阅读说明：本技术 不粘黏的黏饽饽制作方法 (Method for making non-sticky pastry ) 是由 韩启明 韩笑 于 2021-02-05 设计创作，主要内容包括：本发明涉及一种不粘黏的黏饽饽制作方法,属于食品加工方法。该黏饽饽制作方法按下述步骤进行：(1)白面用水和成面团,醒面30分钟,擀成薄薄的面皮；(2)常规方法制作黏饽饽生坯,取一块面皮包裹在黏饽饽生坯外边,形成有面皮包裹层的黏饽饽生坯；(3)黏饽饽生坯加热,蒸熟,即为不粘黏的黏饽饽。本发明制作的黏饽饽表层有不粘黏的包裹层,解决了传统黏饽饽易粘黏的问题,且本发明制作方法简单、实用,并根据黏饽饽内部包裹的不同馅种,可以制作多种带馅黏饽饽。(The invention relates to a preparation method of a non-sticky pastry, and belongs to a food processing method. The preparation method of the pastry comprises the following steps: (1) the white flour is made into dough by water, the dough is proofed for 30 minutes and rolled into thin dough skin; (2) preparing a biscuit green body by a conventional method, wrapping a wrapper on the outer side of the biscuit green body to form the biscuit green body with a wrapper wrapping layer; (3) and heating the biscuit green body, and steaming to obtain the non-sticky biscuit. The pastry surface layer manufactured by the method provided by the invention is provided with the non-sticky wrapping layer, so that the problem that the traditional pastry is easy to stick is solved, the manufacturing method is simple and practical, and various pastry with stuffing can be manufactured according to different stuffing varieties wrapped inside the pastry.)

1. A preparation method of a non-sticky pastry is characterized by comprising the following steps:

(1) the white flour is made into dough by water, the dough is proofed for 30 minutes and rolled into thin dough skin;

(2) preparing a biscuit green body by a conventional method, wrapping a wrapper on the outer side of the biscuit green body to form the biscuit green body with a wrapper wrapping layer;

(3) and heating the biscuit green body, and steaming to obtain the non-sticky biscuit.

Technical Field

The invention relates to a preparation method of a non-sticky pastry, and belongs to a food processing method.

Background

The pastry is a food prepared from glutinous rice, has large viscosity, and is particularly suitable for a newly heated pastry, a pot, a drawer, a basin, a bowl and a hand, which is difficult to take up and place.

Disclosure of Invention

The technical problem to be solved by the invention is to provide a non-sticky pastry making method, the pastry is not sticky and has an unchanged taste by wrapping a thin wrapper outside the pastry.

The technical scheme adopted by the invention for solving the technical problems is as follows:

a preparation method of a non-sticky pastry comprises the following steps:

(1) the white flour is made into dough by water, the dough is proofed for 30 minutes and rolled into thin dough skin;

(2) preparing a biscuit green body by a conventional method, wrapping a wrapper on the outer side of the biscuit green body to form the biscuit green body with a wrapper wrapping layer;

(3) and heating the biscuit green body, and steaming to obtain the non-sticky biscuit.

Compared with the prior art, the invention adopting the technical scheme has the beneficial effects that:

the pastry surface layer is provided with the non-sticky wrapping layer, so that the problem that the traditional pastry is easy to stick is solved, the making method is simple and practical, and a plurality of pastry with stuffing can be made according to different stuffing varieties wrapped inside the pastry. Such as:

the pastry is characterized in that the stuffing of the pastry is wrapped in the pastry surface of the pastry, and the pastry is not sticky;

the meat stuffing or the meat block stirred with the seasoning is wrapped in the dough of the pastry dough, namely the non-sticky rice flour meat, or the non-sticky rice flour meat steamed stuffed bun;

the pork stuffing wrapped in the dough of the pastry or the spare ribs mixed with the seasonings are not sticky rice flour spareribs, and the steamed spare ribs stuffed with the non-sticky rice flour spareribs can be also called non-sticky rice flour spareribs steamed stuffed buns.

In addition, the rice glue balls, the glutinous rice cakes and the glutinous rice cakes can be made into the non-sticky rice glue balls, the glutinous rice cakes and the glutinous rice cakes by the method.

Detailed Description

The present invention is described in detail below with reference to specific examples.

A preparation method of a non-sticky steamed pastry, in particular to a preparation method of a non-sticky steamed bun stuffed with sweetened bean paste. The raw materials comprise yellow rice flour, wheat flour and sweet bean paste stuffing which are ground by sticky rice, and the preparation method comprises the following steps:

(1) the wheat flour is made into dough by water, and the dough is proofed for 30 minutes;

(2) placing yellow rice flour into a basin, adding warm water, kneading into dough (slightly soft), cooling, relaxing the baking powder with water, adding dry flour, adding into yellow rice flour, and blending for several hours;

(3) wrapping the glutinous steamed bun with soft glutinous millet flour, making into dough, pressing into flat shape, adding sweet bean paste stuffing, and tightly wrapping to form glutinous steamed bun green body;

(4) preparing leavened wheat dough into dough, rolling into thin dough (the dough is suitable for completely wrapping the green sticky bean packet blank), wrapping a dough outside the green sticky bean packet blank to form the green sticky bean packet blank with a dough wrapping layer;

(5) and heating the green sticky steamed bun and steaming to obtain the sticky steamed bun.

The characteristics are as follows: soft, sweet, non-greasy, non-sticky and good taste.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not intended to limit the scope of the present invention, which is defined by the appended claims.