of lotus root starch (the total amount of lotus root starch used in steps (1) and (2) is 40 parts by weight), 0.5 parts by weight of yeast, 80 parts by weight of Pour cold water into a stainless steel basin and stir evenly. Add the lotus root powder processed in step (1) and pour it into the dough mixer. Stir evenly to form a mixed dough. After the dough is mixed, the mixed dough is non-sticky, elastic and smooth.
[0043] (3) First proofing: ferment...
Embodiment 2
[0049] The specific steps of the preparation method of lotus root starch steamed bread are as follows:
[0050] (1) Pretreatment of lotus root starch: put 1 / 3 of lotus root starch in a basin, add cold water to the basin, the amount of cold water added is 2.5 times the weight of lotus root starch, stir well, make a thick paste, then add the same weight of Hot water, the temperature of the hot water is 70°C, mix well, and cool down for later use.
[0051](2) Kneading dough: take 100 parts by weight of all-purpose flour, the remaining 2 / 3 of lotus root starch (the total amount of lotus root starch used in steps (1) and (2) is 50 parts by weight), 5 parts by weight of yeast, 100 parts by weight of Pour cold water into a stainless steel basin and stir evenly. Add the lotus root powder processed in step (1) and pour it into the dough mixer. Stir evenly to form a mixed dough. After the dough is mixed, the mixed dough is non-sticky, elastic and smooth.
[0052] (3) First proofing: fe...
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